Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl-β-cyclodextrin

被引：8
作者：
Wang, Chunqing [1 ]
Xia, Na [1 ,2 ]
Yu, Ming [3 ]
Zhu, Siming [1 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Peoples R China
[2] Kashi Univ, Coll Life & Geog Sci, Kashi, Peoples R China
[3] Tsinghua Univ Zhejiang, Inst Food & Hlth, Yangtze Delta Reg Inst, Jiaxing, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 01期
关键词：
complex; HP-beta-CD; neohesperidin; solubility; SOLID DISPERSIONS; DISSOLUTION; DERIVATIVES; FLAVONOIDS; DRUG;
D O I：
10.1111/ijfs.16167
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A solvent method was used to prepare the inclusion compound of neohesperidin (NH) and hydroxypropyl-beta-cyclodextrin (HP-beta-CD) to improve the water solubility and thermal stability of NH. The physical and chemical properties and supramolecular structure of the inclusion complex were investigated by UV-vis spectroscopy, FTIR, SEM, TG-DTG, PXRD, NMR and molecular docking techniques. The results showed that the C-ring of NH was embedded in the cavity of HP-beta-CD to form an inclusion complex. The phase has changed significantly, NH is completely dispersed in HP-beta-CD in an amorphous state, and the two are combined in the form of non-covalent bonds such as hydrogen bonds or van der Waals forces. Through inclusion of HP-beta-CD, the solubility of NH in water at 37 degrees C increased from 161.81 mu g ml(-1) to 1927.12 mu g ml(-1), and its stability was also significantly improved.
引用
收藏
页码：107 / 115
页数：9
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