Formation of β-Cyclodextrin Inclusion Enhances the Stability and Aqueous Solubility of Natural Borneol

被引：38

作者：

Su, Jianyu ^{[1
,2
]}

Chen, Jianping ^{[1
]}

Li, Lin ^{[1
]}

Li, Bing ^{[1
]}

Shi, Lei ^{[1
,2
]}

Chen, Ling ^{[1
]}

Xu, Zhenbo ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China

[2] State Key Lab Food Safety Technol Meat Prod, Xiamen 361100, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2012年 / 77卷 / 06期

基金：

中国国家自然科学基金;

关键词：

beta-cyclodextrin; inclusion complex; Natural borneol; ultrasound method; PHYSICOCHEMICAL CHARACTERIZATION; DISSOLUTION PROPERTIES; IN-VITRO; COMPLEXES; SYSTEMS; PHASE;

D O I：

10.1111/j.1750-3841.2012.02713.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aims of this study were to optimize the preparation conditions of natural borneol/beta-cyclodextrin (NB/beta-CD) inclusion complex by ultrasound method, and to investigate its improvement of stability and solubility. The complex was characterized by different various spectroscopic techniques including Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. The results demonstrate that NB could be efficiently loaded into beta-CD to form an inclusion complex by ultrasound method at a molar ratio of 1 : 1 and mass ratio of 1 : 6. The complex exhibited different physicochemical characteristics from that of free NB. Typically, formation of beta-CD inclusion significantly enhanced the stability and aqueous solubility of NB.

引用

页码：C658 / C664

页数：7

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