Structural Characterization of Inclusion Complex of Hesperidin Methyl Chalcone and Hydroxypropyl-β-cyclodextrin

被引：0

作者：

Li, Yun ^{[1
]}

Li, Fang ^{[1
,2
]}

Sun, Wei ^{[1
]}

Chen, Xuan ^{[1
]}

Shen, Wangyang ^{[1
,2
]}

机构：

[1] Wuhan Polytech Univ, Sch Food Sci & Technol, Wuhan 430023, Peoples R China

[2] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China

来源：

JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN | 2016年 / 38卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Hesperidin methyl chalcone; Hydroxypropyl-beta-cyclodextrin; Inclusion complex; Physicochemical property; OXIDATIVE STRESS; INFLAMMATION; FLAVONOIDS;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Hesperidin methyl chalcone (HMC) was a semisynthetic derivative of hesperidin, which owned antiviral and antimicrobial activities. Owing these properties, it can be applied in pharmaceutical industry. However low stability had become a barrier to its application. In order to overcome this problem, an inclusion complex of hesperidin methyl chalcone and hydroxypropyl-beta-cyclodextrin (HP-beta-CD) were prepared by freeze-drying, using some analytical techniques to characterize the inclusion complex, including ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The results of these analytical techniques indicated that the hesperidin methyl chalcone has been dispersed completely in the HP-beta-CD without a new compound formed, but entrapped inside the cavity of HP-beta-CD.

引用

页码：1098 / 1103

页数：6

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