Investigation of Inclusion Complex of Patchouli Alcohol with β-Cyclodextrin

The objective of this study was to improve the stability and water-solubility of patchouli alcohol by complexing with beta-cyclodextrin (beta-CD). The interactions between patchouli alcohol and beta-CD were characterized by differential scanning calorimetry (DSC), Fourier transformation -infrared (FT-IR) spectroscopy, powder X-ray diffraction (PXRD), and Scanning electron microscope (SEM), respectively. According to molecular modeling method, the enthalpy formation of host-guest illustrated the predominant configuration and the lowest value Delta(b)G degrees was-10.8174+/-1.9235 kcal/mol, suggesting the complex could reduce the energy of the system. The characterization analysis confirmed the formation of PA-CD inclusion complex, and the results indicated the advantage of the inclusion complex in stability and dissolution rates. These results identified PA-CD inclusion complex an effective way for the storage of PA, and better inclusion method still needed to be studied.