An investigation into the preparation, characterization and antioxidant activity of puerarin/cyclodextrin inclusion complexes

被引：3
作者：
Shujing Li
Junzhi Yue
Wei Zhou
Li Li
机构：
[1] Beijing Technology and Business University,Department of Chemistry, School of Science
[2] Beijing Technology and Business University,Beijing Key Laboratory of Plant Resources Research and Development
来源：
Journal of Inclusion Phenomena and Macrocyclic Chemistry | 2015年 / 82卷
关键词：
Puerarin; Cyclodextrin; Inclusion complex; Antioxidant activity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The inclusion complexes between puerarin and three cyclodextrins (CDs), namely β-cyclodextrin (β-CD), (2-hydroxy)propyl-β-cyclodextrin (HP-β-CD, DS = 4.2) and methyl-β-cyclodextrin (Me-β-CD, DS = 12.5) were prepared. The effects of the complexation on the stability of puerarin were investigated in both solution and the solid state by methods of phase solubility study, XRD, DSC and SEM. Furthermore, the antioxidant activities of puerarin and puerarin/CDs inclusion complexes were determined by reducing power and 1,1-diphenyl-2-picryl-hydrazyl methods. Results showed that puerarin formed 1:1 stoichiometric inclusion complexes with β-CD, HP-β-CD and Me-β-CD. Additionally, the solubility and thermal stability of puerarin was improved after encapsulating by CDs. Antioxidant activity studies showed that the antioxidant performance of the inclusion complex was better than the native puerarin, and puerarin/Me-β-CD complex was the most effective form. It can be a potentially promising way to develop a new formulation of puerarin for herbal medicine or healthcare products.
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页码：453 / 460
页数：7
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