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

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成果类型:
期刊论文
作者:
Li, Yun;Li, Fang;Sun, Wei;Chen, Xuan;Shen, Wangyang*
通讯作者:
Shen, Wangyang
作者机构:
[Sun, Wei; Shen, Wangyang; Li, Yun; Li, Fang; Chen, Xuan] Wuhan Polytech Univ, Sch Food Sci & Technol, Wuhan 430023, Peoples R China.
[Shen, Wangyang; Li, Fang] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China.
通讯机构:
[Shen, Wangyang] W
[Shen, Wangyang] H
Wuhan Polytech Univ, Sch Food Sci & Technol, Wuhan 430023, Peoples R China.
Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China.
语种:
英文
关键词:
Hesperidin methyl chalcone;Hydroxypropyl-beta-cyclodextrin;Inclusion complex;Physicochemical property
期刊:
JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN
ISSN:
0253-5106
年:
2016
卷:
38
期:
6
页码:
1098-1103
基金类别:
National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31301415]
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
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-β-cyclodextrin (HP-β-CD) were prepared by freeze-drying, using some analytical techniques to characterize the inclusion complex, including ultraviolet-visible spectroscopy (UV), Fo...

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