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Structural characterization of inclusion complex of arbutin and hydroxypropyl-beta-cyclodextrin

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成果类型:
期刊论文
作者:
Li, Yun;Li, Fang;Cai, Hongyan;Chen, Xuan;Sun, Wei;...
通讯作者:
Shen, Wangyang
作者机构:
[Cai, Hongyan; Sun, Wei; Shen, Wangyang; Li, Yun; Li, Fang; Chen, Xuan] Wuhan Polytech Univ, Sch Food Sci & Technol, Wuhan, 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, Peoples R China.
Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China.
语种:
英文
关键词:
Arbutin, Hydroxypropyl-β-cyclodextrin, Inclusion complex, Physicochemical properties, Stability, Solubility
期刊:
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
ISSN:
1596-5996
年:
2016
卷:
15
期:
10
页码:
2227-2233
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:
Purpose: To improve the solubility and stability of arbutin and to expand its application by preparing its inclusion complex with hydroxypropyl-β- cyclodextrin (HP-β-CD).Methods: An inclusion complex made of arbutin and hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared by freeze-drying method. Various analytical techniques, including ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), x-ray diffractometry (XRD) and thermo-gravimetric/differential scanning calorimetry ...

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