Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin

Molecules

Jiping Wen¹  Benguo Liu¹  Erdong Yuan¹  Yuxiang Ma¹ 

[1] ¹College of Grain and Food, Henan University of Technology, Zhengzhou 450052, China ²School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China ³College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China

关键词: naringenin;    hydroxypropyl-β-cyclodextrin;    complex;    flavonoid;   

DOI  :  10.3390/molecules15064401

来源: mdpi

【 摘 要 】

In this study a complex of naringenin with hydroxypropyl-β-cyclodextrin (HP-β-CD) was prepared to improve the hydrophilicity of naringenin. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), X-ray diffractometry (XRD), differential scanning calorimetry (DSC). The result showed that naringenin had been molecularly dispersed in the HP-β-CD matrix, not forming a new compound and HPLC analysis showed that the solubility of naringenin in water was enhanced from 4.38 μg/mL to 1,272.31 μg/mL.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.