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Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin
College of Grain and Food, Henan University of Technology, Zhengzhou 450052, China
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
* Author to whom correspondence should be addressed.
Received: 5 May 2010; in revised form: 7 June 2010 / Accepted: 9 June 2010 / Published: 18 June 2010
Abstract: 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.
Keywords: naringenin; hydroxypropyl-β-cyclodextrin; complex; flavonoid
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MDPI and ACS Style
Wen, J.; Liu, B.; Yuan, E.; Ma, Y.; Zhu, Y. Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin. Molecules 2010, 15, 4401-4407.
Wen J, Liu B, Yuan E, Ma Y, Zhu Y. Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin. Molecules. 2010; 15(6):4401-4407.
Wen, Jiping; Liu, Benguo; Yuan, Erdong; Ma, Yuxiang; Zhu, Yongyi. 2010. "Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-β-Cyclodextrin." Molecules 15, no. 6: 4401-4407.