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Molecules 2010, 15(6), 4401-4407; doi:10.3390/molecules15064401
Communication

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

1
,
2
,
3,* , 1
 and
1
1 College of Grain and Food, Henan University of Technology, Zhengzhou 450052, China 2 School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China 3 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 / Revised: 7 June 2010 / Accepted: 9 June 2010 / Published: 18 June 2010
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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 naringenin; hydroxypropyl-β-cyclodextrin; complex; flavonoid
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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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.

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