| 論文名 |
Aqueous solubility and stability enhancement of astilbin through complexation with cyclodextrins. |
| 著者 |
Qing-Feng Zhang
Hai-Chun Nie
Xin-Cheng Shangguang
Zhong-Ping Yin
Guo-Dong Zheng
Ji-Guang Chen
|
| キーワード |
|
| 出版年月 |
1970年1月 |
| 発表先 |
J Agric Food Chem. 2013 Jan 9;61(1):151-6. |
| WEBサイト |
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| 論文概要（和文） |
シクロデキストリンとの錯体形成によるアスチルビンの水溶性と安定性の向上。 |
| 論文概要（英文） |
The complexation of astilbin with α-, β-, and γ-cyclodextrin (CD) was studied by phase solubility test and UV-vis spectral titration. Complexation with CDs gradually decreased the absorbance of astilbin at 291 nm and obviously increased its water solubility. The formation constant (K(a)) between astilbin and the three CDs was calculated. The stability of astilbin complexes increased in the order α-CD < γ-CD < β-CD, attributed to the CDs' cavity size. Temperature studies showed that the K(a) value decreased along with the rise of temperature. The negative values of enthalpy and entropy during complexation indicated that the complexation process was enthalpy-controlled. In alkaline medium isomerization and decomposition of astilbin were found; however, the addition of CDs significantly improved its stability through complexation. The solubility of astilbin in β-CD microcapsules prepared by the freeze-drying method was enhanced by 122.1-fold, and its dissolution profile was improved. |
