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Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Author:
Wang, Xinge, Luo, Zhigang, Xiao, Zhigang
Source:
Carbohydrate polymers 2014 v.101 pp. 1027-1032
ISSN:
0144-8617
Subject:
Fourier transform infrared spectroscopy, X-ray diffraction, beta-cyclodextrin, bioavailability, solubility, soybeans, temperature, thermal stability
Abstract:
β-Cyclodextrin (β-CD), which is widely used to increase the stability, solubility, and bioavailability of guests, can form host–guest inclusion complexes with a wide variety of organic molecules. In this study the β-CD/soybean lecithin inclusion complex was prepared. The effect of reaction parameters such as reaction temperature, reaction time and the molar ratio of β-CD/soybean lecithin on inclusion ratio were studied. The inclusion ratio of the product prepared under the optimal conditions of β-CD/soybean lecithin molar ratio 2:1, reaction temperature 60°C reaction time 2h was 40.2%. The results of UV–vis, DSC, XRD and FT-IR spectrum indicated the formation of inclusion complex. The thermal stability experiment indicated that the thermal stability of soybean lecithin in inclusion complex was significantly improved compared with free soybean lecithin.
Agid:
5407416