Structural characterization of inclusion complex of Hesperidin methyl Chalcone and hydroxypropyl-ß-cyclodextrin. | [Journal of Chemical Society of Pakistan • 2016]

Author(s):

1. Yun Li: School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China

2. Fang Li: School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China

3. Wei Sun: School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China

4. Xuan Chen: School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China

5. Wangyang Shen: School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China; Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China

Abstract:

Hesperidin methyl chalcone (HMC) was a semisynthetic derivative of hesperidin, which owned antiviral and antimicrobial activities. Owing these properties, it can be applied in pharmaceutical industry. However low stability had become a barrier to its application. In order to overcome this problem, an inclusion complex of hesperidin methyl chalcone and hydroxypropyl-β-cyclodextrin (HP-β-CD) were prepared by freeze-drying, using some analytical techniques to characterize the inclusion complex, including ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The results of these analytical techniques indicated that the hesperidin methyl chalcone has been dispersed completely in the HP-β-CD without a new compound formed, but entrapped inside the cavity of HP-β-CD. -cyclodextrin; Inclusion complex; Physicochemical?

Page(s): 1098-1103

DOI: DOI not available

Published: Journal: Journal of Chemical Society of Pakistan, Volume: 38, Issue: 6, Year: 2016

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