Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 51, Pages 12501-12507Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf304447x
Keywords
Puerarin; glucosyl-beta-cyclodextrin; inclusion complex; supramolecule; characterization
Funding
- Australian federal government
- National Natural Science Foundation of China [31101232, 21166024]
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Puerarin is a natural isoflavone, found in the Chinese medicinal plant Ge-gen, with many reported health-promoting properties. However, its low water solubility impedes its application in pharmaceutical and functional food products. This study explores the formation of inclusion complex between puerarin and glucosyl-beta-cyclodextrin (G-beta-CD) to improve the aqueous solubility of puerarin. The complex was prepared by mixing an equal molar mixture of puerarin and G-beta-CD for 24 h, followed by freeze-drying. The obtained complex was analyzed by ultraviolet visible spectroscopy, Fourier transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry, X-ray diffractometry, and proton nuclear magnetic resonance spectroscopy. Results showed clearly that the process led to the formation of a supramolecular complex in which the guest molecule, puerarin, was entrapped inside the cavity of the host, G-beta-CD. The close association between puerarin and G-beta-CD resulted in changes in some of the characteristic spectral, phase-transitional, and morphological properties of puerarin.
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