Journal of South China University of Technology(Natural Science Edition) ›› 2012, Vol. 40 ›› Issue (8): 122-127.

• Food Science & Technology • Previous Articles     Next Articles

Effect of Hydroxypropyl －β－Cyclodextrin Inclusion on Characteristics of d-Borneol

Su Jian-yu  Chen Jian-ping  Chen Ling  Li Lin  Zhu Liang  Xu Zhen-bo   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2011-12-30 Revised:2012-04-05 Online:2012-08-25 Published:2012-07-01
  • Contact: 朱良(1975-) ，男，博士，讲师，主要从事糖类物质及其药物制备与生物利用研究． E-mail:zhuliang@scut.edu.cn E-mail:jysu@ scut.edu.cn
  • About author:苏健裕(1979-) ，男，博士，讲师，主要从事病原微生物及功能抗菌剂制备与生物利用研究．
  • Supported by:

    国家自然科学基金资助项目( 31101278， 31130042) ; 广东省教育部产学研结合项目( 2010B090500033) ; 华南理工大学中央高校基本科研业务费专项资金资助项目( 2011ZM0099)

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Abstract:

d-borneol /hydroxypropy-β-cyclodextrin ( HP-β-CD) inclusion complex was prepared through ultrasound method,and was confirmed by means of the differential scanning calorimetry ( DSC) and the X-ray diffractometry ( XRD) . Then,the volatility,thermal stability,anti-photodecomposition and phase solubility of the inclusion complex were tested with the d-borneol content as the index,which is determined via gas chromatography ( GC) . The results show that,under the influence of light and heat at the room temperature,the content of d-borneol in the inclusion complex is higher than that in the physical mixture of d-borneol and hydroxypropy-β-cyclodextrin,which indicates that the inclusion complex is of anti-photodissociation,thermal stability and a stability obviously superior to that of pure d-borneol,so it can be conveniently stored with the efficacy being preserved for a long time; and that the d-borneol concentration increases with the HP-β-CD concentration varying from 0 to 8mol /L,which means that the solubility of d-borneol is significantly improved after the inclusion.

Key words: d-borneol, hydroxypropy-β-cyclodextrin, inclusion complex, stability

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