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Identification and releasing characteristics of beta-cyclodextrin-phenylethanoid glycosides inclusion complex

文献类型： 外文期刊

作者： Sheng, Zhixuan 1 ; Tian, Yaoqi 1 ; Hu, Xiuting 1 ; Jin, Zhengyu 1 ; Xu, Xueming 1 ; Cheng, Anwei 2 ;

作者机构： 1.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

2.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China

关键词： Cistanche deserticola;Phenylethanoid glycosides;beta-Cyclodextrin;Encapsulation

期刊名称：JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY （ 影响因子：1.633； 五年影响因子：1.444 ）

ISSN： 1388-3127

年卷期： 2014 年 79 卷 3-4 期

页码：

收录情况： SCI

摘要： beta-Cyclodextrin-phenylethanoid glycosides inclusion complex was prepared and its releasing characteristic was investigated in this study. The results, obtained from Fourier-transform infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction, indicated that phenylethanoid glycosides (PG) were able to form an inclusion complex with beta-cyclodextrin (beta-CD). This complex exhibited different spectroscopic features, thermal stability and crystalline structure from PG. Molecular simulation results showed the benzene rings of PG incorporating into the hydrophobic cavity of beta-CD during the complex formation. Furthermore, the releasing rate of the included PG in the inclusion complex was positively correlated with temperature and it was slightly higher in 0.5 % HCl solution than in water. These results suggested that the complexation technique using beta-CD was a promising strategy for increasing the applications of PG in food and healthcare industries.

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