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  • Title: Physicochemical [corrected] properties of the inclusion complex of puerarin and glucosyl-β-cyclodextrin.
    Author: Liu B, Zhao J, Liu Y, Zhu X, Zeng J.
    Journal: J Agric Food Chem; 2012 Dec 26; 60(51):12501-7. PubMed ID: 23215052.
    Abstract:
    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-β-cyclodextrin (G-β-CD) to improve the aqueous solubility of puerarin. The complex was prepared by mixing an equal molar mixture of puerarin and G-β-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-β-CD. The close association between puerarin and G-β-CD resulted in changes in some of the characteristic spectral, phase-transitional, and morphological properties of puerarin.
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