Preparation, Characterization and Water Solubility of Inclusion Complexes of Daidzein with Amino-modified β-Cyclodextrins
10.11895/j.issn.0253-3820.160747
- VernacularTitle:大豆苷元与氨基修饰β-环糊精包合物的制备、表征及水溶性
- Author:
Yinghui DENG
;
Lina SU
;
Yanhua PANG
;
Yafei GUO
;
Fen WANG
;
Xiali LIAO
;
Bo YANG
- Keywords:
Daidzein;
Amino-modified β-cyclodextrin;
Solid inclusion complex;
Binding behavior;
Water solubility
- From:
Chinese Journal of Analytical Chemistry
2017;45(5):648-653
- CountryChina
- Language:Chinese
-
Abstract:
To improve the water solubility of daidzein, solid inclusion complexes of daidzein with two amino-modified β-cyclodextrins (ACDs), i.e., mono-6-amino-6-deoxy-β-cyclodextrin (NCD) and mono-6-ethylenediamino-6-deoxy-β-cyclodextrin (ENCD), were prepared by the saturated solution method in water under the preparation conditions as follows: the ratio of daidzein/ACD was 3∶1 and the stirring time was 72 h (83% and 67% yields, respectively).The formation of two inclusion complexes was confirmed by x-ray diffractometry (XRD) and themogravimetric (TG) analysis.The inclusion stoichiometry of the inclusion complexes was 1∶1 from the Job plot and their complexation stability constants (KS) were 899.2 and 203.8 L/mol from fluorescence titration, respectively.After formation of inclusion complexes with NCD and ENCD, the water solubility of daidzein was dramatically raised from 8.31 μg/mL to 15.2 and 13.2 mg/mL at 25℃, increasing by 1800-fold and 1500-fold.
