title: Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex.
abstract: β-Cyclodextrin (β-CD), which is widely used to increase the stability, solubility, and bioavailability of guests, can form host-guest inclusion complexes with a wide variety of organic molecules. In this study the β-CD/soybean lecithin inclusion complex was prepared. The effect of reaction parameters such as reaction temperature, reaction time and the molar ratio of β-CD/soybean lecithin on inclusion ratio were studied. The inclusion ratio of the product prepared under the optimal conditions of β-CD/soybean lecithin molar ratio 2:1, reaction temperature 60°C reaction time 2h was 40.2%. The results of UV-vis, DSC, XRD and FT-IR spectrum indicated the formation of inclusion complex. The thermal stability experiment indicated that the thermal stability of soybean lecithin in inclusion complex was significantly improved compared with free soybean lecithin.
authors.affiliation: Carbohydrate Lab, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Xinge
authors.initials: X
authors.lastname: Wang
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Luo
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Xiao
mesh_terms: D004355:Drug Stability; D054709:Lecithins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D054709:Lecithins; D047392:beta-Cyclodextrins
keywords: CDs; DSC; FT-IR; Fourier transform infrared spectroscopy; Inclusion complex; PC; Soybean lecithin; UV–vis; UV–vis spectroscopy; X-ray powder diffraction spectra; XRD; cyclodextrins; differential scanning calorimetry; phosphatidylcholine; β-CD; β-cyclodextrin