Tønnesen Hanne Hjorth, Másson Már, Loftsson Thorsteinn
Institute of Pharmacy, University of Oslo, P.O. Box 1068 Blindern, 0316 Oslo, Norway.
Int J Pharm. 2002 Sep 5;244(1-2):127-35. doi: 10.1016/s0378-5173(02)00323-x.
Cyclodextrin complexes of the natural compound curcumin were prepared in order to improve the water solubility and the hydrolytic and photochemical stability of the compound. Complex formation resulted in an increase in water solubility at pH 5 by a factor of at least 10(4). The hydrolytic stability of curcumin under alkaline conditions was strongly improved by complex formation, while the photodecomposition rate was increased compared to a curcumin solution in organic solvents. The cavity size and the charge and bulkiness of the cyclodextrin side-chains influenced the stability constant for complexation and the degradation rate of the curcumin molecule.
为了提高天然化合物姜黄素的水溶性、水解稳定性和光化学稳定性，制备了姜黄素的环糊精复合物。形成复合物使pH为5时的水溶性提高了至少10⁴倍。复合物的形成显著提高了姜黄素在碱性条件下的水解稳定性，而与姜黄素在有机溶剂中的溶液相比，光分解速率有所增加。环糊精侧链的空腔大小、电荷和体积影响了络合的稳定常数和姜黄素分子的降解速率。
