Vertzoni Maria, Kartezini Theodora, Reppas Christos, Archontaki Helen, Valsami Georgia
Laboratory of Biopharmaceutics and Pharmacokinetics, School of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis, 15771 Athens, Greece.
Int J Pharm. 2006 Feb 17;309(1-2):115-22. doi: 10.1016/j.ijpharm.2005.11.021. Epub 2006 Jan 10.
An optimized kneading method for the preparation of lycopene-cyclodextrin binary systems was developed leading to solubilization of lycopene in water and 5% (w/v) dextrose solution. Lycopene quantification in the prepared binary systems was performed by a developed spectrometric method that followed a successful single-step extraction with dichloromethane. Storage stability characteristics of the binary systems were studied at 4 degrees C in solution and at -20 degrees C in the lyophilized products. Lycopene content was monitored at lambda(max)=482 nm, the limit of detection was 0.41 microg/ml and relative standard deviation was less than 3.1%. The results obtained with the spectrometric method were confirmed by a HPLC method. In the presence of cyclodextrins, lycopene concentration in water was 8.0+/-1.0, 27.1+/-3.2 and 16.0+/-2.2 microg/ml for beta-CD, HP-beta-CD and Me-beta-CD, respectively. In 5% (w/v) aqueous dextrose solutions the corresponding values were 16.0+/-1.8, 48.0+/-5.1 and 4.0+/-0.5 microg/ml, respectively. At 4 degrees C, storage stability of lycopene-cyclodextrin binary systems in water or 5% (w/v) aqueous dextrose solutions, was limited (t(1/2)=1-4 days). Addition of the antioxidant sodium metabisulfite increased the stability of lycopene-HP-beta-CD binary system in water. At -20 degrees C, the lyophilized lycopene-cyclodextrin binary systems were stable for at least 2 weeks.
开发了一种优化的捏合方法来制备番茄红素 - 环糊精二元体系,从而使番茄红素在水和5%(w/v)葡萄糖溶液中溶解。通过一种开发的光谱法对制备的二元体系中的番茄红素进行定量,该方法采用二氯甲烷进行成功的单步萃取。在4℃的溶液中以及在-20℃的冻干产品中研究了二元体系的储存稳定性特征。在λ(max)=482nm处监测番茄红素含量,检测限为0.41μg/ml,相对标准偏差小于3.1%。光谱法得到的结果通过高效液相色谱法得到证实。在环糊精存在下,对于β - CD、HP - β - CD和Me - β - CD,番茄红素在水中的浓度分别为8.0±1.0、27.1±3.2和16.0±2.2μg/ml。在5%(w/v)葡萄糖水溶液中,相应的值分别为16.0±1.8、48.0±5.1和4.0±0.5μg/ml。在4℃时,番茄红素 - 环糊精二元体系在水或5%(w/v)葡萄糖水溶液中的储存稳定性有限(t(1/2)=1 - 4天)。添加抗氧化剂焦亚硫酸钠提高了番茄红素-HP - β - CD二元体系在水中的稳定性。在-20℃时冻干番茄红素 - 环糊精二元体系至少稳定2周。