College of Light Industry and Food Sciences, South China Univ of Technology, Guangzhou 510640, China.
J Food Sci. 2012 Jun;77(6):C658-64. doi: 10.1111/j.1750-3841.2012.02713.x. Epub 2012 May 14.
The aims of this study were to optimize the preparation conditions of natural borneol/β-cyclodextrin (NB/β-CD) inclusion complex by ultrasound method, and to investigate its improvement of stability and solubility. The complex was characterized by different various spectroscopic techniques including Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. The results demonstrate that NB could be efficiently loaded into β-CD to form an inclusion complex by ultrasound method at a molar ratio of 1: 1and mass ratio of 1: 6. The complex exhibited different physicochemical characteristics from that of free NB. Typically, formation of β-CD inclusion significantly enhanced the stability and aqueous solubility of NB.
Natural borneol (NB) has the potential to be widely used in the fields of medical and functional food, due to its specificity. However, the disadvantages of unstability in the preparation and storage process due to its easy sublimation and the low water solubility limit its application. This research provides an effective way to improve the solubility and stability of NB by preparing NB/β-CD inclusion complex. Furthermore, theoretical basis is also provided for the application development of NB.
本研究的目的是通过超声法优化天然龙脑/β-环糊精（NB/β-CD）包合物的制备条件，并考察其对稳定性和溶解度的改善作用。采用傅里叶变换红外光谱、X 射线衍射和差示扫描量热法等多种光谱技术对包合物进行了表征。结果表明，超声法可在摩尔比为 1:1、质量比为 1:6 的条件下将 NB 高效负载到β-CD 中形成包合物。该包合物与游离 NB 的理化性质明显不同。典型的是，β-CD 包合的形成显著提高了 NB 的稳定性和水溶解度。
天然龙脑（NB）因其特异性而具有在医药和功能性食品等领域广泛应用的潜力。然而，由于其易升华和低水溶性的缺点，在制备和储存过程中的不稳定性限制了其应用。本研究通过制备 NB/β-CD 包合物，提供了一种提高 NB 溶解度和稳定性的有效方法。此外，还为 NB 的应用开发提供了理论依据。
