Carbohydrate Lab, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
Carbohydr Polym. 2014 Jan 30;101:1027-32. doi: 10.1016/j.carbpol.2013.10.042. Epub 2013 Oct 23.
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.
β-环糊精（β-CD）广泛用于提高客体的稳定性、溶解度和生物利用度，可与各种有机分子形成主客体包合络合物。本研究制备了β-CD/大豆卵磷脂包合物。考察了反应温度、反应时间、β-CD/大豆卵磷脂摩尔比对包合比的影响。在β-CD/大豆卵磷脂摩尔比为 2:1、反应温度为 60°C、反应时间为 2h 的最佳条件下，产物的包合比为 40.2%。紫外可见光谱、差示扫描量热法、X 射线衍射和傅里叶变换红外光谱的结果表明形成了包合络合物。热稳定性实验表明，与游离大豆卵磷脂相比，包合物中大豆卵磷脂的热稳定性显著提高。
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