Abstract: An inclusion complex of myricetin with glucose-β-cyclodextrin (G-β-CD) was prepared by freeze-drying method and the host-guest interaction was analyzed by the phase solubility method. In addition, the inclusion complex was characterized by infrared spectroscopy (IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and thermogravimetry (TG). The antioxidant activities of myricetin and the inclusion complex were determined by reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays. The results showed that the inclusion complex had strong antioxidant capacity, which was increased by 89.13% in reducing power and by 109.12% in DPPH radical scavenging capacity as compared to myricetin at 6 and 10 mmol/L, respectivley. These results showed that myricetin/G-β-CD inclusion complex with inclusion ratio of 1:1 was successfully prepared by freeze-drying method; the inclusion complex had strong antioxidant capacity and water-solubility, and thus could be used as a new food additive.

Key words: myricetin, glucose-β-cyclodextrin, inclusion complex, solubility, antioxidant activities