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Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin

LI Yun 1, WANG Fang2, ZOU Wei1, WANG Xuesong1, CAI Hongyan1, CHEN Xuan1, SUN Wei1, SHEN Wangyang1,3,*   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Wuhan Kaidi General Research Institute Engineering&Technology Co. Ltd., Wuhan 430023, China;
    3. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized, Ministry of Education, Wuhan 430023, China
  • Online:2016-11-15 Published:2016-11-18

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Abstract:

In this study, the inclusion efficiency of 6-O-α-D-maltosyl-β-cyclodextrin (Mal-β-CD) and β-cyclodextrin
(β-CD) for quercetin was studied by the phase solubility method, and the inclusion complex of quercetin with Mal-β-CD
was prepared by the solvent method. The physicochemical properties of the inclusion complex were studied by ultravioletvisible
spectroscopy, infrared spectroscopy, scanning electron microscope, X-ray diffractometry, and thermogravimetric/
differential scanning calorimetry. The molecular docking method was also applied to study the three-dimensional
supermolecular structure of the complex. The results showed that the inclusion efficiency of Mal-β-CD was superior to β-CD.
The results of molecular docking showed that quercetin could enter the hydrophobic cavity from the wide rim of G2-β-CD
to form a super-molecular structure. Quercetin and Mal-β-CD were connected by hydrogen bonds. Compared with β-CD,
Mal-β-CD exhibited higher inclusion efficiency, resulting in significantly changed physicochemical properties and improved
stability of quercetin.

Key words: quercetin, 6-O-α-D-maltosyl-β-cyclodextrin, inclusion complex, physicochemical property, molecular docking

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