FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (8): 54-59.doi: 10.7506/spkx1002-6630-201208012

• Processing Technology • Previous Articles     Next Articles

Optimization of Preparation Process for Sinomenine-Cylcodextrin Inclusion Complex and Its Inclusion Constant

ZHU Shi-long1,LI Yong1,LIN Hong-wei2,3,DUAN You-gou1,*   

  1. (1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China; 2. Department of Chemistry and Chemical Engineering, Huaihua University, Huaihua 418008, China; 3. The Critical Laboratory of Hunan Province on Research and Utilization of Ethnomedicinal Plant Resources, Huaihua 418008, China)
  • Online:2012-04-25 Published:2012-03-31

Abstract: Objectives: To investigate optimal conditions for inclusion complex formation between sinomenine and cylcodextrins and determine the inclusion constants and release in vitro of inclusion complexes prepared with different cyclodextrins. Methods: One-factor-at-a-time and orthogonal array design methods were employed for the optimization of inclusion complex formation conditions. The inclusion constants of sinomenine complexes with β-cylcodextrin (β-CD), hydroxypropyl-β-cyclodextrin (HP-β-CD) and γ-cyclodextrin (γ-CD) formed under optimal conditions were determined by the phase solubility method. Moreover, their release in vitro was tested. Results: The optimal conditions for forming sinomenine-cylcodextrins inclusion complexes were 1:1 of sinomenine-to-cylcodextrin molar ratio, 50 ℃ of temperature, and 3 h of reaction duration at pH 7. The inclusion constants of sinomenine-β-CD, sinomenine-HP-β-CD and sinomenine-γ-CD formed under these conditions were calculated as 501.1, 150.0, 600.3 L/mol, respectively. Conclusion: sinomenine and cylcodextrins can form stable inclusion complexes at a molar ratio of 1:1. Various inclusion complexes show remarkable sustained release effect on sinomenine.

Key words: sinomenine, cylcodextrins, inclusion constant, orthogonal array design, process optimization

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