Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Physiochemical Properties of the Complex of Myricetin and Hydroxypropyl-β-Cyclodextrin

Haijuan Nan , Hanjun Ma, Ruiting Zhang, Rui Zhan

School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;

For correspondence:- Haijuan Nan Email: nanhaijuan1@163.com

Received: 15 July 2014 Accepted: 16 October 2014 Published: 24 November 2014

Citation: Nan H, Ma H, Zhang R, Zhan R. Physiochemical Properties of the Complex of Myricetin and Hydroxypropyl-β-Cyclodextrin. Trop J Pharm Res 2014; 13(11):1791-1796 doi: 10.4314/tjpr.v13i11.3

© 2014 The authors.
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Abstract

Purpose: To improve the hydrophilic property of myricetin by complexing it with hydroxypropyl-β-cyclodextrin (HP-β-CD).

Methods: The complexes of myricetin and HP-β-CD were prepared in both water and ethanol. The physicochemical properties of the complex were investigated by ultraviolet-visible spectrometry (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and x-ray diffractometry (XRD).

Results: The content of myricetin in the complex prepared in ethanol (3.71 %) was higher than that prepared in water (1.43 %). Characterization studies indicate that myricetin in the complex was molecularly dispersed in HP-β-CD matrix.

Conclusion: Ethanol is the better solvent to prepare the complex of myricetin and hydroxypropyl-β-cyclodextrin. Myricetin and HP-β-CD in the complex are combined by non-covalent bond, and thus did not form a new compound.

Keywords: Myricetin, Hydroxypropyl-^6;-cyclodextrin, Complexation, Physicochemical properties