羟丙基-β-环糊精与4-羟基查尔酮的包合作用研究

Effect of Inclusion of 4-Hydroxychalcone in Hydroxypropyl-β-Cyclodextrin

本研究为了系统研究羟丙基-β-环糊精与查尔酮的包合作用,采用相溶解度法测定了β-环糊精(β-CD)和羟丙基-β-环糊精(HP-β-CD)包合4-羟基查尔酮过程中的热力学参数,并运用红外(IR)、X-射线衍射(XRD)、热重及差示扫描量热联用(TG/DSC)等分析手段对该包合物的理化性质进行了系统研究。相溶解度实验表明HP-β-CD对4-羟基查尔酮的包合效果优于β-CD,而热力学分析发现4-羟基查尔酮和HP-β-CD的包合是一个自由能降低过程,反应具有自发性,其结合过程受疏水作用力驱动。红外和X-射线衍射分析表明4-羟基查尔酮与HP-β-CD包合后,其物相发生了重大改变,4-羟基查尔酮以无定形的状态完全分散在HP-β-CD中。热重及差示扫描量热联用分析发现通过与羟丙基-β-环糊精的包合,4-羟基查尔酮的热稳定性得到了显著提高。

In order to study the inclusion mechanism of the complex of hydroxypropyl-β-cyclodextrin（HP-β-CD） and chalcone, the thermodynamic parameters of the inclusion process of β-CD, HP-β-CD and 4-hydroxychalcone were measured by phase solubility study. And the physicochemical properties of the complex were investigated by infrared spectrometry（IR）, X-ray diffractometry（XRD） and thermogravimetric/differential scanning calorimetry（TG/DSC）. It was found the inclusion effect of HP-β-CD on 4-hydroxychalcone was higher than that of β-CD. And the Gibbs energy values were negative for the formation of the complex of HP-β-CD and 4-hydroxychalcone. And the inclusion was a spontaneous process, which was driven by hydrophobic force. IR and XRD analysis showed that the physical phase of 4-hydroxylchalcone had been changed, which were completely dispersed in HP-β-CD. TG/DSC analysis found the heat stability of 4-hydroxychalcone had been significantly enhanced by complexing with HP-β-CD.