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Su J.,South China University of Technology | Su J.,State Key Laboratory of Food Safety Technology for Meat Products | Chen J.,South China University of Technology | Li L.,South China University of Technology | And 5 more authors.
Chemical and Pharmaceutical Bulletin | Year: 2012

Natural borneol (NB)/2-hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex has been prepared, and characterized by differential scanning calorimetry (DSC), X-ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FT-IR). The phase solubility and release of NB, and its effect on the absorption of tetramethylpyrazine phosphate (TMPP) in mice were also measured. The results demonstrated that NB could be efficiently loaded into HP-β-CD to form an inclusion complex at a mass ratio of 1:6, and the inclusion complex had different physicochemical characteristics from free NB. The profile of phase solubility displayed a typical A L-type, indicating the formation of 1:1 stoichiometric inclusion complex. Additionally, the stability of the inclusion complex was greatly improved compared with that of NB. The results of absorption of TMPP in mouse indicated that NB/HP-β-CD enhanced the absorption of TMPP and the concentration of TMPP in brain tissue, especially in the early period. Both TMPP plasma and brain concentration-time courses in mice were fitted to open two-compartment model with first-order absorption after oral administration of TMPP with NB/HP-β-CD. However, the use of NB/HP-β-CD did not change the in vivo behavior of TMPP. Our results suggest the application potential of NB/HP-β-CD inclusion in pharmaceutics. © 2012 The Pharmaceutical Society of Japan. Source


Su J.,South China University of Technology | Su J.,State Key Laboratory of Food Safety Technology for Meat Products | Chen J.,South China University of Technology | Li L.,South China University of Technology | And 5 more authors.
Journal of Food Science | Year: 2012

The aims of this study were to optimize the preparation conditions of natural borneol/β-cyclodextrin (NB/β-CD) inclusion complex by ultrasound method, and to investigate its improvement of stability and solubility. The complex was characterized by different various spectroscopic techniques including Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. The results demonstrate that NB could be efficiently loaded into β-CD to form an inclusion complex by ultrasound method at a molar ratio of 1:1 and mass ratio of 1:6. The complex exhibited different physicochemical characteristics from that of free NB. Typically, formation of β-CD inclusion significantly enhanced the stability and aqueous solubility of NB. © 2012 Institute of Food Technologists ®. Source

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