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Study on Inclusion Complex Formation of Curcumin with beta-Cyclodextrin by Spectrophotometry

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成果类型:
期刊论文
作者:
Kuang, Chun-tao;Li, Xiang-zhou*;Xue, Hai-peng;Su, Qiang;Guo, Yuan-liang
通讯作者:
Li, Xiang-zhou
作者机构:
[Su, Qiang; Li, Xiang-zhou; Kuang, Chun-tao; Xue, Hai-peng; Guo, Yuan-liang] Cent S Univ Forestry & Technol, Coll Mat Sci & Engn, Changsha 410004, Peoples R China.
通讯机构:
[Li, Xiang-zhou] C
Cent S Univ Forestry & Technol, Coll Mat Sci & Engn, Changsha 410004, Peoples R China.
语种:
英文
关键词:
curcumin;beta-cyclodextrin;inclusion complex;apparent formation constant;spectrophotometry;thermodynamic parameter
期刊:
PROCEEDINGS OF 2009 INTERNATIONAL CONFERENCE OF NATURAL PRODUCT AND TRADITIONAL MEDICINE, VOLS 1 AND 2
年:
2009
页码:
254-258
机构署名:
本校为第一且通讯机构
院系归属:
材料科学与工程学院
摘要:
The inclusion complex formation of curcumin with beta-CD was studied by spectrophotometry, and the apparent formation constant for curcumin-beta-CD complex was determined. The stiochiometric ratio of curcumin-beta-CD complex was investigated by Job's continuous variation methods. The results showed that a 1: 1 complex between curcumin and P-CD was formed, and the apparent formation constants decreased with the increase of reaction temperature. The thermodynamic parameters, standard free energy (Delta G degrees), enthalpy (Delta H degrees) and entropy (Delta S degrees) for complex formation of ...

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