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Complexation of capsaicin with hydroxypropyl-beta-cyclodextrin and its analytical application

文献类型： 外文期刊

作者： Huang, Zheng 1 ; Xu, Rui 1 ; Ge, Xia 2 ; Cheng, Jianxin 2 ;

作者机构： 1.Gansu Acad Agr Sci, Inst Agr Qual Stand & Testing Technol, Anim Husb Pasture & Green Agr Inst, Lanzhou 730070, Gansu, Peoples R China

2.Gansu Acad Agr Sci, Inst Agr Prod Storage & Proc, Lanzhou 730070, Gansu, Peoples R China

关键词： Capsaicin; Hydroxypropyl-beta-cyclodextrin; Fluorospectrophotometry; Inclusion complex; Molecular modeling

期刊名称：SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY （ 影响因子：4.098； 五年影响因子：3.464 ）

ISSN： 1386-1425

年卷期： 2019 年 223 卷

页码：

收录情况： SCI

摘要： Fluorescence spectra, H-1 NMR, thermoanalysis and molecular modeling were used to investigate the host-guest inclusion system of hydroxypropyl-beta-cydodextrin (HP beta CD) with capsaicin. Job's plot was employed to confirm a 1:2 host-guest stoichiometry. Phase solubility study indicated that the apparent stability constant was 3.76 x 10(6) M-2. With the enhancing fluorescence of capsaidn complexation with HP beta CD, a spectrofluorirnetric method approach to determine the capsaidn in bulk aqueous solution was developed. Linearity was achieved wide ranges (0.05-60 mu g/mL), with low detection limit of 0.04 mu g/mL, and the relative standard deviation was 1.30%. Application to the analysis of chili powder samples obtained a satisfactory recovery of 99.5-105.6%. (C) 2019 Elsevier B.V. All rights reserved.

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