Resveratrol Functionalized Carboxymethyl-β-Cyclodextrin: Synthesis, Characterization, and Photostability
Resveratrol Functionalized Carboxymethyl-β-Cyclodextrin: Synthesis, Characterization, and Photostability
复制标题
白藜芦醇功能化羧甲基-β-环糊精：合成、表征和光稳定性
DOI：
10.1155/2018/6789076
复制
发表时间：
2018-01-01
影响因子：
3
通讯作者：
Wang, Zhi Zhong
中科院分区：
文献类型：
--
作者：
Cheng, Jin Gui;Tian, Bing Ren;Wang, Zhi Zhong
通过两个简单的步骤合成白藜芦醇官能化的羧甲基-β-环糊精缀合物。通过H-1 NMR、C-13 NMR、UV和FTIR证实了偶联物的成功。用紫外吸收光谱研究了偶联物的光稳定性。紫外光照射360 min后，偶联物的吸光度总损失仅为12.54%，而白藜芦醇及其CM-β-CD包合物的吸光度总损失分别为32.15%和24.05%。结果表明，该偶联物比白藜芦醇及其CM-β-CD包合物更稳定。
The resveratrol functionalized carboxymethyl-beta-cyclodextrin conjugate was synthesized by two simple steps. The conjugate was successfully demonstrated by H-1 NMR, C-13 NMR, UV, and FTIR. The photostability of the conjugate was studied by ultraviolet absorption spectrum. After 360 min of UV light irradiation, the conjugate showed a total loss in absorbance of only 12.54%, while the resveratrol and its CM-beta-CD inclusion complex showed a total loss in absorbance of 32.15% and 24.05%, respectively. The results indicate that the conjugate was more stable than resveratrol and its CM-beta-CD inclusion complex.