Article Sidebar
Published:
Jan 13, 2016Keywords:
Article Details
Submission of a manuscript to this journal is a representation that the manuscript has not been published previously and is not under consideration for publication elsewhere.
All authors named in each manuscript would be required to sign a form (to be supplied by the Editor) so that they may retain their copyright in the article but to assign to us (the Publishers) and its licensees in perpetuity, in all forms, formats and media (whether known or created in the future) to (i) publish, reproduce, distribute, display and store the contribution, (ii) translate the contribution into other languages, create adaptations, reprints, include within collections and create summaries, extracts and/or abstracts of the contribution, (iii) create any other derivative works(s) based on the contribution, (iv) to exploit all subsidiary rights in the contribution, (v) the inclusion of electronic links from the contribution to third party material where-ever it may be located, and (vi) license any thrid party to do any or all of the above.
Main Article Content
Physicochemical Properties and Lipophilicity of Polydatin-Lecithin Complex
Abstract
Purpose: To investigate the physicochemical properties and lipophilicity of polydatin-lecithin complex.
Methods: The complex of polydatin-lecithin was prepared by solvent method. The physicochemical properties of the complex were investigated by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), differential scanning calorimetry (DSC), x ray diffractometry (XRD) and scanning electron microscopy (SEM). Its solubility in n-octanol at 25 °C was examined by high performance liquid chromatography (HPLC).
Results: The UV and IR spectra of the complex showed an additive effect of polydatin-lecithin, in which the characteristic absorption of their respective peaks were retained. DSC and XRD results suggest that the complex mainly showed the presence of lecithin with the characteristic peaks for polydatin absent, while SEM demonstrated that polydatin was dispersed in lecithin. HPLC analysis found that the solubility of polydatin in n-octanol at 25 °C was enhanced from 0.41 mg/mL to 21.98 mg/mL by complexing with lecithin, indicating that the lipophilicity of polydatin was significantly improved.
Conclusion: Polydatin and lecithin in the complex are combined by non-covalent bonds, and did not form a new compound. The lipophilicity of polydatin increased to 21.98 mg/mL from 0.41 mg/mL as a result of complexation.
Keywords: Polydatin, Lecithin, Complex, Physicochemical property, Lipophilicity
