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Improved stability of (+)-catechin and (-)-epicatechin by complexing with hydroxypropyl-β-cyclodextrin: Effect of pH,

Min Liu1, Yan Zheng2, Chunmei Wang2

  • 1School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China; Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, China.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
(+)-Catechin(+)-Catechin (PubChem CID: 9064)(−)-Epicatechin(−)-Epicatechin (PubChem CID: 72276)Dimethyl sulfoxide-d(6) (PubChem CID: 75151)Fluorescence spectroscopyHydroxypropyl-β-cyclodextrinHydroxypropyl-β-cyclodextrin (PubChem CID: 90479739)Isothermal titration calorimetryStabilityTris (hydroxymethyl) aminomethane (PubChem CID: 6503)

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