Author/Authors :
Huang، نويسنده , , Zheng and Tian، نويسنده , , Shilong and Ge، نويسنده , , Xia and Zhang، نويسنده , , Jun and Li، نويسنده , , Shouqiang and Li، نويسنده , , Mei and Cheng، نويسنده , , Jianxin and Zheng، نويسنده , , Huaiwen، نويسنده ,
Abstract :
The effect of hydroxypropyl-β-cyclodextrin (HPβCD) on the improvement of chlorpropham (CIPC) as a potato sprout inhibitor was investigated. The formation of complex was confirmed by FT-IR spectra, thermoanalysis, 1H NMR and ROESY. The stoichiometry and stability constant were determined by Jobʹs plot and phase solubility studies, respectively. The inclusion complex CIPC·HPβCD has exhibited different properties from CIPC. The obtained inclusion complex was found to significantly improve the water solubility, thermal stability and dissolution rate of CIPC. In addition, the complex displayed a better effect on sprout inhibition.
Keywords :
Chlorpropham , Inclusion complex , Potato sprout inhibition , solubility , Hydroxypropyl-?-cyclodextrin
