Physiochemical Properties of the Complex of Myricetin and Hydroxypropyl-β-Cyclodextrin

Purpose: To improve the hydrophilic property of myricetin by complexing it with hydroxypropyl-β- cyclodextrin (HP-β-CD)
Methods: The complexes of myricetin and HP-β-CD were prepared in both water and ethanol. The physicochemical properties of the complex were investigated by ultraviolet-visible spectrometry (UV), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and x-ray diffractometry (XRD).
Results: The content of myricetin in the complex prepared in ethanol (3.71 %) was higher than that prepared in water (1.43 %). Characterization studies indicate that myricetin in the complex was molecularly dispersed in HP-β-CD matrix.
Conclusion: Ethanol is the better solvent to prepare the complex of myricetin and hydroxypropyl-β- cyclodextrin. Myricetin and HP-β-CD in the complex are combined by non-covalent bond, and thus did not form a new compound.

Keywords
Myricetin; Hydroxypropyl-β-cyclodextrin; Complexation; Physicochemical properties