Complexation of chlorpropham with hydroxypropyl-β-cyclodextrin and its application in potato sprout inhibition

• Published in: Carbohydrate polymers 2014-07, Vol.107, p.241-246
• Main Authors: Huang, Zheng, Tian, Shilong, Ge, Xia, Zhang, Jun, Li, Shouqiang, Li, Mei, Cheng, Jianxin, Zheng, Huaiwen
• Format: Article
• Language: English
• Subjects: 2-Hydroxypropyl-beta-cyclodextrin; Agronomy. Soil science and plant productions; Applied sciences; beta-Cyclodextrins - chemistry; beta-Cyclodextrins - pharmacology; Biological and medical sciences; Chlorpropham; Chlorpropham - chemistry; Exact sciences and technology; Food Storage; Fundamental and applied biological sciences. Psychology; General agronomy. Plant production; Harvesting. Postharvest. Storage; Hydroxypropyl-β-cyclodextrin; Inclusion complex; Natural polymers; Physicochemistry of polymers; Potato sprout inhibition; Solanum tuberosum - drug effects; Solanum tuberosum - growth & development; Solubility; Starch and polysaccharides; Vegetative propagation. Sowing and planting. Harvesting; Water - chemistry
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2014.02.072

•An inclusion complex between CIPC and HPβCD was prepared and characterized.•By complexation with HPβCD, the water solubility and bioavailability of CIPC were improved.•The complex CIPC·HPβCD offered a potential new sprout inhibitor. 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 Job's 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.