Water → trans-Resveratrol beta-cyclodextrin

HRID 444718

Reaktionsgleichung

Reaktionsgleichung von HRID 444718
[CH2:1]([OH:77])[C@H:2]1[O:7][C@@H:6]2[O:8][C@H:9]3[C@H:14]([OH:15])[C@@H:13]([OH:16])[C@@H:12]([O:17][C@H:18]4[C@H:23]([OH:24])[C@@H:22]([OH:25])[C@@H:21]([O:26][C@H:27]5[C@H:32]([OH:33])[C@@H:31]([OH:34])[C@@H:30]([O:35][C@H:36]6[C@H:41]([OH:42])[C@@H:40]([OH:43])[C@@H:39]([O:44][C@H:45]7[C@H:50]([OH:51])[C@@H:49]([OH:52])[C@@H:48]([O:53][C@H:54]8[C@H:60]([OH:61])[C@@H:59]([OH:62])[C@@H:57]([O:58][C@H:3]1[C@H:4]([OH:76])[C@H:5]2[OH:75])[O:56][C@@H:55]8[CH2:63][OH:64])[O:47][C@@H:46]7[CH2:65][OH:66])[O:38][C@@H:37]6[CH2:67][OH:68])[O:29][C@@H:28]5[CH2:69][OH:70])[O:20][C@@H:19]4[CH2:71][OH:72])[O:11][C@@H:10]3[CH2:73][OH:74].O.[C:79]1(/[CH:87]=[CH:88]/[C:89]2[CH:95]=[CH:94][C:92]([OH:93])=[CH:91][CH:90]=2)[CH:86]=[C:84]([OH:85])[CH:83]=[C:81]([OH:82])[CH:80]=1>C(O)C>[C:79]1(/[CH:87]=[CH:88]/[C:89]2[CH:95]=[CH:94][C:92]([OH:93])=[CH:91][CH:90]=2)[CH:86]=[C:84]([OH:85])[CH:83]=[C:81]([OH:82])[CH:80]=1.[CH2:67]([OH:68])[C@H:37]1[O:38][C@@H:39]2[O:44][C@H:45]3[C@H:50]([OH:51])[C@@H:49]([OH:52])[C@@H:48]([O:53][C@H:54]4[C@H:60]([OH:61])[C@@H:59]([OH:62])[C@@H:57]([O:58][C@H:3]5[C@H:4]([OH:76])[C@@H:5]([OH:75])[C@@H:6]([O:8][C@H:9]6[C@H:14]([OH:15])[C@@H:13]([OH:16])[C@@H:12]([O:17][C@H:18]7[C@H:23]([OH:24])[C@@H:22]([OH:25])[C@@H:21]([O:26][C@H:27]8[C@H:32]([OH:33])[C@@H:31]([OH:34])[C@@H:30]([O:35][C@H:36]1[C@H:41]([OH:42])[C@H:40]2[OH:43])[O:29][C@@H:28]8[CH2:69][OH:70])[O:20][C@@H:19]7[CH2:71][OH:72])[O:11][C@@H:10]6[CH2:73][OH:74])[O:7][C@@H:2]5[CH2:1][OH:77])[O:56][C@@H:55]4[CH2:63][OH:64])[O:47][C@@H:46]3[CH2:65][OH:66]

Komponenten

5

Edukt 3

HCID 962WaterHCID 444041beta-CyclodextrinHCID 445154Resveratrol

Produkt 1

HCID 131730673trans-Resveratrol beta-cyclodextrin

Reagenzien, Katalysatoren, Lösungsmittel 1

HCID 702EthanolLösungsmittel2×

Reaktionsbedingungen

Temperatur
15 °C

Versuchsvorschrift

Fifty g of β-CD (44 mM) and 1000 mL of distilled water were put in a 5000 mL beaker. The mixture was heated to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. Soon after, 100 to 200 mL of ethanol 96% were added, and the mixture was heated again twice to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. To the resulting solution, 10 g of trans-resveratrol (44 mM) diluted in 50-100 mL of ethanol 96% were added. The mixture was heated once or twice to a temperature ranging 60-70° C. in a microwave oven, for 90 seconds. The resulting solution was slowly cooled at 15° C. and left at this temperature up to 24 hours. The crystals formed from trans-resveratrol/β-cyclodextrin (β-CD/Res) complex were collected by filtration under reduced pressure, and dried in a vacuum oven at 60° C., resulting in 14.5-28 g of the invention complex with purity from 91 to 98% and a yield around 56%. Besides, filtrate (resulting solution) was freeze dried, providing 45.5-31.5 g of solid material having non-reacted components and other complexes (FIGS. 1 and 6).

Aufarbeitung

  1. temperatureThe mixture was heated to a temperature
  2. temperaturethe mixture was heated again twice to a temperature
  3. waitranging 60-70° C. in a microwave oven, for 90 seconds
  4. additionwere added
  5. temperatureThe mixture was heated once or twice to a temperature
  6. waitranging 60-70° C. in a microwave oven, for 90 seconds
  7. waitleft at this temperature up to 24 hours

Quellen und Nachweise

ORD-Eintrag
ord-b1c9e041c4f049b1b3b5b23d07950556
Quelldatensatz
uspto-grants-2013_07
Patentnummer
US08476248B2

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