Thermal analysis of β-cyclodextrin/Berberine chloride inclusion compounds

Abstract Solid inclusion compounds of Berberine chloride (Berb) and β-cyclodextrin (β-CD) were prepared by grinding method and co-evaporation method. The formation and thermal characterization of solid inclusion compounds were investigated by Fourier transform-infrared (FT-IR) and differential scanning calorimetry (DSC). The results showed that the inclusion compounds of Berb and β-CD could be prepared by the grinding method and co-evaporation method. DSC analysis afforded the quantitative evaluations of inclusion efficiency and showed that grinding method offered higher inclusion efficiency compared with co-evaporation method. Influence of grinding time on inclusion ratio of Berb with β-CD was further studied by DSC measurement. DSC analysis could be considered as a rapid qualitative and quantitative analytical method in the preparation of cyclodextrins inclusion compounds.