Inhibitory effect of cyclodextrin on Maillard reaction and its mechanism

Abstract

Maillard reaction in pharmaceutical preparations refers to a complex chemical reaction existing between reducing excipients and amino-containing drugs in preparations, which can cause a series of quality problems in preparations. Maillard reaction belongs to chemical incompatibility in preparations, and measures should be taken to reduce or avoid it. In this study, the effect of cyclodextrins (commonly used pharmaceutical excipients) on the Maillard reaction and its mechanism in the lysine hydrochloride-lactose solid preparation model were explored for the first time. Our research results show that the embedding of lysine in cyclodextrin can inhibit the Maillard reaction of lysine to some extent, and the embedding of lysine in cyclodextrin with different structures has differences in the inhibitory effects on Maillard reaction.Among the five cyclodextrins we studied, α-CD and HP-β-CD embedded lysine can reduce Maillard reaction to a greater extent. We suspect that this may be related to the stability of the embedded substance, which needs further study and verification. And our research shows that the inclusion complex between lysine and cyclodextrin may be the result of hydrogen bond, electrostatic attraction, hydrophobic interaction and van der Waals force. Cyclodextrin is expected to solve the problem of Maillard reaction in pharmaceutical industry to some extent.