Abstract
In order to increase the solubility of ursolic acid, the inclusion complexes of ursolic acid with γ-cyclodextrin were prepared by grinding, ultrasonic and stirring methods. The characterizations of the inclusion complexes were proved by x-ray powder diffraction, fourier transform infrared spectroscopy, differential scanning calorimetry and scanning electron microscopy. The results confirmed the interactions of ursolic acid with γ-cyclodextrin, indicating the formation of the inclusion complexes. In addition, grinding method is a better way of preparing inclusion complex of ursolic acid with γ-cyclodextrin.
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