PREPARATION OF A WATER-SOLUBLE COMPLEX OF CHOLECALCIFEROL WITH AN OLIGOSACCHARIDE

The article presents the results of a study on the preparation of a encapsulated form of fat-soluble cholecalciferol with starch oligosaccharide. In production conditions, the high lipophilicity and low solubility of the native form of cholecalciferol in an aqueous medium  creates certain difficulties. For this reason, there is a need to develop technological methods for obtaining water-soluble forms of vitamin cholecalciferol with improved biopharmaceutical and nutritional properties. As a result of the performed studies, a water-soluble of cholecalciferol inclusion complex with β-cyclodextrin (β-CD) was obtained. Molecular modeling methods were used to study in silico the mechanisms of formation of cholecalciferol inclusion complexes with β-CD. The morphologies of the crystal surface during clathrate formation are estimated by electron microscope data at various magnifications. The results of thermographic measurements, as well as comparative ¹H and ¹³C NMR spectroscopic parameters of the initial and final compounds are presented. The obtained new scientific results allow us to conclude that an internal (inclusive) complex is formed in the hydrophobic cavity of the oligosaccharide.