Preparation, properties and biological activity of beta-cyclodextrin inclusion complex of menadione.

The molar ratio of menadione (vitamin K3) to beta-cyclodextrin in the microcrystalline inclusion complex showed this to be 1:3 with a menadione content of approximately 4.1-4.3%. Complexes with higher vitamin content could not be prepared. Bound and free vitamin can be readily separated by sublimation in vacuum. The menadione is highly stable in complexed form; in dry state it is released only when cyclodextrin is destroyed by heating to about 300 degrees C. Complexed menadione does not react with amino acids. Solubility and dissolution rate are strongly increased. Treating hypovitaminotic chickens with equivalent doses of menadione or menadione-beta-cyclodextrin complex and monitoring blood clotting times, recalcification times and prothrombin times the complex proved to be at least as effective as--or even somewhat more potent than--free vitamin. 1.5-2.0 micrograms/animal/d free or complexed menadione was sufficient to cover the daily vitamin K needs of chickens.

[Organoleptic study of a new dihydrochalcone artificial sweetener]. / Sensorische Untersuchung eines neuen Dihydrochalkon-Süssstoffes

The compound CH-401-Na (1-[2-hydroxy-4-(3-sulphopropyloxy)phenyl]-3-[3-hydroxy-4-methoxyphenyl]-propanone-1-Na) was studied. Its sweeting power in aqueous solution is 1000 (as compared to that of a 1% sucrose solution); the values for salts formed with 10 other cations range from 750 to 1150. In contrast to the sweet taste of sucrose, that of CH-401-Na is perceived not at the tip of the tongue but at the root of the tongue and at both sides of the oral cavity. It persists for a longer period than that of sucrose. This effect depends to some extent on the cation. The addition of inorganic salts accelerates the extinction of sweet taste. In lemonades, almost 90% of sucrose may be replaced by CH-401-salts. The taste of CH-401-Na is unpleasant in foods having a bitter taste (coffee, cola) and in low-moisture products.