Complexation of chlorpropham with hydroxypropyl-β-cyclodextrin and its application in potato sprout inhibition

The effect of hydroxypropyl-β-cyclodextrin (HPβCD) on the improvement of chlorpropham (CIPC) as a potato sprout inhibitor was investigated. The formation of complex was confirmed by FT-IR spectra, thermoanalysis, 1H NMR and ROESY. The stoichiometry and stability constant were determined by Job's plot and phase solubility studies, respectively. The inclusion complex CIPC·HPβCD has exhibited different properties from CIPC. The obtained inclusion complex was found to significantly improve the water solubility, thermal stability and dissolution rate of CIPC. In addition, the complex displayed a better effect on sprout inhibition.