STUDY ON PEPARATION AND CHARACTERIZAITION OF RUTIN NANOPARTICLES

Abstract

Nanorutin has been synthesized by the method for inclusion complex
formation of cyclodextrin the inclusion complexation method with cyclodextrin,
a part of free rutin that will form micelles together with casein. This nanorutin is
not degraded by gastric passage and is effectively released in the intestine,
increasing absorption and bioavailability. The parameters were investigated
including rutin, cyclodextrin, and casein content to create a nanosystem with the
highest content of rutin, particle size smaller than 100 nm, and good dispersion
in water. Surveyed rutin content was 10%, 13%, 15%, 17% and 20% by weight.
The casein was 5% constant. The number of participating CDs is 85%, 82%, 80%,
78% and 75%, respectively. The nanosystem was evaluated for its physicochemical and thermal characteristics using SEM, FTIR, HPLC, and DSC methods.
As a result, the rutin nanosystem has been successfully synthesized, the
nanoparticles have uniform size (30 - 100nm). The appropriate nanorutin
content is 15% rutin, 80% cyclodextrin, 5% casein. Optimum reaction conditions
for nanorutin synthesis is at 80oC for 3 hours, stirring speed of 200 - 300 rpm .