The nutraceutical system of curcumin-piperine in 2-hydroxypropyl-β-cyclodextrin was prepared by using the kneading technique. Interactions between the components of the system were defined by X-ray powder diffraction (XRPD), differential scanning calorimetry (DSC), infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR). Application of hydroxypropyl-β-cyclodextrin as a carrier-solubiliser improved solubility of the curcumin–piperine system, its permeability through biological membranes (gastrointestinal tract, blood–brain barrier) as well as the antioxidant, antimicrobial and enzyme inhibitory activities against acetylcholinesterase and butyrylcholinesterase.

采用捏合技术制备了姜黄素-胡椒碱在2-羟丙基-β-环糊精中的保健食品体系。通过X射线粉末衍射（XRPD）、差示扫描量热法（DSC）、红外光谱（FT-IR）、核磁共振（NMR）来确定系统组分之间的相互作用。羟丙基-β-环糊精作为载体增溶剂的应用提高了姜黄素-胡椒碱系统的溶解度、生物膜（胃肠道、血脑屏障）的渗透性以及对乙酰胆碱酯酶和丁酰胆碱酯酶的抗氧化、抗菌和酶抑制活性。