Allyl isothiocyanate is the main component of mustard oil. It has strong pungent odor and pungent taste. Research shows that it has obvious anti pathogenic bacteria, anti-cancer, anti fungal and anti-inflammatory activities, and the clinical effect is remarkable. At present, the research on allyl isothiocyanate is mostly focused on content determination and pharmacological action. However, because of its strong volatility, oil solubility and pungent smell, it limits its further application.
Hydroxypropyl beta cyclodextrin can increase the solubility of the drug, improve the stability of the drug, improve the bioavailability of the drug and serve as the carrier of the sustained release and target preparation. When the stirring temperature is 30, the ratio of allyl isothiocyanate and hydroxypropyl beta cyclodextrin is 1:1, and the stirring time is 2 h. The inclusion rate of the clathrates obtained under this process was the highest.