肉桂醛-羟丙基-β-环糊精包合物的研制
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摘要
为提高肉桂醛的溶解性,本试验采用水溶液搅拌法制备肉桂醛-羟丙基-β-环糊精包合物,并用正交设计法优化工艺条件,以包合率和包合物得率为判断指标,得到肉桂醛-羟丙基-β-环糊精包合物能够包合的最佳条件为肉桂醛和羟丙基-β-环糊精投料摩尔比是1∶1,包合时间为4h,包合温度为45℃。所得包合物经红外光谱法、差示扫描量热分析法进行分析鉴定,表明肉桂醛与羟丙基-β-环糊精已形成包合物,其包合率可达到75.64%,得率达到99.0%。因此,该包合工艺能进行肉桂醛包合物的制备,提高其溶解性并将肉桂醛由挥发油制备成固体粉末剂型。
Cinnamaldehyde-hydroxypropyl-β-cyclodextrin was prepared by electric stirring technique using orthogonal experiment technology.The inclusion rate and yield ratio of the complex were taken as parameters to analyze the effect.The optimum preparation condition was the proportion of 1∶1for HP-β-CD and cinnamaldehyde,the inclusion temperature of which was 45℃for 4h.The structure of the yield was proved by DSC and IR,suggesting that the cinnamaldehyde was included by HP-β-CD.The inclusion rate was 75.64% and the yield ratio was 99.0%.Thus,the technology can be used to prepare the cinnamaldehyde inclusion complex to obtain the solid powder agent.
Cinnamaldehyde-hydroxypropyl-β-cyclodextrin was prepared by electric stirring technique using orthogonal experiment technology.The inclusion rate and yield ratio of the complex were taken as parameters to analyze the effect.The optimum preparation condition was the proportion of 1∶1for HP-β-CD and cinnamaldehyde,the inclusion temperature of which was 45℃for 4h.The structure of the yield was proved by DSC and IR,suggesting that the cinnamaldehyde was included by HP-β-CD.The inclusion rate was 75.64% and the yield ratio was 99.0%.Thus,the technology can be used to prepare the cinnamaldehyde inclusion complex to obtain the solid powder agent.
引文
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[2]吴海波.肉桂醛包结工艺和机理及其包结物的性能研究[D].广州:广东工业大学,2011.
[3]许亚改,刘静,王建平,等.甲砜霉素羟丙基-β-环糊精包合物的工艺研究[C]//北京市畜牧兽医学会、天津市畜牧兽医学会、河北省畜牧兽医学会:2008.
[4]王杰晶,李银峰,李佩,等.差示扫描量热法在药物定性分析中的应用[J].现代药物与临床,2013(5):815-818.
[5]Tsai Y,Tsai H,Wu C P,et al.Preparation,characterization and activity of the inclusion complex of paeonol withβ-cyclodextrin[J].Food Chem,2009,120:837-841.
[6]Li J H,Zhang N,Li X T,et al.Thermal stability and decomposition kinetics of theβ-CD cinnamialdehyde inclusion complex[J].J Incl Phenom,1997,28:95-103.
[7]刘瑞江,张业旺,闻崇炜,等.正交试验设计和分析方法研究[J].实验技术与管理,2010(9):52-55.
[8]何苗,朱有德.正交试验在软件测试用例设计中的应用[J].光电技术应用,2013(3):77-79.
[9]陈鸿雁,彭忠利,肖定书.β-环糊精与肉桂醛的包结行为研究[J].广州大学学报,2012(8):31-36.
[10]钱亮亮.β-环糊精肉桂醛包合物在食品包装中的基础应用研究[D].无锡:江南大学,2008.
[11]李萍,舒婷,丛方地,等.超声波法制备肉桂醛-β-环糊精包合物的研究[J].中国食品添加剂,2016(9):82-89.