参麦提取物中皂苷类物质磷脂复合物制备及基本性质研究
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摘要
目的:制备参麦提取物中皂苷类物质磷脂复合物,并对制备的磷脂复合物进行表征。方法:以参麦提取物中皂苷类物质与磷脂的复合率作为评价指标,采用正交实验设计优化磷脂复合物的制备工艺;通过外观、紫外和红外光谱分析、差式扫描量热法、表观油水分配系数对制备的磷脂复合物进行理化性质研究。结果:确定参麦提取物中皂苷类物质磷脂复合物最佳制备工艺为:反应时间1 h、反应温度50℃、药脂比1∶0.02、药物浓度1 g·mL~(-1)。该工艺条件下制备的磷脂复合物复合率为97.80%。结论:参麦提取物中皂苷类磷脂复合物的形成受药脂比与反应温度的影响较大,药物浓度也有一定影响,并且形成复合物后皂苷类物质的理化性质明显改变且脂溶性明显提高。
Objective:To prepara saponin-like phospholipid complex in Shenmai extract and search for its optimum preparation and characterization. Methods:The compounding rate of saponins and phospholipids in Shenmai extract was used as the evaluation index,and the preparation process of phospholipid complex was optimized by orthogonal experiment design. The physicochemical properties of the prepared phospholipid complexes were studied by appearance,ultraviolet and infrared spectroscopy,differential scanning calorimetry,and apparent oil-water partition coefficient. Results:The optimal preparation process of saponin-like phospholipid complex in Shenmai extract was as follows:the reaction time 1 h,the reaction temperature 50 ℃,drug-to-lipid ratio 1∶0.02 and drug concentration 1 g·mL~(-1). When doing as the optimal preparation conditions,the recombination rate was 97.80%. Conclusion:The formation of saponin phospholipid complex in Shenmai extract is greatly affected by the ratio of drug to lipid and reaction temperature,and the concentration of drug also has certain influence. After the formation of complex,the physical and chemical properties of saponin are obviously changed and the fat solubility is obviously improved.
Objective:To prepara saponin-like phospholipid complex in Shenmai extract and search for its optimum preparation and characterization. Methods:The compounding rate of saponins and phospholipids in Shenmai extract was used as the evaluation index,and the preparation process of phospholipid complex was optimized by orthogonal experiment design. The physicochemical properties of the prepared phospholipid complexes were studied by appearance,ultraviolet and infrared spectroscopy,differential scanning calorimetry,and apparent oil-water partition coefficient. Results:The optimal preparation process of saponin-like phospholipid complex in Shenmai extract was as follows:the reaction time 1 h,the reaction temperature 50 ℃,drug-to-lipid ratio 1∶0.02 and drug concentration 1 g·mL~(-1). When doing as the optimal preparation conditions,the recombination rate was 97.80%. Conclusion:The formation of saponin phospholipid complex in Shenmai extract is greatly affected by the ratio of drug to lipid and reaction temperature,and the concentration of drug also has certain influence. After the formation of complex,the physical and chemical properties of saponin are obviously changed and the fat solubility is obviously improved.
引文
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[18]张春燕.黄芩素磷脂复合物的制备及其特性研究[D].镇江:江苏大学,2010.
[19]宋盼盼,朱杨军,张彦青,等.斯皮诺素磷脂复合物的制备及表征[J].食品工业科技,2018,39(1):56-61,69.
[2]史亚军,吴品江,许润春,等.黄芩苷磷脂复合物基本性质研究[J].中草药,2012,43(1):78-82.
[3]柳珊,谭群友,王红,等.吴茱萸碱磷脂复合物的制备、表征及体外抗肿瘤活性的研究[J].中国药学杂志,2012,47(7):517-523.
[4]Singh D,Rawat MS,Semalty A,et al. Rutin-phospholipid complex:An innovative technique in novel drug delivery systemNDDS[J]. Curr Drug Deliv,2012,9(3):305-314.
[5]李颖,潘卫三,陈士林,等.葛根素及其磷脂复合物在Beagle犬体内的药动学比较[J].中草药,2006,37(5):695-697.
[6]熊阳,盛卫国,杜佳琦,等.山楂叶总黄酮磷脂复合物的研究[J].中草药,2008,39(3):353-356.
[7]崔妍,张文静,张文丽,等.人参皂苷Rb_1磷脂复合物的制备及其理化性质研究[J].药学与临床研究,2012,20(6):510-514.
[8]陈修毅,王东凯,顾艳丽,等.人参总皂苷磷脂复合物包衣微丸的制备[J].中国药学杂志,2003(6):38-42.
[9]陈新梅,吴晓坤,孔得刚,等.人参皂苷磷脂复合物的制备与质量评价初步研究[J].齐鲁药事,2011,30(9):497-498.
[10]张志,高雪梅,陈冰,等.葛根素磷脂复合物的制备及表征[J].时珍国医国药,2017,28(10):2411-2413.
[11]唐岚,吴兰,孙伯璇,等.栀子苷磷脂复合物的制备及评价[J].浙江工业大学学报,2018,46(1):110-113,118.
[12]朱延焱,田伟强,黄绳武.芍药苷磷脂复合物的制备及表征[J].中国药业,2013,22(1):24-26.
[13]吴春,冯海波.单宁酸磷脂复合物的制备及其理化性质研究[J].哈尔滨商业大学学报(自然科学版),2015,31(4):426-431.
[14]刘莎莎.丹参素磷脂复合物的制备及评价[D].南京:南京中医药大学,2014.
[15]张立,崔名全,尹蓉莉,等.葛根素磷脂复合物的制备及表征[J].亚太传统医药,2012,8(11):28-29.
[16]薛海萍,高婷婷,杨骏,等.红景天苷磷脂复合物的制备及表征[J].中草药,2015,46(22):3333-3337.
[17]赖乐,赖春丽,赵建彬,等.银杏酮酯磷脂复合物的制备与理化性质的研究[J].中药材,2010,33(10):1624-1628.
[18]张春燕.黄芩素磷脂复合物的制备及其特性研究[D].镇江:江苏大学,2010.
[19]宋盼盼,朱杨军,张彦青,等.斯皮诺素磷脂复合物的制备及表征[J].食品工业科技,2018,39(1):56-61,69.