肉桂油-β-环糊精纳米微胶囊的超声波法制备与表征

发布时间：2019-07-22 17:02

【摘要】：为了优化肉桂油-β-环糊精微胶囊的制备工艺。采用超声波法制备微胶囊,在单因素实验基础上,以包埋率为评价指标,利用正交实验优化制备工艺。结果表明,微胶囊的最佳制备工艺为:肉桂油与β-环糊精质量比1∶8,超声功率231 W、温度40℃、时间50 min,在此条件下,包埋率可达到38.17%,平均粒径456.7 nm。放大实验表明,肉桂油用量增加4倍,微胶囊包埋率仅降低3.83%,最佳制备工艺稳定。红外光谱和差示扫描量热分析证实了微胶囊的形成。热重分析表明肉桂油具有强烈挥发性,218.0℃后质量仅剩余0.15%,包埋后的肉桂油210.0℃才开始有质量损失,热稳定性提高。薄层色谱分析表明包埋前后肉桂油主要成分无显著变化。超声波法和饱和水溶液法制备微胶囊,包埋率相差不大,但超声制备的微胶囊载药量比饱和水溶液法提高0.71%,且超声制备的微胶囊包埋率、收率及载药量比研磨法分别提高4.21%、3.58%和2.60%。超声波法是制备高质量纳米级肉桂油-β-环糊精微胶囊的简便有效方法。
[Abstract]:In order to optimize the preparation process of cinnamon oil-尾-cyclodextrin microcapsule. Microcapsules were prepared by ultrasonic method. On the basis of single factor experiment, the embedding rate was taken as the evaluation index, and the orthogonal experiment was used to optimize the preparation process. The results showed that the optimum preparation process of microcapsules was as follows: the mass ratio of cinnamon oil to 尾-cyclodextrin was 1 鈮，

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