星点设计-效应面法优化大蒜素-羟丙基-β-环糊精包合物滴鼻液的制备工艺

发布时间：2018-09-04 08:53

【摘要】：目的:制备大蒜素-羟丙基(HP)-β-环糊精(CD)包合物滴鼻液并对其工艺进行优化。方法:以HP-β-CD对大蒜素进行包合,以包合物收率、滴鼻液中大蒜素含量为综合评价指标,采用星点设计-效应面法对大蒜素滴鼻液的工艺进行优化,考察HP-β-CD与大蒜素比例、包合温度、包合时间等因素的影响,并对大蒜素包合物进行红外、紫外和显微鉴别。结果:大蒜素滴鼻液的最佳制备工艺为:以水为包合溶媒,HP-β-环糊精和大蒜素的比例为32∶1,搅拌速度200 r·min-1,包合温度35℃,包合时间1.5 h。在此条件下,大蒜素的包合率达到90.25%。红外、紫外和显微鉴别结果均表明,大蒜素以包合物形式存在于滴鼻液中。结论:采用星点设计-效应面法优化所得大蒜素HP-β-CD包合物滴鼻液的制备工艺合理可行,为大蒜素液体制剂的进一步开发奠定了基础。
[Abstract]:Aim: to prepare allicin-hydroxypropyl (HP)-尾-cyclodextrin (CD) inclusion compound nasal drops and optimize its technology. Methods: allicin was encapsulated with HP- 尾 -CD, the yield of inclusion compound and the content of allicin in nasal drops were used as the comprehensive evaluation index. The technology of allicin nasal drops was optimized by star design-effect surface method, and the ratio of HP- 尾 -CD to allicin was investigated. Inclusion temperature, inclusion time and other factors, and the inclusion of allicin by infrared, UV and microscopic identification. Results: the optimum preparation technology of allicin nasal drops was as follows: the ratio of H P- 尾 -cyclodextrin and allicin in water was 32: 1, the stirring rate was 200r min-1, and the inclusion temperature was 35 鈩，

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