摘要
目的优选薄荷油β-环糊精包合物的制备工艺。方法采用L9(34)正交实验设计,以薄荷油的包合率为指标,考察薄荷油与β-环糊精的比例、包合温度、搅拌时间、β-环糊精与水的比例对制备工艺的影响,并用TLC与IR光谱验证包合物的形成。结果最佳的工艺条件为薄荷油∶β-环糊精为1∶8,包合温度为45℃,搅拌时间为2 h,β-CD与水的比例为1∶10。结论此法可用于薄荷油β-环糊精包合物的制备。
Objective To optimize the including preparation for mentha oil withβ-cyclodextrin. Methods Inclusion rate of mentha oil was used to evaluate the technologies based on orthogonal design, in which the proportion of mentha oil and β-cyclodextrin, the experiment temperature, the time of stirring, and the proportion of β-cyelodextrin and water were used as 4 main technology factors. The inclusion compound was proved by thin layer and infrared chromatography. Results The optimum preparation conditions for inclusion were established as mentha oil : β cyclodextrin = 1 : 8, 45℃, stirring for 2 hours, β-cyclodextrin : water = 1 : 10. Conclusion The method can be used for the preparation of mentha oil-β-cyclodextrin inclusion compound.
出处
《中南药学》
CAS
2009年第3期193-195,共3页
Central South Pharmacy