叶绿酸铁与环糊精包合性质的初步研究

Preliminary study on the quality of inclusion complex of ferrum chlorophyll acid and cyclodextrins

探索环糊精改进叶绿酸铁性质的可行性.紫外法测定环糊精与叶绿酸铁的包合常数;研磨法制备包合物;测定包合物溶解速度和增溶度,测定溶液降解半衰期和固体样品热稳定性.实验结果表明系列环糊精中,叶绿酸铁与β-环糊精具有最大包合常数(Ka=2 869.8L/mol),β-环糊精包合物可加快叶绿酸铁的溶出度,提高溶解度,增强溶液及固体样品的光热稳定性.β-环糊精包合叶绿酸铁具有较好的技术效果.

Explored the CD to improve the nature of ferrum chlorophyllin.Ultraviolet spectrophotometry determined series of CD and ferrum chlorophyllin inclusion constant.Preparation of inclusion complex with the grinding.Determined the dissolution rate and solubility of inclusion,the solution of degradation half-life and thermal stability of solid samples.The result showed that the ferrum chlorophyllin and β-cyclodextrin inclusion constant was the largest(inclusion constant is 2 869.8 L/mol) among the series of cyclodextrin.β-cyclodextrin could accelerate the dissolution of ferrum chlorophyllin and improve the solubility,enhance the light and heat stability of solution and solid samples.β-cyclodextrin inclusion of ferrum chlorophyllin had good technical effect.