超声微波法制备维生素M-β-环糊精包合物

Preparation of Vitamin M-β-cyclodextrin Inclusion Complexes with the Microwave Ultrasonic Technology

研究了超声微波法制备维生素M-β-环糊精包合物的最佳工艺条件,以维生素M-β-环糊精包合率为指标,通过单因素(超声功率、超声时间、配料比等)实验和正交实验优化包合工艺参数,紫外分光光度计测定吸光度,根据维生素M包合前后的吸光度来计算包合率。单因素实验结果表明:在25℃,维生素M的量为0.02 g时,进行超声波辅助β-环糊精包合维生素M,超声最佳时间为30 min,最佳超声功率为200 W,β-环糊精饱和溶液体积最佳为15 mL。正交实验结果表明:在25℃,维生素M与β-环糊精包合物的包合率在超声时间为40 min、超声功率为200 W、β-环糊精饱和溶液为10 mL时达到最大值2.36%。超声功率对包和率的影响最大,其次是β-环糊精饱和溶液的体积,影响最小的是超声时间。

The optimal condition of preparation of Vitamin M -β- cyclodextrin inclusion complexes by ultrasonic technology was studied through single factor （ultrasonic power, ultrasonic time, ingredients ratio ） and orthogonal experiments. The absorbance of the inclusion complexes was measured by UV spectrophotometer. The single factor results showed that at constant temperature 25℃, the amount of vitamin M was 0. 02 g, and optimal ultrasonic time was 30 min, ultrasonic power was 200W, and the volume of β - CD saturated solution was 15 mL. Experimental results of the orthogonal showed that at 25℃, the optimal condition of inclusion yield were obtained as follows： the ultrasonic time was 40 min, the ultrasonic power was 200 W, β-cyclodextrin saturated solution was 10 mL, vitamin M - β-cyclodextrin inclusion yield reached the maximum（2.36% ）. Rate of ultrasonic power had the greatest impact on the inclusion yield, followed by the β- CD volume of saturated solution, and the least was the ultrasonic time.