香葱精油β-环糊精包合物的处方及制备工艺研究

Study on Formula and Preparation of Scallion Essential Oil-β-Cyclodextrin Inclusion Complex

目的研究不同来源的香葱精油β-环糊精包合物的处方及制备工艺。方法将不同来源的香葱精油与β-环糊精(β-CD)以不同投料比,在不同包合温度、包合时间下进行包合。并以包合率、包合物产率、光稳定性、热稳定性以及释放度作为指标对不同处方及工艺下制备的包合物进行评价。结果最佳处方为:投料比为1:10(精油:β-CD);最佳制备工艺为:包合温度40℃,超声包合时间1h。上述条件下不同来源的香葱精油包合物包合产率无显著性差异。光解12d后,制备的包合物含量为0.90%-0.87%;在40℃-80℃受热12d后,制备的包合物含量为0.89%-0.64%。包合物2h体外释放度小于香葱精油与β-环糊精的混合物,约10h释放度达100%。结论采用超声法制备葱油包合物稳定性好,释放度高,具有一定的缓释作用,便于储存、运输及使用。

Objective Research the formula and preparation of the different sources of scallion essential oil - β - Cyclodextrin inclusion complex. Method The scallion essential oil - β - Cyclodextrinl was prepared with different feed ratio of oil to β - Cyclodextrin, at different temperatures and different time. And the inclusion rate, yield, light stability, thermal stability and release was investigated in order to valu- ing the scallion essential oil - β - Cyelodextrin inclusion complex. Result The best prescriptions： the feed ratio of oil to β - Cyelodextrin was 1 ： 10, inclusion temperature was at 40℃ and ultrasonic inclusion time was lb. The combined yield was indifferent significantly under the above conditions. The content of inclusion compound was 0.90% - 0.87% and 0.89% - 0.64% after 12days in photolysis and at 40 - 80℃ respectively. The release degree of inclusion complex was less than that of mixture of scallion essential oil and β - Cyelodextrin. The release degree was up to 100% at 10h. Conclusion The inclusion compound has such an excellent stability and release rate that it can be well re- served, transported and used.