金牡感冒片中薄荷油的β-环糊精包合工艺研究

Studies on the Inc Iusion Processes by β-Cyc Iodextrin for Oleum Menthae in Jinmu Ganmao Tablets

目的研究金牡感冒片中薄荷油β-环糊精包合物的最佳制备工艺并考察其稳定性。方法采用匀质法制备金牡感冒片薄荷油β-环糊精包合物。以薄荷油包合利用率为评价指标,采用均匀设计法优化包合物的制备工艺与处方,并考察其稳定性。结果最佳包合工艺为挥发油与β-环糊精比例为1∶10,β-环糊精与水比例为1∶4,包合温度为40℃,包合时间为35min,匀质机转速为6000rpm,薄荷油包合利用率达83.1%。稳定性实验表明,包合物具有一定的抗光照、热、湿稳定性。结论试验得出的最佳包合工艺操作简便,包合物稳定。

OBJECTIVE To study the optimal preparation technology and stability of β-cyclodextrin inclusion complex for oleum menthae in Jinmu Ganmao Tablet. METHODS The β-cyclodextrin inclusion complex in oleum menthae of Jinmu Ganmao TabletS was prepared by homogenization technique. The formulation and processing parameters were optimized by uniform design table with utilization ratio of oleum menthae as index. The stability of oleum menthae β-cyclodextrin inclusion was studied under stressed conditions. RESULTS Under optimal preparation conditions for inclusion,the ratio between oleum menthae and β-cyclodextrin was 1：10 （mL · g^-1）, that between β-eyclodextrin and water was 1：4, the inclusion temperature was 40℃, the inclusion time was 35min , and the rotate speed conditions. Stability experiments show that the inclusion complex has certain resistance to light, heat, wet stability. CONCLUSION The optimum inclusion process features simple operation and stable inclusion complex.