肉桂醛-羟丙基-β-环糊精包合物的研制

Preparation and identification of cinnamaldehyde-hydroxypropyl-β-cyclodextrin

为提高肉桂醛的溶解性,本试验采用水溶液搅拌法制备肉桂醛-羟丙基-β-环糊精包合物,并用正交设计法优化工艺条件,以包合率和包合物得率为判断指标,得到肉桂醛-羟丙基-β-环糊精包合物能够包合的最佳条件为肉桂醛和羟丙基-β-环糊精投料摩尔比是1∶1,包合时间为4h,包合温度为45℃。所得包合物经红外光谱法、差示扫描量热分析法进行分析鉴定,表明肉桂醛与羟丙基-β-环糊精已形成包合物,其包合率可达到75.64%,得率达到99.0%。因此,该包合工艺能进行肉桂醛包合物的制备,提高其溶解性并将肉桂醛由挥发油制备成固体粉末剂型。

Cinnamaldehyde-hydroxypropyl-β-cyclodextrin was prepared by electric stirring technique using orthogonal experiment technology.The inclusion rate and yield ratio of the complex were taken as parameters to analyze the effect.The optimum preparation condition was the proportion of 1∶1for HP-β-CD and cinnamaldehyde,the inclusion temperature of which was 45℃for 4h.The structure of the yield was proved by DSC and IR,suggesting that the cinnamaldehyde was included by HP-β-CD.The inclusion rate was 75.64% and the yield ratio was 99.0%.Thus,the technology can be used to prepare the cinnamaldehyde inclusion complex to obtain the solid powder agent.