星点设计效应面法优化姜黄素微球的制备工艺

Optimized preparation of curcumin microspheres by central compositedesign-response surface method

采用乳化溶剂扩散法来制备姜黄素微球。以包封率为评价指标,通过单因素试验法、星点设计效应面法优化制备处方工艺。最佳处方及工艺条件:乙基纤维素与姜黄素的质量比为20.04∶1,吐温80用量为21.68 mg/mL,转速为600 r/min,搅拌时间为30 min以及水相和油相体积比为1.47∶1。此条件下制备的姜黄素微球外形圆整,释放平稳,包封率高达93.66%,且制备工艺简单,效应面法建立的数学模型预测良好。

Curcumin microspheres were prepared by emulsion solvent diffusion method.The single factor experiment and central composite design-response surface method were used to select the optimum formulations and process conditions with the encapsulation efficiency as the evaluation criterion.Under the optimal formulation and process conditions,the mass ratio of ethyl cellulose to curcumin was 20.04∶1,with the dosage of Tween8021.68 mg/mL,rotating speed 600 r/min,stirring time 30 min,and the volume ratio of water phase to oil phase 1.47∶1.Curcumin microspheres prepared under these conditions were round in shape,stable in release,with encapsulation efficiency as high as 93.66%.The preparation process was simple and the model established by response surface methodology delivered predictive accuracy.