甘草素热转变产物鉴定及转变动力学研究

Characterization of Thermal Transformation Product of Liquiritigenin and Its Transformation Kinetics

目的:研究甘草素熔融的转变产物和溶液中的转变产物及其转变动力学。方法:通过硅胶柱层析色谱柱分离转变产物,运用紫外光谱、液质联用、核磁共振波谱等技术,确定甘草素转变产物的结构;通过高效液相色谱法法研究温度和p H对甘草素在溶液中转变动力学的影响。结果:甘草素经过熔融和溶液中的转变产物均是异甘草素。一定时间范围内,溶液中的甘草素向异甘草素的转变与时间成正向的线性关系,转变速率与温度和pH有关。结论:甘草素在制剂和分析过程中应避免高温,其溶液也应避免受热并维持较低的酸性环境。

Objective: To study the transformation products of liquiritigenin in solid melt process and transformation kinetics in solution. Methods: The transformation products were separated by silica gel column chromatography. Several analytical methods, such as UV-vis spectroscopy, LC-MS, nuclear magnetic resonance spectroscopy, were used to determine the structure of liquiritigenin degradation products. HPLC was used to study the influence of temperature and p H on the transformation kinetics of liquiritigenin in solution. Results: The transformation product of liquiritigenin in molten state and solution is isoliquiritigenin(ISL).The transformation kinetics of liquiritigenin to isoliquiritigenin was linear over a period of time, and the transformation rate was temperature and pH-dependent.Conclusion: The manufacturing and analytical process of liquiritigenin should avoid heat and high solution p H.