肉桂油β-环糊精包合物与肉桂超细微粉药剂学性质的对比研究

Comparative Studies on Pharmaceutical Properties of Cinnamon oil β-CD Inclusion Complex and Ultra-fine Powder of Cortex cinnamomi

目的 为了探索制剂新技术在含挥发油的中药制剂中的应用,我们研究了肉桂油β-环糊精包合物与肉桂超细微粉的药剂学性质。方法 以主要活性成分桂皮醛为对照品,用紫外分光光度法进行含量测定,37℃下以去离子水为溶出介质进行体外溶出实验,60℃下放置10d进行稳定性实验,对肉桂油β-环糊精包合物和肉桂超细微粉的有效成分含量、溶出性能、稳定性进行研究,并以肉桂普通粉进行对比。结论45min时,各样品中桂皮醛的累计溶出均达到90％左右。肉桂油β-环糊精包合物稳定性最好,在60℃下放置10 d,肉桂醛含量仍有94％得以保存,而在肉桂超细微粉和普通粉中分别只有70％和82％。结果表明β-环糊精包合物是制备肉桂油制剂较好的技术选择。

AIM To research into the utilization of the new techniques in preparation of traditional Chinese medicine containing essential oil , the pharmaceutical properties of Cinnamon oil |3-CD inclusion complex and ultra-fine powder of Cortex cinnamami were studied. METHODS The release profiles and stability of cinnamaldehyde, a main active constituent, in Cinnamon oil (3-CD inclusion complex, ultra-fine powder and common powder of Cortex cinnamami were investigated, respectively. Measurements were made of the release of cinnamaldehyde from the three preparations at 37℃ in vitro. Water was used as dissolution medium. Stability tests of the three preparations were performed at 60℃ for 10 days. Cinnamaldehyde was determined by an UV-spectrophotometric method. RESULTS About 90% of cinnamaldehyde content in these preparations was released in 45 minutes, respectively. The oil inclusion complex showed most stable character. Ninety four percent of cinnamaldehyde remained in Cinnamon oil inclusion complex heated after 10 days, but only 70% and 82% of those in ultra-fine powder and common powder of Cortex cinnamami, respectively. The results indicate that the 3-CD Inclusion complex is a better technical option for pharmaceutic preparation of Cinnamon oil.