正交设计法优选大蒜油β-环糊精的包合工艺  

Optimization for the process of β-cyclodextrin inclusion complex of garlic oil using orthogonal design

作　　者：上官盈盈[1] 俞佳[2] 富丽慧[3] 马珂[2] 

机构地区：[1]浙江医学高等专科学校药学系,浙江杭州310053 [2]浙江省人民医院药剂科,浙江杭州310014 [3]浙江大学城市学院,浙江杭州310015

出　　处：《中国医院药学杂志》2008年第10期785-787,共3页Chinese Journal of Hospital Pharmacy

基　　金：浙江省教育厅科研计划项目(编号：20050341)

摘　　要：目的：优选β-环糊精包合大蒜油的最佳工艺。方法：采用L9（3^4）正交实验法，以包合温度，搅拌时间，β-环糊精与大蒜油的比例，包合反应的pH值为考察因素，以大蒜素的包封率和收得率为考察指标，优选包合的最佳工艺并对包合物进行验证。结果：β-环糊精包舍大蒜油的最佳制备工艺为：包合温度（40℃），搅拌时间（4h），β-环糊精与大蒜油的比例（4：1），包合反应的pH值（6）。结论：优选的β-环糊精包合工艺简单，方便实用。OBJECTIVE To optimize the processing conditions forβ-cyclodextrin （β-CD） inclusion complex of garlic oil. METHODS The study was carried out using orthogonal design. The processing conditions were determined in terms of inclusion temperature, stirring time, the ratio ofβ-CD and garlic oil and inclusion pH. , using inclusion ratio and complex yield as the optimizing objective. RESULTS The optimum preparation conditions were established as follows： inclusion temperature was 40 ℃, stirring time was 4h, the ratio of β-CD and garlic oil was 4：1, and inclusion pH was 6. CONCLUSION The validated β-cyclodextrin inclusion process is simple and convenient to carry out.

关 键 词：大蒜油 Β-环糊精 正交实验 包合工艺 

分 类 号：R943[医药卫生—药剂学]