护肝片中五味子提取物β-环糊精包合工艺优选研究  

Study of Inclusion Process with β-Cyclodextrin for Extraction of Schisandra Chinensis(Turcz.) Bail in Hugan Tablets by Orthogonal Design

作　　者：全红[1] 蔺莉莉[1] 张洪君[1] 鲁一[1] 董培良[1] 陈大中[1] 孙永慧[1] 宗鸣[1] 张晓燕[1] 

机构地区：[1]黑龙江中医药大学中医药研究院,黑龙江哈尔滨150040

出　　处：《中国药业》2009年第6期45-46,共2页China Pharmaceuticals

基　　金：黑龙江省教育厅科技攻关项目;项目编号:11531360

摘　　要：目的研究五味子提取物的最佳包合工艺,增强护肝片中挥发油的稳定性。方法以提取物包合率、包合物收得率为指标,采用L9(34)正交设计法,对五味子提取物进行β-环糊精(β-CD)包合研究。结果最佳包合工艺为提取物与β-环糊精之比1∶9(mL∶g),包合温度30℃,超声时间90min。结论β-环糊精的用量是影响五味子提取物包合效果的主要因素,优选工艺简单、稳定、流程短,可以作为企业的生产工艺。Objective To research the optimal inclusion process of the extract from SchisandraChinensis（Turcz. ） bait for enhancing the stability of the volatile oil in Hugan Tablets. Methods Taking inclusion rate, inclusion yield as the indexes, L9（3^4） orthogonal design was used for the inclusion research of β-cyclodextrin （β-CD） on the extract in Schisandra Chinensis （Turcz.） bail. Results The best inclusion process was A3B1C3, and the ratio of extract to β-CD was 1：9 （mL ：g）, the inclusion temperature was 40℃, the ultrasonic time was 90 min. Conclusion The different amount of β- CD is the main factor affecting inclusion. The optimized process is simple, stable with short workflow. It may be used as the production process for enterprise.

关 键 词：五味子 Β-环糊精 正交设计 

分 类 号：TQ460.6[化学工程—制药化工]