羟丙基-β-环糊精对龙胆草提取物的包合工艺及掩味作用研究  

Study on inclusion process and taste masking effect of hydroxypropyl cyclodextrin on gentian extract

作　　者：王睿[1] 谭群友[2] 柳珊[1] 赵春景[3] 杨帆[2] 张景勍[1] 

机构地区：[1]重庆医科大学药学院药物高校工程研究中心,重庆400016 [2]第三军医大学大坪医院野战外科研究所胸外科,重庆400042 [3]重庆医科大学附属第二医院药剂科,重庆400010

出　　处：《重庆医科大学学报》2009年第11期1549-1551,共3页Journal of Chongqing Medical University

基　　金：重庆市科委自然科学基金资助(CSTC;2007B135456)

摘　　要：目的:研究羟丙基-β-环糊精(Hydroxypropyl cyclodextrin,HP-β-CD)对龙胆草提取物的包合工艺及掩味作用。方法:采用研磨法制备龙胆草提取物/HP-β-CD包合物,以包合物的苦味为评价指标,通过正交试验设计,确定最佳制备工艺。通过差示扫描量热法(DSC)、紫外分光光度法(UV)对包合物进行鉴定。结果:提取物用量为5 mg/ml,HP-β-CD用量为20%(W/V),研磨时间为25 min,水浴温度为55℃,水浴时间为6h时,包合效果较好,掩味效果较好。DSC及UV法确证形成了包合物。结论:HP-β-CD可与龙胆草提取物形成包合物,包合物对龙胆草液体制剂有很好的掩味效果。Objective： To investigate the inclusion process and taste masking effect of hydroxypropyl cyclodextrin （HP-β-CD） on the extract of Gentian. Method： The inclusion complex was prepared by grinding method. The multiple factors and levels experiments were done by orthogonal experiments design with the bitterness score as criteria. Then the optimum preparation was established. Results： The optimum entrapment conditions were as follows： the concentration of HP-β-CD was 20% ; the grinding time was 5min, the bath temperature was 55℃ ; and the bath time was 6h. The formation of inclusion complex of the Gentian extract was confirmed by the change of differential scanning calorimetry and ultraviolet spectrophotometry. Conclusion： The inclusion compound from the extract of gentian cyclodextrin was prepared. The inclusion complex showed significant effects of bitter taste masking.

关 键 词：龙胆草提取物 HP-β-环糊精 包合物 掩味 

分 类 号：R943[医药卫生—药剂学]