超声法制备熊果酸/β-环糊精包合物的研究  

Studies on the preparation of ursolic acid-β-cyclodextrin inclusion complex by ultrasonic wave

作　　者：纵伟[1] 苗榕宸[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2010年第6期10-12,21,共4页Food and Machinery

基　　金：国家自然科学基金项目(编号:20876152)

摘　　要：采用超声法制备熊果酸/β-环糊精包合物,以熊果酸包合率为指标,通过正交试验优化包合条件,并采用红外光谱、X射线衍射、差示扫描量热和扫描电镜等手段对包合物的性质进行研究。结果表明,其最佳工艺条件为:超声功率200W、熊果酸∶β-环糊精(摩尔比)=1∶1、超声时间40min、温度30℃。在该条件下,熊果酸包合率为68.2%。Ultrasonic wave method was used to preparation the ursolic acid-β-cyclodextrin（UA-β-CD）inclusion complex.Taking the inclusion rate of ursolic acid as a index,the optimum conditions were determined by orthogonal design.The inclusion complex was characterized by infrared spectroscopy（IR）,differential scanning calorimetry （DSC）,X-ray diffraction（XRD）and scanning electron microscope （SEM）.The results shown that the optimum conditions were as fol-lows：The ultrasonic power was 200 W,UA （mol）∶β-CD （mol）=1∶1,duration time 40min and temperature 30℃.In this condition,the inclusion rate was 68.2%.

关 键 词：熊果酸 Β-环糊精 包合物 超声 

分 类 号：TQ461[化学工程—制药化工]