毛叶香茶菜醛-β-环糊精包合物的制备及分析  

Preparation and analysis on inclusion of isodonal β cyclodextrin

作　　者：王桂红[1] 寇娴[1] 张雁冰[1] 赵清治[1] 薛华珍[1] 

机构地区：[1]河南医科大学有机化学教研室,郑州450052

出　　处：《河南医科大学学报》1999年第3期75-77,共3页Journal of Henan Medical University

摘　　要：的 :制备毛叶香茶菜醛 β 环糊精包合物。 方法 :采用沉淀法在水溶液中制备毛叶香茶菜醛 β 环糊精包合物 ,并用差示扫描量热法、比旋光度测定证明包合物的存在 ,用连续递变法测定了包合物的组成的摩尔比。结果 :用沉淀法可制得毛叶香茶菜醛 β 环糊精包合物 ,通过连续递变法证明了包合物的组成摩尔比为 1∶1。 结论 :本实验可得到收率较高、较纯的包合物 。Aim: To prepare and analyze inclusion of isodinal β cyclodextrin. Methods: The inclusion compound of isodonal β cyclodextrin was prepared by the liquid phase method in aqueous solution. It was confirmed by different thermal analysis and specific rotations. The composition ratio of inclusion between isodonal and β cyclodextrin was obtained by the continuous variation method. Results: Inclusion of isodonal β cyclodextrin could be prepared by this way and its inclusion ratio was 1∶1. Conclusion: By using this method purer and higher recovery rate of inclusion can be obtained and inclusion’s composition ratio can be determined by different thermal analysis.

关 键 词：毛叶香茶菜醛 环糊精 包合比 紫外光谱 制备 

分 类 号：R979.1[医药卫生—药品] O621.3[医药卫生—药学]