β-环糊精和黄芩素包合作用研究  

Inclusion interaction of β-cyclodextrin and baicalein

作　　者：李运涛[1] 王志超[1] 王慧霞[1] 何静[1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《中国酿造》2011年第9期148-151,共4页China Brewing

基　　金：陕西省教育厅项目(07JK189)

摘　　要：以β-环糊精与黄芩素的摩尔比、包合温度、包合时间以及搅拌速度为变量,以黄芩素包合率为指标,设计正交试验优化包合反应工艺参数,并对包合物进行红外光谱和差示热分析、扫描电镜分析鉴定,通过紫外分光光度法测定了包合物的包合比及稳定常数。结果表明,包合物最佳包合条件为包合温度50℃,包合时间90min,β-环糊精与黄芩素的摩尔比3∶1,搅拌速度1500r/min,黄芩素包合率约为70.37%,包合比为1∶1,稳定常数为182.86L/mol。Mole ratios of β-cyclodextrin and baicalein, inclusion temperature, inclusion time and stirring speed as variables, inclusion rate of baicalein as index, technology parameters of inclusion reaction were optimized by orthogonal experiments. The inclusion compound was identified by infrared （IR） spectrometry, differential thermal analysis and scanning electron microscopy. The inclusion ratio and complex constant were determined by the ultraviolet spectrometry （UV）. The result showed that the optimal conditions for the inclusion compound were as follows： inclusion temperature 50℃, inclusion time 90min, mole ratios of β-cyclodextrin and baicalein 3：1, stirring speed 1500r/min. Under these conditions, the inclusion ration of baicalein was 70.37%, and the inclusion ratio and complex constant were 1：1 and 182.86L/mol, respectively.

关 键 词：Β-环糊精 黄芩素 包合作用 增溶作用 

分 类 号：R943[医药卫生—药剂学]