肉桂油β-环糊精包合物的制备工艺研究  

Studies on the Preparaton of Cinnamon Oil-β-Cyclodextrin Inclusion Complex

作　　者：宋洪涛[1] 郭涛[1] 颜秀涛[2] 张汝华[2] 张群 

机构地区：[1]沈阳军区总医院药剂科,110015 [2]沈阳药科大学 [3]解放军八七疗养院

出　　处：《中草药》2000年第11期818-820,共3页Chinese Traditional and Herbal Drugs

基　　金：辽宁省科学技术基金!资助项目 ;No 9910 5 0 0 5 0 8

摘　　要：应用三因素六水平的均匀设计方法 ,研究了 β-环糊精对肉桂油的包合作用。通过对包合物收得率和包合率这二个指标的比较 ,筛选优化出肉桂油β-环糊精包合物的最佳制备条件。在此条件下 ,分别采用 5种不同的包合方法制备肉桂油 β-环糊精包合物 ,结果以搅拌法为最好 ,所得包合物的包合率为 82 .16 % ,包合物收得率为77.82 %。Conditions for the preparation of the cinnamon oil β cyclodextrin inclusion complex were studied by 3 factors and 6 levels uniform design The inclusion rate of cinnamon oil and recovery of inclusion complex were used as criteria in the study An optimal condition was established, and inclusion complexes were prepared under such condition with 5 different methods The results showed that the agitation method gave the best result The inclusion rate of cinnamon oil was 82 16% and the recovery of inclusion complex was 77 82%

关 键 词：肉桂油 Β-环糊精 包合物 均匀设计 

分 类 号：R283.69[医药卫生—中药学] O636.12[医药卫生—中医学]