芹菜素的磺丁基醚-β-环糊精包合物考察  

Investigation of Inclusion Complexes between Apigenin and Sulfobutyl Ether β-Cyclodextrin

作　　者：李圳[1] 贾运涛[2] 田睿[3] 郑行[1] 张良珂[1] 

机构地区：[1]重庆医科大学重庆市生物化学与分子药理学重点实验室,重庆400016 [2]重庆医科大学附属儿童医院药剂科,重庆400010 [3]重庆医科大学实验教学中心,重庆400016

出　　处：《中国医药工业杂志》2015年第5期488-492,共5页Chinese Journal of Pharmaceuticals

基　　金：重庆市自然科学基金项目(cstc2012jj A10021);高等学校博士学科点专项科研基金(20125503120003)

摘　　要：以包合率为指标,优化了芹菜素磺丁基醚-β-环糊精包合物的制备方法及工艺参数。结果表明,采用研磨法将芹菜素与磺丁基醚-β-环糊精(投料摩尔比1∶5)研磨1.5 h,可制得包合率为79.5%的包合物。运用相溶解度法考察25、37和50℃时磺丁基醚-β-环糊精对芹菜素的增溶作用,结果表明芹菜素的表观溶解度随温度的上升和磺丁基醚-β-环糊精浓度的增大而显著增大,且包合过程为自发过程。差示扫描量热和红外光谱分析结果表明,磺丁基醚-β-环糊精能与芹菜素形成较稳定的包合物。The preparation methods of inclusion complexes between apigenin and sulfobutyl ether β-cyclodextrin （SBE-β-CD） as well as the process parameters were optimized with inclusion rate as index. The optimal product with inclusion rate of 79.5 % was prepared by grinding method with molar ratio of 1 ： 5 （apigenin to SBE-β-CD） and grinding time of 1.5 h. The solubilization effect of SBE-β-CD on apigenin at 25, 37 and 50 ℃ were investigated by phase solubility method. The results showed that the apparent solubility of apigenin was significantly increased with the increasing of temperature and SBE-β-CD concentration, and the inclusion process was spontaneous. The results of DSC and FT-IR analyses showed that a rather stable inclusion complexes had been formed.

关 键 词：芹菜素 磺丁基醚-Β-环糊精 包合物 溶解度 增溶 

分 类 号：R944.9[医药卫生—药剂学]