辛香料成分缓控释制剂的研究进展  

Research Progress in Spice Composition-loaded Sustained and Controlled Release Preparations

作　　者：王胜利[1] 朱源[1] 余江南[1] 徐希明[1] 

机构地区：[1]江苏大学药学院,江苏镇江212013

出　　处：《中国药师》2015年第8期1372-1375,共4页China Pharmacist

基　　金：国家"十二五"科技支撑计划项目(编号:2013BAD16B07);教育部博士点基金(编号:20113227110012);江苏省六大高峰人才项目(编号:2011-YY012)

摘　　要：辛香料成分具有多种药理活性,但溶解度差,生物利用度低的特点限制了其制剂的发展。缓控释制剂能够在提高药物溶解度的基础上,延缓药物的释放行为,从而提高药物的生物利用度。本文综合国内外辛香料成分缓控释制剂的研究概况,为进一步地开发和利用辛香料活性成分提供参考依据。The spices, with a wide range of remarkable pharmacological effects, were limited in developing clinical drugs because of their poor solubility, high irritation and low bioavailability. Controlled release preparations can delay the release of drugs on the basis of solubility enhancement to improve bioavailability. The research on spice ingredient-loaded controlled release preparations was sum-marized in the paper for the further development of spice active ingredients.

关 键 词：辛香料 缓控释制剂 研究进展 

分 类 号：R944.9[医药卫生—药剂学]