柚皮素-β-环糊精包合物的制备及表征  

Preparation and characterization of naringenin-β-cyclodextrin inclusion compound

作　　者：郭亚宁[1] 

机构地区：[1]宝鸡文理学院化学化工学院,陕西省植物化学重点实验室,陕西宝鸡721013

出　　处：《化学研究》2017年第4期457-461,共5页Chemical Research

基　　金：宝鸡市科技计划项目(16RKX1-11);宝鸡文理学院重点项目(ZK15085)

摘　　要：采用溶液-搅拌法制备了柚皮素-β-环糊精包合物,利用紫外光谱、红外光谱、X射线衍射法、差热分析法对其进行结构表征分析,并对其水溶性进行测试.结果表明包合物的形成提高了柚皮素的水溶性,从而改善了黄酮类化合物水溶性差的问题,有望提高该类化合物的生物利用度,为研发黄酮类新剂型提供理论基础.Naringenin-β-cyclodextrin inclusion compound was prepared by solution-stirring method,and its structure was characterized by UV spectroscopy,infrared spectroscopy,X-ray diffraction and differential thermal analysis.The test of water-solubility showed that the formation of inclusion compound significantly increased the water-solubility of naringenin,thus improves the water-solubility and bioavailability of flavonoids.This research provides theoretical basis for research and development on new dosage forms of flavonoids.

关 键 词：Β-环糊精 柚皮素 包合物 溶解度 

分 类 号：R943[医药卫生—药剂学]