摘要
目的 :考察肉桂油 β 环糊精的理化性能。 方法 :采用薄层层析、X 射线粉末衍射及红外光谱法对包合物进行理化鉴别 ,采用高效液相色谱法考察包合物中桂皮醛的溶解度和体外溶出度。结果 :薄层层析图谱显示 ,肉桂油被 β 环糊精包合前后的主成分没有发生变化 ,包合物的X 射线粉末衍射图谱及红外光谱与肉桂油、肉桂油 β 环糊精混合物的图谱差异具有显著性。包合物中桂皮醛在 0 .1mol·L-1盐酸溶液、pH6 .6和 pH7.5磷酸盐缓冲液中的溶解度及体外溶出速率均有显著提高。结论 :肉桂油被 β 环糊精包合后呈现出新的物相特征 ,与肉桂油相比其理化性质有较显著的改变。
OBJECTIVE To study the physico-chemical properties of Cinnamon oil beta-cyclodextrin (βC-CD) inclusion complex. METHODS The inclusion complex was identified by TLC, X-ray powder diffractometry and infrared spectroscopy (IR). The solubility and dissolution rate of Cinnamic aldehyde of the inclusion complex were investigated. RESULTS The results of TLC showed that the main composition of Cinnamon oil had no change before and after being included by β-CD. The spectrum of IR and X-ray powder diffractometry of the inclusion complex was remarkably different from that of Cinnamon oil and Cinnamon oil β-CD mixture. It showed the great improvement in the solubility and dissolution rate of Cinnamic aldehyde of the inclusion complex in 0.1 mol·L -1 HCl, pH 6.6 and pH 7.5 phosphate buffer. CONCLUSIONS The Cinnamon oil β-CD inclusion complex exhibited some new physical characteristics and its physicochemical properties were greatly different from those of cinnamon oil.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2003年第1期12-14,共3页
Chinese Journal of Hospital Pharmacy
基金
辽宁省政府科学技术基金资助项目 (编号 :9910 5 0 0 5 0 8)
关键词
肉桂油
Β-环糊精
包合物
理化性质
Cinnamon oil
beta-cyclodextrin
inclusion complex
physico-chemical propertie
