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目的制备和鉴定九里香叶总黄酮-羟丙基-β-环糊精包合物,并考察九里香叶总黄酮和羟丙基-β-环糊精之间的包合摩尔比及包合过程的热力学常数。方法采用溶液-搅拌法制备九里香叶总黄酮-羟丙基-β-环糊精包合物,采用差示扫描量热法、X射线衍射法和红外光谱法对包合物进行鉴定,通过表观溶解度法考察包合物中主客分子之间的包合摩尔比及包合过程的热力学常数。结果 25,35,45℃时九里香叶总黄酮和羟丙基-β-环糊精能形成1∶1摩尔比包合物,相溶解度图呈AL型,包合过程为放热反应。结论九里香叶总黄酮与羟丙基-β-环糊精能自发地形成1∶1摩尔比包合物,从而显著提高九里香叶总黄酮在水中的溶解度。
OBJECTIVE To prepare and identify the inclusion compound of total flavonoids of nine leaves of Grifola frondosa, and to study the inclusion and combination of the total flavonoids of Grifola frondosa and hydroxypropyl-β-cyclodextrin The thermodynamic constant of the process. Methods The inclusion compound of total flavonoids of nine leaves of Grifola frondosa was prepared by solution-stirring method. The inclusion complex was identified by differential scanning calorimetry, X-ray diffraction and FTIR. Apparent solubility method was used to investigate the inclusion and removal molar ratio of host guest molecules in inclusion complex and the thermodynamic constants of inclusion process. Results 25,35,45 ℃ Angelica total flavonoids and hydroxypropyl-β-cyclodextrin to form a 1: 1 molar ratio of inclusions, phase solubility diagram showed AL type, the inclusion process is exothermic. Conclusion The total flavonoids of Ji Li Ge Ye and hydroxypropyl-β-cyclodextrin spontaneously form a 1: 1 molar ratio inclusion complex, which can significantly increase the solubility of total flavonoids in Ji Li Xiang Ye in water.