论文部分内容阅读
目的:优选薏苡仁油交联环糊精包合物(CSO-CDP)的制备工艺。方法:采用均质法,通过BoxBenhnken响应面方法优化薏苡仁油交联环糊精包合物的制备工艺,采用扫描电镜法、红外光谱法、X射线衍射法对包合物进行表征,并考察其稳定性。结果:优选出的最佳工艺为薏苡仁油(CSO)与CDP投料比为1∶10,包合温度25℃,溶解薏苡仁油的溶剂量为1.92%,在此条件下的包封率为72.76%。扫描电镜法、红外光谱法、X射线衍射法均表明形成了包合物,且包合物有一定的抗光照性、热稳定性、湿稳定性。结论:以最佳工艺条件制备的薏苡仁油交联环糊精包合物稳定性有显著提高,且重复性良好。
Objective: To optimize the preparation of Coix Seed Oil cross-linked cyclodextrin inclusion compound (CSO-CDP). Methods: The preparation method of the inclusion compound of Coix Seed Oil was optimized by BoxBenhnken response surface methodology. The inclusion complex was characterized by scanning electron microscopy, infrared spectroscopy and X-ray diffraction. Its stability. Results: The optimal process was that the feeding ratio of coix seed oil (CSO) to CDP was 1:10, the inclusion temperature was 25 ℃, the dissolving amount of coix seed oil was 1.92%, the entrapment efficiency under this condition was 72.76%. Scanning electron microscopy, infrared spectroscopy, X-ray diffraction showed that the inclusion complex was formed, and the inclusion complex had certain anti-light, thermal stability and wet stability. Conclusion: The stability of Coix Seed Oil cross-linked cyclodextrin inclusion complex prepared by the best technological conditions is significantly improved, and the repeatability is good.