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采用正交设计法对饱和水溶液法制备盐酸氯胺酮－β－环糊精包合物的温度、时间及投料比进行选优，显微观察包合物形态，UV和X－射线衍射法测试包合物晶形变化，品尝包合物味觉效果，并测定其稳定性及溶出度。结果表明，按1：2主客克分子比，于25℃电动搅拌3h，制备包合物的包合率和收率较高，包合物已形成一种新物相，具有稳定性高，无苦味及缓释性能。
Orthogonal design was used to optimize the temperature, time and feed ratio of ketamine hydrochloride-β-cyclodextrin inclusion complex prepared by saturated aqueous solution method. The inclusion complex morphology was observed microscopically and UV and X-ray diffraction Crystal shape change, taste the taste of the inclusion compound, and determine its stability and dissolution. The results showed that the entrapment efficiency and yield of the inclusion compound were high at 1: 2 mole ratio of guest to guest at 25 ℃ for 3 hours. The inclusion complex has formed a new phase with high stability and no Bitter and slow release properties.