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目的 :考察苏合香 β 环糊精包合物的稳定性。 方法 :以苏合香含量为测定指标 ,分别对包合物和混合物进行强光照射、高温、高湿、挥发性试验。结果 :在光、热、湿等因素影响下 ,包合物中苏合香含量没有明显变化 ,而混合物中苏合香含量均明显下降。包合物的热失重比混合物小。结论 :苏合香β 环糊精包合物具有一定的抗光照性、热稳定性和湿稳定性 ,其稳定性明显优于单纯苏合香
Objective: To investigate the stability of β-Cyclodextrin inclusion complex. Methods: The content of Suhexiang was taken as the measuring index, and the inclusion compound and the mixture were respectively subjected to the light irradiation, the high temperature, the high humidity and the volatile test. Results: Under the influence of light, heat, humidity and other factors, there was no obvious change in the content of Euphorbia fragrans in the inclusion compound, but the content of Euphorbia fragrans in the mixture decreased obviously. The thermogravimetric is less than the mixture. CONCLUSION: Su-Hsiang-β β-cyclodextrin inclusion complex has certain anti-light, thermal stability and wet stability, and its stability is obviously better than that of pure Heshan