【摘要】：為了優(yōu)化肉桂油-β-環(huán)糊精微膠囊的制備工藝。采用超聲波法制備微膠囊,在單因素實驗基礎上,以包埋率為評價指標,利用正交實驗優(yōu)化制備工藝。結果表明,微膠囊的最佳制備工藝為:肉桂油與β-環(huán)糊精質量比1∶8,超聲功率231 W、溫度40℃、時間50 min,在此條件下,包埋率可達到38.17%,平均粒徑456.7 nm。放大實驗表明,肉桂油用量增加4倍,微膠囊包埋率僅降低3.83%,最佳制備工藝穩(wěn)定。紅外光譜和差示掃描量熱分析證實了微膠囊的形成。熱重分析表明肉桂油具有強烈揮發(fā)性,218.0℃后質量僅剩余0.15%,包埋后的肉桂油210.0℃才開始有質量損失,熱穩(wěn)定性提高。薄層色譜分析表明包埋前后肉桂油主要成分無顯著變化。超聲波法和飽和水溶液法制備微膠囊,包埋率相差不大,但超聲制備的微膠囊載藥量比飽和水溶液法提高0.71%,且超聲制備的微膠囊包埋率、收率及載藥量比研磨法分別提高4.21%、3.58%和2.60%。超聲波法是制備高質量納米級肉桂油-β-環(huán)糊精微膠囊的簡便有效方法。
[Abstract]:In order to optimize the preparation process of cinnamon oil-尾-cyclodextrin microcapsule. Microcapsules were prepared by ultrasonic method. On the basis of single factor experiment, the embedding rate was taken as the evaluation index, and the orthogonal experiment was used to optimize the preparation process. The results showed that the optimum preparation process of microcapsules was as follows: the mass ratio of cinnamon oil to 尾-cyclodextrin was 1 鈮，

本文編號：2517761