摘要
为了获得芹菜素-羟丙基-β-环糊精包合物的最佳制备工艺,对其包合工艺进行研究。以包合率为指标,考察投料比、乙醇浓度、包合时间及包合温度对包合的影响,并采用正交试验优化最佳工艺。结果表明,溶液搅拌法是最佳包合方法,且投料比对包合效果的影响最大。芹菜素与羟丙基-β-环糊精的最佳包合工艺是:芹菜素与羟丙基-β-环糊精的摩尔比为1:3,乙醇浓度为50%,包合温度为50℃,包合时间为1h时,达到最好包合效果,此时按最佳工艺条件制备包合物的包合率为42.8%。通过对不同包合方法和不同包合条件进行探索,得到一条适合芹菜素-羟丙基-β-环糊精包合物的最佳制备工艺,为芹菜素的应用开发提供一点理论基础。
In order to obtain a more suitable preparation process of apigenin with hydroxypropyl-β-cyclodextrin,technology of inclusion was researched.The inclusion rate was an index,the effects of reaction process was inquired by reactant ratio,ethanol concentration,reaction time and temperature.Then,the most suitable technology of inclusion compound of apigenin with hydroxypropyl-β-cyclodextrin was optimized by orthogonal design.The best technology of inclusion compound of apigenin with hydroxypropyl-β-cyclodextrin as follows：reactant ratio of apigenin and hydroxypropyl-β-cyclodextrin was 1：3,ethanol concentration was 50%,reaction time,temperature was 1 h at 50℃.The optimum result was achieved at this condition and the inclusion rate of 42.8% was gained.Through exploring to different inclusion methods and different inclusion conditions,a suitable inclusion compound of apigenin with hydroxypropyl-β-cyclodextrin preparation process was obtained,and some theoretical basis was provided to the application development of apigenin.
出处
《中国农学通报》
CSCD
北大核心
2011年第25期245-249,共5页
Chinese Agricultural Science Bulletin
