白藜芦醇-羟丙基-β-环糊精-壳聚糖缓释微球的制备及表征
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篇名: | 白藜芦醇-羟丙基-β-环糊精-壳聚糖缓释微球的制备及表征 |
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摘要: | 目的:制备白藜芦醇(RES)-羟丙基-β-环糊精(HP-β-CD)-壳聚糖缓释微球(RES-HP-β-CD-Chitosan),并进行表征。方法:按质量比1 ∶ 7 ∶ 0.25称取RES原料药、HP-β-CD和壳聚糖,先采用溶剂法制备RES-HP-β-CD包合物,在此基础上加入壳聚糖,采用喷雾干燥法制得RES-HP-β-CD-Chitosan。采用光学显微镜观察所制缓释微球的粒径。采用X射线衍射法、差式扫描量热法、红外光谱法、扫描电子显微镜对所制RES-HP-β-CD-Chitosan进行表征。采用紫外分光光度法测定所制缓释微球中RES的含量,计算载药量和包封率。结果:所制RES-HP-β-CD-Chitosan的粒径为(2.23±0.35) μm(n=300),表征结果显示,RES-HP-β-CD-Chitosan呈球形,微球表面出现收缩褶皱,RES被包合于羟丙基-β-环糊精中,以分子状态或无定型状态存在。RES-HP-β-CD-Chitosan的载药量为11.67%(n=3)、包封率为96.27%(n=3)。结论:成功制得RES-HP-β-CD-Chitosan。 |
ABSTRACT: | OBJECTIVE: To prepare Resveratrol-hydroxypropyl-β-cyclodextrin-chitosan sustained-release pellets (RES-HP-β- CD-Chitosan), and to characterize it. METHODS: Resveratrol raw material, HP-β-cyclodextrin and chitosan were collected with ratio of 1 ∶ 7 ∶ 0.25. Resveratrol-HP-β-cyclodextrin inclusion compound were prepared by solvent method, and then added into chitosan, RES-HP-β-CD-Chitosan were prepared by spray drying method. Particle size of prepared sustained-released pellets were observed by optical microscope. X-ray, DSC, IR and SEM were used to characterize RES-HP-β-CD-Chitosan. The contents of resveratrol in prepared sustained-released pellets were determined by UV spectrum, and drug-loading amount and encapsulation efficiency were calculated. RESULTS: Particle size of prepared RES-HP-β-CD-Chitosan was (2.23±0.35) μm (n=300). Characterization results show that RES-HP-β-CD-Chitosan was spherical in shape; shrinkage was found on the surface of microspheres, and resveratrol was included in HP-β-cyclodextrin in molecule or amorphous state. Drug-loading amount of prepared RES-HP-β-CD-Chitosan was 11.67% (n=3), encapsulation efficiency was 96.27% (n=3). CONCLUSIONS: RES-HP-β-CD- Chitosan is prepared successfully. |
期刊: | 2019年第30卷第17期 |
作者: | 张纯刚,于琛琛,周旖璇,尹丽,程岚,康廷国,韩岚 |
AUTHORS: | ZHANG Chungang,YU Chenchen,ZHOU Yixuan,YIN Li,CHENG Lan,KANG Tingguo,HAN Lan |
关键字: | 白藜芦醇;羟丙基-β-环糊精;壳聚糖;制备;表征 |
KEYWORDS: | Resveratrol; Hydroxypropyl-β-cyclodextrin; Chitosan; Preparation; Characterization |
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