肉桂醛-羟丙基（β）环糊精包合物的处方工艺研究

doi:10.19640/j.cnki.jtau.2020.01.016

Journal of Tianjin Agricultural University ›› 2020, Vol. 27 ›› Issue (1): 70-75.doi: 10.19640/j.cnki.jtau.2020.01.016

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Formulation optimization of cinnamaldehyde-hydroxypropyl-β-cyclodextrin inclusion complex

KONG Yun^a, LIU Li-yao^{a,b,Corresponding Author}, XIONG Qian^a, WANG Qing-kui^b

Tianjin Agricultural University a. College of Basic Science, b. Tianjin Key Lab of Aquatic Ecology and Aquaculture, Tianjin 300384, China

Received:2019-01-28 Published:2020-04-01

Abstract

Abstract: This study was designed to increase stability and hydrophilicity of cinnamaldehyde through hydroxypropyl-β-cyclodextrin inclusion technology. In this study, associative efficiency（CE）was set as screening parameter and optimal formulation of cinnamaldehyde-hydroxypropyl-β-cyclodextrin inclusion complex was obtained using solvent evaporation method based on single factor screening and orthogonal design. Under the selected formulation, mass ratio of cinnamaldehyde to hydroxypropyl-β-cyclodextrin was 1∶15 and composite time was 15 minutes under supersonic condition with mass concentration ratio of 1∶8. For the selected formulation, CE of inclusion complex could reach 90% and storage stability remained in 3 months under 4 ℃, which provides basis for practical application.

Key words: cinnamaldehyde, hydroxypropyl-β-cyclodextrin inclusion complex, orthogonal screening, formulation optimization

CLC Number:

KONG Yun, LIU Li-yao, XIONG Qian, WANG Qing-kui. Formulation optimization of cinnamaldehyde-hydroxypropyl-β-cyclodextrin inclusion complex[J]. Journal of Tianjin Agricultural University, 2020, 27(1): 70-75.

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http://xuebao.tjau.edu.cn/EN/Y2020/V27/I1/70

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Formulation optimization of cinnamaldehyde-hydroxypropyl-β-cyclodextrin inclusion complex

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