银翘清感片中薄荷、荆芥穗挥发油β-环糊精包合的工艺研究

摘要

目的：研究银翘清感片中β-环糊精包合薄荷、荆芥穗挥发油的最佳工艺。方法：采用饱和水溶液法制备包合物，用L9（34）正交试验法，考察β-环糊精与挥发油的配比、包合温度、包合时间三个因素对挥发油利用率、包合物含油率的影响。结果：最佳包合工艺为，挥发油与环糊精的投料量比为1：8（ml/g），包合温度40℃，包合时间3h。结论：优选的包合工艺操作简便、工艺稳定，可用于大生产。%Objective: To study the optimal process of β-cyclodextrin inclusion compound with mint and schizonepeta spike essential oils in Yinqiaoqinggan tablets. Methods: Inclusion compound was prepared with satu⁃rated water. L9(34)orthogonal test was used to examine how the inclusion compound compositions, inclusion tem⁃perature, and inclusion time effected the utilization of the oils and inclusion rate of oil. Results: The best inven⁃tory rating was 1 to 8mL/g for oils and β-cyclodextrin. The compound was best included at the temperature of 40℃ for 3h. Conclusion: The preferred inclusion process has the advantages of simple operation, stable process, can be used for mass production.