安徽农业科学2011，Vol.39Issue(6)：3303-3304,3308,3.
干姜中6-姜辣素包合工艺的优化
Optimization of Inclusion Technology for 6-Gingerol in RHIZOMA ZINGIBERIS
傅秀娟 1何兵 1刘艳 1王芳1
作者信息
- 1. 四川省泸州医学院药学院,四川泸州,646000
- 折叠
摘要
Abstract
[ Objective ] To optimize the inclusion technology for 6-gingerol in RHIZOMA ZINGIBERIS, so as to improve the stability of RHIZOMA ZINGIBERIS products. [ Method ] The inclusion complex was prepared by grinding method, and the inclusion process was optimized by orthogonal design combined with single factor test. In addition, content of 6-gingerol was determined by HPLC, and the processes was assessed with weight grade method using inclusion rate ( 0.6 ), yield ( 0.2 ) and the percentage of 6-gingerol in inclusion complex (0.2) as indices. [ Result ] The optimum inclusion processes were as follows: concentrating density of RHIZOMA ZINGIBERIS extract of 1.08(25℃ ), 2 times the volume of water, grinding duration of 1.0 h, and ratio of extract weight to β-cyclodextrin weight of 1. 5: 10.0. [ Conclusion ] The optimized inclusion process is reasonable, feasible, reproducible and efficient, which can be used for supervising the production of β-cyclodextrin-6-gingerol inclusion complex.关键词
6-姜辣素/β-环糊精/包合物/研磨法/正交设计Key words
6-Gingerol/ β-Cyclodextrin/ Inclusion complex/ Grinding method/ Orthogonal design分类
医药卫生引用本文复制引用
傅秀娟,何兵,刘艳,王芳..干姜中6-姜辣素包合工艺的优化[J].安徽农业科学,2011,39(6):3303-3304,3308,3.
