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基于响应面设计的新型温敏凝胶制备及质量评价研究

韦柔漪 王强 熊丽蓉 郭维维 宋建业 张欢欢 汪昆

保健医学研究与实践2025,Vol.22Issue(1):102-110,9.
保健医学研究与实践2025,Vol.22Issue(1):102-110,9.DOI:10.11986/j.issn.1673-873X.2025.01.16

基于响应面设计的新型温敏凝胶制备及质量评价研究

Preparation and quality evaluation of a novel thermosensitive gel based on response surface design

韦柔漪 1王强 2熊丽蓉 3郭维维 1宋建业 1张欢欢 4汪昆1

作者信息

  • 1. 陆军军医大学第二附属医院口腔科,重庆 400037
  • 2. 陆军军医大学第二附属医院药剂科,重庆 400037
  • 3. 陆军军医大学第一附属医院药剂科,重庆 400038
  • 4. 重庆医科大学第二临床学院,重庆 401147
  • 折叠

摘要

Abstract

Objective This study aims to prepare a novel gel for oral bacterial infections and to evaluate its quality characteris-tics.Methods Poloxamer 407(P407)and Poloxamer 188(P188)were used as the gel matrix;phase transition temperature and viscosity were set as the primary evaluation indices.A central composite design(CCD)of response surface methodology optimized the P407/P188 ratio.Curcumin,propolis flavonoids,and gentiopicroside were selected as the active antimicrobial com-ponents,with the Minimum Bactericidal Concentration(MBC)against Staphylococcus aureus as the criterion;a simplex lattice de-sign optimized their proportions.The gel was prepared via cold dissolution,and its color,appearance,and centrifugation stability were preliminarily assessed.The in vitro release properties of curcumin,a core antimicrobial component,were investigated by in vitro release.Results The optimal matrix formulation was 190.000 mg/mL P407 and 140.000 mg/mL P188.MBC testing deter-mined the active component ratio as 4.000 mg/mL curcumin,26.000 mg/mL propolis flavonoids,and 10.000 mg/mL gentiopicro-side.Preliminary quality evaluation indicated desirable gel characteristics.In vitro release experiments showed that the core antimi-crobial component curcumin release followed firstorder kinetics,demonstrating good thermosensitivity and sustainedrelease behavior.Conclusion The preparative novel thermosensitive gel exhibits excellent antibacterial activity,sustainedrelease performance,and temperatureresponsive properties,suggesting strong clinical potential for treating oral bacterial infections.

关键词

温敏凝胶/泊洛沙姆/姜黄素/口腔/金黄色葡萄球菌

Key words

Thermosensitive gel/Poloxamer/Curcumin/Stomatology/Staphylococcus aureus

分类

医药卫生

引用本文复制引用

韦柔漪,王强,熊丽蓉,郭维维,宋建业,张欢欢,汪昆..基于响应面设计的新型温敏凝胶制备及质量评价研究[J].保健医学研究与实践,2025,22(1):102-110,9.

基金项目

重庆市研究生科研创新项目(CYS240816) (CYS240816)

重庆市器官智能生物制造工程研究中心开放项目(CQERC-OI-BM20241013). (CQERC-OI-BM20241013)

保健医学研究与实践

1673-873X

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