Position: Home > Articles > Properties of the Novel Inclusion Complexes Formed by Alpinetin and Cyclodextrin
Journal of Anhui Agricultural Sciences
2012,40
(21)
10826-10828
山姜素-环糊精新型包合物的性能研究
作 者：
Songqi Ma;Zhang Na;Shu-Ya Zhou;Yang Li-jua
关键词：
alpinetin;inclusion complexes;cd;cyclodextrins;formed;propertie
摘 要：
[目的]研究山姜素分子与环糊精(α-CD,β-CD和γ-CD)形成的配位包合物的制备方法和性能。[方法]采用紫外光谱滴定、粉末X-射线衍射和热量分析等方法对山姜素分子与环糊精形成的包合物进行性能研究。[结果]山姜素和环糊精的(α-CD,β-CD和γ-CD)形成配位包合物,且形成包合物后,山姜素的水溶性和热稳定均性明显提高。[结论]山姜素作为医药分子具有潜在的应用价值。
译 名：
Properties of the Novel Inclusion Complexes Formed by Alpinetin and Cyclodextrin
作 者：
MA Shui-xian et al(Key Laboratory of Ethnic Medicine Resource Chemistry,State Ethnic Affairs Commission & Ministry of Education,Yunnan University of Nationalities,Kunming,Yunnan 650500)
关键词：
Cyclodextrin;Alpinetin;Inclusion;Stability;Solubility
摘 要：
Objective] To study the preparation method and properties of inclusion complexes formed by alpinetin with cyclodextrins(α-CD,β-CD and γ-CD).[Method] Properties of inclusion complexes formed by alpinetin with cyclodextrins were studied by UV spectrum titration,XRD,and DSC.[Conclusion] After the formation of inclusion complexes of alpinetin with cyclodextrins(α-CD,β-CD and γ-CD),the stability and solubility of alpinetin enhanced.[Conclusion] alpinetin had application potential as medical molecular.
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