制备及干燥工艺对环糊精薄荷醇包合物的影响

Effect of preparation process and drying process on cyclodextrin-menthol inclusion complex

摘要: 在探究环糊精-薄荷醇包埋比及包合热力学的基础上,进一步研究了制备及干燥工艺对β-环糊精薄荷醇包埋效果的影响,研究发现β-环糊精与薄荷醇形成1∶1的包合物,在50℃时包埋常数最高,胶体磨法具有较高的包埋效率,喷雾干燥将造成薄荷醇的严重损失,真空干燥法有利于保持包埋效率。该研究能够为工业化制备环糊精-薄荷醇包合物提供参考和依据。

Abstract: Based on the investigation of the inclusion rate of cyclodextrin-menthol and inclusion thermodynamic, the effect of preparation and drying process on the inclusion effect were studied.Results showed that 1∶1 of inclusion was formed by β- cyclodextrin and menthol, the inclusion content was highest at 50℃.Collid mill method would cause better inclusion result, spray drying would cause serious lose of menthol.Vacuum drying were in favor of sustain the inclusion effect of supermolecular.This study can provide a reference and accordance for cyclodextrin- menthol complex industrialization.