论文部分内容阅读
目的:为提高齐墩果酸的水溶性和生物利用度,用磺丁基醚-β-环糊精对其进行包合,同时研究包合过程的机制。方法:通过测定不同温度下不同浓度的磺丁基醚-β-环糊精包合的齐墩果酸的量,绘制不同温度下的相溶解度曲线图,测定包合过程的超分子包合常数和热力学参数。结果:不同温度下齐墩果酸的相溶解度图均呈现出A_(L)型特点。在25℃,35℃和45℃条件下磺丁基醚-β-环糊精与齐墩果酸包合过程的超分子包合常数分别为5.530,3.353,2.805 L·mol~(-1),热力学参数△H~0为-26.89 kJ·mol~(-1),△S~0分别为-76.36 J·mol~(-1)·K~(-1),△G~0分别为-4.119,-3.356,-2.592 kJ·mol~(-1)。结论:磺丁基醚-β-环糊精与齐墩果酸可自发形成物质的量的比为1:1的包合物。形成的超分子包合物均有较好的增溶作用,整个包合过程体现为焓驱动过程。
OBJECTIVE: In order to improve the water solubility and bioavailability of oleanolic acid, the inclusion compound was prepared with sulfobutyl ether-β-cyclodextrin, and the mechanism of inclusion process was studied. Methods: By measuring the amount of oleanolic acid contained in different concentrations of sulfobutylether-β-cyclodextrin at different temperatures, the phase solubility curves at different temperatures were plotted and the supramolecular inclusion constants And thermodynamic parameters. Results: The phase solubility diagram of oleanolic acid showed A_ (L) type at different temperatures. The inclusion subunits of sulfobutylether-β-cyclodextrin and oleanolic acid at 25 ℃, 35 ℃ and 45 ℃ were 5.530, 3.353 and 2.805 L · mol -1, respectively. The thermodynamic parameters △ H ~ 0 were -26.89 kJ · mol -1, △ S ~ 0 were -76.36 J · mol -1 K -1, △ G 0 were respectively - 4.119, -3.356, -2.592 kJ · mol -1. CONCLUSIONS: Sulfobutyl ether-β-cyclodextrin and oleanolic acid spontaneously form inclusion complexes in a 1: 1 molar ratio. The formation of supramolecular inclusion complexes have better solubilization, the inclusion process embodied in the process of enthalpy drive.