右美沙芬掩味分子包合物的制备和评价

Study on Taste-Masking Inclusion Compound of Dextromethorphan

关键词:  右美沙芬  包合物  掩味

Key words:  dextromethorphan  inclusion complex  taste masking

摘要:

目的 制备氢溴酸右美沙芬-β-环糊精包合物并考察有关性质。方法 采用研磨法制备氢溴酸右美沙芬-β-环糊精包合物。采用显微镜法、差示扫描量热法、溶解性试验、计算机模拟计算法验证包合物的形成并研究其性质。采用紫外分光光度法测定包合物的载药量和包合率。结果 氢溴酸右美沙芬能够与β-环糊精形成物质的量比为1∶3的包合物。包合物的载药量和包合率分别为9.83％和92.10%。结论 采用研磨法，以物质的量比1∶3可以制备得到载药量和包合率较高的氢溴酸右美沙芬-β-环糊精包合物。

Abstract:

OBJECTIVE To prepare the inclusion compound of dextromethorphan hydrobromide (DH)-β-cyclodextrin (β-CD) and investigate its properties. METHODS The inclusion complex was prepared by grinding method and confirmed by microscope observation, change of differential scanning calorimetry, solubility test and computer simulation methods. The drug loading and the entrapment efficiency were determined by ultraviolet spectrophotometry. RESULTS The inclusion complexes consisted of β-CD and DH at a molar ratio of 1∶3. The drug loading and the entrapment efficiency were determined as 9.83％ and 92.10%, respectively. CONCLUSION The inclusion complexes with high drug loading and entrapment efficiency could be formed at a molar ratio of 1∶3 of DH and β-CD.