肉桂油论文：肉桂油微乳的制备及质量评价.docVIP

肉桂油论文：肉桂油微乳的制备及质量评价 【中文摘要】本研究采用转相乳化法制备肉桂油微乳,并对其理化性质、稳定性等进行考察,建立血浆中肉桂醛的HPLC分析方法,研究肉桂油微乳体外释放情况。主要研究及结果如下：1.肉桂油微乳的制备通过转相乳化法制备微乳,考察了不同油相、表面活性剂、助表面活性剂之间配比的变化对微乳形成能力的影响。根据微乳伪三元相图区域面积大小,表面活性剂复合及高温实验对微乳配方进行优化。考察所制备微乳的形态、粒径和理化性质。结果表明：制备出的肉桂油微乳配方是EL-40/Tween80/无水乙醇/IPP/肉桂油／蒸馏水(EL-40/Tween80=2、Km=2。所制备的微乳稳定,透射电镜下呈圆球形,分布均匀,平均粒径为32.0nm,基本理化参数分别为：电导率111μs/cm,黏度105mpa.s,折光率1.415nd,pH值5.24,离心加速后稳定性好。2. HPLC法检测肉桂油微乳中肉桂醛含量肉桂醛浓度在28.8～100.8μg/mL范围内与色谱峰面积线性关系良好(R2=0.9999),平均回收率为101.29%,RSD为1.45%。该方法可靠,重现性好。3.肉桂油微乳稳定性考察分别在4℃、30℃、室温(25℃)条件下对肉桂油微乳进行留样稳定性实验,光照条件下进行光稳定性实验。4℃条件下,肉桂油微乳呈白色固体,加热融化后,仍为澄清、透明、均一体系,微乳中肉桂醛含量缓慢降低,第6个月时,肉桂醛含量平均损失25.5%。30℃条件下,0至第5个月,微乳外观几乎无变化,第6个月出现微量悬浮物,肉桂醛含量平均损失60.5%。室温(25℃)条件下,0至第5个月,微乳外观几乎无变化,第6个月出现微量悬浮物,肉桂醛含量平均损失53.6%。光照实验结果：第10天,肉桂油外观无明显变化,肉桂醛含量损失16.4%。以上结果表明：肉桂油微乳对光、热较敏感,肉桂油微乳应低温避光贮存。4. HPLC法检测羊血浆中肉桂醛的含量用甲醇来沉淀羊血浆中的蛋白质,空白羊血浆中在肉桂醛出峰处,无色谱峰干扰,实验专属性好,肉桂醛血浆浓度在216μg/mL～4500μg/mL浓度范围内线性关系良好(R2=0.9995),提取回收率和方法回收率符合要求。5.肉桂油微乳体外释放考察配制pH值为6.8的人工肠液,研究肉桂油微乳体外释放情况。温度控制在37±0.5℃,放入摇床中,转速控制在100r/min,于0.5,1,2,4,6,8小时分别取4mL样检测肉桂醛含量。结果表明：肉桂油微乳体外释放符合Retger-peppas方程模型(R2=0.93978)。 【英文摘要】In this research, the microemulsion of cinnamon oil was prepared by the method of pHase inversion emulsification. The quality stability and physicochemical property of cinnamon oil microemulsion were studied, the analytical method of cinnamicaldehyde in plasma were established. Investigate delivering situations of Cinnamon oil microemulsion in vitro. The main results were as follows:1. Preparation of cinnamon oil microemulsion.The thesis investigates the interaction among oils, surfactants and co-surfactants. According to the size of the microemulsion as the index, the optimum formulation was investigated by using titration to prepare the Pseudo-ternary phase diagram, testing the size of distribution and physicochemical property of cinnamon oil microemulsion. The results showed that the cinnamon oil microemulsion delivery could be prepared using EL-40/Tween80/dehyrated ethanol/IPP/cinnamon oil/Water(Km