| 响应面法优化肉苁蓉松果菊苷肠溶微球的制备 |
| 投稿时间：2016-11-25 修订日期：2017-04-25 点此下载全文 |
| 引用本文：秦翠英,李荣丽,李云晶,陈仁财,韩静.响应面法优化肉苁蓉松果菊苷肠溶微球的制备[J].药学实践杂志,2017,35(5):411~414,432 |
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| 基金项目:沈阳市科技局专项基金资助项目（F16-205-1-45） |
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| 中文摘要:目的 制备肉苁蓉松果菊苷肠溶微球，筛选最佳制备工艺，并考察其体外释放特性。方法 用离子凝胶-干燥法制备肉苁蓉松果菊苷肠溶微球，以包封率为考察指标，用响应面法优化其制备工艺。结果 制备肉苁蓉松果菊苷肠溶微球最佳工艺参数：海藻酸钠浓度36.33 mg/ml、氯化钙浓度10.82 mg/ml、壳聚糖浓度10.93 mg/ml。结论 优选的工艺稳定、可行，制备的微球包封率高、缓释效果较好。 |
| 中文关键词:肉苁蓉 响应面法 海藻酸钠 离子凝胶-干燥法 微球 |
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| Optimization of the preparation process for echinacoside in Herba Cistanche enteric microspheres by response surface methodology |
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| Abstract:Objective To prepare Herba Cistanche enteric release microspheres, optimize the preparation process and study the releasing characteristics of microspheres in vitro. Methods Ion gelatin-oven drying method was used to prepare Herba Cistanche enteric microspheres. The preparation process was optimized with the aid of a Box-Behnken design. Results The optimal preparation condition was 36.33 mg/ml of sodium alginate, 10.82 mg/ml of calcium chloride and 10.93 mg/ml of chitosan. Conclusion This technology is repeatable and feasible. The microspheres have high entrapment efficiency and good sustained release characteristics. |
| keywords:Herba Cistanche response surface methodology sodium alginate ion gelatin-oven drying method microspheres |
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