The Preparation and Characterization of Inclusion Complex of Ursolic Acid with γ-Cyclodextrin

被引：3
|
作者：
Zong, Wei [1 ]
Bi, Sumei [1 ]
机构：
[1] Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450002, Henan, Peoples R China
来源：
MEMS, NANO AND SMART SYSTEMS, PTS 1-6 | 2012年 / 403-408卷
关键词：
Inclusion complex; Characterization; gamma-Cyclodextrin; Ursolic acid; OLEANOLIC ACID;
D O I：
10.4028/www.scientific.net/AMR.403-408.712
中图分类号：
TP18 [人工智能理论];
学科分类号：
081104 ; 0812 ; 0835 ; 1405 ;
摘要：
In order to increase the solubility of ursolic acid, the inclusion complexes of ursolic acid with gamma-cyclodextrin were prepared by grinding, ultrasonic and stirring methods. The characterizations of the inclusion complexes were proved by x-ray powder diffraction, fourier transform infrared spectroscopy, differential scanning calorimetry and scanning electron microscopy. The results confirmed the interactions of ursolic acid with gamma-cyclodextrin, indicating the formation of the inclusion complexes. In addition, grinding method is a better way of preparing inclusion complex of ursolic acid with gamma-cyclodextrin.
引用
收藏
页码：712 / 716
页数：5
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