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

页码：712 / 716

页数：5