Precipitation of submicron particles of rutin using supercritical antisolvent process

被引:36
作者
Montes, A. [1 ]
Wehner, L. [2 ]
Pereyra, C. [1 ]
Martinez de la Ossa, E. J. [1 ]
机构
[1] Univ Cadiz, Dept Chem Engn & Food Technol, Fac Sci, Int Excellence Agrifood Campus CeiA3, Cadiz 11510, Spain
[2] Tech Hsch Nurnberg Georg Simon Ohm, Fak Verfahrenstech, D-90489 Nurnberg, Germany
关键词
Rutin; Supercritical antisolvent; Submicron particle; Amorphization; CARBON-DIOXIDE; MASS-TRANSFER; SAS PROCESS; MICRONIZATION; QUERCETIN; NANOPARTICLES; ENCAPSULATION; FORMULATION; SOLUBILITY; FLAVONOIDS;
D O I
10.1016/j.supflu.2016.07.020
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Spherical submicron particles of rutin were prepared by a supercritical antisolvent process (SAS). Selection of the appropriate solvent determined the success of the precipitation process. A mixture of acetone and DMSO in a 9:1. ratio was selected in order to study the main parameters that influence the SAS process in terms of particle size, size distribution and particle morphology. Smaller particles were produced at higher temperature and pressure, and with a lower initial concentration of the solution. A lower liquid solution flow rate is recommended to obtain submicron particles but the CO2 flow rate and nozzle diameter had a negligible effect on particle size, at least at the levels evaluated. The precipitated powders were analysed by Scanning Electron Microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-Ray Diffraction (XRD) and Differential Scanning Calorimetry (DSC). The SAS process contributed to the dehydration of rutin, thus conferring higher added value. Moreover, amorphization of the processed samples was produced during the process. Processed rutin particles dissolved more rapidly than commercial rutin in simulated fluids and this is related to the particle size reduction and the loss of crystallinity due to amorphization. This effect was more pronounced in simulated intestinal fluids than in gastric fluids. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码:1 / 10
页数:10
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