Optimization of the preparation process for echinacoside in Herba Cistanche enteric microspheres by response surface methodology
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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。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.
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