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羟丙基-β-环糊精对泊洛沙姆温敏凝胶形成的影响

Influence of hydroxypropyl-β-cyclodextrin on the formation of poloxamer thermosensitive in situ gel

  • 摘要: 研究羟丙基-β-环糊精(HP-β-CyD)对泊洛沙姆温敏凝胶形成的影响。分别采用变温1H NMR和差示扫描量热法测定泊洛沙姆温敏凝胶及含不同浓度HP-β-CyD的泊洛沙姆温敏凝胶中EO-CH2-和PO-CH3上质子的化学位移情况以及溶液到凝胶的热变化情况。随着HP-β-CyD浓度的增加,在胶凝温度(Tsol-gel)附近泊洛沙姆分子中EO-CH2-和PO-CH3上质子的δ明显向低场位移,胶束化和胶凝化温度分别由12.79 ℃和14.69 ℃升至14.93 ℃和28.13 ℃。HP-β-CyD可使泊洛沙姆温敏凝胶的Tsol-gel有不同程度的升高。

     

    Abstract: The purpose of this study was to study the influence of hydroxypropyl-β-cyclodextrin on the formation of poloxamer thermosensitive in situ gel. The chemical shifts of EO-CH2- and PO-CH3 protons and the thermal changes from the solution to the gel of poloxamer thermosensitive in situ gel in the presence or absence of hydroxypropyl-β-cyclodextrin were determined by variable-temperature1H NMR and DSC respectively. The chemical shifts of EO-CH2- and PO-CH3 protonic moved to low field at Tsol-gel obviously. The temperature of both micellization and gelation was raised from 12. 79 °C and 14. 69 °C to 14. 93 °C and 28. 13 °C with the increase of hydroxypropyl-β-cyclodextrin. It comfirmed that hydroxypropyl-β-cyclodextrin contributed the increased Tsol-gel of poloxamer thermosensitive in situ gel.

     

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