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WANG Lijuan, CHE Keke, ZHU Zhaojing. Influence of hydroxypropyl-β-cyclodextrin on the formation of poloxamer thermosensitive in situ gel[J]. Journal of China Pharmaceutical University, 2014, 45(1): 54-58. DOI: 10.11665/j.issn.1000-5048.20140109
Citation: WANG Lijuan, CHE Keke, ZHU Zhaojing. Influence of hydroxypropyl-β-cyclodextrin on the formation of poloxamer thermosensitive in situ gel[J]. Journal of China Pharmaceutical University, 2014, 45(1): 54-58. DOI: 10.11665/j.issn.1000-5048.20140109
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Influence of hydroxypropyl-β-cyclodextrin on the formation of poloxamer thermosensitive in situ gel

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  • 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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