L-精氨酸齐墩果酸复合物的制备与鉴定

目的：制备L-精氨酸齐墩果酸复合物，拓宽齐墩果酸的给药途径。方法：利用超声法、搅拌法、回流法制备L-精氨酸齐墩果酸复合物，通过粉末X射线衍射分析（PXRD）、差示扫描量热分析（DSC）和热重分析（TG）对L-精氨酸齐墩果酸复合物进行分析鉴定，同时对L-精氨酸齐墩果酸复合物的超声制备工艺通过正交试验进行了优化。结果：L-精氨酸与齐墩果酸形成了新的复合物，制备的最佳工艺为超声制备，反应物摩尔比为1：1，反应温度为60℃，反应溶剂为80％乙醇，反应时间为90min。结论：优化的L-精氨酸齐墩果酸复合物制备方法简捷实用，有助于提高齐墩果酸的生物利用度。

Preparation and Identification of L-Arginine-Oleanolie Acid Complex

Objective： To prepare the water soluble L-Arginine-oleanolic acid complex and widen the administration path of oleanolic acid. Method： The ultrasound method, stirring process method and regurgitation method were used to prepare the L-Arginine- oleanolic acid complex. The PXRD, DSC and TG techniques were used to identify the complex. The orthogonal design method was used to select the best preparation process. Result： The optimum preparation conditions were established as follows： the ratio of L-Arg to oleanolic acid was 1： 1, reaction temperature was 60℃, reaction solvent was 80% alcohol, and reaction time was 60min. Conclusion： The optimum preparation method is simple and available, and it is suitable to improve the bioavailability.