羟丙基-β-环糊精对桂利嗪稳定性的影响

目的考察不同质量浓度的羟丙基 β 环糊精对桂利嗪稳定性的影响。 方法采用HPLC法 ,测定波长为 2 5 4nm ,稳定性考察温度为 6 0、70、80、90、10 0℃。结果质量浓度在 1 6～ 6 4mg·L-1内线性关系良好 (r =0 9999) ,回收率平均值为 10 0 4 % ,RSD =0 5 2 % ,桂利嗪的降解速度常数k随羟丙基 β 环糊精质量浓度的增加而减小。 结论羟丙基 β 环糊精对桂利嗪有稳定作用 ,其作用随羟丙基 β 环糊精质量浓度的增加而增大。

Investigation on the effect of hydroxypropyl-β-cyclodextrin on the stability of cinnarizine

Objective To investigate the effect of different concentrations (0～20%)of hydroxypropyl-β-cyclodextrin on the stability of cinnarizine.Methods The samples were determined by HPLC.The wavelength of the detector was set at 254 nm.The temperatures of the stability test were 60,70,80,90, 100 ℃.Results The linear calibration curves were obtained in the concentration range of 1.6～ 64 mg·L -1 (r= 0.999 9).The mean recovery was 100.3%,RSD=0.52%.The degradation rate constant of cinnarizine was decreased in the high concentration of hydroxypropyl-β-cyclodextrin solutions.Conclusion The hydroxypropyl-β-cyclodextrin can improve the stability of cinnarizine and the stability of cinnarizine can be improved along with the increasing of the hydroxypropyl-β-cyclodextrin concentration.