微粉化对姜黄色素粉体学性质及溶出度的影响研究

  目的   针对姜黄色素进行微粉化处理，系统考察分析微粉化对姜黄色素粉体学性质及溶出度的影响。   方法   采用低温行星球磨机制备4种不同粒径的姜黄色素粉末，通过扫描电镜法(SEM)、差示扫描量热法(DSC)和X-射线粉末衍射法(XRD)等方法分析比较姜黄色素普通粉和微粉的微观区别，测定其粉体学参数，考察其溶出度的区别，同时对其稳定性进行初步研究。   结果   经过微粉化后，姜黄色素粉末的粒径逐渐减小，微粉化对姜黄色素的熔点及吸湿性无显著影响，但是微粉的压缩度却逐渐增加，休止角增大，微粉更易出现团聚现象；在pH1.2及pH6.8溶出介质中，微粉化后的姜黄色素中姜黄素及去甲氧基姜黄素溶出速率及累计溶出率均明显提升，与粒径大小具有一定的相关性，不同粒径微粉在3个月加速稳定性条件下溶出率略有降低。   结论   微粉化技术对于改善姜黄色素性质，促进姜黄色素吸收具有一定的应用价值。 

Influence of Micronization of Curcumin on Micromeritic Properties and Dissolution

OBJECTIVE To investigate the effects of micronization on the curcumin powder and to analyze the chemical powder properties and dissolution rate.METHODS Low temperature planet mill was used to prepare three different micro powder with certain technological conditions.The difference between original powder and micro powder was detected by scanning electron microscopy(SEM),differential scanning calorimetry(DSC)and X-ray powder diffraction analysis(XRD).Meanwhile,dissolution test and stability test were also applied to compare different size of micro powder.RESULTS After micronization,the particle size of curcumin powder gradually decreased,and micronization showed no significant effect on the melting point and hygroscopicity of curcumin,but the degree of compression of micropowder gradually increased,the angle of repose increased,and the micropowder was more prone to agglomeration;In the dissolution medium of pH1.2 and pH6.8,the dissolution rate and cumulative dissolution rate of curcumin and demethoxycurcumin in micronized curcumin were significantly improved,which had a certain correlation with the particle size.The dissolution rates of the micropowder of different particle sizes were slightly reduced under the accelerated stability conditions for 3 months.CONCLUSION Micronization technology can change the powder properties of natural curcumin which had certain application value to promote the absorption of curcumin.