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目的:表征葛根素与大豆磷脂形成的复合物。方法:通过差示扫描量热法(DSC)、旋光度测定法来表征葛根素磷脂复合物的DSC曲线和旋光度。结果:DSC结果显示葛根素的特征峰消失,磷脂复合物的相变温度降低。旋光度测量结果显示,复合物的旋光度低于葛根素与大豆磷脂的物理加和。结论:初步确定葛根素与大豆磷脂间的复合是一种弱的相互作用。
Objective: To characterize the complex formed by puerarin and soybean lecithin. Methods: DSC curves and optical rotations of puerarin phospholipid complexes were characterized by differential scanning calorimetry (DSC) and optical rotation. Results: DSC results showed that the characteristic peak of puerarin disappeared and the phase transition temperature of phospholipid complex decreased. Optical rotation measurements show that the optical rotation of the complex is lower than the physical sum of puerarin and soya lecithin. Conclusion: The preliminary determination of the complex between puerarin and soybean lecithin is a weak interaction.