盐酸氯胺酮-β-环糊精包合物的研究

采用正交设计法对饱和水溶液法制备盐酸氯胺酮－β－环糊精包合物的温度、时间及投料比进行选优，显微观察包合物形态，UV和X－射线衍射法测试包合物晶形变化，品尝包合物味觉效果，并测定其稳定性及溶出度。结果表明，按1：2主客克分子比，于25℃电动搅拌3h，制备包合物的包合率和收率较高，包合物已形成一种新物相，具有稳定性高，无苦味及缓释性能。

Study on the Clathrate Compound of Ketamin Hydrochloride-β-cyclodextrin

Using orthogonal test,the temperature,length of time and ratio of raw materials were optimized in preparingclathrate compound of ketamin hydrochloride-β-cyclodextrin (Ket-β-CD) by saturation solution method. The morphologicalcharacteristics, crystal structure and taste of Ket-β-CD were detected by UV-spectrophotometry,diffracted X-ray and tastesense,respectively.The stability and dissolubility were measured as well.The results showed that the optimal conditions of preparingKet-β-CD were stirring at 25℃ for 3h with a 1:2 proportion of principal component and vehicle in mole,then,high rates of inclusionand collection were obtained.Ket-β-CD has formed a new crystal structure with good stability,slow release property and withoutbitter taste.