[1]刘旭.大蒜素衍生物烯丙基半胱氨酸壳寡糖亚微球的制备及其理化性质、体外释药特点和质量稳定性的考察[J].现代中医药,2021,(03):047-54.[doi:10.13424/j.cnki.mtcm.2021.03.010]
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大蒜素衍生物烯丙基半胱氨酸壳寡糖亚微球的制备及其理化性质、体外释药特点和质量稳定性的考察
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《现代中医药》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年03期
页码:
047-54
栏目:
出版日期:
2021-05-20

文章信息/Info

文章编号:
1672-0571(2021)03-0047-08
作者:
刘旭
沈阳市红十字会医院，辽宁 沈阳 １１００１３
关键词:
大蒜素衍生物烯丙基半胱氨酸; 壳寡糖; 亚微球; 体外释放; 质量稳定性
分类号:
917
DOI:
10.13424/j.cnki.mtcm.2021.03.010
文献标志码:
A
摘要:
采用离子胶凝法制备了烯丙基半胱氨酸壳寡糖亚微球，以包封率和粒径为指标考察亚微球的处方 和制备工艺，并对所制备的亚微球的理化性质、体外释药特点及质量稳定性进行研究。

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更新日期/Last Update: 2021-06-08