软胶囊囊壳配方的研制  

Optimization of Formula of Capsule Shell

作　　者：白阳[1] 吴红棉[1] 范秀萍[1] 胡雪琼[1] 

机构地区：[1]广东海洋大学食品与科技学院,广东湛江524088

出　　处：《现代食品科技》2011年第9期1113-1115,共3页Modern Food Science and Technology

基　　金：广东省科技厅科技攻关项目(2010B20313003)

摘　　要：本文通过考察不同明胶配方的胶皮的溶解性能来优选最佳囊壳配比。以柠檬黄为指示剂,考察不同配比的软胶囊壳的溶出速率,并采用正交实验设计优选囊壳配方。结果表明:当甘油:明胶为0.5:1,水:明胶为1.2:1,PEG400用量为6%时胶皮有最大的溶解速率。在最佳条件下囊壳有最大溶出速率5.8 mg/min.cm2。This paper optimized the formula of the soft-gelatin capsule shell by dissolution rates.The dissolution rates of various soft-gelatin capsule shells with tartrazine as the indicator were determined and the optimum ratio of soft-gelatin capsule shell was selected by orthogonal design.The results showed that the best ratio of glycerol to gelatin,the ratio of water to gelatin and the percentage of Macrogol 6000 were 0.6：1,1.2：1 and 6%,respectively Under the optimization formulation,the dissolution rates of soft-gelatin capsule shell were 5.8 mg/min？cm2.

关 键 词：软胶囊 胶皮 溶出速率 正交试验设计 

分 类 号：R94[医药卫生—药剂学]