处方因素对乳膏体系微观结构及物理稳定性的影响  

Effects of Formulation Factors on Microstructure and Physical Stability of Cream System

作　　者：尹辉府[1] 王森[1] 李荣苗[1] 朱卫丰[1] 

机构地区：[1]江西中医药大学现代中药制剂教育部重点实验室,江西南昌330004

出　　处：《中国医药工业杂志》2014年第3期248-253,共6页Chinese Journal of Pharmaceuticals

基　　金："十一五"支撑计划项目(2008BA153B071);江西省学科学术和技术带头人培养技术专项(20123BCB22007);江西省自然科学基金(20122BAB205071)

摘　　要：考察Span-60（S60）和Tween-80 （T80）复配比例、肉豆蔻酸异丙酯（IPM）及盐（氯化钠）用量对乳膏微观结构及稳定性的影响.采用偏光显微镜观察不同处方乳膏的微观结构,并测定了屈服值、黏弹性、水分分布、电导值及保水能力.结果表明,IPM用量、S60与T80的复配比例及氯化钠用量均能通过改变乳膏微观结构而影响乳膏稳定性.油相用量过多或过少均不利于乳膏结晶凝胶结构的形成;S60与T80的比值增大,易形成乳膏亲脂凝胶相结构,微观结构强度也增大,且制品的离心和耐热稳定性增强;添加0.05％～0.2％的氯化钠均可明显削弱乳膏亲脂凝胶相的形成,降低乳膏的离心和耐热稳定性,且随盐含量的增加影响越大.The effects of mixed ratios of Span-60 （S60） to Tween-80 （T80） and the amounts of isopropyl myristate （IPM） and sodium chloride on the microstructure and stability of different creams were investigated. The microstructure was observed by polarized light microscope. The yield point, viscoelasticity, water distribution, conductivity and hydrating property of different creams were measured. The results showed that the above three factors could all influence the stability by changing the microstructure of cream. Too much or few oil would obstruct the formation of the lamellar crystalline gel structure. The lipophilic gel phase of the cream was easy to form with the increase of mixed ratios of $60 to T80. The microstructure strength as well as the centrifugal and thermal stability of cream was also enhanced with the increase of the mixed ratios. Adding 0.05 % to 0.2 % sodium chloride into the formulation would weaken the formation of lipophilic gel phase and reduce the centrifugal and thermal stability. The higher the concentration of sodium chloride was, the more obvious this reduction would be.

关 键 词：复配乳化剂 微观结构 亲脂凝胶相 稳定性 盐效应 

分 类 号：R944.9[医药卫生—药剂学]