酶法明胶在空心胶囊应用方面的研究  

Study on the Application of Enzymatic Gelatin in Hollow Capsules

作　　者：刘松林 张兵[3] 王爱东[2] 柳有成 史建俊[2] 韦遥凌 吴潇然 王燕 LIU Songlin;ZHANG Bing;WANG Aidong;LIU Youcheng;SHI Jianjun;WEI Yaoling;WU Xiaoran;WANG Yan

机构地区：[1]安徽黄山胶囊股份有限公司,安徽宣城242600 [2]安徽黄山学院,安徽黄山45041 [3]中国科学院理化技术研究所,北京100190

出　　处：《化工设计通讯》2024年第10期99-101,共3页Chemical Engineering Design Communications

基　　金：安徽省同心科创工程项目(202206e08020014);黄山市科学技术创新平台(hsjszx202003)。

摘　　要：酶法骨明胶为原料生产明胶空心胶囊,与胶囊市场普遍使用碱法骨明胶和酸法皮明胶为原料生产的明胶空心胶囊进行对比,以脆碎度、崩解时限、溶出度等进行应用研究。结果表明,酶法明胶制备的空心胶囊脆碎度与碱法明胶空心胶囊基本相同,优于酸法明胶空心胶囊;在崩解时限和溶出度方面,低黏度高冻力的酶法明胶优势明显;在胶囊制备上,三种工艺明胶制备的空心胶囊工艺一致。The gelatin hollow capsules produced by enzymatic method were compared with the gelatin hollow capsules produced by alkaline method and acid method,the application studies were carried out by friability,disintegration time and dissolution.The results showed that the brittleness of the hollow gelatin capsules prepared by enzymatic method was almost the same as that of the hollow gelatin capsules prepared by alkaline method,and was better than that of the hollow gelatin capsules prepared by acid method,the advantage of low viscosity and high freezing strength gelatin is obvious,and the three kinds of hollow gelatin capsules have the same technology.

关 键 词：酶法明胶 明胶空心胶囊 脆碎度 崩解时限 溶出度 

分 类 号：O657[理学—分析化学]