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黑枸杞花青素胃内漂浮微球的制备工艺

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目的 采用离子胶凝-干燥法制备黑枸杞花青素胃内漂浮微球,实现黑枸杞花青素胃内定位释药.方法 以天然多糖海藻酸钠和壳聚糖为主要载体材料,以碳酸氢钠为起泡剂,采用正交试验法设计优化黑枸杞花青素胃内漂浮微球制备工艺,对其体外漂浮性能、包封率和体外释放度等进行考察.结果 黑枸杞花青素胃内漂浮微球的最优工艺条件为海藻酸钠质量浓度为47.50 g·L-1,氯化钙质量浓度为40.00 g·L-1,壳聚糖质量浓度为3.75 g·L-1,碳酸氢钠质量浓度为15.00 g·L-1.微球能在模拟胃液中漂浮12 h,漂浮率为94%,包封率为84.01%,具有缓释性能.结论 制备的微球漂浮满足胃内漂浮制剂的要求.
Preparation of gastric floating microspheres of L.ruthenicum anthocyanins
Objective To prepare floating microspheres of L.ruthenicum anthocyanins by ion gelatin-oven drying method in order to increase the gastric retention time.Methods In this paper,the natural polysaccharide-sodium alginate and chitosan were taken as the main carrier materials and NaHCO3 was used as gas-forming agent.The technology was op tnnized by orthogonal test and the properties were encapsulation efficiency,floating efficiency and in vitro release charateristics.Results The results showed that the optimum preparation parameters were:sodium alginate 47.50 g·L-1,CaC12 40.00 g·L-1,chitosan 3.75 g·L-1,and NaHCO3 15.00 g· L-1.The prepared floating microspheres displayed an excellent drug controlled releasing and could float on simulated fluid for over 12 h.The floating efficiency was 94%.And the encapsulation efficiency was found to be 84.01%.Conclusions The microspheres prepared by this novel method have satisfactory floating ability and encapsulation efficiency with good release properties.Therefore,its preparation technology is an acceptable approach to prepare floating microspheres to obtain gastric retention dosage forms.

L.ruthenicum anthocyaninsfloating microspheressodium alginatechitosanion gelatin-oven drying method

金启文、付艳秋、韩静、郑湘锦、王倩、李晓婷

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沈阳药科大学制药工程学院,辽宁沈阳,110016

黑枸杞花青素 漂浮微球 海藻酸钠 壳聚糖 离子胶凝-干燥法

辽宁省大学生创新训练资助项目沈阳药科大学大学生创新创业训练计划资助项目

201510163000015201510163000015

2016

沈阳药科大学学报
沈阳药科大学

沈阳药科大学学报

CSTPCDCSCD北大核心
影响因子:0.604
ISSN:1006-2858
年,卷(期):2016.33(10)
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