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详细叙述了对海藻胶和海藻胶-明胶二种不同壁膜的马拉硫磷微胶囊剂的壁膜渗透率的测定方法和测定结果,研究对农药活性物质的控制释放提出了有效的实现途径. 相似文献
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Microcapsules of volatile oil containing Herba Schizonepetae(VOHS) were prepared by emulsion solvent diffusion method to improve the drug loading and reduce the amount of pharmaceutical excipients.Orthogonal assay was applied to optimize the preparation condition of microcapsulation,and the results illustrated that the ratio of ethyl cellulose(EC) to VOHS influenced the property of VOHS microcapsule significantly.GC-MS analysis indicated that some volatile components with low concentration in VOHS were lost after microencapsulation.The microcapsules prepared with optimum condition had good fluidity,and the holes on the surface of the microcapsules contributed to the release of VOHS.The particles of the microcapsule conformed to a normal distribution with the diameter of 45—220 μm.In the simulated intestinal fluid containing 0.2% sodium dodecyl sulfate,pulegone in VOHS microcapsule showed a certain degree of slow release.Compared with β-cyclodextrin method,the microencapsulation used in the present work could reduce the amount of excipients and increase the drug loading.It was beneficial to reduce the dose of Chinese medicines containing volatile oils. 相似文献
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选用β-环糊精做为囊材,掌握烟用香精β-苯乙醇、异戊酸及香叶油作为包埋对象,控制不同的包埋条件获得目标微胶囊．通过红外分析和热重分析测定包埋及释放情况,并对添加微胶囊的样品卷烟给出感官方面的品吸评价,结果显示：β-环糊精对3种烟用香精均有一定的包埋作用,对于液体香精固体化,防止香精物质的挥发起到了一定的功效． 相似文献
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微胶囊型尼泊金丙酯的研究 总被引：4，自引：0，他引：4
研究了利用喷雾干燥法制取微囊型尼泊金丙酯的工艺技术，结果表明：壁材及组分的最佳比值为：阿拉伯胶5％，微孔淀粉25％，玉米糖浆50％；心材与壁材比例55；45，最佳干燥条件为：进料温度55－60℃，进料流量150ml/min，进风温度180－190℃，出风温度90℃左右。 相似文献
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Masking the bitter taste of drugs is a potential tool for the improvement of patient compliance, which in turn decides the
commercial success of the product. To improve the palatability of a pharmaceutical product, many techniques have been developed,
which have not only improved the taste of the product, but also the stability of the drug in the formulation and performance
of the product. This article is an attempt to review strategies, technologies and tools that are used by pharmaceutical scientists
for taste-masking. 相似文献
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