摘要
本研究以琼脂和麦芽糊精为主要材料,采用蘸胶法制备缓释硬胶囊,并探究琼脂/麦芽糊精的比例对胶液质构特性、流变性以及对硬胶囊性能、微观结构和分子结构的影响。流变试验结果表明,随着麦芽糊精的添加,胶液稠度系数K降低、流动指数n增加,触变环面积减小。当麦芽糊精添加量超过60%时,无法制备出性能优良的胶囊。扫描电镜结果表明,胶囊中琼脂和麦芽糊精具有良好的相容性。本实验制备的缓释硬胶囊的干燥失重率均低于8.53%,灼烧残渣率低于1.15%,碎脆度为0,松紧度为0,成囊性能良好。体外释放试验结果表明,阿莫西林胶囊在体外胃液、肠液和结肠液的模拟实验中具有良好的缓释效果。不同比例的琼脂/麦芽糊精硬胶囊具有不同的缓释时间,纯琼脂胶囊的释放时间可长达14 h,随着麦芽糊精含量的增加,持续释放的时间缩短。因此,琼脂/麦芽糊精是制备具有不同缓释速率硬胶囊的材料,可以通过调控二者比例满足多种营养素和药物的缓释需求。
In this study,agar and maltodextrin were used as the main materials to prepare sustained-release capsules by the dipping method,and the influence of the ratio of agar/maltodextrin on the texture properties,rheology,and capsule performance and microstructure of the gel was investigated.The rheological test results showed that with the addition of maltodextrin,the viscosity coefficient K decreased,the flow index N increased,and the area of the thixotropic ring decreased.When the addition of maltodextrin exceeded 60%,it was impossible to prepare high-performance maltodextrin capsules.SEM results showed that agar and maltodextrin had good compatibility.The drying weight loss rate of the sustained-release capsule was less than 8.53%,the burning residue rate was lower than 1.15%,the crushing fragility was 0,the tightness was 0,and the encapsulation performance was good.In vitro release test results showed that the in vitro experiments capsule had good slow release effect,and the release of pure gelatin capsules would be 14 h,different proportion of agar/maltodextrin hard capsule had the different slow release time,with the increasing of content of maltodextrin,the sustained release time was shortened.Therefore,agar/maltodextrin was a material for preparing hard capsules with different sustained-release rates,which could meet the sustained-release requirements of a variety of nutrients and drugs by adjusting their ratio.
作者
宋作会
侯汉学
王文涛
张锦丽
SONG Zuohui;HOU Hanxue;WANG Wentao;ZHANG Jinli(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)
出处
《食品工业科技》
CAS
北大核心
2021年第22期178-184,共7页
Science and Technology of Food Industry
基金
山东省农业重大应用技术创新项目。
关键词
琼脂
麦芽糊精
流变
结构表征
缓释胶囊
agar
maltodextrin
rheology
structural characterization
sustained-release capsules
