响应面法优化植物软胶囊囊皮制备工艺
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摘要
目的以卡拉胶、变性淀粉为主要原料,结合辅料制备植物软胶囊囊皮并进行性能测试。方法采用D-最优混料设计,通过改变各因素的质量制备植物软胶囊囊皮,使用响应面法对囊皮进行力学性能和水蒸气透过系数分析,并优化囊皮的最适配方。结果甘油与水保持一定量时,当κ-卡拉胶0. 9 g,ι-卡拉胶10. 5 g,氧化淀粉1. 636 g,热处理淀粉16. 964 g时,由此制得囊皮的抗拉强度达到最大,杨氏模量、水蒸气透过系数达到最小,囊皮的性能最优。结论本实验为植物软胶囊代替动物明胶软胶囊奠定理论基础。
OBJECTIVE To develop plant-derived soft capsule shell with carrageenan,modified starch and investigate their properties. METHODS The plant-derived soft capsule shell was prepared by using D-optimal mixture design and changing the quality of each factor. The mechanical properties and water vapor permeability coefficient of capsule skin were analyzed by response surface methodology,and the optimum formulation of capsule shell was optimized. RESULTS When glycerol and water remain constant,under the optimized conditions,edible capsule shell consisting of κ-carrageenan 0. 9 g,ι-carrageenan 10. 5 g,oxidized starch 1. 636 g and heat-treated starch 16. 964 g showed the best properties of tensile strength,Young' s modulus and water vapor permeability.CONCLUSION This study lays theoretical foundation for replacing gelatin soft capsules with plant-derived soft capsules.
OBJECTIVE To develop plant-derived soft capsule shell with carrageenan,modified starch and investigate their properties. METHODS The plant-derived soft capsule shell was prepared by using D-optimal mixture design and changing the quality of each factor. The mechanical properties and water vapor permeability coefficient of capsule skin were analyzed by response surface methodology,and the optimum formulation of capsule shell was optimized. RESULTS When glycerol and water remain constant,under the optimized conditions,edible capsule shell consisting of κ-carrageenan 0. 9 g,ι-carrageenan 10. 5 g,oxidized starch 1. 636 g and heat-treated starch 16. 964 g showed the best properties of tensile strength,Young' s modulus and water vapor permeability.CONCLUSION This study lays theoretical foundation for replacing gelatin soft capsules with plant-derived soft capsules.
引文
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[13]CHEN J F,WEN Y,ZHAO G H.Process optimization for preparation of starch ferulate films by response surface analysis[J].Food Sci(食品科学),2015,36(24):23-28.
[14]MA S W,WANG Y J,CHENG C,et al.Optimize preparation of compound licorice microemulsion with D-optimal design[J].Chin J Chin Mater Med(中国中药杂志),2018,43(6):1131-1138.
[15]FU F F,HUANG J H,LIN H Q,et al.Optimization the formulation of pH-independent sustained release tablets of glipizide using D-optimal mixture design[J].J Guangdong Pharm Univ(广东药科大学学报),2018,34(5):548-553.
[16]LIU J J,ZHAN X D,WAN J B,et al.Review for carrageenanbased pharmaceutical biomaterials:favourable physical features versus adverse biological effects[J].Carbohydr Polym,2015,121:27-36.
[17]TORRES M D,CHENLO F,MOREIRA R.Rheology ofκ/ι-hybrid carrageenan from mastocarpus stellatus:critical parameters for the gel formation[J].Int J Biol Macromol,2016,86(682):418-424.
[18]CHEN W P,JIANG G L,WANG C,et al.Response surface analysis for optimization of mechanical properties of konjac glucomannan film[J].Food Sci(食品科学),2010,31(10):95-100.
[2]JANNIN V,CHEVRIER S,MICHENAUD M,et al.Development of self emulsifying lipid formulations of BCS class II drugs with low to medium lipophilicity[J].Int J Pharm,2015,495(1):385-392.
[3]BADII F,HOWELL N K.Fish gelatin:structure,gelling properties and interaction with egg albumen proteins[J].Food Hydrocolloids,2006,20(5):630-640.
[4]MISIC Z,MUFFLER K,SYDOW G,et al.Novel starch-based PVA thermoplastic capsules for hydrophilic lipid-based formulations[J].J Pharm Sci,2012,101(12):4516-4528.
[5]GULLAPALLI R P,MAZZITELLI C L.Gelatin and non-gelatin capsule dosage forms[J].J Pharm Sci,2017,106(6):1453-1465.
[6]DAI L,QIU C,LIU X,et al.Characterisation of corn starchbased films reinforced with taro starch nanoparticles[J].Food Chem,2015,174:82-88.
[7]GANESAN A R,SHANMUGAM M,BHAT R.Producing novel edible films from semi refined carrageenan(SRC)and ulvan polysaccharides for potential food applications[J].Int J Biol Macromol,2018,112:1164-1170.
[8]NUR HANANI Z A,AELMA HUSNA A B.Effect of different types and concentrations of emulsifier on the functional properties of kappa-carrageenan films[J].Int J Biol Macromol,2018,114:710-716.
[9]GAO P P,WANG F,GU F Y,et al.Preparation and characterization of zein thermo-modified starch films[J].Carbohydr Polym,2017,157:1254-1260.
[10]COLIVET J,CARVALHO R A.Hydrophilicity and physicochemical properties of chemically modified cassava starch films[J].Ind Crop Prod,2017,95:599-607.
[11]TANNER K E,DRAPER P R,GETZ J J,et al.Film forming compositions comprising modified starches and iota-carrageenan and methods for manufacturing soft capsules using same.US Patent,No.6340473[P].2002.
[12]MISIC Z,MUFFLER K,SYDOW G,et al.Novel starch-based PVA thermoplastic capsules for hydrophilic lipid-based formulations[J].J Pharm Sci,2012,101(12):4516-4528.
[13]CHEN J F,WEN Y,ZHAO G H.Process optimization for preparation of starch ferulate films by response surface analysis[J].Food Sci(食品科学),2015,36(24):23-28.
[14]MA S W,WANG Y J,CHENG C,et al.Optimize preparation of compound licorice microemulsion with D-optimal design[J].Chin J Chin Mater Med(中国中药杂志),2018,43(6):1131-1138.
[15]FU F F,HUANG J H,LIN H Q,et al.Optimization the formulation of pH-independent sustained release tablets of glipizide using D-optimal mixture design[J].J Guangdong Pharm Univ(广东药科大学学报),2018,34(5):548-553.
[16]LIU J J,ZHAN X D,WAN J B,et al.Review for carrageenanbased pharmaceutical biomaterials:favourable physical features versus adverse biological effects[J].Carbohydr Polym,2015,121:27-36.
[17]TORRES M D,CHENLO F,MOREIRA R.Rheology ofκ/ι-hybrid carrageenan from mastocarpus stellatus:critical parameters for the gel formation[J].Int J Biol Macromol,2016,86(682):418-424.
[18]CHEN W P,JIANG G L,WANG C,et al.Response surface analysis for optimization of mechanical properties of konjac glucomannan film[J].Food Sci(食品科学),2010,31(10):95-100.