软胶囊崩解迟缓现象机理的初步研究

Preliminary Study of Mechanism of Delayed Dissolution of Soft Gelatin Capsules

分别测定甲醛处理后明胶胶片的平衡溶胀量、蛋白质溶出量和氨基酸残基含量,考察常用附加剂对明胶中氨基酸残基含量的影响。结果表明,平衡溶胀量、溶出量和氨基酸残基含量之间呈良好线性关系。软胶囊的崩解迟缓与明胶中氨基酸残基的含量有关,加入丙二醇和山梨醇可使明胶中氨基酸残基含量显著下降,加入甘氨酸和焦亚硫酸钠则含量降低的幅度较小。

The equilibrium swelling quantity, protein dissolution and residual amino acid content of the formalde- hyde-treated gelatin strips were determined, respectively. The influences of the adjuncts on the residual amino acid content were investigated. The results showed that there were good linear relativities between the equilibrium swelling quantity, protein dissolution and residual amino acid content. Delayed dissolution of soft gelatin capsules was related with the residual amino acid content of the gelatin. Addition of propylene glycol and sorbitol could significantly decrease the residual amino acid content of gelatin strips, while glycine and sodium pyrosulfite to a less extent.