海藻酸钙掩味微囊的制备

Preparation of alginate-based microcapsules for bitter taste masking

目的:研究海藻酸钙掩味微囊制备工艺与掩味机理。方法:选择阿齐霉素、罗红霉素为模型药物,采用滴制法制备海藻酸钙载药微囊,以人体口腔中的苦味感觉为指标,评价海藻酸钙微囊的掩味效果;并通过差示扫描量热法(DSC)等技术初步探讨了海藻酸钙微囊的掩味机理。结果:制备得到光滑、圆整的海藻酸钙微囊,载药量达90%以上,并具有显著掩味效果。结论:海藻酸钙掩味微囊对以阿齐霉素、罗红霉素为代表的大环内酯类抗生素的苦味具有良好的掩盖效果。

Aim：To study the method of the preparation of alginate-based microcapsules and its mechanism of masking of pharmaceuticals-related bitter. Methods： Dropping method was used to prepare the alginate microcapsules carrying azithromycin and roxithromycin as model drugs. The bitter after masking was evaluated by mouth-tasting, and the mechanism of bitter tast masking was exploited by differential scanning calorimetry （DSC）. Results.. The smooth and spheric-shaped alginate microcapsules with high-loaded drug （ 〉 90% ） were prepared. The microcapsules showed significant effects of bitter tast masking. Conclusion： There are prospects using alginate-based microcapsules to cover the bitter of macrolide antibiotics like azithromycin and roxithromycin.