响应面分析法优化阿奇霉素掩味微囊处方工艺

Optimization of Azithromycin microcapsules for bitter-taste masking using response surface methodology

制备阿齐霉素掩味微囊并优化处方工艺,考察掩味效果.选择乙基纤维素为囊材,采用喷雾干燥法制备阿奇霉素掩味微囊,并采用响应面分析法优化处方工艺,以人体口腔内的苦味感觉为指标,考察阿奇霉素微囊的掩味效果.最佳工艺参数:囊材质量比1∶2,进风温度124℃,进样速率4 mL/m in.在此工艺条件下得到载药量为17.27%,包封率达70.54%,口感无苦味.响应面分析法优化工艺条件理想,喷雾干燥法制备微囊方法简单,工艺有利于工业化生产,对苦味具有良好的掩味效果.

Azithromycin microcapsules were prepared by spray-drying with ethyl cellulose as microcapsule materials to investigate the effect of taste-masking.RSM（Response Surface Methodology） was used to optimize the process parameters.The bitter after masking was evaluated by mouth-tasting.The best process conditions were as follows：microcapsule materials and drug at weight ratio of 1∶2,intake temperature of 125 ℃,and input speed of 4 mL/min.Under the best conditions of actual drug content of 17.27% and entrapment efficiency of 70.54%,the bitter was totally masked.The ultimate process parameters optimized by RSM could be used for the industrial manufacture of bitter taste-masking microcapsules with spray drying.