羟丙基淀粉取代度对淀粉空心胶囊性能的影响

Effect of substitution degree of hydroxypropyl starch on properties of vacant capsules

目的:研究不同取代度羟丙基淀粉对淀粉空心胶囊性能的影响。方法:以取代度分别为0.7,1.5,2.3,4.6和7.3的羟丙基淀粉为原料,经过溶胶、制坯、切割、套合等工序制备羟丙基淀粉空心胶囊,考察不同取代度对空心胶囊性能的影响。结果:随着羟丙基淀粉取代度的增大,胶液的黏度增大,胶囊成型时间增大,厚度增加,断裂强度减小,断裂伸长率增加,吸水性增强,崩解时间增长。结论:取代度为1.5%~4.6%时,羟丙基淀粉所制备的淀粉空心胶囊均符合《中华人民共和国药典》2015年版四部羟丙基淀粉空心胶囊规定,其中以取代度为2.3%时,空心胶囊的性能最优。

Objective：To study the effect of different substitution degrees of hydroxypropyl starch on the properties of vacant capsules. Methods： Vacant capsules were prepared using hydroxypropyl starch by sequential processes inlcuding sol preparing, sheet stamping, cutting, and superposition. The effect Of different substitution degrees of hydroxypropyl starch on the properties of vacant capsules was studied. Results：With the increase of the substitution degree of hydroxypropyl starch, the viscosity of the starch gel, forming time, thickness, elongation at break,hydroscopicity and disintegration time of vacant capsules increased, but the breaking strength decreased. Conclusion： When the substitution degree of hydroxypropyl starch is 1.5% to 4.6% ,the quality of vacant capsules complies with the Chinese Pharmacopoeia. When the substitution degree is 2.3% , the property of vacant capsules of hydroxypropyl starch is the best.