空心胶囊原料性能及制备影响因素分析

Analysis of the raw materials properties and the factors influencing the preparation of hollow capsules

以胶囊材料明胶、羟丙基甲基纤维素(HPMC)、果胶、卡拉胶、海藻酸钠、魔芋胶、糊化淀粉作为研究对象,对其拉伸强度、断裂伸长率、水蒸气透过系数、透光率、成膜性、胶凝性进行对比。结果表明,明胶、卡拉胶和魔芋胶具有较好的胶凝性;拉伸强度明胶最高,为40.87±2.74MPa,果胶最低,为8.41±0.94MPa;断裂伸长率HPMC最高,为4.56±0.24%,卡拉胶最低,为1.29±0.21%;水蒸气透过系数海藻酸钠最高,为3.66±0.13m·d·kPa,魔芋胶最低,为0.55±0.09m·d·kPa;透光率HPMC最高,为87.66±1.35%,果胶最低,为52.39±0.88%。材料的成膜性、胶凝性和机械性能对空心胶囊的性能影响较大,胶液的浓度、蘸胶温度、干燥温度也是制备空心胶囊时重点考虑的影响因素。

The gelatin,HPMC,pectin,carrageenan,sodium alginate,konjac glucomannan and gelatinized starch were used as the research objects,and their tensile strength,elongation,water vapor transmission coefficient,light transmittance,film-forming property and gelling property were compared.The results showed that gelatin,carrageenan and konjac glucomannan had better gelling property than others.The highest tensile strength was gelatin(40.87±2.74MPa)and the lowest was pectin(8.41±0.94MPa).The highest elongation at break was HPMC at 4.56±0.24%,while the lowest was carrageenan at 1.29±0.21%.The highest water vapor transmission coefficient was sodium alginate(3.66±0.13 m·d·kPa),and the lowest was konjac gum(0.55±0.09 m·d·kPa).The highest light transmittance was HPMC(87.66±1.35%),and the lowest was pectin(52.39±0.88%).The film-forming property,gelling property and mechanical property of the material have great influence on the performance of the hollow capsule.The concentration of the gel solution,dip temperature and drying temperature are also the key factors to be considered in the preparation of the hollow capsules.