Chan L, Lee H, Heng P
Department of Pharmacy, Faculty of Science, National University of Singapore, 18 Science Drive, S117543, Singapore, Singapore.
Int J Pharm. 2002 Aug 21;242(1-2):259-62. doi: 10.1016/s0378-5173(02)00170-9.
Alginate is a natural polysaccharide found in brown algae. Alginates are widely used in the food and pharmaceutical industries and have been employed as a matrix for the entrapment of drugs, macromolecules and biological cells. Alginate microspheres can be produced by the external or internal gelation method using calcium salts. The addition of calcium chloride solution in the final phase of production of microspheres by external gelation method using an emulsification technique causes the disruption of the equilibrium of the system being stirred, resulting in a significant degree of clumping of microspheres. Therefore, in this study, production of alginate microspheres by the internal gelation method using a modified emulsification technique was explored. The influence of calcium salt, added in varying amounts and at different stages, on the morphology of the microspheres was investigated. The effects of other hardening agents and different drying methods were also studied.
藻酸盐是一种存在于褐藻中的天然多糖。藻酸盐在食品和制药行业中广泛应用，并已被用作药物、大分子和生物细胞包封的基质。藻酸盐微球可以通过使用钙盐的外部或内部凝胶化方法制备。在采用乳化技术通过外部凝胶化方法生产微球的最后阶段添加氯化钙溶液会导致搅拌系统的平衡被破坏，从而导致微球出现显著程度的结块。因此，在本研究中，探索了采用改良乳化技术通过内部凝胶化方法生产藻酸盐微球。研究了在不同阶段添加不同量钙盐对微球形态的影响。还研究了其他硬化剂和不同干燥方法的效果。
