Sriamornsak Pornsak, Thirawong Nartaya, Puttipipatkhachorn Satit
Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand.
AAPS J. 2004 Oct 7;6(3):e24. doi: 10.1208/aapsj060324.
A new emulsion-gelation method to prepare oil-entrapped calcium pectinate gel (CaPG) beads capable of floating in the gastric condition was designed and tested. The gel beads containing edible oil were prepared by either being gently mixed or homogenized an oil phase and a water phase containing pectin, and then extruded into calcium chloride solution with gentle agitation at room temperature. The gel beads formed were then separated, washed with distilled water, and dried at 37 degrees C for 12 hours. A model of the emulsion-gelation process to illustrate the formation of oil-entrapped CaPG beads was proposed. The effect of selected factors, such as type of oil, percentage of oil, and type of pectin on morphology and floating properties was investigated. The oil-entrapped calcium pectinate gel beads floated if a sufficient amount of oil was used. Scanning electron photomicrographs demonstrated very small pores, ranging between 5 and 40 microm, dispersed all over the beads. The type and percentage of oil play an important role in controlling the floating of oil-entrapped CaPG beads. The results suggested that oil-entrapped CaPG beads were promising as a carrier for intragastric floating drug delivery.
设计并测试了一种新的乳液凝胶法，用于制备能够在胃部环境中漂浮的包油果胶酸钙凝胶（CaPG）珠。含食用油的凝胶珠的制备方法是，将含有果胶的油相和水相轻轻混合或均质，然后在室温下轻轻搅拌并挤入氯化钙溶液中。然后分离形成的凝胶珠，用蒸馏水洗涤，并在37℃下干燥12小时。提出了一个乳液凝胶过程模型，以说明包油CaPG珠的形成。研究了所选因素，如油的类型、油的百分比和果胶类型对形态和漂浮性能的影响。如果使用足够量的油，包油果胶酸钙凝胶珠会漂浮。扫描电子显微镜照片显示，珠子上分布着非常小的孔隙，孔径在5到40微米之间。油的类型和百分比在控制包油CaPG珠的漂浮方面起着重要作用。结果表明，包油CaPG珠有望作为胃内漂浮药物递送的载体。
