Adi Handoko, Larson Ian, Stewart Peter J
Department of Pharmaceutics, Victorian College of Pharmacy, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia.
Int J Pharm. 2007 Jun 7;337(1-2):229-38. doi: 10.1016/j.ijpharm.2007.01.007. Epub 2007 Jan 14.
The aim of this study was to evaluate coarse and fine sugars as potential alternative excipients in dry powder inhalation formulations and to develop a greater understanding of the key interactions between the particulate species in these mixtures. Interactive mixtures composed of salmeterol xinafoate (SX) and different type of sugars (lactose, glucose, mannitol and sorbitol) were prepared using validated laboratory scale mixing. The sugars and SX were characterised by laser diffraction, scanning electron microscopy, atomic force microscopy and loss on drying method. Deposition of SX was measured using a twin-stage impinger and analysed using validated HPLC method (r(2)=1.0, CV=0.4-1.0%). Good correlation existed between the fine particle fraction (FPF) of SX and both the adhesion force and the moisture content. The addition of 10% fine sugars to produce ternary mixtures (i.e. SX, coarse and fine sugars) generally increased dispersion, with the addition of fine glucose>fine mannitol>fine lactose>fine sorbitol. The dispersion of SX showed a reciprocal relationship with the moisture content of the sugars with glucose showing the greatest and sorbitol showing the lowest extent of SX dispersion. The study clearly demonstrated that strong SX adhesion to coarse sugars reduced the extent of dispersion and that surface detachment of the SX and fine sugar from the coarse sugar carrier was important in the dispersion process.
本研究的目的是评估粗糖和细糖作为干粉吸入制剂中潜在替代辅料的可能性,并加深对这些混合物中颗粒物质之间关键相互作用的理解。使用经过验证的实验室规模混合方法制备了由昔萘酸沙美特罗(SX)和不同类型糖(乳糖、葡萄糖、甘露醇和山梨醇)组成的交互式混合物。通过激光衍射、扫描电子显微镜、原子力显微镜和干燥失重法对糖和SX进行了表征。使用两级冲击器测量SX的沉积,并采用经过验证的高效液相色谱法进行分析(r(2)=1.0,CV=0.4 - 1.0%)。SX的细颗粒分数(FPF)与粘附力和水分含量之间存在良好的相关性。添加10%的细糖以制备三元混合物(即SX、粗糖和细糖)通常会增加分散性,细葡萄糖>细甘露醇>细乳糖>细山梨醇的添加效果依次递减。SX的分散性与糖的水分含量呈反比关系,其中葡萄糖使SX分散的程度最大,山梨醇使SX分散的程度最小。该研究清楚地表明,SX与粗糖的强烈粘附降低了分散程度,并且SX和细糖从粗糖载体表面分离在分散过程中很重要。