Aslani Abolfazl, Jalilian Fatemeh
Department of Pharmaceutics, School of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Adv Biomed Res. 2013 Jul 30;2:72. doi: 10.4103/2277-9175.115806. eCollection 2013.
Caffeine which exists in drinks such as coffee as well as in drug dosage forms in the global market is among the materials that increase alertness and decrease fatigue. Compared to other forms of caffeine, caffeine gum can create faster and more prominent effects. In this study, the main goal is to design a new formulation of caffeine gum with desirable taste and assess its physicochemical properties.
Caffeine gum was prepared by softening of gum bases and then mixing with other formulation ingredients. To decrease the bitterness of caffeine, sugar, aspartame, liquid glucose, sorbitol, manitol, xylitol, and various flavors were used. Caffeine release from gum base was investigated by mechanical chewing set. Content uniformity test was also performed on the gums. The gums were evaluated in terms of organoleptic properties by the Latin-Square design at different stages.
After making 22 formulations of caffeine gums, F11 from 20 mg caffeine gums and F22 from 50 mg caffeine gums were chosen as the best formulation in organoleptic properties. Both types of gum released about 90% of their own drug content after 30 min. Drug content of 20 and 50 mg caffeine gum was about 18.2-21.3 mg and 45.7-53.6 mg respectively.
In this study, 20 and 50 mg caffeine gums with suitable and desirable properties (i.e., good taste and satisfactory release) were formulated. The best flavor for caffeine gum was cinnamon. Both kinds of 20 and 50 mg gums succeeded in content uniformity test.
咖啡因存在于咖啡等饮品以及全球市场上的药物剂型中，是能提高警觉性并减轻疲劳的物质之一。与其他形式的咖啡因相比，咖啡因口香糖能产生更快且更显著的效果。在本研究中，主要目标是设计一种具有理想口感的咖啡因口香糖新配方，并评估其理化性质。
通过软化胶基，然后与其他配方成分混合来制备咖啡因口香糖。为降低咖啡因的苦味，使用了糖、阿斯巴甜、液体葡萄糖、山梨醇、甘露醇、木糖醇和各种香料。通过机械咀嚼装置研究咖啡因从胶基中的释放情况。还对口香糖进行了含量均匀度测试。在不同阶段通过拉丁方设计对口香糖的感官特性进行评估。
在制备了22种咖啡因口香糖配方后，20毫克咖啡因口香糖中的F11和50毫克咖啡因口香糖中的F22被选为感官特性最佳的配方。两种类型的口香糖在30分钟后均释放了约90%的自身药物含量。20毫克和50毫克咖啡因口香糖的药物含量分别约为18.2 - 21.3毫克和45.7 - 53.6毫克。
在本研究中，制备了具有合适且理想特性（即口感良好且释放令人满意）的20毫克和50毫克咖啡因口香糖。咖啡因口香糖的最佳风味是肉桂味。20毫克和50毫克的两种口香糖在含量均匀度测试中均取得成功。
