稗属淀粉（碎米莎草淀粉）与玉米、高粱和木薯淀粉的结合及崩解特性比较

Comparative binding and disintegrating property of Echinochloa colona starch (difra starch) against maize, sorghum, and cassava starch.

作者信息

Abdallah Daud Baraka, Charoo Naseem Ahmad, Elgorashi Abubakr Suliman

机构信息

Department of Pharmaceutics, Faculty of Pharmacy, Al Ribat University , Khartoum , Sudan and.

出版信息

Pharm Biol. 2014 Aug;52(8):935-43. doi: 10.3109/13880209.2013.873812. Epub 2014 Feb 20.

DOI:10.3109/13880209.2013.873812

PMID:24552302

Abstract

CONTEXT

Starch obtained from different botanical sources exhibit different characteristics due to variation in amylase-amylopectin ratio, which results in different binder substrate interactions.

OBJECTIVE

The present study characterized Echinochloa colona (L.) Link (Poaceae) starch and evaluated its compressional characteristics for use as tablet excipient against commonly used maize, sorghum, and cassava starch.

MATERIALS AND METHODS

Three experimental design studies were performed to determine the effects of the maize starch and povidone on physical properties of paracetamol (250 mg) tablets. The effect of superdisintegrants sodium starch glycolate and croscarmellose sodium on the optimized composition obtained in the preceding experiments was evaluated in two factorial experimental studies. The maize starch in the optimum formulations was replaced with difra, sorghum, and cassava starch, and tablets prepared from these starches were compared for their compressional characteristics, lubrication sensitivity, moisture uptake, and drug release.

RESULTS

Tablets prepared from maize starch and povidone (30:9, w/w) blend which was previously mixed for 8 min disintegrated (DT) in 10 min. Superdisintegrants decreased DT of tablets significantly (p < 0.05) to 2.2 min. The Hausner ratios of co-processed mixtures containing sorghum, maize, and difra starch were 1.19, 1.21, and 1.26, respectively, with equilibrium moisture content of 8-9%. The DT of sorghum and difra starch formulations which related directly to their higher hydration capacity (difra > sorghum > maize starch) and swelling property was 1.5 min and 2.5 min, respectively, with a friability of 0.32%. The effect of lubrication on the DT and friability of tablets containing maize and difra starch was significant (p < 0.05). However, more than 90% drug was released in vitro dissolution studies.

CONCLUSION

Difra starch can replace maize and sorghum starch as tablet excipient.

摘要

背景

由于淀粉酶与支链淀粉比例的差异，从不同植物来源获得的淀粉表现出不同的特性，这导致了不同的粘合剂与底物相互作用。

目的

本研究对稗属植物（禾本科）淀粉进行了表征，并评估了其作为片剂辅料的压缩特性，与常用的玉米、高粱和木薯淀粉进行对比。

材料与方法

进行了三项实验设计研究，以确定玉米淀粉和聚维酮对扑热息痛（250毫克）片剂物理性质的影响。在两项析因实验研究中，评估了超级崩解剂淀粉乙醇酸钠和交联羧甲基纤维素钠对在先前实验中获得的优化配方的影响。将最佳配方中的玉米淀粉替换为荻草谷精淀粉、高粱淀粉和木薯淀粉，并比较由这些淀粉制备的片剂的压缩特性、润滑敏感性、吸湿率和药物释放情况。

结果

由玉米淀粉和聚维酮（30:9，w/w）混合物制备的片剂，该混合物预先混合8分钟，在10分钟内崩解（DT）。超级崩解剂显著降低了片剂的DT（p < 0.05）至2.2分钟。含有高粱、玉米和荻草谷精淀粉的共处理混合物的豪斯纳比分别为1.19、1.21和1.26，平衡水分含量为8 - 9%。高粱和荻草谷精淀粉配方的DT分别为1.5分钟和较2.5分钟，这与其较高的水合能力（荻草谷精淀粉>高粱淀粉>玉米淀粉）和膨胀特性直接相关，脆碎度为0.32%。润滑对含有玉米和荻草谷精淀粉片剂的DT和脆碎度有显著影响（p < 0.05）。然而，在体外溶出研究中，超过90%的药物被释放。