Hattori Yusuke, Otsuka Makoto
Research Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Musashino University.
Anal Sci. 2017;33(1):65-68. doi: 10.2116/analsci.33.65.
Here, we report on near-infrared and ATR/FT-IR spectroscopic measurements of magnesium stearate and potato starch powder blends. In the pharmaceutical and food industries, magnesium stearate is commonly used as a supplement in powder blends or granules for the purpose of lubrication and to minimize aggregation and adherence. However, excessive blending of magnesium stearate (MgSt) may lead to unwanted effects, and more particularly during the manufacturing of products. Upon blending, the IR bands due to both CH symmetric and anti-symmetric stretching modes decreased and displayed a frequency shift to higher wavenumber as the blending duration increased. The NIR and the auto-correlation spectra were collected during the duration of blending in real-time. The auto-correlation spectra indicated the disaggregation of starch particles and a following effect of excessive blending. We suggest that the disaggregation of starch and the following process can be monitored by NIR and the auto-correlation spectra.
在此，我们报告了硬脂酸镁与马铃薯淀粉粉末混合物的近红外和衰减全反射傅里叶变换红外光谱测量结果。在制药和食品工业中，硬脂酸镁通常用作粉末混合物或颗粒剂中的添加剂，以起到润滑作用，并尽量减少聚集和粘连。然而，硬脂酸镁（MgSt）的过度混合可能会导致不良影响，尤其是在产品制造过程中。混合时，由于CH对称和反对称拉伸模式产生的红外波段会随着混合时间的增加而降低，并显示出向更高波数的频移。在混合过程中实时收集近红外光谱和自相关光谱。自相关光谱表明淀粉颗粒的解聚以及过度混合带来的后续影响。我们认为，淀粉的解聚及其后续过程可以通过近红外光谱和自相关光谱进行监测。
