Fielden K E, Newton J M, O'Brien P, Rowe R C
School of Pharmacy, University of London, UK.
J Pharm Pharmacol. 1988 Oct;40(10):674-8. doi: 10.1111/j.2042-7158.1988.tb06993.x.
The interaction between water and microcrystalline cellulose in the absence and presence of lactose has been studied by thermogravimetric analysis, differential thermal analysis and immersional calorimetry. The results indicate that most of the water held within a system used for the preparation of spherical granules by extrusion/spheronization is present as free water which may be readily lost by evaporation. There is approximately 0.856 mol of water per 100 g of microcrystalline cellulose which appears to be absorbed as structured water. Microcrystalline cellulose may therefore be described as a 'molecular sponge'. The enthalpy of fusion of the 'free' water offers a simple method of estimating the effective surface area of the microcrystalline cellulose.
通过热重分析、差示热分析和浸入量热法研究了在不存在和存在乳糖的情况下水与微晶纤维素之间的相互作用。结果表明，在用于通过挤出/滚圆法制备球形颗粒的系统中，大部分水以自由水的形式存在，这种自由水很容易通过蒸发而损失。每100克微晶纤维素中约有0.856摩尔水似乎以结构化水的形式被吸收。因此，微晶纤维素可以被描述为一种“分子海绵”。“自由”水的熔化焓提供了一种估算微晶纤维素有效表面积的简单方法。
