Juppo A M, Kervinen L, Yliruusi J, Kristoffersson E
University of Helsinki, Department of Pharmacy, Finland.
J Pharm Pharmacol. 1995 Jul;47(7):543-9. doi: 10.1111/j.2042-7158.1995.tb06711.x.
The effect of the amount of granulation liquid, compression speed and maximum compression force on then compressibility and compactibility of lactose, glucose and mannitol granules was studied. The porosity based on the geometrical shape and the uniformity of weight of tablets was also studied. Lactose and mannitol granules showed a greater compressibility than glucose granules. Mannitol granules produced the hardest tablets and lactose and glucose the weakest. The change in the amount of granulation liquid caused changes both in the granule porosity and in the amount of binder; this was attributed to differences in tablet strength. All parameters studied were relatively insensitive to changing speeds of compression in the range used, except for the breaking force of mannitol tablets, which was greatest with the lowest speed of compression. All granule masses showed a relatively good continuous flow suitable for table production. Tablets compressed from lactose granules had the best uniformity of weight of the tablets studied.
研究了制粒液用量、压缩速度和最大压缩力对乳糖、葡萄糖和甘露醇颗粒的可压缩性和成型性的影响。还研究了基于片剂几何形状的孔隙率和片剂重量的均匀性。乳糖和甘露醇颗粒显示出比葡萄糖颗粒更大的可压缩性。甘露醇颗粒制成的片剂最硬，而乳糖和葡萄糖制成的片剂最软。制粒液用量的变化导致颗粒孔隙率和粘合剂用量都发生变化；这归因于片剂强度的差异。在所使用的范围内，除了甘露醇片剂的断裂力在最低压缩速度下最大外，所研究的所有参数对压缩速度的变化相对不敏感。所有颗粒物料都显示出相对良好的连续流动性，适合压片生产。在所研究的片剂中，由乳糖颗粒压制的片剂重量均匀性最佳。
