The preparation of capsaicin-chitosan microspheres (CCMS) enteric coated tablets.
The preparation of capsaicin-chitosan microspheres (CCMS) enteric coated tablets.
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DOI：
10.3390/ijms141224305
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发表时间：
2013-12-13
影响因子：
5.6
通讯作者：
Su ZQ
中科院分区：
文献类型：
--
作者：
Chen J;Huang GD;Tan SR;Guo J;Su ZQ
研究辣椒素壳聚糖微球肠溶片的制备及含量测定。采用湿法制粒法制备片芯。设计了9个处方，确定了片芯的最佳处方。采用Eudragit L100制备CCMS肠溶片。评价了肠溶包衣制剂变量（如滑石粉含量（10%、25%和40%）、增塑剂（TEC和DBS）、增塑剂剂量（10%、20%和30%）和包衣重量（2%、3%和5%））对药物释放特性的影响。使用0.1 N HCl和pH 6.8磷酸盐缓冲液研究体外释放。肠溶包衣片剂在0.1 N HCl中2 h内没有破裂或溶胀行为，表明这些片剂显示出耐酸性。在pH 6.8的磷酸盐缓冲液中的累积释放速率表明，所制备的片剂能够持续药物释放到肠道中，并获得一级释放辣椒碱。本研究首次报道了CCMS肠溶片的制备及含量测定。肠溶包衣制剂在pH6.8磷酸盐缓冲液中的缓释行为表明，它将是一种潜在的胃刺激性药物缓释给药平台。
This study aimed to research the preparation and content determination of capsaicin-chitosan microspheres (CCMS) enteric coated tablets. The core tablets were prepared with the method of wet granulation. Nine formulae were designed to determine the optimal formula of the core tablet. Eudragit L100 was used to prepare the CCMS enteric-coated tablets. The effect of enteric coated formulation variables such as content of talc (10%, 25% and 40%), plasticisers (TEC and DBS), dosage of plasticiser (10%, 20% and 30%) and coating weight (2%, 3% and 5%) were evaluated for drug release characteristics. The in vitro release was studied using 0.1 N HCl and pH 6.8 phosphate buffer. Enteric coated tablets without ruptures or swelling behaviour over 2 h in 0.1 N HCl indicated that these tablets showed acid resistance. The accumulated release rate in phosphate buffer (pH 6.8) revealed that the prepared tablets were able to sustain drug release into the intestine and a first-order release was obtained for capsaicin. This research is the first report of the preparation and content determination of CCMS enteric coated tablets. The sustained release behavior of enteric coated formulations in pH 6.8 phosphate buffer demonstrated that it would be a potential drug delivery platform for sustained delivery of gastric irritant drugs.
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DOI：
10.1634/theoncologist.2009-0285
发表时间：
2010
期刊：
The oncologist
影响因子：
--
作者：
Wolin KY;Carson K;Colditz GA
通讯作者：
Colditz GA
影响因子：
4.9
作者：
Jéquier, E
通讯作者：
Jéquier, E
影响因子：
2.7
作者：
Linné, Y;Rössner, S
通讯作者：
Rössner, S
影响因子：
6.2
作者：
Sogias, Ioannis A.;Williams, Adrian C.;Khutoryanskiy, Vitaliy V.
通讯作者：
Khutoryanskiy, Vitaliy V.
影响因子：
6.3
作者：
Reinbach, H. C.;Smeets, A.;Westerterp-Plantenga, M. S.
通讯作者：
Westerterp-Plantenga, M. S.