THE INFLUENCE OF MOISTURE-CONTENT ON SPHERONIZATION OF EXTRUDATE PROCESSED BY A RAM EXTRUDER

被引：37

作者：

FIELDEN, KE

NEWTON, JM

ROWE, RC

机构：

[1] UNIV LONDON,SCH PHARM,BRUNSWICK SQ,LONDON WC1N 1AX,ENGLAND

[2] WELLCOME FDN LTD,DARTFORD DA1 5AH,ENGLAND

[3] ICI PHARMACEUT LTD,MACCLESFIELD SK10 2NA,ENGLAND

来源：

INTERNATIONAL JOURNAL OF PHARMACEUTICS | 1993年 / 97卷 / 1-3期

关键词：

EXTRUDATE DIAMETER; SPHERONIZATION; LACTOSE; MICROCRYSTALLINE CELLULOSE; MOISTURE CONTENT; PARTICLE SIZE EFFECT;

D O I：

10.1016/0378-5173(93)90128-3

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

The presence of water is an essential feature of formulations containing mirocrystalline cellulose (MCC) for the preparation of spherical granules by the process of extrusion/spheronisation. The current work provides further proof of this observation. Formulations consisting of MCC and either a coarse (118.0 mum) or a fine grade (18.0 mum) of lactose mixed with two levels of water have been examined as they spheronise and after collection and drying. The shape changes on the plate, plus the size and shape changes, as a function of spheronisation time, show that the mixtures containing fine particle size will form good spheres at either 33 or 37% water content, but the mixtures containing the coarse particle size will only form controlled size spheres at 33% moisture content. The results were found to be equivalent for both 1.0 and 1.5 mm extrudates. The effect can be related to the mobility of the water in the different packing structures produced by the different particle sizes of lactose.

引用

页码：79 / 92

页数：14