用酸修饰的预凝粉红色土豆粉的风湿性行为和释放动态
Rohit Kumar1, John F Kennedy2, K Jayaram Kumar1
1Department of Pharmaceutical Science and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
International journal of biological macromolecules
|November 18, 2024
概括
酸修改了先化粉,改善了流动性,并使药物释放得到控制. 这些功能变化提高了工业和生物医学应用的材料性能.
科学领域:
- 材料科学 材料科学 材料科学
- 制药科学 制药科学
- 食品科学 食品科学 食品科学
背景情况:
- 预凝化粉被广泛使用,但可以修改以增强其性能.
- 酸是一种脂肪酸,有可能与粉形成复合物.
研究的目的:
- 为了研究酸对预凝化粉红色土豆粉的影响.
- 评估复杂的形成,物理化学性质,质和药物释放特征.
主要方法:
- 预凝化粉与不同度的牛油酸的复合.
- 使用含水量,持水能力,膨胀能力,溶解性,微粒度,X射线衍射 (XRD),FTIR光谱和FESEM进行表征.
- 风湿学评估和体外药物释放研究.
主要成果:
- 降低水分含量,保持水分的能力,胀和溶解度随着酸的增加.
- 提高了流动性和V型晶体复合物的形成.
- FTIR证实了复杂的形成;FESEM显示完整的颗粒.
- 观察到粘度降低和粘弹性变化的特性.
- 控制的体外药物释放被证明.
结论:
- 酸有效地修改了先化粉的特性.
- 由此产生的复合物显示出有针对性药物输送的潜力.
- 增强的材料性能表明了广泛的工业和生物医学应用.
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