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影响片通过浸泡在食品加厚剂溶液中的分解的因素
Shinya Sugiura1, Megumi Nakamura2, Miku Hashimoto2
1Pharmaceutical Sciences, Graduate School of Pharmaceutical Sciences, Teikyo Heisei University, Tokyo, JPN.
食物加厚剂,如桑坦,显著延迟了药片的分解,影响了药物的有效性. 然而,基于粉的加厚剂不会影响分解时间.
科学领域:
- 制药科学 制药科学
- 食品科学 食品科学 食品科学
背景情况:
- 食品加厚剂增加粘度以促进吞,但可以影响药物片的分解.
- 了解影响延迟分解的因素对于安全的药物管理至关重要.
研究的目的:
- 调查食品加厚剂对抗高血压剂片片分解的影响.
- 为了评估加厚剂类型,分解剂的存在和沉浸时间对分解的影响.
主要方法:
- 三个抗高血压药片被浸泡在香糖和粉加厚剂溶液中.
- 在日本药典条件下进行了分解测试.
- 线性回归分析评估了浸泡时间 (0,1,30分钟) 的影响.
主要成果:
- 香草显著延长了药片分解时间 (80-300秒).
- 在30分钟浸泡在香草中后,诺瓦斯克 (Norvasc®) 片的分解时间从42秒延长到187秒.
- 基于粉的加厚剂不会影响药片的分解.
结论:
- 基于香的食品加厚剂显著延迟了抗高血压药片的分解.
- 基于粉的加厚剂似乎不会影响药片的分解.
- 在服用口服药物时,需要仔细考虑加厚剂的类型.
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