欧米伽-3软胶囊的崩解和破裂试验

IF 1 4区 医学 Q4 PHARMACOLOGY & PHARMACY Dissolution Technologies Pub Date : 2021-01-01 DOI:10.14227/DT280121P6
N. Nyamweya, Teddy M. Mochama
{"title":"欧米伽-3软胶囊的崩解和破裂试验","authors":"N. Nyamweya, Teddy M. Mochama","doi":"10.14227/DT280121P6","DOIUrl":null,"url":null,"abstract":"Omega-3 fatty acid soft capsules are a popular nutritional supplement. Previous product quality studies reported in the literature have mostly only addressed specifications for omega-3 fatty acid content and chemical stability aspects. This study aimed to characterize the in vitro release characteristics of omega-3 from soft capsules in aqueous media using disintegration and rupture tests. Four gelatin and one non-gelatin (starch/carrageen) commercially available omega-3 soft capsule products were evaluated using water and 0.1 N HCl as the media. In general, most products displayed faster release in the acidic medium compared to water. There was a statistically significant correlation between the disintegration and rupture test times. Although between-product disintegration and rupture test times varied considerably, all products ruptured within 15 minutes and completely disintegrated within 30 minutes in both media.","PeriodicalId":11380,"journal":{"name":"Dissolution Technologies","volume":"28 1","pages":"6-11"},"PeriodicalIF":1.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Disintegration and Rupture Testing of Omega-3 Soft Capsules\",\"authors\":\"N. Nyamweya, Teddy M. Mochama\",\"doi\":\"10.14227/DT280121P6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Omega-3 fatty acid soft capsules are a popular nutritional supplement. Previous product quality studies reported in the literature have mostly only addressed specifications for omega-3 fatty acid content and chemical stability aspects. This study aimed to characterize the in vitro release characteristics of omega-3 from soft capsules in aqueous media using disintegration and rupture tests. Four gelatin and one non-gelatin (starch/carrageen) commercially available omega-3 soft capsule products were evaluated using water and 0.1 N HCl as the media. In general, most products displayed faster release in the acidic medium compared to water. There was a statistically significant correlation between the disintegration and rupture test times. Although between-product disintegration and rupture test times varied considerably, all products ruptured within 15 minutes and completely disintegrated within 30 minutes in both media.\",\"PeriodicalId\":11380,\"journal\":{\"name\":\"Dissolution Technologies\",\"volume\":\"28 1\",\"pages\":\"6-11\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Dissolution Technologies\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.14227/DT280121P6\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"PHARMACOLOGY & PHARMACY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Dissolution Technologies","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.14227/DT280121P6","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"PHARMACOLOGY & PHARMACY","Score":null,"Total":0}
引用次数: 1

摘要

Omega-3脂肪酸软胶囊是一种流行的营养补充剂。以前在文献中报道的产品质量研究大多只涉及omega-3脂肪酸含量和化学稳定性方面的规格。本研究旨在通过崩解和破裂试验来表征omega-3软胶囊在水介质中的体外释放特性。四种明胶和一种非明胶(淀粉/卡拉胶)市售的欧米伽-3软胶囊产品以水和0.1盐酸为培养基进行了评估。一般来说,大多数产品在酸性介质中比在水中释放得更快。崩解与破裂试验次数有显著的统计学相关性。尽管产品间崩解和破裂试验时间差异很大,但在两种介质中,所有产品均在15分钟内破裂,30分钟内完全崩解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Disintegration and Rupture Testing of Omega-3 Soft Capsules
Omega-3 fatty acid soft capsules are a popular nutritional supplement. Previous product quality studies reported in the literature have mostly only addressed specifications for omega-3 fatty acid content and chemical stability aspects. This study aimed to characterize the in vitro release characteristics of omega-3 from soft capsules in aqueous media using disintegration and rupture tests. Four gelatin and one non-gelatin (starch/carrageen) commercially available omega-3 soft capsule products were evaluated using water and 0.1 N HCl as the media. In general, most products displayed faster release in the acidic medium compared to water. There was a statistically significant correlation between the disintegration and rupture test times. Although between-product disintegration and rupture test times varied considerably, all products ruptured within 15 minutes and completely disintegrated within 30 minutes in both media.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Dissolution Technologies
Dissolution Technologies 医学-药学
CiteScore
1.20
自引率
33.30%
发文量
14
审稿时长
3 months
期刊介绍: Dissolution Technologies is a peer reviewed quarterly publication reporting ongoing, useful information on dissolution testing of pharmaceuticals. It provides an international forum for dissolution analysts to receive and exchange information on various dissolution topics. Dissolution Technologies welcomes submissions related to dissolution, in vitro release, and disintegration testing. These topics should be the major focus of the article. Do not submit articles where the focus is formulation development with dissolution testing as one of many tests.
期刊最新文献
Steady-state burning plasma: a new stage in the development of magnetic confinement fusion energy. Investigating the Influence of HPMC K4M and Eudragit L 100-55 on Guanfacine-Loaded Extended-Release Tablets Questions and Answers February 2023 Effect of Mannitol Particle Size on Melatonin Dissolution and Tablet Properties using a Quality by Design Framework Physicochemical Quality and In Vitro Bioequivalence of Amoxicillin Capsules Marketed in Burkina Faso, Africa
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1