Résumé
Objective@#To learn about the characteristics of physical activity(PA) and physical fitness, and to provide basis for the health and development of the Tibetan students.@*Methods@#The cluster stratified random sampling was used, and 8 945 Tibetan students in Tibet were selected in May to June, 2019, and were administrated with questionnaire. Independent samples t test, one way ANOVA and Pearson correlation analysis were used.@*Results@#There were significant differences of PA, and physical fitness by gender, grade and living area among Tibetan adolescents ( P <0.05). The PA score of boys(2.79±0.58) was higher than that of girls( 2.51 ±0.56), while the physical fitness level of girls(62.40±25.55) was higher than that of boys(59.26±26.55). The PA score( 2.59 ±0.55) of rural Tibetan children and youth was lower than those of urban areas, while the physical fitness level(61.53±26.53) was only lower than that of county area; the PA score(2.60±0.58) of Tibetan children and youth was the lowest for grade 7 and 9, while physical fitness level(57.62±24.33) was the lowest for grade 5 and 6. PA was not significantly correlated with physical fitness of Tibetan adolescents( r =-0.01， P >0.05).@*Conclusion@#Lack of physical activity and poor physical fitness are observed in Tibetan adolescents. It is suggested that schools, families and society should cooperate in various aspects and actively take measures to improve the physical health level of Tibetan children and adolescents.
Résumé
OBJECTIVE： To prepare Capsaicin solid dispersion， to optimize its formulation and characterize the dispersion. METHODS： Capsaicin solid dispersion was prepared by melting method using P188 or PEG4000 as carrier. Using 60 min accumulative dissolution rate in vitro as index， orthogonal test was used to optimize type of carrier， drug ratio and stirring time. Validation test was conducted. The stability of Capsaicin solid dispersion within 0， 30， 180 d was investigated at 40 ℃ under the relative humidity of 75％， and X-ray diffraction （XRD） was used to analyze whether there were peaks. Capsaicin solid dispersion was characterized by differential scanning calorimetry （DSC） and XRD. RESULTS： The optimized formula included P188-PEG4000 as carrier， capsaicin-P188-PEG 4000 mass ratio of 1 ∶ 5 ∶ 3， stirring for 20 min. Accumulative dissolution rate in vitro of Capsaicin solid dispersion was 84.6％ within 60 min （n＝3）， and the preparation kept stable within 180 d [RSD of content was 3％ （n＝3）； XRD showed that there was no peak]. The phase characteristics showed that capsaicin was highly dispersed in the amorphous or molecular state in carrier. CONCLUSIONS： The optimized technology can be used to prepare Capsaicin solid dispersion， and improves more than 80％ dissolution rate in vitro at 60 min. It is stable， simple and feasible.