Effect of thermal and chemical modiifcations on the mechanical and release properties of paracetamol tablet formulations containing corn, cassava and sweet potato starches as ifller-binders
Asian Pacific Journal of Tropical Biomedicine
;
(12): 576-580, 2015.
Artigo
em Chinês
| WPRIM
| ID: wpr-672778
ABSTRACT
Objective:
To investigate the effects of acetylation and pregelatinization of cassava and sweet potato starches on the mechanical and release properties of directly compressed paracetamol tablet formulations in comparison with official corn starch.Methods:
The native starches were modified by acetylation and pregelatinization. The tablets were assessed using friability (Fr), crushing strength (Cs), disintegration time (Dt) and dissolution parameters.Results:
Starch acetylation produced paracetamol tablets that were stronger and had the best balance of mechanical and disintegration properties, while pregelatinization produced tablets that were more friable but had a better overall strength in relation to disintegration than formulations made from natural starches. Correlations mainly existed between Dt and the dissolution parameters t80, t2 and k1 in the formulations.Conclusions:
Modification of the experimental starches improved the mechanical and release properties of directly compressed paracetamol tablet formulations. Thus, they can be developed for use as pharmaceutical excipients in specific formulations.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Chinês
Revista:
Asian Pacific Journal of Tropical Biomedicine
Ano de publicação:
2015
Tipo de documento:
Artigo
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