Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.
Amylose ; Cooking ; Excipients ; Food Quality ; Hot Temperature ; Oryza ; chemistry

Co-processed excipients withgelatinized or non-gelatinized starch were prepared by spray drying. Powder and tablet properties of corocessed excipients prepared were compared with those of physical mixtures and spray-dried lactose. Their applicability in traditional Chinese medicine (TCM) powder tableting was tested on two TCM extracts, i.e., the gardenia extract and the Herba Sedi extract. It was shown that gelatinizing starch before co-spray drying with lactose could improve the performance and efficiency of starch as a binder, resulting in remarkable improvement in physicomechanical properties of co-processed excipients prepared. Conpared to self-made and commercially available spray-dried lactose, co-processed excipients achieved better compactability and higher drug loading for TCM extracts. In conclusion, the lactose-gelatinized starch co-processed excipient, with excellent physicomechanical properties, is promising to be explored as a new excipient for direct tableting.
Excipients ; chemistry ; Lactose ; chemistry ; Medicine, Chinese Traditional ; methods ; Powders ; chemistry ; Starch ; chemistry ; Tablets ; chemistry

To investigate theological properties of common hydrophilic gel excipients such as Carbopol based on viscosity, the viscosity was determined by rotation method and falling-ball method. Linear regression was made between ln(eta) and concentration, the slope of which was used to explore the relation between viscosity and concentration of different excipients. The viscosity flow active energy (E(eta)) was calculated according to Arrhenius equation and was used to investigate the relation between viscosity and temperature of different excipients. The results showed that viscosities measured by two methods were consistent. Concentration of guargum (GG) and hydroxypropylmethyl cellulose (HPMC) solution had a great influence on the viscosity, k > 5; while concentration of polyvinylpyrrolidone-K30 (PVP-K30) and polyethylene glycol 6000 (PEG6000) exerted a less effect on viscosity, k < 0.2; viscosity flow active energy of different excipients were close, which ranged from 30 to 40 kJ x mol(-1). Therefore, theological properties study could provide the basis for application of excipients and establish a foundation for the research of relation between excipients structure, property and function.
Excipients ; chemistry ; Gels ; chemistry ; Polyethylene Glycols ; chemistry ; Polyvinyls ; chemistry ; Povidone ; chemistry ; Rheology ; Temperature ; Viscosity

OBJECTIVETo develop the preparation method of licorice juice as a processing excipient and to determine the proper proportion of licorice juice and fructus evodiae during process.

METHODNine experiments were carried out through L9 (3(4)) orthogonal design. The wetting results were compared by using different proportion of licorice juice and fructus evodiae.

RESULTThe optimal preparation process was as follows: the licorice roots were cutted into slices and 12 times of water was added. Then they were decocted for 1 h. The second and third decoction were also carried out by 12 times of water and 1 h. The proper proportion of licorice juice and fructus evodiae was 1:1.

CONCLUSIONThe preparation process is scientific and suitable to prepare the processing excipient.

Chemistry, Pharmaceutical ; methods ; Drugs, Chinese Herbal ; chemistry ; Evodia ; chemistry ; Excipients ; chemistry ; Glycyrrhiza ; chemistry

To build the evaluating method of the characteristic physical properties of the wetting mass, this study reported the preparation of wetting mass by adding water into microcrystalline cellulose, and using texture analyser texture profile analysis to test its physical properties, including hardness, adhesiveness, springness, cohesiveness, chewiness, resilience and so on, then finding out the better method and parameters. The method was evaluated and used to test wetting mass, which was made of microcrystalline cellulose of different types and polyvinylpyrrolidone. When running texture profile analysis whose trigger force was 1500 g, the relative standard deviation was under 10%, and the trend of every characteristic physical property tallied with the theory result by water ratio increase. Testing result of the same excipient with the same water ratio had a higher precision, while characteristic physical properties of wetting mass who was made of the same excipient with different water ratios and different excipients had a great difference. Using texture analyser to test physical properties of wetting mass could get a result which tallied with the theory by water ratio increase, and had a well precision, accuracy and sensitivity, and thus it could also evaluate the characteristic physical properties of wetting mass relatively well.
Adhesiveness ; Cellulose ; chemistry ; Excipients ; chemistry ; Hardness ; Povidone ; chemistry ; Surface Properties ; Technology, Pharmaceutical ; methods ; Water ; chemistry ; Wettability

OBJECTIVETo study the preparation of phenols gastric floating tablet.

METHODThe tablets which were prepared using Eudragit IV, HPMC(K4M), MCC101 and Octadecanol as excipients were evaluated by vitro floatation and releasing performance. The pressure of preparationg was also study to select the optimal preparation.

RESULTThe tablets were successfully prepared in which the drug, Eudragit IV, Octadecanol were 31% respectively,and MCC101 was 7%. And 3-4 kg was found to be the eligible pressure.

CONCLUSIONThe study was found to be effective in the process of phenols gastric floating tablet.

Drug Carriers ; Excipients ; chemistry ; Gastrointestinal Agents ; chemistry ; Phenols ; chemistry ; Polymethacrylic Acids ; chemistry ; Tablets ; Technology, Pharmaceutical ; methods

To propose for improving the quality control of excipients used in processing of crude drugs. The quality control and administration of excipients in processing of crude drug were reviewed, and problems existed were analyzed. For enhance the excipients quality control, more effort should be focused on fundamental research, improving of management mechanism and construction of quality control system.
Chemistry, Pharmaceutical ; Drugs, Chinese Herbal ; chemistry ; standards ; Excipients ; chemistry ; standards ; Quality Control

To study the effects of surfactants on wettability of excipients, the contact angles of six types of surfactants on the surface of two common excipients and mixture of three surfactants with excipients were measured using hypsometry method. The results demonstrated that contact angle of water on the surface of excipients was associated with hydrophilcity of excipients. Contact angle was lowered with increase in hydrophilic groups of excipient molecules. The sequence of contact angle from small to large was starch < sodium benzoate < polyvinylpyrrolidone < sodium carboxymethylcellulose < sodium alginate < chitosan < hydroxypropyl methyl cellulose excipients significantly reduced the contact angle of excipients, and their abilities to lower contact angle varied. The results of the present study offer a guideline in the formulation design of tablets.
Chemistry, Pharmaceutical ; Excipients ; chemistry ; Hydrophobic and Hydrophilic Interactions ; Surface-Active Agents ; chemistry ; Tablets ; Water ; Wettability

Microcrystalline cellulose (MCC), calcium phosphate (DCP)/MCC (4:1, w/w) and lactose (Lac)/MCC (4:1) pellets with different intragranular porosity were prepared in an extrusion-spheronizator and three volume ratios of ethanol/water were used as binder agents to prepare pellets. The compression behaviors of these pellets with different intragranular pore volume were evaluated with the parameters of Kawakita model. The results showed that high pore volume of pellets made up of MCC had the best compressibility and low pore volume of pellets had a poor compactibility. However, the compressibility of different porosity of pellets made up of DCP/MCC (4:1) or Lac/MCC (4:1) was good, but they were not significantly different. The reason might be the main compression mechanism of high porosity of MCC pellets was plastic deformation and that of DCP/MCC pellets or Lac/MCC pellets was not plastic deformation but fragmentation. These results can be observed directly by the SEM photographs. According to these results, the conclusion could be drawn that high porosity MCC pellets and different porosity DCP/MCC pellets and Lac/MCC pellets can be used as cushion granules to maintain the original shape and release characteristics of drug pellets when pellets were tabletted.
Calcium Phosphates ; chemistry ; Cellulose ; chemistry ; Drug Compounding ; methods ; Excipients ; Lactose ; chemistry ; Microspheres ; Porosity ; Pressure ; Tablets

Base on the Kawakita powder compression equation, a general theoretical model for predicting the compression characteristics of multi-components pharmaceutical powders with different mass ratios was developed. The uniaxial flat-face compression tests of powder lactose, starch and microcrystalline cellulose were carried out, separately. Therefore, the Kawakita equation parameters of the powder materials were obtained. The uniaxial flat-face compression tests of the powder mixtures of lactose, starch, microcrystalline cellulose and sodium stearyl fumarate with five mass ratios were conducted, through which, the correlation between mixture density and loading pressure and the Kawakita equation curves were obtained. Finally, the theoretical prediction values were compared with experimental results. The analysis showed that the errors in predicting mixture densities were less than 5.0% and the errors of Kawakita vertical coordinate were within 4.6%, which indicated that the theoretical model could be used to predict the direct compaction characteristics of multi-component pharmaceutical powders.
Cellulose ; chemistry ; Excipients ; chemistry ; Fumarates ; chemistry ; Lactose ; chemistry ; Models, Chemical ; Powders ; chemistry ; Pressure ; Starch ; chemistry ; Technology, Pharmaceutical