• 폴리머
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• 제36권3호
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• pp.332-337
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• 2012

본 연구는 약물의 용해도에 따른 서방성 용출 거동의 특성을 파악하기 위해 수행되었으며, 이에 따라 고분자의 입도에 따른 염산벤라팍신과 카바마제핀의 정제를 제조하였다. 사용된 고분자는 경구를 통한 서방성 약물전달 시스템 설계에 가장 널리 사용되는 히드록시 프로필 메틸셀룰로오스(HPMC)이며, HPMC의 입도 분포에 따른 팽윤 속도의 차이는 중요한 특성으로 약물의 용출에 큰 영향을 미친다. HPMC 입도에 따른 정제 표면을 분석하기 위해 SEM을 사용하였으며, 결정학적 특성을 파악하기 위해 DSC를 이용하여 분석하였고, 용출 특성의 주요 메카니즘을 파악하기 위해 용출 모델식을 적용하였다. 본 연구를 통해 약물의 용해도 및 HPMC의 입도에 따라 약물의 용출 거동을 조절할 수 있었다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.