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首页> 外文期刊>Pharmaceutical Biology >Comparative binding and disintegrating property of Echinochloa colona starch (difra starch) against maize, sorghum, and cassava starch
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Comparative binding and disintegrating property of Echinochloa colona starch (difra starch) against maize, sorghum, and cassava starch

机译：colon草淀粉（difra淀粉）对玉米，高粱和木薯淀粉的比较结合和崩解特性

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Context: Starch obtained from different botanical sources exhibit different characteristics due to variation in amylase–amylopectin ratio, which results in different binder substrate interactions.Objective: The present study characterized Echinochloa colona (L.) Link (Poaceae) starch and evaluated its compressional characteristics for use as tablet excipient against commonly used maize, sorghum, and cassava starch.Materials and methods: Three experimental design studies were performed to determine the effects of the maize starch and povidone on physical properties of paracetamol (250?mg) tablets. The effect of superdisintegrants sodium starch glycolate and croscarmellose sodium on the optimized composition obtained in the preceding experiments was evaluated in two factorial experimental studies. The maize starch in the optimum formulations was replaced with difra, sorghum, and cassava starch, and tablets prepared from these starches were compared for their compressional characteristics, lubrication sensitivity, moisture uptake, and drug release.Results: Tablets prepared from maize starch and povidone (30:9, w/w) blend which was previously mixed for 8?min disintegrated (DT) in 10?min. Superdisintegrants decreased DT of tablets significantly (p??sorghum?>?maize starch) and swelling property was 1.5?min and 2.5?min, respectively, with a friability of 0.32%. The effect of lubrication on the DT and friability of tablets containing maize and difra starch was significant (p?in vitro dissolution studies.Conclusion: Difra starch can replace maize and sorghum starch as tablet excipient.
机译：背景：从不同植物来源获得的淀粉由于淀粉酶与支链淀粉比例的变化而表现出不同的特性，从而导致不同的粘合剂底物相互作用。目的：本研究表征了characterized草（L.）链（禾本科）淀粉并评估了其压缩特性材料和方法：进行了三项实验设计研究，确定了玉米淀粉和聚维酮对扑热息痛（250毫克）片剂的物理性质的影响。在两个析因实验研究中评估了超级崩解剂淀粉乙醇酸钠和交联羧甲基纤维素钠对在前述实验中获得的优化组合物的影响。将最佳配方的玉米淀粉替换为difra，高粱和木薯淀粉，并对由这些淀粉制得的片剂的压缩特性，润滑敏感性，水分吸收和药物释放进行比较。结果：由玉米淀粉和聚维酮制成的片剂（30：9，w / w）的混合物预先在10分钟内崩解（DT）8分钟。超崩解剂显着降低了片剂的DT（p 2-高粱β>玉米淀粉），溶胀性分别为1.5μmin和2.5μmin，脆碎度为0.32％。润滑对含玉米和双氟淀粉的片剂的DT和脆性有显着影响（体外溶出研究）。结论：双氟淀粉可以代替玉米和高粱淀粉作为片剂的赋形剂。

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