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Preparation method of plant-derived enteric capsule

An enteric-coated capsule and vegetable gum technology, which is applied in the directions of capsule delivery, medical preparations with non-active ingredients, and pharmaceutical formulations, can solve the problems of unstable finished product quality, high production cost and process difficulty, and no price advantage. Achieve the effect of low production cost, simple process and good compatibility

Active Publication Date: 2015-09-23
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, most of the above-mentioned existing technologies have not been industrialized. The main reason is that the quality of the finished products is not stable enough or the enteric-coated capsule materials used are expensive, have certain biological antigenicity, and cannot fully match the performance. Gelatin Enteric Capsules
For example, the sodium alginate used in the above method is the main body, its production cost and process difficulty are relatively high, and it has no advantage in price compared with gelatin enteric-coated capsules

Method used

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  • Preparation method of plant-derived enteric capsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Put 1kg of carrageenan, 1kg of glycerin and 1kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH to 8, then continue stirring at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

Embodiment 2

[0022] Put 1kg of carrageenan, 8kg of glycerin and 1kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH value to 8, then continue to stir at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

Embodiment 3

[0024] Put 7kg of carrageenan, 8kg of glycerin and 5kg of dialdehyde starch into 60L of purified water, stir at 50°C for 15min, add 2% NaOH solution to adjust the pH value to 8, then continue to stir at 60°C for 20min , lower the temperature to 50°C, add 55 parts of hydroxypropyl starch and continue stirring for 30min at 50°C. The obtained glue solution is dipped in glue, dried, threshed and locked to obtain a finished capsule.

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Abstract

The invention discloses a preparation method of a plant-derived enteric capsule. The plant-derived enteric capsule is characterized in that an enteric starch capsule comprises the following components: hydroxypropyl starch, vegetable gum, dialdehyde starch and a plasticizer. The preparation method of the plant-derived enteric capsule comprises the following steps: adding the vegetable gum, the plasticizer and a certain amount of dialdehyde starch into a certain amount of purified water, stirring for 15 minutes at 50 DEG C, adding 2% sodium hydroxide for adjusting the pH value to 8, then continuing to stir and react for 20 minutes at 60 DEG C, and then adding a certain amount of hydroxypropyl starch and continuing to stir for 30 minutes at 50 DEG C; gumming, drying and threshing the obtained mixture to prepare a capsule body and a capsule cap.

Description

technical field [0001] The invention relates to a preparation method of a non-gelatin enteric capsule, in particular to an enteric starch hollow capsule and a production method thereof. Background technique [0002] Capsules are widely used in medicine, health products and functional food industries. Traditional capsules mostly use gelatin produced by hydrolysis of animal skin and collagen as the capsule shell material. However, because gelatin is of animal origin, there are safety risks, and it is not suitable for use by Muslims and Jewish believers. In addition, affected by the "mad cow disease" and "poisonous capsule" incidents, as well as changes in consumer concepts, people's awareness of gelatin has increased. With the distrust of capsules, people began to question the safety of animal products. Therefore, plant capsules follow the trend and become the new favorite in the market of medicines, health care products, cosmetics and functional foods. [0003] Starch caps...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/48A61K47/36
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA