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Modified starch plant capsule and preparation method thereof

A technology of vegetable capsules and modified starch, applied in the field of medical excipients, can solve the problems of unstable quality, poor uniformity, poor film toughness and brittleness, etc., and achieve the effects of convenient operation, improved stability, and improved retrogradation and aging.

Active Publication Date: 2017-07-28
甘肃创亿方舟变性淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of unstable quality, poor uniformity and poor film toughness and brittleness in the preparation of empty capsules with modified starch as raw material

Method used

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  • Modified starch plant capsule and preparation method thereof
  • Modified starch plant capsule and preparation method thereof
  • Modified starch plant capsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Modified starch vegetable capsule of the present invention is made from the raw material of following mass parts:

[0039]

[0040] Wherein, the composite modified starch is oxidized cross-linked hydroxypropyl pregelatinized quaternary composite modified starch.

[0041] Described plasticizer is glycerol.

[0042] Described coagulant is sodium stearate.

[0043] The preparation method of described composite modified starch is as follows:

[0044] (1) Add 62 parts by mass of deionized water, 5.7 parts by mass of expansion inhibitor, 0.35 parts by mass of catalyst sodium hydroxide, and starch of 38 parts by mass in the stirring reaction tank, stir and mix evenly;

[0045] (2) heating up to 35° C., adding 3.8 parts by mass of propylene oxide to react for 14 hours, and adding 0.04 parts by mass of a crosslinking agent to carry out crosslinking reaction for 1 hour;

[0046] (3) Heat up to 55°C, add 5% hydrochloric acid to adjust the pH to 7.0, add 0.04 parts by mass of...

Embodiment 2

[0059] Modified starch vegetable capsule of the present invention is made from the raw material of following mass parts:

[0060]

[0061] Wherein, the composite modified starch is oxidized cross-linked hydroxypropyl pregelatinized quaternary composite modified starch.

[0062] Described plasticizer is polyethylene glycol.

[0063] The coagulant is xanthan gum.

[0064] The preparation method of described composite modified starch is as follows:

[0065] (1) Add 65 parts by mass of deionized water, 4.5 parts by mass of expansion inhibitor, 0.46 parts by mass of catalyst sodium hydroxide, and starch of 35 parts by mass in the stirring reaction tank, stir and mix evenly;

[0066] (2) heating up to 42°C, adding 1.75 parts by mass of propylene oxide to react for 17 hours, adding 0.1 parts by mass of a cross-linking agent to carry out cross-linking reaction for 3 hours;

[0067] (3) Heat up to 50°C, add 5% hydrochloric acid to adjust the pH to 7.5, add 0.03 parts by mass of cat...

Embodiment 3

[0080] Modified starch vegetable capsule of the present invention is made from the raw material of following mass parts:

[0081]

[0082] Wherein, the composite modified starch is oxidized cross-linked hydroxypropyl pregelatinized quaternary composite modified starch.

[0083] Described plasticizer is PVA and sorbitol.

[0084] Described coagulant is carrageenan and carboxymethyl starch.

[0085] The preparation method of described composite modified starch is as follows:

[0086] (1) Add 64 parts by mass of deionized water, 5.0 parts by mass of expansion inhibitor, 0.4 part of catalyst sodium hydroxide, and 37 parts by mass of starch in the stirring reaction tank, and stir and mix evenly;

[0087] (2) Warm up to 39°C, add 2.5 parts by mass of propylene oxide to react for 16 hours, add 0.06 parts by mass of crosslinking agent to carry out crosslinking reaction for 2 hours;

[0088] (3) Heat up to 53°C, add 5% hydrochloric acid to adjust the pH to 7.2, add 0.035 parts by...

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Abstract

The invention discloses a modified starch plant capsule and a preparation method thereof, belonging to the technical field of medical adjuvants. The capsule provided by the invention is prepared from the following raw materials by mass: 70 to 90 pars of composite modified starch, 3 to 5 parts of a plasticizer, 10 to 20 parts of vital gluten, 1 to 2 parts of a coagulator and 120 to 200 parts of pure water, wherein the composite modified starch is oxidized cross-linked hydroxypropyl-pregelatinized four-component composite modified starch. According to the method, a raw starch material is prepared by using a four-component composite modification process, so the shortcomings of the performance of conventional raw starch and single or dual modified starch are improved, and retrogradation and ageing of starch are greatly enhanced; and compared with conventional standard gelatin hollow capsules and hydroxypropyl starch hollow capsules, the capsule provided by the invention has obvious better quality.

Description

technical field [0001] The invention relates to the technical field of medical auxiliary materials, in particular to a modified starch vegetable capsule and a preparation method thereof. Background technique [0002] Ordinary capsules can be divided into hard capsules and soft capsules, and hard capsules are also called "hollow capsules". According to the release of contents in specific parts of the human body, it can be divided into enteric-coated capsules and gastric-coated capsules. According to its raw materials, it can be divided into two categories: gelatin capsules and vegetable capsules. At present, the raw material for producing hard capsules in China is mainly gelatin, which is derived from the bones and skin of animals (pigs, cattle, etc.), and its main component is protein. [0003] With the increasingly prominent food safety and animal product safety issues, the shortcomings of gelatin capsules have gradually been discovered: (1) Gelatin molecules are easily c...

Claims

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Application Information

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IPC IPC(8): A61K47/36A61K47/42A61K9/48
CPCA61K9/4866
Inventor 曹余崔芸刘全亮何绍凯王艇弘
Owner 甘肃创亿方舟变性淀粉有限公司
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