摘要
目的:采用粒子设计技术制备口腔溃疡散,并与常规粉碎、超微粉碎比较对口腔溃疡散粉体学性质的影响。方法:分别采用上述3种方法制备口腔溃疡散,从外观性状、粒径分布、比表面积与孔隙度、接触角、微观形貌特征、冰片稳定性评价3种散剂粉体学性质的差异。结果:与普通散剂比较,超微散与粒子设计散在外观性状上颜色均匀性提高,酸涩味降低,粒子设计散几乎闻不到冰片的气味;粒径分布明显小于普通散(P<0.01),但超微散与粒子设计散粒径分布相当;比表面积与孔隙度均明显大于普通散(P<0.01),超微散最大;接触角明显大于普通散(P<0.01),粒子设计散最大;普通散表面较为光滑,有较少小粒子松散附着,超微散表面被小粒子部分包覆,粒子设计散表面几乎完全被微粒包覆,三者在微观形貌及表面附着上存在差异;经过10 d的加速稳定性试验,普通散、超微散、粒子设计散分别损失冰片90.13%,66.48%,40.57%,粒子设计散的稳定性最高,其次为超微散,普通散最低。结论:制备工艺可通过改变散剂微观结构形态,影响散剂的粉体学性质;通过粒子设计技术调控微观结构的形成,可以实现散剂宏观性质的设计。
Objective： To prepare dental ulcer powder by using particle design technology, and compare the effect on the mi- cromeritic property of dental ulcer powder with regular grinding and uhrafine grinding methods. Method： Above three methods were re- spectively used to make dental ulcer powder, in order to evaluate their difference in appearance character, grain size distribution, specific surface area and porosity, contact angle, micro-morphological character and borneol＇s stability. Result： Compared with normal powder, ultrafine powder and particle design showed increase in color uniformity and decrease in sour taste, and the particle design powder smells almost no borneo1. Their grain size distributions were significantly less that of normal powder （P 〈 0. 01 ）, with the same grain size distri- bution in uhrafine powder and particle design powder. Their specific surface areas and porosities were significantly more than that of nor- real powder （P 〈0. 01 ）, with the highest figures in ultrafine powder. Their contact angles were significantly more than that of normal powder （ P 〈 0. 01 ）, with the highest figure in particle design powder. The surface of normal powder was smooth, with a few of small par- ticle adhered. The surface of ultrafine powder was partially coated with small particles, where as the surface of particle design powder was mostly coated with particles. There was difference in micro-morphological character and surface attachment among the three. The 10-day accelerate stability experiment showed that normal power, ultrafine powder and particle design powder lost borneol by 90. 13%, 66. 48% and 40. 57%, respectively. Particle design powder showed the highest stability, followed by ultrafine powder and normal powder. Con- clusion： The preparation process can affect the micromeritic properties, by changing microscopic structure of the powders. We can design the macroscopic property of powder by regulating the formation of the microscopic structure with particle design technology.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2013年第3期334-340,共7页
China Journal of Chinese Materia Medica
基金
国家自然科学基金项目(81274098)
四川省重大产业技术创新专项(2011ZY00299)
关键词
口腔溃疡散
常规粉碎
超微粉碎
粒子设计
粉体学性质
dental ulcer powder
regular grinding
ultrafine grinding
article design
micromeritic property
