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将不同来源和冻力差异的明胶制成软胶囊和胶皮后,通过测定软胶囊的溶出度、胶皮的平衡膨胀量和氨基酸残基含量,考察软胶囊的稳定性,对明胶的组分进行分离和测定,考察其交联反应活性。结果显示,加速条件下放置90 d后,软胶囊的溶出度显著降低(P<0.05),且明胶冻力越高,溶出度越低,胶皮的平衡膨胀量和ω-氨基酸残基含量亦有相同变化。DSC图谱显示,考察后样品囊壳吸热峰向温度较高的区域偏移,且明胶冻力越高,偏移幅度越大。明胶分子主要含有α、β和γ等组分,其中α组分与明胶的冻力有良好的相关性,各组分的交联反应活性依次为α>β>γ。
After gelatin with different source and freezing force was made into soft capsule and rubber skin, the stability of the soft capsule was investigated by measuring the dissolution rate of soft gelatin capsule, the equilibrium swelling and the content of amino acid residues in the rubber skin, and the gelatin components were separated And determination of the cross-linking reaction activity. The results showed that under the accelerated conditions, the dissolution of soft capsules was significantly decreased (P <0.05) after 90 d of exposure, and the higher gelatin strength and dissolution rate, the balance of swelling and the content of ω-amino acid residues Same change. The DSC pattern shows that the endothermic peak of the shell of the sample shifts to the higher temperature region after gelation, and the higher the gelatin freezing force is, the larger the deflection range is. Gelatin molecules mainly contain α, β and γ and other components, of which α component and gelatin have a good correlation frost, the crosslinking reaction of the components were followed by α> β> γ.