Title

綠茶粉及綠茶萃取物之多顆粒緩釋錠劑研發及其物性評估

Translated Titles

Development of multiple unit pellet system (MUPS) tablets containing green tea powder and green tea extracts and evaluation of its physical properties

Authors

黃玉鈴

Key Words

綠茶粉 ; 綠茶萃取物 ; 複合錠 ; 兒茶素 ; 控制釋放 ; green tea powder ; green tea extract ; matrix tablets ; catechins ; control release

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2015年

Academic Degree Category

碩士

Advisor

江伯源

Content Language

繁體中文

Chinese Abstract

保健食品開發劑型之選擇、配方設計以及製程設計皆會影響有效成分之利用性。如何透過組合多種具不同控制釋放特性之顆粒而達到有效成分利用性的提升是近年來劑型開發的重點。本實驗欲透過微膠囊及錠劑提供一個物理屏障,以改善兒茶素在加工利用上之不穩定性及遮蔽其高含量下產生之苦澀味,並利用澱粉、海藻酸鈉及幾丁聚醣依不同混合比例製備間質型錠劑,評估其物性及模擬釋放特性,並將實驗結果應用於開發Multiple unit pellet system ( MUPS ) 之錠劑。實驗結果如下: 隨綠茶粉添加量提高,晶球粒徑呈增加,水分含量、硬度則呈下降變化。綠茶粉&茶多酚機能晶球於80℃加熱5分鐘,兒茶素之釋放量為EGC 54.51%、EC 69.64%、EGCG 52.33%及ECG 51.26%。海藻酸鈉、幾丁聚醣及玉米澱粉製備之間質錠(ASC)經模擬胃腸道處理會形成特殊之保護層,在胃道兩小時之釋放量為4.05%,24小時累積釋放比率為63.33%、殘存質量比為48.19%、膨潤比率為298.79%,釋放形式符合零級動力學(r2 = 0.96),並以Korsmeyer-Peppas模組去探討劑型釋放之形式,其n值為1.29屬於CaseⅡ transport (r2=0.96)。以綠茶粉、綠茶萃取物、海藻酸鈉及幾丁聚醣製備之間質錠GTEPAC硬度為2.03 kgf、崩解時間 36.56分鐘、脆度0.69%及重量差異度2.91%;於模擬胃腸道24小時之殘存質量比為47.22%、膨潤比率為303.59%;兒茶素含量為EGC 15.17 mg / g、EC 12.66 mg / g、EGCG 125.23 mg / g及ECG 25.27 mg / g,符合我國GMP含兒茶素機能性食品規格基準。希盼本次實驗結果可供作未來研發保健化間質型釋控錠及品質修飾之參考依據,創造保健食品更多元化的市場價值。

English Abstract

In development of health food, the use of dosage forms, formulation and process will influence the bioavailability of the active ingredients. How to combine multifunctional pellets with controlled release properties to enhance the bioavailability of the active ingredients is the target of developing dosage forms. In this study, we provided a physical barrier by microcapsules and tablets, and to improve the stability of catechin during processing also to mask the bitter taste under high dosage levels. Using different combination of starch, sodium alginate and chitosan to prepare matrix tablets, and evaluate its physical properties and simulating its release characteristics. This experiment results applied to develop the MUPS tablets with combination of hydrogel beads. Results were as follow: With the amount of green tea powder increase, the particle size of hydrogel beads increased, moisture content and hardness decreased. Heating the functional hydrogel beads comprising green tea powder and tea polyphenols at 80℃ 5 minutes, the releasing amount of catechins were EGC 54.51%, EC 69.64%, EGCG 52.33% and ECG 51.26%. Matrix tablets prepared with sodium alginate, chitosan and corn starch will form a specific protective layer under the simulated gastrointestinal tract process. In two hours treatment under the stomach, the releasing amounts were 4.05%. And after 24 hours, the cumulative release amounts were 63.33%, with the remaining mass of 48.19% and the swelling ratio of 298.79 %. This release profile fit with the zero-order kinetics (r2 = 0.96), and with Korsmeyer-Peppas module to explore its release form, n value were 1.29 which belong to CaseⅡ transport (r2 = 0.96). Hardness of GTEPAC matrix tablets comprising green tea powder, green tea extract, sodium alginate and chitosan was 2.03 kgf, disintegration time of 36.56 minutes, friability of 0.69% and 2.91% of the weight variance. Tablets’s remaining mass was 47.22% and swelling ratio was 303.59%, after treated in simulated gastrointestinal for 24 hours. Catechin contents of the tablets showed as follow: EGC 15.17 mg / g, EC 12.66 mg / g, EGCG 125.23 mg / g and ECG25.27 mg / g, in line with the domestic GMP standard of catechin-containing functional food. Hope this research results can be provided as references for future manufacture of matrix tablets with controlled-release ability in health food, and creating a more diversified market value in health food industry.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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