ẢNH HƯỞNG CỦA TÁ DƯỢC ĐẾN BÀO CHẾ BỘT CAO KHÔ DẠ DÀY HĐ BẰNG PHƯƠNG PHÁP PHUN SẤY

Abstract

Objectives: To investigate the effects of excipients on the preparation of “Da day HĐ” dry extract powder by spray-drying. Methods: “Da day HĐ” extract (1:1) was spray-dried by LPG-5 with different excipients and excipient/residue ratios. Evaluating the humidity, tap density, Carr's compressibility index, spray drying yield, flavonoids and ampelopsin content and recovery of products. Results: Most of the excipients (except mannitol) help increase spray drying efficiency, reduce humidity and increase flowability compared to formulas that do not use excipients. Among them, maltodextrin tends to have the best improvement. Increasing the maltodextrin ratio from 10-30% does little to change the properties of the dry extract powder but reduces the active ingredient content and the maltodextrin ratio of 10% is most suitable for preparing “Da day HĐ” dry extract powder. Conclusion: The suitable excipient to prepare dry extract powder of “Da day HĐ” by spray drying method is maltodextril with a excipients/ residue ratio of 10%.