表面改性与致孔对干姜醇提物压片关键性能改善的研究

目的 以干姜Zingiberis Rhizoma醇提物为研究对象,研究表面改性、聚集与致孔相结合的共处理方式改善干姜醇提物的压片关键性能。方法 以共聚维酮（plasdone S-630,PVP/VA）和碳酸氢铵分别为改性剂和致孔剂,采用喷雾干燥共处理方法制备不同比例的干姜醇提物改性复合粉体,测定并比较各粉体的密度、流动性、粒径、孔隙率和压缩性等粉体学性质和抗张强度、屈服压、功和能等相关压片性质,并采用扫描电子显微镜（SEM）对各粒子表面形态进行表征。结果 仅加入共聚维酮或碳酸氢铵制备的复合粒子的孔隙率、抗张强度（TS）、有效功（Esp）和能（E2）均优于原粉粒子。此外,相比于碳酸氢铵或共聚维酮单独制备的复合粒子,碳酸氢铵-共聚维酮（7.0%、14.0%、21.0%）共喷雾制备的复合粒子所压制片剂的抗张强度进一步提升：分别为（1）3.8～9.7、4.0～12.5、4.2～13.7倍和（2）1.5～2.1、1.3～2.2、1.2～1.8倍。即同时加入共聚维酮和碳酸氢铵制备的多孔复合粒子使上述性质得到进一步改善。另外,崩解时间会随共聚维酮加入而有所延长（9～14 min）,碳酸氢铵的致孔作用...     

喷雾干燥对溶菌酶一级结构的影响

目的 考察喷雾干燥对溶茵酶一级结构稳定性的影响。方法 以送料速度2.4 ml/min、进口气流温度150℃、出口气流温度70℃、雾化器转速18 000 r/min制备喷雾干燥溶茵酶。采用MALDI-TOF/MS测定喷雾干燥对溶菌酶一级结构的影响。结果 喷雾干燥溶菌酶除了具有溶菌酶相同的准分子离子峰、二聚体、三聚体、四聚体及三聚体的两电荷离子峰外,另多5个碎片离子峰。结论 喷雾干燥可造成溶菌酶一级结构破坏。     

雪荔颗粒喷雾干燥法制备的工艺优化

采用正交试验法，选定药液密度、进液速度和进风温度3因素，筛选雪荔颗粒喷雾干燥的最佳工艺。最佳工艺为药液密度1．07mg／ml(热测法)，进液速度9ml／min，进风温度176℃。     

口蹄疫DNA疫苗海藻酸钠微球的制备及体外释放的研究

目的：研制DNA疫苗海藻酸钠微球，并对其体外释药特性进行考察。方法：以口蹄疫DNA疫苗为DNA疫苗的模型药物，采用喷雾干燥一离子交联法制备DNA疫苗海藻酸钠微球；考察粒径大小、外观、载药量等理化特性；考察微球的体外释药特性及其影响因素。结果：微球球形圆整，分散性好，平均粒径为11．9μm，载药量为5％，产率为53．2％。微球的体外释放速率受载药量影响较小，而壳聚糖的交联固化度增高，微球的体外释放速率变慢。结论：以生物降解材料海藻酸钠、壳聚糖，用喷雾干燥法制备DNA疫苗微球，不需要超声和有机溶剂，因而有利于DNA疫苗结构和功能的稳定性；工艺简便，易于工业化生产。     

生脉粉针剂中五味子醇甲和总木脂素的含量测定

目的建立生脉粉针剂中五味子醇甲的HPLC含量测定方法和总木脂素的紫外分光光度含量测定方法。方法采用HiQSilC18柱(250.0mm×4.6mm,5μm),乙腈水(体积比为50∶50)为流动相,流速1.0mL·min-1,测定波长254nm,柱温25℃,对生脉粉针剂中的五味子醇甲进行含量测定。采用紫外分光光度法在254nm波长下对总木脂素进行含量测定。结果五味子醇甲进样量在0.150～0.562μg内线性关系良好(r=0.9999),平均回收率97.7%,RSD为1.15%(n=9)。总木脂素质量浓度在3.12～31.2mg·L-1内线性关系良好(r=0.9996),平均回收率为101.2%,RSD为0.94%(n=9)。结论HPLC法和UV法分别测定五味子醇甲和总木脂素,可用于制剂的含量测定。     

喷雾干燥对干扰素α-2b稳定性的影响

 目的研究不同方法来提高蛋白质在喷雾干燥过程中的稳定性。方法以干扰素α-2b为模型药,分别考察喷雾干燥条件、pH值及缓冲体系、赋形剂及添加剂对干扰素α-2b活性的影响。结果在雾化气体流速约575 L·h^-1、进口温度110℃的喷雾干燥条件下,利用大豆卵磷脂、十二烷基硫酸钠、羟丙基甲基纤维素、羟丙基β-环糊精、L-赖氨酸为添加剂,干扰素α-2b的活性损失较小。结论干扰素α-2b在喷雾干燥过程中的稳定性可以通过工艺及处方因素得到提高。     

药氧雾化吸入治疗慢性阻塞性肺病的临床研究

目的:以中医药疗法治疗慢性阻塞性肺病(COPD).方法:中药制剂经氧气超声雾化吸入,按照疗程观察.结果:随机分为治疗组和对照组,治疗组有效率为87.00%,对照组有效率为75.00%,治疗组疗效优于与对照组(P《0.05).结论:中药经氧气雾化吸入治疗慢性阻塞性肺病有效,值得推广运用.     

An overview on in situ micronization technique – An emerging novel concept in advanced drug delivery

The use of drug powders containing micronized drug particles has been increasing in several pharmaceutical dosage forms to overcome the dissolution and bioavailability problems. Most of the newly developed drugs are poorly water soluble which limits dissolution rate and bioavailability. The dissolution rate can be enhanced by micronization of the drug particles. The properties of the micronized drug substance such as particle size, size distribution, shape, surface properties, and agglomeration behaviour and powder flow are affected by the type of micronization technique used. Mechanical communition, spray drying and supercritical fluid (SCF) technology are the most commonly employed techniques for production of micronized drug particles but the characteristics of the resulting drug product cannot be controlled using these techniques. Hence, a newer technique called in situ micronization is developed in order to overcome the limitations associated with the other techniques. This review summarizes the existing knowledge on in situ micronization techniques. The properties of the resulting drug substance obtained by in situ micronization were also compared.     

Physico-chemical characteristics,water absorption,soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

The physical and physico-chemical properties of several Kabuli chickpeas originating from Sicily (South Italy) were determined. Twelve genotypes in all, including two controls (ILC484, of the ICARDA genebank, and ‘Calia’, a traditional Italian cultivar), were analysed. A large variability among genotypes was ascertained for swelling capacity (coefficient of variation [CV]=27.9%), swelling index (CV=30.5%) and calcium content (CV=39.3%). The lowest variability was observed for seed coat (CV=8.6%) and seed weight (CV=9.6%). Genotype statistically affected all traits, whose mean values were: seed weight, 0.340±0.03 g; seed coat, 4.47±0.38%; seed volume, 0.292±0.04 ml; seed density, 1.18±0.15 g/ml; hydration capacity, 0.361±0.09 g/seed; hydration index, 1.05±0.21; swelling capacity, 0.346±0.10 ml/seed; swelling index, 1.21±0.37; cooking texture, 2.61±0.38 kg/cm²; and calcium, 109.6±43.11 mg/100 g dry weight. Correlation coefficients among characteristics were also estimated. The genotype ‘44M33’ was found to be interesting having good seed weight and low seed coat incidence and calcium content, all important attributes affecting cooking quality.