CN104800186A - Starch-based vacant capsule and preparation process thereof - Google Patents
Starch-based vacant capsule and preparation process thereof Download PDFInfo
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Abstract
The invention belongs to the field of medicine preparation and relates to a starch-based vacant capsule and a preparation process thereof. The starch-based vacant capsule comprises components in parts by weight as follows: 40-70 parts of high-amylose starch, 20-60 parts of high-amylopectin starch, 5-15 parts of pregelatinized starch, 5-20 parts of konjac glucomannan and 60-90 parts of deionized water. The starch-based vacant capsule has the characteristics of low cost, good quality and high water-retaining property, meets the standard of Chinese pharmacopoeia, has excellent properties of short disintegration time, low friability and the like, has a better effect in practical application and is suitable for industrial production.
Description
Technical field
The present invention relates to medicine and health product technology field, be specifically related to a kind of starch hollow capsule and preparation technology thereof.
Background technology
The Capsules of current China is mainly prepared by primary raw material with gelatin, and gelatin is the hydrolyzate of the connective tissue such as skin, bone of animal.Gelatine capsule has the superperformances such as friability is low, disintegration is short, but the impact of moisture on gelatin is larger, because gelatine capsule self contains hydrophilic amino and carboxyl, under humidity is 10%-60% condition, its water content is 13%-16%, hydroaropic substance in content is moved in gelatine capsule shell, and bibulous medicine and capsule interaction can cause more drug powder to stick on the inwall of capsule under conditions of high humidity, thus cause medicine not to be fully utilized.Again can dehydration sclerosis or friability under low humidity conditions, strong to the temperature of storage environment, humidity and packaging material dependency.In addition, " toxic capsule " event in recent years, the chromium potential safety hazard caused that exceeds standard causes the serious trust crisis of consumer,
In recent years, in order to comply with natural, the healthy consumption concept of consumer, plant capsule becomes one of fastest-rising product in field of medicaments, and wherein starch capsule receives much concern because of the advantage of its many uniqueness.The raw material of starch capsule is starch, and starch is made up of amylose and amylopectin two kinds of macromolecules.Amylose has good film property, and compared with amylopectin, obtained film stretching intensity is higher, and amylose also has good gelling in addition; Amylopectin then has good thickening power and ageing resistance, compared with amylose, its water absorption and dilatancy stronger; Pre-gelatinized starch is compared with amylopectin with straight chain, and viscosity is comparatively large, and film property is poor.
Patent CN 103070845A discloses a kind of starch hollow capsule and preparation method thereof, by soluble in water for crosslinked high amylose starches, be stirred into emulsion, and add 0.5% multiple crosslinking agent of starch weight, regulate pH to be 11 with the sodium hydroxide that concentration is 10%, heat to 60 DEG C, stirring reaction, and add tributyl citrate, guar gum, Arlacel-80 and inulin, be fully incubated 20 minutes after mixing, the solution obtained after vacuum defoaming, dips in glue legal system by routine and obtains starch hollow capsule.Starch hollow capsule disintegration prepared by the method is short, friability is low, but moisture retention is inadequate.
Summary of the invention
The object of this invention is to provide a kind of starch hollow capsule and preparation technology thereof, not only friability is low for the starch hollow capsule obtained, disintegration is short, and moisture retention is good.Use starch to replace animal gelatin, not only reduce the cost of capsule, also avoid the shortcoming such as animal derived allergy because animal gelatin produces, safety increases substantially.
The invention discloses a kind of starch hollow capsule, its formula is made up of following components by weight percent:
High amylose starches 40-70 part,
High amylopectin starch 20-60 part,
Pre-gelatinized starch 5-15 part,
Konjac glucomannan 5-20 part,
Deionized water 60-90 part.
Described high amylose starches is the starch of amylose content more than 65%, and described high amylopectin starch is the starch of amylopectin content more than 55%, and described pre-gelatinized starch can regulate its viscosity.
Further, the starch of described amylose content more than 65% is: amylomaize, potato starch, high straight chain pea starch; The starch of amylopectin content more than 55% is: glutinous rice starch, waxy corn starch, tapioca.
Further, described starch hollow capsule, its formula is made up of following components by weight percent:
High amylose starches 50-65 part,
High amylopectin starch 25-55 part,
Pre-gelatinized starch 10-15 part,
Konjac glucomannan 5-20 part,
Deionized water 70-85 part.
Further, the weight ratio of described high amylose starches, high amylopectin starch and pre-gelatinized starch is 1:0.4-1.1:0.15-0.3.
Further, described starch hollow capsule, can also comprise food or the acceptable opacifier of medicine, coloring agent, odor mask and water-retaining agent, and the total amount of these additives is no more than 1.5% of starch capsule total amount.
In addition, the preparation method of starch hollow capsule provided by the present invention comprises the following steps: high amylose starches, high amylopectin starch, pre-gelatinized starch are added deionized water mixing by (1), in 45-65 DEG C of heating 2-5h; (2) adopt three layers of Fibrous membrane filtration starch fluid, remove the impurity in starch fluid; (3) Konjac glucomannan is dissolved in deionized water, is added in above-mentioned starch solution, further mixing and stirring, and adds plasticizer continuation stirring and evenly mixing; (5) dip in glue, and dry at 35-50 DEG C, come unstuck further, obtain above-mentioned starch hollow capsule.
High direct-connected starch water solublity is poor, and gelatinization point is higher, and the capsule disintegrates time limit of preparation is longer; And amylopectin is insoluble in water, after Heat Gelatinization, the chain in molecule is comparatively loose, has higher viscosity, and the capsule film property of preparation is poor.Therefore, the present invention adopts certain proportion amylose and amylopectin, can effectively in conjunction with the advantageous property of the two, and the capsule membrane material character made is also highly stable, but its insufficient strength water-retaining property is poor, disintegration is longer, and there is porous due to pre-gelatinized starch, hydrogen bond rupture structure, and it is solvable in cold water, good stability and the feature such as water-retaining property is strong in cold water, a certain proportion of pre-gelatinized starch is added in above-mentioned certain proportion amylose and amylopectin, the capsule intensity of preparation is higher, disintegration is shorter, friability is low, and water retention property increases substantially.Especially amylose: amylopectin: during pre-gelatinized starch=1:0.6:0.2 proportioning, disintegration is 3min, and friability is 0, and the water conservation time is 36 months.
Konjac glucomannan is the one in plant gum, because containing highly purified Rhizoma amorphophalli glucomannan in its structure, make its water solublity better, and there is good film property, the thin film that transparency is high and density is high can be prepared, and Rhizoma amorphophalli glucomannan macromole can be gathered into huge with hydrone by active forces such as hydrogen bond, molecular dipole, instantaneous dipole and be difficult to free-moving giant molecule, in water, make Konjac glucomannan solution become the non-Newtonian fluid of thickness, retentiveness is better.In addition, glucomannoglycan contained in Konjac glucomannan, also has health care.
Beneficial effect
(1) present invention employs a certain proportion of pre-gelatinized starch, pre-gelatinized starch is that raw material plays auxiliary binder again in the preparation of starch hollow capsule, eliminates the trouble of heating starch gelatinizing.In addition, after with the addition of pre-gelatinized starch, after the starch hollow capsule molding of preparation, intensity is higher, takes rear easy to digest, and easily has no side effect.
(2) plant gum that the present invention adopts is Konjac glucomannan, can either increase the retentiveness of capsule, also have health care.
(3) a kind of starch hollow capsule provided by the invention and preparation technology thereof, with high amylose starches, high amylopectin starch and pre-gelatinized starch for primary raw material, by changing the consumption of Konjac glucomannan and the proportioning of starch, such that prepared starch hollow capsule friability is lower, disintegration is short, moisture retention is better.
Specific embodiment
The high amylose starches that following examples adopt is the starch of amylose content more than 65%, and high amylopectin starch is the starch of amylopectin content more than 55%.
Embodiment 1
The glutinous rice starch of the amylomaize of 40 weight portions, 20 weight portions, the pre-gelatinized starch of 8 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 2h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 5 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 35 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 1, there is significant change in starch hollow capsule 24 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 4min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, surveying its friability for breaking 3.
Embodiment 2
The glutinous rice starch of the amylomaize of 50 weight portions, 30 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 10 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 40 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 2, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 3
The glutinous rice starch of the amylomaize of 60 weight portions, 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 3, there is significant change in starch hollow capsule 32 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 4
The glutinous rice starch of the amylomaize of 65 weight portions, 50 weight portions, the pre-gelatinized starch of 15 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 20 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 50 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 4, there is significant change in starch hollow capsule 32 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 5
The glutinous rice starch of the amylomaize of 70 weight portions, 60 weight portions, the pre-gelatinized starch of 15 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 20 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 50 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 5, there is significant change in starch hollow capsule 28 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 5min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 2.
Embodiment 6
The waxy corn starch of the potato starch of 40 weight portions, 20 weight portions, the pre-gelatinized starch of 5 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 2h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 5 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 35 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 6, there is significant change in starch hollow capsule 20 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 5min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, surveying its friability for breaking 2.
Embodiment 7
The waxy corn starch of the potato starch of 50 weight portions, 30 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 10 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 40 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 7, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 8
The waxy corn starch of the potato starch of 60 weight portions, 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 8, there is significant change in starch hollow capsule 30 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 1.
Embodiment 9
The waxy corn starch of the potato starch of 65 weight portions, 55 weight portions, the pre-gelatinized starch of 15 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 20 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 50 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 9, there is significant change in starch hollow capsule 28 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 6min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 1.
Embodiment 10
The high straight chain pea starch of 40 weight portions, the tapioca of 20 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 2h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 5 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 35 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 10, there is significant change in starch hollow capsule 30 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 4min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, surveying its friability for breaking 0.
Embodiment 11
The high straight chain pea starch of 50 weight portions, the tapioca of 30 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 45 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 10 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 40 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 11, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 12
The high straight chain pea starch of 60 weight portions, the tapioca of 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 12, there is significant change in starch hollow capsule 32 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 1.
Embodiment 13
The high straight chain pea starch of 65 weight portions, the tapioca of 50 weight portions, the pre-gelatinized starch of 15 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 20 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 50 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 13, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 5min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 14
The high straight chain pea starch of 70 weight portions, the tapioca of 60 weight portions, the pre-gelatinized starch of 15 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 20 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 50 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 14, there is significant change in starch hollow capsule 28 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 5min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 3.
Embodiment 15
The high straight chain pea starch of 60 weight portions, the glutinous rice starch of 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 15, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 6min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Embodiment 16
The high straight chain pea starch of 60 weight portions, the waxy corn starch of 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 16, there is significant change in starch hollow capsule 36 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 4min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 1.
Embodiment 17
The tapioca of the potato starch of 60 weight portions, 40 weight portions, the pre-gelatinized starch of 10 weight portions are added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Analyzing starch hollow capsule obtained in embodiment 17, there is significant change in starch hollow capsule 34 months moisture not yet, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 3min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 0.
Comparative example
The tapioca of the potato starch of 55 weight portions, 40 weight portions is added the deionized water mixing of 30 weight portions, at 60 DEG C, heat 3h, adopt three layers of Fibrous membrane filtration starch fluid; Be dissolved in by the Konjac glucomannan of 15 weight portions in the deionized water of 30 weight portions, added in above-mentioned starch fluid, limit edged stirs, further mix homogeneously; Adopt starch hollow capsule mould to dip in glue, dry at 45 DEG C of temperature, come unstuck further, obtained starch hollow capsule.
Obtained starch hollow capsule is analyzed, and starch hollow capsule 8 months moisture reduces 15%, this starch hollow capsule at 37 DEG C ± 1 DEG C in water disintegration time be 15min; Getting this starch hollow capsule 50 24h in the exsiccator filling saturated magnesium nitrate solution, recording friability for breaking 7.
Claims (6)
1. a starch hollow capsule, its formula is made up of following components by weight percent:
High amylose starches 40-70 part,
High amylopectin starch 20-60 part,
Pre-gelatinized starch 5-15 part,
Konjac glucomannan 5-20 part,
Deionized water 60-90 part;
It is characterized in that, described high amylose starches is the starch of amylose content more than 65%, and described high amylopectin starch is the starch of amylopectin content more than 55%, and described pre-gelatinized starch can regulate its viscosity.
2. starch hollow capsule according to claim 1, the starch of amylose content more than 65% is: amylomaize, potato starch, high straight chain pea starch; The starch of amylopectin content more than 55% is: glutinous rice starch, waxy corn starch, tapioca.
3. starch hollow capsule according to claim 1, is characterized in that being made up of following components by weight percent:
High amylose starches 50-65 part,
High amylopectin starch 25-55 part,
Pre-gelatinized starch 10-15 part,
Konjac glucomannan 5-20 part,
Deionized water 70-85 part.
4. starch hollow capsule according to claim 1, is characterized in that, described high amylose starches and the weight ratio of pre-gelatinized starch are 1:0.4-1.1:0.1-0.3.
5. starch hollow capsule according to claim 1, is characterized in that, can also comprise food or the acceptable opacifier of medicine, coloring agent, odor mask and water-retaining agent, and the total amount of these additives is no more than 1.5% of starch capsule total amount.
6. the preparation method of the starch hollow capsule according to claim 1-5 any one, is characterized in that, comprises the following steps: high amylose starches, high amylopectin starch, pre-gelatinized starch are added deionized water mixing by (1), in 45-65 DEG C of heating 2-5h; (2) adopt three layers of Fibrous membrane filtration starch fluid, remove the impurity in starch fluid; (3) Konjac glucomannan is dissolved in deionized water, is added in above-mentioned starch solution, further mixing and stirring; (5) dip in glue, and dry at 35-50 DEG C, come unstuck further, obtain above-mentioned starch hollow capsule.
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| CN105482169A (en) * | 2016-01-29 | 2016-04-13 | 上海盈美机电工程有限公司 | Novel starch-based empty capsules and preparation method thereof |
| CN105616380A (en) * | 2016-01-29 | 2016-06-01 | 上海盈美机电工程有限公司 | Novel high-moisture-retentivity starch-based hollow capsules and preparation method thereof |
| CN105853389A (en) * | 2016-04-28 | 2016-08-17 | 湖南尔康湘药制药有限公司 | Sulfadiazine starch capsules and preparation method thereof |
| CN105919965A (en) * | 2016-04-28 | 2016-09-07 | 湖南尔康湘药制药有限公司 | Sulfaguanidine starch capsule and preparation method thereof |
| CN108498478A (en) * | 2018-04-03 | 2018-09-07 | 华南农业大学 | A kind of preparation method of starch base hard capsule |
| CN108498478B (en) * | 2018-04-03 | 2020-08-07 | 华南农业大学 | Preparation method of starch-based hard capsules |
| CN108559004A (en) * | 2018-04-13 | 2018-09-21 | 周枫 | A kind of preparation method and application of multiple elements design converted starch |
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