CN104800186B - A kind of starch hollow capsule and its preparation technology - Google Patents
A kind of starch hollow capsule and its preparation technology Download PDFInfo
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Abstract
The invention belongs to field of medicine preparation, is related to a kind of starch hollow capsule and its preparation technology.Each components by weight percent of starch hollow capsule：40 70 parts of high amylose starches, 20 60 parts of high amylopectin starch, 5 15 parts of pre-gelatinized starch, 5 20 parts of konjac glucomannan, 60 90 parts of deionized water.This starch hollow capsule has the characteristics of cost is low, quality is good, water-retaining property is strong, and meets《Chinese Pharmacopoeia》Standard, the good performances such as disintegration time limited is shorter, friability is low, preferable effect is obtained in actual applications and is adapted to industrialized production.
Description
Technical field
The present invention relates to medicine and health product technology field, and in particular to a kind of starch hollow capsule and its preparation technology.
Background technology
The Capsules in China is mainly prepared using gelatin as primary raw material at present, and gelatin is the connectives such as the skin of animal, bone
The hydrolysate of tissue.Gelatine capsule has a superperformances such as friability is low, disintegration time limited is short, but influence of the moisture to gelatin
Larger, because gelatine capsule itself contains hydrophilic amino and carboxyl, under the conditions of humidity is 10%-60%, its water content is
13%-16% so that hydroaropic substance migrates into gelatine capsule shell in content, and bibulous medicine under conditions of high humidity
Thing can cause more drug powder to stick on the inwall of capsule with capsule interaction, so as to cause medicine can not be by abundant profit
With.Dehydration hardening or friability are understood under low humidity conditions again, it is strong to the temperature of storage environment, humidity and packaging material dependence.In addition,
" toxic capsule " event in recent years, potential safety hazard caused by chromium is exceeded cause the serious trust crisis of consumer,
In recent years, in order to comply with the consumption concept that consumer is natural, healthy, plant capsule becomes in field of medicaments and increased
One of most fast product, wherein starch capsule receive much concern because of its many unique advantage.The raw material of starch capsule is starch,
And starch is made up of two kinds of macromolecules of amylose and amylopectin.Amylose has preferable film forming, is formed sediment with side chain
Powder is compared, and obtained film tensile strength is higher, and amylose also has preferable gelling in addition；Amylopectin then has
Good thickening power and ageing resistance, compared with amylose, its water imbibition and dilatancy are stronger；Pre-gelatinized starch with it is straight
Chain is compared with amylopectin, and viscosity is larger, and film forming is poor.
Patent CN 103070845A disclose a kind of starch hollow capsule and preparation method thereof, and the high straight chain of crosslinking is formed sediment
Powder is soluble in water, is stirred into emulsion, and adds 0.5% multiple crosslinking agent of starch weight, with the hydroxide that concentration is 10%
Sodium regulation pH is 11, is heated up to 60 DEG C, stirring reaction, and adds ATBC, guar gum, Arlacel-80 and inulin, is filled
20 minutes are incubated after dividing mixing, the solution obtained after vacuum defoaming, glue legal system is dipped in routine and obtains starch hollow capsule.Party's legal system
Standby starch hollow capsule disintegration time limited is short, friability is low, but moisture retention is inadequate.
The content of the invention
It is an object of the invention to provide a kind of starch hollow capsule and its preparation technology, and obtained starch hollow capsule is not only
Friability is low, disintegration time limited is short, and moisture retention is good.Animal gelatin is replaced using starch, not only reduces the cost of capsule,
It also avoid because the shortcomings of animal derived allergy, security increases substantially caused by animal gelatin.
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 parts,
High amylopectin starch 20-60 parts,
Pre-gelatinized starch 5-15 parts,
Konjac glucomannan 5-20 parts,
Deionized water 60-90 parts.
Described high amylose starches is starch of the amylose content more than 65%, and described high amylopectin starch is side chain
Starch of the content of starch more than 55%, described pre-gelatinized starch can adjust its viscosity.
Further, starch of the described amylose content more than 65% is：Amylomaize, farina,
High straight chain pea starch；Starch of the amylopectin content more than 55% is：Glutinous rice starch, waxy corn starch, tapioca.
Further, described starch hollow capsule, its formula are made up of following components by weight percent：
High amylose starches 50-65 parts,
High amylopectin starch 25-55 parts,
Pre-gelatinized starch 10-15 parts,
Konjac glucomannan 5-20 parts,
Deionized water 70-85 parts.
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 include food or the acceptable opacifier of medicine, colouring agent,
Odor mask and water-loss reducer, the total amount of these additives are no more than the 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：（1）High straight chain is formed sediment
Powder, high amylopectin starch, pre-gelatinized starch add deionized water to mix, and 2-5h is heated in 45-65 DEG C；（2）Using three layers of tunica fibrosa mistake
Starch fluid is filtered, removes the impurity in starch fluid；（3）Konjac glucomannan is dissolved in deionized water, is added into above-mentioned starch solution, is entered
One step is mixed evenly, and adds plasticizer and continue to stir and evenly mix；（5）Glue is dipped in, and is dried at 35-50 DEG C, is further taken off
Glue, obtain above-mentioned starch hollow capsule.
High direct-connected starch water solubility is poor, and gelatinization point is higher, and the capsule disintegration time limited of preparation is longer；And amylopectin is difficult
It is dissolved in water, after Heat Gelatinization, the chain in molecule is more loose, has higher viscosity, and the capsule film forming of preparation is poor.Therefore,
The present invention uses certain proportion amylose and amylopectin, can effectively combine the advantageous property of the two, and manufactured capsule
Membrane material property is also highly stable, but its insufficient strength water-retaining property is poor, and disintegration time limited is longer, and because pre-gelatinized starch has
Have a porous, hydrogen bond fault structure, and it is solvable, cold water stability is good and water-retaining property is strong in cold water the features such as, to above-mentioned one
Add a certain proportion of pre-gelatinized starch in certainty ratio amylose and amylopectin, the capsule intensity of preparation is higher, disintegration when
Limit is shorter, friability is low, and water retention property increases substantially.Especially amylose：Amylopectin：Pre-gelatinized starch=1:
0.6:During 0.2 proportioning, disintegration time limited 3min, friability 0, the water conservation time is 36 months.
Konjac glucomannan is one kind in natural plant gum, because of the konjaku glucomannan containing high-purity in its structure, makes it water-soluble
Preferably, and there is preferable film forming, transparency height and the high film of consistency can be prepared, and konjaku glucomannan is big
Molecule can be gathered into hydrone by active forces such as hydrogen bond, molecular dipole, instantaneous dipoles huge is difficult to free movement
Giant molecule, makes konjaku sol solution be changed into sticky non-newtonian fluid in water, and retentiveness is preferable.It is in addition, contained in konjac glucomannan
Glucomannan, also with healthcare function.
Beneficial effect
（1）Present invention employs a certain proportion of pre-gelatinized starch, and pre-gelatinized starch is in the preparation of starch hollow capsule
It is both that raw material plays auxiliary binder again, eliminates the trouble of heating starch gelatinization.In addition, it with the addition of pre-gelatinized starch
Afterwards, intensity is higher after the starch hollow capsule shaping of preparation, takes rear easy to digest, and easily has no toxic side effect.
（2）The natural plant gum that the present invention uses can either increase the retentiveness of capsule, also with healthcare function for konjac glucomannan.
（3）A kind of starch hollow capsule and its preparation technology provided by the invention, with high amylose starches, high amylopectin starch and
Pre-gelatinized starch is primary raw material, by changing the dosage of konjac glucomannan and the proportioning of starch so that the hollow glue of prepared starch
Capsule friability is relatively low, disintegration time limited is short, moisture retention is preferable.
Specific embodiment
High amylose starches is starch of the amylose content more than 65% used by following examples, high amylopectin starch
The starch for being amylopectin content more than 55%.
Embodiment 1
The pre-gelatinized starch of the amylomaize of 40 parts by weight, the glutinous rice starch of 20 parts by weight, 8 parts by weight is added 30
The deionized water of parts by weight mixes, and 2h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the evil spirit of 5 parts by weight
Taro peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；
Glue is dipped in using starch hollow capsule mould, dried at a temperature of 35 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 1 is analyzed, 24 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 4min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, surveys its friability as rupture 3.
Embodiment 2
The pre-gelatinized starch of the amylomaize of 50 parts by weight, the glutinous rice starch of 30 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 10 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 40 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 2 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 3
The pre-gelatinized starch of the amylomaize of 60 parts by weight, the glutinous rice starch of 40 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 15 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 3 is analyzed, 32 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 4
The pre-gelatinized starch of the amylomaize of 65 parts by weight, the glutinous rice starch of 50 parts by weight, 15 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 20 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 50 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 4 is analyzed, 32 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 5
The pre-gelatinized starch of the amylomaize of 70 parts by weight, the glutinous rice starch of 60 parts by weight, 15 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 20 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 50 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 5 is analyzed, 28 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 5min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 2.
Embodiment 6
The pre-gelatinized starch of the farina of 40 parts by weight, the waxy corn starch of 20 parts by weight, 5 parts by weight is added into 30 weights
The deionized water for measuring part mixes, and 2h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the konjaku of 5 parts by weight
Peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；Adopt
Glue is dipped in starch hollow capsule mould, is dried at a temperature of 35 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 6 is analyzed, 20 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 5min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, surveys its friability as rupture 2.
Embodiment 7
The pre-gelatinized starch of the farina of 50 parts by weight, the waxy corn starch of 30 parts by weight, 10 parts by weight is added 30
The deionized water of parts by weight mixes, and 3h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the evil spirit of 10 parts by weight
Taro peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；
Glue is dipped in using starch hollow capsule mould, dried at a temperature of 40 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 7 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 8
The pre-gelatinized starch of the farina of 60 parts by weight, the waxy corn starch of 40 parts by weight, 10 parts by weight is added 30
The deionized water of parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the evil spirit of 15 parts by weight
Taro peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；
Glue is dipped in using starch hollow capsule mould, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 8 is analyzed, 30 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 1.
Embodiment 9
The pre-gelatinized starch of the farina of 65 parts by weight, the waxy corn starch of 55 parts by weight, 15 parts by weight is added 30
The deionized water of parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the evil spirit of 20 parts by weight
Taro peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；
Glue is dipped in using starch hollow capsule mould, dried at a temperature of 50 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 9 is analyzed, 28 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 6min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 1.
Embodiment 10
The pre-gelatinized starch of the high straight chain pea starch of 40 parts by weight, the tapioca of 20 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 2h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 5 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 35 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 10 is analyzed, 30 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 4min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, surveys its friability as rupture 0.
Embodiment 11
The pre-gelatinized starch of the high straight chain pea starch of 50 parts by weight, the tapioca of 30 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 45 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 10 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 40 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 11 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 12
The pre-gelatinized starch of the high straight chain pea starch of 60 parts by weight, the tapioca of 40 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 15 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 12 is analyzed, 32 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 1.
Embodiment 13
The pre-gelatinized starch of the high straight chain pea starch of 65 parts by weight, the tapioca of 50 parts by weight, 15 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 20 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 50 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 13 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 5min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 14
The pre-gelatinized starch of the high straight chain pea starch of 70 parts by weight, the tapioca of 60 parts by weight, 15 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 20 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 50 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 14 is analyzed, 28 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 5min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 3.
Embodiment 15
The pre-gelatinized starch of the high straight chain pea starch of 60 parts by weight, the glutinous rice starch of 40 parts by weight, 10 parts by weight is added
The deionized water of 30 parts by weight mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 15 parts by weight
Konjac glucomannan is dissolved in the deionized water of 30 parts by weight, is added into above-mentioned starch fluid, stirring while adding, and further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 15 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 6min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Embodiment 16
By the high straight chain pea starch of 60 parts by weight, the waxy corn starch of 40 parts by weight, 10 parts by weight pre-gelatinized starch
Add the deionized water of 30 parts by weight to mix, 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by 15 parts by weight
Konjac glucomannan be dissolved in the deionized water of 30 parts by weight, be added into above-mentioned starch fluid, stirring while adding, further mixing is equal
It is even；Glue is dipped in using starch hollow capsule mould, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 16 is analyzed, 36 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 4min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 1.
Embodiment 17
The pre-gelatinized starch of the farina of 60 parts by weight, the tapioca of 40 parts by weight, 10 parts by weight is added into 30 weights
The deionized water for measuring part mixes, and 3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the konjaku of 15 parts by weight
Peptization is added into above-mentioned starch fluid in the deionized water of 30 parts by weight, stirring while adding, is further well mixed；Adopt
Glue is dipped in starch hollow capsule mould, is dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule in embodiment 17 is analyzed, 34 months moisture of starch hollow capsule does not occur yet
Significant change, disintegration time is 3min to the starch hollow capsule in water at 37 DEG C ± 1 DEG C；Take the starch hollow capsule 50 in
24h in the drier of saturation magnesium nitrate solution is filled, measures friability as rupture 0.
Comparative example
The deionized water that the tapioca of the farina of 55 parts by weight, 40 parts by weight adds 30 parts by weight is mixed, in
3h is heated at 60 DEG C, using three layers of Fibrous membrane filtration starch fluid；Again by the konjac glucomannan of 15 parts by weight be dissolved in 30 parts by weight go from
In sub- water, it is added into above-mentioned starch fluid, it is stirring while adding, further it is well mixed；Dipped in using starch hollow capsule mould
Glue, dried at a temperature of 45 DEG C, further degumming, starch hollow capsule is made.
Obtained starch hollow capsule is analyzed, and 8 months moisture of starch hollow capsule reduces 15%, and the starch is hollow
Disintegration time is 15min to capsule in water at 37 DEG C ± 1 DEG C；The starch hollow capsule 50 is taken in filling saturation magnesium nitrate solution
Drier in 24h, measure friability for rupture 7.
Claims (4)
1. a kind of starch hollow capsule, it is made up of following components by weight percent：
High amylose starches 40-70 parts,
High amylopectin starch 20-60 parts,
Pre-gelatinized starch 5-15 parts,
Konjac glucomannan 5-20 parts,
Deionized water 60-90 parts；
Characterized in that, described high amylose starches is starch of the amylose content more than 65%, it is high straight-chain maize
Starch, high straight chain pea starch；Described high amylopectin starch is starch of the amylopectin content more than 55%, and it is：Glutinous rice
Starch, waxy corn starch, tapioca；Described pre-gelatinized starch can adjust its viscosity, described high amylose starches, high branch
The weight of chain starch and pre-gelatinized starch ratio is 1:0.4-1.1:0.15-0.3.
2. starch hollow capsule according to claim 1, it is characterised in that be made up of following components by weight percent：
High amylose starches 50-65 parts,
High amylopectin starch 25-55 parts,
Pre-gelatinized starch 10-15 parts,
Konjac glucomannan 5-20 parts,
Deionized water 70-85 parts.
3. starch hollow capsule according to claim 1, it is characterised in that also including food or the acceptable shading of medicine
Agent, colouring agent, odor mask and water-loss reducer, the total amount of these additives are no more than the 1.5% of starch capsule total amount.
4. prepare the method for the starch hollow capsule described in claim 1-2 any one, it is characterised in that including following step
Suddenly：(1) add deionized water to mix high amylose starches, high amylopectin starch, pre-gelatinized starch, 2-5h is heated in 45-65 DEG C；(2)
Using three layers of Fibrous membrane filtration starch fluid, the impurity in starch fluid is removed；(3) konjac glucomannan is dissolved in deionized water, is added into
In above-mentioned starch solution, further it is mixed evenly；(4) glue is dipped in, and is dried at 35-50 DEG C, further degumming, is obtained
State 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 |
| 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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| CN103070845A (en) * | 2013-01-14 | 2013-05-01 | 北京爱特康科贸有限责任公司 | Starch hollow capsule and preparation method thereof |
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| CN104324381A (en) * | 2014-09-29 | 2015-02-04 | 湖南尔康制药股份有限公司 | Starch capsule having moisturizing capability and preparation method thereof |
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| CN103070845A (en) * | 2013-01-14 | 2013-05-01 | 北京爱特康科贸有限责任公司 | Starch hollow capsule and preparation method thereof |
| CN103830736A (en) * | 2014-03-05 | 2014-06-04 | 中国科学院青岛生物能源与过程研究所 | Production method of starch empty capsule |
| CN104324381A (en) * | 2014-09-29 | 2015-02-04 | 湖南尔康制药股份有限公司 | Starch capsule having moisturizing capability and preparation method thereof |
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