CN110693844A - Biscuit type azithromycin preparation and preparation method thereof - Google Patents
Biscuit type azithromycin preparation and preparation method thereof Download PDFInfo
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- CN110693844A CN110693844A CN201911128687.6A CN201911128687A CN110693844A CN 110693844 A CN110693844 A CN 110693844A CN 201911128687 A CN201911128687 A CN 201911128687A CN 110693844 A CN110693844 A CN 110693844A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2068—Compounds of unknown constitution, e.g. material from plants or animals
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7042—Compounds having saccharide radicals and heterocyclic rings
- A61K31/7052—Compounds having saccharide radicals and heterocyclic rings having nitrogen as a ring hetero atom, e.g. nucleosides, nucleotides
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2072—Pills, tablets, discs, rods characterised by shape, structure or size; Tablets with holes, special break lines or identification marks; Partially coated tablets; Disintegrating flat shaped forms
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
Abstract
The invention discloses a preparation method of a biscuit type azithromycin preparation, which comprises the following steps: s1, weighing flour and powdered sugar, sieving, mixing butter and powdered sugar, stirring to white milk, adding flour, stirring, adding loosening agent and water, and making into soft material I; s2, weighing a certain amount of flour, powdered sugar, bulking agent and azithromycin, and adding water to prepare a soft material II; s3, molding: uniformly dividing the soft material II into small groups of 1g for standby, uniformly dividing the soft material I into small groups of 4g, poking a hole in the middle, filling the uniformly divided soft material II small groups into the hole of the soft material I, closing the hole, putting the hole into a baking tray, and slightly flattening; s4, baking: setting the temperature of the upper fire and the lower fire for the oven to preheat and bake; and S5, cooling, packaging and obtaining a finished product. The biscuit type azithromycin preparation prepared by the method has the efficacy of treating mycoplasma inflammation, is suitable for children patients, and can relieve the pressure of medical institutions and governments to a certain extent.
Description
Technical Field
The invention relates to the technical field of pharmaceutical preparations, in particular to a biscuit type azithromycin preparation and a preparation method thereof.
Background
The resource of the special medicine for children in China is short, and the medication compliance of patients is poor, so that the hospitalization rate of the children patients is high. In 2016, the comprehensive policy of two children in our country is completely released, the current situation of shortage of pediatric medical resources is further aggravated, all medical institutions and pediatric wards are almost in an oversaturated state, and if pediatric patients which do not need hospitalization originally can be shunted to an outpatient service, the pressure of medical institutions and governments is relieved to a certain extent.
Mycoplasma pneumoniae pneumonia accounts for 10% -40% of hospitalized community-acquired pneumonia, and is a clinical problem that pediatricians pay extensive attention to. For the treatment of mycoplasma infections in children, azithromycin is currently the preferred choice because it is used only once a day. The existing azithromycin preparations in the market at present mainly comprise powder injection, water injection, tablets (dispersible tablets) and granules, and comprise three packaging specifications of 0.1, 0.25 and 0.5g, wherein the packaging of oral varieties cannot realize accurate dosage when being used for children, and the children are very sensitive to the taste of the medicine, and if the medicine is bitter and astringent, the medicine taking difficulty can be caused, so that the medicine taking compliance is not high. If the azithromycin oral variety which has more flexible specification and more accords with the characteristics of children in dosage form can be developed, good economic and social benefits can be achieved by 'good medicine is not bitter and the dosage is not dependent on the hand'.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a biscuit type azithromycin preparation which is suitable for children, has unique taste and good curative effect and is particularly suitable for children to take. In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the preparation method of the biscuit type azithromycin preparation comprises the following steps:
s1, preparing a soft material I: weighing a certain amount of flour and powdered sugar, sieving for later use, mixing butter and powdered sugar, stirring until the mixture is white and milky, pouring the flour into a bowl filled with the butter, uniformly stirring, and adding a loosening agent and water to prepare a soft material I;
s2, preparing a soft material II: weighing a certain amount of flour, powdered sugar, a bulking agent and azithromycin in proportion, and adding water to prepare a soft material II;
s3, molding: uniformly dividing the soft material II into small groups of 1g for standby, uniformly dividing the soft material I into small groups of 4g, poking a hole in the middle, filling the uniformly divided soft material II small groups into the hole of the soft material I, closing the hole, putting the hole into a baking tray, and slightly flattening;
s4, baking: setting the temperature of the upper fire and the lower fire in the oven, preheating, and baking the azithromycin biscuit after ten minutes;
s5, cooling, packaging and obtaining a finished product: cooling to about 40 ℃ at room temperature after baking, and sealing and packaging by using a plastic bag.
Further, the bulking agent in step S2 is baking powder or active dry yeast.
Further, the baking temperature of the oven in the step S4 is 150 ℃ with the upper fire, 140 ℃ with the lower fire, and the baking time is 15 min.
Furthermore, the soft material I consists of 40g of flour, 18g of butter, 10g of powdered sugar and 0.8g of bulking agent.
Furthermore, the soft material II consists of 5g of flour, 15g of powdered sugar, 0.1g of bulking agent and 0.515g of azithromycin.
Use of a biscuit-type azithromycin preparation for the treatment of mycoplasma infections in children.
Compared with the prior art, the invention has the beneficial effects that: the azithromycin preparation is prepared into tablets with the shape and taste similar to those of biscuits, so that the interest of children in medicines can be aroused, the trouble of taking the tablets is reduced, the preparation has the effect of treating mycoplasma inflammation, and the pressure of medical institutions and governments can be relieved to a certain extent.
Drawings
FIG. 1 is a standard curve of azithromycin in the invention;
FIG. 2 is a graph of the results of a single-factor experiment of the addition amount of butter in the present invention;
FIG. 3 is a diagram showing the result of a single-factor experiment of the addition amount of soft mass I frosting in the invention;
FIG. 4 is a graph showing the result of a single-factor experiment of the addition amount of soft mass II frosting in the present invention;
FIG. 5 is a graph showing the results of the single-factor experiment of baking temperature and time in the present invention.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following further describes the technical solution of the present invention with reference to the drawings and the embodiments.
1. Experimental materials and apparatus
TABLE 1 Experimental materials
TABLE 2 Experimental instrumentation
2. Preparation of biscuit type azithromycin preparation
2.1 preparation method
S1, preparing a soft material I: weighing a certain amount of flour and powdered sugar and sieving for later use. Mixing butter and sugar powder, and stirring to give white emulsion. Pouring the flour mixture into a bowl filled with butter, stirring uniformly, adding a loosening agent and a proper amount of water, and making into soft materials.
S2, preparing a soft material II: a certain amount of flour, powdered sugar, bulking agent and azithromycin are weighed and added with a proper amount of water to prepare a soft material.
S3, molding: dividing the soft material II into small groups of 1g for standby, dividing the soft material I into small groups of 4g, poking a hole in the middle, filling the small groups of the divided soft material II, closing the hole, putting the closed hole into a baking tray, and slightly flattening.
S4, baking: the temperature of the oven is set to be at the upper fire and the lower fire for preheating. After ten minutes, the azithromycin biscuit was baked.
S5, cooling, packaging and obtaining a finished product: cooling to about 40 ℃ at room temperature after baking, and sealing and packaging by using a plastic bag.
2.2 prescription screening
According to the basic formula of the biscuit, the low-gluten flour is easy to agglomerate when being held by hands, and is often used as the biscuit and the cake due to weak gluten property, so the azithromycin biscuit is made by selecting the low-gluten flour. The butter is selected as grease because of excellent emulsibility and good shortening property. The bulking agent is usually baking powder or active dry yeast. Because the azithromycin bulk drug is extremely bitter, the sugar frost is selected as the flavoring agent in the prescription.
(1) Influence of addition amount of butter on quality of azithromycin biscuit
Flour 40g, frosted sugar 10g and baking powder 0.8g are added with butter of different amounts to prepare a soft material I, and flour 5g, frosted sugar 15g, baking powder 0.1g and azithromycin 0.515g (equivalent to the content of the azithromycin in the soft material II is 25mg/g) are added into a soft material II. Baking at 150 deg.C for 15min, and heating at 140 deg.C for 2.1 min to make cookies, and performing sensory evaluation.
(2) Influence of soft material I frosting on quality of azithromycin biscuits
Flour 40g, butter 18g and baking powder 0.8g are added with different amounts of frosting to prepare a soft material I, and flour 5g, frosting 15g, baking powder 0.1g and azithromycin 0.515g (equivalent to the content of the azithromycin in the soft material II is 25mg/g) are added into the soft material II. Baking at 150 deg.C for 15min, heating at 140 deg.C for 2.1 min to make cookies, and performing sensory evaluation.
(3) Influence of soft material II frosting on quality of azithromycin biscuit
Flour 5g, baking powder 0.1g, azithromycin 0.515g (equivalent to azithromycin content of 25mg/g in soft mass II) are added with different amounts of frosting to prepare soft mass II, and flour 40g, butter 18g, frosting 10g and baking powder 0.8g of soft mass I are added. Baking at 150 deg.C for 15min, heating at 140 deg.C for 2.1 min to make cookies, and performing sensory evaluation.
2.3 Process optimization
And (5) investigating the influence of baking temperature and baking time on the quality of the azithromycin biscuit. 40g of flour, 10g of frosting, 18g of butter and 0.8g of baking powder are used for preparing the soft material I, 5g of flour, 0.1g of baking powder, 15g of frosting and 0.515g of azithromycin (equivalent to that the content of the azithromycin in the soft material II is 25mg/g) are used for preparing the soft material II, and then the biscuit is prepared by operating according to the item '2.1'. And performing sensory evaluation on the finished product at different baking temperatures and different baking times.
2.4 orthogonal method experiment optimization
On the basis of a single-factor experiment, four factors of the addition amount of butter, the addition amount of soft I frosting, the addition amount of soft II frosting, baking time and temperature are selected. An orthogonal experiment was conducted using an orthogonal selection table (see table 3) to determine the optimum formulation for azithromycin cookies.
TABLE 3 Quadrature selection
3. Azithromycin content determination
3.1 preparation of Azithromycin Standard Curve
And precisely weighing 50.0mg of azithromycin reference substance at 105 ℃ to constant weight, dissolving the azithromycin reference substance into a 100mL volumetric flask by using a phosphate buffer solution, and performing constant volume to obtain a standard solution with the mass concentration of 0.5 mg/mL. Precisely transferring the standard solutions in volumetric flasks of 3.0 mL, 4.0mL, 5.0mL, 6.0 mL and 7.0mL to 10mL respectively, and performing constant volume to obtain gradient solutions with mass concentrations of 150. mu.g/mL, 200. mu.g/mL, 250. mu.g/mL, 300. mu.g/mL and 350. mu.g/mL. Precisely measuring 1.0mL of each gradient solution, placing the gradient solutions in a test tube with a plug, adding 4.0mL of phosphate buffer solution, shaking up, adding 5.0mL of sulfuric acid solution, shaking up, and standing for 30 minutes to room temperature. The test tube with the plug is taken, no azithromycin gradient solution is added, 5.0mL of phosphate buffer solution is directly added for processing according to the above, and the absorbance is respectively measured at 482nm by taking the blank as a blank. The absorbance (A) was subjected to regression analysis at the drug concentration (C), and the results are shown in FIG. 1.
3.2 Azithromycin biscuit sample processing method
Taking 1 azithromycin biscuit, disintegrating with 20mL phosphate buffer solution, filtering, and diluting to 100mL volumetric flask. The absorbance was measured by the method under "3.1".
3.3 Azithromycin content calculation
The medicine content of the azithromycin biscuit is calculated according to the following formula:
m＝(A+0.00131)/0.01899×100
in the formula: m is the content of azithromycin in the biscuit, mu g; a-absorbance.
3.4 sample recovery assay
The azithromycin raw material medicaments with the amount equivalent to 80 percent, 100 percent and 120 percent of the marked amount are precisely weighed, and 3 parts are respectively weighed. Adding auxiliary materials according to the prescription amount, and uniformly mixing. Respectively fixing the volume with phosphate buffer solution to solutions with the concentrations of 20, 25 and 30 mug/mL, shaking up, filtering, and taking the filtrate as a determination solution; and taking 25mg of azithromycin reference substance, using phosphate buffer solution to prepare a reference substance solution with the concentration of 25 mug/mL, measuring the absorbance of the reference substance solution according to the method of '3.1', and calculating the recovery rate according to the ratio of the measured amount to the added amount.
4. Sensory evaluation measurement method
4.1 index and score
Referring to the requirements for the quality and quality of the biscuits in the national standard biscuits for food safety, a sensory rating table 4 is made.
TABLE 4 sensory evaluation chart
4.2 assay sample and data processing
10 volunteers (food and pharmaceutical professional students) were randomly searched for sensory scoring, with 5 boys and 5 girls. Then, sample measurement and statistics are carried out.
5. Quality control study
5.1 appearance
The colour and thickness of the crust and the filling were observed.
5.2 piece weight difference
According to the Chinese pharmacopoeia (2015 edition), the weight difference limit of the tablets is defined as follows, the weight difference limit of the average weight of less than 0.30g is +/-7.5%, and the weight difference limit of more than 0.30g or 0.30g is +/-5%; tablets that exceed the weight difference limit are no more than two tablets and must not be doubled from one tablet to the limit. Taking 20 finished products, precisely weighing the total weight of the tablet to obtain the average tablet weight, and precisely weighing each tablet.
5.3 assay
Taking 10 pieces of each of 3 batches of samples, precisely weighing, grinding and uniformly mixing. Precisely weighing a proper amount (equivalent to about 25mg of azithromycin), adding ethanol (about 1mL of ethanol is added per 2 mg) according to the marked amount, shaking for 25min or carrying out ultrasonic treatment for 15min to dissolve the azithromycin, then carrying out volume fixing by using a phosphate buffer solution to obtain a solution with the azithromycin concentration of 25 mug/mL, shaking up and filtering. Taking the filtrate as a test solution. And taking a proper amount of azithromycin reference substance, and preparing a reference substance solution containing azithromycin in a concentration of 25 mu g/mL by the same method. The absorbance was measured and the amount of the labeled substance was calculated according to the method under "3.1".
5.4 disintegration
6 samples are respectively placed in the glass tubes of the hanging baskets, the disintegration tester is started to carry out inspection, the disintegration tester is observed to be completely disintegrated, and the inspection results of 3 batches of samples are recorded.
5.5 dissolution
Samples of 3 batches of 6 tablets are taken, and the test sample and the reference sample are prepared into a test sample solution and a reference sample solution containing 28 mu g/mL of azithromycin by using phosphate buffer solution according to the dissolution determination method of the azithromycin dispersible tablets in the Chinese pharmacopoeia 2015 edition. Then the absorption degree is measured according to the method of Chinese pharmacopoeia and the dissolution amount of each tablet is calculated.
6. Prescription screening and process optimization experimental results
6.1 Effect of butter addition on Azithromycin biscuit quality
The azithromycin sandwich biscuit is prepared according to the preparation process under the item of 2.1 by respectively considering the influence of the addition of 14g, 16g, 18g, 20g and 22g of soft material I butter on the quality of the azithromycin sandwich biscuit. Then, the average score (n-10) was obtained from the sensory evaluation, and the final result is shown in fig. 2. As can be seen from FIG. 2, a certain amount of fat ensures the softness of the tissue of the finished product, so that the starch aging time is prolonged. As the addition amount of butter increased, the sensory score of the biscuit gradually increased; when the addition amount is 16-20g, the score is higher and close; when the addition amount reaches 22g, the biscuit is increasingly loose and easy to crack, so far, the sandwich is difficult, and the biscuit is difficult to keep the complete shape. Therefore, a suitable amount of butter added is 18 g.
6.2 influence of Soft Material I icing addition on Azithromycin biscuit quality
The influence of the dosages of the soft material I icing of 5g, 10g, 15g, 20g and 25g on the quality of the azithromycin sandwich biscuit is respectively examined. Is prepared according to the manufacturing process of the item 2.1. Then, an average score (n-10) was obtained from the sensory evaluation, and the final result is shown in fig. 3. As can be seen from the figure, sugar can reduce gluten formation and dough elasticity. When the adding amount is 5-10g, the biscuits are fragrant, crisp and tasty along with the increase of the sugar amount; when the addition amount exceeds 15g, the biscuit becomes more hard and crisp in texture, and the taste is more sweet and greasy, so that the biscuit is not suitable for most people to eat. Therefore, a suitable amount of icing added is 10 g.
6.3 influence of Soft mass II frosting addition amount on quality of azithromycin biscuit
And (3) respectively inspecting the influence of the dosages of the soft material II frostings of 5g, 10g, 15g, 20g and 25g on the quality of the azithromycin sandwich biscuit. Prepared according to the manufacturing process of '2.1'. Then, an average score (n-10) was obtained from the sensory evaluation, and the final result is shown in fig. 4. As can be seen from fig. 4: although sugars can reduce gluten formation and dough elasticity. However, the azithromycin is added into the soft material II, so that the azithromycin is bitter in taste, and the sugar frost can neutralize the bitter taste. When the addition amount is 5-15g, the biscuits are fragrant, crisp and tasty with the increase of the sugar amount, and are bitter; when the addition amount exceeds 15g, the biscuit becomes more hard and crisp in texture, and the taste is more sweet and greasy, so that the biscuit is not suitable for most people to eat. Therefore, a suitable amount of icing is 15 g.
6.4 Process optimization Experimental results
The baking temperature and time are determined, the influence on the quality of the azithromycin sandwich biscuit is respectively considered when the baking temperature and time are 150 ℃ below fire at ① 160 ℃, 10min, ② ℃ below fire at 150 ℃, 140 ℃ below fire, 15min and ③ ℃ below fire at 140 ℃, 130 ℃ below fire, 20min, the manufacturing process is prepared according to the '2.1', then the average score (n is 10) is obtained according to sensory evaluation, and the final result is as shown in figure 5.
6.5 results of orthogonal experiments
The process optimization orthogonal experimental results are shown in table 5.
TABLE 5 results of orthogonal experiments
As can be seen from Table 5: the main and secondary sequence of the influence of all factors on the sensory quality of the biscuit is A (butter addition amount) > D (baking time and temperature) > C (soft II icing addition amount) > B (soft I icing addition amount), the optimal process condition is A2B2C2D2, namely 18g of butter, 10g of soft I icing and 15g of soft II icing are added, and the baking temperature and time are 150 ℃ of upper fire, 140 ℃ of lower fire and 15 min. A verification test is carried out under the process condition, and the comprehensive score of the finished biscuit product reaches 94.3 points.
7. Results of Azithromycin assay
7.1 preparation results of Azithromycin Standard Curve
The absorbance (A) was subjected to regression analysis at drug concentration (C, μ g/mL) and the standard curve is shown in FIG. 1. As can be seen from the figure, the azithromycin regression equation is as follows: and A is 0.01899C-0.00131(n is 5), r is 0.9999, which shows that the azithromycin has good linear relation in the concentration range of 15.02-35.05 mug/mL.
7.2 sample recovery measurement results
The results of the recovery experiments are shown in Table 6. As a result, the average recovery rate was 99.9%, and RSD was 0.3% (n was 9).
Table 6 sample recovery rate measurement results (n ═ 9)
8. Quality control study
8.1 appearance
The cake crust is golden yellow, the surface color is uniform, and the phenomena of scorching and whitening are avoided. The appearance is complete and regular, does not have pit or protruding bubble, does not shrink, indeformable, and the thickness is homogeneous. The sandwich structure layer is clear and fine, and has no large holes.
8.2 piece weight difference
The difference in tablet weight is shown in Table 7.
TABLE 7 piece weight differences
According to Chinese pharmacopoeia (2015 edition), 0.30g or more than 0.30g is +/-5%; tablets that exceed the weight difference limit are no more than two tablets and must not be doubled from one tablet to the limit. According to the experimental result, the difference limit of the tablet weight is 5 percent, which is satisfactory.
8.3 assay
The results show that the contents of 3 batches of samples are 99.5%, 100.1% and 99.1% of the marked amount respectively, and meet the content limit requirement of 2015 edition of Chinese pharmacopoeia (which should be 90.0% -110.0% of the marked amount).
8.4 disintegration
The disintegration time of the samples is shown in Table 8.
TABLE 8 disintegration time limit of the samples
8.5 dissolution
The calculation result shows that the dissolution rates of 3 batches of samples are 99.52%, 99.29% and 99.15% respectively at 5min, and are all more than 75% of the marked amount, which accords with the relevant regulation in the 'Chinese pharmacopoeia' of 2015 edition.
9. Conclusion
Preliminary prescription screening and process optimization are carried out on the biscuit type azithromycin, and the optimal prescription is determined as follows: 18g of butter, 10g of soft I icing sugar and 15g of soft II icing sugar. The best preparation process comprises the following steps: the baking temperature and time are 150 deg.C for the first fire, 140 deg.C for the second fire, and 15 min.
The cake-type azithromycin is subjected to preliminary quality research, the azithromycin content is 25 mg/tablet (the azithromycin content in the soft material II), and the appearance, the tablet weight difference, the disintegration time limit, the stability and the like all meet the requirements.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A preparation method of a biscuit type azithromycin preparation is characterized by comprising the following steps:
s1, preparing a soft material I: weighing a certain amount of flour and powdered sugar, sieving for later use, mixing butter and powdered sugar, stirring until the mixture is white and milky, pouring the flour into a bowl filled with the butter, uniformly stirring, and adding a loosening agent and water to prepare a soft material I;
s2, preparing a soft material II: weighing a certain amount of flour, powdered sugar, a bulking agent and azithromycin in proportion, and adding water to prepare a soft material II;
s3, molding: uniformly dividing the soft material II into small groups of 1g for standby, uniformly dividing the soft material I into small groups of 4g, poking a hole in the middle, filling the uniformly divided soft material II small groups into the hole of the soft material I, closing the hole, putting the hole into a baking tray, and slightly flattening;
s4, baking: setting the temperature of the upper fire and the lower fire in the oven, preheating, and baking the azithromycin biscuit after ten minutes;
s5, cooling, packaging and obtaining a finished product: cooling to about 40 ℃ at room temperature after baking, and sealing and packaging by using a plastic bag.
2. The method for preparing a biscuit-type azithromycin preparation according to claim 1, wherein the bulking agent in step S2 is baking powder or active dry yeast.
3. The method for preparing a biscuit-type azithromycin preparation according to claim 1, wherein the baking temperature in the oven in step S4 is 150 ℃ with an upper fire and 140 ℃ with a lower fire, and the baking time is 15 min.
4. A biscuit-type azithromycin preparation prepared according to claim 1 wherein the soft mass I consists of 40g of flour, 18g of butter, 10g of powdered sugar, 0.8g of bulking agent.
5. A biscuit-type azithromycin preparation prepared according to claim 1, wherein the soft mass II consists of 5g of flour, 15g of powdered sugar, 0.1g of bulking agent and 0.515g of azithromycin.
6. Use of a biscuit-type azithromycin preparation, prepared in accordance with claim 1, for the treatment of mycoplasma infections in children.
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Application publication date: 20200117 |