WO2010150400A1 - Preparation de gelee contenant de l'isosorbide - Google Patents

Preparation de gelee contenant de l'isosorbide Download PDF

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Publication number
WO2010150400A1
WO2010150400A1 PCT/JP2009/061729 JP2009061729W WO2010150400A1 WO 2010150400 A1 WO2010150400 A1 WO 2010150400A1 JP 2009061729 W JP2009061729 W JP 2009061729W WO 2010150400 A1 WO2010150400 A1 WO 2010150400A1
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WO
WIPO (PCT)
Prior art keywords
isosorbide
jelly
preparation
mass
carrageenan
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PCT/JP2009/061729
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English (en)
Japanese (ja)
Inventor
菜穂子 吉澤
晃生 丸田
真健 大樂
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日医工株式会社
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Priority to JP2011519453A priority Critical patent/JPWO2010150400A1/ja
Priority to PCT/JP2009/061729 priority patent/WO2010150400A1/fr
Publication of WO2010150400A1 publication Critical patent/WO2010150400A1/fr

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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
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/34—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • 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
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/08—Drugs for disorders of the alimentary tract or the digestive system for nausea, cinetosis or vertigo; Antiemetics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A61P25/22—Anxiolytics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P27/00—Drugs for disorders of the senses
    • A61P27/16—Otologicals

Definitions

  • the present invention relates to a pharmaceutical composition in a jelly dosage form containing isosorbide.
  • Meniere's disease is a common disease in women in their late 30s and early 40s. Major symptoms include fluctuating hearing loss and tinnitus, repeated dizziness in a rotating nature, and sometimes accompanied by nausea and anxiety.
  • Isosorbide is used to treat Meniere's disease. Isosorbide is a drug that exhibits a diuretic effect, a brain pressure lowering effect, an intraocular pressure lowering effect, and an endolymphatic pressure lowering effect by increasing serum osmotic pressure.
  • Conventionally approved and marketed isosorbide (trade name “Isobid”) is a liquid for internal use and is easily absorbed in the digestive tract, and is therefore said to be able to rapidly develop its medicinal effects.
  • Non-patent Document 1 Since isosorbide has a unique bitter taste and is a drug that is difficult to take, many patients have discomfort in taking it (Non-patent Document 1). Furthermore, in the treatment of Meniere's disease, usually 21 to 28 g of isosorbide is orally administered to an adult three times a day in normal adults, and 30 to 40 mL of the above solution is required (Non-patent Document 2). . Furthermore, the above liquid preparation takes time and labor to measure from a large bottle each time.
  • Patent Documents 1 to 3 An isosorbide solution has been developed that masks its unique bitterness by adding sweeteners, flavors, etc.
  • Patent Documents 1 to 3 There is a problem that it is difficult to block bitterness due to easy contact with the drug, and bitterness tends to remain in the oral cavity.
  • Patent Document 4 Although a granule formulation of isosorbide has been developed (Patent Document 4), it is difficult to say that it is easy to take because the bitterness is not sufficiently blocked when dissolved in the oral cavity.
  • Examples of dosage forms of other isosorbide preparations include jelly-like preparations.
  • Patent Document 1 exemplifies gelling agents such as pectin, locust bean gum, agar, and carrageenan.
  • gelling agents such as pectin, locust bean gum, agar, and carrageenan.
  • a jelly preparation using isosorbide agar with agar has also been developed (Patent Document 5), and has already been approved and manufactured and sold (sales name “Menilet 70% Jelly 20 g / 30 g”) (Non-Patent Document 3).
  • agar jelly preparation has a prickly texture that is unique to agar, is fragile and hard and does not have elasticity, and is difficult to swallow. Moreover, since multiple chewing is required, a bitter taste may be tasted for a long time in the mouth. From this problem, the agar jelly preparation is not necessarily well received by patients (Non-patent Document 1). In addition, jelly preparations based on agar have weaknesses as pharmaceuticals because of the low solubility of isosorbide from the preparations, depending on the amount of agar added.
  • jelly preparations using gelling agents such as carrageenan and pectin have been developed, and preparations that are smooth and easy to take are also on the market.
  • Specific examples include jelly preparations using carrageenan containing acyclovir, cilostazol and 5-HT 3 (Patent Documents 6 and 7), and preparations using ambroxol hydrochloride pectin (Patent Document 8).
  • these examples are jelly preparations each having a drug amount of 1 gram or less, and the drug content in the preparation is a small amount of 30% by mass or less of the whole preparation.
  • a drug with a large amount of drug such as isosorbide needs to reduce the volume of the jelly preparation as much as possible in order to reduce the burden on patients.
  • a high concentration of isosorbide of 70% by mass is required for carrageenan jelly.
  • An object of the present invention is to provide a jelly preparation having a good texture and mouthfeel and a very good taste in a preparation containing 65 to 75% by mass of isosorbide based on the total amount of the preparation.
  • another object is to provide a jelly preparation excellent in drug dissolution. It is another object of the present invention to provide a smooth jelly preparation that can be easily taken out from the package.
  • the inventors of the present invention have made extensive studies in order to solve the above-mentioned problems, but it was extremely difficult to suppress the bitterness and to harden it into a jelly shape having a smooth texture while containing isosorbide at a high concentration. It was. However, as a result of repeated studies, in a preparation containing 65 to 75% by mass of isosorbide based on the total amount of the preparation, when carrageenan is included as a gelling agent in a specific amount, it is easy to take from the viewpoint of texture and taste. And found that the jelly physical properties. Based on this finding, the present inventors have completed the present invention.
  • the present invention is as follows. (1) It contains 65 to 75% by mass of isosorbide and 0.4 to 0.8% by mass of carrageenan, and the carrageenan is composed of ⁇ (iota) carrageenan and ⁇ (kappa) carrageenan. Isosorbide-containing jelly preparation. (2) The isosorbide-containing jelly preparation according to (1), wherein the mass ratio of the iota carrageenan and the kappa carrageenan is 2: 1 to 1: 2. (3) The isosorbide-containing jelly preparation according to (1) or (2), further comprising 1 to 10% by mass of glycerin.
  • a jelly preparation containing 65 to 75% by mass of isosorbide based on the total preparation amount, having a good texture and mouthfeel and having a good taste of the preparation.
  • isosorbide-containing jelly preparations with high drug dissolution properties are also provided.
  • a smooth isosorbide-containing jelly formulation that is easy to unpack is provided.
  • the isosorbide content in the jelly preparation of the present invention is 65 to 75% by mass, preferably 67 to 73% by mass, based on the total amount of the formulation. Since the dose per dose of isosorbide is as large as 21 to 28 g, the amount of the jelly preparation to be taken at one time is increased in the preparation in which the content of isosorbide in the jelly preparation is reduced by giving priority to taste. Therefore, the burden on the patient is clearly large from the viewpoint of portability and volume of administration. When the content of isosorbide is 70% by mass of the total amount of the preparation, the volume of the entire jelly preparation taken once is about 32 mL in terms of specific gravity of 40 g, which is an appropriate amount that can be taken with about 5 to 6 mouths.
  • the jelly preparation of the present invention contains carrageenan as a gelling agent. This is because, compared to agar, jelly hardened with carrageenan has a good texture and mouthfeel and can provide a smooth jelly preparation that is easy to swallow.
  • carrageenan a commercially available product can be used.
  • the content of the carrageenan is 0.4 to 0.8% by mass, preferably 0.5 to 0.7% by mass, particularly preferably 0.6 to 0.7% by mass, based on the total amount of the preparation. . With such a content of carrageenan, a soft jelly preparation that is easy to drink is provided, and the effect of masking the taste of the drug by the jelly is also obtained.
  • the type of carrageenan used in the present invention is not limited to one type, and ⁇ (iota) carrageenan and ⁇ (kappa) carrageenan are used in combination.
  • ⁇ carrageenan is inferior in jelly-forming ability, it has excellent water retention, and ⁇ carrageenan can form a high-strength jelly.
  • the mass ratio of ⁇ carrageenan to ⁇ carrageenan is preferably 2: 1 to 1: 2, more preferably 1.5: 1 to 1: 1.5, and particularly preferably 1: 1. Thereby, the softness suitable for taking and the good throat of a formulation are realizable.
  • the mass ratio of isosorbide and carrageenan is preferably 70: 0.4 to 70: 0.8, and more preferably 70: 0.5 to 70: 0.6.
  • Water preferably purified water, is used as the solvent in the jelly preparation of the present invention.
  • the amount of water in the total amount of the preparation is the remainder after the preparation of isosorbide, carrageenan and other prescription ingredients, and specifically 15 to 29% by mass.
  • the content ratio of water and carrageenan is not particularly limited, but is preferably 48: 1 to 70: 1 in terms of a ratio.
  • the jelly preparation of the present invention can further contain glycerin, and the content thereof is preferably 1 to 10% by mass, more preferably 3 to 8% by mass, and 4 to 5% by mass based on the total amount of the formulation. Since the jelly preparation of the present invention contains isosorbide at a high concentration as described above, when isosorbide is dissolved by warming and the whole agent is cooled to a low temperature, the solubility of isosorbide is reduced and thin crystals of isosorbide are precipitated. There is a case. However, when glycerin is contained, it acts as a solubilizing aid for isosorbide, and precipitation of isosorbide can be prevented.
  • the content of carrageenan is preferably 1 to 10% by mass, more preferably 2 to 8% by mass when the carrageenan content is 0.4% by mass or more and less than 0.6% by mass of the total formulation. %, 3 to 6% by mass is particularly preferable.
  • the carrageenan content is 0.6% by weight or more and 0.8% by weight or less of the total amount of the preparation, it is preferably 1 to 8% by weight, more preferably 2 to 6% by weight, and particularly 4 to 5% by weight. preferable.
  • the carrageenan content when the carrageenan content is 0.4% by mass or more and less than 0.5% by mass of the total amount of the preparation, it is preferably 1 to 10% by mass, more preferably 2 to 9% by mass, 3 to 6%. Mass% is particularly preferred.
  • the carrageenan content is 0.5% by weight or more and less than 0.6% by weight of the total amount of the preparation, it is preferably 1 to 10% by weight, more preferably 2 to 8% by weight, especially 3 to 5% by weight of the total amount of the preparation. preferable.
  • the carrageenan content is 0.6% by weight or more and less than 0.7% by weight of the total amount of the preparation, it is preferably 1 to 8% by weight of the total amount of the preparation, more preferably 2 to 6% by weight, especially 3 to 5% by weight. preferable.
  • the carrageenan content is 0.7% by weight or more and 0.8% by weight or less of the total amount of the preparation, it is preferably 1 to 6% by weight of the total amount of the preparation, more preferably 2 to 5% by weight, especially 2 to 3% by weight. preferable.
  • the mass ratio of isosorbide and glycerin is preferably 6: 1 to 80: 1, more preferably 10: 1 to 30: 1, and particularly preferably 14: 1 to 18: 1.
  • the mass content of water and glycerin is preferably 2: 1 to 30: 1, more preferably 3: 1 to 8: 1, and particularly preferably 5: 1 to 7: 1.
  • the jelly preparation of the present invention may contain other gelling agent / thickening agent as required. In that case, 0.01 mass% or less is preferable with respect to a formulation total amount, More preferably, it does not contain substantially.
  • Other gelling agents and thickeners include ⁇ (lambda) carrageenan, agar, locust bean gum, guar gum, sodium polyacrylate, sodium alginate, gelatin, casein, xanthan gum, gellan gum, curdlan, pullulan, glucomannan, Examples include pectin.
  • the other gelling agent / thickening agent is contained in a very small amount or is not substantially contained is that the above-mentioned carrageenan has a specific content and content ratio and is suitable for taking.
  • the reason for this is that the addition of another gelling agent / thickening agent breaks the elasticity and elasticity, and the good mouthfeel of the jelly preparation is impaired.
  • ⁇ carrageenan is not suitable for the present invention because it cannot gel an aqueous solution in the absence of protein.
  • the agar content is not less than 0.01% by mass, a phenomenon such as delayed elution appears.
  • the locust bean gum is preferably not contained for reasons of appearance because it makes the jelly preparation cloudy.
  • the jelly preparation of the present invention may further contain an additive for the purpose of adjusting taste, fragrance and other properties.
  • Additives include sweeteners such as saccharin sodium, flavorings such as chocolate flavor, colorants such as caramel, flavoring agents such as citric acid, preservatives such as propyl paraoxybenzoate, and pH adjusters such as anhydrous sodium hydrogen phosphate. Is mentioned.
  • the additive is not particularly limited as long as it can be added as a pharmaceutical, and an amount recognized as a pharmaceutical additive can be added to an internal preparation.
  • the pH of the jelly preparation of the present invention is preferably 4 to 8, and more preferably 5 to 7.
  • the jelly preparation of the present invention to which the aforementioned additives are added include a chocolate-flavored preparation form.
  • the jelly preparation of the present invention is preferably a preparation form in which chocolate scent is added by further containing sodium saccharin, caramel and chocolate flavor. This eliminates the strong bitter taste of the drug despite the high concentration of isosorbide and provides a chocolate-flavored jelly formulation that takes advantage of the flavor of isosorbide itself, reducing the patient's resistance to taking the drug. Because it is.
  • the reason for containing sodium saccharin is that it produces a strong sweetness in a very small amount, masks the bitter taste of isosorbide, and has a good aftertaste.
  • the content of sodium saccharin is preferably 0.01 to 0.5% by mass, more preferably 0.05 to 0.2% by mass, and particularly preferably 0.1% by mass with respect to the total amount of the preparation. This is because if it is less than 0.01% by mass, the bitter taste of isosorbide cannot be masked, and if it exceeds 0.5% by mass, the chocolate flavor is not exactly good.
  • the reason for containing caramel is that it produces a chocolate-like color and provides a good chocolate flavor.
  • the caramel content is preferably 0.01 to 0.5% by mass, more preferably 0.05 to 0.2% by mass, and particularly preferably 0.17% by mass, based on the total amount of the preparation.
  • the reason for including the chocolate flavor is that the flavor of isosorbide itself is combined with the flavor of just the chocolate.
  • the content of the chocolate flavor is preferably 0.01 to 0.5% by mass, more preferably 0.05 to 0.2% by mass, and particularly preferably 0.1% by mass with respect to the total amount of the preparation. This is because if it is less than 0.01% by mass, the flavor of chocolate is weak, and if it is more than 0.5% by mass, the aroma becomes too strong.
  • the content of isosorbide relative to the caramel is preferably 1: 7000 to 1: 140, and particularly preferably 1: 700, in mass ratio.
  • content of the said saccharin sodium, caramel, and chocolate flavor 1: 1: 1 is especially preferable in mass ratio.
  • the jelly preparation of the present invention can be produced by mixing powders of isosorbide, carrageenan and other prescription ingredients, dissolving in heated water with stirring, dispensing, filling into a container, and solidifying by cooling. Since the amount of isosorbide is large, it may be added and dissolved in one or more times.
  • the melting temperature is preferably 75 to 95 ° C, more preferably 80 to 90 ° C.
  • the jelly preparation of the present invention is sealed in a plastic container, stored and distributed as a jelly preparation in a container.
  • the material of a container should just be the plastics normally used for a pharmaceutical container, and a laminate film and an aluminum laminate are also contained in this.
  • the container is formed with a body capable of being pressed and deformed for accommodating the jelly preparation of the present invention therein, and an opening for discharging the jelly preparation to the outside by the pressing of the body. An opening means is provided.
  • the container jelly preparation of the present invention preferably has the following form (refer to FIGS. 2 and 3 for reference numerals).
  • a jelly preparation in a container A jelly preparation in a container.
  • the body part may be filled with the jelly preparation of the present invention (enclosed without gas) (A), or the jelly preparation of the present invention and gas (7) may be the longitudinal direction of the body part. It may be enclosed in a state divided into two (B).
  • gas is also enclosed in the body part, the internal pressure of the body part is equal to or higher than the external air pressure, and the body part is full, and the notch or break line is the jelly of the body part. It is provided at one end on the side where the preparation is enclosed.
  • the container jelly preparation of the present invention is specifically described in Japanese Patent No. 3665498, Japanese Patent Application Laid-Open No. 2000-256181, Japanese Patent Application Laid-Open No. 11-123231, Japanese Patent Application Laid-Open No. 9-194346, and the like. It has an encapsulated form. By setting it as such a packaging form, the convenience at the time of taking out from a packaged state and a package improves for the patient who takes or taking care of taking.
  • Example 1 Sensory evaluation of jelly having different gelling agents (1) Preparation of isosorbide-containing jelly preparation
  • a containerized jelly preparation of the present invention (Example 1) was prepared according to the above-described production method. That is, 20 g of isosorbide, 0.6 g of carrageenan, 0.1 g of sodium saccharin hydrate, 0.2 g of anhydrous sodium hydrogen phosphate, 0.03 g of citric acid hydrate, and 0.015 g of propyl paraoxybenzoate were mixed with powder. Purified water (20.55 g) and glycerin (4 g) were added and dissolved while heating to 80 ° C.
  • Example 2 Dissolution evaluation of jelly preparations having different gelling agents According to the prescription in Table 6, the jelly preparation of the present invention containing carrageenan (Example 2) and the jelly preparation containing gellan gum (Comparative Example 4) were used in Example 1. It produced similarly.
  • Test Method JP Dissolution Test Method Second Method (Paddle Method)
  • Test solution Purified water Temperature: 37 ° C Paddle rotation speed: 50rpm
  • Sampling point Each time point at 5, 13, 20, 30, 45, 60 minutes (when it was confirmed with the naked eye that the jelly was completely dissolved, it was terminated at the next time point. Also, at 60 minutes If all did not dissolve, the test continued.)
  • Sampling volume 10 mL The optical rotation at a layer length of 100 mm and 20 ° C. was measured by the optical rotation measurement method, the isosorbide content in the sample was determined, and the elution rate was calculated. The results are shown in FIG. 1 (average value of 3 vessels).
  • Example 2 The jelly preparation of Example 2 was completely sampled at about 30 minutes because 20 g of all dissolved completely in about 20 minutes.
  • the jelly formulation of Comparative Example 4 maintained the jelly shape even at 180 minutes, and did not completely dissolve even when the test was continued up to 6.5 hours.
  • the rise of the elution rate of the jelly preparation of Example 2 was large, and isosorbide eluted very rapidly compared with Comparative Example 4. This indicates that the application of carrageenan is particularly suitable for jelly preparations of pharmaceuticals that are expected to have a rapid effect.
  • Examples 3 to 12 were prepared in the same manner as in Example 1.
  • the prepared chemical solution was placed in a glass cylindrical container having a diameter of 40 mm so as to have a height of 15 mm, and solidified in a constant temperature bath at about 20 ° C.
  • the prepared jelly preparation was conditioned in a constant temperature bath at 20 ° C. for about 24 hours, and then the breaking strength was measured.
  • the measuring device used was a rheometer (CR500D; Sun Science).
  • the breaking strength (g / cm 2 ) was calculated as a numerical value per unit area by dividing the peak load value (g) of the displacement-stress curve by the plunger cross-sectional area.
  • physical properties were also evaluated by observing the prepared drug solution and the solidified preparation with the naked eye and touching them with the hand.
  • the breaking strength increases when the concentration of carrageenan increases in the range of 4 to 8% by weight of glycerin, and the breaking strength peaks at around 0.8% by weight of carrageenan. Increasing the carrageenan concentration decreases the breaking strength.
  • the breaking strength is 50 to 300 g / cm 2
  • the property of the jelly liquid before solidification is “0 to +”, and the properties of the preparation after solidification are each “0”, good physical properties are obtained. It can be said that this is a jelly preparation.
  • the isosorbide-containing jelly preparation provided by the present invention having a good texture, a softened taste of drug, and a high drug eluting property can improve the resistance to taking isosorbide in patients such as the elderly. Very useful.
  • Isosorbide-containing jelly preparation in a bag-like container 2 Bag-like container 3: Isosorbide-containing jelly preparation 4: Body part 5a to c: Heat seal part 6: Notch 7: Gas

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Abstract

L'isosorbide est difficile à prendre du fait de sa forte amertume et parce qu'elle est généralement administrée en grande quantité. L'invention concerne la formulation de l'isosorbide en préparation de gelée facile à prendre et présentant une excellente propriété d'élution de médicament. L'invention concerne en outre une préparation de gelée contenant de l'isosorbide se caractérisant en ce qu'elle comprend de l'isosorbide en quantité de 65 à 75% en masse et un composant carraghénane composé de ι-carraghénane et de κ-carraghénane en quantité de 0,4 à 0,8% en masse tous deux par rapport à la quantité totale de la préparation. L'invention concerne également une préparation de gelée contenant de l'isosorbide ayant un arôme de chocolat. Dans les préparations de gelée, la texture est bonne, l'amertume de l'isosorbide est masquée, le goût est bon, et la propriété d'élution de médicament est excellente. En conséquence, la préparation de gelée facilite la prise de l'isosorbide. Lorsque la préparation est conditionnée en emballage de type sachet, il est possible de la prendre facilement de l'emballage.
PCT/JP2009/061729 2009-06-26 2009-06-26 Preparation de gelee contenant de l'isosorbide WO2010150400A1 (fr)

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JP2011519453A JPWO2010150400A1 (ja) 2009-06-26 2009-06-26 イソソルビドを含有するゼリー製剤
PCT/JP2009/061729 WO2010150400A1 (fr) 2009-06-26 2009-06-26 Preparation de gelee contenant de l'isosorbide

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013135666A (ja) * 2011-11-30 2013-07-11 Sanei Gen Ffi Inc コラーゲン含有酸性ゲル状飲食品
JP2013198475A (ja) * 2011-11-30 2013-10-03 Sanei Gen Ffi Inc タンパク質及び酸性多糖類を含有する、酸性ゲル状飲食品の凝集物形成抑制方法
JP5341282B1 (ja) * 2012-06-29 2013-11-13 丸石製薬株式会社 アリピプラゾールの経口医薬製剤
WO2014002553A1 (fr) * 2012-06-29 2014-01-03 丸石製薬株式会社 Préparation pharmaceutique orale d'aripiprazole
JP5859166B1 (ja) * 2014-08-08 2016-02-10 日医工株式会社 ヨウ化カリウムゼリー状医薬組成物
WO2018230329A1 (fr) * 2017-06-16 2018-12-20 丸石製薬株式会社 Composition pharmaceutique orale sous forme de gel, contenant du lévétiracétam

Citations (7)

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JP2004256495A (ja) * 2003-02-27 2004-09-16 Taisho Pharmaceut Co Ltd ゼリー剤
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WO2006001344A1 (fr) * 2004-06-24 2006-01-05 Sanwa Kagaku Kenkyusho Co., Ltd. Préparation de gelée contenant de l'isosorbide
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