WO2022215753A1 - ゼラチンカプセル剤 - Google Patents
ゼラチンカプセル剤 Download PDFInfo
- Publication number
- WO2022215753A1 WO2022215753A1 PCT/JP2022/017391 JP2022017391W WO2022215753A1 WO 2022215753 A1 WO2022215753 A1 WO 2022215753A1 JP 2022017391 W JP2022017391 W JP 2022017391W WO 2022215753 A1 WO2022215753 A1 WO 2022215753A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- gelatin
- capsule
- malic acid
- acid
- oil
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
- A61J3/00—Devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms
- A61J3/07—Devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms into the form of capsules or similar small containers for oral use
-
- 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
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
- A61K47/12—Carboxylic acids; Salts or anhydrides thereof
-
- 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
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
-
- 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
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
Definitions
- the present invention relates to gelatin capsules with suppressed disintegration delay.
- Capsules coated with gelatin have advantages such as being harmless to the human body and dissolving quickly in the body, so they are the most commonly used dosage form, especially in the food field.
- gelatin has problems such as insolubilization due to thermal denaturation and formation of a crosslinked structure of gelatin molecules due to oxidation, which delays disintegration.
- the filling content contains unsaturated fatty acids such as DHA and EPA, oil components composed of oils and fats having unsaturated fatty acid residues, vitamins, polyphenols, etc.
- the gelatin molecules in the membrane and the filling content There is a problem that the gelatin film becomes insolubilized over time due to the interaction of , and the disintegration of the formulation is remarkably delayed. When such delayed disintegration occurs, the bioavailability of the drug decreases, so that the expected effect cannot be obtained sufficiently.
- Disintegration delay prevention methods include, for example, a method of blending an amino acid (Patent Document 1), a method of blending citric acid (Patent Document 2), and a method of blending inositol hexaphosphate (phytic acid) into a gelatin film (Patent Document 1).
- Document 3 a method of blending tartaric acid (Patent Document 4), and the like have been reported.
- Patent Document 1 a method of blending an amino acid
- Patent Document 2 a method of blending citric acid
- phytic acid inositol hexaphosphate
- Patent Document 4 a method of blending tartaric acid
- the present invention relates to providing gelatin capsules with suppressed disintegration delay.
- the inventors of the present invention have studied in view of such circumstances, and found that the presence of malic acid or a salt thereof in a gelatin-containing capsule shell reduces the solubility of the shell in water without causing a significant decrease in viscosity. It was found that it can be effectively suppressed.
- the present invention relates to the following 1) to 6).
- the capsule of the present invention is a gelatin-based capsule (gelatin capsule) and has a capsule shell containing malic acid or a salt thereof.
- gelatin which is the base of the capsule shell, is prepared by treating a collagen-derived raw material, which is the main protein component of skins, bones, tendons, etc. of cattle, sheep, pigs, chickens, fish, etc. with acid or alkali, followed by warm water. It is a denatured collagen obtained by extracting with.
- the gelatin used in the present invention is not particularly limited in its collagen origin or treatment method.
- the content of gelatin in the capsule shell is not particularly limited. For example, it is preferably 60-90% by mass, more preferably 65-85% by mass, relative to the total mass of the capsule shell.
- malic acid also called 2-hydroxybutanedioic acid, it is an organic compound classified as a hydroxy acid.
- Malic acid or its salt is often used as an acidulant for beverages and foods.
- malic acid may be in the form of D, L or DL (a mixture of D and L), but DL-malic acid is preferred.
- malic acid may be an anhydride or a hydrate.
- the salt of malic acid is exemplified by alkali metal salts such as sodium and potassium, alkaline earth metal salts such as calcium, and magnesium salts, but is not particularly limited, but sodium salts and potassium salts are preferred, and sodium salts are more preferred. .
- capsules containing malic acid in the coating effectively inhibit the deterioration of the water solubility of the capsules over time. Therefore, gelatin capsules containing malic acid in the coating are suppressed in delay of disintegration.
- malic acid or a salt thereof acts as a disintegration retardant inhibitor for gelatin capsules, particularly soft capsules, and when used by being incorporated into the capsule shell of gelatin-based capsules, delays disintegration of capsules. can be suppressed.
- the disintegration delay suppressing effect is determined by the disintegration time after storage of capsules under predetermined conditions (e.g., 40 degrees, 75% humidity, 1 to 3 months) according to the disintegration test method of the 17th revision of the Japanese Pharmacopoeia. It can be evaluated by measuring.
- the amount of malic acid or its salt to be incorporated in the capsule shell may be appropriately determined in consideration of the expected effect, etc., but the malic acid (free acid) is 0.5 to 12 parts per 100 parts by mass of gelatin. It is preferably used in parts by mass, preferably 1 to 8 parts by mass, more preferably 2 to 6 parts by mass.
- Plasticizers include glycerins (eg, glycerin, diglycerin, polyglycerin, etc.), sugar alcohols (sorbitol, xylitol, erythritol, maltitol, mannitol, cyclitol, etc.), glycols (propylene glycol, dipropylene glycol, 1,3 -butylene glycol, ethylene glycol, polyethylene glycol, etc.), disaccharides, oligosaccharides, and the like.
- the mixing ratio of such a plasticizer is, for example, 5 to 150 parts by weight, preferably 10 to 80 parts by weight, and more preferably 20 to 50 parts by weight per 100 parts by weight of gelatin.
- the capsule shell may contain pigments, anti-adhesion agents (modified starch, silicon dioxide, etc.), etc., as necessary, within a range that does not impair the effects of the present invention.
- the form of the capsule of the present invention may be either a hard capsule, in which the contents are filled in the capsule, or a soft capsule, in which the contents are covered with a capsule shell, but the soft capsule is preferable. .
- the contents of the capsule are not particularly limited, and each used as a drug, quasi-drug, cosmetic, food (health food, food for specified health use, food with function claims, supplement, etc.) Ingredients, seasonings, flavorings, mushrooms, fermented extracts, minerals, amino acids, proteins, microorganisms or metabolites thereof, and other substances that can generally be filled into capsules.
- the capsule shell of the present invention includes a) unsaturated fatty acids, b) oils and fats containing unsaturated fatty acids as constituent fatty acids, c) vitamins, d) polyphenols, and e) any of the above a) to d).
- mushrooms g) fermented extracts, h) fragrances, i) minerals, j) amino acids, k) proteins or peptides, and l) microorganisms or their metabolites. It is particularly effective when containing one or more of the
- the unsaturated fatty acids include ⁇ 3 polyunsaturated fatty acids such as ⁇ -linolenic acid, stearidonic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), linoleic acid, ⁇ -linolenic acid, and arachidonic acid. and ⁇ 6 polyunsaturated fatty acids such as ⁇ 9 monounsaturated fatty acids such as oleic acid.
- oils containing unsaturated fatty acids as constituent fatty acids include soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, pearl barley oil, and wheat germ oil.
- Polyphenols include, for example, flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, flavangenols, flavonoids, etc. Among them, anthocyanins contained in bilberries and cassis, and rhodanthenone B contained in mangosteen extract are preferred.
- Mushrooms such as Agaricus, Phellinus linteus, Ganoderma lucidum, Enokitake, Enokitake, Suehirotake, Shiitake, Maitake, Chaga (Kabanoanatake), Mushroom, Hatakeshimeji, Coriolus versicolor, Chahiratake, Cornucopus, Cordyceps, Reishi, etc. are dried and dried as they are. A powder obtained by pulverization or an extract thereof may be mentioned.
- fermented extract for example, plants such as vegetables, fruits, beans, and grains, seaweeds, mushrooms, sugars, etc. are fermented using microorganisms such as yeast, lactic acid bacteria, koji mold, red koji mold, acetic acid bacteria, and natto bacteria. and fermented extracts.
- microorganisms such as yeast, lactic acid bacteria, koji mold, red koji mold, acetic acid bacteria, and natto bacteria.
- Minerals include, for example, calcium, phosphorus, sodium, potassium, magnesium, zinc, selenium, iron and copper, and these can be used as inorganic or organic salts.
- Amino acids include functional amino acids such as GABA ( ⁇ -aminobutyric acid), HMB (3-hydroxyisovaleric acid), theanine, 5-ALA (5-aminolevulinic acid), ⁇ -alanine, cystine, ergothioneine, selenoneine, and cysteine. , ornithine, citrulline and the like.
- Proteins or peptides include functional proteins or peptides, such as elastin, collagen, carnosine, anserine, balenine, glutathione, and the like.
- microorganisms examples include lactic acid bacteria belonging to the genus Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Leuconostoc, etc., which are used in fermented foods, etc., Bifidobacterium, Eubacterium, In addition to Propionibacterium bacteria, microorganisms such as Bacillus and Acetobacter can be mentioned.
- the capsules of the present invention can generally be produced by filling or enclosing the contents in capsule shells.
- Capsule shells are made by adding an appropriate amount of water to the shell composition containing gelatin, malic acid or its salt, and a plasticizer, and mixing and stirring under heating (70 to 90°C, preferably around 80°C). It is formed by preparing a coating liquid (gelatin solution), molding it, and drying it.
- Soft capsules are manufactured by a rotary die soft capsule, which is manufactured by molding and punching while filling the contents between two membrane sheets using a rotary die, and a drip method using a double nozzle.
- the capsule of the present invention may be in any form.
- the coating liquid is prepared from the coating composition, formed into a sheet, then the sheet is punched out by rotating two die rolls, the inner solution is enclosed at the same time, and the coating is pressed by the die rolls. sealed.
- Drying of the capsule shell can be performed, for example, by using a rotary drum dryer or the like, and the drying conditions such as temperature and time depend on the ingredients contained in the contents and the ingredients contained in the capsule shell. It can be adjusted as appropriate.
- the drying temperature is about 15° C. to 35° C.
- the humidity is about 10% RH to 50% RH
- the drying time is about 0.5 to 2 days.
- the manufactured capsule of the present invention is inhibited from lowering the solubility of the capsule in water over time, and is also inhibited from lowering the viscosity of gelatin, which is the film base material, and thus disintegrates when ingested. It can be said that the capsules are superior in quality and stability, and delay is suppressed.
- Example 1 Production of Soft Capsules ⁇ 1>
- Soft capsule A vitamin C-containing soft capsule
- Capsule Coating Liquid Each ingredient shown in Table 1 was mixed in a predetermined ratio, heated in a water bath at approximately 80°C while being stirred and dissolved to form a gelatin solution containing malic acid and a coating not containing malic acid. prepared.
- the gelatin solution prepared in 1) was degassed (80°C), allowed to stand for about 10 hours, and then subjected to a gelatin solution using a rotary die soft capsule filling machine (Oval No. 5). was formed into a thin film having a thickness of 0.8 to 0.9 mm and cooled to prepare a gelatin sheet.
- the gelatin sheet is passed through a roll mold from the left and right sides, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet.
- a soft capsule preparation A was produced by drying the resulting mixture.
- a gelatin sheet was produced in the same manner as in (1).
- the gelatin sheet is passed through a roll mold from the left and right sides, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet.
- a soft capsule preparation B was produced by drying the resulting mixture.
- Test Example 1 Disintegration Test (1) The soft capsules A and B produced in Example 1 were each placed in a glass bottle, sealed with a metal cap (packing with a rubber liner), and kept in a constant temperature and humidity chamber at 40°C and 75% Rh. were stored every month for up to 3 months, and the disintegration time was compared. The disintegration time was measured using a disintegration tester (automatic detection type disintegration tester ZT720 manufactured by ERWEKA) according to the disintegration test method of the 17th revision of the Japanese Pharmacopoeia.
- a disintegration tester automated detection type disintegration tester ZT720 manufactured by ERWEKA
- Test Example 2 Gelatin-coated sheet dissolution test (1) Preparation of gelatin-coated sheet i) Put 100 g of purified water in a 500-ml glass beaker, add 100 g of gelatin (BCN200S (Nitta Gelatin)) and glycerin (food additive glycerin). was added to the mixture to swell it by absorbing water, and then dissolved with stirring while being heated in a water bath of about 80°C to prepare a gelatin solution. The prepared gelatin solution was spread uniformly to a thickness of about 1 mm and dried at room temperature of 25° C. for 24 hours to prepare a gelatin film sheet (Table 5: reference film).
- BCN200S Nita Gelatin
- glycerin food additive glycerin
- glycerin is “food additive glycerin”
- malic acid is “malic acid Fuso type S (Fuso Chemical Industry)
- phytic acid is “50% aqueous solution of food additive phytic acid (Fuso Chemical Industry)”.
- anhydrous citric acid was used for citric acid
- gluconic acid solution (50% aqueous solution)
- Film sheet D containing gluconic acid and film sheet E containing succinic acid became insoluble on the same 5th day as the reference film, and no insolubilization prevention effect was observed.
- Coating sheet A containing malic acid, coating sheet B containing phytic acid, and coating sheet C containing citric acid were found to have an effect of suppressing insolubilization, and it was confirmed that the effect of coating sheet A containing malic acid was the highest.
- Test Example 3 Decrease in Viscosity of Gelatin Coating Solution During Heated Storage Soft capsules are generally produced by 1) adding glycerin or purified water to gelatin, stirring and dissolving while heating to 70 to 80° C., and vacuum defoaming.
- the gelatin solution (viscosity adjusted to 20,000 mPa ⁇ s) prepared as described above is heated at 60° C. for 4 to 10 hours and stored. 2) Thereafter, the gelatin coating solution heated to 60°C is supplied to a capsule filling machine, and the contents are filled and molded. For this purpose, the gelatin solution is heated to 60° C. for about 40 hours from preparation to capsule filling and completion of molding.
- malic acid is "Fuso Malic Acid Type S (Fuso Chemical Industry)
- tartaric acid is “L-tartaric acid S (Fuso Chemical Industry)
- citric acid is “anhydrous citric acid” (Iwata Chemical Industry)
- succinic acid was used as succinic acid.
- Viscosity Measurement The viscosity of the prepared gelatin solution was measured with a Brookfield viscometer (rotor speed: 12 rpm), then divided into standard No. 10 glass bottles by 90 g and stored in a constant temperature bath at 60°C. Each stored gelatin solution was removed after 48 hours and the viscosity was measured. Table 8 shows the results.
- gelatin solution F containing malic acid decreased to 70% after storage at 60°C for 48 hours, but the rate of viscosity decrease was the same as that of the unblended reference solution, and was within the target lower limit of 14,000 mPa s. .
- Gelatin solution G containing tartaric acid, gelatin solution H containing citric acid, and gelatin solution I containing succinic acid had a viscosity reduction rate of 30% or more, which was less than 14,000 mPa s. was concerned.
- Example 3 Production of Soft Capsules A gelatin sheet was produced in the same manner as in Example 1 (1). The gelatin sheet is passed through a roll mold from the left and right sides, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet. A soft capsule preparation C was produced by drying the resulting mixture.
- a gelatin sheet was produced in the same manner as in (2).
- the gelatin sheet is passed through a roll mold from the left and right sides, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet.
- a soft capsule D was produced by drying the resulting mixture.
- a gelatin sheet was produced in the same manner as in (2).
- the gelatin sheet is passed through a roll mold from the left and right, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet.
- a soft capsule preparation E was produced by drying the molded product.
- Capsule Content Liquid DHA, beeswax, and emulsifier shown in Table 16 were heated and dissolved at about 70°C, cooled to 40°C or lower, and bilberry was added and stirred. Thereafter, wet pulverization (colloid mill) treatment, sieving, and defoaming were performed to prepare capsule contents.
- a gelatin sheet was produced in the same manner as in (2).
- the gelatin sheet is passed through a roll mold from the left and right sides, and the gelatin sheet is heated at about 40°C in segments to bond the gelatin sheet.
- a soft capsule was produced by drying the dried product.
- soft capsule F uses a gelatin solution containing 3 parts by weight of malic acid
- soft capsule G uses a gelatin solution containing 5 parts by weight of malic acid
- gelatin solution containing 8 parts by weight of malic acid is used.
- Soft Capsule H was obtained by using a gelatin solution containing no malic acid
- Soft Capsule I was obtained by using a gelatin solution containing no malic acid.
- Test Example 4 Disintegration test (1) Test method The soft capsules F, G and H produced in Example 2 were each placed in a glass bottle, sealed with a metal cap (packing with a rubber liner), and kept at a constant temperature of 40°C and 75% Rh. They were stored in a humidity and constant temperature bath every month for up to 4 months, and the disintegration time was compared. The disintegration time was measured using a disintegration test (automatic detection type disintegration tester ZT720 manufactured by ERWEKA) according to the disintegration test method of the 17th revision of the Japanese Pharmacopoeia.
- a disintegration test automated detection type disintegration tester ZT720 manufactured by ERWEKA
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Abstract
Description
しかし、これらの方法による崩壊遅延防止効果は必ずしも十分であるとは云えず、また有機酸の添加によって、粘度低下による皮膜の強度低下が生じ、外観への影響等の問題が生じることも懸念されていた。
1)ゼラチンを基材とし、リンゴ酸又はその塩を含有するカプセル皮膜を有する、カプセル剤。
2)皮膜中のリンゴ酸又はその塩の含有量が、ゼラチン100質量部に対して、0.5~12質量部である1)に記載のカプセル剤。
3)軟カプセル剤である、1)又は2)に記載のカプセル剤。
4)a)不飽和脂肪酸、b)不飽和脂肪酸を構成脂肪酸として含有する油脂、c)ビタミン類、d)ポリフェノール類、e)前記a)~d)のいずれか1種以上を含有する天然素材、f)キノコ類、g)発酵エキス、h)香料、i)ミネラル類、j)アミノ酸、k)タンパク質又はペプチド、及びl)微生物又はその代謝物、から選ばれる1種以上を内包してなる、1)~3)のいずれかに記載のカプセル剤。
5)ゼラチン、リンゴ酸又はその塩、及び可塑剤を含有するカプセル皮膜組成物。
6)ゼラチンを基材とするカプセル剤において、リンゴ酸又はその塩をカプセル皮膜に配合する、該カプセル剤の崩壊遅延抑制方法。
本発明において、カプセル皮膜の基剤であるゼラチンは、牛、羊、豚、鶏、魚等の皮、骨、腱等の主タンパク成分であるコラーゲン由来原料を、酸やアルカリで処理したのち温水で抽出することにより得られるコラーゲンの変性体である。本発明において用いられるゼラチンとしては、コラーゲンの由来や、処理方法は特に限定されない。
本発明において、リンゴ酸は、D体、L体、DL体(D体とL体の混合物)のいずれであってもよいが、DL-リンゴ酸を用いるのが好ましい。また、リンゴ酸は無水物であっても、水和物であってもよい。
崩壊遅延抑制効果は、カプセル剤を所定の条件(例えば、40度、湿度75%下、1~3か月間)で保存後の崩壊時間を第十七改正日本薬局方の崩壊試験法に準じて測定することにより評価できる。
斯かる可塑剤の配合比率は、例えばゼラチン100質量部に対して、5~150質量部、好ましくは10~80質量部、より好ましくは20~50質量部が挙げられる。
また、不飽和脂肪酸を構成脂肪酸として含有する油脂としては、例えば、大豆油、菜種油、サフラワー油、米油、コーン油、ヒマワリ油、綿実油、オリーブ油、ゴマ油、落花生油、ハトムギ油、小麦胚芽油、シソ油、アマニ油、エゴマ油、サチャインチ油、クルミ油、キウイ種子油、サルビア種子油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、椿油、茶実油、ボラージ油、パーム油、パームオレイン、パームステアリン、やし油、パーム核油、カカオ脂、サル脂、シア脂、藻油等の植物性油脂;魚油、ラード、牛脂、バター脂等の動物性油脂;あるいはそれらのエステル交換油、水素添加油、分別油等の油脂類を挙げることができ、このうち、DHA、EPA等のω3系脂肪酸を多く含む魚油が好ましい。
カプセル皮膜は、上述したゼラチン、リンゴ酸又はその塩、及び可塑剤を含む皮膜組成物に適量の水を添加し、加熱下(70~90℃、好ましくは80℃前後)で混合、撹拌することにより皮膜液(ゼラチン溶液)を調製し、成型、乾燥することにより形成される。
ロータリーダイ式ソフトカプセルの製造では、皮膜組成物から皮膜液を調製し、シート状に成型した後、シートが二つのダイロールの回転によって打ち抜かれ、同時に内溶液が封入され、皮膜がダイロールによって圧着されて密閉される。
(1)軟カプセル剤A(ビタミンC含有軟カプセル剤)
1)カプセル皮膜液の調製
表1に示す各成分を所定の割合で混合し、約80℃の水浴で加温しながら撹拌溶解してリンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液を調製した。
表2に示す、ミツロウ、ポエムS-100及びひまわり油を所定量混合し、約70℃で加熱溶解した後、40℃以下まで冷却し、ビタミンCを加えて撹拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
1)で調製したゼラチン溶液を(80℃)、脱泡した後、約10時間静置してロータリーダイ式ソフトカプセル充填機(オバールNo.5)を用いて、ゼラチン溶液を厚さ0.8~0.9mmの薄膜にし、冷却することによってゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤Aを製造した。
1)カプセル皮膜液の調製
上記(1)と同様に、リンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液を調製した。
2)カプセル内容物の調製
表3に示す、ミツロウ、ポエムS-100、亜麻仁油、オリーブ油を約70℃で加熱溶解した後、40℃以下まで冷却し、マンゴスチンエキスを加えて撹拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
(1)と同様にゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤Bを製造した。
(1)実施例1で製造した軟カプセル剤A及びBをそれぞれガラス瓶に入れ、金属キャップ(ゴムライナー付きパッキン)で密栓し、40℃、75%Rhの恒温恒湿槽に1ヶ月ごと3ヶ月まで保存し、崩壊時間を比較した。崩壊時間は、崩壊試験器(ERWEKA社製自動検知式崩壊試験器ZT720)を用いて、第十七改正日本薬局方の崩壊試験法に準じ、測定した。
結果を表4に示す。
皮膜にリンゴ酸を配合した軟カプセル剤A及びBは、いずれにおいても、40℃・3M保存で「日局」規格の20分以内に崩壊が終了しているが、皮膜にリンゴ酸を配合していないカプセル剤では、40℃・1M保存で20分以上または完全に不溶化していた。
(1)ゼラチン皮膜シートの調製
i)500mlのガラスビーカーに精製水100gを入れ、そこへゼラチン(BCN200S(新田ゼラチン))を100g、グリセリン(食品添加物グリセリン)を35gを加えて吸水膨潤させた後、約80℃の水浴で加温しながら撹拌溶解し、ゼラチン溶液を調製した。調製したゼラチン溶液を厚さ約1mmに均一に広げ、室温25℃で24時間乾燥してゼラチン皮膜シート(表5:基準皮膜)を作製した。
ii)500mlのガラスビーカーに精製水100gを入れ、そこへゼラチン(BCN200S(新田ゼラチン)を100g、グリセリン(食品添加物グリセリン)を35gを加えて吸水膨潤させた後、表5に示す有機酸を3g加えて約80℃の水浴で加温しながら撹拌溶解して、有機酸配合ゼラチン溶液を調製した。i)と同様にして、ゼラチン皮膜シートA~Fを作製した。
カプセル内容物として魚油を含有するカプセル剤を想定し、魚油(DHA-46G:日本水産)をスクリュー菅に10g取り、その中に各ゼラチン皮膜シートを7mm×7mmにカットしたシート片を浸漬して、50℃の恒温槽に保存した。
それぞれ保存したゼラチン皮膜シート片を経時的に取出し、付着した魚油を拭取った後、60℃の温水150mlに入れてスターラー(マグネチックスターラー、600rpm)で3分間撹拌した後、静置して目視で不溶物の有無を確認することで不溶化までの日数を観察し以下に示す基準で評価した。結果を表6に示す。
皮膜片が完全に溶解し、不要物が全く認められない場合 :-
皮膜片は溶解するが、不溶物が僅かに認められた場合 :±
皮膜片が溶解するが、不溶性の皮膜が少量認められた場合 :+
皮膜片は溶解するが、不溶性の皮膜が中程度認められた場合:++
皮膜片は溶解するが、不溶性の皮膜が多量に認められた場合:+++
皮膜片が完全に不溶化 :++++
軟カプセルの製造は、一般に、1)ゼラチンにグリセリンや精製水を添加し、70~80℃に加温しながら撹拌溶解後、真空脱泡して調製したゼラチン溶液(粘度は20,000mPa・sに調整)を、60℃で4~10時間加温し保管する。2)その後、60℃加温のゼラチン皮膜溶液をカプセル充填機に供給し、内容液を充填・成型することにより行われる。そのためにゼラチン溶液は調製からカプセル充填、成型終了まで約40時間程度、60℃に加温される。一方、ゼラチン溶液は60℃保管時に経時的に粘度低下することが知られており、初期値20,000mPa・sが14,000mPa・s以下(初期値から70%以下)に低下することで、ゼラチン皮膜強度が低下し、充填時の機械的トラブルや成型した軟カプセルの強度不足による割れや変形等の致命的不良が生じる。ゼラチン溶液に有機酸を添加することで、粘度低下が懸念される。そこで、この点について以下の試験を行った。
500mlガラスビーカーに精製水112gを入れて、秤取した表7に示す有機酸7gを撹拌溶解した(酒石酸とコハク酸は、精製水へ投入後に約80℃の水浴で加温しながら溶解した)。次にゼラチン(BCN200S(新田ゼラチン))140g、グリセリン(「食品添加物グリセリン」)49gを加えて吸水膨潤させた後、約80℃の水浴で加温しながら撹拌溶解し、ゼラチン溶液を作製した。なお、表7中、リンゴ酸は「リンゴ酸フソウタイプS(扶桑化学工業)」、酒石酸は「L-酒石酸S(扶桑化学工業)」、クエン酸は「無水クエン酸」(磐田化学工業)、コハク酸は「コハク酸(扶桑化学工業)」を用いた。
作製したゼラチン溶液は、B型粘度計(ローター回転数12rpm)で、粘度を測定した後、規格10号ガラス瓶に90gずつ小分けし、60℃の恒温槽へ保存した。
それぞれ保存したゼラチン溶液は48時間後に取り出し、粘度を測定した。結果を表8に示す。
(1)軟カプセル剤C(キノコエキス含有軟カプセル)
1)カプセル皮膜液の調製
表9に示す各成分を所定の割合で混合し、約80℃の水浴で加温しながら攪拌溶解してリンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液を調製した。
表10に示す、ひまわり油、ミツロウ、乳化剤を約70℃で加熱溶解した後、40℃以下まで冷却し、霊芝を加えて攪拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
実施例1の(1)と同様にゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤Cを製造した。
1)カプセル皮膜液の調製
上記(1)と同様に、リンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液を調製した。
表12に示す、ひまわり油、ミツロウ、乳化剤を約70℃で加熱溶解した後、40℃以下まで冷却し、ビフィズス菌及び納豆菌を加えて攪拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
(2)と同様にゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤Dを製造した。
1)カプセル皮膜液の調製
上記(1)と同様に、リンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液を調製した。
表14に示す、ひまわり油、ミツロウ、乳化剤を約70℃で加熱溶解した後、40℃以下まで冷却し、GABAを加えて攪拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
(2)と同様にゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容絵物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤Eを製造した。
1)カプセル皮膜液の調製
上記(1)と同様に、リンゴ酸配合皮膜及びリンゴ酸未配合皮膜となるゼラチン溶液をそれぞれ調製した。
表16に示す、DHA、ミツロウ、乳化剤を約70℃で加熱溶解した後、40℃以下まで冷却し、ビルベリーを加えて攪拌した。その後、湿式粉砕(コロイドミル)処理、篩過、脱泡を行い、カプセル内容物を調製した。
(2)と同様にゼラチンシートを作製した。該ゼラチンシートを左右からロール金型に通して、セグメントで約40℃の熱を加えてゼラチンシートを接着させながら打ち抜く直前にポンプで、2)で調製したカプセル内容物を充填し、打ち抜いて成型されたものを乾燥することにより軟カプセル剤を製造した。リンゴ酸皮膜のうち、リンゴ酸3重量部のゼラチン溶液を用いたものを軟カプセルF、リンゴ酸5重量部のゼラチン溶液を用いたものを軟カプセルG、リンゴ酸8重量部のゼラチン溶液を用いたものを軟カプセルH、リンゴ酸未配合のゼラチン溶液を用いたものを軟カプセルIとした。
(1)試験方法
実施例2で製造した軟カプセルF、G及びHをそれぞれガラス瓶に入れ、金属キャップ(ゴムライナー付きパッキン)で密栓し、40℃、75%Rhの恒湿恒温槽に1カ月ごと4カ月まで保存し、崩壊時間を比較した。崩壊時間は、崩壊試験(ERWEKA社製、自動検知式崩壊試験機ZT720)を用いて、第十七改正日本薬局方の崩壊試験法に準じ、測定した。
結果を表17に示す。
皮膜にリンゴ酸を配合した軟カプセル剤F、G及びHは、いずれにおいても40℃・3M保存で「日局」規格の20分以内に崩壊が終了しているが、皮膜にリンゴ酸を配合していない軟カプセル剤Iでは、40℃・2M保存で20分以上または完全に不溶化していた。
Claims (6)
- ゼラチンを基材とし、リンゴ酸又はその塩を含有するカプセル皮膜を有する、カプセル剤。
- 皮膜中のリンゴ酸又はその塩の含有量が、ゼラチン100質量部に対して、0.5~12質量部である請求項1に記載のカプセル剤。
- 軟カプセル剤である、請求項1又は2に記載のカプセル剤。
- a)不飽和脂肪酸、b)不飽和脂肪酸を構成脂肪酸として含有する油脂、c)ビタミン類、d)ポリフェノール類、e)前記a)~d)のいずれか1種以上を含有する天然素材、f)キノコ類、g)発酵エキス、h)香料、i)ミネラル類、j)アミノ酸、k)タンパク質又はペプチド、及びl)微生物又はその代謝物、から選ばれる1種以上を内包してなる、請求項1~3のいずれか1項に記載のカプセル剤。
- ゼラチン、リンゴ酸又はその塩、及び可塑剤を含有するカプセル皮膜組成物。
- ゼラチンを基材とするカプセル剤において、リンゴ酸又はその塩をカプセル皮膜に配合する、該カプセル剤の崩壊遅延抑制方法。
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