咖啡酸
赋形剂
化学
溶解
生物利用度
溶解度
色谱法
动力学
生物化学
有机化学
药理学
抗氧化剂
医学
物理
量子力学
作者
Monika Stančiauskaitė,Monika Poskute,Vaida Kurapkiene,Mindaugas Marksa,Valdas Jakštas,Liudas Ivanauskas,Milda Keršienė,Daiva Leskauskaitė,Kristina Ramanauskienė
出处
期刊:Foods
[MDPI AG]
日期:2023-05-15
卷期号:12 (10): 1993-1993
标识
DOI:10.3390/foods12101993
摘要
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administered orally. During the study, oral capsules of different compositions were modeled. The results of the disintegration test revealed that the excipients affected the disintegration time of the capsules. The excipient hypromellose prolonged the disintegration time and dissolution time of caffeic acid. The dissolution kinetics of caffeic acid from capsules depend on the chosen excipients. P407 was more effective compared to other excipients and positively affected the dissolution kinetics of caffeic acid compared to other excipients. When the capsule contained 25 mg of β-cyclodextrin, 85% of the caffeic acid was released after 60 min. When the capsule contained 25-50 mg poloxamer 407, more than 85.0% of the caffeic acid was released from capsules after 30 min. The research results showed that in order to improve the dissolution kinetics of caffeic acid, one of the important steps is to improve its solubility.
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