YANG Guan-e1a， LI Jun1b， KUANG Li-gang2， QI Xiao-mei1a， LI Qing-shan1a
Author information+
1. Shanxi Medical University，a.School of Pharmaceutical Sciences；b.College of Prelinical Medicine, Taiyuan 030001，China；2.Taiyuan City Wei-Nong Scietific Co. Ltd., Taiyuan 030026,China
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History+
Received
Published
2005-03-21
2006-02-10
Issue Date
2006-02-10
Abstract
OBJECTIVE To prepare olive oil microcapsules and evaluate its quality.METHODS Complex coacervation was used in the microencapsulation.The oil content was measured by sequence circumfluence extraction.Stirring method was used to measure the dissolution rate.Stability was checked under light,heat,wet condition.RESULTS The oil content of the micro-capsulated olive oil reached above 35%.The dissolution rate in imitated gastric juice(0.1 mol·L-1 hydrochloric acid,no enzyme) was(89.7±1.4)%(n=14) in 45 min.It was proved the light,heat and wet stability of micro-capsulated olive oil was higher than that of liquid olive oil.CONCLUSION Micro-capsulated olive oil is prepared with even ball-shape,good liquidity,strong plasticity,high oil content.The dissolution rate reaches the standard of Chinese pharmacopoeia,the stability is good.
YNG Gun-e;LI Jun;KUNG Li-gng;QI Xio-mei;LI Qing-shn.
Study on Microencapsulation of Olive Oil [J]. Chinese Pharmaceutical Journal, 2006, 41(04): 278-280
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