Method of Evaluation of the Bitterness of Clarithromycin Dry Syrup.

DOI Web Site Web Site PubMed 被引用文献13件 参考文献9件
  • Yajima Toshio
    Pharmaceutics Laboratory, Medicinal Research Laboratories, Taisho Pharmaceutical Co., Ltd.
  • Fukushima Yumiko
    Pharmaceutics Laboratory, Medicinal Research Laboratories, Taisho Pharmaceutical Co., Ltd.
  • Itai Shigeru
    Pharmaceutics Laboratory, Medicinal Research Laboratories, Taisho Pharmaceutical Co., Ltd.
  • Kawashima Yoshiaki
    Gifu Pharmaceutical University

この論文をさがす

抄録

The degree of bitterness of clarithromycin (CAM) dry syrup was evaluated using several methods. Using the inversion method, shaking method, and paddle method, a reasonable correlation between the bitter taste and the amount dissolved was not observed. A mini-column with inner diameter of 0.76 cm and height of 5 cm packed with CAM dry syrup was used for the release test. The release rate of CAM in test solution, which passed through the mini-column, was then measured to evaluate bitterness. The release rate of CAM in the release test using the mini-column correlated well with the results of a sensory test for the bitterness of CAM dry syrup. The dissolution rate constant, defined as the percentage of CAM dissolved from the unit void surface multiplied by the void volume, was inversely proportional to the linear velocity of the test solution. The critical factors affecting evaluation of bitterness were the void volume of the column and linear velocity of the test solution. The optimum linear velocity and void volume were 0.048—0.021 cm/min and 0.27—0.12 cm3, respectively. In addition, the threshold of bitterness of CAM dry syrup was defined as the concentration at which half of the volunteers recognized bitterness in the sensory test. This threshold was found to be 135 μg/ml using the mini-column.

収録刊行物

被引用文献 (13)*注記

もっと見る

参考文献 (9)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ