テオフィリン持続性顆粒製剤の溶出挙動とBioavailabilityに及ぼす食事の影響

書誌事項

タイトル別名
  • Dissolution Behavior and Effect of Food on Bioavailability of Theophylline Sustained-release Granules
  • テオフィリン ジゾクセイ カリュウ セイザイ ノ ヨウシュツ キョドウ ト B

この論文をさがす

抄録

Dissolution behavior and effect of food on the bioavailability of a newly designed sustained-release granules of the ophylline (THP-G) were studied. In vitro dissolution rate of theophylline was measured according to the JPX dissolution test procedures in pH 1.2, 3.0, 5.0, and 6.8 solutions. The effect of food on the bioabailability after oral administration of 2.0 g of THP-G (400 mg of theophylline) was investigated in three volunteers following a cross-over design. The standard breakfast consisted of 140 g of bread, 200 ml of milk, and 20 g of butter. In vitro dissolution rates at pH 1.2 and 3.0 were 0-order, but at pH 5.0 and 6.8 were 1-order. The bioavailability in non-fasting state was about 80% that in fasting one.

収録刊行物

  • 薬学雑誌

    薬学雑誌 107 (2), 164-169, 1987

    公益社団法人 日本薬学会

被引用文献 (1)*注記

もっと見る

詳細情報

問題の指摘

ページトップへ