Portal de Periódicos da CAPES

Aplication of Gel Formation for Taste Masking.

1997; Pharmaceutical Society of Japan; Volume: 45; Issue: 6 Linguagem: Inglês

10.1248/cpb.45.1063

1347-5223

Kaoru Kaneko, Ken Kanada, Tatsuhiko Yamada, Masaharu Miyagi, Noriyasu Saito, Tetsuya Ozeki, Hiroshi Yuasa, Yoshio Kanaya,

Surfactants and Colloidal Systems

Masking of the bitter taste from tablets by a water-insoluble gel formed by sodium alginate and bivalent metal was studied. Amiprilose hydrochloride was selected as the model drug with a bitter taste, and its core tablet was prepared. The core tablet was under-coated with sodium alginate and over-coated with calcium gluconate as a bivalent metal, or it was under-coated with calcium gluconate and over-coated with sodium alginate in order to form a gel on the surface of the tablet in the mouth at oral administration. The taste masking was evaluated by the amount of amiprilose hydrochloride released from the tablet. In addition, cross sections of the tablets subjected to a dissolution test were observed by scanning electron microscopy and energy dispersive X-ray microanalysis to evaluate the component distribution of the coated layers and behavior of the durg.Water-insoluble gel on the surface of the tablet was minimally formed by under-coating with sodium alginate and over-coating with calcium gluconate, and its masking time was 1min. On the other hand, water-insoluble gel was formed by under-coating with calcium gluconate and over-coating with sodium alginate, and its masking time was relatively long. These results suggest that the gel formation on the surface of tablets by under-coating with calcium gluconate and over-coating with sodium alginate is useful or taste masking of tablets in the mouth at the time of oral administration.