IGelatin yeeCapsules ezinzima
Ngophuhliso lweshishini lamayeza, iimfuno eziyinkimbinkimbi kunye nezingqongqo zemisebenzi emininzi zibekwe phambili ekusebenzeni kwezixhobo, ekunzima ukuhlangabezana nazo zininzi izinto zetsimbi kunye nezixhobo ze-inorganic.
I-Gelatin yimpahla yepolymer yendalo, enesakhiwo esifana kakhulu kwizinto eziphilayo.Ineempawu ezintle zomzimba kunye neekhemikhali, i-biocompatibility, i-biodegradability, kunye nemveliso elula, ukusetyenzwa kunye neempawu zokubumba, okwenza kube yinzuzo epheleleyo kwintsimi ye-biomedicine.
Xa i-gelatin yamayeza isetyenziselwa ukuvelisa ii-capsules ezinzima ezingenanto, zineempawu eziphambili ezifana ne-viscosity efanelekileyo ekugxininiseni okuphezulu, amandla aphezulu omatshini, ukuguquguquka kwe-thermal, indawo yokukhenkceza ephantsi / efanelekileyo, amandla okwaneleyo, ukukhanya okuphezulu kunye negloss ye-gelatin eyenza udonga lwe-capsule.
Isizathu sokuba i-gelatin yonyango inembali ende kukuba i-gelatin yokuqala ye-capsule ethambileyo yazalwa ngo-1833.
| Ikhrayitheriya yoVavanyo: China Pharmacopoeia 2015 uhlelo 2 | Kuba Hard Capsule |
| Izinto zoMzimba kunye nezeMichiza | |
| 1. Amandla eJeli (6.67%) | 200-260 bloom |
| 2. I-Viscosity (6.67% 60℃) | 40-50mps |
| 3 Mesh | 4-60umnatha |
| 4. Ukufuma | ≤12% |
| 5. Uthuthu(650℃) | ≤2.0% |
| 6. Ukungafihli (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Ibi |
| 10. Ukuhanjiswa 450nm | ≥70% |
| 11. Ukuhanjiswa 620nm | ≥90% |
| 12. IArsenic | ≤0.0001% |
| 13. IChrome | ≤2ppm |
| 14. Iintsimbi ezinzima | ≤30ppm |
| 15. SO2 | ≤30ppm |
| 16. Into enganyibilikiyo emanzini | ≤0.1% |
| 17 .Ubalo lweBhaktheriya iyonke | ≤10 cfu/g |
| 18. Escherichia coli | Ibi/25g |
| Salmonella | Ibi/25g |
