습식 과립법을 이용한 정제 제작 시 부형제 조합 및 혼합비율이 품질 특성에 미치는 영향

• 영문명: Effect of Excipient Combination and Mixing Ratio on the Quality Attributes of Tablets Using Wet Granulation
• 발행기관: 대한약학회
• 저자명: 최인주(In Ju Choi) 김지원(Jiwon Kim) 김혜원(Hyewon Kim) 박시은(Sieun Park) 정수연(Suyeon Jeong) 한지현(Jihyeon Han) 김동욱(Dong Wuk Kim)
• 간행물 정보: 『약학회지』제69권 제4호(2025년), 403~410쪽, 전체 8쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2025.08.31

국문 초록

This study aims to evaluate the effect of excipient combinations and their mixing ratios on the quality attributes of tablets produced via wet granulation. Tablets are the most preferred pharmaceutical dosage form, and wet granulation is the commonly employed technique for tablet production. Among the diluents used in tablet formulation, lactose and corn starch were selected for this study due to their distinct properties. The objective was to determine the optimal ratio of these two excipients. The study assessed various quality characteristics of the granules and tablets, including flowability, compressibility, disintegration time, drug release rate, and mechanical strength. The experimental results revealed that the combination of lactose and starch in a 70:30 ratio (F2) showed the best performance in terms of flowability, compressibility, disintegration time, and drug release rate, which was attributed to the complementary properties of lactose’s excellent flowability and starch’s rapid swelling and disintegration. On the other hand, higher starch proportions (F3, F4) led to decreased flowability and tablet durability. The study findings align with previously reported excipient properties and demonstrate their practical implications for formulation development. The results suggest that excipient ratios significantly influence tablet quality and provide a solid foundation for optimizing wet granulation processes in tablet formulation.

목차

서 론(Introduction)

방 법(Methods)

결 과(Results)

고 찰(Discussion)

결 론(Conclusion)

감사의 말씀(Acknowledgment)

Conflict of Interest

References

키워드

Wet granulation Tablet formulation Lactose Corn starch Excipient combination Quality attributes