Gelatin kwa Makapisozi Olimba
Ndi chitukuko cha makampani mankhwala, zovuta ndi okhwima Mipikisano zinchito zofunika amaika patsogolo ntchito zipangizo, amene n'zovuta kukumana ndi zipangizo zambiri zitsulo ndi inorganic zipangizo.
Gelatin ndi zinthu zachilengedwe za polima, zomwe zimakhala zofanana kwambiri ndi zamoyo.Lili ndi zinthu zabwino zakuthupi ndi zamankhwala, biocompatibility, biodegradability, komanso kupanga kosavuta, kukonza ndi kuumba, zomwe zimapangitsa kuti zikhale zopindulitsa kwambiri pantchito ya biomedicine.
Gelatin yamankhwala ikagwiritsidwa ntchito popanga makapisozi olimba opanda kanthu, imakhala ndi mikhalidwe yayikulu monga kukhuthala koyenera pamlingo wapamwamba, mphamvu yamakina apamwamba, kusasunthika kwamafuta, kuzizira / koyenera kuzizira, mphamvu zokwanira, kuwonekera kwambiri komanso gloss ya gelatin yomwe imapanga. khoma la capsule.
Chifukwa chomwe gelatin yachipatala yakhala ndi mbiri yakale ndikuti gelatin yofewa kapisozi inayamba mu 1833. Kuyambira nthawi imeneyo, gelatin yakhala ikugwiritsidwa ntchito kwambiri m'makampani opanga mankhwala ndipo imakhala gawo lofunika kwambiri.
| Njira Yoyesera: China Pharmacopoeia 2015 mtundu 2 | Kwa Hard Capsule |
| Zinthu Zakuthupi ndi Zamankhwala | |
| 1. Mphamvu za Jelly (6.67%) | 200-260 maluwa |
| 2. Kuwoneka bwino (6.67% 60 ℃) | 40-50 mph |
| 3 mesh | 4-60 mesh |
| 4. Chinyezi | ≤12% |
| 5. Phulusa (650 ℃) | ≤2.0% |
| 6. Kuwonekera (5%, 40 ° C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| ≤0.5mS/cm |
| Zoipa |
| 10. Kutumiza 450nm | ≥70% |
| 11. Kutumiza kwa 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2 ppm |
| 14. Zitsulo Zolemera | ≤30ppm |
| 15. CHONCHO2 | ≤30ppm |
| 16. Zinthu zosasungunuka m’madzi | ≤0.1% |
| 17 .Kuwerengera Mabakiteriya Onse | ≤10 cfu/g |
| 18. Escherichia coli | Zoyipa / 25g |
| Salmonella | Zoyipa / 25g |
