Abstract

In this paper we aimed to determine the surface tension of traditional Chinese medicine (TCM) tablet and tried to provide a key reference parameter to control tablet film coating quality. Using contact angle tester, the Chinese medicine tablet, a famous Fufang Danshen tablet CP as a model example, was determined by Zisman critical surface tension method. Our study showed that the critical surface tension of Fufang Danshen tablet CP was determined to be 18.00 dyne/cm. The Zisman method, hence, can determine successfully the critical surface tension of Chinese medicine tablet and will become an effective manner to control tablet film coating quality.

Highlights

  • Film coating is a process which involves the deposition of a membrane consisting of polymer, plasticizer, colourant and possibly other additives onto the surface of a pharmaceutical dosage form, typical a tablet or a granule

  • Our study showed that the critical surface tension of Fufang Danshen tablet CP was determined to be 18.00 dyne/cm

  • To characterize the traditional Chinese medicine (TCM) tablet, the surface tensions of several liquids and their contact angles on the model Fufang Danshen tablet CP were determined at 25 ̊C, as showed in the following Table 1

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Summary

Introduction

Film coating is a process which involves the deposition of a membrane consisting of polymer, plasticizer, colourant and possibly other additives onto the surface of a pharmaceutical dosage form, typical a tablet or a granule. 6) To control the release of an active ingredient by use of either a coating with pH-dependence solubility or a coating that acts as a diffusion membrane. The technology involved in the application of such a thin coating to a substrate is not new, having precedents in both the paints and adhesive technologies, problems do occur resulting in a number of film defects. These can either affect the visual appearance of the coated tablet or, more importantly, result in the loss of continuity of the film and affect the release of the active ingredient from the preparation.

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