Study On New Tablet Excipients Of The Raw Potato Starch Preparation Hydroxypropyl Carboxymethyl Starch

This study developed a new troche adjuvant from raw potato starch after series of compound denaterization-aetherization, conjugation, hydroxypropylization and carboxylmethylization. It aimed at improving the viscidity, transparency, resistance to freezing, coagulation and degradation, emulsification in addition to endurance to acid and alkali, thermostablity of the carboxylized starch, providing stuffing, binding, dispersing and lubricating agents. It will complement the defect of raw starch or mono-denaturized potato starch so that it will reduce the use of other adjuvants to help decrease the cost of manufacturing and the side effect of medicine, meanwhile it will improve the effect of medicine and the additional values of potato starch. The results are as follows:1. The raw potato starch was hydroxypropylised to improve the stability, and the effects of reaction time, temperature, dosage of cyclopropane, NaOH, Na₂SO₄ were investigated with molecular substituent as index. On the basis of single factor, reaction time, temperature, dosage of cyclopropane, NaOH, and Na₂SO₄ were considered as variable with molecular substituent as experimental index. After L₉ (3⁴) positive test and validation, the best condition is 40% starch in concentration, 1%NaOH, 12% cyclopropane and 10% Na₂SO₄ in quantity, 40℃for 14hs. The molecular substituent of hydroxypropylised starch is 0.2116.2. The hydroxypropylised starch was carboxylmethylized with the substituent of carboxyl as index. On the basis of single factor, reaction time, temperature, dosage of chloroactic acid, and NaOH were considered as variable with molecular substituent as experimental index. After L₉ (3⁴) positive test and validation, the best condition is 95% ethanol in concentration, 75%NaOH, 65% chloroactic acid in quantity and the starch's dosage is one-fifth of ethanol, 60℃for 4hs. The molecular substituent of hydroxypropylised starch is 0.4628.3. The structure changes of raw potato starch, were validated by FT-IR technology hydroxypropylized and carboxylmethylized starch; the crystal changes of carboxylmethylized starch was analysed by X-ray technology and the surface transformation of starch and denaturized starch were observed by electronic scanning microscopy, indicating that the reaction occurred both inside and outside the starch granul.4. Physical and chemical characteristics of the raw starch, hydroxyl-propylized and carboxyhnethylized starch were discussed. The study results indicated that viscidity, transparency, resistance to freezing, coagulation and degradation, emulsification, endurance to acid, alkali, and thermostablity were significantly improved, suggesting that this carboxyhnethylized compound starch have advantages over two or more single denaturated starch and compensating the defect of raw starch.5. This study firstly combined the requirement of troche to adjuvants, obtained the carboxyhnethylized potato starch which can be used as stuffing, binding, dispersing and lubricating agents and it can be applied in food manufacturing, chemical industry, feedstuff, foundry, and so on.