Emulsiklio parinkimas ekstemporaliai gaminamai ricinos aliejaus emulsijai ir kokybės tyrimas

Akromavičiūtė, Dainora

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dc.contributor.author	Akromavičiūtė, Dainora
dc.date.accessioned	2019-02-26T08:57:51Z
dc.date.available	2019-02-26T08:57:51Z
dc.date.issued	2018
dc.identifier.uri	http://dspace.kaunokolegija.lt//handle/123456789/993
dc.description	Castor oil - one of the oldest medicines, which is obtained from ordinary castor seeds (lot. Ricinus communis). Castor oil is widely used all over the world like a traditional natural measure for the treatment of various diseases. In the field of farmacy emulsion is widely used as per orally, parenteral medivine form. Emulsion- is a thermodynamically unstable heterogeneous system consisting of two interconnected liquids of water and oil. In order to form a stable emulsion, a third component, an emulsion, is important. Emulsifier - is a surface-active substance that stabilizes the system by forming a protective film on dispersion droplets. This form of drug is important when the drug substance is insoluble in water, it is desired to disguise unpleasant taste, reduce toxicity. The aim of the work was to determine the proper emulsifier and to simulate a qualitatively stable extemporaneous castor oil emulsion. Tasks: 1.Teorically explain the concept of emulsion, types, technological process, stability, cases of instability, quality assessment criteria. 2. To evaluate the effect of emulsifiers and storage temperature on the stability of the emulsion by layering, redispersing. 3. Determine the influence of emulsifiers on the microstructure of the produced experimental emulsions, organoleptic properties (appearance, color, odor, etc.), density. Methods. In this work a scientific literature analysis was carried out, an experiment was carried out, during which the stability and quality of eight different emulsions were evaluated. Results. The study summarizes the results of stratification, redistribution, microstructure, organoleptic properties, density estimation. Conclusions. The strain analysis has shown that the most stable castor oil emulsion is No.5, in which the emulsifier is gum arabic and a 2% hypromellose solution, and the unstable castor oil emulsion No.1, in which the emulsifier is starch (10%). Storage conditions influence the rate of diffusion and redistribution of castor oil emulsions. The stratification and redispersing process takes place more quickly by holding emulsions at 15-25 ° C than holding at 4 ° C. Microstructure confirmed that the stable emulsion is a castor oil No. 5 in which the emulsifier is a 2% gum arabic and a solution of hypromellose and volatile No.8 castor oil emulsion where in the emulsifier and 1% gum arabic solution hypromellose. During the study, the organoleptic properties of castor oil emulsions remained unchanged. Density assessment has shown that the most stable castor oil emulsion No.3, in which the emulsion is gum arabic, the unstable castor oil emulsion is No. 7, in which the emulsion of gum arabic and 0.5% hypromellose solution.	en
dc.description.abstract	Baigiamaje bakalauro darbe buvo išsiaiškinta kaip pakinta ricinos aliejaus emulsijų kokybė laikant skirtingose temperatūrų sąlygose (4oC ir 15-25oC). Išnagrinėjus mokslinę - dalykinę literatūrą bei atlikus duomenų analizę buvo pateiktos išvados. Darbą sudaro įvadas, išvados, rezultatų publikavimas, literatūros sąrašas bei priedai. Darbo apimtis – 38 psl. 36 bibliografinių šaltinių.	en_US
dc.language.iso	other	en_US
dc.subject	Emulsiklis, emulsija, ricinos aliejus, ekstemporalus	en_US
dc.title	Emulsiklio parinkimas ekstemporaliai gaminamai ricinos aliejaus emulsijai ir kokybės tyrimas	en_US
dc.title.alternative	Selection of Emulsifier for Extemporaneous Castor Oil Emulsion Production and Quality Testing	en_US
dc.type	Other	en_US