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식용 Tar 색소 적색 3호 Erythrosine 과 약용 Gelatin 간의 상호작용
정엽 ( Y Jheong ),권종원 ( J W Kwon ),민신홍 ( S H Min ) 한국약제학회 1984 Journal of Pharmaceutical Investigation Vol.14 No.1
The interactions of FD & C Red No. 3 (erythrosine) in 1 or 2% concentrations with various types of pharmaceutical gelatins were studied. In visible region spectroscopy, type A gelatin showed 6nm bathochromic shift in λ_(max) of erythrosine, but no shifts were observed in other gelatins. Various results were obtained in the decrease of absorbance from 0.06 to 0.25. In dissolution and disintegration study, the gelatin that showed the greatest spectral change exhibited the worst profile. From above results, it is concluded that erythrosine interacted to the greatest extent with type A gelatin and in the case of type B gelatin the degree of interaction is different according to their specifications.
정명화,정엽,정대식,권종원,양중익,민신홍,Chung, Myung-Hwa,Jheong, Yeoub,Jheong, Dae-Sik,Kwon, Jong-Won,Yang, Joong-Ik,Min, Shin-Hong 한국약제학회 1988 Journal of Pharmaceutical Investigation Vol.18 No.1
Physicochemical properties of oil in water microemulsions containing soybean oil and egg phosphatide were observed for 3 weeks under the storage condition of $4^{\circ}C$ refrigerator. Changes in major fatty acid content, particle size distribution, rheogram, acid value and pH value were measured by gas chromatograph, laser particle sizer, Coulter counter and rheometer. From above experiments following conclusions were obtained; 1) Mean particle diameter was shifted from 240 to 266mm. 2) No significant changes were observed in the content of major fatty acids of soybean oil, rheogram, acid value and pH value.
민신홍,권종원,정엽 한국약제학회 1984 Journal of Pharmaceutical Investigation Vol.14 No.4
The interactions of FD & C Red No.3 (erythrosine) in 1 or 2% concentrations with various types of pharmaceutical gelatins were studied. In visible region spectroscopy type A gelatin showed 6 ㎚ bathochromic shift in λ_(max) of erythrosine, but no shifts were observed in other gelatins. Various results were obtained in the decrease of absorbance from 0.06 to 0.25. In dissolution study, the gelatin that showed the greatest spectral change exhibited the worst profile. From above results, it is concluded that erythrosine interacted to the greatest extent with type A gelatin and in the case of type B gelatin the degree of the interaction in different according to their specifications.
민신홍,권종원,양중익,정엽,정대식 한국약제학회 1986 Journal of Pharmaceutical Investigation Vol.16 No.2
Oil in water microemulsion which has many pharmaceutical applications was prepared and evaluated. As oil sources and emulsifier, two grades of oil and egg phosphatide were used, respectively. Vacuum high shear mixing and high pressure homogenizing were performed and in the homogenizing step, effect of the number of passes in the homogenizer on the stability of microemulsion was studied, using Coulter counter, photographic microscope and pH-meter. From above results, it was concluded that the stability of microemulsion made of refined soybean oil was better than that of food grade soybean oil and by five passes in the homogenizer at 6,000 psi, we could make stable microemulsion with average particle diameter below 1 ㎛, with no particle above 5 ㎛ and no significant change during 6 weeks stored.
민신홍,권종원,양중익,정엽,정대식,정명화 한국약제학회 1988 Journal of Pharmaceutical Investigation Vol.18 No.1
Physicochemical properties of oil in water microemulsions containing soybean oil and egg phosphatide were observed for 3 weeks under the storage condition of 4℃ refrigerator. Changes in major fatty acid content, particle size distribution, rheogram, acid value and pH value were measured by gas chromatograph, laser particle sizer, Coulter counter and rheometer. From above experiments following conclusions were obtained; 1) Mean particle diameter was shifted from 240 to 266㎜. 2) No significant changes were observed in the content of major fatty acids of soybean oil, rheogram, acid value and pH value.