Effect of mixing method on the mixing degree during the preparation of triturations.
By using lactose colored with erythrocin, we investigated the effects of mixing methods on mixing degree during the preparation of trituration with a mortar and pestle. The extent of powder dilution was set to 4 to 64 fold in the experiments. We compared the results obtained by using two methods: (1) one-step mixing of powders after addition of diluents and (2) gradual mixing of powders after addition of diluents. As diluents, we used crystallized lactose and powdered lactose for the preparation of trituration. In the preparation of 64-fold trituration, an excellent degree of mixing was obtained, with CV values of less than 6.08%, for both preparation methods and for the two kinds of diluents. The mixing of two kinds of powders whose distributions of particle sizes were similar resulted in much better degree of mixing, with CV values of less than 3.0%. However, the concentration of principal agents in 64-fold trituration was reduced by 20% due to the adsorption of dye to the apparatus. Under conditions in which a much higher dilution rate and/or much better degree of dilution was required, it must be necessary to dilute powders with considering their physicality and to determine the concentrations of principal agents after the mixing.
Nakamura
Hitoshi
H
Department of Pharmacy, University of Tokyo Hospital, Faculty of Medicine, University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8655, Japan.
Yanagihara
Yoshitsugu
Y
Sekiguchi
Hiroko
H
Komada
Fusao
F
Kawabata
Haruno
H
Ohtani
Michiteru
M
Saitoh
Yukiya
Y
Kariya
Satoru
S
Suzuki
Hiroshi
H
Uchino
Katsuyoshi
K
Iga
Tatsuji
T
D002626:Chemistry, Pharmaceutical; D003460:Crystallization; D004339:Drug Compounding / Q000379:methods*; D005505:Food Coloring Agents; D007201:Indicator Dilution Techniques; D007785:Lactose; D010316:Particle Size; D011208:Powders
D005505:Food Coloring Agents; D011208:Powders; D007785:Lactose