title: [Stability of disintegration in health food].
abstract: OBJECTIVE
  To study the change of disintegration of different formulation samples which stored in the artificial climate box or room temperature and provide the technical support for health food monitoring.
  
  
  METHODS
  According to the method of Chinese Pharmacopoeia and British Pharmacopoeia. Appendix XII A. Disintegration 2010. Disintegration of the non-accelerate, accelerated after 1, 2 and 3 months samples were determined by the disintegrator, respectively.
  
  
  RESULTS
  Sample properties, the ingredients of the samples, the proportions of the capsule and treatment methods have some effect on the stability of the disintegration.
  
  
  CONCLUSIONS
  The disintegration time of health food will be changed particularly after they were accelerated under the condition of (38 +/- 1) degrees C/75% RH. Especially the disintegration time of soft capsules were significantly prolonged. The composition and properties of samples were the main factors that affected the disintegration.
authors: National Center for Risk Assessment of Food safety, Beijing 100021, China. malannn@hotmail.com
authors: Lan
authors: L
authors: Ma
authors: Xin
authors: X
authors: Zhao
authors: Shuang
authors: S
authors: Zhou
authors: Dajin
authors: D
authors: Yang
mesh_terms: D002214:Capsules; D019587:Dietary Supplements / Q000032:analysis*; D006813:Humidity; D011786:Quality Control; D012995:Solubility; D013607:Tablets; D013997:Time Factors
chemical_list: D002214:Capsules; D013607:Tablets