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Title: Chitosan liquid crystal and in vitro release of erythromycin
Authors: Chang J. S.;Chang K. L. B.;Tsai M. L.
Contributors: NTOU:Department of Food Science
Keywords: chitosan liquid crystal;in vitro release;erythromycin
Date: 2009
Issue Date: 2011-10-21T02:23:53Z
Publisher: The 11th International Conference on Chitin and Chitosan (September 6-9, 2009, Taipei, Taiwan)
Abstract: Abstract:Chitosan samples of various degrees of deacetylation (DD) were prepared from b-chitin that was isolated from squid pens. They were degraded by ultrasonic irradiation to various molecular weights. The critical concentrations forming chitosan liquid crystal were determined by using a polarized microscope. Chitosan sample with a DD of 67.2-83.6% formed cholesteric lyotropic liquid crystal when it was dissolved in 25% malic acid. The critical concentrations increased with increasing DD of chitosan. They decreased with increasing molecular weight or increasing concentration of sodium chloride and malic acid. Chitosan liquid crystal samples were loaded with 100 mg erythromycin. The chitosan liquid crystal released 25 mg (25% of total) erythromycin after 48 hours in alcohol. No more than 1.25% of erythromycin permeated from the liquid crystal sample through a polycarbonate membrane mounted in a diffusion cell. The amount of erythromycin released decreased with increasing chitosan concentration and increasing ionic strength of chitosan solution. Changing the concentrations of chitosan and sodium chloride could modulate the release rate and rate constant of erythromycin from chitosan liquid crystal. Increasing concentration of chitosan or sodium chloride shifts the diffusion model from Fickian release to non-Fickian release. This may suggest a transition from diffusion dependent release to a release mechanism controlled by both diffusion and swelling.
URI: http://ntour.ntou.edu.tw/handle/987654321/27190
Appears in Collections:[食品科學系] 演講及研討會

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