Journal of Pharmaceutical Investigation
- Volume 27 Issue 4
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- Pages.287-293
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- 1997
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- 2093-5552(pISSN)
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- 2093-6214(eISSN)
Effect of PVP on the Physical Stability of O/W Emulsion
O/W 유제의 물리적 안정성에 대한 PVP의 영향
- Oh, In-Joon (College of Pharmacy and Research institute of Drug Development, Chonnam National University) ;
- Lee, Mi-Young (College of Pharmacy and Research institute of Drug Development, Chonnam National University) ;
- Lee, Jeong-Min (Central Research Center, Yung-Jin Pharm. Co. LTD.) ;
- Lee, Yong-Bok (College of Pharmacy and Research institute of Drug Development, Chonnam National University) ;
- Shin, Sang-Chul (College of Pharmacy and Research institute of Drug Development, Chonnam National University) ;
- Choi, Bo-Guil (College of Pharmacy and Research institute of Drug Development, Chonnam National University) ;
- Kim, Chong-Kook (College of Pharmacy, Seoul National University)
- 오인준 (전남대학교 약학대학.약품개발연구소) ;
- 이미영 (전남대학교 약학대학.약품개발연구소) ;
- 이정민 (영진약품공업(주) 중앙연구소) ;
- 이용복 (전남대학교 약학대학.약품개발연구소) ;
- 신상철 (전남대학교 약학대학.약품개발연구소) ;
- 최보길 (전남대학교 약학대학.약품개발연구소) ;
- 김종국 (서울대학교 약학대학)
- Published : 1997.12.20
Abstract
To make a stable o/w emulsion, the effects of egg lecithin as an emulsifier and polyvinylpyrrolidone (PVP) as an auxiliary emulsifier on the physical stability of emulsion were investigated. The oil-in-water emulsion system was manufactured by microfluidizer and evaluated the physical stability. Average particle size and size distribution of emulsion was measured by dynamic light scattering analyzer and interfacial tension was measured. From the interfacial tension tested, critical micelle concentration of the egg lecithin was 0.1 %w/v and optimal concentration for the preparation of emulsion was 1.0 %w/v. The mean particle size was about
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