テルバンス^[○!R]DS20%の溶出性に対する各種飲食物の影響

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Telbans^[○!R] DS 20% (TEL) is a sustained-release theophylline dry syrup. In order to observe the effect of various foods and drinks on its dissolution, we compared theophylline dissolution rates from the dry syrup preparation when various foods and drinks were used as the suspension medium. The following seven foods and drinks were chosen as suspension mediums based on the results of a questionnaire survey on the method of administration of the preparation: purified water, deglutition aid jelly, ice cream, yoghurt, orange juice, a sports-drink and reconstituted powdered milk. The reference standard (control) for comparison of dissolution rates was a TEL suspension in purified water immediately after preparation. In the case of using freshly prepared suspensions, the dissolution rate for powdered milk was significantly lower than that of the control at 30 minutes and thereafter. For suspensions that were freshly prepared and kept still for 30 minutes, there was a significant difference in dissolution rates among water, deglutition aid jelly and orange juice from 2 to 10 minutes after starting the experiment. However, in the case of ice cream, yoghurt and reconstituted powdered milk, dissolution rates were significantly lower than that of the control at 30 minutes and thereafter. From these test results, we concluded that TEL suspensions made with purified water, deglutition aid jelly, ice cream, yoghurt, and orange juice should be taken shortly after preparation, and we felt that reconstituted powdered milk is not an appropriate medium for TEL suspensions.
日本医療薬学会の論文
2006-03-10

テルバンス^[○!R]DS20%の溶出性に対する各種飲食物の影響

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