| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Research Abstract |
By using spray congealing method, a taste masking technology with gastro-dissolvable polymer and low-melting-point material, a colon delivery system employing enteric polymer and low-melting-point material and a controlled release technology forming micropores dispersing sugars with various particle sizes were established. Furthermore, the optimization of formulation was carried out for each technology by applying multiple linear regression analysis. The spherical matrixes with optimum formula were manufactured by spray congealing method. As a result, each preparation exhibited intended release performance and both predictive and experimental data coincided with each other.
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