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Purposes: To study the adhesive and the in vitro release properties of a mixture gel film prepared with two kinds of natural polysaccharides -konjac glucomannan and xanthan gum. Methods: The optimal formula was investigated by the quadratic regression rotatable orthogonal design with adhesive force as the evaluated parameter. Its in vitro release behavior was studied by the in vitro accumulative released curve with aciclovir as the model medicine. Results: By predication and verification, the optimal formula for film-forming was determined as follows: 50 mL of mixture gel of 1 %(w/w) konjac glucomannan and 1 % (w/w) xanthan gum solution at the ratio of 2.36:1 (v/v), added 0.35 mL of glycerol and 0.47 mL of Tween-80, the forming film possessed the optimal adhesive ability, and the adhesive force for each piece was (50.85±3.57) g ( n=6 ) . The release of aciclovir from the medicinal film reached the maximum at 4.5 h, and could maintain 3-7 h. Conclusions: The konjac glucomannan and xanthan gum mixture gel film possesses good bio-adhesive and controlled-release abilities, and the results indicated that it could be a promising matrix material for the mucosa adhesive and transdermal drug delivery systems.

Objective: To prepare a novel protein molecularly imprinted membrane. Methods: Konjac glucomanan was swollen, cross-linked, added papain and glycerol, dried to form imprinted membranes. Results: After eluted, the rebinding adsorption amounts of papain for imprinted and blank membranes were (12.692±3.452) μg/cm2 and (7.849±2.321) μg/cm2 respectively. The papain imprinted membrane had the highest imprinted factor α 1.8 for papain than for other proteins. Results of FT-IR and SEM showed that the cavity structure of the eluted membrane provided space for rebinding. Conclusions: Konjac glucomannan-based imprinted membrane has good specific adsorption and selective recognition abilities for the templates- papain, and shows great possibilities to be a promising protein molecularly imprinted polymer.

Objective: To investigate the formulation and technology for taste-masking granules. Methods: Clarithromycin was used as a model active pharmaceutical ingredient with bitter taste. Four preparation processes were compared, which were gelatin mono-condensation microcapsule method, calcium alginate microcapsule method, gelatin microsphere method and resin matrix granulation method. With taste masking effect and dissolution rate as evaluation indexes, the optimal preparation technology was studied. The orthogonal experiment was used to investigate the optimal formulation. Results: Clarithromycin granules prepared by the resin matrix granulation method had good taste masking effects and suitable dissolution rate. The optimal formulation was following: polyacrylic acid resin IV 0.85 g, PEG4000 0.30 g, sodium bicarbonate 0.10 g. The prepared clarithromycin granules have good taste masking effect and its dissolution in 45 min can reach 80.5%. Conclusion: The optimal formulation and technology can satisfy the request for taste masking and dissolution rate of clarithromycin granules.