Abstract：
The study aimed to fingerprint the physical manufacturing properties of five commonly used acid sources in effervescent systems for designing the formulation and process of such systems. The hygroscopicity, texture properties, rheological torque, compressibility, tabletability, etc., were investigated to inspect \'powder direct compression (DC)\' and \'wet granulation and compression\' properties of citric (CA), tartaric (TA), malic (MA), fumaric (FA), and adipic acid (AA). The DC ability was evaluated by the SeDeM expert system. The results indicated that all acid powders failed to meet flowability requirements for DC, and plastic deformation dominated during compression. Furthermore, CA exhibited strong hygroscopicity and punch sticking, while MA demonstrated the best tabletability. TA had a large wet granulation space and was relatively the most suitable for DC. AA was extremely hygroscopic, and its flowability improved significantly as particle size increased. Finally, FA displayed the lowest hygroscopicity and ejection force as well as great compressibility and wet granulation space, and did not exhibit punch sticking, while the granule fragments dissolved slowly during disintegration. Generally speaking, the formulation or granulation affected the tabletability, indicating that pairing with other acids or suitable fillers could potentially improve its disadvantages. These multidimensional assessments effectively reduce the pre-exploration and enhance the efficiency of the development of effervescent systems.
摘要：
该研究旨在对泡腾系统中五种常用酸源的物理制造特性进行指纹分析，以设计此类系统的配方和工艺。吸湿性，纹理属性,流变扭矩，可压缩性,可压制性，等。,进行了调查，以检查“粉末直接压缩（DC）”和“湿法制粒和压缩”柠檬酸（CA）的性质，酒石酸（TA），苹果酸（MA），富马酸（FA），和己二酸(AA)。通过SeDeM专家系统评估DC能力。结果表明，所有酸性粉末均不符合DC的流动性要求，在压缩过程中塑性变形占主导地位。此外，CA具有很强的吸湿性和冲头粘附性，而MA表现出最佳的可压性。TA具有大的湿法制粒空间并且相对地最适合于DC。AA非常吸湿，并且其流动性随着颗粒尺寸的增加而显著改善。最后,FA显示出最低的吸湿性和弹射力以及巨大的可压缩性和湿颗粒空间，并且没有表现出冲头粘附，而颗粒碎片在崩解过程中缓慢溶解。一般来说,配方或制粒影响可压片性，这表明与其他酸或合适的填料配对可能会改善其缺点。这些多层面评估有效地减少了预勘探，并提高了泡腾系统开发的效率。
