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Preparation and Evaluation of Mutivitamin Emulsion

복합비타민 유제의 제조와 평가

  • Lee, Moon-Seok (College of Pharmacy and Research Institute of Drug Development, Chonnam National University) ;
  • Cho, Hea-Young (College of Pharmacy and Research Institute of Drug Development, Chonnam National University) ;
  • Lee, Yong-Bok (College of Pharmacy and Research Institute of Drug Development, Chonnam National University)
  • 이문석 (전남대학교 약학대학/약품개발연구소) ;
  • 조혜영 (전남대학교 약학대학/약품개발연구소) ;
  • 이용복 (전남대학교 약학대학/약품개발연구소)
  • Published : 2002.03.20

Abstract

Water-lipid soluble multivitamin formulations were widely used to reduce the disease and stress of animals as husbandry has made a remarkable progress in recent. But the efficiency of these formulations is far from satisfactory. So, this study was attempted to develop the physically and chemically stable and useful multivitamin o/w emulsion. Multivitamin o/w emulsion composed of water, soybean oil (10%, v/v), vitamin A, D, E, K, $B_2,\;B_6,\;B_{12}$ and panthenol. To make a stable o/w emulsion, the egg lecithin (2%, w/v) and glycerin (2.5%, w/v) were used for emulsifier and thickening agent, respectively. The oil in water emulsion system was manufactured by microfluidizer and the physicochemical stability of this emulsion was evaluated. The average particle size and interfacial tension were measured. From the result of interfacial tension tested, critical micelle concentration of the egg lecithin was 0.5% (w/v) and optimal concentration for the preparation of emulsion was 2% (w/v). The mean particle size was about $0.6\;{\mu}m$ which was suitable for injections. Short-term accelerated stability as physical stability study was tested by centrifuging and freeze-thawing the emulsion samples. The additions of vitamins resulted in the increment of particle size and reduction of physical stability of emulsion. But it is not an enormous problem for the stability of emulsion. Also, we have performed the long-period preservation stability test for the vitamins. All vitamins were analysed by HPLC. The result of storage under $4^{\circ}C$ and dark conditions demonstrated that all vitamins were maintained stable at least 16 weeks, except for vitamin $B_{12}$.

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