COMPRESSION AND MOISTURE EFFECTS ON THE STABILITY OF DRY VITAMIN A ACETATE IN COMPRESSED TABLETS

Since the discovery of vitamin A in 1913, (1), its use in the pharmaceutical industry has been chiefly in the form of fish—liver oil and synthetic oil concentrates. The stability characteristics of the oil limited its use to liquid and soft gelatin capsule preparations. The introduction of dry vitamin A made possible the incorporation of this vitamin into tablets and other solid dosage forms resulting in products having relatively good storage properties. In fact, the pearl-shaped granule, characteristic of dry vitamin A powders, is considered to be among the most stable of the numerous vitamin A forms marketed today(2). The loss in potency of dry vitamin A powders due to extrusion of the vitamin ester from the gelatin beadlets during tablet compression has undergone limited testing (1). The loss was found to be less than 2 percent immediately after compression. This figure does not accom-modate further possible losses due to environmental influences on sub- surface fissures causing subsequent exposure of the vitamin material to degradative media. In addition, it would be desirable to evaluate the dry vitamin A powder stability over a wide pressure range to investigate a possible relationship between ompression force during tabletting and also any additional effect that may be contributed dur—ing slugging. To evaluate the resistance of the gelatin beadlets to the des-tructive forces existing during tablet compression a number of dif-ferent tests were employed. Dry vitamin A acetate was incorporated into two basic tablet formulations. The differences were in the method of producing the final granulation, that is using both wet granulation and slugging procedures, as well as varying the moisture contents in the different formulations. A hardness-compression force relation was established for each individual granulation in. order to determine the pressure in pounds per square inch which was used to compress the tablets. The tablets were stored at five different temperatures ranging from 5 to 65'C.

Name thesis:degree_name

Master of Science (M.Sc.)

Level thesis:degree_level

Masters

Grantor

University of Saskatchewan

Year dc:date.issued

1967

Author dc:creator

• Braun, Robert Jacob

Advisor dc:contributor.advisor

• Zuck, D.A.

• Vitamin stability
• VITAMIN A ACETATE

Handle dc:identifier.uri

https://hdl.handle.net/10388/15208

OAI identifier oai:identifier

oai:harvest.usask.ca:10388/15208