الخصائص الفيزيوكيميائية للنشأ المستخلص من بعض اصناف الذرة البيضاء المحلية الطبيعي والمحور واستخدامه في خلطات اقراص الباراسيتامول

Abstract

The result of Chemical test of Starch extracted from three varieties of local sorghum showed that there were no significant differences between moisture content of starch for Kafir , Inqath and Local varieties respectively, it was (11.2 , 10.8 , 11.1 %) respectively while protein content was (0 %). Ash content increased significantly in Inqath starch (0.48 %). Fat content ranged as follows: Inqath (0.12 %) , Kafir (0.14 %) , Local (0.15 %) , control (0.19 %) , corn (0.27 %). It was observed that there were no significant differences in fiber content between local and corn starches (2 %) , which decreased in control starch (1 %). Amylose content increased significantly in local starch (28.32 %) , followed by kafir (28.13 %) while Amylopectin content increased significantly in kafir sorghum starch (74.87 %) , and decreased in local (71.87 %). Color results was ranged as follows, Inqath (-0.17 unit) , Kafir (-0.50 unit) , Local (0.70 unit). Degree of granulation increased significantly in, Inqath (37 %), However , there were no significant differences between local (34 %) , Kafir (35 %). There were no significant differences between pH results of sorghum starches .This investigation showed that the addition of the starch as disintegrate in paracetamol tablet, the rank order of crushing strength for the three mode was (external< internal – external < internal), and the rank order of effectiveness of the starches was (Inqath < corn < Kafir < local), this study showed an increasing in crushing strength as the starch concentration increased , and revealed that the acid starch improve the mechanical properties , increasing crushing strength, disintegration time , and decrease friability of tablet formulation prepared with acid starch in comparison with unmodified starch.