PREPARATION OF VARIOUS SOLID-LIPID BEADS FOR TASTE MASKING OF ENROFLOXACIN

摘要

To mask a bitter taste of enrofloxacin, solid-lipid beads were prepared using polysaccharide and edible lipid. The temperature dependency of the drug release was attributable to the melting point of core material. The beads effectively masked the bitter taste owing to the suppression of drug diffusion from core to surface.