商品羧甲基淀粉为羧甲基化和交联的马铃薯淀粉。本文以五种崩解剂和二种不同浓度研究了羧甲基化和交联对淀粉崩解性质的影响,用直接压片和湿颗粒法压片进行比较。 Commercial carboxymethyl starch is carboxymethylated and cross-linked potato starch. In this paper, the effects of carboxymethylation and cross-linking on the disintegration properties of starch were studied by five kinds of disintegrants and two different concentrations. Comparisons were made between direct compression and wet granulation.