摘要：This work was conducted in two stages, i.e., deacetylation and encapsulation. The deacetylation of glucomannan was performed using Na2CO3 heterogeneously in ethanol which allowed to use higher glucomannan concentrations in the reaction. Performance of this DGM as an excipient of vitamin C using gelation method was examined using LC, functional groups, morphology, vitamin C release, and the release models.
