复合维生素B泡腾片制备工艺的研究  

Study on Preparation Procedure for Compound Vitamins B Effervescent Tablet

作　　者：李俊杰[1] 刘永琼[1] 祝宏[1] 李萤[1] 李胜松[1] 

机构地区：[1]武汉工程大学化工与制药学院,绿色化工过程省部共建教育部重点实验室,湖北武汉430073

出　　处：《今日药学》2008年第2期42-44,54,共4页Pharmacy Today

摘　　要：目的研究复合维生素B泡腾片的制备工艺。方法采用碱性固体分散-非水制粒工艺试制泡腾片,与改进的非水制粒工艺对比;对泡腾片处方采用正交设计的方法进行优化;并进行初步稳定性考察。结果酒石酸、碳酸氢钠、甜橙粉末香精和阿斯巴甜在片剂中的最优配比分别是22.5%、18.75%、0.15%、1.25%;通过碱性固体分散-非水制粒工艺压制出稳定性好、崩解时限短、工艺简单的泡腾片;初步稳定性加速实验显示此片剂的稳定性良好。结论该制备工艺相对简单,片剂的稳定性好,质量可控。Objective To study the preparation procedure of compound vitamins B effervescent tablets. Methods The way of solid dispersion basic materials and non-water preparation was used to prepare effervescent tablets, and was compared with the traditional preparation procedures. The prescription was optimized by orthogonal design method, and its initial stability was observed. Results Effervescent tablets with better stability were prepared through the way of solid dispersion basic materials and non-water preparation. The best ratio of tartaric acid, sodium bicarbonate, essences, and aspartame separately was 22.5, 18.75, 0.15, and 1.25, respectively. Accelerate experiment of initial stability showed that stability of the tablets was good. Conclusion This procedure is simple, and products are stable and reliable.

关 键 词：复合维生素B 泡腾片 制备工艺 固体分散 

分 类 号：TQ460.6[化学工程—制药化工]