洋葱肠溶制剂的制备及其质量评价  

PREPARE ONION' ENTERIC-COATED PREPARATION AND ESTABLISH METHOD OF EVALUATING ITS QUALITY

作　　者：郭娟[1] 唐辉[1] 代友彪[1] 王鲁石[1] 

机构地区：[1]石河子大学药学院新疆特种植物药资源省部共建教育部重点实验室,新疆石河子832000

出　　处：《食品研究与开发》2009年第9期8-10,共3页Food Research and Development

基　　金：石河子大学科学技术研究发展计划资助项目(ZRKX2006-Y12)

摘　　要：制备洋葱肠溶片和肠溶胶囊,并建立其质量评价方法。以80目烘干洋葱粉为原料,以崩解时限等为指标筛选处方,制备洋葱肠溶片和洋葱肠溶胶囊,并测定洋葱粉及制剂中硫及总黄酮的含量。结果表明:两种肠溶制剂在盐酸溶液中2h不崩解,在人工肠液中迅速崩解,片剂和胶囊中的硫含量分别为0.213mg/片和0.205mg/粒,总黄酮含量分别为0.685mg/片和0.662mg/粒。Prepare onion enteric-coated preparation and establish method oi evaluating its quahty. Use dried onion powder as raw material, use disintegration time et al as index to select prescription, prepare onion＂ enteric-coated tablet and capsule, determine sulphide and total flavones in raw material and preparation. Two preparations can not disintegrate in hydrochloric acid solution for 2 h, disintegrate in artificial intestinal juice very fast, supplied content is 0.213 mg per tablet and 0.205 mg per capsule, total flavones content is 0.685 mg per tablet and 0.662 mg per capsule.

关 键 词：洋葱 肠溶制剂 质量评价 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]