多维元素泡腾片的研制  

Study on Effervescent Vitamins with Mineral Tablets

作　　者：陈三宝[1] 蓝松[1] 

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《广东微量元素科学》2010年第12期61-63,共3页Trace Elements Science

摘　　要：以多维元素为原料,加入甘露醇、甜菊糖甙、柠檬酸和碳酸氢钠等辅料,采用湿法制粒压片,制备多维元素泡腾片,通过筛选处方和优化工艺,确定了产品的制作工艺条件及配方。结果表明,该工艺与配方为:按占片质量的比例计,甘露醇填充剂66%,柠檬酸11.3%、碳酸氢钠8.7%作崩解剂,甜菊糖甙2%、粉末香精为矫味剂0.5%、聚乙二醇6000为润滑剂2%。制备的多维元素泡腾片崩解迅速、口感良好、服用方便。The effervescent vitamins with mineral tables were prepared by wet granulation.The test was conducted to optimize the formula and preparation techniques of the tables.The results showed that the optimum proportion was mannitol 66%,citric acid 11.3%,sodium bicarbonate 8.7%,steviosides 2%,powder flavour 0.5%,polyethyleneglyco 6000 12%.The effervescent tables could be obtained,with good taste,rapidly disintegration,take convenience.

关 键 词：多维元素 泡腾片 崩解时间 口感 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]