五花泡腾片的制备工艺研究  

Research on Preparation of Wuhua Effervescent Tablets

作　　者：杨日丽[1] 

机构地区：[1]广东食品药品职业学院管理系,广东广州510520

出　　处：《广州化工》2012年第13期67-68,共2页GuangZhou Chemical Industry

基　　金：广东省中医药局(No.2009278)

摘　　要：研究五花泡腾片的制备工艺,以崩解时间和口感为指标,采用正交设计安排试验,对五花泡腾片处方进行筛选。结果最优处方为:原料五花浸膏用量40%,填充剂甘露醇35.5%,崩解剂枸椽酸11.7%,碳酸氢钠8.3%,矫味剂甜菊糖苷2%,2%润滑剂聚乙二醇6000,制备的五花泡腾片崩解迅速,口感良好,服用方便。结论五花泡腾片组方合理,制备方法简便可行。The preparation method for Wuhua effervescent tablets was studied. The prescription of Wuhua efferves- cent tablets was optimized by orthogonal experiment with the disintegration time and taste as irLdex. The optimal prescrip- tion contained 40% Wuhua extract, 35.5 % mannitol, 11.7 % citric acid, 8.3 % sodium bicarbonate, 2% steviosides, and 2% polyethyleneglycol 6000. The Wuhua effervescent tablets could be obtained with good ta.ste, rapidly disintegration, and convenience in using. This prescription and technology of Wuhua effervescent tablets were reasonable, simple and effective.

关 键 词：五花泡腾片 处方 崩解时间 口感 

分 类 号：TQ46[化学工程—制药化工]