苦丁茶泡腾片制备工艺的研究  

Study on the Kudingcha Effervescent Tablets preparation technique

作　　者：周小雅 黄欣碧[1] 陈华海[1] 蒙大平[2] 赵卫杰[1] 

机构地区：[1]广西卫生职业技术学院,南宁530023 [2]广西壮族自治区人民医院,南宁530021

出　　处：《西北药学杂志》2012年第5期452-454,共3页Northwest Pharmaceutical Journal

基　　金：广西科学研究与开发计划项目(编号:桂科攻0330001-1C)

摘　　要：目的优选苦丁茶泡腾片的处方和压片方法。方法采用正交设计法和多指标综合评分法优选工艺条件。结果最佳处方为:浸膏粉1倍量酒石酸、浸膏粉3倍量碳酸氢钠、40g.L-1的PVP和20mL.L-1的PEG6 000。最佳制备工艺为:碱源单独制粒、酸源主药混合制粒压片法。结论处方合理,工艺简单,所制备的苦丁茶泡腾片适合临床应用。Objective To optimize the formulation and tabletting of Kudingcha Effervescent Tablets. Methods The optimization of preparation was performed by using an orthogonal design and a multiindex compositive score method. Results The optimized for-mulation was extract powder with one quantity of tartaric acid,extract powder with three folds of sodium bicarbonate,40 g· L^-1 PVP and 20 mL · L^-1 PEG6 000. The optimized preparation method involved using single alkali source granules and the acid source and the main medicine mixing granules. Conclusion The formulation was reasonable,and the preparation method was feasi-ble. Kudingcha Effervescent Tablets through the preparation method can be broadlv used in the clinical application.

关 键 词：苦丁茶泡腾片 制备 正交设计 

分 类 号：R944[医药卫生—药剂学]