金振口服液矫味工艺研究  

Taste-modifying technology of Jinzhen Oral Liquid

作　　者：张爱丽[1] 毕宇安[2,3] 张庆芬[2,3] 王秀娟[2] 

机构地区：[1]江苏联合职业技术学院连云港中医药分院,江苏连云港222007 [2]江苏康缘药业股份有限公司,江苏连云港222001 [3]中药制药过程新技术国家重点实验室,江苏连云港222001

出　　处：《中草药》2013年第5期562-565,共4页Chinese Traditional and Herbal Drugs

基　　金：国家科技重大专项(2009X09313-032)

摘　　要：目的研究金振口服液矫味的最佳方法。方法通过L9(34)正交试验,以胆红素质量浓度变化率为指标,对活性炭吸附去除水牛角与人工牛黄提取液臭味的方法进行优化;采用模糊数学综合评价法对不同矫味剂配方进行评价。结果最佳吸附条件:水牛角与人工牛黄合并提取液调pH值7.0,温度50℃,加0.25%活性炭,搅拌10 min;最佳矫味剂配方:每1 000 mL金振口服液中加入乙基麦芽酚15.0 mg、CMC-Na 5.0 g、甜菊素1.0 g、桔子香精0.5 g。结论本实验所得到的矫味配方为金振口服液的进一步规模化生产提供重要参考。Objective To study the optimal method for taste-modifying of Jinzhen Oral Liquid （JOL）. Methods Active carbon adsorption method was optimized through L9（3^4） orthogonal test and with the change rate of concentration of bilirubin as index, and the different taste-modifying prescriptions were evaluated by the fuzzy mathematics synthetic evaluation system. Results The optimal adsorption conditions were as follows： The pH value of the mixture of Cornu Bubali and artificial Calculus ovis was adjusted to 7.0 at 50 ℃with 0.25% activated carbon, and stirring for 10 min. The optimal formula ingredient was as follows： 15.0 mg ethyl maltol, 5.0 g CMC-Na, 1.0 g steviosin, and 0.5 g orange flavor in 1 000 mL JOL. Conclusion The taste-modifying prescriptions provide great value for further scale production.

关 键 词：金振口服液 模糊数学 矫味 正交试验 乙基麦芽酚 甜菊素 

分 类 号：R283.6[医药卫生—中药学]