胶体果胶铋泡腾片生产工艺改进  

作　　者：崔晓彪[1] 欧阳慧英[1] 王迪[1] 徐美佳[1] 孙丽梅[2] 邵方晓 

机构地区：[1]黑龙江职业学院,双城150100 [2]绥化学院,绥化152000 [3]黑龙江龙桂制药有限公司,哈尔滨150000

出　　处：《北方药学》2013年第11期59-59,共1页Journal of North Pharmacy

基　　金：黑龙江省教育厅高职高专院校科学技术研究项目课题;课题批准号:12525126<胶体果胶铋泡腾片生产工艺研究>研究成果之一

摘　　要：目的:对胶体果胶铋泡腾片的生产工艺进行改进。方法:优化处方,减缓发泡速度,改进生产工艺,改善产品外观和稳定性。结果:中试产品的质量指标达到设计标准。结论:工艺改进后的胶体果胶铋泡腾片外观光洁,质量稳定,刺激性少。Objective：To improve production technique of Colloidal Bismuth Pectin effervescent tablets. Methods： Further optimize the recipe, slow the foaming speed, improve production technique, and perfect product appearance and increase product stability. Results： The quality indicator of the tested product reach the designed standard. Conclusion： The appearance of Colloidal Bismuth Pectin effervescent tablets which production technique is improved is smooth and clean, and its quality is stable with less irritation.

关 键 词：胶体果胶铋泡腾片 生产工艺改进 外观 稳定性 刺激性 

分 类 号：R917[医药卫生—药物分析学]