柴胡泡腾片成型工艺研究  

Molding process research of bupleurum effervescent

作　　者：杨俊涛[1] 赵变[1] 

机构地区：[1]漯河医学高等专科学校,漯河462002

出　　处：《中国当代医药》2014年第12期132-134,共3页China Modern Medicine

摘　　要：目的研究柴胡提取物泡腾片的最佳成型工艺。方法采用正交试验方法,以pH值、崩解时限、硬度、口感作为评价指标,确定附加剂的配比与用量,优化其成型工艺。结果枸橼酸用量为10%,碳酸氢钠用量为15%,聚乙二醇-6000用量为4%,甜菊糖用量为1%。结论该制备工艺稳定、可靠。Objective To study the best molding process of bupleurum extract effervescent.Methods Orthogonal test method was used,and pH,disintegration time,hardness,and taste were taken as evaluation indexes to determine the ratio of the amount of additional agents,so as to optimize the molding process.Results The amount of citric acid was 10%, sodium bicarbonate was 15%,PEG-6000 was 4%,and stevioside was l%.Conclusion This preparation process is stable and reliable.

关 键 词：泡腾片 成型工艺 正交试验 

分 类 号：R283[医药卫生—中药学]