常山胡柚果皮果渣提取物泡腾片制备工艺研究  

The Research on the Preparation of Effervescent Tablets Extracted from Changshan Huyou's Peel and Pomace

作　　者：张真真[1] 冯郑珂 林敏[1] 任思婕 白冰冰[1] 韦玮[1] 潘家荣[1] 张永勇[1] 

机构地区：[1]中国计量学院生命科学学院,浙江杭州310018

出　　处：《安徽农业科学》2014年第29期10291-10293,10325,共4页Journal of Anhui Agricultural Sciences

基　　金：浙江省"食品科学"重点学科资助项目(201302);浙江省第五届生命科学竞赛项目

摘　　要：[目的]优选常山胡柚果皮果渣提取物制备泡腾片的最佳条件。[方法]以乙醇提取和大孔树脂纯化后的提取物粉末为原料,采用酸碱分开制粒的方法通过药辅比、颗粒大小、温度和压力等工艺参数的优化获得泡腾片的制备工艺。[结果]采用酸碱分开制粒方式,其中酸源由常山胡柚果皮果渣提取物粉末5%、柠檬酸27.7%、糊精20%混合,以无水乙醇2.25%作为粘合剂,24目制粒得到;碱源由常山胡柚果皮果渣提取物粉末5%、碳酸钠17.3%、糊精20%混合,以无水乙醇2.25%作为粘合剂,24目制粒得到。40℃恒温干燥后,混合酸碱制粒,加入0.5%的PEG-4000,充分混合,6 MPa压力压片,得常山胡柚果皮果渣提取物泡腾片。[结论]该方法制作的泡腾片,压片无粘冲,泡腾效果好,质量符合国家标准。To optimize the technique for preparation of the effervescent tablets with the extracts from Changshan Huyou peel and pomace. [Method]The extract powder,which was extracted from Changshan Huyou peel and pomace and purified by macroporous resin chromatograph,was used as raw material. Respective separation of acidic granules and alkali granules was employed in the technique for preparation of the effervescent tablets,in which the process parameters such as ratios of extract and accessories,sizes of acidic granules and alkaline granules,granule drying temperature and effervescent tablet compressing pressure were optimized. [Result] The result showed that,for acidic granule preparation,5% of the extract powder was mixed up with 27. 7% of citric acid and 20% of dextrin,ground and passed through 24 mesh screen,then 2. 25% ethanol as adhesive was added for granule preparation. For alkaline granule preparation,5% of the extract powder was mixed up with 17. 3% of sodium carbonate and 20% of dextrin,ground and passed through 24 mesh screen,then 2. 25% of ethanol as adhesive was added for granule preparation. After dried at 40 ℃,the acidic and alkaline granules were mixed thoroughly with 0. 5% of PEG-4000,and compressed into tablets under the pressure of 6 MPa. [Conclusion]The effervescent tablets produced by above method was showed good characteristics such as no sticking and excellent effervescent effect,which was suggested to meet with the requirement of national standards.

关 键 词：常山胡柚果皮果渣提取物 泡腾片 药辅比 制备工艺 

分 类 号：S609.9[农业科学—园艺学]