新型口服苦瓜桑椹饮料的制备工艺研究  

Research on the Preparation Techology of New Oral Balsam Pear Mulberry Drink

作　　者：余小雁 韦国麟 林羽慧 吴玉秀 李少婷 

机构地区：[1]广东省湛江市中心人民医院药剂科,湛江524037

出　　处：《海峡药学》2015年第5期27-30,共4页Strait Pharmaceutical Journal

基　　金：广东省湛江市科技计划课题。课题编号:2013B01204

摘　　要：目的对新型口服苦瓜桑椹饮料的制备工艺进行优化,提高其稳定性和生物利用度。方法分别建立有效成分苦瓜素和桑椹的高效液相色谱分析方法,绘制回归曲线。在保持各有效成分用量配比不变的情况下研究稳定剂种类及用量对新型口服苦瓜桑椹制剂稳定性和生物利用度的影响,初步研究羧甲基纤维素(CMC)、明胶及海藻酸钠3种稳定剂,最终确定最优处方。结果本文确立了新型口服苦瓜桑椹饮料有效成分的HPLC分析方法,最终选取0.1%海藻酸钠作为稳定剂,通过最优处方制备的饮料具有优良的稳定性,体内吸收好。结论新型口服苦瓜桑椹饮料具有携带方便、口服效果好及易于存放等特点,对于糖尿病治疗的发展具有积极的促进作用。OBJECTIVE Optimize the preparation technology for new oral balsam pear mulberry drinks, im-prove its stability and bioavailability.METHODS High performance liquid chromatography （ HPLC ） analysis method were established for the active ingredients of Momordicin and mulberry, draw the regression curve.While maintaining the ratio of the amount of each active ingredient unchanged Effects stabilizer type and amount of new oral formulation stability Bitter mulberry and bioavailability,and preliminary research carboxymethyl cellulose （CMC）, gelatin and sodium alginate three kinds of stabilizers,and ultimately determine the optimal prescription.RESULTS This paper establishes a new oral balsam pear mulberry drinks HPLC analysis method of effective ingredients,and fi-nally select 0.1%sodium alginate as stabilizer,the optimal prescription preparation by beverage has good stability, good body absorbs.CONCLUSION New oral balsam pear mulberry drink is easy to carry,oral effect is good and easy to store and other characteristics,to a positive role in promoting the development of diabetes treatment.

关 键 词：口服 苦瓜桑椹 制备工艺 

分 类 号：R969.4[医药卫生—药理学]