黑枸杞泡腾片的制备  

The preparative process of Lycium ruthenicum Murr effervescent tablets

作　　者：付艳秋[1] 陈仁财[1] 韩静[1] 李蒙[1] 张田野[1] 王垚[1] 

机构地区：[1]沈阳药科大学制药工程学院,辽宁沈阳110016

出　　处：《食品与发酵工业》2015年第12期176-179,共4页Food and Fermentation Industries

摘　　要：采用正交试验对影响黑枸杞提取的因素进行了研究,并以发泡量和p H值等为考察指标,对填充剂种类、泡腾剂中的酸碱比例和泡腾剂总量等进行单因素试验,考察黑枸杞泡腾片的制备工艺。黑枸杞的最佳提取工艺为,9倍体积的体积分数为80%的乙醇,45℃水浴回流提取60 min。The effects of major factors in extraction were studied by the orthogonal experimental design. The ratio of alkali and sour materials,total quantity,and the kinds of fillers was optimized by single factor experiment with the foaming capacity and p H value as evaluation indexes. Effervescent tablet meet the standard of Chinese Pharmacopoeia（ edition 2010）,and has potential application value.

关 键 词：黑枸杞 花青素 泡腾片 制备工艺 

分 类 号：TQ461[化学工程—制药化工]