金樱子咀嚼片的研制  

Research on Preparation of Rosa Laevigata Michx Chewable Tablets

作　　者：罗铝铿[1] 徐春红[1] 钟翠荣 曾国芹 

机构地区：[1]嘉应学院医学院,广东梅州514015

出　　处：《食品研究与开发》2016年第14期68-70,共3页Food Research and Development

基　　金：广东省科技计划项目(2012B03180017);广东省建设中医药强省项目(20141275);梅州市科技计划项目(2013B31)

摘　　要：研究金樱子咀嚼片的生产工艺,采用正交试验确定配比并优化了制作工艺,最佳处方为(100片用量):浸膏粉35 g,甘露醇30 g,乳糖35 g,黏合剂为80%的乙醇,润滑剂为0.8%的硬脂酸镁,以此处方经提取、澄清、制取浸膏粉、原料混合、制软材、制粒、干燥、压片等工序,可制成外表美观、口感良好、具有独特金樱子风味的咀嚼片。To study the preparation technology of Rosa Laevigata Michx chewable tablets,ingredients were screened by orthogonality;the forming capability of the tablets is expressed reasoningly by the synthetic mark of different index. The results showed that the best ingredient（per 100 g）was：extract powder35 g,mannitol 30 g,lactose 35 g,80 % ethanol as adhesives,0.8 % magnesium stearate as lubricants. Processed from mixing raw materials,making granules,wet granulation,drying,compression,smooth,delicious Rosa Laevigata Michx chewable tablets had been produced.

关 键 词：金樱子 咀嚼片 工艺 

分 类 号：TQ461[化学工程—制药化工]