穿山甲生品及醋制品超微粉的制备工艺  

Study on the Preparation Process of Ultrafine Powder of the Crude and Vinegar Products of Pangolin

作　　者：谢汉凤 张清民 

机构地区：[1]广东罗浮山国药股份有限公司,广东惠州516133

出　　处：《今日药学》2018年第1期23-27,共5页Pharmacy Today

基　　金：惠州市科技计划项目(2015B020006003)

摘　　要：目的比较穿山甲生品和醋制品(醋山甲)超微粉制备工艺及成分含量的差异。方法主要以粒径分布为对比指标,通过研究粗粉粒度、超微粉碎时间及超微粉碎温度3个主要影响因素,确定其超微粉制备工艺的最佳参数,并同时测定两者的浸出物含量及蛋白质含量。结果穿山甲生品和醋制品在制备超微粉时,对粗粉粒度、超微粉碎温度的要求基本一致,但对超微粉碎时间的要求,两者存在明显差异。粉体粒径达到400目以上的超微粉碎时间,醋制品远小于生品,且醋制品的浸出物及蛋白质含量均比生品高。结论醋制后的穿山甲不仅有利于超微粉碎,而且可提高成分的溶出,提高药物的生物利用度。OBJECTIVE To compare the the preparation process and content of ultrafine powder of pangolin products versus vinegar products. METHODS In order to determine the best parameters of ultrafine powder preparation process,the particle size distribution was used as the contrast index. The influence factors such as particle size,superfine grinding time and superfine grinding temperature were studied,and the contents of the extracts and proteins were also determined. RESULTS In the preparation process,the size of coarse powder and temperature of superfine comminution were similar between crude and vinegar products of pangolin,but there were obvious differences in the superfine grinding time. For the particle size over 400,the superfine grinding time of vinegar products was far less than the crude products. In addition,the contents of the extracts and proteins of vinegar products were higher compared with the crude products. CONCLUSION The vinegar products of pangolin are easy to superfine grinding,can improve the dissolution of components,and improve the bioavailability of the medicine.

关 键 词：穿山甲生品 醋制品 超微粉 制备工艺 含量 

分 类 号：R460.6[医药卫生—临床医学]