五味子保肝泡腾颗粒剂的制备工艺研究  

Preparation of Schisandrae Protect Liver of Effervescent Granules

作　　者：刘洋[1] LIU Yang(College of Food Production Technology and Biotechnology,Changchun Vocational Institute of Technology,Changchun 130033,China)

机构地区：[1]长春职业技术学院食品生物技术分院,吉林长春130033

出　　处：《中国民族民间医药》2020年第9期39-42,共4页Chinese Journal of Ethnomedicine and Ethnopharmacy

基　　金：吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2017]第10777号)。

摘　　要：目的:研究五味子保肝泡腾颗粒的制备工艺。方法:以柠檬酸与碳酸氢钠的配比、聚乙二醇6000用量、3%聚乙烯吡咯烷酮(PVP-K30)为影响因素,以粒度和溶化时间为评价指标,采用正交试验设计优化泡腾颗粒的生产工艺,采用高效液相色谱法对泡腾颗粒剂中保肝成分五味子乙素含量进行测定,并对产品的稳定性进行测试。结果:柠檬酸与碳酸氢钠的配比0.8∶1,聚乙二醇6000量为3%,PVP-K30的量为2.0%,五味子乙素的平均回收率为98.18%;平均含量为26.1 mg/g,五味子乙素在8h内基本稳定。结论:该制剂工艺简便,质量稳定、可控。Object Research fruit of SchisandrachinesisBsill protect liver effervescent granule preparation technology.Methods With particle size and melting time as evaluation index,with citric acid and sodium bicarbonate as effervescent agents,using polyethylene glycol(peg)6000 packages,3%polyvinylpyrrolidone(PVP-K30)ethanol solution as binder,effervescent granule was optimized by using orthogonal experiment design of production technology,using high performance liquid chromatography(HPLC)method for effervescent granules mediator for liver ingredients fructusschisandrae b element determination,and the stability of product testing,the results showed that the easy to operate,and the preparation process is stable and controllable quality.

关 键 词：五味子 保肝 泡腾颗粒 制备 

分 类 号：R283[医药卫生—中药学]