白花木瓜含片制备工艺研究  

Study on Preparation Technology of White Flower Quince Buccal Tablets

作　　者：马光宇[1] 李东亮[1] 王洪云[1] 陈玲玲[1] 李婵娟[1] MA Guang-yu;LI Dong-liang;WANG Hong-yun;CHEN Ling-ling;LI Chan-juan(Baoshan College of Traditional Chinese Medicine,Baoshan 678000,China)

机构地区：[1]保山中医药高等专科学校,云南保山678000

出　　处：《食品与药品》2020年第3期198-203,共6页Food and Drug

基　　金：云南省教育厅科学研究基金资助性项目──白花木瓜含片加工工艺的研究(2017ZZX127)。

摘　　要：目的 研究白花木瓜含片配方和制备工艺.方法 以口感、外观为考察指标,采用单因素实验和正交设计优选白花木瓜含片的配方,并对含片感官、质量进行评估.结果 每100 g白花木瓜粉中,加入65 g甘露醇、50 g糖粉、2.5 g阿斯巴甜、10 g微晶纤维素、2 g聚乙二醇6000(PEG-6000),采用湿法制粒、压片而成.结论 该含片制备工艺简单、稳定,风味突出,酸甜爽口,外观色泽俱佳,片剂硬度、崩解时限符合《中国药典》要求,可为白花木瓜的开发利用提供一种新方法.Objective To study on the formulation and preparation technology of White Flower Quince Buccal Tablets.Methods Taking the taste and appearance as the index,the formula of White Flower Quince Buccal Tablets was optimized by single factor test and orthogonal design.The sensory and quality evaluation of the tablets were also conducted.Results For every 100 g of white flower quince powder,65 g mannitol,50 g sugar powder,2.5 g aspartame,10 g microcrystalline cellulose and 2 g polyethylene glycol-6000(PEG-6000)were added,then the buccal tablets were prepared by wet granulation and tabletting.Conclusion The preparation process of White Flower Quince Buccal Tablets is simple,stable and feasible.The buccal tablets have outstanding flavor,sweet and sour taste,and good appearance,color and lustre.The hardness and disintegration time of the buccal tablets also meet the requirements listed in Chinese Pharmacopoeia,thus can provide a new way for the development and utilization of white flower quince.

关 键 词：白花木瓜 含片 单因素实验 正交试验 口感 

分 类 号：R943[医药卫生—药剂学]