生物特色的制药工艺综合实验  

Comprehensive experiment of pharmaceutical technology with biological characteristics

作　　者：蒋敏 刘朋 李恒 李会 史劲松 JIANG Min;LIU Peng;LI Heng;LI Hui;SHI Jinsong(School of Pharmaceutical Science,Jiangnan University,Wuxi 214000,China)

机构地区：[1]江南大学药学院,江苏无锡214000

出　　处：《实验技术与管理》2020年第4期78-81,共4页Experimental Technology and Management

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B146);国家“双一流”学科轻工技术与工程项目(LITE2018-18,LITE2018-11);2017年江南大学实验室管理专项研究课题。

摘　　要：基于科研产出,结合微生物发酵、药剂学、药理学等多项实验技术,以药食同源产品的开发为出发点,探索并实践生物特色的制药工艺综合性教学实验。以学院前期科研成果-深层发酵的灰树花菌丝体为研究对象,采用经典的水提醇沉法提取菌丝体粗多糖,采用湿法制粒制备成咀嚼片;最后以糖尿病小鼠为模型,在宏观动物水平上评价咀嚼片的降糖效果。制得的咀嚼片压片工艺简单,具有良好的降糖药理学效果。该综合性实验涵盖了微生物发酵、药剂学、药理学等多学科的经典实验技能,体现了我院生物制药的特色,对培养学生的学习兴趣和科研素养具有一定的意义。Based on scientific research output and combined with microbial fermentation, pharmaceutics, pharmacology and many other experimental technologies, the comprehensive teaching experiment of pharmaceutical technology with biological characteristics is explored and practiced based on the development of food and drug homologous products. By taking the early research achievement: Submerged fermentation of Grifola frondosa mycelium as the research object, the classical method of water extraction and alcohol precipitation is used to extract polysaccharide from Grifola frondosa mycelium. The chewable tablets are prepared by wet granulation, and the diabetic mice are used as the model to evaluate the hypoglycemic effect of chewable tablets at the macro animal level. The prepared chewable tablet has simple technology and good hypoglycemic pharmacological effect. This comprehensive experiment covers the classic experimental skills of microbial fermentation, pharmaceutics, pharmacology and other disciplines, embodies the characteristics of biopharmaceutical in the hospital and has certain significance for cultivating students’ interest in learning and scientific research literacy.

关 键 词：生物发酵 灰树花 咀嚼片 降血糖 

分 类 号：G642.0[文化科学—高等教育学]