蓬子菜总黄酮片剂的制备及质量初步评价  

Study on preparation and quality evaluation of total flawonoids of Galium Verum L.tablets

作　　者：孙志伟[1] 张文君[1] SUN Zhi-wei;ZHANG Wen-jun(School of Pharmaceutical,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学药学院,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2021年第4期397-401,421,共6页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020219);哈尔滨商业大学校级科研项目(2020CX28)。

摘　　要：通过L 9(34)正交实验法,考察各因素对片剂的制备工艺影响.以多指标综合评分法进行分析,筛选出最优处方.通过对蓬子菜总黄酮片剂的外观、质量差异、硬度、崩解度、片剂的稳定性进行考察,进而评价蓬子菜总黄酮片剂的质量.表明最优处方为A 2B 2C 3.即蓬子菜有效部位0.5 g,微晶纤维素5 g,乳糖5 g,采用内外加法加入交联羧甲基纤维素钠0.8 g,黏合剂为70%乙醇;片剂外观光滑无斑,崩解时限在规定时间内,片重差异良好,含总黄酮量为12.55 mg/g.此制备工艺简单易行,片剂质量可控.In this paper,the L 9(34)orthogonal experiment method was used to investigate the influence of various factors on the preparation process of tablets.The optimal prescription and process parameters of this experiment were screened out through a multi-index comprehensive scoring method,By inspecting the appearance,quality difference,hardness,disintegration degree and stability of the total flavonoids of Galium Verum L.tablets to evaluate the quality of the total flavonoid of Galium Verum L.tablets.The results showed that the optimal prescription was A 2B 2C 3.That was,0.5 g of the bedstraw total flavone extract powder,5 g of microcrystalline cellulose,5 g of lactose,0.8 g of croscarmellose sodium,0.1 g of magnesium stearate,and 70%ethanol as adhesive;tablets appearance was smooth and spotless,the disintegration time was within the specified time,the tablet weight difference was good,and the total flavonoid content per tablet was 12.55 mg/g.The preparation process was simple and feasible,and the tablet quality was under control.

关 键 词：蓬子菜 总黄酮 片剂 正交实验法 崩解时限 稳定性 

分 类 号：R283.6[医药卫生—中药学]