摘要
采用一相混合湿法制粒制备普洱茶泡腾片;通过对比实验选取辅料,并以正交实验方法优化实验配方;根据药典对产品进行了相关的质量分析.研究制得的产品可基本保持普洱茶的汤色和口味,制粒、压片效果好,各项指标均符合相关规定.
The preparation of effervescent tablets of Puer tea with SIWG was studied. Excipients were screened by comparative experiments and experiment formula was optimized via orthogonal test. Some quality indexes of the product were analyzed based on the standard of Chinese pharmacopoeia. The color and flavor of a liquor prepared from the product could basically be kept, compared with those of a liquor from raw tea. The effects of granulation and squash were good and relative indexes were up to related regulations.
出处
《云南大学学报（自然科学版）》
CAS
CSCD
北大核心
2010年第1期82-85,共4页
Journal of Yunnan University(Natural Sciences Edition)
基金
昆明市科技局国际合作项目资助(2007530101000599)
关键词
普洱茶
泡腾片
湿法制粒
工艺研究
Puer tea
effervescent tablets
wet granulation
process
