摘要
目的:优选最佳的"瑰芨"乳膏制备工艺。方法:用正交试验法,以油相、水相、乳化温度和乳化搅拌速度为考察因素,以制剂性状、阿魏酸含量为评价指标,采用多指标综合分析方法优选最佳制备工艺。结果:优化合理的基质组成及工艺为:霍霍巴油20 g、乳化硅油40 g、甘油14 g、十二烷基硫酸钠0.5 g、乳化温度90℃、搅拌速度150 r·min^(-1)。结论:该制剂工艺稳定可行。
Objective ： To select the best preparation technique of guiji cream. Method ：Oil phase, aqueous phase, the temperature of emulsification and stirring speed of emulsification were used as factors, and the stability of this preparation with content of ferulic acid were used as evaluation index. The best preparation technique of guiji cream was selected throug comprehensive analysis of a multi-indicator approach by orthogonal test. Result： The optimal composition of matrix and technology were as follows ：jojoba oil 20 g, emulsified silicone oil 40 g, glycerol 14 g, 12 alkyl sodium sulfate 0. 5 g, the temperature of emulsification was 90℃, and stirring speed was 150 r·min^-1. Conclusion： This preparation process is stable and feasible.
出处
《中国药师》
CAS
2010年第8期1135-1137,共3页
China Pharmacist
基金
郧阳医学院附属太和医院基金项目(编号:2009D30)
关键词
瑰芨乳膏
制备工艺
正交试验法
Guiji cream
Preparation technique
Orthogonal design
