摘要
目的:对胶体果胶铋泡腾片的生产工艺进行改进。方法:优化处方,减缓发泡速度,改进生产工艺,改善产品外观和稳定性。结果:中试产品的质量指标达到设计标准。结论:工艺改进后的胶体果胶铋泡腾片外观光洁,质量稳定,刺激性少。
Objective：To improve production technique of Colloidal Bismuth Pectin effervescent tablets. Methods： Further optimize the recipe, slow the foaming speed, improve production technique, and perfect product appearance and increase product stability. Results： The quality indicator of the tested product reach the designed standard. Conclusion： The appearance of Colloidal Bismuth Pectin effervescent tablets which production technique is improved is smooth and clean, and its quality is stable with less irritation.
出处
《北方药学》
2013年第11期59-59,共1页
Journal of North Pharmacy
基金
黑龙江省教育厅高职高专院校科学技术研究项目课题
课题批准号:12525126<胶体果胶铋泡腾片生产工艺研究>研究成果之一
关键词
胶体果胶铋泡腾片
生产工艺改进
外观
稳定性
刺激性
Colloidal Bismuth Pectin effervescent tablets Production Technique improvement Appearance Stability Irritation
