摘要
试验旨在探索野菊花泡腾片的制备工艺。以野菊花提取物为主要原料,采用直接粉末压片工艺,以崩解时限和口感评分两项指标进行综合评分,通过单因素试验和响应面设计对野菊花泡腾片处方组成进行优化。野菊花泡腾片的最佳处方组成是野菊花提取物10%、微晶纤维素59%、酒石酸8.33%、碳酸氢钠16.67%、甜菊糖苷5%和PEG60001%。在此条件下,野菊花泡腾片的综合评分为8.328分。该制备工艺操作简单、质量可控,各项指标均符合药典标准,可为后续野菊花泡腾片的研究制备提供工艺参考。
This study aimed to explore the preparation technology of Chrysanthemum indicum effervescent tablets.Using Chrysanthemum indicum extract as the main raw material,Chrysanthemum indicum effervescent tablets were produced by direct compression method,using disintegration time limit and taste score for comprehensive scoring.The preparation technology of Chrysanthemum indicum effervescent tablets was optimized by the single factor test and response surface design.The optimal formula of Chrysanthemum indicum effervescent tablets was Chrysanthemum indicum extract 10%,microcrystalline cellulose 59%,tartaric acid 8.33%,sodium bicarbonate 16.67%,stevia glycoside 5%and PEG60001%.Under the condition,the comprehensive score of Chrysanthemum indicum effervescent tablets was 8.328 points.The preparation technology is simple and the quality can be controlled.All the indexes adhere to pharmacopoeia standards.This can provide technological reference for the subsequent research and preparation of Chrysanthemum indicum effervescent tablets.
作者
郑彩美
王育婷
黄华花
张娜
王琛
浦益琼
ZHENG Caimei;WANG Yuting;HUANG Huahua;ZHANG Na;WANG Chen;PU Yiqiong(Department of Pharmacy,Xiamen Medical College/Research Center for Delayed and Controlled Release Formulations,Xiamen Medical College,Xiamen 361023;School of Traditional Chinese Medicine,Shanghai University of Traditional Chinese Medicine/Experiment Center for Teaching and Learning,Shanghai University of Traditional Chinese Medicine,Shanghai 201203)
出处
《食品工业》
CAS
2023年第1期38-41,共4页
The Food Industry
基金
国家自然科学基金委员会青年科学基金项目(82003962)
厦门医学院校级科研项目(K2022-09)。
关键词
野菊花
泡腾片
响应面设计
制备工艺
Chrysanthemum indicum
effervescent tablets
response surface design
preparation technology
