摘要
目的研究口气清新泡腾片的成型工艺。方法以崩解时限、发泡量、pH值口感等为评价指标,采用单因素实验优选成型工艺。结果确定最佳工艺条件为:金银花、山楂用水提取2次,合并滤液,浓缩成稠膏,加入茶多酚和乳糖-甘露醇(2∶1)干燥后磨粉;选用枸橼酸-酒石酸(2∶1)和碳酸氢钠作为泡腾剂,采用外加法添加碳酸氢钠,两步法加入崩解剂CMS-Na,所得泡腾片口感好,硬度适中,吸湿性良好,片重差异小,崩解时限符合规定。结论该制备工艺稳定,可行。
Objective To study preparation technology of Fresh breath effervescent tablets. Methods The optimum molding technology was screened through single factor test such as disintegration time, quantity of producing foam, pH value and taste. Results The best preparation process was the optimum water extraction of Flos lonicerae and Hawthorn for 2 cycles, then inspissated and dried using lactose-mannitol （2 ： 1） and tea polyphenols, followed by pulveri zing. Citric acid-tartaric acid （1.5 ： 1） and sodium bicarbonate were used as effervescent material, sodium bicarbonate as admixture , and CMS-Na was added by two steps. The effervescent tablets had good taste, suitable hardness, good hydros copicity and valid disintegration time. Conclusion Our preparation procedure is stable and simple.
出处
《中南药学》
CAS
2010年第4期244-246,共3页
Central South Pharmacy
基金
湖南省大学生研究性学习和创新性实验计划项目(No.2008-182)
关键词
口气清新泡腾片
单因素实验
成型工艺
Fresh breath effervescent tablet
test of single factor
molding technology
作者简介
李志华，男，研究生，主要从事中药新制剂与新剂型研究，Tel：13875403219。
通讯作者：邹龙，男，博士，副教授，主要从事中药新制剂与新剂型研究，Tel：（0731）88458230，Email：zoulong100@yahoo．com.cn
