摘要
泡腾片含有有机酸和碳酸氢盐或碳酸盐 ,遇水可放出大量二氧化碳而呈泡腾状。由于泡腾片具有特殊的崩解剂—泡腾崩解剂 ,口服泡腾片在冷水中即可迅速崩解 ,利于吸收 ,较其他剂型携带服用方便得多 ,并且多数泡腾片添加矫味剂口感较好易于为病人接受。外用泡腾片也因崩解迅速而具有起效快 ,易于吸收的特点 ,并且泡腾所产生的泡沫有助于局部杀菌。作者主要介绍了中药泡腾片的主要辅料、制备工艺的研究进展情况及目前已经应用于临床的几个泡腾片品种的制备方法和工艺特点。
Effervescent tablets which contain an effervescent mixture of a suitable organic acid and an alkali metal bicarbonate and/or carbonate can give out carbon dioxide when they meet water. The effervescent tablets for oral solution can be dissolved in cool water about 17～20 ℃, therefore it is convenient to carry and use. It also has a good taste for patient with deodorizing agent added. The foam produced by external effervescent tablets is usually helpful in killing the local bacteria. The review displayed the main supplementary material, preparative technique and the study development of effervescent tablets of Chinese traditional medicine. Effervescent tablets that have been used to clinic were enumerated.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2004年第7期624-627,共4页
China Journal of Chinese Materia Medica
关键词
中药
泡腾片
制备工艺
氨基酸
湿法制粒
effervescent tablets
supplementary product
preparative technique
