正交设计法优选大蒜乳剂的制备工艺

Optimized preparation for garlic emulsion by orthogonal designing

目的:优选大蒜乳剂的制备工艺,制备大蒜新剂型。方法:根据影响乳剂稳定性因素,选用正交设计法L934优选大蒜乳剂的制备工艺。结果:工艺优选结果表明,乳化剂司盘-80的用量对乳剂形成及其稳定性影响显著(P<0.05),乳剂制备的最佳工艺条件为D1B2C3A2,即司盘-80为1.0%,油、水相的比例为2∶1,吐温-80为0.5%,乳化温度为60℃。结论:用该工艺制备的大蒜乳剂符合《中国药典》2005年版乳剂要求。

Objective：To optimize preparing technology for garlic emulsion and develop a new preparation of garlic.Methods：According to the factors that affect the stability of emulsion,preparing technology for garlic emulsion was optimized by orthogonal design method L9 3^4.Rsults：The results indicated that the dosage of emulsifying agent（Span-80） had significant influence on both the preparation and the stability of garlic emulsion（P〈0.05）,The optimum preparing conditions is D1B2C3A2,that is,Span-80 was 1.0%,proportion between oil and water was 2：1,Tween-80 was 0.5%,and emulsifying temperature was 60℃.Conclusion：The garlic emulsion prepared by this composition and technology accords with the stipulation of Chinse Pharmacopoeia（2005）.