枸杞多维钙咀嚼片的处方筛选及制备工艺的优化

Formula screening and optimization of processing technology of gouqiduoweigai chewable tablets

目的:研制枸杞多维钙咀嚼片,并筛选和优化枸杞多维钙咀嚼片的最佳处方和制备工艺。方法:采用湿法制粒法研制枸杞多维钙咀嚼片,通过单因素考查试验,选择合适填充剂、矫味剂、黏合剂;通过对咀嚼片的外观、口感、风味、硬度等的考查筛选处方,并通过正交设计确定最优处方。结果:按正交表L9(34)得到9种试验的咀嚼片,确定最佳方案:15%枸杞冻干粉、15%葡萄糖酸钙、50 mg维生素D3、15%甘露醇、20%微晶纤维素(MCC)、30%奶粉,以5%的羟丙基甲基纤维素(HPMC)为黏合剂。结论:通过处方筛选和工艺优化可制得口感好、表面光滑美观、色泽均匀、硬度适中、服用方便、工艺简单的枸杞多维钙咀嚼片。

Objective： To develop Gouqiduoweigai chewable tablets, and to screen the formulae and optimize the processing technology of Gouqiduoweigai chewable tablets. Methods ： Gouqiduoweigai chewable tablet was developed by wet granulation method . Appropriate filler , flavouring agent and adhesive were selected by single - factor test. The formula was screened with reference to appearances, taste, flavor and hardness. The optimized formula and the processing technology were achieved by orthogonal design. Results： With the form of L9 （34）, the most satisfactory one out of nine tablets of different formula consisted of 15% of Wolfberry freez -dried powder, 15% of calcium gluconatc, 50 mg of Vitamine D3 15% of mannitol, 20% of microcrystalline cellulose（MCC）, 30% of milk powder, and 5% of hydroxypropylmethylcellulose （HPMC） as adhesive. Conclusions： By formula screening and optimizing the processing technology, the Gouqiduoweigai chewable tablets can be obtained with good taste, smooth -sruface, uniform color, appropriate rigidity, easy taking, and simple processing.