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脂康口崩片的制剂处方筛选及大黄素、大黄酚的含量测定 被引量:3

Formula Optimization of Zhikang Orally Disintegrating Tablets and Assay of Emodin and Chrysophanol in the Tablets
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摘要 目的:筛选脂康口崩片的制剂处方和成型工艺,建立制剂中大黄素及大黄酚含量测定的HPLC法。方法:以成型性、崩解时限和口感为指标,采用平行设计法筛选最佳处方。采用HPLC测定制剂中大黄素和大黄酚的含量,流动相甲醇-0.2%甲酸(82∶18);检测波长254 nm;柱温35℃;流速1.0 mL·min-1。结果:经最佳制备工艺制得的脂康口崩片外观及口感良好,在1 min内能崩解完全。HPLC测定大黄素及大黄酚分别在0.100 5~0.201 0μg,0.040 2~1.608 0μg线性关系良好,平均回收率分别为99.44%和98.18%。结论:脂康口崩片组方合理,制备工艺可行,建立的含量测定方法简便、准确,专属性好。 Objective: To optimize the formulation and preparation process of Zhi-kang orally disintegrating tablets,and establish an HPLC method for determination of emodin and chrysophanol in the tablets.Method:The prescription of Zhi-kang orally disintegrating tablets were optimized by parallel design technique,with disintegrating time,appearance and taste as the assessment index.The analytical column was packed with Kromasil C18(200 mm × 4.6 mm,5 μm) and performed at 35 ℃.The mobile phase was consisted of methanol-0.2% formic acid(82∶ 18).The flow rate was 1.0 mL.min-1.Result:The tablets prepared were fine in appearance and taste,disintegrated within 1 min.Emodin and chrysophanol were linear in the range of 0.100 5-0.201 0 μg and 0.040 2-1.608 0 μg respectively.The average recovery was 99.44%(emodin) and 98.18%(chrysophanol).Conclusion: The disintegrating tablets were designed rationally and feasible to operate.HPLC assay was simple,accurate and specific.
机构地区 徐州医学院
出处 《中国实验方剂学杂志》 CAS 北大核心 2010年第15期24-27,共4页 Chinese Journal of Experimental Traditional Medical Formulae
关键词 口腔崩解片 高效液相色谱法 大黄素 大黄酚 orally disintegrating tablets; HPLC; emodin; chrysophanol;
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  • 1关皓月,樊蓉,张纯.口腔崩解片研究与应用进展[J].中南药学,2008,6(3):333-337. 被引量:6
  • 2Bi YX,Sunada H,Yonezawa Y,et al.Preparation and evaluation of a compressed tablet rapidly disintegrating in the oral cavity[J].Chem Pharm Bull,1996,44 (11):2121.
  • 3Ishikawa T,Watanabe Y.Preparation and evaluation of tablets rapidly disintegrating in saliva containing bittertaste-masked granules by the compression method[J].Chem Pharm Bull,1999,47(10):1451.
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