运动性泡腾片制备工艺的研究

Study on the Preparation of Functional Effervescent Tablets

本文研究了二十八烷醇为功能性添加剂的泡腾片。采用柠檬酸30%,碳酸氢钠35%,糊精5%的混合物为泡腾片赋形剂,以柠檬酸15%,阿斯巴甜0.5%,柠檬黄色素1.5%,橙浊0.15%为泡腾片辅料,冲饮时能够产生最佳的泡腾效果和感官品质。

A kind of functional effervescent tablets of octacosanol was studied in this paper.The optimum effervescing effect was produced at additions of citric acid,sodium bicarbonate and dextrin were 25%,35% and 5% of total ingredients respectively as excipients.The excellent sensory quality of effervescence beverage was produced at additions of citric acid,aspartame,emon yellow pigment and orange thickening were 15%,0.5%,1.5% and 0.15% of total ingredients respectively as assistant materials.