肾骨软胶囊中牡蛎的醋提工艺研究

Study on Vinegar Extraction Technology of Ostreae Concha in Shengu Soft Capsules

目的:优选肾骨软胶囊中牡蛎的醋提工艺。方法:以钙含量为指标,以食用醋量、浸提时间、浸提次数、浸提温度为考察因素,采用正交试验筛选肾骨软胶囊中牡蛎的最佳醋提工艺。对制备的肾骨软胶囊进行质量检查。结果:最佳浸提工艺为食用醋于80℃浸提3次,第1次加10倍量醋浸提24h,第2、3次均加8倍量浸提12h。在此工艺下制得的肾骨软胶囊的崩解度、装量差异均达到2010年版《中国药典》要求,平均钙含量为110.9mg/粒。结论:优选的工艺稳定、可行,可作为肾骨软胶囊的醋提工艺。

OBJECTIVE： To optimize the technology for the vinegar extraction of Ostreae Concha in Shengu soft capsule. METHODS： The vinegar extraction technology of Ostreae Concha in Shengu soft capsule was optimized by orthogonal design with calcium content as index using amount of vinegar, extraction time, extraction times and extraction temperature as factors. The quali- ty of Shengu soft capsules was detected. RESULTS： The optimal extraction process was as follows： adding vinegar at 80 ~C, ex- tracting three times; the first time, adding 10 times vinegar and soaking for 24 hours; the second and third time, adding 8 times and soaking for 12 hours. The disintegration and content uniformity were all coincided with Chinese Pharmacopeia （2010 edition）, and average content of calcium was 110.9 mg/piece. CONCLUSION： The optimal technology is stable and feasible. It can be used for vinegar extraction of Shengu soft capsules.