摘要
目的 :研究抗腹泻新药肠安胶囊的制备工艺 ,确立最佳工艺路线。方法 :以胆膏和米粉为原料 ,经发酵、提取、烘干粉碎、混合装胶囊等步骤制备肠安胶囊。发酵为制备肠安胶囊的关键步骤 ,我们考察了发酵时间和温度对抑菌作用的影响。结果 :发酵条件以 38℃ ,5d制备的肠安胶囊抑菌作用最强。结论 :制备工艺路线合理 。
Objective: To study preparation of the new antidiarrheic_Changan capsules and establish the best process.Methods: Changan capsules was prepared from chola and rice by fermenting, extracting stove_dring, shivering, mixing and filling capsules. Fermenting one of was the key stepsin its preparation. The influence of fermenting time and temprature on the antib lastix action were studied.Results: Fermonted for 5 days, at the temperature of 38℃, the capsules have the stronges antiblastic affects.Conclusion: This is a good way to prepare Changan capsules with the mild condition and it fits for the industral produclion.
基金
开封市科技进步二等奖 (1995年 )
