罗汉果泡腾片的制备工艺研究

Studies on the technics of preparing effervescent tablets of momordica grosvenori

目的:研究罗汉果泡腾片的制备工艺。方法:以崩解时限,脆碎度及粒度为评判标准,比较不同的处方,筛选出罗汉果泡腾片最佳处方工艺。结果:罗汉果提取物0.50g,填充剂甘露醇9.65g,泡腾崩解剂碳酸氢钠0.60g,柠檬酸1.00g,L-HPC内加3.10g,外加0.40g,以10%淀粉浆为黏合剂湿法制粒,加入润滑剂滑石粉2.00g,混合均匀压片,得罗汉果泡腾片。结论:罗汉果泡腾片制备工艺简单可行,具有一定应用价值。

Objective： To study the technics of preparing effervescent tablets of momordica grosveno- ri. Methods. Judged by the criteria of disintegration time-limit, friability and particle size, different prescriptions were compared to screen the best technics for preparing effervescent tablets of too- mordica grosvenori. Results. 0.50 g momordica grosvenori extract, 9.65 g mannitol as the filler, 0.60 g sodium bicarbonate as the effervescence disintegrants, 1.00 g citric acid, and internal adding 3.10 g L-HPC and external adding 0.40 g L-HPC, then 10% starch slurry was used as the adhesive for preparing wet granule which were added 2.00 g lubricant talcum powder. All these were mixed and tabletted, and the effervescent tablets of momordica grosvenori had been prepared. Conclusion. The technics of preparing is easy and feasible, and it has some application values.