摘要
目的:制备竹叶提取物泡腾片并对其进行质量分析。方法:以崩解时限、p H值、硬度为指标,采用正交试验设计筛选竹叶提取物泡腾片中泡腾剂(柠檬酸、碳酸氢钠)的最佳组成和润滑剂(聚乙二醇6000)的使用方法,并考察泡腾产品的总黄酮含量、崩解时限、p H值、硬度和发泡量。结果:泡腾剂的最佳组成为柠檬酸质量分数20%、碳酸氢钠质量分数20%,制备工艺采用聚乙二醇6000包裹碳酸氢钠后实施粉末直接压片。最优工艺所得泡腾片呈弱酸性,可迅速崩解,发泡量为13.7 m L/g,总黄酮含量为52 mg/g。结论:该工艺所制备的竹叶提取物泡腾片外观良好,崩解迅速,溶解后溶液澄清透明、呈弱酸性。
Objective:To optimize the preparation process of bamboo leaf extract effervescent tablets and to evaluate their quality attributes.Methods:An orthogonal array design was used to optimize the formulation of effervescent tablets including the usage of lubricant(polyethylene glycol 6000)and effervescent agent composition(i.e.ratio of sodium bicarbonate to citric acid)based on p H,disintegration time and hardness.Total flavonoids content and foaming capacity of the optimized effervescent tablets were also analyzed.Results:The optimum combination of effervescent agents was citric acid 20% and sodium bicarbonate 20%.Sodium bicarbonate was wrapped with polyethylene glycol 6000 before direct powder compression.The obtained tablets were slightly acidic and rapidly disintegrated.Foam volume of the tablets was 13.7 m L/g and the content of total flavonoids was 52 mg/g.Conclusion:The obtained effervescent tablets displayed good appearance,rapid disintegration,and clear solution without precipitation after dissolution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第8期39-44,共6页
Food Science
基金
山东省自然科学基金项目(ZR2013BL018)
关键词
竹叶提取物
泡腾片
制备工艺
质量分析
bamboo leaf extracts
effervescent tablets
preparation
quality analysis