菊花泡腾片的制备工艺研究

Study on the Preparation Technology of Chrysanthemum Effervescent Tablets

目的:以口感、崩解时限以及澄清度为考察指标,研究菊花泡腾片的制备工艺。方法:采用正交实验对菊花泡腾片处方进行优化、筛选。结果:实验表明,最佳处方配比为:原料菊花干膏粉质量分数为30%,填充剂乳糖20%,矫味剂蛋白糖2%,润滑剂聚乙二醇6000 5%,碳酸氢钠20%,酒石酸23%。制备的菊花泡腾片崩解迅速,澄清度良好,口感爽口,服用方便。结论:菊花泡腾片的制备工艺简单可行,处方组成合理。

Objective： Preparation technology of chrysanthemum effervescent tablets was studied based on taste, time of disintegration and clarity. Method： The approach consist of the following steps： using orthogonal experi- ment to optimize and select chrysanthemum effervescent tablets prescriptions. Result： The experimental result shows： The optimal prescription ratio was determined as follows： Chrysanthemum dry extracts powder raw material 30% （w）, Lactose filler 20% （w）, Aspartame corrigent 2% （w）, Polyethylene glycol 6000 lubricant 5% （ w）, Sodium bicarbonate （ alkali source） 20% （ w）, Tartaric acid （ acid source） 23% （w） . Chrysanthemum effervescent tablets which was produced as above prescription ratio has fast disintegration speed, fine clarity, re- freshing taste, desirable hardness and convenience. Conclusion ： The conclusion shows that the technique was easy and feasible, the prescription has a reasonable ratio and fine repeatability.