山楂提取物泡腾片制备工艺优化

Optimization of preparation process of hawthorn extract effervescent tablets

目的优化制备山楂提取物泡腾片的工艺。方法采用酸碱混合非水制粒法制备山楂提取物泡腾片,以崩解时限、pH为评价指标,在前期单因素实验基础上采用正交试验优化主辅料配比及工艺。结果制备泡腾片主辅料最优配比为:26%山楂提取物、2%聚乙二醇6000、8%柠檬酸、8%碳酸氢钠、1%甜味素、1%阿斯巴甜、0.1%硬脂酸镁,乳糖、无水乙醇和山楂红色素适量。结论泡腾片的制备工艺简单且可行性好,稳定性好。

Objective To research preparation process for optimizing preparation of hawthorn extract. Methods The effervescent tablets of hawthorn extract were prepared by acid-base mixing and non water granulation. The disintegration time and pH were used as evaluation indexes. Based on the previous single factor experiment,the ratio of main and auxiliary materials was optimized by orthogonal test. Results Preparation of effervescent tablets main accessories the optimal ratio： 26% hawthorn extract,2% polyethylene glycol 6000,8% citric acid,8% sodium bicarbonate,1% sweeteners,1% aspartame,0. 1% magnesium stearate,lactose,ethanol and hawthorn red pigment. Conclusion The method of extracting hawthorn red pigment is simple and feasible.The preparation process has good feasibility and stability.