香杞平脂咀嚼片的制备工艺优化与质量评价

Optimized Preparation and Quality Analysis of Xiang Qi Lower Blood Lipids Chewable Tablet

研究以枸杞、仙人掌和葫芦巴3种植物的提取物组成复方,制备香杞平脂咀嚼片并进行质量分析。采用湿法制粒法研制香杞平脂咀嚼片,通过对咀嚼片的外观、口感、硬度等的考查筛选处方,选择合适的填充剂、矫味剂、黏合剂,确定最佳组方,并通过高效液相色谱法(high performance liquid chromatography,HPLC)考察咀嚼片葫芦巴碱的含量。枸杞、仙人掌和葫芦巴3种提取物质量分数共占49.15%,甘露醇49.15%,甜菊糖0.1%,柠檬酸0.3%,薄荷香精0.3%,硬脂酸镁1%;其中葫芦巴碱平均含量为0.25mg/g。

A mixture of three plant extracts of alfalfa,cactus and fenugreek was used to prepare the xiang qi lower blood lipids chewable tablet and to analyze the quality. The wet granulation method was used to develop the xiang qi lower blood lipids chewable tablets. Through the examination and screening of the appearance,taste and hardness of the chewable tablets,the appropriate fillers,flavoring agents and adhesives were selected to determine the best prescription and passed. High performance liquid chromatography (HPLC) was used to investigate the content of trigonelline in chewable tablets. The three extracts of alfalfa,cactus and fenugreek accounted for 49.15 %,mannitol 49.15 %,stevioside 0.1 %,citric acid 0.3 %,mint flavor 0.3 %,magnesium stearate 1 %;the average content of trigonelline was 0.25 mg/g.