黑果枸杞提取物泡腾片的制备及其质量评价

Preparation and quality evaluation of Lycium Ruthenicum Murr extract effervescent tablet

为了解决黑果枸杞中花青素稳定性问题,本文采用Box-Behnken设计对黑果枸杞提取物泡腾片配方进行优化,并对其进行质量评价。采用酸碱混合制粒压片法,通过单因素实验,筛选出片剂所需的辅料:崩解剂、填充剂、润滑剂以及甜味剂。采用响应面试验,结合感官评价进行处方优化,从而确定最优配方:柠檬酸32%、黑果枸杞提取物25%、碳酸氢钠24%、乳糖15%、甜蜜素3%、聚乙二醇6000 1%;对最优配方进行质量评价,各项指标均符合规定,其中花青素含量为8.06 mg/g。该泡腾片表面光滑,泡腾效果好,具有黑果枸杞香气,为实际生产提供理论依据。

To solve the problem of anthocyanin stability in Lycium Ruthenicum Murr,the Box-Behnken design was used to optimize the formulation of Lycium Ruthenicum Murr extract effervescent tablet and evaluate its quality.Using acid-base mixed granulation tableting method,single factor experiment was used to select the individual excipients of the tablets:disintegrating agents,filler,lubricant and sweetener.The response surface test was used to optimize the prescription with sensory evaluation to determine the optimal formulation.The optimum formula was 32% citric acid,25% Lycium Ruthenicum Murr extract,24% sodium bicarbonate,16% lactose,3% sodium cyclamate and 1% PEG 6000.The quality of the optimal formula was evaluated and the indicators met the requirements,the anthocyanin content was 8.06 mg/g.The effervescent tablet has a smooth surface,good effervescence effect,and a Lycium Ruthenicum Murr aroma,which provides a theoretical basis for actual production.