基于星点设计-效应面法优化黄精咀嚼片制备工艺

Optimizing the Preparation Technology of Polygonati Rhizoma Chewable Tablets by Central Composite Design-response Surface Methodolog

制备黄精咀嚼片并优化其处方工艺。以黄精为原料,甘露醇、预胶化淀粉、羟丙基纤维素、木糖醇、山梨醇等为辅料;采用湿法制粒压片,以咀嚼片外观、口感、风味和硬度为指标,在单因素试验基础上,以星点设计效应面法进一步优化处方。结果表明最优处方为:预胶化淀粉与甘露醇的比例为4.21∶1,用量为69.38%,山梨醇木糖醇比例为1∶1,用量7.49%,黏合剂为羟丙纤维素的水溶液,滑石粉适量。通过处方筛选和工艺优化可制得口感适宜、表面光滑美观、色泽均匀、硬度适中的咀嚼片。为黄精深加工产品开发提供理论参考依据。

In order to prepare polygonati rhizoma chewable tablets and optimize the formulation and preparation technology.Polygonati rhizoma was considered as the main raw materials,adding mannitol,pregelatinized starch,hydroxypropylcellulose,sorbierite,xylitol as excipients,based on moist pellet-manufacturing method.The single factor experiment and central composite design-response surface methodology were used to optimize the formulation with quality of chewable tablets appearance,flavor,taste and hardness.The optimized formulation for chewable tablets was as follows:69.38%of the content ratio of pregelatinized starch and mannitol was 4.21∶1,7.49%of the content ratio of sorbitol and xylitol was 1∶1,adhesive was hydroxypropylcellulose aqueous solution,amount of talcum powder.With the optimal formulation,the chewable tablets with a good taste,smooth surface,uniform color and good hardness could be made.Which provides an important reference for benefit the comprehensive utilization of polygonati rhizome.