肉桂枝叶非挥发部分水提物的降糖含片研制

Study on Hypoglycemic Tablets from Aqueous Extracts of Cinnamomum cassia Presl. Branch and Leaf Nonvolatile Component

以肉桂枝叶非挥发部分的水提物为原料,肉桂多酚为活性成分,采用湿法制粒制备工艺,通过单因素优选和正交设计试验,考察填充剂、崩解剂、润湿剂和矫味剂等因素对含片质量的影响,获得肉桂降糖含片的最佳配方及制备工艺。结果显示,采用肉桂25 g,甘露醇30 g、交联聚维酮2.4 g、阿斯巴甜2.4 g为组方、加入1%硬脂酸镁、0.3%薄荷脑和适量95%乙醇的优化配方可以制得风味典型、清凉适中、服用方便的肉桂降糖含片。

Using aqueous extracts of Cinnamomum cassia Presl.branches and leaves nonvolatile component as materials,polyphenols as active ingredients,wet granulation preparation process was adopted.The effects of filler,disintegrating,wetting and flavoring agents on the quality of tablets were investigated by each single factor optimization and orthogonal design experiment to obtain the preparation technology and formula design of Cinnamomum cassia Presl.hypoglycemic tablets.Results showed that hypoglycemic tablets were prepared with the typical flavor,cool suitable and portable by using Cinnamomum cassia Presl.dry paste powder(25 g),mannitol(30 g),crosslinked povidone(2.4 g)and aspartame(2.4 g)as the optimal formula,adding 1%magnesium stearate,0.3%menthol and 95%ethanol.