一种咀嚼片型润喉糖的制备及质量评价

Preparation and Evaluation of Chewable Tablets that Has Function of Clear and Nourish Throat

以《伤寒论》中甘桔汤配方为基础,引入药食同源的玉竹、乌梅和罗汉果进行重新组方,采用单因素试验法优化处方,通过湿法制粒压片工艺,以片重差异、组织状态、口感和色泽为指标进行综合评分,制备润喉咀嚼片。结果表明,当处方中稠膏与微晶纤维素和甘露醇的的质量比为1∶2∶3,硬脂酸镁添加量为0.1%时,所得润喉糖综合评分最高。所得处方可制得形态完整、表面光滑、断面紧密、色泽均匀、咀嚼度良好的润喉糖,为进一步工业化生产提供参考。

Based on the licorice and platycodon decoction in treatise on febrile diseases,polygonatum odoratum,dark plum and momordica grosvenori were added to form a new soothe throats prescription to make a natural,good taste chewable tablets.The formulation was optimized by single factor experiment.Through the wet granulation tablet pressing process,the tablet quality was evaluated by the weight difference,tissue state,taste and color.The best formulation were as follows:the mass ratio of extract to microcrystalline cellulose and mannitol was 1∶2∶3 and the content of magnesium stearate was 0.1%.The best formulation could make the chewable tablets which had complete morphology,smooth surface,compact section,uniform color and good chewability,and provide reference for further industrialized production.