金橘咀嚼片配方工艺

The Formulation of Fortunella margarita Chewable Tablets

以金橘为主要原料,采用湿法制粒压片工艺,以颗粒产率、片重差异、硬度、脆碎度、口感及感官评价的综合评分为评价指标,通过响应面法对金橘咀嚼片配方进行优化。结果表明,响应面法优化的金橘咀嚼片配方工艺为:金橘70%,山梨醇15%,微晶纤维素15%,以60%乙醇为润湿剂,硬脂酸镁量为干颗粒重的0.50%。在此条件下金橘咀嚼片的综合评分为1.1026。所优化的配方工艺稳定可行,可为金橘咀嚼片的规模化生产提供参考。

Using Fortunella margarita as the main raw material,Fortunella margarita chewable tablets were produced by wet granulation process.With the comprehensive score of particles yield,weight difference,hardness,brittleness,taste and sensory evaluation as evaluation index,the formulation was optimized by response surface methodology.The results showed that the optimized formulation of Fortunella margarita chewable tablets was as follows:the amount of Fortunella margarita powder of 70%,the amount of sorbitol of 15%,the amount of micro crystal cellulose(MCC)of 15%,and the amount of magnesium stearat of 0.50%,with 60%ethanol as the wetting agent.Under these conditions,the comprehensive score of Fortunella margarita chewable tablets was 1.1026.The optimized formulation was stable and feasible,which provided an important reference for large-scale production of Fortunella margarita chewable tablets.