维生素C咀嚼片的制备工艺优化

本实验采取柑橘的提取物与维生素C为主要原料,减少矫味剂等辅料的使用,来改善维生素C咀嚼片的口感、外观、硬度等方面。由于维生素C对湿热不稳定,为了增加维生素C的稳定性,采用了干法制粒技术,采用碘量法对维生素C的含量进行测定,评价了维生素C咀嚼片的质量。该制备方法工艺简单、操作方便。生产出的维生素C咀嚼片质量稳定,外观、硬度、脆碎度、口感等均能达到设计要求。

This experiment took citrus extract and vitamin C as the main raw materials,reduce the use of orthodontic agent and other auxiliary materials,to improve the taste,appearance,hardness of vitamin C chewable tablets.As vitamin C is not stable to heat and humidity,in order to increase the stability of vitamin C,the dry granulation technology was adopted and the content of vitamin C was determined by iodine content method[1],and the quality of vitamin C chewable tablets was evaluated.The preparation method is simple and easy to operate.The quality of the produced chewable vitamin C tablets is stable,and the appearance,hardness,fragility and taste can meet the design requirements.