保健食品钙镁咀嚼片的制剂工艺研究

Preparation on Health Food of Calcium and Magnesium Chewable Tablets

目的:研究保健食品钙镁咀嚼片的成型工艺。方法:通过筛选填充剂、粘合剂、矫味剂对钙镁咀嚼片的成型工艺进行研究,并通过多指标综合评分法比较制粒效果、片剂指标进行评价。结果:优选可可粉、糖粉等为主要辅料,可提高受试人群的口感接受度。经检测片剂硬度可达到15 kg,检测产品的脆碎度<0.2%,得到的片剂成型性良好。结论:本研究为钙镁咀嚼片的制剂工艺研究确定及实现产业化生产提供参考。

Objective:To study the molding technology of health food calcium magnesium chewable tablets.Methods:The molding technology of calcium-magnesium chewable tablets was studied by screening fillers,adhesives and flavoring agents,and the granulation effect and tablet indexes were compared and evaluated by multi-index comprehensive scoring method.Results:Cocoa powder and sugar powder are preferred as main auxiliary materials,which can improve the taste acceptance of the subjects.The hardness of the tablet can reach 15 kg,and the brittleness of the product is less than 0.2%.The obtained tablet has good formability.Conclusion:The preparation method optimized in this study is stable and feasible,which provides scientific experimental basis for the determination of preparation technology and production control of calcium magnesium chewable tablets.