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投稿时间:2015-07-06
投稿时间:2015-07-06
中文摘要: 研究金樱子咀嚼片的生产工艺,采用正交试验确定配比并优化了制作工艺,最佳处方为(100片用量):浸膏粉35 g,甘露醇30 g,乳糖35 g,黏合剂为80%的乙醇,润滑剂为0.8%的硬脂酸镁,以此处方经提取、澄清、制取浸膏粉、原料混合、制软材、制粒、干燥、压片等工序,可制成外表美观、口感良好、具有独特金樱子风味的咀嚼片。
Abstract:To study the preparation technology of Rosa Laevigata Michx chewable tablets,ingredients were screened by orthogonality;the forming capability of the tablets is expressed reasoningly by the synthetic mark of different index.The results showed that the best ingredient(per 100 g)was:extract powder35 g,mannitol 30 g,lactose 35 g,80%ethanol as adhesives,0.8%magnesium stearate as lubricants.Processed from mixing raw materials,making granules,wet granulation,drying,compression,smooth,delicious Rosa Laevigata Michx chewable tablets had been produced.
文章编号:201614018 中图分类号: 文献标志码:
基金项目:广东省科技计划项目(2012B03180017);广东省建设中医药强省项目(20141275);梅州市科技计划项目(2013B31)
Author Name | Affiliation |
LUO Lü-keng,XU Chun-hong,ZHONG Cui-rong,ZENG Guo-qin | Medical School,Jiaying University,Meizhou 514015,Guangdong,China |
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