首页|淡竹叶提取物咀嚼片的制备工艺研究

淡竹叶提取物咀嚼片的制备工艺研究

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以淡竹叶提取物为主要原料,添加甘露醇、乳糖作稀释剂,柠檬酸作矫剂味,淀粉浆作黏合剂,以及硬脂酸镁作润滑剂,研制出一种竹叶提取物咀嚼片.通过单因素考察实验及正交设计实验,对制备工艺进行优化,得到淡竹叶提取物咀嚼片的最优处方:提取物粉末添加量为 16%(质量分数,下同),稀释剂甘露醇与乳糖的质量比为 2∶1,硬脂酸镁含量为 1.0%,柠檬酸含量为 2.0%.该咀嚼片成品呈均匀灰黄色,表面光滑完整,软硬适中,甜度适宜,为淡竹叶的进一步开发与应用提供新的思路,符合目前药品及保健品功能性、天然化、多样化发展的趋势.
Lophatheri Herba Leaf Extract Chewable Tablet Preparation Technology
The Lophatheri Herba leaf extract chewable tablets were developed with leaf extract powder of Lophatherum gracile Brongn.As the main raw material,and mannitol,lactose,citric acid,starch and magnesium stearate were added as auxiliary materials.The opti-mum condition of preparation process was selected by single factor investigation test and orthogonal design experimentation.The optimal prescription for Lophatheri Herba leaf extract chewable tablets was obtained:the leaf extract is 16%,the mass of mannitol vs lactose is 2∶1,magnesium stearate is 1.0%,citric acid is 2.0%.The chewable tablets have uniformly grayish yellow color,smooth and complete surface,suitable hardness and taste,which provides new thinkings for the further development and use of Lophatherum gracile leaves.This study is consistent with the current trend of functional,natural and diversified development for drug and dietary supplements.

Lophatheri Herba leaf extractchewable tabletsorthogonal design experiment

沈婧祎、宗智慧、王章翠、王婷、张恩立

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蚌埠医科大学,安徽 蚌埠 233030

淡竹叶提取物 咀嚼片 正交实验

2024

长春师范大学学报
长春师范学院

长春师范大学学报

CHSSCD
影响因子:0.312
ISSN:1008-178X
年,卷(期):2024.43(8)