白菜冻干粉泡腾片工艺初步研究

为筛选出制备白菜冻干粉泡腾片的最优辅料并进行质量检查,采用单因素试验设计,用酸碱分别制粒粉末直接压片的方法对泡腾片的崩解剂(包括酸源和碱源)、润滑剂、甜味剂和黏合剂种类和配比进行选择优化。结果表明:最优辅料配比泡腾崩解剂酸源、碱源、润滑剂、甜味剂、黏合剂比例分别为:28%酒石酸、22%碳酸氢钠、5%聚乙二醇6000、0.9%阿斯巴甜和适量的10%淀粉浆。以上配方制得的白菜冻干粉泡腾片工艺简单、溶液澄清无可见不溶物、口感舒适,具有一定的推广价值。

Preliminary Study on the Technology of Chinese Cabbage Freeze-dried Powder Effervescent Tablets

Abstract: In order to select the best optimum excipients for the preparation of Chinese cabbage freezedried powder effervescent tablets and carry out quality inspection, the disintegrating agent (including acid source and alkali source), lubricant, sweetener and adhesive of effervescent tablets were selected and optimized by single factor test and direct compression method. The results showed that the optimal ratio of the ingredients was 28% tartaric acid, 22% sodium bicarbonate, 5% polyethylene glycol 6000, 0.9% aspartame and proper amount of 10% starch, respectively. The effervescent tablet of Chinese cabbage freezedried powder prepared by the above formula had the advantages of simple technology, clear solution, no visible insoluble matter, comfortable taste and certain promotion value.