紫苏提取物泡腾片的研制

研究紫苏提取物泡腾片的生产工艺，确定合理的原辅料配比。经原辅料混合、制软材、干燥、整粒、压片等工序，制备紫苏泡腾片。工艺采用酸碱分开湿法制粒，并通过正交试验优化产品配方。测定的紫苏泡腾片的最佳配方为紫苏粉添加量10%、NaHCO3与柠檬酸的质量比1:2、甜菊糖甙添加量3%、羟丙基甲基纤维素(HPMC)10%、聚乙二醇8000 3%。为了改善口感，还添加了0.6%紫苏香精，一定比例的赤藓糖醇、木糖醇和乳糖。本研究建立的紫苏提取物泡腾片制备工艺简单可行，操作方便。该产品溶解后的溶液为紫色，具有紫苏特殊的香气，入口清甜且营养丰富。

Preparation of Effervescent Tablets with Perilla Extract

Objective: To explore the preparation process and optimal formula of effervescent tablets with perilla extract. Methods: By mixing raw materials, preparing granules, drying, and compression, perilla solid beverage (effervescent tablets) was prepared. The formula was optimized by orthogonal tests by acid-base separated aqueous granulation. Results: The optimal formula of perilla effervescent tablet was composed of 10% penilla extract, 3% stevioside, 10% HPMC, 3% PEG 8000, and NaHCO3-citric acid ratio of 1:2. In order to improve the taste, the proportion of xylitol, lactose, erythritol, and 0.6% perilla flavouring essence were also added. Conclusion: The method for the preparation of effervescent tablets with perilla extract is simple and easy to operate. After dissolution in water, the effervescent tablets reveal a violet color, a special aroma of perilla and a pleasant sweet taste. The perilla solid beverage (effervescent tablets) is nutritious and popular.