罗汉果咀嚼片制备工艺的优化及抑菌活性研究

以罗汉果为主要原料,选用淀粉、微晶纤维素、甘露醇、柠檬酸、硬脂酸镁等辅料制备罗汉果咀嚼片。通过单因素、正交试验优化处方确定最佳工艺配方;利用高效液相色谱(high performance liquid chromatography,HPLC)法测定咀嚼片中罗汉果主成分皂苷V含量。咀嚼片中罗汉果皂苷V含量为3.744 mg/g。该咀嚼片对金黄色葡萄球菌和枯草芽孢杆菌具有一定的抑制作用,对铜绿假单胞菌则无抑制作用。该产品配方合理,且各项指标均符合中国药典规定,含片质量稳定,工艺可行,为罗汉果的开发提供理论依据。

Optimization of Preparation Process and Antibacterial Activity of Mogroside Chewable Tablets

Using mogroside as the main raw material,starch,microcrystalline cellulose,mannitol,citric acid,magnesium stearate and other auxiliary materials were used to prepare mogroside chewable tablets.Optimize the recipe by single factor and orthogonal test to determine the best process formula and determine the content of mogroside V in the main component of mogroside in chewable tablets by high performance liquid chromatography(HPLC). The content of mogroside V in chewable tablets was 3.744 mg/g.The chewable tablet had a certain inhibitory effect on Staphylococcus aureus and Bacillus subtilis,but had no inhibitory effect on Pseudomonas aeruginosa. The formulation of this product was reasonable,and all the indicators met the requirements of the Chinese Pharmacopoeia. The quality of lozenges was stable and the process was feasible,which provided a theoretical basis for the development of mogroside.