藏茶泡腾片的配方优化

为制备藏茶泡腾片剂,本研究以口感评分、外观评分和汤色评分为考察指标,采用Box-Behnken响应面试验优化藏茶提取物用量、泡腾崩解剂用量和甜味剂用量,并以片剂的重量差异、崩解时限、硬度、脆碎度及多糖含量为指标,对产品进行质量评价。结果表明,藏茶泡腾片的最佳配方为:藏茶提取物15.8%,泡腾崩解剂50.6%,阿斯巴甜1.5%,PEG 6000 6%,乳糖26.1%。最佳配方制得的藏茶泡腾片口感良好,感官评分为(96.2±3.84)分,平均片重为(499±19)mg,每片多糖含量为(4.77±0.08)mg。该制备工艺简单易行、重复性好,产品质量符合《中国药典》的相关规定。

Formulation Optimization of Tibetan Tea Effervescent Tablets

To prepare Tibetan tea effervescent tablets,Box-Behnken response surface experiments was used to optimize the dosage of Tibetan tea extracts,effervescent disintegrant and sweetener,with taste scores,appearance scores and decoction color scores as the evaluationindex. The quality of the tablets was evaluated by weight difference,disintegration time limit,hardness,friability and polysaccharide content.The results showed that the optimal formula of Tibetan tea effervescent tablets was Tibetan tea extracts 15.8%,effervescent disintegrant 50.6%,aspartame 1.5%,PEG 6000 6% and lactose 26.1%. The sensory scores of the tablets was (96.2±3.84) points,the average weight was (499±19) mg,and the polysaccharide contents was (4.77±0.08) mg. The preparation process was simple and easy to operate,with good repeatability,and the product quality conformed to the relevant provisions of the Chinese Pharmacopoeia.