白花木瓜含片制备工艺研究

目的 研究白花木瓜含片配方和制备工艺.方法 以口感、外观为考察指标,采用单因素实验和正交设计优选白花木瓜含片的配方,并对含片感官、质量进行评估.结果 每100 g白花木瓜粉中,加入65 g甘露醇、50 g糖粉、2.5 g阿斯巴甜、10 g微晶纤维素、2 g聚乙二醇6000(PEG-6000),采用湿法制粒、压片而成.结论 该含片制备工艺简单、稳定,风味突出,酸甜爽口,外观色泽俱佳,片剂硬度、崩解时限符合《中国药典》要求,可为白花木瓜的开发利用提供一种新方法.

Study on Preparation Technology of White Flower Quince Buccal Tablets

Objective To study on the formulation and preparation technology of White Flower Quince Buccal Tablets.Methods Taking the taste and appearance as the index,the formula of White Flower Quince Buccal Tablets was optimized by single factor test and orthogonal design.The sensory and quality evaluation of the tablets were also conducted.Results For every 100 g of white flower quince powder,65 g mannitol,50 g sugar powder,2.5 g aspartame,10 g microcrystalline cellulose and 2 g polyethylene glycol-6000(PEG-6000)were added,then the buccal tablets were prepared by wet granulation and tabletting.Conclusion The preparation process of White Flower Quince Buccal Tablets is simple,stable and feasible.The buccal tablets have outstanding flavor,sweet and sour taste,and good appearance,color and lustre.The hardness and disintegration time of the buccal tablets also meet the requirements listed in Chinese Pharmacopoeia,thus can provide a new way for the development and utilization of white flower quince.