摘要
为制备银杏叶总黄酮提取物泡腾片剂,本文以崩解时限、pH为评价指标,采用Box-Benhnken响应面实验优化泡腾崩解剂配比(碳酸氢钠:柠檬酸)、泡腾崩解剂总质量、聚乙二醇6000用量,并通过片剂重量差异、崩解时限、pH、发泡量、总黄酮的含量,对产品进行质量控制。结果表明,泡腾崩解剂最佳配比为1∶1.21,泡腾崩解剂的总量最佳质量分数为46.15%,PEG 6000的最佳质量分数为6.02%。最优工艺条件下制备的泡腾片,平均片重(500±21)mg,每片总黄酮含量为(4.80±0.08)mg,崩解时限、pH和发泡量符合药典规定,制备的银杏叶提取物泡腾片外观良好,崩解迅速,溶解后溶液澄清透明、呈弱酸性。
To prepare Ginkgo biloba leaves extracts effervescent tablets,Box-Benhnken response surface experiments was used to optimize the formulation, including the usage of matrix （polyethylene glycol 6000, PEG 6000） , the proportion and amount of effervescent agent（ sodium bicarbonate and citric acid）, with pH value and disintegration time limit as the evaluation index. Then the optimized effervescent tablets were analyzed by main drug content, frothing volume, pH value, disintegration time limit and the weight variation.The optimum proportion of effervescence disintegrants（ sodium bicarhonate, citric acid）was 1： 1.21, the mass fraction of effervescence disintegrants was 46.15% ,and mass fraction of PEG 6000 was 6.02%.The average weight of the tablets was （500 ± 21 ） mg, and the content of flavonoid was （4.54 ±0.08 ） mg.The disintegration time, pH and foaming quantity also meet the requirements of pharmacopoeia.The obtained effervescent tablets displayed good appearance ,rapid disintegration, clear solution and no precipitation.
作者
王京龙
郑丹丹
张立华
王飞
王占一
楚文超
WANG Jing- long ZHENG Dan- dan ZHANG Li- hua WANG Fei WANG Zhan- yi CHU Wen- chao(College of Life Sciences, Zaozhuang University, Zaozhuang 277160, China Department of Pharmacy, Zhengzhou University, Zhengzhou 450001, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期288-292,共5页
Science and Technology of Food Industry
基金
山东省自然科学基金项目(ZR2013BL018)
