| 正交设计法优选多效胃镜乳的制备工艺 |
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| 引用本文： | 于西全,肖华,晏明. 正交设计法优选多效胃镜乳的制备工艺[J]. 中国药业, 2009, 18(17): 30-31 |
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| 作者姓名： | 于西全 肖华 晏明 |
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| 作者单位： | 1. 中国人民解放军南京军区福州总院药剂科,福建,福州,350025
2. 上海第二军医大学药学院2005级学员,上海,200433 |
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| 摘 要： | 目的优选多效胃镜乳的制备工艺。方法以乳剂的稳定性和外观为考察指标，以乳化剂用量、水相（未加单糖浆）pH和乳化温度为可变因素，用L9（3^4）表进行正交试验。结果最优的制备工艺是7mL乳化剂司盘-80和14g西黄蓍胶，水相（未加单糖浆）pH=4，乳化温度85℃。结论按最佳工艺制备的多效胃镜乳符合2000年版《中国药典》的规定。
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| 关 键 词： | 多效胃镜乳 正交试验 制备工艺 |
Optimization of Preparation Technology for Multi- Effect Gastroscope Emulsion by Orthogonal Design |
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| Yu Xiquan,Xiao Hua,Yan Ming. Optimization of Preparation Technology for Multi- Effect Gastroscope Emulsion by Orthogonal Design[J]. China Pharmaceuticals, 2009, 18(17): 30-31 |
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| Authors: | Yu Xiquan Xiao Hua Yan Ming |
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| Affiliation: | 1. Department of Pharmacy, Fuzhou General Hospital, Nanjing Military Region, Fazhou, Fufian, China 350025; 2. Trainees of Grade 2005, College of Pharmacy, Second Military Medical University, Shanghai, China 200433) |
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| Abstract: | Objective To optimize the preparation technology for multi-effect gastroseope emulsion. Methods The stability and appearance of the emulsion were used as the evaluating targets, the orthogonal design method table L9（3^4） was used. Emulsifiers, water-phase （without simple syrup） pH and temperature of the emulsion were selected as the variable factors. Results The optimum technology was Span- 80 mL, tragacanth 14 g, water- phase （without simple syrup）pH =4 and the emulsifying temperature 85 ℃. Conclusion The multi- effect gastroscope emulsion prepared by this technology accords with the stipulation of Chinese Pharmacopoeia（2000 edtion）. |
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| Keywords: | multi - effect gastroscope emulsion orthogonal design technology |
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