绿茶泡腾片的制备及质量评价简

目的优选绿茶泡腾片的处方及制备方法，并对其进行质量评价。方法以泡腾片的溶解性、崩解性、泡腾效果和外观为综合评价指标，对泡腾剂、稀释剂、润滑剂及泡腾片制备工艺进行筛选，并对所制备的泡腾片的质量差异、崩解时限进行评价。结果按所筛选方法制备的泡腾片泡腾迅速，溶液澄清，无沉淀，不挂壁，外观好。结论采用优选出的处方及制备方法制备的绿茶泡腾片质量符合药典规定。

Preparation and Quality Evaluation of Green Tea Effervescent Tablets

Objective To optimize the formulation and preparation of Green Tea Effervescent Tablets and to evaluate its quality. Methods The effervescent agent, diluent, Lubricant and preparation technology of Green Tea Effervescent Tablets were screened with the solubility,disintegration,effervescent effect and appearance as the comprehensive evaluation indexes, meanwhile the quality difference and disintegration time limit of the prepared effervescent tablets were evaluated. Results The effervescent tablets by the screened method were rapidly effervescent with the clarified solution, no precipitation, no wall- cling and good appearance. Conclusion The quality of Green Tea Effervescent Tablets prepared by the optimized formulation and the preparation method meets the regulations of the Chinese Pharmacopoeia.