夏桑菊泡腾颗粒的工艺研究

目的优化夏桑菊泡腾颗粒的制备工艺。方法采用水提醇沉法制备夏桑菊浸膏,以枸橼酸、碳酸氢钠为泡腾剂,以聚乙二醇包裹碳酸氢钠,采用正交试验法优选枸橼酸、碳酸氢钠用量,判断是否进行聚乙二醇包裹,以夏桑菊颗粒中熊果酸的含量、泡腾时间作为评价指标,对制备的颗粒剂进行为期3个月的稳定试验。结果最佳工艺条件是以11%枸橼酸、8%碳酸氢钠为泡腾剂,以5%聚乙二醇包裹碳酸氢钠制备夏桑菊泡腾颗粒。结论该工艺简便,制备的颗粒剂质量稳定,适宜于工业化生产。

Technology Study on Xiasangju Effervescent Granules

Objective To optimize the preparation technology of Xiasangju Effervescent Granules.Methods The aqueous extraction and alcohol precipitation were adopted for preparing Xiasangju Effervescent Granules.Polyethylene glycol was used to coat sodium bicarbonate as the effervescent agent and the orthogonal design was adopted to optimize the use amount of citric acid and sodium bicarbonate.To judge whether to adopt polyethylene glycol for coating.The content of ursolic acid in Xiasangju Effervescent Granules and the effervescent time were used as the evaluation indicators.The 3-month stability test was performed.Results The optimum conditions for Xiasangju effervescent granules were as follows：using 11%citric acid,8%sodium bicarbonate as the effervescent agent and 5%polyethylene glycol for coating sodium bicarbonate to produce Xiasangju Effervescent Granules.Conclusion This technological process is simple with stable quality and suitable for the industrial production.