复合电解质维生素泡腾饮片的制备新工艺与质量控制技术研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 381-384.

复合电解质维生素泡腾饮片的制备新工艺与质量控制技术研究

郝利民，王玉，李政，贾士儒，邢新会

清华大学化学工程系；天津农学院；北京化工大学；天津科技大学；清华大学化学工程系

出版日期:2006-12-15 发布日期:2011-11-23

Study on the New Processing Procedure and Quality Control for Multi-vitamins and Electrolytes Effervescent Tablets

HAO Li-min1,5,WANG Yu2,LI Zheng3,JIA Shi-ru4,XING Xin-hui

1.Department of Chemical Engineering, Tsinghua University, Beijing 100084, China;2.Tianjin Agricultural College, Tianjin 300384, China;3.Beijing University of Chemical and Technology, Beijing 100029, China; 4.Tianjin University of Science and Technology, Tianjin 300222, China;5.The Quartermaster Institute of the General Logistics Department of P.L.A , Beijing 100010, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本实验将非水造粒技术与泡腾技术相结合,成功地研制出泡腾饮片生产新工艺,解决了无重压设备一次压片成型的技术问题。确定了制片压力、润湿剂无水乙醇和粘合剂聚乙烯吡咯烷酮为影响崩解时间和片剂硬度的主要影响因素。减少无水乙醇的添加量,增加聚乙烯吡咯烷酮的添加量或增大制片压力,均可获得较大硬度的片剂,但片剂崩解时间延长。通过F检验法和t检验法验证了泡腾饮片的片剂硬度与其崩解时间呈一元线性相关关系,回归方程为y=10.482x+135.68。综合考虑各因素,得到制备最佳片剂硬度和崩解时间的配方为:无水乙醇120mg、聚乙烯吡咯烷酮180mg、制片压力4.9×103kgf。

关键词: 泡腾饮片, 制片工艺, 片剂硬度, 崩解时间

Abstract: The experiment is successfully obtained a new processing procedure of effervescent tablet by using technology combined non-water granulating process with effervescent technology. The main factors that influence tablet hardness and disintegration time are wetting agent ethanol, agglutinating agent polyvinylpyrrolidone(PVP) and tablet pressure. Reducing auxiliary ethanol, increasing auxiliary PVP and tablet pressure will result higher tablet hardness and longer disintegration time. Proved by F test and t test, the relationship between tablet hardness and disintegration time shows good linearity, and the regression equation is y=10.482x+135.68. Taking all factors into consideration, the formula for optimal tablet hardness and disintegration time is auxiliary ethanol 120mg, auxiliary PVP180mg and tablet pressure 4.9×103kgf.

Key words: effervescent tablet, tablet processing procedure, tablet hardness, disintegration time

郝利民，王玉，李政，贾士儒，邢新会. 复合电解质维生素泡腾饮片的制备新工艺与质量控制技术研究[J]. 食品科学, 2006, 27(12): 381-384.

HAO Li-min1,5,WANG Yu2,LI Zheng3,JIA Shi-ru4,XING Xin-hui. Study on the New Processing Procedure and Quality Control for Multi-vitamins and Electrolytes Effervescent Tablets[J]. FOOD SCIENCE, 2006, 27(12): 381-384.

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