竹叶提取物泡腾片的制备工艺优化及其质量分析

doi:10.7506/spkx1002-6630-201608007

食品科学

竹叶提取物泡腾片的制备工艺优化及其质量分析

郑丹丹，王京龙*，张立华，王飞，王洪凤

枣庄学院生命科学学院，山东枣庄 277160

出版日期:2016-04-25 发布日期:2016-04-13

Optimized Preparation and Quality Analysis of Bamboo Leaf Extract Effervescent Tablets

ZHENG Dandan, WANG Jinglong*, ZHANG Lihua, WANG Fei, WANG Hongfeng

College of Life Sciences, Zaozhuang University, Zaozhuang 277160, China

Online:2016-04-25 Published:2016-04-13

摘要/Abstract

摘要：

目的：制备竹叶提取物泡腾片并对其进行质量分析。方法：以崩解时限、pH值、硬度为指标，采用正交试验设计筛选竹叶提取物泡腾片中泡腾剂（柠檬酸、碳酸氢钠）的最佳组成和润滑剂（聚乙二醇6000）的使用方法，并考察泡腾产品的总黄酮含量、崩解时限、pH值、硬度和发泡量。结果：泡腾剂的最佳组成为柠檬酸质量分数20%、碳酸氢钠质量分数20%，制备工艺采用聚乙二醇6000包裹碳酸氢钠后实施粉末直接压片。最优工艺所得泡腾片呈弱酸性，可迅速崩解，发泡量为13.7 mL/g，总黄酮含量为52 mg/g。结论：该工艺所制备的竹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。

关键词: 竹叶提取物, 泡腾片, 制备工艺, 质量分析

Abstract:

Objective: To optimize the preparation process of bamboo leaf extract effervescent tablets and to evaluate
their quality attributes. Methods: An orthogonal array design was used to optimize the formulation of effervescent tablets
including the usage of lubricant (polyethylene glycol 6000) and effervescent agent composition (i.e. ratio of sodium
bicarbonate to citric acid) based on pH, disintegration time and hardness. Total flavonoids content and foaming capacity of
the optimized effervescent tablets were also analyzed. Results: The optimum combination of effervescent agents was citric
acid 20% and sodium bicarbonate 20%. Sodium bicarbonate was wrapped with polyethylene glycol 6000 before direct
powder compression. The obtained tablets were slightly acidic and rapidly disintegrated. Foam volume of the tablets was
13.7 mL/g and the content of total flavonoids was 52 mg/g. Conclusion: The obtained effervescent tablets displayed good
appearance, rapid disintegration, and clear solution without precipitation after dissolution.

Key words: bamboo leaf extracts, effervescent tablets, preparation, quality analysis

中图分类号:

TS218
R944.4

郑丹丹，王京龙，张立华，王飞，王洪凤. 竹叶提取物泡腾片的制备工艺优化及其质量分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201608007.

ZHENG Dandan, WANG Jinglong, ZHANG Lihua, WANG Fei, WANG Hongfeng. Optimized Preparation and Quality Analysis of Bamboo Leaf Extract Effervescent Tablets[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608007.

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竹叶提取物泡腾片的制备工艺优化及其质量分析

Optimized Preparation and Quality Analysis of Bamboo Leaf Extract Effervescent Tablets

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