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