【摘要】 采用粉末直接压片法加工芡实咀嚼片,优化芡实咀嚼片中辅料配比的最佳工艺条件。通过单因素试验研究各辅料添加量对咀嚼片品质的影响。在单因素试验的基础上,选取4个对咀嚼片感官品质影响较大的因素,进行正交试验。重点考查感官性质,优化后的最佳工艺条件为芡实粉50份,甘露糖醇25份,微晶纤维素25份,荷叶粉5份,甘草粉2份,硬脂酸镁1份,此条件下得到咀嚼片感官品质最佳。更多还原

【Abstract】 The semen euryales chewable tablets were processed by powder direct compression method to optimize the optimum processing conditions of the proportion of auxiliary materials in semen euryales chewable tablets. The effect of the amount of each excipient added on the quality of the chewable tablets was investigated by single factor tests. On the basis of single factor tests,four factors that have a great influence on the sensory quality of chewable tablets were selected and orthogonal experiments were performed. Focus on the sensory properties,the optimal process conditions after optimization are 50 parts of citrus powder,25 parts of mannitol,25 parts of microcrystalline cellulose,5 parts of lotus leaf powder,2 parts of licorice powder,1 part of magnesium stearate. The sensory quality of the chewable tablets is best under the conditions.更多还原