CAJ | 학술논문

经过筛选处方和优化工艺，采用湿颗粒法研制了新型米糠多糖口含片，并对其质量进行评价。结果表明：米糠多糖含量、甜味剂、清凉剂的用量及润湿剂的浓度等因素对口含片的质量有较大影响。当以米糠多糖20 g，乳糖20 g，甘露醇10 g，CMS-Na 1 g，润湿剂选择70%乙醇水溶液，硬脂酸镁0.45 g，柠檬酸0.20 g为原料，55℃的干燥温度，可制得口感好、表面光滑美观、色泽一致、硬度好、崩解性良好、具有保健功能的新型米糠多糖口含片。以制粒状况、片剂外观、片剂硬度、片剂脆碎度、片重差异等项目为评价指标，对原料和辅料进行组方，从而确定米糠多糖口含片的最佳制备处方及制备工艺。
경과사선처방화우화공예，채용습과립법연제료신형미강다당구함편，병대기질량진행평개。결과표명：미강다당함량、첨미제、청량제적용량급윤습제적농도등인소대구함편적질량유교대영향。당이미강다당20 g，유당20 g，감로순10 g，CMS-Na 1 g，윤습제선택70%을순수용액，경지산미0.45 g，저몽산0.20 g위원료，55℃적간조온도，가제득구감호、표면광활미관、색택일치、경도호、붕해성량호、구유보건공능적신형미강다당구함편。이제립상황、편제외관、편제경도、편제취쇄도、편중차이등항목위평개지표，대원료화보료진행조방，종이학정미강다당구함편적최가제비처방급제비공예。
The preparing technology of a new type of rice bran polysaccharide buccal tablet was studied, and the quality of polysaccharide buccal tabletevaluate was evaluated. The results showed that the content of rice bran polysaccharide and the quantities of several primary materials had great effects on the quality of rice bran polysaccharide buccal tablet. With 70 % ethanol as moistening agent and the formular contented 20 g rice bran polysaccharide, 20 g lactose , 10 g mannitol, 1 g CMS-Na, 0.5 g dolomol, 0.2 g citric acid, the new rice bran polysaccharide buccal tablet could be obtained, with good taste, smooth surface, identical color, good hardness, good disintegrability and healthy function.