CAJ | 학술논문

研究川明参咀嚼片的配方和工艺。以多指标感官评定为依据，采用单因素试验考察各填充剂用量，采用正交试验优化配方，筛选川明参咀嚼片最佳配方。结果表明川明参咀嚼片的最佳配方为：山梨醇25%，乳糖5%，柠檬酸0.5%（酸味剂），糊精10%，微晶纤维素28.5%，硬脂酸镁1.0%（润滑剂），川明参浸膏30%。该配方工艺简便，实用性强，所制得的川明参咀嚼片酸甜适宜，且入口顺滑细腻，咀嚼性强。
연구천명삼저작편적배방화공예。이다지표감관평정위의거，채용단인소시험고찰각전충제용량，채용정교시험우화배방，사선천명삼저작편최가배방。결과표명천명삼저작편적최가배방위：산리순25%，유당5%，저몽산0.5%（산미제），호정10%，미정섬유소28.5%，경지산미1.0%（윤활제），천명삼침고30%。해배방공예간편，실용성강，소제득적천명삼저작편산첨괄의，차입구순활세니，저작성강。
To study the formulation and preparation technology of Chuanmingshen chewable tablets. To decide the dosage of each filler by the single factor test , the formulation and preparation technology of Chuanmingshen chewable tables were screened by orthogonal test and multi-index test. As a result , the optimized formulation was as follows:sorbitol 25%,lactose5%,citric acid 0.5%,dextrin 10%,avicel 28.5%,magnesium stearate 1.0%,extract of Chuanmingshen 30%. The prepared Chuanmingshen chewable tablets had the smooth surface , uniform color, suitable hardness and good taste. The optimized preparation process is simple and practical.