| 王志敏 陈乐 王小青.栀子超微速溶饮片的工艺优化[J].实用中西医结合临床,2016,16(9):86-87,94 |
| 栀子超微速溶饮片的工艺优化 |
| Study on the Technology of Fructus Gardeniae Ultramicro Instant Tablets |
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| DOI： |
| 中文关键词: 栀子超微速溶饮片 冷冻+微波灭菌+超微粉碎 传统工艺 |
| 英文关键词: Fructus gardeniae ultramicro instant tablet Refrigeration technology + microwave sterilization + ultramicro pulverization technology The traditional technology |
| 基金项目: |
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| 摘要点击次数: 692 |
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| 中文摘要: |
| 目的：对栀子超微速溶饮片新工艺（冷冻+微波灭菌+超微粉碎）大生产技术参数进行优化。方法：采用新工艺（冷冻+微波灭菌+超微粉碎）与传统工艺比较，观察薄层鉴别、有效成分及药粉得率的变化。结果：新工艺与传统工艺相比较，饮片中薄层鉴别效果更明显，有效成分含量高出6%以上，药粉得率高出10%左右。结论：工艺创新可行，可减少有效成分的流失，提高产品得率。 |
| 英文摘要: |
| Objective: To optimize the new technology of fructus gardeniae ultramicro instant tablet (refrigeration technology + microwave sterilization + ultramicro pulverization technology), and optimize production technology parameters. Methods: Used the new technology (refrigeration technology + microwave sterilization + ultramicro pulverization technology), and compared with the traditional technology, to observe the changes of TLC, effective components and powder rate. Results: Compared with the traditional technology, the TLC identification of the new technology was more obvious, the effective component content was higher than 6%, and the powder rate was higher 10%. Conclusion: Technology innovation is feasible, can reduce the loss of effective component, improve the powder rate. |
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