基于崩解时限的牡蛎糖原片剂配方组合优化研究 |
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引用本文: | 刘淑集,许雅洁,刘智禹,冷波,苏永昌,王茵,许旻.基于崩解时限的牡蛎糖原片剂配方组合优化研究[J].福建水产,2016(6):453-459. |
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作者姓名: | 刘淑集 许雅洁 刘智禹 冷波 苏永昌 王茵 许旻 |
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作者单位: | 1. 福建省水产研究所,福建省海洋生物增养殖与高值化利用重点实验室,福建省海洋生物资源开发利用协同创新中心,福建 厦门361013;2. 闽南师范大学菌物工程技术研究中心,福建 漳州,363000 |
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基金项目: | 福建省海洋高新产业发展专项(闽海洋高新〔2014〕20号),厦门市海洋经济创新发现区域示范项目(12CZP001SF02),福建省科技重大专项(2014NZ0001-1),闽台重要海洋生物资源高值化开发技术公共服务平台(2014FJPT01),福建重要海洋经济生物种质库与资源高效开发技术公共服务平台(14PZY017NF17) |
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摘 要: | 为了确定牡蛎糖原片剂的制备工艺,以崩解时限为重要指标,利用单因素结合正交试验法筛选优化牡蛎糖原片剂配方组合。研究结果表明,以牡蛎糖原冻干粉添加量15%、微晶纤维素15%、麦芽糊精5%、羧甲基淀粉钠5%、硬脂酸镁0.02%、玉米淀粉59.98%为片剂处方,优选出的处方工艺简单可行,制备的片剂质量符合中国药典(2015版)的有关规定,稳定性好。
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关 键 词: | 牡蛎糖原 片剂 工艺 |
Optimization research of the formulation of oyster glycogen tablets basing on disintegration time |
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Abstract: | To develop the preparation technique of oyster glycogen tablets, the preparation technique of oyster glycogen tablets was optimized by single factor and orthogonal experiment, with the disintegration time as im-portant quality indicators. Results showed that, the optimum ratio of oyster glycogen freeze-dried powder, MCC, maltodextrin, CMS - Na, magnesium stearate and corn starch were 15%, 15%, 5%, 5%, 0. 02% and 59. 98%, respectively. The optimal process was simple and feasible to conduct, and the quality of the optimized oyster glycogen tablets had a good stability, which met the criterion of Chinese Pharmacopoeia (2015). |
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Keywords: | oyster glycogen tablet preparation technology |
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