香杞平脂咀嚼片的制备工艺优化与质量评价
|
摘要
研究以枸杞、仙人掌和葫芦巴3种植物的提取物组成复方,制备香杞平脂咀嚼片并进行质量分析。采用湿法制粒法研制香杞平脂咀嚼片,通过对咀嚼片的外观、口感、硬度等的考查筛选处方,选择合适的填充剂、矫味剂、黏合剂,确定最佳组方,并通过高效液相色谱法(high performance liquid chromatography,HPLC)考察咀嚼片葫芦巴碱的含量。枸杞、仙人掌和葫芦巴3种提取物质量分数共占49.15%,甘露醇49.15%,甜菊糖0.1%,柠檬酸0.3%,薄荷香精0.3%,硬脂酸镁1%;其中葫芦巴碱平均含量为0.25 mg/g。
A mixture of three plant extracts of alfalfa,cactus and fenugreek was used to prepare the xiang qi lower blood lipids chewable tablet and to analyze the quality. The wet granulation method was used to develop the xiang qi lower blood lipids chewable tablets. Through the examination and screening of the appearance,taste and hardness of the chewable tablets,the appropriate fillers,flavoring agents and adhesives were selected to determine the best prescription and passed. High performance liquid chromatography(HPLC) was used to investigate the content of trigonelline in chewable tablets. The three extracts of alfalfa,cactus and fenugreek accounted for 49.15 %,mannitol 49.15 %,stevioside 0.1 %,citric acid 0.3 %,mint flavor 0.3 %,magnesium stearate 1 %;the average content of trigonelline was 0.25 mg/g.
A mixture of three plant extracts of alfalfa,cactus and fenugreek was used to prepare the xiang qi lower blood lipids chewable tablet and to analyze the quality. The wet granulation method was used to develop the xiang qi lower blood lipids chewable tablets. Through the examination and screening of the appearance,taste and hardness of the chewable tablets,the appropriate fillers,flavoring agents and adhesives were selected to determine the best prescription and passed. High performance liquid chromatography(HPLC) was used to investigate the content of trigonelline in chewable tablets. The three extracts of alfalfa,cactus and fenugreek accounted for 49.15 %,mannitol 49.15 %,stevioside 0.1 %,citric acid 0.3 %,mint flavor 0.3 %,magnesium stearate 1 %;the average content of trigonelline was 0.25 mg/g.
引文
[1]周红军,郭巍.中药治疗高血脂症的临床研究进展[J].现代中西医结合杂志,2011,20(20):2592-2593
[2]杨昌宁.谈肝、脾乃生脂(浊)之源[J].中国当代医药,2009,16(5):56-57
[3]尚云青,杨玲春,余捷,等.浅析中医药膳与食疗的差异和相互关系及其发展[J].云南中医中药杂志,2012,33(9):82-84
[4]王若兰,侣丽莎,李成文,等.山药咀嚼片的研制[J].食品研究与开发,2012,33(5):101-104
[5]施昕磊,黄绳武.咀嚼片的研究进展[J].中国药业,2008(14):17-19
[6]兰卫,高晓黎,毛新民.葫芦巴药理作用的研究进展[J].西北药学杂志,2008(5):335-337
[7]荆宇,赵余庆.葫芦巴化学成分和药理作用研究进展[J].中草药,2003,34(12):1146-1149
[8]张馨木,李秀芬,张悦,等.吉林枸杞粗多糖保肝作用的研究[J].吉林医学,2000(2):96-97
[9]李莉梅,李恒,朱苗,等.仙人掌多糖结构和降血脂作用的研究进展[J].湛江师范学院学报,2013,34(3):98-101
[10]郭增喜,陈碧莲,李文霞,等.高效液相色谱法胡芦巴药材中胡芦巴碱的含量[J].中国现代医学杂志,2005,22(S1):641-642
[11]赵怀清,曲燕,王学娅,等.胡芦巴碱的HPLC法侧定及药代动力学研究[J].药学学报,2003,38(4):279-282
[12]杨云,孙维英,弓建红,等.胡芦巴碱含量和盐胡芦巴炮制工艺的相关性研究[J].河南科学,2007,25(3):398-400
[13]刘广学,尚明英,李辉,等.胡芦巴药材中胡芦巴碱的提取方法及其含量侧定[J].中国药品标准,2005,6(4):11-14
[14]L Schwingshackl,B Strasser,G Hoffmann.Effects of monounsaturated fatty acids on glycaemic control in patients with abnormal glucose metabolism:a systematic review and meta-analysis[J].Annals of Nutrition&Metabolism,2011,8(4):290-296
[15]陆敏,常晓婕,张文晋,等.香杞平脂咀嚼片的降脂作用[J].现代食品科技,2018,34(11):35-40
[2]杨昌宁.谈肝、脾乃生脂(浊)之源[J].中国当代医药,2009,16(5):56-57
[3]尚云青,杨玲春,余捷,等.浅析中医药膳与食疗的差异和相互关系及其发展[J].云南中医中药杂志,2012,33(9):82-84
[4]王若兰,侣丽莎,李成文,等.山药咀嚼片的研制[J].食品研究与开发,2012,33(5):101-104
[5]施昕磊,黄绳武.咀嚼片的研究进展[J].中国药业,2008(14):17-19
[6]兰卫,高晓黎,毛新民.葫芦巴药理作用的研究进展[J].西北药学杂志,2008(5):335-337
[7]荆宇,赵余庆.葫芦巴化学成分和药理作用研究进展[J].中草药,2003,34(12):1146-1149
[8]张馨木,李秀芬,张悦,等.吉林枸杞粗多糖保肝作用的研究[J].吉林医学,2000(2):96-97
[9]李莉梅,李恒,朱苗,等.仙人掌多糖结构和降血脂作用的研究进展[J].湛江师范学院学报,2013,34(3):98-101
[10]郭增喜,陈碧莲,李文霞,等.高效液相色谱法胡芦巴药材中胡芦巴碱的含量[J].中国现代医学杂志,2005,22(S1):641-642
[11]赵怀清,曲燕,王学娅,等.胡芦巴碱的HPLC法侧定及药代动力学研究[J].药学学报,2003,38(4):279-282
[12]杨云,孙维英,弓建红,等.胡芦巴碱含量和盐胡芦巴炮制工艺的相关性研究[J].河南科学,2007,25(3):398-400
[13]刘广学,尚明英,李辉,等.胡芦巴药材中胡芦巴碱的提取方法及其含量侧定[J].中国药品标准,2005,6(4):11-14
[14]L Schwingshackl,B Strasser,G Hoffmann.Effects of monounsaturated fatty acids on glycaemic control in patients with abnormal glucose metabolism:a systematic review and meta-analysis[J].Annals of Nutrition&Metabolism,2011,8(4):290-296
[15]陆敏,常晓婕,张文晋,等.香杞平脂咀嚼片的降脂作用[J].现代食品科技,2018,34(11):35-40