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投稿时间:2022-10-07
投稿时间:2022-10-07
中文摘要: 为提高红托竹荪菌托中多糖的提取率,制备红托竹荪多糖泡腾片。该文考察提取时间、提取温度、料液比、提取功率对多糖得率的影响。在单因素试验的基础上,采用响应面法Box-Behnken 设计,优化红托竹荪菌托多糖的提取工艺,并以提取出的多糖为原料,采用酸碱分开制粒混合压片的方法制备泡腾片。结果表明:红托竹荪菌托多糖提取的最佳工艺参数为提取时间51 min、提取温度60 ℃、料液比1∶48(g/mL)、提取功率400 W,测得实际多糖得率为13.86%。竹荪菌托多糖泡腾片最佳配比组成为竹荪菌托多糖2%、泡腾崩解剂总量45%、酸碱比(柠檬酸∶碳酸氢钠)1.5∶1、黏合剂(3%PVP 水溶液)2%、润滑剂(PEG 6000)2%、甜味剂(阿斯巴甜)1%。所得泡腾片质量稳定,重现性好,符合2020 版《中国药典》规定。
Abstract:To improve the yield of polysaccharides from the volva of Dictyophora rubrovalvata,this study prepared D.rubrovalvata polysaccharide effervescent tablets and investigated the effects of extraction time,extraction temperature,solid-to-liquid ratio,and extraction power on the yield of polysaccharides.Extraction conditions of polysaccharides from the volva of D.rubrovalvata were optimized by response surface methodology(Box-Behnken design)based on single factor experiments.The effervescent tablets were prepared with the extracted polysaccharides as raw materials by the method of acid-base separate granulation and mixed tableting.The results showed that the optimum extraction conditions were determined as follows:extraction time of 51 min,extraction temperature of 60 ℃,solid-to-liquid ratio of 1∶48(g/mL),and extraction power of 400 W.Under these conditions,the maximum polysaccharide yield of 13.86% was obtained.The optimum proportions of raw and auxiliary materials for the preparation of effervescent tablets were as follows:2% polysaccharides of D.rubrovalvata,45% effervescent disintegrants,acid-base(citric acid∶sodium bicarbonate)ratio of 1.5∶1,2% adhesives(3% PVP solution),2% lubricants(PEG 6000),and 1% sweetener(aspartame).The quality of the effervescent tablets was stable and the reproducibility was good,which conformed to the requirements of the 2020 edition of Chinese Pharmacopoeia.
文章编号:202323017 中图分类号: 文献标志码:
基金项目:贵州省教育厅高等学校科学研究项目(青年项目)(黔教技〔2022〕301 号);2021年度贵阳学院学科团队建设项目([2021-xk15]007);贵州省生物制药工程研究中心建设项目(黔教合KY 字[2019]051)
作者 | 单位 |
李莹,周克春,石芳,林栋 | 李莹,周克春,石芳,林栋 |
Author Name | Affiliation |
LI Ying,ZHOU Kechun,SHI Fang,LIN Dong | Department of Food Science and Engineering,Guiyang University,Guiyang 550005,Guizhou,China |
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