食品与发酵工业2015，Vol.41Issue(9)：243-246,4.DOI:10.13995/j.cnki.11-1802/ts.201509046
国内泡腾片剂型问题与分析
Domestic effervescent tablets formulation and its problems analysis
柴金珍 1彭辉 1蒋丽 1黄远英 1袁根良 1殷光玲1
作者信息
- 1. 汤臣倍健股份有限公司,广东广州,510663
- 折叠
摘要
Abstract
Analyze the problems of the current effervescent tablets during the production and storage, and propose the corresponding improvement methods.Methods: We have studied the past decade domestic literatures in food, medicine effervescent formulations.Four general questions of sticky punch, disintegration overrun, non-clarify solution, instability of product, and problems of foaming detection were all analyzed.Result: raw material properties,preparation process, scientific standard test methods, production and storage conditions, and packaging conditions are the important factors to ensure safe, stable effervescent tablets.Conclusion: Effervescent tablets, as a new dosage form of tablets, not only add new solid type of the products, but also increase the consumers' favorite of the products, promote the usage of effervescent in food and pharmaceutical industry.关键词
泡腾片/黏冲/崩解超限/溶液不澄清/产品不稳定Key words
effervescent tablets/sticky punch/disintegration overrun/solution does not clarify/instability of product/problems of foaming quantity detection引用本文复制引用
柴金珍,彭辉,蒋丽,黄远英,袁根良,殷光玲..国内泡腾片剂型问题与分析[J].食品与发酵工业,2015,41(9):243-246,4.
