中国果菜2025，Vol.45Issue(3)：23-27,50,6.DOI:10.19590/j.cnki.1008-1038.2025.03.005
甜橙味维生素A片剂制备工艺研究
Investigation into the Formulation Process of Sweet Orange-flavored Vitamin A Tablets
吴洪宾 1张振中 1宋站立 1蔺丽丽1
作者信息
- 1. 山东哈维药业有限公司,山东 菏泽 274000
- 折叠
摘要
Abstract
To optimize the preparation process of orange-flavored vitamin A tablets,a total mixing and tabletting method with excipient granulation and post-added vitamin A was employed.Based on single-factor experiments and Box-Behnken design,a response surface optimization experiment was conducted for the preparation process of vitamin A tablets.The independent variables were the ratio of orange powder to microcrystalline cellulose during granulation,tabletting pressure,and the amount of magnesium stearate added,with the comprehensive evaluation score of the tablets as the response value.The results showed that the optimal tabletting process was achieved with an orange powder to microcrystalline cellulose ratio of 2∶1,tabletting pressure of 25 kN,and magnesium stearate addition of 0.66%,the comprehensive evaluation score of 12.41 for the tablets.The resulting tablets had uniform color and a smooth surface,key indicators such as hardness,friability,disintegration time,and vitamin A degradation rate all met the required standards.The process was stable and reliable,providing a reference for subsequent industrial production.关键词
维生素A/片剂制备/果味型片剂/响应面实验Key words
Vitamin A/tablet preparation/fruit-flavored tablets/response surface experiment分类
轻工业引用本文复制引用
吴洪宾,张振中,宋站立,蔺丽丽..甜橙味维生素A片剂制备工艺研究[J].中国果菜,2025,45(3):23-27,50,6.
