[银杏叶提取物泡腾片的制备及其质量研究]
[Study on the preparation of effervescent tablets of EGb and its quality].
作者信息
Hu Linshui, Zheng Jun, Shao Shengrong
机构信息
Zhejiang CONBA Pharmaceutical Co. Ltd, Zhejiang, Lanxi 321100.
出版信息
Zhong Yao Cai. 2005 Jan;28(1):52-4.
OBJECTIVE
To prepare effervescent tablets of EGb and establish quality preparation.
METHOD
Taking pH, disintegration time and rigidity as index, the formulation and technique of EGb effervescent tablets were optimized by orthogonal experiment, the products were prepared and its stability were tested.
RESULT
The optimum procedure condition was adding 12.5% citric acid, 20% sodium bicarbonate encapsulated by PEG6000, the products were tested by stability, the preparation was stable.
CONCLUSION
It is valuable to be further studied as a new preparation of EGb.
目的
制备银杏叶提取物泡腾片并建立其质量标准。
方法
以pH值、崩解时间和硬度为指标，通过正交试验优化银杏叶提取物泡腾片的处方和工艺，制备产品并进行稳定性考察。
结果
最佳工艺条件为加入12.5%的柠檬酸、20%用聚乙二醇6000包衣的碳酸氢钠，对产品进行稳定性考察，制剂稳定。
结论
作为银杏叶提取物的一种新剂型，值得进一步研究。
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