车前子超微速溶饮片质量标准研究.doc

PAGE 6 栀子超微速溶饮片的工艺优化 王志敏1 ，陈乐2 ，王小青2 （1华润三九（[南昌）]药业有限公司 江西，南昌330012；2江西省中医药研究院 ，南昌330077） 摘要：目的：:对栀子超微速溶饮片新工艺（冷冻+微波灭菌+超微粉碎）大生产技术参数进行优化。方法:：采用新工艺（冷冻+微波灭菌+超微粉碎）与传统工艺比较，观察薄层鉴别、有效成分及药粉得率的变化。结果：:新工艺与传统工艺相比较，饮片中薄层鉴别效果更明显，有效成分含量高出6%以上，药粉得率高出10%左右。结论：:工艺创新可行，可减少有效成分的流失，提高产品得率。 关键词：栀子超微速溶饮片；冷冻+微波灭菌+超微粉碎；传统工艺；栀子超微速溶饮片 Study on the Technology of Fructus Gardeniae Ultramicro Instant PiecesTablets WANG Zhi-min1, CHEN Le2, WANG Xiao-qing2 (1.China ResourcesHuarun Sanjiu ([Nanchang)] Pharmaceutical Co.,. Ltd , Nanchang, 330012; , China； 2.Jiangxi Institute of Chinese Traditional Medicine Institute of Research,, Nanchang, 330077, China) [Abstract: ：] Objective: To Ooptimizatione of the new technology of ffructus gardeniae ultramicro instant tabletructus gardeniae superfine instant pieces (refrigeration technology + microwave sterilization + ultramicro pulverization technology), and optimize production technology parameters. Methods: The adoption ofUsed the new technology (refrigeration technology + microwave sterilization + ultramicro pulverization technology), and compared with the traditional process technology, to observe the changes of TLC, effective components and powder rate. Results: Compared with The new technology andthe traditional technology in comparison, the thin layerTLC identification in pieces of the new technology the was more obvious effect, highthe effective component content was higher than 6%, and the high powder rate of aboutwas higher 10% powder. Conclusion: Technology innovation is feasible, and can reduce the loss of effective componentactive ingredients, improve the powder rateproduct yield. Key words: Fructus gardeniae ultramicro instant tablet; Refrigeration technology technology + + microwave sterilization + ultramicro ultramicro pulverization pulverization technology ; The traditional process technology; Fructus Gardeniae Ultra instant pieces 中图分类号：R283.6 文献标识码：不 本研究首次将冷冻、微波灭菌和超微粉碎技术同时运用到江西省道地药材“三子一壳”中的“栀子”的加工炮制中，将其