原花青素糖果剂的研制

Studies of Proanthocyanidin Candy Preparations

关键词:  原花青素  糖果制剂  剂型改造

Key words:  proanthocyanidin  sugar preparation  dosage form improvement

摘要:

目的 开发新型原花青素糖果制剂。方法 采用紫外分光光度法建立原花青素糖果制剂质量检测标准；确定了压制糖果、硬糖、软糖的处方和制备工艺，以外观、硬度、干燥失重、片重和含量作为考察指标，对原花青素糖果制剂相关质量进行了检测。结果 原花青素在287 nm处有最大吸收，浓度在80~220 μg·mL^-1内线性关系良好。所制备的不同种类糖果制剂外观、硬度、干燥失重、片重和含量各项指标均符合标准。结论 本研究制备的原花青素糖果剂丰富了现有剂型。

Abstract:

OBJECTIVE To study new preparations of proanthocyanidin candy. METHODS The standard curve of proanthocyanidin preparations was established by UV spectrophotometry. The formulations and preparation processes of the proanthocyanidin pressed candy preparation, hard candy preparation and soft sweet preparation were studied. The appearance, hardness, dry weight loss, tablet weight and content were used as the inspection indicators, and the relevant quality of proanthocyanidin candy preparation was tested. RESULTS The UV spectrophotometry results investigated that the maximum absorption wave of the procyanidin was at 287 nm. Meanwhile, between the 80-220 μg·mL^-1 of the procyanidin solutiongs possessed a good linear relationship at this wave. The appearance, hardness, loss on drying, tablet weight and content of the various types of candy preparations prepared met the standards. CONCLUSION The proanthocyanidin candy prepared in this study enriches the existing dosage forms.