养阴利咽半生制剂袋泡茶的制备及优化

Preparing and optimizing the medical preparation of the half preparation tea-bag of nourishing yin and relieving sore-throat

关键词:  养阴利咽  慢性咽炎  质量控制  感官评审法  综合评分法

Key words:  Nourishing yin and relieving sore-throat  chronic pharyngitis  quality control  sensory evaluation  comprehensive scoring method

摘要:

[目的] 研究一种新型医疗制剂养阴利咽半生制剂袋泡茶的制备工艺。[方法] 通过对原料配比、颗粒粒径和填充量等单因素进行研究，应用感官评价法初步筛选养阴利咽半生制剂袋泡茶的成型工艺条件，再通过多指标成分含量测定与感官评价相结合的综合评分法筛选出最优制备工艺。[结果] 养阴利咽半生制剂袋泡茶的最佳制备工艺为A3B2C1，即固液比为1∶1.8（g：mL），颗粒粒径为40目，填充量为2.5 g。[结论] 本方法全面的优化了这一医疗制剂的制备工艺，为后期的研究以及市场上同类商品的制备提供了理论依据。

Abstract:

[Objective] Study on the preparation processes of a new medical preparation of the half preparation tea-bag of nourishing yin and relieving sore-throat.[Methods] The tentative technological conditions of the medical preparation of the half preparation tea-bag of nourishing yin and relieving sore-throat was confirmed by studying on the single factors of the raw materials ratio,the particle diameter and the loading level. Then the optimal preparation processes were confirmed by the comprehensive scoring method of using the multi-index components determination and the sensory scoring simultaneously.[Results] The optimal preparation technologies were A3B2C1,i.e. the solid-to-liquid ratio was 1:1.8 (g:mL),the particle diameter was 40 mu,the loading level was 2.5 g.[Conclusion] This method can optimize the preparation technology comprehensively and provide the theoretical basis for the later research and the same products in bazaar.