绞股蓝皂苷微丸的制备工艺

Modern Food Science & Technology(2021)

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Abstract
研究绞股蓝皂苷微丸的制备工艺.以挤出频率、滚圆频率、滚圆时间为考察因素,以微丸的圆整度为评价指标,利用单因素法研究制备微丸的最优工艺条件.采用挤出滚圆法制备空白微丸;采用流化床法制备绞股蓝皂苷微丸.并对微丸的粉体学性质和体外释放度进行测定;用红外光谱法、X-射线粉末衍射法、扫描电子显微镜法对其进行表征.结果显示,制备微丸的最佳工艺参数为挤出频率30 Hz、滚圆频率50 Hz、滚圆时间4 min.采用流化床底喷上药包衣法制备的绞股蓝皂苷微丸体外释放度为95.98%,符合药典规定;脆碎度为0.90%;圆整度为0.80,表面较为光滑;堆密度较好、大小均匀;休止角为38.70°,流动性较好.电镜、红外、X-衍射等表征结果表明微丸圆整,绞股蓝皂苷分布均匀.利用挤出滚圆-流化床包衣法制备绞股蓝皂苷微丸,该工艺简便易行,可工业化生产.
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