| 藏药七味罗堆多吉颗粒剂工艺研究 |
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| 引用本文： | 王聚乐,刘忠,周惠英,顿珠.藏药七味罗堆多吉颗粒剂工艺研究[J].西藏大学学报,2007,22(3):115-117,124. |
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| 作者姓名： | 王聚乐 刘忠 周惠英 顿珠 |
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| 作者单位： | 西藏大学医学院，西藏大学医学院，西藏大学医学院，西藏藏医学院 西藏拉萨850000 |
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| 摘 要： | 制定藏药七味罗堆多吉颗粒剂的工艺方法:三因素三水平正交实验。结果:影响提取效果的因素顺序为:煎煮时间>加水倍数>浸泡时间,以煎煮时间影响最大。提取最佳工艺为A3B3C1,即浸泡1小时、加水量10倍、煎煮3小时。制粒工艺以辅料中可溶性淀粉30%,蔗糖41.7%所得颗粒各方面指标均良好。结论:提取工艺条件合理,稳定可行;制粒工艺符合颗粒剂的指标要求,切实可靠。
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| 关 键 词： | 颗粒剂 制剂工艺 正交实验 |
| 文章编号： | 1005-5738（2007）03-115-03 |
| 修稿时间： | 2006-12-08 |
On the Technology of Making Tibetan Medicine Seven-flavor Luodwei Dorjie Granule |
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| Wang Jule,Liuzhong,Zhou Huiying,Tundrub.On the Technology of Making Tibetan Medicine Seven-flavor Luodwei Dorjie Granule[J].Journal of Tibet University,2007,22(3):115-117,124. |
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| Authors: | Wang Jule Liuzhong Zhou Huiying Tundrub |
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| Institution: | 1.School of Medical Science, Tibet University ;2.Tibetan Medicine Institute Lhasa, Tibet 850000 |
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| Abstract: | The method of making Tibetan medicine Seven-flavor Luodwei Dorjie is as follows: three factors and three levels orthogonal experiment.Result: the turn of factors of affecting extraction is: the time of boiling> the quantity of water > the time of marinating,the time of boiling is the primary factor.The best technology is A3B3C1,that is one hour's marinating,10 times of water,3 hours' boiling.The different index of the granule in the supplement materials of soluble starch 30% and sucrose 41.7% are quite good in the technology of granule making Tibetan Medicine Seven-flavor Luodweri Dorjie.Conclusion: the condition of extraction is suitable and stable;the technology of making granule is in accordance with the index requirement and it is reliable. |
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| Keywords: | granule technology of making granule orthogonal experiment |
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