文献综述
摘要
优化制备山楂提取物泡腾颗粒的工艺，以崩解时限、PH值、发泡量为评价指标，在前期单因素实验基础上采用均匀设计试验优化主辅料配比及工艺，并对其性状、溶化性、粒度等方面进行质量评价。
关键词
山楂提取物、泡腾颗粒、均匀设计试验、评价指标、质量评价
Abstract
Optimization of the preparation process of hawthorn extract effervescent granules, taking disintegration time limit, pH value and foaming amount as evaluation indexes, on the basis of single factor experiment in the early stage, uniform design experiment was used to optimize the proportion and process of main and auxiliary materials, and the quality evaluation of its properties, solubility, particle size, etc
Keywords
Hawthorn extract, effervescent granules, uniform design test, evaluation index and quality evaluation
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