海藻酵素苏打泡腾片制备方法的研究
Study on the Preparation of Alginase Soda Effervescent Tablets
摘要: 以苹果酸、小苏打为崩解剂，添加了海藻酵素，并对原料进行干燥处理，制得泡腾片，采用Box-Behnken中心组合优化配方，得到最佳配方为：55℃的条件下干燥30min，苹果酸的用量为35%、小苏打的用量为20%，制得海藻酵素苏打泡腾片的合格率为98%。
Abstract:
The effervescent tablets were prepared with malic acid and bicarbonate as disintegrating agent and seaweed enzyme added. The optimum formula was obtained by using box Behnken center combination optimization formula: drying for 30 minutes at 55˚C, the dosage of malic acid was 35%, the dosage of bicarbonate was 20%, and the qualified rate of seaweed enzyme Suda effervescent tablets was 98%.
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