Effect of different proportion of matrix on quality of Qingxin Sushi Tie
- VernacularTitle:不同基质配比对青辛速释贴质量的影响
- Author:
Guoshen ZHENG
;
Guangliang LUO
;
Rongzhe PENG
- Publication Type:Journal Article
- Keywords:
Qingxin Sushi Tie (QST);
matrix;
orthogonal test
- From:
Chinese Traditional and Herbal Drugs
1994;0(09):-
- CountryChina
- Language:Chinese
-
Abstract:
Object To select the optimum proportion of matrix f or the preparation process of Qingxin Sushi Tie (QST) by gelatia, gum tragacanth , glycerol, sodium acylate and Qingdai. Methods The process was studied by orthogonal test with visco sity, soft and hard measurement algefacient sentation, twinge sentation as detec tive marker. The quality of QST was comprehensively compared by the different pr oportion of matrix. Results The optimum proportion of matrix in QST was gelatia-gum tyagacanth-glycerol-sodium acylate-Qindai (8 0∶3 5∶ 20∶1 3∶3 0). Conclusion According to the optimum proportio n of matrix in QST, the QST with better quality can be prepared.
