北京理工大学珠海学院 2020 届本科生毕业论文无糖甘氨酸亚铁咀嚼片的工艺及稳定性研究无糖甘氨酸亚铁咀嚼片的工艺及稳定性研究摘要以甘氨酸亚铁为主要原料，通过实验选出甘氨酸亚铁咀嚼片的糖醇、酸味剂维生素 C 的添加量及填充剂牛奶粉与糖醇添加量，从而得到甘氨酸亚铁咀嚼片最佳配方。用此配方制得的无糖甘氨酸亚铁咀嚼片，色泽一致、表面光滑、硬度好，且可为人体补充铁，满足人体对铁的需求。采用湿法制粒压片工艺研制咀嚼片，为了使物料具有较好的流动性及可压性，将影响制粒工艺的因素干燥时间、干燥温度及润湿剂乙醇的浓度进行实验，最终确定出了，制粒的干燥时间为 110min、干燥温度为 50℃、润湿剂乙醇浓度为 85%，优化制粒工艺条件可提高制粒效果。选用不同的包装材料包装咀嚼片，在常温常态及高湿的状态下对其进行稳定性考察，以颜色、硬度、表面干爽性为标准，选出了最佳包装材料致密性 PVC（装复合袋）。关键词：甘氨酸亚铁；咀嚼片；工艺；稳定性考察北京理工大学珠海学院 2020 届本科生毕业论文The research of the technology and stability of sugar-free glycine ferrous chewable tabletsAbstractBy using glycine ferrous as the main raw material, the optimum formulation of glycine ferrous chewable tablets was obtained by experimentally selecting the amount of sugar alcohol, acid flavor agent vitamin C and filler milk powder and sugar alcohol. The non-glycine ferrous chewable tablets prepared by this formula have the same color, smooth surface and good hardness, and can supplement iron for human body to meet the human body's demand for iron.Masticatory tablets were prepared by wet granulation process. In order to make the material have better fluidity and compressibility, the drying time, the drying temperature and the concentration of wetting agent ethanol were tested, finally determined that the drying time of granulation is 110 min 、 the drying temperature is 50, and the wetting agent ethanol℃ concentration is 85%. optimizing the granulation process conditions can impr...
