Development of Armillariella Tabescens polysaccharide buccal tablets

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Mar.2026, Vol.49 No.3: 365-371

DOI: 10.3969/j.issn.1003-5060.2026.03.013

Authors

XIANG Fuou ¹, ZHANG Mei ^2,3,4, XU Hongmei ¹

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Department of Oncology of Integrated Traditional Chinese and Western Medicine, The First Affiliated Hospital of Anhui Medical University, Hefei 230022, China; 3. Oncology Center of Integrated Traditional Chinese and Western Medicine, Anhui Medical University, Hefei 230022, China; 4. Graduate School, Anhui University of Chinese Medicine, Hefei 230012, China)

Abstract and Keywords

Abstract: This paper takes Armillariella tabescens polysaccharide as the main raw material. By adding excipients such as fillers and flavor correctors, the Armillariella tabescens polysaccharide buccal tablets were prepared by the wet granulation process. Using the sensory score as the evaluation index, a single-factor test was first carried out, and then the response surface methodology was used to optimize the formula of the buccal tablets. The key quality indicators of the prepared buccal tablets were also detected. The experimental results show that the optimal formula of the buccal tablets is as follows: 20.00% Armillariella tabescens polysaccharide, 56.00% pregelatinized starch, 15.00% mannitol, 1.50% citric acid, 5.00% polyvinylpyrrolidone (PVP K30), 0.50% aspartame, and 2.00% magnesium stearate. The determination of physical and chemical indicators shows that the weight of each Armillariella tabescens polysaccharide buccal tablet is $ (0.621 \pm 0.020) $ g, the disintegration time is 12.4 min, the hardness is 75.6 N, and the friability is 0.62%. The developed buccal tablets are tan in appearance, with a shiny surface. They have both the unique flavor of Armillariella tabescens and a suitable sweetness, with a delicate and refreshing taste. All indicators meet the drug safety standards.

Keywords: Armillariella tabescens polysaccharide buccal tablets; wet granulation; formula optimization; quality analysis

作者信息

项福欧 ¹，张梅 ^2,3,4，徐红梅 ¹

（1. 合肥工业大学食品与生物工程学院，安徽合肥 230601；2. 安徽医科大学第一附属医院中西医结合肿瘤科，安徽合肥 230022；3. 安徽医科大学中西医结合肿瘤中心，安徽合肥 230022；4. 安徽中医药大学研究生院，安徽合肥 230012）

摘要和关键词

摘要: 文章以亮菌多糖为主要原料, 通过添加填充剂、矫味剂等辅料, 运用湿法制粒工艺制备亮菌多糖含片。以感官评分作为评价指标, 先开展单因素试验, 再利用响应面法对含片配方进行优化, 并对所制得的含片进行关键质量指标检测。试验结果得出, 含片的最优配方(质量分数)为亮菌多糖20.00%、预胶化淀粉56.00%、甘露醇15.00%、柠檬酸1.50%、聚乙烯吡咯烷酮(PVP K30)5.00%、阿斯巴甜0.50%、硬脂酸镁2.00%。质量指标测定显示, 亮菌多糖含片片重为(0.621±0.020)g, 崩解时间为12.4 min, 硬度为75.6 N, 脆碎度为0.62%。研制出的含片外观呈棕褐色, 表面富有光泽, 具有亮菌独特风味与适宜甜味, 口感细腻、清爽, 各项指标均符合药品安全标准。

关键词: 亮菌多糖含片；湿法制粒；配方优化；质量分析

Funding

安徽省高校协同创新资助项目（GXXT-2023-078）

合肥工业大学学报(自然科学版)

Navigation