主 办:北 京 中 医 药 大 学
ISSN 1006-2157 CN 11-3574/R

JOURNAL OF BEIJIGN UNIVERSITY OF TRADITIONAL CHINE ›› 2014, Vol. 37 ›› Issue (2): 126-129.doi: 10.3969/j.issn.1006-2157.2014.02.013

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Preparation of Olive Effervescent Tablets optimized by response surface methodology and its antioxidant effect

DENG Di, WENG Zi-cong, XIE Li-yu, HUANG Yu-yin, MA Yan   

  1. School of Chinese Pharmacy, Guangzhou University of Chinese Medicine, Guangdong 510006
  • Received:2013-08-09 Online:2014-02-28 Published:2014-02-28

Abstract: Objective To prepare Olive Effervescent Tablets with a good flavor and antioxidant effect. Methods The prescription of Olive Effervescent Tablets was optimized by using Box-Behnken response surface methodology. The content of phenolics was detected by using Folin-Ciocalteu assay, and antioxidant effect of which were verified by detecting scavenging activity of diphenyl picrylhydrazyl (DPPH). Results The main components in optimum prescription were as follows: active pharmaceutical ingredients accounted for 35.1%, mannitol, 27.9%, tartaric acid, 19.5%, sodium bicarbonate, 15.6%, ethyl alcohol, 1.6%, and PEG 6000 0.4%. Phenolics accounted for 54.09 mg per tablet (0.38 g). The scavenging activity of DPPH of Olive Effervescent Tablets was superior to Vitamin C. Conclusion Prepared Olive Effervescent Tablets has a good flavor and antioxidant effects, and its antioxidant effect has clear market positioning.

Key words: olive(Canavium album Raeuseh), effervescent tablets, response surface methodology, 1,1-diphenyl picrylhydrazyl

CLC Number: 

  • R283.6