Investigation into the Formulation Process of Sweet Orange-flavored Vitamin A Tablets
WU Hongbin
ZHANG Zhenzhong
SONG Zhanli
LIN Lili
Abstract：To optimize the preparation process of orange-flavored vitamin A tablets,a total mixing and tabletting method with excipient granulation and post-added vitamin A was employed.Based on single-factor experiments and Box-Behnken design,a response surface optimization experiment was conducted for the preparation process of vitamin A tablets.The independent variables were the ratio of orange powder to microcrystalline cellulose during granulation,tabletting pressure,and the amount of magnesium stearate added,with the comprehensive evaluation score of the tablets as the response value.The results showed that the optimal tabletting process was achieved with an orange powder to microcrystalline cellulose ratio of 2∶1,tabletting pressure of 25 kN,and magnesium stearate addition of 0.66%,the comprehensive evaluation score of 12.41 for the tablets.The resulting tablets had uniform color and a smooth surface,key indicators such as hardness,friability,disintegration time,and vitamin A degradation rate all met the required standards.The process was stable and reliable,providing a reference for subsequent industrial production.
Keywords：Vitamin Atablet preparationfruit-flavored tabletsresponse surface experiment
Publication Date：2025-03-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 23-27,50 )