Study on the preparation process and characteristic map of Ting Liu Granules based on D-optimal mixture design
WU Wei
LIU Hua-lan
WANG Yue
JI Jing
ZHANG Yun-yu
HUANG Shiwen
CHENG Jian-ming
Abstract：Objective:To optimize the preparation process of Ting Liu granules and establish its preparation characteristics map.Methods:The wetting agent,material/auxiliary ratio,flavoring agent type and dosage,and auxiliary material type were investigated,and the D-optimal mixture design method was adopted to screen out the optimal auxiliary material ratio by taking molding rate,rest-angle,and moisture absorption as the investigation indexes.At the same time the feature maps of 15 preparation were established.Results:The best preparation process was wet granulation with 100%maltodextrin-soluble starch-sodium carboxymethyl cellulose(6∶2∶1)as filler,10%xylitol as flavoring agent,80%ethanol as wetting agent.Eleven characteristic peaks were established based on the HPLC feature maps of 15 batches of samples,and five chromatographic peaks were identified according to the reference substances.Conclusion:The optimal preparation process and characteristic mapping method of Ting Liu granules are stable and feasible.
Keywords：screening of excipientsD-optimal mixture designpreparation processgranulesmap of features
Publication Date：2025-05-30
Online Publishing Date：2026-08-14(First online date of this platform, not the publication date of the document)
Pages：9( 1101-1109 )