目的：建立咽舒饮泡腾片的质量标准。
Objective: To establish the quality standard of Yanshuyin effervescent tablets.
目的对甜叶菊泡腾片制备工艺进行研究。
Objective To study of preparation technology of Stevia rebaudian effervescent tablets.
结果：制备的硼砂泡腾片符合药典规定。
Results: Borax effervescent tablet conforms to the standard of Chinese Pharmacopeias.
研制一种新剂型固体饮料——普洱茶(熟茶)泡腾片。
The study aimed to prepare a new type of solid beverage-effervescent tablets of Puer ripe tea.
采用双波长法测定泡腾片中洛美沙星和替硝唑的含量。
The contents of the lomefloxacin and tinidazole in the tablets were determined by dual wavelength spectrophotometry.
其它口服剂型包括薄膜条、口香糖片、泡腾片和锭剂。
Other oral dosage forms include thin film strips, gummi, foam tabs, and lozenges.
对阿司匹林加维生素C泡腾片的处方及制备工艺进行了研究。
The formula of aspirin plus vitamin C effervescent tablets was examined.
目的：研制氧氟沙星泡腾片并建立该制剂的质量控制标准。
OBJECTIVE : To prepare an effervescent tablets of ofloxacin and establish quality preparation.
本发明公开了一种减肥泡腾片，由混合物粉末经压制成片制得。
The invention discloses a slimming effervescent tablet which is prepared by pressing mixture powder into a tablet.
前言：目的：研制氧氟沙星泡腾片并建立该制剂的质量控制标准。
OBJECTIVE: To prepare an effervescent tablets of ofloxacin and establish quality preparation.
芦荟本身是一种多功效植物，为携带和服用方便，将其制成泡腾片。
Aloe itself is a kind of plant that has more efficiency and been made into effervescent Tablets for convenience of taking and carrying.
不过阿司匹林泡腾片不大可能像维生素补充剂一样被推广至每一个人。
However, it remains unlikely that popping aspirin will be recommended for everyone like a vitamin supplement.
泡腾片稀释液与消毒粉稀释液相比较其器械锈蚀率差异有统计学意义；
The dilution liquid of effervescent tablets and the dilution liquid of disinfection powder had a significant statistic difference in the rate of instruments corrosion.
目的验证小儿咳喘灵泡腾片治疗小儿咳嗽风热犯肺证(急性支气管炎)的有效性与安全性。
Objective To verify the effectiveness and reliability of Kechuanling Effervescent Troche in treating cough in children for attacking on the lung by wind and heat (acute bronchitis).
方法筛选富硒茶多糖泡腾片的最佳处方和制备工艺，并对其崩解时限、含量、稳定性等进行了考察。
METHODS the optimal prescription and technology of effervescent tablets were screened and the disintegration time, content stability were tested.
结果： 紫背天葵泡腾片较好地保留了原紫背天葵清凉饮料的口感风味，符合泡腾片制剂质量要求。
Result: The effervescent tablets retained the flavor of the soft drink made from B. fimbristipula and the quality conformed to the requirements of effervescent tablets.
用片剂质量检查方法以及薄层色谱法、反相高效液相色谱法等对制备的紫背天葵泡腾片进行质量检查。
Conventional preparation test methods for tablets, TLC, and RP-HPLC methods were used to evaluate the quality of the prepared effervescent tablets.
结论本方法检测抗感泡腾片提取液中绿原酸类化合物含量简捷、准确、快速，可用于抗感泡腾片生产过程中的在线质量控制。
Conclusion The method is simple, accurate and rapid for determining chlorogenic acids and can be used for Anti-flu effervescent production process on-line quality control.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料，研究了补钙泡腾片的制造工艺，确定了最佳配方和操作要点，得到口感、质地、风味较佳的产品。
The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料，研究了补钙泡腾片的制造工艺，确定了最佳配方和操作要点，得到口感、质地、风味较佳的产品。
The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
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