Mandarin duck vine effervescent decoction piece and preparation method thereof

The invention discloses a mandarin duck vine effervescent decoction piece and a preparation method thereof, and belongs to the technical field of effervescent tablet preparation, and the mandarin duck vine effervescent decoction piece is prepared from the following components in parts by mass: 6.5-7.0 parts of an acid-base mixture, 1-2 parts of honey, 0.5-1.5 parts of chlorogenic acid, 0.5-1.5 parts of mint and 1.0-2.0 parts of chrysanthemum. The honeysuckle is used as a raw material to extract chlorogenic acid, then the chlorogenic acid, the acid-base mixture, the honey, the mint and the chrysanthemum are prepared into the mandarin duck vine effervescent decoction pieces, and the prepared effervescent decoction pieces are stable in shape. 本发明公开了鸳鸯藤泡腾饮片及其制备方法，属于泡腾片制备技术领域，鸳鸯藤泡腾饮片由以下质量分数的组分制成：酸碱混合物6.5-7.0份、蜂蜜1-2份、绿原酸0.5-1.5份、薄荷0.5-1.5份、菊花1.0-2.0份。本发明以金银花为原料提取得到绿原酸，然后在与酸碱混合物、蜂蜜、薄荷、菊花制备得到鸳鸯藤泡腾饮片，且制备的泡腾饮片形状稳定。