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中文摘要：
研究紫苏提取物泡腾片的生产工艺，确定合理的原辅料配比。经原辅料混合、制软材、干燥、整粒、压』t等工序，制备紫苏泡腾片。工艺采用酸碱分开湿法制粒，并通过正交试验优化产品配方。测定的紫苏泡腾片的最佳配方为紫苏粉添加量10％、NaHC03与柠檬酸的质量比1：2、甜菊糖甙添加量3％、羟丙基甲基纤维素（HPMC）10％、聚乙二醇8000 3％。为了改善口感，还添加了0．6％紫苏香精，一定比例的赤藓糖醇、木糖醇和乳糖。本研究建立的紫苏提取物泡腾片制备工艺简单可行，操作方便。该产品溶解后的溶液为紫色，具有紫苏特殊的香气，入口清甜且营养丰富。
英文摘要：
Objective： To explore the preparation process and optimal formula of effervescent tablets with perilla extract. Methods： By mixing raw materials, preparing granules, drying, and compression, perilla solid beverage （effervescent tablets） was prepared. The formula was optimized by orthogonal tests by acid-base separated aqueous granulation. Results： The optimal formula of perilla effervescent tablet was composed of 10% penilla extract, 3% stevioside, 10% HPMC, 3% PEG 8000, and NaHCO3-citric acid ratio of 1：2. In order to improve the taste, the proportion ofxylitol, lactose, erythritol, and 0.6% perilla flavouring essence were also added. Conclusion： The method for the preparation of effervescent tablets with perilla extract is simple and easy to operate. After dissolution in water, the effervescent tablets reveal a violet color, a special aroma ofperilla and a pleasant sweet taste. The perilla solid beverage （effervescent tablets） is nutritious and popular.
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