杏皮渣膳食纤维片剂的配方及制备工艺  

Optimization of Formulation and Preparation Process for Apricot Pomace Dietary Fiber Tablets

作　　者：杨海燕[1] 李梁[1] 于蒙[1] 滕硕[1] 沙漠[1] 劳斐[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品科学》2012年第16期329-333,共5页Food Science

基　　金：新疆维吾尔自治区科技攻关项目(200831108)

摘　　要：在单因素试验基础上,采用Design Expert 8.0设计软件,根据Box-Behnken的原理设计,以杏皮渣膳食纤维量、微晶纤维素量、木糖醇添加量为响应因素,片剂综合指标为响应值,采用三因素三水平设计进行杏皮渣膳食纤维片制备工艺优化的响应面试验。结合实际生产条件确定最佳组合为:杏皮渣膳食纤维添加量33.55%、微晶纤维素添加量49.25%、木糖醇添加量8.55%、添加1%硬脂酸镁作为润滑剂,此条件下制得的杏皮渣膳食纤维片子表面光滑,色泽均匀,有淡淡的清凉感,不易裂片、碎片。混合物料的临界相对湿度测定表明该产品的最适生产环境相对湿度为75.91%。Following one-factor-at-a-time experiments, we optimized the difference （II） between hardness and 1000-fold crispness of apricot pomace dietary fiber tablets as a function of apricot pomace dietary fiber powder （XI）, microcrystalline cellulose （X2） and xylitol （X3） concentrations using response surface methodology based on a three-variable, three-level Box-Behnken experimental design. The results indicated that the optimal tablet formula was composed of 33.55% dietary fiber power, 49.25% microerystalline cellulose, 8.55% xylitol and 1% magnesium stearate. The prepared tablets had smooth surface with refreshing feeling and uniform color, and were not easy to break. The critical relative humidity was 75.91%, suggesting that the relative humidity in the preparation environment should be strictly restricted below 75.91%.

关 键 词：杏皮渣 膳食纤维 配方 制备工艺 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]