正交试验法优化玛咖含片配方  

Optimization of the Formula of the Maca Lozenge Tablets by Orthogonal Test

作　　者：徐天才[1] 杨少华[1] 赵菊[1] 谭敬菊[1] 薛润光[1] 

机构地区：[1]云南省农业科学院高山经济植物研究所,云南丽江674100

出　　处：《中国农学通报》2014年第18期315-320,共6页Chinese Agricultural Science Bulletin

基　　金：国家科技基础性工作专项"云南及周边地区农业生物资源调查"(2006FY110700);云南省科技创新强省计划"云南农业生物资源调查与共享平台建设"(2007C0219Z);云南省省级财政发展生物产业专项"玛咖良种选育技术研究与示范"(云财农[2011]274号)

摘　　要：应用正交试验法优化玛咖含片配方,并考察玛咖含片的制备工艺及其实际配方生产中产品的性能。采用L9(34)正交试验法,以玛咖含片的感官评价为指标,选出玛咖含片的最适宜工艺条件、并对最佳条件下产品的稳定性、重金属和微生物进行考察。玛咖含片口感的最佳工艺条件为:玛咖粉为80%,红景天粉为12%,当归粉为6%,玛咖含片的口感综合指标为246、产品的各项重金属含量符合GB16740标准中的规定、保存12个月之间玛咖含片的色泽,外观形状,脆碎度,崩解时间没有发生明显的变化、微生物也没有增加并其含量满足食品安全要求。工艺及质量控制方法简便可行,稳定可靠,此工艺研究已获得国家专利(专利号:ZL200810233796.X),产品的重金属含量和微生物为其质量标准提供了实验基础。Maca lozenge formula was optimized, and preparation techniques and product property of maca lozenges were explored as per orthogonal experimental design. With L9（34） orthogonal design graph, the optimal techniques were optimized, and sensory evaluation, stability, contained heavy metals and microorganisms of maca lozenges were concluded. The optimal conditions of technique were as follows： 80% maca powder, 12% Rhodiola rosea powder, and 6% Angelica sinensis powder, comprehensive sensory index at 246, where the contents of different heavy metals were in consistent with the standard （GB 16740）, and maca lozenge changed insignificantly in color, size, friability, and disintegration time, as well as microorganism content. The technique and quality control method was simple, easy, and reliable, and the process study had obtained the national patent process （patent number： CN200810233796.X） and the content of heavy metal and microorganism laid foundation for the quality standard.

关 键 词：玛咖含片 红景天 正交试验设计 感官评价 

分 类 号：R94[医药卫生—药剂学]