Optimization of the Formula of Maca Lozenges by Orthogonal Test  

正交试验法优化玛咖含片配方(英文)

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：《Agricultural Science & Technology》2014年第6期994-998,1019,共6页农业科学与技术（英文版）

基　　金：Supported by the Special Project for the National Basic Work of Science and Technology(2006FY110700);the Provincial Plans for the Scientific and Technological Innovation of Yunnan Province(2007C0219Z);the Special Fund for the Provincial Financial Development of Bio-industry of Yunnan Province(Yuncainong[2011]274)~~

摘　　要：The orthogonal experimental design was used to optimize the formula of maca lozenge and explore the preparation techniques and product property of maca lozenges. With the sensory evaluation of maca lozenge as the indicator, L16 （44） orthogonal design graph was used to select the optimal techniques, and to investigate the stability, heavy metals and microorganisms contents in the tablets. The optimal formula was 80% of maca power, 12% of Rhodiola rosea powder, and 6% of Angelica sinensis powder, where the comprehensive sensory index reached 246. Moreover, under the optimal conditions, various kinds of heavy metals contents were in consistent with the GB164740 standards, and there was no significant change in color, size, friability, and disintegration time, as well as microorganism content during the 12-month preservation. With simple, easy and reliable technique and quality control method, the process study had obtained the national patent process （patent number： ZL200810233796.X）, and the contents of heavy metals and micr6organisms laid foundation for the quality standard.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L16(44)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试验基础。

关 键 词：Maca lozenge Rhodiola rosea Orthogonal design Sensory evaluation 

分 类 号：TQ914.1[化学工程]