基于DOE混料设计优化葡萄粉泡腾片的制备工艺  

Preparation and Optimization of Grape Powder Effervescent Tablets Based on DOE Mixture Design

作　　者：李雪联 万书林 古明鲜 谢晓东 任建兵 戴传云[1] LI Xuelian;WAN Shulin;GU Mingxian;XIE Xiaodong;REN Jianbing;DAI Chuanyun(Department of Chemical and Chemical Engineering, Chongqing University of Science and Technology, Chongqing Key Laboratory of Industrial Fermentative Microbes,Chongqing 401331;Chongqing Liyun Nozzle Co., Ltd.(Chongqing 401332)

机构地区：[1]重庆科技学院化学化工学院,工业发酵微生物重庆市重点实验室,重庆401331 [2]重庆力耘喷嘴有限公司,重庆401332

出　　处：《食品工业》2018年第12期120-124,共5页The Food Industry

基　　金：重庆市科委产业类重点研发项目(cstc2017zdcy-cdyf193);重庆市科委科技研发平台专项(重点实验室cstc2015yfpt-zdsys0042);重庆科技学院研究生科技创新项目(YKJCX1620519).

摘　　要：为探讨葡萄泡腾片中果粉、柠檬酸和碳酸氢钠的不同配比对葡萄泡腾片质量的影响,采用混料设计中的极端顶点设计,控制3种物料的总质量分数(80%),固定其余辅料的质量分数。根据果粉(20%～40%)、柠檬酸(20%～30%)、碳酸氢钠(20%～30%)的限定水平条件,组合不同的配方,以崩解时限和硬度作为评价指标,采用Minitab 17软件进行数据分析及优化,获得的优化组合配方为果粉38%、柠檬酸22%、碳酸氢钠20%。经试验验证,优化配方的崩解时限小于1 min,硬度为50 N,符合2015版《药典》规范。The effects of different proportions of grape powder, citric acid and sodium bicarbonate on the quality of grape effervescent tablets are investigated. With the design of the extreme vertex in the mix design, the total mass fraction of three principal materials is 80% and the rest content of the auxiliary materials keeps unchanged. According to the defined level of fruit powder(20%-40%), citric acid(20%-30%) and sodium bicarbonate(20%-30%) to accommodate the mixture ratio, disintegration time and hardness as the evaluation index, the optimal ratio(fruit powder 38%, citric acid 22%, and sodium bicarbonate 20%) is obtained by Minitab 17 software for data analysis and optimization. Experimental data confirmed that the disintegration time of the optimized formula is less than 1 min, and the hardness is 50 N, which suit for the 2015 edition of the "Pharmacopoeia" specification.

关 键 词：DOE(实验设计)混料设计 葡萄泡腾片 制备工艺 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]