雪梨含片制备及其配方的响应面优化  

The Preparation and Optimization of Snow Pear Tablets by Response Surface

作　　者：李桢[1] 宋小宁[1] 赵军[1] 李玉锋[1] 

机构地区：[1]西华大学,成都611743

出　　处：《食品工业》2015年第8期127-131,共5页The Food Industry

摘　　要：为了制备雪梨含片,确定了含片制备工艺,在此工艺下对影响雪梨含片质量的配方组成进行了单因素试验,按照试验结果采用Box-Behnken进行了响应面优化。试验结果表明:最佳配方为备用品1用量16%,备用品2用量17%,备用品3用量17%,稀释剂用量49.5%,硬脂酸镁用量0.5%,在最佳制片工艺条件下,制得的雪梨含片加权得分为8.0分。雪梨含片的制备及其工艺研究为雪梨的开发奠定了基础。To prepare the snow pear tablets, the preparation of lozenges is identified firstly, study the composition of snow pear tablets through single factor which affect the quality of snow pear tablets. According to the experimental results, Box-Behnken design response surface is used to optimize the composition. The results show that： the best formula is that： amount of spare 1 is 16%, the dosage of spare 2 is 17%, and the amount of spare 3 is 17%. amount of thinner is 49.5%, the amount of magnesium stearate is 0.5%, under the best producer conditions, the weighted score of snow pear tablets are 8.0 points. Preparation and technology of preparing snow pear tablets lay the foundation for the development of snow pear.

关 键 词：雪梨 单因素试验 BOX-BEHNKEN设计 含片 配方 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]