响应面法优化玛咖全粉直接压片法研究  

Optimization on direct powder compression of maca powder technology based on response surface method

作　　者：陈龙飞[1] 王敏 范柳萍[1] 丁占生[1] 丁绍东[3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]上海热丽科技集团有限公司,上海200125 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与机械》2017年第2期169-174,共6页Food and Machinery

摘　　要：通过粉体性质筛选玛咖粉直接压片适宜辅料;通过单因素试验探究水分含量及辅料用量对片剂硬度、崩解时间、脆碎度和片重差异的影响;进行4因素3水平响应面设计,建立回归方程,筛选出最优工艺配方。结果表明,玛咖直接压片的适宜辅料为微晶纤维素SH102、直压乳糖和硬脂酸镁;最优压片工艺为:水分含量7.65%,硬脂酸镁含量0.85%,微晶纤维素含量12.34%,直压乳糖含量8.34%,玛咖粉含量78.47%。全粉直压法可用于高纯度玛咖压片的生产,研究结果可为玛咖压片成型和生产加工过程提供参考。Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties.The influence of different excipients and water content was investigated based on single factor test with tablet weight variation,friability,hardness and disintegration time as comprehensive scores.Regression equation was established to figure out the optimalsolution.The result shows that,magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients.The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows：Water content of 7.76%,magnesium stearate content of 0.85%,microcrystalline cellulose content of 12.34%,lactose content of 8.34%.The technology of the direct powder compression can be applied in maca tablets production.This research provides a reference for the establishment of forming technique and control of production processing.

关 键 词：玛咖 直接压片 工艺优化 粉体性质 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]