乌梅山楂泡腾片的研制及质量评价  

Preparation and Quality Evaluation of Fructus Mume Hawthorn Effervescent Tablets

作　　者：肖云[1] XIAO Yun(College of bioengineering,Wuhan Polytechnic,Wuhan 430072,Hubei,China)

机构地区：[1]武汉职业技术学院生物工程学院,湖北武汉430072

出　　处：《武汉职业技术学院学报》2022年第3期109-114,共6页Journal of Wuhan Polytechnic

摘　　要：以乌梅粉、山楂粉、甜菊糖苷、柠檬酸、碳酸氢钠等为原料,研究开发一种新型的乌梅山楂泡腾片。采用单因素和正交试验优化乌梅泡腾片的感官配方和制片配方。最终确定最佳感官评分配方为:乌梅粉占片重14.0%,山楂粉占片重5%,甜味剂甜菊糖苷占片重3.0%;最优最佳制片配方为为崩解剂总量占比为50.0%,柠檬酸:NaHCO3=1.2∶1,润滑剂PEG6000添加量为2.5%。在最佳工艺条件下采用半干颗粒压片法制得乌梅山楂泡腾片,感官评分约为(4.69±0.02)分,平均片重为(500±14)mg,崩解时限(149±14)s,产气量(20.86±0.284)mL,pH值(4.20±0.077),硬度(47.78±2.73)和脆碎度(0.64±0.04)%,均符合药典规定。A new type of Fructus Mume Hawthorn effervescent tablet was developed with fructus mume powder, hawthorn powder, stevioside, citric acid and sodium bicarbonate as raw materials. Single factor and orthogonal experiments were used to optimize the sensory and preparation formula of Fructus mume Hawthorn effervescent tablets. The results showed that the best formula of sensory evaluation was as follows: 14.0% of the tablet weight was fructus mume powder, 5% of the tablet weight was hawthorn powder, 3.0% of the tablet weight was stevioside, 50.0% of the total disintegrating agent, citric acid:NaHCO3=1.2:1 of and 2.5% of the lubricant PEG6000. The results showed that the sensory score was(4.69 ± 0.02), the average weight was(500 ± 14) Mg,the disintegration time was(149 + 14) s, the gas production was(20.86 + 0.284) ml, the pH value was(4.20 +0.077), the hardness was(47.78 + 2.73) and the brittleness was(0.64 + 0.04)%.

关 键 词：乌梅粉 山楂粉 泡腾片 正交设计 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] TS275.4[轻工技术与工程—食品科学与工程]