基于混料设计维生素C口含片配方

The Formulation of Vitamin C Oral Containing Tablets Based on Mixture Design

以抗坏血酸为原料,通过单因素试验考察抗坏血酸、填充剂、甜味剂等添加量对口含片感官评分的影响,并在此基础上通过D-最优混料设计试验对维生素C口含片配方进行优化,得到维生素C口含片的最佳配方:抗坏血酸16.0%、甘露醇18.0%、赤藓糖醇48.73%、麦芽糊精16.0%、三氯蔗糖0.06%、蓝莓香精0.2%、硬脂酸镁1.00%、柠檬黄铝色淀0.01%,得出的感官评分为99.45±0.35,与预测值相符。此配方下所得产品外观均匀,口感较好,硬度在200~250 N左右,脆碎度为0.37%,崩解时限在15±3 min左右。使用此配方制备的维生素C口含片不仅口感较好,酸甜适宜,而且可以对市场上已有的产品进行补充。

Taking ascorbic acid as raw material, the effect of the addition amount of ascorbic acid, filler and sweetener on the sensory score of the buccal tablet was investigated by single factor test. Based on this, the D-optimal mixture design test was used to test the vitamin C mouth piece. The formula was optimized to obtain the best formula of vitamin C buccal tablets, which 16.0% anti-hyaluronic acid, 18.0% mannitol, 48.73% erythritol, 16.0% maltodextrin, 0.06% sucralose and 0.2% blueberry flavor, 1.00% magnesium stearate, and 0.01% lemon yellow aluminum lake, and the sensory score was 99.45±0.35, which was consistent with the predicted value. The product obtained under this formula had a uniform appearance, good mouthfeel, hardness of about 200-250 N, friability of 0.37%, and disintegration time of about 15±3 min. Vitamin C tablets prepared using this formula could be used to supplement existing products on the market.