摘要
对普鲁兰多糖软胶囊胶皮配方进行了优化研究,考察了普鲁兰多糖与黄原胶的配比、水与复配胶的比例以及甘油与复配胶的比例对胶皮的溶出速率的影响,并用均匀设计实验优化胶皮配方。结果表明,当普鲁兰多糖与黄原胶之比为24.03∶1,甘油用量为复配胶的0.9倍,水用量为复配胶的7.56倍时,胶皮有最大溶出速率。
The optimum research was investigated on the formula of pullulan-based soft capsule shell,and the effects of the mass ratio of pullulan to xanthan gum,water to complex gum and glycerin to complex gum on capsule shell dissolution rate ware investigated. At last,uniform design experimentation was designed to optimize capsule shell formula. The result indicated that the dissolution rate of capsule shell was the maximum when the mass ratio of pullulan to xanthan gum was 24.03：1,glycerin to complex gum was 0.9：1,water to complex gum was 7.56：1.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期283-285,288,共4页
Science and Technology of Food Industry
