摘要
目的:探讨和优化葛粉速溶颗粒的制备工艺。方法:采用正交试验,选取糖粉-葛粉比例、泡打粉-葛粉比例、干燥温度为考察因素,以颗粒溶化时间和颗粒中总黄酮含量为指标,用Z-综合分析法优选制备工艺。按优选工艺制备3批样品,考察其性状、水分含量、溶化性及糊化试验等。Al(NO3)3显色法测定总黄酮含量。结果:最佳制备工艺为等量递增法往研钵中依次加入泡打粉1.2 g,糊精1.8 g,糖粉24 g和葛粉33 g混合均匀,加约5 mL温水(35~40℃)混匀,捏成团块状,在35℃环境下放置40 min,使其内部充满多而密的孔洞,体积膨大,质地松软,挤压过筛(10~14目),60℃干燥40 min,整粒,即得葛粉速溶颗粒。制得3批样品,大小均匀,呈乳白色,色泽一致,无吸潮、结块、潮解现象,溶化性试验合格,85℃左右热水冲溶全部糊化。颗粒水分含量<6.0%,总黄酮含量0.327 mg.g-1。结论:葛粉速溶颗粒的制备工艺简便可行、稳定,总黄酮含量测定方法可用于其质量评价。
Objective:To investigate and optimize preparation technology of Gefen instant granule.Method:With dissolution time and the content of total flavonoids of this granule as indexes,ratio of sugar-Pueraria lobata,ratio of baking powder-P.lobata,drying temperature were chosen as investigation factors,preparation technology was optimized by orthogonal test with Z-comprehensive analysis method.Three samples were prepared by optimized technology,and their properties,melting,water content and pasting test were investigated.The content of total flavonoids was determined by aluminum nitrate chromomeric method.Result:The best preparation process was as follows:uniform mixed baking powder 1.2 g,dextrin 1.8 g,sugur 24 g,and P.lobata 33 g sequentially by equal increment method,mixed evenly with about 5 mL hot water(35-40 ℃),shaped into lump,placed at environment of 35 ℃for 40 min to make its interior with multiple and dense holes,volume expansion and soft texture,squeeze sieved,dried at 60 ℃ for 40min,arranged granules,and then Gefen instant granule were gained.Prepared 3 batches of samples had uniform size,milky white,color consistency,no absorption of moisture,agglomeration and phenomenon of deliquescence.Melting test qualified,it dissolved completely at about 85 ℃ in hot water.The moisture content was less than 6.0%,and the content of total flavonoids was 0.327 mg · g-1.Conclusion:This optimized preparation technology was simple,feasible and reproducible,and the content of total flavonoids determination method was suitable for quality control of Gefen instant granule.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第19期56-59,共4页
Chinese Journal of Experimental Traditional Medical Formulae
关键词
速溶颗粒
Z-综合评分法
溶化时间
总黄酮
instant granule
Z-comprehensive scoring method
melting time
total flavonoids