响应面设计法优化橄榄泡腾片的制备及其抗氧化作用的研究

Preparation of Olive Effervescent Tablets optimized by response surface methodology and its antioxidant effect

目的制备口感风味良好,具有抗氧化作用的橄榄泡腾片。方法采用Box-Behnken响应面设计法优化橄榄泡腾片制剂处方;采用Folin-Ciocalteu法测定成品中酚类物质的含量,以清除1,1-二苯基-2-苦苯肼(DPPH)自由基的能力验证其抗氧化作用。结果确定的最优处方主要成分为:原料药35.1%,甘露醇27.9%,酒石酸19.5%,碳酸氢钠15.6%,乙醇1.6%,PEG 6000 0.4%,每片(0.38 g)含酚类物质54.09 mg,其清除DPPH自由基能力优于维生素C。结论制备出具有抗氧化保健功能且口感良好的橄榄泡腾片,其抗氧化功能具有明确的市场定位。

Objective To prepare Olive Effervescent Tablets with a good flavor and antioxidant effect. Methods The prescription of Olive Effervescent Tablets was optimized by using Box-Behnken response surface methodology. The content of phenolics was detected by using Folin-Ciocalteu assay, and antioxidant effect of which were verified by detecting scavenging activity of diphenyl pierylhydrazyl （DPPH）. Results The main components in optimum prescription were as follows： active pharmaceutical ingredients accounted for 35. 1% , mannitol, 27.9% , tartaric acid, 19.5% , sodium bicarbonate, 15.6%, ethyl alcohol, 1.6%, and PEG 6000 0.4%. Phenolies accounted for 54.09 mg per tablet （0. 38 g）. The scavenging activity of DPPH of Olive Effervescent Tablets was superior to Vitamin C. Conclusion Prepared Olive Effervescent Tablets has a good flavor and antioxidant effects, and its antioxidant effect has clear market positioning.