杏鲍菇秋葵咀嚼片配方优化与质量标准研究

Optimizing Recipe and Studying Quality Standard for Pleurotus eryngii-okra Chewable Tablet

为了优选杏鲍菇秋葵咀嚼片配方,以杏鲍菇粗多糖、杏鲍菇超细粉为主要原料,采用全粉末直接压片技术,选取片重差异、崩解时限、硬度及脆碎度的综合评定值为评价指标,通过响应面法确定最佳配方,并制定产品的质量指标。结果表明,杏鲍菇秋葵咀嚼片的最佳配方为杏鲍菇粗多糖38%、杏鲍菇超细粉49%和黄秋葵超细粉13%,制成的咀嚼片表面光滑、色泽均匀。综上,采用多指标综合评分法优化杏鲍菇秋葵咀嚼片配方是可行的,所得工艺配方稳定可靠,这为我国咀嚼片剂工艺创新及其产业化应用研究提供了新思路。

The study attempted to optimize the formulation and quality for Pleurotus eryngii-okra chewable tablet. Pleurotus eryngii crude polysaccharide and its ultra-fine powder were used as main materials and powder direct tabletting technology was applied for making the tablets. Using response surface methodology, the optimal formulation was determined with indices of Pleurotus eryngii-okra chewable tablet on： tablet weight variation, disintegrating time, hardness and friability. Results showed that the optimum formulation of Pleurotus eryngii-okra chewable tablet was Pleurotus eryngii crude polysaccharide 38% , Pleurotus eryngii ultra-fine powder 49% , and okra ultra-fine powder 13 % , which made the surface of the tablets smooth and color uniform. Moreover, the work indicated that the comprehensive evaluation with multiple indices could be a reliable method applying to formula optimization for Chewable tablets techniques. And thoughts for the research on chewable tablet technological innovation as well as its industrialized application were provided.