茶膏包埋型泡腾片制备工艺优化和质量分析

Optimized Preparation and Quality Analysis of the Embedding Type Tea Cream Effervescent Tablets

研究茶膏包埋型泡腾片制备工艺并对其进行品质分析,以武夷岩茶茶膏为包材,以泡腾片p H、崩解时限和硬度为指标,利用正交试验优化混合酸、碳酸氢钠和聚乙烯吡咯烷酮(PVP)的质量分数,并考察泡腾片成品p H、崩解时限、硬度、发泡量和茶多酚含量。结果得出,泡腾片最佳配方组成为;柠檬酸7.5%、酒石酸10%,碳酸氢钠30%,PVP质量分数5%,利用武夷岩茶茶膏包埋粉末后直接压片即可。最优工艺所得泡腾片呈弱酸性,发泡量为26.2m L/g,茶多酚含量为6.43%,外观良好,崩解迅速,溶解后溶液呈红棕色澄清透明、酸甜可口、茶香浓郁。

It was to optimize the preparation process of Wuyi rock tea cream type embedding effervescent tablets and to evaluate their quality attributes. An orthogonal array design was used to optimize the formulation of effervescent tablets including the usage of lubricant （PVP ethanol solution） and effervescent agent composition （i.e. ratio of sodium bicarbonate to mixed acid） based on pH, disintegration time and hardness. Total flavonoids content and foaming capacity of the optimized effervescent tablets were also analyzed. The optimum combination of effervescent agents was citric acid 7.5%, taaaric acid 10%, sodium bicarbonate 30% and PVP 5%. All materials were wrapped with Wuyi rock tea cream before direct powder compression. The obtained tablets were slightly acidic and rapidly disintegrated. Foam volume of the tablets was 26.2 mL/g and the content of tea polyphenols was 6.43%. The obtained effervescent tablets displayed good appearance, rapid disintegration, and clear solution without precipitation after dissolution.