番石榴叶陈皮压片糖果的制备及品质测定

Preparation and quality determination of tablet candy of extract from guava leaf and orange peel

以番石榴叶、陈皮提取物为主要原料,甘露糖醇和乳糖为矫味剂,微晶纤维素(MCC)为填充剂,硬脂酸镁为润滑剂,采用粉末直接压片法制备番石榴叶陈皮压片糖果。采用单因素试验和正交试验进行优化分析,以感官评价为评分标准,得出最优配方为:番石榴叶与陈皮提取物添加量25%、比例1∶3,甘露糖醇与乳糖添加量43%、比例2.5:1,微晶纤维素(MCC)添加量30%,硬脂酸镁添加量2%;对按照最佳配方所制备的压片糖果进行感官评定和理化特性的测定,试验结果表明,压片糖果的感官指标、硬度和脆碎度指标、微生物指标均符合中华人民共和国药典标准。

In this study,extract of guava leaf and orange peel was used as the main raw materials,mannitol and lactose were used as taste rectifying agents,microcrystalline cellulose(MCC)was used as filler,and magnesium stearate was used as lubricant.The tablet candy of guava leaf and tangerine peel were prepared by direct powder pressing.The single factor test and orthogonal test were used for optimization analysis,and the optimal formula was obtained based on sensory evaluation.The best formula was as follows∶the addition of guava leaf and tangerine peel was 25%,the proportion was 1∶3,the addition of mannitol and lactose was 43%,the proportion was 2.5∶1,the addition of microcrystalline cellulose(MCC)was 30%,the addition of magnesium stearate was 2%.The sensory evaluation and pysical and chemical properties of tablet candy prepared according to the best formula were determined.The results showed that sensory evaluation,hardness and fragility of tablet candy,and microbiological indexes of chewable tablets all met the standards of Chinese parmacopoeia.