保肝明目茶的制备工艺研究

Preparation process of Baogan Mingmu tea

目的:拟开发一款保肝明目茶,优选其最佳制备工艺。方法:以总多糖含量为评估指标,选用Design-Expert软件设计实验,优化水提工艺;以吸湿率、成形率、溶化性和含水量作为指标,选用正交设计,优选最佳制粒工艺。结果:最终确定的水提工艺:处方中的四味药材加12倍量水,提取温度80℃、提取时间2 h。最佳制粒工艺:取相对密度为1.25~1.30的浸膏,加入3倍浸膏量的赋形剂(玉米糊精∶可溶性淀粉=1∶4),再加入矫味剂甜菊糖0.25%,柠檬酸0.4%,混合制软材,制粒,干燥,整粒,即得。结论:优选的制备工艺稳定可行,为后期产品研发奠定了基础。

OBJECTIVE To develop Baogan Mingmu tea and optimize its preparation process.METHODS Total polysaccharide content was employed as an evaluation index and Design-Expert software utilized for designing experiments to optimize water extraction process. Moisture absorption rate, forming rate, solubility and water content were selected as indicators, orthogonal design was selected and optimal granulation process was selected.RESULTS The final water extraction process was determined: four herbs in the prescription were added with 12 times amount of water, the extraction temperature was 80 ℃ and the extraction time was 2 h. The optimal granulation process: taking an extract with a density of 1.25-1.30 and adding 3 times the amount of excipients(corn dextrin∶soluble starch=1∶4), adding 0.25% stevia and lemon acid 0.4% and mixing into soft materials for granulation and drying.CONCLUSION The optimal preparation process is both stable and feasible, laying the foundation for later product development.