响应面设计法优化甘草山楂泡腾片配方的研究

Optimization of the Formula of Licorice and Hawthorn Effervescent Tablets Using Box-Behnken Surface Response Design

将山楂粉、甘草提取物与柠檬酸、碳酸氢钠等原料配合,制成一款具有益气健脾、清肝明目功效的泡腾片。采用单因素及响应面试验,以感官评分为指标,对甘草山楂泡腾片的配方进行优化。结果表明,甘草山楂泡腾片最佳生产配方为:甘草提取物4%、山楂粉4%、柠檬酸37%、碳酸氢钠37%、聚乙二醇6000添加量8%、红糖粉10%,此条件下泡腾片的感官评分为83.26分。对此泡腾片的pH、起泡量、崩解时限等参数进行测定,均符合国标对固体速溶饮品泡腾片的要求。试验结果可为药食同源植物的利用和固体速溶饮品泡腾片的开发提供参考依据。

The hawthorn powder and licorice extract were combined with citric acid,sodium bicarbonate and other raw materials to make effervescent tablets with the functions of benefiting colour,strengthening spleen,clearing liver and brightening eyes.Single factor and Box-Behnken surface response design were used to optimize the formula of licorice and hawthorn effervescent tablets with sensory assessment as index.The results showed that the optimal production formula of liquorice and hawthorn effervescent tablets was as follows:liquorice extract 4%,hawthorn powder 4%,citricacid 37%,sodium bicarbonate 37%,polyethylene glycol 60008%,brown sugar powder 10%.Under these conditions,the sensory score of effervescent tablets was 83.26.The pH value,foaming amount,disintegration time and other parameters of effervescent tablets were determined,all of which met the requirements of the national standard for solid instant drink effervescent tablets.The experimental results can provide some reference for the utilization of medicinal and edible homology plants and the development of solid instant drink effervescent tablets.