黑果枸杞咀嚼片的制备工艺研究

Research on the technology of Lycium ruthenicum Murr chewable tablet

以黑果枸杞为原料,采用湿法制粒压片工艺制备咀嚼片.考察微晶纤维素、木糖醇、羧甲基纤维素钠和黑果枸杞添加量对咀嚼片感官、硬度及颗粒收率的影响,通过单因素及正交试验得到制备黑果枸杞咀嚼片的最优配方:微晶纤维素的添加量为15 g,木糖醇的添加量为12.5 g,羧甲基纤维素钠的添加量为15 g,黑果枸杞粉的添加量为41 g,水的添加量为9 g,硬脂酸镁的添加量为13 g,利用此配方制作的黑果枸杞咀嚼片感官品质最好,硬度为2652.6 g,颗粒收率为73.1%,原花青素的含量为209.38 mg/100 g.

Taking Lycium ruthenicum Murr as raw material,the preparation of chewable tablet was studied using wet granulation tableting method.The influence of addition of microcrystalline cellulose,xylitol,carboxymethyl cellulose,and Lycium ruthenicum Murr on hardness,sensory score and particle yield of chewable tablet were investigated.Trough single factor and orthogonal test,the best formula of chewable tablet using Lycium ruthenicum Murr were obtained as follows:15 g microcrystalline cellulose,12.5 g xylitol,15 g carboxymethyl cellulose,41 g Lycium ruthenicum Murr,9 mL water and 13 g magnesium stearate.The best sensory quality of the chewable tablet prepared with this formula was 2652.6 g hardress,73.1%particle yield,and 209.38 mg/100 g anthocyanin content.