复方黑芝麻丸的制备工艺研究

Research on Preparation technology of Compound sesame pill

本文研究了以芝麻素的含量、黑芝麻色素的得率和色价为评价指标,研究黑芝麻九蒸九晒的炮制工艺,并在此基础上以蜜丸圆整度、丸重差异为指标,采用正交实验法进行复方黑芝麻丸剂型工艺研究,预期得到黑芝麻丸优化的制备工艺.设计单因素实验制成黑芝麻炮制品,通过紫外-可见光分光光度计、超声波提取法等对成品的以芝麻素的含量为主要评价指标,以黑芝麻色素的得率和色价为次要评价指标研究黑芝麻九蒸九晒工艺,并在此基础上以蜜丸圆整度、丸重差异为指标,对成品大蜜丸进行正交实验.实际测得黑芝麻炮制品中芝麻素含量最高的样品为5.5h,其中芝麻素的含量为5.34mg/g,黑芝麻色素得率最高的样品是6h,其得率为5.55%;色价最高的样品为5h,其色价为117.13;在丸粒圆整度考察指标当中,A2B3C3为佳;在重量差异指标当中,工艺以A3B3C3为佳.九蒸九晒黑芝麻炮制品的最佳蒸制时间为5.5h;制丸的最佳工艺为:药粉:炼蜜为1:0.45,饧药时间为2h,和药的蜜温为80℃.

In this paper,ihe content of sesamin,the yield and color value of hlark sesame pigment were used as evaluation indexes to study the processing technology of nine steaming and nine sun drying of black sesame.On this hasis,the roundness and weight clifference of honey pill were used as indexes to study the preparation technology of compound blark sesame pill by orthogonal experiment.and the optimized preparation technology of blac k sesame pill was expected.a single factor experiment was designed lo prepare black sesame processed products.The content of sesamin was used as the main evaluation index,and the yield and color value of black sesame pigment as ihe secondary evaluation index.The nine steaming and nine sun drying process of hlark sesame was studied.On this basis,the roundness and weight difference of honey pills were used as the indexes to evaluate the quality of finished big honey pills The orthogonal experiment was carried out.The results showed that the sample with the highest sesamin content was 5.5h,in which ihe sesamin content was 5.34mg/g,lhe sample with the highest yield of blark sesame pigment was 6h,and ihe yield was 5.55%;lhe sample with the highest color value was 5h,and the color value was 117.13;among the roundness indexe.s,a2h3r3 was the hesl;among the weight rlifferenre indexes,a3b3c3 was the best.The results showed lhal ihe best steaming lime was 5.5h for nine steamed nine sun tanned sesame processed prorlurts.and the best process for pill making was as followsrPowrler:Honey:1:0.45,so aking time:2h,honey temperalure:80℃.