沙棘粉咀嚼片的配方优化及其品质分析

Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets

本文以沙棘果粉、红枣粉为主要原料,添加甜味剂和压片辅料研制沙棘粉咀嚼片,通过D-最优混料设计、单因素实验和Box-Behnken响应面试验结合多指标评分法优化沙棘粉咀嚼片的配方,并对其感官指标、营养成分和总抗氧化能力进行分析。结果表明,沙棘复配果粉的最佳风味配方为沙棘果粉添加量47.79%(质量百分比,下同)、红枣粉添加量35.72%、木糖醇添加量16.49%,该配方下沙棘复配果粉的感官评分为18.5±0.2分。确定压片辅料的最佳配方为硬脂酸镁添加量1.3%、微晶纤维素添加量23.0%、乳糖添加量26.6%,产品的平均片重差异、硬度和脆性分别为0.76%、89.4 N和1.20%,平均综合评分为30.4分。制备的沙棘粉咀嚼片符合产品感官评定标准,营养丰富,生物活性成分含量较高,具有较强的总抗氧化能力。

The objective of this paper was to develop seabuckthorn powder chewable tablets primarily with seabuckthorn fruit powder and jujube powder mixed with edulcorants and tablet additives.The optimal formulation of seabuckthorn powder chewable tablets was determined by D-optimal mixture design,means of one-factor-at-a-time experiments,and Box-Behnken design combined with multi-index evaluation method,and its sensory index,nutritional components and total antioxidant capacity were analyzed.The results showed that the best flavor formula of mixed seabuckthorn fruit powder was:Seabuckthorn fruit powder 47.79%(percentage of mass,the same below),jujube powder 35.72%and xylosic alcohol16.49%,sensory score was 18.5±0.2 points.The optimum formula of tablet ingredients was determined as magnesium stearate 1.3%,microcrystalline cellulose 23.0%and lactose 26.6%.The tablet weight variation,hardness and brittleness were 0.76%,89.4 N and 1.20%respectively,and the average comprehensive score was 30.4 points.The prepared seabuckthorn powder chewable tablets meet the sensory evaluation standards of products,are rich in nutrition,high in bioactive components,and have strong total antioxidant capacity.