响应面法优化肉苁蓉咀嚼片配方及品质检测

Optimization of Preparation Technology and Quality Test of Cistanche deserticola Chewable Tablets by Response Surface Methodology

以肉苁蓉超微粉为原料,采用湿法制粒工艺制备肉苁蓉咀嚼片。采用单因素试验分别研究肉苁蓉超微粉、矫味剂、填充剂添加量对咀嚼片感官品质的影响。以感官评分作为评价指标,应用响应面分析法优化肉苁蓉咀嚼片配方,得到最佳配方:肉苁蓉超微粉13.84 g、微晶纤维素12.76 g、甘露醇12.76 g、乳糖6.38 g、甜菊糖苷0.04g、柠檬酸0.15 g、复合维生素B 0.5 g、硬脂酸镁0.3 g、羧甲基纤维素0.5 g。品质检测结果表明,肉苁蓉咀嚼片色泽均匀,酸甜适口,易于咀嚼,灰分含量为2.29%,蛋白质和脂肪含量分别为2.98和0.78 g/100 g。咀嚼片中总黄酮和总多糖含量分别为2.13和12.29 g/100 g。体外抗氧化试验结果显示,肉苁蓉咀嚼片具有一定的抗氧化能力。该配方稳定可行,有一定的应用价值,为肉苁蓉资源的综合利用提供了理论科学依据。

The Cistanche deserticola ultrafine powder was used as the raw material to prepare Cistanche cistanche chewable tablets by a wet granulation process.The effects of Cistanche deserticola ultrafine powder,flavoring agent and filler on the sensory quality of pressed confectionery were studied by single factor experiment.The sensory score was used as the evaluation index,and response surface analysis was used to optimize the formula of Cistanche cistanche chewable tablets to obtain the best formula:Cistanche deserticola ultrafine powder 13.84 g,microcrystalline cellulose 12.76 g,mannitol 12.76 g,lactose 6.38 g,stevioside 0.04 g,citric acid 0.15 g,multivitamin B 0.5 g,magnesium stearate 0.3 g and carboxymethyl cellulose 0.5 g.The quality test results showed that the Cistanche deserticola chewable tablets were uniform in color,sweet and sour,and easy to chew.The ash content was 2.29%,and the protein and fat content are 2.98 and 0.78 g/100 g,respectively.The contents of total flavonoids and total polysaccharides in the chewable tablets were 2.13 and 12.29 g/100 g,respectively.The in vitro antioxidant test results showed that the Cistanche deserticola chewable tablets had certain antioxidant capacity.The formula was stable and feasible,had certain application value,and provided a theoretical and scientific basis for the comprehensive utilization of Cistanche deserticola resources.