减肥降脂复方魔芋颗粒剂的成型工艺

Molding Technology of Compound Konjac Granules for Reducing Fat

优选减肥降脂复方魔芋颗粒剂的成型工艺。以成型率、吸湿性、口感为指标,采用湿法制粒,通过单因素试验结合正交试验,考察稀释剂种类及用量、润湿剂种类及用量和甜味剂种类及用量对颗粒成型的影响。结果表明:影响减肥降脂颗粒成型的因素大小为淀乳比>乙醇用量>乙醇体积分数;得到较优成型工艺:稀释剂淀粉︰乳糖=1︰1,润湿剂乙醇体积分数80%,润湿剂用量为浸膏的15%,甜味剂为三氯蔗糖,用量为浸膏的0.15%;此条件下颗粒的成型率达91.63%。该制备工艺稳定、可行,为减肥降脂复方魔芋颗粒的开发和推广提供试验依据。

Optimize the molding process of compound Konjac granules for reducing fat. The wet granulating was used, the type and ratio of excipient, the concentration and volume of ethanol, the type and dosage of corrigent were optimize by single factor tests and orthogonal test, and the molding ratio, hygroscopicity and taste of granules were used as index of evaluation.The results showed that the factors affecting of molding were that the ratio of starch and lactose>ethanol volume>ethanol concentration. The optimal molding condition was that the ratio of starch and lactose 1︰1, ethanol concentration 80%, ethanol volume(extractum︰ethanol) 1︰0.15, and the sucralose with 0.15% granule quality. The molding ratio of compound Konjac granules was 91.63% under this condition. The optimum molding technology of granules was stable and feasible, which provided reference for the development and utilization of compound konjac granules.