辣木叶泡腾颗粒制备工艺优选

Optimum preparation technology of effervescent granules from Moringa oleifera Lam

为优选辣木叶泡腾颗粒的制备工艺,采用酸碱分别湿法制粒法进行辣木叶泡腾颗粒制备,并进行感官评分.以辣木叶提取物、柠檬酸、碳酸氢钠等为主要原料,采用单因素试验和正交试验对制备工艺进行优选.结果表明:最佳制备工艺为聚乙二醇6000与碳酸氢钠的比例0.3∶1.0,酸碱配比1.2∶1.0,浸膏粉添加量50%,甜味剂添加量0.6%.在此工艺条件下,所得辣木叶泡腾颗粒符合2020版中国药典相关标准,总黄酮含量为3.12 mg·g^(-1).说明该工艺稳定可行,重复性好,优选出的辣木叶泡腾颗粒口感优良,具有营养和保健作用.

The optimum preparation technology of effervescent granules from Moringa oleifera Lam.was studied.The acid-base wet granulation method was used to prepare effervescent granules from Moringa oleifera Lam.and the sensory score was carried out.The preparation technology was investigated by signal factor test and orthogo⁃nal test with Moringa oleifera leaf extract,citric acid,sodium bicarbonate as main raw mamaterials.The results showed that the optimal preparation technology was obtained as follows:the ratio of Polyethylene glycol 6000 and sodium bicarbonate was 0.3∶1.0,the ratio of acid and alkali was 1.2∶1.0,the amount of extract power was 50%,the dosage of sweetener was 0.6%.Under the above conditions,the obtained granules met the relevant stan⁃dards of the 2020 edition of Chinese Pharmacopoeia.The content of total flavonoids was 3.12 mg·g^(-1).The optium preparation process was stable,feasible and repeatable.The effervescent granule was produced with excellent taste,nutrition and health care function.