基于模糊数学法优化肉苁蓉小茴香咀嚼片的制备工艺

Optimization of Preparation Process of Cistanche Fennel Chewable Tablet Based on Fuzzy Mathematics Method

以肉苁蓉、小茴香为主要原料,辅以微晶纤维素、β-环糊精、木糖醇和蔗糖制备咀嚼片。在单因素试验基础上,以小茴香肉苁蓉配比、微晶纤维素、β-环糊精、木糖醇为主要因素进行响应面优化试验,以色泽、气味、口感、硬度为评价指标,利用模糊数学法进行综合评价,确定产品最佳工艺:小茴香肉苁蓉配比1︰9(g/g),以原料(小茴香+肉苁蓉)100.0 g计,微晶纤维素添加量46.0 g,β-环糊精添加量90.0 g,木糖醇添加量45.0 g,蔗糖添加量30.0 g,硬脂酸镁添加量0.5 g。按此工艺制得的苁蓉茴香咀嚼片品质最佳,平均片重0.330±0.005 g,质量差异±5%,崩解时限25.15±0.30 min,平均硬度10102.623 g,模糊综合评分为87.5分。

Chewable tablets were prepared with cistanche,fennel powder as the main raw materials,supplemented with microcrystalline cellulose,β-cyclodextrin crystalline,xylitol and saccharose.On the basis of single factor experiment,the optimized experimental analysis was carried out with the ratio of cistanche and fennel,microcrystalline cellulose,β-cyclodextrin crystalline and xylitol as the main factors,and using color,odor,taste and hardness as evaluation indexes.The fuzzy mathematical method was used for comprehensive evaluation,and the best process of the product was determined as follows:with a ratio of 1︰9(g/g),the raw material(fennel+cistanche)was 100.0 g,the microcrystalline cellulose was 46.0 g,theβ-cyclodextrin content was 90.0 g,the xylitol content was 45.0 g,the sucrose content was 30.0 g,and the magnesium stearate content was 0.5 g.Cistanche fennel chewable tablets prepared by this process had the best quality,with an average weight of 0.330±0.005 g,quality difference of±5%and disintegration time of 25.15±0.30 min.The average hardness was 10102.623 g,and the fuzzy comprehensive score was 87.5 points.