响应面优化覆盆子多糖滴丸的制备工艺研究

Opitimization of Preparation Process of Rubus chingii Hu Polysaccharide Dropping Pills by Response Surface Methodology

为优化保健食品覆盆子多糖滴丸的最佳制备工艺条件,并对产品质量进行评价,本文在单因素实验的基础上通过响应面法设计考察了基料比、料液温度、滴距3个因素对覆盆子多糖滴丸感官评价的影响,以获得滴丸最佳的制备工艺。结果表明,在基质与多糖质量比为2.6∶1(g∶g),料液温度为82℃,滴距为10cm时,得到的3批滴丸感官评分分别为92分、93分和92分,重量差异及溶散时限均符合相关标准,说明该制备工艺操作简便且制得产品的感官品质良好。

In order to optimize the preparation technology of polysaccharide of Rubus chingii Hu dropping pills and evaluate the quality,this article investigated the effects of three factors such as weight ratio of substrate and polysaccharide,temperature of liquid material,dropping distance through response surface methodology design based on single factor experiments,in order to obtain the optimal preparation process for drop pills.The results show that under the the temperature of 82 oC,the weight ratio of substrate and polysaccharide was 2.6∶1(g∶g),the dropping distance was 10 cm.The sensory evaluation scores of the dropping pills by 3 verification tests were 92 points,93 points and 92 points,respectively.The weight difference and dissolution time limit all met the relevant standards,indicating that the preparation process was simple and the sensory quality of the prepared product was good.