麦冬多糖咀嚼片的研制及品质特性研究

Preparation and Quality Characteristics of Ophiopogon japonicus Polysaccharide Chewable Tablets

以麦冬块根为主要原料,通过水提醇沉法制备麦冬多糖,采用粉末直接压片法制备麦冬多糖咀嚼片。以感官评分和质构为评价指标,对麦冬多糖咀嚼片进行综合评分,通过单因素试验和正交试验优化麦冬多糖咀嚼片的最佳制备工艺,探究麦冬多糖和赤藓糖醇添加量及甘露醇与微晶纤维素的质量比对麦冬多糖咀嚼片品质的影响。结果表明,麦冬多糖咀嚼片的最佳工艺配方为麦冬多糖添加量18%(质量百分比,下同),甘露醇与微晶纤维素质量比5∶5,赤藓糖醇添加量7.5%。在此工艺配方下,麦冬多糖咀嚼片的感官评分为94.5分,紧实度为94228.74 g·s,硬度为14301.55 g,DPPH自由基清除率为42.28%,ABTS+自由基清除率为39.33%。制备的麦冬多糖咀嚼片色泽较亮、颜色偏黄、质地均匀,且表面平整光滑,无开裂现象,具有麦冬风味和一定的抗氧化活性。

The main ingredient was the Ophiopogon japonicus tuber,from which Ophiopogon polysaccharides were prepared using a water extraction and alcohol precipitation method.Ophiopogon polysaccharide chewing tablets were prepared by direct powder compression.The chewing tablets were evaluated comprehensively based on sensory scores and texture,and the optimal formulation process for the Ophiopogon polysaccharide chewing tablets was optimized through single-factor experiments and orthogonal experiments.The effects of the addition amounts of Ophiopogon polysaccharide and erythritol,as well as the mass ratio of mannitol to microcrystalline cellulose,on the quality of the Ophiopogon polysaccharide chewing tablets were explored.The results showed that the optimal formulation for the Ophiopogon polysaccharide chewing tablets was an addition of 18%(mass percentage,the same below)Ophiopogon polysaccharide,a mass ratio of 5∶5 for mannitol to microcrystalline cellulose,and 7.5%erythritol.Under this formulation,the sensory score of the Ophiopogon polysaccharide chewing tablets was 94.5 points,the compactness was 94228.74 g·s,the hardness was 14301.55 g,the DPPH free radical scavenging rate was 42.28%,and the ABTS+free radical scavenging rate was 39.33%.The prepared Ophiopogon polysaccharide chewing tablets had a bright color,a yellowish hue,uniform texture,smooth surface without cracks,Ophiopogon flavor,and certain antioxidant activity.