无花果功能咀嚼片的制备工艺研究

Study on the Preparation Technology of Ficus carica Linn Function Chewable Tablets

以无花果为主要原料,采用亚临界水技术,一次性提取无花果中的大量多糖、黄酮,和少量补骨脂素、佛手柑内酯,采用粉末直接压片技术,选取片质量差异、崩解时限、硬度、脆碎度的综合评定值为评价指标,通过响应面法确定无花果咀嚼片最佳配方。结果表明,无花果咀嚼片的最佳配方为:无花果多糖及黄酮用量60%、无花果粉末用量20%、木糖醇用量5%、玉米糊精用量3%及其他辅料用量12%。制成的咀嚼片表面光滑、色泽均一、硬度适中;研究通过辅助强制加料配合直接压片技术,对无花果咀嚼片的配方工艺进行研究,旨在为产品的功能营养价值提供一定理论支持。

Using Ficus carica Linn as the main raw material, by using subcritical water technology, one-time extraction of a large number of polysaccharides and flavonoids in Ficus carica Linn, and a small amount of psoralen and bergapten, using powder direct compression technology, the quality of the tablet, disintegration time limit, hardness, friability were selected as evaluation indexes. The best formula for Ficus carica Linn chewable tablets was determined by response surface methodology. The results showed that the optimum formula of fig chewable tablets was as follows: the amount of Ficus carica polysaccharide and flavonoids was 60%, the amount of fig powder was 20%, the amount of xylitol was 5%, the amount of corn dextrin was 3%, and the amount of other excipients was 12%. The prepared chewable tablets had smooth surface, uniform color and moderate hardness;the technology of assisting mandatory feeding and direct tablet compression was used to study the formulation process of Ficus carica Linn chewable tablets in order to provide theoretical support for the functional nutritional value of the product.