复方玛咖咀嚼片的研制

Development of Compound Maca Chewing Tablets

以玛咖超微粉、蛹虫草超微粉及破壁油菜花粉为原料,优化复方玛咖咀嚼片的配方工艺。在单因素试验基础上,以外观、口感、风味、硬度、质量差异为综合评价指标,应用响应面分析法优化辅料用量,得到复方玛咖咀嚼片(1 000片)的最佳配方:玛咖超微粉375.0 g、蛹虫草超微粉125.0 g、破壁油菜花粉125.0 g、甘露醇131.25 g、乳糖43.75 g、奶粉100.0 g、三氯蔗糖7.5 g、硬脂酸镁4.5 g。该条件下制成的咀嚼片外观、口感、风味、硬度、质量差异均符合要求,综合评分为46.17分,与模型预测值相近(相对偏差0.94%)。表明优选的配方工艺稳定可行,为复方玛咖咀嚼片的进一步开发提供理论依据。

To optimize the formula process of compound Maca chewing tablets,use Maca ultrafine powder,cordyceps ultrafine powder and brassica pollen as raw materials.On the basis of single factor tests,response surface analysis method was used to optimize the amount of minor ingredient by taking the appearance,texture,flavor,hardness and weight difference as comprehensive evaluation index.The best formula for compound Maca chewing tablets(1 000 tablets)was Maca ultrafine powder 375.0 g,cordyceps ultrafine powder 125.0 g,brassica pollen 125.0 g,mannitol 131.25 g,lactose 43.75 g,milk powder100.0 g,sucrose trichlorate 7.5 g,and magnesium stearate 4.5 g.Under this condition,the appearance,texture,flavor,hardness and weight difference of the tablet meet the requirements,and the comprehensive score is 46.17,which is similar to the predicted value of the response surface model(relative deviation 0.94%).The optimum formulation was stable and feasible,which provided theoretical basis for the further development of compound Maca chewing tablets.