Optimization of Proportion and Formulation Process of Jinweng Granule by D-Optimal Mixture Design

[Objectives] To study the optimal proportion and formulation process of Jinweng granule,the physicochemical properties of the optimal preparing process was observed. [Methods] Adopting the D-optimal mixture design method,selecting the mixing ratio of starch,dextrin,fumei powder and lactose as tested factors,and selecting the most significant factor between hygroscopicity,formability,solubility as the evaluation index,the optimal proportion of filler was examined by system experiments. Granularity,solubility,the angle of repose,and critical relative humidity( CRH) were used to evaluate the optimal proportion and formulation process of Jinweng granule. [Results]The optimal prescription of Jinweng granule is extract∶ starch∶ dextrin∶ lactose∶ fumei powder( 1∶ 0. 5∶ 0. 05∶ 0. 3∶ 0. 15),and the binder was consisted of 1% sodium carboxymethylcellulose( CMC) slurry and 3% starch syrup. The CRH of the optimum formulation process of granule is 72%,and the fluidity,solubility and granularity were qualified. [Conclusions] The process model established by D-optimum mixture design has good predictability,and the granule prepared by the optimal proportion has good repeatability,and the granule proportion and formulation process is stable and reliable.

Establishment and evaluation of O/W type-based microemulsion on crossbow medicine of the Miao ethnic group

Background:Crossbow medicine needle is a traditional external therapy.However,acupuncture pain,inaccurate administration,secondary infection,and poor patient compliance limit the application of specialty therapies.Since the most effective components of crossbow medicine are lipid-soluble,the crossbow medicine needle was prepared as an innovative O/W-type microemulsion to solve these problems.In this study,the crossbow medicine microemulsion preparation method was established and its quality was evaluated.Methods:A single factor and pseudoternary phase diagram,combined with a D-optimal mixture design,optimized the formulation of crossbow medicine microemulsion through particle size,polydispersity index,zeta potential,microstructure,and contents of benzoyl neoaconitine,benzoyl hypoaconitine,neoaconitine,periplocin,and methyl salicylate to evaluate the final prescription.Results:The best prescription for preparing crossbow medicine microemulsion is 0.1500 g crossbow medicine dry extract,0.1500 g isopropyl myristate,0.8625 g polyoxyethylene castor oil-35,0.2875 g ethanol,3.700 g water,and 5.1500 g microemulsion.The prepared microemulsion is an oil-in-water type with a clear and transparent appearance.Its average particle size is 19.83±0.78 nm,average polydispersity index is 0.15±0.02,and average zeta potential is−0.51±0.1 mV.The pH value is 5.17±0.02.The microstructure of crossbow medicine microemulsion illustrated a uniform distribution of spherical oil globules.The average contents of benzoyl neoaconitine,benzoyl hypoaconitine,neoaconitine,periplocin,and methyl salicylate were 13.34,113.05,43.45,628.27 and 27.93μg/g,respectively.Conclusion:The preparation process of crossbow medicine microemulsion is reasonable and feasible.The method to determine the content is accurate and straightforward,laying the foundation for further research.

Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product

A mixed fruit beverage was formulated according to D-optimal mixture design using apple ber juice(X_(1),45-59%v/v)-an underexplored fruit,carambola juice(X_(2),1-20%v/v),and black table grape juice(X3,35-40%v/v).The crisp overall acceptability(COA)from 16 semi-trained panelists and overall hedonic score(OSH)from consumers were estimated.The best formulation was apple ber:carambola:black table grape juices=59.0:3.5:37.5 v/v with COA and OSH values of 3.23(on a scale of 5)and 7.55(on a scale of 9),respectively.Further,the efficacy of pulsed light(PL)(18-30 W cm^(-2) for 33-167 s;total fluence 600-5000 J cm^(-2))and thermal treatments(90℃ for 1-5 min)were studied on various attributes of the mixed beverage.The beverages processed at 90℃ for 5 min(thermal treatment)and 5000 J cm^(-2)(PL treatment at 30 W cm^(-2) for 167 s)showed no microbial count with a complete enzyme inactivation.The thermally pasteurized sample(90℃/5 min)was more brown(browning index=70.15)than the PL pasteurized beverage(browning index=65.98).Interestingly,the PL pasteurized(5000 J cm^(-2))beverage showed 25%,27%,and 19% more vitamin C,antioxidants,and phenolic compounds,respectively,than the thermally pasteurized(90℃/5 min)beverage.The PL-treated beverage had a greater sensory appeal than the thermally treated beverage.PL-treatment can be an efficient non-thermal pasteurization treatment for ensuring complete microbial and enzymatic inactivation with maximal retention of nutritional and sensory attributes of the blended beverage.