摘要
制备沙枣多糖的一种新剂型泡腾片。从沙枣果实中分离提取沙枣多糖,测定了其静止角、豪斯纳比和膨胀系数等压缩指数。采用酸碱两相制粒法对沙枣多糖进行混合压片实验,并采用响应面法优化了沙枣多糖添加量、泡腾剂添加量和甜味剂用量对泡腾片不同指标的影响。结果表明:沙枣多糖提取物的静止角θ=38.19°、豪斯纳比为1.19、压缩指数为15.99%,说明沙枣多糖适合于压制泡腾片;当沙枣多糖添加量为25.0%、泡腾剂添加量为61.1%、甜味剂添加量为11.1%时,制备得沙枣多糖泡腾片感官评分最高达4.7分,与预测值(4.8)接近。实验优化了沙枣多糖泡腾片的制备工艺,确定了其最佳工艺配方。
To prepare a new form of oleaster polysaccharide effervescent tablets.Oleaster polysaccharide was separated and extracted from oleaster fruits,then its angle of repose,Hausner Ratio and coefficient of dilataion were tested.Mixed tablet test was carried out by acid- base two- phase granulating method.The effect of additive amount of oleaster polysaccharide,the additive amount of effervescing agent and the amount of sweeteners on different indexes of effervescent tablet were optimized by response surface methodology.The results showed that angle of repose of oleaster polysaccharide was 38.19°,Hausner Ratio was 1.19 and the compression index was15.99%. These facts demonstrated that oleaster polysaccharide was fit for supression of effervescent tablet.The sensory score of the prepared oleaster polysaccharide got the maximum value of 4.7 which approached the estimated value of 4.8,when the additon ratios of oleaster polysaccharide,effervescing agent and sweetener were25.0%,61.1% and 11.1% respectively.In this study,the preparation technology was optimized and the optimum process recipe was determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第9期256-261,共6页
Science and Technology of Food Industry
基金
甘肃省青年科技基金计划(1107RJYA049)资助
关键词
泡腾片
沙枣多糖
响应面法
effervescent tablets
oleaster polysaccharide
response surface methodology
