D-最优混料设计优化保健食品蓝参降脂咀嚼片处方工艺

为了优化蓝参降脂咀嚼片的处方工艺,采用单因素实验对矫味剂、粘合剂、润滑剂及片剂硬度进行筛选;采用Design-Expert软件中的D-最优混料设计,以气味、口味、口感、外观、可嚼性和可接受程度6个指标,对处方中6种成分的不同组合对咀嚼片感官品质的影响进行评价,确定最优处方。最终确定的处方工艺为:浸膏质量分数32.000%,甘露醇质量分数35.000%,乳糖质量分数26.000%,罗汉果甜苷质量分数3.000%,薄荷脑质量分数0.600%,桔子香精质量分数0.400%,以体积分数75%乙醇为粘合剂,质量分数2%滑石粉、质量分数1%硬脂酸镁为润滑剂,压片硬度60 N。制成的蓝参降脂咀嚼片表面光滑,色泽均匀,口感良好,硬度适中。表明采用本方法优化得到的处方工艺稳定可靠。
The aim of this study is to optimize the prescription crafts of lanshen Lipid-lowering chewable tablet. Using the single factor experiment to filter the flavoring agents,binders,lubricants and tablet hardness;The effects of different mixtures of five components in lanshen lipid-lowering chewable tablet on smelling,tasting,texture,appearance,chewing and acceptability six indicators of the chewing tablet were studied using mixture design by the design-expert to determine the optimal formula. The results suggested that the optimal Formulation of lanshen Lipid-lowering chewable tablet is extract 32.000%,35.000% mannitol,lactose 26.000%,3.000% Mogrosides,menthol 0.600%,0.400% orange flavor,with 75% ethanol as a binder,2% talc,magnesium stearate 1% as a lubricant,tablet hardness of 60 N. Conclusion:The manufactured lanshen Lipid-lowering chewable tablet has a smooth surface,uniform color,taste good,moderate hardness,indicating that the formulation and process technology which is optimized by this method is stable and reliable