文献类型：期刊文献

中文题名：混料设计在葛根天麻咀嚼片配方研究中的应用

英文题名：Optimization of Formulations of Puerariae Radix and Gastrodiae Rhizoma Chewable Tablet Using Optimal Mixture Design

作者：吴德智 田昌义 王宇宇 杨晓敏 李小红

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：0

期号：15

起止页码：104-108

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD;;北大核心:【北大核心2014】；

基金：贵阳市科技局"创客空间"项目(筑科合同[20151001]2-7号);贵州省科学技术基金计划(黔科合LH字[2016]7094);贵州省大学生创新创业项目(201514440020)

语种：中文

中文关键词：葛根;天麻;咀嚼片;混料设计

外文关键词：Puerariae Radix;;Gastrodiae Rhizoma;;chewable table;;optimal mixture design

摘要：以葛根天麻为原料,通过单因素试验考察葛根天麻、填充剂、甜味剂等添加量对咀嚼片的感观指标的影响,并在此基础上采用D-最优混料设计试验对葛根天麻咀嚼片配方进行优选,得到葛根天麻咀嚼片的最佳处方为:葛根天麻粉32%、麦芽糖醇20%、甘露醇30%、微晶纤维素16%,硬酯酸镁1.2%,柠檬酸0.8%,得出综合评分为71.21±0.31,与预测值相符,在此配方下所得产品外观均匀,硬度适中,口感细腻,整体风味良好。
This study was designed to use the compound of Puerariae Radix and Gastrodiae Rhizoma applied in chewable table. Effects of amounts of complex Puerariae Radix and Gastrodiae Rhizoma,filler and sweetener were studied via the single factor methodologies,and then optimize the formulations of Puerariae Radix and Gastrodiae Rhizoma chewable table using D-optimal mixture design. Study results showed that optimized proportion was Puerariae Radix and Gastrodiae Rhizoma power 32 %,maltitol 20 %,mannitol 30 %,microcrystalline cellulose 16 %,magnesium stearate 1.2 %,citric acid 0.8 %. The comprehensive score of chewable tablet were 71.21±0.31 under the optimized results,which was consistent with the predicted values. With the optimal formula,the Puerariae Radix and Gastrodiae Rhizoma chewable table tasted fine and smoot,it overall flavor was good.