杏鲍菇秋葵咀嚼片配方优化与质量标准研究

为了优选杏鲍菇秋葵咀嚼片配方,以杏鲍菇粗多糖、杏鲍菇超细粉为主要原料,采用全粉末直接压片技术,选取片重差异、崩解时限、硬度及脆碎度的综合评定值为评价指标,通过响应面法确定最佳配方,并制定产品的质量指标。结果表明,杏鲍菇秋葵咀嚼片的最佳配方为杏鲍菇粗多糖38%、杏鲍菇超细粉49%和黄秋葵超细粉13%,制成的咀嚼片表面光滑、色泽均匀。综上,采用多指标综合评分法优化杏鲍菇秋葵咀嚼片配方是可行的,所得工艺配方稳定可靠,这为我国咀嚼片剂工艺创新及其产业化应用研究提供了新思路。

Optimizing Recipe and Studying Quality Standard for Pleurotus eryngii-okra Chewable Tablet

The study attempted to optimize the formulation and quality for Pleurotus eryngii-okra chewable tablet.Pleurotus eryngii crude polysaccharide and its ultra-fine powder were used as main materials and powder direct tabletting technology was applied for making the tablets.Using response surface methodology,the optimal formulation was determined with indices of Pleurotus eryngii-okra chewable tablet on:tablet weight variation,disintegrating time,hardness and friability.Results showed that the optimum formulation of Pleurotus eryngii-okra chewable tablet was Pleurotus eryngii crude polysaccharide 38％,Pleurotus eryngii ultra-fine powder 49％,and okra ultra-fine powder 13％,which made the surface of the tablets smooth and color uniform.Moreover,the work indicated that the comprehensive evaluation with multiple indices could be a reliable method applying to formula optimization for Chewable tablets techniques.And thoughts for the research on chewable tablet technological innovation as well as its industrialized application were provided.