摘要
为开发功能性沙棘冻干粉泡腾片,本研究以外观、口感和崩解时限为考察指标,通过模糊数学结合响应面优化试验确定最佳制备工艺,并对该泡腾片进行品质分析。结果表明:最佳配方为沙棘冻干粉添加量40.00%、崩解剂酸碱比1:1.28、崩解剂添加量41.89%、羧甲基纤维素钠(CMC-Na)含量3%;在此条件下制得的沙棘冻干粉泡腾片表面光滑,口感良好,具有沙棘独特的香气,综合评分为79.80±1.20;泡腾片中VC含量为5.85 mg/g,黄酮含量为5.26 mg/g,对DPPH自由基清除率达56.8%,对羟基自由基清除率达54.9%。本研究提升了沙棘的附加值,为沙棘功能性产品的开发提供了一定的理论基础。
To develop functional seabuckthorn lyophilized effervescent tablets,in this study,the appearance,taste and disintegration time were taken as the inspection indicators,the best preparation process was determined through fuzzy mathematics combined with response surface optimization test,and the quality of the effervescent tablets was analyzed.The results showed that the optimum formula was as follows:The additive amount of seabuckthorn lyophilized powder was 40.00%,the acid base ratio of disintegrant was 1:1.28,the additive amount of disintegrant was 41.89%,and the amount of sodium carboxymethyl cellulose(CMC-Na)was 3%.Under the best process conditions,the effervescent tablets have smooth surface,good taste and unique aroma of seabuckthorn,reaching a comprehensive score of 79.80±1.20.The effervescent tablets contained 5.85 mg/g of vitamin C and 5.26 mg/g of flavonoids,and the scavenging rates of DPPH free radicals and hydroxyl free radicals were 56.8%and 54.9%,respectively.This study enhanced the added value of seabuckthorn,and provided a theoretical basis for the development of seabuckthorn functional products.
作者
王媛媛
郝璟嵘
闫思颖
张甜甜
党玲
王晓婧
WANG Yuanyuan;HAO Jingrong;YAN Siying;ZHANG Tiantian;DANG Ling;WANG Xiaojing(Shanxi Technology and Business College,Taiyuan 030006,China)
出处
《食品工业科技》
CAS
北大核心
2023年第10期235-241,共7页
Science and Technology of Food Industry
基金
山西省高等学校科技创新项目(2022L644)
山西省高等学校科技创新项目(2020L0737)
山西工商学院科研课题(QT202104)
山西省大学生创新创业训练计划项目(20221489)
山西省大学生创新创业训练计划项目(20221488)。
关键词
沙棘冻干粉
泡腾片
响应面法
品质分析
seabuckthorn lyophilized powder
effervescent tablets
response surface method
quality analysis
