D-最优混料设计优化保健食品蓝参降脂咀嚼片处方工艺

NONGYiqing，etal：FormulationOptimizingofHealthFoodLanshenLipid-LoweringChewingTabletbyD-OptimalMixtureDesignRESEARCHARTICLEJOURNALOFFOODSCIENCEANDBIOTECHNOLOGYVol.34No.32015FormulationOptimizingofHealthFoodLanshenLipid-LoweringChewingTabletbyD-OptimalMixtureDesignNONGYiqing1，XUMenghan2，LIUYuanhuan3，JIANGLin*3（1.NanningInstituteforFoodandDrugControl，Nanning530001，China；2.GraduateSchool，GuangxiTraditionalChineseMedicalUniversity，Nanning530001，China；3.PharmaceuticalFactoryofGuangxiTraditionalChineseMedicalUniversity，Nanning530023，China）Abstract：TheaimofthisstudyistooptimizetheprescriptioncraftsoflanshenLipid-loweringchewabletablet.Usingthesinglefactorexperimenttofiltertheflavoringagents，binders，lubricantsandtablethardness；Theeffectsofdifferentmixturesoffivecomponentsinlanshenlipid-loweringchewabletabletonsmelling，tasting，texture，appearance，chewingandacceptabilitysixindicatorsofthechewingtabletwerestudiedusingmixturedesignbythedesign-experttodeterminetheoptimalformula.TheresultssuggestedthattheoptimalFormulationoflanshenLipid-loweringchewabletabletisextract32.000%，35.000%mannitol，lactose26.000%，3.000%Mogrosides，menthol0.600%，0.400%orangeflavor，with75%ethanolasabinder，2%talc，magnesiumstearate1%asa：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60N。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。：混料设计；蓝参降脂咀嚼片；处方工艺：R281.5：A：1673—1689（2015）03—0316—08D-农毅清1，许梦寒2，刘源焕3，蒋林*3（1.，530001；2.，530001；3.，530023）：2014-04-13：（201102086C）。：（1968—），，，，，。E-mail：[e-mail]*：（1965—），，，，。E-mail：[e-mail]316农毅清，等：D-最优混料设计优化保健食品蓝参降脂咀嚼片处方工艺2015343lubricant，tablethardnessof60N.Conclusion：ThemanufacturedlanshenLipid-loweringchewabletablethasasmoothsurface，uniformcolor，tastegood，moderatehardness，indicatingthattheformulationandprocesstechnologywhichisoptimizedbythismethodisstableandreliable.Keyword：mixturedesign，lanshenLipid-loweringchewabletablet，prescriptioncrafts、、，、、、、、6，、。，，，[1]。，、、，[2]，[3-9]。，，。D-D-，，。、、、[10-13]。、、、、[14-21]，。[22-23]。，（mixture）D-Optional，[24]，Design-Expert，，。YK-160、101-1、TDP-5、JMR-Y6D、BT-125D，。（），；、、、、、、，；。2.12.1.1矫味剂筛选，。，，，。、、、、、。：、、，。，；，。10g、、、，10，。10g8g、1g、10g、0.2g、0.1g，。2.1.2粘合剂筛选，、、、，，75%。2.1.3润滑剂筛选[25]，、，，2%、1%。2.1.4片剂硬度的选择。，；，。，60N。2.2、、、、、→→→→→→→→。2.3[24]，10，1。，、，、，、（0.3、0.2、12317NONGYiqing，etal：FormulationOptimizingofHealthFoodLanshenLipid-LoweringChewingTabletbyD-OptimalMixtureDesignRESEARCHARTICLEJOURNALOFFOODSCIENCEANDBIOTECHNOLOGYVol.34No.320150.2），、（0.1），（1）。[26]：dij=b1aijs1+b2bijs2+b3cijs3（1）（1）：aij、bij、cijij；s1、s2、s3；b1、b2、b3。2.4D-，，。，D-：10g8g、1g、10g、0.2g、0.1g。，、、、，，，2。2Table2Factorsandlevels3.1Design-expert8.0（3）。，3。31Table1Inedexesofsensoryevaluationandtheirscores123456789123456789123456789123456789123456789、123456789A30.00034.000B33.00037.000C24.00028.000D2.5003.500E0.4000.800F0.3000.500A+B+C+D+E+F=97.000/%3Table3Mixturedesignmatrixwithexperimentalandpredictedscoresofsensoryevaluation130.73337.00025.4672.5000.8000.5007.2007.170231.60033.00028.0003.5000.4000.5007.8007.740330.00037.00026.6002.5000.6000.3006.3006.510430.00034.86728.0002.8330.8000.5006.7006.730530.00037.00025.4673.5000.6670.3677.2007.020634.00033.00026.8002.5000.4000.3007.3007.250731.53333.80028.0002.5000.8000.3677.8007.860/%ABCDEF318农毅清，等：D-最优混料设计优化保健食品蓝参降脂咀嚼片处方工艺2015343832.00035.00026.0003.0000.6000.4008.8008.730932.80033.00027.4002.5000.8000.5008.2008.0801030.00037.00026.6002.5000.6000.3006.7006.5101130.00036.46726.6002.8330.8000.3007.7007.6601231.93336.26724.6003.5000.4000.3008.5008.5801334.00033.00026.0002.8330.6670.5007.2007.2401430.86735.20027.5332.5000.4000.5008.7008.7201532.06733.00028.0003.1670.4000.3678.8008.7701631.93337.00024.0003.1670.4000.5008.2008.1801732.00035.00026.0003.0000.6000.4009.0008.7301831.06733.46728.0003.5000.6670.3005.8005.7701934.00034.13324.6003.5000.4000.3677.0006.9602033.06734.73324.4003.5000.8000.5007.7007.6602133.13336.60024.0002.5000.4000.3677.8007.7802234.00035.20024.0002.8330.6670.3006.7006.6702330.00035.46727.2673.5000.4000.3678.0007.9802431.30034.30027.0003.2500.7000.4507.7007.8402533.00034.00026.4002.7500.5000.3508.3008.4402632.55035.55025.0002.7500.7000.4508.3008.5302732.06733.00028.0003.1670.4000.3678.7008.7702832.00035.00026.0003.0000.6000.4008.8008.7302930.00037.00025.4673.5000.6670.3676.8007.0203032.80033.00026.8003.5000.4000.5007.8007.8703134.00033.00025.9003.0000.8000.3006.5006.530/%ABCDEF，。，（P＜0.0001），，。：Y=-1460.40526A-798.93624B-875.99227C-23066.67369D+1.81377E+5E-3.63804E+5F+3673.23193AB+3739.18623AC+25513.59171AD-1.79393E+5AE+3.79983E+5AF+1890.81008BC+27465.93043BD-1.80437E+5BE+3.56299E+5BF+23283.13438CD-1.89868E+5CE+3.70214E+5CF-1.61189E+5DE+3.78277E+5DF+1.80132E+5EF（2）1。1Fig.1NormalPlotofResiduals（4），P0.0001，R2=3319NONGYiqing，etal：FormulationOptimizingofHealthFoodLanshenLipid-LoweringChewingTabletbyD-OptimalMixtureDesignRESEARCHARTICLEJOUR