沙棘冻干粉泡腾片的制备工艺优化及其品质分析

王媛媛; 郝璟嵘; 闫思颖; 张甜甜; 党玲; 王晓婧

doi:10.13386/j.issn1002-0306.2022080179

沙棘冻干粉泡腾片的制备工艺优化及其品质分析

doi: 10.13386/j.issn1002-0306.2022080179

山西工商学院，山西太原 030006

基金项目: 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）。

详细信息

作者简介:
王媛媛（1990−），女，硕士，讲师，研究方向：食品营养与工程，E-mail：yuanw82@163.com

通讯作者:
王媛媛（1990−），女，硕士，讲师，研究方向：食品营养与工程，E-mail：yuanw82@163.com

中图分类号: TS255.1
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- 文章访问数: 46
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出版历程
- 收稿日期: 2022-08-18
- 刊出日期: 2023-05-15

Optimization of Preparation Process and Quality Analysis of Seabuckthorn Lyophilized Powder Effervescent Tablets

Shanxi Technology and Business College, Taiyuan 030006, China

摘要

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V_C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。
- 沙棘冻干粉 /
- 泡腾片 /
- 响应面法 /
- 品质分析
Abstract: 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.
- seabuckthorn lyophilized powder /
- effervescent tablets /
- response surface method /
- quality analysis

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图 1 崩解剂酸碱比例的确定

Figure 1. Determination of acid-base ratio of disintegrant

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图 2 沙棘冻干粉添加量的确定

Figure 2. Determination of seabuckthorn freeze-dried powder addition

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图 3 崩解剂添加量的确定

Figure 3. Determination of effervescent disintegrant addition

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图 4 CMC-Na添加量的确定

Figure 4. Determination of CMC-Na addition

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图 5 各因素交互作用的响应面图

Figure 5. Response surface diagrams of interaction of various factors

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表 1 响应面试验因素和水平

Table 1. The factors and levels of response surface test

水平	因素
水平	A 沙棘冻干粉（%）	B 崩解剂酸碱比	C 崩解剂添加量（%）
－1	37.5	1:1	40.0
0	40.0	1:1.25	42.5
1	42.5	1:1.5	45.0

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表 2 感官评价标准表

Table 2. Sensory evaluation standard table

评价指标	评价等级	评价标准	分值
外观	优	片剂外形完整，无破损，液体澄清、无沉淀	31~40
	良	片剂外形有轻微破损或液体有少许浑浊	21~30
	中	片剂外形有较大破损或液体有不明显沉淀	11~20
	差	片剂外形有较大破损或液体浑浊，有明显沉淀	0~10
口感	优	沙棘的独特香味浓郁，持久，口感酸甜适中，柔和可口	46~60
	良	有沙棘的独特香味，较持久，口感偏甜，柔和带腻	31~45
	中	有沙棘的独特香味，不持久，口感过甜，过于甜腻	16~30
	差	沙棘的独特香味较淡，无回味，口感偏酸	0~15

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表 3 沙棘冻干粉泡腾片评价结果

Table 3. Summary of results of seabuckthorn freeze-dried effervescent tablets

序号	外观				口感				崩解时限（s）	综合评分
序号	优	良	中	差	优	良	中	差	崩解时限（s）	综合评分
1	0	8	2	0	0	8	2	0	70	67.2
2	0	7	3	0	2	7	1	0	70	69.4
3	7	2	3	2	1	0	5	4	90	72.2
4	1	1	4	4	8	2	0	0	70	71.7
5	8	2	0	0	8	1	1	0	50	74.3
6	6	2	2	0	4	6	0	0	70	75.6
7	8	2	0	0	2	8	0	0	70	75.8
8	0	5	5	0	3	6	1	0	70	69.3
9	0	7	2	1	0	8	2	0	90	72.2
10	6	3	1	0	4	1	0	5	90	73.1
11	0	4	6	0	0	2	8	0	90	65.8
12	1	9	0	0	3	6	1	0	70	72.3
13	8	2	0	0	7	3	0	0	70	80.3
14	9	1	0	0	6	4	0	0	70	79.9
15	3	6	1	0	5	4	1	0	90	80.6
16	6	4	0	0	8	2	0	0	70	80.2
17	5	4	0	1	3	5	2	0	90	78.4

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表 4 响应面试验设计及结果

Table 4. Design and results of response surface methodology

序号	A	B	C	Y：综合评分
1	−1	−1	0	67.2
2	1	−1	0	69.4
3	−1	1	0	72.2
4	1	1	0	71.7
5	−1	0	−1	74.3
6	1	0	−1	75.6
7	−1	0	1	75.8
8	1	0	1	69.3
9	0	−1	−1	72.2
10	0	1	−1	73.1
11	0	−1	1	65.8
12	0	1	1	72.3
13	0	0	0	80.3
14	0	0	0	79.9
15	0	0	0	80.6
16	0	0	0	80.2
17	0	0	0	78.4

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表 5 回归模型方差分析

Table 5. Analysis of variance for the regression model

变异源	平方和	自由度	均方	F值	P>F	显著性
模型	344.28	9	38.25	27.72	0.0001	**
A	1.53	1	1.53	1.11	0.3272	＃
B	27.01	1	27.01	19.57	0.0031	**
C	18.00	1	18.00	13.04	0.0086	**
AB	1.82	1	1.82	1.32	0.2882	＃
AC	15.21	1	15.21	11.02	0.0128	*
BC	7.84	1	7.84	5.68	0.0486	*
A²	49.46	1	49.46	35.84	0.0005	**
B²	168.58	1	168.58	122.15	<0.0001	**
C²	30.75	1	30.75	22.28	0.0022	**
残差误差	9.66	7	1.38
失拟项	6.67	3	2.22	2.98	0.1597	＃
纯误差	2.99	4	0.75
总和	353.94	16
注：“”表示差异显著（0.01<P<0.05），“*”表示差异极显著（P<0.01），“＃”表示差异不显著（P>0.05）。

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表 6 沙棘冻干粉泡腾片的品质评价

Table 6. Quality evaluation of effervescent tablets

项目	放置0个月	放置3个月
外观	片剂外形完整光滑，无破损，液体澄清无沉淀	片剂外形完整光滑，无破损，液体澄清无沉淀
口感	有沙棘的独特香味，口感酸甜适中，清爽可口	有沙棘的独特香味，口感酸甜适中，清爽可口
平均崩解时限（s）	92.0±1.6	91.0±0.6
发泡量（mg/g）	81	80
pH	5.9±0.3	5.8±0.5
吸湿率（%）	1.30	1.35
V_C含量（mg/g）	5.85±0.26	5.73±0.74
黄酮含量（mg/g）	5.26±0.22	5.18±0.30
DPPH自由基清除率（%）	56.8±0.3	55.7±0.5
羟基自由基清除率（%）	54.9±0.4	53.2±0.4

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