玛咖秋葵咀嚼片直接压片工艺的优化
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摘要
以黄秋葵超微粉作为压片辅料,优选玛咖秋葵咀嚼片的最佳工艺参数。采用粉末直接压片法加工玛咖秋葵咀嚼片产品,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,利用单因素试验研究充填压力、充填深度、转台速度和原料粒度对产品质量的影响,并通过响应面优化法确定最佳工艺。结果表明,玛咖秋葵咀嚼片产品的最佳工艺为充填压力31 kN、充填深度10 mm、转台速度25 r/min和原料粒度300目。本研究为进一步综合利用玛咖资源提供了科学依据,促进了玛咖产品的研发。
The process parameters in making maca-okra chewable tablets with ultrafine okra powder as the material were optimized. Judged by quality indexes of tablet weight, disintegration time, hardness and friability, the parameters of filling pressure, thickness for tablet powder, turntable running speed and material particle finenesssing were optimized after single factor experiments and the response surface methodology. The optimum parameters for making maca-okra chewable tablet were filling pressure 31 kN, filling thickness 10 mm, turntable running speed 25 r/min and particle fineness 300 mesh. This work would lay an innovative opportunity for the comprehensive utilization and product development of maca.
The process parameters in making maca-okra chewable tablets with ultrafine okra powder as the material were optimized. Judged by quality indexes of tablet weight, disintegration time, hardness and friability, the parameters of filling pressure, thickness for tablet powder, turntable running speed and material particle finenesssing were optimized after single factor experiments and the response surface methodology. The optimum parameters for making maca-okra chewable tablet were filling pressure 31 kN, filling thickness 10 mm, turntable running speed 25 r/min and particle fineness 300 mesh. This work would lay an innovative opportunity for the comprehensive utilization and product development of maca.
引文
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[21]姚宏亮,赵炜,刘宏伟,等.黄秋葵果胶涂膜液在冷鲜肉、冷鲜鱼保鲜中的应用研究[J].金陵科技学院学报,2015,31(2):90-92.
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[28]郑丹丹,王京龙,张立华,等.竹叶提取物泡腾片的制备工艺优化及其质量分析[J].食品科学,2016,37(8):39-44.
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[31]汤葆莎,赖谱富,吴俐,等.麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力[J].食品科学,2017,38(24):171-176.
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[34]王婧,高如意,徐振秋,等.应用响应面法优化玛咖咀嚼片配方[J].食品与发酵工业,2015,41(12):163-166.
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[40]Deluca D L,Deluca D R,Parks W S.Maca and antler for augmenting testosterone levels:EP 20000962035[P].2002-12-11.
[41]陈盛君,朱家壁,祁小乐.粉末直接压片常用辅料的粉体学性质评价[J].中国医药工业杂志,2013,44(10):1010-1013.
[42]吴季超.用于直接压片工艺辅料的研究进展[J].黑龙江医药,2015,28(1):95-98.
[43]李亚正.喷雾干燥技术制备可直接压片用复合辅料及其应用的研究[D].济南:山东大学,2012.
[44]刘想,刘振春,邹基豪,等.薏苡仁多糖咀嚼片直接压片法辅料配比的工艺研究[J].农产品加工,2017(1):41-44.
[45]赵肖通,张彦青,李成波,等.姬松茸多糖泡腾片的配方优化[J].食品与机械,2016,32(4):226-230.
[46]杨晰,龙海涛,乔海军.沙枣多糖泡腾片的制备及工艺优化[J].食品工业科技,2016,37(9):256-261.
[47]严黄彭,张长贵,张超,等.川明参含片加工工艺的优化[J].贵州农业科学,2017,45(5):113-118.
[48]张云毅,张旭凤,武文卿,等.蜂王浆水果含片的配料与生产工艺研究[J].中国蜂业,2016,67(12):39-41.
[49]陈仙,楼朝,龚俊强,等.直接压片法制备琥珀酸索利那新片的混合工艺考察[J].中国医药工业杂志,2016,47(12):1542-1545.
[50]李然,李思捷.关于制粒和压片的工艺参数对片剂质量影响的研究分析[J].中国保健营养,2014(6):3502-3503.
[51]高志江.制粒和压片的工艺参数对片剂质量影响的研究[D].天津:天津大学,2006.
[2]涂行浩,郑华,张弘,等.高温短时蒸汽处理对玛咖黑芥子酶活性及品质的影响[J].中国农业科学,2012,45(21):4447-4456.
[3]杨敏,黄绍军,朱艳琴,等.云南不同地区玛咖挥发性成分的GC-MS分析[J].食品科学,2016,37(2):132-137.
[4]Chen J,Xia C,Zhu Y Q,et al.Nutritional compositions of maca grown in ebian and HPLC fingerprints of macaene and macamide[J].Agricultural Science&Technology,2016,17(4):947-950.
[5]Wang Y L,Wang Y C,Mcneil B,et al.Maca:An Andean crop with multi-pharmacological functions[J].Food Research International,2007,40(7):783-792.
[6]王元忠,赵艳丽,张霁,等.红外光谱结合统计分析对不同产地玛咖的鉴别分类[J].食品科学,2016,37(4):169-175.
[7]Gasco M,Aguilar J,Gonzales G F.Effect of chronic treatment with three varieties of Lepidium meyenii(Maca)on reproductive parameters and DNA quantification in adult male rats[J].Andrologia,2007,39(4):151-158.
[8]徐天才,赵菊,谭敬菊.玛咖普洱茶复合饮料的研制[J].保鲜与加工,2017,17(1):70-74.
[9]Xu T C,Xue R G,Yang S H,et al.Property of dual-purposed maca powder as medicine and food[J].Agricultural Science&Technology,2012,13(11):2409-2414.
[10]徐天才,赵菊,谭敬菊,等.正交实验法优化玛咖虫莲保健酒的配方和工艺[J].中国农学通报,2016,32(2):45-53.
[11]Gonzales G F,Cordova A K,Chung A,et al.Effect of Lepidium meyenii(Maca)on sexual desire and its absent relationship with serum testosterone levels in adult healthy men[J].Andrologia,2003,34(6):367-372.
[12]陈龙飞,王敏,范柳萍,等.响应面法优化玛咖全粉直接压片法研究[J].食品与机械,2017,33(2):169-174.
[13]Xu T C,Yang S H,Zhao J,et al.Optimization of the formula of maca lozenges by orthogonal test[J].Agricultural Science&Technology,2014,15(6):994-998,1019.
[14]段续,刘文超,任广跃.热风干燥联合真空降温缓苏提升黄秋葵干制品品质[J].农业工程学报,2016,32(18):263-270.
[15]梁彬霞,郭荷梅,陈冠礼,等.黄秋葵籽的功能性成分及综合开发利用的研究进展[J].农产品加工,2017,(7):50-52.
[16]张少平,邱珊莲,郑云云,等.紫色黄秋葵转录组功能基因测序及分析[J].核农学报,2017,31(4):643-653.
[17]王萍,肖文君,胡帅,等.黄秋葵不同品系和不同组织部位的果胶和咖啡因含量比较研究[J].激光生物学报,2015,24(2):175-179.
[18]黄诚,黄孜雨,尹红.酸解盐析法提取黄秋葵中的果胶研究[J].现代农业科技,2015,(11):294-296.
[19]翁敏劼,陈君琛,沈恒胜,等.黄秋葵提取物在食品、医药和环保领域的利用研究进展[J].福建农业学报,2017,32(6):685-690.
[20]张娜.黄秋葵果胶的提取工艺研究[J].安徽农业科学,2012,40(35):17319-17321.
[21]姚宏亮,赵炜,刘宏伟,等.黄秋葵果胶涂膜液在冷鲜肉、冷鲜鱼保鲜中的应用研究[J].金陵科技学院学报,2015,31(2):90-92.
[22]Messing J,Th?le C,Niehues M,et al.Antiadhesive properties of Abelmoschus esculentus(okra)immature fruit extract against Helicobacter pylori adhesion[J].PLo S ONE,2014,9(1):e84836.
[23]陈君琛,赖谱富,沈恒胜,等.一种以黄秋葵作为天然食品添加剂的应用方法:中国,2015104976366[P].2015-08-14.
[24]刘春平.片剂工艺刨新及其产业化应用的思考[J].中国医药导报,2012,9(33):162-165.
[25]Allen L V,Popovich N G,Ansel H C.Ansel’s pharmaceutical dosage forms and drug delivery systems[M].9th edition.Philadelphia:Lippincott Willians&Wilkins,2010:231-242.
[26]谢永红.西青果口含片的研制[D].重庆:第三军医大学,2017.
[27]张玮,郭耀华,周昱恒,等.基于粉末直接压片技术开发多肽螯合钙片[J].食品研究与开发,2017,38(9):131-136.
[28]郑丹丹,王京龙,张立华,等.竹叶提取物泡腾片的制备工艺优化及其质量分析[J].食品科学,2016,37(8):39-44.
[29]赖谱富,陈君琛,汤葆莎,等.杏鲍菇秋葵咀嚼片配方优化与质量标准研究[J].核农学报,2017,31(7):1374-1380.
[30]岳鹏飞,郑琴,胡鹏翼,等.浅析全粉末直接压片技术及其在中药应用中的关键问题[J].中草药,2010,41(12):2099-2101.
[31]汤葆莎,赖谱富,吴俐,等.麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力[J].食品科学,2017,38(24):171-176.
[32]国家药典委员会.中华人民共和国药典2010年版[S].北京:中国医药科技出版社,2010.
[33]赵晓宏,陈迪华,斯建勇,等.多指标综合评分法研究中药新药片剂成型处方[J].中成药,2002,24(8):579-581.
[34]王婧,高如意,徐振秋,等.应用响应面法优化玛咖咀嚼片配方[J].食品与发酵工业,2015,41(12):163-166.
[35]赵言林.复方玛咖三七制剂:中国,200610150832.7[P].2007-04-04.
[36]王菊,王静静,陈雷中.玛咖苹果含片及其制备方法:中国,201110290662.3[P].2012-04-18.
[37]朱恩灿,邢斌.一种玛咖含片及其制备方法:中国,201210432133.7[P].2013-03-06.
[38]代鹏飞,余元涛,余金龙.一种玛咖花粉压片糖果及其制备方法:中国,201710908502.8[P].2018-02-16.
[39]田旭芳,陶远波,李盛丽,等.一种蜂王玛咖片及制备方法:中国,201711020372.0[P].2018-02-16.
[40]Deluca D L,Deluca D R,Parks W S.Maca and antler for augmenting testosterone levels:EP 20000962035[P].2002-12-11.
[41]陈盛君,朱家壁,祁小乐.粉末直接压片常用辅料的粉体学性质评价[J].中国医药工业杂志,2013,44(10):1010-1013.
[42]吴季超.用于直接压片工艺辅料的研究进展[J].黑龙江医药,2015,28(1):95-98.
[43]李亚正.喷雾干燥技术制备可直接压片用复合辅料及其应用的研究[D].济南:山东大学,2012.
[44]刘想,刘振春,邹基豪,等.薏苡仁多糖咀嚼片直接压片法辅料配比的工艺研究[J].农产品加工,2017(1):41-44.
[45]赵肖通,张彦青,李成波,等.姬松茸多糖泡腾片的配方优化[J].食品与机械,2016,32(4):226-230.
[46]杨晰,龙海涛,乔海军.沙枣多糖泡腾片的制备及工艺优化[J].食品工业科技,2016,37(9):256-261.
[47]严黄彭,张长贵,张超,等.川明参含片加工工艺的优化[J].贵州农业科学,2017,45(5):113-118.
[48]张云毅,张旭凤,武文卿,等.蜂王浆水果含片的配料与生产工艺研究[J].中国蜂业,2016,67(12):39-41.
[49]陈仙,楼朝,龚俊强,等.直接压片法制备琥珀酸索利那新片的混合工艺考察[J].中国医药工业杂志,2016,47(12):1542-1545.
[50]李然,李思捷.关于制粒和压片的工艺参数对片剂质量影响的研究分析[J].中国保健营养,2014(6):3502-3503.
[51]高志江.制粒和压片的工艺参数对片剂质量影响的研究[D].天津:天津大学,2006.
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