摘要
以合浦珠母贝糖胺聚糖为主料,甘露醇、微晶纤维素、羟丙基甲基纤维素、硬脂酸镁、乳糖等为辅料,利用湿法制粒的方法制备合浦珠母贝糖胺聚糖咀嚼片产品。采用单因素实验分别研究矫味剂、填充剂、粘合剂、润滑剂对咀嚼片感官品质的影响,结合响应面试验,以感官分值为指标,研究配方中影响较大的组分对咀嚼片感官品质的影响,结合实际生产筛选出最优配方。结果表明,合浦珠母贝糖胺聚糖咀嚼片的最优配方(以质量百分比计)为:糖胺聚糖17%,甘露醇25%,微晶纤维素44%,羟丙基甲基纤维素2%、硬脂酸镁1%,其余为乳糖;质量指标检测结果均符合《中国药典》和营养健康食品的相关要求;急性经口毒性实验结果显示,咀嚼片对SD大鼠经口最大耐受剂量(MTD)高于15 g/kg,毒性分级为无毒;该制备工艺稳定可靠,制备方法简单易行。
Glycosaminoglycans（GAGs） from Pinctada martensii were considered as the main raw materials, adding mannitol, microcrystalline cellulose, hydroxypropyl methyl cellulose, magnesium stearate, lactose as auxiliary materials, based on moist pellet-manufacturing method,a kind of chew tablets which could enhance immunity was developed. Single factor experiments were conducted to study the effects of the flavoring agents,fillers, adhesives and lubricants on the sensory quality of chewable tablets. The effect of different combinations of ingredients on the sensory quality of chewable tablets was studied through response surface experiment with sensory score as indexes. The optimized formulation was screening out with the actural situation.The results showed that, the optimum formula of glycosaminoglycans chewable tablets was 17% GAGs,25 % mannitol, 44% microcrystalline cellulose ,2% hydroxypropyl methyl cellulose （ HPMC ）, 1% magnesium stearate, and some lactose.The qualities of chewable tablets products were all in accordance with the relevant requirements of the Chinese Pharmacopoeia and the nutritional health food.And the maximum tolerance dose （MTD） of chewing tablets to SD rats was higher than 15 g/kg, and the toxicity classification was nontoxic.The preparation process was stable and reliable, and the preparation method was simple and feasible.
作者
张磊
王锦旭
杨贤庆
魏涯
岑剑伟
ZHANG Lei;WANG Jin-xu;YANG Xian-qing;WEI Ya;CEN Jian-wei(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,National R＆D Center for Aquatic Product Processing,Guangzhou 510300,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第17期159-166,共8页
Science and Technology of Food Industry
基金
广东省自然科学基金项目(2016A030313144)
广东省公益研究与能力建设专项(2014A020217009)
广东省渔港建设和渔业发展专项海洋渔业科技推广方向珍珠类项目(B201601Z05
B201601Z07)
广东省海洋渔业科技与产业发展专项科技攻关与研发项目(A201501C08)
关键词
合浦珠母贝
糖胺聚糖
咀嚼片
响应面
感官分值
急性经口毒性
Pinctada martensii
glycosaminoglycans
chewable tablets
response surface
sensory score
acute oral toxicity
