摘要
采用粉末直接压片工艺,在对初步实验结果的分析基础上,通过单因素试验和响应面法对牡蛎多肽咀嚼片配方进行了优化,利用多元回归分析和方差分析(ANOVA),将实验数据拟合为一个二阶多项式方程,并用于生成优化实验的数学模型。结果表明,牡蛎多肽咀嚼片的最优配方为:牡蛎多肽粉4.70%、微晶纤维素15.66%、甘露醇15.66%、山梨糖醇15.66%、预胶化淀粉7.83%、全脂奶粉15.66%、乳糖23.49%、硬脂酸镁1.25%和阿斯巴甜0.09%。其外观、硬度、片重差异等质量指标均符合要求,并能较好地满足感官和实际生产需求。当牡蛎多肽咀嚼片浓度为50.00 mg/mL时,DPPH·自由基清除率达到73.41%,约为对照组的5.40倍,表明该条件下制得的牡蛎多肽咀嚼片表现出一定的体外自由基清除作用。
In this study,the direct powder tablet pressing process was adopted.Based on the single factor experiment results,the response surface methodology were applied to the optimization of oyster peptide chewable tablet conditions.Using the multiple regression analysis and analysis of variance(ANOVA),the experimental data were fitted to a second-order polynomial equation and were used to generate the mathematical model of optimization experiments.In addition,The ability of oyster polypeptide chewable tablets to remove DPPH·free radicals was measured.The results showed that the optimal formula of oyster peptide chewable tablet was as follows:oyster peptide powder 4.70%,microcrystalline cellulose 15.66%,mannitol 15.66%,sorbitol 15.66%,pre-gelling starch 7.83%,whole milk powder 15.66%,lactose 23.49%,magnesium stearate 1.25%and aspartame 0.09%.The quality indexes such as appearance,hardness and tablet weight were all in compliance with the requirements,and it could satisfy the sensory and actual production needs.When the concentration of oyster polypeptide chewable tablets was 50.00 mg/mL,the DPPH·free radical scavenging rate reached 73.41%,which was about 5.40 times of the control group,which showed some free radical scavenging effects in vitro.
作者
戴梓茹
孙荣豪
陆文娜
孔艳
刘丽
DAI Ziru;SUN Ronghao;LU Wenna;KONG Yan;LIU Li(Guangxi College and University Key Laboratory of Beibu Gulf Characteristic Seafood Resources Development and High Value Utilization,Qinzhou 535011,China;College of Food Science and Engineering,Beibu Gulf University,Qinzhou 535011,China;School of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《北部湾大学学报》
2020年第4期7-14,共8页
Journal of BeiBu Gulf University
基金
广西高校中青年教师能力提升项目:近江牡蛎糖胺聚糖的吸收及转运代谢机制研究(2017KY0789)
广西高校北部湾特色海产品资源开发与高值化利用重点实验室项目:牡蛎即食功能食品的开发(2016ZA03)
大学生创新创业训练计划项目:牡蛎多肽咀嚼片的研制及功能研究(201711607088)。
关键词
牡蛎多肽
咀嚼片
响应面法
配方
DPPH·自由基
oyster polypeptide
chewable tablets
response surface methodology
formulation
DPPH·free radical scavenging ability
