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食品研究与开发:2017,38(18):112-116
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响应面优化沙棘果渣提取物在泡腾片中的应用
王文勇,张英慧*
(佛山科学技术学院食品科学与工程学院,广东佛山528231)
Optimization of Seabuckthorn Pomace Extract in Effervescent Tablets by Response Surface Methodology
WANG Wen-yong,ZHANG Ying-hui*
(School of Food Science and Engineering,Foshan University,Foshan 528231,Guangdong,China)
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投稿时间:2016-12-31    
中文摘要: 选用沙棘果渣作为原始材料,使用提取的粗黄酮粉搭配甜味剂、泡腾剂和黏合剂,研制一种总黄酮泡腾片。采用单因素试验和配比试验对泡腾片的崩解情况进行选择,结果表明,总黄酮泡腾片崩解的较佳条件为:主料为总黄酮粉和泡腾剂,辅料为甜味剂和2%~3%聚乙二醇6000。然后根据优选结果进行配方的响应面分析,预测的最优配方为每份泡腾片中总黄酮粉用量为60.1%、甜味剂用量为8.4%、泡腾剂用量为29.5%,聚乙二醇6000用量为2%,该产品的感官评分的预测值达到79分,实际感官评分为82分,预测精度96.3%。
中文关键词: 沙棘果渣  总黄酮  泡腾片  曲应面优化  配方
Abstract:Seabuckthorn pomace was selected as raw material,the total flavone effervescent tablet was prepared by using the extracted coarse flavone powder,sweetener,effervescent agent and binder.The disintegration of the single factor test and proportion test of effervescent tablets were selected,the results showed that the better conditions for disintegration of effervescent tablets were:ingredients for total flavone powder and effervescent agents,sweeteners and accessories for the 2%-3%polyethylene glycol 6000.Then the response surface analysis of the formulation was carried out according to the optimum result.The optimum formula for the total flavonoids powder in each effervescent tablet was 60.1%,sweetener dosage was 8.4%,effervescent agent was 29.5%,the dosage of PEG 6000 was 2%,the prediction of the product sensory score reached 79 points,the actual sensory score was 82 points,the prediction accuracy was 96.3%.
文章编号:201718023     中图分类号:    文献标志码:A
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