响应面法优化马鲛鱼内脏抗氧化肽泡腾片制备工艺及其质量评价

由于抗氧化肽具有苦味、易吸湿、不易保存、加工过程中容易丧失活性等特点限制其应用范围，为了丰富其产品形式，本文对马鲛鱼内脏抗氧化肽泡腾片的制备工艺进行探究及质量评价。本研究以感官评分、崩解时限、pH及发泡量为指标，通过单因素实验和响应面试验优化泡腾片的制备工艺，采用直接压片法制备泡腾片。结果表明，最佳工艺条件为：酸碱比例1:0.88、甜菊糖苷添加量1.55%、PEG6000添加量10.70%、抗氧化肽粉添加量20%、酒石酸添加量26.60%、碳酸氢钠添加量23.40%、PVP-K30添加量4%、麦芽糊精添加量13.75%。在此工艺条件下进行3次验证试验，得到马鲛鱼内脏抗氧化肽泡腾片的感官评分为（4.615±0.012）分，其崩解时限、片重差异、pH、发泡量、硬度及脆碎度均符合《中国药典》2020年版对泡腾片的质量要求，DPPH·清除率为85.17%±0.07%。泡腾片颜色呈淡黄色，表面光滑，酸甜适宜，冲调后澄清度良好。

Optimization of Preparation Process and Quality Evaluation of Scomberomorus niphonius Visceral Antioxidant Peptide Effervescent Tablets by Response Surface Method

The application scope of antioxidant peptides is limited due to their bitter taste, easy to moisture absorption, difficult to preservation, and easy to loss of activity during processing. In order to enrich its product form, the preparation technology and quality evaluation of the Scomberomorus niphonius visceral antioxidant peptide effervescent tablets were investigated in this paper. In this study, the sensory score, disintegration time limited, pH and foaming volume were used as indicators to optimize the preparation technology of effervescent tablets by single factor tests and response surface test, and direct pressing method was used to prepare effervescent tablets. The results showed that the optimal technological conditions were as follows: Acid-base ratio 1:0.88, stevioside addition 1.55%, PEG6000 addition 10.70%, antioxidant peptide powder addition 20%, tartaric acid addition 26.60%, sodium bicarbonate addition 23.40%, PVP-K30 addition 4%, maltodextrin addition 13.75%. Three validation tests were carried out under this process conditions, and the sensory score of mackerel visceral antioxidant peptide effervescent tablets was (4.615±0.012). The disintegration time limited, tablet weight variation, pH value, foaming volume, hardness and fragility of the effervescent tablets of antioxidant peptide from Scomberomorus niphonius visceral, which prepared under this technological condition all in line with the quality requirements of the effervescent tablets in the Chinese Pharmacopoeia 2020 edition, and the DPPH· clearance rate was 85.17%±0.07%. Effervescent tablets were light yellow in color, smooth surface, suitable sweet and sour, and good clarity after blending.