黄蜀葵泡腾片制备工艺的研究

制备口感良好,具有保健功能的黄蜀葵泡腾片。通过单因素试验与响应面分析法结合来优化黄蜀葵泡腾片中碳酸氢钠与柠檬酸的质量比,药粉的添加量和甜菊糖苷的添加量。采用酸碱分别制粒后,以混合压片的方法制备黄蜀葵泡腾片。黄蜀葵泡腾片优化得到的最佳配方的主要成分为:碳酸氢钠16%,柠檬酸32%,黄蜀葵7.5%,甜菊糖苷4.5%。试验所制得的泡腾片具有黄蜀葵清新甘甜的口味,便于携带和食用,易被消费者接受。

Study on Preparation of Abelmoschus manihot Effervescent Tablets

To prepare an Abelmoschus manihot effervescent tablet with a good taste and a health-care function.The mass ratio of NaHCO3 to citric acid,the amount of powder added and the amount of stevioside added were decided by single factor and response surface analysis method.Abelmoschus manihot effervescent tablets were prepared by mixed tabletting after separate acid and alkali granulation.The optimal formula of Abelmoschus manihot effervescent tablet was composed of 16% NaHCO3,32% citric acid,7.5% powder,and 4.5% stevioside.The effervescent tablet had the unique refreshing fragrance and sweet flavor of Abelmoschus manihot and was acceptable to consumers.