麦芽咀嚼片配方工艺及促消化功能研究

采用正交实验和模糊评价法相结合的方法研究麦芽咀嚼片的制备工艺；以小鼠小肠墨汁推进率、大鼠胃蛋白酶排出以及对动物体重的影响为指标，研究促进消化动物功能实验。结果表明：麦芽咀嚼片最佳配方为：柠檬酸的添加量为2%，甜菊糖苷的添加量为0.1%，微晶纤维素添加量为40%，硬脂酸镁添加量为1%。2.67 g/kg BW（body weight）组能提高小鼠小肠运动实验墨汁推进率（P<0.001），并且该受试物对大鼠体重增长、摄食量、食物利用率无不良影响。

Reserarch on the Formulation Process of Malt Chewable Tablets and Its Digestion Promoting Function

Study on the formulation process of malt chewable tablets and its digestion promoting function. Using a method combining orthogonal experiment and fuzzy comprehensive evaluation to study the formulation process of malt chewable tablets; using small intestine ink advance rate of mice, pepsin excretion of rats, and animal weight change as indicators to study the digestion promoting function of malt chewable tablets. The best formulas are as follows: citric acid is 2%, stevioside is 1%, microcrystalline cellulose is 40%, and magnesium stearate is 1%. 2.67 g/kg BW (body weight) of malt chewable tablets can improve the ink advancing rate of the small bowel movement experiment in mice (P<0.001), and the chewable tablets had no adverse effects on rat weight gain, food intake, and food utilization. Malt chewable tablets preparation process is stable and reliable, and the animal function experiments show that it has the function of promoting digestion.