食品与机械2017，Vol.33Issue(2)：169-174,6.DOI:10.13652/j.issn.1003-5788.2017.02.036
响应面法优化玛咖全粉直接压片法研究
Optimization on direct powder compression of maca powder technology based on response surface method
陈龙飞 1王敏 2范柳萍 1丁占生 1丁绍东3
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 2. 上海热丽科技集团有限公司,上海200125
- 3. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties.The in fluence of different excipients and water content was investigated based on single factor test with tablet weight variation,friability,hardness and disintegration time as comprehensive scores.Regression equation was established to figure out the optimalsolution.The result shows that,magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients.The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows:Water content of 7.76％,magnesium stearate content of 0.85％,microcrystalline cellulose content of 12.34％,lactose content of 8.34％.The technology of the direct powder compression can be applied in maca tablets production.This research provides a reference for the establishment of forming technique and control of production processing.关键词
玛咖/直接压片/工艺优化/粉体性质Key words
maca/direct compression/process optimization/powder properties引用本文复制引用
陈龙飞,王敏,范柳萍,丁占生,丁绍东..响应面法优化玛咖全粉直接压片法研究[J].食品与机械,2017,33(2):169-174,6.
