食品科学2017，Vol.38Issue(24)：171-176,6.DOI:10.7506/spkx1002-6630-201724027
麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力
Recipe Optimization and in Vitro Antioxidant Properties of Wheat Bran Dietary Fiber Chewable Tablets
摘要
Abstract
Wheat bran dietary fiber chewable tablets were produced by direct compression from dietary fiber (DF) rich wheat bran fermented by Pleurotus geesteranus with magnesium stearate and ultra-fine okra powder and added.The formulation of chewable tablets was optimized by response surface methodology with mass deviation, disintegration time, hardness and friability as responses.Meanwhile,the in vitro antioxidant properties of chewable tablets were evaluated.The results showed that the optimal formulation consisted of 64% fermented wheat bran, 34% ultra-fine okra powder and 2% magnesium stearate. The tablets produced revealed a smooth surface with uniform color and moderate hardness. The chewable tablets possessed strong antioxidant capacity in terms of anti-lipoperoxidation and hydroxyl radical scavenging capacity with IC50 values of 8 and 20 mg/mL, respectively. The formulation optimization antioxidant activity evaluation of wheat bran dietary fiber chewable tablets can provide theoretical support for the nutritional and functional value of the product.关键词
咀嚼片/麦麸膳食纤维/配方优化/体外抗氧化能力Key words
chewable tablet/wheat bran dietary fiber/recipe optimization/in vitro antioxidant activity分类
轻工纺织引用本文复制引用
汤葆莎,赖谱富,吴俐,李怡彬,沈恒胜,陈君琛..麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力[J].食品科学,2017,38(24):171-176,6.基金项目
公益性行业(农业)科研专项(201503142) （农业）
福建省公益类科研专项(2015R1015-6) （2015R1015-6）
福建省农业科学院科技创新团队PI项目(2016PI-3) （2016PI-3）
