中国食品添加剂2024，Vol.35Issue(3)：206-212,7.DOI:10.19804/j.issn1006-2513.2024.3.025
纳豆激酶粗提物泡腾片的制备及其质量评价
Preparation of nattokinase crude extract effervescent tablet and its quality evaluation
摘要
Abstract
To develop functional nattokinase crude extract effervescent tablet,sensory evaluation was used as the inspection index,single factor and Box-Behnken response surface test were applied to optimize the preparation process of nattokinase crude extract effervescent tablet.The results showed that the optimal preparation process was as follows:the ratio of disintegrant(acid to alkali)1.2∶1,the amount of disintegrant 70%,crude nattokinase extract 15%,maltodextrin 10%,stevioside 0.9%,polyvinylpyrrolidone 2.5%.Under the above conditions,the prepared effervescent tablet had smooth surface,good taste,and a unique odor of nattokinase crude extract.The sensory evaluation was 92.5±0.012,and nattokinase activity was(298.20±1.15)U/g,all quality indicators of the prepared effervescent tablet were compliant with the regulations of Chinese pharmacopoeia.关键词
纳豆激酶粗提物/泡腾片/制备/响应面Key words
nattokinase crude extract/effervescent tablet/preparation/response surface分类
轻工纺织引用本文复制引用
孙娜,何九军,朱秀娟,白艳艳,马娟..纳豆激酶粗提物泡腾片的制备及其质量评价[J].中国食品添加剂,2024,35(3):206-212,7.基金项目
甘肃省省青年科技基金计划项目(21JR7RK914) （21JR7RK914）
陇南市科技计划项目(2022-S·JH-17) （2022-S·JH-17）
陇南师范高等专科学校校级教学改革项目(JXGG2021014). （JXGG2021014）
