包装与食品机械2025，Vol.43Issue(1)：106-112,7.DOI:10.3969/j.issn.1005-1295.2025.01.014
山楂水提物制备泡腾片工艺优化及抗氧化活性研究
Study on process optimization and antioxidant activity of effervescent tablets prepared by hawthorn aqueous extract
摘要
Abstract
To fully exploit the potential efficacy of active components in hawthorn and explore their application value in novel formulations,single-factor experiments were conducted using hawthorn aqueous extract,stevioside,maltodextrin,and microcrystalline cellulose.The optimal process conditions for hawthorn aqueous extract effervescent tablets were determined through response surface methodology(RSM).Quality testing and antioxidant capacity analysis were performed on the tablets prepared under the optimized conditions.Results showed that the optimal parameters were:hawthorn aqueous extract dosage of 5.8 g,stevioside dosage of 3.0 g,maltodextrin dosage of 1.6 g,and microcrystalline cellulose dosage of 0.4 g.Under these conditions,the effervescent tablets exhibited a pH of 3.97,foaming volume of 12 mL/g,and disintegration time of 174 s.When the concentration of the effervescent tablet solution reached 10 g/L,the scavenging rates against DPPH radicals,ABTS cation radicals,and hydroxyl radicals reached 71.68%,74.03%,and 67.33%,respectively.This study provides a scientific basis for developing novel antioxidant effervescent tablet products.关键词
山楂水提物/泡腾片/工艺优化/抗氧化Key words
hawthorn aqueous extract/effervescent tablets/process optimization/antioxidant分类
轻工纺织引用本文复制引用
李晓,孔欣欣,王成,郭楠楠,潘道东..山楂水提物制备泡腾片工艺优化及抗氧化活性研究[J].包装与食品机械,2025,43(1):106-112,7.基金项目
河南省大学生创新训练计划项目(S202112746035) （S202112746035）
2024年度河南省高等教育教学改革研究与实践重点项目(2024SJGLX0219) （2024SJGLX0219）
