包装与食品机械2026，Vol.44Issue(2)：14-24,11.DOI:10.3969/j.issn.1005-1295.2026.02.002
基于湿法压片-干燥法制备留兰香绿茶口崩片及其品质分析
Preparation of spearmint green tea orally disintegrating tablets by wet compression-drying method and its quality analysis
摘要
Abstract
To optimize the preparation process of spearmint green tea orally disintegrating tablets(ODTs)and investigate the effects of the wet compression-drying method on their quality characteristics,spearmint extract,instant green tea powder,and chamomile extract were used as the main raw materials.After wet granulation,the mixture was directly compressed into tablets,followed by drying treatment to obtain the final ODTs.Using a comprehensive score as the evaluation index,a D-optimal mixture design,single-factor experiments,and Box-Behnken response surface design were employed to determine the optimal preparation process.The product prepared under the optimal process was then subjected to quality evaluation and antioxidant capacity analysis.The results showed that the optimal process for the spearmint green tea ODTs consisted of a mass fraction of 33.0％spearmint compound powder,65.0％D-mannitol,and 1.0％hydroxypropyl cellulose(HPC),0.5％steviol glycosides,and 0.5％citric acid.The tablets were prepared by wet granulation followed by direct compression,and dried at 50℃ for 20 min.The resulting ODTs exhibited uniform color,intact appearance,fresh taste,comfortable mouthfeel without grittiness,and rapid disintegration in the mouth.The disintegration time was less than 30 s,the hardness exceeded 80 N,and the friability was below 0.50％.At a concentration of 5 mg/mL,the ODT solution showed scavenging rates of 69.03％for ABTS cationic radicals,82.14％for DPPH radicals,and 74.15％for hydroxyl radicals,with a total antioxidant capacity of 86.87 U/mL.This research provides a reference for further research and development of orally disintegrating tablets.关键词
留兰香/口崩片/湿法压片/崩解时间Key words
spearmint/orally disintegrating tablets/wet compression/disintegration time分类
轻工纺织引用本文复制引用
白国静,许菲,张瑞华,魏丙华,李言,尚现羽,马超..基于湿法压片-干燥法制备留兰香绿茶口崩片及其品质分析[J].包装与食品机械,2026,44(2):14-24,11.基金项目
国家重点研发计划项目(2022YFD2100303) （2022YFD2100303）
