论文部分内容阅读
目的:优选川贝清咽含片辅料。方法:以蛋白质粉(大豆分离蛋白:乳清蛋白=4:1,m/m)、薄荷脑、阿斯巴甜用量为自变量,以含片口感、硬度、崩解时限为因变量,通过对自变量各水平多元线性回归及二项式拟合,采用Box-Behnken效应面法优选川贝清咽含片辅料。结果:优选的最佳工艺条件为蛋白质粉(大豆分离蛋白∶乳清蛋白=4∶1,m/m)为3.81g/16片,阿斯巴甜为68.77mg/16片,薄荷脑为6.82mg/16片。结论:Box-Behnken效应面法用于川贝清咽含片辅料的优化是可行的,数学模型的预测值与试验观察值相符。
Objective: Chuanbei Qingyan tablets tablets preferred materials. Methods: The amount of protein powder (soy protein isolate: whey protein = 4: 1, m / m), menthol and aspartame were used as independent variables, and the mouthfeel, hardness and disintegration time were taken as dependent variables The multivariate linear regression and binomial fitting of each variable of the variables were conducted. The Box-Behnken effect surface method was used to optimize Chuanbei Qingyan Lips Tablet. Results: The optimum conditions were as follows: protein powder (soy protein isolate: whey protein = 4:1, m / m) was 3.81g / 16 tablets, aspartame was 68.77mg / 16 tablets and menthol was 6.82 mg / 16 tablets. Conclusion: Box-Behnken effect surface method for the Chuanbei Qingyan tablets excipients optimization is feasible, the mathematical model predictions and experimental observations consistent.