赵 丽2，张 娟1，徐晓琴1，卿德刚1，刘天志3，孙 宇1*
（1.新疆维吾尔自治区中药民族药研究所，乌鲁木齐 830002；
2.新疆鸿昆生物科技有限公司，昌吉 831100；
3.新疆和田阳光沙漠玫瑰有限公司，和田 848000）
摘要：通过单因素实验和响应面实验构建Box-Behnken多元回归模型对肉苁蓉玫瑰花片配方进行优化，探究不同添加量的原料（提取物混合物）、乙醇、辅料对片剂的质构和成型率的影响，并对最终产品的主要成分进行鉴别及测定。结果表明，肉苁蓉玫瑰花片的最佳配方为：肉苁蓉及玫瑰花等植物提取物添加量101.60 g、微晶纤维素21.90 g、90%乙醇15.25 mL、羧甲基淀粉钠6.70 g、硬脂酸镁2.68 g，按此配方生产的肉苁蓉玫瑰花片片子完整，片面光洁，可压性好，颜色较均匀，成型率为97.4%。片剂薄层色谱鉴别实验结果良好；标志性成分含量测定结果均值为松果菊苷2.236 mg/g，毛蕊花糖苷0.460 mg/g。本文的研究结果可为保健食品开发及标准化生产提供理论参考。
关键词：肉苁蓉玫瑰花片；Box-Behnken；保健食品
中图分类号：TS218 文献标识码：A 文章编号：1674-506X（2024）03-0042-0007
Study on Optimal Formulation of Cistanche Rose Slices by Response Surface Method
ZHAO Li2, ZHANG Juan1, XU Xiaoqing1, QING Degang1, LIU Tianzhi3, SUN Yu1*
（1.Xinjiang Institute of Chinese and Ethnic Medicine, Urumqi 830002, China;
2.Xinjiang Hongkun Biotechnology Co., LTD., Changji 831100, China;
3.Xinjiang Hetian Sunshine Desert Rose Co., LTD., Hetian 848000, China）
Abstract：The Box-Behnken multiple regression model was constructed to optimize the formulation of Cistanche rose tablets by single factor experiment and response surface test to explore the effects of different amounts of raw materials (extract mixture), ethanol and excipients on the texture and molding rate of the tablets, as well as to identify and determine the main components of the final product. The results showed that the optimal formulation of Cistanche rose slice is as follows: 101.60 g of plant extracts additions such as Cistanche and rose, 21.90 g of microcrystalline cellulose, 15.25 mL of 90% ethanol, 6.70 g of sodium carboxymethyl starch, and 2.68 g of magnesium stearate, and the Cistanche rose slices produced according to this formulation were intact, with a glossy and clean surface, good compressibility, and a more homogeneous color, and the value of the forming rate was 97.4%. The results of thin-layer chromatographic identification of the tablets were good; the mean values of the marker components were 2.236 mg/g of echinacoside, and 0.460 mg/g of verbascoside. The results of this study could provide a theoretical reference for the development and standardized production of functional foods.
Keywords：Cistanche rose slice; Box-Behnken; functional food
doi：10.3969/j.issn.1674-506X.2024.03-007
收稿日期：2023-07-25
基金项目：新疆维吾尔自治区2022年重点研发计划项目“新疆肉苁蓉新产品研发与应用”-肉苁蓉保健功能的挖掘及新产品的开发与推广应用（2022B02047-3）；新疆维吾尔自治区公益性科研院所项目“基于PC12细胞模型的管花肉苁蓉辅助改善记忆功能研究及保健食品开发”（KY2023087）
作者简介：赵丽（1990-），女，硕士研究生，助理研究员。研究方向：食药产品开发。
*通信作者：孙宇（1985-），男，副研究员。研究方向：新疆特色资源基础研究及产品开发。
引用格式：赵丽, 张娟, 徐晓琴, 等.响应面法优化肉苁蓉玫瑰花片配方研究[J].食品与发酵科技,2024,60(3):42-48.
全文查看
