Optimized Process for Compressed Chewable Dietary Fiber Tablets Made of Pleurotus Geesteranus and Wheat Bran Powder
-
摘要: 为优化秀珍菇麦麸膳食纤维咀嚼片粉末直接压片工艺的参数，以转台速度、充填深度和充填压力等单因素对产品综合评定值的影响作为研究对象，选取片质量差异、崩解时间、硬度和脆碎度作为综合评定评价指标，并通过响应面优化法确定其最佳工艺。结果表明，秀珍菇麦麸膳食纤维咀嚼片的最佳工艺为转台速度25 r·min-1、充填深度10 mm、充填压力24 kN，为麦麸膳食纤维资源的综合利用提供了科学理论依据。Abstract: A chewable dietary fiber tablet product made of wheat bran and mushroom (Pleurotus Geesteranus) powder by compression was studied. The rotational speed, filling depth and stowing pressure in compressing the ingredients were optimized against the weight deviation, disintegration time, hardness and friability of the tablets formedusing the response surface methodology. The optimized tablet formation was obtained with a rotational speed of 25 r·min-1 to make tablets of 10 mm thick under 24 kN stowing pressure.
-
图 1 转台速度对秀珍菇麦麸膳食纤维咀嚼片综合评定值的影响
Figure 1. Effect of rotational speed on comprehensive evaluation of chewable P. geesteranus/wheat bran dietary fiber tablets
图 2 充填深度对秀珍菇麦麸膳食纤维咀嚼片综合评定值的影响
Figure 2. Effect of filling depth on comprehensive evaluation of chewable P. geesteranus/wheat bran dietary fiber tablets
图 3 充填压力对秀珍菇麦麸膳食纤维咀嚼片综合评定值的影响
Figure 3. Effect of stowing pressure on comprehensive evaluation of chewable P. geesteranus/wheat bran dietary fiber tablets
图 4 转台速度和充填压力对综合评定值的交互影响
Figure 4. Response surface plot for interactive effect of rotational speed and stowing pressure on comprehensive evaluation
图 5 充填深度和充填压力对综合评定值的交互影响
Figure 5. Response surface plot for interactive effect of filling depth and stowing pressure on comprehensive evaluation
表 1 响应面试验因素与水平
Table 1. Code and level of independent variables in Box-Behnken design
水平 X1转台速度/(r·min-1) X2充填深度/mm X3充填压力/kN -1 20 7 20 0 25 9 24 1 30 11 28 
下载: 导出CSV
表 2 多指标综合评分法
Table 2. Multi-indices evaluation method
指标名称 评分方法 α1硬度/N 数值的0.1倍 α2脆碎度/% 数值倒数的10倍 α3崩解时间/min 数值倒数的100倍 α4片质量差异/% 数值倒数的10倍
下载: 导出CSV
表 3 响应面法试验方案及结果
Table 3. Response surface design and results
序号 X1转台速度/(r·min-1) X2充填深度/mm X3充填压力/kN 片质量差异/% 硬度/N 崩解时间/min 脆碎度/% 综合评定值Y 1 -1 -1 0 2.9 53 25 0.4 18.3 2 1 -1 0 3.0 77 43 0.3 17.7 3 -1 1 0 2.5 55 26 0.4 18.9 4 1 1 0 2.0 78 43 0.3 14.6 5 -1 0 -1 1.7 59 30 0.4 16.7 6 1 0 -1 2.2 79 45 0.4 18.5 7 -1 0 1 2.7 57 26 0.4 16.9 8 1 0 1 2.5 76 40 0.1 14.1 9 0 -1 -1 1.8 64 30 0.3 19.4 10 0 1 -1 2.8 62 28 0.4 18.6 11 0 -1 1 1.8 66 35 0.4 19.2 12 0 1 1 1.6 60 28 0.2 13.8 13 0 0 0 2.5 65 30 0.3 18.7 14 0 0 0 2.1 60 31 0.4 20.1 15 0 0 0 2.4 66 37 0.3 19.7 16 0 0 0 1.8 67 38 0.3 20.0 17 0 0 0 1.7 60 31 0.4 19.2
下载: 导出CSV
表 4 回归模型方程方差分析
Table 4. Analysis of variance on regression model
变异来源 平方和 自由度 均方 F值 P值 模型 60.32 9 6.70 9.26 0.0039** X1转台速度 4.35 1 4.35 6.01 0.0440* X2充填深度 9.46 1 9.46 13.08 0.0086** X3充填压力 10.58 1 10.58 14.62 0.0065** X1X2 3.42 1 3.42 4.73 0.0661 X1X3 5.29 1 5.29 7.31 0.0305* X2X3 5.29 1 5.29 7.31 0.0305* X12 11.92 1 11.92 16.47 0.0048** X22 0.98 1 0.98 1.35 0.2826 X32 7.20 1 7.20 9.95 0.0161* 残差 5.06 7 0.72 失拟项 3.69 3 1.23 3.59 0.1245 纯误差 1.37 4 0.34 总变异 65.39 16 注：*表示差异显著，P＜0.05；**表示差异极显著，P＜0.01。
下载: 导出CSV
-
[1] 汤葆莎, 沈恒胜.麦麸膳食纤维制备及研究进展[J].中国农学通报, 2009, 25(12):53-57. doi: 10.3969/j.issn.1007-7774.2009.12.025 [2] XIE C Y, WU Z Y, GUO H Z, et al. Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms[J]. Journal of Basic Microbiology, 2014, 54:14-20. doi: 10.1002/jobm.v54.S1 [3] SINDHU M T, EMILLA A. Ferulic acid:an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications[J]. Critical Reviews in Biotechnology, 2004, 24(2-3):59-83. doi: 10.1080/07388550490491467 [4] TAKUYA K, SHINYA F, ARDIANSYAH, et al. Occurrence, properties, and applications of feruloyl esterases[J]. Applied Microbiology and Biotechnology, 2009, 84(5):803-810. doi: 10.1007/s00253-009-2148-8 [5] 李洁.能量饲料——麸皮[J].科普天地, 2013(3):9. http://epub.cnki.net/grid2008/detail.aspx?filename=KPTD201303023&dbname=CJFN2013 [6] 王国桥.常用糠麸类饲料的营养特性及其应用[J].河南畜牧兽医, 2015, 36(11):24-26. doi: 10.3969/j.issn.1004-5090.2015.11.012 [7] 蒋丽, 陈惠音.猴头菌麦麸液体培养基的初步优化[J].郑州工程学院学报, 2001, 22(3):73-76. doi: 10.3969/j.issn.1673-2383.2001.03.019 [8] 倪新江, 潘迎捷.麦麸促进平菇生长的初步研究[J].中国食用菌, 1996, 15(3):23-25. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=QK199600708818 [9] DANIKA K, ANNIE F, CHIMPHANGO A. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties[J]. Food Chemistry, 2017, 221:1606-1613. doi: 10.1016/j.foodchem.2016.10.130 [10] ANNABEL N, PAUL H A, DIANA L, et al. A halotolerant type A feruloyl esterase from Pleurotus eryngii[J]. Fungal Biology, 2014, 118:348-357. doi: 10.1016/j.funbio.2014.01.010 [11] 汤葆莎, 吴俐, 陈君琛, 等.利用秀珍菇富硒固体培养优化麦麸膳食纤维营养品质[J].福建农业学报, 2013, 28(1):66-69. doi: 10.3969/j.issn.1008-0384.2013.01.015 [12] 王婧, 高如意, 徐振秋, 等.应用响应面法优化玛咖咀嚼片配方[J].食品与发酵工业, 2015, 41(12):163-166. http://d.old.wanfangdata.com.cn/Periodical/spyfx201512031 [13] 麻秀芳, 李小进, 董岳峰, 等.纳豆系列咀嚼片产品工艺研究[J].食品工程, 2014(2):29-31. doi: 10.3969/j.issn.1673-6044.2014.02.011 [14] 汤葆莎, 赖谱富, 吴俐, 等.麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力[J].食品科学, 2017, 38(24):171-176. doi: 10.7506/spkx1002-6630-201724027 [15] 赖谱富, 陈君琛, 汤葆莎, 等.杏鲍菇秋葵咀嚼片配方优化与质量标准研究[J].核农学报, 2017, 31(7):1374-1380. http://d.old.wanfangdata.com.cn/Periodical/hnxb201707016 [16] 金德磊.槟榔碱及其片剂的制备与质量标准的制定[D].兰州: 甘肃农业大学, 2009: 21-26. [17] 赵晓宏, 陈迪华, 斯建勇, 等.多指标综合评分法研究中药新药片剂成型处方[J].中成药, 2002, 24(8):579-581. doi: 10.3969/j.issn.1001-1528.2002.08.004 [18] 赵存婕.解决直接压片工艺中裂片问题新方法的探讨[J].海峡药学, 2014, 26(4):37-38. http://d.old.wanfangdata.com.cn/Periodical/haixyx201404013 [19] LOYD V A, NICHOLAS G P H, HOWARD C A. Ansel's pharmaceutical dosage forms and drug delivery systems[M]. 9th ed. Philadelphia:Lippincott Willians & Wilkins, 2010:231-242. [20] 刘春平.片剂工艺创新及其产业化应用的思考[J].中国医药导报, 2012, 9(33):162-165. doi: 10.3969/j.issn.1673-7210.2012.33.063 [21] GULSUN T, OZTURK N, KAYNAK MS, et al. Preparation and evaluation of furosemide containing orally disintegrating tablets by direct compression[J]. Pharmazie, 2017, 72(7):389-394. http://www.ncbi.nlm.nih.gov/pubmed/29441935 [22] EMMANUEL O O, GRACE A, AKPAN M U. Adikwu. Evaluation of Chitosan-Microcrystalline Cellulose Blends as Direct Compression Excipients[J]. Journal of Drug Delivery, 2017:1-8. http://europepmc.org/abstract/MED/29410919 [23] 陈龙飞, 王敏, 范柳萍, 等.响应面法优化玛咖全粉直接压片法研究[J].食品与机械, 2017, 33(2):169-174. http://d.old.wanfangdata.com.cn/Periodical/spyjj201702036 [24] 高志江.制粒和压片的工艺参数对片剂质量影响的研究[D].天津: 天津大学, 2006: 23-35. [25] 李然, 李思捷.关于制粒和压片的工艺参数对片剂质量影响的研究分析[J].中国保健营养(上旬刊), 2014, (6):3502-3503. http://d.old.wanfangdata.com.cn/Periodical/hljkjxx201120017 -
点击查看大图
计量
- 文章访问数: 1390
- HTML全文浏览量: 160
- PDF下载量: 13
- 被引次数: 0
