姬松茸多糖泡腾片的配方优化

由姬松茸多糖泡腾片的崩解时限和脆碎度综合得出的归一化值(Z)为响应值,对姬松茸多糖泡腾片配方中的影响因素进行优化。对酸碱质量比、柠檬酸质量百分比、聚乙二醇(PEG6000)质量百分比进行三因素五水平的试验设计,模拟得到二次多项式回归方程的预测模型,并获得姬松茸多糖泡腾片最优配方。结果表明:所得回归模型很好地反映了各因素水平与响应值之间的关系,最优配方条件为酸碱质量比0.81,柠檬酸质量分数16.96%,PEG6000质量分数4.08%。在该条件下制得的姬松茸多糖泡腾片崩解时限少于300s,脆碎度合格,与模型预测值非常接近,表明该配方具有良好的可行性。

Optimization on formulation of Agaricus blazei Murill polysaccharide

In this study, the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were optimized. The normalized values (Z) of effervescent tablets of disintegration time and friability was selected as the response value. The influence factors for formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were acid and alkali mass ratio, Citric acid mass fraction, PEG6000 mass fraction. Moreover, a three-variable, five-level code experiment was designed to optimize the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets. The quadratic polynomial regression equation was built and could well describe the relationship between the dependent and independent variables. The optimal formulation was as follows: 0.81 of mass ratio between acid and alkali, citric acid mass ratio 16.96%, and PEG6000 mass ratio 4.08%. Under these conditions, the disintegration time and the friability of the effervescent tablets were qualified, and the normalized values were close to the predicted values of the model. The newly developed formulation of Agaricus Blazei Murill polysaccharide effervescent tablets was feasible and effective.