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1、Z-综合评分法优化葛粉速溶颗粒的制备工艺时军1林婉婷2廖华卫1(1.广州大学城外环东路280号,广东药学院中药学院,5100062.广东药学院中药学院2012级中药学硕士研究生)摘要：目的探讨和优化葛粉速溶颗粒的制备工艺，并对葛粉速溶颗粒进行溶化性试验、总黄酮含量测定作为质量考察。方法本实验以糖粉与葛粉的比例、泡打粉与葛粉的比例、干燥温度为因素，每因素采取3个水平，以颗粒的溶化时间和颗粒中总黄酮的含量为指标，用Z-综合分析法选出最优制备工艺。用最优工艺制备3批样品进行溶化性试验、水分含量测定及Al(NO3)3显色法测定总黄酮。结果经过优化
2、后，最佳制备工艺为等量递增法往研钵中依次加入泡打粉1.2g、糊精1.8g、糖粉24g、和葛粉33g混合均匀，加入约5ml35℃～40℃的温水混匀，捏成团块状保持在35℃的环境下放置40min，使其内部充满多而密的孔洞，体积膨大，质地松软，挤压过筛（10-14目），60℃干燥40min，整粒，即得葛粉速溶颗粒。制得3批样品，大小均匀，呈乳白色，色泽一致，无吸潮、结块、潮解现象，溶化性试验合格，85℃左右热水冲溶全部糊化。颗粒水分含量小于6.0%，总黄酮的含量为0.327mg/g。结论 葛粉速溶颗粒的制备工艺简便可行，性质稳定，总黄酮含量可用
3、于其质量评价。关键词：葛粉；速溶颗粒；Z-综合评分法；溶化时间；总黄酮Z-scoremthodstoOptimizePreparationofInstantGranuleofKudzuStarchSHIJun,LINWan-ting,LIAOHua-weiABSTRACTObjectiveTostudyandoptimizethepreparationofinstantgranuleofkudzustarchandtotestitsdissolutiontime,totalflavonoidscontentasqualityinspect
4、ion.MethodsToestablishtheeffectsofkudzustarchinstantgranulequalityfactorswereasfollows,theratioofsugarandkudzustarchquality,theratioofbakingpowderandkudzustarchquality,dryingtemperature,wasdesignedoneofthethreefactorsandthreelevelsorthogonaltestwithmeltingtimeandtheconten
5、toftotalflavonoidsasindexes.Z-scoremethodwasperformedtooptimizethebestpreparationtechnology.Threesamplesconductedbythebestpreparationtechnologywouldbetesteditsdissolutionsituation,watercontent,totalflavonoidscontentdeterminedbyaluminumnitratechromomericmethod.ResultsAfter
6、optimization,thebestpreparationprocesswasasfollows,tomortarsequentiallyaddbakingpowder,dextrin1.8g,sugur24g,andkudzustarch33g,andtomixevenly,withabout5mlhotwater(35to40℃)mixing,kneadingconglobationismaintainedat35℃environmentplacedfor40min,tomakeitsinteriorwithmultipleand
7、denseholes,volumeexpansion,softtexture,crushingsieving,todryat60℃for40min,toarrangegranules,andtheninstantgranulesweregained.Topreparation3batchesofsamples,whichhaduniformsize,milkywhite,colorconsistency,noabsorptionofmoisture,agglomerationandthephenomenonofdeliquescence.
8、Themoisturecontentwaslessthan6.0%,andthecontentoftotalflavonewas0.327mg/g.ConclusionThepreparati
