CAJ | 학술논문

通过提取薇菜多糖和绞股蓝多糖并对甜味素、薇菜多糖、绞股蓝多糖及泡腾剂的用量进行单冈素研究,在此基础上通过L_9(3~4)正交试验确定最佳配方,运用泡腾片生产技术复配研制该产品,确定最佳组合为20%薇菜多糖、3%甜味剂、20%泡腾剂和50%绞股蓝多糖,添加7%CMC-Na保持片重.该产品小添加任何合成物质,溶解后的溶液色泽金黄,分布均匀,有薇菜特殊的香气,入口清甜.
통과제취미채다당화교고람다당병대첨미소、미채다당、교고람다당급포등제적용량진행단강소연구,재차기출상통과L_9(3~4)정교시험학정최가배방,운용포등편생산기술복배연제해산품,학정최가조합위20%미채다당、3%첨미제、20%포등제화50%교고람다당,첨가7%CMC-Na보지편중.해산품소첨가임하합성물질,용해후적용액색택금황,분포균균,유미채특수적향기,입구청첨.
Techniques were developed for preparation of sweet multi-functional effervescent tablets with polysaccharides from Gynostemma pentaphyllum and Osmundajaponica. A L_9(3~4) orthogonal test was carried out and the best formula was obtained as follows: G. pentaphyllum polysaccharide 20%, sweeteners 3%, effervescent agent 20%, O. japonica polysaccharides 50% and CMC-Na 7%. After dissolution in water, the tablets gave a golden yellow color, a special aroma of O. japonica and a brisk and sweet taste.