Title: Optimization of Preparation Technology for Gefen Instant Granule by Z-comprehensive Scoring Method
Abstract: Objective:To investigate and optimize preparation technology of Gefen instant granule.Method:With dissolution time and the content of total flavonoids of this granule as indexes,ratio of sugar-Pueraria lobata,ratio of baking powder-P.lobata,drying temperature were chosen as investigation factors,preparation technology was optimized by orthogonal test with Z-comprehensive analysis method.Three samples were prepared by optimized technology,and their properties,melting,water content and pasting test were investigated.The content of total flavonoids was determined by aluminum nitrate chromomeric method.Result:The best preparation process was as follows:uniform mixed baking powder 1.2 g,dextrin 1.8 g,sugur 24 g,and P.lobata 33 g sequentially by equal increment method,mixed evenly with about 5 mL hot water(35-40 ℃),shaped into lump,placed at environment of 35 ℃for 40 min to make its interior with multiple and dense holes,volume expansion and soft texture,squeeze sieved,dried at 60 ℃ for 40min,arranged granules,and then Gefen instant granule were gained.Prepared 3 batches of samples had uniform size,milky white,color consistency,no absorption of moisture,agglomeration and phenomenon of deliquescence.Melting test qualified,it dissolved completely at about 85 ℃ in hot water.The moisture content was less than 6.0%,and the content of total flavonoids was 0.327 mg · g-1.Conclusion:This optimized preparation technology was simple,feasible and reproducible,and the content of total flavonoids determination method was suitable for quality control of Gefen instant granule.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot