Study on Antioxidant Effect and Preparation Technology of Chewable Tablets of Betacyanins Spray-Dried Powder

doi:10.6048/j.issn.1001-4330.2021.06.020

Abstract

Abstract: 【Objective】 To study the antioxidative effect of Betacyaninsspray-dried powder (BSP) in vitroand preparation technology of chewable tablets.【Methods】 The antioxidant activity of BSP was evaluated by DPPH, ABTS, hydroxyl free radical scavenging capacity test and total reducing power test; BSP was used as a raw material and wet granulation was applied to prepare chewing tablets by the single factor test and sensory evaluation.【Results】 The result of antioxidant test showed that the antioxidant activity of BSP was dose-dependent in the range of 40-1,280 μg/mL. When the concentration was at 1,280 μg/mL, the clearance rates of BSP on DPPH, ABTS, and hydroxyl radicals were 91.19%, 83.23%, and 91.26%, respectively. The IC₅₀ value of Betacyanins scavenging DPPH free radical, ABTS free radical, and Hydroxyl free radical were 109.65, 260.49 and 89.59 μg/mL, respectively, and the reducing power of BSP and vitamin C was equivalent in the range of 40 to 1,280 μg/mL; The optimum technological formula was as follows: The ratio of xylitol, mannitol, maltodextrin, microcrystalline cellulose, sorbitol was 4∶4∶3∶1∶1, the raw material (BSP) and the excipient were mixed by 1∶2, citric acid was 1% and magnesium stearate was 1.5% at the conditions of 75% ethanol as the wetting agent. The sensory score of the final chewable tablet was 90.14.【Conclusion】 BSP will be developed and applied because of its good antioxidant capacity and the good taste of the chewable tablets made from it.

Key words: Betacyanins; antioxidant; chewable tablet; single factor

摘要： 【目的】研究甜菜红素喷雾干燥粉(Betacyanins spray-dried powder,BSP)抗氧化作用及其咀嚼片的研制,为开发利用BSP提供参考。【方法】以BSP清除DPPH、ABTS、羟基自由基的能力及BSP总还原力来评价其抗氧化活性;以BSP为原料,采用湿法制粒压片制备咀嚼片,通过单因素试验和感官评价,研究BSP咀嚼片的制备工艺。【结果】BSP的抗氧化活性在40~1 280 μg/mL浓度内有剂量依赖性,当浓度在1 280 μg/mL时,BSP对DPPH、ABTS、羟基自由基的清除率分别为92.23%、83.23%和91.26%,其清除DPPH、ABTS、羟基自由基的IC₅₀分别为109.65、260.49和89.59 μg/mL;当浓度在40~1 280 μg/mL,BSP和VC还原力相当;BSP咀嚼片工艺配方的辅料比例(木糖醇:甘露醇:麦芽糊精:微晶纤维素:山梨糖醇)为4∶4∶3∶1∶1,原料(BSP)与辅料比为1∶2,柠檬酸和硬脂酸镁添加量分别为1%和1.5%,润湿剂为75%乙醇,最终咀嚼片感官评分为90.14分。【结论】BSP的抗氧化能力较强,且其咀嚼片口感良好。

关键词: 甜菜红素喷雾干燥粉, 抗氧化, 咀嚼片, 单因素

CLC Number:

LIU Qilong, HAN Haixia, BAO Xiaowei, ZHONG Zhiming, MA Qiang. Study on Antioxidant Effect and Preparation Technology of Chewable Tablets of Betacyanins Spray-Dried Powder[J]. Xinjiang Agricultural Sciences, 2021, 58(6): 1145-1153.

刘琪龙, 韩海霞, 包晓玮, 钟志明, 马强. 甜菜红素喷雾干燥粉抗氧化活性及其咀嚼片的研制[J]. 新疆农业科学, 2021, 58(6): 1145-1153.

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