该研究优化枸杞叶黄酮泡腾片配方,并测评其质量及抗氧化能力,为枸杞叶的功能性开发和利用提供指导。以枸杞叶黄酮提取物为原料,半干式压片法制备枸杞叶黄酮泡腾片。以感官评分为指标,通过单因素、Plackett-Burman和Box-Behnken试验,优化泡腾片配方。通过测定枸杞叶黄酮泡腾片片重、硬度、崩解时间、发泡量、pH值、黄酮含量以及DPPH自由基、ABTS阳离子自由基、羟自由基(·OH)清除能力和铁还原能力,评价其质量与抗氧化能力。枸杞叶黄酮泡腾片最佳配方为:枸杞叶黄酮提取物6%(质量分数,下同)、聚乙烯吡咯烷酮1%、麦芽糊精25%、硬脂酸镁1.5%、甜菊糖苷0.9%、淀粉9%、微晶纤维素1.5%、崩解剂55.1%,m(柠檬酸)∶m(NaHCO3)为1∶0.6。最佳配方下制得枸杞叶黄酮泡腾片平均片重(408±11) mg,硬度(46.7±0.51) N,崩解时间(217.8±2.07) s,发泡量(5.01±0.49) mL,pH值4.80±0.004,黄酮含量(47.93±0.05) mg/g。枸杞叶黄酮泡腾片对DPPH自由基、ABTS阳离子自由基、·OH的半数清除率分别为0.77、2.01、1.10 mg/mL。质量浓度为5 mg/mL时,枸杞叶黄酮泡腾片对铁还原能力是维生素C的28.85%。枸杞叶黄酮泡腾片工艺稳定可行,具有较好的抗氧化性。
This study aimed to optimize the formula of flavonoid effervescent tablets from Lycium barbarum leaves and evaluate its quality and antioxidant capacity, providing guidance for the functional development and utilization of L. barbarum leaves. The effervescent tablets of flavonoids from L. barbarum leaves were prepared by the semi-dry pressing method. The formulation of effervescent tablets was optimized by a single factor, Plackett-Burman, and Box-Behnken tests with the sensory score as the main evaluation index. The weight, hardness, disintegration time, foaming capacity, pH, and flavonoid content of L. barbarum leaf effervescent tablets were determined. The scavenging ability of DPPH radical, ABTS cationic radical, hydroxyl radical, and iron reduction ability were determined, evaluating its quality and antioxidant ability. The best formula of L. barbarum leaf flavonoids effervescent tablets was as follows: L. barbarum leaf flavonoids extract of 6%, polyvinylpyrrolidone of 1%, maltodextrin of 25%, magnesium stearate of 1.5%, stevioside of 0.9%, the starch of 9%, microcrystalline cellulose of 1.5%, disintegrating agent of 55.1%, and the proportion of citric acid-sodium bicarbonate of 1∶0.6. The average weight, hardness, disintegration time, foaming volume, pH, and flavonoid content of L. barbarum leaf effervescent tablets were (408±11) mg, (46.7±0.51) N, (217.8±2.07) s, (5.01±0.49) mL, 4.80±0.004, and (47.93±0.05) mg/g, respectively. The IC50 of flavonoid effervescent tablets for DPPH free radicals, ABTS cationic radicals, and ·OH were 0.77 mg/mL, 2.01 mg/mL, and 1.10 mg/mL. When the mass concentration was 5 mg/mL, the iron reduction capacity of L. barbarum leaf flavonoid effervescent tablets was 28.85% of vitamin C. The technology of L. barbarum leaf flavonoid effervescent tablets is stable and feasible and has good antioxidant activity.
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