金柑含片的制备及其配方的响应面优化

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中图分类号：S666.1 文献标识码：A 文章编号：1006-060X（2025）11-0073-06

Abstract：Kumquat （Fortunelspp.）wasutilizedas the primaryawmaterial forthe preparationof kumquat lozenges with sweetener（itegalatdar）lobleah）bnt（ate）teant（oalo）. With sensory evaluation scores as the indicators and 5g kumquat powder as the standard， the addition amount ranges of the four excipients inlozenge formula wererefinedthroughsingle-factor experiments.The fomulawasthenoptimized byresponsesurface methodologyPhysicochemicalpropertiesincudigthelozenge weight，hardnes，anddisintegrationtimeofthefialprodctwere systematically measured. The optimized formula was determined as follows： 5g kumquat powder， 8.6% soluble starch， 13.4% white granulated sugar， 0.8% magnesium stearate， and 10.8% microcrystalline cellulose. The lozenges prepared with this formula exhibited anorange-yellowcolor，aglossysurface，adistinctivekumquataroma，andabalancedswee-sourfavorprofile，withthedisinteation time of 12-13min ，hardness of 72.64-75.21 N， a lozenge weight of 0.18-0.20g ，which met the requirements in related standards.

Key words： kumquat; lozenges; formula optimization; response surface methodology

金柑（Fortunella），别名金弹、金橘等，原产于我国，为芸香科（Rutaceae）柑橘亚科（Aurantioideae）植物[，其主产区包括广西（融安、阳朔）江西（遂川）、福建（尤溪、上杭）湖南（浏阳、蓝山）、浙江（宁波）等地[2。（剩余5779字）