麦麸膳食纤维咀嚼片配方优化及其体外抗氧化能力

摘要

以食用菌秀珍菇发酵麦麸膳食纤维复合产物为主要原料,采用全粉末直接压片技术,选取片质量差异、崩解时限、硬度及脆碎度的综合评定值为评价指标,通过响应面法确定麦麸膳食纤维咀嚼片最佳配方,并分析其体外抗氧化能力.结果表明:麦麸膳食纤维咀嚼片的最佳配方为硬脂酸镁用量2%、黄秋葵超细粉用量34%和麦麸膳食纤维复合菌粉用量64%,制成的咀嚼片表面光滑、色泽均一、硬度适中;体外抗氧化能力的测定显示,麦麸膳食纤维咀嚼片具有较高的脂质过氧化抑制作用和羟自由基清除能力,脂质过氧化抑制率的IC50值为8mg/mL,羟自由基清除率的IC50值达20mg/mL.研究通过辅助强制加料配合直接压片的技术,对麦麸膳食纤维咀嚼片的配方工艺和体外抗氧化性进行研究,旨在为产品的功能营养价值提供一定理论支持.%Wheat bran dietary fiber chewable tablets were produced by direct compression from dietary fiber (DF) rich wheat bran fermented by Pleurotus geesteranus with magnesium stearate and ultra-fine okra powder and added.The formulation of chewable tablets was optimized by response surface methodology with mass deviation, disintegration time, hardness and friability as responses.Meanwhile,the in vitro antioxidant properties of chewable tablets were evaluated.The results showed that the optimal formulation consisted of 64% fermented wheat bran, 34% ultra-fine okra powder and 2% magnesium stearate. The tablets produced revealed a smooth surface with uniform color and moderate hardness. The chewable tablets possessed strong antioxidant capacity in terms of anti-lipoperoxidation and hydroxyl radical scavenging capacity with IC50 values of 8 and 20 mg/mL, respectively. The formulation optimization antioxidant activity evaluation of wheat bran dietary fiber chewable tablets can provide theoretical support for the nutritional and functional value of the product.