Formula Optimization of Solid Drink Products Rich in Puerariae and Hovenia dulcis Thunb Flavones
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Abstract:
In this study, the total flavonoids of Pueraria (PTF) and total flavonoids of Hovenia dulcis (HTF) were used as the raw materials to prepare a compound solid beverage of Pueraria and Hovenia flavonoids, and formula optimization was also conducted. The effects of PTF and HTF on the activation rates of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH2) were examined by the Valle-Hoch method, and the ratio of PTF and HTF compound product was determined. The formula of the compound solid drink was optimized by the single factor experiments and star point design-response surface method, based on the indices evaluation, forming rate, angle of repose, solubility and hygroscopicity. The ratio of sucrose/maltodextrin, ratio of excipients/raw materials, and concentration of ethanol had relatively high impacts on the particle quality. The optimal formula was: PTF, 7.65%; HTF, 15.31%; sucrose, 45.92%; maltodextrin, 30.61%; aspartame, 0.50%; 65% ethanol, an appropriate amount. Wet granulation technology was used to prepare the compound solid drink rich in puerariae and Hovenia dulcis Thunb flavonoids. The star point design-response surface methodology was reliable. The beverage product based on the optimized formula had a high forming rate, flowability and solubility, with acceptable hygroscopicity for production and storage. The preparation process is simple and suitable for large-scale production.
