Formulation Optimization and Quality Analysis of Seabuckthorn Powder Chewable Tablets

Abstract

The objective of this paper was to develop seabuckthorn powder chewable tablets primarily with seabuckthorn fruit powder and jujube powder mixed with edulcorants and tablet additives. The optimal formulation of seabuckthorn powder chewable tablets was determined by D-optimal mixture design, means of one-factor-at-a-time experiments, and Box-Behnken design combined with multi-index evaluation method, and its sensory index, nutritional components and total antioxidant capacity were analyzed. The results showed that the best flavor formula of mixed seabuckthorn fruit powder was: Seabuckthorn fruit powder 47.79%(percentage of mass, the same below), jujube powder 35.72% and xylosic alcohol 16.49%, sensory score was 18.5±0.2 points. The optimum formula of tablet ingredients was determined as magnesium stearate 1.3%, microcrystalline cellulose 23.0% and lactose 26.6%. The tablet weight variation, hardness and brittleness were 0.76%, 89.4 N and 1.20% respectively, and the average comprehensive score was 30.4 points. The prepared seabuckthorn powder chewable tablets meet the sensory evaluation standards of products, are rich in nutrition, high in bioactive components, and have strong total antioxidant capacity.

Keywords

• seabuckthorn powder
• chewable tablets
• jujube powder
• formulation optimization
• d-optimal mixture design
• box-behnken experiment
• total antioxidant capacity