Optimization on direct powder compression of maca powder technology based on response surface method
Abstract
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of 12.34%, lactose content of 8.34%. The technology of the direct powder compression can be applied in maca tablets production. This research provides a reference for the establishment of forming technique and control of production processing.
Publication Date
2-28-2017
First Page
169
Last Page
174
DOI
10.13652/j.issn.1003-5788.2017.02.036
Recommended Citation
Longfei, CHEN; Min, WANG; Liuping, FAN; Zhansheng, DING; and Shaodong, DING
(2017)
"Optimization on direct powder compression of maca powder technology based on response surface method,"
Food and Machinery: Vol. 33:
Iss.
2, Article 36.
DOI: 10.13652/j.issn.1003-5788.2017.02.036
Available at:
https://www.ifoodmm.cn/journal/vol33/iss2/36
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