Study On Preparation Technology Of Lacidophilin Tablets

The production of lacidophilin tablets has a long history in China. It is a digestive aid, and it has certain effect on the digestive system diseases such as abnormal fermentation of the intestines, indigestion, diarrhea and so on. This research mainly use the main strains lactobacillus acidophilus NCU402 that preserved by State Key Laboratory of Food Science and Technology, Nanchang University. The research of lacidophilin tablets technology was completed by investigation on lacidophilin fermentation conditions, lacidophilin spray drying technology, lacidophilin tablets preparative technique, and lacidophilin tablets titer.The main research contents and conclusions are as follows:(1) To determine the fermentation conditions of lacidophilin tablets. To study the optimization conditions of lacidophilin fermentation using single factor experiment. The optimization result is: 22% skim milk powder,3% white sugar,sterilized at 105 ? for 10 min, 4 ‰ inoculum concentration, fermentation at42 °C for 48-hour, after-fermentation at 4 ? for 24 h. The technological conditions for fermentation of lacidophilin were optimized,so curdling effect is the best,fermentation flavor is excellent, acidity conforms to the standard.(2) To determine the parameter of spray drying technology. The weight loss of lacidophilin was used to evaluate the optimum parameter of prepared spray drying technology. The obtained optimum conditions of spray drying technology was employed to carry out the quality inspection of lacidophilin. The experimental results showed that the material concentration is 50 %, the inlet air temperature is160 ?, and the feed rate is 240 mL/h. Under this condition, the weight loss of lacidophilin was lower than 5 %, which was in accordance with the requirements of the Ministry of health. Quality inspection results showed that the total acid amount of lacidophilin reached 13.65 %, protein content is 29.75 %, the results of dry weight loss were 4.45 %, fat weight was 4.3%, all the tested factors met the requirements of the Ministry of health.(3)To determine the preparation technology of lacidophilin tablets. To use wetgranulation methods to product lacidophilin tablets and made an quality inspection of them. The best prescription for lacidophilin tablets was lactobacillin 24 g,compressible starch 2 g, microcrystalline cellulose 2 g, natural cocoa powder 0.8 g,aspartame 0.2 g, magnesium stearate 1 g. Quality inspection results showed that the total acid of lactobacillin tablets reached 10.1%, protein content is 28.3%, fat weight is 4.45%, all the test factors are in accordance with the requirements of the Ministry of health. It was found that after stored at room temperature for 90 d, the total acid and protein content of in lactobacillin can remain stable.(4) Lacidophilin tablets titer determination. The lacidophilin tablets titer is mainly reflected by inhibition ability to the gram positive bacteria and gram negative bacteria. Research showed that lacidophilin tablets has a significant inhibitory effect on Gram positive bacteria and gram negative bacteria; in the acidic environment,lacidophilin tablets' s valence is better, the titer of the alkaline environment is reduced;the temperature has an effect on the value of lacidophilin tablets; the protease and catalase have reduced the value of lacidophilin tablets; 0.3% bile salt concentration has a promotive effect on lacidophilin tablets, lacidophilin tablets in the simulated artificial gastrointestinal environment showed fine inhibitory effect.