Abstract: The preparation process and optimal formula of effervescent tablets with glycosaminoglycans extracted from pear oysterPinctadamartensiiwere investigated for enriching food variety and promoting high value utilization of shellfish. The effervescent tablets were prepared with glycosaminoglycan as the main material, and adhesives, lubricants, flavors and diluents as auxiliary materials by mixing raw materials, preparing granules, drying, and compression, and the formula was optimized by research of effects of the components on quality of the effervescent tablets in single factor experiments and orthogonal tests. The optimal formula (mass percentage) was comprised of 25% of glycosaminoglycans from the pearl oyster, mass ratio of sodium bicarbonate to citric acid=1∶2 at a dose of 35%, 3% of sucralose， 2% of PVP， 2% of PEG4000， and some lactose. The effervescent tablets are characterized by good taste and smooth surface by stable, reliable and easy accessible process, safety and nontoxicity by quality index detection and acute oral toxicity tests.
2018, Vol. 33 
