Optimization of Preparation Technology of Glycosaminoglycans Chewable Tablets from Pinctada martensii by Response Surface Methodology

Glycosaminoglycans (GAGs) from Pinctada martensii were considered as the main raw materials, adding mannitol, microcrystalline cellulose, hydroxypropyl methyl cellulose, magnesium stearate, lactose as auxiliary materials, based on moist pellet-manufacturing method, a kind of chew tablets which could enhance immunity was developed. Single factor experiments were conducted to study the effects of the flavoring agents, fillers, adhesives and lubricants on the sensory quality of chewable tablets. The effect of different combinations of ingredients on the sensory quality of chewable tablets was studied through response surface experiment with sensory score as indexes. The optimized formulation was screening out with the actural situation. The results showed that, the optimum formula of glycosaminoglycans chewable tablets was 17% GAGs, 25% mannitol, 44% microcrystalline cellulose, 2% hydroxypropyl methyl cellulose (HPMC), 1% magnesium stearate, and some lactose. The qualities of chewable tablets products were all in accordance with the relevant requirements of the Chinese Pharmacopoeia and the nutritional health food. And the maximum tolerance dose (MTD) of chewing tablets to SD rats was higher than 15 g/kg, and the toxicity classification was nontoxic. The preparation process was stable and reliable, and the preparation method was simple and feasible.