食品科学

• 技术应用 • 上一篇    下一篇

明日叶黄酮类物质泡腾饮片的研制

郭晓青,吴金鸿,刘 畅,周焱富,吴雨迪,王正武,燕 霞   

  1. 1.上海交通大学农业与生物学院,陆伯勋食品安全研究中心,上海 200240;2.贵阳护理职业学院,贵州 贵阳 550081;3.福州大学生物科学与工程学院,福建 福州 350108
  • 出版日期:2013-06-25 发布日期:2013-06-17

Preparation of Angelica keiskei Koidzmi Flavonoid Effervescent Tablets

GUO Xiao-qing,WU Jin-hong,LIU Chang,ZHOU Yan-fu,WU Yu-di,WANG Zheng-wu,YAN Xia   

  1. 1. BorLuh Food Safety Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
    2. Guiyang Nursing Vocational College, Guiyang 550081, China;
    3. College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
  • Online:2013-06-25 Published:2013-06-17

摘要:

目的:研究以富含黄酮的明日叶乙醇浸提物为原料制备明日叶黄酮类物质泡腾饮片的工艺。方法:明日叶黄酮类物质泡腾饮片制备工艺采用非水制粒法,通过单因素试验确定明日叶黄酮类物质泡腾饮片适宜配方。结果:明日叶黄酮类物质泡腾饮片适宜配方各组分含量(质量分数)为:明日叶总黄酮浸提粉包合物18%、乳糖9.75%、柠檬酸34.00%、碳酸氢钠31.00%、木糖醇4.90%、三氯蔗糖0.10%、纯胶0.25%、PEG8000 2.00%、PVP 0.06mL/g。本实验制备的明日叶黄酮类物质泡腾饮片口感宜人,营养丰富,具有独特的明日叶清新甘甜的口味,便于携带和食用,易被消费者接受。

关键词: 明日叶, 总黄酮, 浸提, 泡腾饮片

Abstract:

The preparation of an oral effervescent tablet of Angelica keiskei Koidzmi flavonoids from flavonoid-rich
ethanol extract of this plant (mainly leaves) by a non-aqueous granulation method was optimized in the present study.
The optimum formualtion for the effervescent tablet was 18% of A. keiskei flavonoid inclusion, 9.75% of lactose, 34.00%
of citric acid, 31.00% of sodium bicarbonate, 4.90% of xylitol, 0.10% of sucralose, 0.25% of octenyl succinic anhydride
modified starch, 2.00% of PEG8000 and 0.06 mL/g PVP as determined by one-factor-at-a-time design. The resulting
product had a pleasant taste, high nutritional value and the unique refreshing fragrance and sweet flavor of Angelica
keiskei and was acceptable to consumers.

Key words: Angelica Keiskei Koidzmi, flavonoids, ethanol extract, effervescent tablet