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