芹菜降压口服液的研制  

Preparation of antihypertensive of celery oral liquid

作　　者：张海悦[1] 闫小娟[1] 石翔[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《食品工业科技》2011年第3期274-276,共3页Science and Technology of Food Industry

摘　　要：芹菜是传统的降压食品,黄酮类物质是芹菜中具有降血压功效成分中含量最为丰富的成分。以芹菜、茯苓为原料,采用离心分离技术,经过科学配伍,制得了芹菜降压口服液。通过考察离心转速、温度、药液浓缩度和离心时间对离心效果的影响,获得最佳离心工艺条件为:药液浓缩比为45∶1、转速16000r/min、12℃、20min。该条件生产的芹菜降血压口服液透光率达88.7%±0.2%,总黄酮含量达207.730±2mg/10mL,在60℃、12h恒温加速实验中产品各项指标均较稳定。Celery is a traditional antihypertensive food.Flavonoid of celery is a component of the effectiveness of lowering blood pressure,and it is the most abundant element.Using celery and tuckahoe as materials and using centrifugal separation technology,with scientific prescription,it could crank out high quality oral liquid products of antihypertensive.By examining the effects of the speed,temperature,liquid and centrifuge enrichment time on the centrifugal result,the optimum processing conditions were obtained that ratio of liquid concentration 45∶1,rotate speed 16000r/min,12℃,20min.The light transmittance of antihypertensive celery oral liquid was 88.7% ± 0.2%,the flavone quantity was 207.730 ±2mg /10mL.Under the condition of 60℃,12h constant temperature accelerating,the guidelines of the production were very stable.

关 键 词：芹菜 总黄酮 降血压 口服液 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]