明日叶黄酮类物质泡腾饮片的研制  

Preparation of Angelica keiskei Koidzmi Flavonoid Effervescent Tablets

作　　者：郭晓青[1,2] 吴金鸿[1] 刘畅[1] 周焱富[3] 吴雨迪[1] 王正武[1] 燕霞[1] 

机构地区：[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　　处：《食品科学》2013年第12期346-350,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31000814;31000800);国家自然科学基金面上项目(31171642);科技部农业成果转化项目(2011GB2C000008);上海市科学技术委员会项目(10DZ0504000;1052NM06700);上海交通大学医工交叉项目(YG2011MS64)

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。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.

关 键 词：明日叶 总黄酮 浸提 泡腾饮片 

分 类 号：R284.2[医药卫生—中药学]