橄榄咀嚼片的制备及其清除DPPH·自由基能力考察  

Preparation of Olive Chewable Tablets and Investigation of Its Scavenging DPPH Free Radicals

作　　者：邓迪[1] 翁梓聪[1] 黄裕茵[1] 谢丽瑜[1] 

机构地区：[1]广州中医药大学中药学院,广州510006

出　　处：《中国实验方剂学杂志》2013年第21期24-27,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：广州中医药大学国家级大学生创新创业实践项目(201210572053)

摘　　要：目的:制备橄榄咀嚼片并考察其抗氧化能力。方法:以风味、外观、口感、硬度为综合指标,采用正交试验考察乳糖、硬脂酸镁、甘露醇、PVP-K30用量对橄榄咀嚼片处方工艺的影响。通过HPLC测定橄榄咀嚼片中酚类物质含量,色谱条件为C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-0.085%磷酸(8∶92),检测波长280 nm,流速1 mL·min-1。通过考察橄榄咀嚼片清除DPPH·自由基的能力评价其抗氧化能力。结果:最优处方工艺为原料药33%,乳糖10%,甘露醇35%,PVP-K3010%,硬脂酸镁1%,每片(0.38 g)含没食子酸质量1.64 mg,橄榄咀嚼片清除DPPH·自由基能力优于维他命C。结论:制备的橄榄咀嚼片具有抗氧化保健功能且口感良好,对保护及开发华南道地药材提供思路。Objective： To prepare olive chewable tablets and investigate its antioxidant capacity. Method： With flavor, appearance, taste and hardness as composite index, orthogonal test was adopted to optimized formulation technology of olive chewable tablets by taking dosage of lactose, magnesium stearate, mannitol and PVP-k30 as factors. The content of polyphenols from olive chewable tablets was determined by HPLC, chromatographic conditions were： C18 column （4.6 mm x 250 mm, 5 μm） , mobile phase of acetonitrile- 0. 085% phosphoric acid （8： 92） , detection wavelength 280 rim, flow rate 1 mL · min-1 Antioxidant capacity of olive chewable tablets was evaluated by investigating its scavenging DPPH free radicals. Result： Optimal formulation technology was as following： 33% raw material medicine, 10% lactose, 35% mannitol, 10% PVP- K30, 1% magnesium stearate, each tablet （0.38 g） containing gallic acid of 1.64 rag, ability of olive chewable tablets to scavenging DDPH free radicals was better than Vitamin C. Conclusion： These prepared olive chewable tablets had antioxidant health function with good taste, it could provide some certain ideas on protection and development of geoherbs in the South China.

关 键 词：橄榄 咀嚼片 没食子酸 1 1-二苯基苦基苯肼 抗氧化活性 

分 类 号：R283.6[医药卫生—中药学] R284.1[医药卫生—中医学]