胶肽饮复合饮料的研制  

Preparation for Compound Jiao-tai Oral Solution

作　　者：易军[1] 蔡育彬[1] 周基清 

机构地区：[1]广东药学院药科学院广州510006 [2]广州托吾泰生物科技有限公司广州510620

出　　处：《食品工业》2014年第3期180-183,共4页The Food Industry

基　　金：广东省科技计划项目(No.2011B031700060)

摘　　要：研究了胶肽饮的配方及制备工艺:通过考察含不同稳定剂的胶肽饮主要成分的含量变化,进行了配方的初步筛选,确定了稳定剂的种类;进而在高温、高湿与强光照射等条件下考察产品的质量,以确定稳定剂的最佳使用浓度与贮存条件;其质量考察方法包括:外观性状的考察,以HPLC法测定口服液中乙酸龙脑酯含量,以分光光度法考察蛋白质含量。结果表明,在聚氧乙烯山梨醇酐单油酸酯、羟丙基-β-环糊精、海藻酸丙二醇酯3种稳定剂中,羟丙基-β-环糊精的稳定作用最为明显;以30%的羟丙基-β-环糊精作为胶肽饮的稳定剂,所得产品稳定性良好;胶肽饮对高湿和光照稳定,对高温比较敏感,宜低温贮存。Compound Jiao-tai Oral Solution was a high protein beverage consists of colla corii asini, hydrolyzed fish collagen and fructus amomi. The compound Jiao-tai Oral Solutions were prepared with different solubilizers, the stability of the compounds was signed by the content ofbomyl acetate, and bomyl acetate was determined by HPLC. Among the 3 solubilizers： Polyoxyethylene （20） sorbitan monooleate, IIP-β-cyclodextrin, and propylene glycol alginate, HP-β-cyclodextrin showed the significant ability in solubilizing and stability. 30% HP-β-cyclodextrin was a good solubilizer for compound Jiao-tai Oral Solution, the products should be kept in dry storage conditions with tight packing.

关 键 词：阿胶 砂仁 乙酸龙脑酯 羟丙基-Β-环糊精 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]