杜竹降糖泡腾颗粒的研制  

Preparation of Eucommia ulmoides Leaves and Bamboo Leaves Hypoglycemic Effervesce Granules

作　　者：王乙庚 李湘洲[1] 张胜[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,长沙410004

出　　处：《食品工业》2014年第10期36-39,共4页The Food Industry

基　　金："十二五"国家科技支撑项目2012BAD21B0504Preparation

摘　　要：研制杜竹降糖泡腾颗粒。以酒石酸、柠檬酸、碳酸氢钠为泡腾剂,用聚乙二醇6000包裹,开展了泡腾剂中酸源和碳源的优选试验,泡腾颗粒辅料配方的优化正交试验,制得杜竹降糖泡腾颗粒。采用高效液相色谱法、苯酚-硫酸比色法分别对产品中的绿原酸和多糖进行测定。泡腾颗粒溶化时间结果均符合规定。杜竹降糖泡腾颗粒中的二种功效成分的质量控制方法重现性良好,可作为该颗粒制剂的质量控制方法。该制剂工艺操作性强,质量稳定、可控。The preparation of Eucommia ulmoides leaves and bamboo leaves hypoglycemic effervesce granules. Taking tartaric acid, citric acid and sodium bicarbonate as effervescent, through single-factor and orthogonal experiments, the experimental conditions such as acid source, carbon source, and accessories of effervescent granules, were optimized. Under optimal condition, preparing the Eucommia ulmoides leaves and bamboo leaves hypoglycemic effervesce granules is wrapped with polyethylene glycol 6000（PEG-6000）. The content of chorogenic acid and polysaccharide of this effervesce granules were determined by HPLC and phenol-sulfuric acid colorimetry respectively. The results of dissolution time were in accordance with the requirments. This method was reproducible to the quality control for the content of these granule functional components. This preparation process is simple, reliable, and controllable.

关 键 词：杜仲叶 竹叶 泡腾颗粒 制备 

分 类 号：TS202.3[轻工技术与工程—食品科学]