苦瓜桑椹复合饮的研制  

Research on the Compound Beverage of Balsam Pear and Mulberry

作　　者：韦国麟[1] 余小雁[1] 邓义卫[1] 林羽慧[1] 

机构地区：[1]广东湛江中心人民医院,湛江524037

出　　处：《海峡药学》2016年第8期38-40,共3页Strait Pharmaceutical Journal

摘　　要：目的探讨苦瓜桑椹复合饮的最优制备工艺。方法分别建立有效成分槲皮素和苦瓜素的高效液相色谱分析方法,探讨不同稳定剂羧甲基纤维素、海藻酸钠、明胶对苦瓜桑椹复合饮制剂生物利用度和稳定性的影响。结果成功建立苦瓜桑椹复合饮有效成分的高效液相色谱分析方法,得到选取0.1%海藻酸钠作为稳定剂有助于确保制剂生物利用度和稳定性。结论选取0.1%海藻酸钠作为苦瓜桑椹复合饮的稳定剂具有口感好、携带方便等优点,稳定性好,生物利用度高,对2型糖尿病的治疗具有一定的促进作用。OBJECTIVE To optimize preparation process of thecompound beverage from balsam pear and mul- berry. METHODS To establish an efficient method for simultaneously detecting both of quercetin and Charantin in the compound beverage of balsam pear and mulberry by high performance liquid chromatography （HPLC）. To investigate the influences of stability and bioavailability on the compound beverage of balsam pear and mulberry by adding different stabilizing agents including Carboxymethyl cellulose, sodium alginate, gelatin etc. RESULTS Establish a method for the determination of effective constituent from the compound beverage of balsam pear and mulberry by HPLC. 1% sodium alginate as stabilizing agents can conduce to keep bioavailability and stability of it. CONCLUSION The compound beverage of balsam pear and mulberry including 1% sodium alginate as stabilizing agents with good mouthfeel is convenient to carry. It has high bioavailability and good stability, also has some treatment in type 2 diabetes mellitus.

关 键 词：苦瓜 桑椹 复合饮料 制备工艺 

分 类 号：R94[医药卫生—药剂学]