百合多糖咖啡泡腾片的研制与质量评价  

Preparation and Quality Evaluation of Effervescent Tablets Made from Polysaccharides of Lilium Polysaccharide and Coffee

作　　者：谢文敏 吴烨 陈国和 戴浚文 刘理灿 陈蕤[1] XIE Wen-min;WU Ye;CHEN Guo-he;DAI Jun-wen;LIU Li-can;CHEN Rui(School of Food Biology,Guangdong Polytechnic of Science and Trade,Guangdong Guangzhou 510430,China)

机构地区：[1]广东科贸职业学院食品生物学院,广东广州510430

出　　处：《广州化工》2023年第24期26-28,共3页GuangZhou Chemical Industry

基　　金：广东省普通高校特色创新类项目(2021KTSCX232);广东科贸职业学院校级科研项目(GDKM2022-44)。

摘　　要：采用超声波复合热水浸提法提取百合多糖,百合粗多糖得率为18.4%。通过Sevage试剂和乙醇脱蛋白质,得到精制百合多糖得率为12.8%。按泡腾片配方:百合多糖提取物0.05 g、咖啡粉20 g、木糖醇5 g、碳酸氢钠6.25 g、柠檬酸8.75 g、甜蜜素0.7 g、糖精钠0.4 g,以18%的PEG(6000)乙醇溶液为粘合剂,制粒压片后制得百合咖啡泡腾片。对制得的百合咖啡泡腾片进行感官、硬度、崩解时限、pH值、产气量进行质量检查,均符合相关规定的检查要求。The polysaccharide of Lilium polysaccharide was extracted by ultrasonic combined hot water extraction,the yield of crude polysaccharide from Lilium polysaccharide was 18.4%,and the yield of purified Lilium polysaccharide was 12.8%by deproteinization with Sevage reagent and ethanol.According to the formulation of the effervescent tablets:Lilium polysaccharide extract was 0.05 g,coffee powder was 20 g,xylitol was 5 g,sodium bicarbonate was 6.25 g,citric acid was 8.75 g,cyclamate 0.7 g,sodium saccharin was 0.4 g,18%PEG(6000)ethanol solution as binder,the effervescent tablets made from Lilium polysaccharides and coffee were prepared after granulation and pressing.The sensory,hardness,disintegration time,pH value and gas production quality of the effervescent tablets were inspected and met the inspection requirements of relevant regulations.

关 键 词：百合多糖 咖啡 泡腾片 超声波浸提 酸碱两相制片法 

分 类 号：Q946[生物学—植物学]