铁皮石斛泡腾片的制备及其抗氧化活性研究
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摘要
以铁皮石斛为原料,蓝莓提取物为辅料,对铁皮石斛泡腾片的制备工艺及其抗氧化活性进行研究。铁皮石斛泡腾片采用湿法制粒,以外观状态、崩解时限、pH值及溶解后口感为指标,通过单因素及正交实验确定铁皮石斛泡腾片的配方,选出最优组合:铁皮石斛提取物速溶粉10%(质量分数,下同),蓝莓提取物5%,崩解剂51%(柠檬酸33%,小苏打18%),PVP(聚乙烯吡咯烷酮)K30 2.5%,甜菊糖2%,麦芽糊精29.5%。该工艺下所得铁皮石斛泡腾片呈弱酸性,可在3 min内崩解,发泡量为14.5 mL(一片溶于20℃±5℃的100 mL水中),溶解后溶液呈淡粉紫色,pH值为4.6。铁皮石斛泡腾片中铁皮石斛多糖含量为0.3843 g/片,总抗氧化能力及抑制羟自由基能力、DPPH(1,1-二苯基-2-三硝基苯肼)半数清除率(IC_(50))分别为206.4、139.7U/mL及10mg/mL,同等条件下测定的Trolox(水溶性维生素)标准品的总抗氧化能力及抑制羟自由基能力、DPPH半数清除率(IC_(50))分别为507.3、391.23 U/mL及25.01μg/mL。
Dendrobium officinale was taken as the raw material, and blueberry extract as auxiliary material, the preparation process and antioxidant activity of Dendrobium officinale effervescent tablets were studied. Dendrobium officinale effervescent tablets were prepared by wet granulation. The appearance status, disintegration time limit, pH value, and post-dissolved mouthfeel were used as indicators. The formula of Dendrobium officinale effervescent tablets was determined by single factor and orthogonal test, and the optimal combination was selected: Dendrobium officinale extract instant powder 10%, blueberry extract 5%, effervescent agent 51%(citric acid 33%, baking soda 18%), PVP(polyvinylpyrrolidone) K30 2.5%, stevioside 2%, maltodextrin 29.5%. The Dendrobium officinale effervescent tablet obtained under the process is weakly acidic and can be disintegrated in 3 minutes, and the foaming amount is 14.5 mL in 100 mL water(20 ℃±5 ℃). After dissolution, the solution is light pink purple and the pH value is 4.6. The content of polysaccharides of Dendrobium officinale in an effervescent tablet is 0.3843 g, total antioxidant capacity, the ability for inhibiting hydroxyl radicals, and the half-clearance rate(IC_(50)) of DPPH was 206.4 U/mL, 139.7 U/mL and 10 mg/mL, respectively. Compared with Trolox standard: 507.3 U/mL, 391.23 U/mL and 25.01 μg/mL.
Dendrobium officinale was taken as the raw material, and blueberry extract as auxiliary material, the preparation process and antioxidant activity of Dendrobium officinale effervescent tablets were studied. Dendrobium officinale effervescent tablets were prepared by wet granulation. The appearance status, disintegration time limit, pH value, and post-dissolved mouthfeel were used as indicators. The formula of Dendrobium officinale effervescent tablets was determined by single factor and orthogonal test, and the optimal combination was selected: Dendrobium officinale extract instant powder 10%, blueberry extract 5%, effervescent agent 51%(citric acid 33%, baking soda 18%), PVP(polyvinylpyrrolidone) K30 2.5%, stevioside 2%, maltodextrin 29.5%. The Dendrobium officinale effervescent tablet obtained under the process is weakly acidic and can be disintegrated in 3 minutes, and the foaming amount is 14.5 mL in 100 mL water(20 ℃±5 ℃). After dissolution, the solution is light pink purple and the pH value is 4.6. The content of polysaccharides of Dendrobium officinale in an effervescent tablet is 0.3843 g, total antioxidant capacity, the ability for inhibiting hydroxyl radicals, and the half-clearance rate(IC_(50)) of DPPH was 206.4 U/mL, 139.7 U/mL and 10 mg/mL, respectively. Compared with Trolox standard: 507.3 U/mL, 391.23 U/mL and 25.01 μg/mL.
引文
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[20]杨丹,吴国泰,牛亭惠,等.口服泡腾片的制备工艺研究进展[J].甘肃科技,2016,32(19):130-132.
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[3]吕圭源,颜美秋,陈素红.铁皮石斛功效相关药理作用研究进展[J].中国中药杂志,2013,38(4):489-493.
[4]王姗姗,孙爱东,李淑燕.蓝莓的保健功能及其开发应用[J].中国食物与营养,2010,(6):17-20.
[5]李亚东,张志东.蓝莓果实的成分及保健机能[J].中国食物与营养,2002,(1):27-28.
[6]马莎,李倩.口服泡腾片的制备工艺研究进展[J].饮食保健,2017,6(4).
[7]刘英波,刘亮,丁斗,等.天冬泡腾颗粒剂处方配比优化研究[J].甘肃中医学院学报,2013,30(4):15-18.
[8]Lestari A B S,Natalia L.Optimation of sodium citric and fumaric acid as acid sources in effervescent granule of Curcuma xanthorrhiza Roxb.extract by wet granulation[J].Instant&Small Commercial Printer,2007,(6).
[9]吕毅,陈光宇,何群,等.铁皮石斛泡腾片的处方优化[J].中国医药工业杂志,2016,47(9):1194-1198.
[10]宫江宁,吴金鸿,王正武,等.紫苏提取物泡腾片的研制[J].食品科学,2013,34(6):280-284.
[11]孙传范,李进伟.甜菊糖苷研究进展[J].食品科学,2010,31(9):338-340.
[12]张宏康,林奕楠,李德荣,等.番石榴泡腾片固体饮料研制[J].食品工业,2015,(1):4-7.
[13]张宁,包若涵,沈涛.金线莲泡腾片制作工艺研究[J].农业科技与信息,2016,30:56-57.
[14]国家药典委员会.中华人民共和国药典:2015年版(四部)[M].北京:中国医药科技出版社,2015.
[15]余丽丽,汪娇梅,黄锁义.广西凌云野生铁皮石斛多糖含量测定及抗氧化性研究[J].时珍国医国药,2014,(12):2842-2845.
[16]吕禹泽,宋钰,吴国宏,等.葡萄多酚的抗氧化活性[J].食品科学,2006,27(12):213-216.
[17]郭小补,廖森泰,刘吉平,等.不同桑品种的桑叶总黄酮含量与体外抗氧化活性的相关性[J].蚕业科学,2008,34(3):381-386.
[18]付艳秋,陈仁财,韩静,等.黑枸杞泡腾片的制备[J].食品与发酵工业,2015,41(12):176-179.
[19]郑丹丹,王京龙,张立华,等.竹叶提取物泡腾片的制备工艺优化及其质量分析[J].食品科学,2016,37(8):39-44.
[20]杨丹,吴国泰,牛亭惠,等.口服泡腾片的制备工艺研究进展[J].甘肃科技,2016,32(19):130-132.
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