CN103932175A - Walnut polypeptide effervescent tablet and preparation method thereof - Google Patents
Walnut polypeptide effervescent tablet and preparation method thereof Download PDFInfo
- Publication number
- CN103932175A CN103932175A CN201410132667.7A CN201410132667A CN103932175A CN 103932175 A CN103932175 A CN 103932175A CN 201410132667 A CN201410132667 A CN 201410132667A CN 103932175 A CN103932175 A CN 103932175A
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- Prior art keywords
- effervescent tablet
- walnut
- walnut polypeptide
- raw material
- polypeptide
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 51
- 235000020234 walnut Nutrition 0.000 title claims abstract description 50
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 38
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 36
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 36
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 10
- 240000007049 Juglans regia Species 0.000 title description 2
- 241000758789 Juglans Species 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 19
- 229920003082 Povidone K 90 Polymers 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000003826 tablet Substances 0.000 claims description 6
- 229920002594 Polyethylene Glycol 8000 Polymers 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 229920006316 polyvinylpyrrolidine Polymers 0.000 abstract 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 239000002202 Polyethylene glycol Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 229920001223 polyethylene glycol Polymers 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to the technical field of a drug effervescent tablet, and particularly relates to a walnut polypeptide effervescent tablet. An inner layer material comprises the following components: 20-25% of walnut polypeptide, 20-25% of citric acid, 23-28% of sodium bicarbonate, 5-10% of microcrystalline cellulose, and 10-17% of polyvinylpyrrolidone K90; an outer layer material comprises the following components: 30-35% of walnut polypeptide, 18-20% of citric acid, 20-23% of sodium bicarbonate, 5-8% of polyvinylpyrrolidone K90, 6-10% of beta-cyclodextrin, 3-5% of polyethylene glycol and 3-5% of xylooligosaccharide, wherein the weight ratio of the inner layer to the outer layer is 2:5. The walnut polypeptide effervescent tablet is easy to be accept by old people, weak group and the like, and is high in absorptivity, nutrient substances are short in dissolution time in water, so that efficacy loss caused by decomposition is avoided, the nutrient substances are sufficiently absorbed and utilized by a human body, the solubility is high, the stability is good, the limited disintegration time is short, the taking is convenient, and the effect is obvious.
Description
technical field
The present invention relates to medicinal effervescent tablet technical field, particularly a kind of walnut polypeptide effervescent tablet, also relates to the preparation method of described walnut polypeptide effervescent tablet.
background technology
Walnut, Juglandaceae walnut, has another name called English walnut, Qiang peach.Walnut is a kind of precious forest with important nutritive value and economic worth, and China's walnut cultivated area occupies first place in the world.At present, domestic is mainly to squeeze walnut oil to the processing mode of walnut, and accessory substance walnut grouts use as feed conventionally, or directly abandon, and resource utilization and added value are low, have caused great waste, and may cause environmental pollution.
In walnut grouts, protein content, up to more than 50%, has very large potentiality to be exploited.Walnut protein belongs to full price albumen, and nutritive value and animal protein are suitable.After testing, in walnut protein, contain 18 seed amino acids, and composition rationally, contains all essential amino acid kinds of human body, is a kind of plant protein resource of very high-quality.Walnut grouts are carried out to intensive processing, make full use of walnut protein resource, can improve the added value of walnut grouts, improve the comprehensive utilization ratio to petal resource, thereby effectively improve the economic benefit of walnut processing enterprise.
Walnut grouts are for the production of the primary product such as walnut powder, Walnut Milk, and this series products often will add a large amount of auxiliary materials in process of production, and digestion petal resource is less.Except the above-mentioned walnut protein primary product of exploitation, walnut protein obtains polypeptide through enzymolysis can effectively improve its functional and physiologically active.
Modern biology research discovery, the protein that the mankind absorb, after digestion, not only absorbs with amino acid whose form, be more to absorb with the form of micromolecule polypeptide, and infiltration rate is faster than the amino acid of same composition.After proteolysis is polypeptide, generally can there is the not available biologically active of former albumen or free amino acid, comprise and improve body immunity, promote mineral absorption, hypotensive etc., this is just for the lower protein resource of biologically active own provides new development and utilization measure.
summary of the invention
The problem of utilizing in order to solve walnut polypeptide in above prior art, the invention provides a kind of walnut polypeptide effervescent tablet of nutritious, easy absorption.
The present invention also provides the preparation method of described walnut polypeptide effervescent tablet.
The present invention is achieved by the following measures:
A kind of walnut polypeptide effervescent tablet, the raw material weight percentage of internal layer consists of: walnut polypeptide 20-25%, citric acid 20-25%, sodium acid carbonate 23-28%, microcrystalline cellulose 5-10%, PVP K90 10-17%;
Outer field raw material weight percentage consists of:
Walnut polypeptide 30-35%, citric acid 18-20%, sodium acid carbonate 20-23%, PVP K90 5-8%, beta-schardinger dextrin-6-10%, PEG 8000 3-5%, xylo-oligosaccharide 3-5%;
Internal layer and outer field weight ratio are 2:5.
Described walnut polypeptide effervescent tablet, preferably the raw material weight percentage of internal layer consists of: walnut polypeptide 22%, citric acid 25%, sodium acid carbonate 28%, microcrystalline cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage consists of:
Walnut polypeptide 35%, citric acid 20%, sodium acid carbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, xylo-oligosaccharide 4%.
Preparation method, is pressed into master slice by internal layer raw material, and outer raw material is wrapped up master slice to be pressed into tablet according to weight ratio.
Beneficial effect of the present invention:
(1) the present invention makes full use of the feature of nutritious, the easy absorption of walnut protein enzymolysis product, there is antioxidation activity, the bioactive feature such as hypotensive, the walnut polypeptide effervescent tablet that exploitation is easy to carry about with one, from product form, more easily by the different consumer groups are accepted, there are good market prospects; Walnut polypeptide being prepared into the form of effervescent tablet, not only more easily being needed the consumer group of nutritional supplementation to accept by old age, weak colony etc.,, more easily for the teenager consumer group accepts, is also a kind of brand-new walnut polypeptide consumption pattern;
(2) the walnut polypeptide effervescent tablet that the present invention makes, high-absorbility, nutriment dissolution time in water is very short, unlikely decomposition failure, absorption of human body utilization is more, and have active strong, energy is high, the feature of instant effect;
(3) the walnut polypeptide effervescent tablet that adopts preparation method of the present invention to make, the effervescent tablet making than conventional method, solubility is high, good stability, disintegration time limited is short, takes convenient effective.
Detailed description of the invention
For a better understanding of the present invention, further illustrate below in conjunction with specific embodiment.
embodiment 1:
The raw material weight percentage of internal layer consists of:
Walnut polypeptide 22%, citric acid 25%, sodium acid carbonate 28%, microcrystalline cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage consists of:
Walnut polypeptide 35%, citric acid 20%, sodium acid carbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, xylo-oligosaccharide 4%.
Preparation method, is pressed into master slice by internal layer raw material, and outer raw material is wrapped up master slice to be pressed into tablet according to weight ratio.
Every tablet quality 1g ± 50mg.
Using method: get a slice walnut polypeptide effervescent tablet, put into 500ml pure water; The happy sound that sends " taste " while following it to dissolve, one glass of health drink that is rich in nutrition has just produced.
Sealing, room temperature, put dry place.Taking can not be excessive, is not chewable tablets, can not swallows.
comparative example 1:
Compare with embodiment 1, raw material and percentage by weight used are identical, while just preparation, internal layer raw material are mixed with outer raw material, and compacting in flakes.Every tablet quality 1g ± 50mg.
determination of quality index
1, dissolution characteristics is measured
(GB/T5413.29-1997) carry out walnut polypeptide bubble according to " the deliquescent mensuration of Milk powder and formula foods for infant and young children "
The mensuration of rising sheet solubility, formula is as follows:
In formula: m
1-weighing disk and insoluble matter quality (g), m
2-weighing disk quality (g); m
3-sample quality (g).
It is 97.2 that embodiment 1 obtains effervescent tablet solubility, and it is 93.8 that comparative example 1 obtains effervescent tablet solubility.
2, the coefficient of stability is measured
Get 1 Soybean Peptide effervescent tablet and be settled to 100mL, get the Soybean Peptide effervescent tablet solution of certain volume in 50mL centrifuge tube, by sample centrifugal 20min in the centrifuge of 3000r/min, 100 times of supernatant dilutions, be placed in 1cm cuvette, make blank with distilled water, measure the absorbance A under maximum absorption band
1, with the absorbance A under centrifugal front maximum absorption band
2ratio be stability coefficient, formula is as follows:
It is 96.2% that embodiment 1 obtains effervescent tablet stability coefficient, and it is 93.1% that comparative example 1 obtains effervescent tablet stability coefficient.
3, disintegration time mensuration
In 250mL beaker, add the water of 100mL and water temperature is controlled to 15～25 DEG C, then add 1 effervescent tablet.Time difference when adding effervescent tablet to no longer include gas and overflow to solution is disintegration time limited of effervescent tablet.
It is 164s that embodiment 1 obtains effervescent tablet disintegration time limited, and it is 182s that comparative example 1 obtains effervescent tablet disintegration time limited.
Above testing result, is the mean value that repeatedly measurement is tried to achieve.
Claims (4)
1. a walnut polypeptide effervescent tablet, is characterized in that
The raw material weight percentage of internal layer consists of: walnut polypeptide 20-25%, citric acid 20-25%, sodium acid carbonate 23-28%, microcrystalline cellulose 5-10%, PVP K90 10-17%;
Outer field raw material weight percentage consists of:
Walnut polypeptide 30-35%, citric acid 18-20%, sodium acid carbonate 20-23%, PVP K90 5-8%, beta-schardinger dextrin-6-10%, PEG 8000 3-5%, xylo-oligosaccharide 3-5%;
Internal layer and outer field weight ratio are 2:5.
2. walnut polypeptide effervescent tablet according to claim 1, is characterized in that
The raw material weight percentage of internal layer consists of: walnut polypeptide 22%, citric acid 25%, sodium acid carbonate 28%, microcrystalline cellulose 10%, PVP K90 15%;
Outer field raw material weight percentage consists of:
Walnut polypeptide 35%, citric acid 20%, sodium acid carbonate 23%, PVP K90 7%, beta-schardinger dextrin-7%, PEG 8000 4%, xylo-oligosaccharide 4%.
3. a preparation method for the walnut polypeptide effervescent tablet described in claim 1 or 2, is characterized in that internal layer raw material to be pressed into master slice, and outer raw material is wrapped up master slice to be pressed into tablet according to weight ratio.
4. preparation method according to claim 3, is characterized in that every tablet quality is 1g ± 50mg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132667.7A CN103932175B (en) | 2014-04-03 | 2014-04-03 | Walnut polypeptide effervescent tablet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132667.7A CN103932175B (en) | 2014-04-03 | 2014-04-03 | Walnut polypeptide effervescent tablet and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103932175A true CN103932175A (en) | 2014-07-23 |
| CN103932175B CN103932175B (en) | 2015-09-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410132667.7A Expired - Fee Related CN103932175B (en) | 2014-04-03 | 2014-04-03 | Walnut polypeptide effervescent tablet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932175B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110628853A (en) * | 2019-08-29 | 2019-12-31 | 北京市林业果树科学研究院 | Walnut antioxidant active peptide and preparation method and application thereof |
| CN114306269A (en) * | 2021-12-27 | 2022-04-12 | 西华大学 | Preparation method of lemon polypeptide effervescent tablets |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5912012A (en) * | 1997-09-06 | 1999-06-15 | Carlin; Edward J. | Effervescent systems with simplified packaging requirements |
| CN102406050A (en) * | 2011-11-17 | 2012-04-11 | 中国农业大学 | Walnut low molecular weight polypeptide and preparation method thereof |
| CN103251111A (en) * | 2013-05-27 | 2013-08-21 | 吉林大学 | Soybean peptide effervescent tablets and preparation method thereof |
-
2014
- 2014-04-03 CN CN201410132667.7A patent/CN103932175B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5912012A (en) * | 1997-09-06 | 1999-06-15 | Carlin; Edward J. | Effervescent systems with simplified packaging requirements |
| CN102406050A (en) * | 2011-11-17 | 2012-04-11 | 中国农业大学 | Walnut low molecular weight polypeptide and preparation method thereof |
| CN103251111A (en) * | 2013-05-27 | 2013-08-21 | 吉林大学 | Soybean peptide effervescent tablets and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡中惠等: "泡腾片的研究进展", 《中华临床医药》, vol. 5, no. 9, 30 May 2004 (2004-05-30) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110628853A (en) * | 2019-08-29 | 2019-12-31 | 北京市林业果树科学研究院 | Walnut antioxidant active peptide and preparation method and application thereof |
| CN114306269A (en) * | 2021-12-27 | 2022-04-12 | 西华大学 | Preparation method of lemon polypeptide effervescent tablets |
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| Publication number | Publication date |
|---|---|
| CN103932175B (en) | 2015-09-02 |
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