CN105053773B - Black garlic fructo-oligosaccharide tablet and preparation method thereof - Google Patents
Black garlic fructo-oligosaccharide tablet and preparation method thereof Download PDFInfo
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 title abstract 6
- 229940107187 fructooligosaccharide Drugs 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 25
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000001639 calcium acetate Substances 0.000 claims abstract description 14
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 14
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 13
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 10
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 10
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 9
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000011746 zinc citrate Substances 0.000 claims description 5
- 229940068475 zinc citrate Drugs 0.000 claims description 5
- 235000006076 zinc citrate Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 101100380569 Neurospora crassa (strain ATCC 24698 / 74-OR23-1A / CBS 708.71 / DSM 1257 / FGSC 987) apg-5 gene Proteins 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 229940079593 drug Drugs 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- -1 alkyl glycoside Chemical class 0.000 abstract 1
- 229930182470 glycoside Natural products 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 abstract 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 abstract 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 239000008103 glucose Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 235000001727 glucose Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 210000002700 urine Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 229920003020 cross-linked polyethylene Polymers 0.000 description 2
- 239000004703 cross-linked polyethylene Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- LYPFDBRUNKHDGX-SOGSVHMOSA-N N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 Chemical compound N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 LYPFDBRUNKHDGX-SOGSVHMOSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000004913 chyme Anatomy 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229960002197 temoporfin Drugs 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention belongs to the technical field of medicines, relates to a tablet with a health-care function, and particularly relates to a black garlic fructo-oligosaccharide tablet and a preparation method thereof, wherein the black garlic fructo-oligosaccharide tablet comprises the following raw materials in parts by weight: 100-200 parts of black garlic fructo-oligosaccharide powder, 20-30 parts of konjac powder, 5-10 parts of calcium acetate, 1-2 parts of magnesium stearate, 3-4 parts of crosslinked polyvinylpyrrolidone and 2-3 parts of 50wt% alkyl glycoside. The black garlic fructo-oligosaccharide tablet prepared by the invention has high fructo-oligosaccharide purity, good solubility, high disintegration speed, long storage time and stable performance.
Description
Technical field
The invention belongs to pharmaceutical technology field, it is related to a kind of tablet with healthcare function, and in particular to a kind of black garlic is low
Fructooligosaccharides piece and preparation method thereof.
Background technology
FOS can only be absorbed due to can not directly be digested and assimilated by human body by enteric bacteria, and heat is low, to sugar
It is a kind of good sweetener for urine patient.Meanwhile, FOS is the activation and proliferation factor of enteral Bifidobacterium, is suppressed
The growth of harmful bacteria, regulating intestinal canal inner equilibrium promotes absorbing for trace element, preventing and treating diarrhoea and constipation and with anti-cancer
Effect of anticancer, in recent years, the health-product market such as product fashionable day, Europe, the United States of FOS.
Garlic be rich in garlic polysaccharide, it is fermented after, garlic polysaccharide is converted into FOS and fructose, FOS in black garlic
Content is high, and the deep processed product such as black garlic sauce, black garlic beverage receives the favor of people, but fructose content is high in these products and stores up
Deposit the time short.At present, black garlic FOS piece not yet has been reported that.
The content of the invention
It is an object of the invention to provide a kind of black garlic FOS piece, FOS purity in the black garlic FOS piece
Height, with good dissolubility, disintegration rate is very fast and period of storage is long, stable performance.
Present invention also offers a kind of preparation method of black garlic FOS piece, the method process is simple improves product
Period of storage.
The preparation method that is used to achieve these goals of the present invention for：
The invention provides a kind of black garlic FOS piece, it is characterised in that raw material including following weight portion prepare and
Into：100-200 parts of black garlic FOS powder, konjaku flour 20-30 parts, calcium acetate 5-10 parts, magnesium stearate 1-2 parts, the poly- second of crosslinking
Alkene pyrrolidone 3-4 parts, 2-3 parts of 50wt% APGs.
Further, the raw material composition of optimization is：180 parts of black garlic FOS powder, 20 parts of konjaku flour, 8 parts of calcium acetate,
2 parts of magnesium stearate, 3 parts of PVPP, 3 parts of 50wt% APGs.
The preparation method of the black garlic FOS powder is：
（1）In dry ferment according to weight ratio be 1:5 add 30-35 DEG C of water, activate 20min；
（2）Black garlic after cleaning adds ethanol, is beaten, and obtains black garlic slurry standby；
（2）The yeast of activation is added during black garlic is starched, ammonium sulfate is added, ferment 20-24h at a temperature of 30-35 DEG C, heating
To 90 DEG C of insulation 3min, filtering obtains filtrate, zinc citrate is added in filtrate, is concentrated in vacuo, and black garlic FOS is obtained final product after drying
Powder.
Further, the addition of the dry ferment is the 7% of black garlic weight.
Further, the black garlic is 0.2g/mL with the solid-liquid ratio of ethanol.
Further, the addition of the ammonium sulfate is the 3% of dry ferment weight.
Further, the addition of the zinc citrate is the 0.15-0.25% of black garlic weight.
Present invention also offers a kind of preparation method of black garlic FOS piece, comprise the following steps：
（1）Black garlic FOS powder, konjaku flour, calcium acetate, PVPP are well mixed；
（2）Ethanol solution and 50wt% APGs that volume fraction is 30% are added, the granulation of 20 mesh sieves are crossed after stirring,
70 DEG C are warming up to the heating rate of 2 DEG C/min, heat preservation and dryness to moisture is 5%, adds the magnesium stearate of weight portion, is mixed
Uniform rear compressing tablet is closed, black garlic FOS piece is obtained final product.
Further, the ethanol solution is 5 with the volume ratio of APG:1.
Black garlic FOS powder prepared by the present invention, is digested using yeast, adds nitrogen source ammonium sulfate, can either be carried
For the nutritional ingredient required for yeast fermentation, meanwhile, after the dissolving of ammonium sulfate, make environment in acidity, yeast can be accelerated
Fermenting speed, ammonium sulfate can also make protein occur salting out, further remove extraction process in dissolve protein,
Yeast fermentation can remove the monosaccharide components in FOS, purify FOS, and the FOS piece of preparation is equally applicable to
Diabetic.
After a small amount of konjaku flour is added in the present invention, Glucomannan is contained in konjaku flour, delayed the delay of chyme in gastral cavity
Time, and diaphragm is formed in intestinal wall, acted synergistically with the FOS in black garlic, can effectively suppress blood glucose value and glucose in urine
The rising of value, has distinctive beam aquagel fibre in konjaku flour, expansion rate is high, accelerates the disintegration of FOS piece, additionally it is possible to
Mitigate colonic pressure.After stomach disintegration, in the presence of hydrochloric acid in gastric juice, calcium acetate being capable of same portion for the FOS piece that the present invention is provided
Divide stomach acid reaction, generation calcium chloride can adsorb the harmful substances such as the ammonia of harmful bacteria generation in stomach and intestine, breed Bifidobacterium,
Promote the absorption of calcium.
Advantages of the present invention is：
（1）Black garlic FOS piece prepared by the present invention, the purity of FOS is more than 95%, is adapted to diabetic
It is edible.
（2）With good dissolubility, effective rate of utilization is high and period of storage is long, stable performance.
Specific embodiment
Below by embodiment, the present invention will be further elaborated, it should be appreciated that, the description below merely to
The present invention is explained, its content is not defined.
The model APG 0810 of 50% APG used in the present invention.
Embodiment 1
A kind of black garlic FOS piece, including the raw material of following weight portion is constituted：Black garlic FOS powder 180g, konjaku flour
20g, calcium acetate 8g, magnesium stearate 2g, PVPP 3g, 50wt% APG 3g.
The preparation method of the black garlic FOS powder is：
（1）In dry ferment according to weight ratio be 1:5 add 30-35 DEG C of water, activate 20min；
（2）Black garlic after cleaning adds ethanol according to the g/mL of solid-liquid ratio 0.2, is beaten, and obtains black garlic slurry standby；
（2）Added during black garlic is starched and account for the yeast that black garlic weight 7% is activated, addition accounts for the ammonium sulfate of yeast weight 3%,
Ferment 20-24h at a temperature of 30-35 DEG C, is heated to 90 DEG C of insulation 3min, and filtering obtains filtrate, is added in filtrate and accounts for black garlic weight
0.2% zinc citrate, vacuum concentration obtains final product black garlic FOS powder after drying.
Preparation method：
（1）Weight portion black garlic FOS powder, konjaku flour, calcium acetate, PVPP are well mixed；
（2）Ethanol solution and 3g50wt% APGs that 15g volume fractions are 30% are added, 20 mesh sieves are crossed after stirring
Granulation, 70 DEG C are warming up to the heating rate of 2 DEG C/min, and heat preservation and dryness to moisture is 5%, adds the stearic acid of weight portion
Magnesium, compressing tablet after being well mixed obtains final product black garlic FOS piece, every weight 1.2g.
Embodiment 2
A kind of black garlic FOS piece, including the raw material of following weight portion is constituted：100 parts of black garlic FOS powder, konjaku
30 parts of powder, 5 parts of calcium acetate, 1 part of magnesium stearate, 3 parts of PVPP, 2 parts of 50wt% APGs.
Preparation method is with embodiment 1.
Embodiment 3
A kind of black garlic FOS piece, including the raw material of following weight portion is constituted：200 parts of black garlic FOS powder, konjaku
25 parts of powder, 10 parts of calcium acetate, 2 parts of magnesium stearate, 4 parts of PVPP, 3 parts of 50wt% APGs.
Preparation method is with embodiment 1.
Comparative example 1
A kind of black garlic FOS piece, raw material is constituted with embodiment 1, and difference is the preparation of black garlic FOS powder
Method is different：Ammonium sulfate is added without in preparation process, other preparation methods are basic with embodiment 1.
Comparative example 2
A kind of black garlic FOS piece, raw material is constituted with embodiment 1, and difference is the preparation of black garlic FOS powder
Method is different：Yeast and ammonium sulfate are added without in preparation process, are directly extracted using ethanol, other preparation methods are with implementation
Example 1.
Comparative example 3
200 parts of black garlic FOS powder, 31 parts of konjaku flour, 11 parts of calcium acetate, 1 part of magnesium stearate, crosslinked polyethylene pyrroles
5 parts of alkanone, 1 part of 50wt% APGs
Comparative example 4
100 parts of black garlic FOS powder, 19 parts of konjaku flour, 4 parts of calcium acetate, 0.9 part of magnesium stearate, crosslinked polyethylene pyrroles
2 parts of alkanone, 1 part of 50wt% APGs
Effect test
1. embodiment 1 is carried out the measurement of FOS purity with black garlic FOS powder prepared by comparative example 1-2, specifically
The results are shown in Table 1.
Table 1
2. embodiment 2-3 and comparative example 3-4 are carried out into hygroscopicity, hardness, sticking, disintegration time limited to be measured, specifically
The results are shown in Table 2.
The detection method of dispersing uniformity：Tablet prepared by embodiment 2,3 and comparative example 3,4 is respectively taken 2,20 DEG C are placed in
In ± 1 DEG C of 100mL water, 3min is shaken, cross No. 2 medicine sieves（National standard R40/3 series）.
The detection method of hardness：Using Monsanto durometer method, compressing tablet is stood between two pressing plates, diametrically Xu
Xu pressurizes, and pressure when just crushing is the hardness of the piece.
The detection method of sticking：Whether sticking phenomenon is occurred in tableting processes.
Disintegration time limited detection method：Tablet prepared by embodiment 2,3 and comparative example 3,4 is respectively taken 6, is 37 DEG C in temperature
In ± 1 DEG C of water, detected using lift disintegration of tablet instrument.
Table 2
From Table 2, it can be seen that black garlic FOS piece dispersing uniformity prepared by the present invention is good, hardness is moderate, without viscous
Phenomenon generation is rushed, disintegration rate is very fast, meets the regulation and needs of clinical practice.After long-term observation 7 months, black garlic FOS
The performance of piece still conforms to requirement, shows the FOS piece performance stabilization of present invention preparation.
3. the black garlic FOS piece for preparing embodiment 1 and comparative example 3 carries out keeping sample experiment for a long time at normal temperatures, the
0th, 3,6,12,18,24,36 the end of month samplings carry out Hygienic determination, and concrete outcome is shown in Table 3.
Table 3
From table 3 it is observed that the black garlic FOS piece pot-life prepared by the present invention was up to 3 years, to embodiment 2-3
The black garlic FOS piece of preparation repeats above-mentioned detection, and the same pot-life was up to 3 years.
Clinical testing data
150 diabetes early stage patients now are detected through hospital, and patient has different degrees of diarrhoea or constipation phenomenon,
With obesity, fatigue and weak, glucose in urine is presented positive, and fasting blood sugar is more than 11.1mmol/L.
Usage and dosage：The black garlic FOS piece that the oral present invention is provided daily, three times per day, each 3-4 pieces 45 days are
One course for the treatment of, during medication, stops taking for other drugs, while aiding in moderate exercise, wine for giving off smoking.
Curative effect judging standard：
Recovery from illness：Fasting blood-glucose（FPG）＜ 6.11mmol/L and 2h-plasma glucose（2hPG）＜ 7.77mmol/L.
Effectively：Fasting blood-glucose（FPG）＜ 6.11mmol/L, 7.8 mmol/L ＜ 2h-plasma glucoses（2hPG）＜
11.1mmol/L, develops into preceding diabetic.
It is invalid：Blood glucose value is without significant change
As a result：After taking black garlic FOS piece of the invention, total effective rate is 73%, and can be obviously improved patient's
Diarrhoea or constipation situation, weight in patients mitigate in normal range (NR), and the quality of life of patient is significantly improved, through inspection
Discovery is looked into, the hepatic and renal function of patient makes moderate progress, to other normal organs in normal scope, show offer of the present invention
FOS piece have no toxic side effect.
Claims (8)
1. a kind of black garlic FOS piece, it is characterised in that be prepared from by the raw material including following weight portion：The oligomeric fruit of black garlic
Icing Sugar 100-200 parts, konjaku flour 20-30 parts, calcium acetate 5-10 parts, magnesium stearate 1-2 parts, PVPP 3-4
Part, 2-3 parts of 50wt% APGs；
The preparation method of the black garlic FOS powder is：
（1）In dry ferment according to weight ratio be 1:5 add 30-35 DEG C of water, activate 20min；
（2）Black garlic after cleaning adds ethanol, is beaten, and obtains black garlic slurry standby；
（2）The yeast of activation is added during black garlic is starched, ammonium sulfate is added, ferment 20-24h at a temperature of 30-35 DEG C, is heated to 90
DEG C insulation 3min, filtering, obtain filtrate, zinc citrate is added in filtrate, be concentrated in vacuo, dry after obtain final product black garlic FOS powder.
2. black garlic FOS piece according to claim 1, it is characterised in that prepared by the raw material including following weight portion
Form：180 parts of black garlic FOS powder, 20 parts of konjaku flour, 8 parts of calcium acetate, 2 parts of magnesium stearate, PVPP 3
Part, 3 parts of 50wt% APGs.
3. black garlic FOS piece according to claim 1, it is characterised in that：The addition of the dry ferment is black garlic weight
The 7% of amount.
4. black garlic FOS piece according to claim 1, it is characterised in that：The black garlic is with the solid-liquid ratio of ethanol
0.2g/mL。
5. black garlic FOS piece according to claim 1, it is characterised in that：The addition of the ammonium sulfate is dry ferment
The 3% of weight.
6. black garlic FOS piece according to claim 1, it is characterised in that：The addition of the zinc citrate is black garlic
The 0.15-0.25% of weight.
7. the preparation method of a kind of black garlic FOS piece as described in claim any one of 1-6, it is characterised in that including with
Lower step：
（1）Black garlic FOS powder, konjaku flour, calcium acetate, PVPP are well mixed；
（2）Ethanol solution and 50wt% APGs that volume fraction is 30% are added, the granulation of 20 mesh sieves is crossed after stirring, with 2
DEG C/heating rate of min is warming up to 70 DEG C, heat preservation and dryness to moisture is 5%, adds the magnesium stearate of weight portion, mixing
Compressing tablet after uniform, obtains final product black garlic FOS piece.
8. preparation method according to claim 7, it is characterised in that：The ethanol solution is with the volume ratio of APG
5:1。
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| CN201510410607.1A CN105053773B (en) | 2015-07-14 | 2015-07-14 | Black garlic fructo-oligosaccharide tablet and preparation method thereof |
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| CN106822011A (en) * | 2017-03-27 | 2017-06-13 | 华益药业科技(安徽)有限公司 | Intra-oral disintegration compositions and preparation method thereof |
| CN115568542A (en) * | 2022-10-19 | 2023-01-06 | 烟台大学 | Black garlic probiotic effervescent tablets and preparation method thereof |
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| CN1676037A (en) * | 2005-05-19 | 2005-10-05 | 王锦 | Fruit-vegetable diet cellulose tablet product of nutrient therapeutic food for diabetes |
| JP2008237058A (en) * | 2007-03-26 | 2008-10-09 | Ueda Holdings:Kk | Dietary supplement |
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Address after: 274200 Datianji Town, Chengwu County, Heze City, Shandong Province (north of Chen Hutong Village and north of Dongfeng Highway) Patentee after: HEZE TIANHONG FRUIT & VEGETABLE CO.,LTD. Address before: 274200 Datianji Town, Chengwu County, Heze City, Shandong Province (north of Chen Hutong Village, north of Dongfeng Highway) Patentee before: HEZE TIANHONG FRUITS & VEGETABLES Co.,Ltd. |
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Denomination of invention: A black garlic oligofructose tablet and its preparation method Effective date of registration: 20230420 Granted publication date: 20170606 Pledgee: Bank of China Co.,Ltd. Chengwu Sub branch Pledgor: HEZE TIANHONG FRUIT & VEGETABLE CO.,LTD. Registration number: Y2023980038601 |