CN107373479A - 一种含脐橙的离子vc组合物及其制备方法 - Google Patents
一种含脐橙的离子vc组合物及其制备方法 Download PDFInfo
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- CN107373479A CN107373479A CN201710473999.5A CN201710473999A CN107373479A CN 107373479 A CN107373479 A CN 107373479A CN 201710473999 A CN201710473999 A CN 201710473999A CN 107373479 A CN107373479 A CN 107373479A
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- navel orange
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- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 82
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 82
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 150000002500 ions Chemical class 0.000 claims abstract description 28
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 27
- 239000011734 sodium Substances 0.000 claims abstract description 27
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 27
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 claims abstract description 26
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- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 235000019359 magnesium stearate Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 229930189775 mogroside Natural products 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 claims description 4
- 239000000741 silica gel Substances 0.000 claims description 4
- 229910002027 silica gel Inorganic materials 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
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- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 3
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 229940074410 trehalose Drugs 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 150000002576 ketones Chemical class 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 8
- 229930003268 Vitamin C Natural products 0.000 abstract description 8
- 235000019154 vitamin C Nutrition 0.000 abstract description 8
- 239000011718 vitamin C Substances 0.000 abstract description 8
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- 238000000034 method Methods 0.000 abstract description 6
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- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical group C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 description 5
- 229920001030 Polyethylene Glycol 4000 Polymers 0.000 description 4
- 229920003081 Povidone K 30 Polymers 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
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- 241001122767 Theaceae Species 0.000 description 3
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- 230000000694 effects Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
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- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- SIKMVWPMDNIKAY-UHFFFAOYSA-N N-[(3-methoxyphenyl)methyl]-5H-chromeno[3,4-c]pyridine-8-carboxamide Chemical compound COC=1C=C(CNC(=O)C=2C=CC3=C(C=2)OCC2=CN=CC=C23)C=CC=1 SIKMVWPMDNIKAY-UHFFFAOYSA-N 0.000 description 1
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- 150000001299 aldehydes Chemical class 0.000 description 1
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- 230000003796 beauty Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
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- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
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- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
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- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 210000003934 vacuole Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- 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)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种含脐橙的离子VC组合物及其制备方法,由以下重量配比的原料组成:鲜脐橙1000‑2000份,维生素C钠10‑100份,粘合剂0‑100份,甜味剂0‑300份,润滑剂0‑10份;本发明采用真空冷冻干燥和纳米植物球磨制备技术,选用鲜脐橙和维生素C钠为主要原料,克服了传统橙味维生素C制剂风味不纯正、维生素C酸性大等缺点,工艺上省去了去籽去皮的步骤,全果使用,达到全成分保留;本发明不仅增强产品成型美观和风味,还能增强产品的功能,保持脐橙的原味,处方科学合理、工艺简便,适用于工业生产。
Description
技术领域
本发明属于药品、食品和保健食品领域,涉及一种含脐橙的离子VC组合物及其制备方法。
背景技术
脐橙品质优良、无籽多汁、色泽鲜艳,是世界各国竟相栽培的柑桔良种;目前,我国各地也栽培很多优质脐橙;脐橙营养丰富,含有人体所必需的各类营养成份,为优良的保健营养绿色食品,经常食用具有降低胆固醇、分解脂肪、减少有色金属和放射性元素在人体内积累、清火养颜、防癌抗癌、延年益寿之功效;成熟果实果皮的油胞和果肉的汁胞中含有高级醇、醛、酮、挥发性有机酸及萜烯类等,散发出诱人的香气,置之幽香满室,食之清香盈口,是深受人们喜爱的果品。
由于维生素C 特别易氧化分解变色,出现质量不稳定、质量分数下降等质量问题,从而影响产品质量和用药安全;另外,因维生素C具有强酸性,给产品带来一定安全隐患和较多不良反应。
维生素C钠(即L-抗坏血酸钠)的作用与维生素C相同,但由于是钠盐,所以性能更稳定,同时不再有维生素C的强酸性,可以与多种药物同时服用,更优于维生素C;维生素C钠进入人体后以离子VC状态存在,更容易被人体吸收,参与人体的体内多种代谢过程。
冷冻干燥技术能最好地保持了脐橙鲜果特有的色、香、味和各种生物活性营养成分,香味与新切开的鲜果毫无二致。
发明内容
针对背景技术所面临的问题,本发明的目的在于提供一种健康、有效、清新可口的含脐橙的离子VC组合物及其制备方法。
为了达到上述目的,本发明采用如下技术方案:一种含脐橙的离子VC组合物,其特征在于,由以下重量配比的原料组成:鲜脐橙1000-2000份,维生素C钠10-100份,粘合剂0-100份,甜味剂0-300份,润滑剂0-10份。
进一步,由以下重量配比的原料组成:鲜脐橙1000份,维生素C钠100份,甜味剂300份。
进一步,由以下重量配比的原料组成:鲜脐橙2000份,维生素C钠10份,粘合剂100份,润滑剂10份。
进一步,由以下重量配比的原料组成:鲜脐橙1500份,维生素C钠60份,粘合剂50份,甜味剂150份,润滑剂5份。
进一步,所述的粘合剂为聚维酮K30、淀粉浆、糖浆、果葡糖浆、羧甲基纤维素钠、羟丙基纤维素、明胶、聚乙烯毗咯烷酮的一种或几种。
进一步,所述的甜味剂为蛋白糖、乳糖、木糖醇、葡萄糖、山梨醇、海藻糖、麦芽糖醇、阿斯巴甜、纽甜、甜菊糖、罗汉果甜苷的一种或几种。
进一步,所述的润滑剂为聚乙二醇-6000、微粉硅胶、滑石粉、硬脂酸镁的一种或几种。
本发明另一目的在于提供一种含脐橙的离子VC组合物的制备方
法,其特征在于,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末与维生素C钠、甜味剂混合均匀,分装即得速溶粉;(4)在(3)的基础上,将混合好的粉末装入胶囊制成胶囊剂。
本发明另一目的在于提供一种含脐橙的离子VC组合物的另一制备方法,其特征在于,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末,加入甜味剂和粘合剂混合均匀,制粒,整粒,加入维生素C钠混合均匀,即得颗粒剂;(4)在(3)的基础上加入润滑剂,混合均匀,压片,即得片剂。
与现有技术相比,本发明采用真空冷冻干燥和纳米植物球磨制备技术,选用鲜脐橙和维生素C钠为主要原料,克服了传统橙味维生素C制剂风味不纯正、维生素C酸性大等缺点,工艺上省去了去籽去皮的步骤,全果使用,达到全成分保留;本发明不仅增强产品成型美观和风味,还能增强产品的功能,保持脐橙的原味,处方科学合理、工艺简便,适用于工业生产。
具体实施方式
为了更好的理解本发明的目的、特征以及功效等,下面结合具体实施例对本发明的技术方案作进一步说明。
实施例1
一种含脐橙的离子VC组合物,由以下重量配比的原料组成:鲜脐橙1000份,维生素C钠100份,甜味剂300份。
甜味剂为蛋白糖、乳糖、木糖醇、葡萄糖、山梨醇、海藻糖、麦芽糖醇、阿斯巴甜、纽甜、甜菊糖、罗汉果甜苷的一种或几种。
一种含脐橙的离子VC组合物的制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末与维生素C钠、甜味剂混合均匀,分装即得速溶粉;(4)在(3)的基础上,将混合好的粉末装入胶囊制成胶囊剂。
一种含脐橙的离子VC组合物的另一制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末,加入甜味剂混合均匀,制粒,整粒,加入维生素C钠混合均匀,即得颗粒剂;(4)在(3)的基础上压片,即得片剂。
实施例2
一种含脐橙的离子VC组合物,由以下重量配比的原料组成:鲜脐橙2000份,维生素C钠10份,粘合剂100份,润滑剂10份。
粘合剂为聚维酮K30、淀粉浆、糖浆、果葡糖浆、羧甲基纤维素钠、羟丙基纤维素、明胶、聚乙烯毗咯烷酮的一种或几种。
润滑剂为聚乙二醇-6000、微粉硅胶、滑石粉、硬脂酸镁的一种或几种。
一种含脐橙的离子VC组合物的制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末与维生素C钠、粘合剂、润滑剂混合均匀,分装即得速溶粉;(4)在(3)的基础上,将混合好的粉末装入胶囊制成胶囊剂。
一种含脐橙的离子VC组合物的另一制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末,加入粘合剂混合均匀,制粒,整粒,加入维生素C钠混合均匀,即得颗粒剂;(4)在(3)的基础上加入润滑剂,混合均匀,压片,即得片剂。
实施例3
一种含脐橙的离子VC组合物,由以下重量配比的原料组成:鲜脐橙1500份,维生素C钠60份,粘合剂50份,甜味剂150份,润滑剂5份。
粘合剂为聚维酮K30、淀粉浆、糖浆、果葡糖浆、羧甲基纤维素钠、羟丙基纤维素、明胶、聚乙烯毗咯烷酮的一种或几种。
甜味剂为蛋白糖、乳糖、木糖醇、葡萄糖、山梨醇、海藻糖、麦芽糖醇、阿斯巴甜、纽甜、甜菊糖、罗汉果甜苷的一种或几种。
润滑剂为聚乙二醇-6000、微粉硅胶、滑石粉、硬脂酸镁的一种或几种。
一种含脐橙的离子VC组合物的制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末与维生素C钠、甜味剂、粘合剂、润滑剂混合均匀,分装即得速溶粉;(4)在(3)的基础上,将混合好的粉末装入胶囊制成胶囊剂。
一种含脐橙的离子VC组合物的另一制备方法,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末,加入甜味剂和粘合剂混合均匀,制粒,整粒,加入维生素C钠混合均匀,即得颗粒剂;(4)在(3)的基础上加入润滑剂,混合均匀,压片,即得片剂。
实施例4
一种含脐橙的离子VC组合物,鲜脐橙1000份,维生素C钠50份,聚维酮K30 50份,山梨醇100份,蔗糖100份,聚乙二醇-6000 1 份。
一种含脐橙的离子VC组合物的制备方法,将1000份鲜脐橙清洗干净,切片,冷冻干燥至水分为5%,得脐橙冻干片备用;将脐橙冻干片通过纳米植物球磨粉碎,过200目筛;取过筛后粉末,加入50份聚维酮K30 和100份蔗糖混合均匀,再加入60%山梨醇液混合均匀制软材,制粒,整粒,加入聚乙二醇1份和维生素C钠50份混合均匀 ,压片即得。
以上详细说明仅为本发明之较佳实施例的说明,非因此局限本发明的专利范围,所以,凡运用本创作说明书内容所为的等效技术变化,均包含于本发明的专利范围。
Claims (9)
1.一种含脐橙的离子VC组合物,其特征在于,由以下重量配比的原料组成:鲜脐橙1000-2000份,维生素C钠10-100份,粘合剂0-100份,甜味剂0-300份,润滑剂0-10份。
2.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于,由以下重量配比的原料组成:鲜脐橙1000份,维生素C钠100份,甜味剂300份。
3.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于,由以下重量配比的原料组成:鲜脐橙2000份,维生素C钠10份,粘合剂100份,润滑剂10份。
4.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于,由以下重量配比的原料组成:鲜脐橙1500份,维生素C钠60份,粘合剂50份,甜味剂150份,润滑剂5份。
5.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于:所述的粘合剂为聚维酮K30、淀粉浆、糖浆、果葡糖浆、羧甲基纤维素钠、羟丙基纤维素、明胶、聚乙烯毗咯烷酮的一种或几种。
6.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于:所述的甜味剂为蛋白糖、乳糖、木糖醇、葡萄糖、山梨醇、海藻糖、麦芽糖醇、阿斯巴甜、纽甜、甜菊糖、罗汉果甜苷的一种或几种。
7.如权利要求1所述的一种含脐橙的离子VC组合物,其特征在于:所述的润滑剂为聚乙二醇-6000、微粉硅胶、滑石粉、硬脂酸镁的一种或几种。
8.一种如权利要求1所述的含脐橙的离子VC组合物的制备方法,其特征在于,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末与维生素C钠、甜味剂混合均匀,分装即得速溶粉;(4)在(3)的基础上,将混合好的粉末装入胶囊制成胶囊剂。
9.一种如权利要求1所述的含脐橙的离子VC组合物的另一制备方法,其特征在于,包括如下步骤:(1)将鲜脐橙清洗干净,切片,冷冻干燥至水分为3%-10%,得脐橙冻干片备用;(2)将脐橙冻干片通过纳米植物球磨粉碎,过100-600目筛;(3)取过筛后粉末,加入甜味剂和粘合剂混合均匀,制粒,整粒,加入维生素C钠混合均匀,即得颗粒剂;(4)在(3)的基础上加入润滑剂,混合均匀,压片,即得片剂。
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