CN107951034A - Vitamin effervescent formulation and preparation method thereof - Google Patents
Vitamin effervescent formulation and preparation method thereof Download PDFInfo
- Publication number
- CN107951034A CN107951034A CN201711254437.8A CN201711254437A CN107951034A CN 107951034 A CN107951034 A CN 107951034A CN 201711254437 A CN201711254437 A CN 201711254437A CN 107951034 A CN107951034 A CN 107951034A
- Authority
- CN
- China
- Prior art keywords
- parts
- acid
- isoascorbic acid
- effervescent formulation
- sodium
- Prior art date
- 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
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 74
- 238000009472 formulation Methods 0.000 title claims abstract description 58
- 229930003231 vitamin Natural products 0.000 title claims abstract description 39
- 239000011782 vitamin Substances 0.000 title claims abstract description 39
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 39
- 229940088594 vitamin Drugs 0.000 title claims abstract description 39
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 88
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 85
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 84
- 229940026239 isoascorbic acid Drugs 0.000 claims abstract description 84
- 239000002253 acid Substances 0.000 claims abstract description 52
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 47
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 44
- 235000000346 sugar Nutrition 0.000 claims description 43
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 34
- 239000001569 carbon dioxide Substances 0.000 claims description 23
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 23
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 22
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 22
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 21
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 18
- 235000003599 food sweetener Nutrition 0.000 claims description 16
- 239000000314 lubricant Substances 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 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 claims description 15
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 14
- 241000246354 Satureja Species 0.000 claims description 14
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 12
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
- 239000011575 calcium Substances 0.000 claims description 8
- 229910052791 calcium Inorganic materials 0.000 claims description 8
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 239000011777 magnesium Substances 0.000 claims description 7
- 229910052749 magnesium Inorganic materials 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 6
- 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 description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 6
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 claims description 6
- 229910000020 calcium bicarbonate Inorganic materials 0.000 claims description 6
- 229960003511 macrogol Drugs 0.000 claims description 6
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 6
- 239000011701 zinc Substances 0.000 claims description 6
- 229910052725 zinc Inorganic materials 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 239000001257 hydrogen Substances 0.000 claims description 4
- 229910052739 hydrogen Inorganic materials 0.000 claims description 4
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 3
- SHGAZHPCJJPHSC-NUEINMDLSA-N Isotretinoin Chemical compound OC(=O)C=C(C)/C=C/C=C(C)C=CC1=C(C)CCCC1(C)C SHGAZHPCJJPHSC-NUEINMDLSA-N 0.000 claims 1
- 125000005586 carbonic acid group Chemical group 0.000 claims 1
- 229960005280 isotretinoin Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 239000013078 crystal Substances 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 239000003963 antioxidant agent Substances 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 5
- 229910001424 calcium ion Inorganic materials 0.000 abstract description 5
- 238000007908 dry granulation Methods 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 5
- 230000009849 deactivation Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000007938 effervescent tablet Substances 0.000 description 29
- 238000000034 method Methods 0.000 description 17
- 238000007689 inspection Methods 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 238000013112 stability test Methods 0.000 description 9
- 238000005259 measurement Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 6
- 239000003826 tablet Substances 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 235000010352 sodium erythorbate Nutrition 0.000 description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical group [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 5
- 239000008118 PEG 6000 Substances 0.000 description 4
- 229920002584 Polyethylene Glycol 6000 Polymers 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- -1 hydrogen salt Chemical class 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000825 pharmaceutical preparation Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000007884 disintegrant Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 229920002477 rna polymer Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C 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
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 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 1
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 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
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- RCEAADKTGXTDOA-UHFFFAOYSA-N OS(O)(=O)=O.CCCCCCCCCCCC[Na] Chemical compound OS(O)(=O)=O.CCCCCCCCCCCC[Na] RCEAADKTGXTDOA-UHFFFAOYSA-N 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 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 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 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
- 230000015572 biosynthetic process Effects 0.000 description 1
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 description 1
- 239000008116 calcium stearate Substances 0.000 description 1
- 235000013539 calcium stearate Nutrition 0.000 description 1
- GUPPESBEIQALOS-UHFFFAOYSA-L calcium tartrate Chemical compound [Ca+2].[O-]C(=O)C(O)C(O)C([O-])=O GUPPESBEIQALOS-UHFFFAOYSA-L 0.000 description 1
- 239000001427 calcium tartrate Substances 0.000 description 1
- 235000011035 calcium tartrate Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 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 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000005649 metathesis reaction Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- TZBAVQKIEKDGFH-UHFFFAOYSA-N n-[2-(diethylamino)ethyl]-1-benzothiophene-2-carboxamide;hydrochloride Chemical compound [Cl-].C1=CC=C2SC(C(=O)NCC[NH+](CC)CC)=CC2=C1 TZBAVQKIEKDGFH-UHFFFAOYSA-N 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 125000006353 oxyethylene group Chemical group 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- 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 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- XOOUIPVCVHRTMJ-UHFFFAOYSA-L zinc stearate Chemical compound [Zn+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O XOOUIPVCVHRTMJ-UHFFFAOYSA-L 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
- 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention relates to field of health care products, specifically, there is provided a kind of vitamin effervescent formulation and preparation method thereof.The vitamin effervescent formulation is mainly used as acid source using ISOASCORBIC ACID acid.Vitamin effervescent formulation provided by the invention mainly uses ISOASCORBIC ACID acid as acid source, ISOASCORBIC ACID acid is not easy to moisture absorption, therefore in compressing dry granulation without sticking, piece shape is good, rate in blocks is high, obtained effervescent formulation is not easy to moisture absorption to make moist, and precipitation will not be produced when the bubbly water containing calcium ion is risen, effervesce liquid is as clear as crystal；And since ISOASCORBIC ACID acid is a kind of green, efficient antioxidant in itself, the stability of effervescent formulation is good, and oxidation deactivation is not easy during storage.
Description
Technical field
The present invention relates to field of health care products, in particular to a kind of vitamin effervescent formulation and preparation method thereof.
Background technology
Effervescent formulation is a kind of solid pharmaceutical preparation containing gas-producing disintegrant.So-called gas-producing disintegrant is typically organic acid and carbon
The mixture of sour hydrogen sodium (sodium bicarbonate)；When effervescent tablet into the water after, organic acid and sodium acid carbonate ionize under the action of water,
And metathesis reaction occurs, great amount of carbon dioxide is produced, tablet is disintegrated and is melted rapidly, the bubble for being disintegrated generation sometimes can also
Make tablet rolling up and down in water, accelerate it to be disintegrated and melt；Carbon dioxide is partially dissolved in drinking-water caused by disintegration, is made
Drinking-water has the aesthetic feeling as carbonated drink when drinking in entrance.Compared to traditional ordinary solid preparation and liquid preparation is played, effervescent tablet has at present
There is carrying, easy to use, the advantages that being evenly distributed in water, the characteristics of with solid pharmaceutical preparation and liquid preparation, overcome at the same time
Solid pharmaceutical preparation discharges the shortcomings that slow and liquid preparation inconvenient to carry and apt to deteriorate.Vitamins effervescent tablet exists in recent years
Domestic and international existing procucts, have more containing multivitamin and different fruity or the effervescent tablet series of products for containing only single component, product
For special-shaped tablets, the daily a piece of amount that can meet needed by human body vitamin.
Citric acid, malic acid, tartaric acid etc. is used to be used as acid source, carbonate or carbon in the current technique for preparing effervescent tablet
Sour hydrogen salt is carbon dioxide source, adds filler, flavouring, lubricant, adhesive and helping and collapses agent etc. using wet granulation or dry
Method tabletting after mixing., can be strong because of them if doing acid source with citric acid or malic acid in dry process effervescent tablet
The easy moisture absorption of strong hygroscopicity, causes tableting processes sticking, and rate in blocks is low；If doing acid source with tartaric acid, containing calcium ion
Bubbly water can produce Calcium Tartrate when rise and cause muddiness.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of vitamin effervescent formulation, and the vitamin effervescent formulation is mainly using different
Vitamin C acid is acid source, and ISOASCORBIC ACID acid is not easy to moisture absorption, thus in compressing dry granulation without sticking, piece shape is good, rate in blocks is high, obtain
To effervescent formulation precipitation will not be produced when the bubbly water containing calcium ion is risen, effervesce liquid is as clear as crystal.
The second object of the present invention is to provide a kind of preparation method of vitamin effervescent formulation, and this method technique is simple,
It is adapted to produce in enormous quantities, obtained vitamin effervescent formulation smooth appearance, no foaming phenomena, hygroscopicity is low, and effervesce liquid is limpid
It is bright.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
In a first aspect, the present invention provides a kind of vitamin effervescent formulation, acid source is mainly used as using ISOASCORBIC ACID acid.
As further preferred technical solution, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid
105-120 parts, 49.5-59.5 parts of carbon dioxide source, 26-32 parts of sugar, 5-8 parts of lubricant, 2-11 parts of sweetener and food flavor
3-5 parts.
As further preferred technical solution, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid
107-115 parts, 50-59 parts of carbon dioxide source, 27-32 parts of sugar, 5-7 parts of lubricant, 4-10 parts of sweetener and food flavor 3.4-5
Part.
As further preferred technical solution, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid
108-114 parts, 52-57 parts of carbon dioxide source, 27-30 parts of sugar, 6-7 parts of lubricant, 5-8 parts of sweetener and food flavor 3.4-4
Part.
As further preferred technical solution, raw material further includes ISOASCORBIC ACID hydrochlorate 20-40 mass parts.
As further preferred technical solution, the ISOASCORBIC ACID hydrochlorate is selected from sodium isoascorbate, ISOASCORBIC ACID
At least one of potassium, ISOASCORBIC ACID zinc, ISOASCORBIC ACID magnesium, ISOASCORBIC ACID calcium or ISOASCORBIC ACID ferrous iron.
As further preferred technical solution, carbon dioxide source is selected from sodium acid carbonate, sodium carbonate, saleratus, carbonic acid
At least one of potassium, calcium bicarbonate or calcium carbonate.
As further preferred technical solution, carbon dioxide source is sodium acid carbonate and the mixture of sodium carbonate；
Preferably, according to the mass fraction, sodium acid carbonate 45-55 parts, 4.5-5.5 parts of sodium carbonate.
As further preferred technical solution, sugar includes sucrose；
Preferably, lubricant includes Macrogol 6000；
Preferably, sweetener includes protein sugar and/or D-ribose；It is further preferred that protein sugar 2-5 mass parts, and/
Or, D-ribose 2-6 mass parts；
Preferably, food flavor includes the savory essence of orange.
Second aspect, the present invention provides a kind of preparation method of said vitamin effervescent formulation, comprises the following steps：It is first
First each raw material of formula ratio is uniformly mixed, then tabletting or granulation obtains the effervescent formulation.
Compared with prior art, beneficial effects of the present invention are：
Vitamin effervescent formulation provided by the invention mainly uses ISOASCORBIC ACID acid, and for acid source, ISOASCORBIC ACID acid is not easy to inhale
It is wet, thus in compressing dry granulation without sticking, piece shape is good, rate in blocks is high, obtained effervescent formulation is not easy to moisture absorption to make moist, and containing
The bubbly water of calcium ion will not produce precipitation when rising, effervesce liquid is as clear as crystal；And since ISOASCORBIC ACID acid is a kind of green in itself
Color, efficient antioxidant, therefore the stability of effervescent formulation is good, and oxidation deactivation is not easy during storage.
The scientific formulation of the vitamin effervescent formulation is reasonable, and ISOASCORBIC ACID content is moderate, and mild acidity, taste is pure and fresh, easily
In disintegration, and it can be dissolved completely in water, effervesce liquid is as clear as crystal, and stability is good, long shelf-life.Said vitamin effervescent formulation
Dissolubility is good, is easily fully absorbed by human body, particularly suitable for the elderly's food for being difficult to swallow the children of tablet, tooth is degenerated
With；Can play keep fit and healthy, improve immunity of organisms, boost metabolism, the nutrition and health care such as anti-oxidant and pre- anti-cancer is made
With.
The preparation method technique of vitamin effervescent formulation provided by the invention is simple, is adapted to produce in enormous quantities, obtained dimension
Raw element effervescent formulation smooth appearance, no foaming phenomena, hygroscopicity is low, and effervesce liquid is as clear as crystal.The nothing particularly in tableting processes
Sticking phenomenon occurs, and piece shape is good, and smooth appearance is smooth, without swollen phenomenon, long shelf-life.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.
In a first aspect, a kind of vitamin effervescent formulation is provided at least one embodiment, mainly using ISOASCORBIC ACID
Acid is used as acid source.
ISOASCORBIC ACID acid is also known as ISOASCORBIC ACID, D-araboascorbic acid, erythorbic acid, is that a kind of ascorbic optics is different
Structure body, has similar chemical property to vitamin C, belongs to water soluble antioxidant, and the pH value of 0.1% aqueous solution is 3.50, and
The pH value of 1% aqueous solution is 2.80.
Said vitamin effervescent formulation mainly uses ISOASCORBIC ACID acid, and for acid source, ISOASCORBIC ACID acid is not easy to moisture absorption, therefore
In compressing dry granulation without sticking, piece shape is good, rate in blocks is high, obtained effervescent formulation is not easy to moisture absorption to make moist, and is containing calcium ion
Bubbly water will not produce precipitation when rising, effervesce liquid is as clear as crystal；And since ISOASCORBIC ACID acid is a kind of green, height in itself
The antioxidant of effect, therefore the stability of effervescent formulation is good, and oxidation deactivation is not easy during storage.
Said vitamin effervescent formulation includes but not limited to effervescent tablet or effervescence solid particle.
In a preferred embodiment, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid 105-
120 parts, 49.5-59.5 parts of carbon dioxide source, 26-32 parts of sugar, 5-8 parts of lubricant, 2-11 parts of sweetener and food flavor 3-5
Part.
In this preferred embodiment, according to the mass fraction, the ISOASCORBIC ACID typical but non-limiting content of acid is 105 parts,
106 parts, 107 parts, 108 parts, 109 parts, 110 parts, 111 parts, 112 parts, 113 parts, 114 parts, 115 parts, 116 parts, 117 parts, 118
Part, 119 parts or 120 parts.
Carbon dioxide source mainly makes effervescent formulation produce carbon dioxide bubble in disintegration, effervescent formulation is accelerated disintegration
And thawing.Carbon dioxide source includes but not limited to sodium acid carbonate, sodium carbonate, saleratus, potassium carbonate, calcium bicarbonate or calcium carbonate
At least one of.In this preferred embodiment, according to the mass fraction, the typical but non-limiting content of carbon dioxide source is
49.5 parts, 50 parts, 51.5 parts, 52 parts, 52.5 parts, 53 parts, 53.5 parts, 54 parts, 54.5 parts, 55 parts, 55.5 parts, 56 parts, 56.5
Part, 57 parts, 57.5 parts, 58 parts, 58.5 parts, 59 parts or 59.5 parts.
Sugar can not only adjust the tart flavour of the taste of effervescent formulation, particularly reconciliation ISOASCORBIC ACID acid, and can increase production
The nutrition of product, makes effervescent formulation be not only able to replenishing vitamins, moreover it is possible to supplements sugar, provides thermal energy for human body.Sugar is included but not
It is limited at least one of sucrose, glucose, fructose, galactolipin, lactose or maltose.In this preferred embodiment, by quality
Number meter, the typical but non-limiting content of sugar is 26 parts, 26.5 parts, 27 parts, 27.5 parts, 28 parts, 28.5 parts, 29 parts, 29.5
Part, 30 parts, 30.5 parts, 31 parts, 31.5 parts or 32 parts.
Lubricant can reduce the frictional force between feed particles, so that each raw material is easier to be uniformly mixed, in addition
The cohesive force between feed particles can be reduced, raw material is not likely to produce sticking during compressing dry granulation, ensures Forming Quality, makes
Piece shape surface is more bright and clean smooth.Lubricant includes but not limited to Macrogol 4000, Macrogol 6000, superfine silica gel powder, hard
At least one of fatty acid magnesium, zinc stearate, calcium stearate, talcum powder, leucine or lauryl sodium sulfate.Originally it is preferable to carry out
In mode, according to the mass fraction, the typical but non-limiting content of lubricant for 5 parts, 5.2 parts, 5.4 parts, 5.6 parts, 5.8 parts, 6
Part, 6.2 parts, 6.4 parts, 6.6 parts, 6.8 parts, 7 parts, 7.2 parts, 7.4 parts, 7.6 parts, 7.8 parts or 8 parts.
Sweetener fits the taste of product primarily to the sugariness of increase product, the tart flavour of reconciliation ISOASCORBIC ACID acid
In, strengthen its edibility.Sweetener includes but not limited to protein sugar, D-ribose, xylitol, honey element, mannitol or sorb
At least one of alcohol.In this preferred embodiment, according to the mass fraction, the typical but non-limiting content of sweetener for 2 parts,
3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts or 11 parts.
Food flavor is a kind of mixture that can assign product food flavor, can make product after adding food flavor
The more pure and fresh uniqueness of taste.Food flavor includes but not limited to peach flavor, the savory essence of orange, blackberry essence, strawberry essence, spinach
At least one of trailing plants essence, flavoring apple essence, lychee flavor, mango essence or lemon extract.In this preferred embodiment, by matter
Measure number meter, the typical but non-limiting content of food flavor for 3 parts, 3.2 parts, 3.4 parts, 3.6 parts, 3.8 parts, 4 parts, 4.2 parts,
4.4 parts, 4.6 parts, 4.8 parts or 5 parts.
The scientific formulation of vitamin effervescent formulation is reasonable in this preferred embodiment, and ISOASCORBIC ACID content is moderate, and acidity is fitted
In, taste is pure and fresh, is easy to be disintegrated, and can be dissolved completely in water, and effervesce liquid is as clear as crystal, and stability is good, long shelf-life.It is above-mentioned
Vitamin effervescent formulation dissolubility is good, is easily fully absorbed by human body, and particularly suitable for being difficult to swallow the children of tablet, tooth moves back
That changes is designed for old people；Can play keep fit and healthy, improve immunity of organisms, boost metabolism, anti-oxidant and pre- anti-cancer
Deng nutrition health-care functions.
In a preferred embodiment, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid 107-
3.4-5 parts of 115 parts, 50-59 parts of carbon dioxide source, 27-32 parts of sugar, 5-7 parts of lubricant, 4-10 parts of sweetener and food flavor.
In a preferred embodiment, mainly it is prepared by the raw material of following mass parts：ISOASCORBIC ACID acid 108-
3.4-4 parts of 114 parts, 52-57 parts of carbon dioxide source, 27-30 parts of sugar, 6-7 parts of lubricant, 5-8 parts of sweetener and food flavor.
By the content of further preferred each raw material, the proportioning of each raw material can be made more scientific and reasonable, so that dimension
The ISOASCORBIC ACID content and sugar content of raw element effervescent formulation are more moderate, and mild acidity, is more easily disintegrated.
In a preferred embodiment, raw material further includes ISOASCORBIC ACID hydrochlorate 20-40 mass parts.ISOASCORBIC ACID acid
Salt refers to the salt that ISOASCORBIC ACID acid is formed with metal ion.Increase ISOASCORBIC ACID hydrochlorate can increase in vitamin effervescent formulation
Trace element, so as to supplement the trace element of needed by human body.In this preferred embodiment, according to the mass fraction, ISOASCORBIC ACID
The typical but non-limiting content of hydrochlorate for 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts,
30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts or 40 parts.
In a preferred embodiment, the ISOASCORBIC ACID hydrochlorate be selected from sodium isoascorbate, ISOASCORBIC ACID potassium,
At least one of ISOASCORBIC ACID zinc, ISOASCORBIC ACID magnesium, ISOASCORBIC ACID calcium or ISOASCORBIC ACID ferrous iron.Above-mentioned ISOASCORBIC ACID
Hydrochlorate it is typical but non-limiting including：Sodium isoascorbate, ISOASCORBIC ACID potassium, ISOASCORBIC ACID zinc, ISOASCORBIC ACID magnesium, different dimension
Raw element C calcium, ISOASCORBIC ACID is ferrous, the mixture of sodium isoascorbate and ISOASCORBIC ACID potassium, ISOASCORBIC ACID zinc and ISOASCORBIC ACID
The mixture of the mixture of magnesium, ISOASCORBIC ACID calcium and ISOASCORBIC ACID ferrous iron, sodium isoascorbate, ISOASCORBIC ACID potassium and the life of different dimension
The mixture of plain C zinc, the mixture of ISOASCORBIC ACID magnesium, ISOASCORBIC ACID calcium and ISOASCORBIC ACID ferrous iron etc..
In a preferred embodiment, carbon dioxide source be selected from sodium acid carbonate, sodium carbonate, saleratus, potassium carbonate,
At least one of calcium bicarbonate or calcium carbonate.Above-mentioned carbon dioxide source it is typical but non-limiting including：Sodium acid carbonate, carbonic acid
The mixture of sodium, saleratus, potassium carbonate, calcium bicarbonate, calcium carbonate, sodium acid carbonate and sodium carbonate, saleratus and potassium carbonate
Mixture, the mixture of calcium bicarbonate and calcium carbonate, the mixture of sodium acid carbonate, sodium carbonate and saleratus, potassium carbonate, carbon
Mixture of sour hydrogen calcium and calcium carbonate etc..
In a preferred embodiment, carbon dioxide source is sodium acid carbonate and the mixture of sodium carbonate.Sodium acid carbonate
Sodium element can be provided for effervescent formulation with sodium carbonate, sodium is supplemented for human body.
Preferably, according to the mass fraction, sodium acid carbonate 45-55 parts, 4.5-5.5 parts of sodium carbonate.According to the mass fraction, it is above-mentioned
The typical but non-limiting content of sodium acid carbonate for 45 parts, 46 parts, 47 parts, 48 parts, 49 parts, 50 parts, 51 parts, 52 parts, 53 parts, 54
Part or 55 parts；The typical but non-limiting content of sodium carbonate for 4.5 parts, 4.6 parts, 4.7 parts, 4.8 parts, 4.9 parts, 5 parts, 5.1 parts,
5.2 parts, 5.3 parts, 5.4 parts or 5.5 parts.The calculating benchmark of above-mentioned sodium acid carbonate and sodium carbonate and the calculating benchmark of remaining each raw material
It is identical, for example, sodium acid carbonate be 45-55 grams when, ISOASCORBIC ACID acid be 105-120 grams.
In a preferred embodiment, sugar includes sucrose.Sucrose, that is, sugar, it is white to be divided into white granulated sugar, brown granulated sugar, silk floss
Sugar, rock sugar, raw sugar (brown sugar) etc., it is abundance, cheap.
Preferably, lubricant includes Macrogol 6000.Macrogol 6000 (PEG-6000) contracts for ethylene oxide and water
The poly- mixture formed, average molecular weight 6000, molecular formula is with HO (CH2CH2O)nH represents that wherein n represents oxyethylene group
Average.Macrogol 6000 is nontoxic, nonirritant, has water-soluble and lubricity.
Preferably, sweetener includes protein sugar and/or D-ribose.Protein sugar is mainly with aspartoyl phenylpropyl alcohol ammonia methyl esters, egg
The products such as white sugar stevioside is gather materials, and the advanced technologies of formula and molecule combination by science, forming it into one kind has had
It is exactly the same in sucrose flavor；Sweet taste is pure, lucid and lively, clearly, the soapy feeling of no sucrose sweet tea, it is low and deep sense and in oral cavity and stomach caused by
Phenomena such as sour regurgitation gastric disorder causing nausea；Meanwhile protein sugar is a kind of sweetener for meeting low heat value again.D-ribose molecular formula is C5H10O5, it is
Five important carbon monose, are ribonucleic acid (RNA), ATP (Adenosine Triphosphate, adenosine triphyosphate)
Important composition material, the formation to life play an important role.
It is further preferred that protein sugar 2-5 mass parts, and/or, D-ribose 2-6 mass parts.According to the mass fraction, it is above-mentioned
The typical but non-limiting content of protein sugar is 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts；D-ribose is typical but non-
Restricted content is 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts or 6 parts.Above-mentioned protein sugar and D-ribose
Calculating benchmark it is identical with the calculating benchmark of remaining each raw material, such as carbon protein sugar be 2-5 grams when, ISOASCORBIC ACID acid is 105-
120 grams.
Preferably, food flavor includes the savory essence of orange.The savory essence of orange is also known as orange flavor, refers to there is fragrant and sweet sweet orange
The liquid or solid particle of fragrance, the savory essence of addition orange can increase the fragrant and sweet smell of effervescent formulation, pure and fresh tasty.
Second aspect, provides a kind of preparation method of said vitamin effervescent formulation at least one embodiment, bag
Include following steps：Each raw material of formula ratio is uniformly mixed first, then tabletting or granulation obtains the effervescent formulation.It is above-mentioned
The preparation method technique of vitamin effervescent formulation is simple, is adapted to produce in enormous quantities, obtained vitamin effervescent formulation smooth appearance,
Without foaming phenomena, hygroscopicity is low, and effervesce liquid is as clear as crystal.Occurring particularly in tableting processes without sticking phenomenon, piece shape is good,
Smooth appearance is smooth, without swollen phenomenon, long shelf-life.
Preferably, the step of each raw material sieves is further included, sieve is preferably 100-150 mesh.Sieving can ensure each original
The granularity of material is substantially in same level, so as to be conducive to follow-up tabletting or granulation.
With reference to embodiment and comparative example, the present invention will be further described in detail.
Embodiment 1
(1) prescription
According to the mass fraction：115 parts of ISOASCORBIC ACID acid, 48 parts of sodium acid carbonate, 4.8 parts of sodium carbonate, 29 parts of sucrose, PEG-
6000 7 parts, savory smart 3 parts of orange, 5 parts of protein sugar.
(2) preparation method
Above-mentioned material crosses 120 mesh sieves, after mixing tabletting respectively after crushing.
(3) examine
The ISOASCORBIC ACID effervescent tablet being prepared in step (2) is placed in water (15 DEG C, 100mL) and carries out disintegration experiment,
It the results are shown in Table 1.
It turns out that the rate in blocks of the effervescent tablet is disintegrated more than 85% in 1.5min, the pH value of solution scope after disintegration
For 4.0~4.3, and the hardness for measuring the effervescent tablet is 5~10kgN.
Table 1：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
The result shows that piece shape is good in process of production for effervescent tablet, without the glutinous generation for rushing phenomenon, when effervescent tablet effervesce, is disintegrated
Rapidly, and complete drug dissolution, clarity of solution is good, meets《Chinese Pharmacopoeia》(i.e.《The People's Republic of China's pharmacopeia》) 2015 editions
It is required that.
The sample of random 3 batches of picking from above-mentioned 10 batches, carries out stability test.Effervescent tablet is used during experiment
After polybag, aluminium foil bag double-layer seal packaging, 40 DEG C of temperature is placed on, 3 months in the environment of relative humidity 75%, the end of each month point
Index of correlation is not measured by sampling, the results are shown in Table 2.
Table 2：Effervescent tablet stability test result
ISOASCORBIC ACID effervescent tablet stability test in table 2 the result shows that, effervescent tablet places 3 in hot and humid environment
Month after, comparing with intial value compared with, have no significant change in the indexs such as appearance, taste, content, acidity, disintegration time limited, this explanation
Effervesce tablet stability prepared by the present invention is good.
Embodiment 2
Prescription：
According to the mass fraction：105 parts of ISOASCORBIC ACID acid, 45 parts of sodium acid carbonate, 4.5 parts of sodium carbonate, 26 parts of sucrose, PEG-
6000 5 parts, savory smart 3 parts of orange, 2 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 3 and table 4.
Table 3：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Table 4：Effervescent tablet stability test result
Embodiment 3
Prescription：
According to the mass fraction：125 parts of ISOASCORBIC ACID acid, 55 parts of sodium acid carbonate, 5.5 parts of sodium carbonate, 32 parts of sucrose, PEG-
6000 8 parts, savory smart 5 parts of orange, 5 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 5 and table 6.
Table 5：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Table 6：Effervescent tablet stability test result
Embodiment 4
Prescription：
According to the mass fraction：115 parts of ISOASCORBIC ACID acid, 50 parts of sodium acid carbonate, 5 parts of sodium carbonate, 28 parts of sucrose, PEG-
6000 6.4 parts, savory smart 4 parts of orange, 3.5 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 7 and table 8.
Table 7：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Table 8：Effervescent tablet stability test result
Embodiment 5
Prescription：
According to the mass fraction：105 parts of ISOASCORBIC ACID acid, 4.2 parts of D-ribose, 45 parts of sodium acid carbonate, 4.5 parts of sodium carbonate, sugarcane
26 parts, 5.6 parts of PEG-6000 of sugar, savory smart 3 parts of orange, 3 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 9 and table 10.
Table 9：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Table 10：Effervescent tablet stability test result
Embodiment 6
Prescription：
According to the mass fraction：118 parts of ISOASCORBIC ACID acid, 20 parts of ISOASCORBIC ACID calcium, 50 parts of sodium acid carbonate, 5 parts of sodium carbonate,
27 parts of sucrose, 8 parts of PEG-6000, savory smart 3 parts of orange, 5 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 11 and table 12.
Table 11：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Table 12：Effervescent tablet stability test result
Comparative example 1
Prescription：
According to the mass fraction：105 parts of citric acid, 45 parts of sodium acid carbonate, 4.5 parts of sodium carbonate, 26 parts of sucrose, PEG-6000 5
Part, savory smart 3 parts of orange, 2 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 13.
Table 13：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
Comparative example 2
Prescription：
According to the mass fraction：105 parts of tartaric acid, 45 parts of sodium acid carbonate, 4.5 parts of sodium carbonate, 26 parts of sucrose, PEG-6000 5
Part, savory smart 3 parts of orange, 2 parts of protein sugar.
Preparation method and the method for inspection and 1 all same of embodiment, inspection result are shown in Table 14.
Table 14：The measurement results such as 10 batch effervescent tablet piece shapes, disintegration times
From the test result of table 3, table 13 and table 14, after ISOASCORBIC ACID acid is replaced with citric acid, the piece after shaping
Shape is poor, there is sticking, and rate in blocks causes weight differential not meet below 80% due to piece shape is of poor quality and has sticking
Regulation；After ISOASCORBIC ACID acid is replaced with tartaric acid, for rate in blocks below 85%, disintegration time is longer, and after disintegration in solution
It is in cloudy state to have precipitation.Thus illustrate, the mainly vitamin effervescent formulation using ISOASCORBIC ACID acid as acid source provided by the invention
Have the advantages that no sticking, piece shape are good, rate in blocks is high, disintegration time is short and effervesce liquid is as clear as crystal.In addition, by each embodiment
The effervescent formulation stability that stability test result can be seen that the present invention is good, and oxidation deactivation is not easy during storage.
Although being illustrated and the invention has been described with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of vitamin effervescent formulation, it is characterised in that acid source is mainly used as using ISOASCORBIC ACID acid.
2. vitamin effervescent formulation according to claim 1, it is characterised in that mainly prepared by the raw material of following mass parts
Form：105-120 parts of ISOASCORBIC ACID acid, 49.5-59.5 parts of carbon dioxide source, 26-32 parts of sugar, 5-8 parts of lubricant, sweetener
2-11 parts and 3-5 parts of food flavor.
3. vitamin effervescent formulation according to claim 2, it is characterised in that mainly prepared by the raw material of following mass parts
Form：107-115 parts of ISOASCORBIC ACID acid, 50-59 parts of carbon dioxide source, 27-32 parts of sugar, 5-7 parts of lubricant, sweetener 4-10
3.4-5 parts of part and food flavor.
4. vitamin effervescent formulation according to claim 2, it is characterised in that mainly prepared by the raw material of following mass parts
Form：108-114 parts of ISOASCORBIC ACID acid, 52-57 parts of carbon dioxide source, 27-30 parts of sugar, 6-7 parts of lubricant, 5-8 parts of sweetener
With 3.4-4 parts of food flavor.
5. according to claim 2-4 any one of them vitamin effervescent formulations, it is characterised in that raw material further includes Accutane
C hydrochlorate 20-40 mass parts.
6. vitamin effervescent formulation according to claim 5, it is characterised in that the ISOASCORBIC ACID hydrochlorate is selected from different dimension
In raw element C sodium, ISOASCORBIC ACID potassium, ISOASCORBIC ACID zinc, ISOASCORBIC ACID magnesium, ISOASCORBIC ACID calcium or ISOASCORBIC ACID ferrous iron extremely
Few one kind.
7. according to claim 2-4 any one of them vitamin effervescent formulations, it is characterised in that carbon dioxide source is selected from carbonic acid
At least one of hydrogen sodium, sodium carbonate, saleratus, potassium carbonate, calcium bicarbonate or calcium carbonate.
8. vitamin effervescent formulation according to claim 7, it is characterised in that carbon dioxide source is sodium acid carbonate and carbonic acid
The mixture of sodium；
Preferably, according to the mass fraction, sodium acid carbonate 45-55 parts, 4.5-5.5 parts of sodium carbonate.
9. according to claim 2-4 any one of them vitamin effervescent formulations, it is characterised in that sugar includes sucrose；
Preferably, lubricant includes Macrogol 6000；
Preferably, sweetener includes protein sugar and/or D-ribose；It is further preferred that protein sugar 2-5 mass parts, and/or, D-
Ribose 2-6 mass parts；
Preferably, food flavor includes the savory essence of orange.
10. the preparation method of claim 1-9 any one of them vitamin effervescent formulations, it is characterised in that including following step
Suddenly：Each raw material of formula ratio is uniformly mixed first, then tabletting or granulation obtains the effervescent formulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711254437.8A CN107951034B (en) | 2017-12-01 | 2017-12-01 | Effervescent vitamin preparation and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711254437.8A CN107951034B (en) | 2017-12-01 | 2017-12-01 | Effervescent vitamin preparation and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107951034A true CN107951034A (en) | 2018-04-24 |
| CN107951034B CN107951034B (en) | 2021-03-23 |
Family
ID=61963312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711254437.8A Active CN107951034B (en) | 2017-12-01 | 2017-12-01 | Effervescent vitamin preparation and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107951034B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369544A (en) * | 2019-10-24 | 2021-02-19 | 广州富诺营养科技有限公司 | Vitamin C effervescent tablet and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1450895A (en) * | 2000-07-06 | 2003-10-22 | 惠氏公司 | Pharmaceutical compositions of estrogenic agents |
| CN1634096A (en) * | 2004-10-01 | 2005-07-06 | 北京阜康仁生物制药科技有限公司 | Notoginseng total saponin orally disintegrating tablet |
| CN1635885A (en) * | 2000-07-06 | 2005-07-06 | 惠氏公司 | Improvement of nitric oxide synthase activity by using substituted indole compound |
| CN1759825A (en) * | 2004-10-11 | 2006-04-19 | 江西本草天工科技有限责任公司 | Effervescence tablet containing multiplex vitamin including iron, zinc and calcium, ring shaped preparation, and preparation method |
| CN1893920A (en) * | 2003-12-19 | 2007-01-10 | 拜耳医药保健股份公司 | Effervescent preparation of a basic medicinally active substance |
| CN104432065A (en) * | 2014-12-18 | 2015-03-25 | 郑州拓洋生物工程有限公司 | Effervescent tablets with anti-fatigue effect and preparation method of effervescent tablets |
| CN106387918A (en) * | 2016-08-29 | 2017-02-15 | 广东工业大学 | Vitamin C sodium effervescence formulation and preparation method thereof |
-
2017
- 2017-12-01 CN CN201711254437.8A patent/CN107951034B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1450895A (en) * | 2000-07-06 | 2003-10-22 | 惠氏公司 | Pharmaceutical compositions of estrogenic agents |
| CN1635885A (en) * | 2000-07-06 | 2005-07-06 | 惠氏公司 | Improvement of nitric oxide synthase activity by using substituted indole compound |
| CN1893920A (en) * | 2003-12-19 | 2007-01-10 | 拜耳医药保健股份公司 | Effervescent preparation of a basic medicinally active substance |
| CN1634096A (en) * | 2004-10-01 | 2005-07-06 | 北京阜康仁生物制药科技有限公司 | Notoginseng total saponin orally disintegrating tablet |
| CN1759825A (en) * | 2004-10-11 | 2006-04-19 | 江西本草天工科技有限责任公司 | Effervescence tablet containing multiplex vitamin including iron, zinc and calcium, ring shaped preparation, and preparation method |
| CN104432065A (en) * | 2014-12-18 | 2015-03-25 | 郑州拓洋生物工程有限公司 | Effervescent tablets with anti-fatigue effect and preparation method of effervescent tablets |
| CN106387918A (en) * | 2016-08-29 | 2017-02-15 | 广东工业大学 | Vitamin C sodium effervescence formulation and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369544A (en) * | 2019-10-24 | 2021-02-19 | 广州富诺营养科技有限公司 | Vitamin C effervescent tablet and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107951034B (en) | 2021-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7141542B2 (en) | Slightly effervescent buccal tablet and its preparation method | |
| CN103432161B (en) | Multivitamin mineral effervescent tablet and preparation method thereof | |
| CN103462002A (en) | Vitamin c effervescent tablet and preparation method thereof | |
| WO2018077310A1 (en) | Vitamin c sodium-containing effervescent tablet and preparation method therefor | |
| WO2006022174A1 (en) | Browning inhibitor containing ascorbic acid 2-glucoside as the active ingredient and method for inhbiting browning with the same | |
| US9560870B2 (en) | Low calorie drink tablet | |
| KR101367741B1 (en) | Compositions comprising garcinia cambogia extract and methods for preparing the same | |
| CN103751327A (en) | Zinc gluconate VC (Vitamin C) effervescent tablet | |
| CN104434865A (en) | Components and preparation of vitamin C effervescent tablets | |
| CN104382004A (en) | Acerola cherry VC effervescent tablet | |
| CN110960497B (en) | Hyaluronic acid buccal tablet and preparation method thereof | |
| KR20160021547A (en) | Composition for Effervescent Tablet Containing Dandelion Extract and Preparation Method | |
| KR20100064120A (en) | Constipation releaving health food composition containing aloe vera and aloe aborescens | |
| CN103053739A (en) | Effervescent beverage granules of mushroom and tea and preparation technology thereof | |
| CN107375322B (en) | Children and juvenile multivitamin mineral effervescent tablet and preparation method thereof | |
| CN107951034A (en) | Vitamin effervescent formulation and preparation method thereof | |
| CN104434937B (en) | D-ribose-vitamin C effervescent tablets and preparation method thereof | |
| CN106387596A (en) | Effervescent tablets capable of refreshing mind and restoring consciousness and preparation method of effervescent tablets | |
| CN104366648A (en) | Sweet orange VC (Vitamin C) effervescent tablet | |
| CN109043279A (en) | Ginseng effervescent tablet and preparation method thereof | |
| CN108853048A (en) | Organic selenium effervescent tablet and preparation method thereof | |
| CN115804759B (en) | Granule containing coenzyme Q10 and calcium | |
| KR101621502B1 (en) | A preparation method of an effervescent preparation comprising an extract of saengmacksan prescription | |
| CN112369544A (en) | Vitamin C effervescent tablet and preparation method thereof | |
| CN104287050A (en) | Multivitamin sweet orange effervescent tablet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |