CN108157960A - A kind of preparation method of sea-buckthorn hypoglycemic lozenge - Google Patents
A kind of preparation method of sea-buckthorn hypoglycemic lozenge Download PDFInfo
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- CN108157960A CN108157960A CN201810135235.XA CN201810135235A CN108157960A CN 108157960 A CN108157960 A CN 108157960A CN 201810135235 A CN201810135235 A CN 201810135235A CN 108157960 A CN108157960 A CN 108157960A
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- mulberry leaf
- buckthorn
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 37
- 239000007937 lozenge Substances 0.000 title claims abstract description 27
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 77
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 28
- 240000000249 Morus alba Species 0.000 claims abstract description 23
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000008706 Ilex latifolia Nutrition 0.000 claims abstract description 11
- 244000078118 Ilex latifolia Species 0.000 claims abstract description 11
- 238000002845 discoloration Methods 0.000 claims abstract description 9
- 229910052742 iron Inorganic materials 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 52
- 239000007779 soft material Substances 0.000 claims description 25
- 244000302512 Momordica charantia Species 0.000 claims description 23
- 235000009811 Momordica charantia Nutrition 0.000 claims description 23
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 23
- 235000018365 Momordica dioica Nutrition 0.000 claims description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 241001107116 Castanospermum australe Species 0.000 claims description 11
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 11
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 11
- 235000021279 black bean Nutrition 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 229920002785 Croscarmellose sodium Polymers 0.000 claims description 10
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 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 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- 229960001681 croscarmellose sodium Drugs 0.000 claims description 10
- 235000010947 crosslinked sodium carboxy methyl cellulose Nutrition 0.000 claims description 10
- 239000000080 wetting agent Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 8
- 229930183009 gymnemic acid Natural products 0.000 claims description 8
- 235000000832 Ayote Nutrition 0.000 claims description 7
- 240000004244 Cucurbita moschata Species 0.000 claims description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 7
- 235000015136 pumpkin Nutrition 0.000 claims description 7
- 238000005238 degreasing Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003208 petroleum Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000003826 tablet Substances 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 238000001914 filtration Methods 0.000 claims 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 241000234282 Allium Species 0.000 description 9
- 241000219112 Cucumis Species 0.000 description 8
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 8
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 8
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical group [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 8
- 235000019359 magnesium stearate Nutrition 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-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 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation methods of sea-buckthorn hypoglycemic lozenge, include the following steps：S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, then the fructus hippophae cleaned up is put into pulverizer, pulverizer crushes fructus hippophae, and finally the fructus hippophae after crushing is dried using drying unit, obtains Seabuckthorn Fruit, S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source is taken out after mulberry leaf discoloration, is then carried out being cooled to 10 20 DEG C using cooling device, and last mulberry leaf after cooling are ground processing using grinding device, obtain Mulberry Leaf, S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then grinding device is recycled to be ground processing, obtains Broadleaf Holly Leaf.The present invention not only has more apparent hypoglycemic effect, and with preferable mouthfeel, is eaten convenient for patient.
Description
Technical field
Preparing technical field more particularly to a kind of preparation method of sea-buckthorn hypoglycemic lozenge the present invention relates to hypoglycemic lozenge.
Background technology
There is multiple biological activities ingredient, mainly including vitamin, volatile oil, flavonoids, terpene, organic in fructus hippophae
Acid, steroidal, alkaloids, procyanidine class etc.；Sea-buckthorn have improve immunity, improve cardiovascular system, protection digestive system,
A variety of medicinal efficacies and the clinical value such as anti-inflammatory reparation, antibacterial, anti-oxidant, anti-aging, antitumor.
Contain Polyphenols, flavonoids, amino acid, bitter leaves saponin(e, vitamin C, caffeine, protein etc. 200 in Ilex Latifolia Thunb
Multiple components.Research shows that Ilex Latifolia Thunb have apparent physiological activity, have become treatment cardiovascular related diseases, anti-aging,
The common adjuvant therapy medicaments of reducing blood lipid, hypoglycemic, enhancing immune function etc..
Mulberry leaf contain a variety of blood-sugar decreasing actives such as alkaloids, flavonoids, polysaccharide.
Fructus hippophae with the continuous development of science and technology, fructus hippophae by under the cooperation of Ilex Latifolia Thunb and mulberry leaf, have compared with
For apparent hypoglycemic effect, in the prior art there are no the formula of sea-buckthorn hypoglycemic lozenge, therefore propose a kind of sea-buckthorn hypoglycemic and contain
The preparation method of piece.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of sea-buckthorn hypoglycemic lozenge.
A kind of preparation method of sea-buckthorn hypoglycemic lozenge proposed by the present invention, includes the following steps：
S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, then will cleaned up
Fructus hippophae be put into pulverizer, pulverizer crushes fructus hippophae, finally using drying unit to the fructus hippophae after crushing
It is dried, obtains Seabuckthorn Fruit；
S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source takes out, so after mulberry leaf discoloration
It carries out being cooled to 10-20 DEG C using cooling device afterwards, last mulberry leaf after cooling are ground processing using grinding device, obtain
Mulberry Leaf；
S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then recycles and grinds
Mill apparatus is ground processing, obtains Broadleaf Holly Leaf；
S4：The preparation of balsam pear extract：Balsam pear powder is 1 by solid-liquid ratio after petroleum ether degreasing first：10~1：20 add in
In the ethanol solution of volumetric concentration 60%~70%, it is placed in carrying out extraction processing in 65~85 DEG C of hot water, was subsequently placed in
Processing is filtered in filter device, last merging filtrate is through being concentrated under reduced pressure and balsam pear extract being obtained after vacuum freeze drying；
S5：By cycloheptaamylose, croscarmellose sodium, gymnemic acid, first green onion powder, black bean powder, tartary buckwheat powder, south
The Mulberry Leaf described in Seabuckthorn Fruit, S2 described in melon powder, S1, the hardship described in the Broadleaf Holly Leaf and S4 described in S3
Melon extract is according to following weight mixed raw material：Cycloheptaamylose is 0.4-0.6g, croscarmellose sodium is
1-2g, gymnemic acid 2.4-3.2g, first green onion powder are 0.1-0.2g, black bean powder 0.15-0.25g, tartary buckwheat powder 0.08-
0.16g, pumpkin powder 6-8g, Seabuckthorn Fruit 1.4-1.6g, Mulberry Leaf 1.2-1.6g, Broadleaf Holly Leaf 0.8-
1.2g, balsam pear extract are 0.3-0.8g, and are all added in homogenizer that the mixing time of homogenizer is set as
30-40min obtains soft material；
S6：Soft material described in S5 is granulated using granulation tool, obtains the soft material of little particle；
S7：Processing is dried using drying device in the soft material of little particle described in S6, small after being then dried
The soft material of grain carries out sheeting operation using sheeting equipment, obtains sea-buckthorn hypoglycemic lozenge.
Preferably, in the S1, the grinding time of pulverizer is set as 10-15min, and drying unit is dryer, and dries
The internal temperature of equipment for drying is set as 65 DEG C, and drying time is set as 120min.
Preferably, in the S2, cooling device is cooler, and the cooldown rate of cooling device is 20-35 DEG C/min.
Preferably, in the S3, grinding device is mill, and the rotating speed of grinding device is 30-50r/min.
Preferably, in the S4, filter device is filter, and the time for extracting processing is set as 2-4h.
Preferably, in the S5, homogenizer is needed constantly during high-speed stirred is carried out to high-speed stirred
Wetting agent is added in machine, wetting agent is magnesium stearate.
Preferably, in the S6, the tool that is granulated is sieved for 18 mesh or 16 mesh sieve.
Preferably, in the S7, sheeting equipment is singly fills tablet press machine, and sheeting equipment carries out capping and stands 25-40min.
Beneficial effects of the present invention：By on the basis of balsam pear powder, increasing fructus hippophae, mulberry leaf and Ilex Latifolia Thunb so that
Prepared hypoglycemic lozenge has more apparent hypoglycemic effect, by the basis of balsam pear powder, fructus hippophae, mulberry leaf and Ilex Latifolia Thunb
On, also adding first green onion powder, black bean powder, tartary buckwheat powder and pumpkin powder so that prepared hypoglycemic lozenge has preferable mouthfeel,
The present invention not only has more apparent hypoglycemic effect, and with preferable mouthfeel, is eaten convenient for patient.
Specific embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of preparation method of sea-buckthorn hypoglycemic lozenge is proposed in the present embodiment, is included the following steps：
S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, then will cleaned up
Fructus hippophae be put into pulverizer, pulverizer crushes fructus hippophae, and the grinding time of pulverizer is set as 10min, finally
The fructus hippophae after crushing is dried using dryer, the internal temperature of dryer is set as 65 DEG C, and drying time is set as
120min obtains Seabuckthorn Fruit；
S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source takes out, so after mulberry leaf discoloration
The mulberry leaf after discoloration are cooled down with the cooldown rate of 20 DEG C/min using cooler afterwards, it is last after cooling until 10 DEG C
Mulberry leaf are ground processing using grinding device, obtain Mulberry Leaf；
S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then recycles and grinds
Grinder is ground processing, and the rotating speed of mill obtains Broadleaf Holly Leaf for 30r/min；
S4：The preparation of balsam pear extract：Balsam pear powder is 1 by solid-liquid ratio after petroleum ether degreasing first：10 addition volumes are dense
It in the ethanol solution of degree 60%, is placed in carrying out extraction processing in 65 DEG C of hot water, and the time for extracting processing is set as 2h, so
It is placed in filter and is filtered processing, last merging filtrate is through being concentrated under reduced pressure and balsam pear extraction being obtained after vacuum freeze drying
Object；
S5：By cycloheptaamylose, croscarmellose sodium, gymnemic acid, first green onion powder, black bean powder, tartary buckwheat powder, south
The Mulberry Leaf described in Seabuckthorn Fruit, S2 described in melon powder, S1, the hardship described in the Broadleaf Holly Leaf and S4 described in S3
Melon extract is according to following weight mixed raw material：Cycloheptaamylose is 0.4g, croscarmellose sodium 1g, spoon
Gymnemin is 2.4g, first green onion powder is 0.1g, black bean powder 0.15g, tartary buckwheat powder 0.08g, pumpkin powder 8g, Seabuckthorn Fruit are
1.4g, Mulberry Leaf 1.2g, Broadleaf Holly Leaf 0.8g, balsam pear extract be 0.3g, and be all added in homogenizer,
Homogenizer needs constantly to add wetting agent into homogenizer, wetting agent is during high-speed stirred is carried out
Magnesium stearate, the mixing time of homogenizer are set as 30min, obtain soft material；
S6：Soft material described in S5 is sieved using 18 mesh or 16 mesh sieve is granulated, and obtains the soft material of little particle；
S7：Processing is dried using drying device in the soft material of little particle described in S6, small after being then dried
The soft material of grain carries out sheeting operation using tablet press machine is singly filled, and sheeting equipment carries out capping and stands 25min, obtains sea-buckthorn hypoglycemic and contains
Piece.
Embodiment two
A kind of preparation method of sea-buckthorn hypoglycemic lozenge is proposed in the present embodiment, is included the following steps：
S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, then will cleaned up
Fructus hippophae be put into pulverizer, pulverizer crushes fructus hippophae, and the grinding time of pulverizer is set as 13min, finally
The fructus hippophae after crushing is dried using dryer, the internal temperature of dryer is set as 65 DEG C, and drying time is set as
120min obtains Seabuckthorn Fruit；
S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source takes out, so after mulberry leaf discoloration
The mulberry leaf after discoloration are cooled down with the cooldown rate of 28 DEG C/min using cooler afterwards, it is last after cooling until 15 DEG C
Mulberry leaf are ground processing using grinding device, obtain Mulberry Leaf；
S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then recycles and grinds
Grinder is ground processing, and the rotating speed of mill obtains Broadleaf Holly Leaf for 40r/min；
S4：The preparation of balsam pear extract：Balsam pear powder is 1 by solid-liquid ratio after petroleum ether degreasing first：15 addition volumes are dense
It in the ethanol solution of degree 65%, is placed in carrying out extraction processing in 75 DEG C of hot water, and the time for extracting processing is set as 3h, so
It is placed in filter and is filtered processing, last merging filtrate is through being concentrated under reduced pressure and balsam pear extraction being obtained after vacuum freeze drying
Object；
S5：By cycloheptaamylose, croscarmellose sodium, gymnemic acid, first green onion powder, black bean powder, tartary buckwheat powder, south
The Mulberry Leaf described in Seabuckthorn Fruit, S2 described in melon powder, S1, the hardship described in the Broadleaf Holly Leaf and S4 described in S3
Melon extract is according to following weight mixed raw material：Cycloheptaamylose is 0.5g, croscarmellose sodium 1.5g,
Gymnemic acid is 2.8g, first green onion powder is 0.15g, black bean powder 0.2g, tartary buckwheat powder 0.12g, pumpkin powder 7g, Seabuckthorn Fruit
It is 0.6g, and is all added in homogenizer for 1.5g, Mulberry Leaf 1.4g, Broadleaf Holly Leaf 1g, balsam pear extract,
Homogenizer needs constantly to add wetting agent into homogenizer, wetting agent is during high-speed stirred is carried out
Magnesium stearate, the mixing time of homogenizer are set as 35min, obtain soft material；
S6：Soft material described in S5 is sieved using 18 mesh or 16 mesh sieve is granulated, and obtains the soft material of little particle；
S7：Processing is dried using drying device in the soft material of little particle described in S6, small after being then dried
The soft material of grain carries out sheeting operation using tablet press machine is singly filled, and sheeting equipment carries out capping and stands 35min, obtains sea-buckthorn hypoglycemic and contains
Piece.
Embodiment three
A kind of preparation method of sea-buckthorn hypoglycemic lozenge is proposed in the present embodiment, is included the following steps：
S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, then will cleaned up
Fructus hippophae be put into pulverizer, pulverizer crushes fructus hippophae, and the grinding time of pulverizer is set as 15min, finally
The fructus hippophae after crushing is dried using dryer, the internal temperature of dryer is set as 65 DEG C, and drying time is set as
120min obtains Seabuckthorn Fruit；
S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source takes out, so after mulberry leaf discoloration
The mulberry leaf after discoloration are cooled down with the cooldown rate of 35 DEG C/min using cooler afterwards, it is last after cooling until 20 DEG C
Mulberry leaf are ground processing using grinding device, obtain Mulberry Leaf；
S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then recycles and grinds
Grinder is ground processing, and the rotating speed of mill obtains Broadleaf Holly Leaf for 30-50r/min；
S4：The preparation of balsam pear extract：Balsam pear powder is 1 by solid-liquid ratio after petroleum ether degreasing first：20 addition volumes are dense
It in the ethanol solution of degree 70%, is placed in carrying out extraction processing in 85 DEG C of hot water, and the time for extracting processing is set as 4h, so
It is placed in filter and is filtered processing, last merging filtrate is through being concentrated under reduced pressure and balsam pear extraction being obtained after vacuum freeze drying
Object；
S5：By cycloheptaamylose, croscarmellose sodium, gymnemic acid, first green onion powder, black bean powder, tartary buckwheat powder, south
The Mulberry Leaf described in Seabuckthorn Fruit, S2 described in melon powder, S1, the hardship described in the Broadleaf Holly Leaf and S4 described in S3
Melon extract is according to following weight mixed raw material：Cycloheptaamylose is 0.6g, croscarmellose sodium 2g, spoon
Gymnemin is 3.2g, first green onion powder is 0.2g, black bean powder 0.25g, tartary buckwheat powder 0.16g, pumpkin powder 6g, Seabuckthorn Fruit are
1.6g, Mulberry Leaf 1.6g, Broadleaf Holly Leaf 1.2g, balsam pear extract be 0.8g, and be all added in homogenizer,
Homogenizer needs constantly to add wetting agent into homogenizer, wetting agent is during high-speed stirred is carried out
Magnesium stearate, the mixing time of homogenizer are set as 40min, obtain soft material；
S6：Soft material described in S5 is sieved using 18 mesh or 16 mesh sieve is granulated, and obtains the soft material of little particle；
S7：Processing is dried using drying device in the soft material of little particle described in S6, small after being then dried
The soft material of grain carries out sheeting operation using tablet press machine is singly filled, and sheeting equipment carries out capping and stands 40min, obtains sea-buckthorn hypoglycemic and contains
Piece.
Compare the preparation method of hypoglycemic lozenge and the preparation method of the sea-buckthorn hypoglycemic lozenge of embodiment one to three, embodiment one
To the raising percentage such as following table of the preparation method of three sea-buckthorn hypoglycemic lozenge：
By above table it is found that the hypoglycemic performance and mouthfeel of the preparation method of sea-buckthorn hypoglycemic lozenge proposed by the present invention are equal
Apparent improvement is obtained, and it is most preferred embodiment to implement two.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of sea-buckthorn hypoglycemic lozenge, which is characterized in that include the following steps：
S1：The preparation of Seabuckthorn Fruit：Fructus hippophae is carried out first selected, and cleaned up, the sand that then will be cleaned up
Spine fruit is put into pulverizer, and pulverizer crushes fructus hippophae, and finally the fructus hippophae after crushing is carried out using drying unit
Drying, obtains Seabuckthorn Fruit；
S2：The preparation of Mulberry Leaf：The mulberry leaf chosen first drying and processing on heat source takes out, Ran Houli after mulberry leaf discoloration
It is carried out being cooled to 10-20 DEG C with cooling device, last mulberry leaf after cooling are ground processing using grinding device, obtain mulberry leaf
Powder；
S3：The preparation of Broadleaf Holly Leaf：The Ilex Latifolia Thunb of selection is placed in iron pan first and is stir-fried, then recycles grinding dress
It puts and is ground processing, obtain Broadleaf Holly Leaf；
S4：The preparation of balsam pear extract：Balsam pear powder is 1 by solid-liquid ratio after petroleum ether degreasing first：10~1：20 add in volume
It in the ethanol solution of concentration 60%~70%, is placed in carrying out extraction processing in 65~85 DEG C of hot water, is subsequently placed in filtering dress
Processing is filtered in putting, last merging filtrate is through being concentrated under reduced pressure and balsam pear extract being obtained after vacuum freeze drying；
S5：By cycloheptaamylose, croscarmellose sodium, gymnemic acid, first green onion powder, black bean powder, tartary buckwheat powder, pumpkin
The Mulberry Leaf described in Seabuckthorn Fruit, S2 described in powder, S1, the balsam pear described in the Broadleaf Holly Leaf and S4 described in S3
Extract is according to following weight mixed raw material：Cycloheptaamylose is 0.4-0.6g, croscarmellose sodium 1-
2g, gymnemic acid 2.4-3.2g, first green onion powder are 0.1-0.2g, black bean powder 0.15-0.25g, tartary buckwheat powder 0.08-
0.16g, pumpkin powder 6-8g, Seabuckthorn Fruit 1.4-1.6g, Mulberry Leaf 1.2-1.6g, Broadleaf Holly Leaf 0.8-
1.2g, balsam pear extract are 0.3-0.8g, and are all added in homogenizer that the mixing time of homogenizer is set as
30-40min obtains soft material；
S6：Soft material described in S5 is granulated using granulation tool, obtains the soft material of little particle；
S7：Processing is dried using drying device in the soft material of little particle described in S6, and the little particle after being then dried is soft
Material carries out sheeting operation using sheeting equipment, obtains sea-buckthorn hypoglycemic lozenge.
2. the preparation method of a kind of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S1, crush
The grinding time of machine is set as 10-15min, and drying unit is dryer, and the internal temperature of drying unit is set as 65 DEG C, is dried
The dry time is set as 120min.
3. a kind of preparation method of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S2, cooling
Device is cooler, and the cooldown rate of cooling device is 20-35 DEG C/min.
4. a kind of preparation method of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S3, grinding
Device is mill, and the rotating speed of grinding device is 30-50r/min.
5. a kind of preparation method of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S4, filtering
Device is filter, and the time for extracting processing is set as 2-4h.
6. the preparation method of a kind of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S5, at a high speed
Blender needs constantly to add wetting agent into homogenizer during high-speed stirred is carried out, and wetting agent is tristearin
Sour magnesium.
7. the preparation method of a kind of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S6, be granulated
Tool is sieved for 18 mesh or 16 mesh sieve.
8. a kind of preparation method of sea-buckthorn hypoglycemic lozenge according to claim 1, which is characterized in that in the S7, tabletting
Equipment is singly fills tablet press machine, and sheeting equipment carries out capping and stands 25-40min.
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Address after: 030000 No.105 Xinjian South Road, Taiyuan City, Shanxi Province Applicant after: Shanxi Academy of forestry and grassland Sciences Applicant after: HEBEI GOLD BERRY TECHNOLOGY DEVELOPMENT Co.,Ltd. Address before: 030000 No.105 Xinjian South Road, Taiyuan City, Shanxi Province Applicant before: SHANXI ACADEMY OF FORESTRY SCIENCES Applicant before: HEBEI GOLD BERRY TECHNOLOGY DEVELOPMENT Co.,Ltd. |
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Application publication date: 20180615 |