CN110558566A - 一种西瓜维生素泡腾粉及其制备方法 - Google Patents
一种西瓜维生素泡腾粉及其制备方法 Download PDFInfo
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- CN110558566A CN110558566A CN201910909704.3A CN201910909704A CN110558566A CN 110558566 A CN110558566 A CN 110558566A CN 201910909704 A CN201910909704 A CN 201910909704A CN 110558566 A CN110558566 A CN 110558566A
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Abstract
本发明涉及泡腾制剂技术领域，尤其涉及一种西瓜维生素泡腾粉及其制备方法。这种西瓜维生素泡腾粉按照质量份，包括酸源25‑45份、碱源30‑40份、黏合剂2‑5份、填充剂6‑20份、矫味剂1‑2.5份、三氯蔗糖2‑5份、聚乙二醇6000 2‑2.5份、复配维生素2‑5份、磷脂20‑30份、胆固醇3‑8份以及西瓜粉15‑25份。本发明的配方及制备方法能够制备得到维生素含量高、口感清甜、泡腾速度适宜的西瓜维生素泡腾粉。
Description
技术领域
本发明涉及泡腾制剂技术领域，尤其涉及一种西瓜维生素泡腾粉及其制备方法。
背景技术
泡腾制剂是以适宜的酸和碱为崩解剂制成的一种制剂。泡腾制剂入水后会产生大量二氧化碳气体从而迅速溶解，药物起效迅速。近年来，泡腾制剂在保健食品领域应用广泛，相比于传统剂型，泡腾制剂具有便于携带、生物利用度高、有效成分溶解迅速等优势，且泡腾可产生二氧化碳，可以改善口感。
维生素为人体所必须的微量有机物，缺少维生素，会影响人的正常生长或引起各类疾病。但目前市场上出现的维生素类泡腾片往往仅限于维生素C，很少出现多种维生素组合的泡腾片。
西瓜富含丰富的营养物质，如葡萄糖、苹果酸、维生素等，且具有解暑生津、利尿消肿、消除疲劳、降血压等功效。目前市场上虽然已有多种口味的泡腾片，但多为柠檬、柚子、橙子等常见水果口味，暂无西瓜泡腾片或泡腾粉面市。由于西瓜粉/西瓜提取物常常带有苦涩感，因此如何用西瓜粉而不用西瓜香精制作出口感可被大众接受的泡腾片也是目前需要解决的问题。
发明内容
本发明要解决上述问题，提供一种西瓜维生素泡腾粉及其制备方法。
本发明解决问题的技术方案是，提供一种西瓜维生素泡腾粉，按照质量份，包括酸源25-45份、碱源30-40份、黏合剂2-5份、填充剂6-20份、矫味剂1-2.5份、三氯蔗糖2-5份、聚乙二醇6000 2-2.5份、复配维生素2-5份、磷脂20-30份、胆固醇3-8份以及西瓜粉15-25份。
磷脂也称磷脂类、磷脂质，是含有磷酸的脂类，属于复合脂。鲳鱼蛋白质、糖脂、胆固醇等其他分子共同构成脂质双分子层。常用的磷脂分为合成磷脂和天然磷脂，其中合成磷脂组成固定，不易氧化，但价格昂贵，一般常用于科学研究中，而价格比较低廉的天然磷脂来源广泛，实际应用价值较高。天然磷脂分为动物磷脂和植物磷脂，动物磷脂主要来源于蛋黄，即蛋黄卵磷脂，植物磷脂主要来源于大豆，即大豆卵磷脂。本申请中选用天然磷脂。
胆固醇又称胆甾醇，一种环戊烷多氢菲的衍生物，是一种中性脂质，同时也是两亲性物质，其疏水性大于亲水性。其能通过改变脂质体表面的电荷性质，使脂质体的膜固化，提高体内外的稳定性从而改变脂质体的包封率、渗漏率等。
三氯蔗糖又称蔗糖素、蔗糖精或4, 1, 6, -三氯-4, 1, 6, -三脱氧半乳型蔗糖，是唯一以蔗糖为原料的功能性甜味剂，甜度可达蔗糖600倍。这种甜味剂具有无能量，甜度高，甜味纯正，高度安全等特点。是目前最优秀的功能性甜味剂之一。还可作为水溶性的支撑剂。
泡腾片常用的酸源有柠檬酸、酒石酸、富马酸、己二酸、苹果酸。
优选地，本申请中所述酸源包括柠檬酸和苹果酸中的一种或几种，除作为酸源外还能用以平衡西瓜粉的涩味。
常用的碱源有碳酸钠、碳酸氢钠、碳酸钾、碳酸氢钾和碳酸钙等，碱源的作用机理是与酸反应生产二氧化碳。
优选地，本申请中所述碱源选用碳酸氢钠。
常用的黏合剂有羟丙甲纤维素水溶液、PVP乙醇水溶液、烯酸树脂水溶液、淀粉浆、乙醇、糖浆等。
优选地，本申请中所述黏合剂选用PVP乙醇溶液。
常用的填充剂有淀粉、微晶纤维素、糊精等。
优选地，本申请中所述填充剂包括麦芽糊精、抗性糊精中的一种或几种。
优选地，所述矫味剂包括甜菊糖苷。
优选地，按照质量份，所述复配维生素包括维生素C 10-15份、维生素A 2-5份、维生素D 2-5份、烟酸8-10份、叶酸8-10份、泛酸10-15份、维生素E 10-15份、维生素B1 10-12份、维生素B2 10-12份、维生素B6 8-10份、维生素B12 8-10份以及牛磺酸5-10份。
本发明的另一个目的是提供一种西瓜维生素泡腾粉的制备方法，包括以下步骤：
（1）将磷脂、胆固醇和复配维生素加到有机溶剂中溶解后，负压旋转蒸发清除有机溶剂并成膜，洗膜后进行高压均质得到悬浮液；
（2）向悬浮液中加入三氯蔗糖，搅拌至三氯蔗糖完全溶解后进行喷雾干燥得到粉末；
（3）将粉末与碱源混合均匀后，加入到熔融的聚乙二醇6000中，搅拌均匀，冷却后粉碎得到包裹的碱源；
（4）将西瓜粉与填充剂、矫味剂、黏合剂、酸源、包裹的碱源混合均匀后制粒，干燥得到西瓜维生素泡腾粉。
优选地，步骤（4）中包括以下步骤：将西瓜粉与填充剂、矫味剂混合均匀后分成两份，一份与酸源、部分黏合剂混合后制粒，另一份与包裹的碱源、剩余黏合剂混合后制粒，然后将两份颗粒混匀整粒。
优选地，喷雾干燥的条件：进口温度150℃，出口温度78℃，进样速度85mL/min。
本发明的有益效果：
1.使用卵磷脂和胆固醇制备复配维生素脂质体，能够防止多种维生素在后续加工保存过程中的流失，还能改善维生素的水溶性并提高人体对维生素的吸收效果。同时，采用聚乙二醇6000，在包裹碱源的同时包裹复配维生素脂质体，提高复配维生素脂质体的稳定性以及与后续西瓜粉和辅料的相合性，并使得泡腾粉在缓释释放二氧化碳的过程中释放出多种维生素。
2.三氯蔗糖除去作为矫味剂外，还可作为喷雾干燥时的支撑剂，三氯蔗糖能够包裹住复配维生素脂质体微粒，其形成的水溶性屏障能够抑制微粒间的团聚，提高喷雾干燥效果以及后续维生素脂质体的溶出释放度。
3.将酸源和碱源分别制粒后再混合，防止一次性混合制粒过程中，聚乙二醇6000外包层溶解使得碱源暴露出而与酸源发生中和反应，导致制备失败的问题。
4.本发明的泡腾粉泡发速度快、泡发效果好、泡腾时视觉效果好，且口味清甜，具有解暑生津、利尿消肿、消除疲劳、健胃消食、补充维生素等功能。
5.泡腾制剂制为粉剂并单独包装，避免了传统片剂由于多片包装导致开封后易受潮影响到泡发速度与效果的问题。
具体实施方式
以下是本发明的具体实施方式，并对本发明的技术方案作进一步的描述，但本发明并不限于这些实施例。
实施例1
一种西瓜维生素泡腾粉，按照质量份，包括柠檬酸20份、苹果酸15份、碳酸氢钠35份、PVP乙醇溶液4份、麦芽糊精10份、抗性糊精3份、甜菊糖苷1.5份、三氯蔗糖3份、聚乙二醇6000 2.25份、复配维生素4份、蛋黄卵磷脂25份、胆固醇5份以及西瓜粉20份。
其中，按照质量份，复配维生素中，包括维生素C 12份、维生素A 3份、维生素D 3份、烟酸9份、叶酸9份、泛酸12份、维生素E 12份、维生素B1 11份、维生素B2 11份、维生素B69份、维生素B12 9份以及牛磺酸8份。
这种西瓜维生素泡腾粉的制备方法，包括以下步骤：
（1）将蛋黄卵磷脂、胆固醇和复配维生素加到乙醚溶液中溶解后，35℃水浴下负压旋转蒸发清除有机溶剂，待有机溶剂挥发完后，真空继续抽吸30min后在容器底部并成膜，取模并洗膜后，将其置于超声仪上冰水浴超声8min后，以150MPa的均质压力进行三次高压均质得到悬浮液。
（2）向悬浮液中加入三氯蔗糖，搅拌至三氯蔗糖完全溶解后进行喷雾干燥得到粉末；喷雾干燥的条件：进口温度145℃，出口温度78℃，进样速度82mL/min。
（3）将粉末与碱源混合均匀后，加入到加热熔融的聚乙二醇6000中，搅拌均匀，冷却后粉碎，过80目筛，得到包裹的碱源。
（4）将西瓜粉与填充剂、矫味剂混合均匀后平均分成两份，一份与酸源、一半黏合剂混合后制粒，另一份与包裹的碱源、剩余黏合剂混合后制粒，均于60℃烘箱干燥24h，然后将两份颗粒混匀整粒得到西瓜维生素泡腾粉。
检测，取定量西瓜维生素泡腾粉加入到一定体积的温度为25℃的温水中，记录完全溶解所需时间。完全溶解后，请实验人员对口感进行感官评分。并取部分溶液，采用《中国药典》中各项维生素的检测方法检测各项维生素含量。检测结果如表1。
实施例2
一种西瓜维生素泡腾粉，按照质量份，包括柠檬酸15份、苹果酸10份、碳酸氢钠30份、PVP乙醇溶液2份、麦芽糊精5份、抗性糊精1份、甜菊糖苷1份、三氯蔗糖2份、聚乙二醇6000 2份、复配维生素2份、大豆卵磷脂20份、胆固醇3份以及西瓜粉15份。
其中，按照质量份，复配维生素中，包括维生素C 10份、维生素A 2份、维生素D 2份、烟酸8份、叶酸8份、泛酸10份、维生素E 10份、维生素B1 10份、维生素B2 10份、维生素B68份、维生素B12 8份以及牛磺酸5份。
这种西瓜维生素泡腾粉的制备方法，包括以下步骤：
（1）将大豆卵磷脂、胆固醇和复配维生素加到乙醚溶液中溶解后，30℃水浴下负压旋转蒸发清除有机溶剂，待有机溶剂挥发完后，真空继续抽吸25min后在容器底部并成膜，取模并洗膜后，将其置于超声仪上冰水浴超声5min后，以140MPa的均质压力进行高压均质得到悬浮液。
（2）向悬浮液中加入三氯蔗糖，搅拌至三氯蔗糖完全溶解后进行喷雾干燥得到粉末；喷雾干燥的条件：进口温度140℃，出口温度70℃，进样速度80mL/min。
（3）将粉末与碱源混合均匀后，加入到加热熔融的聚乙二醇6000中，搅拌均匀，冷却后粉碎，过80目筛，得到包裹的碱源。
（4）将西瓜粉与填充剂、矫味剂混合均匀后平均分成两份，一份与酸源、一半黏合剂混合后制粒，另一份与包裹的碱源、剩余黏合剂混合后制粒，均于55℃烘箱干燥24h，然后将两份颗粒混匀整粒得到西瓜维生素泡腾粉。
检测，取与实施例1用量一致的西瓜维生素泡腾粉加入到与实施例1用量一致的温度为25℃的温水中，记录完全溶解所需时间。完全溶解后，请同样的实验人员对口感进行感官评分。并取部分溶液，采用《中国药典》中各项维生素的检测方法检测各项维生素含量。检测结果如表1。
实施例3
一种西瓜维生素泡腾粉，按照质量份，包括柠檬酸25份、苹果酸20份、碳酸氢钠40份、PVP乙醇溶液5份、麦芽糊精15份、抗性糊精5份、甜菊糖苷2.5份、三氯蔗糖5份、聚乙二醇6000 2.5份、复配维生素5份、磷脂30份、胆固醇8份以及西瓜粉25份。
其中，按照质量份，复配维生素中，包括维生素C 15份、维生素A 5份、维生素D 5份、烟酸10份、叶酸10份、泛酸15份、维生素E 15份、维生素B1 12份、维生素B2 12份、维生素B6 10份、维生素B12 10份以及牛磺酸10份。
这种西瓜维生素泡腾粉的制备方法，包括以下步骤：
（1）将磷脂、胆固醇和复配维生素加到乙醚溶液中溶解后，40℃水浴下负压旋转蒸发清除有机溶剂，待有机溶剂挥发完后，真空继续抽吸40min后在容器底部并成膜，取模并洗膜后，将其置于超声仪上冰水浴超声10min后，以155MPa的均质压力进行三次高压均质得到悬浮液。
（2）向悬浮液中加入三氯蔗糖，搅拌至三氯蔗糖完全溶解后进行喷雾干燥得到粉末；喷雾干燥的条件：进口温度150℃，出口温度80℃，进样速度85mL/min。
（3）将粉末与碱源混合均匀后，加入到加热熔融的聚乙二醇6000中，搅拌均匀，冷却后粉碎，过80目筛，得到包裹的碱源。
（4）将西瓜粉与填充剂、矫味剂混合均匀后平均分成两份，一份与酸源、一半黏合剂混合后制粒，另一份与包裹的碱源、剩余黏合剂混合后制粒，均于65℃烘箱干燥24h，然后将两份颗粒混匀整粒得到西瓜维生素泡腾粉。
检测，取与实施例1用量一致的西瓜维生素泡腾粉加入到与实施例1用量一致的温度为25℃的温水中，记录完全溶解所需时间。完全溶解后，请同样的实验人员对口感进行感官评分。并取部分溶液，采用《中国药典》中各项维生素的检测方法检测各项维生素含量。检测结果如表1。
对比例1
一种西瓜维生素泡腾粉，按照质量份，包括柠檬酸20份、苹果酸15份、碳酸氢钠35份、PVP乙醇溶液4份、麦芽糊精10份、抗性糊精3份、甜菊糖苷1.5份、三氯蔗糖3份、聚乙二醇6000 2.25份、复配维生素4份以及西瓜粉20份。
其中，按照质量份，复配维生素中，包括维生素C 12份、维生素A 3份、维生素D 3份、烟酸9份、叶酸9份、泛酸12份、维生素E 12份、维生素B1 11份、维生素B2 11份、维生素B69份、维生素B12 9份以及牛磺酸8份。
这种西瓜维生素泡腾粉的制备方法，包括以下步骤：
（1）将上述组分混合，放入搅拌机充分搅拌1-3min。
（2）将得到的混合粉过筛后，在60℃烘箱干燥24h，然后整粒得到西瓜维生素泡腾粉。
检测，取与实施例1用量一致的西瓜维生素泡腾粉加入到与实施例1用量一致的温度为25℃的温水中，记录完全溶解所需时间。完全溶解后，请同样的实验人员对口感进行感官评分。并取部分溶液，采用《中国药典》中各项维生素的检测方法检测各项维生素含量。检测结果如表1。
表1
由表1可知，本申请的配方及制备方法能够制备得到维生素含量高、口感清甜、泡腾速度适宜的西瓜维生素泡腾粉。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
Claims (10)
1.一种西瓜维生素泡腾粉，其特征在于：按照质量份，包括酸源25-45份、碱源30-40份、黏合剂2-5份、填充剂6-20份、矫味剂1-2.5份、三氯蔗糖2-5份、聚乙二醇6000 2-2.5份、复配维生素2-5份、磷脂20-30份、胆固醇3-8份以及西瓜粉15-25份。
2.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：所述酸源包括柠檬酸和苹果酸中的一种或几种。
3.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：所述碱源选用碳酸氢钠。
4.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：所述黏合剂选用PVP乙醇溶液。
5.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：所述填充剂包括麦芽糊精、抗性糊精中的一种或几种。
6.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：所述矫味剂包括甜菊糖苷。
7.根据权利要求1所述的一种西瓜维生素泡腾粉，其特征在于：按照质量份，所述复配维生素包括维生素C 10-15份、维生素A 2-5份、维生素D 2-5份、烟酸8-10份、叶酸8-10份、泛酸10-15份、维生素E 10-15份、维生素B1 10-12份、维生素B2 10-12份、维生素B6 8-10份、维生素B12 8-10份以及牛磺酸5-10份。
8.一种根据权利要求1-7任意一项所述的西瓜维生素泡腾粉的制备方法，其特征在于：包括以下步骤：
（1）将磷脂、胆固醇和复配维生素加到有机溶剂中溶解后，负压旋转蒸发清除有机溶剂并成膜，洗膜后进行高压均质得到悬浮液；
（2）向悬浮液中加入三氯蔗糖，搅拌至三氯蔗糖完全溶解后进行喷雾干燥得到粉末；
（3）将粉末与碱源混合均匀后，加入到熔融的聚乙二醇6000中，搅拌均匀，冷却后粉碎得到包裹的碱源；
（4）将西瓜粉与填充剂、矫味剂、黏合剂、酸源、包裹的碱源混合均匀后制粒，干燥得到西瓜维生素泡腾粉。
9.根据权利要求8所述的一种西瓜维生素泡腾粉的制备方法，其特征在于：步骤（4）中包括以下步骤：将西瓜粉与填充剂、矫味剂混合均匀后分成两份，一份与酸源、部分黏合剂混合后制粒，另一份与包裹的碱源、剩余黏合剂混合后制粒，然后将两份颗粒混匀整粒。
10.根据权利要求8所述的一种西瓜维生素泡腾粉的制备方法，其特征在于：喷雾干燥的条件：进口温度140-150℃，出口温度70-80℃，进样速度80-85mL/min。
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