CN110638849A - Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof - Google Patents
Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof Download PDFInfo
- Publication number
- CN110638849A CN110638849A CN201910992561.7A CN201910992561A CN110638849A CN 110638849 A CN110638849 A CN 110638849A CN 201910992561 A CN201910992561 A CN 201910992561A CN 110638849 A CN110638849 A CN 110638849A
- Authority
- CN
- China
- Prior art keywords
- polysaccharide
- polyphenol
- kiwi fruit
- effervescent tablet
- fruit peel
- 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.)
- Withdrawn
Links
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 63
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 57
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 57
- 150000004676 glycans Chemical class 0.000 title claims abstract description 50
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 49
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 49
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 38
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 38
- 241000219780 Pueraria Species 0.000 title claims abstract description 27
- 150000001875 compounds Chemical class 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000007779 soft material Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000007873 sieving Methods 0.000 claims abstract description 17
- 108010011485 Aspartame Proteins 0.000 claims abstract description 11
- 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 claims abstract description 11
- 229930195725 Mannitol Natural products 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 11
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 11
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 11
- 239000000605 aspartame Substances 0.000 claims abstract description 11
- 235000010357 aspartame Nutrition 0.000 claims abstract description 11
- 229960003438 aspartame Drugs 0.000 claims abstract description 11
- 239000000594 mannitol Substances 0.000 claims abstract description 11
- 235000010355 mannitol Nutrition 0.000 claims abstract description 11
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 11
- 239000011975 tartaric acid Substances 0.000 claims abstract description 11
- 239000008187 granular material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000008118 PEG 6000 Substances 0.000 claims abstract description 8
- 229920002584 Polyethylene Glycol 6000 Polymers 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 8
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000002699 waste material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 239000003826 tablet Substances 0.000 claims description 11
- 235000015165 citric acid Nutrition 0.000 claims description 10
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000000314 lubricant Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 2
- 210000003298 dental enamel Anatomy 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000004080 punching Methods 0.000 claims description 2
- 238000010992 reflux Methods 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 230000007480 spreading Effects 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 244000298715 Actinidia chinensis Species 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 16
- 230000008569 process Effects 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- -1 polyphenol polysaccharide compound Chemical class 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 15
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 15
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 11
- 239000000463 material Substances 0.000 description 10
- 238000009472 formulation Methods 0.000 description 9
- 230000007246 mechanism Effects 0.000 description 8
- 230000003993 interaction Effects 0.000 description 7
- 238000013329 compounding Methods 0.000 description 6
- 150000003254 radicals Chemical class 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000004880 explosion Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000002508 compound effect Effects 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 239000007884 disintegrant Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012994 industrial processing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- WOAHJDHKFWSLKE-UHFFFAOYSA-N 1,2-benzoquinone Chemical compound O=C1C=CC=CC1=O WOAHJDHKFWSLKE-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010008088 Cerebral artery embolism Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating 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
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 201000010849 intracranial embolism Diseases 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940093429 polyethylene glycol 6000 Drugs 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940070527 tourmaline Drugs 0.000 description 1
- 229910052613 tourmaline Inorganic materials 0.000 description 1
- 239000011032 tourmaline Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0002—Galenical forms characterised by the drug release technique; Application systems commanded by energy
- A61K9/0007—Effervescent
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2022—Organic macromolecular compounds
- A61K9/2031—Organic macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyethylene glycol, polyethylene oxide, poloxamers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
- A61P37/04—Immunostimulants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization
Abstract
The invention discloses a compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol, which comprises the following components: 12-24% of pueraria polysaccharide, 12-24% of kiwi fruit peel polyphenol, 26% of sodium bicarbonate, 2-5% of PEG6000, 8-16% of citric acid, 8-16% of tartaric acid, 2-4% of mannitol, 2-4% of aspartame and 2-4% of PVP ethanol solution; the invention also provides a corresponding preparation method, which comprises the steps of extracting the kiwi fruit peel polyphenol, extracting the kudzu root polysaccharide, sieving, preparing the soft material, preparing the premixed dry granules, mixing the powder, sterilizing and tabletting. According to the invention, the kiwi fruit peel waste residue and the kudzu root dregs are used as compound raw materials and are used as effective components for resisting oxidation and eliminating free radicals of a human body to prepare the unique polyphenol polysaccharide compound effervescent tablet, so that the health-care effect of the effervescent tablet is greatly improved on the premise of ensuring the absorption efficiency of the human body on polyphenol polysaccharide; and the raw materials are cheap, the process is simple, and the environment-friendly standard is met.
Description
Technical Field
The invention relates to the technical field of effervescent tablet compounding, in particular to a compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and a preparation method thereof.
Background
The effervescent tablet is a novel tablet which can rapidly complete disintegration in water and release a large amount of gas in the dissolving process, and is divided into an external type and an oral type; the shape is usually circular, and the diameter can be adjusted according to the needs. The effervescent tablet has the advantages of convenient carrying, good taste and good patient compliance, and simultaneously, the direct contact area between the medicine and the pathological change part can be increased due to a large amount of foams generated during the disintegration of the effervescent tablet, so that the medicine effect can be better exerted, and the effervescent tablet has better market application prospect.
Polyphenols are a generic term for substances having a chemical structure containing a benzene ring and a plurality of hydroxyl groups, and include flavonoids, tannins, phenolic acids, anthocyanins, and the like. Researches find that the polyphenol substances have various pharmacological and biological activities, such as stronger astringency, hemostasis and antibiosis effects; resisting oxidation, reducing lipid peroxidation, and protecting cell membrane lipid layer structure; preventing cancer, arteriosclerosis, myocardial infarction, cerebral embolism, resisting aging, enhancing immunity and the like, and has wide application prospect in the fields of medicines, foods, cosmetics and the like.
The polysaccharide is formed by condensing and dehydrating a plurality of monosaccharide molecules, the molecular weight can be from tens of thousands to tens of millions, and the polysaccharide is a general name for a class of carbohydrate substances with complex and huge molecular structures. The polysaccharide is one of four basic substances forming a living body, participates in multiple physiological processes, and has multiple biological activities of resisting aging, resisting tumors, enhancing immunity, reducing blood sugar, resisting viruses and the like.
The compounding mechanism and action of the phenol sugar are as follows: the compounding mechanism of polyphenol and polysaccharide comprises two interaction modes of non-covalent and covalent: when polyphenol and polysaccharide are physically mixed, the system mainly takes non-covalent interactions such as hydrogen bond, hydrophobic interaction, ionic interaction and the like as driving forces to induce the polyphenol and the polysaccharide to form reversible or irreversible polyphenol-polysaccharide complexes; whereas covalent interactions are initiated mainly by the o-quinone mechanism of enzymatic or non-enzymatic oxidation.
The compounded phenolic sugar can generate the following three effects: (a) after the polysaccharide chain is introduced, the hydrophilic characteristic of the polyhydroxy group can obviously improve the solubility of the whole molecule; (b) after compounding, the capability of eliminating ABTS free radicals is obviously enhanced due to the synergistic interaction between the polyphenol and the polysaccharide; (c) the reduction performance of the polyphenol and the polysaccharide is also improved.
At present, the production of polyphenol polysaccharide compound products in China is still in the initial stage, and if the advantages and the characteristics of the effervescent tablets formed after the polyphenol polysaccharide is compounded can be well exerted, the prospect is great.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol comprises the following components in percentage by weight:
12-24% of pueraria polysaccharide;
kiwi peel polyphenol, 12-24%;
sodium bicarbonate, 26%;
PEG6000，2-5％；
8-16% of citric acid;
tartaric acid, 8-16%;
2-4% of mannitol;
aspartame, 2-4%;
PVP ethanol solution with concentration of 6 percent and 2 to 4 percent.
In addition, the invention also provides a compound effervescent tablet of kudzu root polysaccharide and kiwi fruit peel polyphenol with optimized proportion, which comprises the following components in percentage:
18% of pueraria polysaccharide;
kiwi peel polyphenol, 18%;
sodium bicarbonate, 26%;
PEG6000，3％；
12% of citric acid;
12% of tartaric acid;
mannitol, 4%;
aspartame, 4%;
PVP ethanol solution with a concentration of 6%, 3%.
The invention also provides a preparation method of the compound effervescent tablet of the pueraria polysaccharide and the kiwi fruit peel polyphenol, which comprises the following steps:
1) extracting kiwi fruit peel polyphenol: extracting the kiwi fruit peel waste residue with a mixture of acetone and water (molar ratio 1: 1) at 30-50 deg.C for 1-2 h; centrifuging to remove skin residue to obtain supernatant, and boiling at 50-70 deg.C to obtain concentrated solution; sequentially carrying out freeze drying, crushing and sieving to obtain kiwi peel polyphenol powder A for later use;
2) extracting pueraria polysaccharide: placing radix Puerariae residue in Soxhlet extractor, extracting with 80% ethanol at reflux temperature of 80-100 deg.C for 2-4 hr; centrifuging to remove residue, and boiling the supernatant at 60-85 deg.C to obtain concentrated solution; sequentially carrying out freeze drying, crushing and sieving to obtain pueraria polysaccharide powder B for later use;
3) sieving: weighing the powders of the pueraria polysaccharide, the kiwi fruit peel polyphenol, the sodium bicarbonate, the citric acid, the tartaric acid, the mannitol, the aspartame and the PEG6000 in corresponding proportion according to the formula proportion, respectively grinding, and sieving with a 100-mesh sieve to ensure the mixing effect;
4) preparing a soft material: sieving and mixing sodium bicarbonate, citric acid, tartaric acid and mannitol, slowly spraying PVP ethanol solution with mass fraction of 6%, and continuously stirring to obtain soft material C with moderate hardness;
5) preparation of premixed dry granules: sieving the soft material C with 100 mesh sieve to make the soft material A into granules, spreading the prepared mixed wet granules in an enamel tray, drying at 65 ℃ until the water content is below 0.5%, pulverizing, and sieving with 80 mesh sieve to obtain premixed dry granules D;
6) powder mixing: fully mixing the premixed dry particles D with kiwi fruit peel polyphenol powder A, kudzu root polysaccharide powder B, PEG6000 (lubricant), aspartame (flavoring agent) and the like, and placing the mixture in a tabletting groove to obtain powder blank E;
7) tabletting and sterilizing: and (3) carrying out ultraviolet sterilization on the powder blank E by adopting an ultraviolet sterilization machine, and tabletting the powder blank E by adopting a tablet punching machine to obtain a finished product of the composite effervescent tablet F.
Preferably, the powder of the kudzu vine root polysaccharide, the kiwi fruit peel polyphenol, the sodium bicarbonate, the citric acid, the tartaric acid, the mannitol, the aspartame and the PEG6000 obtained in the step 3) is placed in a vacuum drying oven for storage and standby, the temperature of the oven is 30-40 ℃, and the vacuum pressure is 5-10 kPa.
Preferably, the humidity of the environment of the production workshop from the step 2) to the step 7) is 5-10%, and a dehumidifier is provided.
Preferably, the stirring of the soft material C in the step 4) is performed by a colloid mill.
Compared with the prior art, the invention has the beneficial effects that:
the invention relates to a phenol sugar compound effervescent tablet which adopts Chinese gooseberry peel and kudzu root as raw materials, in the conventional industrial processing, most of the Chinese gooseberry peel rich in polyphenol is thrown away as waste residue, and the residual dregs of kudzu root after flavone is extracted contain a large amount of polysaccharide and are generally discarded. The preparation method comprises granulating polysaccharide and polyphenol extract, adding adjuvants such as disintegrant, diluent, binder, lubricant and correctant, sieving, making soft material, drying, pulverizing, mixing, and pressing to obtain the final product.
The phenolic sugar compound effervescent tablet is a scientific composition formula and has the four characteristics of greenness of raw materials, scientific formula, optimized taste and wide applicable population. The formula and the process of the phenolic sugar compound effervescent tablet improve the compound effect of polyphenol polysaccharide, so that the health-care effect of the effervescent tablet is obviously improved. If the product can be quickly brought to the market, the product can be popular with different people, and a choice is added for health care aspects of beautifying, resisting oxidation, enhancing immunity and the like for Chinese people.
Drawings
FIG. 1 shows the extraction process of kiwi fruit peel polyphenol according to the present invention;
FIG. 2 shows the extraction process of pueraria polysaccharide according to the present invention;
FIG. 3 is a main process flow chart for preparing the phenolic sugar composite effervescent tablet provided by the invention;
fig. 4 is a simple mechanism for removing DPPH and GO radicals by polyphenol-polysaccharide complexes proposed by the present invention [ reference 1: interaction of tea polyphenols and polysaccharides: research progress on change of action mechanism and functional characteristics, tourmaline, Wulong, Chenxiaoqiang, Chenschlingling and the like, tea science, 2019, 39 (2): 203-210].
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1, experimental formulation 1:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 2, formulation 2 used for the experiment:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 3, formulation 3 used for the experiment:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 4, experimental formula 4:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 5, formulation 5 used for the experiment:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 6, formulation 6 used for the experiment:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 7, experimental formula 7:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 8, experimental formulation 8:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 9, experimental formulation 9:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
Example 10, experimental formulation 10:
accurately weighing the crushed raw materials according to the prescription proportion, and uniformly mixing the materials; slowly spraying PVP ethanol solution with the mass fraction of 6% to prepare a soft material; drying and tabletting at 65 ℃.
In examples 1-10 above, ABTS: the Chinese name is 2, 2' -biazonitrogen-bis-3-ethylbenzothiazoline-6-sulfonic acid, which is a chemical free radical and is commonly used as a reagent for detecting the total antioxidant capacity; PEG 6000: polyethylene glycol 6000; PVP: polyvinylpyrrolidone.
The invention provides a mechanism for eliminating free radicals in a human body by compounding polysaccharide and polyphenol, and a reference document shows research progress of interaction mechanism of polysaccharide and polyphenol and influence thereof on polyphenol characteristics, Wangliang, Lifuxiang, Yangxuan, Tangyu, Liyao, Shifang, Mingjian, food science 2016-11-08. Researches show that after polyphenol is combined with polysaccharide, the number and the types of groups for providing protons are increased, the free radical reaction is blocked more effectively, and the antioxidation enhancement mechanism is shown in figure 4.
The invention relates to a phenol sugar compound effervescent tablet which adopts Chinese gooseberry peel and kudzu root as raw materials, in the conventional industrial processing, most of the Chinese gooseberry peel rich in polyphenol is thrown away as waste residue, and the residual dregs of kudzu root after flavone is extracted contain a large amount of polysaccharide and are generally discarded. The preparation method comprises granulating polysaccharide and polyphenol extract, adding adjuvants such as disintegrant, diluent, binder, lubricant and correctant, sieving, making soft material, drying, pulverizing, mixing, and pressing to obtain the final product.
The invention provides a phenolic sugar compound effervescent tablet with absorption efficiency by combining the characteristic of easy absorption of the effervescent tablet, extracting the pueraria polysaccharide and the kiwi fruit peel polyphenol from residues in the food extraction industry and compounding the pueraria polysaccharide and the kiwi fruit peel polyphenol as effective components for resisting oxidation and eliminating free radicals of a human body.
The phenolic sugar compound effervescent tablet is a scientific composition formula and has the four characteristics of greenness of raw materials, scientific formula, optimized taste and wide applicable population. The formula and the process of the phenolic sugar compound effervescent tablet improve the compound effect of polyphenol polysaccharide, so that the health-care effect of the effervescent tablet is obviously improved. If the product can be quickly brought to the market, the product can be popular with different people, and a choice is added for health care aspects of beautifying, resisting oxidation, enhancing immunity and the like for Chinese people.
The disintegration test of the phenolic sugar compound effervescent tablet of the invention is as follows: each group of effervescent tablets prepared in the examples 1-10 is respectively and randomly taken out 6 effervescent tablets, and the effervescent tablets are respectively placed in 200mL of 60 ℃ warm water, and can be disintegrated within 4min without residual aggregation granules; and each of the effervescent tablets of examples 1-10 did not exhibit a small range of explosions during dissolution.
Reference specification: the requirement of the effervescent tablet in the 0921 disintegration time limit inspection method of the four ministry of the pharmacopoeia of the people's republic of China is as follows: taking 1 tablet, placing in 250ml beaker (containing 200ml of water at 20 deg.C + -5 deg.C), i.e. many bubbles are released, and when the gas around the tablet or fragment stops escaping, the tablet should be dissolved or dispersed in water without aggregated particles remaining. Unless otherwise specified, 6 tablets were examined in the same way, and each tablet should disintegrate within 5 minutes. If 1 tablet can not be completely disintegrated, 6 tablets should be taken for retesting, and all the results are in accordance with the regulations. "
And (4) supplementary notes: if a small range of explosion phenomena exist in the effervescent tablet dissolution process, the phenomenon indicates that the bubbles generated by the reaction are too much or cannot be rapidly released in a short time, and the specific reasons can be as follows: (1) the effervescent tablet has unreasonable prescription: the acid and alkali content in the formula is too high, so that excessive carbon dioxide is generated in the reaction process, liquid is brought out in the gas rising process, and the phenomenon of 'bumping' is caused; (2) the preparation process of the effervescent tablet is unreasonable, and particularly, the pressure applied during tabletting is overlarge: the hardness of the effervescent tablet is too high, so that excessive gas is generated inside the effervescent tablet when the effervescent tablet is dissolved, and the outer part of the effervescent tablet is not broken and released; when the internal pressure is too high, the constraint outside the tablet is broken, a large amount of gas is released in a short time, and a small-range explosion phenomenon is easily caused. However, this was not observed with effervescent tablets prepared by the formulations described in examples 1-10 of the present application.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol is characterized by comprising the following components in percentage by weight:
12-24% of pueraria polysaccharide;
kiwi peel polyphenol, 12-24%;
sodium bicarbonate, 26%;
PEG6000，2-5％；
8-16% of citric acid;
tartaric acid, 8-16%;
2-4% of mannitol;
aspartame, 2-4%;
PVP ethanol solution with concentration of 6 percent and 2 to 4 percent.
2. The compound effervescent tablet of kudzu root polysaccharide and kiwi fruit peel polyphenol according to claim 1, is characterized by comprising the following components in percentage:
18% of pueraria polysaccharide;
kiwi peel polyphenol, 18%;
sodium bicarbonate, 26%;
PEG6000，3％；
12% of citric acid;
12% of tartaric acid;
mannitol, 4%;
aspartame, 4%;
PVP ethanol solution with a concentration of 6%, 3%.
3. A preparation method of a compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol is characterized by comprising the following steps:
1) extracting kiwi fruit peel polyphenol: extracting the kiwi fruit peel waste residue with a mixture of acetone and water (molar ratio 1: 1) at 30-50 deg.C for 1-2 h; centrifuging to remove skin residue to obtain supernatant, and boiling at 50-70 deg.C to obtain concentrated solution; sequentially carrying out freeze drying, crushing and sieving to obtain kiwi peel polyphenol powder A for later use;
2) extracting pueraria polysaccharide: placing radix Puerariae residue in Soxhlet extractor, extracting with 80% ethanol at reflux temperature of 80-100 deg.C for 2-4 hr; centrifuging to remove residue, and boiling the supernatant at 60-85 deg.C to obtain concentrated solution; sequentially carrying out freeze drying, crushing and sieving to obtain pueraria polysaccharide powder B for later use;
3) sieving: according to the formula proportion of claim 1 or 2, weighing the powders of pueraria polysaccharide, kiwi fruit peel polyphenol, sodium bicarbonate, citric acid, tartaric acid, mannitol, aspartame and PEG6000 in corresponding proportion, respectively grinding, and sieving with a 100-mesh sieve to ensure the mixing effect;
4) preparing a soft material: sieving and mixing sodium bicarbonate, citric acid, tartaric acid and mannitol, slowly spraying PVP ethanol solution with mass fraction of 6%, and continuously stirring to obtain soft material C with moderate hardness;
5) preparation of premixed dry granules: sieving the soft material C with 100 mesh sieve to make the soft material A into granules, spreading the prepared mixed wet granules in an enamel tray, drying at 65 ℃ until the water content is below 0.5%, pulverizing, and sieving with 80 mesh sieve to obtain premixed dry granules D;
6) powder mixing: fully mixing the premixed dry particles D with kiwi fruit peel polyphenol powder A, kudzu root polysaccharide powder B, PEG6000 (lubricant), aspartame (flavoring agent) and the like, and placing the mixture in a tabletting groove to obtain powder blank E;
7) tabletting and sterilizing: and (3) carrying out ultraviolet sterilization on the powder blank E by adopting an ultraviolet sterilization machine, and tabletting the powder blank E by adopting a tablet punching machine to obtain a finished product of the composite effervescent tablet F.
4. The preparation method of the compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol according to claim 3, wherein the powder of pueraria polysaccharide, kiwi fruit peel polyphenol, sodium bicarbonate, citric acid, tartaric acid, mannitol, aspartame and PEG6000 obtained in step 3) is stored in a vacuum drying oven for later use, wherein the temperature of the oven is 30-40 ℃, and the vacuum pressure is 5-10 kPa.
5. The preparation method of the compound effervescent tablet of pueraria polysaccharide and actinidia chinensis polyphenol as claimed in claim 3, wherein in the steps 2) to 7), the humidity of the preparation environment is controlled to be 5-10% by a dehumidifier.
6. The method for preparing the composite effervescent tablet of pueraria polysaccharide and actinidia chinensis polyphenol as claimed in claim 3, wherein the step 4) is performed by stirring the soft material C with a colloid mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910992561.7A CN110638849A (en) | 2019-10-17 | 2019-10-17 | Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910992561.7A CN110638849A (en) | 2019-10-17 | 2019-10-17 | Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110638849A true CN110638849A (en) | 2020-01-03 |
Family
ID=69013046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910992561.7A Withdrawn CN110638849A (en) | 2019-10-17 | 2019-10-17 | Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110638849A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098926A (en) * | 2022-11-21 | 2023-05-12 | 陕西科技大学 | Extraction method of kiwi fruit peel residue polyphenol and application of kiwi fruit peel residue polyphenol in resisting vibrio alginolyticus |
-
2019
- 2019-10-17 CN CN201910992561.7A patent/CN110638849A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116098926A (en) * | 2022-11-21 | 2023-05-12 | 陕西科技大学 | Extraction method of kiwi fruit peel residue polyphenol and application of kiwi fruit peel residue polyphenol in resisting vibrio alginolyticus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2787154C (en) | A compound sea cucumber preparation and manufacturing method thereof | |
| Asiedu-Gyekye et al. | Comparative study of two kalanchoe species: total flavonoid, phenolic contents and antioxidant properties | |
| KR101682552B1 (en) | Antioxidant composition comprising red ginseng extracts and berrylike mixtures | |
| US8367126B2 (en) | Berry preparations and extracts | |
| WO2019007237A1 (en) | Lycium ruthenicum effervescent tablet and preparation method therefor | |
| CN100546571C (en) | Sangju effervescent tablet for treating common cold | |
| Peng et al. | Changes in levels of phenylethanoid glycosides, antioxidant activity, and other quality traits in Cistanche deserticola slices by steam processing | |
| CN113841894B (en) | Preparation method of lycium ruthenicum anthocyanin extract and freeze-dried powder and application of lycium ruthenicum anthocyanin extract and freeze-dried powder in antioxidant and anti-aging products | |
| JP6528187B2 (en) | Bee pollen composition | |
| CN110638849A (en) | Compound effervescent tablet of pueraria polysaccharide and kiwi fruit peel polyphenol and preparation method thereof | |
| KR20150125662A (en) | Bioactive compositions from theacea plants and use thereof in beverages, functional foods, nutriceuticals, supplements and the like | |
| JP2022027422A (en) | Food composition for immunostimulation and immunostimulation agent | |
| CN109924481A (en) | A kind of Exocarpium Citri Grandis fresh goods lozenge and preparation method thereof | |
| KR101546436B1 (en) | The mugwort extracts and method for manufacturing thereof | |
| KR101838523B1 (en) | Pill using aronia berry and manufacturing method thereof | |
| Arhewoh et al. | A study on the interaction between metformin and constituents of a commercial herbal product | |
| Khanam et al. | A CRITICAL REVIEW ON ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF ALOE VERA L. | |
| KR101793929B1 (en) | Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same | |
| Sidhu et al. | Fruits of Indian Subcontinent and their health benefits | |
| CN103191195A (en) | Buccal tablet containing Ficus carica and honeysuckle flower, and its preparation method | |
| KR20040101276A (en) | Dispersed solid-containing complex carbohydrate | |
| JP6334482B2 (en) | Solid agent and production method thereof | |
| Al-Musawi et al. | Clinical applications of silver nanoparticles synthesized from Dodonaea Viscosa leaves extract | |
| KR20160042349A (en) | Antioxidant or immunostimulating composition comprising artemisia annua l. baby leaf extract | |
| KR20150090926A (en) | Method for producing microparticle of natural dye with increased stability using lecithin |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200103 |
|
| WW01 | Invention patent application withdrawn after publication |