CN112335886A - 一种富马酸亚铁叶酸咀嚼片及其制备方法 - Google Patents
一种富马酸亚铁叶酸咀嚼片及其制备方法 Download PDFInfo
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- 235000019152 folic acid Nutrition 0.000 title claims abstract description 79
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 title claims abstract description 77
- 229960000304 folic acid Drugs 0.000 title claims abstract description 77
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- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 title claims abstract description 63
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- 150000002500 ions Chemical class 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- 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
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Abstract
本发明涉及保健食品技术领域,具体涉及一种富马酸亚铁叶酸咀嚼片及其制备方法,所述富马酸亚铁叶酸咀嚼片包括以下成份:富马酸亚铁5~8份、叶酸0.03~0.07份、甜味剂65~75份、粘合剂12~20份、润滑剂1~4份、着色剂1~5份和矫味剂1~3份。本发明咀嚼片的原料天然、安全,配方和制备工艺简单,其具有淡紫色至紫红色外观色泽,产品质量稳定,可满足孕期妇女、乳母等对铁元素和叶酸的补充需求。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种富马酸亚铁叶酸咀嚼片及其制备方法。
背景技术
铁元素是孕期妇女及乳母每日摄入的关键营养元素之一,孕早或孕中期铁缺乏会减缓胚胎生长、心脏扩大并延缓心血管系统的发育。孕晚期铁缺乏对胎儿的危害主要是早产、低体重儿以及对胎儿神经系统的损害,另外,孕妇缺铁致子代认知、运动和情感交流方面的障碍已有很多报道,若胎儿从孕期延续至哺乳期一直铁缺乏,则对其大脑的伤害可以持续很久甚至到成年期,并且不能因以后的补铁治疗而得到恢复,可见铁缺乏的严重性。WHO推荐从妊娠20周开始补充铁剂,《Williams产科学》建议妊娠后半期开始补充元素铁;中国营养学会推荐铁元素摄入量为孕早期20mg/天、孕中期24mg/天、孕晚期29mg/天、哺乳期24mg/天。
神经管缺陷会降低胎儿的成活率和健康率,孕妇在妊娠前期增补适量叶酸,可有效降低神经管缺陷疾病的发生率,孕龄妇女在孕前3个月到怀孕12周每天补充叶酸,对神经管缺陷疾病的发生具有显著的预防效果。在补充叶酸剂量与神经管缺陷疾病的研究中发现,除了食物补充叶酸和口服叶酸外,个体化补充叶酸非常关键。因此,针对不同孕妇在怀孕期间对叶酸需求量的增加和摄入以及利用能力的不同,制定不同的叶酸补充方案能够更有效地预防新生儿无脑儿、脊柱裂等神经管缺陷疾病的发生。
孕妇、乳母、备孕女士等人群可通过食用复合富马酸亚铁和叶酸的产品达到同时补充铁和叶酸的目的。所以目前市场上富马酸亚铁和叶酸的复合产品也逐渐丰富起来,例如纽崔莱铁质叶酸片(由富马酸亚铁、葡萄糖酸亚铁、叶酸、菠菜浓缩素和维生素C组成),又如专利文献CN105796565A公开的富马酸亚铁叶酸固体制剂,该片剂的单位制剂中含:叶酸0.35mg、淀粉50mg、硬脂酸镁5mg、富马酸亚铁(以亚铁离子计)100mg、羟丙甲纤维素20mg和羧甲基淀粉钠10mg。再如专利文献CN106389369A公开的富马酸亚铁叶酸复方薄膜包衣片,该片剂包括富马酸亚铁、叶酸、填充剂、粘合剂、崩解剂和润滑剂等。现有产品基本都能保持铁和叶酸的稳定性及有效性,从而满足特殊人群补充铁和叶酸的需求。但是,不难发现,现有富马酸亚铁和叶酸复合产品的外观普遍以白色或灰白色为主,外观色泽差,影响了消费者的食用感受和服用兴趣。
因此,有必要提供一种外观有亮丽色泽,且色泽稳定的富马酸亚铁叶酸咀嚼片。
发明内容
为了填补现有技术的空白,本发明提供了一种具有淡紫色至紫红色外观色泽的富马酸亚铁叶酸咀嚼片,该咀嚼片的外观色泽稳定,口感好,有利于引起消费者的服用兴趣,优化食用感受,同时该咀嚼片中富马酸亚铁和叶酸的质量稳定,有助于孕期妇女、乳母、备孕女士等人群每天补充足够的铁和叶酸。
本发明提供的富马酸亚铁叶酸咀嚼片,包括以下重量份计的制备原料:富马酸亚铁5~8份、叶酸0.03~0.07份、甜味剂65~75份、粘合剂12~20份、润滑剂1~4份、着色剂1~5份和矫味剂1~3份。
作为本发明优选的实施方式,所述的富马酸亚铁叶酸咀嚼片包括以下重量份计的制备原料:富马酸亚铁7.16份、叶酸0.055份、甜味剂68.485份、粘合剂15份、润滑剂3份、着色剂4份和矫味剂2.3份。
优选地,所述甜味剂包括乳糖、D-甘露糖醇和三氯蔗糖。
优选地,所述甜味剂还包括罗汉果甜苷。更优选地,所述乳糖、D-甘露糖醇、三氯蔗糖和罗汉果甜苷的重量比为(32~37):(25~30):(0.05~0.08):(5~10)。
优选地,所述罗汉果甜苷与着色剂的重量比为(2~5):1。
优选地,所述粘合剂为微晶纤维素。
优选地,所述润滑剂为硬脂酸镁和二氧化硅中的至少一种。
优选地,所述着色剂为甜菜红。
优选地,所述矫味剂为柠檬酸。
相应地,本发明还提供了上述的富马酸亚铁叶酸咀嚼片的制备方法,包括以下步骤:
S1、取配方量的富马酸亚铁、叶酸和着色剂分别粉碎,得到粒度为80~120目的细粉,取配方量的乳糖、D-甘露糖醇、三氯蔗糖、罗汉果甜苷、粘合剂、润滑剂和矫味剂分别粉碎,得到粒度为40~80目的细粉;
S2、取富马酸亚铁粉与矫味剂粉混合,再加入叶酸粉、乳糖粉、D-甘露糖醇粉和三氯蔗糖粉,混合均匀,得到混合物A;
S3、取罗汉果甜苷粉与着色剂粉混合均匀,得到混合物B,然后与所述混合物A、粘合剂粉混合均匀,再加入润滑剂粉混合至均匀,压片,制得富马酸亚铁叶酸咀嚼片。
为了使富马酸亚铁叶酸咀嚼片的外观具有亮丽的色泽,本发明选用了甜菜红作为着色剂,甜菜红是以食用红甜菜的根茎为原料,通过浸提、分离、浓缩、干燥而成的天然食用色素,可用作食品着色剂,其染着性好,水溶液呈现红色至紫红色,色泽鲜艳,但其耐热性较差,光和氧会促进其降解,还有研究发现金属离子会改变甜菜红的色泽,例如Fe2+离子会使甜菜红变成橙色(曹机良等《色素甜菜红的稳定性探讨》),因此咀嚼片中的富马酸亚铁会导致甜菜红的色泽发生改变。
为了解决这一技术问题,发明人引入了罗汉果甜苷(罗汉果甜苷提取自罗汉果,为浅黄色粉末,甜度约为蔗糖的300倍,易溶于水、热稳定性高),意外地发现罗汉果甜苷不仅能协调咀嚼片的口感,还能有效提高甜菜红的稳定性,使咀嚼片在保质期内不变色,而甜菜红不仅起到着色的作用,还起到了保护的作用,使咀嚼片中的富马酸亚铁和叶酸保持稳定,不氧化、不降解,从而维持产品质量稳定。值得注意的是,罗汉果甜苷需要与甜菜红混合后才能与其他原料混合,否则将无法解决富马酸亚铁致甜菜红色泽改变的问题,推测这是由于罗汉果甜苷与甜菜红混合后相互吸附、结合,从而提高稳定性,但如果罗汉果甜苷先与乳糖粉、D-甘露糖醇粉等物料混合,将影响罗汉果甜苷与甜菜红的结合;同时由于罗汉果甜苷带有颜色,因而其含量也需要控制在合适范围内,否则亦容易影响咀嚼片的色泽。
因此,与现有技术相比,本发明的优势在于:
本发明咀嚼片以富马酸亚铁作为铁补充剂,含铁量高,容易被人体吸收、利用;以叶酸作为叶酸补充剂;以柠檬酸作为矫味剂,同时以乳糖、D-甘露糖醇和三氯蔗糖搭配作为甜味剂,使咀嚼片清甜可口,铁锈味大大降低,也避免过多摄入糖分;以微晶纤维素作为粘合剂,能够增加片剂体积,改善片剂性能,以硬脂酸镁和二氧化硅作为润滑剂,提高片剂润滑分散程度,使物料具有成片、脱模必需的特性,也符合硬度和脆碎度的要求,还保持良好的咀嚼性,便于食用,实现为孕妇、乳母等人群同时补充铁和叶酸的目的。
同时,本发明富马酸亚铁叶酸咀嚼片的原料天然、安全,配方和制备工艺简单,具有淡紫色至紫红色外观色泽,产品质量稳定,具有良好的市场前景。
具体实施方式
下面将结合具体实施例来详细说明本发明,在此本发明的示意性实施例以及说明用来解释本发明,但并不作为对本发明的限定。
实施例、本发明富马酸亚铁叶酸咀嚼片及其制备方法
本发明实施例1~3富马酸亚铁叶酸咀嚼片的配方如下表1所示。
表1实施例1~3富马酸亚铁叶酸咀嚼片的配方
本发明实施例1~3富马酸亚铁叶酸咀嚼片的制备方法如下:
S1、取配方量的富马酸亚铁、叶酸和甜菜红分别粉碎,得到粒度为100目的细粉,取配方量的乳糖、D-甘露糖醇、三氯蔗糖、罗汉果甜苷、微晶纤维素、硬脂酸镁、二氧化硅和柠檬酸分别粉碎,得到粒度为80目的细粉;
S2、取富马酸亚铁粉与柠檬酸粉混合,再加入叶酸粉、乳糖粉、D-甘露糖醇粉和三氯蔗糖粉,混合均匀,得到混合物A;
S3、取所述混合物A、甜菜红粉和微晶纤维素粉混合均匀,再加入硬脂酸镁粉和二氧化硅粉混合至均匀,压片,制得富马酸亚铁叶酸咀嚼片(0.8g/片)。
本发明实施例4~7富马酸亚铁叶酸咀嚼片的配方如下表2所示。
表2实施例4~7富马酸亚铁叶酸咀嚼片的配方
本发明实施例4~7富马酸亚铁叶酸咀嚼片的制备方法如下:
S1、取配方量的富马酸亚铁、叶酸和甜菜红分别粉碎,得到粒度为100目的细粉,取配方量的乳糖、D-甘露糖醇、三氯蔗糖、罗汉果甜苷、微晶纤维素、硬脂酸镁、二氧化硅和柠檬酸分别粉碎,得到粒度为80目的细粉;
S2、取富马酸亚铁粉与柠檬酸粉混合,再加入叶酸粉、乳糖粉、D-甘露糖醇粉和三氯蔗糖粉,混合均匀,得到混合物A;
S3、取罗汉果甜苷粉与甜菜红粉混合均匀,得到混合物B,然后与所述混合物A、微晶纤维素粉混合均匀,再加入硬脂酸镁粉和二氧化硅粉混合至均匀,压片,制得富马酸亚铁叶酸咀嚼片(0.8g/片)。
对比例1
与实施例6相比,本对比例的区别仅在于:将罗汉果甜苷的含量提高至12kg,相应地将乳糖的含量减少至30.415kg。
对比例2
与实施例6相比,本对比例的区别仅在于:改变罗汉果甜苷的加入时机,具体如下:
S1、取配方量的富马酸亚铁、叶酸和甜菜红分别粉碎,得到粒度为100目的细粉,取配方量的乳糖、D-甘露糖醇、三氯蔗糖、罗汉果甜苷、微晶纤维素、硬脂酸镁、二氧化硅和柠檬酸分别粉碎,得到粒度为80目的细粉;
S2、取富马酸亚铁粉与柠檬酸粉混合,再加入叶酸粉、乳糖粉、D-甘露糖醇粉、三氯蔗糖粉和罗汉果甜苷粉,混合均匀,得到混合物A;
S3、往所述混合物A中加入微晶纤维素粉和甜菜红粉,混合均匀,再加入硬脂酸镁粉和二氧化硅粉混合至均匀,压片,制得富马酸亚铁叶酸咀嚼片。
试验例、本发明富马酸亚铁叶酸咀嚼片的稳定性检测
取本发明实施例3~7和对比例1~2制得的咀嚼片各50片进行长期稳定性试验,分别于第0个月和第6个月考察产品的色泽、滋味、气味和状态,以及含富马酸亚铁量和含叶酸量。6个月加速试验的条件为:存储于白色旋盖药瓶中(不放置干燥剂),温度为40±2℃,相对湿度为75±5%。
色泽、滋味、气味和状态根据GB 16740-2014 3.2进行检测,含富马酸亚铁量和含叶酸量根据《中国药典》2015年版二部进行检测。
检测结果如下表3所示:
表3各咀嚼片的稳定性检测结果
由上表3可知:
(1)本发明实施例3~7富马酸亚铁叶酸咀嚼片外观呈淡紫色至紫红色,色泽亮丽、完整光洁,具该品应用的滋味和气味,无异味,产品质量稳定;而经过6个月加速试验,实施例4~7咀嚼片外观色泽、状态、滋味和风味无明显变化,片中亚铁和叶酸含量稳定。
(2)与实施例6相比,对比例1提高了罗汉果甜苷的含量,但对于提高片剂稳定性并没有太大的帮助,反而使片剂外观色泽暗沉;对比例2则改变了罗汉果甜苷的加入时机,同样导致该咀嚼片在6个月加速试验后的色泽完全变为深橙色,且亚铁和叶酸含量明显下降。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (9)
1.一种富马酸亚铁叶酸咀嚼片,其特征在于,包括以下重量份计的制备原料:富马酸亚铁5~8份、叶酸0.03~0.07份、甜味剂65~75份、粘合剂12~20份、润滑剂1~4份、着色剂1~5份和矫味剂1~3份。
2.根据权利要求1所述的富马酸亚铁叶酸咀嚼片,其特征在于,包括以下重量份计的制备原料:富马酸亚铁7.16份、叶酸0.055份、甜味剂68.485份、粘合剂15份、润滑剂3份、着色剂4份和矫味剂2.3份。
3.根据权利要求1或2所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述甜味剂包括乳糖、D-甘露糖醇和三氯蔗糖。
4.根据权利要求3所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述甜味剂还包括罗汉果甜苷。
5.根据权利要求1或2所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述粘合剂为微晶纤维素。
6.根据权利要求1或2所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述润滑剂为硬脂酸镁和二氧化硅中的至少一种。
7.根据权利要求5所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述着色剂为甜菜红。
8.根据权利要求1或2所述的富马酸亚铁叶酸咀嚼片,其特征在于,所述矫味剂为柠檬酸。
9.一种根据权利要求4所述的富马酸亚铁叶酸咀嚼片的制备方法,其特征在于,包括以下步骤:
S1、取配方量的富马酸亚铁、叶酸和着色剂分别粉碎,得到粒度为80~120目的细粉,取配方量的乳糖、D-甘露糖醇、三氯蔗糖、罗汉果甜苷、粘合剂、润滑剂和矫味剂分别粉碎,得到粒度为40~80目的细粉;
S2、取富马酸亚铁粉与矫味剂粉混合,再加入叶酸粉、乳糖粉、D-甘露糖醇粉和三氯蔗糖粉,混合均匀,得到混合物A;
S3、取罗汉果甜苷粉与着色剂粉混合均匀,得到混合物B,然后与所述混合物A、粘合剂粉混合均匀,再加入润滑剂粉混合至均匀,压片,制得富马酸亚铁叶酸咀嚼片。
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