CN114146066B - Preparation method and application of glucosamine preparation with high stability - Google Patents
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Abstract
The invention discloses a preparation method and application of a glucosamine preparation with high stability, wherein the method comprises the following steps: (1) Uniformly mixing glucosamine powder, an adhesive, a flow agent and calcium citrate, granulating, drying the obtained granules to obtain core material particles, and preparing, (2) immersing the core material particles into a mixed glue solution formed by gelatin and a food coloring agent, taking out the core material particles, immersing the core material particles into ethanol at 3-8 ℃, stirring to disperse the core material particles, preventing the core material particles from being bonded, taking out the core material particles, and drying to obtain the glucosamine preparation. The glucosamine preparation prepared by the method does not have gaps of the traditional capsule, so that the sealing property of the glucosamine in the preparation can be effectively ensured, the light transmittance is reduced, and the decomposition loss caused by long-time storage and illumination of the preparation is avoided.
Description
Technical Field
The invention belongs to the technical field of glucosamine preparations, and particularly relates to a preparation method and application of a glucosamine preparation with high stability.
Background
Glucosamine is mainly present in human articular cartilage and is an essential substance for synthesizing proteoglycan by the articular cartilage so as to ensure that the articular cartilage has good impact resistance, so that the joint diseases are clinically treated by orally taking a glucosamine product, and the orally taking a glucosamine product is helpful to stimulate cartilage cells to generate proteoglycan so as to relieve arthritic diseases and joint pain. However, the current glucosamine products mainly comprise a complex formed by hydrochloride and sulfate, and the glucosamine products have strong hygroscopicity and are easy to have the problems of oxidation, decomposition and the like after being stored for a period of time under the air and light conditions, which are caused by unstable chemical properties of the glucosamine. Some current glucosamine products take capsules as carriers, but the joints of capsule shells cannot be completely sealed, and partial products are oxidized and decomposed in the processes of storage, transportation and the like of the glucosamine products, so that the content of active ingredients in the glucosamine products is reduced, and the treatment effect is influenced.
Disclosure of Invention
In view of the problems in the prior art, the invention provides a preparation method and application of a glucosamine preparation with high stability, and the preparation adopts a preparation method and a structure different from those of the traditional capsule, so that the sealing property of the glucosamine can be effectively ensured, the light transmittance is reduced, and the loss of the glucosamine is reduced. Specifically, the technical scheme of the invention is as follows:
firstly, the invention discloses a preparation method of a glucosamine preparation with high stability, which comprises the following steps:
(1) Uniformly mixing glucosamine powder, an adhesive, a flow aid and calcium citrate, granulating, and drying the obtained granules to obtain core material granules for later use.
(2) And (2) immersing the core particles into a mixed glue solution formed by gelatin and a food colorant, taking out the core particles, immersing the core particles into ethanol at the temperature of 3-8 ℃, stirring to disperse the core particles to prevent the core particles from being bonded, taking out the core particles, and drying to obtain the glucosamine preparation.
Further, in the step (1), the proportion of the glucosamine powder, the adhesive, the flow aid and the calcium citrate is 100 parts by weight in sequence: 3-5 parts of: 1-1.5 parts: 13 to 17 portions.
In step (1), the glucosamine powder includes any one of glucosamine hydrochloride, glucosamine sulfate, glucosamine complex salt, and the like.
Further, in the step (1), the binder includes any one of glycerin, gelatin solution, and the like. The binder is a water-insoluble substance, which helps to avoid the loss of glucosamine dissolved in the granulating device.
Further, in the step (1), the flow aid comprises any one of silicon dioxide powder, talcum powder and the like, and the flow aid mainly has the function of facilitating extrusion from the granulator in the granulation process.
Further, in the step (1), the drying temperature is 40-45 ℃, and the drying time is 30-45 min, so as to increase the hardness of the granules, maintain the granulation form and facilitate the treatment of the subsequent processes.
Further, in the step (2), the mixed glue solution is formed by mixing gelatin and food coloring agent which are melted by heating, and the temperature of the mixed glue solution is kept between 50 ℃ and 65 ℃. The food colorant is added into the gelatin liquid to play a good role in shielding light from entering the core material particles. In addition, if necessary, some hot water can be added into the gelatin granules, then the gelatin granules are heated, stirred and melted, and after the gelatin granules are melted, the food colorant is added, stirred uniformly and kept warm for a period of time, so that the moisture in the gelatin solution is reduced.
Further, in the step (2), the addition amount of the food coloring agent is 3-7% of the mass of the gelatin. Optionally, the food coloring agent comprises any one of beet red, amaranth, sorghum red, sodium copper chlorophyllin, turmeric, carotene, phycocyanin, caramel color, lemon yellow, and the like.
Further, in the step (2), the ethanol is ethanol aqueous solution or absolute ethanol. Preferably, the mass concentration of the ethanol aqueous solution is controlled between 80 and 99 percent. The surface of the gelatin glue layer on the surface of the core material particles is denatured under the action of ethanol, and an outer hardened shell is rapidly formed.
Further, in the step (2), the core material particles are soaked in ethanol for 10-15 min. By immersing the core particles in low-temperature ethanol, the whole gelatin solution layer on the surface of the core particles can be quickly hardened to form an outer hardened shell.
Further, in the step (2), the drying temperature is 40-50 ℃, and the drying time is 5-10 min, so as to remove the excessive ethanol.
Further, the method also comprises a step of preparing sugar coating on the surface of the glucosamine preparation so as to improve the taking taste of the glucosamine preparation.
The invention further discloses application of the glucosamine preparation prepared by the preparation method in the fields of biology, medical treatment and the like.
Compared with the prior art, the invention has the following beneficial effects: the glucosamine preparation prepared by the method does not have gaps of the traditional capsule, so that the sealing property of the glucosamine in the preparation can be effectively ensured, the light transmittance is reduced, and the decomposition loss caused by long-time storage and illumination of the preparation is avoided. This is because: according to the invention, after the glucosamine and the auxiliary agent are granulated, a layer of gelatin liquid is prepared on the surface of the obtained core material particles, the core material particles can be effectively encapsulated, and the gelatin liquid is formed by melting gelatin and does not contain water, so that the glucosamine in the core material particles is not dissolved and lost, and thus, a compact sealing layer is formed on the surface of the core material particles, and simultaneously, the loss of glucosamine components can be avoided. Gelatin can provide various amino acids needed by human body, therefore, the glucosamine preparation can provide various amino acid components at the same time of providing the glucosamine. Further, in order to quickly harden the gelatin liquid layer on the surface layer of the core material particles into shells, the gelatin liquid layer on the surface layer of the core material particles is modified by ethanol, protein in the surface layer of the gelatin liquid layer can be deformed under the action of the ethanol to quickly harden the surface layer of the gelatin liquid layer into shells, meanwhile, in order to keep the whole gelatin liquid layer quickly hardened and avoid the dissolution of the ethanol to food coloring agents in the gelatin liquid layer, the low-temperature ethanol with the temperature of 3-8 ℃ is adopted as the modifying liquid of the gelatin liquid layer, so that the surface layer of the gelatin liquid layer can be quickly hardened in a short time, the whole gelatin liquid layer is cooled and hardened through low temperature, and the phenomenon that the food coloring agents in the gelatin liquid layer are greatly dissolved by the ethanol to increase the light transmittance of the gelatin liquid layer can be avoided. Furthermore, in order to avoid the glucosamine in the core material particles from being decomposed under the illumination, the food colorant is added into the gelatin liquid, the color of the substances is darker, and the gelatin has the color of the gelatin, so that the gelatin layer can play a good light-shielding role, and the glucosamine preparation prepared by the invention has better stability. In addition, calcium citrate is added into the core material particles, and can be used as organic calcium which is easier to be absorbed by human bodies and can provide various nutrient substances required by the human bodies together with glucosamine and gelatin, and meanwhile, the addition of the calcium citrate also helps the sustained release of the preparation.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. The invention will now be further illustrated by specific examples.
Example 1
A preparation method of a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine hydrochloride powder, gelatin solution, silicon dioxide powder and calcium citrate according to 100 parts by weight: 4 parts by weight: 1.2 parts by weight: and (2) uniformly mixing 15 parts by weight, granulating in a basic granulator, and drying the obtained granules in an oven at 45 ℃ for 35min to obtain core material granules for later use.
(2) Heating food gelatin in a beaker to 50 ℃ by adopting a water bath heating mode to melt into gelatin solution, then adding beet red which accounts for 5 percent of the mass of the gelatin and is used as food colorant, and uniformly stirring to obtain mixed gelatin solution for later use.
(3) And (2) immersing the core material particles obtained in the step (1) into the mixed glue solution obtained in the step (2), then fishing out the core material particles, quickly immersing the core material particles into absolute ethyl alcohol at 5 ℃, stirring to disperse the core material particles and prevent the core material particles from being bonded, fishing out the core material particles after soaking for 10min, and placing the core material particles in a drying oven to be dried for 7min at 50 ℃ to obtain the glucosamine preparation.
Example 2
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine hydrochloride powder, gelatin solution, silicon dioxide powder and calcium citrate according to 100 parts by weight: 5 parts by weight: 1.5 parts by weight: and (2) uniformly mixing 17 parts by weight, granulating in a basic granulator, and drying the obtained granules in a 45 ℃ oven for 30min to obtain core material granules for later use.
(2) Heating food gelatin in a beaker to 60 ℃ by adopting a water bath heating mode to melt into gelatin solution, then adding amaranth accounting for 3% of the mass of the gelatin as a food colorant, and uniformly stirring to obtain mixed gelatin solution for later use.
(3) And (3) immersing the core material particles obtained in the step (1) into the mixed glue solution obtained in the step (2), then fishing out the core material particles, quickly immersing into absolute ethyl alcohol at 3 ℃, stirring to disperse the core material particles and prevent the core material particles from being bonded, fishing out the core material particles after soaking for 15min, and placing the core material particles in a drying oven to dry for 10min at 40 ℃ to obtain the glucosamine preparation.
Example 3
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine sulfate powder, glycerol, talcum powder and calcium citrate according to 100 parts by weight: 3 parts by weight: 1.0 part by weight: and (3) uniformly mixing the components in the proportion of 13 parts by weight, granulating in a basic granulator, and drying the obtained granules in an oven at 40 ℃ for 45min to obtain core material granules for later use.
(2) Heating food gelatin in a beaker to 65 ℃ by adopting a water bath heating mode to melt into gelatin solution, then adding carotene accounting for 7% of the mass of the gelatin as a food colorant, and uniformly stirring to obtain mixed gelatin solution for later use.
(3) And (2) immersing the core particles obtained in the step (1) into the mixed glue solution obtained in the step (2), then fishing out the core particles, quickly immersing the core particles into an ethanol water solution with the mass concentration of 99% at 8 ℃, simultaneously stirring to disperse the core particles and prevent the core particles from being bonded, fishing out the core particles after soaking for 12min, and placing the core particles in a drying box to dry for 5min at 45 ℃ to obtain the glucosamine preparation.
Example 4
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine sulfate powder, glycerol, talcum powder and calcium citrate according to 100 parts by weight: 3 parts by weight: 1.5 parts by weight: uniformly mixing 16 parts by weight, granulating in a basic granulator, and drying the obtained granules in a drying oven at 40 ℃ for 35min to obtain core particles for later use.
(2) Heating food gelatin in a beaker to 60 ℃ by adopting a water bath heating mode to melt into gelatin liquid, then adding caramel pigment accounting for 4% of the mass of the gelatin as a food colorant, and uniformly stirring to obtain mixed gelatin liquid for later use.
(3) And (2) immersing the core particles obtained in the step (1) into the mixed glue solution obtained in the step (2), then fishing out the core particles, quickly immersing the core particles into an ethanol water solution with the mass concentration of 80% at 6 ℃, stirring to disperse the core particles and prevent the core particles from bonding, fishing out the core particles after soaking for 12min, and placing the core particles in a drying box to dry for 5min at 45 ℃ to obtain the glucosamine preparation.
Example 5
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine hydrochloride powder, gelatin solution, silicon dioxide powder and calcium citrate according to 100 parts by weight: 4 parts by weight: 1.2 parts by weight: and (2) uniformly mixing 15 parts by weight, granulating in a basic granulator, and drying the obtained granules in an oven at 45 ℃ for 35min to obtain core material granules for later use.
Example 6
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine hydrochloride powder, gelatin solution, silicon dioxide powder and calcium citrate according to 100 parts by weight: 4 parts by weight: 1.2 parts by weight: and (2) uniformly mixing 15 parts by weight, granulating in a basic granulator, and drying the obtained granules in an oven at 45 ℃ for 35min to obtain core material granules for later use.
(2) Heating food gelatin in the beaker to 50 ℃ by adopting a water bath heating mode to melt into gelatin solution for later use.
(3) And (2) immersing the core material particles obtained in the step (1) into the glue solution obtained in the step (2), then fishing out the core material particles, quickly immersing the core material particles into absolute ethyl alcohol at 5 ℃, stirring to disperse the core material particles and prevent the core material particles from being bonded, fishing out the core material particles after soaking for 10min, and placing the core material particles in a drying oven to be dried for 7min at 50 ℃ to obtain the glucosamine preparation.
Example 7
A method for preparing a gel-type glucosamine preparation comprises the following steps:
(1) Mixing glucosamine hydrochloride powder, gelatin solution, silicon dioxide powder and calcium citrate according to 100 parts by weight: 4 parts by weight: 1.2 parts by weight: and (2) uniformly mixing 15 parts by weight, granulating in a basic granulator, and drying the obtained granules in an oven at 45 ℃ for 35min to obtain core material granules for later use.
(2) Heating food gelatin in a beaker to 50 ℃ by adopting a water bath heating mode to melt into gelatin solution, then adding beet red which accounts for 5 percent of the mass of the gelatin and is used as food colorant, and uniformly stirring to obtain mixed gelatin solution for later use.
(3) And (2) immersing the core material particles obtained in the step (1) into the mixed glue solution obtained in the step (2), then fishing out the core material particles, quickly immersing the core material particles into absolute ethyl alcohol at room temperature, stirring to disperse the core material particles and prevent the core material particles from being bonded, fishing out the core material particles after soaking for 35min, and placing the core material particles in a drying oven to be dried for 7min at 50 ℃ to obtain the glucosamine preparation.
Glucosamine preparations prepared in examples 1 to 6 were each placed in a sealed box having an oxygen concentration of 35%, and the change in the glucosamine content in the preparation after 10 days of storage was measured under light (irradiation of a 20W fluorescent lamp in the sealed box) by the RP-HPL derivatization method, and the glucosamine retention was expressed by the ratio of the content immediately after preparation to the initial amount (retention was 1) and 15 days of light irradiation, and the results are shown in the following table.
| Example number | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Retention rate/%) | 99.1 | 98.7 | 99.4 | 98.5 | 83.8 | 91.2 | 94.6 |
It can be seen that the glucosamine retention rate in the glucosamine preparations prepared in examples 1 to 4 is entirely higher than that in examples 5 to 7, wherein in example 5, the transparency of the glucosamine preparation is higher due to the fact that no mixed colloidal solution layer is prepared on the surface of the core material particles, the glucosamine in the preparation is obviously decomposed after long-term illumination, and the transparency of the glucosamine preparation is obviously affected due to the fact that no food colorant is added into the colloidal solution of example 6, so that the glucosamine in the preparation is obviously decomposed. In example 7, ethanol soaking at normal temperature was used, and the soaking time for curing the gelatin solution layer was long, but this resulted in a large amount of dissolution of the food coloring agent by ethanol to increase the light transmittance of the formulation, resulting in significant decomposition of glucosamine in the formulation. Therefore, the method can effectively ensure the sealing property of the glucosamine in the preparation, reduce the light transmittance, avoid the decomposition loss caused by long-time storage and illumination of the preparation, and ensure that the prepared glucosamine product has high stability.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (11)
1. A preparation method of a glucosamine preparation with high stability is characterized by comprising the following steps:
(1) Uniformly mixing glucosamine powder, an adhesive, a flow aid and calcium citrate, granulating, and drying the obtained granules to obtain core material granules for later use;
(2) Immersing the core particles into a mixed glue solution formed by gelatin and a food colorant, taking out the core particles, immersing the core particles into ethanol at the temperature of 3-8 ℃, stirring to disperse the core particles to prevent the core particles from being bonded, taking out the core particles, and drying to obtain the glucosamine preparation;
in the step (1), the proportion of the glucosamine powder, the adhesive, the flow aid and the calcium citrate is 100 parts in sequence: 3-5 parts of: 1-1.5 parts: 13-17 parts;
in the step (2), the mixed glue solution is formed by mixing gelatin and food coloring agent which are heated and melted, and the temperature of the mixed glue solution is kept between 50 and 65 ℃;
in the step (2), the addition amount of the food colorant is 3-7% of the mass of the gelatin.
2. The method for preparing a glucosamine preparation with high stability according to claim 1, wherein the glucosamine powder comprises any one of glucosamine hydrochloride, glucosamine sulfate and glucosamine complex salt in step (1).
3. The method for preparing a glucosamine formulation with high stability according to claim 1, wherein the binder comprises any one of glycerol and gelatin solution.
4. The method for preparing glucosamine formulation with high stability according to claim 1, wherein the glidant comprises any one of silicon dioxide powder and talc powder.
5. The method for preparing glucosamine preparation with high stability according to claim 1, wherein the drying temperature is 40-45 ℃ and the drying time is 30-45 min in step (1).
6. The method for preparing a glucosamine preparation with high stability according to claim 1, wherein the food coloring agent comprises any one of beet red, amaranth, sorghum red, sodium copper chlorophyllin, turmeric, carotene, phycocyanin, caramel pigment, lemon yellow.
7. The method for preparing glucosamine formulation with high stability according to claim 1, wherein the ethanol in step (2) is ethanol aqueous solution or absolute ethanol.
8. The method for preparing a glucosamine formulation with high stability according to claim 1, wherein the mass concentration of the aqueous solution of ethanol is controlled between 80% and 99%.
9. The method for preparing glucosamine preparation with high stability according to claim 1, wherein the core material particles are soaked in ethanol for 10-15 min in step (2).
10. The method for preparing glucosamine preparation with high stability according to claim 1, wherein the drying temperature is 40-50 ℃ and the drying time is 5-10 min in step (2).
11. The method for preparing a glucosamine formulation with high stability according to any one of claims 1-10, further comprising the step of coating a sugar on the surface of the glucosamine formulation.
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