CN114306269A - Preparation method of lemon polypeptide effervescent tablets - Google Patents
Preparation method of lemon polypeptide effervescent tablets Download PDFInfo
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- CN114306269A CN114306269A CN202111625485.XA CN202111625485A CN114306269A CN 114306269 A CN114306269 A CN 114306269A CN 202111625485 A CN202111625485 A CN 202111625485A CN 114306269 A CN114306269 A CN 114306269A
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- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 46
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 31
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 31
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 15
- 244000248349 Citrus limon Species 0.000 title claims abstract 9
- 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 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 239000013078 crystal Substances 0.000 claims abstract description 12
- 239000003085 diluting agent Substances 0.000 claims abstract description 12
- 108010074506 Transfer Factor Proteins 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+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 WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 6
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 6
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 6
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 6
- 239000011648 beta-carotene Substances 0.000 claims abstract description 6
- 229960002747 betacarotene Drugs 0.000 claims abstract description 6
- 229940093429 polyethylene glycol 6000 Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000011550 stock solution Substances 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 6
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 6
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000007779 soft material Substances 0.000 claims abstract description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 16
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 12
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 12
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000006260 foam Substances 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000003826 tablet Substances 0.000 claims description 6
- 229920003081 Povidone K 30 Polymers 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000700605 Viruses Species 0.000 claims description 4
- 210000002808 connective tissue Anatomy 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 210000000952 spleen Anatomy 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 102000001554 Hemoglobins Human genes 0.000 abstract description 8
- 108010054147 Hemoglobins Proteins 0.000 abstract description 8
- 210000003743 erythrocyte Anatomy 0.000 abstract description 8
- 210000000265 leukocyte Anatomy 0.000 abstract description 8
- 208000007502 anemia Diseases 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 238000005187 foaming Methods 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 229920000036 polyvinylpyrrolidone Polymers 0.000 abstract description 2
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000007689 inspection Methods 0.000 abstract 1
- 241000699670 Mus sp. Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 13
- 230000009182 swimming Effects 0.000 description 8
- 244000131522 Citrus pyriformis Species 0.000 description 6
- 241000699666 Mus <mouse, genus> Species 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 4
- 230000002496 gastric effect Effects 0.000 description 4
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 230000010412 perfusion Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ZPHQBFRCXUIIAZ-UHFFFAOYSA-N benzene;hydrochloride Chemical compound Cl.C1=CC=CC=C1 ZPHQBFRCXUIIAZ-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
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- Medicinal Preparation (AREA)
Abstract
The invention relates to the technical field of medicine preparation, and discloses a preparation method of lemon polypeptide effervescent tablets, which comprises the following steps: s1, mixing citric acid and the transfer factor stock solution and drying to obtain a compound crystal; s2, dissolving the compound crystal, the diluent, the orange powder, the zinc gluconate, the citric acid and the effervescent agent in water; s3, sequentially adding polyethylene glycol 6000, polyvidone K30, vitamin C and beta-carotene, adding absolute ethyl alcohol, making into soft material, and drying and grading; s4, tabletting, quality inspection and packaging. The effervescent tablet prepared by the invention has the characteristics of large foaming volume and high hardness; has the characteristics of small friability and short disintegration time; can obviously improve the content of the high red blood cells, the hemoglobin and the white blood cells in the bodies of anemia type users, and has the characteristics of obviously enriching the blood, improving the immunity of the organism, strengthening the physique of the organism and improving the anemia state.
Description
Technical Field
The invention relates to the technical field of medicine preparation, in particular to a preparation method of a lemon polypeptide effervescent tablet.
Background
The effervescent tablet is a novel drug dosage form, compared with a common tablet, the effervescent tablet is made into an effervescent disintegrant by utilizing acidolysis reaction, the effervescent tablet can generate effervescence reaction when being placed in water, and a large amount of carbon dioxide gas is generated and released, just like boiling, so the effervescent tablet is named, compared with the common tablet, the effervescent tablet has certain advantages, the effervescent tablet has high disintegration speed, and can release drugs in a short time.
Chinese patent discloses a peanut polypeptide effervescent tablet and a preparation method thereof (No. CN103933006B), the peanut polypeptide effervescent tablet prepared by the patent technology is easily accepted by the old, the weak group and the like; the oral liquid has the advantages of high absorptivity, short dissolving time of nutrient substances in water, no decomposition failure, more absorption and utilization by human bodies, high solubility, good stability, short disintegration time, more convenience and effectiveness in taking, but poor blood enriching effect and no capability of effectively enhancing the immunity of organisms.
Disclosure of Invention
The invention aims to provide a preparation method of a lemon polypeptide effervescent tablet to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of lemon polypeptide effervescent tablets comprises the following steps:
s1, adding 90-100 parts by weight of citric acid into a stirring kettle, adding 280-300 parts by weight of transfer factor stock solution, uniformly stirring, and putting into a drying oven at 35 ℃ for drying to obtain a compound crystal;
s2, putting 140-150 parts of compound crystal into a reaction tank, sequentially adding 40-45 parts of diluent, 8-10 parts of orange powder, 0.2-0.3 part of zinc gluconate, 8-10 parts of citric acid and 130-140 parts of effervescent agent into the reaction tank, and adding a proper amount of water to dissolve and foam until the foam disappears;
s3, sequentially adding 10-12 parts of polyethylene glycol 6000, 0.25-0.3 part of povidone K30, 2-3 parts of vitamin C and 2-3 parts of beta-carotene into the solution obtained in the step S2, adding a proper amount of absolute ethyl alcohol, preparing into a soft material, granulating with a 16-mesh sieve, ventilating and drying at 50 ℃, and finishing granules with the 16-mesh sieve;
s4, tabletting by using a tabletting machine to prepare 0.3 g/tablet of effervescent tablets, respectively detecting the pH value, the free amino acid content, the activity, the polypeptide content and the ribose content after quality detection, and then packaging.
As a still further scheme of the invention: the effervescent agent in the step S2 is composed of sodium carbonate and sodium bicarbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 3: 2.
As a still further scheme of the invention: the diluent in the step S2 is composed of glucose, lactose and maltodextrin, and the mass ratio of the glucose, the lactose and the maltodextrin is 5:4: 1.
As a still further scheme of the invention: the diluent in the step S2 can also be composed of starch, sucrose and dextrin, and the mass ratio of the starch, the sucrose and the dextrin is 4:4: 1.
As a still further scheme of the invention: the preparation method of the transfer factor comprises the following steps:
s11, taking out fat and connective tissue from fresh pig spleen, crushing by a crusher, adding 2 times of normal saline, and grinding;
s12, performing centrifugal separation by using a centrifugal machine after repeated freeze thawing for 2 times, controlling the pH value, taking supernate for standby A after precipitation, adding water with the weight 1.5 times of that of the centrifugated slag, performing freeze thawing for 2 times again, performing centrifugal separation by using the centrifugal machine, and taking supernate B for standby after precipitation;
and S13, mixing the supernatant A and the supernatant B, filtering with ultrafiltration membranes of 30KD and 10KD respectively to obtain filtrate, detecting whether the contents of ribose, polypeptide and free amino acid reach the standard, and performing virus killing treatment.
As a still further scheme of the invention: and the pH value of the centrifugal separation in the step S12 is controlled to be 6.3-6.5, and the centrifugal time is controlled to be 1.5 h.
As a still further scheme of the invention: in the step S13, the standard value of ribose content is not less than 150ug/ml, the standard value of polypeptide content is not less than 5.1mg/ml, and the standard value of free amino acid content is not less than 8.0 mg/ml.
Compared with the prior art, the invention has the beneficial effects that:
the invention prepares citric acid and transfer factor stock solution into compound crystal, then dissolves the compound crystal with diluent, orange powder, zinc gluconate, citric acid and effervescing agent in water, then sequentially adds polyethylene glycol 6000, polyvidone K30, vitamin C and beta-carotene, and presses into effervescent tablets after drying and sieving, and the effervescent tablet has the characteristics of large foaming volume and high hardness; has the characteristics of small friability and short disintegration time; can obviously improve the content of red blood cells, hemoglobin and white blood cells, and has the characteristics of obviously enriching the blood, improving the immunity of the organism, strengthening the physique of the organism and improving the anemia state.
Detailed Description
Example one
In the embodiment of the invention, the preparation method of the lemon polypeptide effervescent tablet comprises the following steps:
s1, adding 90-100 parts by weight of citric acid into a stirring kettle, adding 280-300 parts by weight of transfer factor stock solution, uniformly stirring, and putting into a drying oven at 35 ℃ for drying to obtain a compound crystal;
s2, putting 140-150 parts of compound crystal into a reaction tank, sequentially adding 40-45 parts of diluent, 8-10 parts of orange powder, 0.2-0.3 part of zinc gluconate, 8-10 parts of citric acid and 130-140 parts of effervescent agent into the reaction tank, and adding a proper amount of water to dissolve and foam until the foam disappears;
s3, sequentially adding 10-12 parts of polyethylene glycol 6000, 0.25-0.3 part of povidone K30, 2-3 parts of vitamin C and 2-3 parts of beta-carotene into the solution obtained in the step S2, adding a proper amount of absolute ethyl alcohol, preparing into a soft material, granulating with a 16-mesh sieve, ventilating and drying at 50 ℃, and finishing granules with the 16-mesh sieve;
s4, tabletting by using a tabletting machine to prepare 0.3 g/tablet of effervescent tablets, respectively detecting the pH value, the free amino acid content, the activity, the polypeptide content and the ribose content after quality detection, and then packaging.
Preferably, the effervescent agent in the step S2 consists of sodium carbonate and sodium bicarbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 3: 2.
Preferably, the diluent in the step S2 is composed of glucose, lactose and maltodextrin, and the mass ratio of the glucose, the lactose and the maltodextrin is 5:4: 1.
Preferably, the preparation method of the transfer factor comprises the following steps:
s11, taking out fat and connective tissue from fresh pig spleen, crushing by a crusher, adding 2 times of normal saline, and grinding;
s12, performing centrifugal separation by using a centrifugal machine after repeated freeze thawing for 2 times, controlling the pH value, taking supernate for standby A after precipitation, adding water with the weight 1.5 times of that of the centrifugated slag, performing freeze thawing for 2 times again, performing centrifugal separation by using the centrifugal machine, and taking supernate B for standby after precipitation;
and S13, mixing the supernatant A and the supernatant B, filtering with ultrafiltration membranes of 30KD and 10KD respectively to obtain filtrate, detecting whether the contents of ribose, polypeptide and free amino acid reach the standard, and performing virus killing treatment.
Preferably, the pH value of the centrifugal separation in the step S12 is controlled to be 6.3-6.5, and the centrifugal time is controlled to be 1.5 h.
Preferably, the standard value of the content of the ribose in the step S13 is not less than 150ug/ml, the standard value of the content of the polypeptide is not less than 5.1mg/ml, and the standard value of the content of the free amino acid is not less than 8.0 mg/ml.
Example two
In the embodiment of the invention, the preparation method of the lemon polypeptide effervescent tablet comprises the following steps:
s1, adding 90-100 parts by weight of citric acid into a stirring kettle, adding 280-300 parts by weight of transfer factor stock solution, uniformly stirring, and putting into a drying oven at 35 ℃ for drying to obtain a compound crystal;
s2, putting 140-150 parts of compound crystal into a reaction tank, sequentially adding 40-45 parts of diluent, 8-10 parts of orange powder, 0.2-0.3 part of zinc gluconate, 8-10 parts of citric acid and 130-140 parts of effervescent agent into the reaction tank, and adding a proper amount of water to dissolve and foam until the foam disappears;
s3, sequentially adding 10-12 parts of polyethylene glycol 6000, 0.25-0.3 part of povidone K30, 2-3 parts of vitamin C and 2-3 parts of beta-carotene into the solution obtained in the step S2, adding a proper amount of absolute ethyl alcohol, preparing into a soft material, granulating with a 16-mesh sieve, ventilating and drying at 50 ℃, and finishing granules with the 16-mesh sieve;
s4, tabletting by using a tabletting machine to prepare 0.3 g/tablet of effervescent tablets, respectively detecting the pH value, the free amino acid content, the activity, the polypeptide content and the ribose content after quality detection, and then packaging.
Preferably, the effervescent agent in the step S2 is composed of sodium carbonate and sodium bicarbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 3: 2.
Preferably, the diluent in the step S2 is composed of starch, sucrose and dextrin, and the mass ratio of the starch, the sucrose and the dextrin is 4:4: 1.
Preferably, the preparation method of the transfer factor comprises the following steps:
s11, taking out fat and connective tissue from fresh pig spleen, crushing by a crusher, adding 2 times of normal saline, and grinding;
s12, performing centrifugal separation by using a centrifugal machine after repeated freeze thawing for 2 times, controlling the pH value, taking supernate for standby A after precipitation, adding water with the weight 1.5 times of that of the centrifugated slag, performing freeze thawing for 2 times again, performing centrifugal separation by using the centrifugal machine, and taking supernate B for standby after precipitation;
and S13, mixing the supernatant A and the supernatant B, filtering with ultrafiltration membranes of 30KD and 10KD respectively to obtain filtrate, detecting whether the contents of ribose, polypeptide and free amino acid reach the standard, and performing virus killing treatment.
Preferably, the pH value of the centrifugal separation in the S12 step is controlled to be 6.3-6.5, and the centrifugal time is controlled to be 1.5 h.
Preferably, the standard value of the ribose content in the S13 step is not less than 150ug/ml, the standard value of the polypeptide content is not less than 5.1mg/ml, and the standard value of the free amino acid content is not less than 8.0 mg/ml.
To better illustrate the technical effect of the present invention, it is illustrated by the following tests:
peanut polypeptide effervescent tablets disclosed by a patent network and a preparation method thereof (publication date: 2016-01-27, publication number: CN103933006B) are adopted as a first comparative example; the walnut polypeptide effervescent tablet disclosed by a patent network and the preparation method thereof are disclosed in the specification: 2015-09-02, publication No.: CN103932175B) as comparative example two;
firstly, taking the effervescent tablets prepared in the first example, the second example, the first comparative example and the second comparative example respectively, measuring the hardness (unit: kg) and the friability (unit: 100 percent) of the effervescent tablets respectively, cutting 1g of the effervescent tablets from the four kinds of effervescent tablets, putting the effervescent tablets into 2ml of water, placing the water in a constant-temperature water bath at 30 ℃ for 5min, sealing the water for 20min, and measuring the foaming volume (unit: ml); and then the four effervescent tablets with the same weight are respectively put into water, the bubble condition in the water is observed, when no bubble emerges, the recording time is the disintegration time limit (unit: s), and the record is shown in the following table 1.
TABLE 1 analysis of properties of example one, example two, comparative example one and comparative example two
From table 1 above, it can be analyzed that: the foaming volume and hardness of examples one and two are greater than those of comparative examples one and two, so that it can be seen that: the effervescent tablet prepared by the invention has the characteristics of large foaming volume and high hardness;
the friability and the disintegration time of examples one and two are both smaller than those of comparative examples one and two, so that it can be seen that: the effervescent tablet prepared by the invention has the characteristics of small friability and short disintegration time.
Taking 150 mice with the weight of 18-20 g, randomly dividing the mice into 5 groups, wherein each group comprises 30 mice, one group is a control group, the other four groups are test groups, injecting 0.01ml/g of hydrochloric acid benzene solution into the five groups of mice to enable the five groups of mice to be in an anemia state, then, intragastric irrigating physiological saline into the control group of mice, and respectively irrigating the effervescent tablet dissolved water prepared in the first experiment group, the second experiment group, the third experiment group and the fourth experiment group into the stomach, wherein according to the weight of the mice, the daily dosage of the effervescent tablets is 0.2g/kg, drinking water and feed can be freely drunk, and after the last gastric irrigation for two weeks, the weight of the mice is weighed after 24 hours, and the average weight of each group of mice is calculated;
after 24h of the last gastric lavage, blood is collected from the tail of each group of mice, and the number of red blood cells, the content of hemoglobin and the number of white blood cells are measured;
after 24min of the last gastric lavage, bundling 2g of load on the tail of the mouse, placing the mouse in a swimming box, observing the swimming condition of the mouse, recording the time that the mouse completely sinks into the water bottom and does not float out of the water surface for 5s, and recording the swimming time (unit: s); and the average body weight (unit: g), the number of red blood cells (unit: pieces/ml), the hemoglobin content (unit: g/100ml), the number of white blood cells (unit: pieces/ml) and the swimming time (unit: s) of each group of mice were recorded in the following table 2.
TABLE 2 immune characteristic analysis tables of example one, example two, comparative example one and comparative example two
From table 2 above, it can be analyzed that: the mouse red blood cells, hemoglobin and white blood cells in the first experimental group, the second experimental group, the third experimental group and the fourth experimental group are all higher than those in the control group, so that: after the effervescent tablets prepared in the first and second gastric perfusion examples and the first and second comparative examples are filled, red blood cells, hemoglobin and white blood cells of the mice are obviously increased, and the red blood cells, the hemoglobin and the white blood cells of the mice in the first and second experimental groups are obviously higher than those of the mice in the third and fourth experimental groups; further, it can be found that: the effervescent tablet prepared by the invention can obviously improve the contents of red blood cells, hemoglobin and white blood cells, has obvious blood enriching effect, enhances the immunity of the organism and improves the anemia state;
the body weight and swimming time in the first, second, third and fourth experimental groups were higher than those of the mice in the control group, and thus, it was found that: after the effervescent tablets prepared in the first intragastric perfusion example, the second intragastric perfusion example, the first comparative example and the second comparative example are adopted, the weight of a mouse is obviously increased, and the swimming time is obviously increased; meanwhile, the weight and the swimming time of the mice in the first experimental group and the second experimental group are obviously higher than those of the mice in the third experimental group and the fourth experimental group, so that the weight and the swimming time can be obtained as follows: the effervescent tablet prepared by the invention has the characteristics of enhancing the physique and improving the immunity.
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 are equivalent to or changed within the technical scope of the present invention.
Claims (7)
1. The preparation method of the lemon polypeptide effervescent tablet is characterized by comprising the following steps:
s1, adding 90-100 parts by weight of citric acid into a stirring kettle, adding 280-300 parts by weight of transfer factor stock solution, uniformly stirring, and putting into a drying oven at 35 ℃ for drying to obtain a compound crystal;
s2, putting 140-150 parts of compound crystal into a reaction tank, sequentially adding 40-45 parts of diluent, 8-10 parts of orange powder, 0.2-0.3 part of zinc gluconate, 8-10 parts of citric acid and 130-140 parts of effervescent agent into the reaction tank, and adding a proper amount of water to dissolve and foam until the foam disappears;
s3, sequentially adding 10-12 parts of polyethylene glycol 6000, 0.25-0.3 part of povidone K30, 2-3 parts of vitamin C and 2-3 parts of beta-carotene into the solution obtained in the step S2, adding a proper amount of absolute ethyl alcohol, preparing into a soft material, granulating with a 16-mesh sieve, ventilating and drying at 50 ℃, and finishing granules with the 16-mesh sieve;
s4, tabletting by using a tabletting machine to prepare 0.3 g/tablet of effervescent tablets, respectively detecting the pH value, the free amino acid content, the activity, the polypeptide content and the ribose content after quality detection, and then packaging.
2. The preparation method of the lemon polypeptide effervescent tablet as claimed in claim 1, wherein the effervescent agent in the step S2 consists of sodium carbonate and sodium bicarbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 3: 2.
3. The method for preparing the lemon polypeptide effervescent tablet according to claim 1, wherein the diluent in the step S2 is composed of glucose, lactose and maltodextrin, and the mass ratio of the glucose, the lactose and the maltodextrin is 5:4: 1.
4. The method for preparing the lemon polypeptide effervescent tablet as claimed in claim 1, wherein the diluent in the step S2 further comprises starch, sucrose and dextrin, and the mass ratio of the starch, the sucrose and the dextrin is 4:4: 1.
5. The preparation method of the lemon polypeptide effervescent tablet as claimed in claim 1, wherein the preparation method of the transfer factor comprises the following steps:
s11, taking out fat and connective tissue from fresh pig spleen, crushing by a crusher, adding 2 times of normal saline, and grinding;
s12, performing centrifugal separation by using a centrifugal machine after repeated freeze thawing for 2 times, controlling the pH value, taking supernate for standby A after precipitation, adding water with the weight 1.5 times of that of the centrifugated slag, performing freeze thawing for 2 times again, performing centrifugal separation by using the centrifugal machine, and taking supernate B for standby after precipitation;
and S13, mixing the supernatant A and the supernatant B, filtering with ultrafiltration membranes of 30KD and 10KD respectively to obtain filtrate, detecting whether the contents of ribose, polypeptide and free amino acid reach the standard, and performing virus killing treatment.
6. The preparation method of the lemon polypeptide effervescent tablet according to claim 5, wherein the pH value of the centrifugal separation in the step S12 is controlled to be 6.3-6.5, and the centrifugal time is controlled to be 1.5 h.
7. The preparation method of the lemon polypeptide effervescent tablet as claimed in claim 5, wherein the standard value of ribose content is not less than 150ug/ml, the standard value of polypeptide content is not less than 5.1mg/ml, and the standard value of free amino acid content is not less than 8.0mg/ml in the step S13.
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