CN115487109B - 具有抑制幽门螺旋杆菌功能的爆珠口香丸及其制备方法 - Google Patents
具有抑制幽门螺旋杆菌功能的爆珠口香丸及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种具有抑制幽门螺旋杆菌功能的爆珠口香丸,包括包覆壁材以及位于所述包覆壁材内的具有抑制幽门螺旋杆菌功能的芯液,所述芯液含有甘草粉、绿茶粉、枇杷叶提取物和食用油。本发明所提供的爆珠口香丸能进一步提高抑制幽门螺旋杆菌功能效果。
Description
技术领域
本发明涉及一种具有抑制幽门螺旋杆菌功能的爆珠口香丸。本发明还涉及该爆珠口香丸的制备方法。
背景技术
幽门螺旋杆菌(HP)被定义为一种经口传播的感染性疾病,胃中的HP与口腔中HP具有密切关系。70-80%的胃溃疡、95%的十二指肠溃疡都与它有关,且能增加4-6倍的胃癌风险。早在1994年就被世界卫生组织列为了人类胃癌的第一类致癌源,是慢性胃炎、消化性溃疡、胃癌等疾病的重要发病因子。与胃肠道外其他系统的疾病也有关联,诸如缺铁性贫血、皮肤病、特发性血小板减少性紫癜、冠心病、高血压病、口臭、口腔溃疡、牙周炎等口腔问题等疾病的发病有密切的相关性。美国微生物学会《临床微生物学杂志》2010年的数据显示,全球约一半人口都存在HP感染。在中国,根据中华医学会流行病学调查,我国的HP平均感染率更高,约为59%。这个数字已远远高于乙肝(8%)和肺结核(0.5%。2010年,卫生部数据)。2014年《Kyoto global consensus report on Helicobacter pylori gastritis》京都共识提出,HP感染的主要时期是在儿童期(12岁以下,发达国家)通过家族内转移途径获得的。因此,保持良好的个人生活卫生习惯,及时洗手、避免共餐、保持口腔卫生等措施,是降低感染率的方法。
幽门螺杆菌通过口-口、胃-口和/或粪-口途径在人-人之间传播。粪-口途径主要发生在卫生经济条件很差的国家/地区,而在我国经口-口传播可能是最主要的途径。当前临床治疗消化系统疾病时仅考虑清除胃内HP,忽视了对口腔内HP的感染和传播控制。
目前,口腔护理产品只有牙膏、漱口水、口香糖等传统产品,爆珠口香丸作为近些年新兴的产品由于其小巧便携、口感清爽越来越受到人们的喜欢。这些产品的功能主要体现在抑制有害菌生长、改善口腔微环境、促进口腔粘膜修复和防御进而起到除口臭、抗幽门螺旋杆菌等功效。
申请号为CN202010104360.1的中国发明专利申请公开了一种抗口腔幽门螺杆菌的益生菌牙膏及其制备方法,将具有抑菌功能的益生菌复配与乳铁蛋白、ε-聚赖氨酸结合,加以甘油、羧甲基纤维素、山梨醇、等辅助原料制成抗口腔幽门螺杆菌的益生菌牙膏,具有迅速杀灭口腔幽门螺杆菌和致龋菌等有害菌的效果。
申请号为CN201510503574.5的中国发明专利申请公开了含蜂胶醇提物的具有抗幽门螺杆菌功效的口腔护理产品,发明不仅有已有中草药保健牙膏等口腔护理类产品相似的除口臭、治口腔溃疡、抗菌口腔常见致病菌,达到消炎目的,更有杀灭幽门螺杆菌,有效阻止幽门螺杆菌经口传播的作用。
申请号为CN202011563439.7的中国发明专利申请公开了一种抗口腔幽门螺杆菌爆珠口香丸及制备方法,主要成分为甘草、益生菌等组合物,通过切断幽门螺杆菌口口传播途径的原理,具有快速消除口臭,抑杀口腔HP和致病菌,维持口腔正常微生态等优点,各类人群都可使用。
从枇杷叶中分离的有效成分主要有挥发油、三萜酸类、倍半萜类、黄酮类、多酚类、有机酸类等。文献报道,枇杷叶中的三萜酸类成分是其主要活性物质之一,具有多种生理活性和药用价值。枇杷叶中的三萜类以蔷薇酸、山楂酸、科罗索酸、齐墩果酸、熊果酸等五环三萜化合物为主,具有抗炎、降血糖、抗病毒以及抗癌的活性,有望开发成为新型疾病预防产品、治疗药物或者保健食品。申请号为CN202210175572.8的中国发明专利申请公开了一种枇杷叶三萜酸提取物的制备方法,在含醇水溶液中采用酸沉碱溶的工艺使得枇杷叶三萜酸得到有效富集。与之前的技术相比,该发明提供的枇杷叶三萜酸提取物的制备方法简单,无需特殊设备和苛刻工艺条件,制备成本低,符合工业化批量生产要求,且所制备的枇杷叶三萜酸提取物中的三萜酸含量高,可达60%以上,且颜色为淡黄色,克服了以往报道的枇杷叶提取物颜色为深绿色,色素较深的问题,有利于开发成多种制剂。
目前在专利产品及市场的应用中并没有枇杷叶提取物在口腔及上呼吸道幽门螺旋杆菌预防中相关的产品及应用。
发明内容
有鉴于现有技术的上述缺陷,本发明提供了一种具有抑制幽门螺旋杆菌功能的爆珠口香丸,要解决的技术问题是进一步提高现有的爆珠口香丸的抑制幽门螺旋杆菌功能效果。
为解决上述问题,本发明采取的技术方案是:一种具有抑制幽门螺旋杆菌功能的爆珠口香丸,包括包覆壁材以及位于所述包覆壁材内的具有抑制幽门螺旋杆菌功能的芯液,所述芯液含有甘草粉、绿茶粉、枇杷叶提取物和食用油。
优选地,所述枇杷叶提取物含有蔷薇酸、3-对羟基肉桂酰基委陵菜酸、山楂酸、科罗索酸、齐墩果酸、熊果酸。
优选地,所述枇杷叶提取物中含有质量含量在61%以上的三萜酸。
优选地,所述枇杷叶提取物的制备方法包括:
1)提供枇杷叶干燥粉;
2)经乙醇提取,得到初步提取物;
3)将所述初步提取物经碱溶解,将上清液经酸沉淀,得到三萜酸初步提取物;
4)将所述三萜酸初步提取物经过进一步提取得到枇杷叶提取物。
优选地,所述芯液各组分的重量份数为:
甘草粉0.5-2.5份;
绿茶粉0.05-1.5份;
枇杷叶提取1.5-2.5份;
食用油,加至100重量份。
优选地,所述芯液还包括营养组分和甜味剂。
优选地,所述营养组分为牛初乳粉,重量份数为0.1-5份;所述甜味剂为罗汉果甜苷,重量份数为0.1-0.5份。
优选地,所述包覆壁材的制备原料包括水、甘油和蜂胶。
优选地,所述包覆壁材的各制备原料的重量份数分:
水2份;
甘油0.5-2份;
蜂胶0.5-3份。
本发明还提供一种具有抑制幽门螺旋杆菌功能的爆珠口香丸的制备方法,包括如下步骤:
1)制备包覆壁材:将包覆壁材的各制备原料混合,加热至粘液;
2)制备芯液:将芯液各组分混合;
3)制备滴丸:将处于粘液状态的包覆壁材和芯液经滴丸机同时滴入食用油中,得到滴丸;
4)将所述滴丸清洗干燥,得到所述爆珠口香丸。
本发明的有益效果为:
1、本发明中所采用的枇杷叶三萜酸类富集纯化工艺,创造性地利用在含醇水溶液中不同酸碱度下三萜酸溶解度与枇杷叶其它成分差异更巨大的特点,采用酸沉碱溶的工艺使得枇杷叶三萜酸得到有效富集,提高了三萜酸的富集效率和该工艺去除杂质的能力;所制备的枇杷叶三萜酸提取物中的三萜酸含量可达60%以上。
2、本发明所提供的爆珠口香丸可以清除口腔幽门螺旋杆菌,保持口腔清新,减轻口臭,相比于现有的爆珠口香丸,抑制幽门螺旋杆菌功能效果进一步提高。
以下将结合附图对本发明的构思、具体结构及产生的技术效果作进一步说明,以充分地了解本发明的目的、特征和效果。
具体实施方式
定义:
以下实施例中所说的枇杷叶为蔷薇科植物枇杷Eriobotrya japonica(Thunb.)Lindl的叶。
以下实施例中所说的甘草粉为豆科植物甘草Glycyrrhiza uralensis Fisch.的根茎经干燥粉碎制得的制品。
以下实施例中所说的绿茶粉为山茶科植物茶树Camellia sinensis(L.)O.Ktze.的叶芽经干燥粉碎制得的制品。
以下实施例中所说的蜂胶为蜜蜂科动物Apis mellifera L.工蜂采集的植物树脂与其上颚腺、蜡腺等分泌物混合形成的具有黏性的固体胶状物。
以下实施例中所说的花生油为豆科植物落花生的Arachis hypogaea Linn.的果仁经机械压榨所生产的油制品。
实施例1对照样品的制备
称取包覆壁材原料甘油30克、蜂胶30克和水40克;称取芯液原料甘草粉20克、绿茶粉10克、花生油970克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
在以上实施例所制备的爆珠口香丸中,芯液中的甘草粉和绿茶粉成分起到抑制幽门螺旋杆菌及其它生物的功能,包覆壁材主要起到包裹芯液的作用。很显然,本领域技术人员可以根据实际需求选用其他的包覆壁材的原料,例如,采用甘油和明胶作为包覆壁材的主要原料,各种可以适用的包覆壁材的原料皆适用本发明,在此不再详述。另外,除了花生油以外,常有的植物油,例如大豆油、菜籽油等,也适用本发明。
实施例2枇杷叶提取物的制备及成分测定
(1)枇杷叶提取物的制备
提供枇杷叶,在40-70℃之间干燥1-5小时、粉碎成10-20目,制得枇杷叶干燥粉。
称取1kg枇杷叶干燥粉,料液比1:8,用80%乙醇回流提取3次,每次1小时。合并提取液25kg,于50℃下减压蒸馏除去乙醇后,加水至2L,4℃静置过夜。离心过滤得到深绿色沉淀。将沉淀溶于1倍量20%的乙醇溶液中,并加入10%沉淀量的NaOH,80℃保温30分钟。然后静置到室温。离心去除沉淀,上清液加浓盐酸调节pH值为6.0,搅拌均匀后静置6小时,过滤得沉淀,将沉淀溶于10倍量浓度90%的乙醇溶液,加入2倍沉淀量的NaOH溶液,60℃搅拌2小时,回收乙醇后,加入10倍沉淀量的水,搅拌均匀,用等体积乙酸乙酯萃取3次,合并乙酸乙酯萃取液,回收乙酸乙酯溶剂后,干燥,获得淡黄色枇杷叶提取物。
(2)枇杷叶三萜酸提取物的主要三萜酸成分确认
HPLC条件:流动相:甲醇-乙腈-0.5%乙酸铵水溶液,比例为45:35:20;流速:1.0mL·min-1;检测波长:215nm;色谱柱:Agilent Zorbax SB-C18色谱柱(250mm×4.6mm,5μm);柱温:25℃;进样量:20μL
样品溶液配制:称取枇杷叶总三萜酸提取物,用甲醇溶解并定容,使得样品浓度为1mg/ml。
通过对枇杷叶三萜组分的HPLC指纹图谱的分析,与标准品比较,确定了6个主要三萜酸成分,分别为蔷薇酸、3-对羟基肉桂酰基委陵菜酸、山楂酸、科罗索酸、齐墩果酸、熊果酸。
(3)枇杷叶提取物中三萜酸含量测定
HPLC条件:流动相:甲醇-乙腈-0.5%乙酸铵水溶液,比例为45:35:20;流速:1.0mL·min-1;检测波长:215nm;色谱柱:Agilent Zorbax SB-C18色谱柱(250mm×4.6mm,5μm);柱温:25℃;进样量:30μL
标准品溶液配制:称取熊果酸,配制浓度为1,0.5,0.25,0.125,0.0625,0.03125mg/ml的系列标准品溶液。
样品溶液配制:称取枇杷叶总三萜酸提取物,用甲醇溶解并定容,使得样品浓度为1mg/ml。
含量测定方法:将系列标准品溶液进行HPLC分析,得出其峰面积-浓度标准曲线。以熊果酸作为外标,利用外标法,将6个五环三萜类成分的峰面积之和代入熊果酸标准曲线的方程中,从而计算得出6个五环三萜的含量之和为61%。
以上的枇杷叶提取物的制备方法采用CN202210175572.8的中国发明专利申请公开的方法。
实施例3本发明样品一的制备
称取包覆壁材原料甘油30克、蜂胶30克和水40克;称取芯液原料甘草粉20克、绿茶粉10克、实施例2制备的枇杷叶提取物20克、植物油950克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
实施例4枇杷叶提取物的制备及成分测定
称取1kg实施例2制备的枇杷叶干燥粉,料液比1:8,用80%乙醇回流提取3次,每次1小时。合并提取液25kg,于50℃下减压蒸馏除去乙醇后,加水至2L,4℃静置过夜。离心过滤得到深绿色沉淀。将沉淀溶于1倍量20%的乙醇溶液中,并加入10%沉淀量的NaHCO3,80℃保温30分钟。然后静置到室温。离心去除沉淀,上清液加浓盐酸调节pH值为6.0,搅拌均匀后静置6小时,过滤得沉淀,将沉淀溶于10倍量浓度90%的乙醇溶液,加入2倍沉淀量的NaHCO3溶液,60℃搅拌2小时,回收乙醇后,加入10倍沉淀量的水,搅拌均匀,用等体积乙酸乙酯萃取3次,合并乙酸乙酯萃取液,回收乙酸乙酯溶剂后,干燥,获得淡黄色枇杷叶提取物。
(2)枇杷叶三萜酸提取物的主要三萜酸成分确认
HPLC条件与样品溶液配制:与实施例2相同
通过对枇杷叶三萜组分的HPLC指纹图谱的分析,与标准品比较,确定了6个主要三萜酸成分,分别为蔷薇酸、3-对羟基肉桂酰基委陵菜酸、山楂酸、科罗索酸、齐墩果酸、熊果酸。
(3)枇杷叶提取物中三萜酸含量测定
HPLC条件、标准品溶液配制、样品溶液配制、含量测定方法:与实施例2相同
计算得出6个五环三萜的含量之和为71%。
基于CN202210175572.8的中国发明专利申请公开的方法,本申请发明人又进一步改进了枇杷叶提取物的制备,意外地发现,将碱换成NaHCO3,提取物中三萜酸含量提升至71%。
实施例5本发明样品二的制备
称取包覆壁材原料甘油30克、蜂胶30克和水40克;称取芯液原料甘草粉20克、绿茶粉10克、实施例4制备的枇杷叶提取物20克、植物油950克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
实施例6本发明样品三的制备
称取包覆壁材原料甘油30克、蜂胶30克和水40克;称取芯液原料甘草粉20克、绿茶粉10克、实施例2制备的枇杷叶提取物20克、牛初乳粉30克、罗汉果甜苷3克、花生油917克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
在该实施例中,牛初乳粉的作用是营养组分,罗汉果甜苷的作用是甜味剂。很显然,本领域技术人员可以依据本实施例提供的原理采用其他的营养组分,例如,牛乳蛋白或其他各种乳类蛋白;也可以采用其他的甜味剂,例如,葡萄糖浆、果葡糖浆、或糖替代物等。
实施例7本发明样品四的制备
称取包覆壁材原料甘油20克、蜂胶20克和水80克;称取芯液原料甘草粉5克、绿茶粉0.5克、实施例2制备的枇杷叶提取物15克、牛初乳粉1克、罗汉果甜苷1克、花生油977.5克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
实施例8本发明样品五的制备
称取包覆壁材原料甘油40克、蜂胶60克和水40克;称取芯液原料甘草粉25克、绿茶粉15克、实施例2制备的枇杷叶提取物25克、牛初乳粉50克、罗汉果甜苷5克、花生油880克。
制备方法如下:
(1)制备包覆壁材:将包覆壁材原料加入制备釜中,加热至30-45℃后均匀搅拌,测定有效粘度为1000-1550cp后,静置待用,得到包覆壁材制备物;
(2)制备芯液:将芯液原料混合均匀,得到芯液制备物;
(3)将包覆壁材制备物(重量1份)和芯液制备物(重量10份)分别通入滴丸机中,温度为30-45℃,包覆壁材制备物和芯液制备物分别通入同心圆多层滴头的独立通道,同时滴入食用植物油中,制成滴丸;
(4)滴丸过滤后用净化水清洗最后制备成湿丸,将湿丸干燥,得到干燥爆珠,用食用乙醇清洗去除表面附着的植物油和破损爆珠,风干,制得水分含量为8%-12%的爆珠口香丸。
实施例9抑菌实验
(1)实验方法
将幽门螺杆菌26695(ATCC 700392)、幽门螺杆菌11637(ATCC 43504)、幽门螺杆菌11916(ATCC 43526)配制成为1.0×108CFU/mL菌悬液,待用。
将以上实施例制备成的爆珠口香丸的芯液按照实验室要求进行梯度稀释,比例为1:5、1:10、1:15、1:20、1:25、1:30、1:35、1:40、1:45、1:50,按照重量比1:1比例分别与哥伦比亚琼脂原料混合,制备成哥伦比亚琼脂固体培养基,待用。
使用一次性1μL接种环将稀释的菌悬液接种至哥伦比亚琼脂固体培养基上,每个位点接种3μL,共接种三个位点,将平皿室温放置至菌点干燥。置37℃恒温培养箱、微需氧环境下培养5天,肉眼观察平皿接种点菌落生长状况,记录没有出现的菌落(抑菌)的最大稀释比例。
(2)实验结果
实验结果如下表1所示。
表1抑菌实验结果-抑菌最大稀释比例
从表1的结果可以看出,添加了枇杷叶提取物(样品一)后,最小抑菌浓度大大降低;添加了改进工艺的枇杷叶提取物(样品二)后,抑菌效果进一步提升;在样品一的基础上进一步添加了营养组分和甜味剂,抑菌效果变化不大;各组分的含量变化后(样品四和样品五),抑菌效果略有变化,但变化不大。虽然,营养组分和甜味剂对提升抑菌效果帮助不大,但经过多名志愿者服用实验,营养组分和甜味剂可以明显提升爆珠口香丸的口味,让消费者更愿意服用。
以上详细描述了本发明的较佳具体实施例。应当理解,本领域的普通技术人员无需创造性劳动就可以根据本发明的构思作出诸多修改和变化。因此,凡本技术领域中技术人员依本发明的构思在现有技术的基础上通过逻辑分析、推理或者有限的实验可以得到的技术方案,皆应在由权利要求书所确定的保护范围内。
Claims (7)
1.一种具有抑制幽门螺旋杆菌功能的爆珠口香丸,包括包覆壁材以及位于所述包覆壁材内的具有抑制幽门螺旋杆菌功能的芯液,其特征在于,所述芯液含有甘草粉、绿茶粉、枇杷叶提取物和食用油;
其中,所述枇杷叶提取物中含有质量含量在61%以上的三萜酸;
所述枇杷叶提取物的制备方法包括:
1)提供枇杷叶干燥粉;
2)经乙醇提取,得到初步提取物;
3)将所述初步提取物经碱溶解,将上清液经酸沉淀,得到三萜酸初步提取物;
4)将所述三萜酸初步提取物经过进一步提取得到枇杷叶提取物。
所述碱是NaHCO3;
所述芯液各组分的重量份数为:
甘草粉0.5-2.5份;
绿茶粉0.05-1.5份;
枇杷叶提取1.5-2.5份;
食用油,加至100重量份。
2.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸,其特征在于,所述枇杷叶提取物含有蔷薇酸、3-对羟基肉桂酰基委陵菜酸、山楂酸、科罗索酸、齐墩果酸、熊果酸。
3.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸,其特征在于,所述芯液还包括营养组分和甜味剂。
4.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸,其特征在于,所述营养组分为牛初乳粉,重量份数为0.1-5份;所述甜味剂为罗汉果甜苷,重量份数为0.1-0.5份。
5.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸,其特征在于,所述包覆壁材的制备原料包括水、甘油和蜂胶。
6.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸,其特征在于,所述包覆壁材的各制备原料的重量份数分:
水2份;
甘油0.5-2份;
蜂胶0.5-3份。
7.如权利要求1所述的具有抑制幽门螺旋杆菌功能的爆珠口香丸的制备方法,其特征在于,包括如下步骤:
1)制备包覆壁材:将包覆壁材的各制备原料混合,加热至粘液;
2)制备芯液:将芯液各组分混合;
3)制备滴丸:将处于粘液状态的包覆壁材和芯液经滴丸机同时滴入食用油中,得到滴丸;
4)将所述滴丸清洗干燥,得到所述爆珠口香丸。
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