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Angelica keiskei kidz effervescence medicine slice rich in flavone and preparation method thereof

A technology for effervescent decoction pieces and flavonoids, which is applied to the field of effervescent decoction pieces rich in flavonoids and the preparation thereof, can solve the problems such as none, and achieve the effects of rapid distribution, maintaining effective functional components, and convenient taking.

Active Publication Date: 2014-07-09
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Consult relevant technical documents, before the completion of the present invention, there was no report on the development of effervescent decoction pieces using Ashitaba as a raw material, and there were no related products on the market. Utilize the important technical reference value and broad market application prospect

Method used

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  • Angelica keiskei kidz effervescence medicine slice rich in flavone and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Preparation of a green tea-flavored Ashitaba effervescent decoction piece rich in flavonoids

[0038] This example prepares 200 pieces of green tea-flavored ashitaba effervescent decoction pieces rich in flavonoids. Natural extract 3g, lactose 4.625g, gum 0.125g, xylitol 2.45g, sucralose 0.05g, citric acid 15.5g, sodium bicarbonate 17g, polyethylene glycol 80000.5g, 2% (m / v ) PVP-K30 ethanol solution 5mL.

[0039] The specific preparation method of the present embodiment is as follows:

[0040]Ashitaba was washed with water, frozen at -20°C, and then freeze-dried in a freeze dryer for 22 hours to obtain dehydrated Ashitaba. The dehydrated ashitaba is pulverized by ultra-low temperature liquid nitrogen and passed through a 100-mesh sieve to obtain dry ashitaba powder. According to the mass volume ratio of 1:10, the dry Ashitaba powder and the ethanol solution with a volume fraction of 65% were stirred and leached at 45°C for 15 minutes to obtain an extract,...

Embodiment 2

[0044] Example 2: Preparation of a chrysanthemum tea-flavored Ashitaba effervescent decoction piece rich in flavonoids

[0045] In this example, 200 pieces of chrysanthemum tea-flavored ashitaba effervescent decoction pieces rich in flavonoids were prepared. The average weight of each piece was 0.25g. Natural extract 3g, lactose 3.625g, gum 0.125g, xylitol 2.45g, sucralose 0.05g, citric acid 15g, sodium bicarbonate 17.5g, polyethylene glycol 80000.5g, 2% (m / v ) PVP-K30 ethanol solution 6mL.

[0046] The specific preparation method of the present embodiment is as follows:

[0047] Ashitaba was washed with water, frozen at -20°C, and then freeze-dried in a freeze dryer for 22 hours to obtain dehydrated Ashitaba. The dehydrated ashitaba is pulverized by ultra-low temperature liquid nitrogen and passed through a 100-mesh sieve to obtain dry ashitaba powder. According to the mass volume ratio of 1:10, the dry Ashitaba powder and the ethanol solution with a volume fraction of 60%...

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Abstract

The invention relates to an angelica keiskei kidz effervescence medicine slice rich in flavone, and a preparation method thereof. The effervescence medicine slice is prepared from the following components: 5-30% of water-soluble angelica keiskei kidz general flavone inclusion, 0-15% of water-soluble extract of a flavor plant, 5-15% of lactose, 0.2-0.4% of pure glue, 30-40% of organic acid, 30-40% of alkaline substances, 3-10% of xylitol, 0.1-0.5% of sucralose, 1-3% of polyethylene glycol 8000 and 0.1-0.5% of polyvinyl pyrrolidone. According to the effervescence medicine slice, the deficiency that the angelica keiskei kidz flavone is difficultly applied in the effervescence medicine slice due to the fact that the angelica keiskei kidz flavone is poor in water solubility is overcome; in addition, the bioavailability of a flavone component and the stability of the flavone component in a product are improved effectively; the effervescence medicine slice can be distributed in water rapidly and uniformly; the absorption of nutritional health care components in a body is facilitated; and the effervescence medicine slice is healthy leisure food with a health care function.

Description

technical field [0001] The invention relates to an effervescent decoction piece and a preparation method thereof, in particular to an effervescent decoction piece rich in flavonoids using ashitaba as a raw material and a preparation method thereof. Background technique [0002] Angelica Keiskei Koidzmi (Angelica Keiskei Koidzmi) is a perennial herb belonging to the Umbelliferae family Angelica, also known as Binhai Angelica, Hachizhang Qin, and Haifeng Ginseng. It is native to Hachijo Island, a well-known health and longevity town in Japan. Guizhou and other places have started planting. Since ashitaba is a kind of vegetable with both medicine and food and has a series of physiological functions closely related to human health, it is currently a new fashion vegetable and raw material for medical and health products at home and abroad. In addition to containing a certain amount of protein, rich chlorophyll and minerals, according to the research of the Japanese Food Analysis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/40A23L2/39A23L1/29A23L33/00
Inventor 吴金鸿王正武刘畅万源源
Owner SHANGHAI JIAOTONG UNIV
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