Preparation method of vitamin E soft capsules

Abstract

The invention discloses a formulation of vitamin E soft capsules and relates to the technical field of medicine and healthcare food. The vitamin E soft capsules comprise, by weight, 100-300 parts of natural vitamin E, 50-200 parts of perilla seed oil, 0.5-1 part of glyceryl monostearate, 5-10 parts of konjac glucomannan, 30-60 parts of gelatin, 10-30 parts of glycerin and 30-60 parts of purified water. The invention further discloses a preparation method of the vitamin E soft capsules. The vitamin E soft capsules have efficacy of beautifying face and nourishing skin, improving fertility, preventing and treating cardiovascular diseases and treating oral diseases.

Description

technical field [0001] The invention relates to the technical field of medicine and health food, in particular to a preparation method of vitamin E soft capsules. Background technique [0002] Vitamin E (vitaminE) is a general term for tocopherol (T) and tocotrienol (T-3), and is a fat-soluble vitamin. It is an important component of the cell membrane and also the main antioxidant on the cell membrane. Vitamin E widely exists in animal and plant foods. Animal foods are mainly of the da type, and the vitamin E content in vegetable oil is relatively high, which is parallel to the content of polyene fatty acids such as linoleic acid. Vitamin E is an antioxidant of polyene fatty acid. It combines with polyunsaturated fatty acid (pol-yunsaturated fatty acid, PUFA) of membrane phospholipids on the cell membrane to form a complex to stabilize the structure of the membrane, preventing PUFA on the biomembrane and sulfur-containing groups in the cell. Enzymes are damaged by oxidants...

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Problems solved by technology

However, the preparation process is complex and the cost is high, which is not conducive to popularization

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