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Preparation technology of fingered citron flavone chewable tablets

A technology for chewing tablets and flavonoids, which is applied in the field of production technology of bergamot flavonoid chewable tablets, can solve the problems of inability to press tablets, easy to absorb moisture, high viscosity of flavonoids, etc., and achieves complete and smooth exterior light, smooth and delicate entrance, and uniform color and luster. Effect

Active Publication Date: 2019-01-04
广东展翠食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because most of the flavonoids of citrus are connected by sugar groups to form glycoside flavones, the flavones have a high viscosity and are easy to absorb moisture after drying, so they cannot be directly compressed into tablets.

Method used

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  • Preparation technology of fingered citron flavone chewable tablets
  • Preparation technology of fingered citron flavone chewable tablets
  • Preparation technology of fingered citron flavone chewable tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 continuous phase-change extraction process of bergamot flavonoids

[0041] A green and efficient method for extracting bergamot flavonoids, comprising the following steps:

[0042] S1. After pulverizing the bergamot to 30 mesh, dry it with hot air at 50°C until the water content is 20%, to obtain bergamot powder, which is degreased by continuous phase change;

[0043] S2. The bergamot slag obtained in S1 is subjected to continuous phase change extraction to obtain a bergamot flavonoid product;

[0044] Wherein, the process condition of the continuous phase change extraction described in step S2 is:

[0045] S21. Extraction: Put the bergamot residue into the extraction device, use ethanol as the extraction agent, and compress the extraction agent into a liquid under the conditions of ethanol concentration of 85%, extraction temperature of 80°C, and extraction pressure of 0.2Mpa, and use 20L / h The flow rate flows through the extraction device, and the conti...

Embodiment 2

[0054] The research of embodiment 2 bergamot flavonoids continuous phase-change extraction process

[0055] 1. On the basis of the single factor, choose A ethanol concentration, B extraction temperature, and C extraction time as independent variables, each factor takes 3 levels, coded by -1, 0, +1, and continuous The response value (Y) of variable extraction bergamot flavonoid extraction rate was designed using Design-Expert8.0.6 software to design a three-factor three-level response surface analysis test, with a total of 17 test points, of which 12 were analysis factors and 5 were for center tests. to estimate the error. The coded value and real value of each factor are shown in Table 2.

[0056] Table 2:

[0057]

[0058] 2. Continuous phase change extraction of bergamot flavonoids response surface test and results are shown in Table 3.

[0059] table 3:

[0060]

[0061]

[0062] 3, adopt Design-Expert software to carry out multiple regression fitting to the re...

Embodiment 3

[0070] Example 3 Research on the traditional ethanol reflux extraction process of bergamot flavonoids

[0071] 1. On the basis of single factor, three factors of ethanol concentration (A), reflux time (B) and solid-liquid ratio (C) are taken as independent variables. Since the extraction temperature does not change significantly, it is set at 80°C. According to Box- Behnken center combination design principle, taking the extraction rate of bergamot flavonoids (Y) as the response value. Design-Expert8.0.6 software was used to design a three-factor and three-level response surface analysis test, with a total of 17 test points, of which 12 were analysis factors and 5 were center tests to estimate errors. The coded value and real value of each factor are shown in Table 5.

[0072] table 5:

[0073]

[0074] 2. Continuous phase change extraction of bergamot flavonoids response surface test and results are shown in Table 6.

[0075] Table 6:

[0076]

[0077] 3, test resul...

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Abstract

The invention discloses a preparation technology of fingered citron flavone chewable tablets. The fingered citron flavone chewable tablets comprise, by weight, 70-74% of fingered citron flavone microcapsules, 1-5% of a sweetening agent, 1-5% of a flavoring agent, 20-25% of adhesive and 0.2-0.25% of lubricating agent. The obtained chewable tablets are complete, smooth and clean in appearance, uniform in color, smooth and fine in mouth feeling, free of astringency, cool and refreshing, and have the flavor of fingered citron flavone; during storage, the active components of the fingered citron flavone chewable tablets will not be lost. With Guangdong fingered citron fruits being raw materials, a novel deep processing method and technology for the Guangdong fingered citrons are researched, novel Guangdong fingered citron products are developed, special fingered citron fruit resources with high yield and high quality in Guangdong province can be sufficiently utilized, the additional value of the fingered citron fruits is increased, and the preparation technology has important meaning for cultivation of Guangdong fingered citron deep processing enterprises, establishment of Guangdong fingered citron branches and development of fingered citron fruit industries in Guangdong province.

Description

technical field [0001] The present invention relates to the technical field of health food, more specifically, relate to a kind of manufacturing process of bergamot flavone chewable tablet. Background technique [0002] Bergamot (Bergamot) also known as bergamot, bergamot citron. It is a variant of citron, a Rutaceae plant, and is a citrus plant in the Rutaceae family. It mainly contains coumarins and their polymers, simple phenolic compounds, flavonoids and their glycosides, etc. Among them, coumarins and their polymers are mainly bergamot, limonolactone, limonene and its dimers, limonin, etc.; flavonoids mainly contain diosin, hesperidin, 3,5,6 - Trihydroxy-4',7-dimethoxyflavone, 3,5,6-trihydroxy-3',4',7-dimethoxyflavone, etc. In addition, it has also been reported that bergamot contains polysaccharides and other medicinal ingredients. It has the effects of relieving cough and reducing phlegm, soothing the liver and regulating qi, and relieving stomach pain. At the sam...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/30A23P10/20
CPCA23L33/00A23P10/20A23P10/30
Inventor 周爱梅王晋刘欣肖苏尧
Owner 广东展翠食品股份有限公司
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