A kind of manufacturing process of bergamot flavone chewable tablet

A technology of bergamot flavonoids and chewable tablets, which is applied in the production process of bergamot flavonoids chewable tablets, can solve the problems of easy moisture absorption, high viscosity of flavonoids, and inability to compress tablets, etc., and achieve smooth and delicate entrance, uniform color and complete appearance smooth effect

Active Publication Date: 2022-01-28
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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  • A kind of manufacturing process of bergamot flavone chewable tablet
  • A kind of manufacturing process of bergamot flavone chewable tablet
  • A kind of manufacturing process of bergamot flavone chewable tablet

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 bergamot chewable tablet, which comprises the following components by weight: 70-74% of bergamot microcapsules, 1%-5% of a sweetener, 1%-5% of a corrective agent, and a binder 20%~25%, lubricant 0.2~0.25%. The chewable tablet obtained by the present invention has complete and smooth exterior, uniform color, smooth and delicate entrance, no astringent taste, taste of bergamot, cool and delicious, and the active ingredient of the chewable bergamot tablet will not be lost during storage. The present invention uses Guangdong bergamot as a raw material, researches the new deep processing method and technology of bergamot, and develops a new type of bergamot product, which can not only make full use of the high-yield, high-quality characteristic bergamot resources in Guangdong Province, but also increase the added value of bergamot , and it is of great significance for the cultivation of leading enterprises in the deep processing of bergamot and the establishment of the brand of bergamot 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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Patent Type & Authority Patents(China)
IPC IPC(8): A61K9/20A61K9/52A61K9/62C07G99/00B01D11/02
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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