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Ginkgo fruit flavone buccal tablet and preparation method thereof

A technology for ginkgo flavonoids and fruit flavonoids, which is applied in the field of food processing, can solve the problems of loss of ginkgo leaf extract, high dissolution rate of water-soluble impurities, large solvent loss, etc., and achieves retention of nutritional value, special flavor, and acceptable appearance and taste. The effect of high degree and avoiding the use of organic reagents

Active Publication Date: 2019-08-23
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the perspective of leaching agent, the main disadvantage of water as leaching agent is that the leaching rate is low, which makes the dissolution rate of water-soluble impurities such as sugars high, resulting in difficulties in post-treatment such as filtration and impurity removal; use ethanol as leaching agent The main disadvantage is that the production cost is high, the solvent loss is large, and there are many organic components leached by alcohol. It is necessary to add a procedure to remove the organic components, increase the reaction equipment, and cause the loss of Ginkgo biloba extract and the quality of the product.

Method used

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  • Ginkgo fruit flavone buccal tablet and preparation method thereof
  • Ginkgo fruit flavone buccal tablet and preparation method thereof
  • Ginkgo fruit flavone buccal tablet and preparation method thereof

Examples

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preparation example Construction

[0038] 1. Preparation of Ginkgo flavonoids powder: Weigh Ginkgo biloba powder in a beaker, mix it with distilled water and perform pulse electric field-assisted extraction: the ratio of solid to liquid is 1:20mg / mL, the electric field strength is 20kV / cm, and the flow rate is 135mL / min. The extract is freeze-dried to obtain ginkgo flavonoid powder.

[0039] 2. Preparation of ginkgo protein extract: Ginkgo fruit is shelled and peeled, dried at 50-60°C, ground, sieved (to ensure that the particle size is 60-80 mesh), and degreased; , Centrifuge under the condition of 4°C, take the supernatant and add powdered ammonium sulfate to make the saturation reach 35%, adjust the pH to 7-8; continue to centrifuge (6000r / min, 4°C), take the supernatant and add powdered sulfuric acid ammonium, make the saturation reach 90%, and adjust the pH to 6; the solution that reaches 90% saturation is centrifuged, the precipitate is dissolved with an appropriate amount of distilled water and then dial...

Embodiment 1

[0055] This embodiment provides a ginkgo fruit flavonoid buccal tablet.

[0056] Mix 1g of ginkgo flavonoid powder, 1g of ginkgo protein extract, 1.5g of mannitol, and 1.5g of lactose evenly, add 0.05g of citric acid, 0.6g of xylitol, and add 0.5mL of 80% alcohol solution to make a soft material. granules, so that the granules meet the standard of "knead into agglomerates and disperse when touched". Then put it into a drying box to dry, pass through a 20-mesh sieve for granulation, add 3% magnesium stearate relative to the total weight of ginkgo flavonoids powder, ginkgo protein extract, mannitol and lactose, mix well again, and put it into a tablet machine Perform tablet compression (see the above description for specific steps).

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Abstract

The invention discloses a ginkgo fruit flavone buccal tablet and a preparation method thereof. Raw materials for preparing the ginkgo fruit flavone buccal tablet comprise ginkgo flavone powder, a ginkgo protein extract, mannitol, lactose, a flavoring agent, magnesium stearate and ethanol. A formula of the buccal tablet combines the ginkgo flavone powder with the ginkgo protein extract, realizes the full-effect development of ginkgo resources, and not only retains the nutritional value and special flavor of ginkgo fruits but also strengthens the functionality and stability of the buccal tablet.By adding a proper quantity of a filling agent, the flavoring agent, a wetting agent and a lubricant for blending, it is ensured that a buccal tablet product is moderate in sourness and sweetness andmore likely to be accepted by consumers. The buccal tablet increases the possibility of marketization and functionalization of gingko fruits and lays a foundation for the development of gingko products with a high added value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a ginkgo flavonoid buccal tablet and a preparation method thereof. Background technique [0002] Ginkgo biloba (also known as ginkgo) is a gymnosperm, known as a "living fossil", and is widely cultivated in my country. Except for Heilongjiang, Jilin, Qinghai, and Tibet, it is distributed in other provinces and regions, and Hubei, Hunan, Zhejiang and other places are more concentrated . my country's ginkgo output can reach more than 20,000 tons, accounting for about 70% of the world's total. Ginkgo biloba is the main by-product of Ginkgo biloba, which contains more than 30 kinds of flavonoids, terpenoids, phenols, trace elements and amino acids and other active ingredients. Studies have shown that ginkgo flavonoids have biological activities such as lowering serum cholesterol, increasing coronary flow, improving cerebral circulation, relieving spasm, relax...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/20A61K47/26A61K36/16
CPCA61K9/0056A61K9/2018A61K36/16
Inventor 李书艺祝振洲程水源何静仁孙艺炜
Owner WUHAN POLYTECHNIC UNIVERSITY