Cistanche compound chewable tablet and preparation method thereof

Abstract

The invention provides a cistanche compound chewable tablet. The cistanche compound chewable tablet comprises the following components in percentage by weight: 11-12% of compound extract, 9-10% of cistanche powder, 23-24% of soft white sugar, 0.4-0.5% of citric acid, 1% of a lubricant, 21-23% of a mixture of starch and maltodextrin in a ratio of 1: 2, and the balance of microcrystalline cellulose, wherein the compound extract is formed by combining cistanche extract, red date extract and lily extract according to the weight ratio of 1: 3: 1. The average tablet weight difference, disintegration time limit, hardness, friability and microbiological indexes of the compound chewable tablets meet related quality standards, and the compound chewable tablets are good in taste and rich in nutrition.

Description

Technical Field

[0001] The present invention relates to the field of traditional Chinese medicine and health food. Background Art

[0002] Cistanche deserticola is a plant of the Orobanchaceae family. It is warm in nature, sweet and salty in taste, and can moisten the intestines, promote bowel movements, replenish kidney yang, and improve blood and essence. [1] Cistanche deserticola is widely distributed in six provinces, including Qinghai, Gansu, Shaanxi, Shanxi, Hebei, and Inner Mongolia Autonomous Region. It is a parasitic herb, listed as one of the three major tonics in China along with ginseng and deer antler, and was first recorded in Shennong's Herbal Classic. [2] Cistanche deserticola, also known as Cunyun, Dayun, and Cistanche deserticola, is known as the "desert ginseng". Since the 1980s, domestic and foreign scholars have systematically separated and identified the chemical components of Cistanche plants. [5,4,3] , 120 compounds were isolated from Cistanche deserticola; 20 compounds were isolated from Cistanche deserticola; 75 compounds were isolated from Cistanche tubulosa; and 31 compounds were isolated from Cistanche salsa. [6] , including phenylethanol glycosides, oligosaccharides and polysaccharides, flavonoids, monoterpenes, lignans, amino acids and volatile oils [7] Modern pharmacological research shows that Cistanche deserticola has the ability to enhance memory. [8] , Anti-osteoporosis [9] ,,Lower blood sugar

[10] , immune regulation

[11] , Anti-fatigue

[12] And other functional effects.

[0003] The red dates are fragrant and sweet, which makes up for the lack of flavor of Cistanche deserticola. It is not only rich in nutrients, but also has certain medicinal value.

[13] It has many functions, such as enhancing immunity, anti-oxidation, preventing cardiovascular diseases and improving gastrointestinal environment.

[14] Lily has the effects of clearing heat, moistening the lungs, beautifying the skin, etc. It is a flower that can be used as both medicine and food.

[15] It is rich in protein, fat, calcium, zinc, vitamin C, vitamin B, carotene and other nutrients, as well as chemical components such as saponins, alkaloids, polysaccharides, etc. It has the effects of lowering blood sugar, inhibiting bacteria, and resisting depression on the human body.

[16] .

[0004] Currently, the food development industry for Cistanche deserticola is in its initial stage, and there is little research on related products. Summary of the invention

[0005] The invention uses three medicinal and edible materials, namely, Cistanche deserticola, red dates and lily, as main raw materials, and optimizes the preparation process of the compound chewable tablets through single factor test and response surface test, in order to obtain the best preparation process parameters and provide a reference for the development and utilization of Cistanche deserticola resources.

[0006] Specifically, the present invention provides a Cistanche compound chewable tablet, which comprises the following components in percentage by weight:

[0007] Compound extract 11-12%, Cistanche deserticola powder 9-10%, soft white sugar 23-24%, citric acid 0.4-0.5%, lubricant 1%, a mixture of starch and maltodextrin in a ratio of 1:2 21-23%, and the balance is microcrystalline cellulose;

[0008] Among them, the compound extract is composed of Cistanche extract, red date extract and lily extract in a weight ratio of 1:3:1.

[0009] Further, it comprises the following components in parts by weight:

[0010] The compound extract is 12%, Cistanche powder is 10%, soft white sugar is 23%, citric acid is 0.5%, lubricant is 1%, mixture of starch and maltodextrin in the ratio of 1:2 is 22%, and the balance is microcrystalline cellulose.

[0011] The preparation method of the Cistanche deserticola extract is as follows: crushing Cistanche deserticola, decocting in water, filtering, and concentrating to an extract with a density of 1.15 to 1.26;

[0012] The preparation method of the red date extract is as follows: taking red dates, soaking, squeezing juice, filtering, and concentrating to an extract with a density of 1.15 to 1.26;

[0013] The preparation method of the lily extract is as follows: taking lilies, soaking, squeezing juice, filtering, and concentrating to an extract with a density of 1.15 to 1.26.

[0014] The preparation method of the Cistanche deserticola powder is as follows: the Cistanche deserticola is crushed, boiled in water, filtered, the filter residue is taken, dried, and then crushed and sieved.

[0015] Wherein, the lubricant is selected from magnesium stearate.

[0016] Among them, the contents of flavonoids, polyphenols, reducing sugars and protein in the chewable tablets are 0.008, 0.03, 0.44 and 2.74 mg / g respectively.

[0017] Wherein, in the chewable tablet, the content of echinacoside is 0.04 mg / g, and the content of verbascoside is 0.001 mg / g.

[0018] The present invention also provides a method for preparing the above-mentioned chewable tablet, which is characterized by comprising the following contents:

[0019] The compound extract is mixed with Cistanche deserticola powder, soft white sugar, citric acid and maltodextrin according to weight percentage, ethanol or aqueous ethanol is added as a wetting agent, tablets are pressed, and dried to obtain Cistanche deserticola compound chewable tablets.

[0020] The invention uses Cistanche deserticola as a raw material to compound red dates and lily extracts, and studies the effects of the amount of compound extract added in chewable tablets, the amount of Cistanche deserticola powder added, the amount of soft white sugar added, the amount of citric acid added and other auxiliary materials on the sensory score of the Cistanche deserticola compound chewable tablets through a single factor test. With the sensory score as an evaluation standard, the response surface analysis method is adopted to optimize the preparation process of the compound chewable tablets, and the physical and chemical indicators and quality standards of the products are tested. The average tablet weight difference, disintegration time, hardness, brittleness and microbial indicators of the compound chewable tablets meet the relevant quality standards, and the taste is good and the nutrition is rich. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Effect of compound extract addition amount on sensory score

[0022] Figure 2 Effect of the amount of Cistanche deserticola powder added on sensory scores

[0023] Figure 3 Effect of white sugar addition on sensory scores

[0024] Figure 4 Effect of citric acid addition on sensory scores

[0025] Figure 5 HPLC chromatogram of Cistanche compound chewable tablets DETAILED DESCRIPTION

[0026] Example 1

[0027] 1 Materials and methods

[0028] 1.1 Materials and reagents

[0029] Cistanche deserticola: collected from Dulan, Qinghai; red dates: Xinjiang Uygur Autonomous Region, Urumqi; dried lily: Hunan Longshan; microcrystalline cellulose, magnesium stearate: Huzhou Linghu Xinwang Chemical Co., Ltd.; soft white sugar: Xinjiang Uygur Autonomous Region Agricultural Reclamation Modern Sugar Co., Ltd.; citric acid: Weifang Yingxuan Industrial Co., Ltd.; maltodextrin: Shandong Xiwang Sugar Co., Ltd.; starch: Beijing Chudama Food Group Co., Ltd.; edible alcohol: Henan Hanshui Alcohol Co., Ltd.; gallic acid standard, Folin phenol reagent, ethanol, sodium carbonate, ethanol, glucose: analytical grade. Verbascoside, echinacoside: Shanghai Yuanye Biological Reagent Company, purity ≥98%, analytical grade.

[0030] 1.2 Main instruments and equipment

[0031] 100 mesh sieve: Shaoxing Shangyu Daoxu Wusi Instrument Factory; induction cooker (C22-RT22E01: Guangdong Midea Household Appliance Manufacturing Co., Ltd.; electric blast drying oven (DHG-9030): Shanghai Heng Scientific Instrument Co., Ltd.; multifunctional pulverizer (J-800B): Yongkang Minye Industry and Trade Co., Ltd.; wall breaking machine (TQ-809): Ningbo Tianqi Electric Co., Ltd.; tablet four-test instrument (SY-3D): Shanghai Huanghai Drug Testing Instrument Co., Ltd.; ultraviolet spectrophotometer Celsius meter (VU-1780): Tsushima Instrument (Suzhou) Co., Ltd.; Vertical pressure steam sterilizer (YM50): Shanghai Sanshen Medical Equipment Co., Ltd.; Desktop high-speed centrifuge (H / T16MM): Hunan Hexi Instrument Equipment Co., Ltd.; High performance liquid chromatograph (LC-20AD): Shimadzu Instrument (Suzhou) Co., Ltd.; Electronic balance (FA1004): Shanghai Shangping Instrument Co., Ltd.; Small manual tablet press (SDP-O): Jiangsu Tiancheng Machinery Co., Ltd.

[0032] 1.3 Experimental methods

[0033] 1.3.1 Preparation process of Cistanche deserticola compound chewable tablets

[0034] Cistanche deserticola, red dates, lily raw materials → crushing → decoction → filtration and concentration → extract → mixing with auxiliary materials → tableting → quality inspection → packaging → finished product

[0035] 1.3.2 Operation steps

[0036] The raw material of Cistanche deserticola is crushed, boiled and filtered, the raw material of red dates and lily is soaked, juiced and filtered, and the filtrates filtered multiple times are respectively combined and concentrated to obtain Cistanche deserticola extract, red date extract and lily extract, and the three extracts are mixed in a ratio of 1:3:1 to obtain a compound extract. The density of the extract is 1.15-1.26. The Cistanche deserticola residue is dried in a 55°C oven at a constant temperature, crushed and sieved through a 100-mesh sieve, and finally the obtained compound extract is mixed with auxiliary materials such as Cistanche deserticola powder, soft white sugar, citric acid, maltodextrin, etc. in a certain proportion, and 50% ethanol wetting agent is added to press and dry the tablets (drying temperature is 55°C) to obtain Cistanche deserticola compound chewable tablets.

[0037] 1.3.3 Single Factor Experiment

[0038] Determination of the amount of compound extract added: the amount of Cistanche powder added to the fixed Cistanche compound chewable tablets is 14%, the amount of sugar added is 22%, the amount of citric acid added is 0.4%, the amount of magnesium stearate added is 1%, starch: maltodextrin (1:2) is 22%, and the amount of microcrystalline cellulose is 31.5%. 8%, 10%, 12%, 14%, and 16% of the extract are added respectively. The optimal amount of the compound extract of Cistanche, red dates and lily is determined according to the sensory scores.

[0039] Determination of the amount of Cistanche powder added: the amount of compound extract added to the fixed Cistanche compound chewable tablets is 12%, the amount of sugar added is 22%, the amount of citric acid added is 0.4%, the amount of magnesium stearate added is 1%, starch: maltodextrin (1:2) is 22%, and the amount of microcrystalline cellulose is 31.5%. 8%, 10%, 12%, 14%, and 16% of Cistanche powder are added respectively, and the optimal amount of Cistanche powder is determined according to the sensory score.

[0040] Determination of the amount of white sugar added: the amount of compound extract added to the fixed Cistanche compound chewable tablets is 12%, the amount of Cistanche powder added is 10%, the amount of citric acid added is 0.4%, the amount of magnesium stearate added is 1%, starch: maltodextrin (1:2) is 22%, and the amount of microcrystalline cellulose is 31.5%. White sugar is added at 21%, 22%, 23%, 24%, and 25% respectively, and the optimal amount of white sugar is determined based on the sensory score.

[0041] Determination of the amount of citric acid added: the amount of compound extract added to the fixed Cistanche compound chewable tablets is 12%, the amount of sugar added is 23%, the amount of Cistanche powder added is 10%, the amount of magnesium stearate added is 1%, starch: maltodextrin (1:2) is 22%, and the amount of microcrystalline cellulose is 31.5%. 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% of citric acid are added respectively, and the optimal amount of citric acid is determined according to the sensory score.

[0042] Table 1 Sensory evaluation table

[0043]

[0044]

[0045] 1.3.4 Response surface experiment of chewing Cistanche compound

[0046] Based on the results of the single-factor test, the experimental factor levels of the Cistanche compound chewable tablets were determined, as shown in Table 2. Design-Expert8.0.6.1 software was used to select the amount of compound extract (A), the amount of Cistanche powder (B), the amount of sugar (C), and the amount of citric acid (D) according to the Box-Behnken design principle, and a 4-factor 3-level Box-Behnken experimental design was performed, with the sensory score as the response value.

[0047] Table 2 Factors and levels of response surface experiment

[0048]

[0049] 1.3.5 Determination of physicochemical indexes of Cistanche deserticola compound chewable tablets

[0050] 1.3.5.1 Determination of flavonoid content

[0051] Reference Li Huimin

[17] The standard curve of rutin was drawn by the method, and the linear regression equation was: y = 13.468x-0.0034, R2 = 0.9996. Weigh 1g of chewable tablet sample and grind it into powder. Use ultrasonic assisted ethanol extraction method to extract under the conditions of 70% ethanol, solid-liquid ratio 1:25, power 300W, temperature 50℃, time 20min, centrifuge at 4000r / min for 10min, take the supernatant, and dilute to obtain the Cistanche compound chewing test solution. Calculate the content of flavonoids in the chewable tablet sample according to formula (1):

[0052]

[0053] Where: V is the volume of the extract, mL; C is the flavonoid concentration of the test solution, mg / mL; m is the mass of the experimental material used for extraction, g; N is the dilution factor.

[0054] 1.3.5.2 Determination of polyphenol content

[0055] Reference Xian Liqing

[18] The gallic acid standard curve was drawn by the method, and the linear regression equation was obtained as follows: y = 128.9x + 0.0288, R2 = 0.9954. The sample was processed as in 1.3.5.1 above, and the content of polyphenols in the chewable tablet sample was calculated according to formula (2):

[0056]

[0057] Where: V is the volume of the extract, mL; C is the polyphenol concentration of the test solution, mg / mL; m is the mass of the experimental material used for extraction, g; N is the dilution factor.

[0058] 1.3.5.3 Determination of reducing sugar content

[0059] Reference Yang Quannu

[19] The glucose standard curve was drawn by 3,5-dinitrosalicylic acid method, and the linear regression equation was: y = 13.322x + 0.021, R2 = 0.9951. Sample processing was performed as in 1.3.5.1 above, and the content of reducing sugar in the chewable tablet sample was calculated according to formula (3):

[0060]

[0061] Where: C is the reducing sugar concentration of the test solution, mg / mL; V is the volume of the extract, mL; N is the dilution factor; m is the sample mass, g.

[0062] 1.3.5.4 Protein content determination

[0063] Reference will be large

[20] The protein content in the sample was determined by the Coomassie brilliant blue method. The linear regression equation obtained was: y = 11.179x + 0.0191, R2 = 0.9949. The protein content in the chewable tablet sample was calculated according to formula (4):

[0064]

[0065] 1.3.5.5 Determination of the content of verbascoside and echinacoside

[0066] Reference Ding Yanxia

[21] The method was used to determine the content of verbascoside and echinacoside in the sample. Weigh 1g of the sample to be tested, add 50mL of 50% methanol, let it stand for 30min, then ultrasonicate for 40min, centrifuge and take the supernatant for later use.

[0067] 1.3.6 Quality index determination

[0068] Tablet weight difference determination

[22] : Take 10 chewable tablets, accurately weigh the tablets, and compare the difference between the tablet weight and the average tablet weight.

[0069] Hardness test

[23] : Take 10 chewable tablets and put them into a tablet four-in-one tester to measure the hardness.

[0070] Friability determination

[23] : Take 10 chewable tablets, weigh them accurately and put them into the tablet measuring instrument. After 100 revolutions, take them out and weigh them accurately, and calculate the ratio of the lost mass to the initial mass of the sample.

[0071] Disintegration time determination

[24] : Take 6 chewable tablets and place them in the hanging basket of the tablet four-in-one tester. Immerse the hanging basket in (37±1)℃ water until the sample is completely dispersed. Record the disintegration time of each tablet.

[0072] 1.3.7 Determination of microbial indicators

[0073] The total colony count is tested according to GB 4789.2-2016 Determination of total colony count in food microbiology examination; the coliform group is counted according to GB 4789.3-2016 National Food Safety Standard Food Microbiology Examination Coliform Group Count.

[0074] 2 Results and analysis

[0075] 2.1 Single factor test results and analysis

[0076] 2.1.1 Effect of compound extract addition on sensory scores of Cistanche compound chewable tablets

[0077] Depend on Figure 1It can be seen that when the compound extract addition amount is 8% to 12%, the sensory score value is constantly increasing, reaching a maximum of 88.4 points. When the compound extract content continues to increase, the sensory score decreases instead, indicating that with the increase of the compound extract content, the hardness of the chewable tablet increases and the taste is poor. Therefore, when the compound extract addition amount is 12%, it is the best parameter for preparing the Cistanche compound chewable tablets.

[0078] 2.1.2 Effect of the amount of Cistanche powder added on the sensory score of Cistanche compound chewable tablets

[0079] from Figure 2 It can be seen that when the amount of Cistanche powder added is 8% to 10%, the sensory score value is increasing, and the surface of the chewable tablets is becoming smoother and smoother. At 10%, the sensory score reaches a maximum of 91 points. As the content of Cistanche powder continues to increase, the sensory score decreases instead, indicating that with the increase of the content of Cistanche powder, the chewable tablets are more and more flowery and taste slightly bitter. Therefore, the addition of Cistanche powder at 10% is the best parameter for preparing Cistanche compound chewable tablets.

[0080] 2.1.3 Effect of the amount of granulated sugar added on the sensory score of Cistanche deserticola compound chewable tablets

[0081] from Figure 3 It can be seen that when the amount of granulated sugar added is 21% to 23%, the sensory score value is constantly increasing, the chewable tablet tastes sweet and sour, and reaches a maximum of 90 points. When the sugar content continues to increase, the sensory score decreases instead, indicating that as the sugar content increases, the chewable tablet tastes too sweet, which masks the taste of the compound Cistanche deserticola. Therefore, when the amount of granulated sugar added is 23%, it is the best parameter for preparing the compound Cistanche deserticola chewable tablets.

[0082] 2.1.4 Effect of citric acid addition on sensory scores of Cistanche deserticola compound chewable tablets

[0083] from Figure 4 It can be seen that when the citric acid addition amount is between 0.2% and 0.5%, the sensory score value is increasing and reaches a maximum value of 92 points. If the citric acid content is further increased, the sensory score will decrease instead, indicating that as the citric acid content increases, the chewable tablet tastes too sour and is difficult to accept. Therefore, when the citric acid addition amount is 0.5%, it is the best parameter for preparing the compound chewable tablet of Cistanche deserticola.

[0084] 2.2 Response surface experimental design and results

[0085] The response surface experimental design and results are shown in Table 3. According to the Design-Expert8.0.6.1 software and the Box-Behnken design principle, the total content of compound extract, Cistanche powder, soft sugar content, and citric acid content were selected as experimental factors, and the sensory score of Cistanche compound chewable tablets was used as the response value. The response surface experimental design was performed and the regression equation was obtained: Y = 91.40-1.33A-0.83B+0.58C-0.58D-2.00AB-0.50AC-0.50AD-2.00BC-0.50BD-0.75CD-5.49A 2 -7.49B 2 -6.37C 2 -4.87D 2 .

[0086] As shown in Table 4, the model has a significant effect (P < 0.0001). The lack of fit term P = 0.2536 > 0.0001 (not significant), indicating that the functional relationship between each factor and the response value has a certain reliability, and the regression equation can effectively reflect the relationship between each factor and the sensory score. As shown in Table 4, A, B, and A in the model 2 , B 2 , C 2 , D 2 The sensory score of the compound chewable tablets of Cistanche deserticola was significantly affected (P<0.01), and C, D, AB, and BC had significant effects (P<0.05). Comparison of the F values ​​showed that the influence of each factor on the quality of the compound chewable tablets of Cistanche deserticola was in the order of A>B>C>D, that is, the content of compound extract>Cistanche deserticola powder>soft sugar content=citric acid content. The determination coefficient R of the regression model 2 =0.9856, which means that the model has a good fitting degree and can be used for the analysis and prediction of the preparation process of Cistanche compound chewable tablets.

[0087] Table 3 Response surface experimental design and results

[0088]

[0089]

[0090] Table 4 Analysis of variance of regression model

[0091]

[0092] Note: * indicates significant difference (P < 0.05); ** indicates extremely significant difference (P < 0.01)

[0093] 2.2.1 Response surface interaction analysis

[0094] The interactive effect of compound extract and Cistanche powder on sensory evaluation. The interaction surface plot is steep, indicating that the interaction between the two is obvious. The effect of compound extract and Cistanche powder on the quality of Cistanche compound chewable tablets, with the increase of compound extract addition, the sensory score first increases and then decreases, reaching the highest value at about 12%; with the increase of Cistanche powder addition, the sensory score of the chewable tablets first increases and then decreases, reaching the maximum score at about 10%.

[0095] The interactive effect of compound extract and white soft sugar on sensory evaluation. When the content of Cistanche deserticola powder and citric acid was constant, the sensory score showed a trend of first rising and then falling with the increase of compound extract addition, and reached the highest value at about 12%; with the increase of sugar addition, the sensory score of chewable tablets first increased and then decreased, reaching the maximum value at about 23%.

[0096] The interactive effect of compound extract and citric acid on sensory evaluation: With the increase of compound extract and citric acid addition, the sensory scores first increased and then decreased, reaching the maximum score at about 12% and 0.5%, respectively.

[0097] The interactive effect of Cistanche powder and white soft sugar on sensory evaluation. The surface plot of the interaction between Cistanche powder and white soft sugar is steep, indicating that the interaction between the two is obvious. When the addition amount of citric acid and compound extract is fixed, the sensory score first increases and then decreases with the increase of white soft sugar and Cistanche powder, and reaches the highest value at about 23% and 10%, respectively.

[0098] The interactive effect of Cistanche powder and citric acid on sensory evaluation. When the addition amount of compound extract and white soft sugar was fixed, the sensory score first increased and then decreased with the increase of citric acid content, reaching the highest value at about 0.5%; when the addition amount of Cistanche powder increased, the sensory score of chewable tablets first increased and then decreased, reaching the maximum value at about 10%.

[0099] The interactive effect of soft sugar and citric acid on sensory evaluation. When the addition amount of compound extract and Cistanche deserticola powder was fixed, the sensory score first increased and then decreased with the increase of soft sugar and citric acid addition, reaching the highest value at about 23% and 0.5%, respectively.

[0100] 2.2.3 Verification of response surface test results

[0101] Through response surface analysis, the optimal process parameters of Cistanche compound chewable tablets were obtained as 11.89% compound extract, 9.95% Cistanche powder, 23.06% soft sugar, and 0.49% citric acid. The sensory score predicted by the response surface model was 91.5291. Considering the operability of the experiment, the process parameters were modified to 12% compound extract, 10% Cistanche powder, 23% soft sugar, and 0.5% citric acid. Based on this condition, the sensory score of Cistanche compound chewable tablets obtained by three parallel tests was about 90.84, which was close to the theoretical value of 91.5291. This proves that the data obtained by this model is feasible and has corresponding reference value.

[0102] 2.3 Test results of physical and chemical indicators of Cistanche deserticola compound chewable tablets

[0103] The test results of the physical and chemical indexes of the Cistanche compound chewable tablets are shown in Table 5. The contents of flavonoids, polyphenols, reducing sugars and protein in the chewable tablets were 0.008, 0.03, 0.44 and 2.74 mg / g, respectively. Figure 5 The HPLC chromatogram of echinacoside and verbascoside is shown in Figure 1. The content of echinacoside in the Cistanche deserticola compound chewable tablets is 0.04 mg / g, and the content of verbascoside is 0.001 mg / g.

[0104] Table 5 Physical and chemical index determination results

[0105]

[0106] 2.4 Test results of quality indexes of Cistanche deserticola compound chewable tablets

[0107] The tablet weight difference of Cistanche deserticola compound chewable tablets is within the range of ±5.0%; the disintegration time is ≤30min; the hardness is 48.94N≤≤77.34N; and the friability is ≤0.5%, which meets the relevant quality standards.

[0108] 2.5 Microbiological index test results

[0109] The total colony count is ≤50CFU / g; coliform bacteria are not detected, all in line with national standards.

[0110] 3 Conclusion

[0111] This paper uses Cistanche deserticola as the main raw material, compounded with red dates and lily, and uses Cistanche deserticola powder, soft sugar, citric acid, magnesium stearate, starch, maltodextrin and other auxiliary materials to prepare Cistanche deserticola compound chewable tablets. Taking sensory score as the evaluation index, single factor and response surface test were used to investigate the effects of compound extract, Cistanche deserticola powder, soft sugar and citric acid on the preparation process of chewable tablets. The optimal preparation process parameters were obtained as follows: compound extract addition amount 12%, Cistanche deserticola powder addition amount 10%, sugar addition amount 23%, citric acid addition amount 0.5%, starch: maltodextrin (1:2) 22%, microcrystalline cellulose 31.5%, magnesium stearate 1%. The prepared Cistanche compound chewable tablets have flavonoid content of 0.008 mg / g, polyphenol content of 0.03 mg / g, reducing sugar content of 0.44 mg / g, protein content of 2.74 mg / g, echinacoside content of 0.04 mg / g, and verbascoside content of 0.001 mg / g. The average weight difference of the Cistanche compound chewable tablets obtained by quality standard detection is within the range of ±5.0%, the disintegration time is within 30 minutes, the hardness is 48.94N≤≤77.34N, and the friability is ≤0.5%. The Cistanche compound chewable tablets with rich nutrients, smooth appearance, uniform color and good taste are prepared by the optimal formula, which provides practical ideas and theoretical references for the development and utilization of Qinghai Cistanche resources.

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Claims

1. A Cistanche compound chewable tablet, characterized in that: It includes the following components in weight percentage: Compound extract 11-12%, Cistanche deserticola powder 9-10%, soft white sugar 23-24%, citric acid 0.4-0.5%, lubricant 1%, a mixture of starch and maltodextrin in a ratio of 1:2 21-23%, and the balance is microcrystalline cellulose; Among them, the compound extract is composed of Cistanche extract, red date extract and lily extract in a weight ratio of 1:3:

1.

2. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: It includes the following components by weight: The compound extract is 12%, Cistanche powder is 10%, soft white sugar is 23%, citric acid is 0.5%, lubricant is 1%, mixture of starch and maltodextrin in the ratio of 1:2 is 22%, and the balance is microcrystalline cellulose.

3. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: The preparation method of the Cistanche deserticola extract is as follows: Cistanche deserticola is crushed, boiled in water, filtered, and concentrated to an extract with a density of 1.15 to 1.26; The preparation method of the red date extract is as follows: taking red dates, soaking, squeezing juice, filtering, and concentrating to an extract with a density of 1.15 to 1.26; The preparation method of the lily extract is as follows: taking lilies, soaking, squeezing juice, filtering, and concentrating to an extract with a density of 1.15 to 1.

26.

4. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: The preparation method of the Cistanche deserticola powder is as follows: Cistanche deserticola is crushed, boiled in water, filtered, and then the filter residue is taken, dried, and then crushed and sieved.

5. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: The lubricant is selected from magnesium stearate.

6. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: In the chewable tablet, the contents of flavonoids, polyphenols, reducing sugars and protein are 0.008, 0.03, 0.44 and 2.74 mg / g respectively.

7. The Cistanche deserticola compound chewable tablet according to claim 1, characterized in that: In the chewable tablet, the content of echinacoside is 0.04 mg / g, and the content of verbascoside is 0.001 mg / g.

8. The method for preparing the chewable tablet according to claim 1, characterized in that: It includes the following: The compound extract is mixed with Cistanche deserticola powder, soft white sugar, citric acid and maltodextrin according to weight percentage, ethanol or aqueous ethanol is added as a wetting agent, tablets are pressed, and dried to obtain Cistanche deserticola compound chewable tablets.

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