Areca nut chewing gum and preparation method thereof

Abstract

The invention relates to betel nut chewing gum and a preparation method thereof. The chewing gum comprises the following components in percentage by weight: 28-42% of a betel nut-beta-cyclodextrin inclusion compound, 30-45% of a gum base, 15-22% of a wetting agent, 5-10% of a lubricant and 1-5% of a flavoring agent, and the betel nut-beta-cyclodextrin inclusion compound is obtained by inclusion of a betel nut extract and beta-cyclodextrin in a mass ratio of (1: 1)-(1: 3). The content of tannin in the betel nut extract is 0-5% of tannin in the betel nut raw material, and the content of arecoline in the betel nut raw material is 1-20% of arecoline in the betel nut raw material. The areca-nut chewing gum has the effects of reducing areca-nut addiction, increasing pleasure, improving palatability, keeping areca-nut flavor and reducing hidden dangers of oral cavity and cardio-cerebral diseases.

Description

Technical Field

[0001] The present invention relates to a betel nut chewing gum, belonging to the field of biological products, and particularly relates to a betel nut chewing gum for reducing betel nut addiction, increasing pleasure, improving palatability, maintaining the flavor of betel nut and reducing the risks of oral and cardio-cerebral diseases, and a preparation method thereof. Background Art

[0002] As a common plant in tropical and subtropical regions, betel nut has various pharmacological effects, such as promoting gastrointestinal motility, anti-fatigue, anti-depression and antioxidant effects. Arecoline contained in betel nut has a sympathomimetic effect, which easily produces a sense of euphoria and comfort, and increases arterial blood pressure and heart rate. Long-term chewing of betel nut is likely to cause diseases such as metabolic syndrome, liver cirrhosis, myocardial infarction, arrhythmia, obesity, asthma, type II diabetes, hyperlipidemia, etc. (Non-patent Document 1). In addition, the coarse fibers in betel nut rub and stimulate the submucosal tissue of the oral cavity. Long-term chewing of betel nut will lead to oral submucous fibrosis, which is likely to cause leukoplakia, oral cancer, pharyngeal cancer and other malignant oral diseases (Non-patent Document 2).

[0003] So far, about 700 million people around the world chew betel nut in various forms, and betel nut has become the fourth most addictive substance after cigarettes, alcohol and caffeine. Approximately 60 million people in China habitually chew betel nut, mainly concentrated in regions such as Hainan and Hunan. As the main planting area of betel nut, 38.5% of the residents in Hainan have the habit of chewing betel nut, and betel nut has become a part of the local culture.

[0004] Prior Art Documents

[0005] Non-patent Document 1: E. Inokuchi, “Antihypertensive substance in seeds of areca catechu L,” Journal of Pharmacobio-Dynamics, vol. 10, p. 62, 1987.

[0006] Non-patent Document 2: Cui Lin, Cai Xinjia, Huang Junhui, Li Long, Liu Gui, Liu Junjie, Li Huiling, Yao Zhigang, Research progress on the molecular mechanism of betel nut-induced oral submucous fibrosis, Proceedings of the 2018 Oral Pathology Annual Conference and the 12th National Oral Pathology Academic Conference, 2018. Summary of the Invention

[0007] Problems to be Solved by the Invention

[0008] How to inhibit the above-mentioned adverse effects of betel nut on health, retain its benefits, and reduce addiction is a new topic in betel nut research.

[0009] Solutions for Solving the Problems

[0010] The present inventor has found through painstaking research that by making betel nuts into chewing gum, selecting a suitable chewing gum formula and using the β-cyclodextrin (i.e., β-CD) inclusion technology, the above problems can be solved. By using the gum base in the chewing gum for isolation, the damage to the oral mucosa and teeth caused by directly chewing betel nuts can be avoided. By using β-CD for inclusion, the physiological activity of active ingredients such as alkaloids can be made more stable and achieve a long-acting sustained-release effect, thereby improving the bioavailability of the active ingredients. In addition, by selecting a suitable chewing gum formula, the contents of tannins and arecoline can be adjusted to reduce addiction and adjust the taste.

[0011] Specifically, the present invention provides the following betel nut chewing gum and its preparation method.

[0012] The betel nut chewing gum of the present invention contains 28-42% of betel nut-β-CD inclusion compound, 30-45% of gum base, 15-22% of wetting agent, 5-10% of lubricant, and 1-5% of flavoring agent by weight percentage. The betel nut-β-CD inclusion compound is obtained by inclusion of betel nut extract and β-CD at a mass ratio of 1:1 to 1:3. The tannin content in the betel nut extract is 0-5% of the tannin in the betel nut raw material, and the arecoline content is 1-20% of the arecoline in the betel nut raw material.

[0013] Preferably, in the chewing gum of the present invention, the wetting agent is selected from at least one of the group consisting of glucose syrup, glycerol, mannitol, triacetin, pectin, modified starch, and xanthan gum.

[0014] Preferably, in the chewing gum of the present invention, the lubricant is selected from at least one of the group consisting of soluble starch, icing sugar, and magnesium stearate.

[0015] Preferably, in the chewing gum of the present invention, the flavoring agent is selected from at least one of the group consisting of essential oils or flavors of the fruits of betel nut, Piper betle, cinnamon, mint, apple, cherry, melon, mango, peach, grape, passion fruit, orange, grapefruit, citrus, licorice, ginger, vanilla, holly, lemon, strawberry, raspberry, cranberry, blueberry, sea buckthorn, and coffee.

[0016] Preferably, in the chewing gum of the present invention, the flavoring agent is eugenol.

[0017] Preferably, in the chewing gum of the present invention, the cumulative decomposition rate of arecoline in the betel nut-β-CD inclusion compound under 4×10 3 Lx of light for 5 days is 10-18%.

[0018] The present invention also provides a method for preparing betel nut chewing gum, and the method includes the following steps:

[0019] a) Treat the areca nut raw material with alkali, crush it after washing with water, remove arecoline to 1 - 20% of the areca nut raw material, and remove tannins to 0 - 5% of the content in the areca nut raw material to obtain an areca nut extract;

[0020] b) Inclusion - complex the areca nut extract with β - CD at a mass ratio of 1:1 - 1:3 to obtain an areca nut - β - CD inclusion complex;

[0021] c) Crush the lubricant and flavoring agent and sieve them through a 70 - 90 - mesh sieve for standby. Crush the areca nut - β - CD inclusion complex and sieve it through a 50 - 70 - mesh sieve for standby;

[0022] d) Based on the weight percentage of the chewing gum, mix 28 - 42% of the areca nut - β - CD inclusion complex, 30 - 45% of the gum base, 15 - 22% of the wetting agent, 5 - 10% of the lubricant, and 1 - 5% of the flavoring agent evenly, cool and then roll and press into shape, put it into a mold, and cool to room temperature to prepare the chewing gum.

[0023] Preferably, in the method for preparing the areca nut chewing gum of the present invention, the tannins are removed by the protein precipitation method.

[0024] Preferably, in step b) of the method for preparing the areca nut chewing gum of the present invention, the inclusion - complexation is carried out by the saturated aqueous solution method, the inclusion - complexation temperature is 40 - 60°C, the inclusion - complexation time is 25 - 60 min, the stirring speed during inclusion - complexation is 600 - 900 r / min, and the inclusion complex is freeze - dried.

[0025] Preferably, in step d) of the method for preparing the areca nut chewing gum of the present invention, first mix the gum base, the areca nut - β - CD inclusion complex and the wetting agent, and then add the lubricant and the flavoring agent.

[0026] Effects of the Invention

[0027] The areca nut chewing gum product of the present invention can not only retain the original flavor and medicinal effect of areca nut but also reduce the potential risks of oral and cardio - cerebral diseases. Among them, after the areca nut extract is inclusion - complexed with β - CD, the stability of the active ingredients such as alkaloids in areca nut is improved, and the decomposition of the active ingredients during storage and use is reduced. Moreover, the β - CD inclusion complex has a long - acting and sustained - release effect, improving the bioavailability of the active ingredients.

[0028] In addition, the areca nut chewing gum of the present invention formula reduces the areca nut addiction while maintaining the areca nut flavor, increases the pleasure, improves the palatability, and has the effects of refreshing the mind and clearing the breath.

[0029] Furthermore, in the method for preparing the areca nut chewing gum of the present invention, by changing the feeding order of the formula during the process of forming the chewing gum by the hot - melting method, the finished product color of the chewing gum is more uniform, without spots, and has a good appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is the X-ray powder diffraction characterization diagram detected in one embodiment of the present invention. Among them, (A) is areca nut extract 1; (B) is β-CD; (C) is the physical mixture (1:1.25) of areca nut extract 1 and β-CD; (D) is the inclusion complex of areca nut extract 1 and β-CD.

[0031] Figure 2 This is the SEM diagram detected in one embodiment of the present invention. Among them, (A) is areca nut extract 1; (B) is β-CD; (C) is the inclusion complex of areca nut extract 1 and β-CD. DETAILED DESCRIPTION OF THE INVENTION

[0032] Definition

[0033] Unless otherwise specified, the meanings of the following terms in the present invention are as follows.

[0034] In this specification, "exemplary" means an example or instance used to illustrate the present invention, and does not mean that the "exemplary" example or instance is superior to or better than other examples or instances.

[0035] In this specification, unless otherwise stated, the units used are all international standard units, and the numerical values and numerical ranges that appear should be understood to include the systematic errors that are inevitable in industrial production.

[0036] In this specification, "may" represents an optional scheme, including two choices of performing or not performing.

[0037] In this specification, "some / specific / preferred embodiments", "other / specific / preferred embodiments", "embodiments", etc. refer to the specific elements (e.g., features, structures, properties, and / or characteristics) related to the embodiment, which are included in at least one of the embodiments described herein, and may be present in / absent from other embodiments. Additionally, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0038] In this specification, the numerical range represented by "numerical value A to numerical value B" includes the endpoint numerical values A and B.

[0039] Areca nut extract

[0040] Areca nut contains various chemical components including polyphenols, triterpenoids, alkaloids, etc. Among them, polyphenols and alkaloids are its main active substances, and the total alkaloid content is about 0.3% to 0.7%, mainly arecoline, and the rest are arecaidine, guvacine, guvacoline, arecolidine, homoarecoline, and isoguvacine, etc.

[0041] Arecoline (methyl 1,2,5,6-tetrahydro-1-methyl-3-pyridinecarboxylate, C8H 13 NO2) is an alkaloid isolated from the plant Areca catechu and is its key bioactive base. Its chemical structural formula is shown as follows. As a colorless oily basic liquid without optical rotation, arecoline is soluble in ethanol, ether, and chloroform, can volatilize with water vapor, and is extremely unstable in nature and can be hydrolyzed by alkali. Therefore, medicinal arecoline mostly exists in the form of hydrobromide, namely arecoline hydrobromide, which is a white or colorless crystalline powder or crystal, odorless, bitter, and can deteriorate when exposed to light. Usually, its dry product or aqueous solution is stored in a light-proof container to maintain stability. Arecoline hydrobromide is easily soluble in water and ethanol and slightly soluble in chloroform and ether.

[0042]

[0043] Tannin is a water-soluble compound. The tannin content in fresh areca fruits is usually 5% - 15% (dry weight), and that in some unripe fruits can reach more than 20%.

[0044] Tannin and arecoline in areca inhibit the growth of oral mucosal fibroblasts and keratinocytes, leading to oral submucous fibrosis (OSF). Tannin aggravates local irritation by binding to oral mucosal proteins, causing malignant oral diseases such as oral leukoplakia, oral cancer, and pharyngeal cancer. By reducing the content of tannin and arecoline, the incidence of the above diseases related to areca chewing can be reduced.

[0045] Tannin gives areca a bitter taste. Traditional processing (such as smoking, drying, or adding lime) may reduce the tannin content but also increase free phenolic substances. As a polyphenolic substance, tannin can form a complex with proteins, a plant polyphenolic substance, to form a precipitate. Based on this property, tannin can be removed or its content can be detected. The removal of tannin by the protein precipitation method is also based on the co-precipitation of bovine serum albumin and alkaline phosphatase. The precipitation amount of alkaline phosphatase is proportional to the amount of tannin, and thus its content can also be detected.

[0046] The method for preparing areca extract in the present invention aims to reduce the content of tannin, arecoline, nor-arecoline, etc. in areca, thereby reducing areca addiction and the occurrence of diseases in the oral cavity, heart, brain, etc., while retaining the flavor and taste of areca.

[0047] The present invention has no limitation on the raw materials for preparing areca extract. Preferably, fresh or dried areca fruits are used. More preferably, areca fruits after removing the areca nuts are used because the areca nuts contain a relatively high concentration of arecoline.

[0048] In some embodiments, the method for preparing areca extract in the present invention comprises the following steps:

[0049] The betel nut raw material is treated with alkali, washed with water and then crushed. The arecoline is removed with a solvent until its content is 1-20% of the content in the betel nut raw material, and the tannin is removed until its content is 0-5% of the content in the betel nut raw material, obtaining a betel nut extract.

[0050] Preferably, the arecoline is removed until its content is 5-15% of the content in the betel nut raw material, and more preferably, the arecoline is removed until its content is 3-10% of the content in the betel nut raw material. The lower the content of arecoline, the less damage to the oral cavity, heart and brain, but at the same time, it also results in a reduction in the flavor of the betel nut.

[0051] In some embodiments, the betel nut extract is obtained through the following steps:

[0052] (1) After washing the betel nut fruits with water, soak them in an aqueous solution containing 3.5-6.5 wt% alkali for 15-45 h. After taking out the betel nut fruits, wash away the alkali solution with water, and then crush them with a 3-10 mm sieve rubbing machine. The alkaloids in the betel nut raw material are removed by solvent extraction.

[0053] In the solvent extraction method, preferably, solvents such as water and ethanol are used to extract alkaloids. From the perspectives of environmental friendliness, easy operation and cost reduction, more preferably, water is used to extract alkaloids from the crushed betel nut fruits at 20-80 °C for 60-150 min.

[0054] Preferably, the arecoline is removed to 1-20% of the content in the betel nut raw material by solvent extraction.

[0055] (2) Remove the tannin in the extraction product of step (1) to 0-5% of the content in the betel nut raw material.

[0056] In the present invention, the tannin in the betel nut is removed by physical or chemical methods. Exemplary examples include, but are not limited to, methods such as protein tannin precipitation method, activated carbon adsorption method or anion exchange resin method, etc. From the perspectives of simple operation, easy control, convenience and rapidity, the protein tannin precipitation method is used.

[0057] (3) Adjust the pH to 6-8, and carry out concentration or drying to obtain the betel nut extract.

[0058] Preferably, in the betel nut extract obtained in step (3), the total amount of tannin and arecoline is less than 5-15% of the initial content in the betel nut raw material to obtain better effects of the present invention above.

[0059] Preferably, after removing the tannin in step (2), adjust the pH to 6-7, and then carry out concentration or drying to obtain the betel nut extract.

[0060] Areca nut-β-CD inclusion complex

[0061] The β-CD inclusion technology has many advantages in improving product performance. For example, it can increase the solubility of the included substance, improve stability, powderize liquid drugs such as volatile oils, prevent the volatilization of volatile components, reduce irritation to the gastrointestinal tract, mask unpleasant odors, etc., and has extensive applications and developments in pharmacy.

[0062] The components of areca nut extract are complex, resulting in a strong strange smell and poor taste in the prepared products. By using β-CD to include areca nut extract, the active ingredients in the extract can be kept stable, less affected by changes in temperature, humidity and light, which is beneficial to the storage and transportation of products. In addition, the β-CD inclusion compound can also cover up the unpleasant odor of areca nut, improve the taste, avoid direct contact of areca nut with the oral cavity and teeth, reduce damage, and make the active ingredients slowly released into the oral cavity, prolonging the action time of areca nut flavor and active ingredients.

[0063] There are many preparation methods for inclusion compounds. Commonly used methods include grinding method, freeze-drying method, spray-drying method, saturated solution method, etc.

[0064] The solid grinding method is convenient, rapid and easy to operate, but the crystallinity of the obtained product is low and the product quality is difficult to control. The freeze-drying method is suitable for molecules that are prone to decomposition and color change during the drying process, and the spray-drying method is suitable for poorly soluble molecules.

[0065] The saturated aqueous solution method is the most commonly used, also known as the co-precipitation method. It is prepared by forming a mixed solution of host and guest molecules in a solvent and stirring or oscillating. For example, a certain ratio of two materials saturated at high temperature is added to the solvent, stirred and gradually cooled to a certain temperature to precipitate solids, filtered, and the inclusion compound crystals are obtained after drying. The crystals obtained by the saturated solution method have good quality and high purity.

[0066] The β-CD inclusion method adopted in the present invention is not restricted, as long as it can maintain the good flavor of areca nut and the activity of stable active ingredients. Preferably, the saturated aqueous solution method is used for the β-CD inclusion of areca nut extract.

[0067] In the preparation method of the areca nut-β-CD inclusion compound of the present invention, by controlling process parameters such as the inclusion dosage ratio of areca nut extract to β-CD, inclusion temperature, inclusion time, stirring speed, etc., an inclusion compound that can both cover up the unpleasant odor of areca nut and maintain the stability of active ingredients can be obtained.

[0068] The inclusion ratio (w / w) of the areca nut extract and β-CD in the present invention can be selected as an appropriate ratio according to needs. From the perspectives of the stability of the active ingredient, slow release, masking the unpleasant smell of the areca nut and taking into account the taste, preferably, the inclusion ratio is 1:1 to 1:3. More preferably, the inclusion ratio is 1:1 to 1:2. Most preferably, the inclusion ratio is 1:1 to 1:1.25. When the inclusion ratio is outside the range of 1:1 to 1:3, if the areca nut extract is excessive relative to β-CD, it is not easily completely included by β-CD; if the areca nut extract is too little relative to β-CD, the areca nut flavor is masked by more β-CD, the taste is poor, the active ingredient is not easily released, and the physiological utilization rate is reduced.

[0069] In the present invention, the solvent used to dissolve the areca nut extract is not limited, as long as it does not endanger health and is conducive to subsequent extraction and separation. Preferably, the solvent is an organic solvent. More preferably, from the perspective of drug safety, the solvent used is absolute ethanol.

[0070] When the inclusion ratio of the areca nut extract and β-CD is 1:1 to 1:1.25, preferably, the inclusion temperature is in the range of 40 to 60 °C. The inclusion rate of the β-CD saturated aqueous solution for the extract is relatively fast, and the encapsulation efficiency reaches more than 80%. More preferably, the inclusion temperature is in the range of 40 to 55 °C, which is beneficial to the stability of the active ingredient in the extract, the encapsulation efficiency is also relatively high, and the temperature in this range has little influence on the areca nut flavor.

[0071] When the inclusion ratio of the areca nut extract and β-CD is 1:1 to 1:1.25, preferably, the inclusion time is in the range of 25 to 60 min, and inclusion can be effectively achieved, the encapsulation efficiency reaches more than 80%, and the stability of the active ingredient is relatively good. More preferably, the inclusion time is in the range of 30 to 45 min, which can make the encapsulation efficiency reach more than 85%. The physiological activity and stability of the active ingredient are both relatively good, and the areca nut flavor and taste are also relatively good. When the inclusion time is less than 25 min, the inclusion effect is insufficient, the encapsulation efficiency is small, which is not conducive to the stability of the active ingredient. When the inclusion time is greater than 60 min, the improvement effect of the encapsulation efficiency is not significant, and the long-term stirring during the inclusion is not conducive to the stability of the active ingredient.

[0072] When the inclusion ratio of areca nut extract to β-CD is 1:1 to 1:1.25, preferably, the stirring speed is in the range of 600 - 900 r / min. The inclusion speed is appropriate, the stability of the active ingredient is good, and the encapsulation efficiency is also relatively high, reaching over 80%. More preferably, when the stirring speed is in the range of 700 - 800 r / min, both the inclusion speed and the stability of the active ingredient can be taken into account, the encapsulation efficiency can reach over 84%, and the loss of areca nut flavor is less. When the stirring speed is less than 600 r / min, the inclusion speed is slow and the encapsulation efficiency is low. However, when the stirring speed is greater than 900 r / min, the stability of the active ingredient decreases.

[0073] Preferably, in the preparation process of the areca nut-β-CD inclusion complex of the present invention, first weigh a certain amount of β-CD, add 13 - 16 times of distilled water, and dissolve it by water bath heating to make a saturated β-CD solution. Then, dissolve the areca nut extract with an appropriate amount of absolute ethanol. With the inclusion ratio of areca nut extract to β-CD being 1:1 to 1:3, slowly drip the areca nut extract into the saturated β-CD solution stirred at 600 - 900 r / min at 40 - 60 °C, adjust the pH to 11 - 12 with NaOH, stir at a constant temperature for 25 - 60 min, then use HCl to adjust back to pH = 5.5 - 6.5, place it in a refrigerator at -20 °C for refrigeration for 24 h. Freeze-dry for 24 - 36 h. After washing the product with distilled water, place it in a constant temperature drying oven at 50 - 65 °C and dry it to a constant weight to obtain the inclusion complex.

[0074] The areca nut-β-CD inclusion complex of the present invention has excellent stability, which is mainly manifested in that the activity of the active ingredient (such as arecoline) is less affected by changes in conditions such as temperature, humidity, and light.

[0075] When the areca nut-β-CD inclusion complex of the present invention is placed at 60 °C for 1 - 5 days, the cumulative decomposition rate of arecoline is below 15%, and the heat resistance of the inclusion complex is good.

[0076] When the areca nut-β-CD inclusion complex of the present invention is placed at 25 °C and the relative humidity is 70 - 95% RH for 1 - 5 days, the cumulative decomposition rate of arecoline is below 28%, and the moisture resistance of the inclusion complex is good.

[0077] When the areca nut-β-CD inclusion complex of the present invention is placed at 25 °C and the light intensity is 4000 - 4500 Lx for 1 - 5 days, the cumulative decomposition rate of arecoline in the active ingredient is below 15%, and the light resistance of the inclusion complex is good.

[0078] The areca nut-β-CD inclusion complex of the present invention has excellent in vitro dissolution. The dissolution medium for in vitro dissolution determination is not limited, as long as it can dissolve the active ingredients of the areca nut-β-CD inclusion complex. Preferably, the dissolution medium is physiological saline. The dissolution rate can be measured with reference to the first method in Appendix XC of the 2005 Edition of the Chinese Pharmacopoeia (Part II). Referring to this method and simulating the human oral environment, the dissolution rate of arecoline in the areca nut-β-CD inclusion complex of the present invention can reach over 85% within 10 minutes. Preferably, the dissolution rate is over 90%, and more preferably, the dissolution rate is over 95%.

[0079] Chewing gum

[0080] The areca nut chewing gum of the present invention is prepared by using natural or synthetic elastomeric substances as the gum base, encapsulating the areca nut extract with β-CD, and adding wetting agents, lubricants, flavoring agents, etc. for blending and pressing. This chewing gum delivers the active ingredients of the areca nut through the oral mucosa, which can not only retain the medicinal effects of the areca nut but also reduce the risks of oral and cardio-cerebral diseases. At the same time, it retains the flavor of the areca nut and reduces the addiction to the areca nut.

[0081] The areca nut chewing gum of the present invention may contain the above-mentioned areca nut-β-CD inclusion complex. Preferably, the content of the areca nut-β-CD inclusion complex is 28-42%, so that the gum base and the inclusion complex are properly blended, the hardness of the chewing gum is appropriate, and it has a good taste and a strong areca nut flavor. More preferably, the content of the areca nut-β-CD inclusion complex is 31-39%, which can balance the above-mentioned effects and reduce the addiction to the areca nut. When the content of the areca nut-β-CD inclusion complex is less than 28%, the relative content of the gum base is high, and the areca nut flavor (such as astringency and spicy taste) is insufficient, the taste is relatively hard, and the palatability is poor. When the content of the areca nut-β-CD inclusion complex is higher than 42%, the content of arecoline is relatively high, which is not conducive to reducing the addiction to the areca nut, and the relative content of the gum base is low, which is not conducive to the shaping and appearance of the chewing gum.

[0082] As the carrier used for preparing the chewing gum, the gum base of the present invention can use the commonly used gum bases in the art, as long as they are suitable for chewing and are harmless to human health and environmental safety. Gum bases are generally divided into three types: natural gums, synthetic gums, and plant gums. Natural gums come from natural tree gums, such as gum arabic, latex, palm gum, etc., and their main component is polyisoprene, which has good adhesiveness and viscosity. Synthetic gums are prepared by chemical methods, such as butyl acrylate (PBA), polyurethane, and polyisoprene, etc., and usually have good elasticity and strong flavor retention. Plant gums are extracted from certain plants, such as tapioca starch, xanthan gum, and pectin, etc., and the chewing gums prepared therefrom have good taste and lubricity.

[0083] From the perspective of molding stability and appropriate hardness of the taste, the content of the gum base in the chewing gum is preferably 30-45% (w / w), and more preferably 35-42% (w / w).

[0084] The wetting agent of the present invention is used to enhance the palatability and molding stability of chewing gum. Examples of the wetting agent include, but are not limited to, glucose syrup, glycerol, mannitol, glyceryl triacetate, pectin, modified starch, xanthan gum, or any combination thereof. Preferably, the wetting agent is selected from glucose syrup, glycerol, or a blend of glucose syrup - glycerol. More preferably, the wetting agent is a blend of glucose syrup - glycerol. Most preferably, the wetting agent is glucose syrup - glycerol (2:1) (w / w), which can provide a better wetting effect for chewing gum and better palatability. The content of the wetting agent in chewing gum is preferably 5 - 10% (w / w), which is beneficial for adjusting the oral moisture, increasing the delicate wet feeling, and improving the palatability.

[0085] The lubricant of the present invention is used to prevent the raw materials from sticking to the surface of the gum - making mold, reduce the friction force, improve the demolding property, improve the product appearance, and improve the palatability. Examples of the lubricant include, but are not limited to, soluble starch, icing sugar, magnesium stearate, or any combination thereof. Preferably, the wetting agent is magnesium stearate. The content of the lubricant in chewing gum is preferably 5 - 10% (w / w), which can make the molding property and appearance of chewing gum better and the taste smoother.

[0086] The flavoring agent of the present invention is used to correct the taste of chewing gum, making it more like the original flavor of areca nut and reducing the bad taste. Examples of the flavoring agent include, but are not limited to, essential oils or flavors of areca nut, betel leaf, cinnamon, mint, apple, cherry, melon, mango, peach, grape, passion fruit, orange, grapefruit, citrus, licorice, ginger, vanilla, wintergreen, lemon, strawberry, raspberry, cranberry, blueberry, seabuckthorn, the fruit of coffee, or any combination thereof. From the perspective of better maintaining the original flavor of areca nut, preferably, the flavoring agent is the essential oil or flavor of areca nut or betel leaf. More preferably, the flavoring agent is chavicol, which is contained in betel leaf. Since a large amount of arecoline and tannins are removed from the areca nut extract, the areca nut flavor is greatly lost. Therefore, adding areca nut essence or the extract of betel leaf (for example, chavicol) can enhance the areca nut flavor.

[0087] The content of the flavoring agent in chewing gum is preferably 1 - 5% (w / w), more preferably 2 - 4%. When the content of the flavoring agent is less than 1%, it cannot achieve the flavor - correcting effect because the content is too small to cover the bad taste in chewing gum. When the content of the flavoring agent is higher than 5%, the odor of the flavoring agent itself is too strong, reducing the experience of the natural areca nut flavor.

[0088] The areca chewing gum of the present invention may further comprise other additives, which include but are not limited to emulsifiers, dispersants, sweeteners, chelating agents, sustained-release agents, fillers, preservatives, synthetic or natural surfactants, non-ionic surfactants, solubilizers or any combination thereof. Preferably, the content of the additives in the composition is 1-5% (w / w).

[0089] In some embodiments, the areca chewing gum of the present invention comprises 28-42% of areca-β-CD inclusion complex, 30-45% of gum base, 15-22% of wetting agent, 5-10% of lubricant, 1-5% (w / w) of flavoring agent. The areca-β-CD inclusion complex is obtained by inclusion of areca extract and β-CD at a mass ratio of 1:1 to 1:3. The tannin content in the areca extract is 0-5% of the tannin in the areca raw material, and the arecoline content is 1-20% of the arecoline in the areca raw material.

[0090] The chewing gum forming method of the present invention includes but is not limited to traditional hot melting method, grinding and tabletting method after freezing and direct tabletting method, etc., and a suitable method can be selected according to the type of gum base and the thermal stability of the active ingredient. Preferably, the traditional hot melting method is used to prepare the chewing gum, which has simple process and easy operation, and the formed chewing gum has good formability and appearance.

[0091] The forming process of the traditional hot melting method is as follows: melt the solid gum base, keep the temperature near the softening point, mix the gum base, active ingredient and other auxiliary materials evenly for 5-15 minutes, and convey the gum block to the cooling system for extrusion molding to obtain the chewing gum.

[0092] Preferably, the preparation method of the chewing gum of the present invention comprises the following steps:

[0093] a) Treat the areca raw material with alkali, wash it with water and then crush it, remove arecoline to 1-20% of the areca raw material, and remove tannin to 0-5% of the content in the areca raw material to obtain areca extract;

[0094] b) Include the areca extract and β-CD at a mass ratio of 1:1 to 1:3 to obtain areca-β-CD inclusion complex;

[0095] c) Crush the lubricant and flavoring agent and sieve them through a 70-90 mesh sieve for standby, and crush the areca-β-CD inclusion complex and sieve it through a 50-70 mesh sieve for standby;

[0096] d) Weigh 30 - 45% of the gum base based on the weight percentage of the chewing gum, moisturize and soften it in a 60°C water bath for 30 - 40 min. At 40 - 50°C, add 28 - 42% of the areca nut-β-CD inclusion complex and 15 - 22% of the wetting agent, mix well, stir for 15 - 20 min, add 5 - 10% of the lubricant and 1 - 5% of the flavoring agent, stir for 5 - 10 min to mix well. After slightly cooling, roll and shape it, put it into a mold, cool to room temperature, and place it in an environment with 50% RH for ventilation for 15 - 20 h to obtain the chewing gum.

[0097] The ratio of the above components can be appropriately selected according to the expected effect of the areca nut chewing gum.

[0098] Preferably, in step b) of the method for preparing the areca nut chewing gum of the present invention, the inclusion is carried out by the β-CD saturated aqueous solution method, the inclusion temperature is 40 - 60°C, the inclusion time is 25 - 60 min, the stirring speed during inclusion is 600 - 900 r / min, and the inclusion complex is freeze-dried.

[0099] By freeze-drying the inclusion complex, an inclusion complex with a smaller particle size can be obtained, while the inclusion complex obtained by the conventional centrifugation method has a larger particle size. From the perspective of improving the taste of the chewing gum, it is preferred to use the freeze-drying method to treat the inclusion complex, and the delicate and smooth feeling during chewing is increased by reducing the particle size.

[0100] Furthermore, in the above step c), the particle size of specific components is screened to improve the taste of the chewing gum by controlling the particle size.

[0101] During the process of forming the chewing gum by the hot melt method in the above step d), the feeding order can be changed according to the texture and color required for the finished chewing gum product.

[0102] In some embodiments, in step d), weigh the prescription amount of the gum base, moisturize and soften it in a 60°C water bath for 30 - 40 min. At 40 - 50°C, add the wetting agent and mix well, stir for 15 - 20 min, add the areca nut-β-CD inclusion complex, lubricant and flavoring agent, stir for 5 - 10 min to mix well. After slightly cooling, roll and shape it, put it into a mold, cool to room temperature, and place it in an environment with 50% RH for ventilation for 15 - 20 h, and observe the state of the finished product.

[0103] In some embodiments, in step d), weigh the prescription amount of the gum base, moisturize and soften it in a 60°C water bath for 30 - 40 min. At 40 - 50°C, add the areca nut-β-CD inclusion complex, lubricant and flavoring agent, then add the wetting agent and mix well, stir for 15 - 20 min. After slightly cooling, roll and shape it, put it into a mold, cool to room temperature, and place it in an environment with 50% RH for ventilation for 15 - 20 h, and observe the state of the finished product.

[0104] Preferably, in step d), first mix the gum base, areca nut-β-CD inclusion complex and wetting agent, and then add the lubricant and flavoring agent. In this way, the components of each material are easily mixed evenly, saving time and operation costs, and the obtained chewing gum has uniform texture and color, and good appearance.

[0105] Preferably, the chewing gum of the present invention is dry type to facilitate storage and maintain the active ingredients. More preferably, the water content of the chewing gum does not exceed 2-5%.

[0106] The chewing gum of the present invention enables the oral saliva to continuously contact with the active ingredients of areca nut through chewing, which can not only exert the beneficial effects of areca nut on health, but also obtain the wonderful taste of areca nut. By reasonably controlling the contents of areca nut-β-CD inclusion complex, arecoline and tannin, the addiction of areca nut is reduced, and the health damage caused by direct chewing is inhibited.

[0107] The following provides specific examples to describe the present invention in detail. It should be noted that the present invention is not limited thereto.

[0108] Example

[0109] [Determination of arecoline content]

[0110] Using arecoline hydrobromide as the standard product, the arecoline concentration is obtained through conversion, the corresponding peak area is measured by HPLC method, and the arecoline standard concentration curve is made.

[0111] Weigh 3 mg of arecoline hydrobromide standard product, dissolve it in methanol (chromatographically pure) and make up the volume to 10 mL, dissolve it by ultrasonic wave, cool it, and shake it well to obtain the reference stock solution (mass concentration is about 0.3 mg / mL). Take 0.1 mL, 0.8 mL, 1.6 mL, 2.4 mL, 3.2 mL from this standard product solution, make up the volume to 5 mL with methanol, and prepare a series of concentration standard solutions with mass concentrations of 0.006 mg / mL, 0.048 mg / mL, 0.096 mg / mL, 0.144 mg / mL, 0.192 mg / mL. The sample passes through a 0.22 μm filter membrane before entering the chromatographic column, and each concentration is injected twice.

[0112] The detection conditions of HPLC method are as follows:

[0113] Chromatographic column: C18;

[0114] Mobile phase: methanol-0.05 mol / L diammonium hydrogen phosphate solution (pH 6.8-7.0) (63:37, v / v);

[0115] Flow rate: 1.0 mL / min; Detection wavelength: 215 nm; Column temperature: 30 °C; Injection volume: 20 μL.

[0116] Using the arecoline concentration as the abscissa and the peak area as the ordinate, draw the arecoline standard curve.

[0117] Determination of the arecoline content in the sample:

[0118] Grind the sample to be tested into powder, weigh an appropriate amount (equivalent to about 3 mg of arecoline hydrobromide), place it in a 10 mL volumetric flask, dissolve it with methanol and make up to the mark, and shake well. Then, pipette 1.6 mL into a 5 mL volumetric flask, add methanol to make up to the mark, and shake well. After filtering through a 0.22 μm filter membrane, pipette 20 μL of each solution and inject it into the liquid chromatograph to measure the peak area.

[0119] Refer to the arecoline standard concentration curve, obtain the arecoline concentration based on the peak area, and further calculate the arecoline content in the sample.

[0120] [Determination of tannin content]

[0121] Use the Folin - phenol method to determine the total tannin content.

[0122] Using gallic acid as the reference sample, prepare a 0.1 mg / mL gallic acid standard stock solution. Precisely pipette 0, 0.2, 0.4, 0.6, 0.8, 1.0 mL of the gallic acid standard stock solution into 10 mL volumetric flasks, add 1 mL of 20% Folin - phenol reagent respectively, mix well, add 2 mL of 15% Na2CO3 solution, and make up the volume with water. Let the reaction stand for 60 min and measure the absorbance at 765 nm. Using the standard solution concentration as the abscissa and the absorbance as the ordinate, draw the standard curve.

[0123] Determination of the tannin content in the sample:

[0124] Take 0.2 mL of the sample solution, add 1 mL of 20% Folin - phenol reagent and 2 mL of 15% sodium carbonate, and make up the volume to 10 mL in a volumetric flask. React for 60 min and measure the absorbance at 765 nm.

[0125] Tannin content (%, w / w) = [(C × V × n) × 10 -6 / W] × 100%

[0126] C: The mass concentration of tannin in the test injection, μg / mL; V: The volume of the test injection, mL; n: The dilution factor of the sample before injection; W: The mass of the sample, g.

[0127] [Determination of cumulative decomposition rate]

[0128] Take the sample to be tested, cut it into small pieces and place them in a mortar. Add 40 mL of water, grind for 10 min, then place it in an ultrasonic cleaner and perform ultrasonic treatment for 30 min. Take 1 mL of samples at 5 min, 10 min, 20 min, 25 min, and 30 min respectively. After sampling, centrifuge at 9000 r / min for 10 min. Take the supernatant, filter it through a 0.22 μm microporous filter membrane and inject it into a liquid chromatograph to determine the content of arecoline in the sample to be tested, and calculate the cumulative decomposition rate of arecoline therefrom.

[0129] Cumulative decomposition rate = (Arecoline content in the initial sample - Arecoline content in the sample to be tested) / Arecoline content in the initial sample × 100%

[0130] <Preparation of betel nut extract>

[0131] Preparation Example 1

[0132] Weigh 2 kg of fresh betel nuts, wash them with water, add 10 L of 4.5% sodium hydroxide aqueous solution, and soak for 24 h. Take out the betel nut fruits, rinse the lye with water, and then crush them with a 3 mm sieve mesh kneader. Detect the arecoline content in the crushed water extract to make it 10% of the arecoline content in the fresh betel nuts.

[0133] Add 120 mg of bovine serum albumin / L to the crushed water extract, remove tannins by the protein precipitation method, filter the precipitate until the tannin content in the supernatant is 3% of the tannin content in the fresh betel nuts. Adjust the pH of the obtained solution to 6 and freeze-dry to obtain betel nut extract 1.

[0134] Preparation Example 2

[0135] Prepare betel nut extract 2 in the same manner as in Preparation Example 1, except that the tannin content is reduced to 5% of the tannin content in the fresh betel nuts.

[0136] Preparation Example 3

[0137] Prepare betel nut extract 3 in the same manner as in Preparation Example 1, except that the arecoline content is reduced to 20% of the arecoline content in the fresh betel nuts.

[0138] Preparation Example 4

[0139] Prepare betel nut extract 4 in the same manner as in Preparation Example 1, except that the tannin content is reduced to 7% of the tannin content in the fresh betel nuts.

[0140] Preparation Example 5

[0141] Prepare betel nut extract 5 in the same manner as in Preparation Example 1, except that the arecoline content is reduced to 25% of the arecoline content in the fresh betel nuts.

[0142] Preparation Example 6

[0143] Areca nut extract 6 was prepared in the same manner as Preparation Example 1, except that the step of removing tannins was not carried out.

[0144] Preparation Example 7

[0145] The fresh areca nuts used as the areca nut raw material in Preparation Example 1 were not processed, and the contents of arecoline and tannins in this raw material were 100% of the reference contents in the following table, thereby obtaining areca nut extract 7.

[0146] The compositions of areca nut extracts 1 to 7 are shown in Table 1.

[0147] Table 1

[0148]

[0149] <Preparation of Areca Nut-β-CD Inclusion Complex>

[0150] First, the effects of the inclusion temperature, inclusion time, and stirring speed on the encapsulation efficiency of the areca nut-β-CD inclusion complex were studied as follows.

[0151] (Effect of the dosage ratio of areca nut extract to β-CD on the encapsulation efficiency)

[0152] Different dosage ratios of areca nut extract 1 to β-CD were set, which were 1:0.8, 1:1, 1:1.25, 1:1.5, 1:2, 1:3, and 1:3.5 respectively, and areca nut extract 1 was included with β-CD.

[0153] Weigh the prescribed amount of β-CD, add 150 mL of distilled water, heat it in a water bath at 40 °C, dissolve β-CD to make a saturated aqueous solution, control the rotation speed at 900 r / min, weigh 100 mg of areca nut extract 1, add 1 mL of absolute ethanol, slowly drip the areca nut extract 1 solution into the β-CD solution, adjust the pH = 11 with 1 mol·L-1 NaOH, stir at a constant temperature for 30 min, then back-titrate to pH = 6 with 1 mol·L-1 HCl, place it in a refrigerator at -20 °C for refrigeration for 24 h, then freeze-dry for 36 h, wash it with a small amount of distilled water, and place the product in a constant temperature drying oven at 40 °C to dry to a constant weight to obtain the inclusion complex. Measure the content of arecoline in the inclusion complex according to the aforementioned method and calculate the encapsulation efficiency.

[0154] The freeze-drying conditions are as follows: the cold trap temperature is -67 °C, the shelf temperature (the temperature before placing the sample) is -30 °C, the maximum vacuum degree is 1 - 2 Pa, and the sample volume is 10 - 100 mL.

[0155] Calculation formula for the encapsulation efficiency:

[0156] Entrapment efficiency (%, w / w) = Amount of arecoline in the inclusion complex / Amount of arecoline in areca nut extract 1 × 100%

[0157] The experimental results are shown in Table 2.

[0158] Table 2

[0159]

[0160] As can be seen from Table 2, when the dosage ratio of areca nut extract 1 to β-CD is 1:1.25, the entrapment efficiency is the highest, which is 89.1%.

[0161] (Effect of inclusion temperature, time, and stirring speed on entrapment efficiency)

[0162] Set different inclusion temperatures, times, and stirring speeds, and prepare the inclusion complex in the same way as in the experiment on the effect of the dosage ratio of areca nut extract 1 to β-CD on the entrapment efficiency, and measure the entrapment efficiency. This is a single-factor experiment, that is, under the condition that other conditions such as inclusion time and stirring speed remain unchanged, measure the effect of inclusion temperature on the entrapment efficiency; under the condition that other conditions such as inclusion temperature and stirring speed remain unchanged, measure the effect of inclusion time on the entrapment efficiency; under the condition that other conditions such as inclusion temperature and time remain unchanged, measure the effect of inclusion stirring speed on the entrapment efficiency. The experimental results are shown in Table 3.

[0163] Table 3

[0164]

[0165] As can be seen from Table 3, when the inclusion temperature is 60 °C, the inclusion time is 30 min, and the inclusion stirring speed is 900 r / min, the entrapment efficiency is the highest.

[0166] According to the above experimental results, using the optimized inclusion dosage ratio, inclusion temperature, inclusion time, and stirring speed, the following inclusion experiment is carried out.

[0167] Weigh 10 g of β-CD, add 15 times the amount of distilled water, and dissolve it by heating in a water bath at 60 °C to make a saturated β-CD solution. Then, dissolve areca nut extract 1 with an appropriate amount of absolute ethanol. With the dosage ratio of areca nut extract 1 to β-CD being 1:1.25 (w / w), slowly add areca nut extract 1 dropwise to the saturated β-CD solution stirred at 900 r / min, adjust the pH to 11 with 1 mol·L -1 NaOH, stir at a constant temperature for 30 min, and then back-titrate to pH = 6 with 1 mol·L -1 HCl. Place it in a refrigerator at -20 °C and refrigerate for 24 h. Freeze-dry for 36 hours, wash with a small amount of distilled water, and place it in a constant-temperature drying oven at 40 °C and dry for 1 h until constant weight to obtain areca nut-β-CD inclusion complex 1.

[0168] In the same manner as the preparation of the above areca nut-β-CD inclusion complex 1, the areca nut extracts 2-7 were included with β-CD to obtain areca nut-β-CD inclusion complexes 2-7.

[0169] [Determination of X-ray diffraction (XRD)]

[0170] The following determination was carried out using a German Bruker-D8 Advance X-ray diffractometer.

[0171] The prepared areca nut-β-CD inclusion complex 1, physical mixture of areca nut extract 1 and β-CD (1:1.25), β-CD, and areca nut extract 1 were subjected to X-ray powder diffraction characterization. The test conditions were (copper target): working voltage 40 kV, scanning speed 2° / min, start and end angles 5°-80°. The results are as Figure 1 shown.

[0172] It can be seen from Figure 1 that the arecoline-β-CD inclusion complex 1 (D) exhibits multiple characteristic crystalline diffraction peaks. The areca nut extract 1 (A) shows no obvious crystal form peaks and is an amorphous powder. β-CD (B) has a large number of sharp and strong specific crystalline diffraction peaks. The physical mixture (C) of areca nut extract 1 and β-CD with a mass ratio of 1.25:1 can be seen as the superposition of mostly β-CD and fewer areca nut extract 1 peak patterns, and has the characteristic peaks of β-CD, indicating that no inclusion was formed and it is just a simple physical mixture. The characteristic peaks of β-CD in the areca nut-β-CD inclusion complex 1 disappear, and new characteristic peaks are formed, generating new substances, proving the formation of the arecoline-β-CD inclusion complex 1.

[0173] [Determination of scanning electron microscopy]

[0174] The following determination was carried out using a JEOL JSM-IT500HR 1 scanning electron microscope.

[0175] 20 mg each of the areca nut-β-CD inclusion complex 1, β-CD, and areca nut extract 1 were taken respectively. Small pieces of double-sided tape were fixed on an aluminum short rod, and the sample powder was sprinkled on the surface of the short rod and dispersed. The particle shape and surface characteristics of the test samples were measured, and SEM photos were taken at a voltage of 20 kV. The results are as Figure 2 shown.

[0176] It can be seen from Figure 2 that the areca nut extract 1 (A) is an irregular block with wrinkles on the surface, β-CD (B) is a relatively regular rhombic prism, and the areca nut-β-CD inclusion complex 1 (C) is in the form of irregular debris, with completely different morphological characteristics, indicating the formation of an inclusion complex.

[0177] [Determination of stability]

[0178] The arecoline content of the areca nut-β-CD inclusion complex prepared by the method of the present invention was tested for its stability with respect to changes in temperature, humidity, light, etc. in the external environment.

[0179] Weigh several portions of areca nut-β-CD inclusion complex 1 and areca nut extract 1, place them in colorless glass petri dishes, and place them at a temperature of 60 °C, a humidity (RH) of 70%, and a light intensity of 4×10 3 Lx for 7 days. Samples were taken on the 1st, 3rd, 5th, and 7th days for thermal stability, moisture stability, and light stability tests. The arecoline content and cumulative decomposition rate were determined according to the aforementioned method, and the experimental results are shown in Table 4 below. Among them, the 0th day is the initial content, and the same applies hereinafter.

[0180] Table 4

[0181]

[0182] As can be seen from Table 4, the cumulative decomposition rate of the areca nut-β-CD inclusion complex per day within 5 days at a temperature of 60 °C was lower than that of the areca nut extract. The cumulative decomposition rate within 5 days was 12.77% for the areca nut-β-CD inclusion complex and 36.54% for the areca nut extract, reducing the decomposition rate by about 2.9 times, and the storage stability of the areca nut-β-CD inclusion complex was significantly improved.

[0183] Table 5

[0184]

[0185] As can be seen from Table 5, the cumulative decomposition rate of the areca nut-β-CD inclusion complex within 5 days at a humidity of 80% RH was 27.66%, and that of the areca nut extract was 37.50%, and the areca nut-β-CD inclusion complex was more stable.

[0186] Table 6

[0187]

[0188] As can be seen from Table 6, the cumulative decomposition rate of the areca nut-β-CD inclusion complex within 5 days under light of 4×10 3 Lx was 14.68%, and that of the areca nut extract was 63.46%, and the areca nut-β-CD inclusion complex was more stable. After the 6th day, the cumulative decomposition rate of the inclusion complex increased, and the gap with the cumulative decomposition rate of the extract narrowed.

[0189] Comparing the above experimental results, it was found that the areca nut-β-CD inclusion complex was more stable than the areca nut extract in terms of temperature, humidity, and light.

[0190] [In vitro dissolution determination]

[0191] Weigh 0.1 g of areca nut-β-CD inclusion complex and transfer it into a 1-10 mL volumetric flask. Add 0.9% normal saline to make up the volume. Ultrasonically simulate the oral environment at 37 °C. Take 1 mL of sample every 1 min and replenish normal saline in time. After sampling, centrifuge at 9000 r / min for 10 min. Take the supernatant, filter it through a 0.22 μm microporous membrane and inject it into the liquid chromatograph to determine the amount of arecoline in normal saline, that is, the release amount of arecoline, and calculate the dissolution rate. The test results are shown in Table 7 below.

[0192] Table 7

[0193]

[0194] As can be seen from Table 7, the dissolution rate of arecoline reached 91.06% at 4 min, indicating that the inclusion complex has excellent in vitro dissolution property, and the dissolution rate was basically stable after 6 min.

[0195] <Preparation of chewing gum>

[0196] [Effect of material addition sequence]

[0197] Study the effects of three different feeding sequences on the preparation of chewing gum by the traditional hot melting method, as follows.

[0198] Pre-crush magnesium stearate and piperonyl phenol and sieve them through a 70-90 mesh sieve for standby. Crush areca nut-β-CD inclusion complex 1 and sieve it through a 50-70 mesh sieve for standby.

[0199] The formula for the following experiments is: 37 g of gum base, 34 g of areca nut-β-CD inclusion complex 1, 19 g of glucose syrup: glycerol (2:1), 7 g of magnesium stearate, and 3 g of piperonyl phenol.

[0200] Preparation method 1: Weigh the prescribed amount of gum base, moisturize and soften it in a 60 °C water bath for 30 min. Add areca nut-β-CD inclusion complex, glucose syrup: glycerol (2:1) (w / w) at 40 °C and mix well. Stir for 15 min, add magnesium stearate and piperonyl phenol, and stir for 5 min to mix well. After slightly cooling, roll and form it, put it into a mold, cool it to room temperature, place it in a 50% RH environment and ventilate it for 16 h, and observe the state of the chewing gum finished product.

[0201] Preparation method 2: Weigh the prescribed amount of gum base, moisturize and soften it in a 60 °C water bath for 30 min. Add glucose syrup: glycerol (2:1) at 40 °C and mix well. Stir for 15 min, then add areca nut-β-CD inclusion complex, magnesium stearate and piperonyl phenol, and stir for 15 min. After slightly cooling, roll and form it, put it into a mold, cool it to room temperature, place it in a 50% RH environment and ventilate it for 16 h, and observe the state of the chewing gum finished product.

[0202] Preparation Method 3: Weigh the prescription amount of the gum base, moisturize and soften it in a 60°C water bath for 30 min, add areca nut-β-CD inclusion complex, magnesium stearate, and chavicol at 40°C, stir for 15 min, then add glucose syrup: glycerol (2:1) and mix well, stir for 15 min. After slightly cooling, roll and form it, put it into a mold, cool to room temperature, place it in a 50% RH environment and ventilate for 16 h, and observe the state of the chewing gum finished product.

[0203] The above experimental results are shown in Table 8 below.

[0204] Table 8

[0205]

[0206] As can be seen from Table 8, comparing the finished product state, Preparation Method 1 is relatively better than other methods. The finished product has uniform color, no spots, and the components are relatively easy to mix evenly during the preparation of chewing gum, which is beneficial to forming a finished product with good appearance.

[0207] [Influence of Chewing Gum Composition]

[0208] Based on the above research results, chewing gum 1 of Example 1 was prepared according to Preparation Method 1.

[0209] Example 1

[0210] Magnesium stearate and chavicol were pre-crushed and passed through a 70-mesh sieve for standby, and areca nut-β-CD inclusion complex 1 was crushed and passed through a 50-mesh sieve for standby.

[0211] Calculated by the weight percentage of the chewing gum, weigh 37 g of the gum base, moisturize and soften it in a 60°C water bath for 30 min, add 34 g of areca nut-β-CD inclusion complex 1 at 40°C, 19 g of glucose syrup: glycerol (2:1) and mix well, stir for 15 min, add 7 g of magnesium stearate and 3 g of chavicol, and stir for 5 min to mix evenly. After slightly cooling, roll and form it, put it into a mold, cool to room temperature, place it in a 50% RH environment and ventilate for 16 h to obtain chewing gum 1.

[0212] Examples 2-9 and Comparative Examples 1-8

[0213] The following chewing gums were prepared in the same manner as in Example 1, except for the different ratios of each component. See Table 9 for details.

[0214] Table 9

[0215]

[0216] Examples 10-11

[0217] A chewing gum was prepared in the same manner as in Example 1, except that areca nut-β-CD inclusion compound 2 - 3 was used instead of areca nut-β-CD inclusion compound 1.

[0218] Comparative Examples 9-12

[0219] A chewing gum was prepared in the same manner as in Example 1, except that areca nut-β-CD inclusion compounds 4 - 7 were used instead of areca nut-β-CD inclusion compound 1.

[0220] Comparative Example 13

[0221] A chewing gum was prepared in the same manner as in Example 1, except that areca nut extract 1 was used instead of areca nut-β-CD inclusion compound 1.

[0222] <Sensory evaluation of chewing gum>

[0223] An evaluation panel consisting of 8 trained scorers was selected to evaluate the flavor and texture of the chewing gum. Each evaluator scored the samples individually, and the average score of three times was taken.

[0224] The scoring indicators included astringency, fineness and moistness, spicy taste, excitability, tooth irritation, etc. The scoring standard was out of 20 points.

[0225] Among them, astringency and spicy taste are one of the flavors of areca nut itself, mainly related to tannins, arecoline, glucose syrup, piperonal, and the content of inclusion compounds. If the score is too high, the taste will be uncomfortable, and if it is too low, the areca nut flavor will be lacking. Tooth irritation is mainly related to the content of arecoline, tannins, glucose syrup, and inclusion compounds. The lower the score, the less damage to the teeth. Excitability is mainly related to the content of arecoline and inclusion compounds, and has the effect of refreshing the mind. If the score is too high, it is easy to develop an areca nut addiction, and if it is too low, the areca nut pleasure will be lacking. Fineness and moistness (palatability) are mainly related to the content of glucose syrup / glycerol and magnesium stearate. The higher the score, the better the taste.

[0226] The specific scoring criteria are shown in Table 10 below.

[0227] Table 10

[0228]

[0229] The chewing gums of Examples 1 - 11 and Comparative Examples 1 - 13 were subjected to sensory evaluation, and the results are listed in Table 11. Among them, the tannin and arecoline contents were the contents in the areca nut extract before inclusion during the preparation of the chewing gum.

[0230] Table 11

[0231]

[0232] The data in Table 11 show that compared with other examples and comparative examples, the chewing gum of Example 1 has lower tannin and arecoline contents, and a moderate glucose syrup content. Therefore, it has less irritation to teeth and an appropriate level of excitability. The contents of the gum base, magnesium stearate, and chavicol are moderate, so the astringency, spicy taste, and delicate moistness are relatively good. Although the contents of the gum base and areca-β-CD inclusion complex in Examples 2 to 9 vary, they do not deviate from the ranges of 30-45% for the gum base, 28-42% for the inclusion complex, 15-22% for glucose syrup:glycerol (2:1), 5-10% for magnesium stearate, and 1-5% for chavicol. Therefore, the sensory evaluations in terms of astringency, delicate moistness, spicy taste, excitability, and tooth irritation are excellent or good respectively. Among them, the chavicol contents of Examples 8 and 9 are too high or too low respectively, so they have a relatively higher or lower spicy taste compared with Example 1. The tannin and arecoline contents of the chewing gums of Examples 10 to 11 at the areca extract stage before preparation are 5% and 20% respectively, which are higher than those of Example 1. Therefore, the tooth irritation and astringency are stronger.

[0233] In Comparative Examples 1 and 2, the areca-β-CD inclusion complexes are too much or too little respectively, resulting in relatively more or less effective components such as arecoline, and the astringency, spicy taste, excitability, and tooth irritation are relatively stronger or weaker respectively. At the same time, the glucose syrup content also promotes or alleviates the tooth irritation and astringency respectively. In Comparative Example 3, the gum base content is low, resulting in a relatively higher areca-β-CD inclusion complex, and the tooth irritation and astringency show the aforementioned rules.

[0234] In Comparative Examples 4 and 5, the contents of glucose syrup:glycerol (2:1) are too high or too low respectively. Therefore, compared with Examples 2 and 5, the scores of astringency and delicate moistness are relatively higher or lower respectively. In addition, too high a glucose syrup content also increases the excitability. In Comparative Examples 6 and 7, the magnesium stearate contents are too high or too low respectively, also deviating from the above numerical range. Therefore, compared with Example 1, the delicate moistness is also relatively higher or lower respectively, and the taste is not good. The chewing gum of Comparative Example 8 contains 8% chavicol, which is much greater than that of Example 1. Therefore, the scores of spicy taste, tooth irritation, and excitability are higher.

[0235] In Comparative Examples 9 to 12, areca extracts 4 to 7 are used respectively, and the tannin and arecoline contents are both relatively high. Among them, in Comparative Examples 11 and 12, tannin and / or arecoline are not separated, and in Comparative Example 13, areca extract 1 is not subjected to β-CD inclusion. Therefore, the sensory evaluation of the chewing gum is greatly affected by tannin and / or arecoline, and the astringency, excitability, spicy taste, and tooth irritation show high scores, which have an adverse effect on oral and cardio-cerebral health, and it is easy to develop a dependence after long-term chewing. In addition, due to the insufficient separation and purification of tannin and arecoline in these comparative examples, the taste is not good, and the score of delicate moistness is also poor.

[0236] Industrial Applicability

[0237] The areca chewing gum of the present invention has the effects of reducing areca addiction, increasing pleasure, improving palatability, maintaining the flavor of areca, and reducing the risks of oral and cardio-cerebral diseases. It is a substitute for traditional chewing areca and can be used for industrial production.

Claims

1. A betel nut chewing gum, characterized in that, The chewing gum contains 28 - 42% areca nut-β-cyclodextrin inclusion compound by weight percentage, 30 - 45% gum base, 15 - 22% wetting agent, 5 - 10% lubricant, and 1 - 5% flavoring agent. The areca nut-β-cyclodextrin inclusion compound is obtained by inclusion of the areca nut extract and β-cyclodextrin at a mass ratio of 1:1 - 1:

3. The tannin content in the areca nut extract is 0 - 5% of the tannin in the areca nut raw material, and the arecoline content is 1 - 20% of the arecoline in the areca nut raw material.

2. The chewing gum according to claim 1, wherein, The wetting agent is selected from at least one of the group consisting of glucose syrup, glycerol, mannitol, triacetin, pectin, modified starch, xanthan gum.

3. The chewing gum according to claim 1 or 2, wherein The lubricant is selected from at least one of the group consisting of soluble starch, icing sugar, magnesium stearate.

4. The chewing gum according to any one of claims 1 to 3, wherein, The flavoring agent is selected from at least one of the group consisting of essential oils or flavors of areca nut, betel leaf, cinnamon, mint, apple, cherry, melon, mango, peach, grape, passion fruit, orange, grapefruit, citrus, licorice, ginger, vanilla, wintergreen, lemon, strawberry, raspberry, cranberry, blueberry, seabuckthorn, coffee fruit.

5. The chewing gum according to any one of claims 1 to 4, wherein, The cumulative decomposition rate of arecoline in the areca nut-β-cyclodextrin inclusion complex within 5 days under light of 4×10 3 Lx is 10-18%.

6. The chewing gum according to any one of claims 1 to 5, wherein, The flavoring agent is eugenol.

7. A method for preparing a chewing gum according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: a) Treating the areca nut raw material with alkali, washing with water and then pulverizing, removing arecoline to 1 - 20% of the content in the areca nut raw material, and removing tannin to 0 - 5% of the content in the areca nut raw material to obtain the areca nut extract; b) Inclusion of the areca nut extract and the β-cyclodextrin at a mass ratio of 1:1 - 1:3 to obtain the areca nut-β-cyclodextrin inclusion compound; c) Pulverizing the lubricant and the flavoring agent and passing through a 70 - 90 mesh sieve for standby, pulverizing the areca nut-β-cyclodextrin inclusion compound and passing through a 50 - 70 mesh sieve for standby; d) Mixing 28 - 42% of the areca nut-β-cyclodextrin inclusion compound, 30 - 45% of the gum base, 15 - 22% of the wetting agent, 5 - 10% of the lubricant, and 1 - 5% of the flavoring agent by weight percentage of the chewing gum, mixing evenly, cooling and then calendaring and molding, putting into a mold, and cooling to room temperature to prepare the chewing gum.

8. The method according to claim 7, wherein The tannin is removed by the protein precipitation method.

9. According to the method of claim 7 or 8, wherein, In step b), the inclusion is carried out by the saturated aqueous solution method, the inclusion temperature is 40 - 60 °C, the inclusion time is 25 - 60 min, the stirring speed during inclusion is 600 - 900 r / min, and the inclusion compound is freeze-dried.

10. The method according to any one of claims 7 to 9, wherein, In step d), first mix the gum base, the areca nut-β-cyclodextrin inclusion compound and the wetting agent, and then add the lubricant and the flavoring agent.

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