Health-care food effervescent tablet prepared from Xinjiang soongorgon willow flowers and application of health-care food effervescent tablet

Abstract

The invention provides a health-care food effervescent tablet taking Xinjiang soongarica as a raw material. The health-care food effervescent tablet is prepared from the following raw materials in percentage by mass: 10% of dry powder of total flavonoids of the soongarica, 5% of dry powder of total flavonoids of dandelion, 40% of lactose, 7% of polyethylene glycol 6000, 21.5% of citric acid, 8.6% of sodium bicarbonate, 2.5% of aspartame and 5.4% of an ethanol solution with the mass fraction of 70%. The invention also provides a preparation method of the health-care food effervescent tablet, which comprises the following steps: extracting dry powder of the total flavonoids of the soongarica and the dandelion, crushing the dry powder and other auxiliary materials, mixing, sieving, and finally tabletting. According to the health-care food effervescent tablet disclosed by the invention, the soongarica is taken as a main raw material, so that the product has the functions of reducing blood sugar, reducing blood fat, inhibiting bacteria, resisting tumors, resisting inflammation, resisting oxidation and the like, the antioxidant function is further enhanced due to the addition of dandelion general flavone, and the health-care food effervescent tablet is good in taste and convenient to take, has the potential of large-scale production and is suitable for industrial production. The method has a great influence on the full utilization and protection of Xinjiang Songorica soongarica flowers.

Description

Technical Field

[0001] This invention belongs to the field of food development and utilization technology, specifically relating to a health food effervescent tablet made from willow flowers of Junggar, Xinjiang, and its preparation method and application. Background Technology

[0002] *Salix songarica*, commonly known as Junggar willow, is a plant belonging to the genus *Salix* in the family Salicaceae. It is a small tree or shrub with spreading branches and leaves, resembling a dome-shaped willow. Junggar willow is distributed in Central Asia, Iran, Afghanistan, and Xinjiang, China, growing at altitudes of 1100-1150 meters, primarily in plains, river valleys, and desert riverbanks. It has not yet been artificially introduced and cultivated. Its flowers, resembling small chrysanthemums, profusely grow among the branches, unlike those of other willows.

[0003] Junggar willow flowers are the dried inflorescences of the Junggar willow. They are believed to have effects such as clearing the lungs and resolving phlegm, clearing heat and relieving summer heat, relieving cough and calming the nerves. Local Uyghur residents often use Junggar willow flowers as a tea. Current research indicates that Junggar willow flowers are a deformity caused by a plant virus infection. After the virus infects the young branches of the Junggar willow, its growth is hindered, preventing normal extension and growth, resulting in the clustering of leaves to form willow flowers. Furthermore, due to the virus's strict host selectivity, environmental adaptability, and geographical distribution, this willow flower currently only occurs in the Gurga region of Urumqi. Figure 1 Furthermore, the formation of willow catkins can also be attributed to insect pests, the principle of which is consistent with that of viruses. It is understood that plant viruses and insect pests do not harm humans or higher animals; therefore, although willow catkins are formed by a virus, they will not affect human health at all, but on the contrary, they may bring many health benefits.

[0004] Currently, research on Junggar willow catkins is rarely reported. However, some preliminary studies have conducted systematic experiments on willow catkin extracts, finding that the catkins contain high levels of flavonoids. Flavonoids, in their free or glycoside form, are widely found in vegetables, fruits, and other plants, and are generally yellow in color. In recent years, studies have increasingly revealed the multifaceted functions of flavonoids. Flavonoid components in Junggar willow catkins, such as rutin, quercetin, and chlorogenic acid, possess biological activities including lowering blood lipids, anti-tumor activity, lowering blood sugar, and anti-oxidation. Luteolin also exhibits anti-cancer cell proliferation, apoptosis-inducing, and apoptosis-sensitizing effects.

[0005] Meanwhile, studies have found that dandelion possesses various effects, including stomachic, galactagogue, broad-spectrum antibacterial, heat-clearing and detoxifying, choleretic and hepatoprotective, swelling-reducing and nodule-dispersing, antioxidant, anti-mutagenic, and anti-tumor properties. Its main active ingredient is flavonoids, which have diverse pharmacological activities and are among the effective components of dandelion. Studies have shown that total flavonoid extracts from dandelion have a significant antibacterial effect against *Pseudomonas*, and this effect increases significantly with increasing concentration. The antibacterial mechanism involves accelerating the disruption of cell membrane integrity, leading to the leakage of metal ions, proteins, and carbohydrates, causing metabolic disorders in cells, and ultimately cell death, thus exerting an antibacterial effect. Other studies have shown that total flavonoid extracts from dandelion can increase the activity of superoxide dismutase (SOD) in the brain tissue of aging model mice and reduce the levels of malondialdehyde (MDA), leukocyte proliferation factor (LPF), and monoamine oxidase (MAO), demonstrating antioxidant activity. In addition, chlorogenic acid, an active ingredient in dandelion, is also a powerful antioxidant that can inhibit oxidative stress markers such as malondialdehyde and glutathione. Furthermore, dandelion flavonoids also have anti-inflammatory effects, significantly inhibiting xylene-induced ear swelling in mice, egg white-induced paw edema in rats, and cotton pellet granuloma in rats. Similarly, total dandelion flavonoids can effectively inhibit cardiomyocyte apoptosis in mice with viral myocarditis. In conclusion, dandelion flavonoids have similar functions to those of Junggar willow flavonoids, and can enhance their health benefits for the human body. Summary of the Invention

[0006] The technical problem to be solved by this invention is to address the shortcomings of the prior art by providing a health food effervescent tablet made from willow catkins of Junggar, Xinjiang, along with its preparation method and application. Because Junggar willow catkins have a bitter taste, they are not easily widely used. This invention extracts the total flavonoids from the willow catkins and prepares them into a dry powder. Citric acid, sodium bicarbonate, lactose, polyethylene glycol 6000, aspartame, and other excipients are selected, and total flavonoids from dandelion, which also have pharmacological effects, are added. This process prepares an effervescent tablet with a suitable taste and high bioavailability, giving the product functions such as lowering blood sugar, lowering blood lipids, and anti-oxidation, while also possessing the potential for widespread application.

[0007] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a health food effervescent tablet made from Xinjiang Junggar willow flower, which is made from the following raw materials in the following mass percentages: 10% total flavonoid powder of Junggar willow flower, 5% total flavonoid powder of dandelion, 40% lactose, 7% polyethylene glycol, 21.5% citric acid, 8.6% sodium bicarbonate, 2.5% aspartame, and 5.4% ethanol solution with a mass fraction of 70%.

[0008] This invention also provides a method for preparing effervescent tablets of health food made from willow flowers of Junggar, Xinjiang, the method comprising the following steps:

[0009] S1. Raw material preparation: Dry the Junggar willow flowers in an oven until constant weight, crush and grind them into powder to obtain Junggar willow flower powder.

[0010] S2. Extraction of total flavonoids from Junggar willow flowers: The Junggar willow flower powder obtained in S1 was placed in a Soxhlet extractor, ethyl acetate was added, and the mixture was refluxed in an 80℃ water bath to defatted the powder. The defatted powder was then placed in an evaporating dish to evaporate the ethyl acetate, and then placed in a 250mL stoppered conical flask. A 70% ethanol solution was added for ultrasonic extraction, with each extraction lasting 50 minutes, for a total of 3 extractions. The extracts were combined, and the mixture was rotary evaporated under reduced pressure at 55℃ to obtain a Junggar willow flower total flavonoid extract. The extract was then freeze-dried to obtain a Junggar willow flower total flavonoid powder.

[0011] S3. Extraction of total flavonoids from dandelion: After washing and drying dandelion, it is pulverized in a grinder. The obtained dandelion powder is soaked in petroleum ether for 1.5 hours, then vacuum filtered. The powder is washed 2-3 times with distilled water. The washed dandelion powder is mixed with a 40% ethanol solution at a mass ratio of 1:20 and placed in a 60℃ water bath for 45 minutes. The mixture is then filtered, and the filtrate is collected. The filter cake is soaked in a 40% ethanol solution for 45 minutes, filtered, and the filtrates are combined. The filtrate is evaporated and concentrated using a rotary evaporator at 60℃ to obtain a concentrated solution. The concentrated solution is vacuum dried for 15 hours and then pulverized to obtain dry powder of total dandelion flavonoids.

[0012] S4. Granulation: Pulverize the lactose, the total flavonoid powder of Junggar willow flower obtained in S2, and the total flavonoid powder of dandelion obtained in S3, respectively, pass them through an 80-mesh sieve, and divide them into two equal parts, named lactose A, lactose B, total flavonoid powder of Junggar willow flower A, total flavonoid powder of Junggar willow flower B, total flavonoid powder of dandelion A, and total flavonoid powder of dandelion B.

[0013] Acid granules: Take the total flavonoid powder A of Junggar willow flower and the total flavonoid powder A of dandelion in a mortar, add lactose A and citric acid and mix well, then add 70% ethanol solution A and mix to make a soft material, place it in a 60℃ oven and dry for 1 hour, and pass it through a 40-mesh sieve to make acid granules.

[0014] Preparation of alkali granules: Polyethylene glycol 6000A is heated and melted at 60°C, then sodium bicarbonate is added, mixed, cooled, pulverized, and passed through an 80-mesh sieve to obtain sodium bicarbonate coated with polyethylene glycol 6000; dry powder of total flavonoids from Junggar willow flower B and dry powder of total flavonoids from dandelion B are placed in a mortar, lactose B and the sodium bicarbonate coated with polyethylene glycol 6000 are added and mixed, then 70% ethanol solution B is added and mixed to form a soft material, which is then dried in a 60°C oven for 1 hour and passed through a 40-mesh sieve to obtain alkali granules;

[0015] S5. Mix the acid and alkali granules obtained in S4 with aspartame and polyethylene glycol 6000B evenly, pass through a 40-mesh sieve, dry at 60℃ for 5 minutes, then compress and package to obtain effervescent health food tablets made from willow flowers from Junggar, Xinjiang.

[0016] Preferably, the willow catkins from Junggar, Xinjiang mentioned in S1 are harvested in June and July.

[0017] Preferably, the mass percentages of the total flavonoid powder A from Junggar willow buds, total flavonoid powder A from dandelion, lactose A, citric acid, and 70% ethanol solution A in the acid-neutralizing granules of S4 are 5%, 2.5%, 20%, 21.5%, and 2.7%, respectively.

[0018] Preferably, the mass percentages of polyethylene glycol 6000A, sodium bicarbonate, Junggar willow floret total flavonoid powder B, dandelion total flavonoid powder B, lactose B, and 70% ethanol solution B in the alkali-making granules of S4 are 3%, 8.6%, 5%, 2.5%, 20%, and 2.7%, respectively.

[0019] Preferably, the mass percentages of aspartame and polyethylene glycol 6000B used in S5 are 2.5% and 4%, respectively.

[0020] Preferably, the effervescent health food tablets made from willow flowers of Junggar, Xinjiang, described in S5 are yellowish-brown in color, have an average tablet weight of 4g, are packaged in standard effervescent tablet bottles, and are stored in a cool, dry place.

[0021] The present invention also provides an application of the effervescent tablets of health food made from Xinjiang Junggar willow flowers, and the application of the effervescent tablets of health food made from Xinjiang Junggar willow flowers in antioxidant health food.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] 1. This invention provides a method for preparing effervescent tablets of health food made from Xinjiang Junggar willow flowers. The total flavonoids in the Xinjiang Junggar willow flowers are extracted and prepared into a dry powder. The dry powder of total flavonoids from dandelion, which also has pharmacological effects, is added. Citric acid, lactose, aspartame and other excipients are then selected to prepare effervescent tablets with a suitable taste and high bioavailability, which solves the shortcomings of Junggar willow flowers, which have a bitter taste and are not easy to use widely.

[0024] 2. This invention uses Junggar willow flowers as the main raw material, enabling the product to have functions such as lowering blood sugar, lowering blood lipids, antibacterial, anti-tumor, anti-inflammatory and antioxidant properties. The addition of dandelion flavonoids enhances the antioxidant function. At the same time, the health food of this invention has a unique flavor, is easily absorbed by the human body, is convenient to take, and has the potential for large-scale production. It has a significant impact on the full utilization and protection of Junggar willow flowers in Xinjiang.

[0025] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. Attached Figure Description

[0026] Figure 1 This describes the effect of the amount of disintegrant used in Example 2 of the present invention on the quality of health food.

[0027] Figure 2 This describes the effect of the filler dosage on the quality of health food in Example 2 of the present invention.

[0028] Figure 3 This describes the effect of the amount of adhesive used in Example 2 of the present invention on the quality of health food.

[0029] Figure 4 This describes the effect of the amount of sweetener used on the quality of health food in Example 2 of the present invention.

[0030] Figure 5 This is the determination of the DPPH free radical scavenging ability of the health food product of Example 3 of the present invention.

[0031] Figure 6 This is the determination of the total antioxidant capacity of the health food product in Example 3 of the present invention. Detailed Implementation

[0032] Example 1

[0033] This embodiment provides a health food effervescent tablet made from Junggar willow flowers from Xinjiang, which is made from the following raw materials in the following weight percentages: 10% total flavonoid powder from Junggar willow flowers, 5% total flavonoid powder from dandelion, 40% lactose, 7% polyethylene glycol, 8.6% sodium bicarbonate, 21.5% citric acid, 2.5% aspartame, and 5.4% ethanol solution with a weight fraction of 70%.

[0034] In this embodiment, considering the taste, appearance, and cost of effervescent tablets, citric acid and sodium bicarbonate, which have good taste, were selected as disintegrants; lactose was used as a filler, which can be completely dissolved in water and does not easily absorb water, making the prepared product better; polyethylene glycol 6000, which has good water solubility, was used as a binder, which can make the health food effervescent tablets completely dissolve in water and the solution is not cloudy; a 70% ethanol solution was used as a wetting agent to make the powder moderately viscous and easy to form into a soft material; in order to improve the taste of the effervescent product, aspartame, a sweetener, was added. Aspartame has a high sweetness and can effectively improve the sour taste caused by citric acid. Moreover, it does not participate in general sugar metabolism and will not be degraded by microorganisms, making it suitable for diabetic patients and saving costs.

[0035] This embodiment also provides a method for preparing the effervescent health food tablets made from willow flowers of Junggar, Xinjiang, which includes the following steps:

[0036] S1. Raw material preparation: Harvest Junggar willow flowers in June-July, dry them in an oven until constant weight, crush and grind them into powder to obtain Junggar willow flower powder.

[0037] S2. Extraction of total flavonoids from Junggar willow flowers: Soxhlet extraction was used. The specific method was as follows: the Junggar willow flower powder obtained in S1 was placed in a Soxhlet extractor, ethyl acetate was added, and the mixture was refluxed in an 80℃ water bath to defatted the powder. The defatted powder was then placed in an evaporating dish to evaporate the ethyl acetate, and then placed in a 250mL stoppered conical flask. A 70% ethanol solution was added for ultrasonic extraction, with each extraction lasting 50 minutes, for a total of 3 extractions. The extracts were combined. The mixture was then rotary evaporated under reduced pressure at 55℃ to obtain a Junggar willow flower total flavonoid extract. The obtained extract was freeze-dried to obtain a Junggar willow flower total flavonoid powder.

[0038] S3. Extraction of total flavonoids from dandelion: After washing and drying dandelion, it is pulverized in a grinder. The dandelion powder is soaked in petroleum ether for 1.5 hours, then vacuum filtered. The powder is washed 2-3 times with distilled water. The washed dandelion powder is mixed with a 40% ethanol solution at a mass ratio of 1:20 and placed in a 60℃ water bath for 45 minutes. The mixture is then filtered, and the filtrate is collected. The filter cake is soaked in a 40% ethanol solution for 45 minutes, filtered, and the filtrates are combined. The filtrate is evaporated and concentrated using a rotary evaporator at 60℃ to obtain a concentrated solution. The concentrated solution is dried in a vacuum drying oven for 15 hours, pulverized, and passed through a 100-mesh standard sieve to obtain dandelion total flavonoid powder.

[0039] S4. Granulation: The lactose, the total flavonoids dry powder of Salix songarica flowers obtained in S2, and the total flavonoids dry powder of Taraxacum mongolicum obtained in S3 were respectively pulverized, passed through an 80-mesh sieve, and evenly divided into two parts, which were respectively named lactose A, lactose B, total flavonoids dry powder A of Salix songarica flowers, total flavonoids dry powder B of Salix songarica flowers, total flavonoids dry powder A of Taraxacum mongolicum, and total flavonoids dry powder B of Taraxacum mongolicum, and were used for granulation by acid-base separation;

[0040] Acid granulation: Take the total flavonoids dry powder A of Salix songarica flowers and the total flavonoids dry powder A of Taraxacum mongolicum in a mortar, add lactose A and citric acid and mix evenly, then add ethanol solution A with a mass fraction of 70% and mix to make a soft material, place it in an oven at 60°C and dry for 1 h, and pass through a 40-mesh sieve to make acid granules; among them, the mass percentages of the total flavonoids dry powder A of Salix songarica flowers, the total flavonoids dry powder A of Taraxacum mongolicum, lactose A, citric acid, and ethanol solution A with a mass fraction of 70% are 5%, 2.5%, 20%, 21.5%, and 2.7% respectively;

[0041] Alkali granulation: Take polyethylene glycol 6000A, heat and melt it at 60°C, add sodium bicarbonate, mix evenly, cool, pulverize and pass through an 80-mesh sieve to obtain sodium bicarbonate wrapped with polyethylene glycol 6000; take the total flavonoids dry powder B of Salix songarica flowers and the total flavonoids dry powder B of Taraxacum mongolicum in a mortar, add lactose B and the sodium bicarbonate wrapped with polyethylene glycol 6000 and mix evenly, then add ethanol solution B with a mass fraction of 70% and mix to make a soft material, place it in an oven at 60°C and dry for 1 h, and pass through a 40-mesh sieve to make alkali granules; among them, the mass percentages of polyethylene glycol 6000A, sodium bicarbonate, the total flavonoids dry powder B of Salix songarica flowers, the total flavonoids dry powder B of Taraxacum mongolicum, lactose B, and ethanol solution B with a mass fraction of 70% are 3%, 8.6%, 5%, 2.5%, 20%, and 2.7% respectively;

[0042] S5. Mix the acid granules and alkali granules obtained in S4 with aspartame and polyethylene glycol 6000B evenly, pass through a 40-mesh sieve, dry at 60°C for 5 min, then press tablets and package to obtain an effervescent tablet of health food with Salix songarica flowers from Xinjiang as the raw material; among them, the mass percentages of aspartame and polyethylene glycol 6000B are 2.5% and 4% respectively.

[0043] The effervescent tablet of health food with Salix songarica flowers from Xinjiang as the raw material prepared in this example is light brownish yellow. According to the weight difference inspection method in the relevant regulations for the preparation of tablets in Part IV of the Chinese Pharmacopoeia (2020 Edition), the tablet weight of the effervescent tablet of health food with Salix songarica flowers from Xinjiang as the raw material prepared in this example was determined; the method was: randomly select 20 Salix songarica flower effervescent tablets, use an electronic balance to weigh the total weight of the 20 tablets, calculate their average value, and then weigh the weight of each tablet respectively; if the tablet weight difference is less than 5% it is qualified, and if one of them exceeds 10% it is unqualified; the calculation formula is as follows:

[0044] Tablet weight variation / % = [(Weight per tablet - Average tablet weight) / Average tablet weight] × 100

[0045] The results showed that the average weight of the effervescent health food tablets made from willow flowers of Junggar, Xinjiang, prepared in this embodiment was 4g, with a weight difference of less than 5%.

[0046] Example 2

[0047] This embodiment studies the dosage ratio of disintegrants, fillers, binders, and sweeteners in effervescent health food tablets made from willow catkins from Junggar, Xinjiang. Specifically, it includes:

[0048] (1) Disintegrant

[0049] Citric acid and sodium bicarbonate were selected as acid-base disintegrants. Following the preparation method of the aforementioned health food, with other raw materials remaining constant, the total amount of disintegrant was kept constant at 30%. The ratio of citric acid to sodium bicarbonate was set at 1:1, 1.5:1, 2:1, 2.5:1, and 3:1. Sensory evaluation scores were used as indicators to explore the optimal acid-base ratio affecting the quality of effervescent tablets of the health food. The sensory evaluation methods and standards are as follows:

[0050] Different types of Junggar willow flower health food effervescent tablets were placed in 200mL of distilled water at room temperature. After disintegration, 20mL of each sample was taken. Ten people with relevant work experience were selected to evaluate the samples according to the scoring criteria in Table 1. The sensory score was out of 10. The sensory score was calculated using the following formula:

[0051] Sensory score = Texture × 0.3 + Foaming volume × 0.2 + Aroma × 0.2 + Texture × 0.1 + Disintegration time × 0.1 + Color × 0.1

[0052] Table 1 Sensory Evaluation Criteria

[0053]

[0054]

[0055] The results of the effect of the acid-base disintegrant ratio on the quality of effervescent tablets for health foods are shown in Figure 1 The optimal ratio of citric acid to sodium bicarbonate is 2.5:1, therefore the optimal amounts of citric acid and sodium bicarbonate are set at 21.5% and 8.6%, respectively.

[0056] (2) Filler

[0057] Lactose was selected as a filler. Following the preparation method of the aforementioned health food, and with other raw materials remaining unchanged, the dosage of lactose filler was set at 30%, 40%, 50%, 60%, and 70%, respectively. Sensory evaluation scores were used as indicators to explore the optimal dosage of lactose. The results are shown below. Figure 2 The optimal amount of lactose is 40%.

[0058] (3) Adhesive

[0059] Polyethylene glycol 6000 was selected as the binder. Following the preparation method of the aforementioned health food, and with other raw materials remaining unchanged, the dosage of polyethylene glycol 6000 was set to 5%, 7%, 9%, 11%, and 13%, respectively. Sensory evaluation scores were used as the indicator to explore the optimal binder dosage affecting the quality of effervescent tablets. Results are shown below. Figure 3 The optimal dosage of polyethylene glycol 6000 is 7%.

[0060] (4) Sweeteners

[0061] Aspartame was selected as the sweetener. Following the preparation method of the aforementioned health food, with other raw materials remaining unchanged, the dosage of aspartame was set to 2%, 2.5%, 3%, 3.5%, and 4%, respectively. The optimal dosage of aspartame was determined using the taste score in sensory evaluation as the evaluation index. The results are shown below. Figure 4 The optimal dosage of aspartame is 2.5%.

[0062] Based on the results of the single-factor experiment above, L9(3) was adopted. 4 Orthogonal design was used to determine the optimal product formulation. The dosage of total flavonoids from Junggar willow buds was kept constant at 10%, and the dosage of total flavonoids from dandelion was kept constant at 5%. Sensory evaluation scores were used as the evaluation index. A four-factor, three-level approach was adopted to investigate the effects of lactose dosage, the ratio of citric acid to sodium bicarbonate, polyethylene glycol 6000 dosage, and sweetener dosage on effervescent tablets. The orthogonal experimental factor level table is shown in Table 2.

[0063] Table 2. Factor Level Table for Orthogonal Experiment

[0064]

[0065] The results are as follows:

[0066] Table 3. Orthogonal experimental design and results

[0067]

[0068]

[0069] The results above indicate that the optimal excipient formulation is A2B2C2D2, which means that the amount of lactose is 40%, the mass ratio of citric acid to sodium bicarbonate is 2.5:1, the amount of polyethylene glycol 6000 is 7%, and the amount of aspartame is 2.5%.

[0070] Example 3

[0071] This embodiment describes the determination of the antioxidant capacity of effervescent health food tablets made from willow catkins from Junggar, Xinjiang. The method is as follows:

[0072] Junggar Willow Flower Health Food Effervescent Tablets were prepared into sample solutions with mass concentrations of 1, 2, 3, 4, and 5 mg / mL. The DPPH free radical scavenging ability and total antioxidant capacity of the product were determined.

[0073] (1) Determination of free radical scavenging rate by DPPH method

[0074] Prepare the solutions according to the requirements of the DPPH free radical scavenging reagent kit A153 (Nanjing Jiancheng Bioengineering Institute). Use EP tubes for solution preparation. Add 0.4 mL of different concentrations of Junggar willow bud health food sample solution and 0.6 mL of 80% methanol solution to the control tubes. Add 0.4 mL of different concentrations of Junggar willow bud health food sample solution and 0.6 mL of working solution to the test tubes. Add 0.4 mL of 80% methanol solution and 0.6 mL of working solution to the blank tubes. Mix thoroughly, incubate in the dark for 30 min, centrifuge at 4000 rpm for 5 min, zero the instrument with anhydrous ethanol, and measure the absorbance at 517 nm using a spectrophotometer.

[0075] The calculation formula is as follows:

[0076] DPPH free radical scavenging rate (%) = [1-(A 测定 -A 对照 ) / A 空白 ]×100 (1)

[0077] (2) Determination of total antioxidant capacity (T-AOC)

[0078] Prepare the solutions according to the requirements on the Total Antioxidant Capacity Test Kit A015 (Nanjing Jiancheng Bioengineering Institute). Use 10mL test tubes for solution preparation. Add 0.1mL of different concentrations of Junggar willow bud health food sample solution and 3.5mL of working solution to the test tube. Add 3.5mL of working solution to the control tube first, mix thoroughly, and react in a 37℃ electric thermostatic water bath for 30min. After adding 0.1mL of the test reagent to both the test and control tubes, add another 0.1mL of different concentrations of Junggar willow bud health food sample solution to the control tube, mix thoroughly, let stand for 10min, zero the instrument with double-distilled water, and measure the absorbance at 520nm using a spectrophotometer.

[0079] Total antioxidant capacity (U / mL) = (A 测定 -A 对照 )×V 反总 ×N / 0.01 / T / V 样 (2)

[0080] T: Reaction time, 30 min; V: Reaction time, 30 min; 反总 Total volume of the reaction system, mL;

[0081] V 样 : Sample volume, mL; N: Dilution factor of sample before testing;

[0082] The measurement results are as follows:

[0083] Depend on Figure 5 It can be seen that the DPPH free radical scavenging rate of the health food product made from willow flowers of Junggar, Xinjiang, is directly proportional to the sample concentration, with the highest scavenging rate of 88.3% at a sample concentration of 5 mg / mL; Figure 6 It can be seen that the total antioxidant capacity also increases with increasing concentration, reaching a maximum of 28.63 U / mL when the sample concentration is 4 mg / mL. The results indicate that the effervescent tablets for health food prepared in this invention using willow catkins from Junggar, Xinjiang as raw material have good antioxidant capacity.

[0084] The effervescent tablets for health food prepared by this invention using willow catkins from Junggar, Xinjiang as raw material comply with the relevant provisions for the preparation of effervescent tablets in Part IV of the Chinese Pharmacopoeia (2020 edition) and the relevant provisions of the "Administrative Measures for the Catalogue of Raw Materials and Health Functions of Health Food".

[0085] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any way. Any simple modifications, alterations, and equivalent changes made to the above embodiments based on the inventive essence shall still fall within the protection scope of the present invention.

Claims

1. A health food effervescent tablet made from willow catkins from Junggar, Xinjiang, characterized in that... It is made from the following raw materials in the following mass percentages: 10% total flavonoids from Junggar willow flowers, 5% total flavonoids from dandelion, 40% lactose, 7% polyethylene glycol, 21.5% citric acid, 8.6% sodium bicarbonate, 2.5% aspartame, and 5.4% ethanol solution with a mass fraction of 70%.

2. A method for preparing effervescent health food tablets using willow catkins from Junggar, Xinjiang as raw material, as described in claim 1, characterized in that, The method includes the following steps: S1. Raw material preparation: Dry the Junggar willow flowers in an oven until constant weight, crush and grind them into powder to obtain Junggar willow flower powder. S2. Extraction of total flavonoids from Junggar willow flowers: The Junggar willow flower powder obtained in S1 was placed in a Soxhlet extractor, ethyl acetate was added, and the mixture was refluxed in an 80℃ water bath to defatted the powder. The defatted powder was then placed in an evaporating dish to evaporate the ethyl acetate, and then placed in a 250mL stoppered conical flask. A 70% ethanol solution was added for ultrasonic extraction, with each extraction lasting 50 minutes, for a total of 3 extractions. The extracts were combined, and the mixture was rotary evaporated under reduced pressure at 55℃ to obtain a Junggar willow flower total flavonoid extract. The extract was then freeze-dried to obtain a Junggar willow flower total flavonoid powder. S3. Extraction of total flavonoids from dandelion: After washing and drying dandelion, it is pulverized in a grinder. The obtained dandelion powder is soaked in petroleum ether for 1.5 hours, then vacuum filtered. The powder is washed 2-3 times with distilled water. The washed dandelion powder is mixed with a 40% ethanol solution at a mass ratio of 1:20 and placed in a 60℃ water bath for 45 minutes. The mixture is then filtered, and the filtrate is collected. The filter cake is soaked in a 40% ethanol solution for 45 minutes, filtered, and the filtrates are combined. The filtrate is evaporated and concentrated using a rotary evaporator at 60℃ to obtain a concentrated solution. The concentrated solution is vacuum dried for 15 hours and then pulverized to obtain dry powder of total dandelion flavonoids. S4. Granulation: Pulverize the lactose, the total flavonoid powder of Junggar willow flower obtained in S2, and the total flavonoid powder of dandelion obtained in S3, respectively, pass them through an 80-mesh sieve, and divide them into two equal parts, named lactose A, lactose B, total flavonoid powder of Junggar willow flower A, total flavonoid powder of Junggar willow flower B, total flavonoid powder of dandelion A, and total flavonoid powder of dandelion B. Acid granules: Take the total flavonoid powder A of Junggar willow flower and the total flavonoid powder A of dandelion in a mortar, add lactose A and citric acid and mix well, then add 70% ethanol solution A and mix to make a soft material, place it in a 60℃ oven and dry for 1 hour, and pass it through a 40-mesh sieve to make acid granules. Preparation of alkali granules: Polyethylene glycol 6000A is heated and melted at 60°C, then sodium bicarbonate is added, mixed, cooled, pulverized, and passed through an 80-mesh sieve to obtain sodium bicarbonate coated with polyethylene glycol 6000; dry powder of total flavonoids from Junggar willow flower B and dry powder of total flavonoids from dandelion B are placed in a mortar, lactose B and the sodium bicarbonate coated with polyethylene glycol 6000 are added and mixed, then 70% ethanol solution B is added and mixed to form a soft material, which is then dried in a 60°C oven for 1 hour and passed through a 40-mesh sieve to obtain alkali granules; S5. Mix the acid and alkali granules obtained in S4 with aspartame and polyethylene glycol 6000B evenly, pass through a 40-mesh sieve, dry at 60℃ for 5 minutes, then compress and package to obtain effervescent health food tablets made from willow flowers from Junggar, Xinjiang.

3. The method according to claim 2, characterized in that, The Junggar willow flowers mentioned in S1 are harvested in June and July.

4. The method according to claim 2, characterized in that, The mass percentages of the total flavonoids powder A from Junggar willow buds, total flavonoids powder A from dandelion, lactose A, citric acid, and 70% ethanol solution A in the acid-neutralizing granules described in S4 are 5%, 2.5%, 20%, 21.5%, and 2.7%, respectively.

5. The method according to claim 2, characterized in that, The mass percentages of polyethylene glycol 6000A, sodium bicarbonate, Junggar willow floret total flavonoid powder B, dandelion total flavonoid powder B, lactose B, and 70% ethanol solution B in the alkali-making granules described in S4 are 3%, 8.6%, 5%, 2.5%, 20%, and 2.7%, respectively.

6. The method according to claim 2, characterized in that, The mass percentages of aspartame and polyethylene glycol 6000B used in S5 are 2.5% and 4%, respectively.

7. The method according to claim 2, characterized in that, The effervescent tablets for health food made from willow flowers of Junggar, Xinjiang, as described in S5 are yellowish-brown in color, have an average tablet weight of 4g, are packaged in standard effervescent tablet bottles, and should be stored in a cool, dry place.

8. The application of the effervescent health food tablets made from willow catkins of Junggar, Xinjiang, as described in claim 1, characterized in that, The application of effervescent tablets made from willow flowers from Junggar, Xinjiang, in antioxidant health foods.

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