桑叶提取物泡腾片制备工艺及其抗氧化活性研究
On Preparation of Original Mulberry Essence Effervescent Tablets
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摘要: 以桑叶为原料，对桑叶提取物泡腾片的制备工艺及其体外抗氧化活性进行了研究．采取超声波辅助乙醇萃取法提取桑叶功能性成分，添加0.15 g／m L麦芽糊精，真空冷冻干燥9 h后粉碎过180μm筛，得到桑叶提取物冻干粉．桑叶提取物泡腾片宜采用湿法制粒，配方为桑叶提取物冻干粉5％，柠檬酸12％，碳酸氢钠7.5％，甘露醇7％，葡萄糖30％，蔗糖38.5％．桑叶提取物泡腾片对羟自由基，DPPH自由基和超氧阴离子自由基的半数清除率（IC50）分别为49.78，77.12和94.98 m g／m L ．Abstract: To study the preparation technology and antioxidant activity in vitro of mulberry leaves extract efferves‐cent tablets ,research methods of extract and vacuum freeze‐drying mulberry leaves bioactive substances have been explored according to the sensory evaluation and tabletting effect by means of choosing the appropriate effervescent tablets formulation .ultrasonic‐assisted ethanol has been used to extract the functional components of mulberry leaves .The 180μm sieve freeze‐drying mulberry power has been obtained by adding 0.15 g/mL maltodextrin .The tablets could be prepared very well by the wet granulation process and the optimal formulais determined as fol‐lows:5% of mulberry leaves extract ,12% of citric acid ,7 5.% of sodium bicarbonate ,7% of mannitol ,30% of glucose ,38 5.% of sugar .The IC50 values of · OH ,DPPH · and O2 - · of mulberry leaves extract effervescent tablets are 49 7.8 ,77 1.2 and 94 9.8 mg/mL respectively .
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