CN110200284A - 一种刺嫩芽复合壳聚糖降血压咀嚼片及其制备方法 - Google Patents
一种刺嫩芽复合壳聚糖降血压咀嚼片及其制备方法 Download PDFInfo
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Abstract
一种刺嫩芽复合壳聚糖降血压咀嚼片及其制备方法,它涉及一种降血压咀嚼片及其制备方法。本发明的目的是要解决现有降血压产品存在品种单一,口感不佳,且长期服用易形成依赖的问题。一种刺嫩芽复合壳聚糖降血压咀嚼片由刺嫩芽提取物、壳聚糖、薇菜、酸奶、蓝莓、老山芹、葛根、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根制备而成。制备方法:一、制备刺嫩芽提取物;二、制备冻干粉;三、制备壳聚糖粉末;四、混合得到混合干粉;五、复配造粒得到混合粉晶;六、压片得到刺嫩芽复合壳聚糖降血压咀嚼片。优点:起到预防高血压和一定程度降血压、抗氧化、提高免疫力的作用。本发明主要用于制备刺嫩芽复合壳聚糖降血压咀嚼片。
Description
技术领域
本发明涉及一种降血压咀嚼片及其制备方法。
背景技术
高血压,作为一种常见的慢性疾病,是全球范围面临的严峻的公共健康问题之一。近年来患病人数逐年增加,尤其是60岁以上的老年人,高血压患病率极高。此外,高血压还会导致一系列心脑血管疾病。目前市面上针对此类人群降血压的产品多为一些中药材,品种单一,口感不佳,消费者的喜爱度不高,且长期服用易形成依赖,不利于身体的持续健康。
发明内容
本发明的目的是要解决现有降血压产品存在品种单一,口感不佳,且长期服用易形成依赖的问题,而提供一种刺嫩芽复合壳聚糖降血压咀嚼片及其制备方法。
一种刺嫩芽复合壳聚糖降血压咀嚼片,它由刺嫩芽提取物、壳聚糖、薇菜、酸奶、蓝莓、老山芹、葛根、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根制备而成;且所述刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%。
所述壳聚糖的分子量为2000~3000。
所述刺嫩芽提取物按以下步骤制备:
①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物;
一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,具体是按以下步骤完成的:
一、制备刺嫩芽提取物:①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物。
二、制备冻干粉:将新鲜的薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根分别进行冷冻干燥,冷冻干燥36h~48h,分别得到薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根的冻干品,然后依次分别粉碎,并过150~250目筛,得到薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉和甜菜根冻干粉;
三、制备壳聚糖粉末:将壳聚糖置于烘箱中,在温度为37~40℃下干燥,粉碎后过200~250目筛,得到壳聚糖粉末;
四、混合:按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末,然后将称取的薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末在三维混合罐中混合,得到混合干粉;
五、复配造粒:向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,并反复造粒3~8次,得到混合粉晶;
六、压片:将步骤五得到的混合粉晶置于压片机中,按照片剂直径为1cm~1.5cm进行制片,然后包装于无菌铝箔袋中,得到刺嫩芽复合壳聚糖降血压咀嚼片。
本发明优点:一、本发明以刺嫩芽提取物和壳聚糖为主要原料,辅料为薇菜、酸奶、老山芹、甜橙、西红柿等,其中酸奶、甜橙、西红柿等本身具有怡人的香气,可有效掩盖山野菜的苦涩味,使产品口感良好。同时本发明采用药食同源原理,所采用原辅料均为纯天然产物,可作为日常餐食的补剂,在对人体起到有益作用的同时不会使人产生依赖性,所以本发明一种刺嫩芽复合壳聚糖降血压咀嚼片是一款药食同源的降血压咀嚼片;二、本发明采用真空冻干、造粒及压片技术,以刺嫩芽提取物和壳聚糖为主要原料,刺嫩芽根皮中含有丰富的皂甙化合物及齐墩果酸,具有抗炎、镇静、强心、降血压、免疫等功效;而壳聚糖是一种天然动物多糖,由于自身富含阳离子,可有效吸附体内氯离子,起到降血压的作用。同时本发明采用的造粒技术能使各种原辅料得到有效混合,且粉末经造粒后呈晶状,更易被人体消化吸收。三、本发明一种刺嫩芽复合壳聚糖降血压咀嚼片方便便携、可日常食用、无副作用,可起到预防高血压和一定程度降血压、抗氧化、提高免疫力的作用。服用方法:一天两次,一次两片。
具体实施方式
具体实施方式一:本实施方式是一种刺嫩芽复合壳聚糖降血压咀嚼片,它由刺嫩芽提取物、壳聚糖、薇菜、酸奶、蓝莓、老山芹、葛根、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根制备而成;且所述刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%。
刺嫩芽,属多年生落叶小乔木,别名辽东楤木、龙芽楤木等。一种名贵的山野菜,其根皮中总皂甙含量甚至高于人参根,同时含有丰富的齐墩果酸等有机酸、维生素C、氨基酸、胡萝卜素、矿物质等,具有强筋健骨、祛风除湿、抗炎、镇静、强心、免疫、防癌等功效。
壳聚糖,一种天然动物多糖。由于含有丰富的氨根离子,能够有效吸附体内的氯离子,避免由过量摄入氯离子引起血管收缩进而血压升高的现象,同时可以抑制体内脂肪酶的活性,减少机体脂肪吸收,促进体内胆固醇的***,表现出显著的降脂功能。
薇菜,紫箕植物刚出土不久的嫩茎。富含蛋白质和膳食纤维,还含有丰富的维生素和矿物质,具有杀菌消炎、抗病毒、润肺理气、补益脾胃、营养健体等功效。同时含大量的粗纤维,食用减肥效果良好。
酸奶,以牛奶为原料的发酵制品,含有丰富的钙、钾等矿物质元素及益生菌,能够防止高盐摄入引起的血压升高。具有改善肠道环境,增强机体免疫力等功效。
蓝莓,一种蓝色的浆果。富含花青素,具有活化视网膜、强化视力、防止眼球疲劳的作用;此外所含的绿原酸,可有效改善血管内皮细胞功能,起到软化血管、降低血压、抗菌、抗肿瘤、降血脂、清除自由基等作用。
老山芹,一种多年生被子植物,学名“东北牛防风”,又名“土当归”。主要成分为香豆类化合物,同时富含钾和维生素P,具有降低毛细血管通透性、增加血管弹性等作用,可起到降血压、防止毛细血管破裂,改善并治疗风湿性关节炎、腰膝酸痛、头痛等作用。
葛根,为豆科植物野葛的干燥根,别称葛条、甘葛等。因富含异黄酮类、三萜类、香豆素类化合物,在降低血压、治疗免疫***疾病和心脑血管疾病方面疗效显著。
南瓜子,又名白瓜子,是一种种子类坚果,营养丰富且具有很高的食疗价值。富含磷及维生素E,可起到预防牙龈萎缩的作用;所含不饱和脂肪酸和植物甾醇具有降低胆固醇、减少脂质氧化;丰富的泛酸、烟酸能帮助脂质代谢,辅助降低血压。
西瓜,一种常见的瓜类,是钾元素的丰富来源,极有利于机体血管舒张、抑制体液滞留和血管收缩及体内钠和水的排出,是一种天然健康的降血压食物。
黄豆,是大豆的通称,为一年生草本植物。营养全面且含量丰富,其中蛋白质的含量是鸡蛋的2.5倍。含有丰富的不饱和脂肪酸,容易被人体消化吸收,豆渣中丰富的膳食纤维可有效降低血浆胆固醇含量、调节胃肠功能。
甜橙,是芸香科柑橘属植物。市场畅销鲜果之一,味甜酸可口,加入本产品中可有效改善风味。含有丰富的维生素C、P,具有增强机体免疫力、增加血管弹性、降低血管中胆固醇,对高血压、高血脂、动脉硬化等病症具有显著的调节和缓解作用。
西红柿,学名“番茄”,味甘酸的一种红色果实。具有健胃消食、缓解食欲不振等作用。研究学者表明,连续半月在清晨空腹吃两个西红柿的高血压患者,血压得到了有效降低。所含有机酸能够软化血管,促进钙、铁等元素的吸收。
甜菜根,藜科草本植物,原名甜菜,别名菾菜。具有强心降血压等功效。这是由于甜菜植物中有一种有机硝酸盐,能帮助增加血液中一氧化氮气体的浓度,进而帮助放松平滑肌、舒张血管、促进血液循环,另外,其所含丰富的叶酸也具有改善血管扩张的作用。
综上,本产品所用原辅料主要通过抑制机体高盐摄入引起的血管收缩、改善血管内皮细胞功能以软化血管、降低毛细血管通透性、增加血管弹性、促进血脂代谢以及血管舒张达到预防高血压和降低血压的目的。同时原辅料中含有维生素C、黄酮类化合物等抗氧化活性物质,具有帮助机体抗氧化的作用。所用原辅料品种多样,复合制备得到的该产品具有多重功效,有助于整体提高机体免疫力。因此,该发明产品能达到预防高血压和一定程度降血压、抗氧化、提高免疫力的作用。
具体实施方式二:本实施方式与具体实施方式一的不同点是:所述壳聚糖的分子量为2000~3000。其他与具体实施方式一相同。
具体实施方式三:本实施方式与具体实施方式一或二之一不同点是:所述刺嫩芽提取物按以下步骤制备:
①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物。
其他与具体实施方式一或二相同。
具体实施方式四:本实施方式是一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,具体是按以下步骤完成的:
一、制备刺嫩芽提取物:①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物;
二、制备冻干粉:将新鲜的薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根分别进行冷冻干燥,冷冻干燥36h~48h,分别得到薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根的冻干品,然后依次分别粉碎,并过150~250目筛,得到薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉和甜菜根冻干粉;
三、制备壳聚糖粉末:将壳聚糖置于烘箱中,在温度为37~40℃下干燥,粉碎后过200~250目筛,得到壳聚糖粉末;
四、混合:按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末,然后将称取的薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末在三维混合罐中混合,得到混合干粉;
五、复配造粒:向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,并反复造粒3~8次,得到混合粉晶;
六、压片:将步骤五得到的混合粉晶置于压片机中,按照片剂直径为1cm~1.5cm进行制片,然后包装于无菌铝箔袋中,得到刺嫩芽复合壳聚糖降血压咀嚼片。
本实施方式步骤一①中所述粉碎是采用万能粉碎机,在功率为500W条件下粉碎5s~10s。
具体实施方式五:本实施方式与具体实施方式四的不同点是:步骤五中向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,过200~250目筛反复造粒3~8次,然后置于烘箱中,在温度为30~40℃下干燥,得到混合粉晶。其他与具体实施方式四相同。
具体实施方式六:本实施方式与具体实施方式四或五之一不同点是:步骤六中所述的无菌铝箔袋的尺寸为2*2.5cm。其他与具体实施方式四或五相同。
具体实施方式七:本实施方式与具体实施方式四至六之一不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为20~30%,壳聚糖的质量分数为19~24%,薇菜的质量分数为4~7%,酸奶的质量分数为5~10%,蓝莓的质量分数为5~9%,老山芹的质量分数为3~7%,葛根的质量分数为3~5%,南瓜子的质量分数为2~6%,西瓜的质量分数为4~7%,黄豆的质量分数为3~7%,甜橙的质量分数为3~7%,西红柿的质量分数为4~6%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与具体实施方式四至六相同。
具体实施方式八:本实施方式与具体实施方式四至六之一不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为25~30%,壳聚糖的质量分数为15~23%,薇菜的质量分数为5~8%,酸奶的质量分数为6~13%,蓝莓的质量分数为7~10%,老山芹的质量分数为6~9%,葛根的质量分数为2~4%,南瓜子的质量分数为5~9%,西瓜的质量分数为2~6%,黄豆的质量分数为2~5%,甜橙的质量分数为4~8%,西红柿的质量分数为1~3%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与具体实施方式四至六相同。
具体实施方式九:本实施方式与具体实施方式四至六之一不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为18~24%,壳聚糖的质量分数为21~25%,薇菜的质量分数为6~8%,酸奶的质量分数为9~15%,蓝莓的质量分数为9~13%,老山芹的质量分数为3~5%,葛根的质量分数为4~7%,南瓜子的质量分数为4~8%,西瓜的质量分数为5~8%,黄豆的质量分数为4~9%,甜橙的质量分数为1~5%,西红柿的质量分数为2~5%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与具体实施方式四至六相同。
具体实施方式十:本实施方式与具体实施方式四至六之一不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~20%,壳聚糖的质量分数为21~25%,薇菜的质量分数为6~8%,酸奶的质量分数为11~15%,蓝莓的质量分数为6~14%,老山芹的质量分数为3~5%,葛根的质量分数为6~9%,南瓜子的质量分数为2~5%,西瓜的质量分数为2~5%,黄豆的质量分数为6~10%,甜橙的质量分数为4~8%,西红柿的质量分数为2~4%,甜菜根的质量分数为1~3%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与具体实施方式四至六相同。
具体实施方式十一:本实施方式与具体实施方式四至十之一不同点是:步骤一③中将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并在真空度为0.1MPa、温度为55-65℃和转速为70r/min~80r/min下真空浓缩2h~3h,得到刺嫩芽提取物;所述刺嫩芽提取物呈粘稠状。其他与具体实施方式四至十相同。
本发明内容不仅限于上述各实施方式的内容,其中一个或几个具体实施方式的组合同样也可以实现发明的目的。
采用下述试验验证本发明效果
实施例1:一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,具体是按以下步骤完成的:
一、制备刺嫩芽提取物:①、在温度为55℃下将刺嫩芽烘干,粉碎后过300目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为50℃下超声辅助提取5h,然后在转速为2500r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:80mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作3次,合并步骤②和步骤③得到的上清液,并在真空度为0.1MPa、温度为60℃和转速为75r/min下真空浓缩2.5h,得到刺嫩芽提取物;所述刺嫩芽提取物呈粘稠状;
二、制备冻干粉:将新鲜的薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根分别进行冷冻干燥,冷冻干燥48h,分别得到薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根的冻干品,然后依次分别粉碎,并过200目筛,得到薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉和甜菜根冻干粉;
三、制备壳聚糖粉末:将壳聚糖置于烘箱中,在温度为39℃下干燥,粉碎后过200目筛,得到壳聚糖粉末;
四、混合:按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为28%,壳聚糖的质量分数为15%,薇菜的质量分数为4%,酸奶的质量分数为6%,蓝莓的质量分数为10%,老山芹的质量分数为8%,葛根的质量分数为5%,南瓜子的质量分数为6%,西瓜的质量分数为4%,黄豆的质量分数为5%,甜橙的质量分数为2%,西红柿的质量分数为3%,甜菜根的质量分数为4%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末,然后将称取的薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末在三维混合罐中混合,得到混合干粉;
五、复配造粒:向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,并反复造粒5次,然后置于烘箱中,在温度为35℃下干燥,得到混合粉晶;
六、压片:将步骤五得到的混合粉晶置于压片机中,按照片剂直径为1.5cm进行制片,然后包装于无菌铝箔袋中,所述的无菌铝箔袋的尺寸为2*2.5cm,得到刺嫩芽复合壳聚糖降血压咀嚼片。
实施例2:本实施例与实施例1不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为25%,壳聚糖的质量分数为20%,薇菜的质量分数为5%,酸奶的质量分数为9%,蓝莓的质量分数为7%,老山芹的质量分数为5%,葛根的质量分数为4%,南瓜子的质量分数为4%,西瓜的质量分数为5%,黄豆的质量分数为4%,甜橙的质量分数为3%,西红柿的质量分数为4%,甜菜根的质量分数为5%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与实施例1相同。
实施例3:本实施例与实施例1不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为29%,壳聚糖的质量分数为16%,薇菜的质量分数为6%,酸奶的质量分数为7%,蓝莓的质量分数为8%,老山芹的质量分数为7%,葛根的质量分数为6%,南瓜子的质量分数为7%,西瓜的质量分数为3%,黄豆的质量分数为3%,甜橙的质量分数为5%,西红柿的质量分数为3%,甜菜根的质量分数为3%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与实施例1相同。
实施例4:本实施例与实施例1不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为20%,壳聚糖的质量分数为15%,薇菜的质量分数为3%,酸奶的质量分数为10%,蓝莓的质量分数为12%,老山芹的质量分数为3%,葛根的质量分数为6%,南瓜子的质量分数为5%,西瓜的质量分数为6%,黄豆的质量分数为6%,甜橙的质量分数为2%,西红柿的质量分数为5%,甜菜根的质量分数为6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与实施例1相同。
实施例5:本实施例与实施例1不同点是:步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为16%,壳聚糖的质量分数为25%,薇菜的质量分数为4%,酸奶的质量分数为12%,蓝莓的质量分数为6%,老山芹的质量分数为3%,葛根的质量分数为8%,南瓜子的质量分数为3%,西瓜的质量分数为2%,黄豆的质量分数为9%,甜橙的质量分数为7%,西红柿的质量分数为2%,甜菜根的质量分数为3%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。其他与实施例1相同。
进行临床试验:
试验方法:将20位患有不同程度高血压的病患自愿者随机分为两组,每组各10人。其中以定期食用实施例1制备的刺嫩芽复合壳聚糖降血压咀嚼片(一天两次,一次两片)作为实验组,不食用本发明刺嫩芽复合壳聚糖降血压咀嚼片为空白组,并定期记录各位受试者血压变化,完成对本产品的临床试验。
试验说明:本实验中20位受试者均有不同程度由高血压引起的头晕、头痛、注意力不集中及记忆力减退等病症,由于受试者初始病症程度及身体状况存在差异,故本试验采取食用前后个体血压差值作为评价标准,实验组与对照组在年龄、病情、病程指标等方面的差异无统计学意义。
受试者具体信息及服用结果如表1所示:
表1
实验结果:
经过45天的临床试验,无中途停止试验人员,所有病例皆为有效样本。实验组治愈1人,有效8人,无效1人,总有效率90%;空白组受试者血压无明显变化,均为无效,总有效率0%。实验组高血压病征效果明显优于空白组,且实验组未发现受试者出现不良反应。因此,可判定本发明制备的刺嫩芽复合壳聚糖降血压咀嚼片是一种可有效降低血压且安全的食品。
注:疗效判定标准:
治愈:连续服用45天后,血压恢复正常,并跟踪调查半年后无复发。
有效:连续服用45天后,血压下降5~15,且基本稳定。
无效:连续服用45天后,血压无明显变化。
Claims (10)
1.一种刺嫩芽复合壳聚糖降血压咀嚼片,其特征在于刺嫩芽复合壳聚糖降血压咀嚼片由刺嫩芽提取物、壳聚糖、薇菜、酸奶、蓝莓、老山芹、葛根、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根制备而成;且所述刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%。
2.根据权利要求1所述的一种刺嫩芽复合壳聚糖降血压咀嚼片,其特征在于所述壳聚糖的分子量为2000~3000。
3.根据权利要求1所述的一种刺嫩芽复合壳聚糖降血压咀嚼片,其特征在于所述刺嫩芽提取物按以下步骤制备:
①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物。
4.如权利要求1所述一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于它是按以下步骤完成的:
一、制备刺嫩芽提取物:①、在温度为50~60℃下将刺嫩芽烘干,粉碎后过200~400目筛,得到刺嫩芽粉末;②、将刺嫩芽粉末与乙醇混合,在温度为40~60℃下超声辅助提取4h~6h,然后在转速为2000r/min~3000r/min下离心分离10min,过滤得到上清液和固体残留物;所述刺嫩芽粉末的质量与乙醇的体积比为1g:(70~90)mL;③、将固体残留物代替刺嫩芽粉末重复步骤②操作2~3次,合并步骤②和步骤③得到的上清液,并真空浓缩,浓缩至呈粘稠状,得到刺嫩芽提取物;
二、制备冻干粉:将新鲜的薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根分别进行冷冻干燥,冷冻干燥36h~48h,分别得到薇菜、老山芹、葛根、酸奶、蓝莓、南瓜子、西瓜、黄豆、甜橙、西红柿和甜菜根的冻干品,然后依次分别粉碎,并过150~250目筛,得到薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉和甜菜根冻干粉;
三、制备壳聚糖粉末:将壳聚糖置于烘箱中,在温度为37~40℃下干燥,粉碎后过200~250目筛,得到壳聚糖粉末;
四、混合:按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~30%,壳聚糖的质量分数为15~25%,薇菜的质量分数为3~8%,酸奶的质量分数为5~15%,蓝莓的质量分数为5~15%,老山芹的质量分数为3~10%,葛根的质量分数为2~10%,南瓜子的质量分数为2~10%,西瓜的质量分数为2~8%,黄豆的质量分数为2~10%,甜橙的质量分数为1~8%,西红柿的质量分数为1~6%,甜菜根的质量分数为1~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末,然后将称取的薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末在三维混合罐中混合,得到混合干粉;
五、复配造粒:向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,并反复造粒3~8次,得到混合粉晶;
六、压片:将步骤五得到的混合粉晶置于压片机中,按照片剂直径为1cm~1.5cm进行制片,然后包装于无菌铝箔袋中,得到刺嫩芽复合壳聚糖降血压咀嚼片。
5.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤五中向步骤四得到的混合干粉中添加步骤四称取的刺嫩芽提取物,过200~250目筛反复造粒3~8次,然后置于烘箱中,在温度为30~40℃下干燥,得到混合粉晶。
6.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤六中所述的无菌铝箔袋的尺寸为2*2.5cm。
7.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为20~30%,壳聚糖的质量分数为19~24%,薇菜的质量分数为4~7%,酸奶的质量分数为5~10%,蓝莓的质量分数为5~9%,老山芹的质量分数为3~7%,葛根的质量分数为3~5%,南瓜子的质量分数为2~6%,西瓜的质量分数为4~7%,黄豆的质量分数为3~7%,甜橙的质量分数为3~7%,西红柿的质量分数为4~6%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。
8.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为25~30%,壳聚糖的质量分数为15~23%,薇菜的质量分数为5~8%,酸奶的质量分数为6~13%,蓝莓的质量分数为7~10%,老山芹的质量分数为6~9%,葛根的质量分数为2~4%,南瓜子的质量分数为5~9%,西瓜的质量分数为2~6%,黄豆的质量分数为2~5%,甜橙的质量分数为4~8%,西红柿的质量分数为1~3%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。
9.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为18~24%,壳聚糖的质量分数为21~25%,薇菜的质量分数为6~8%,酸奶的质量分数为9~15%,蓝莓的质量分数为9~13%,老山芹的质量分数为3~5%,葛根的质量分数为4~7%,南瓜子的质量分数为4~8%,西瓜的质量分数为5~8%,黄豆的质量分数为4~9%,甜橙的质量分数为1~5%,西红柿的质量分数为2~5%,甜菜根的质量分数为4~6%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。
10.根据权利要求4所述的一种刺嫩芽复合壳聚糖降血压咀嚼片的制备方法,其特征在于步骤四中按照刺嫩芽复合壳聚糖降血压咀嚼片中刺嫩芽提取物的质量分数为15~20%,壳聚糖的质量分数为21~25%,薇菜的质量分数为6~8%,酸奶的质量分数为11~15%,蓝莓的质量分数为6~14%,老山芹的质量分数为3~5%,葛根的质量分数为6~9%,南瓜子的质量分数为2~5%,西瓜的质量分数为2~5%,黄豆的质量分数为6~10%,甜橙的质量分数为4~8%,西红柿的质量分数为2~4%,甜菜根的质量分数为1~3%称取刺嫩芽提取物、薇菜冻干粉、老山芹冻干粉、葛根冻干粉、酸奶冻干粉、蓝莓冻干粉、南瓜子冻干粉、西瓜冻干粉、黄豆冻干粉、甜橙冻干粉、西红柿冻干粉、甜菜根冻干粉和壳聚糖粉末。
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