摘要
将余甘子压碎,提取果汁,分离苦、涩的物质,提取氨基酸、蛋白质等有效成分进行精制,然后加入一定量的辅料,压成片剂。去除余甘果的苦、涩,保持余甘子的特殊风味、口感及疗效。提高有效成分的功效,服用方便。并应用高效液相色谱、全谱直读等离子体发射光谱仪(ICP)分析余甘子含片的成分,对制取余甘子含片的经济效益进行评价。
The buccal tablet production technology of Phyllanthus emblical L. was studied. After the effective component of the extracted syrup from the crashed fruit was purified and refined,it is mixed with the appropriate auxiliary substance and pressed into the tablet. The results showed that the technology could improve the function of effective component and remove the acerbity of Phyllanthus emblical L., but keep its original taste and curative effect. At the same time, the components of the tablet were analyzed with HPLC and ICP, and the economical benefit was estimated.
出处
《林产化工通讯》
CAS
2005年第3期33-36,共4页
Journal of Chemical Industry of Forest Products
基金
福建省泉州市自然科学基金资助项目(Z200237)
关键词
余甘子
精制
含片
Phyllanthus emblical L.
refinement
buccal tablet
