苦荞降血糖产品的稳定性研究

Study on the Stability of Tartary Buckwheat Hypoglycemic Products

在单因素试验的基础上,采用正交试验优化苦荞黄酮提取工艺.以黄酮得率为指标,分别考察了料液比、乙醇浓度、超声时间、提取温度等因素对黄酮得率的影响,通过优化试验得到最佳工艺,提取黄酮制备苦荞黄酮胶囊,并对其稳定性进行研究.结果表明,最佳提取条件料液比为1∶8(g∶mL)、体积分数为60%的乙醇、超声时间30 min、提取温度80℃,黄酮得率为2.48%.将实验室湿度控制在67.5%以下,以微晶纤维素、富铬酵母、硬脂酸镁为辅料,体积分数85%的食品级乙醇为溶湿剂制粒,苦荞黄酮胶囊颗粒的休止角为39.39°,表明其流动性很好.制备胶囊,测得其装样量差异性很小.采用保温加速试验方法测胶囊稳定性,胶囊各项指标均在质量规定范围内,表明药物性质比较稳定.

Orthogonal experiment was used to optimize the extraction process of tartary buckwheat flavonoids,based on the single-factor experiments.The material-liquid ratio,ethanol concentration,ultrasonic time and extraction temperature were studied using the flavonoid yield as an index.Flavonoids were extracted to prepar Tartary buckwheat flavone capsules according to the best extraction process and its stability was studied.The results showed that the optimal extraction conditions were:material-liquid ratio 1∶8,volume fraction of ethanol 60%,ultrasonic time 30 min,extraction temperature 80℃,and the yield of flavonoids was 2.48%.At 67.5%humidity,microcrystalline cellulose,chrome-rich yeast and magnesium stearate were used as auxiliary materials and 85%food-grade ethanol was used as wet-dissolving agent for granulation,and the repose angle of tartary buckwheat flavone capsule granules was 39.39°,indicating its good fluidity.Capsules were prepared and the difference in the sample loading was very small.Accelerated thermal insulation test was used to determine the stability of capsules.All the indexes of capsules were within the specified quality range,indicating that the properties of capsules were relatively stable.