蒲公英咀嚼片研发及抑菌作用分析

Development of Dandelion Chewable Tablets and Analysis of Antibacterial Effect

以蒲公英鲜叶为原料采用湿法压片工艺研制蒲公英咀嚼片,通过单因素实验及正交实验确定咀嚼片的最优工艺参数,并研究了蒲公英咀嚼片对金黄色葡萄球菌及大肠杆菌的抑菌作用。结果表明:(1)经微波干燥并超微粉碎过200目筛后的蒲公英粉最适合压片,蒲公英咀嚼片最佳配方为:蒲公英添加量10%、柠檬酸:冰糖粉1:5、甘露醇添加量40%、乙醇浓度60%,此工艺生产的咀嚼片外观淡绿、光滑,入口细腻,有蒲公英微苦味,酸甜可口且硬度适中;(2)蒲公英咀嚼片体外抑菌实验对金黄色葡萄球菌和大肠杆菌均有良好的抑菌效果。蒲公英咀嚼片研发及抑菌效果分析为蒲公英咀嚼片推广应用及蒲公英产业加工提质增效提供了理论依据。

A dandelion chewable tablet was developed by using the wet tableting process with fresh dandelion leaves as the raw material.The optimal process parameters of the chewable tablet were determined by single-factor experiments and orthogonal experiments,and the antibacterial effects of dandelion chewing tablets on Staphylococcus aureus and Escherichia coli were studied.The results showed that:(1)The dandelion powder after microwave drying and superfine crushing through a 200-mesh sieve was the most suitable for tabletting.The best formula of dandelion chewable tablets was:dandelion addition is 10%,citric acid:rock sugar powder is 1:5,the added amount of mannitol is 40%,and the concentration of ethanol is 60%.The chewable tablets produced by this process have a light green,smooth appearance,delicate mouth,a bitter taste of dandelion,sweet and sour taste and moderate hardness;(2)In vitro antibacterial test of dandelion,the chewable tablets have good antibacterial effects for both Staphylococcus aureus and E.coli.The research and development of dandelion chewable tablets and the analysis of their antibacterial effect provide a theoretical basis for the popularization and application of dandelion chewable tablets and the dandelion industry processing to improve quality and efficiency.