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- Title
甜菜红素喷雾干燥粉抗氧化活性及其咀嚼片的研制.
- Authors
刘琪龙; 韩海霞; 包晓玮; 钟志明; 马强
- Abstract
【Objective】 To study the antioxidative effect of Betacyaninsspray-dried powder (BSP) in vitroand preparation technology of chewable tablets.【Methods】 The antioxidant activity of BSP was evaluated by DPPH, ABTS, hydroxyl free radical scavenging capacity test and total reducing power test; BSP was used as a raw material and wet granulation was applied to prepare chewing tablets by the single factor test and sensory evaluation.【Results】 The result of antioxidant test showed that the antioxidant activity of BSP was dose-dependent in the range of 40-1,280 μg/mL. When the concentration was at 1,280 μg/mL, the clearance rates of BSP on DPPH, ABTS, and hydroxyl radicals were 91.19%, 83.23%, and 91.26%, respectively. The IC50 value of Betacyanins scavenging DPPH free radical, ABTS free radical, and Hydroxyl free radical were 109.65, 260.49 and 89.59 μg/mL, respectively, and the reducing power of BSP and vitamin C was equivalent in the range of 40 to 1,280 μg/mL; The optimum technological formula was as follows: The ratio of xylitol, mannitol, maltodextrin, microcrystalline cellulose, sorbitol was 4∶4∶3∶1∶1, the raw material (BSP) and the excipient were mixed by 1∶2, citric acid was 1% and magnesium stearate was 1.5% at the conditions of 75% ethanol as the wetting agent. The sensory score of the final chewable tablet was 90.14.【Conclusion】 BSP will be developed and applied because of its good antioxidant capacity and the good taste of the chewable tablets made from it.
- Publication
Xinjiang Agricultural Sciences, 2021, Vol 58, Issue 6, p1145
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2021.06.020