Study on Preparation Process of Effervescent Tablets Made from EGCG of Tea

• 作者: QIAN Lihua WANG Xianbo ZHAO Yun ZOU Ligen
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 表没食子儿茶素没食子酸酯 制备工艺 泡腾片 环己基氨基磺酸钠 EGCG L-亮氨酸 制备过程 优化配方
• 年，卷（期）: 2012,（4）
• 页码范围: 15-17
• 页数: 3页
• 分类号: TS272.4

摘要

[Objective] The study aimed to discuss the preparation process of Epigallocatechin-3-gallate (EGCG) effervescent tablets. [Method] Various raw materials were dried for different time at 50 ℃, and then the sticking degree of EGCG effervescent tablets was reviewed. Hereafter, the formula of EGCG effervescent tablets was optimized by orthogonal test. [Result] Effervescent tablets without sticking were smooth after being dried for 150 min. The optimal formula of EGCG effervescent tablets was composed of 4% EGCG, 45% citric acid and sodium carbonate (Citric acid∶Sodium carbonate = 1.6∶1), 20% lactose, 4% L-leucine, 4% sodium cyclamate and 23% orange powder. [Conclusion] The prepared EGCG effervescent tablets without sticking has a good effervescence effect and taste.