茶叶中EGCG泡腾片制备工艺研究

[目的]研究表没食子儿茶素没食子酸酯(EGCG)泡腾片的制备工艺.[方法]将各种原料在50℃条件下干燥不同时间,考察压片粘冲程度；采用正交试验确定茶叶中EGCG泡腾片最优配方.[结果]干燥150 min后,压片无粘冲,出片顺利.EGCG泡腾片的最佳配方为:EGCG 4％、柠檬酸和碳酸钠总量45％、柠檬酸:碳酸钠为1.6:1、乳糖20％、L-亮氨酸4％、甜蜜素4％、橙粉23％.[结论]用该配方制作的泡腾片,压片无粘冲,泡腾效果好,口感好.

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

[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.