茶叶中EGCG泡腾片制备工艺研究

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.%[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.