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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.
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篇名 Study on Preparation Process of Effervescent Tablets Made from EGCG of Tea
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) 所属期刊栏目
研究方向 页码范围 15-17
页数 3页 分类号 TS272.4
字数 语种
DOI
五维指标
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研究主题发展历程
节点文献
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
研究起点
研究来源
研究分支
研究去脉
引文网络交叉学科
相关学者/机构
期刊影响力
中国食品科学:英文版
季刊
2164-4985
安徽省合肥市农科南路40号
出版文献量(篇)
66
总下载数(次)
0
总被引数(次)
0
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