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目的:制备大蒜辣素前体包芯片,使其口服后在短时间内促发酶促反应,生成大蒜辣素。方法:以蒜氨酸和蒜酶双层片为片芯,控酸颗粒为外层压制得到包芯片。并以人工胃液为介质小杯法考察包芯片大蒜辣素产率。结果:大蒜辣素前体包芯片在人工胃液中10 min内大蒜辣素产率>70%。结论:以蒜氨酸、蒜酶及控酸盐组合制备包芯片能够有效避免蒜酶在胃酸条件下失活,达到在体内获得较高产率大蒜辣素目的。
OBJECTIVE: To prepare the allicin precursor encapsulated chips, and to make the allicin-promoted enzymatic reaction in a short time after oral administration to generate allicin. Method: The double layer of alliin and garlic enzyme was used as the tablet core. The controlled acid particle was pressed into the outer layer to obtain the coated chip. A small cup method using artificial gastric juice as medium was used to examine the yield of capsaicin. RESULTS: The allicin yield was >70% within 10 min of allicin precursor encapsulated chips. Conclusion: The combination of alliin, alliin and control acid salt can effectively avoid the inactivation of garlic enzyme under the condition of gastric acid and achieve the goal of obtaining high yield of allicin in vivo.