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Research on the effects of modern processes and product type refinement technology on the quality of Chinese herbal medicine
|作者:||江伯源||關鍵字:||應用研究;Chinese herbal medicine;食品科技;中草藥;微膠囊;造粒;釋放粒子;microencapsulation;granulization;release particle||摘要:||
The manufacturing processes of traditional Chinese (herbal) medicine include selection, washing, food processing, and packaging. After these processes, different product types such as pills, powder, and cream are manufactured by long-term cooking (extraction), concentration, and granulization. The processes of maintaining the quality and curative effect; the prevention of moisture absorption, flavor (color) deterioration, loosening of the outer appearance; and the usage of modern processes and product type refinement technology to refine the medicine and enhance the curative effect, are important research topics. Granulization technology is not only an important processing step in the modern science of herbal medicine, but an important core technology that is required to be mastered for the formulation and seasoning of Chinese (herbal) medicine. Microencapsulation technology is a type of technology that uses film-made materials to coat the liquid or solid target into small granules. In recent years, it is often used in food, western medicines and various chemical engineering materials. It is often used for coating, to increase viscosity; prevent moisture absorption; and release particles. There are not many researches and production of related microencapsulation granulization technology in the granulization of Chinese (herbal) medicine and development of product type. This year, the “advancement of traditional medicinal material technology and research “of the Committee on Chinese Medicine and Pharmacy, Department of Health, assigned this research plan—research point 2-1: The use of modern medicine-processing technology in the “Research on the effects of modern processes and product type refinement technology on the quality of Chinese herbal medicine”, to enhance the effectiveness and refinement of the herbal medicine, is an important research topic. This research project is based on Ma-huang soup (single and compound prescriptions), using edible material (sodium alginate, starch) and physical microencapsulation technology—colloid coagulation—solidification of the liquid for single-layer coating and multi-layer particle release, for a brand new production and quality improvement of Chinese (herbal) medicine. It can be directly absorbed by humans, so that the risk of chemical reaction can be decreased during microencapsulation as mentioned above. It is also helpful for efficiency and quality stability.The research item of this research plan, “Estimation of microencapsulation granulization technology and quality improvement”, is divided into four main topics: (1) Examination of liquid herbal medicinal extract and the most appropriate conditions: Ma-huang soup is used as the raw material in this study. RSM is used to examine the effects of the ratio of solid to liquid; extracting temperatures and time, on the extracting estimation of curative effect compositions; which are used as the core ingredients of microencapsulation granulization. (2) Estimation of the microencapsulation granulization technology of Chinese herbal medicine: This study uses a microencapsulation machine (nicso) to examine the extracting liquid and minute raw medicine powder, carry out the granulization mechanism and estimate the cast membrane material, coating rate and release. (3) Estimation and improvement of granulization and coating quality: This examines the particle size; coating rate; stability (emulsified micro-granule membrane stability); pH and stability of the temperatures; release rate; the use of SEM observations and the structure; stability and release of micro-granule structure. (4) Estimation of the determined efficiency of microencapsulation of granules: This uses liquid chromatography to analyze the index composition of Ma-huang soup, such as epherdrine, pseudphedrine, amygdalin, cinnamic acid, glycyrrhizin, etc.
|Appears in Collections:||食品暨應用生物科技學系|
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