Preparation optimization and antioxidation activity of Sanbai nano oral liquid
Objective To optimize the extraction and sedimentation of Sanbai decoction,and to prepare uniform,stable and effective Sanbai nano oral liquid.Methods The extraction and alcohol precipitation process of Sanbai decoction were optimized by single factor test and orthogonal experiment.The preparation parameters of Sanbai nano oral liquid were determined by the content of paeoniflorin and glycyrrhizic acid.The appearance,particle size,Zeta potential,and morphology of the oral liquid were evaluated.Sensory evaluation and sugar content were tested.Finally,its free radical scavenging ability was investigated by eliminating 2,2'-diazo-di-3-ethylbenzothiazolin-6-sulfonic acid(ABTS)cationic radicals.Results The best preparation of Sanbai nano oral liquid was as follows:soaking the herbs in 12 times of water for 1 h,decoction 3 times and 1.5 h each time.The combined extract was precipitated with 75％ethanol.After the concentration and centrifugation,0.4 g·kg-1 potassium sorbate and 0.1 g·kg-1 stevia glycoside were added.The obtained oral liquid contained spheroid nanoparticles with an average particle size of 133.5 nm,the PDI value of 0.108 and Zeta potential of-17.7 mV.The sugar content of the oral liquid was 3.1 g·L-1,and the IC50 of ABTS cationic free radical elimination was 1.235 mg·mL-1.Conclusion Sanbai nano oral liquid is successfully prepared with high content of whitening active ingredients paeoniflorin and glycyrrhizic acid,which has good free radical scavenging ability,and provides technical parameters and experimental basis for the development of new products.
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