珠母贝糖胺聚糖胶囊制备与检测

以马氏珠母贝糖胺聚糖粗品为主要功能成分,以β-环糊精为辅料,制成珠母贝糖胺聚糖胶囊,并进行检测。结果表明:该胶囊中水分、总糖、糖胺聚糖(GAG)和粗蛋白质量分数分别为8.85%、85.23%、3.00%和3.60%;胶囊的装量差异与崩解时限均符合质量标准;胶囊制剂中细菌总数小于1000 g-1,大肠杆菌MPN小于30 g-1,霉菌和酵母菌总数小于25 g-1,符合《保健食品通用卫生要求》规定;致病菌均未检出。

Preparation and Quality Detection of the Glycosaminoglycan Capsule from Pinctada martensii

The basic components of the capsule,prepared by using crude Pinctada martensii glycosaminoglycan as functional components and β-cyclodextrin as auxiliary material,were analyzed.Results showed that the capsule contained 8.85%,85.23%,3.00% and 3.60% of the moisture content,total sugar,GAG and coarse protein respectively.The quality detection of the capsule showed that the gross deviation and time limit of disintegration were accordance with the quality standard;The microorganism detection of the capsule showed that the total numbers of bacteria,colibacillus MPN,mold and microzyme were under 1000(loaf) / g,30(loaf)/ g,25(loaf) / g and 25(loaf) / g respectively,corresponding with the General Hygiene Standard of Health Food.Pathogens were not detected.