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7 Antioxidation function evaluation of black rice anthocyanin and formulation process of black rice film tablets
  1. Lu Chen1,
  2. Bo Gao1,2
  1. 1School of Life Sciences, Jilin University, Changchun, China
  2. 2Department of Chemistry and Pharmacy, Zhuhai College of Jilin University, Zhuhai, China

Abstract

Objectives The objective of this investigation was to evaluate the antioxidant function of black rice anthocyanins and to prepare black rice anthocyanin film tablets.

Methods The DPPH radical scavenging test and FRAP method were used to evaluate antioxidant function. Trolox and ascorbic acid were used as control. A wet granulation process was used to prepare the film tablets. The effect of excipients on black rice anthocyanin content, including starch, dextrin, tartaric acid and magnesium stearate, was investigated. Based on orthogonal testing, three factors, namely the ratio of excipient to main drug (w/w), the ratio of starch to dextrin (w/w), and the percentage of magnesium stearate, were used to investigate the amount of excipient.

Results Black rice anthocyanins showed favorable antioxidant activity. The four excipients had no effects on black rice anthocyanin content. The best ratio of excipient to main drug (w/w) was 1.2:1, while that of starch to dextrin (w/w) was 2:3. The optimum amount of magnesium was 1%.

Conclusions We investigated the antioxidant activity of black rice anthocyanin, and the effect of excipients on black rice anthocyanin content. We used orthogonal testing to investigate the amount of excipient, and a wet granulation process to prepare black rice anthocyanin film tablets.

Acknowledgements This research was financially supported by the Development and Reform Commission of Jilin province (Grant No. 2014Y091).

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