NGHIÊN CỨU BÀO CHẾ KẸO NGẬM CHỨA DỊCH ÉP QUẢ CHÚC VÀ VITAMIN C

Abstract

  Background: Citrus hystrix is one of the most popular fruits in Bay Nui (An Giang). The leaves, the skins of Citrus hystrix are commonly used because of specific aroma. Citrus hystrix juice is classified as an industrial waste. In recent years, Citrus hystrix juice has been researched and shown that, it contains many chemical components with biological activities, including flavonoid compounds and vitamin C. Vitamin C, also is known as L-ascorbic acid, is one of the most important vitamins and essential for human and animal life. Vitamin C  contributes  many  health  benefts  such as preventing from scurvy and cancer, stimulating collagen synthesis, enhancing absorption of iron, and having antioxidant properties. Objectives: To establish the recipe of lozenges made from Citrus hystrix juice and vitamin C. Materials and methods: Juice was taken from Citrus hystrix collected in Tinh Bien (An Giang). The lozenge tablets containing Citrus hystrix juice and vitamin C were prepared by direct compression method. The products were evaluated on the organoleptic parameters (color, odor, taste), vitamin C content, mass uniformity, and hardness. Results: The recipe of lozenge tablets containing Citrus hystrix juice and 20 mg of vitamin C has been established. The lozenge tablets are round, convex, glossy surface, light yellow. They have the aroma of Citrus hystrix essential oil, nice taste, achieving uniform mass and hardness. Conclusion: Content of lozenge tablets containing Citrus hystrix juice and vitamin C has been studied and have a potential for development on a larger scale.