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CN-122005874-A - Zanba gastrointestinal ultrasound contrast agent and preparation method and application thereof

CN122005874ACN 122005874 ACN122005874 ACN 122005874ACN-122005874-A

Abstract

The invention belongs to the technical field of ultrasonic contrast agents, and discloses a tsamba gastrointestinal ultrasonic contrast agent, and a preparation method and application thereof. The contrast agent takes pure natural Zanba powder in Qinghai-Tibet plateau as a core matrix, and is prepared into suspension by mixing natural suspension stabilizer, edible defoamer and flavoring agent with warm water according to a specific proportion after superfine grinding and sterilization, and the preparation process comprises three steps of raw material pretreatment, dry mixing and suspension preparation, and is simple and convenient to operate. By regulating and controlling parameters such as the granularity (more than 90% of particles are 10-50 mu m) and the concentration (8-12 g/100mL warm water) of the Zanba powder, the acoustic characteristics are adjustable, and in-vitro detection shows that the contrast agent has moderate and fine echo, stable suspension within 30 minutes and soundless attenuation at the rear, and the gastrointestinal wall structure can be clearly sketched. The invention has high biocompatibility, low side effect, good patient tolerance, convenient storage and transportation and low preparation cost, can also have the function of nutrition support, and is suitable for gastrointestinal ultrasonic examination of various people.

Inventors

  • LI JIALIN
  • Yan Xiuqiong
  • YAN SONGBAI
  • WU YAN
  • FU HAIXIA
  • ZHU YANXUE

Assignees

  • 重庆市涪陵区中医院

Dates

Publication Date
20260512
Application Date
20260323

Claims (10)

  1. 1. The application of Zanba in preparing gastrointestinal ultrasonic contrast medium is characterized in that the contrast medium is prepared by mixing superfine crushed pure Zanba powder with warm water; The particle size of the superfine crushed pure tsamba powder is more than 90% and the particle size is 10-50 mu m; the mixing mass ratio of the pure Zanba powder to the warm water is (8-12 g) 100mL; the temperature of the warm water is 35-45 ℃; The contrast agent presents medium fine uniform echo in non-therapeutic ultrasonic contrast detection, and has no sedimentation after standing for 25-30 min and no sound attenuation at the rear.
  2. 2. The use of tsamba in preparing contrast medium for gastrointestinal ultrasound according to claim 1, wherein 90% or more of the tsamba powder has a particle size of 50 μm; the mixing mass ratio of the pure Zanba powder to the warm water is 10g to 100mL; The temperature of the warm water is 40 ℃.
  3. 3. The use of a tsamba according to claim 1 or 2 for the preparation of a contrast agent for gastrointestinal ultrasound, wherein the contrast agent further comprises an auxiliary material that does not affect the acoustic properties; the auxiliary materials comprise a suspension stabilizer, an edible defoaming agent and a flavoring agent; The suspension stabilizer accounts for 0.1-0.5% of the total mass of the contrast agent; the edible defoaming agent accounts for 0.01-0.05% of the total mass of the contrast agent; the flavoring agent accounts for 0.5-2% of the total mass of the contrast agent.
  4. 4. The use of a tsamba in the preparation of a gastrointestinal ultrasound contrast agent according to claim 3, wherein the suspension stabilizer comprises 0.3% of the total mass of the contrast agent; The edible defoaming agent accounts for 0.03% of the total mass of the contrast agent; the flavoring agent accounts for 1% of the total mass of the contrast agent.
  5. 5. The use of a tsamba in the preparation of a gastrointestinal ultrasound contrast agent according to claim 3, wherein the suspension stabilizer comprises a natural edible gum-based suspension stabilizer; The natural edible gum suspension stabilizer comprises guar gum and/or xanthan gum.
  6. 6. The use of a tsamba in the preparation of a gastrointestinal ultrasound contrast agent according to claim 3, wherein the edible antifoaming agent is food grade polydimethylsiloxane.
  7. 7. The use of a tsamba in the preparation of a gastrointestinal ultrasound contrast agent according to claim 3, wherein the flavoring agent is a food-grade xylitol.
  8. 8. A tsamba gastrointestinal ultrasound contrast agent, which is characterized in that the contrast agent is prepared by taking the superfine crushed pure tsamba powder as a core matrix and mixing with warm water at 35-45 ℃ to prepare a viscous suspension; the pure Zanba powder is fried highland barley powder, more than 90% of which has a particle size of 10-50 mu m.
  9. 9. A process for preparing a tsamba gastrointestinal ultrasound contrast agent according to claim 8, comprising the steps of: S1, pretreatment of raw materials: selecting pure Zanba powder without addition, superfine grinding to more than 90% of particles with the particle size of 10-50 mu m, and then sterilizing by adopting irradiation dose of 5-15 kGy; s2, dry mixing and suspension preparation: and dry-mixing the pretreated pure Zanba powder and a suspension stabilizer for 3-8 min to uniformity, pouring the mixture into warm water, and stirring the mixture for 2-6 min while adding the mixture to uniformity and non-caking viscous suspension.
  10. 10. The method for preparing a tsamba gastrointestinal ultrasound contrast agent according to claim 9, wherein the stirring rate is 800-1500 r/min.

Description

Zanba gastrointestinal ultrasound contrast agent and preparation method and application thereof Technical Field The invention belongs to the technical field of ultrasonic contrast agents, and particularly relates to a tsamba gastrointestinal ultrasonic contrast agent, and a preparation method and application thereof. Background Gastrointestinal ultrasound contrast examination is a noninvasive diagnostic means for gastrointestinal diseases, and the performance of contrast agents directly determines the accuracy of the examination results. The existing gastrointestinal ultrasonic contrast agents are mostly chemical synthesis agents or common cereal pastes, the chemical synthesis agents have the problems of poor biocompatibility, easiness in causing abdominal distension, obvious peculiar smell and the like, the patient tolerance is low, the contrast agents are especially not suitable for children and people with sensitive physique, the common cereal pastes (such as corn paste and black sesame paste) have the defects of uneven echo, poor suspension stability, poor sound permeability and the like, the contrast agents are easy to precipitate and delaminate after standing, the rear sound attenuation is obvious, the rear wall structure of the gastrointestinal wall cannot be clearly displayed, and the diagnosis precision is influenced. Meanwhile, most of the existing contrast agents only have a developing function, have no nutrition supporting function, are difficult to meet the examination requirements of patients suffering from malnutrition or in-patient feeding, are inconvenient to store and transport for part of the preparation, and have high preparation cost. Therefore, developing a gastrointestinal ultrasound contrast agent that has high biocompatibility, excellent acoustic performance, good patient tolerance, and both convenience and functionality is a problem to be solved. Disclosure of Invention Aiming at the defects of the existing gastrointestinal ultrasound contrast agent, the invention aims to provide a Zanba gastrointestinal ultrasound contrast agent, which takes pure natural Zanba powder in Qinghai-Tibet plateau as a core matrix, and is prepared into suspension by mixing natural suspension stabilizer, edible defoamer and flavoring agent according to a specific proportion with warm water after superfine grinding and sterilization, wherein the preparation process comprises the steps of raw material pretreatment, dry mixing and suspension preparation, and is simple and convenient to operate. The invention realizes the adjustable acoustic characteristic by regulating and controlling parameters such as the granularity (more than 90 percent of particles are 10-50 mu m), the concentration and the like of the tsamba powder, and in-vitro detection shows that the contrast agent has moderate and fine echo, stable suspension within 30 minutes and rear silence attenuation. In order to achieve the above purpose, the present invention adopts the following technical scheme: An application of Zanba in preparing contrast medium for ultrasonic stomach and intestine is prepared from superfine powder of Zanba and warm water through mixing; The particle size of the superfine crushed pure tsamba powder is more than 90% and the particle size is 10-50 mu m; the mixing mass ratio of the pure Zanba powder to the warm water is (8-12 g) 100mL; the temperature of the warm water is 35-45 ℃; The contrast agent presents medium fine uniform echo in non-therapeutic ultrasonic contrast detection, and has no sedimentation after standing for 25-30 min and no sound attenuation at the rear. Preferably, more than 90% of the tsamba powder has a particle size of 50 μm; the mixing mass ratio of the pure Zanba powder to the warm water is 10g to 100mL; The temperature of the warm water is 40 ℃. Preferably, the contrast agent further comprises auxiliary materials which do not influence the acoustic performance; the auxiliary materials comprise a suspension stabilizer, an edible defoaming agent and a flavoring agent; The suspension stabilizer accounts for 0.1-0.5% of the total mass of the contrast agent; the edible defoaming agent accounts for 0.01-0.05% of the total mass of the contrast agent; the flavoring agent accounts for 0.5-2% of the total mass of the contrast agent. Preferably, the suspension stabilizer comprises 0.3% of the total mass of the contrast agent; The edible defoaming agent accounts for 0.03% of the total mass of the contrast agent; the flavoring agent accounts for 1% of the total mass of the contrast agent. Preferably, the suspension stabilizer comprises natural edible gum suspension stabilizer; The natural edible gum suspension stabilizer comprises guar gum and/or xanthan gum. Preferably, the edible defoamer is food grade polydimethylsiloxane. Preferably, the flavoring agent is a food grade xylitol. A tsamba gastrointestinal ultrasound contrast agent is prepared by taking the superfine crushed pure tsamba powder as a core matri