CN103719995B - 一种胶原蛋白神经酰胺饮品 - Google Patents
一种胶原蛋白神经酰胺饮品 Download PDFInfo
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- CN103719995B CN103719995B CN201410019152.6A CN201410019152A CN103719995B CN 103719995 B CN103719995 B CN 103719995B CN 201410019152 A CN201410019152 A CN 201410019152A CN 103719995 B CN103719995 B CN 103719995B
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- Prior art keywords
- collagen
- ceramide
- juice
- skin
- beverage
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种胶原蛋白神经酰胺饮品,该饮品包括如下重量份的原料:胶原蛋白3-20份,神经酰胺0.001-0.02份,γ-氨基丁酸0.01-0.5份,维生素C0.01-4份,水45.48-90.95份。本饮品是一种含有胶原蛋白、神经酰胺、γ-氨基丁酸、维生素C的饮品,能作用于皮肤表皮角质层与真皮层,补充胶原蛋白与神经酰胺,可缓解压力,具有显著改善皮肤水分效果的口服饮品。
Description
技术领域
本发明涉及美容饮品领域,尤其是涉及一种胶原蛋白神经酰胺饮品。
背景技术
皮肤是人体最大的器官之一,约占体重的l6%。水分是在皮肤细胞的里面,而油脂却在细胞的外面,油脂能保护细胞内的水分不被蒸发。人体皮肤表层水份在12~15%时,皮肤光滑而有弹性。一旦缺少水分引起皮肤干燥,会严重影响肌肤健康。研究表明,眼睛处于干燥状态3小时,会在一天内黯淡无光,没有神采;手部处于干燥状态1天,需要3天恢复原有的弹性;脸部处于干燥状态3天,皮肤会起皮、长皱纹、皮肤色素沉积加快,干燥时间超过7天,会产生色斑,堆积毒素,需要3个月恢复;全身干燥状态超过30天,生成各种顽固性色斑、皱纹,皮肤老化速度加快3年。
有两种类型的皮肤干燥:一种是简单型,即皮肤缺乏油脂,使皮肤的水分容易蒸发,这经常发生在35岁以下的女性中;一种是复杂型,这发生在老年人中,既缺乏油脂又缺乏水分,特别是皮肤松皱、皮肤脱色或有色斑,主观感觉则为皮肤紧巴。皮肤干燥主要发生在面部和手部。
根据中国医师协会皮肤科医师分会最新发布的《中国女性肌肤调研报告》,71%女性有皮肤干燥症状,干燥已成为中国女性肌肤的极大困扰。随着中国国民经济水平的不断增长,对于口服皮肤美容产品需求的量和度也有明显的提升,口服皮肤美容市场存在巨大空间。
造成皮肤干燥的因素有多种:1)年龄增长带来的胶原蛋白的流失;2)长期生活在空调环境中,导致皮肤表皮层中水分失去平衡,缺水干燥;3)生活节奏快,压力大,睡眠不佳或不足;4)紫外线对皮肤的伤害。市场上改善皮肤水分作用的口服产品,以胶原蛋白类产品为主,只针对造成皮肤干燥的第一个因素进行改善,通过补充真皮层中的胶原蛋白,起补水、保湿作用。
目前市售胶原蛋白饮品缺乏一款可在表皮层、真皮层起作用,并能改善压力,多方位协同作用,具有显著改善皮肤水分效果的胶原蛋白饮品。因此,开发安全、有效稳定的,缓解压力,强化锁水,具有改善皮肤水分效果的胶原蛋白饮品具有长远的意义和市场前景。
发明内容
本发明所要解决的技术问题是提供一种胶原蛋白神经酰胺饮品,提供一种安全有效、配方合理、改善水分效果好、工艺简单、适合长期服用,能够从多方面改善皮肤水分效果的胶原蛋白饮品。
本发明采用的技术方案是提供一种胶原蛋白神经酰胺饮品,该饮品包括如下重量份的原料:胶原蛋白3-20份,神经酰胺0.001-0.02份,γ-氨基丁酸0.01-0.5份,维生素C0.01-4份,水45.48-90.95份。
优选地,所述饮品还包括果汁2-20份。
优选地,所述饮品还包括甜味剂4-10份,酸碱调节剂0.3-1份。
优选地,所述胶原蛋白选自鱼,猪和牛的胶原蛋白中的一种或两种,胶原蛋白系以猪、牛或鱼的皮、鳞或者骨为来源制得的明胶,经水解、干燥等主要工艺加工而成的粉末;或者以鱼的皮或者鳞为原料,用酶解工艺生产而成的粉末。
优选地,所述维生素C选自针叶樱桃天然维生素C,刺梨果天然维生素C和合成维生素C中的一种或多种,天然维生素C来源于以针叶樱桃、刺梨果为主要原料,经处理、喷雾干燥等主要工艺加工而成的粉末。
优选地,所述神经酰胺选自从魔芋、糙米、小麦、玉米或菠萝提取的天然神经酰胺。神经酰胺来源于以魔芋、糙米、小麦、玉米、菠萝为主要原料,经提取、分离、浓缩等主要工艺加工而成的提取物。
优选地,所述果汁选自苹果汁、柠檬汁、蓝莓汁、水蜜桃汁、葡萄汁、芒果汁、黑加仑汁、橙汁、草莓汁、荔枝汁或菠萝汁中的一种或多种。
优选地,所述甜味剂选自白砂糖、赤藓糖醇、木糖醇、异麦芽酮糖醇、低聚异麦芽糖、三氯蔗糖、安赛蜜、甜菊糖、甘草甜素,所述酸碱调节剂选自苹果酸,柠檬酸,柠檬酸钠,乳酸和富马酸中的一种或两种以上(含两种),所述食用香精符合GB2760《食品添加剂使用卫生标准》规定,并可根据饮品实际需要进行调整。
本发明还提供一种能够改善皮肤水分的胶原蛋白饮品的制备方法,该方法包括如下步骤:
1)产品调配
称取胶原蛋白、神经酰胺、γ-氨基丁酸、维生素C、酸碱度调节剂、调味剂、果汁、食用香精、水,经搅拌溶解、混合均匀后,定量至所需数量;
2)灭菌、洗瓶灌封、喷淋冷却
定量后经超高温瞬时灭菌机进行灭菌,灭菌好料液充填入经过清洗的玻璃瓶中、封盖。灌封后半成品通过传送带经喷淋冷却机,经80~90℃热水喷淋和25~40℃温水冷却;
3)灯检、贴标;
制备生产过程严格执行保健食品良好生产规范。
胶原蛋白是皮肤真皮层的主要组成部分,占75%,其形成网状结构,能锁住水分,如支架般支撑着皮肤,提供皮肤的张力和弹性。同时,真皮层中的胶原蛋白还是表皮层和表皮附属器官(毛发)的营养供应站,并为表皮输送水分。皮肤的生长、修复和营养都离不开胶原蛋白。胶原蛋白可以使细胞变得丰满,从而使肌肤充盈,保持皮肤弹性与润泽,维持皮肤细腻光滑。
表皮是皮肤最为重要的部分,它可保护体内组织免受外物和细菌的侵害,防止体内水分、电解质等物的丢失。神经酰胺约占表皮角质层细胞间脂质的40%~50%,可以看出神经酰胺在皮肤保湿中起着极为重要作用。神经酰胺是一种水溶性的脂质,它可以主动的“抓住”皮肤中的水分。因此,神经酰胺能够快速渗入皮肤表皮细胞并与角质层中的水分结合,形成一道锁水屏障,使皮肤内部宛若植入一层“保鲜膜”,继而密封住皮肤中较易蒸发的“储水库”,使肌肤长时间保持水润弹滑的状态。在日本,通过研究已经确认,口服含有神经酰胺的饮品,能起到提高皮肤角质层水分含量,同时还能抑制真皮层中胶原蛋白分解酶的活性,使胶原蛋白稳定保持在真皮层,皮肤具有合适的水分量和弹性。神经酰胺(Ceramide),是(神经)鞘脂类共有的结构单位,分子结构具有二条长链烷基,一个酰胺基团和二个羟基基团,这些基团使神经酰胺分子具有亲水性和疏水性,这种性质对其在表皮角质层中保湿等作用具有重要意义。因此,要改善皮肤水分,防止皮肤干燥,不能只关注补充真皮层胶原蛋白,还应补充表皮层的神经酰胺。
皮肤缺水,无论是表层缺水与深层缺水,压力大,睡眠不佳或不足,均是它们形成的原因。而γ-氨基丁酸(γ-aminobutyric acid,GABA)是中枢神经系统中很重要的抑制性神经递质,具有舒缓压力的作用。GABA可降低神经元活性,防止神经细胞过热,能结合抗焦虑的脑受体并使之激活,然后与另外一些物质协同作用,阻止与焦虑相关的信息抵达脑指示中枢,舒缓压力,改善睡眠。因此通过服用γ-氨基丁酸,可放松紧绷的肌肉神经组织,快速穿透皮肤,释放皱纹,淡化细纹,还可改善皮肤缺水。
维生素C:良好的抗氧剂,可以帮助减少自由基对皮肤的损害;同时维生素C是脯氨酸羟基化酶的辅酶,在补充胶原蛋白的同时摄取维生素C能够促进胶原蛋白的吸收。
本发明的有益效果是:
本发明是一种含有胶原蛋白、神经酰胺、γ-氨基丁酸、维生素C的饮品,能作用于皮肤表皮角质层与真皮层,补充胶原蛋白与神经酰胺,可缓解压力,又能显著改善皮肤水分;由于配方采用胶原蛋白、神经酰胺、γ-氨基丁酸、维生素C,四者组合具有协同作用,既能补充皮肤胶原蛋白与神经酰胺的流失,又能缓解压力,放松肌肉,还具有抗氧化作用,特别适合于皮肤干燥者。本发明将四者组合到一起,经过人体功能学实验证明,具有明显改善皮肤水分的功能。
同时本发明采用液体制剂剂型,还兼具以下优点:
1.物料以分子或微粒状态分散在介质中,分散度大,吸收快。
2.单剂量包装,服用方便,特别适用于妇女和老年患者。
3.包装美观、诱人,对消费者很有吸引力及新奇感。
4.口感好,易服用。
附图说明
图1是制备流程示意图;
具体实施方式
下面结合附图及实施例对本发明进一步加以说明。
实施例1:
本实施例胶原蛋白饮品由如下重量份数的各组份组成:
胶原蛋白10份,神经酰胺0.0012份,γ-氨基丁酸0.04份,维生素C0.14份,柠檬酸0.5份,赤藓糖醇2份,苹果汁12份,食用香精0.26份,水75.0588份。
胶原蛋白饮品的制备:
1)产品调配
称取10份胶原蛋白、0.0012份神经酰胺、0.04份γ-氨基丁酸、0.14维生素C、0.5份柠檬酸、2份赤藓糖醇、12份苹果汁、食用香精0.26份和75.0588份水,经搅拌溶解、混合均匀后,定量至所需数量;
2)灭菌、洗瓶灌封、喷淋冷却
定量后经超高温瞬时灭菌机进行灭菌,灭菌好料液充填入经过清洗的玻璃瓶中、封盖。灌封后半成品通过传送带经喷淋冷却机,经80~90℃热水喷淋和25~40℃温水冷却;
3)灯检、贴标
喷淋冷却后的产品,经人工灯检台灯检,拣除不合格产品。灯检合格品通过贴标即得最终产品;
制备生产过程严格执行保健食品良好生产规范。
实施例2:
本实施例胶原蛋白饮品由如下重量份数的各组份组成:
胶原蛋白5份,神经酰胺0.02份,γ-氨基丁酸0.1份,维生素C0.2份,苹果酸0.3份,木糖醇2份,葡萄汁10份,食用香精0.26份,水82.12份
胶原蛋白饮品的制备方法与实施例1相同。
实施例3:
本实施例胶原蛋白饮品由如下重量份数的各组份组成:
胶原蛋白5份,神经酰胺0.01份,γ-氨基丁酸0.5份,维生素C2份,乳酸0.3份,白砂糖4份,菠萝汁15份,食用香精0.26份,水72.93份
胶原蛋白饮品的制备方法与实施例1相同。
实施例4:
本实施例胶原蛋白饮品由如下重量份数的各组份组成:
胶原蛋白20份,神经酰胺0.02份,γ-氨基丁酸0.5份,维生素C2份,富马酸1份,低聚异麦芽糖19份,草莓汁20份,食用香精0.26份,水37.22份
胶原蛋白饮品的制备方法与实施例1相同。
对比例
本发明以实施例1为基础进行对比,各对比例的组分含量如表1所示。
表1各对比例组分含量
对比例1(份) | 对比例2(份) | 对比例3(份) | 对比例4(份) | |
胶原蛋白 | 10.0012 | 10.04 | 10.13 | - |
神经酰胺 | - | 0.0012 | 0.0012 | 0.07 |
γ-氨基丁酸 | 0.04 | - | 0.05 | 2.26 |
维生素C | 0.14 | 0.14 | - | 7.87 |
柠檬酸 | 0.5 | 0.5 | 0.5 | 0.5 |
赤藓糖醇 | 2.0 | 2.0 | 2.0 | 2.0 |
苹果汁 | 12.0 | 12 | 12 | 12 |
食用香精 | 0.26 | 0.26 | 0.26 | 0.26 |
水 | 75.06 | 75.06 | 75.06 | 75.06 |
对于实施例1-4及对比例1-4配制的饮品,进行了改善皮肤水分的功能检验试验,实验过程及结果如下:
改善皮肤水分的功能检验试验
具体操作依据《保健食品检验与评价技术规范》(2003年版)要求,以上实施例制备的胶原蛋白液体制剂(50ml/瓶)进行改善皮肤水分的功能检验试验。
1受试对象
1.1纳入标准经体验合格的自愿受试者,年龄在30~50岁之间,女性,皮肤水分≤12%。
1.2排除标准年龄有30岁以下或者50岁以上者,妊娠或哺乳期妇女,过敏体质及对本品过敏者;有心、肝、肾和造血系统等严重疾病及内分泌疾病者;精神病患者;短期内服用与受试功能有关的药品或保健品,影响到对结果的判断者;未按规定服用受试样品,无法判断疗效或安全性者。
2实验方法采用组间对照和自身对照设计将符合纳入标准并保证配合实验的女性自愿受试者,按受试者的皮肤水分情况随机分为受试组与对照组。并尽可能考虑影响结果的主要因素如年龄等,进行均衡性检验。实验采用双盲法,试验组分:对照组、普通胶原蛋白饮品试食组、本案实施例1试食组、本案实施例2试食组、本案实施例3试食组、本案实施例4试食组,每组30人,各组均按50ml/瓶*2*1天服用胶原蛋白饮品或者安慰剂,连续30天。六组受试者在实验期间停止使用其它口服及外用有关保持皮肤水分的用品。实验期间不改变原来的饮食习惯,正常饮食。
3观察指标各项观察指标于试食实验开始及结束时各测定一次。
3.1一般体格检查实验前详细询问受试者健康状况,了解受试者的精神、睡眠、饮食、大小便等情况,并测量体重、血压、心率等,对所有受试者进行常规体格检查及必要的实验室检查。
3.2皮肤水分测试在宽敞、通风良好、温度、湿度等空间环境稳定的检查室进行,在安静状态下,用洁净的棉球蘸蒸馏水清洁被测部位,擦干后15分钟进行水分的测定,试食前测定工作由同一台仪器测试。
3.3结果判定3.3.1有效经仪器测定皮肤水分,试食前后皮肤水分(%)差异P值<0.05,即试食前后皮肤水分变化有显著性差异。
3.3.2无效经仪器测定皮肤水分,试食前后皮肤水分(%)差异P值>0.05,即试食前后皮肤水分变化无显著性差异。
3.3.3统计学处理数据以均数±标准差(±SD)表示,自身配对资料采用配对t检验,实验组和对照组之间在方差齐同的前提下,采用成组t检验方差不齐采用秩和检验。
表2皮肤检测水分检测结果(X±SD)
结果表明:
ⅰ本发明各实施例组、各对比例组均可明显改善人体皮肤水分,可提高皮肤含水量(P<0.01或P<0.05)。
ⅱ将胶原蛋白与神经酰胺、γ-氨基丁酸、维生素C进行组合的本发明所有实施例组,对皮肤水分的改善更加明显,效果更佳,各实施例组之间比较P>0.05,说明各实施例对皮肤水分的改善无显著性差异;而各对比例组与本发明实施例1组比较P<0.05,说明各对比例与实施例1相比,对于改善皮肤水分有显著性差异,即实施例1对皮肤水分改善作用大于各对比例对皮肤水分的影响。
iii胶原蛋白、神经酰胺、γ-氨基丁酸和维生素C四者之间存在一定的协同作用。其组合效果明显高于三种原料的组合。
Claims (9)
1.一种胶原蛋白神经酰胺饮品,其特征在于:所述饮品包括如下重量份的原料:胶原蛋白3-20份,神经酰胺0.001-0.02份,γ-氨基丁酸0.01-0.5份,维生素C 0.01-4份,水45.48-90.95份。
2.根据权利要求1所述的胶原蛋白神经酰胺饮品,其特征在于:所述饮品还包括果汁2-20份。
3.根据权利要求1所述的胶原蛋白神经酰胺饮品,其特征在于:所述饮品还包括甜味剂4-10份,酸碱调节剂0.3-1份。
4.根据权利要求1至3任一项所述的胶原蛋白神经酰胺饮品,其特征在于:所述胶原蛋白选自鱼,猪和牛的胶原蛋白中的一种或两种。
5.根据权利要求1至3任一项所述的胶原蛋白神经酰胺饮品,其特征在于:所述维生素C选自针叶樱桃天然维生素C,刺梨果天然维生素C和合成维生素C的一种或两种。
6.根据权利要求1至3任一项所述的胶原蛋白神经酰胺饮品,其特征在于:所述神经酰胺选自从魔芋、糙米、小麦或玉米提取的神经酰胺。
7.根据权利要求2所述的胶原蛋白神经酰胺饮品,其特征在于:所述果汁选自苹果汁、柠檬汁、蓝莓汁、水蜜桃汁、葡萄汁、芒果汁、黑加仑汁、橙汁、草莓汁、荔枝汁或菠萝汁的一种或多种。
8.根据权利要求3所述的胶原蛋白神经酰胺饮品,其特征在于:所述甜味剂选自白砂糖、赤藓糖醇、木糖醇、异麦芽酮糖醇、低聚异麦芽糖、三氯蔗糖、安赛蜜、甜菊糖、甘草甜素中的一种或多种;所述酸碱度调节剂选自苹果酸、柠檬酸、柠檬酸钠、乳酸、富马酸中的一种或多种。
9.制备如权利要求1-8任一项所述胶原蛋白神经酰胺饮品方法,其特征在于,包括如下步骤:
1)产品调配;
2)在线超高温瞬时灭菌;
3)洗瓶灌封;
4)热水喷淋杀菌,温水喷淋冷却;
5)灯检、贴标。
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