CN106235307A - 一种肩周炎患者的硫酸软骨素杂粮羹 - Google Patents
一种肩周炎患者的硫酸软骨素杂粮羹 Download PDFInfo
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- CN106235307A CN106235307A CN201610602900.2A CN201610602900A CN106235307A CN 106235307 A CN106235307 A CN 106235307A CN 201610602900 A CN201610602900 A CN 201610602900A CN 106235307 A CN106235307 A CN 106235307A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种肩周炎患者的健康食品，具体是一种硫酸软骨素杂粮羹，由以重量份为单位的下列各组分精制而成：硫酸软骨素0.1‑0.3份、氨基葡萄糖盐酸盐0.1‑0.5份、葡萄籽粉0.5‑1份、红枣粉5‑10份、木瓜粉20‑25份、紫薯粉20‑25份、大豆粉30‑35份。本发明将硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽等强抗氧化性物质以及大豆粉进行复配，制得的杂粮羹香气宜人、口味极佳，同时可帮助消除关节周围的炎症、增加关节滑液形成、提高骨骼对钙的吸收能力，提高骨密度，从而一定程度上改善肩周炎。
Description
技术领域
本发明属于保健食品领域，具体涉及一种适合肩周炎患者食用的硫酸软骨素杂粮羹。
背景技术
肩周炎是肩关节周围软组织的无菌性炎症，这些软组织包括肌肉、肌腱、韧带、筋膜、滑囊、滑膜等。对肩周炎的病因，多认为有退行性病变、外伤、慢性劳损、内分泌紊乱、受凉等。
退行性病变导致中老年人肌肉韧带松弛，骨质疏松，血液循环、新陈代谢逐渐衰减，肩部肌肉、肌腱、韧带发生老化，适应能力减退，失于弹性和韧性，肩关节囊可发生损伤、机化粘连、挛缩，肩峰下滑囊壁增厚，囊内滑液分泌减少，从而产生粘连性滑膜炎或肌腱炎等肩周软组织的无菌性炎症，致肩部功能障碍和疼痛；肩部的各种外伤因失治、误治或由于失血过多使组织间机化、粘连，产生无菌性炎症，肌肉、肌腱、关节囊挛缩，肩运动功能障碍；肩关节长年累月的积劳损伤或姿势不良等超过肩部肌肉、肌腱等软组织的耐受范围，产生肌肉、肌腱、韧带纤维微量多次的断裂和出血，逐渐形成肩关节周围软组织的无菌性炎症、粘连和挛缩；肩部受凉使肩关节周围血流缓慢，肌肉紧张痉挛，长期的肌肉痉挛致代谢产物蓄积，营养不能到达而产生无菌性炎症，久之则形成肌肉、肌腱、人待见的炎性粘连、挛缩、肩部疼痛、活动受限等，给人们的生活带来困扰。
研究发现，肩周炎的病例变化早期是在纤维性的关节囊，即关节囊收缩变小；在病变的晚期关节囊严重收缩，其他软组织受波及，呈现普遍的胶原纤维的退行性病变，受累的组织呈进行性纤维化，有的部分血管分布增加，滑膜增厚，软组织短缩、硬化、脆弱、失去弹性，肱骨外展时可造成撕裂。可见肩周炎最早的病理变化在关节囊，晚期波及关节囊以外的软组织，而在早起轻度的病理变化与晚期高度的病理变化之间存在着复杂的中间过程。
我国关节炎患者总数已超过一亿，医学专家们指出并非不治之症，其病理变化是可逆的。因此本发明提供一种香气宜人、口味极佳，同时可帮助消除关节周围的炎症、增加关节滑液形成、提高骨骼对钙的吸收能力，提高骨密度，从而一定程度上改善肩周炎的硫酸软骨素杂粮羹，适合肩周炎患者日常食用。
发明内容
本发明提供一种肩周炎患者的硫酸软骨素杂粮羹，适合肩周炎患者日常食用。
为实现上述目的，本发明采用如下技术方案：
一种肩周炎患者的硫酸软骨素杂粮羹，包括以下重量份原料：硫酸软骨素0.1-0.3份、氨基葡萄糖盐酸盐0.1-0.5份、葡萄籽粉0.5-1份、红枣粉5-10份、木瓜粉20-25份、紫薯粉20-25份、大豆粉30-35份。
优选的，包括以下重量份原料：硫酸软骨素0.3份、氨基葡萄糖盐酸盐0.5份、葡萄籽粉1份、红枣粉10份、木瓜粉25份、紫薯粉25份、大豆粉35份。
一种肩周炎患者的硫酸软骨素杂粮羹，其制备步骤如下：
1．硫酸软骨素：取猪气管软骨部加水淹没，沸水煮45min后去掉软骨上的肉，得到纯净软骨，将软骨放入50℃烘箱烘干30min后粉碎；取1-2kg粉碎的软骨，加入30-60L水并用盐酸调节pH到8.0-9.0后加入0.3‰反应体积的胰蛋白酶，边搅拌边于45-50℃下水解90min，将水解液85℃加热30min，静置1h后过滤,得沉淀物；沉淀物种加入2.5倍体积的无水乙醇，静置4h，用75%酒精沉淀，过滤，滤饼用水溶解后冷冻干燥得到硫酸软骨素，备用；
2．氨基葡萄糖盐酸盐：虾、蟹、龙虾壳清晰干净后晒干，高速粉碎机粉碎并加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2-3h，水洗至中性；再次加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2-3h，水洗至中性后烘干得甲壳素；甲壳素中加入30%体积的饱和浓盐酸，108℃回流3h后回收盐酸，按照质量体积比0.5%往反应液中添加活性炭脱色30-60min后过滤得滤液，将滤液干燥即可得到氨基葡萄糖盐酸盐，备用；
3．葡萄籽粉：将葡萄籽洗净晒该后磨成粉并过120目筛，备用；
4．杂粮粉：红枣去核，木瓜、紫薯、大豆洗净去皮，切块，蒸熟，捣成泥，冷却后加入食品添加剂按照所需混合比例进行喷雾干燥，得到杂粮粉，备用；
5．将上述重量份的硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽粉以及杂粮粉充分混匀后按照35g/袋的规格进行分装即可。
硫酸软骨素：广泛分布于人和动物组织中，是人体自然组织结构骨关节中软骨的重要成分，也是动物的腱、血管壁、皮肤等结缔组织的重要成分。在治疗关节炎的研究中发现，硫酸软骨素可减轻炎症反应，减少溶体酶的释放。硫酸软骨素是葡萄糖胺及透明质酸骨架的基本物质，有明显的亲软骨性，可优先进入软骨组织，保护软骨。
氨基葡萄糖盐酸盐：能促进人体粘多糖的合成，提高关节滑液的粘性，通过修复关节软骨，催生关节滑液，使关节面之间不再发生硬性摩擦，不再出现疼痛、肿胀、骨摩擦音等症状，并通过对关节软骨的修复，使关节间隙恢复正常，关节功能得到彻底恢复。
葡萄籽：作为葡萄酒行业的副产物，不仅营养丰富，而且具有很高的药用价值和保健功能。葡萄籽内的原花青素是目前自然界中已知的，抗氧化作用最强的天然食品，其抗氧化效果是维生素E的50倍，维生素C的20倍。原花青素具有非常强的体内活性，在人体内吸收迅速完全，口服20分钟即可达到最高血液浓度，代谢半衰期达7小时之久。原花青素能有效清除人体内多余的自由基，保护人体细胞组织免受自由基的氧化损伤，防治心脏病、癌症、糖尿病、早衰、高血压、高血脂、动脉硬化等80多种与自由基有关的疾病。
红枣：具有益气补血、健脾和胃、祛风等功效，枣中含有抗疲劳作用的物质，能增强人的耐力，其中蕴含的丰富维生素可有效预防体内炎症的发生。
木瓜：除含有丰富的维生素外，还含有数量可观的超氧化物歧化酶，抗氧化效果显著且可帮助机体修复组织，消除有害物质，提高吞噬细胞的功效，增强人体免疫力。
紫薯：富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质，同时还富含硒元素和花青素。其中的蛋白质氨基酸极易被人体消化吸收，而花青素是天然强效的自由基清除剂，自由基是诱发人体炎症的有害物质。
大豆：营养全面，含量丰富；蛋白质含量丰富，且质量好，氨基酸组成与人体需求相近，已被消化吸收；其富含不饱和脂肪酸，也具有很高的营养价值；此外，大豆中还含有大豆异黄酮，异黄酮又称植物雌激素，可选择性地与骨细胞上的雌激素受体结合，减少骨质流失，同时增加基体对钙的吸收，增加骨密度。
本发明的优点在于：本发明将葡萄籽、红枣、木瓜、紫薯以及大豆等体内抗氧化效果显著的食材进行组合，各组分间协作增效，可有效缓解体内炎症，葡萄籽中蕴含的原花青素和大豆中的异黄酮可选择性地与骨细胞上的雌激素受体结合，减少骨质流失，增加钙的吸收，从而增强骨密度，为减缓肩周炎提供基础；在此基础上，在杂粮粉中加入一定比例的硫酸软骨素和氨基葡萄糖盐酸盐，硫酸软骨素可增加关节软骨的弹性及柔韧性，同时，加水冲调过程中硫酸软骨素溶于水中还增加粘性，从而改善杂粮羹的口感；氨基葡萄糖盐酸盐可促进粘多糖合成，增加关节滑液，从而对关节起到保护作用。本发明可增加骨密度，润滑骨关节，防止骨关节间的摩擦疼痛；长期食用可有效缓解甚至治疗肩周炎。
具体实施方式
实施例1
一种适合肩周炎患者食用的硫酸软骨素杂粮羹，由以重量份为单位的下列各组分精制而成：硫酸软骨素0.3份、氨基葡萄糖盐酸盐0.5份、葡萄籽粉1份、红枣粉10份、木瓜粉25份、紫薯粉25份、大豆粉35份。
其制备方法如下：
1．硫酸软骨素：取猪气管软骨部加水淹没，沸水煮45min后去掉软骨上的肉，得到纯净软骨，将软骨放入50℃烘箱烘干30min后粉碎；取2kg粉碎的软骨，加入60L水并用盐酸调节pH到8.0后加入0.3‰反应体积的胰蛋白酶，边搅拌边于45℃下水解90min，将水解液85℃加热30min，静置1h后过滤,得沉淀物；沉淀物种加入2.5倍体积的无水乙醇，静置4h，用75%酒精沉淀，过滤，滤饼用水溶解后冷冻干燥得到硫酸软骨素，备用；
2．氨基葡萄糖盐酸盐：虾、蟹、龙虾壳清晰干净后晒干，高速粉碎机粉碎并加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸3h，水洗至中性；再次加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸3h，水洗至中性后烘干得甲壳素；甲壳素中加入30%体积的饱和浓盐酸，108℃回流3h后回收盐酸，按照质量体积比0.5%往反应液中添加活性炭脱色60min后过滤得滤液，将滤液干燥即可得到氨基葡萄糖盐酸盐，备用；
3．葡萄籽粉：将葡萄籽洗净晒该后磨成粉并过120目筛，备用；
4．杂粮粉：红枣去核，木瓜、紫薯、大豆洗净去皮，切块，蒸熟，捣成泥，冷却后加入食品添加剂按照所需混合比例进行喷雾干燥，得到杂粮粉，备用；
5．将上述重量份的硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽粉以及杂粮粉充分混匀后按照35g/袋的规格进行分装即可。
实施例2
一种适合肩周炎患者食用的硫酸软骨素杂粮羹，由以重量份为单位的下列各组分精制而成：硫酸软骨素0.1份、氨基葡萄糖盐酸盐0.1份、葡萄籽粉0.5份、红枣粉5份、木瓜粉20份、紫薯粉20份、大豆粉30份。
其制备方法如下：
1．硫酸软骨素：取猪气管软骨部加水淹没，沸水煮45min后去掉软骨上的肉，得到纯净软骨，将软骨放入50℃烘箱烘干30min后粉碎；取1kg粉碎的软骨，加入30L水并用盐酸调节pH到9.0后加入0.3‰反应体积的胰蛋白酶，边搅拌边于50℃下水解90min，将水解液85℃加热30min，静置1h后过滤,得沉淀物；沉淀物种加入2.5倍体积的无水乙醇，静置4h，用75%酒精沉淀，过滤，滤饼用水溶解后冷冻干燥得到硫酸软骨素，备用；
2．氨基葡萄糖盐酸盐：虾、蟹、龙虾壳清晰干净后晒干，高速粉碎机粉碎并加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2h，水洗至中性；再次加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2h，水洗至中性后烘干得甲壳素；甲壳素中加入30%体积的饱和浓盐酸，108℃回流3h后回收盐酸，按照质量体积比0.5%往反应液中添加活性炭脱色30min后过滤得滤液，将滤液干燥即可得到氨基葡萄糖盐酸盐，备用；
3．葡萄籽粉：将葡萄籽洗净晒该后磨成粉并过120目筛，备用；
4．杂粮粉：红枣去核，木瓜、紫薯、大豆洗净去皮，切块，蒸熟，捣成泥，冷却后加入食品添加剂按照所需混合比例进行喷雾干燥，得到杂粮粉，备用；
5．将上述重量份的硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽粉以及杂粮粉充分混匀后按照35g/袋的规格进行分装即可。
实施例3
一种适合肩周炎患者食用的硫酸软骨素杂粮羹，由以重量份为单位的下列各组分精制而成：硫酸软骨素0.2份、氨基葡萄糖盐酸盐0.3份、葡萄籽粉0.8份、红枣粉8份、木瓜粉23份、紫薯粉23份、大豆粉32份。
其制备方法如下：
1．硫酸软骨素：取猪气管软骨部加水淹没，沸水煮45min后去掉软骨上的肉，得到纯净软骨，将软骨放入50℃烘箱烘干30min后粉碎；取1.5kg粉碎的软骨，加入45L水并用盐酸调节pH到8.0后加入0.3‰反应体积的胰蛋白酶，边搅拌边于48℃下水解90min，将水解液85℃加热30min，静置1h后过滤,得沉淀物；沉淀物种加入2.5倍体积的无水乙醇，静置4h，用75%酒精沉淀，过滤，滤饼用水溶解后冷冻干燥得到硫酸软骨素，备用；
2．氨基葡萄糖盐酸盐：虾、蟹、龙虾壳清晰干净后晒干，高速粉碎机粉碎并加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2.5h，水洗至中性；再次加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2.5h，水洗至中性后烘干得甲壳素；甲壳素中加入30%体积的饱和浓盐酸，108℃回流3h后回收盐酸，按照质量体积比0.5%往反应液中添加活性炭脱色50min后过滤得滤液，将滤液干燥即可得到氨基葡萄糖盐酸盐，备用；
3．葡萄籽粉：将葡萄籽洗净晒该后磨成粉并过120目筛，备用；
4．杂粮粉：红枣去核，木瓜、紫薯、大豆洗净去皮，切块，蒸熟，捣成泥，冷却后加入食品添加剂按照所需混合比例进行喷雾干燥，得到杂粮粉，备用；
5．将上述重量份的硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽粉以及杂粮粉充分混匀后按照35g/袋的规格进行分装即可。
实施例4
邀请病程6个月以上的45-60周岁肩周炎患者160例参与为期6个月的保健效果评估实验，自愿者签订自愿受试协议。将自愿者随机分为试验组和对照组2组，每组80例；试验组男25例，女55例，轻度疼痛32例，中度疼痛28例，重度疼痛20例；对照组男24例，女56例，轻度疼痛32例，中度疼痛29例，重度疼痛19例；两组患者基线资料差异无统计学意义，具有可比性。试验组试验期间每天早晨早餐时间冲调食用一包如实施例1所示本发明，对照组每天早晨食用一碗普通米糊。
评价标准：
治愈：肩部疼痛完全消失，自诉无异常症状，查体肩关节功能完全恢复。
好转：肩部疼痛得到部分减轻，活动功能部分改善，但患者仍自感疼痛不适。
无效：症状无任何改善。
试验过程中试验组8例患者、对照组12例患者由于治疗方案改变或其他因素退出试验，导致其数据无法跟踪，因此将其剔除。
试验发现：
如表1所示，试验组共计18例患者认为本发明可治愈其肩周炎，34例患者认为本发明对肩周炎有一定疗效，20例患者认为本发明无效；试验组有效率共计（18+34）/72=72.2%。其有效率显著高于对照组。
表1 两组志愿者疗效分析
试验前试验组和对照组IL-1和CRP指标均无显著性差异，食用本发明6个月后试验组IL-1和CRP指标均优于对照组，如表2所示；该数据进一步证明本发明对于缓解肩周炎具有显著效果，且可降低炎症水平。
表2 两组志愿者试验前后炎症状况指标比较
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (5)
1.一种肩周炎患者的硫酸软骨素杂粮羹，其特征在于：包括以下重量份原料：硫酸软骨素0.1-0.3份、氨基葡萄糖盐酸盐0.1-0.5份、葡萄籽粉0.5-1份、红枣粉5-10份、木瓜粉20-25份、紫薯粉20-25份、大豆粉30-35份。
2.如权利要求1所述的一种肩周炎患者的硫酸软骨素杂粮羹，其特征在于：包括以下重量份原料：硫酸软骨素0.3份、氨基葡萄糖盐酸盐0.5份、葡萄籽粉1份、红枣粉10份、木瓜粉15份、紫薯粉25份、大豆粉70份。
3.如权利要求1或2所述的一种肩周炎患者的硫酸软骨素杂粮羹，其特征在于：所述硫酸软骨素的制备方法如下：取猪气管软骨部加水淹没，沸水煮45min后去掉软骨上的肉，得到纯净软骨，将软骨放入50℃烘箱烘干30min后粉碎；取1-2kg粉碎的软骨，加入30-60L水并用盐酸调节pH到8.0-9.0后加入0.3‰反应体积的胰蛋白酶，边搅拌边于45-50℃下水解90min，将水解液85℃加热30min，静置1h后过滤,得沉淀物；沉淀物种加入2.5倍体积的无水乙醇，静置4h，用75%酒精沉淀，过滤，滤饼用水溶解后冷冻干燥得到硫酸软骨素。
4.如权利要求1或2所述的一种肩周炎患者的硫酸软骨素杂粮羹，其特征在于：所述氨基葡萄糖盐酸盐的制备方法如下：虾、蟹、龙虾壳清晰干净后晒干，高速粉碎机粉碎并加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2-3h，水洗至中性；再次加入壳体积2倍的5%盐酸，浸泡16h，水洗至中性，加入壳体积2倍的10%氢氧化钠溶液煮沸2-3h，水洗至中性后烘干得甲壳素；甲壳素中加入30%体积的饱和浓盐酸，108℃回流3h后回收盐酸，按照质量体积比0.5%往反应液中添加活性炭脱色30-60min后过滤得滤液，将滤液干燥即可得到氨基葡萄糖盐酸盐。
5.如权利要求1所述的一种肩周炎患者的硫酸软骨素杂粮羹的制备方法，其特征在于：所述方法如下：
1)葡萄籽粉：将葡萄籽洗净晒该后磨成粉并过120目筛，备用；
2)杂粮粉：红枣去核，木瓜、紫薯、大豆洗净去皮，切块，蒸熟，捣成泥，冷却后加入食品添加剂按照所需混合比例进行喷雾干燥，得到杂粮粉，备用；
3)将上述重量份的硫酸软骨素、氨基葡萄糖盐酸盐、葡萄籽粉以及杂粮粉充分混匀后按照35g/袋的规格进行分装即可。
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