CN110151746A - 一种果糖氨基酸营养液的制备方法 - Google Patents
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Abstract
本发明公开了一种果糖氨基酸营养液的制备方法，涉及医药技术领域，所述果糖氨基酸营养液的制备方法包括以下原料：包括：主料：L‑谷氨酰胺、水解胶原蛋白、结晶果糖、β‑羟基‑β‑甲基丁酸钙(Ca HMB)、核苷酸和纯化水；辅料：维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖。所述果糖氨基酸营养液，具有促进机体免疫功能，增强机体抵抗能力以及预防机体衰老引发的疾病，对改善肿瘤病人营养状况，促进病人康复，缩短康复时间等方面发挥了巨大作用。
Description
技术领域
本发明涉及一种营养液，具体涉及中果糖氨基酸营养液的制备方法，属于医药技术领域。
背景技术
每年肿瘤在全球致死700万人，主要是由于人们生活不规律，自身免疫系统功能下降，造成肿瘤的发病率提高。肿瘤在医学上是指细胞的异常病变，这种病变使身体部分细胞有不受控制的增生，最终集结成为肿块。
目前，对于肿瘤，常规的治疗方法采用手术治疗、化学治疗以及放射治疗方法等。然而，对于肿瘤患者术后的康复问题依旧面临着重要的研究课题，肿瘤患者术后身体中的营养会加速流失，容易进入高应急、高代谢的状态，从而导致的治疗失败以及引起相关并发症。因此，在术后，营养的补充和身体的恢复就变成了重中之重。
临床营养治疗是缓解肿瘤病人代谢异常、干预营养不良、迟滞恶病质进程、减轻治疗相关毒副作用的重要手段。然而，我国每年获得积极营养治疗的肿瘤病人不足10％，其主要原因在于国内肿瘤临床营养产品匮乏，营养治疗意识薄弱。在营养食品领域，经过科学论证的营养配方，与药品共同辅助疾病治疗，能加快人体机能的恢复，这一创新已经在医疗体系中扮演越来越重要的角色。特殊医学用途配方食品的应用在改善病人营养状况，促进病人康复，缩短康复时间等方面发挥了巨大作用。
发明内容
为解决上述问题，本发明提供了一种果糖氨基酸营养液的制备方法，通过以下技术方案实现：
一种果糖氨基酸营养液的制备方法，包括主料：L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸和纯化水；辅料：维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖经过均匀混合配置而成，后经过高温杀菌，最后进行灌封得到果糖氨基酸营养液；
作为本发明进一步的技术方案，L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸、纯化水、维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖各组分质量为(5-6)g、(1.5-2)g、(6-7)g、(1-1.5)g、(4-5)mg、100g、(0.2-0.3)μg、(10-12)mg、(1-1.5)g、(4-6)mg、(30-32)μg、(5-6)mg；
优选地，各组分溶解乳化条件为：温度50-60℃，搅拌速度为：300-400rpm，搅拌时间为1-2h；
优选地，L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸、纯化水、维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖均符合食品级安全国家标准GB29938、QB2732、GB/T26762、国家卫计委公告2017年第7号、GB1886.171、GB5749、GB14880、GB1886.233、GB1886.41、国家卫生部公告2018年12号、GB30616和GB25531；
作为本发明更进一步的方案，第一步骤所述的杀菌条件为：水浴灭菌柜100℃，30min，且洁净等级为100000级；
作为本发明再进一步的方案，所述果糖氨基酸营养液pH值为4～6.5，所述果糖氨基酸营养液内铅含量≤0.2mg/L，所述果糖氨基酸营养液内霉菌及酵母菌数≤20CFU/mL；测试方法分别依据：GB5009.237、GB5009.12、GB4789.15。
本发明果糖氨基酸营养液适用范围包括：接受化疗或手术的肿瘤患者、体质虚弱、免疫力低下等人群。
有益效果
①本产品所含Ca HMB(β-羟基-β-甲基丁酸钙)，有效减缓肌肉蛋白的分解，加速伤口愈合，对肿瘤患者肌肉衰减综合征的改善具有重要意义；
②本产品所含的L-谷氨酰胺、核苷酸、以及强化量的维生素B、E，为机体提供必需的氮源，促使肌细胞内蛋白质的合成，促进机体免疫功能、增强机体抵抗力；
③本产品所含的叶黄素酯，可以促进抗原刺激的淋巴细胞增殖反应，提升机体免疫力，预防机体衰老引发的肿瘤疾病。
具体实施方式
下面结合具体实施方式，来进一步说明本发明。但本发明不限于以下实施例。
实施例1
一种果糖氨基酸营养液的制备方法，包括以下重量份的原料：包括主料：L-谷氨酰胺5.6g、水解胶原蛋白2.0g、结晶果糖6.7g、β-羟基-β-甲基丁酸钙(Ca HMB)1.2g、核苷酸5mg和纯化水100g；辅料：维生素B12 0.22μg、维生素E 12mg、黄原胶0.12g、叶黄素酯5mg、甜橙香精32μg和三氯蔗糖5mg在60℃，400rpm，搅拌2h条件下混合配置而成，经过水浴灭菌柜100℃，30min，且洁净等级为100000级杀菌过程后，进行灌封得到果糖氨基酸营养液。最后对产品进行质量检查如pH值、含铅浓度、霉菌及酵母菌数，进行判定合格。
本实施例中，选用原料分别按照食品级安全国家标准：L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸、纯化水、维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖均符合食品级安全国家标准GB29938、QB2732、GB/T26762、国家卫计委公告2017年第7号、GB1886.171、GB5749、GB14880、GB1886.233、GB1886.41、国家卫生部公告2018年12号、GB30616和GB25531；
本实施例中，对果糖氨基酸营养液进行检测方法按照国家标准GB5009.237、GB5009.12、GB4789.15。
以上实施例已对本发明的具体实施过程进行了详细描述，但本发明不局限于所述实施例，熟悉本领域的技术人员可以做出种种同等替换，这些同等的替换均属于在本申请要求保护的范围内。
Claims (6)
1.一种果糖氨基酸营养液的制备方法，其特征在于，所述营养液包括主料：L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸和纯化水；辅料：维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖经过均匀混合配置而成，后经过高温杀菌，最后进行灌封得到果糖氨基酸营养液。
2.根据权利要求1所述的一种果糖氨基酸营养液的制备方法，其特征在于，L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸、纯化水、维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖各组分质量为(5-6)g、(1.5-2)g、(6-7)g、(1-1.5)g、(4-5)mg、100g、(0.2-0.3)μg、(10-12)mg、(1-1.5)g、(4-6)mg、(30-32)μg、(5-6)mg。
3.根据权利要求1所述的一种果糖氨基酸营养液的制备方法，其特征在于，各组分溶解乳化条件为：温度50-60℃，搅拌速度为300-400rpm，搅拌时间为1-2h。
4.根据权利要求1所述的一种果糖氨基酸营养液的制备方法，其特征在于，L-谷氨酰胺、水解胶原蛋白、结晶果糖、β-羟基-β-甲基丁酸钙(Ca HMB)、核苷酸、纯化水、维生素B12、维生素E、黄原胶、叶黄素酯、甜橙香精和三氯蔗糖均符合食品级安全国家标准GB29938、QB2732、GB/T26762、国家卫计委公告2017年第7号、GB1886.171、GB5749、GB14880、GB1886.233、GB1886.41、国家卫生部公告2018年12号、GB30616和GB25531。
5.根据权利要求1所述的一种果糖氨基酸营养液的制备方法，其特征在于，所述杀菌条件为：水浴灭菌柜100℃，30min，且洁净等级为100000级。
6.根据权利要求1所述的一种果糖氨基酸营养液的制备方法，其特征在于：所述果糖氨基酸营养液pH值为4-6.5，所述果糖氨基酸营养液内铅含量≤0.2mg/L，所述果糖氨基酸营养液内霉菌及酵母菌数≤20CFU/mL。
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