CN110547466A - 一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 - Google Patents
一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 Download PDFInfo
- Publication number
- CN110547466A CN110547466A CN201910910568.XA CN201910910568A CN110547466A CN 110547466 A CN110547466 A CN 110547466A CN 201910910568 A CN201910910568 A CN 201910910568A CN 110547466 A CN110547466 A CN 110547466A
- Authority
- CN
- China
- Prior art keywords
- parts
- oligosaccharide
- squid cartilage
- powder
- effervescent tablet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 73
- 210000000845 cartilage Anatomy 0.000 title claims abstract description 64
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 64
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 61
- 239000007938 effervescent tablet Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 9
- 239000000843 powder Substances 0.000 claims abstract description 37
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229960003080 taurine Drugs 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims abstract description 15
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000000945 filler Substances 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000000314 lubricant Substances 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 6
- 235000021014 blueberries Nutrition 0.000 claims abstract description 6
- 239000000853 adhesive Substances 0.000 claims abstract description 5
- 230000001070 adhesive effect Effects 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 238000004108 freeze drying Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 7
- 102100022624 Glucoamylase Human genes 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 102000011413 Chondroitinases and Chondroitin Lyases Human genes 0.000 claims description 5
- 108010023736 Chondroitinases and Chondroitin Lyases Proteins 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 claims description 4
- 229920001287 Chondroitin sulfate Polymers 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229940059329 chondroitin sulfate Drugs 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 240000007651 Rubus glaucus Species 0.000 claims description 3
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 3
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 229940093429 polyethylene glycol 6000 Drugs 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- 235000019454 L-leucine Nutrition 0.000 claims description 2
- 239000004395 L-leucine Substances 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- BCKXLBQYZLBQEK-KVVVOXFISA-M Sodium oleate Chemical compound [Na+].CCCCCCCC\C=C/CCCCCCCC([O-])=O BCKXLBQYZLBQEK-KVVVOXFISA-M 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 239000001361 adipic acid Substances 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims description 2
- 239000011230 binding agent Substances 0.000 claims description 2
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 2
- 239000004327 boric acid Substances 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 2
- 229960003136 leucine Drugs 0.000 claims description 2
- HBNDBUATLJAUQM-UHFFFAOYSA-L magnesium;dodecyl sulfate Chemical compound [Mg+2].CCCCCCCCCCCCOS([O-])(=O)=O.CCCCCCCCCCCCOS([O-])(=O)=O HBNDBUATLJAUQM-UHFFFAOYSA-L 0.000 claims description 2
- 229940057838 polyethylene glycol 4000 Drugs 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 2
- 239000004299 sodium benzoate Substances 0.000 claims description 2
- 235000010234 sodium benzoate Nutrition 0.000 claims description 2
- 229960003885 sodium benzoate Drugs 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 229940083575 sodium dodecyl sulfate Drugs 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 229960003943 hypromellose Drugs 0.000 claims 1
- 244000235659 Rubus idaeus Species 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000021013 raspberries Nutrition 0.000 abstract description 3
- 235000021012 strawberries Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 20
- 230000000694 effects Effects 0.000 description 20
- 241000699670 Mus sp. Species 0.000 description 9
- 206010028980 Neoplasm Diseases 0.000 description 9
- 230000006872 improvement Effects 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 210000002966 serum Anatomy 0.000 description 8
- 238000007873 sieving Methods 0.000 description 8
- 235000019441 ethanol Nutrition 0.000 description 6
- 230000036039 immunity Effects 0.000 description 6
- 108010006464 Hemolysin Proteins Proteins 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 230000009849 deactivation Effects 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 239000003228 hemolysin Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 210000000822 natural killer cell Anatomy 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 201000011510 cancer Diseases 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000002526 effect on cardiovascular system Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 3
- 208000005392 Spasm Diseases 0.000 description 3
- 208000026106 cerebrovascular disease Diseases 0.000 description 3
- 230000006196 deacetylation Effects 0.000 description 3
- 238000003381 deacetylation reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000020930 dietary requirements Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010172 mouse model Methods 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- -1 oligosaccharide polysaccharide Chemical class 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 230000004614 tumor growth Effects 0.000 description 3
- 206010041591 Spinal osteoarthritis Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009098 adjuvant therapy Methods 0.000 description 2
- 208000036319 cervical spondylosis Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 210000002414 leg Anatomy 0.000 description 2
- 210000001699 lower leg Anatomy 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000005801 spondylosis Diseases 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 102000000503 Collagen Type II Human genes 0.000 description 1
- 108010041390 Collagen Type II Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000490 cosmetic additive Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 1
- 235000003687 soy isoflavones Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000029761 vertebral disease Diseases 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/175—Amino acids
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/26—Preparation of nitrogen-containing carbohydrates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提出了一种功能性鱿鱼软骨低聚糖泡腾片,由以下原料按重量份制备而成:鱿鱼软骨低聚糖10‑25份,大豆异黄酮2‑5份,牛磺酸5‑10份,水果粉25‑35份,填充剂7‑20份,酸源10‑20份,碳酸氢钠10‑25份,润滑剂1‑5份,粘合剂0.5‑5份,甜味剂1‑10份。本发明研制的泡腾片携带和食用方便,崩解时间短,在水中20‑30 s即可崩解,而且能保持草莓,蓝莓和树莓等原料的营养及其独特风味物质,可以满足不同人群的要求。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法。
背景技术
鱿鱼软骨中的主要成分是甲壳素,脱乙酸度超过55%的甲壳素即成为壳聚糖,聚合度(多糖的糖基数)在20以下的壳聚糖就被称为壳寡糖或低聚多糖。研究表明,低聚多糖分子中大量的一N和一O强极性基团的存在使低聚多糖的水溶性大为改观,低聚或者更小分子量的水溶性多糖可用作具有生理功能的保健食品,有降低血脂、降低胆固醇、增强身体免疫力和抵抗疾病的能力;亦可利用水溶性低聚多糖良好的保湿功能,用作化妆品添加剂,或者从中提取抗肿瘤制剂。目前,已公开的关于鱿鱼软骨等相关专利都主要集中在应用方面,如硫酸软骨素,非变性II型胶原蛋白的提取应用及保健品等方面,而将其研发制成即食性的食品研究比较少。本发明以鱿鱼软骨所制备的低聚多糖泡腾片携带方便,崩解时限短,口味独特,能满足人们的饮食要求。同时充分利用海洋资源,具有操作简便,成本低,易于工业化生产的特点,为鱿鱼软骨的开发利用提供了依据。
发明内容
本发明提供一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法,其目的在于,提供一种功能性鱿鱼软骨低聚糖泡腾片,崩解时间短,在水中20-30 s即可崩解,具有增强体质、抑制肿瘤生长,预防骨质疏松,有效降低肝脏和血清中的胆固醇,提高免疫力等功能,对心脑血管,糖尿病,肥胖病,癌症等疾病患者有保健和辅助的作用。
本发明提供一种功能性鱿鱼软骨低聚糖泡腾片,由以下原料按重量份制备而成:鱿鱼软骨低聚糖10-25份,大豆异黄酮2-5份,牛磺酸5-10份,水果粉25-35份,填充剂7-20份,酸源10-20份,碳酸氢钠10-25份,润滑剂1-5份,粘合剂0.5-5份,甜味剂1-10份。
作为本发明进一步的改进,所述水果粉选自草莓粉,蓝莓粉,树莓粉,西柚粉,柠檬粉,橙子粉,香蕉粉,芒果粉,菠萝粉中的一种或几种。该水果粉为水提取物,均购于南京泽朗生物科技有限公司。
作为本发明进一步的改进,所述酸源选自枸橼酸、柠檬酸、酒石酸、富马酸、苹果树、己二酸中的一种或几种。
作为本发明进一步的改进,所述填充剂选自淀粉、微晶纤维素、糊精中的一种或几种混合,所述润滑剂选自聚乙二醇4000、聚乙二醇6000、十二烷基硫酸钠、十二烷基硫酸镁、L-亮氨酸、苯甲酸钠、油酸钠、氯化钠、醋酸钠、硼酸中的一种或几种混合,所述甜味剂为甜菊素,所述粘合剂选自羟丙甲纤维素、PVP乙醇溶液、PVP水溶液、烯酸树脂水溶液、淀粉浆、乙醇、糖浆中的一种或几种混合。
作为本发明进一步的改进,所述鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,加入灭菌水,第一次调节pH值,加入木瓜蛋白酶在第一温度下酶解第一时间段后,加入糖化酶在第二温度下酶解第二时间段后,第二次调节pH值,加入产硫酸软骨素酶在第三温度下酶解第三时间段后灭酶,离心,取上清液,冻干,得到鱿鱼软骨低聚糖。
作为本发明进一步的改进,所述木瓜蛋白酶的添加量为2000U/kg,所述第一次调节的pH值为5-6.5,所述第一温度为20-80℃,所述第一时间段为1-2h;所述糖化酶的添加量为1000U/kg,所述第二温度为35-60℃,第二时间段为1-2h;所述产硫酸软骨素酶的添加量为500-1000U/kg,所述第二次调节的pH值为6.5-7,第三温度为35-45℃,第三时间段为2-3h。
作为本发明进一步的改进,所述灭酶条件为105℃加热10min;所述离心条件为离心转速为10000-15000r/min,离心温度为4℃,离心时间为10-20min。
作为本发明进一步的改进,所述第一次调节pH值用0.1mol/L的HCl溶液,所述第二次调节pH值用1mol/L的NaOH溶液,所述鱿鱼碎和水的质量体积比为1:(10-50)。
作为本发明进一步的改进,所述冻干条件为为-10℃温度下预冷20-30min,再在-40℃冷冻干燥10-15h。
本发明进一步保护一种上述功能性鱿鱼软骨低聚糖泡腾片的制备方法,将大豆异黄酮、牛磺酸和水果粉冷冻干燥过筛研细制粉,取鱿鱼软骨低聚糖、填充剂、酸源、碳酸氢钠、润滑剂、粘合剂和甜味剂混合调配,粉碎,过筛,干燥,压片,密封包装成成品。
本发明具有如下有益效果:本发明以鱿鱼软骨为原料制备低聚多糖,发明方法简单,为制备低聚多糖的有效方法,采用超高压处理和酶解技术,脱乙酰度程度高,糖的聚合度低,分子量小(<3000 Da),提取率为10-40%、吸收快、功效更好,操作简单,安全可靠。
本发明的鱿鱼软骨低聚糖泡腾片具有抑制肿瘤生长,预防骨质疏松,有效降低肝脏和血清中的胆固醇,提高免疫力等功能,对心脑血管,糖尿病,肥胖病,癌症等疾病患者有保健和辅助治疗的作用,产品携带方便,崩解时限短,口味独特,能满足人们的饮食要求。本发明以鱿鱼软骨为原料,充分利用海洋资源,具有操作简便,成本低,易于工业化生产的特点,为鱿鱼软骨的开发利用提供了依据。
本发明研制的泡腾片携带和食用方便,崩解时间短,在水中20-30 s即可崩解,而且能保持草莓,蓝莓和树莓等原料的营养及其独特风味物质,可以满足不同人群的要求。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其他的附图。
图1为测试例2中各组对小鼠NK细胞活性的影响对比图;
图2为测试例2中各组对小鼠血清溶血素的影响对比图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,按质量体积比为1:10加入灭菌水,用0.1mol/L的HCl溶液调节pH值至5,加入木瓜蛋白酶(添加量为2000U/kg)在20℃下酶解1h后,加入糖化酶(添加量为1000U/kg)在35℃下酶解1h,用1mol/L的NaOH溶液调节pH值至6.5,加入产硫酸软骨素酶(添加量为500U/kg)在35℃下酶解2h后,105℃加热10min灭酶,离心,离心转速为10000r/min,离心温度为4℃,离心时间为10min,取上清液,冻干,冻干条件为为-10℃温度下预冷20min,再在-40℃冷冻干燥10h,得到鱿鱼软骨低聚糖,得率为90%。
实施例2
鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,按质量体积比为1:50加入灭菌水,用0.1mol/L的HCl溶液调节pH值至6.5,加入木瓜蛋白酶(添加量为2000U/kg)在80℃下酶解2h后,加入糖化酶(添加量为1000U/kg)在60℃下酶解2h,用1mol/L的NaOH溶液调节pH值至7,加入产硫酸软骨素酶(添加量为1000U/kg)在45℃下酶解3h后,105℃加热10min灭酶,离心,离心转速为15000r/min,离心温度为4℃,离心时间为20min,取上清液,冻干,冻干条件为为-10℃温度下预冷30min,再在-40℃冷冻干燥15h,得到鱿鱼软骨低聚糖,得率为93%。
实施例3
鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,按质量体积比为1:30加入灭菌水,用0.1mol/L的HCl溶液调节pH值至6,加入木瓜蛋白酶(添加量为2000U/kg)在50℃下酶解1.5h后,加入糖化酶(添加量为1000U/kg)在45℃下酶解1.5h,用1mol/L的NaOH溶液调节pH值至6.8,加入产硫酸软骨素酶(添加量为700U/kg)在40℃下酶解2.5h后,105℃加热10min灭酶,离心,离心转速为12500r/min,离心温度为4℃,离心时间为15min,取上清液,冻干,冻干条件为为-10℃温度下预冷25min,再在-40℃冷冻干燥12h,得到鱿鱼软骨低聚糖,得率为95%。
对比例1
与实施例3相比,工艺参数不同。
鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,按质量体积比为1:100加入灭菌水,用1mol/L的HCl溶液调节pH值至2,加入木瓜蛋白酶(添加量为500U/kg)在20℃下酶解1h后,加入糖化酶(添加量为500U/kg)在25℃下酶解1h,用1mol/L的NaOH溶液调节pH值至3,加入产硫酸软骨素酶(添加量为200U/kg)在10℃下酶解1h后,105℃加热10min灭酶,离心,离心转速为5000r/min,离心温度为4℃,离心时间为5min,取上清液,冻干,冻干条件为为-10℃温度下预冷10min,再在-40℃冷冻干燥7h,得到鱿鱼软骨低聚糖,得率为55%。
对比例2
与实施例3相比,工艺不同。
鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,按质量体积比为1:30加入灭菌水,加热至沸腾提取3h后,过滤,按体积比1:1向滤液中加入无水乙醇,过滤,收集沉淀物,用于水中,用1mol/LHCl溶液调节pH为6,加入糖化酶(添加量为500U/kg)在25℃下酶解1h,105℃加热10min灭酶,离心,离心转速为12500r/min,离心温度为4℃,离心时间为15min,取上清液,冻干,冻干条件为为-10℃温度下预冷25min,再在-40℃冷冻干燥12h,得到鱿鱼软骨低聚糖,得率为60%。
实施例4
原料组成:实施例1制备的鱿鱼软骨低聚糖10份,大豆异黄酮2份,牛磺酸5份,树莓粉25份,微晶纤维素7份,柠檬酸10份,碳酸氢钠10份,聚乙二醇6000 1份,PVP乙醇溶液0.5份,甜菊素1份。
制备方法:
将大豆异黄酮、牛磺酸和蓝莓粉冷冻干燥过筛研细制粉,取鱿鱼软骨低聚糖、微晶纤维素、柠檬酸、碳酸氢钠、聚乙二醇6000、PVP乙醇溶液和甜菊素混合调配,粉碎,过筛,干燥,压片,密封包装成成品。
实施例5
原料组成:实施例2制备的鱿鱼软骨低聚糖25份,大豆异黄酮5份,牛磺酸10份,蓝莓粉35份,糊精20份,酒石酸20份,碳酸氢钠25份,十二烷基硫酸钠5份,乙醇5份,甜菊素10份。
制备方法:
将大豆异黄酮、牛磺酸和蓝莓粉冷冻干燥过筛研细制粉,取鱿鱼软骨低聚糖、糊精、酒石酸、碳酸氢钠、十二烷基硫酸钠、乙醇和甜菊素混合调配,粉碎,过筛,干燥,压片,密封包装成成品。
实施例6
原料组成:实施例3制备的鱿鱼软骨低聚糖20份,大豆异黄酮3份,牛磺酸7份,草莓粉30份,淀粉15份,枸橼酸15份,碳酸氢钠20份,醋酸钠3份,糖浆2份,甜菊素7份。
制备方法:
将大豆异黄酮、牛磺酸和草莓粉冷冻干燥过筛研细制粉,取鱿鱼软骨低聚糖、淀粉、枸橼酸、碳酸氢钠、醋酸钠、糖浆和甜菊素混合调配,粉碎,过筛,干燥,压片,密封包装成成品。
对比例3
与实施例6相比,原料配比不同。
原料组成:实施例3制备的鱿鱼软骨低聚糖5份,大豆异黄酮1份,牛磺酸1份,草莓粉100份,淀粉20份,枸橼酸10份,碳酸氢钠10份,醋酸钠1份,糖浆1份,甜菊素10份。
对比例4
与实施例6相比,采用对比例1制备的鱿鱼软骨低聚糖。
对比例5
与实施例6相比,采用对比例2制备的鱿鱼软骨低聚糖.
对比例6
与实施例6相比,未添加大豆异黄酮。
对比例7
与实施例6相比,未添加牛磺酸。
测试例1
将实施例4-6和对比例3-7制备的功能性鱿鱼软骨低聚糖泡腾片治疗颈椎病、小腿痉挛和腰腿酸痛部分病例的疗效观察。
取某两部队大院颈椎病例 150 例、小腿痉挛 280 例、腰腿酸疼 250 例,重度者每天服用 2 次,每次 1 粒。中、轻度者每天一次,每次泡一粒,结果见表1。
表1
结果表明,服用本发明实施例4-6制备的功能性鱿鱼软骨低聚糖泡腾片后,上述各病例中,症状都好转,严重的减轻,症状轻的消失,有效率在90%以上。对比例3中各原料组分配比不同,其中,鱿鱼软骨低聚糖的含量大大降低,治疗效果下降,有效率仅为45-60%。对比例4和对比例5添加对比例1或对比例2制备的鱿鱼软骨低聚糖,其效果明显不如本发明实施例1-3制备的鱿鱼软骨低聚糖,因此,其治疗效果大幅度下降。对比例6和7为未添加大豆异黄酮或牛磺酸,其效果不如实施例4-6,可见大豆异黄酮与牛磺酸与鱿鱼软骨低聚糖进行复配,具有协同增效的作用。
测试例2
动物实验:实验按卫生部《保健食品检验与评价技术规范》(2003年)进行。每个实验取ICR种小鼠100只,适应性饲养2天后,取10只小鼠作为正常对照组,其余小鼠均皮下注射S180细胞悬液(1×107个/mL)0 .2ml/只,造免疫低下模型,次日分组、称重。实验设实施例4-6组和对比例3-7组、S180荷瘤小鼠模型组及正常小鼠对照组。
上述10个组别均正常喂食,其中实施例4-6组和对比例3-7组以0.17g/kg小鼠体重喂食,喂食方法为将泡腾片按1:10的固液比泡入水中后灌胃。
实验一:NK细胞活性测定,结果如图1。注释:##为与正常组对比,P<0.01,#为与正常组对比,P<0.05;**为与模型组对比,P<0.01。
由图1可见,与正常小鼠比较,S180模型小鼠NK细胞活性明显下降(P<0.05);与S180模型组比较,3个实施例均可明显提高S180荷瘤小鼠NK细胞活性(P<0.01),对比例3-7均没有较好的提高S180荷瘤小鼠NK细胞活性的功效。
实验二:血清溶血素的测定,结果如图2。注释:###为与正常组对比,P<0.01,#为与正常组对比,P<0.05;**为与模型组对比,P<0.01。
由图2可见,与正常小鼠比较,S180模型小鼠血清溶血素生成明显下降 (P<0.001);与S180模型组比较,3个实施例均可明显提高S180荷瘤小鼠血清溶血素生成(P<0.01),对比例3-7均没有较好的提高S180荷瘤小鼠血清溶血素生成的功效。
牛磺酸具有明显保护肝脏的作用,大豆异黄酮具有预防癌症、保护心血管的作用,于本发明原料复配制备的泡腾片还具有明显治疗颈椎病、小腿痉挛和腰腿酸痛以及提高免疫力的效果,具有协同增效的作用。
与现有技术相比,本发明以鱿鱼软骨为原料制备低聚多糖,发明方法简单,为制备低聚多糖的有效方法,采用超高压处理和酶解技术,脱乙酰度程度高,糖的聚合度低,分子量小(<3000 Da),提取率为10-40%、吸收快、功效更好,操作简单,安全可靠。
本发明的鱿鱼软骨低聚糖泡腾片具有抑制肿瘤生长,预防骨质疏松,有效降低肝脏和血清中的胆固醇,提高免疫力等功能,对心脑血管,糖尿病,肥胖病,癌症等疾病患者有保健和辅助治疗的作用,产品携带方便,崩解时限短,口味独特,能满足人们的饮食要求。本发明以鱿鱼软骨为原料,充分利用海洋资源,具有操作简便,成本低,易于工业化生产的特点,为鱿鱼软骨的开发利用提供了依据。
本发明研制的泡腾片携带和食用方便,崩解时间短,在水中20-30 s即可崩解,而且能保持草莓,蓝莓和树莓等原料的营养及其独特风味物质,可以满足不同人群的要求。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,由以下原料按重量份制备而成:鱿鱼软骨低聚糖10-25份,大豆异黄酮2-5份,牛磺酸5-10份,水果粉25-35份,填充剂7-20份,酸源10-20份,碳酸氢钠10-25份,润滑剂1-5份,粘合剂0.5-5份,甜味剂1-10份。
2.根据权利要求1所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述水果粉选自草莓粉,蓝莓粉,树莓粉,西柚粉,柠檬粉,橙子粉,香蕉粉,芒果粉,菠萝粉中的一种或几种。
3.根据权利要求1所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述酸源选自枸橼酸、柠檬酸、酒石酸、富马酸、苹果树、己二酸中的一种或几种。
4.根据权利要求1所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述填充剂选自淀粉、微晶纤维素、糊精中的一种或几种混合,所述润滑剂选自聚乙二醇4000、聚乙二醇6000、十二烷基硫酸钠、十二烷基硫酸镁、L-亮氨酸、苯甲酸钠、油酸钠、氯化钠、醋酸钠、硼酸中的一种或几种混合,所述甜味剂为甜菊素,所述粘合剂选自羟丙甲纤维素、PVP乙醇溶液、PVP水溶液、烯酸树脂水溶液、淀粉浆、乙醇、糖浆中的一种或几种混合。
5.根据权利要求1所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述鱿鱼软骨低聚糖采用以下方法制备:将鱿鱼洗净、绞肉机搅碎,沥干,灭菌,加入灭菌水,第一次调节pH值,加入木瓜蛋白酶在第一温度下酶解第一时间段后,加入糖化酶在第二温度下酶解第二时间段后,第二次调节pH值,加入产硫酸软骨素酶在第三温度下酶解第三时间段后灭酶,离心,取上清液,冻干,得到鱿鱼软骨低聚糖。
6.根据权利要求5所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述木瓜蛋白酶的添加量为2000U/kg,所述第一次调节的pH值为5-6.5,所述第一温度为20-80℃,所述第一时间段为1-2h;所述糖化酶的添加量为1000U/kg,所述第二温度为35-60℃,第二时间段为1-2h;所述产硫酸软骨素酶的添加量为500-1000U/kg,所述第二次调节的pH值为6.5-7,第三温度为35-45℃,第三时间段为2-3h。
7.根据权利要求5所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述灭酶条件为105℃加热10min;所述离心条件为离心转速为10000-15000r/min,离心温度为4℃,离心时间为10-20min。
8.根据权利要求5所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述第一次调节pH值用0.1mol/L的HCl溶液,所述第二次调节pH值用1mol/L的NaOH溶液,所述鱿鱼碎和水的质量体积比为1:(10-50)。
9.根据权利要求5所述一种功能性鱿鱼软骨低聚糖泡腾片,其特征在于,所述冻干条件为为-10℃温度下预冷20-30min,再在-40℃冷冻干燥10-15h。
10.一种如权利要求1-9任一项权利要求所述功能性鱿鱼软骨低聚糖泡腾片的制备方法,其特征在于,将大豆异黄酮、牛磺酸和水果粉冷冻干燥过筛研细制粉,取鱿鱼软骨低聚糖、填充剂、酸源、碳酸氢钠、润滑剂、粘合剂和甜味剂混合调配,粉碎,过筛,干燥,压片,密封包装成成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910910568.XA CN110547466A (zh) | 2019-09-25 | 2019-09-25 | 一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910910568.XA CN110547466A (zh) | 2019-09-25 | 2019-09-25 | 一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110547466A true CN110547466A (zh) | 2019-12-10 |
Family
ID=68741458
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910910568.XA Pending CN110547466A (zh) | 2019-09-25 | 2019-09-25 | 一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110547466A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1655810A (zh) * | 2002-05-20 | 2005-08-17 | 吗鲁哈株式会社 | 高尿酸血症治疗或预防用组合物 |
US20080097086A1 (en) * | 2006-10-19 | 2008-04-24 | Tenwell Biotechnology Limited | Process for preparing anti-tumor oligosaccharide material from chitosan |
CN101703248A (zh) * | 2009-10-23 | 2010-05-12 | 中国科学院南海海洋研究所 | 一种含海洋生物活性多糖的肠内营养制剂及其制备方法和用途 |
CN102151285A (zh) * | 2010-02-11 | 2011-08-17 | 北京新世纪达康生物科技开发有限责任公司 | 中性补钙制剂 |
CN105125606A (zh) * | 2015-07-17 | 2015-12-09 | 浙江大学 | 提高免疫力的咀嚼片及其制备方法 |
-
2019
- 2019-09-25 CN CN201910910568.XA patent/CN110547466A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1655810A (zh) * | 2002-05-20 | 2005-08-17 | 吗鲁哈株式会社 | 高尿酸血症治疗或预防用组合物 |
US20080097086A1 (en) * | 2006-10-19 | 2008-04-24 | Tenwell Biotechnology Limited | Process for preparing anti-tumor oligosaccharide material from chitosan |
CN101703248A (zh) * | 2009-10-23 | 2010-05-12 | 中国科学院南海海洋研究所 | 一种含海洋生物活性多糖的肠内营养制剂及其制备方法和用途 |
CN102151285A (zh) * | 2010-02-11 | 2011-08-17 | 北京新世纪达康生物科技开发有限责任公司 | 中性补钙制剂 |
CN105125606A (zh) * | 2015-07-17 | 2015-12-09 | 浙江大学 | 提高免疫力的咀嚼片及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108477612B (zh) | 一种包含铁皮石斛纯化提取物的石斛营养粉及制备方法 | |
CN106605923A (zh) | 一种复合膳食纤维及其制备方法 | |
CN103340340A (zh) | 提高免疫力的保健食品 | |
JP2002051731A (ja) | 麦若葉由来の素材を含む便秘改善食品 | |
CN111567794A (zh) | 一种吞咽保护剂及其制备方法 | |
CN105614667A (zh) | 一种养心富硒米粉及其制备方法 | |
CN103977409A (zh) | 一种膳食补充剂组合物及其用于调控血糖的方法 | |
CN112369577A (zh) | 一种阻糖美容组合物及其制备方法 | |
CN110327421A (zh) | 一种适合宇航员具有提高精力和协调人体各器官功能的组合物 | |
CN109329895A (zh) | 一种羊肚菌复合冲调粉及其制备方法 | |
CN104522450A (zh) | 一种玉米低聚肽花粉及其制备方法 | |
CN106362125A (zh) | 一种保健足贴及其使用方法 | |
KR20160140417A (ko) | 천연 추출물을 함유하는 간기능 개선용 조성물 | |
CN103125808A (zh) | 美容抗氧化复合片及其制备方法 | |
CN110547466A (zh) | 一种功能性鱿鱼软骨低聚糖泡腾片及其制备方法 | |
CN104382002A (zh) | 一种缓解疲劳的玛咖片 | |
CN115486541B (zh) | 一种具有美白功效的草本益生菌组合物及其制备方法 | |
CN104686884A (zh) | 一种含玉米低聚肽的蜂花粉及其制备方法 | |
CN109043097A (zh) | 一种海参茯苓枸杞复合压片糖果及其制备方法 | |
CN107095112A (zh) | 一种含有白藜芦醇和壳寡糖的饮料 | |
CN107467654B (zh) | 一种海带海参复合提取物及其制备方法和应用 | |
CN106234896A (zh) | 一种治疗肾病的保健饮品及其制备方法 | |
CN110236035A (zh) | 一种枸杞山楂保健原浆及其应用 | |
JP2009034017A (ja) | ダイエット食品 | |
JP2019135942A (ja) | 食物繊維補給食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191210 |
|
RJ01 | Rejection of invention patent application after publication |