CN110638050A - 一种抗幽门螺杆菌、健脾除湿保健食品及其制备 - Google Patents
一种抗幽门螺杆菌、健脾除湿保健食品及其制备 Download PDFInfo
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Abstract
一种抗幽门螺杆菌、健脾除湿的保健食品及其制备方法属于功能保健食品领域,由具有抑制幽门螺杆菌活性的益生菌和健脾除湿的多种药食同源植物活性组份组合而成;本发明所诉的功能食品中原料工艺结合了微波提取,酶工艺结合和层析的工艺,将功能活性成分有效释放和充分富集。工艺具体如下:原料预处理—微波提取—酶解发酵—离子层析—收集活性组份—浓缩—低温喷雾干燥。本发明强化脾胃功能,修复脾胃微环境,破坏Hp的生存环境,进而从根本上清除幽门螺杆菌,强健脾胃功能,获得健康的体魄。
Description
技术领域
本发明属于功能保健食品领域,具体的说是涉及一种抗幽门螺杆菌、健脾除湿的保健食品。
技术背景
自1983年幽门螺杆菌(Hp)Hp被发现以来便一直受到较高关注,HP(特别是CagA阳性的菌株)与慢性活动胃炎,消化性溃疡,低度恶性胃粘膜相关淋巴组织(MALT)淋巴瘤的发生关系极为密切。1994年WHO已将Hp列为胃癌的第一类致病因。西医治疗Hp感染性胃病主要采用多种抗生素来杀灭Hp,以达到治疗目的,该治疗方法虽然疗效较为显著,但毒副作用较为明显,长期使用会增加患者的耐药性,从而影响治疗效果。
根据Hp感染后的临床表现,中医可将其纳入胃痞、嘈杂、胃脘痛的范畴,饮食不节、脾胃湿热、气机阻滞、寒热虚实错杂是Hp相关性胃病的主要病机,其本质为本虚标实,本虚以脾虚为主,标实则是在本虚的基础上形成的郁热、湿阻、血瘀、气滞等病理变化,这些病理变化为Hp的繁殖、附着、致病提供的客观环境。
本发明提出标本兼治,调理脾胃的理念,利用益生菌直接抑制胃幽门螺旋杆菌、降低胃幽门螺旋杆菌在胃黏膜细胞的附着力,解除胃胀气的症状、缓合炎症、帮助粘膜修护。同时利用健脾除湿益气的功能原料改善脾胃郁热、湿阻、血瘀、气滞等病理变化,强化脾胃功能,修复脾胃微环境,破坏Hp的生存环境,进而从根本上清除幽门螺杆菌,强健脾胃功能,获得健康的体魄。
发明内容
本发明的目的是提供一种抗幽门螺杆菌、健脾除湿的保健食品及其制备方法。
为实现上述目的,本发明所诉的抗幽门螺杆菌、健脾除湿的功能食品由具有抑制幽门螺杆菌活性的益生菌和健脾除湿的多种药食同源植物活性组份组合而成;
本发明所诉的功能食品中具有抑制幽门螺杆菌活性的益生菌由唾液乳杆菌、鼠李糖乳杆菌、植物乳杆菌组成,比例如下,唾液乳杆菌1-20份,鼠李糖乳杆菌5-30份,植物乳杆菌4-50份;优选唾液乳杆菌5-10份,鼠李糖乳杆菌10-20份,最优选鼠李糖乳杆菌15-20份。
本发明所诉的功能食品中具有健脾补气除湿的多种药食同源植物原料包含茯苓10-50份、山药5-20份、扁豆15-50份、红豆10-60份、人参12-30份、薏苡仁5-40份、芡实5-35份、大麦芽10-30份、桔梗4-60份、陈皮6-70份;优选其中的生山药10-20、芡实10-30、茯苓10-40、扁豆20-50、薏苡仁30-40;最优选茯苓10-50份、山药5-20份、扁豆15-50份、大麦芽10-30份、桔梗4-60份、陈皮6-70份。
本发明所诉的功能食品中原料工艺结合了微波提取,酶工艺结合和层析的工艺,将功能活性成分有效释放和充分富集。工艺具体如下:原料预处理—微波提取—酶解发酵—离子层析—收集活性组份—浓缩—低温喷雾干燥。
具体步骤如下:
第一步预处理工艺如下:(1)将原料清洗干净,除去表面尘土和颗粒性杂质,然后切成薄片,薄片厚度为0.2-1mm,并于45-60℃条件下低温烘干;(2)粉碎、过筛:将经过预处理的原料粉碎至100目,过筛,截留100目的原料混合粉;
第二步微波提取工艺如下:(1)微波提取工艺反应:在反应容器中并加入预处理混合粉重量的2-30倍的纯水溶液,微波功率500-800W、微波时间3-10min;
第三步酶解发酵工艺如下:(1)酶解反应:在反应容器中并加入微波处理的混合粉干重的2-30倍的纯水溶液,加入淀粉酶与碱性蛋白酶,含量为混合粉质量的1-10%,反应温度为50-65℃,搅拌速度为50-400rmp/min,反应时间2-8h,灭酶,反应温度75-85℃,降温留待进行发酵反应。(2)发酵反应:接种活化菌种,酵母菌和干酪乳杆菌,发酵处理3-4天后,得到发酵液。
第四步富集活性工艺如下:(1)将上述发酵液,以1-10ml/min的流速,流过离子交换层析预装柱,离子交换层析柱类型为弱碱性阴离子柱,弱碱性阳离子柱,洗脱溶液为pH为8的磷酸盐溶液,收集每个洗脱的活性组份,进行活性检验。(2)收集活性最高的组份进行浓缩,当固形物浓度为5-30%,进行低温喷雾干燥。
本发明所诉的功能食品中的剂型为颗粒、片剂、果冻、饼干、口服液或者丸剂。
本发明的有益效果如下:直接抑制胃幽门螺旋杆菌、降低胃幽门螺旋杆菌在胃黏膜细胞的附着力,解除胃胀气的症状、缓合炎症、帮助粘膜修护。同时利用健脾除湿益气的功能原料改善脾胃郁热、湿阻、血瘀、气滞等病理变化,强化脾胃功能,修复脾胃微环境,破坏Hp的生存环境,进而从根本上清除幽门螺杆菌,强健脾胃功能,获得健康的体魄。
具体实施方式
下面结合具体实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
本实施例提供一种抗幽健脾的功能性食品,以质量份计,由以下食品原料组成:1、唾液乳杆菌8份,鼠李糖乳杆菌15份,植物乳杆菌45份,菌粉由特殊菌种的发酵工艺发酵而得。2、药食同源植物原料茯苓10-50份、山药5-20份、扁豆15-50份、红豆10-60份、人参12-30份、薏苡仁5-40份、芡实5-35份、大麦芽10-30份、桔梗4-60份、陈皮6-70份;
将上述材料进行如下工艺实施,其具体步骤如下:
第一步预处理工艺如下:(1)将原料清洗干净,除去表面尘土和颗粒性杂质,然后切成薄片,薄片厚度为0.2-1mm,并于45-60℃条件下低温烘干;(2)粉碎、过筛:将经过预处理的原料粉碎至100目,过筛,截留100目的原料混合粉;
第二步微波提取工艺如下:(1)微波提取工艺反应:在反应容器中并加入预处理混合粉重量的2-30倍的纯水溶液,微波功率500-800W、微波时间3-10min;
第三步酶解发酵工艺如下:(1)酶解反应:在反应容器中并加入微波处理的混合粉干重的2-30倍的纯水溶液,加入淀粉酶与碱性蛋白酶,含量为混合粉质量的1-10%,反应温度为50-65℃,搅拌速度为50-400rmp/min,反应时间2-8h,灭酶,反应温度75-85℃,降温留待进行发酵反应。(2)发酵反应:接种活化菌种,酵母菌和干酪乳杆菌,发酵处理3-4天后,得到发酵液。
第四步富集活性工艺如下:(1)将上述发酵液,以1-10ml/min的流速,流过离子交换层析预装柱,离子交换层析柱类型为弱碱性阴离子柱,弱碱性阳离子柱,洗脱溶液为pH为8的磷酸盐溶液,收集每个洗脱的活性组份,进行活性检验。(2)收集活性最高的组份进行浓缩,当固形物浓度为5-30%,进行低温喷雾干燥,制得粉剂产品。
实施例2
实施例提供抗幽健脾食品的功效验证实验,120例患者经诊断全部证实患有Hp感染慢性胃炎,出席不同的胃部不适症状,胃疼、胃胀、胃酸等,属中医病证辨证分型中的脾胃虚寒型,入组时间由2015年7月开始,到2018年9月结束,均分为两组,
参照组男36例,女24例,年龄23-67岁,均值(35.81±2.76)岁;病程3个月-4年,均值(2.10±0.64)年。
实验组男38例,女22例,年龄24-69岁,均值(35.72±2.54)岁;病程4个月-3年,均值(2.03±0.51)年。两组临床资料相比差异小,符合研究要求(P>0.05)。
服用实施例1中的产品,每天2次,早晚饭前半个小时温水冲服,忌食辛辣、寒凉食材,连续服用1个月。服用前后监测幽门螺杆菌含量的变化,同时跟随病人记录服用产品期间的症状的改善程度。服用结果显示,试服人员服用产品前后,幽门螺杆菌的数值都有所降低,胃部不适的感觉明显改善。
Claims (4)
1.一种抗幽门螺杆菌、健脾除湿的保健食品,其特征在于:由具有抑制幽门螺杆菌活性的益生菌和健脾除湿的多种药食同源植物活性组份组合而成。
2.根据权利要求1所述的一种抗幽门螺杆菌、健脾除湿的保健食品,其特征在于:具有抑制幽门螺杆菌活性的益生菌由唾液乳杆菌、鼠李糖乳杆菌、植物乳杆菌组成,比例如下,唾液乳杆菌1-20份,鼠李糖乳杆菌5-30份,植物乳杆菌4-50份;优选唾液乳杆菌5-10份,鼠李糖乳杆菌10-20份,最优选鼠李糖乳杆菌15-20份;具有健脾补气除湿的多种药食同源植物原料包含茯苓10-50份、山药5-20份、扁豆15-50份、红豆10-60份、人参12-30份、薏苡仁5-40份、芡实5-35份、大麦芽10-30份、桔梗4-60份、陈皮6-70份;优选其中的生山药10-20、芡实10-30、茯苓10-40、扁豆20-50、薏苡仁30-40;最优选茯苓10-50份、山药5-20份、扁豆15-50份、大麦芽10-30份、桔梗4-60份、陈皮6-70份。
3.一种抗幽门螺杆菌、健脾除湿的保健食品制备方法,其特征在于:
具体步骤如下:
第一步预处理工艺如下:(1)将原料清洗干净,除去表面尘土和颗粒性杂质,然后切成薄片,薄片厚度为0.2-1mm,并于45-60℃条件下低温烘干;(2)粉碎、过筛:将经过预处理的原料粉碎至100目,过筛,截留100目的原料混合粉;
第二步微波提取工艺如下:(1)微波提取工艺反应:在反应容器中并加入预处理混合粉重量的2-30倍的纯水溶液,微波功率500-800W、微波时间3-10min;
第三步酶解发酵工艺如下:(1)酶解反应:在反应容器中并加入微波处理的混合粉干重的2-30倍的纯水溶液,加入淀粉酶与碱性蛋白酶,含量为混合粉质量的1-10%,反应温度为50-65℃,搅拌速度为50-400rmp/min,反应时间2-8h,灭酶,反应温度75-85℃,降温留待进行发酵反应。(2)发酵反应:接种活化菌种,酵母菌和干酪乳杆菌,发酵处理3-4天后,得到发酵液。
第四步富集活性工艺如下:(1)将上述发酵液,以1-10ml/min的流速,流过离子交换层析预装柱,离子交换层析柱类型为弱碱性阴离子柱,弱碱性阳离子柱,洗脱溶液为pH为8的磷酸盐溶液,收集每个洗脱的活性组份,进行活性检验。(2)收集活性最高的组份进行浓缩,当固形物浓度为5-30%,进行低温喷雾干燥。
4.根据权利要求3所述的一种抗幽门螺杆菌、健脾除湿的保健食品制备方法,其特征在于:功能食品中的剂型为颗粒、片剂、果冻、饼干、口服液或者丸剂。
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