CN111494309A - Glucosamine liquid preparation and preparation method thereof - Google Patents
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Abstract
The invention discloses an ammonia sugar liquid preparation and a preparation method thereof, wherein the ammonia sugar liquid preparation comprises the following components in parts by weight: 2-8g/kg of glucosamine, 0.04-0.4g/kg of sweetener A, 20-160g/kg of sweetener B, 0.4-6.0g/kg of sour agent, 0.2-0.4g/kg of buffer salt and the balance of purified water. Aiming at the phenomenon that the glucosamine is unstable in a liquid preparation, the stability of the glucosamine is maintained by controlling the glucosamine in a solution with low pH and low buffer system and adopting a low-intensity sterilization mode, and the glucosamine is not easy to brown and the color of the solution is not changed.
Description
Technical Field
The invention relates to the technical field of preparations, in particular to an aminosugar liquid preparation and a preparation method thereof.
Background
Osteoarthritis is a degenerative joint disease with a significantly increased incidence rate with age, is the most common joint disease, and the disease progresses progressively and slowly, and is clinically manifested by joint pain, swelling, joint deformity and limited movement. With the aging population, the incidence rate is on the rise, and the incidence rate of people over 75 years old is about 70-90%. Medical problems and medical costs associated with osteoarthritis have also increased dramatically in countries around the world, with consequent dramatic increases in lost social productivity and additional economic burden due to loss of function and labor. In view of some serious adverse reactions of nonsteroidal drugs for treating osteoarthritis, glucosamine has attracted extensive attention and application as a nutritional supplement for articular cartilage, which can regulate the metabolism of articular cartilage, supplement components required for synthesizing articular cartilage, and repair and protect damaged articular cartilage.
Glucosamine and chondroitin sulfate are important components in the articular cartilage matrix, and research shows that glucosamine can restore the balance state of glucosamine content in joints, stimulate cartilage cells to synthesize proteoglycan and collagen fibers and generate cartilage matrix, glucosamine can not only relieve clinical symptoms of osteoarthritis patients, but also improve joint structures, repair damaged articular cartilage and delay the progress of osteoarthritis after long-term application.
The safety of the glucosamine in long-term application is high, and compared with adverse reactions such as gastrointestinal tract reaction, liver and kidney function damage and the like in long-term application of non-steroidal anti-inflammatory analgesics, acetaminophen and the like, the adverse reaction of the glucosamine is slight, mostly occurs in the digestive system, and is common in nausea, abdominal distension and constipation.
After the 90's of the 20 th century, the health and therapeutic effects of glucosamine on bone joints were recognized by the medical community of the united states, europe and japan. Glucosamine is taken as a food health product in North America, such as the United states and Canada, and is managed as a prescription drug in Europe due to certain clinical curative effects displayed by the products. North America is a glucosamine market with the highest global growth speed, the annual composite growth rate in 2013 of 2000-plus is 17.8%, the share of the glucosamine market in the world reaches 33% by 2013, the European market follows, the annual composite growth rate is 16.1%, and emerging countries in Asia and south America, China, India, Indonesia, Brazil and the like become new growth points of future consumption markets.
At present, most of preparations taking glucosamine as a main component in the market are solid preparations such as tablets, capsules and the like, and the application range of the glucosamine is limited. The dosage of glucosamine is 1500mg per day, which causes the sizes of tablets and capsules to be larger, which causes swallowing difficulty of part of middle-aged and elderly people, or the sizes of the tablets and capsules are proper, but the number of granules is large, which causes inconvenience in taking. Tablets and capsules need to be disintegrated after being taken to be absorbed by human bodies, and the bioavailability can be influenced to a certain extent. Therefore, it is necessary to develop a liquid preparation of glucosamine, such as a liquid beverage and an oral liquid, to expand the application range of glucosamine, facilitate the administration of middle-aged and elderly people, and provide more choices for consumers. However, glucosamine is easily subjected to browning degradation in the processes of storage, processing and the like, and the effectiveness, safety and biological activity of glucosamine are affected. Glucosamine is a compound in which 1 hydroxyl group of glucose is substituted with an amino group, that is, glucosamine is a monosaccharide containing both a carbonyl group and an amino group, and therefore, non-enzymatic browning (maillard reaction) is likely to occur. Glucosamine is unstable in liquid and easy to degrade, so that the content and the efficacy of the glucosamine are obviously reduced, which is one of the important reasons that the glucosamine liquid preparation products in the current market are less.
Disclosure of Invention
The invention aims to provide an ammonia sugar liquid preparation and a preparation method thereof, wherein the ammonia sugar content in the ammonia sugar liquid preparation is not obviously reduced, and the color of the solution is not changed, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides an aminosugar liquid preparation which comprises the following components in parts by weight:
2-8g/kg of glucosamine, 0.04-0.4g/kg of sweetener A, 20-160g/kg of sweetener B, 0.4-6.0g/kg of sour agent, 0.2-0.4g/kg of buffer salt and the balance of purified water.
Preferably, the composition comprises the following components in parts by weight:
6g/kg of glucosamine, 0.1g/kg of sweetener A, 29g/kg of sweetener B, 1g/kg of sour agent, 0.4g/kg of buffer salt and the balance of purified water.
Preferably, the sweetener a comprises one of sucralose, aspartame, acesulfame-k, neotame, ammonium glycyrrhizinate, alitame, stevioside, or mogroside.
Preferably, the sweetener B comprises one of crystalline fructose, high fructose syrup, glucose or maltitol.
Preferably, the sour agent is anhydrous citric acid.
Preferably, the buffer salt is sodium citrate.
The invention also provides a preparation method of the glucosamine liquid preparation, which comprises the following steps:
dissolving the sweetener A, the sweetener B and the sodium citrate by using normal-temperature pure water until the sweetener A, the sweetener B and the sodium citrate are completely dissolved, dissolving glucosamine, fixing the volume, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding different amounts of anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a water bath kettle at 78-82 ℃ for 30min, taking out, and cooling to obtain the glucosamine liquid preparation.
Preferably, in the second step, after sealing, the mixture is kept in a water bath kettle at the temperature of 80 ℃ for 30min, and then the mixture is taken out and cooled to prepare the glucosamine liquid preparation.
Preferably, in the second step, a sectional cooling mode is adopted: firstly, cooling with water at 55-65 ℃ for 2-8 min, then cooling with water at 40-50 ℃ for 2-8 min, and finally cooling with water at 25-35 ℃ for not less than 5min until the temperature is less than 35 ℃.
Preferably, the water is cooled by 60 ℃ for 5min, then cooled by 45 ℃ for 5min, and finally cooled by 30 ℃ for not less than 5min until the temperature is less than 35 ℃.
Preferably, in the second step, before the feed liquid is filled into the glass bottle, the glass bottle is washed clean by water at 70-80 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) aiming at the phenomenon that the glucosamine is unstable in a liquid preparation, the stability of the glucosamine is maintained by controlling the glucosamine in a solution with low pH and low buffer system and adopting a low-intensity sterilization mode, and the glucosamine is not easy to brown and the color of the solution is not changed.
(2) The glucosamine liquid preparation has stable glucosamine content, expands the application range of the glucosamine, is convenient for the middle-aged and the elderly to take, and provides more choices for consumers.
Drawings
FIG. 1 is a comparative schematic of the results of accelerated testing according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Example one
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.04g of sucralose, 50g of crystalline fructose and 0.2g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 2g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 78 ℃ water bath for 30min, taking out, cooling with 55 ℃ water for 2min, cooling with 40 ℃ water for 2min, and finally cooling with 25 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Example two
The liquid preparation of glucosamine is prepared by the following steps:
dissolving 0.04g of sucralose, 160g of glucose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the glucose and the sodium citrate are completely dissolved, dissolving 8g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 82 ℃ water bath kettle for 30min, taking out, cooling with 65 ℃ water for 8min, cooling with 50 ℃ water for 8min, and finally cooling with 35 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
EXAMPLE III
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.4g of aspartame, 20g of maltitol and 0.4g of sodium citrate by using normal-temperature purified water until the aspartame, the maltitol and the sodium citrate are completely dissolved, dissolving 8g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 82 ℃ water bath kettle for 30min, taking out, cooling with 65 ℃ water for 8min, cooling with 50 ℃ water for 8min, and finally cooling with 35 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Example four
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, then dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 80 ℃ water bath kettle for 30min, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example 1
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 3.2;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 92 ℃ water bath kettle for 10s, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example No. two
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 4.0;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 92 ℃ water bath kettle for 10s, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example No. three
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 4.8;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 92 ℃ water bath kettle for 10s, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example No. four
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 0.4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 4.8;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 80 ℃ water bath kettle for 30min, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example five
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 3.2;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 80 ℃ water bath kettle for 30min, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Comparative example six
The liquid preparation of glucosamine is prepared by the following steps:
step one, dissolving 0.1g of sucralose, 29g of crystalline fructose and 4g of sodium citrate by using normal-temperature purified water until the sucralose, the crystalline fructose and the sodium citrate are completely dissolved, dissolving 6g of glucosamine, supplementing the normal-temperature purified water to 1000g, uniformly stirring, and adding anhydrous citric acid to adjust the pH value of the whole solution to 4.8;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a 80 ℃ water bath kettle for 30min, taking out, cooling with 60 ℃ water for 5min, cooling with 45 ℃ water for 5min, and finally cooling with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃ to obtain the glucosamine liquid preparation. Wherein the glass bottle is washed clean by water with the temperature of 70-80 ℃ in advance.
Glucosamine is easy to be browned and degraded in the processes of storage, processing and the like, and the effectiveness, safety and biological activity of the glucosamine are influenced. The main cause of browning degradation of glucosamine is the main cause of browning of food products after heating or long-term storage. Originally proposed by the french scientist Maillard in 1912, a brown pigment, called melanoidin, was formed when glucose was co-heated with glycine solution. Such reactions between amines, amino acids, proteins and sugars, aldehydes and ketones will hereinafter be referred to as Maillard reactions, abbreviated to carbonyl amino reactions. The coexistence of the carbonyl group and the amino group is an intrinsic condition under which the Maillard reaction occurs, and the water and the appropriate temperature are an extrinsic condition under which the Maillard reaction occurs.
Glucosamine is a compound in which 1 hydroxyl group of glucose is substituted with an amino group, that is, glucosamine is a monosaccharide containing both a carbonyl group and an amino group, and therefore, non-enzymatic browning (maillard reaction) is likely to occur. 5-HMF is one of the most important and main intermediate products produced by nonenzymatic browning reactions, and the amount of its produced amount determines the reaction rate of the entire browning reaction, and therefore is often used as an index for evaluating the degree of nonenzymatic browning. The non-enzymatic browning of glucosamine can affect the curative effect of the glucosamine, and the browning can be used as a reference for judging the quality of glucosamine products.
Factors influencing non-enzymatic browning of glucosamine include temperature, time, moisture, pH and the like. The browning index of glucosamine sulfate is in positive correlation with temperature and time, and the higher the temperature and the longer the time, the higher the browning index. Browning reactions need to be carried out in the presence of moisture, which is most likely to occur at 10-15%, and when completely dried, browning is difficult to carry out. The pH value of the Maillard reaction is in the range of 4-9, and the browning is accelerated along with the rise of the pH value; when the pH value is less than or equal to 4, the amino group is protonated, the reaction activity is reduced, and the browning reaction degree is slight; the browning is severe in the range of pH 7.8-9.2. The initial pH of the liquid preparation of the glucosamine, the source of the glucosamine, food additives (reducing sugar) and the sterilization mode are important factors influencing the stability of the glucosamine through investigation.
Experimental example the influence of the buffer system and the sterilization mode on the stability of glucosamine was observed through an accelerated test
A buffer system: the anhydrous citric acid is a weak acid, and the sodium citrate is a weak alkali salt, and the combination can offset and relieve the change of the pH value of the solution to a certain extent, so that the pH value of the solution is kept relatively stable. This combination is considered a buffer system. The lower the concentrations of the two materials are, the smaller the capability of the two materials to stabilize the pH value of the solution is, so that the two materials are called as a low buffer system; the higher the concentration of these two materials, the greater its ability to stabilize the pH of the solution, called a high buffer system.
The sterilization conditions refer to two methods of international general pasteurization for milk sterilization: high temperature short time method (heating to 75-90 deg.C, holding for 15-16s) and low temperature long time method (heating to 60-82 deg.C, holding for 30 min).
After 3 months of accelerated testing, the change in glucosamine content in the different examples was observed as follows:
the results of the accelerated test are shown in FIG. 1.
According to the experimental result, the glucosamine is in the solution of a low pH and low buffer system, a low-intensity sterilization mode of 30min at 80 ℃ is adopted, the stability of the glucosamine is good, the glucosamine is not easy to brown, and the color of the solution is not changed.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (11)
1. The glucosamine liquid preparation is characterized by comprising the following components in parts by weight:
2-8g/kg of glucosamine, 0.04-0.4g/kg of sweetener A, 20-160g/kg of sweetener B, 0.4-6.0g/kg of sour agent, 0.2-0.4g/kg of buffer salt and the balance of purified water.
2. The glucosamine liquid preparation according to claim 1, which is characterized by comprising the following components in parts by weight:
6g/kg of glucosamine, 0.1g/kg of sweetener A, 29g/kg of sweetener B, 1g/kg of sour agent, 0.4g/kg of buffer salt and the balance of purified water.
3. The liquid formulation of claim 1 or 2, wherein the sweetener a comprises one of sucralose, aspartame, acesulfame-k, neotame, ammonium glycyrrhizinate, alitame, stevioside, or mogroside.
4. The glucosamine liquid formulation according to claim 1 or 2, wherein the sweetener B comprises one of crystalline fructose, high fructose syrup, glucose, or maltitol.
5. The liquid formulation of ammonia sugar according to claim 1 or 2, characterized in that the acidulant is anhydrous citric acid.
6. The glucosamine liquid formulation according to claim 1 or 2, wherein the buffer salt is sodium citrate.
7. The preparation method of the glucosamine liquid preparation is characterized by comprising the following steps:
dissolving the sweetener A, the sweetener B and the sodium citrate by using normal-temperature pure water until the sweetener A, the sweetener B and the sodium citrate are completely dissolved, dissolving glucosamine, fixing the volume, uniformly stirring, and controlling the pH value of the whole solution to be between 2.5 and 3.2 by adding different amounts of anhydrous citric acid;
and step two, filling the solution obtained in the step one into a glass bottle, sealing, keeping in a water bath kettle at 78-82 ℃ for 30min, taking out, and cooling to obtain the glucosamine liquid preparation.
8. The process according to claim 7, wherein in the second step, after sealing, the mixture is kept in a water bath at 80 ℃ for 30min, and then the mixture is taken out and cooled to obtain the glucosamine liquid preparation.
9. The preparation method according to claim 7, wherein in the second step, a sectional cooling mode is adopted: firstly, cooling with water at 55-65 ℃ for 2-8 min, then cooling with water at 40-50 ℃ for 2-8 min, and finally cooling with water at 25-35 ℃ for not less than 5min until the temperature is less than 35 ℃.
10. The method of claim 9, wherein the water is first cooled with 60 ℃ water for 5min, then cooled with 45 ℃ water for 5min, and finally cooled with 30 ℃ water for not less than 5min until the temperature is less than 35 ℃.
11. The preparation method according to claim 7, wherein in the second step, before the feed liquid is filled into the glass bottle, the glass bottle is washed clean by water at 70-80 ℃.
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