CN111588034A - Functional food for improving memory and preparation method thereof - Google Patents
Functional food for improving memory and preparation method thereof Download PDFInfo
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- CN111588034A CN111588034A CN202010329922.2A CN202010329922A CN111588034A CN 111588034 A CN111588034 A CN 111588034A CN 202010329922 A CN202010329922 A CN 202010329922A CN 111588034 A CN111588034 A CN 111588034A
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- extract
- ginseng
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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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- 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
Abstract
The invention discloses a functional food for improving memory and a preparation method thereof, and the effective components of the functional food comprise the following raw materials by mass percent: 10-15% of ginseng extract, 30-40% of polygala tenuifolia extract, 40-46% of evodia rutaecarpa extract, 8-9% of phosphatidylserine and 0.01-0.04% of compound vitamin and mineral. The preparation method comprises the following steps: mixing Ginseng radix extract, cortex et radix Polygalae extract, fructus evodiae extract, compound vitamins, minerals, and phosphatidylserine according to formula ratio to obtain powder, or making into capsule, granule or tablet. The functional food obtained by the preparation method can effectively improve the memory of people.
Description
Technical Field
The invention relates to the technical field of functional food and preparation thereof, in particular to functional food for improving memory and a preparation method thereof.
Background
Memory is the most important function of the human brain, and is the reflection of experience things by the human brain, which includes four basic processes of memory, retention, reproduction, and recall. People store the acquired information or experience in the brain and extract (reproduce) the neural activity processes that we have seen when needed, such as people or things we have heard, sounds we have heard, smelled smells, tastes we have tasted, things we have touched, questions we have thought, emotions and feelings we have experienced, and so on.
With the development of socioeconomic and improvement of living standard, the life of human beings is continuously prolonged, the living pressure is increased, and the prevalence rate of amnesia also shows a rising trend along with the coming of the aging society, which has become a global health care problem. At present, the following factors are mainly used for influencing human memory:
(1) age: with the aging of the body, especially in the middle-aged and the elderly, the brain function of the human beings is further declined, which causes the memory to be reduced;
(2) stress and emotion: with the acceleration of life rhythm and the increase of working pressure, the memory can also be reduced, and some amnesia problems including some white-collar workers and scientific research developers appear;
(3) sleeping: the good sleep can enable people to obtain good information and improve the memory of people, and the memory of the current young people is reduced because the young people stay up all night and sleep excessively;
(4) bad taste: excessive smoking and drinking can destroy the synthetic protein of brain cells, cause memory decline, alcohol can reduce the reaction speed, influence the human language, emotion and memory, and some high-fat foods can also damage the concentration ability of memory and attention;
(5) contaminated foods, X-rays, microwaves, nuclear radiation, toxic heavy metals, smoke (e.g., cigarette smoke, automobile exhaust), food chemistry additives, hydrotreated vegetable oils, artificial unsaturated fat substitutes, and the like also affect human memory.
Therefore, the development of a safe and effective product for improving memory is urgently needed in view of the problems, which is the development need of twenty-first century, and the product is developed by combining modern nutriology with traditional medicine and meets the requirements of modern society.
Disclosure of Invention
The invention aims to provide a functional food for improving memory and a preparation method thereof.
In order to achieve the purpose, the invention provides a functional food for improving memory, which comprises the following active ingredients in percentage by mass: 10-15% of ginseng extract, 30-40% of polygala tenuifolia extract, 40-46% of evodia rutaecarpa extract, 8-9% of phosphatidylserine and 0.01-0.04% of compound vitamin and mineral.
Preferably, the effective components of the functional food comprise the following raw materials in percentage by mass: 12% of ginseng extract, 36% of polygala root extract, 43.2% of fructus evodiae extract, 8.78% of phosphatidylserine and 0.02% of compound vitamin and mineral substance.
Preferably, the vitamin complex comprises a mixture of VE, VC, VB1, VB6, VB12 and nicotinamide.
Preferably, the mineral is zinc glutamate.
The invention also provides a preparation method of the functional food for improving memory, which comprises the following steps:
mixing Ginseng radix extract, cortex et radix Polygalae extract, fructus evodiae extract, compound vitamins, minerals, and phosphatidylserine according to formula ratio to obtain powder, or making into capsule, granule or tablet;
the ginseng extract is prepared by taking ginseng as a raw material and sequentially washing, drying, crushing, soaking with ethanol, percolating, extracting, distilling and spray drying; the polygala tenuifolia extract is prepared by taking polygala tenuifolia as a raw material and sequentially cleaning, soaking, boiling in water, filtering and freeze drying; the fructus evodiae extract is prepared by taking fructus evodiae as a raw material, sequentially washing, drying, crushing, supercritical extraction, embedding and vacuum drying to obtain an extract I, sequentially soaking the fructus evodiae powder after the extract I is extracted with ethanol, distilling, freezing and vacuum drying to obtain an extract II, and finally mixing the extract I and the extract II to obtain the fructus evodiae extract.
Preferably, the effective components of the ginseng extract are ginsenoside and amino acid, and the effective components of the polygala tenuifolia extract are saponin, amino acid and polysaccharide; the extract I in the fructus evodiae extract is volatile oil, and the extract II is flavonoid and alkaloid substances.
Further, the preparation method of the ginseng extract specifically comprises the following steps:
(1) selecting ginseng planted for more than 5 years, cleaning, removing impurities, drying at 40-50 ℃, and crushing to more than 20 meshes to obtain ginseng powder for later use;
(2) putting the ginseng powder into a percolation tank, soaking for 3-5 h by using 60-75% of ethanol by mass fraction, and carrying out percolation treatment for 12-20 h by using 60-75% of ethanol by mass fraction until a percolate turns clear;
(3) distilling the percolate under reduced pressure at 60-80 deg.C and vacuum degree of 1000-2000 Pa to remove ethanol to obtain Ginseng radix extract paste;
(4) spray drying the ginseng extract paste liquid at the air inlet temperature of 140-160 ℃ and the temperature in the tower of 65-75 ℃ to obtain the powdery ginseng extract.
Further, the preparation method of the polygala tenuifolia extract specifically comprises the following steps:
(1) cleaning polygala tenuifolia, removing impurities, and then adding water to soak polygala tenuifolia for 1-3 hours according to the proportion of 5-10 times of the weight of polygala tenuifolia;
(2) fully soaking, and then performing water boiling extraction at the temperature of 80-95 ℃ for 2-3 h;
(3) filtering the mixed solution after water boiling to obtain a water boiling solution, and then carrying out reduced pressure concentration on the water boiling solution to obtain a concentrated solution, wherein the solid content of the concentrated solution is 30-50%;
(4) freezing the concentrated solution to-3 ℃ until the concentrated solution is completely frozen, continuously freezing the concentrated solution to-25 to-20 ℃, placing the concentrated solution in a vacuum drying oven, setting the pressure of the vacuum drying oven to be less than 50Pa and the temperature to be 30 to 40 ℃, and drying the concentrated solution for 20 to 24 hours to obtain the powdered polygala tenuifolia extract.
Further, the preparation method of the fructus evodiae extract specifically comprises the following steps:
(1) cleaning fructus evodiae, removing impurities, drying at the temperature of 45-55 ℃, and crushing to more than 20 meshes to obtain fructus evodiae powder for later use;
(2) putting the fructus evodiae powder into a supercritical extraction tank, and extracting at the temperature of 30-50 ℃ and under the pressure of 15-30 MPa to obtain volatile oil;
(3) adding beta-cyclodextrin with the mass of 3-5 times of that of the volatile oil to embed the volatile oil components, and then drying under the conditions that the vacuum degree is 100-200 Pa and the temperature is 25-40 ℃ to obtain an extract I;
(4) soaking the fructus evodiae powder after extracting the volatile oil for 15-24 hours by using 60-75% of ethanol by mass percent, and then filtering to obtain a filtrate;
(5) distilling the filtrate under reduced pressure at 70-80 ℃ and a vacuum degree of 500-1000 Pa to remove ethanol in the filtrate to obtain fructus evodiae extract paste;
(6) cooling the evodia rutaecarpa extract paste liquid to-3 ℃ until the evodia rutaecarpa extract paste liquid is completely frozen, continuously freezing to-20 ℃, placing the evodia rutaecarpa extract paste liquid in a vacuum drying oven, setting the pressure of the vacuum drying oven to be less than 50-100 Pa, setting the temperature to be 30-35 ℃, and drying for 20-24 hours to obtain an extract II;
(7) and finally, mixing the extract I and the extract II to obtain the powdery evodia rutaecarpa extract.
Further, the ginseng extract, the polygala extract, the evodia extract, the multivitamins, the minerals and the phosphatidylserine are mixed according to the formula amount and then sieved by a 30-mesh sieve to obtain powder, or the powder is further prepared into capsules, granules or tablets.
The functional food for improving memory provided by the invention comprises the following components:
ginseng: contains ginsenoside, panaxan and volatile components, and has effects in tranquilizing mind, strengthening body constitution, improving intelligence, promoting essence and memory, and strengthening body resistance.
Polygala root: contains components such as senegenin, senegenin and fatty oil, and has effects of improving memory, replenishing vital essence, treating amnesia, and improving insomnia and dreaminess.
Evodia fruit: the evodiamine, alkaloids and flavonoids contained in fructus evodiae have effects of tranquilizing mind, improving memory, refreshing mind and improving intelligence.
VE: has antioxidant effect and can improve memory.
VC: has antioxidant effect, and can promote synthesis of neurotransmitter and peptide hormone, and promote absorption of iron element.
VB 1: participate in the catabolism of three nutrients including sugar, fat and protein in vivo, are also the connection points of anabolism of the three nutrients, participate in nerve reaction, maintain the normal function of cardiac muscle and maintain normal appetite.
VB 6: promote the metabolism of amino acid, glycogen, fat, nicotinic acid and other substances, and ensure the normal operation of the metabolic process in the neurotransmitters taurine, dopamine and the like.
VB 12: improving nutritional anemia, promoting protein synthesis, and maintaining normal function of nervous tissue; when people lack VB12, damage to nervous system, hypomnesis, mental depression and the like can be caused.
Zinc glutamate: promoting growth and development, and zinc can promote brain development, enhance human immunity and memory, etc.
Nicotinamide: promoting the regeneration of the energy of brain mitochondria, enhancing long-term, short-term and inductive memory, promoting the transmission of impulses among neurons, optimizing memory and dredging collaterals.
Phosphatidylserine: can improve brain function, concentrate attention and improve memory, relieve stress, promote recovery of brain fatigue, balance mood, and help repair brain injury.
The invention combines the effective components in ginseng, polygala root and evodia rutaecarpa with series of vitamins, minerals and phosphatidylserine, and achieves the effects of improving memory, enhancing immunity and the like through effective compatibility; the functional food prepared by the invention is convenient to carry and take and has no side effect.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
A preparation method of a functional food for improving memory comprises the following steps:
mixing Ginseng radix extract 10%, cortex et radix Polygalae extract 40%, fructus evodiae extract 41.8%, phosphatidylserine 8.19%, compound vitamins and minerals 0.01% to obtain powder, or making into capsule, granule or tablet.
The preparation method of the ginseng extract specifically comprises the following steps:
(1) selecting ginseng planted for more than 5 years, cleaning, removing impurities, drying at 40 ℃, and crushing to more than 20 meshes to obtain ginseng powder for later use;
(2) putting the ginseng powder into a percolation tank, soaking for 5 hours by using 60-75% of ethanol by mass fraction, and then carrying out percolation treatment for 12 hours by using 60-75% of ethanol by mass fraction until a percolate turns clear;
(3) distilling the percolate under reduced pressure at 80 deg.C and vacuum degree of 1000Pa to remove ethanol to obtain Ginseng radix extract paste;
(4) spray drying the Ginseng radix extract at inlet air temperature of 140 deg.C and tower temperature of 75 deg.C to obtain powdered Ginseng radix extract.
The preparation method of the polygala tenuifolia extract specifically comprises the following steps:
(1) cleaning polygala tenuifolia, removing impurities, and then adding water to soak for 1h according to the proportion of 5-10 times of the weight of polygala tenuifolia;
(2) soaking, and decocting at 80 deg.C for 3 hr;
(3) filtering the mixed solution after water boiling to obtain a water boiling solution, and then carrying out reduced pressure concentration on the water boiling solution to obtain a concentrated solution, wherein the solid content of the concentrated solution is 30-50%;
(4) freezing the concentrated solution to-3 deg.C until completely frozen, further freezing to-25 deg.C, placing the concentrated solution in a vacuum drying oven with pressure less than 50Pa and temperature of 30 deg.C, and drying for 24 hr to obtain powdered cortex et radix Polygalae extract.
The preparation method of the fructus evodiae extract specifically comprises the following steps:
(1) cleaning fructus evodiae, removing impurities, drying at 45 deg.C, and pulverizing to 20 mesh or more to obtain fructus evodiae powder;
(2) placing fructus evodiae powder in a supercritical extraction tank, and extracting at 30 deg.C and 30MPa to obtain volatile oil;
(3) adding beta-cyclodextrin with the mass of 3-5 times of that of the volatile oil to embed the volatile oil components, and then drying under the conditions that the vacuum degree is 100Pa and the temperature is 40 ℃ to obtain an extract I;
(4) soaking the fructus evodiae powder after extracting the volatile oil for 15 hours by using 60-75% of ethanol in percentage by mass, and then filtering to obtain a filtrate;
(5) distilling the filtrate under reduced pressure at 70 deg.C and vacuum degree of 1000Pa to remove ethanol from the filtrate to obtain fructus evodiae extract paste;
(6) cooling the fructus evodiae extract paste to-3 deg.C until completely frozen, further freezing to-20 deg.C, placing the fructus evodiae extract paste in a vacuum drying oven with pressure less than 50Pa and temperature of 35 deg.C, and drying for 24 hr to obtain extract II;
(7) and finally, mixing the extract I and the extract II to obtain the powdery evodia rutaecarpa extract.
The functional food prepared in this example was subjected to performance testing: the detection shows that the food contains 3.0g/100g of total flavone, 1.3g/100g of total saponin, 120mg/100g of amino acid, 5.0g/100g of polysaccharide and 2.5g/100g of alkaloid.
Example two
A preparation method of a functional food for improving memory comprises the following steps:
mixing Ginseng radix extract 12%, cortex et radix Polygalae extract 36%, fructus evodiae extract 43.2%, phosphatidylserine 8.78%, compound vitamins and minerals 0.02%, sieving with 30 mesh sieve to obtain powder, or making into capsule, granule or tablet.
The preparation method of the ginseng extract specifically comprises the following steps:
(1) selecting ginseng planted for more than 5 years, cleaning, removing impurities, drying at 45 ℃, and crushing to more than 20 meshes to obtain ginseng powder for later use;
(2) putting the ginseng powder into a percolation tank, soaking for 4 hours by using 60-75% of ethanol by mass fraction, and then carrying out percolation treatment for 16 hours by using 60-75% of ethanol by mass fraction until a percolate turns clear;
(3) distilling the percolate under reduced pressure at 70 deg.C and vacuum degree of 1500Pa to remove ethanol to obtain Ginseng radix extract paste;
(4) spray drying the Ginseng radix extract paste at 150 deg.C and 70 deg.C in tower to obtain powdered Ginseng radix extract.
The preparation method of the polygala tenuifolia extract specifically comprises the following steps:
(1) cleaning polygala tenuifolia, removing impurities, and then adding water to soak for 2 hours according to the proportion of 5-10 times of the weight of polygala tenuifolia;
(2) fully soaking, and then performing water boiling extraction at the temperature of 90 ℃ for 2.5 hours;
(3) filtering the mixed solution after water boiling to obtain a water boiling solution, and then carrying out reduced pressure concentration on the water boiling solution to obtain a concentrated solution, wherein the solid content of the concentrated solution is 30-50%;
(4) freezing the concentrated solution to-3 deg.C until completely frozen, further freezing to-22 deg.C, placing the concentrated solution in a vacuum drying oven with pressure less than 50Pa and temperature of 35 deg.C, and drying for 22 hr to obtain powdered cortex et radix Polygalae extract.
The preparation method of the fructus evodiae extract specifically comprises the following steps:
(1) cleaning fructus evodiae, removing impurities, drying at 50 deg.C, and pulverizing to 20 mesh or more to obtain fructus evodiae powder;
(2) placing fructus evodiae powder in a supercritical extraction tank, and extracting at 40 deg.C and 25MPa to obtain volatile oil;
(3) adding beta-cyclodextrin with the mass of 3-5 times of that of the volatile oil to embed the volatile oil components, and then drying under the conditions that the vacuum degree is 150Pa and the temperature is 35 ℃ to obtain an extract I;
(4) soaking the fructus evodiae powder after extracting the volatile oil for 20 hours by using 60-75% of ethanol by mass percent, and then filtering to obtain a filtrate;
(5) distilling the filtrate under reduced pressure at 75 deg.C and vacuum degree of 750Pa to remove ethanol from the filtrate to obtain fructus evodiae extract paste;
(6) cooling the fructus evodiae extract paste to-3 deg.C until completely frozen, further freezing to-20 deg.C, placing the fructus evodiae extract paste in a vacuum drying oven with pressure less than 75Pa and temperature of 32 deg.C, and drying for 22 hr to obtain extract II;
(7) and finally, mixing the extract I and the extract II to obtain the powdery evodia rutaecarpa extract.
The functional food prepared in this example was subjected to performance testing: the detection shows that the food contains 3.2g/100g of total flavone, 1.5g/100g of total saponin, 150mg/100g of amino acid, 5.5g/100g of polysaccharide and 2.8g/100g of alkaloid.
EXAMPLE III
A preparation method of a functional food for improving memory comprises the following steps:
mixing Ginseng radix extract 15%, cortex et radix Polygalae extract 30%, fructus evodiae extract 46%, phosphatidylserine 8.96%, compound vitamins and minerals 0.04% to obtain powder, or making into capsule, granule or tablet.
The preparation method of the ginseng extract specifically comprises the following steps:
(1) selecting ginseng planted for more than 5 years, cleaning, removing impurities, drying at 50 ℃, and crushing to more than 20 meshes to obtain ginseng powder for later use;
(2) putting the ginseng powder into a percolation tank, soaking for 3 hours by using 60-75% of ethanol by mass fraction, and then carrying out percolation treatment for 20 hours by using 60-75% of ethanol by mass fraction until a percolate turns clear;
(3) distilling the percolate under reduced pressure at 60 deg.C and vacuum degree of 2000Pa to remove ethanol to obtain Ginseng radix extract paste;
(4) spray drying the Ginseng radix extract paste at 160 deg.C and 65 deg.C in tower to obtain powdered Ginseng radix extract.
The preparation method of the polygala tenuifolia extract specifically comprises the following steps:
(1) cleaning polygala tenuifolia, removing impurities, and then adding water to soak for 3 hours according to the proportion of 5-10 times of the weight of polygala tenuifolia;
(2) fully soaking, and then performing water boiling extraction at the temperature of 95 ℃ for 2 hours;
(3) filtering the mixed solution after water boiling to obtain a water boiling solution, and then carrying out reduced pressure concentration on the water boiling solution to obtain a concentrated solution, wherein the solid content of the concentrated solution is 30-50%;
(4) freezing the concentrated solution to-3 deg.C until completely frozen, further freezing to-20 deg.C, placing the concentrated solution in a vacuum drying oven with pressure less than 50Pa and temperature of 40 deg.C, and drying for 20 hr to obtain powdered cortex et radix Polygalae extract.
The preparation method of the fructus evodiae extract specifically comprises the following steps:
(1) cleaning fructus evodiae, removing impurities, drying at 55 deg.C, and pulverizing to 20 mesh or more to obtain fructus evodiae powder;
(2) placing fructus evodiae powder in a supercritical extraction tank, and extracting at 50 deg.C and 15MPa to obtain volatile oil;
(3) adding beta-cyclodextrin with the mass of 3-5 times of that of the volatile oil to embed the volatile oil components, and then drying under the conditions that the vacuum degree is 200Pa and the temperature is 25 ℃ to obtain an extract I;
(4) soaking the fructus evodiae powder after extracting the volatile oil for 24 hours by using 60-75% of ethanol by mass percent, and then filtering to obtain a filtrate;
(5) distilling the filtrate under reduced pressure at 80 deg.C and vacuum degree of 500Pa to remove ethanol from the filtrate to obtain fructus evodiae extract paste;
(6) cooling the fructus evodiae extract paste to-3 deg.C until completely frozen, further freezing to-20 deg.C, placing the fructus evodiae extract paste in a vacuum drying oven with pressure less than 100Pa and temperature of 30 deg.C, and drying for 20 hr to obtain extract II;
(7) and finally, mixing the extract I and the extract II to obtain the powdery evodia rutaecarpa extract.
The functional food prepared in this example was subjected to performance testing: the detection shows that the food contains 3.0g/100g of total flavone, 1.6g/100g of total saponin, 100mg/100g of amino acid, 4.5g/100g of polysaccharide and 2.3g/100g of alkaloid.
The functional food prepared by the method of the invention has the following functional experiments:
1. influence on learning ability of mouse (diving platform experiment)
(1) Materials: 48 mice of 12 months of age, half male and female, with a weight of 25-30g, were provided by the experimental animal center of Xuzhou university of medical science.
(2) Setting an experiment group: dividing 48 mice into 3 groups, dividing into blank control group, using 20 times of human dosage (feeding amount of 2g/kg body weight per day) in large dose group, using 10 times of human dosage (feeding amount of 1g/kg body weight per day) in small dose group, randomly grouping, using 8 animals in each group, determining learning ability behavior of mice by jumping platform method after 30 days,
(3) the experimental device of the diving platform method is a rectangular reflecting box, the long diameter of the rectangular reflecting box is divided into a plurality of sections by black plastic plates, copper grids with the distance of 5mm are laid at the bottom of the rectangular reflecting box, and appropriate current (32V alternating current) can be conducted. Each small compartment has a small platform with a height and diameter of 4.5 cm. During the experiment, the mouse is firstly placed on the copper grid, when the copper grid is electrified, the mouse jumping on the copper grid is subjected to electric shock, the normal reaction is to avoid the electric shock to jump on the platform, most mice possibly jump off the platform again or for multiple times to be subjected to electric shock, and the mice quickly jump back to the platform when being subjected to the electric shock. Training for 5min, and retesting after 24h, wherein in the test, the mouse is firstly placed on a diving platform, and the time of jumping down, the number of shocked animals and the number of errors within 5min are recorded so as to reflect the memory retention condition, and the result is shown in the following table 1.
TABLE 1 examination of the influence of the products prepared according to the invention on the learning ability of mice by means of a diving platform experiment
| Group of | Number of mice (Male and female halves) | Learning ability (error times X + -SD) |
| High dose group | 16 | 1.50±0.70* |
| Low dose group | 16 | 1.81±1.32** |
| Blank control group | 16 | 3.59±3.17 |
Note: comparison with blank control: p <0.05 x P <0.05, high dose group vs low dose group P <0.05
As can be seen from table 1 above, the product prepared by the present invention can significantly reduce the number of errors in mice in the small dose group after being taken for 30 days, and the effect of significantly reducing the number of errors in the large dose group compared with the small dose group is also achieved, which means that the product can significantly improve the learning effect of mice.
2. Influence on learning and memory function of rat (Water maze learning and diving platform experiment)
(1) Materials: 30 24-month-old rats, half male and female, with a weight of 300-.
(2) Setting an experiment group: 30 rats are divided into 3 groups and a blank control group, a large dose group is 20 times of human dosage (the daily dosage is according to 2g/kg body weight feeding amount), a small dose group is 10 times of human dosage (the daily dosage is according to 1g/kg body weight feeding amount), the rats are randomly grouped, 5 rats are respectively female and male in each group, and the learning ability behaviors of the rats are measured by a maze and diving platform method after 30 days.
(3) Water maze experimental process: the sample feeding is continuously carried out for 30 days, the training is started the day after the last sample feeding, and the sample feeding is continued once a day during the training period. Before each training, the rat is placed near the ladder to automatically climb up for 3 times, and then before each training, the rat is placed near the ladder to face the back of the body towards the stairs to automatically climb up for 1 time. The experiment is carried out in stages, the training distance is different in different stages, the rats which do not reach the end point are guided to reach the end point during each training, the training purpose is achieved from stairs at the end point, finally, the total error times of 10 times of training and testing of each group of animals are calculated, and specific results are shown in the following table 2.
TABLE 2 examination of the effect of the products prepared according to the invention on the memory function of rats by the water maze and diving platform experiments
Note: comparison with blank control group: p <0.05 x P <0.01, and P <0.05 in the large dose group compared with the small dose group, as can be seen from table 2 above, after the large dose group was taken for 30 days, the number of errors in the water maze learning experiment was significantly reduced by P <0.01, after the small dose group was taken for 30 days, the number of errors in the water maze learning experiment was also significantly reduced by P <0.05, and the results of the rat jump table memory experiment showed that the memory effect of the product was also significantly improved by P <0.05 or P <0.01, and both the large and small doses had the effect.
3. Effect of oral administration to mice on D-galactose-induced memory impairment
(1) Materials: 30 mice of 12 months of age, half male and female, with a weight of 25-30g, were provided by the experimental animal center of Xuzhou university of medical science.
(2) Setting an experiment group: 30 mice are divided into 3 groups and are divided into a blank control group, a large dose group is 20 times of human dosage (the daily dosage is 2g/kg of body weight feeding amount), a small dose group is 10 times of human dosage (the daily dosage is 1g/kg of body weight feeding amount), the groups are randomly divided, each group is 5 males and females, the learning and memory behaviors of the mice are measured by a diving platform method after 30 days, and the brain is used for measuring Malondialdehyde (MDA), wherein MDA measuring reagents are provided by Nanjing bioengineering research institute. The results are given in Table 3 below.
TABLE 3 Effect of oral administration of mice on D-galactose-induced memory impairment
| Group of | Number of mice (Male and female halves) | Number of errors | MDA (mmol/g wet tissue) |
| Blank control group | 10 | 0.74±0.67 | 980.5±82.6 |
| High dose group | 10 | 0.51±0.40** | 847.2±213.3* |
| Low dose group | 10 | 0.41±0.40* | 869.7±188.1* |
Note: comparison with blank control group: p < 0.05P <0.01
As can be seen from the above table 3, the product prepared by the invention has very obvious effect of resisting the learning and memory disorder of mice caused by D-galactose, reduces the content of MDA in the mice caused by D-galactose, and relieves the peroxidation of long-chain fatty acid in brain.
The functional experiments show that the memory capacity of the mouse and the rat is obviously improved compared with that of a blank control group when the mouse and the rat are respectively fed with large and small doses of the product prepared by the invention, which indicates that the functional food prepared by the invention has obvious memory improving effect.
Claims (10)
1. The functional food for improving memory is characterized in that the effective components of the functional food are composed of the following raw materials in percentage by mass: 10-15% of ginseng extract, 30-40% of polygala tenuifolia extract, 40-46% of evodia rutaecarpa extract, 8-9% of phosphatidylserine and 0.01-0.04% of compound vitamin and mineral.
2. The functional food for improving memory according to claim 1, wherein the effective components of the functional food comprise the following raw materials by mass percent: 12% of ginseng extract, 36% of polygala root extract, 43.2% of fructus evodiae extract, 8.78% of phosphatidylserine and 0.02% of compound vitamin and mineral substance.
3. The functional food for improving memory as claimed in claim 1 or 2, wherein the vitamin complex comprises VE, VC, VB1, VB6, VB12, nicotinamide.
4. The functional food for improving memory according to claim 1 or 2, wherein the mineral is zinc glutamate.
5. The preparation method of the functional food for improving memory as claimed in any one of claims 1 to 4, comprising the steps of:
mixing Ginseng radix extract, cortex et radix Polygalae extract, fructus evodiae extract, compound vitamins, minerals, and phosphatidylserine according to formula ratio to obtain powder, or making into capsule, granule or tablet;
the ginseng extract is prepared by taking ginseng as a raw material and sequentially washing, drying, crushing, soaking with ethanol, percolating, extracting, distilling and spray drying; the polygala tenuifolia extract is prepared by taking polygala tenuifolia as a raw material and sequentially cleaning, soaking, boiling in water, filtering and freeze drying; the fructus evodiae extract is prepared by taking fructus evodiae as a raw material, sequentially washing, drying, crushing, supercritical extraction, embedding and vacuum drying to obtain an extract I, sequentially soaking the fructus evodiae powder after the extract I is extracted with ethanol, distilling, freezing and vacuum drying to obtain an extract II, and finally mixing the extract I and the extract II to obtain the fructus evodiae extract.
6. The method for preparing a functional food for improving memory according to claim 5, wherein the effective components of the ginseng extract are ginsenoside and amino acid, and the effective components of the polygala tenuifolia extract are saponin, amino acid and polysaccharide; the extract I in the fructus evodiae extract is volatile oil, and the extract II is flavonoid and alkaloid substances.
7. The method for preparing a functional food for improving memory according to claim 5 or 6, wherein the method for preparing the ginseng extract specifically comprises the following steps:
(1) selecting ginseng planted for more than 5 years, cleaning, removing impurities, drying at 40-50 ℃, and crushing to more than 20 meshes to obtain ginseng powder for later use;
(2) putting the ginseng powder into a percolation tank, soaking for 3-5 h by using 60-75% of ethanol by mass fraction, and carrying out percolation treatment for 12-20 h by using 60-75% of ethanol by mass fraction until a percolate turns clear;
(3) distilling the percolate under reduced pressure at 60-80 deg.C and vacuum degree of 1000-2000 Pa to remove ethanol to obtain Ginseng radix extract paste;
(4) spray drying the ginseng extract paste liquid at the air inlet temperature of 140-160 ℃ and the temperature in the tower of 65-75 ℃ to obtain the powdery ginseng extract.
8. The method for preparing functional food for improving memory according to claim 5 or 6, wherein the method for preparing polygala tenuifolia extract comprises the following steps:
(1) cleaning polygala tenuifolia, removing impurities, and then adding water to soak polygala tenuifolia for 1-3 hours according to the proportion of 5-10 times of the weight of polygala tenuifolia;
(2) fully soaking, and then performing water boiling extraction at the temperature of 80-95 ℃ for 2-3 h;
(3) filtering the mixed solution after water boiling to obtain a water boiling solution, and then carrying out reduced pressure concentration on the water boiling solution to obtain a concentrated solution, wherein the solid content of the concentrated solution is 30-50%;
(4) freezing the concentrated solution to-3 to-5 ℃ until the concentrated solution is completely frozen, continuously freezing the concentrated solution to-25 to-20 ℃, placing the concentrated solution in a vacuum drying oven, setting the pressure of the vacuum drying oven to be less than 50Pa and the temperature to be 30 to 40 ℃, and drying the concentrated solution for 20 to 24 hours to obtain the powdered polygala tenuifolia extract.
9. The method for preparing a functional food for improving memory according to claim 6, wherein the method for preparing the evodia rutaecarpa extract comprises the following steps:
(1) cleaning fructus evodiae, removing impurities, drying at the temperature of 45-55 ℃, and crushing to more than 20 meshes to obtain fructus evodiae powder for later use;
(2) putting the fructus evodiae powder into a supercritical extraction tank, and extracting at the temperature of 30-50 ℃ and under the pressure of 15-30 MPa to obtain volatile oil;
(3) adding beta-cyclodextrin with the mass of 3-5 times of that of the volatile oil to embed the volatile oil components, and then drying under the conditions that the vacuum degree is 100-200 Pa and the temperature is 25-40 ℃ to obtain an extract I;
(4) soaking the fructus evodiae powder after extracting the volatile oil for 15-24 hours by using 60-75% of ethanol by mass percent, and then filtering to obtain a filtrate;
(5) distilling the filtrate under reduced pressure at 70-80 ℃ and a vacuum degree of 500-1000 Pa to remove ethanol in the filtrate to obtain fructus evodiae extract paste;
(6) cooling the evodia rutaecarpa extract paste liquid to-3 ℃ until the evodia rutaecarpa extract paste liquid is completely frozen, continuously freezing to-20 ℃, placing the evodia rutaecarpa extract paste liquid in a vacuum drying oven, setting the pressure of the vacuum drying oven to be less than 50-100 Pa, setting the temperature to be 30-35 ℃, and drying for 20-24 hours to obtain an extract II;
(7) and finally, mixing the extract I and the extract II to obtain the powdery evodia rutaecarpa extract.
10. The method for preparing a functional food for improving memory according to claim 5 or 6, wherein the ginseng extract, the polygala tenuifolia extract, the evodia rutaecarpa extract, the multivitamins, the minerals and the phosphatidylserine are mixed according to the formula amount, and then the mixture is sieved by a 30-mesh sieve to obtain powder, or the powder is further prepared into capsules, granules or tablets.
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Application publication date: 20200828 |