CN112890199B - 一种稳态高效调节免疫功能组合物及其制备和应用 - Google Patents
一种稳态高效调节免疫功能组合物及其制备和应用 Download PDFInfo
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- 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
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Abstract
本发明公开了一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:花粉50‑1000份,维生素C5‑40份,番茄红素0.5‑5份;组合物在制备时先对花粉进行脂质分离,获得脱脂花粉和油状组分;然后利用脱脂花粉分离获得花粉细胞囊壳材料以及花粉多糖和蛋白混合组分;最后使用油状组分溶解番茄红素,再与花粉多糖和蛋白混合组分、维生素C混合制成乳液,将乳液纳米颗粒负载至花粉细胞囊壳材料内部进行微囊化重组包埋。并且公开了该组合物的具体制备方法及应用。本发明组合物稳定性强,递送效率高,可有效提高免疫功能。
Description
技术领域
本发明涉及功能食品及食品加工技术领域,更具体的说是涉及一种稳态高效调节免疫功能组合物及其制备和应用。
背景技术
随着当前社会压力的增加、慢病的快速增长,亚健康人群和免疫力低下人群呈高发态势,特别是在全球范围均受到极大影响的传染病发生环境下,具有增强免疫力作用的功能食品具有广泛的认知和强劲的市场消费需求。而基于消费理念的升级、素食文化的兴起、对环境问题与原料可持续发展、功能原料的高效利用等因素,植物来源功能食品发展迅速,年复合增长达到20%的水平,获得长足发展的同时对于相关功能产品的功能性、高效利用、感官品质等方面也提出了更高的要求。
花粉是我国传统的健康功能食品,其含有丰富的功能性营养成分,包括蛋白质、维生素、黄酮类化合物等,可以调节机体的多种功能,平衡体内营养,增强新陈代谢,是一种优良的食品素材。花粉细胞外壁具有良好的抗压、抗酸碱、抗氧化等加工应用理化特性,目前已作为药物等载体方面进行活性成分的保护及释放调控;然而现有的花粉细胞外壁囊壳制备过程较为繁琐,使用强酸强碱以及有机溶剂对细胞内多糖、蛋白等功能成分进行破坏性的去除,降低了花粉的使用价值,不符合产业绿色、高效应用发展趋势。
番茄红素是植物中所含的一种天然色素,主要存在于茄科植物西红柿成熟果实中,是目前自然界发现的植物中最强的抗氧化剂之一,其清除自由基的功效远胜于其他类胡萝卜素和维生素E。然而其极易发生氧化,在储藏及口服递送过程中均会产生较大损失进而影响生物活性,且作为脂溶性原料,在水相体系中应用受到较多限制。
因此,如何减少番茄红素的损失、提高其加工适应性,进行花粉的各组成部分功能化高效利用,通过不同来源的植物基功能成分达到多维度功能及品质提升,对于发挥组合物免疫力调节功能、创制高营养功效产品是本领域技术人员亟待解决的问题。
发明内容
有鉴于此,本发明提供了一种稳态高效调节免疫功能组合物,其稳定性强,递送效率高,可有效提高免疫功能。
为了实现上述目的,本发明采用如下技术方案:
一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:
花粉50-1000份,维生素C 5-40份,番茄红素0.5-5份;
组合物在制备时先对花粉进行脂质分离,获得脱脂花粉和油状组分;然后利用脱脂花粉分离获得花粉细胞囊壳材料以及花粉多糖和蛋白混合组分;最后使用油状组分溶解番茄红素,再与花粉多糖和蛋白混合组分、维生素C混合制成乳液,将乳液纳米颗粒负载至花粉细胞囊壳材料内部进行微囊化重组包埋。
在本发明中通过对花粉进行脂质分离获得油性组分,用于溶解番茄红素进而制备乳液,在充分利用花粉中脂质活性成分的同时,可提高番茄红素的利用度;并且通过花粉蛋白及多糖的乳化包埋并负载至花粉细胞囊壳材料内部进行重组制备,可提高番茄红素在储藏、口服递送过程中的稳定性。
维生素C为人体必需营养素,是一种高效的抗氧化剂,可以减轻人体内氧化应激反应,其极易溶于水,与花粉多糖和蛋白混合组分及番茄红素复配成乳液,可通过不同层面及调节通路进行调节免疫,发挥协同增效作用。
此外,花粉的使用者中部分存在过敏现象,且易感人群呈现上升趋势。花粉过敏主要是花粉蛋白对于呼吸道产生的特异性过敏反应,本发明将维生素C与花粉多糖和蛋白混合组分混合后再与花粉细胞囊壳材料重组,可有效缓解花粉可能引起的过敏情况。
本发明在综合各原料优势基础上对三者进行重组复配利用,深入优化食品原料工艺,增强其功效、稳定性及可食用性。
进一步地,上述高稳定性调节免疫功能组合物,以重量份数计,包括如下原料:
花粉200-800份,维生素C10-20份,番茄红素0.5-2份。
上述高稳定性调节免疫功能组合物的制备方法,包括如下步骤:
(1)对花粉进行脂质分离,获得脱脂花粉和油状组分I;
(2)使用淀粉酶及碱液对脱脂花粉进行酶解和碱处理,处理后过滤,收集滤液,滤后花粉材料清洗干燥后制得组分II(花粉细胞囊壳材料);
(3)对步骤(2)获得的滤液纯化,获得花粉多糖和蛋白混合组分III;
(4)将番茄红素溶解于组分I中,加入维生素C和组分III,均质乳化为纳米乳液;
(5)将组分II与纳米乳液混合,得到组合物。
优选地,步骤(1)中,脂质分离方法包括使用溶剂或超临界流体等对花粉进行处理;
超临界流体为超临界二氧化碳,脂质分离温度30-45℃,处理压力25-35MPa,夹带剂为无水乙醇。
优选地,步骤(2)中脱脂花粉加入质量分数1-8%淀粉酶溶液,30-40℃酶解反应1-4h,过滤;滤渣以0.01-1M的NaOH溶液处理1-4h,过滤;取滤渣重复酶解和碱处理操作;最后合并滤液,清洗滤后花粉材料并于20-50℃真空干燥。
优选地,步骤(3)中,纯化方法可选用膜分离、反向层析等方法;
膜分离使用的滤膜MWCO为0.5×104-5×104Da,分离压力为0.2-0.4MPa。
优选地,步骤(4)中,均质乳化方法可选用高压均质、高压微射流等方法;
高压均质的压力为5000-20000Bar,均质时间为5-30s,均质循环2-3次。
进一步优选地,在步骤(4)纳米乳液的制备过程中,可加入人参皂苷、木酚素等具有理化活性的功效成分,进一步提高组合物的性能及功效。
优选地,步骤(5)中以200-2000rpm涡旋1-5h将纳米乳颗粒进行负载。
上述高稳定性调节免疫功能组合物在制备调节免疫食品中的应用。
进一步地,上述组合物应用于液态食品的制备中,或干燥为固体粉末应用于固体食品的制备中。
优选地,液态食品可选择口服液、饮料等;固体食品可选择片剂、固体饮料、硬胶囊等形式。
由上述技术方案可知,本发明提供了一种具有高稳定性、高递送效率和功效的功能组合物及其制备方法,通过原料的优选、复配及工艺构建,发挥各原料自身理化及功能特性,对于应用效率、应用场景、功能发挥等方面进行有效提升,本发明的有益效果是:
(1)将花粉与脂溶性抗氧化功能性成分番茄红素及水溶性、抗氧化功能性成分维生素C进行复配使用,与单个原料相比可以在不同层面及调节通路发挥健康功能的协同增效作用,同时经过精制重组后的花粉以及维生素C可以有效缓解花粉可能引起的过敏情况。
(2)针对组合物中番茄红素存在的高度氧化不稳定的特征,通过水溶性抗氧化剂维生素C的添加、花粉多糖和蛋白混合组分对于番茄红素的包埋以及花粉细胞囊壳在递送、储存中的保护效应,有效的提升了番茄红素在储藏、食用递送中的稳定性,增加产品利用效率。
(3)针对目前花粉细胞囊壳的制备主要通过繁琐剧烈的化学过程对于花粉内容物功能成分破坏性清除的现状,本发明采用酶法以及相对温和的理化制备规程,对于花粉的脂质、蛋白、多糖等功能性成分进行有效的提取分离并直接应用于本组合物的制备,实现原料利用的功能化、高效化发展。
(4)通过花粉的分离及重组制备工艺应用,可以有效的改善花粉在储存及加工过程中可能存在的不愉快的发酵风味,同时基于原料构建的乳液体系及工艺可以保证组合物应用于液体及固体食品体系,赋予组合物良好的应用特性及应用便利性,拓展组合物应用场景。
具体实施方式
下面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
一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:
油菜花粉800份,维生素C15份,番茄红素1.5份。
上述组合物的制备方法如下:
(1)取油菜花粉800份,超临界二氧化碳进行提取,提取温度40℃,提取压力30MPa,夹带剂为80份无水乙醇,制得脱脂花粉和油状组分Ⅰ;
(2)将脱脂花粉加入质量分数4%的淀粉酶溶液,40℃酶解反应2h,过滤;滤渣以0.02M的NaOH溶液处理2h,过滤;取滤渣重复上述酶解和碱处理操作各一次;合并滤液,清洗滤后花粉材料并于40℃真空干燥后制得组分Ⅱ,粉末粒径检测D50为31.5μm;
(3)对于步骤(2)处理获得的滤液采用超滤膜进行分离处理,滤膜MWCO为1×104Da,分离压力为0.4MPa,制得花粉多糖和蛋白混合组分Ⅲ;
(4)取番茄红素1.5份溶于组分Ⅰ中,加入15份维生素C及组分Ⅲ溶液,混合后10000Bar高压均质乳化,均质时间为10s,均质循环3次,获得纳米乳液,乳液粒径D50为104.8nm,ZETA电位-40.2mV;
(5)取组分Ⅱ与步骤(4)获得的纳米乳液500rpm漩涡混合2h后,得到组合物。
将上述组合物冷冻干燥48h后制得均匀粉末,粉末粒径D50为33.7μm,休止角32.4°,流动性良好存放无结团现象(等比例原料未经本发明工艺直接混合,休止角46.4°,出现明显粉末结团颗粒)。按照组合物原料重量份,添加200份抗性糊精、50份微晶纤维素、1份聚维酮k30混匀压片制备成片剂。
实施例2
一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:
玉米花粉600份,维生素C15份,番茄红素1份。
上述组合物的制备方法如下:
(1)取玉米花粉600份,超临界二氧化碳进行提取,提取温度40℃,提取压力30MPa,夹带剂为100份无水乙醇,制得脱脂花粉和油状组分Ⅰ;
(2)将脱脂花粉加入质量分数4%淀粉酶溶液,40℃酶解反应4h,过滤;滤渣以0.1M的NaOH溶液处理4h,过滤;取滤渣重复上述酶解和碱处理操作各一次;合并滤液,清洗滤后花粉材料并于40℃真空干燥后制得组分Ⅱ,粉末粒径检测D50为74.6μm;
(3)对于步骤(2)处理获得的滤液采用超滤膜进行分离处理,滤膜MWCO为2×104Da,分离压力为0.4MPa,制得花粉多糖和蛋白混合组分Ⅲ;
(4)取番茄红素1份溶于组分Ⅰ中,加入15份维生素C及组分Ⅲ溶液,混合后10000Bar高压均质乳化,均质时间为8s,均质循环3次,获得纳米乳液,乳液粒径D50为135.4nm,ZETA电位-35.1mV;
(5)取组分Ⅱ与步骤(4)获得的纳米乳液400rpm漩涡混合2h,得到组合物。
将上述组合物冷冻干燥48h后制得均匀粉末,粉末粒径D50为75.2μm,休止角35.7°,流动性良好存放无结团现象(等比例原料未经本发明工艺直接混合,休止角45.1°,出现明显粉末结团颗粒)。按照组合物原料重量份,添加微晶纤维素150份、硬脂酸镁50份混匀,填充制备成硬胶囊。
实施例3
一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:
松花粉700份,维生素C 20份,番茄红素1.5份,人参总皂苷1份。
上述组合物的制备方法如下:
(1)取松花粉700份,超临界二氧化碳进行提取,提取温度40℃,提取压力30MPa,夹带剂为50份无水乙醇,制得脱脂花粉和油状组分Ⅰ;
(2)将脱脂花粉加入质量分数4%淀粉酶溶液,40℃酶解反应4h,过滤;滤渣以0.1M的NaOH溶液处理3h,过滤;取滤渣重复上述酶解和碱处理操作各一次;合并滤液,清洗滤后花粉材料并于40℃真空干燥后制得组分Ⅱ,粉末粒径检测D50为42.7μm;
(3)对于步骤(2)处理获得的滤液采用超滤膜进行分离处理,滤膜MWCO为2×104Da,分离压力为0.4MPa,制得花粉多糖和蛋白混合组分Ⅲ;
(4)取番茄红素1.5份溶于组分Ⅰ中,加入20份维生素C、1份人参总皂苷及组分Ⅲ溶液,混合后10000Bar高压均质乳化,均质时间为10s,均质循环3次,获得纳米乳液,乳液粒径D50为214.4nm,ZETA电位-43.3mV;
(5)取组分Ⅱ与步骤(4)获得的纳米乳液500rpm漩涡混合2h后,得到组合物。
将上述组合物冷冻干燥48h后制得均匀粉末,粉末粒径D50为44.8μm,休止角34.7°,流动性良好存放无结团现象(等比例原料未经本发明工艺直接混合,休止角49.5°,出现明显粉末结团颗粒)。按照组合物原料重量份,添加抗性糊精300份混匀,制备成固体饮料。
实施例4
一种稳态高效调节免疫功能组合物,以重量份数计,包括如下原料:
油菜花粉700份,维生素C 20份,番茄红素1.5份,茶多酚1份。
上述组合物的制备方法如下:
(1)取油菜花粉原料700份,超临界二氧化碳进行提取,提取温度40℃,提取压力30MPa,夹带剂为80份无水乙醇,制得脱脂花粉和油状组分Ⅰ;
(2)将脱脂花粉加入质量分数4%淀粉酶溶液,40℃酶解反应4h,过滤;滤渣以0.1M的NaOH溶液处理4h,过滤;取滤渣重复上述酶解和碱处理操作各一次;合并滤液,清洗滤后花粉材料并于40℃真空干燥后制得组分Ⅱ粉末粒径检测D50为31.5μm;
(3)对于步骤(2)处理获得的滤液采用超滤膜进行分离处理,滤膜MWCO为1×104Da,分离压力为0.4MPa,制得花粉多糖和蛋白混合组分Ⅲ;
(4)取番茄红素1.5份溶于组分Ⅰ中,加入20份维生素C、1份茶多酚及组分Ⅲ溶液,混合后10000Bar高压均质乳化,均质时间为10s,均质循环3次,获得纳米乳液,乳液粒径D50为152.7nm,ZETA电位-37.8mV;
(5)取组分Ⅱ与步骤(4)获得的纳米乳液1000rpm漩涡混合4h后,得到组合物,乳液粒径D50为35.9μm,ZETA电位-30.6mV,溶液中分散良好无结聚现象(等比例原料未经本发明工艺直接混合配置溶液,ZETA电位-1.2mV,溶液中原料出现结团及分布不均等现象)。
按照组合物原料重量份,向上述组合物加入纯化水10000份、海藻酸钠20份、木糖醇20份混匀,制备成风味蛋白功能乳饮料。
实施例5
取实施例1、2、3中所制备组合物的冷冻干燥粉末,进行储藏稳定性测定(37℃储藏1、3个月,以番茄红素保留率进行评价)、口服递送有效释放率测定(INFOGEST static体外模拟系统对比番茄红素在体外有效的释放率)以及感官评价;并且设置对照组:取油菜花粉、维生素C、番茄红素分别800、15、1.5份粉末混匀。
其中,感官评价具体为:
10人感官评价小组,对外观、状态、口感、风味四项指标分别评分,各指标10分,权重相同,以四项指标均值均值作为综合评价分数,满分10分;
状态、口感、风味为按照1:10固液比使用50-70℃水冲泡后进行评价;
各指标满分标准如下:
外观:具有特征颜色粉末,均一无结块,流动性好;
状态:分散性良好,无明显团聚,无明显油状及粉状悬浮物;
风味:具有特征清新香气,无明显发酵味等异味;
口感:入口顺滑,无明显颗粒感、苦涩感。
结果如表1所示。
表1
由上表可知,本发明组合物可有效提高番茄红素的储存稳定性,提高口服递送效率,并且能够提高适口性。
实施例6
以蒸馏水作为阴性对照组,以实施例1中所制备组合物的冷冻干燥粉末作为实验组样品,以人推荐用量(0.72g/kg)的10倍进行喂养小鼠,并且使用与实施例1中所含等当量的油菜花粉、维生素C、番茄红素作为对比样品单独喂养小鼠,进行免疫功能评价对比,具体方法参照《保健食品检验与评价技术规范》进行。结果如表2所示。
表2
上表结果表明,本发明组合物在改善免疫功能方面效果显著,具有良好的实施及应用价值。
本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (9)
1.一种稳态高效调节免疫功能组合物,其特征在于,
以重量份数计,包括如下原料:
花粉 50-1000份,维生素C 5-40份,番茄红素 0.5-5份;
所述组合物制备方法包括如下步骤:
(1)对花粉进行脂质分离,获得脱脂花粉和油状组分I;
(2)使用淀粉酶及碱液对脱脂花粉进行酶解和碱处理,处理后过滤,收集滤液,滤后花粉材料清洗干燥后制得组分II;
(3)对步骤(2)获得的滤液纯化,获得花粉多糖和蛋白混合组分III;
(4)将番茄红素溶解于组分I中,加入维生素C和组分III,均质乳化为纳米乳液;
(5)将组分II与纳米乳液混合,得到组合物。
2.根据权利要求1所述的一种稳态高效调节免疫功能组合物,其特征在于,
以重量份数计,包括如下原料:
花粉 200-800份,维生素C 10-20份,番茄红素 0.5-2份。
3.根据权利要求1或2所述的一种稳态高效调节免疫功能组合物,其特征在于,
所述组合物制备方法的步骤(1)中,脂质分离方法包括使用超临界流体对花粉进行处理;
所述超临界流体为超临界二氧化碳,脂质分离温度30-45℃,处理压力25-35MPa,夹带剂为无水乙醇。
4.根据权利要求1或2所述的一种稳态高效调节免疫功能组合物,其特征在于,
所述组合物制备方法的步骤(2)中,所述脱脂花粉加入质量分数1-8%淀粉酶溶液,30-40℃酶解反应 1-4h,过滤;滤渣以0.01-1M的NaOH溶液处理1-4h,过滤;取滤渣重复酶解和碱处理操作;最后合并滤液,清洗滤后花粉材料并于20-50℃真空干燥。
5.根据权利要求1或2所述的一种稳态高效调节免疫功能组合物,其特征在于,
所述组合物制备方法的步骤(3)中,纯化方法包括膜分离;
所述膜分离使用的滤膜MWCO为0.5×104-5×104Da,分离压力为0.2-0.4MPa。
6.根据权利要求1或2所述的一种稳态高效调节免疫功能组合物,其特征在于,
所述组合物制备方法的步骤(4)中,均质乳化方法包括高压均质;
所述高压均质的压力为5000-20000Bar,均质时间为5-30s,均质循环2-3次。
7.根据权利要求1或2所述的一种稳态高效调节免疫功能组合物,其特征在于,
所述组合物制备方法的步骤(5)中,以200-2000rpm涡旋1-5h将组合物混合。
8.权利要求1-7任一项所述的一种稳态高效调节免疫功能组合物在制备调节免疫食品中的应用。
9.根据权利要求8所述的应用,其特征在于,所述组合物应用于液态食品的制备中,或干燥为固体粉末应用于固体食品的制备中。
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