CN113455649B - 一种含有神经酸和α-亚麻酸的组合物、水溶性粉剂及其制备方法和应用 - Google Patents
一种含有神经酸和α-亚麻酸的组合物、水溶性粉剂及其制备方法和应用 Download PDFInfo
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- CN113455649B CN113455649B CN202110697876.6A CN202110697876A CN113455649B CN 113455649 B CN113455649 B CN 113455649B CN 202110697876 A CN202110697876 A CN 202110697876A CN 113455649 B CN113455649 B CN 113455649B
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Classifications
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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
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L33/185—Vegetable proteins
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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
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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
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- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种含有神经酸和α‑亚麻酸的组合物、水溶性粉剂及其制备方法和应用。所述含有神经酸和α‑亚麻酸的组合物中神经酸与α‑亚麻酸的质量比为1:(1.5~3),所述组合物还包括长柄扁桃油,所述长柄扁桃油的质量为所述神经酸与α‑亚麻酸质量总和的0.5~10%。本发明在神经酸和α‑亚麻酸的组合基础上,加入一定量的长柄扁桃油,可以有效地提升组合物的稳定性,延长货架期,而且还增加了神经酸的吸收利用度,增强功效。本发明还提供了一种含有神经酸和α‑亚麻酸的水溶性粉剂,可以很方便地添加到不同食品中一同食用,增加消费者接受度,扩大了神经酸相关产品的应用范围。
Description
技术领域
本发明涉及食品保健品领域,尤其涉及一种含有神经酸和α-亚麻酸的组合物、水溶性粉剂及其制备方法和应用。
背景技术
神经酸(Nervonic Acid,简称NA),是一种ω-9型长链不饱和单烯脂肪酸,又名鲨鱼酸(Selacholeic Acid),化学名为顺-15-二十四碳烯酸(cis-15-Tetracosenic Acid),分子式C24H46O2,分子量为366.6。神经酸在常温下为白色片状晶体,不溶于水,能溶于醇例如甲醇、乙醇等,熔点为41~43℃。神经酸最早发现于哺乳动物的神经组织,是神经组织中生物膜的重要组成成分,是脑甙中髓质的标志性成分。主要来源于鲨鱼脑及鲨鱼油,现在也开发了从天然植物中提取或者发酵提取神经酸的工艺。
神经酸能完整通透过血脑屏障,直接作用于神经纤维进行修复疏通,让受损、脱落的保护鞘再生,溶解堵塞通道的坏死组织,诱导神经纤维的自我生长及分裂,使神经细胞所产生的信息及外界的信息都能顺利通过神经纤维传递,达到指令畅通,以此激活受损、病变及休眠的神经细胞,重塑神经网络,恢复病人在语言、记忆、感觉、肢体等方面的部分或全部功能,达到脑病的彻底康复。
由于神经酸良好的生理活性,以及神经酸人体自身很难生成,只能靠体外摄取来补充,因此神经酸成为国内外极受青睐的新一代保健品添加剂。目前,市面上有不少神经酸相关产品,还有同时添加神经酸与α-亚麻酸的产品,其中α-亚麻酸也是对人体及其重要但自身无法合成的重要物质。但是,现有的同时含有神经酸与α-亚麻酸的产品,其稳定性较差,储存一段时间后有效成分含量降低,影响产品货架期。
发明内容
针对现有技术存在的问题,本发明提供一种含有神经酸和α-亚麻酸的组合物、水溶性粉剂及其制备方法和应用。
本发明采用以下技术方案:
第一方面,本发明提供一种含有神经酸和α-亚麻酸的组合物,所述组合物中神经酸与α-亚麻酸的质量比为1:(1.5~3),所述组合物还包括长柄扁桃油,所述长柄扁桃油的质量为所述神经酸与α-亚麻酸质量总和的0.5~10%。
针对含有神经酸和α-亚麻酸的组合物稳定性较差的问题,本领域技术人员一般选择加入食品抗氧化剂,更倾向于天然抗氧化剂,例如常用的抗坏血酸、生育酚、柠檬酸等。但是,发明人研究发现,针对神经酸和α-亚麻酸的组合,采用生育酚、抗坏血酸等抗氧化剂的抗氧化效果一般,而采用柠檬酸虽然能较明显提升抗氧化效果,但持续时间不长,柠檬酸与神经酸和α-亚麻酸相容性较差,易析出。本发明经过大量实验后,发现在神经酸和α-亚麻酸的组合基础上,加入一定量的长柄扁桃油,可以有效地提升组合物的稳定性,延长货架期,而且还惊奇地发现,在提升稳定性的同时还可以增加神经酸的吸收利用度,增强功效。
本发明所述长柄扁桃油采用长柄扁桃种仁通过物理低温技术榨取而成,其不饱和脂肪酸含量高达98.1%,维生素E含量约528mg/Kg,还含有多种人体所需的氨基酸和微量元素。其中,长柄扁桃(Amygdalus pedunculata Pall.)俗称"野樱桃"或"毛樱桃",属蔷薇科桃属扁桃亚属落叶灌木,主要分布于榆林境内的毛乌素沙地。
进一步地,所述α-亚麻酸来源于亚麻籽油、紫苏籽油、核桃油中的一种或多种。更优选地,所述α-亚麻酸来源于亚麻籽油。亚麻籽油中约含53%的α-亚麻酸。
进一步地,所述组合物还包括DHA藻油或磷虾油,其质量为所述神经酸的1~2倍。
为了丰富或增强组合物的功效,发明人尝试在组合物中加入其它保健品中常加入的组分,例如DHA藻油、卵磷脂、褪黑素、蜂胶、磷虾油、螺旋藻等,结果发现,在神经酸和α-亚麻酸组合的基础上,加入特定量的DHA藻油或磷虾油,可以在保证产品稳定性不受影响的前提下增加功效。
本发明的含有神经酸和α-亚麻酸的组合物可应用于保健食品或功能食品中。其应用形式多样,例如制成胶囊剂直接补充,或者添加到饮料、蛋白粉、口服液等产品中。
第二方面,本发明提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂包括35~50份上述组合物、40~55份碳水化合物、10~20份蛋白和1~5份乳化剂。
目前市面上的保健产品最惯用的手段就是将活性组分作为囊心物制成胶囊剂,然后人们按照每日所需补充量定时服用。但是,这样一方面是产品形式单一,另一方面会影响服用者的心情,类似于按时服药,时间一久容易反感。本发明通过合理的配伍,研究出一种水溶性粉剂,其可以很方便地添加到各种食品中一同食用,增加消费者接受度,而且该水溶性粉剂也具有良好的稳定性和吸收利用度。
在本发明一个具体实施方式中,以重量份计,所述水溶性粉剂包括:5~10份神经酸、15~40份亚麻籽油、1~4份长柄扁桃油、40~55份碳水化合物、10~20份蛋白和1~5份乳化剂。
在本发明另一个具体实施方式中,以重量份计,所述水溶性粉剂包括:5~10份神经酸、5~10份DHA藻油、25~35份亚麻籽油、1~5份长柄扁桃油、40~55份碳水化合物、10~20份蛋白和1~5份乳化剂。
其中,所述碳水化合物为变性淀粉、麦芽糊精、乳糖、阿拉伯胶、海藻糖中的两种或者多种。
所述蛋白为酪蛋白酸钠、乳清蛋白、大豆分离蛋白中的一种或者两种。
所述乳化剂为单硬脂酸甘油酯、双硬脂酸甘油酯、蔗糖脂肪酸酯中的至少一种。
第三方面,本发明提供上述含有神经酸和α-亚麻酸的水溶性粉剂的制备方法,包括将原料混合制成微囊乳液后进行喷雾干燥的步骤。
在本发明的优选实施方式中,所述制备方法包括以下步骤:
(1)水相制作:将纯净水加入碳水化合物和蛋白中,搅拌溶解后再加入乳化剂,加热搅拌溶解,制得水相;
(2)油相制作:将神经酸加入液体油脂中,加热搅拌至神经酸完全溶解,制得油相;
(3)将油相缓慢加入水相中乳化;
(4)将乳化后的溶液过高压均质机,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥。
本发明的制备方法简单,可得到活性成分均一、包裹更完整的水溶性粉剂,从而有利于获得良好的稳定性和吸收利用度。
本发明提供了一种含有神经酸和α-亚麻酸的组合物、水溶性粉剂及其制备方法和应用。本发明在神经酸和α-亚麻酸的组合基础上,加入一定量的长柄扁桃油,可以有效地提升组合物的稳定性,延长货架期,而且还增加了神经酸的吸收利用度,增强功效。本发明还提供了一种含有神经酸和α-亚麻酸的水溶性粉剂,可以很方便地添加到不同食品中一同食用,增加消费者接受度,扩大了神经酸相关产品的应用范围。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,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作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。
以下实施例中所用材料若无特别声明,均可以市售购得。
实施例1
本实施例提供一种组合物,由神经酸、α-亚麻酸和长柄扁桃油组成,其中,神经酸与α-亚麻酸的质量比为1:2,长柄扁桃油的质量为神经酸与α-亚麻酸质量总和的4%。
实施例2
本实施例提供一种组合物,由神经酸、α-亚麻酸、DHA藻油和长柄扁桃油组成,其中,神经酸、DHA藻油与α-亚麻酸的质量比为10:12:30,长柄扁桃油的质量为神经酸与α-亚麻酸质量总和的6%。
实施例3
本实施例提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂由7.8份神经酸、30份亚麻籽油、1.9份长柄扁桃油、35份麦芽糊精、13.7份海藻糖、11.5份酪蛋白酸钠和1.5份单双甘油脂肪酸组成。
本实施例还提供上述水溶性粉剂的制备方法,具体步骤如下:
(1)水相制作:在搅拌罐中加入酪蛋白酸钠、麦芽糊精、海藻糖,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油和长柄扁桃油中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机4次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
实施例4
本实施例提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂由5.8份神经酸、7.6份DHA藻油、32.8份亚麻籽油、1.5份长柄扁桃油、11.3份麦芽糊精、30份变性淀粉、10.8份乳清蛋白、1.0份单双甘油脂肪酸和2.2份硬脂酰乳酸钠组成。
本实施例还提供上述水溶性粉剂的制备方法,具体步骤如下:
(1)水相制作:在搅拌罐中加入乳清蛋白、麦芽糊精、变性淀粉,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油、DHA藻油和长柄扁桃油中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机6次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
对比例1
本对比例提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂由7.8份神经酸、30份亚麻籽油、35份麦芽糊精、13.7份海藻糖、11.5份酪蛋白酸钠和1.5份单双甘油脂肪酸组成。
本对比例还提供上述水溶性粉剂的制备方法,具体步骤如下:
(1)水相制作:在搅拌罐中加入酪蛋白酸钠、麦芽糊精、海藻糖,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机4次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
对比例2
本对比例提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂由7.8份神经酸、30份亚麻籽油、1.9份菜籽油、35份麦芽糊精、13.7份海藻糖、11.5份酪蛋白酸钠和1.5份单双甘油脂肪酸组成。
本对比例还提供上述水溶性粉剂的制备方法,具体步骤如下:
(1)水相制作:在搅拌罐中加入酪蛋白酸钠、麦芽糊精、海藻糖,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油和菜籽油中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机4次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
对比例3
本对比例提供一种含有神经酸和α-亚麻酸的水溶性粉剂,以重量份计,所述水溶性粉剂由7.8份神经酸、30份亚麻籽油、1.9份维生素E、35份麦芽糊精、13.7份海藻糖、11.5份酪蛋白酸钠和1.5份单双甘油脂肪酸组成。
本对比例还提供上述水溶性粉剂的制备方法,具体步骤如下:
(1)水相制作:在搅拌罐中加入酪蛋白酸钠、麦芽糊精、海藻糖,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油和维生素E中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机4次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
性能测试
对实施例3-4和对比例1-3得到的水溶性粉剂进行稳定性和吸收利用度测试。
实验例1稳定性试验
表1各水溶性粉剂稳定性测试结果
表2各水溶性粉剂的表面油稳定性测试结果
注:贮存条件为40℃、RH75%放置6个月,每个月取样测试。
由以上数据可以看出,本发明实施例提供的水溶性粉剂具有较好的稳定性,货架期较长,神经酸和α-亚麻酸水溶性粉剂在室温25℃储藏6个月后保留率为97%以上,40℃储藏6个月后保留率为91%
以上,在40℃、RH75%放置6个月,表面油不超过1.09%。
实验例2生物利用度试验
选择60名受试者进行改善记忆作用人体试验,其中,受试者未受过类似的实验,未服用过与改善记忆有关的药品和保健品,属于同一年龄层,文化程度相同。将受试者分为六组,每组10人,每组的性别组成、记忆商均数和标准差基本相同,随机抽一组为对照组,其他组为实验组。受试者的处理,采用双盲法。实验组分别服用实施例3、4的含神经酸和α-亚麻酸水溶性粉剂、对比例1-3的产品,对照组服用安慰剂,不含任何药用成分,服用方式及期限按每日0.25g/60kg,连续服用一个月。测试方法按修订韦氏记量表进行,测试内容心智、图片、再认、再生、联想和理解。计算记忆尚书采用自身对照和平行对照两种方式进行统计分析,以消除迁移学习的影响,并比较实验组与对照组前后两次测试的差值,结果如表3所示。
表3服用产品前实验组和对照组各项测验得分比较
由表3可知,本发明实施例提供的水溶性粉剂除了具有较好的稳定性,货架期较长,且神经酸的吸收利用度也有明显提升。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (3)
1.一种含有神经酸和α-亚麻酸的水溶性粉剂,其特征在于,以重量份计,所述水溶性粉剂由5.8份神经酸、7.6份DHA藻油、32.8份亚麻籽油、1.5份长柄扁桃油、11.3份麦芽糊精、30份变性淀粉、10.8份乳清蛋白、1.0份单双甘油脂肪酸和2.2份硬脂酰乳酸钠组成。
2.权利要求1所述的含有神经酸和α-亚麻酸的水溶性粉剂的制备方法,其特征在于,具体步骤如下:
(1)水相制作:在搅拌罐中加入乳清蛋白、麦芽糊精、变性淀粉,搅拌后加入适量纯净水,搅拌溶解后加入乳化剂,升温至70℃后快速搅拌直到充分溶解,制得均匀的水相A;
(2)油相制作:将神经酸加入亚麻籽油、DHA藻油和长柄扁桃油中,加热搅拌至神经酸完全溶解,制得油相B;
(3)将油相B缓慢加入水相A中乳化,高速搅拌40min制得均匀乳液C;
(4)将乳液C过30Mpa高压均质机6次,制得微囊乳液;
(5)将均质后的乳液进行喷雾干燥得到目标产物。
3.权利要求1所述的含有神经酸和α-亚麻酸的水溶性粉剂在制备保健食品或功能食品中的应用。
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