CN113876831A - Composition for improving memory and reducing blood fat, preparation method and application thereof - Google Patents
Composition for improving memory and reducing blood fat, preparation method and application thereof Download PDFInfo
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- CN113876831A CN113876831A CN202111187110.XA CN202111187110A CN113876831A CN 113876831 A CN113876831 A CN 113876831A CN 202111187110 A CN202111187110 A CN 202111187110A CN 113876831 A CN113876831 A CN 113876831A
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Abstract
The invention provides a composition for improving memory and reducing blood fat, and a preparation method and application thereof, and aims to solve the problems that in the prior art, the health care product for reducing blood fat or improving memory is too simple in components, difficult to achieve the effect, too complex in formula, large in dosage, deficient in function and safety evaluation, difficult to evaluate the effect and the like. The invention relates to the field of food, health care products and medicines, which mainly comprises walnut oil, soybean lecithin, ginkgo leaf extract and natural vitamin E as raw materials, and proper auxiliary materials are added, wherein the auxiliary materials comprise soybean oil, beeswax, gelatin, glycerol, purified water, titanium dioxide and cocoa shell pigment, and the materials are processed into proper products by adopting a scientific and reasonable production process, so that the functional effects of reducing blood fat and improving memory are achieved.
Description
Technical Field
The invention relates to the fields of food, health-care products and medicines, in particular to a composition for improving memory and reducing blood fat, a preparation method and application thereof.
Background
Hyperlipidemia is a common disease in the current society, the incidence rate is gradually increased, and hyperlipidemia can cause atherosclerosis and induce various diseases, so that the harm to human bodies is very serious. About 9000 ten thousand people in China have hyperlipidemia, the awareness rate is only 25%, and the pathogenesis of the hyperlipidemia is a very slow process and cannot be found in time due to lack of uncomfortable feeling. At present, most of hyperlipidemia treatments rely on drug therapy, but the side effects of drugs are not negligible, so that healthy lipid-lowering products without side effects are expected by more and more people.
Learning and memory are the main functional components of human intelligence, and are one of the higher functions of brain, with the development of society, the pressure on human is increasing, and many people have hypomnesis due to mental reasons. In addition, memory also gradually decreases with age. And with the aging of social population, the population proportion of the elderly is increasing continuously, and the proportion of people with memory deterioration is increasing year by year. Therefore, memory improving products that are healthy without side effects will also be needed by an increasing number of people.
The modern medical research result shows that the hyperlipidemia can cause the function damage of cerebral arteries and capillary endothelial cells, reduce cerebral blood flow, reduce nutrition and oxygen supply of the cerebral arteries, thereby increasing the risks of cognitive dysfunction and dementia, and the proportion of people accompanied with hyperlipidemia in clinical senile dementia patients is higher, which also indicates that the hyperlipidemia is associated with the occurrence of dementia to a certain extent. Most of the patients with hyperlipidemia are accompanied by symptoms of dizziness, headache, insomnia, memory decline, memory disorder and the like.
Therefore, people hope that products which are convenient to take and can reduce blood fat and improve memory can meet the requirements, and research and development of products with double functions of reducing blood fat and improving memory can be carried out as soon as possible, so that the method has important social significance.
The walnut is plant of Juglans of Juglandaceae. Walnut kernel contains rich protein, phospholipid and vitamins, and contains linoleic acid and linolenic acid in proper proportion, so that the walnut kernel is a good name for intelligence-developing fruit, longevity fruit and health-care treasure. The walnut oil integrates the essence of walnuts, is a traditional medical and edible good product in China, and has multiple health-care and medicinal effects. The rich polyunsaturated fatty acid is a special bioactive substance, and has good health promotion and therapeutic effects on cardiovascular and cerebrovascular diseases. Guan Wei et al indicate that linoleic acid is a precursor substance for synthesizing prostaglandin by human body, and has the functions of regulating blood fat, reducing cholesterol, improving memory and the like. The Li Jian Ke et al studied the effect of walnut oil on mouse blood lipid, and as a result, the serum Triglyceride (TG), Total Cholesterol (TC) and Arteriosclerosis Index (AI) of the mice in the walnut oil test group were all lower than those in the high-lipid model group in different degrees, while the high-density lipoprotein (HDL-C) was significantly higher than those in the high-lipid model group. The results show that the walnut oil has the function of obviously reducing blood fat. The effect of walnut oil and walnut oil vitamin E complex on rat plasma lipid is studied by Yang Shuanping and the like, and the result shows that the walnut oil can obviously reduce Total Cholesterol (TC) and Triglyceride (TG) in blood of a rat with male hyperlipidemia, increase apolipoprotein AI (Apo-AI), obviously reduce TG level in blood of a rat with female hyperlipidemia and increase Apo-AI, which shows that the walnut oil has the function of reducing blood fat. The walnut oil contains linoleic acid and linoleic acid in proper proportionAnd (4) fibric acid. The Daiyi and the like research the blood fat reducing effect of the alpha-linolenic acid and the gamma-linolenic acid on the hyperlipemia population, and the result shows that the TC and TG levels of the serum in a test group are obviously reduced, and the HDL-C level of the serum is obviously increased; compared with the test group, the TC and TG levels of the blood serum are obviously reduced and the HDL-C level of the blood serum is obviously increased after the test. The result shows that the health-care tea has the function of assisting in reducing blood fat. Zhang Qing' an and so on research the effect of walnut oil on the learning and memory ability of mice, and as a result, the walnut oil can prolong the SDL (diving platform latency) by 30.4-102.5%, shorten the EL (escape latency) by 35.3-58.9%, reduce the labyrinth foraging time by 3.3-37%, and obviously improve the NaNO2And memory impairment caused by ethanol. The research result shows that the walnut oil can obviously improve the learning and memory ability of mice. Wangzhuping etc. studied the effect of walnut oil and vitamin E compound walnut oil on mouse memory. The experimental result shows that the walnut oil high-dose group can obviously prolong the survival time of mice and promote the hypnosis of the sodium pentobarbital, and the walnut oil has the effects of improving cerebral ischemia and promoting sleep. The walnut oil and the VE walnut oil both have the obvious capacity of improving the learning and memory of rats.
The soybean phospholipids are a generic term for various phosphoglycerides and derivatives thereof existing in soybean, and include two major classes of glycerophospholipids and neuroglycol phospholipids, wherein the glycerophospholipids mainly include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and serine phospholipids. The soybean lecithin has wide physiological activity function, can regulate human cell membranes, prevent and treat arteriosclerosis, keep the fluidity of vascular wall cells, improve lipid metabolism, clarify blood and prevent and treat hyperlipidemia; improving liver lipid metabolism, carbohydrate metabolism and protein metabolism, improving and enhancing nerve function, and preventing senile dementia. The prevention effect of soybean phospholipid on rat experimental hyperlipidemia is researched by the He Xinxia and the like, and when a rat eats a high-fat feed, the serum HDL-C concentration of soybean phospholipid is remarkably increased and the LDL-C concentration is remarkably reduced, so that the soybean phospholipid has the prevention effect on rat experimental hyperlipidemia. Shasoneighbour's equivalence has studied the influence on rat's blood fat and myocardial malondialdehyde and pulse wave of compound phospholipid and soyabean phospholipid, the result soyabean phospholipid can obviously reduce the content of rat's serum cholesterol (TC), Triglyceride (TG) and low-density lipoprotein cholesterol (LDL). The results show that the soybean lecithin has the function of reducing blood fat. The results of the experiments on the function of reducing blood fat with the assistance of soybean lecithin, such as Chiliping and the like, show that the TC and TG levels of three dosage groups of soybean lecithin are reduced compared with those of a high-fat model control group, and the results show that the soybean lecithin has the function of regulating blood fat. The effects of soybean phospholipids on the learning and memory of mice and the content of hippocampal fatty acid are researched by sclarerin and the like, and the results show that the learning and memory abilities of the mice in high and medium dose groups are obviously enhanced compared with those in a control group; the memory of the mice in the low-dose group is obviously improved. The result shows that the soybean lecithin can obviously improve the learning and memory ability of mice. Animal experiments for improving memory effect of soybean lecithin are researched by Pollene and the like, and memory improvement conditions of mice fed with three doses of soybean lecithin, namely high dose, medium dose and low dose, are observed through a diving platform experiment, a dark avoidance experiment and a water maze experiment. The result is an improvement in the memory of the animal's passive avoidance response and spatial discrimination ability. The results show that the soybean lecithin has the function of improving memory. The method researches the influence of soybean phospholipid on learning memory and brain tissue lipid components of mice by virtue of the chrysanthemum aroma and the like, and as a result, the soybean phospholipid can obviously improve the contents of protein, PUFA (fatty acid) and PL (phospholipid) in the brain tissue of the mice and obviously improve the learning memory capability of the mice.
The folium Ginkgo is dry leaf of Ginkgo biloba L. Modern researches show that the ginkgo leaf extract has the effects of resisting Platelet Activating Factor (PAF), resisting cerebral ischemia and anoxia, reducing blood fat, removing free radicals, relaxing bronchial smooth muscle, resisting inflammation, enhancing nervous system activity and the like, and has obvious prevention and treatment effects on diseases related to cardiovascular and cerebrovascular circulation, such as coronary heart disease, hypertension, angina, arteriosclerosis, cerebral hypofunction, senile dementia, hypomnesis, aging and the like. The Zhang Qi and the like research the lipid regulating mechanism of the ginkgo leaf extract on the experimental hyperlipidemia rats, and the ginkgo leaf extract has obvious prevention and treatment effects on the experimental hyperlipidemia rats. The mechanism of action may be related to the drugs increasing the activity of LPL (lipoprotein lipase) and HL (hepatic lipase) and accelerating the metabolism of cholesterol in vivo. Miao forces and the like research experiments on the influence of the ginkgo biloba extract on experimental hyperlipidemia blood lipid metabolism, and the research shows that the ginkgo biloba extract plays a role in regulating blood lipid through ways of regulating lipoprotein-cholesterol metabolism, correcting free radical metabolic disorder, enhancing antioxidant enzyme activity and the like. Lijian and the like research experiments on the influence of low-temperature swimming combined with ginkgo biloba extract administration on the blood lipid metabolism of hyperlipidemic rats, and the low-temperature swimming combined with ginkgo biloba extract administration can regulate the blood lipid metabolism of hyperlipidemic rats, obviously reduce total cholesterol and triglyceride in blood and contribute to the improvement of hyperlipidaemia. Wu Yu et al studied the effect of ginkgo leaf extract on the learning and memory ability of rats, and as a result, ginkgo leaf extract can enhance the activities of SOD (superoxide dismutase) and GSH-Px (glutathione peroxidase) in ischemic brain tissues, reduce the content of MDA (malondialdehyde), remove oxygen free radicals, inhibit nerve cell apoptosis and improve the learning and memory ability of rats with vascular dementia. The research on the improvement effect of the ginkgo biloba extract on learning and memory disorders of the aged mice proves that the ginkgo biloba extract has obvious improvement effect on the learning and memory disorders of the aged mice. The influence of the ginkgo biloba extract on the learning and memory of the mouse is researched by the chenchenchen shushi and the like, and as a result, the ginkgo biloba extract can reduce the frequency of the platform jump error of the mouse, prolong the SDL and shorten the EL; and the spatial discrimination learning performance of the mice can be obviously improved, and the learning and memory disorders caused by ketamine and diazepam can be improved. The results show that the ginkgo biloba extract can improve the learning and memory functions of mice.
Vitamin E is one of the most prominent antioxidants. It has effects in enhancing immunity, resisting oxidation, regulating blood lipid, and improving memory. The results of researches on the prevention effect of vitamin E on the hyperlipidemia of mice show that the vitamin E can reduce low-density lipoprotein, regulate the absorption rate of cholesterol and increase the excretion of lipid, thereby achieving the effect of obviously reducing the blood fat. The influence of vitamin E on blood fat of cerebrovascular diseases is researched by Wangzaihua and the like, and research results show that the vitamin E is a free radical scavenger, has an antioxidant effect and can regulate abnormal lipid metabolism. The experiment that the influence of low temperature and vitamin E on the growth performance, the oxidation resistance and the blood sugar and blood fat of the cage-bred young duck is researched by the colossal Jing and the like, and the research result shows that the vitamin E can obviously improve the growth performance, improve the oxidation resistance of the organism and regulate the blood fat metabolism of the organism to a certain degree. The influence of vitamin E on the learning and memory abilities of mice with Alzheimer's disease models is researched by Zhaolin and the like, and as a result, the vitamin E can prevent the chemically induced damage of the learning and memory abilities of the mice, and the mechanism is related to the improvement of SOD (superoxide dismutase) activity, the reduction of MDA (malondialdehyde) content, the reduction of AchE (acetylcholinesterase) activity and the like. The treatment effect of vitamin E on cognitive dysfunction of epileptic rats is researched by Xianxinhua and the like, and as a result, the vitamin E can improve the cognitive function of the rats after status epilepticus persists. Pennerone and the like research the influence of the intervention of thyroxine and vitamin E on the cognitive ability of hypothyroid rats, and as a result, the vitamin E can improve the cognitive function of the hypothyroid rats.
Patent documents disclose some health care products for reducing blood fat or improving memory, most of which have simple formulas and are difficult to achieve the effect of simultaneously having double functions of reducing blood fat and improving memory. For example, the Chinese patent with application number of CN201510685443.3 discloses a health food for improving memory function, the formula is prepared by using ginkgo leaves, kudzuvine roots and hawthorn fruits as main raw materials and crushing and sterilizing the raw materials, the preparation method has the advantages of simple process, large dosage, no function verification and safety evaluation, nominal memory improving function and no function of reducing blood fat. The invention discloses a preparation method of a blood fat reducing product containing ginkgo leaf and kudzuvine root raw materials, which is disclosed by the invention patent with the application number of 201510234146.7, a preparation method and application thereof, wherein the number of the used medicinal materials is as high as 38, the formula is excessively numerous and complicated, the ginkgo leaf and the kudzuvine root are used as main functional raw materials, the process is simple, the evaluation data of the function and safety tests are lacked, the function of reducing blood fat is difficult to evaluate, and only the function of reducing blood fat is nominally achieved, and the function of improving memory is not achieved. Therefore, these products are mostly formulated products with single-side effect of improving memory or reducing blood lipid. In order to achieve the dual functions of reducing blood fat and improving memory, part of the products select a plurality of plant raw materials, for example, a Chinese medicinal composition for reducing blood fat and/or improving memory with application number of CN201810149312.7 and application thereof, the Chinese medicinal composition is composed of ginkgo leaves, kudzuvine roots, hawthorns, grape seeds, gingers and green tea or extracts of the ginkgo leaves, the kudzuvine roots, the hawthorns, the grape seeds, the gingers and the green tea, but because the Chinese medicinal composition is a plant or an extract thereof, in order to achieve a certain effect, 6 plants have to be selected, the dosage has to be extremely large, and because the grape seeds, the gingers and the green tea are materials with large tastes, the mouth feel is not good, people are unwilling to take the Chinese medicinal composition and are difficult to exert the health-care effect.
In conclusion, in the health care products with the functions of reducing blood fat or improving memory in the prior art, some components are too simple to achieve the effect, some components are too complex, the dosage is large, the function and safety evaluation is lack, the effect is difficult to evaluate, and most of the components have single effect. Even if the individual formula is used for achieving the dual effects of reducing blood fat and improving memory, the effect is difficult to play due to too large dosage and bad taste.
The walnut oil and the natural vitamin E in the raw materials of the product are oily, and the product is suitable for being made into soft capsules. Compared with other dosage forms, the soft capsule has the following advantages:
the absorption is fast; the content is accurate; the bioavailability is high, and the dosage of a patient is reduced; the stability is good, and moisture absorption is not easy; the sealing performance is good, and the bad smell of the medicine is covered; convenient taking, beautiful appearance and popular with people. Therefore, the soft capsule is selected as the preparation formulation of the product, the effects of improving memory and reducing blood fat of the product can be better exerted, and the economic benefit and the social benefit are better.
Disclosure of Invention
The invention provides a composition for improving memory and reducing blood fat, a preparation method and application thereof, and aims to solve the problems that in a health-care product for reducing blood fat or improving memory in the prior art, some components are too simple and are difficult to achieve the effect, some formulas are too complex and large in dosage, function and safety evaluation is lacked, the effect is difficult to evaluate, and most of the formulas have only a single effect, and the problems that an individual formula is too large in dosage, poor in taste and difficult to exert the effect in order to achieve the double effects of reducing blood fat and improving memory are solved.
The technical scheme of the invention is as follows:
the invention provides a composition for improving memory and reducing blood fat, which is mainly prepared from walnut oil, soybean lecithin, ginkgo leaf extract and natural vitamin E as raw materials, and proper auxiliary materials by adopting a scientific and reasonable production process, so that a proper product is prepared, and the functional effects of reducing blood fat and improving memory are achieved.
The preferred dosage form of the invention is a soft capsule.
The composition comprises, by weight, 320 parts of walnut oil 280 plus materials, 45-55 parts of soybean lecithin, 18-22 parts of ginkgo biloba extract and 7.6-8.6 parts of natural vitamin E.
The auxiliary materials comprise 150 parts by weight of soybean oil 130-containing material, 17-20 parts by weight of beeswax, 520 parts by weight of gelatin 450-containing material, 220 parts by weight of glycerin 200-containing material, 480 parts by weight of purified water 450-containing material, 1.6-2.0 parts by weight of titanium dioxide and 0.76-0.86 part by weight of cocoa shell pigment.
Preferably, the formula proportion of the composition comprises, by weight, 300 parts of walnut oil, 50 parts of soybean lecithin, 20 parts of ginkgo biloba extract, 8 parts of natural vitamin E, 140 parts of soybean oil, 18 parts of beeswax, 500 parts of gelatin, 210 parts of glycerol, 470 parts of purified water, 1.8 parts of titanium dioxide and 0.8 part of cocoa shell pigment.
The composition for improving memory and reducing blood fat is mainly applied to the field of food, medicine or health-care products.
The composition for improving memory and reducing blood fat is applied to preparing acceptable oral dosage forms such as soft capsules, granules, tablets, pills, oral liquid and the like.
The preparation method of the composition for improving memory and reducing blood fat comprises the following steps:
(1) mixing the walnut oil and the soybean oil, stirring to mix uniformly, heating to 70-80 ℃, adding beeswax to completely melt the beeswax, and stirring to mix uniformly to obtain an oil-wax mixed solution;
(2) adding the ginkgo leaf extract, soybean lecithin and natural vitamin E into the oil-wax mixed solution in the step (1), stirring for 30min, processing for 3 times by a colloid mill, filtering by a 100-mesh filter screen, and vacuumizing and defoaming under the condition of vacuum degree of-0.06 Mpa to obtain capsule core feed liquid;
(3) adding purified water into a gelatin melting tank, heating to 60 deg.C, adding gelatin and glycerol, heating to 70 deg.C, stirring to obtain uniform gelatin solution, adding cocoa shell pigment and titanium dioxide, stirring, mixing, maintaining the temperature for 2 hr, vacuumizing under vacuum degree of-0.06 Mpa for removing bubbles, filtering with 100 mesh filter screen to obtain capsule shell gelatin solution, and keeping at 60-65 deg.C;
(4) taking the capsule core material liquid and the capsule shell glue liquid, making into capsule with a pill making machine to obtain 0.6 g/capsule, shaping the capsule at 18-26 deg.C and humidity of 30-40%, washing the capsule with 95% ethanol, drying the washed capsule at 20-25 deg.C and humidity of 20-30%, picking out unqualified capsule such as flat capsule, oil leakage pill, etc., and packaging the qualified capsule into 90 capsules/bottle to obtain the final product.
Wherein:
the extraction and preparation process of the walnut oil comprises the following steps: peeling off the shell of walnut to obtain walnut kernel, cleaning walnut kernel, drying, directly cold-pressing by using a cold-pressing oil press to obtain walnut oil, standing the walnut oil for 24 hours, taking supernatant, filtering, removing filter residue, and filling filtrate to obtain a walnut oil product;
the extraction and preparation process of the soybean lecithin comprises the following steps: selecting mature and full high-quality soybeans with uniform size, cleaning with clear water, putting into an oven, drying at 50-70 ℃, crushing into fine powder by using an ultrafine crusher, adding 10% cellulase solution with the weight ratio of 2.5-3.5% of the soybean parts, adding water with the volume being 1 time of the soybean powder, stirring uniformly, preserving heat at 45-60 ℃ for 1-2 hours, adding water with the volume being 2 times of the soybean powder into the solution, heating and boiling, filtering by using gauze, removing large-particle impurities, treating the remained solution by using an ultrafiltration membrane, collecting ultrafiltration permeate, heating and concentrating, collecting concentrated solution, and drying at low temperature (less than 80 ℃) in vacuum to obtain a finished product.
The preparation process of the ginkgo leaf extract comprises the following steps: selecting clean and impurity-free ginkgo leaves, adding 70% ethanol in an amount which is 3 times that of the ginkgo leaves, carrying out reflux extraction for 2 hours, filtering, combining filtrate, recovering ethanol, adding water in an amount which is 1.5 times that of the ginkgo leaves, uniformly stirring, centrifuging, filtering supernatant, passing the filtrate through a macroporous adsorption resin column, keeping the filtrate higher than the resin for 3 hours, then washing the filtrate with water in an amount which is 3 times that of the ginkgo leaves, eluting the filtrate with 70% ethanol in an amount which is 4 times that of the ginkgo leaves, collecting 70% ethanol eluent, recovering ethanol, concentrating the ethanol to extract liquid with the relative density of 1.08-1.12, carrying out spray drying to obtain dry extract powder, crushing and sieving to obtain the ginkgo leaf extract.
The preparation process of the natural vitamin E comprises the following steps: taking the soybean residual solid material of soybean prepared with soybean oil, adding 1 time of water, stirring and mixing uniformly, placing the mixture in a wiped film evaporator, evaporating under the condition of vacuum degree of-0.06 Mpa, removing water and volatile substances in the mixture, then adding 2 times of ethanol into the treated oily matter, stirring and mixing uniformly, adding zinc chloride accounting for 0.04-0.06 percent of the weight of the oily matter and tetrahydropyran accounting for 0.6-0.8 percent of the weight of the oily matter, stirring at room temperature, standing for 24 hours, filtering through a 80-mesh sieve, adding 1 time of ethanol into the filter residue to dissolve the filter residue, adding 10 percent of acetic acid aqueous solution accounting for 0.1 time of the weight of the filter residue, stirring and mixing uniformly, heating to 45-55 ℃, keeping the temperature and stirring for 2 hours, standing for 24 hours, filtering through a 100-mesh sieve, and evaporating and concentrating the filtrate under the condition of vacuum degree of-0.06 Mpa to obtain the natural vitamin E product.
One or more or all of walnut oil, soybean lecithin, ginkgo leaf extract and natural vitamin E used by the invention can be prepared by self or purchased from the market.
The invention has the beneficial effects that:
the composition for improving memory and reducing blood fat provided by the invention has the advantages of reasonable formula, simple and feasible process, convenience in taking, small dosage, obvious effects on improving memory and reducing blood fat, no toxic or side effect and wide application.
The walnut oil is pure natural, free of additives, free of oxidation and free of byproducts; selecting soybean phospholipid with high purity, no addition, no oxidation, no byproduct, no solvent residue; selecting natural vitamin E which has no solvent and additive residue, no heat loss, high purity and completely retains four tocopherol components of the natural vitamin E; the walnut oil, the soybean lecithin, the ginkgo leaf extract and the natural vitamin E have reasonable formula and synergy, improve the effects of improving memory and reducing blood fat by several times compared with the effects of any one and/or more of the components, have good safety, can be taken for a long time, and are convenient to take the effects of improving memory and reducing blood fat. After the technology is popularized and applied, hyperlipidemia can be well prevented, and the problems that atherosclerosis is caused and various diseases are induced due to the gradual rise of the incidence rate of hyperlipidemia are solved. Can solve the problem of hypomnesis and reduce the risk of cognitive dysfunction and dementia. The implementation of the technology can greatly help the health of the masses and the improvement of the life quality, and has good economic benefit and social benefit.
Detailed Description
The following are specific embodiments of the present invention, which are intended to further illustrate the invention and not to limit it.
Example 1
A composition for improving memory and reducing blood fat is prepared by taking corresponding materials according to the following formula proportion: 300 parts of walnut oil, 50 parts of soybean lecithin, 20 parts of ginkgo leaf extract, 8 parts of natural vitamin E, 140 parts of soybean oil, 18 parts of beeswax, 500 parts of gelatin, 210 parts of glycerol, 470 parts of purified water, 1.8 parts of titanium dioxide and 0.8 part of cocoa shell pigment.
The preparation method comprises the following steps of preparing walnut oil, soybean lecithin, a ginkgo leaf extract and natural vitamin E according to the following technical scheme:
extracting and preparing walnut oil: peeling off the shell of the walnut to obtain walnut kernel, cleaning the walnut kernel, drying, directly cold-pressing by using a cold-pressing oil press to obtain walnut oil, standing the walnut oil for 24 hours, taking supernatant, filtering, removing filter residue, and filling filtrate to obtain the walnut oil product.
Extracting soybean lecithin: selecting mature and full high-quality soybeans with uniform size, cleaning with clear water, putting into an oven, drying at 50-70 ℃, crushing into fine powder by using an ultrafine crusher, adding 10% cellulase solution with the weight ratio of 2.5-3.5% of the soybean powder, adding water with the volume of 1 time of the soybean powder, stirring uniformly, keeping the temperature at 45-60 ℃ for 2 hours, adding water with the volume of 2 times of the soybean powder into the solution, heating and boiling, filtering by using gauze, removing large-particle impurities, treating the remained solution by using an ultrafiltration membrane, collecting ultrafiltration permeate, heating and concentrating, collecting concentrated solution, and drying at low temperature (75 ℃) in vacuum to obtain a finished product.
Preparing a ginkgo leaf extract: selecting clean and impurity-free ginkgo leaves, adding 70% ethanol in an amount which is 3 times that of the ginkgo leaves, carrying out reflux extraction for 2 hours, filtering, combining filtrate, recovering ethanol, adding water in an amount which is 1.5 times that of the ginkgo leaves, uniformly stirring, centrifuging, filtering supernatant, passing the filtrate through a macroporous adsorption resin column, keeping the filtrate higher than the resin for 3 hours, washing the ginkgo leaves with 3 times that of the ginkgo leaves, eluting the ginkgo leaves with 70% ethanol in an amount which is 4 times that of the ginkgo leaves, collecting 70% ethanol eluent, recovering ethanol, concentrating the filtrate to obtain extract with the relative density of 1.08-1.12, carrying out spray drying to obtain dry extract powder, crushing and sieving to obtain the ginkgo leaf extract.
Preparing natural vitamin E: taking the residual solid soybean material prepared from soybean and soybean oil, adding water in an amount which is 1 time of the amount of the residual solid soybean material, stirring and mixing uniformly, placing in a wiped film evaporator, evaporating under vacuum degree of-0.06 Mpa to remove water and volatile substances, then adding 2 times of ethanol into the treated oily matter, stirring and mixing uniformly, adding zinc chloride accounting for 0.04-0.06% of the weight of the oily matter and tetrahydropyran accounting for 0.6-0.8% of the weight of the oily matter, stirring at room temperature, standing for 24 hours, filtering with 80 mesh sieve, dissolving the residue with 1 time of ethanol, adding 0.1 time of 10% acetic acid water solution, stirring, heating to 45-55 deg.C, stirring for 2 hr, standing for 24 hr, filtering with 100 mesh, and concentrating the filtrate under vacuum degree of-0.06 Mpa to obtain natural vitamin E product.
Preparing the soft capsule:
mixing oleum Juglandis and soybean oil, stirring, heating to 70-80 deg.C, adding Cera flava to melt Cera flava completely, and stirring to obtain mixed solution of oil and wax. Adding folium Ginkgo extract, soybean phospholipid, and natural vitamin E into the above oil and wax mixed solution, stirring for 30min, processing for 3 times by colloid mill, filtering with 100 mesh filter screen, and removing bubbles under vacuum degree of-0.06 Mpa to obtain capsule core material liquid;
adding purified water into a gelatin melting tank, heating to 60 deg.C, adding gelatin and glycerol, heating to 70 deg.C, stirring to obtain uniform gelatin solution, adding cocoa shell pigment and titanium dioxide, stirring, mixing, maintaining the temperature for 2 hr, vacuumizing under vacuum degree of-0.06 Mpa for removing bubbles, filtering with 100 mesh filter screen to obtain capsule shell gelatin solution, and keeping at 60-65 deg.C;
making into capsule with the above capsule core material solution and capsule shell glue solution by pill making machine to obtain capsule of 0.6 g/capsule, shaping at 18-26 deg.C and humidity of 30-40%, washing with 95% ethanol, drying at 20-25 deg.C and humidity of 20-30%, picking out unqualified capsule such as flat capsule and oil leakage pill, and packaging into 90 capsules/bottle to obtain the final product.
Example 2
A composition for improving memory and reducing blood fat is prepared by taking corresponding materials according to the following formula proportion: 320 parts of walnut oil, 55 parts of soybean lecithin, 22 parts of ginkgo leaf extract, 8.6 parts of natural vitamin E, 150 parts of soybean oil, 20 parts of beeswax, 520 parts of gelatin, 220 parts of glycerol, 480 parts of purified water, 2.0 parts of titanium dioxide and 0.86 part of cocoa shell pigment.
The walnut oil, the soybean lecithin and the ginkgo leaf extract are prepared according to the following technical scheme:
extracting and preparing walnut oil: peeling off the shell of the walnut to obtain walnut kernel, cleaning the walnut kernel, drying, directly cold-pressing by using a cold-pressing oil press to obtain walnut oil, standing the walnut oil for 24 hours, taking supernatant, filtering, removing filter residue, and filling filtrate to obtain the walnut oil product.
Extracting and preparing soybean lecithin: selecting mature and full high-quality soybeans with uniform size, cleaning with clear water, putting into an oven, drying at 55-75 ℃, crushing into fine powder by using an ultrafine crusher, adding 10% cellulase solution with the weight ratio of 2.5-3.5% of the soybean powder, adding water with the volume of 1.2 times of the soybean powder, stirring uniformly, preserving heat for 1.5 hours at 48-58 ℃, adding water with the volume of 2 times of the soybean powder into the solution, heating and boiling, filtering by using gauze, removing large-particle impurities, treating the remained solution by using an ultrafiltration membrane, collecting ultrafiltration permeate, heating and concentrating, collecting concentrated solution, and drying at low vacuum temperature (70 ℃) to obtain a finished product.
Extracting and preparing ginkgo leaves: selecting clean and impurity-free ginkgo leaves, adding 70% ethanol in an amount which is 4 times that of the ginkgo leaves, carrying out reflux extraction for 1.5 hours, filtering, combining filtrate, recovering ethanol, adding water in an amount which is 1.2 times that of the ginkgo leaves, uniformly stirring, centrifuging, filtering supernatant, passing the filtrate through a macroporous adsorption resin column, keeping the filtrate higher than the resin for 2 hours, washing the filtrate with 2 times that of the ginkgo leaves, eluting with 70% ethanol in an amount which is 4 times that of the ginkgo leaves, collecting 70% ethanol eluent, recovering ethanol, concentrating to obtain an extract liquid with a relative density of 1.07-1.13, carrying out spray drying to obtain dry extract powder, crushing, and sieving to obtain the ginkgo leaf extract.
Preparing a soft capsule: mixing oleum Juglandis and soybean oil, stirring, heating to 72-78 deg.C, adding Cera flava to completely melt Cera flava, stirring to obtain mixed liquid of oil and wax, adding folium Ginkgo extract, soybean phospholipid and natural vitamin E into the mixed liquid of oil and wax, stirring for 25min, processing with colloid mill for 3 times, filtering with 100 mesh filter screen, and vacuumizing under-0.05 Mpa to remove bubbles to obtain capsule core material liquid;
adding purified water into gelatin melting tank, heating to 58 deg.C, adding gelatin and glycerol, heating to 68 deg.C, stirring to obtain uniform gelatin solution, adding cocoa shell pigment and titanium dioxide, stirring, mixing, maintaining the temperature for 2.5 hr, vacuumizing under vacuum degree of-0.05 Mpa for removing bubbles, filtering with 100 mesh filter screen to obtain capsule shell gelatin solution, and keeping the temperature at 61-66 deg.C;
making into capsule with the above capsule core material solution and capsule shell glue solution by pill making machine to obtain capsule of 0.6 g/capsule, shaping at 20-28 deg.C and humidity of 35-45%, washing with 95% ethanol, drying at 23-29 deg.C and humidity of 22-32%, and packaging into 90 capsules/bottle.
Example 3
A composition for improving memory and reducing blood fat is prepared by taking corresponding materials according to the following formula proportion: 280 parts of walnut oil, 45 parts of soybean lecithin, 18 parts of ginkgo leaf extract, 7.6 parts of natural vitamin E, 130 parts of soybean oil, 17 parts of beeswax, 450 parts of gelatin, 200 parts of glycerol, 450 parts of purified water, 1.6 parts of titanium dioxide and 0.76 part of cocoa shell pigment.
Preparing a soft capsule: mixing oleum Juglandis and soybean oil, stirring, heating to 72-78 deg.C, adding Cera flava to melt Cera flava completely, and stirring to obtain mixed solution of oil and wax. Adding folium Ginkgo extract, soybean phospholipid, and natural vitamin E into the above oil and wax mixed solution, stirring for 25min, processing by colloid mill for 3 times, filtering with 100 mesh filter screen, and removing bubbles under vacuum degree of-0.05 Mpa to obtain capsule core material liquid;
adding purified water into gelatin melting tank, heating to 58 deg.C, adding gelatin and glycerol, heating to 68 deg.C, stirring to obtain uniform gelatin solution, adding cocoa shell pigment and titanium dioxide, stirring, mixing, maintaining the temperature for 2.5 hr, vacuumizing under vacuum degree of-0.05 Mpa for removing bubbles, filtering with 100 mesh filter screen to obtain capsule shell gelatin solution, and keeping the temperature at 61-66 deg.C;
making into capsule with the above capsule core material solution and capsule shell glue solution by pill making machine to obtain capsule of 0.6 g/capsule, shaping at 20-28 deg.C and humidity of 35-45%, washing with 95% ethanol, drying at 23-29 deg.C and humidity of 22-32%, and packaging into 90 capsules/bottle.
Example 4
A composition for improving memory and reducing blood fat is prepared by taking corresponding materials according to the following formula proportion: 300 parts of walnut oil, 50 parts of soybean lecithin, 20 parts of ginkgo leaf extract, 8 parts of natural vitamin E, 140 parts of soybean oil, 200 parts of glycerol, 470 parts of purified water, 10 parts of almond essence and 5 parts of sodium cyclamate.
Mixing oleum Juglandis, soybean oil and glycerol, stirring, heating to 75-85 deg.C, adding Cera flava to completely melt Cera flava, stirring to obtain mixed liquid of Cera flava, adding folium Ginkgo extract, soybean phospholipid and natural vitamin E into the mixed liquid of Cera flava, stirring for 25min, processing with colloid mill for 3 times, and filtering with 100 mesh filter screen to obtain mixed liquid A.
Adding purified water into semen Armeniacae amarum essence and sodium cyclamate, stirring for 25min to dissolve and mix well to obtain mixed solution B.
Adding the mixed solution B into the mixed solution A, stirring for 25min to uniformly mix the two mixed solutions, and subpackaging into 100 ml/bottle to obtain the finished product.
Experiment 1: animal experiment observation of the composition for reducing blood fat
In order to verify that the composition provided by the invention has the effect of reducing blood fat, the inventor carries out related animal experiments, and the specific experiments are as follows:
1. sample (I)
The oral recommended dose of a human body of the composition finished product prepared by the technical scheme of the invention is 5.4g per day, the weight is calculated according to 60kg, and the reduced dose is 0.09 g/kg-bw.
2. Experimental animals and environmental conditions
40 SPF male SD rats are adopted, the experimental condition is a barrier environment, the temperature of the experimental environment is 22-24 ℃ and the humidity is 50-56% during the experimental period. Feeding high-fat feed: 78.8% of basal feed, 1% of cholesterol, 10% of egg yolk powder, 10% of lard oil and 0.2% of bile salt.
3. Experimental methods
According to the oral recommended dose of human body, the low, medium and high doses of the finished product of the composition prepared by the technical scheme of the invention are respectively 0.45 g/kg-bw, 0.90 g/kg-bw and 2.70 g/kg-bw (respectively equivalent to 5, 10 and 30 times of the recommended dose of human body). During the test, 18.00g, 36.00g and 108.00g of samples are respectively taken during the preparation of the low, medium and high dose test solution, vegetable oil is added to 200ml, the rat is subjected to intragastric administration according to the volume of 0.5ml/100g · bw, the intragastric administration is carried out once a day, and the continuous intragastric administration is carried out for 30 days. The control group was gavaged with an equal volume of solvent.
After feeding rats with basal feed for one week, fasting for 16 hours, taking tail blood, measuring serum Total Cholesterol (TC), Triglyceride (TG) and high density lipoprotein cholesterol (HDL-C) by an OLYN4PUS AU400 full-automatic biochemical analyzer, and randomly dividing the animals into 4 groups according to TC level and TG: high-fat control group and three groups of low, medium and high subjects. From the beginning of the official trial, each group of animals was replaced with high fat diet while gavage was administered to each group of test animals according to the dosage design.
Index measurement: weighing once a week, fasting for 16 hours at the end of experiment, and measuring serum TC, TG and HDL-C by drawing eyeball hemorrhaging
TABLE 1 serum TC levels in rats of each group before and after the experiment
TABLE 2 serum TG levels in rats of each group before and after the experiment
TABLE 3 serum HDL-C levels in rats of each group before and after the experiment
As can be seen from tables 1-3, after the experiment, TC and TG in the serum of the high-fat control group are obviously increased, and compared with the serum before the experiment, the difference is significant (P is less than 0.05), which indicates that the molding is successful. Compared with a high-fat control group, the high dose can obviously reduce the serum total cholesterol and triglyceride level of the rat (P <0.05), and each dose has no obvious influence on the serum high-density lipoprotein cholesterol level of the rat (P > 0.05). The test sample is prompted to have the function of reducing blood fat for animals.
Experiment 2: animal experimental observation of composition provided by the invention for improving memory effect
In order to verify that the composition provided by the invention has the effect of improving memory, the inventor performs animal experiments to show that the composition has the effect of improving memory and has no toxic or side effect, and the specific experiments are as follows:
1. sample (I)
The oral recommended dose of a human body of the composition finished product prepared by the technical scheme of the invention is 5.4g per day, the weight is calculated according to 60kg, and the reduced dose is 0.09 g/kg-bw.
2. Experimental animals and environmental conditions
The total number of SPF male Kunming mice is 240, the weight of the SPF male Kunming mice is 18 g-22 g, the experimental condition is a barrier environment, the temperature of the experimental environment is 22-24 ℃, and the humidity is 50-56% during the experiment.
3. Dosage group selection and subject administration
According to the oral recommended dose of human body, the low, medium and high doses of the finished product of the composition prepared by the technical scheme of the invention are respectively 0.45 g/kg-bw, 0.90 g/kg-bw and 2.70 g/kg-bw (respectively equivalent to 5, 10 and 30 times of the recommended dose of human body). When the low, medium and high dose test solutions are prepared, 9.00g, 18.00g and 54.00g of the content of the finished capsule of the composition are respectively taken and added with vegetable oil to 200ml, the contrast group is perfused with solvent with the same volume once a day, and the perfused volume is 0.1ml/10g · bw for 30 days continuously.
4. Experimental methods
And (3) a jump bench test: male mice weighing 18-22 g were randomly divided into three dose groups and one control group, 10 mice per group. The jump bench test was performed after 30 days of continuous gavage. The animals were placed in a reaction chamber to acclimate for 3min and immediately stimulated with 36 v ac. Then the mice are placed on an insulating platform, the latency period when each mouse jumps off the platform for the first time, the number of times each mouse receives electric shock (the number of errors of jumping off the platform) within 5min and the number of animals of each group of jumping off the platform are recorded, and the number is used as the learning achievement. And repeating the test after 24h, and recording the latency of the first platform jumping, the error times of the platform jumping within 3min and the number of animals of each group of platform jumping. Regression tests were performed 5 days after discontinuation of training.
Dark avoidance test: animal selection, test grouping, and test of the dosage, route and time of the tested object in the same jumping stand test. The dark avoidance test was started 30 days after continuous gavage. The time required for each mouse to receive an electric shock from the time it was placed in the light chamber to the time it entered the dark chamber (latency), the number of errors that entered the dark chamber within 5min, and the number of animals that entered the dark chamber for each group were recorded. At the same time after 24h, the test is carried out again, and the latency period of each mouse entering the darkroom, the number of errors entering the darkroom within 5min and the number of animals entering the darkroom of each group are recorded. Regression tests were performed 5 days after discontinuation of training.
Water maze test: male mice weighing 18-22 g were randomly divided into three dose groups and one control group, 10 mice per group. The test subjects were given a water maze test starting 30 days later. The subjects continued to be administered during the training period. Training was performed once daily for 5 consecutive days. The mouse was placed near the ladder 3 times before the first day of training and automatically climbed 1 time before each subsequent training. During the first training day, the baffle is used for blocking at the position A, and the training is started from the point A; the next day, starting at B, this course was trained for 3 days until 80% of the animals reached the end within 2 min; the fifth day training is started from the starting point; finally, 5 days of total learning (i.e., total time to endpoint, total number of errors, and number of animals to endpoint within two minutes for each group) were evaluated. Regression tests were performed 5 days after discontinuation of training.
And (3) experimental data statistics: the time to the end point in the water maze test, the total error times, the latent period in the jump test and the dark avoidance test and the error times belong to the measurement data, the variance analysis can be used, the homogeneity of the variance is firstly needed to be tested, if the variances are equal, the single-factor variance analysis is adopted to carry out the overall comparison, and the Dunnett method is used to carry out the pairwise comparison between the mean values of a plurality of dosage groups and a control group after the differences are found. If the variances are not uniform, proper variable conversion is carried out on the original data, and after the homogeneity of the variances is tested, statistics is carried out by using the converted data; if the purpose of uniform variance is not achieved after variable conversion, statistics is carried out by using a rank sum test, and the overall comparison is different, two-by-two comparison is carried out by using a Tamhane' sT2 test which does not require uniform variance. The number (percentage) of animals reaching the end point within 2min in the water maze test, the number (percentage) of animals jumping off the platform in the jumping stand test, and the number (percentage) of animals entering the dark room in the dark avoidance test are counting data, and x is used2And (4) checking, and changing an exact probability method when the total case number of the four-table is less than 40, or the total case number is equal to or more than 40 but the theoretical number is equal to or less than 1.
And (4) judging a result: and the results of any two of the three tests, namely the jump bench test, the dark avoidance test and the water maze test, are positive. And the repeated experiment results are consistent (the results of two times of the same repeated experiment are positive), so that the animal with the test sample for improving the memory function can be judged to have positive experiment results.
The first test result:
TABLE 4 Effect of composition capsules on the time to endpoint of mice in the Water maze test
As can be seen from Table 4, the time to reach the end point of each dose group was not significantly different from that of the control group (P > 0.05).
TABLE 5 Effect on the number of errors before the mice reached the endpoint in the Water maze test
As can be seen from table 5, the number of errors before the high dose group mice reached the endpoint was significantly different compared to the control group (P < 0.05).
TABLE 6 Effect of composition capsules on the number of animals reaching endpoint within 2min in Water maze emperor test
| Group of | Animal number (only) | Number of tests | Number of animals reaching endpoint within 2min | P value |
| Control group | 10 | 5 | 35/50 | — |
| Low dose | 10 | 5 | 41/50 | 0.160 |
| Middle dose | 10 | 5 | 43/50 | 0.053 |
| High dose | 10 | 5 | 43/50 | 0.053 |
As can be seen from Table 6, the number of animals reaching the end point within 2min in each dose group was not significantly different from that in the control group (P > 0.05).
TABLE 7 Effect of composition capsules on mouse dark avoidance test latency
As can be seen from Table 7, the mice in each dose group entered the dark room for training and the test latency was not significantly different from the control group (P > 0.05).
TABLE 8 Effect of composition capsules on the number of errors in mouse darkening tests
As can be seen from Table 8, the number of training errors in each dose group was compared with the control group, and the difference was not significant (P > 0.05). The number of errors tested in the high dose group mice was significantly different compared to the control group (P < 05).
TABLE 9 Effect of composition capsules on mouse darkening test error response Rate
As can be seen from table 9, the number of animals entering the dark room was not significantly different in each dose group compared to the control group (P > 0.05).
TABLE 10 Effect of composition capsules on mouse diving tower test latency
As can be seen from Table 10, the incubation periods of the jump platform during training and testing of mice in each dose group were compared with those in the control group, and the differences were not significant (P > 0.05).
TABLE 11 Effect of composition capsules on the number of trial errors in mouse jump bench test
As can be seen from Table 11, the difference was not significant (P >0.05) when the number of training errors of mice in each dose group was compared with that in the control group. The number of errors in the test of the high-dose mice was significant compared with the control group (P < 0.05).
TABLE 12 Effect of composition capsules on mouse diving tower test error response Rate
| Group of | Animal number (only) | Testing number of wrong animals/number of tested animals | P value |
| Control group | 10 | 10/10 | — |
| Low dose | 10 | 9/10 | 1.000 |
| Middle dose | 10 | 8/10 | 0.474 |
| High dose | 10 | 7/10 | 0.211 |
As can be seen from Table 12, the number of animals that jumped off the platform at the time of testing was not significantly different (P >0.05) from the control group in each dose group.
TABLE 13 Effect of composition capsules on mouse memory reproduction in Water maze test- -regression test
As can be seen from Table 13, the time to endpoint, the number of errors to endpoint, and the number of animals reaching endpoint within 2 minutes in each dose group of mice in the water maze regression test were compared with the control group, and the difference was not significant (P > 0.05).
TABLE 14 Effect of composition capsules on memory reproduction in mice in the avoidance test- -regression test
As can be seen in Table 14, the latency of entering the dark room and the number of animals entering the dark room in each dose group in the dark fading test are compared with those in the control group, and the difference is not significant (P > 0.05). The number of errors of the mice entering the dark room of each dose group is not significant compared with the control group (P > 0.05).
TABLE 15 Effect of composition capsules on memory reproduction in mice in the diving bench test- -regression test
As can be seen from Table 15, the mice in each dose group had no significant difference in the platform-skipping latency, the number of errors, and the number of platform-skipping animals compared with the control group (P > 0.05).
The second test result is as follows:
TABLE 16 Effect of composition capsules on the time to endpoint of mice in the Water maze test
As can be seen from Table 16, the time to reach the end point of each dose group was not significantly different from that of the control group (P > 0.05).
TABLE 17 Effect of composition capsules on the number of errors before the mice reached the endpoint in the Water maze test
As can be seen from table 17, the number of errors before the high dose group mice reached the endpoint was significantly different compared to the control group (P < 0.05).
TABLE 18 Effect of composition capsules on the number of mice reaching the endpoint within 2min in the Water maze test
As can be seen from table 18, the number of animals reaching the end point within 2min in the high dose group mice was significantly different compared to the control group (P < 0.05).
TABLE 19 Effect of composition capsules on mouse dark avoidance test latency
As can be seen from Table 19, the incubation period into the dark room during training and testing of each dose group of mice was compared with the control group, and the difference was not significant (P > 0.05).
TABLE 20 Effect of composition capsules on the number of errors in mouse darkening tests
As can be seen from Table 20, the number of training errors in mice in each dose group was compared with that in the control group, and the difference was not significant (P > 0.05). The number of errors in the high dose group mice test was significant compared to the control group (P < 0.05).
TABLE 21 Effect of composition capsules on mouse darkening test error response Rate
| Group of | Number of things (only) | Number of trial and error animals/number of test animals | P value |
| Control group | 10 | 10/10 | — |
| Low dose | 10 | 9/10 | 1.000 |
| Middle dose | 10 | 7/10 | 0.211 |
| High dose | 10 | 7/10 | 0.211 |
As can be seen from Table 21, the number of wrong animals tested in each dose group was not significant (P >0.05) compared with the control group.
TABLE 22 Effect of composition capsules on mouse diving platform test latency
As can be seen from Table 22, the incubation periods of the jump platform during training and testing of mice in each dose group were compared with those in the control group, and the differences were not significant (P > 0.05).
TABLE 23 Effect of composition capsules on the number of trial errors in mouse jump test
As can be seen from Table 23, the number of errors in platform jump of mice in each dose group during training and testing was compared with that in the control group, and the difference was not significant (P > 0.05).
TABLE 24 Effect of composition capsules on mouse diving tower test error response Rate
As can be seen from Table 24, the number of animals jumping off the platform in each dose group was compared with the control group, and the difference was not significant (P > 0.05).
TABLE 25 Effect of composition capsules on memory reproduction in Water maze emperor test mice-regression test
As can be seen from table 25, the time to endpoint, the number of errors before endpoint, and the number of animals reaching endpoint within 2 minutes in each dose group of mice in the water maze regression test were compared with the control group, and the differences were not significant (P > 0.05).
TABLE 26 Effect of composition capsules on memory reproduction in mice in the avoidance test-regression test
As can be seen from table 26, the latency of entering the dark room, the number of errors entering the dark room and the number of animals entering the dark room in each dose group of mice in the dark fading test were all compared with the control group, and the differences were not significant (P > 0.05).
TABLE 27 Effect of composition capsules on memory rendition in mice in the diving platform test-regression test
As can be seen from Table 27, the latency, the number of errors and the number of animals in the jumping-off platform of each dose group of mice in the jumping-off platform regression test are compared with those in the control group, and the differences are not significant (P > 0.05).
Under the condition of the laboratory, the composition capsules with the dosages of 0.45 g/kg-bw, 0.90 g/kg-bw and 2.70 g/kg-bw are continuously infused into the stomach of a mouse for 30 days, and the results of two times of tests show that the results of the water maze test and the darkness avoidance test are positive. Therefore, the composition capsule provided by the invention has the function of improving the memory of the tested animal.
Experiment 3: toxicological safety observations of the compositions of the invention
In order to verify the safety of the composition, the inventor carries out safety toxicology experiments according to the regulations of health food inspection and evaluation technical specifications (2003 edition), respectively carries out acute oral toxicity tests, three genetic toxicity tests (Ames tests, mouse marrow polycystic erythrocyte micronucleus tests and mouse sperm malformation tests) and 30-day feeding tests, and the toxicology experiment results of the composition capsules are as follows:
1. acute oral toxicity test: the Maximum Tolerated Dose (MTD) of female and male mice of Kunming species is more than 18.72g/kg bw, belonging to nontoxic grade.
2. Three genotoxicity tests: the Ames test, mouse marrow pleochromocyte micronucleus test and mouse sperm malformation test result are all negative.
3. Feeding test for 30 days: the samples are added into the feed for feeding rats for 30 days according to the proportion of 2.25%, 4.50% and 9.00%, the animals grow well during the experiment period, and the weight, the weight gain, the food utilization rate, the blood conventional index, the blood biochemical index, the visceral weight and the visceral/body ratio of each dosage group are compared with those of a control group, and no significant difference (P >0.05) is generated, so that no abnormal change obviously related to the samples is found in the gross anatomy and the histopathological examination. The capsule of the composition of the invention is prompted to have no obvious toxic and side effect on rats after being fed for 30 days.
Experiment 4 the blood fat reducing effect and the memory improving effect of the composition of the present invention are performed in a human body test diet experiment
In order to verify the blood fat reducing effect and the memory improving effect of the composition, the inventor carries out human body feeding test according to the evaluation standard of health food inspection and evaluation technical specification (2003 edition), and the test result shows that the composition capsule has the blood fat reducing effect and has no toxic or side effect. Human body feeding test is carried out, and the test result shows that the composition capsule has the function of improving memory and has no toxic or side effect.
Claims (6)
1. A composition for improving memory and reducing blood fat is characterized in that: the composition mainly comprises, by weight, 320 parts of walnut oil 280-containing materials, 45-55 parts of soybean phospholipids, 18-22 parts of ginkgo leaf extracts, 7.6-8.6 parts of natural vitamin E, 150 parts of soybean oil 130-containing materials, 17-20 parts of beeswax, 520 parts of gelatin 450-containing materials, 220 parts of glycerol 200-containing materials, 480 parts of purified water 450-containing materials, 1.6-2.0 parts of titanium dioxide and 0.76-0.86 part of cocoa shell pigments.
2. The composition for improving memory and reducing blood lipid according to claim 1, wherein: the components comprise, by weight, 300 parts of walnut oil, 50 parts of soybean phospholipid, 20 parts of ginkgo leaf extract, 8 parts of natural vitamin E, 140 parts of soybean oil, 18 parts of beeswax, 500 parts of gelatin, 210 parts of glycerol, 470 parts of purified water, 1.8 parts of titanium dioxide and 0.8 part of cocoa shell pigment.
3. The composition for improving memory and reducing blood lipid according to claim 1 or 2, wherein: the composition is applied to preparing acceptable oral dosage forms such as soft capsules, granules, tablets, pills, oral liquid and the like.
4. The use of the composition for improving memory and reducing blood lipid according to claim 1 or 2, wherein: the composition can be made into food, medicine or health product.
5. A method for preparing the composition for improving memory and reducing blood lipid according to claim 1 or 2, wherein the method comprises the following steps:
(1) mixing the walnut oil and the soybean oil, stirring to mix uniformly, heating to 70-80 ℃, adding beeswax to completely melt the beeswax, and stirring to mix uniformly to obtain an oil-wax mixed solution;
(2) adding the ginkgo leaf extract, soybean lecithin and natural vitamin E into the oil-wax mixed solution in the step (1), stirring for 30min, processing for 3 times by a colloid mill, filtering by a 100-mesh filter screen, and vacuumizing and defoaming under the condition of vacuum degree of-0.06 Mpa to obtain capsule core feed liquid;
(3) adding purified water into a gelatin melting tank, heating to 60 deg.C, adding gelatin and glycerol, heating to 70 deg.C, stirring to obtain uniform gelatin solution, adding cocoa shell pigment and titanium dioxide, stirring, mixing, maintaining the temperature for 2 hr, vacuumizing under vacuum degree of-0.06 Mpa for removing bubbles, filtering with 100 mesh filter screen to obtain capsule shell gelatin solution, and keeping at 60-65 deg.C;
(4) taking the capsule core material liquid and the capsule shell glue liquid, pelleting by a pelleting machine to prepare 0.6 g/capsule, shaping the capsule at the temperature of 18-26 ℃ and the humidity of 30-40%, then washing the capsule by 95% ethanol, drying the washed capsule at the temperature of 20-25 ℃ and the humidity of 20-30%, picking out unqualified capsules such as flat capsule, oil leakage pill and the like, and packaging the qualified capsules into 90 capsules/bottle to obtain the finished soft capsule.
6. The method for preparing the composition for improving memory and reducing blood fat according to claim 5, wherein the method comprises the following steps:
(1) the extraction method of the walnut oil comprises the steps of peeling off shells of walnut fruits with good quality to obtain walnut kernels, cleaning and drying the walnut kernels, directly cold-pressing the walnut kernels by adopting a cold pressing type oil press to obtain the walnut oil, standing the walnut oil for 24 hours, filtering supernate, removing filter residues, and filling filtrate to obtain a walnut oil product;
(2) selecting mature, full and uniform-sized high-quality soybeans, cleaning the soybeans with clear water, putting the soybeans into an oven, drying the soybeans at the temperature of 50-70 ℃, crushing the soybeans into fine powder by using an ultrafine crusher, adding a 10% cellulase solution with the weight ratio of 2.5-3.5% of the soybean powder, adding 1 time volume of water of the soybean powder, uniformly stirring the mixture, preserving the heat for 1-2 hours at the temperature of 45-60 ℃, adding 2 times volume of water into the solution, heating and boiling the mixture, filtering the mixture by using gauze to remove large-particle impurities, treating the remained solution by using an ultrafiltration membrane, collecting ultrafiltration permeate, heating and concentrating the ultrafiltration permeate, collecting concentrated solution, drying the concentrated solution in vacuum at low temperature, wherein the low temperature is less than 80 ℃, and obtaining finished soybean lecithin products;
(3) the preparation method of the ginkgo leaf extract comprises the steps of selecting clean and impurity-free ginkgo leaves, adding 70% ethanol in an amount which is 3 times that of the ginkgo leaves, carrying out reflux extraction for 2 hours, filtering, combining filtrates, recovering ethanol, adding water in an amount which is 1.5 times that of the ginkgo leaves, uniformly stirring, centrifuging, filtering supernate, enabling the filtrate to pass through a macroporous adsorption resin column, keeping the filtrate higher than the resin for 3 hours, washing with 3 times that of the ginkgo leaves, eluting with 4 times that of the 70% ethanol, recovering ethanol, concentrating to obtain an extract liquid with the relative density of 1.08-1.12, carrying out spray drying to obtain dry extract powder, crushing, and sieving to obtain the ginkgo leaf extract;
(4) the preparation method of the natural vitamin E comprises the steps of taking residual soybean solid materials for preparing soybean oil, adding 1 time of water, stirring and mixing uniformly, placing the mixture in a wiped film evaporator, evaporating under the condition of vacuum degree of minus 0.06MPa, removing water and volatile substances in the mixture, then adding 2 times of ethanol into the treated oily matter, stirring and mixing uniformly, adding zinc chloride accounting for 0.04-0.06% of the weight of the oily matter and tetrahydropyran accounting for 0.6-0.8%, stirring at room temperature, standing for 24 hours, filtering through a 80-mesh screen, adding 1 time of ethanol into the filter residue to dissolve the filter residue, adding 10% acetic acid aqueous solution accounting for 0.1 time of the weight of the filter residue, stirring and mixing uniformly, heating to 45-55 ℃, keeping the temperature and stirring for 2 hours, standing for 24 hours, filtering through a 100-mesh screen, evaporating and concentrating the filtrate under the condition of vacuum degree of minus 0.06MPa, obtaining the natural vitamin E product.
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