CN116584655A - A nutritional composition for improving brain intelligence, and its preparation method - Google Patents
A nutritional composition for improving brain intelligence, and its preparation method Download PDFInfo
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/115—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
- A23L33/13—Nucleic 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Biochemistry (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of nutritional compositions, and particularly relates to a nutritional composition for improving brain intelligence and a preparation process thereof. The composition comprises the following components in parts by weight: 30-50 parts of phosphatidylserine, 6-8 parts of NAD+, 60-80 parts of DHA algae oil powder, 7-9 parts of SOD, 5-10 parts of ginkgo leaf extract, 8-10 parts of nervonic acid and 5-8 parts of gastrodia elata extract. The invention combines phosphatidylserine, NAD+, DHA algae oil powder, SOD, ginkgo leaf extract, nervonic acid and gastrodia elata extract together to form a nutritional composition, and the nutritional composition is synergistic to human brain, has protection and regulation effects on a cerebral nervous system, not only can strengthen the memory function of the brain, relieve brain fatigue, improve the cognitive ability of the brain, reduce the occurrence of senile Alzheimer disease and parkinsonism, but also can remove free radicals, prevent cardiovascular and cerebrovascular diseases and improve immunity.
Description
Technical Field
The invention belongs to the technical field of nutritional compositions, and particularly relates to a nutritional composition for improving brain intelligence and a preparation process thereof.
Background
Under the age background of rapid development of economy and continuous change of society, the phenomenon of memory decline of people is more and more common, and is mainly divided into three groups, namely middle-aged and elderly people with memory decline, brain workers who use brains for a long time and wide teenagers needing efficient learning and memory. Most of amnesia, headache, insomnia and the like are caused by cerebral ischemia, and the brain is lack of blood supply, so that the work of a nervous system is influenced, the memory is reduced, and the amnesia phenomenon occurs. The human brain ages on average from 30 years old, with cell dysfunction at 40 years old, and after 60 years old, the brain atrophy at 15% of the year. Therefore, people begin to pay close attention to the aspects of brain nourishing, brain protecting, brain strengthening and the like. Scientists have found that the human brain can delay and inhibit aging and degeneration of brain cells through the nourishment of nutrients. Therefore, we propose a nutritional composition for improving brain intelligence and a preparation process thereof.
Disclosure of Invention
The invention aims to provide a preparation process of a nutrition composition for improving brain intelligence, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme:
a preparation process of a nutrition composition for improving brain intelligence is characterized by comprising the following steps: the method comprises the following steps:
sequentially drying phosphatidylserine, NAD+ (nicotinamide adenine dinucleotide), DHA algae oil powder, SOD (superoxide dismutase), ginkgo leaf extract, nervonic acid and gastrodia elata extract, grinding, sieving with a 40-50 mesh sieve, and then feeding into a homogenizer, and uniformly mixing to obtain the nutritional composition.
Further, the nutritional composition comprises the following raw materials in parts by weight:
30-50 parts of phosphatidylserine, 6-8 parts of NAD+, 60-80 parts of DHA algae oil powder, 7-9 parts of SOD, 5-10 parts of ginkgo leaf extract, 8-10 parts of nervonic acid and 5-8 parts of gastrodia elata extract.
Further, the homogenizer comprises the following process parameters: the temperature is 15-25 ℃; the pressure is 25-30 MPa.
In the technical scheme, the DHA algae oil powder is prepared by adding raw and auxiliary materials such as sodium starch octenyl succinate, sodium ascorbate, vitamin E, ascorbyl palmitate, tricalcium phosphate, glucose syrup and the like into DHA algae oil, wherein the DHA content is more than or equal to 10 percent, and the DHA is provided by Qingdao Hua Yuan food additive Co.
Further, the preparation process of the gastrodia elata extract comprises the following steps:
s1: mixing choline chloride, 1, 3-butanediol and lithium chloride, heating to 90-100 ℃, uniformly stirring, cooling to room temperature, adding distilled water, and uniformly mixing to prepare a eutectic solvent solution;
s2: adding rhizoma Gastrodiae powder into the eutectic solvent solution prepared in S1, heating to 40-50deg.C, soaking for 30-60 min, placing into an ultrasonic instrument, performing ultrasonic extraction, repeating the extraction for three times, centrifuging, filtering, and mixing filtrates to obtain rhizoma Gastrodiae extractive solution;
s3: vacuum rotary evaporating the rhizoma Gastrodiae extractive solution, concentrating to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
Further, in the step S1, the mass ratio of choline chloride, 1, 3-butanediol to lithium chloride is 1: (1-2): (0.01-0.02).
Further, the distilled water in the step S1 is 2 to 3 times of the choline chloride.
Further, in the step S2, the feed liquid ratio of the hemp powder to the eutectic solvent solution is 1:15 g/mL-1: 25g/mL.
Further, the particle size of the hemp powder in the step S2 is 0.3-0.5 mm.
Further, in the step S2, the process parameters of the ultrasonic apparatus are as follows: the ultrasonic power is 250-300W, the ultrasonic temperature is 50-60 ℃, and the ultrasonic extraction time is 25-35 min.
Further, in the step S2, the centrifugal process parameters are as follows: the temperature is 3-4 ℃, the rotating speed is 6000-10000 r/min, and the time is 10-15 min
Further, in the step S3, the vacuum rotary evaporation process parameter is as follows: the heating bath temperature is 55-65 ℃, the vacuum degree is 95-98 kPa, and the cooling medium temperature is 10-20 ℃.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention relates to a nutrition composition for improving brain intelligence and a preparation process thereof, wherein phosphatidylserine, NAD+, DHA algae oil powder, SOD, ginkgo leaf extract, nervonic acid and gastrodia elata extract are combined together to form the nutrition composition, and the nutrition composition acts on the brain of human in a synergistic way, has the protection and regulation effects on the cerebral nervous system, can enhance the brain memory function, relieve brain fatigue, improve the brain cognitive ability, reduce the occurrence of Alzheimer's disease and parkinsonism, and can remove free radicals, prevent cardiovascular and cerebrovascular diseases and improve immunity.
2. The invention relates to a nutritional composition for improving brain intelligence and a preparation process thereof, wherein gastrodia elata extracts are added, and the gastrodia elata has the effects of easing pain, calming, resisting convulsion and the like, and is used for treating headache, dizziness, limb numbness, infantile convulsion, epilepsy, convulsion and the like. In recent years, the research shows that the gastrodia elata also has the effects of improving intelligence, strengthening brain and delaying aging, has obvious protection and regulation effects on the cerebral nervous system of human beings, and can be used for treating senile dementia.
3. The brain-improving nutritional composition and the preparation process thereof, provided by the invention, are characterized in that the gastrodia elata extract is prepared by an ultrasonic-assisted eutectic solvent method, and the eutectic solvent is used as a green solvent, so that the brain-improving nutritional composition is more economical and environment-friendly. The compound aqueous solution of choline chloride, 1, 3-butanediol and lithium chloride is used as an extraction solvent of the gastrodia elata, wherein the choline chloride is used as a hydrogen bond donor, the 1, 3-butanediol is used as a hydrogen bond acceptor, the choline chloride, the 1, 3-butanediol and the lithium chloride are combined with each other through hydrogen bonds, and the obtained solvent has high polarity and is similar to the gastrodia elata extract and is compatible with the gastrodia elata extract; the metal chloride belongs to Lewis acid, and the addition of lithium chloride can improve the solubility of the solvent, improve the process yield and be favorable for improving the dispersion stability of the gastrodia elata extract.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Phosphatidylserine in this example: the purity is more than or equal to 50 percent, which is provided by Qingdao Chengrun food ingredient limited company; NAD+: purity is more than or equal to 98 percent, which is provided by the Wohong and Yi biotechnology Co., ltd; DHA algae oil powder: the content is more than or equal to 10 percent, which is provided by Qingdao Huayuan food additive Co.Ltd; SOD: the content is more than or equal to 10000U/mg, which is provided by the Propeptide biotechnology (Tianjin) limited company; ginkgo leaf extract: the content is more than or equal to 24 percent, which is provided by Siam Miao fruit biotechnology Co., ltd; nervonic acid: purity is not less than 98%, which is provided by the Siemens diagram biotechnology Co., ltd; gastrodia elata powder is provided by Bozhou Jinming biotechnology Co., ltd; choline chloride: purity is more than or equal to 98 percent, which is provided by Shanghai source leaf biotechnology company; 1, 3-butanediol: the purity is more than or equal to 99 percent, which is provided by Nantong Runfeng petrochemical industry Co.Ltd; lithium chloride: the purity is more than or equal to 99 percent, which is provided by Shanghai Ala Biochemical technology Co.
In the following examples and comparative examples 1 part equals 10g.
Example 1: a preparation process of a brain-improving nutritional composition, comprising the following processes:
30 parts of phosphatidylserine, 6 parts of NAD+, 60 parts of DHA algae oil powder, 7 parts of SOD, 5 parts of ginkgo leaf extract, 8 parts of nervonic acid and 5 parts of gastrodia elata extract are sequentially dried, ground and sieved by a 40-mesh sieve, and then are fed into a homogenizer to be uniformly mixed at 15 ℃ under 25MPa to prepare the nutritional composition.
The preparation process of the gastrodia elata extract comprises the following steps:
s1: mixing 22 parts of choline chloride, 33 parts of 1, 3-butanediol and 0.26 part of lithium chloride, heating to 90 ℃, uniformly stirring, cooling to room temperature, and adding 45 parts of distilled water to uniformly mix to prepare a eutectic solvent solution;
s2: adding 3 parts of rhizoma Gastrodiae powder into 60 parts of eutectic solvent solution, heating to 40deg.C, soaking for 30min, placing into an ultrasonic instrument with ultrasonic power of 250W, ultrasonic temperature of 50deg.C and ultrasonic extraction time of 25min, performing ultrasonic extraction repeatedly for three times, cooling to room temperature, centrifuging at 6000r/min for 15min at 4deg.C, filtering, and mixing filtrates to obtain rhizoma Gastrodiae extractive solution;
s3: concentrating rhizoma Gastrodiae extract by vacuum rotary evaporation at 55deg.C, 95kPa vacuum degree and 10deg.C cooling medium temperature to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
Example 2: a preparation process of a brain-improving nutritional composition, comprising the following processes:
40 parts of phosphatidylserine, 7 parts of NAD+, 70 parts of DHA algae oil powder, 8 parts of SOD, 8 parts of ginkgo leaf extract, 9 parts of nervonic acid and 6 parts of gastrodia elata extract are sequentially dried, ground and sieved by a 40-mesh sieve, and then are fed into a homogenizer to be uniformly mixed at the temperature of 20 ℃ and the pressure of 30MPa, so that the nutritional composition is prepared.
The preparation process of the gastrodia elata extract comprises the following steps:
s1: mixing 25 parts of choline chloride, 40 parts of 1, 3-butanediol and 0.38 part of lithium chloride, heating to 95 ℃, uniformly stirring, cooling to room temperature, and adding 55 parts of distilled water to uniformly mix to prepare a eutectic solvent solution;
s2: adding 4 parts of rhizoma Gastrodiae powder into 80 parts of eutectic solvent solution, heating to 45deg.C, soaking for 45min, placing into an ultrasonic instrument with ultrasonic power of 250W, ultrasonic temperature of 55deg.C and ultrasonic extraction time of 30min, performing ultrasonic extraction repeatedly for three times, cooling to room temperature, centrifuging at 8000r/min at 4deg.C for 12min, filtering, and mixing filtrates to obtain rhizoma Gastrodiae extractive solution;
s3: concentrating rhizoma Gastrodiae extractive solution at 60deg.C under heating bath temperature, 96kPa vacuum degree and 15deg.C cooling medium temperature by vacuum rotary evaporation to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
Example 3: a preparation process of a brain-improving nutritional composition, comprising the following processes:
50 parts of phosphatidylserine, 8 parts of NAD+, 80 parts of DHA algae oil powder, 9 parts of SOD, 10 parts of ginkgo leaf extract, 10 parts of nervonic acid and 8 parts of gastrodia elata extract are sequentially dried, ground and sieved by a 40-mesh sieve, and then are fed into a homogenizer to be uniformly mixed at the temperature of 20 ℃ and the pressure of 35MPa, so that the nutritional composition is prepared.
The preparation process of the gastrodia elata extract comprises the following steps:
s1: mixing 30 parts of choline chloride, 50 parts of 1, 3-butanediol and 0.45 part of lithium chloride, heating to 100 ℃, uniformly stirring, cooling to room temperature, and adding 64 parts of distilled water to uniformly mix to prepare a eutectic solvent solution;
s2: adding 5 parts of rhizoma Gastrodiae powder into 125 parts of eutectic solvent solution, heating to 50deg.C, soaking for 60min, placing into an ultrasonic instrument with ultrasonic power of 300W, ultrasonic temperature of 55deg.C and ultrasonic extraction time of 35min, performing ultrasonic extraction repeatedly for three times, cooling to room temperature, centrifuging at 4deg.C at 10000r/min for 10min, filtering, and mixing filtrates to obtain rhizoma Gastrodiae extractive solution;
s3: concentrating rhizoma Gastrodiae extract by vacuum rotary evaporation at 65deg.C, 98kPa and 20deg.C cooling medium temperature to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
Comparative example 1: a preparation process of a brain-improving nutritional composition, comprising the following processes:
in contrast to example 2, the nutritional composition described in comparative example 1 does not add gastrodia elata extract; the remaining steps are the same as in example 2, i.e. the nutritional composition according to this comparative example comprises the following components by weight: 40 parts of phosphatidylserine, 13 parts of NAD+, 70 parts of DHA algae oil powder, 12 parts of SOD, 8 parts of ginkgo leaf extract and 9 parts of nervonic acid.
Comparative example 2: a preparation process of a brain-improving nutritional composition, comprising the following processes:
40 parts of phosphatidylserine, 13 parts of NAD+, 70 parts of DHA algae oil powder, 12 parts of SOD, 8 parts of ginkgo leaf extract, 9 parts of nervonic acid and 6 parts of gastrodia elata extract are sequentially dried, ground and sieved by a 40-mesh sieve, and then are fed into a homogenizer to be uniformly mixed at the temperature of 20 ℃ and the pressure of 30MPa, so that the nutritional composition is prepared.
The preparation process of the gastrodia elata extract comprises the following steps:
s1: adding 4 parts of gastrodia elata powder into 80 parts of 70% ethanol solution, soaking for 12 hours at room temperature, putting into an ultrasonic instrument, performing ultrasonic extraction for three times at an ultrasonic power of 250W and an ultrasonic temperature of 55 ℃ for 30min, cooling to the room temperature, centrifuging at a rotational speed of 8000r/min for 12min at the temperature of 4 ℃, filtering, and combining the filtrates to obtain gastrodia elata extract;
s2: concentrating rhizoma Gastrodiae extractive solution at 60deg.C under heating bath temperature, 96kPa vacuum degree and 15deg.C cooling medium temperature by vacuum rotary evaporation to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
Experiment
The gastrodia elata extracts obtained in examples 1 to 3 and comparative example 2 were taken to prepare samples, and the performances were measured and the measurement results were recorded, respectively:
experiment 1:
according to GB/T26792-2019 high performance liquid chromatograph, determining extraction rate of rhizoma Gastrodiae extract, experimental steps: weighing 10mg of rhizoma Gastrodiae extract reference substance dried at 80+ -2deg.C, placing in 100mL volumetric flask, adding 90% mobile phase (20 mM sodium phosphate buffer solution (pH 2.5) and 10% acetonitrile mixed solution, performing degassing treatment), dissolving, diluting to scale, shaking, and making into stock solution. 100mL of stock solution is sucked, placed in a 25mL volumetric flask, added with mobile phase for dilution to scale, and shaken uniformly to obtain standard sample solution. Preparing 20mL of gastrodia elata extract solution with the concentration of 0.1mg/mL, performing ultraviolet scanning within the range of 190-310nm, and detecting the maximum absorption peak wavelength. And calculating the purity of the sample by using standard substance comparison according to the fact that the concentration and peak area of the gastrodia elata extract in the prepared sample are standard substances. The extraction rate is the ratio of the product of the mass concentration of the gastrodia elata extract and the volume of the fixed volume to the dry weight of the sample.
| Extraction yield/% | |
| Example 1 | 4.92 |
| Example 2 | 5.17 |
| Example 3 | 4.95 |
| Comparative example 2 | 2.87 |
From the data in the above table, the following conclusions can be clearly drawn:
compared with the embodiment 1-3, the comparative example 2 uses 70% ethanol solution as the extraction solvent of the gastrodia elata, the extraction rate is obviously lower than that of the embodiment 1-3, and the gastrodia elata extract prepared by the invention uses the compound aqueous solution of choline chloride, 1, 3-butanediol and lithium chloride as the extraction solvent of the gastrodia elata, wherein the choline chloride is used as a hydrogen bond donor, the 1, 3-butanediol is used as a hydrogen bond acceptor, and the choline chloride and the 1, 3-butanediol are combined with each other through hydrogen bonds, so that the polarity of the extractant can be obviously increased, and the extraction rate of the gastrodia elata extract is improved.
Experiment 2:
the nutritional composition of the invention was used for pharmacodynamic experiments in mice.
1. Experimental animals: 150 Kunming mice, each half of the male and female, were 4-6 weeks old, had an average body weight of (20+ -2) g, were kept in a barrier-grade environment, and had a laboratory temperature of (24+ -1) deg.C and humidity of (56+ -2).
2. Experimental grouping: 180 mice were randomly divided into 6 groups of 30 mice each, each of which was a male and female half, and each group was a blank group, example 1 group, example 2 group, example 3 group, comparative example 1 group, and comparative example 2 group. Wherein, the group of the example 1, the group of the example 2, the group of the example 3, the group of the comparative example 1 and the group of the comparative example 2 are used for gastric lavage at the dosage of 0.4ml/10 g.bw; the control group was filled with an equal amount of physiological saline. The stomach is irrigated for 30 days, once a day, and the bench jump experiment is carried out after the last gastric irrigation for 2 hours.
3. The experimental method comprises the following steps:
bench jump experiment: placing mice into a reaction box for adaptation for 3min, then applying 36V alternating current, and jumping back to an insulation platform by the normal reaction mice, wherein most mice possibly jump back to the insulation platform again or frequently, and after electric shock, jumping back to the insulation platform. Mice were placed on an insulating platform, experiments were started, and the latency of each mouse to jump off the platform for the first time and the number of errors in jumping off the platform for each mouse within 5min were recorded as initial learning ability. After 24h, the experiment was performed again, and the latency of each mouse to jump off the platform for the first time and the number of errors of each mouse to jump off the platform within 5min were recorded as the post-memory capacity. The arithmetic mean of the data from each group of mice was taken.
From the data in the above table, the following conclusions can be clearly drawn:
(1) Compared with a control group, the nutritional composition prepared in the examples 1-3 obviously improves learning and understanding ability and memory of mice, and shows that the invention combines phosphatidylserine, NAD+, DHA algae oil powder, SOD, ginkgo leaf extract, nervonic acid and gastrodia elata extract together to form a nutritional composition, plays a synergistic effect, can improve memory and improve cognitive ability.
(2) Compared with the examples 1-3, the mice of the comparative example 1 and the comparative example 2 have obviously reduced learning and understanding ability and memory, which indicates that the gastrodia elata extract has the effects of improving intelligence, strengthening brain and delaying aging; the gastrodia elata extract is prepared by an ultrasonic-assisted eutectic solvent method, so that the dispersion stability of the gastrodia elata extract is improved, the process yield is improved, and the efficacy of the nutritional composition is better exerted.
Experiment 3:
toxicity studies were performed on mice using the nutritional compositions of the invention.
The Kunming mice were subjected to intragastric administration with nutritional compositions at doses of 3g/kg, 7g/kg and 9g/kg, 1 time per day, and after 14 days of intragastric administration, the mice were observed daily for mental state, activity, ingestion, drinking water, etc., and no abnormality was found, and each organ of the mice was subjected to pathological examination, and no lesions were found.
The results show that the nutrient components of the invention are safe and nontoxic and can be used clinically.
Experiment 4:
clinical study
Performing a cognitive test according to an Aldonbux cognitive test, wherein the method comprises the following experimental steps: 150 healthy elderly people with mild memory deterioration are invited to be divided into 3 groups, namely, example 2, comparative example 1 and comparative example 2, wherein the age of each half of men and women is over 55 years, and 8g of nutritional composition prepared by different components are eaten every day; meanwhile, 50 healthy elderly people with normal memory are invited to serve as healthy control groups, and half of the healthy elderly people are aged above 55 years, and the nutritional composition prepared in the embodiment 2 with the same specification is eaten every day. The treatment cycle was performed for 14 weeks, mainly for attention (18 minutes), memory (26 minutes), language fluency (14 minutes), language (26 minutes) and space vision ability (16 minutes), with 100 minutes total, data were recorded, and an arithmetic average of 50 trial data was taken.
From the data in the above table, the following conclusions can be clearly drawn:
1. compared with the healthy control, the nutritional composition prepared in the embodiment 2 has obvious improving effects on attention, memory, language fluency, language and visual space capacity, and the invention can be known to combine phosphatidylserine, NAD+, DHA algae oil powder, SOD, ginkgo leaf extract, nervonic acid and gastrodia elata extract to form the nutritional composition, thereby playing a synergistic effect, improving the attention, improving the memory and improving the brain intelligence.
2. The nutritional compositions prepared in comparative examples 1 and 2 have improved effects on attention, memory, language fluency, language and space viewing ability, but have slightly poorer effects than those of example 2, and it is known that the process yield is improved and the efficacy of the nutritional composition is better exerted by the ultrasonic-assisted eutectic solvent method for preparing the gastrodia elata extract.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process method article or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process method article or apparatus.
Finally, it should be noted that: the foregoing description is only a preferred embodiment of the present invention, and the present invention is not limited thereto, but it is to be understood that modifications and equivalents of some of the technical features described in the foregoing embodiments may be made by those skilled in the art, although the present invention has been described in detail with reference to the foregoing embodiments. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation process of a brain-improving nutritional composition is characterized by comprising the following steps: the method comprises the following steps:
sequentially drying phosphatidylserine, NAD+, DHA algae oil powder, SOD, ginkgo leaf extract, nervonic acid and gastrodia elata extract, grinding, sieving with a 40-50 mesh sieve, feeding into a homogenizer, and uniformly mixing to obtain the nutritional composition.
2. The process for preparing a brain-improving nutritional composition according to claim 1, wherein: the nutritional composition comprises the following raw materials in parts by weight:
30-50 parts of phosphatidylserine, 6-8 parts of NAD+, 60-80 parts of DHA algae oil powder, 7-9 parts of SOD, 5-10 parts of ginkgo leaf extract, 8-10 parts of nervonic acid and 5-8 parts of gastrodia elata extract.
3. The process for preparing a brain-improving nutritional composition according to claim 1, wherein: the homogenizer comprises the following process parameters: the temperature is 15-25 ℃; the pressure is 25-30 MPa.
4. The process for preparing a brain-improving nutritional composition according to claim 1, wherein: the preparation process of the gastrodia elata extract comprises the following steps:
s1: mixing choline chloride, 1, 3-butanediol and lithium chloride, heating to 90-100 ℃, uniformly stirring, cooling to room temperature, adding distilled water, and uniformly mixing to prepare a eutectic solvent solution;
s2: adding rhizoma Gastrodiae powder into the eutectic solvent solution prepared in S1, heating to 40-50deg.C, soaking for 30-60 min, placing into an ultrasonic instrument, performing ultrasonic extraction, repeating the extraction for three times, centrifuging, filtering, and mixing filtrates to obtain rhizoma Gastrodiae extractive solution;
s3: vacuum rotary evaporating the rhizoma Gastrodiae extractive solution, concentrating to obtain extract, and drying to obtain rhizoma Gastrodiae extract.
5. The process for preparing a brain-improving nutritional composition according to claim 4, wherein: in the step S1, the mass ratio of the choline chloride to the 1, 3-butanediol to the lithium chloride is 1: (1-2): (0.01-0.02).
6. The process for preparing a brain-improving nutritional composition according to claim 4, wherein: in the step S2, the feed liquid ratio of the hemp powder to the eutectic solvent solution is 1:20 g/mL-1: 35g/mL.
7. The process for preparing a brain-improving nutritional composition according to claim 4, wherein: the particle size of the hemp powder in the step S2 is 0.3-0.5 mm.
8. The process for preparing a brain-improving nutritional composition according to claim 4, wherein: the ultrasonic instrument process parameters in the step S2 are as follows: the ultrasonic power is 250-300W, the ultrasonic temperature is 50-60 ℃, and the ultrasonic extraction time is 25-35 min.
9. The process for preparing a brain-improving nutritional composition according to claim 4, wherein: the vacuum rotary evaporation process parameters in the step S3 are as follows: the heating bath temperature is 55-65 ℃, the vacuum degree is 95-98 kPa, and the cooling medium temperature is 10-20 ℃.
10. A brain-enhancing nutritional composition prepared by the process according to any one of claims 1-9.
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| CN101356975A (en) * | 2008-04-23 | 2009-02-04 | 昆明菌苑食品有限公司 | Health food capable of increasing human immunity and promoting intelligence and strengthening brain and preparation method thereof |
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| CN106539084A (en) * | 2016-11-11 | 2017-03-29 | 延边韩工坊健康制品有限公司 | One kind improves memory health food and preparation method thereof |
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