Preparation method of functional food for nourishing cartilage and resisting joint inflammation

A functional food and nutrition technology, applied in food preparation, food science, application, etc., can solve problems such as heavy economic burden, physical damage of patients with drug side effects, and high cost of treatment

Inactive Publication Date: 2011-02-02
马宏达
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to treat the disease, patients often spend a lot of treatment costs, which brings a heavy economic burden to family life. However, due to incorrect treatment methods, the disease continues to develop while the patient is being treated, and the toxic and side effects of the drug also cause serious damage to the patient's body. big damage

Method used

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Examples

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Embodiment Construction

[0021] 1. Extraction method of Sanzhu: the extraction of functional components of Sanzhu adopts CO 2 Supercritical extraction technology, the specific process is as follows: the mangosteen and skin are dried at a constant temperature of 30-50°C for 5-14 hours, and the water content is controlled at 10%-50%. CO 2 Used as a supercritical extractant. Ethanol is used to clean the extraction cylinder, separation cylinder, pipeline and other systems of the supercritical extraction machine. Extraction process: 50 ~ 1000ml ethanol cleaning CO 2 Supercritical extraction equipment for 3 to 7 hours, after the ethanol in the system is drained, the processed sagebrush raw materials are added to the extraction tank for CO 2 supercritical extraction. The extraction temperature is 30-50°C, the extraction pressure is 10-35MPa, the extraction time is 0.5-3 hours, CO 2 The flow rate is 10~45kg / h. Extract 1 to 3 times to obtain the Sanzhu extract.

[0022] 2. Preparation method of Anluo Xi...

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PUM

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Abstract

The invention discloses a preparation method of functional food having the effects of nourishing cartilaginous tissues and resisting joint inflammation. The functional food comprises the following raw materials in percentage by weight: 3 to 40 percent of manggis extract, 5 to 30 percent of marasmius androsaceus extract, 5 to 40 percent of D-glucosamine hydrochloride, 0.1 to 10 percent of chondroitin sulfate and 1 to 15 percent of collagen. The preparation method comprises methods for controlling proportional content of the raw material components, extracting active ingredients of two raw materials and preparing a preparation. The functional food preparation has the effects of effectively nourishing the cartilaginous tissues of human bodies, diminishing inflammation and relieving pain.

Description

technical field [0001] The present invention relates to a functional food product, especially a capsule preparation obtained through a specific process, using the extract of safflower, the extract of Anluo Xiaopi, D-glucosamine hydrochloride, chondroitin sulfate, and collagen as raw materials . The preparation has the functions of nourishing cartilage tissue, reducing inflammation and relieving pain, and the invention relates to the formula and production process of the preparation. technical background [0002] With the prolongation of human life expectancy, population aging has brought new problems to human health. Bone and joint diseases have become one of the common diseases, seriously threatening the health of middle-aged and elderly people. [0003] The statistics made by WHO in 1998 found that about 350 million people in the world suffer from various bone and joint diseases, and 1 in every 10 people in Asia; The population of arthritis will exceed 800 million, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23L1/305A23L33/105A23L33/125A23L33/16A23L33/17
Inventor 马宏达康可新
Owner 马宏达
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