Preparation method of extract and pig feed addition application

Abstract

The invention belongs to the technical field of extract extraction, and particularly relates to a preparation method of a garlic extract, which comprises the following steps: preparing garlic extract into garlic extract active pellets under the action of chitosan quaternary ammonium salt and montmorillonite, preparing positively charged astaxanthin solid particles into positively charged astaxanthin starch active microsphere emulsion, and preparing the astaxanthin starch active microsphere emulsion into the garlic extract active pellets. And finally, preparing the spherical garlic-astaxanthin extract to form a structure which takes the astaxanthin starch active microspheres as a core, takes the montmorillonite pellets as a middle barrier layer and takes the montmorillonite pellets as a shell, so that the garlic and the astaxanthin can be well blocked, and the inhibition effect of the garlic extract on the absorption of the astaxanthin is avoided. And the bioavailability can reach more than 70%. After microencapsulation, the influence of environmental factors such as light, heat and oxygen is avoided, the activity can be kept for a long time, and the feed additive is suitable for being used as a pig feed additive.

Description

Technical Field

[0001] The invention relates to the technical field of extract extraction, in particular to a preparation method of a garlic extract and application of the garlic extract as a pig feed additive. Background Art

[0002] Plant extracts have become one of the main substitutes for feed antibiotics. They are pure natural substances that can promote animal growth, enhance their physique, promote metabolism, improve production performance, resist stress and prevent diseases, and are at the advanced level in China. Foreign countries have extremely strict requirements on food safety, especially the European Union, which is the earliest, largest and strictest region in the world to strictly prohibit the use of antibiotics. In addition to benefiting from good feeding management supporting measures, a very important material measure of the European Union's successful ban on feed antibiotics is to replace feed antibiotics with plant extracts. Plant extracts have played an important role in the successful ban on feed antibiotics.

[0003] The Chinese patent with publication number CN112056459A discloses a method for preparing garlic extract and a composite natural plant extract additive thereof, and discloses a method for preparing garlic extract, which comprises soaking purple garlic in white vinegar, crushing the soaked purple garlic, and extracting with supercritical carbon dioxide to obtain garlic extract. The garlic extract is extracted at a relatively low temperature, which can avoid allicin from being destroyed by high temperature to the greatest extent, and the antioxidant activity of garlic soaked in vinegar is significantly enhanced. The composite extract additive containing the garlic extract contains a variety of extracts and has a variety of regulatory functions, which improves the immunity of animals and promotes the healthy growth of animals. The composite natural plant extract additive provided by the patent has a variety of regulatory functions. However, the additive compounded by numerous plant extracts, although the plant extract contains certain nutrients, is unbalanced relative to the nutritional needs of animals. Moreover, some components in the plant extract will affect the absorption and utilization of other nutrients by pigs.

[0004] The Chinese patent with publication number CN117322511A discloses a plant extract feed additive and a preparation method thereof. The plant extract feed additive disclosed in the patent comprises the following components in parts by weight: 1-5 parts of galangal extract, 1-3 parts of cardamom extract, and 0.5-1.5 parts of radix strychnifoliae extract. The present invention also provides a preparation method for the above-mentioned plant extract feed additive. The plant extract feed additive of the present invention combines galangal extract, cardamom extract and radix strychnifoliae extract to significantly improve the antibacterial activity, and has significant inhibitory activity for chicken Escherichia coli, chicken Staphylococcus aureus and pig Staphylococcus aureus. It can be directly added to feed as a feed additive for use, and can effectively prevent and treat livestock and poultry diseases caused by the above-mentioned pathogens. However, the invention does not involve the presence of high anti-nutritional substances in certain plants, which will affect the absorption and utilization of other nutrients by pigs.

[0005] Therefore, a method for preparing an extract is provided to enhance the nutritional value of additives, improve animal production performance, ensure animal health, save feed costs, improve the quality of livestock products, and at the same time, enable the extracts to promote each other and work synergistically without affecting the animal's absorption and utilization of other nutrients. Summary of the invention

[0006] In order to solve the above problems, the purpose of the present invention is to provide a method for preparing an extract to solve one or more technical problems existing in the prior art and at least provide a beneficial choice or create conditions.

[0007] The present invention mainly provides a method for preparing an extract and an application of adding the extract to pig feed, so that after the nutrients of the extract are extracted, their activity is protected and can be absorbed by the body. A method for preparing an extract is to prepare a plant extract into an extract microcapsule, and the method comprises the following steps:

[0008] S001, peel and wash fresh garlic, then soak it in a citric acid aqueous solution at room temperature for 2 to 3 hours, ensuring that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put it into a crusher and crush it, and place it at room temperature after crushing; filter the citric acid aqueous solution that has soaked the garlic, add ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; mix the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide to obtain a garlic extract. The extraction pressure is 20 to 30Mpa, the extraction temperature is 0 to 20°C, and the extraction time is 2 to 3 hours; the mass ratio of fresh garlic, lemon aqueous solution and ethanol is 1:2:1;

[0009] S002, drying the Haematococcus pluvialis at a low temperature of 0 to 10° C. for 20 to 40 minutes, taking it out and crushing it to obtain Haematococcus pluvialis powder; adding the Haematococcus pluvialis powder to an organic solvent in which dichloromethane and methanol are evenly mixed in a volume ratio of 1:1 at 20 to 30° C., mixing with a magnetic stirrer for 120 to 150 minutes to fully dissolve astaxanthin, separating the Haematococcus pluvialis residue and liquid by centrifugation, taking the upper layer of liquid, adding glutamic acid and mixing evenly to allow astaxanthin and glutamic acid to react with each other, and generating solid floccules after cooling to 5 to 10° C.; separating the solid from the liquid, washing and drying the lower layer of solid, and obtaining positively charged astaxanthin solid particles; wherein the mass ratio of hexadecyl dimethyl ammonium chloride to the Haematococcus pluvialis powder is 1:10;

[0010] S003, peeling and washing purslane, honeysuckle, dandelion flower and lotus leaf, and mixing them with Haematococcus pluvialis residue, crushing and beating to obtain a mixture, dehydrating to make the water content of the mixture 10-20%; continuing to dry at 35-45° C. to make the water content of the mixture 3-7%; and ultra-finely crushing the mixture again to make the diameter of the round particles 0.1-0.5 μm, thus obtaining a mixed ultra-fine powder;

[0011] S004, the extract of positively charged astaxanthin solid particles, garlic extract and mixed ultrafine powder are mixed in a mass ratio of 1-3:2-4:10 to obtain extract solid microspheres. Then corn starch is dissolved in water to obtain a 0.5 g / mL aqueous solution, the extract solid microspheres are dispersed by shaking and slowly and evenly added to the corn starch aqueous solution, stirred at 200-300 r / min at 65-75°C for 3-5 hours, cooled to 5-10°C and allowed to stand for 5-10 hours, washed with water, dried and ground, and then an extract microcapsule is obtained;

[0012] The mixed ultrafine powder comprises 3-5 parts of purslane, 8-10 parts of honeysuckle, 8-10 parts of dandelion, 3-5 parts of peeled lotus leaves and 8-10 parts of Haematococcus pluvialis residue by weight.

[0013] Finally, an extract microcapsule is prepared. The preparation method of the extract comprises preparing the extract microcapsule from garlic extract active granules and positively charged astaxanthin starch active microsphere emulsion, specifically:

[0014] S301, slowly stirring the garlic extract active particles and the positively charged astaxanthin starch active microsphere emulsion for 1 hour, then letting it stand for 1 to 2 hours, and finally drying to prepare spherical garlic-astaxanthin extract; the mass ratio of the garlic extract active particles and the positively charged astaxanthin starch active microspheres is 2:1.

[0015] S302, the spherical garlic-astaxanthin extract and the mixed ultrafine powder are mixed in a mass ratio of 1:2 to obtain the solid microspheres of the extract. Then corn starch is dissolved in water to obtain a 0.5 g / mL aqueous solution, the solid microspheres of the extract are dispersed by shaking and slowly and evenly added to the corn starch aqueous solution, stirred at 200-300 r / min at 65-75°C for 3-5 hours, cooled to 5-10°C and allowed to stand for 5-10 hours, washed with water, dried and ground to obtain an extract microcapsule.

[0016] The extract microcapsule can be stored at room temperature and used as a nutritional additive for pig feed; the dosage of the microcapsule in the feed is 1-3%.

[0017] The garlic extract in the extract microcapsule has a certain inhibitory effect on staphylococci and streptococci, has antibacterial and anti-hepatotoxic effects, and has the effect of enhancing the activity of profibrinolytic enzymes, which has a good health care effect on animals. In addition, allicin can effectively stimulate the formation of amino acids that produce fragrance in animals, increase the fragrance component genes in meat and eggs, and make the meat more delicious. The compounding of various raw materials such as purslane, honeysuckle, and dandelion flowers can prevent and treat diseases such as gastritis in pigs, regulate the peristalsis and secretion of the gastrointestinal tract of pigs, help digestion and absorption of food, and reduce the incidence of pigs. Natural astaxanthin is synthesized by algae, plants, bacteria, and fungi, and has a conjugated molecule composed of 13 conjugated double bonds. The alternation of single and double bonds increases the antioxidant capacity of astaxanthin, which can neutralize free radicals or remove active oxygen, prevent diseases caused by free radicals, enhance pig immunity, prevent the occurrence of diseases, and help improve pig disease resistance. At the same time, it has an antioxidant effect, which can delay the oxidation and deterioration of feed, maintain the freshness of feed and the stability of nutrients.

[0018] Compared with the prior art, the beneficial effects of the invention are:

[0019] 1) The present invention provides a method for preparing a garlic extract, wherein the garlic extract is allicin, which has antibacterial and anti-hepatotoxic effects, enhances the activity of profibrinolytic enzymes, and has a good health care effect on animals. In addition, allicin can effectively stimulate the formation of amino acids that produce fragrance in animals, increase the fragrance components in meat and eggs, and make the meat and eggs more delicious.

[0020] 2) The present invention also provides an extract microcapsule, which can be used as a nutritional additive for pig feed to greatly improve the feed conversion rate, completely eliminate the use of antibiotics, and improve the immune system of pigs. Not only does it make the feed taste better and help increase the appetite of pigs, but after long-term consumption, it can effectively improve the quality of pork and make it an excellent plant additive to replace antibiotics. By compounding the various plant components, the nutrition is balanced, so that pigs have stronger resistance, and the digestion and absorption capacity is also improved. The body weight and bone growth are significantly improved compared to eating ordinary feed. After long-term consumption by pigs, the position of the lean meat alone presents a form similar to snowflake-like granules with fat spreading outside the lean meat. The mixture of fat and lean meat is more delicate and uniform, the meat quality is better, and the taste is better. The interaction between the various components significantly improves the quality of pork, and the meat is softer, which greatly improves the taste of pork.

[0021] 3) The extract microcapsule provided by the present invention allows astaxanthin to be wrapped layer by layer, thus avoiding the inhibition of its absorption by garlic extract and the influence of environmental factors such as light, heat, and oxygen on the stability of astaxanthin, thereby maintaining the functionality of astaxanthin and extending the storage period; the results show that about 90% of astaxanthin is released from the extract microcapsule. After digestion, the bioavailability reaches more than 70%. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 , an electron microscope image of the bulbous garlic-astaxanthin extract prepared in Example 2 at a magnification of 500 times;

[0023] Figure 2 , an electron microscope image of the bulbous garlic-astaxanthin extract prepared in Example 2 at a magnification of 5000 times. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the content described in the present invention, those skilled in the art may make various changes or modifications to the present invention, and these equivalent forms fall within the scope limited by the appended claims of the application equally.

[0025] Example 1

[0026] A method for preparing an extract, first preparing a garlic extract is specifically as follows:

[0027] Take 50 parts of fresh garlic, peel and wash them, then add them into 100 parts of citric acid aqueous solution at room temperature and soak them for 2-3 hours, ensure that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put them into a crusher and crush them, and then place them at room temperature; filter the citric acid aqueous solution in which the garlic is soaked, add 50 parts of ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; add the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide at an extraction pressure of 20Mpa and an extraction temperature of 5°C for 3 hours to obtain a garlic extract;

[0028] Further, a positively charged astaxanthin starch active microsphere emulsion is prepared, specifically:

[0029] 50 parts of Haematococcus pluvialis were subjected to low-temperature drying at 5°C for 40 minutes, and then taken out and crushed to obtain Haematococcus pluvialis powder; 20 parts of Haematococcus pluvialis powder were added to an organic solvent uniformly mixed with dichloromethane and methanol in a volume ratio of 1:1 at 20°C, and mixed with a magnetic stirrer for 150 minutes to fully dissolve astaxanthin, and the Haematococcus pluvialis residue and liquid were separated by centrifugation, and the upper layer of liquid was taken, and 2 parts of hexadecyl dimethyl ammonium chloride were added and mixed uniformly to allow astaxanthin and hexadecyl dimethyl ammonium chloride to react with each other, and solid flocs were generated after cooling to 5°C; the solid and liquid were separated, and the lower layer of solid was washed and dried to obtain positively charged astaxanthin solid particles;

[0030] 3 parts of purslane, 10 parts of honeysuckle, 8 parts of dandelion flowers, 5 parts of lotus leaves peeled and washed, and 10 parts of dried Haematococcus pluvialis residue were mixed evenly, crushed and pulped to obtain a mixture, dehydrated to a moisture content of 10%; continued to dry at 45°C to a moisture content of 5%; and ultrafinely crushed again to obtain round particles with an average diameter of 0.2 microns, thereby obtaining mixed ultrafine powder.

[0031] 4 parts of garlic extract and 2 parts of 10 parts of positively charged astaxanthin solid particle extract were mixed into ultrafine powder to obtain solid microspheres of the extract; then corn starch was dissolved in water to obtain a 0.5 g / mL aqueous solution, the solid microspheres of the extract were dispersed by shaking and then slowly and evenly added into the corn starch aqueous solution, stirred at 300 r / min at 75°C for 3 hours, cooled to 5°C and allowed to stand for 5 hours, washed with water, dried and ground to obtain an extract microcapsule.

[0032] This garlic extract and astaxanthin solid particle extract were directly made into microcapsules and added to feed additives. When fed to animals, we found that after the extract microcapsules were destroyed in gastric juice, the garlic extract would inhibit the absorption of astaxanthin by animals, especially when the content of garlic extract was higher, the inhibition would be more obvious.

[0033] The chemical composition of garlic is very complex. In addition to the sulfur-containing organic compounds that are unique to garlic, it also contains a variety of nutrients such as polysaccharides, proteins, volatile oils, and amino acids. These complex ingredients contained in garlic are the material basis of the pharmacological activity of garlic. Astaxanthin itself exists in the form of esters, and its utilization rate in animals is low, and it is difficult to reach an effective absorption dose. In the presence of garlic extract, its utilization rate is severely inhibited. Therefore, we have improved it and made garlic extract into garlic extract active granules, specifically:

[0034] S101, adding a 5% chitosan solution to a garlic extract, stirring and reacting for 1 to 2 hours, then adding a hyperbranched polyamide-amine, and continuing the reaction for 1 to 2 hours. After the reaction is completed, the mixture is concentrated and dried to obtain a positively charged active garlic extract; the mass ratio of the hyperbranched polyamide-amine, chitosan and garlic extract is 2 to 4:3 to 6:10 to 15;

[0035] S102, select spherical montmorillonite with a nanometer diameter of 80 to 100 nm, add deionized water to the nano-scale spherical montmorillonite in a reactor, add chitosan quaternary ammonium salt to react for 1 to 2 hours, so that the spherical montmorillonite layer structure is opened, then add sodium carbonate and stir evenly, adjust the pH value to 9.0 to 9.5, so that the spherical montmorillonite is fully dispersed in the alkaline solution, continue to add lysine, stir well, and obtain a suspension of spherical montmorillonite, wherein the spherical montmorillonite suspension is a negatively charged particle. The mass ratio of lysine, chitosan quaternary ammonium salt and nano-scale spherical montmorillonite is 1:1:4;

[0036] S103, adding the positively charged active garlic extract to the suspension of spherical montmorillonite, reacting for 1 to 2 hours, so that the positively charged active garlic extract is adsorbed in the lamellar structure of the spherical montmorillonite. Finally, centrifugation is performed at a speed of 3500 rpm, washing with deionized water for 2 to 3 times to remove the sodium carbonate, centrifugation is performed again, the solid mixture at the bottom is taken out, and drying is performed at 60° C. to obtain active garlic extract particles; the mass ratio of the positively charged active garlic extract to the nano-spherical montmorillonite is 1:5;

[0037] Furthermore, the positively charged astaxanthin solid particles are modified to prepare the positively charged astaxanthin starch active microsphere emulsion, specifically:

[0038] S201, adding starch to deionized water, stirring evenly, slowly heating to 80-90°C, stirring for 20-40 minutes, the starch goes through the first stage and the second stage, and begins to gelatinize, and continues to stir and react, adding 3-chloro-2-hydroxypropyltrialkylammonium chloride, and continuing to react for 20-40 minutes, an etherification reaction occurs, and quaternary ammonium substituent groups are introduced into the gelatinized starch to obtain aminated gelatinized starch; the mass ratio of deionized water to starch is 2:3-4; the mass ratio of 3-chloro-2-hydroxypropyltrialkylammonium chloride to starch is 1:8;

[0039] S202, adding positively charged astaxanthin solid particles to aminated gelatinized starch for coating, and then drying to obtain porous and loose positively charged astaxanthin starch spheres, wherein the mass ratio of the positively charged astaxanthin solid particles to the aminated gelatinized starch is 1:1-2;

[0040] S203, adding porous and loose positively charged astaxanthin starch spheres into the nanoemulsion and stirring evenly, so that the nanoemulsion is fully absorbed and filled in the structure of the positively charged astaxanthin starch spheres, to obtain a positively charged astaxanthin starch active microsphere emulsion; the mass ratio of the porous and loose positively charged astaxanthin starch spheres to the nanoemulsion is 1:2;

[0041] The nanoemulsion is prepared by adding polysorbate-20, caffeic acid and gum arabic into deionized water, stirring at high speed, and homogenizing 2 to 3 times at 35 to 45 MPa to form a nanoemulsion, wherein the mass ratio of polysorbate-20, caffeic acid, gum arabic and deionized water is 8 to 10:3 to 5:5 to 8:50;

[0042] In the spherical garlic-astaxanthin extract, the negatively charged montmorillonite particles are firmly adsorbed on the outer layer of the astaxanthin starch active microspheres due to electrostatic effects, while the positively charged garlic extract is repelled by the same charge, forming a spherical structure with astaxanthin starch active microspheres as the core, montmorillonite particles as the middle barrier layer, and garlic extract active particles in the outer layer of the montmorillonite particles. The spherical structure is wrapped layer by layer in the lamellar structure. This ensures that astaxanthin is protected in gastric juice, and the garlic extract active particles are released and exert their effects under the action of gastric acid in gastric juice. The two extracts promote each other without affecting each other's efficacy.

[0043] The obtained garlic extract is made into garlic extract active granules under the action of chitosan quaternary ammonium salt and montmorillonite, and the positively charged astaxanthin solid particles are processed by aminated gelatinized starch and nanoemulsion to make positively charged astaxanthin starch active microsphere emulsion, and finally the garlic extract active granules and the positively charged astaxanthin starch active microsphere emulsion are made into spherical garlic-astaxanthin extract. The spherical garlic-astaxanthin extract can well block the restriction of garlic and astaxanthin, resist the side effect of garlic extract on astaxanthin absorption, so that a spherical structure with astaxanthin starch active microspheres as the core, montmorillonite granules as the middle barrier layer, and garlic extract active granules in the outer layer of the montmorillonite granules is formed. The spherical structure is wrapped layer by layer in the lamellar structure. It is ensured that astaxanthin is protected in gastric juice, and the garlic extract active granules are released under the action of gastric acid in gastric juice to exert their efficacy. The two extracts promote each other and do not affect each other's efficacy.

[0044] The bulbous garlic-astaxanthin extract prepared by the method can protect the activity of astaxanthin. It is observed to be a regular sphere under a scanning electron microscope, and the surface is evenly covered with montmorillonite particles. It has high strength under the outer layer of the montmorillonite particles, ensuring that astaxanthin is not destroyed by the strong acid environment in gastric juice, and it is very easy to enter the lymphatic circulation through the intestinal mucosa, and then enter the blood circulation, so as to efficiently exert its biological efficacy, and show significant advantages in terms of stability, intestinal absorption efficiency and usage. It has not only improved economic benefits, but also prevented astaxanthin from being oxidized or the structure from being destroyed, and can maintain activity for a long time. And the bulbous garlic-astaxanthin extract, under the action of gastric acid, the lamellar structure of its montmorillonite is further expanded, and the garlic extract can be effectively released, which can play the role of anti-inflammatory, antidiarrhea, antibacterial, immune regulation, liver protection and anti-gastric damage, repair tissue damage, antiviral health care effect, can improve the circulatory system, and increase appetite. Then, under the further action of gastric acid, after the garlic extract is released and absorbed, the nanoemulsion in the intestine begins to release, and the astaxanthin starch active microspheres begin to play a role, which can prevent diseases caused by free radicals, enhance the immunity of pigs, prevent the occurrence of diseases, and help improve the disease resistance of animals. The two promote each other, making their efficacy maximized.

[0045] Example 2

[0046] A method for preparing an extract, firstly preparing the garlic extract into a garlic extract active particle mass, specifically:

[0047] Take 50 parts of fresh garlic, peel and wash them, then add them into 100 parts of citric acid aqueous solution at room temperature and soak them for 2-3 hours, ensure that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put them into a crusher and crush them, and then place them at room temperature; filter the citric acid aqueous solution in which the garlic is soaked, add 50 parts of ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; add the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide at an extraction pressure of 20Mpa and an extraction temperature of 5°C for 3 hours to obtain a garlic extract;

[0048] Further, the garlic extract is prepared into garlic extract active granules:

[0049] 10 parts of garlic extract and 50 parts of chitosan solution were added to 10% solution, stirred and reacted for 2 hours, then 2 parts of hyperbranched polyamide-amine were added, and the reaction was continued for 2 hours. After the reaction was completed, the mixture was concentrated and dried to obtain a positively charged active garlic extract;

[0050] 20 parts of spherical montmorillonite with a nanometer diameter of 80 to 100 nm are selected, deionized water is added to the nano-scale spherical montmorillonite in a reaction kettle, 5 parts of chitosan quaternary ammonium salt are added for reaction for 2 hours, so that the spherical montmorillonite sheet structure is opened, sodium carbonate is added and stirred evenly, the pH value is adjusted to 9.1, so that the spherical montmorillonite is fully dispersed in the alkaline solution, 5 parts of lysine are added, and fully stirred to obtain a suspension of spherical montmorillonite, wherein the spherical montmorillonite suspension is a negatively charged particle group; 4 parts of positively charged active garlic extract are added to the spherical montmorillonite suspension, and the reaction is carried out for 2 hours, so that the positively charged active garlic extract is adsorbed in the spherical montmorillonite sheet structure; finally, centrifugation is performed at a speed of 3500 rpm, and the sodium carbonate is removed by washing with deionized water for 3 times, and then centrifugation is performed again, and a solid mixture at the bottom is taken out and dried at 60° C. to obtain a garlic extract active particle group.

[0051] Further, a positively charged astaxanthin starch active microsphere emulsion is prepared, specifically:

[0052] 50 parts of Haematococcus pluvialis were subjected to low-temperature drying at 5°C for 40 minutes, and then taken out and crushed to obtain Haematococcus pluvialis powder; 20 parts of Haematococcus pluvialis powder were added to an organic solvent uniformly mixed with dichloromethane and methanol in a volume ratio of 1:1 at 20°C, and mixed with a magnetic stirrer for 150 minutes to fully dissolve astaxanthin, and the Haematococcus pluvialis residue and liquid were separated by centrifugation, and the upper layer of liquid was taken, and 2 parts of hexadecyl dimethyl ammonium chloride were added and mixed uniformly to allow astaxanthin and hexadecyl dimethyl ammonium chloride to react with each other, and solid flocs were generated after cooling to 5°C; the solid and liquid were separated, and the lower layer of solid was washed and dried to obtain positively charged astaxanthin solid particles;

[0053] 40 parts of starch were added to 20 parts of deionized water, stirred evenly, and the temperature was slowly raised to 90°C. The mixture was stirred for 40 minutes. After the starch went through the first and second stages, gelatinization began. The reaction was continued with stirring. 5 parts of 3-chloro-2-hydroxypropyltrialkylammonium chloride were added. The reaction was continued for 40 minutes. An etherification reaction occurred, and the quaternary ammonium substituent group was introduced into the gelatinized starch to obtain aminated gelatinized starch.

[0054] 20 parts of positively charged astaxanthin solid particles are added to 20 parts of aminated gelatinized starch for coating, and then dried to obtain porous and loose positively charged astaxanthin starch spheres;

[0055] 8 parts of polysorbate-20, 5 parts of caffeic acid and 8 parts of gum arabic are added to 50 parts of deionized water and stirred at high speed, and high-pressure homogenized three times at 35 MPa to prepare a nanoemulsion, and 20 parts of porous and loose positively charged astaxanthin starch spheres are added to 40 parts of the nanoemulsion and stirred evenly so that the nanoemulsion is fully absorbed and filled in the structure of the positively charged astaxanthin starch spheres to obtain a positively charged astaxanthin starch active microsphere emulsion.

[0056] 3 parts of purslane, 10 parts of honeysuckle, 8 parts of dandelion flowers, 5 parts of lotus leaves peeled and washed, and 10 parts of dried Haematococcus pluvialis residue were mixed evenly, crushed and pulped to obtain a mixture, dehydrated to a moisture content of 10%; continued to dry at 45°C to a moisture content of 5%; and ultrafinely crushed again to obtain round particles with an average diameter of 0.2 microns, thereby obtaining mixed ultrafine powder.

[0057] 10 parts of garlic extract active granules and 15 parts of positively charged astaxanthin starch active microsphere emulsion were slowly stirred for 1 hour, then left to stand for 2 hours, and finally dried to prepare spherical garlic-astaxanthin extract;

[0058] 20 parts of spherical garlic-astaxanthin extract and 40 parts of mixed ultrafine powder are mixed to obtain solid microspheres of the extract; then corn starch is dissolved in water to obtain a 0.5 g / mL aqueous solution, the solid microspheres of the extract are dispersed by shaking and then slowly and evenly added to the corn starch aqueous solution, stirred at 300 r / min at 75°C for 3 hours, cooled to 5°C and allowed to stand for 5 hours, washed with water, dried and ground to obtain an extract microcapsule.

[0059] Example 3

[0060] A method for preparing an extract, firstly preparing the garlic extract into a garlic extract active particle mass, specifically:

[0061] Take 50 parts of fresh garlic, peel and wash them, then add them into 100 parts of citric acid aqueous solution at room temperature and soak them for 3 hours, ensure that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put them into a crusher and crush them, and leave them at room temperature after crushing; filter the citric acid aqueous solution in which the garlic is soaked, add 50 parts of ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; mix the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide at an extraction pressure of 25Mpa and an extraction temperature of 10°C for 3 hours to obtain a garlic extract;

[0062] Further, the garlic extract is prepared into garlic extract active granules:

[0063] 15 parts of garlic extract and 60 parts of chitosan solution were added to 10% solution, stirred and reacted for 2 hours, then 4 parts of hyperbranched polyamide-amine were added, and the reaction was continued for 2 hours. After the reaction was completed, the mixture was concentrated and dried to obtain a positively charged active garlic extract;

[0064] 20 parts of spherical montmorillonite with a nanometer diameter of 80 to 100 nm are selected, deionized water is added to the nano-scale spherical montmorillonite in a reaction kettle, 5 parts of chitosan quaternary ammonium salt are added for reaction for 2 hours, so that the lamella structure of the montmorillonite is opened, sodium carbonate is added and stirred evenly, the pH value is adjusted to 9.3, so that the montmorillonite is fully dispersed in the alkaline solution, 5 parts of lysine are added, and the mixture is fully stirred to obtain a suspension of the spherical montmorillonite; 4 parts of positively charged active garlic extract are added to the suspension of the spherical montmorillonite, the mixture is reacted for 2 hours, so that the positively charged active garlic extract is adsorbed in the lamella structure of the spherical montmorillonite; finally, the mixture is centrifuged at a speed of 3500 rpm, washed with deionized water for 3 times to remove the sodium carbonate, and centrifuged again, a solid mixture at the bottom is taken out, and dried at 60° C. to obtain active granules of the garlic extract.

[0065] Further, a positively charged astaxanthin starch active microsphere emulsion is prepared, specifically:

[0066] 50 parts of Haematococcus pluvialis were subjected to low-temperature drying at 10°C for 40 minutes, and then taken out and crushed to obtain Haematococcus pluvialis powder; 20 parts of Haematococcus pluvialis powder were added to an organic solvent uniformly mixed with dichloromethane and methanol in a volume ratio of 1:1 at 30°C, and mixed with a magnetic stirrer for 150 minutes to fully dissolve astaxanthin, and the Haematococcus pluvialis residue and liquid were separated by centrifugation, and the upper layer of liquid was taken, and 2 parts of hexadecyl dimethyl ammonium chloride were added and mixed uniformly to allow astaxanthin and hexadecyl dimethyl ammonium chloride to react with each other, and solid flocs were generated after cooling to 10°C; the solid and liquid were separated, and the lower layer of solid was washed and dried to obtain positively charged astaxanthin solid particles;

[0067] 30 parts of starch were added to 20 parts of deionized water, stirred evenly, and the temperature was slowly raised to 80°C. The mixture was stirred for 40 minutes. After the starch went through the first and second stages, gelatinization began. The reaction was continued with stirring. 3.75 parts of 3-chloro-2-hydroxypropyltrialkylammonium chloride were added. The reaction was continued for 40 minutes. An etherification reaction occurred, and the quaternary ammonium substituent group was introduced into the gelatinized starch to obtain aminated gelatinized starch.

[0068] 20 parts of positively charged astaxanthin solid particles are added to 40 parts of aminated gelatinized starch for coating, and then dried to obtain porous and loose positively charged astaxanthin starch spheres;

[0069] 10 parts of polysorbate-20, 3 parts of caffeic acid and 7 parts of gum arabic are added to 50 parts of deionized water and stirred at high speed, and high-pressure homogenized three times at 35 MPa to prepare a nanoemulsion, and 20 parts of porous and loose positively charged astaxanthin starch spheres are added to 40 parts of the nanoemulsion and stirred evenly so that the nanoemulsion is fully absorbed and filled in the structure of the positively charged astaxanthin starch spheres to obtain a positively charged astaxanthin starch active microsphere emulsion.

[0070] 5 parts of purslane, 8 parts of honeysuckle, 10 parts of dandelion flowers, 3 parts of lotus leaves peeled and washed, and evenly mixed with 10 parts of dried Haematococcus pluvialis residue, crushed and beaten to obtain a mixture, dehydrated to a moisture content of 15%; continued drying at 45°C to a moisture content of 3%; and ultrafinely crushed again to obtain round particles with an average diameter of 0.2 microns, thereby obtaining mixed ultrafine powder.

[0071] 10 parts of garlic extract active granules and 15 parts of positively charged astaxanthin starch active microsphere emulsion were slowly stirred for 1 hour, then left to stand for 2 hours, and finally dried to prepare spherical garlic-astaxanthin extract;

[0072] 20 parts of spherical garlic-astaxanthin extract and 40 parts of mixed ultrafine powder are mixed to obtain solid microspheres of the extract; corn starch is then dissolved in water to obtain a 0.5 g / mL aqueous solution, the solid microspheres of the extract are dispersed by shaking and then slowly and evenly added to the corn starch aqueous solution, stirred at 260 r / min at 75° C. for 4 hours, cooled to 10° C. and allowed to stand for 6 hours, washed with water, dried and ground to obtain an extract microcapsule;

[0073] Example 4

[0074] A method for preparing an extract, firstly preparing the garlic extract into a garlic extract active particle mass, specifically:

[0075] Take 50 parts of fresh garlic, peel and wash them, then add them into 100 parts of citric acid aqueous solution at room temperature and soak them for 3 hours, ensure that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put them into a crusher and crush them, and leave them at room temperature after crushing; filter the citric acid aqueous solution in which the garlic is soaked, add 50 parts of ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; mix the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide at an extraction pressure of 28Mpa and an extraction temperature of 10°C for 3 hours to obtain a garlic extract;

[0076] Further, the garlic extract is prepared into garlic extract active granules:

[0077] 12 parts of garlic extract and 30 parts of chitosan solution were added to 10% solution, stirred and reacted for 2 hours, then 3 parts of hyperbranched polyamide-amine were added, and the reaction was continued for 2 hours. After the reaction was completed, the mixture was concentrated and dried to obtain a positively charged active garlic extract;

[0078] 20 parts of spherical montmorillonite with a nanometer diameter of 80 to 100 nm are selected, deionized water is added to the nano-scale spherical montmorillonite in a reaction kettle, 5 parts of chitosan quaternary ammonium salt are added to react for 1 to 2 hours to open the lamella structure of the spherical montmorillonite, sodium carbonate is added and stirred evenly, the pH value is adjusted to 9.4 to fully disperse the spherical montmorillonite in the alkaline solution, 5 parts of lysine are added, and the mixture is fully stirred to obtain a suspension of spherical montmorillonite;

[0079] Four portions of positively charged active garlic extract were added to the suspension of spherical montmorillonite and reacted for 2 hours to allow the positively charged active garlic extract to be adsorbed in the lamellar structure of the spherical montmorillonite; finally, the suspension was centrifuged at a speed of 3500 rpm, washed with deionized water for 3 times to remove the sodium carbonate, and then centrifuged again to take out the solid mixture at the bottom, and dried at 60°C to obtain active particles of garlic extract.

[0080] Further, a positively charged astaxanthin starch active microsphere emulsion is prepared, specifically:

[0081] 50 parts of Haematococcus pluvialis were subjected to low-temperature drying at 7°C for 40 minutes, and then taken out and crushed to obtain Haematococcus pluvialis powder; 20 parts of Haematococcus pluvialis powder were added to an organic solvent uniformly mixed with dichloromethane and methanol in a volume ratio of 1:1 at 30°C, and mixed with a magnetic stirrer for 120 minutes to fully dissolve astaxanthin, and the Haematococcus pluvialis residue and liquid were separated by centrifugation, and the upper layer of liquid was taken, and 2 parts of hexadecyl dimethyl ammonium chloride were added and mixed uniformly to allow astaxanthin and hexadecyl dimethyl ammonium chloride to react with each other, and solid flocs were generated after cooling to 10°C; the solid and liquid were separated, and the lower layer of solid was washed and dried to obtain positively charged astaxanthin solid particles;

[0082] 40 parts of starch were added to 20 parts of deionized water, stirred evenly, and the temperature was slowly raised to 90°C. The mixture was stirred for 25 minutes. After the starch went through the first and second stages, gelatinization began. The reaction was continued with stirring. 5 parts of 3-chloro-2-hydroxypropyltrialkylammonium chloride were added. The reaction was continued for 40 minutes. An etherification reaction occurred, and the quaternary ammonium substituent group was introduced into the gelatinized starch to obtain aminated gelatinized starch.

[0083] 20 parts of positively charged astaxanthin solid particles are added to 20 parts of aminated gelatinized starch for coating, and then dried to obtain porous and loose positively charged astaxanthin starch balls, wherein the mass ratio of the positively charged astaxanthin solid particles to the aminated gelatinized starch is 1:1-2;

[0084] 9 parts of polysorbate-20, 4 parts of caffeic acid and 7 parts of gum arabic were added to 50 parts of deionized water and stirred at high speed. Nanoemulsion was prepared by high pressure homogenization at 40 MPa for 2 times. 20 parts of porous and loose positively charged astaxanthin starch spheres were added to 40 parts of nanoemulsion and stirred evenly, so that the nanoemulsion was fully absorbed and filled in the structure of the positively charged astaxanthin starch spheres, and a positively charged astaxanthin starch active microsphere emulsion was obtained.

[0085] 4 parts of purslane, 9 parts of honeysuckle, 9 parts of dandelion flowers, 4 parts of lotus leaves peeled and washed, and evenly mixed with 8 parts of dried Haematococcus pluvialis residue, crushed and pulped to obtain a mixture, dehydrated to a moisture content of 20%; continued to dry at 35°C to a moisture content of 7%; and ultrafinely crushed again to a diameter of round particles of 0.3 microns to obtain mixed ultrafine powder.

[0086] 10 parts of garlic extract active granules and 15 parts of positively charged astaxanthin starch active microsphere emulsion were slowly stirred for 1 hour, then left to stand for 2 hours, and finally dried to prepare spherical garlic-astaxanthin extract.

[0087] 20 parts of spherical garlic-astaxanthin extract and 40 parts of mixed ultrafine powder are mixed to obtain solid microspheres of the extract; corn starch is then dissolved in water to obtain a 0.5 g / mL aqueous solution, the solid microspheres of the extract are dispersed by shaking and then slowly and evenly added to the corn starch aqueous solution, stirred at 300 r / min at 70° C. for 3 hours, cooled to 5° C. and allowed to stand for 10 hours, washed with water, dried and ground to obtain an extract microcapsule;

[0088] Comparative Example 1, garlic extract was used to replace the garlic extract active granules in equal amount, and the rest was the same as in Example 1;

[0089] Comparative Example 2, the porous and loose positively charged astaxanthin starch spheres were replaced with an equal amount of the extract of the positively charged astaxanthin solid particles, and the rest was the same as in Example 1;

[0090] Comparative Example 3, the preparation method of garlic extract disclosed in Chinese patent publication number CN112056459A and the product in Example 1 of its composite natural plant extract additive; experimental data and result analysis

[0091] (I) Analysis of active ingredients

[0092] The contents of allicin and astaxanthin in the extract microcapsules prepared in Examples 1-4 and Comparative Examples 1-2 were determined by high performance liquid chromatography, as shown in Table 1.

[0093] The chromatographic conditions for measuring allicin were as follows: Sepax GP-C18 column (150 mm*4.6 mm, 5 μm); mobile phase: methanol-water (80:20 V / V); flow rate: 1.0 mL / min; column temperature: 25°C, detection: wavelength: 208 nm; injection volume: 0.5 μL.

[0094] Chromatographic adjustment for measuring astaxanthin: reverse C18 column (150 mm*4.6 mm, 5 μm), mobile phase A is methanol, mobile phase B is ethanol, mobile phase C is aqueous solution (80:15:5 V / V / V); column temperature: 25°C, detection: wavelength 478 nm; injection volume: 10 μL.

[0095] As can be seen from Table 1, the drug loading of allicin and astaxanthin in Examples 2-4 is significantly improved. This is because the electrostatic effect of different charges is used in Examples 2-4, so that more effective ingredients can be adsorbed in the spherical montmorillonite, and the porous and loose positively charged astaxanthin starch balls, adsorbed nanoemulsion, promote the dissolution of astaxanthin. The organic combination of these three not only makes the prepared extract microcapsules have a high drug loading, but also makes them highly stable in the microcapsules. In Example 1, because it is just an ordinary extract, its drug loading is slightly reduced, but during the storage process, allicin and astaxanthin are extremely unstable, easily oxidized and lose activity, and deteriorate. Therefore, after being placed in an environment of 50°C for 1 month, its loss is obvious. Comparative Example 1 is because the garlic extract is not further treated, and Comparative Example 2 is because astaxanthin is not treated, which will affect its activity and content to varying degrees during storage.

[0096] Table 1 Measurement of active ingredients in extract microcapsules (mg / g)

[0097]

[0098]

[0099] (ii) Scanning electron microscopy morphology

[0100] The morphology of the bulbous garlic-astaxanthin extract in Example 2 was observed using a field emission scanning electron microscope of the FEI Nova NanoSEM450 type. Before the test, the bulbous garlic-astaxanthin extract in Example 2 was placed for 1 day and then the sample was evenly dispersed on the conductive glue. The parameters of the scanning electron microscope were adjusted, and the acceleration voltage was set to 3.0 kV, the detection current was 10 mA, and the magnification was 500 times; the morphology is shown in Figure 1 , magnification 5000 times; morphology see Figure 2 .from Figure 1 and Figure 2 It can be seen that the morphology of the spherical garlic-astaxanthin extract is that many tiny particles are adsorbed on the sphere. The inner sphere is the astaxanthin starch active microsphere, and the numerous tiny particles on the outer layer are the garlic extract active particles. Figure 2 It can be seen that the outer layer of garlic extract active particles are regular spherical under the scanning electron microscope. On the whole: the astaxanthin starch active microspheres are well protected under the layers of montmorillonite particles.

[0101] (III) Gastrointestinal dissolution test

[0102] The content of astaxanthin and the content of allicin were measured by high performance liquid chromatography, and the specific results were as follows:

[0103] 1. Pig stomach dissolution determination:

[0104] Preparation of simulated porcine gastric juice: Take 7 mL of 1 moL / L dilute hydrochloric acid and add it to 1000 mL of deionized water, adjust the pH to 1.5, add 2 g of porcine pepsin and stir to mix evenly, and filter with a 0.2 μm sterile filter to obtain simulated porcine gastric juice.

[0105] Experimental method: Weigh 2.000g of samples of Examples 1 to 4, Comparative Examples 2 and 3 respectively in a dissolution cup, add 250mL of simulated porcine gastric juice to each, place in a dissolution apparatus, set the temperature to 37°C, and the speed to 75r / min. After reacting for 1 hour, 2 hours and 4 hours respectively, take 10mL of the upper reaction liquid, and measure the content of astaxanthin and the content of astaxanthin by high performance liquid chromatography. The results are shown in Table 2.

[0106] As can be seen from Table 2: the spherical garlic-astaxanthin extracts used in Examples 2 to 4 form active microspheres with astaxanthin starch as the core and montmorillonite particles as the intermediate barrier layer, and the garlic extract active particles are a spherical structure wrapped layer by layer in the lamellar structure of the outer layer of the montmorillonite particles, which can effectively protect astaxanthin from being dissolved. After reacting in simulated pig gastric juice for 4 hours, the astaxanthin content is reduced by no more than 5%, indicating that the spherical structure wrapped layer by layer in the lamellar structure of the outer layer of the montmorillonite particles and the outer starch wrapping shell of the porous and loose positively charged astaxanthin starch balls make astaxanthin almost not destroyed in the strong acid state of gastric juice. In Example 1, ordinary corn starch is used as a wrapping material and is directly added to the simulated pig gastric juice for 4 hours. The loss of astaxanthin in the gastric juice reaches 100%, indicating that astaxanthin is released in the pig stomach, and the ordinary wrapping material has a weak protective effect on the microcapsule in the gastric juice, and the coating layer is almost completely destroyed. In comparative example 3, the loss of allicin in gastric juice reached more than 95%, using one or a mixture of two or more of starch, calcium carbonate, cyclodextrin or lotus root starch as the wrapping material, so that allicin can be released in the gastric juice.

[0107] Table 2 Content of astaxanthin and allicin after simulated pig stomach dissolution (%)

[0108]

[0109]

[0110] 2. Pig small intestine dissolution test:

[0111] Preparation of simulated porcine intestinal fluid: Take 13.6g potassium dihydrogen phosphate in a beaker, add 1000mL deionized water, stir to fully dissolve, adjust the pH value to 6.8 with 0.1mol / L NaOH solution. Take 2g porcine pancreatic lipase, mix well, and filter with a 0.2μm sterile filter to obtain simulated porcine intestinal fluid.

[0112] Experimental method: Weigh 2.000g of samples of Examples 1 to 4, Comparative Examples 1 and 3 respectively into dissolution cups, add 250mL of simulated porcine intestinal fluid to each, place in a dissolution apparatus, set the temperature to 37°C, and the speed to 100r / min. After reacting for 1 hour, 2 hours, and 4 hours, take 10mL of the upper reaction liquid, and detect the content of astaxanthin and allicin therein. The results are shown in Table 3.

[0113] Table 3 Content of astaxanthin and allicin after simulated pig small intestine dissolution (%)

[0114]

[0115] As can be seen from Table 2 and Table 3, the protective layers of Examples 2 to 4 remain stable under the acidic conditions of the pig stomach, but are destroyed under the neutral conditions of the pig small intestine. After reacting in the simulated pig small intestinal fluid for 4 hours, the release of astaxanthin is about 90%, which is almost completely released. However, the release amount is extremely low in the first hour. This is because the outer layer of Examples 2 to 4 is wrapped with spherical garlic extract active granules. First, the granules must be destroyed before they can be released in large quantities. Therefore, in the first hour, the release rate is limited. At the same time, the dissolution of astaxanthin also requires the emulsification of the nanoemulsion to better control the release of astaxanthin. Therefore, both of these take a certain amount of time to play a role; the protective layer of Example 1 is ordinary corn starch. Whether it is under the strong acid conditions in the stomach or under the neutral conditions of the small intestine, allicin and astaxanthin are easily released, and it cannot be guaranteed that they can effectively reach the small intestine after passing through the stomach, thereby affecting the absorption of astaxanthin in the small intestine. The wrapping layer in Comparative Example 3 is a mixture. Whether it is under the strong acid conditions in the stomach or under the neutral conditions of the small intestine, allicin is very easy to release. Therefore, the extract prepared by the present invention can ensure that the astaxanthin in the coating layer will not gradually absorb water, swell and disintegrate in the pig stomach, but will wait until the garlic active particles in the outer layer disintegrate and then begin to be gradually destroyed in the small intestine. In this way, allicin can play a role in gastric juice, while astaxanthin can remain stable in the stomach and gradually disintegrate and release astaxanthin after reaching the small intestine, so that allicin cannot affect the efficacy of astaxanthin, and the active ingredients of both can be utilized to the maximum extent.

[0116] (IV) Bioavailability test

[0117] The microcapsule preparations of Examples 1-3 and Comparative Examples 2-3 were added to feed at 2% and 150 white-striped pigs in good condition, similar weight and at the same stage were randomly divided into 5 groups, 30 pigs in each group were fed 1 kg of feed, and blood was collected 0, 4, 8, 12, 15, 18, 24, 48 and 72 hours after feeding, respectively, and placed in a centrifuge tube containing EDTA, and placed at room temperature at 25-26°C for 30 minutes. After stratification, centrifugation was performed at 4°C and 7500 rpm for 15 minutes, and the upper serum was carefully drawn to determine the shrimp The content of astaxanthin was measured, and the metabolic kinetic curve of astaxanthin concentration-time in root serum was drawn. The area under the curve was calculated by the trapezoidal method. The bioavailability of astaxanthin was measured by the area under the curve (AUC0-t). As shown in Table 4, the results showed that the area under the curve AUC values ​​in the pig serum of the sample groups of Examples 1-2 were significantly higher than those of the control example. The bioavailability of astaxanthin in the dispersible self-emulsifiable algae astaxanthin solid particles prepared by the present invention was significantly improved, and after digestion, the bioavailability reached more than 70%.

[0118] Table 4 Bioavailability of astaxanthin

[0119]

[0120] As can be seen from Table 4, the extracts obtained in Examples 2-3, the spherical garlic-astaxanthin extracts, can well block the restrictions of garlic and astaxanthin, resist the side effects of garlic extract on astaxanthin absorption, and form a spherical structure with astaxanthin starch active microspheres as the core, montmorillonite particles as the middle barrier layer, and garlic extract active particles in the outer layer of the montmorillonite particles. The spherical structure is wrapped layer by layer. It is ensured that astaxanthin is protected in gastric juice, and the garlic extract active particles are released under the action of gastric acid in gastric juice to exert their efficacy. In Example 1, because garlic extract and astaxanthin extract are directly prepared into extract microcapsules, most of the astaxanthin has been released in the gastric juice, and allicin inhibits the absorption of astaxanthin in the stomach, so the bioavailability is significantly reduced. Although the astaxanthin extract was prepared into positively charged astaxanthin starch active microspheres in Comparative Example 1, which were protected by porous and loose starch, the protective effect was not enough, and part of the astaxanthin was destroyed in the gastric juice, but its bioavailability was significantly improved compared with Example 1. In Comparative Example 2, the garlic extract was prepared into garlic active granules, but the protection of astaxanthin was not enough, so most of the astaxanthin was lost in the gastric juice, affecting its bioavailability, and the released garlicin also inhibited the absorption of astaxanthin.

[0121] The above description is only used to illustrate the technical solution of the present invention rather than to limit it. Any equal modifications and changes made to the technical solution of the present invention by ordinary persons in the art, as long as they do not deviate from the overall concept of the present invention, are still within the scope of the present invention.

Claims

1. A method for preparing an extract, characterized in that: The specific preparation method of the extract is as follows: S001, peel and wash fresh garlic, then soak it in a citric acid aqueous solution at room temperature for 2 to 3 hours, ensuring that the garlic is completely immersed in the citric acid aqueous solution, take out the soaked garlic, put it into a crusher and crush it, and then place it at room temperature; filter the citric acid aqueous solution in which the garlic is soaked, add ethanol to the filtrate and shake it evenly, then introduce the filtrate into a vacuum evaporator for concentration to obtain a concentrated solution, and the volume ratio before and after concentration is 10:1; mix the crushed garlic into the concentrated solution, and then extract it with supercritical carbon dioxide to obtain a garlic extract; S002, drying the Haematococcus pluvialis at a low temperature of 0 to 10° C. for 20 to 40 minutes, taking it out and crushing it to obtain Haematococcus pluvialis powder; adding the Haematococcus pluvialis powder to an organic solvent uniformly mixed with dichloromethane and methanol in a volume ratio of 1:1 at 20 to 30° C., mixing it with a magnetic stirrer for 120 to 150 minutes to fully dissolve astaxanthin, separating the Haematococcus pluvialis residue and the liquid by centrifugation, taking the upper layer of liquid, adding glutamic acid and mixing it uniformly to react astaxanthin and glutamic acid, and generating solid floccules after cooling to 5 to 10° C.; separating the solid from the liquid, washing and drying the lower layer of solid, and obtaining positively charged astaxanthin solid particles; S003, peeling and washing purslane, honeysuckle, dandelion flower and lotus leaf, and mixing them with Haematococcus pluvialis residue, crushing and beating to obtain a mixture, dehydrating to make the water content of the mixture 10-20%; continuing to dry at 35-45° C. to make the water content of the mixture 3-7%; and ultra-finely crushing the mixture again to make the diameter of the round particles 0.1-0.5 μm, thus obtaining a mixed ultra-fine powder; S004, the extract of positively charged astaxanthin solid particles, garlic extract and mixed ultrafine powder are mixed in a mass ratio of 1-3:2-4:10 to obtain extract solid microspheres, and the extract solid microspheres are used as pig feed additives.

2. The method for preparing the extract according to claim 1, characterized in that: The mixed ultrafine powder comprises 3-5 parts of purslane, 8-10 parts of honeysuckle, 8-10 parts of dandelion, 3-5 parts of peeled lotus leaves and 8-10 parts of Haematococcus pluvialis residue by weight.

3. The method for preparing the extract according to claim 1, characterized in that: The extraction pressure is 20-30 MPa, the extraction temperature is 0-20° C., and the extraction time is 2-3 hours.

4. The method for preparing the extract according to claim 1, characterized in that: The mass ratio of hexadecyldimethylammonium chloride to Haematococcus pluvialis powder is 1:

10.

5. The method for preparing the extract according to claim 1, characterized in that: The mass ratio of fresh garlic, lemon water solution and ethanol is 1:2:

1.

6. The method for preparing the extract according to claim 1, characterized in that: The preparation method of the extract comprises preparing the garlic extract active granules and the positively charged astaxanthin starch active microsphere emulsion into extract microcapsules.

7. A pig feed additive, characterized in that: According to the preparation method of the extract according to any one of claims 1 to 5, the extract microcapsules prepared therefrom are a pig feed additive, and the amount thereof added to the feed is 1 to 3%.

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