Phospholipid liposome effervescent granules and preparation method thereof

Abstract

The invention discloses phospholipid liposome effervescent granules and a preparation method thereof, and belongs to the field of food processing. The phospholipid liposome effervescent granules comprise the following raw materials in parts by mass: 10-50 parts of phospholipid, 1-5 parts of an emulsifier, 1-90 parts of a water-soluble auxiliary material, 1-5 parts of an antioxidant, 10-50 parts of an acid source, 10-50 parts of a carbon dioxide source, 1-5 parts of essence and 20-100 parts of water. After the phospholipid liposome effervescent granules provided by the invention are put into water, an effervescent reaction can be instantaneously carried out, and violent fluid shear force and bubbles are generated along with the effervescent granules, so that the phospholipid liposome is promoted to be quickly dissolved, the phospholipid liposome can be completely dissolved, and an obtained water-soluble product has long-acting stability and is free of toxic and side effects. And the water-soluble auxiliary material is added as a protective matrix, so that the structural stability can be maintained while high-content phospholipid is encapsulated, the active components of the phospholipid can be effectively absorbed by a human body, and the effervescent reaction can also cover the uncomfortable mouth feel of the high-content phospholipid.

Description

Technical Field

[0001] This invention relates to the field of food processing, and in particular to a phospholipid liposome effervescent powder and its preparation method. Background Technology

[0002] Due to the unbalanced dietary structure of the current population, with an excessively high intake of high-fat and high-protein foods, the incidence of hyperlipidemia is also increasing year by year. When blood lipids are abnormal, the total cholesterol and triglycerides in the blood usually exceed the normal value, or the high-density lipoprotein cholesterol is lower than the normal value. Hyperlipidemia is an important factor in inducing atherosclerosis and cardiovascular and cerebrovascular diseases. Abnormal blood lipids pose a serious threat to human health. Therefore, health foods with the function of assisting in lowering blood lipids are receiving increasing attention.

[0003] Phospholipids, such as soybean phospholipids and egg yolk phospholipids, contain lecithin, which can regulate lipid deposition and distribution in the body by emulsifying, transporting, and clearing serum total cholesterol and triglycerides. Phosphatidylcholine, the main component of lecithin, is an effective active substance for regulating blood lipids. It can reduce serum total cholesterol and triglyceride levels by increasing cholesterol efflux, reducing fatty acid synthesis, and increasing cholesterol oxidation, while increasing high-density lipoprotein and alleviating obesity and obesity-related complications caused by a high-fat diet.

[0004] Because natural phospholipids have poor stability and low transmembrane absorption, most lecithin-based health supplements currently use a rubber coating to create phospholipid soft capsules or phospholipid powders. However, phospholipid soft capsules are easily affected by external factors, causing the active phospholipids to become ineffective. Furthermore, during storage, due to the strong hygroscopic nature of natural phospholipids, moisture from the coating transfers to the contents, causing the coating to harden and shrink. This can lead to tiny cracks appearing in the more vulnerable areas, resulting in leakage and decreased product stability. Phospholipid powders, on the other hand, need to maintain both solubility and a pleasant taste. Often, their phospholipid purity is low, failing to provide a high content of phosphatidylcholine. High-phosphatidylcholine products, when taken orally, have a very poor taste, often with an unpleasant odor or an oily feel, thus affecting consumer acceptance.

[0005] Therefore, it is of great significance to obtain a functional beverage containing phospholipids that is highly stable, easy to take, and highly soluble, and has the effect of lowering blood lipids. Summary of the Invention

[0006] This invention provides a phospholipid liposome effervescent powder and its preparation method, which can solve the problems existing in the prior art.

[0007] In a first aspect, the present invention provides a phospholipid liposome effervescent powder, comprising the following raw materials in parts by weight:

[0008] Phospholipids 10-50 parts;

[0009] 1-5 parts emulsifier;

[0010] 1-90 parts of water-soluble excipients;

[0011] Antioxidant 1-5 parts;

[0012] 10-50 parts of acid source;

[0013] 10-50 parts of carbon dioxide source;

[0014] 1-5 parts flavoring;

[0015] 20-100 parts water.

[0016] Preferably, the phospholipid purity is 40-80%.

[0017] Preferably, the phospholipids include one or more combinations of soybean phospholipids, egg yolk phospholipids, sunflower phospholipids, and milk phospholipids.

[0018] Preferably, the water-soluble excipients include one or more combinations of trehalose, mannitol, sucrose, cyclodextrin, rhamnose, and glucamine.

[0019] Preferably, the emulsifier includes one or more combinations of glycerol, Tween-80, egg yolk lecithin, and poloxamer 188.

[0020] Preferably, the antioxidants include one or more combinations of ergothioneine, vitamin C, sodium ascorbate, vitamin E, tea polyphenols, butylated hydroxyanisole, ascorbyl palmitate, rosemary extract, and bamboo leaf antioxidants.

[0021] Preferably, the acid source includes one or more combinations of citric acid, tartaric acid, adipic acid, malic acid, and fumaric acid.

[0022] Preferably, the carbon dioxide source includes one or more of sodium bicarbonate, potassium carbonate, potassium bicarbonate, and calcium carbonate.

[0023] By adopting the above technical solution, the phospholipid liposome effervescent powder of the present invention utilizes the reaction and ratio between components such as phospholipids, emulsifiers and water-soluble excipients to first obtain solid precursor liposomes, and then introduces an acid source and a carbon dioxide source. When the phospholipid liposome effervescent powder is added to water, the effervescent powder particles will rapidly disintegrate, and the pre-dispersed, highly dispersed acid source and carbon dioxide source will undergo a neutralization reaction in water to produce a large amount of carbon dioxide gas.

[0024] Using the above method, the dissolution rate of phospholipid liposomes can be significantly improved. When effervescent powder reacts with water, it generates a large amount of carbon dioxide gas, which is accompanied by the formation of intense bubbles and fluid shear forces, thereby causing the effervescent powder to disintegrate rapidly and promote the rapid dissolution of the previously closely contacted phospholipid liposomes, achieving instantaneous hydration and dispersion.

[0025] Traditional phospholipid powders or lyophilized liposomes require external force and a considerable amount of time to fully dissolve, and are prone to aggregation during this process. Incompletely dissolved phospholipid liposomes, once ingested, significantly reduce bioavailability and may evade enzymatic digestion, directly entering the lower intestine, preventing the phospholipids from being fully and effectively utilized. The effervescent powder of this invention, upon addition to water, generates gas and turbulence, providing strong and uniform dispersion, greatly improving dissolution speed and efficiency. Furthermore, effervescence acts as a highly efficient "in-situ homogenization" process, helping to reduce particle size, optimize dissolution efficiency, prevent phospholipid aggregation, improve in vivo absorption, and to some extent enhance the stability of the effervescent powder product.

[0026] Furthermore, this invention first obtains a phospholipid liposome that can immobilize a high content of phospholipids, and selects high-purity phospholipid compounds to ensure that the phospholipid liposome effervescent powder can provide a high content of phosphatidylcholine, thereby achieving a good regulatory effect on human blood lipids. Moreover, the effervescent powder prepared by this invention can adjust the taste of the effervescent powder, increasing the palatability of the high phospholipid content, and the generated carbon dioxide gas can bring a carbonated beverage-like taste, effectively masking the unpleasant taste of phospholipids and enhancing the drinking experience. The rapidly dissolved homogeneous solution also avoids the clumping and pasty taste that may occur with ordinary powders, making the drinking experience smoother and more delicate, combining both high phospholipid content and excellent taste.

[0027] Meanwhile, due to the excellent solubility of phospholipid liposome effervescent powder in water, phospholipid liposomes can be uniformly dispersed in the aqueous phase. This uniformity allows the water-soluble product to have better long-term dispersion stability and is less prone to precipitation. Moreover, phospholipid liposomes can maintain structural integrity. After being ingested by the human body, phospholipid liposomes can slowly release phospholipids in the human stomach. Phospholipids can maintain the structure of active ingredients, thereby maintaining their stability in the body and promoting the absorption of lipid-lowering active ingredients in the stomach and small intestine.

[0028] Secondly, the present invention provides a method for preparing a phospholipid liposome effervescent powder, which includes the following process steps:

[0029] S1. Add phospholipids, emulsifiers, water-soluble excipients and antioxidants to water according to the corresponding mass parts, raise the temperature to 60-70℃, stir and react for 60-90 min, and then obtain mixture A by homogenization and low-temperature spray drying;

[0030] S2. Weigh out the acid source and carbon dioxide source according to the corresponding mass fractions, and mix them evenly to obtain mixture B;

[0031] S3. Mix mixture A and mixture B, add wetting agent and mix evenly, granulate by dry method, and finally dry at low temperature to obtain the final product.

[0032] Preferably, the wetting agent includes one or a combination of two of anhydrous ethanol and isopropanol; the amount of wetting agent added is 20 to 40 parts.

[0033] More preferably, the water content of the phospholipid liposome effervescent powder is <0.5%.

[0034] By employing the above technical solution, this invention limits the reaction temperature of phospholipid liposomes to 60–70°C. If the temperature is too low, the reaction is difficult to occur; if the temperature is too high, it will affect the oxidative properties of the phospholipids, causing them to gradually decompose and lose activity. At this temperature, the hydrophobic tails of the phospholipids unfold, and the hydrophilic heads combine with water molecules to form a bilayer membrane structure. The emulsifier can reduce the interfacial tension during the process, promoting the uniform decomposition of the phospholipids and forming liposomes with smaller particle sizes. Subsequently, water-soluble excipients act as protective agents, coating the liposomes, and then solid blank liposomes are formed during spray drying, maintaining their structural integrity.

[0035] Through the above processing, phospholipid liposomes exist in the form of dry solids, resulting in phospholipid liposomes with good flowability and uniformity. This effectively avoids the oxidation and hydrolysis of phospholipids, maintains their chemical stability, and reduces the impact of the external environment during storage. After being ingested by the human body, the obtained liposomes can enhance transmembrane transport efficiency through interaction with the intestinal mucosa, thereby improving bioavailability. Furthermore, water-soluble excipients are mixed in the preparation process of phospholipid liposomes. These excipients form amorphous glassy solids that coat the phospholipid liposome particles during spray drying, forming a protective matrix and improving the storage stability of the resulting phospholipid liposome effervescent powder. The hydrophilic groups in the water-soluble excipients can replace the aqueous layer of the phospholipid liposomes, preventing collapse or phase transition during dehydration, thus improving the structural stability of the liposomes. Simultaneously, the water-soluble excipients also improve particle flowability, which is beneficial for dry granulation.

[0036] The obtained phospholipid liposomes were then mixed with an acid source and a carbon dioxide source to form a mixture, which was then subjected to dry granulation. Before granulation, the mixture also contained a wetting agent. Because phospholipid liposomes have strong adhesive properties, the addition of the wetting agent reduces the stickiness between the mixtures, releases stress, and prevents uneven powder dispersion, thus benefiting the granulation process. Furthermore, an anhydrous solvent was used to avoid effervescent reactions caused by moisture.

[0037] The phospholipid liposome effervescent powder prepared by the above preparation method has a high phospholipid content and can maintain the stability of products with high phospholipid content. At the same time, water-soluble excipients are set to protect the liposome structure, thereby achieving an ultra-high loading rate. When mixed with acid and carbon dioxide sources, it gives it an effervescent effect, which can significantly improve the solubility, taste and stability of the powder. The water-soluble product can maintain long-term stability, and the phospholipid active ingredients can be effectively absorbed and utilized by the human body.

[0038] The beneficial effects of this invention are:

[0039] 1. The phospholipid liposome effervescent powder provided by this invention will undergo an effervescent reaction after being added to water, producing a large amount of carbon dioxide gas. At the same time, it will generate intense fluid shear force and bubbles, thereby promoting the rapid dissolution of phospholipid liposomes, greatly improving the dissolution speed and efficiency, enabling the phospholipid liposomes to dissolve completely and disperse evenly in the aqueous phase. The resulting water-soluble product has better long-term dispersion stability, is less prone to precipitation, and the phospholipid liposomes can also maintain structural integrity, ensuring stability in vivo.

[0040] 2. The phospholipid liposome effervescent powder provided by this invention incorporates water-soluble excipients as a protective matrix during preparation, reducing the impact of external factors on the phospholipid liposomes and thus extending their shelf life. Furthermore, the resulting solid phospholipid liposomes can encapsulate high-content phospholipids, increasing the content of active ingredients in the effervescent powder while maintaining structural stability. The active phospholipid components can be effectively absorbed and utilized by the human body. Additionally, the effervescent reaction can mask the unpleasant taste of high phospholipid content, enhancing the enjoyment of drinking. Detailed Implementation

[0041] The specific embodiments of the present invention will be described in detail below, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.

[0042] Example

[0043] Example 1: A phospholipid liposome effervescent powder was prepared according to the following method:

[0044] S1. Add 30 parts soybean lecithin (lecithin purity is 80%), 3 parts glycerol, 50 parts trehalose and 3 parts sodium ascorbate to 60 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0045] S2. Weigh 25 parts of citric acid and 25 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0046] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0047] Example 2: A phospholipid liposome effervescent powder was prepared according to the following method:

[0048] S1. Add 20 parts soybean lecithin (lecithin purity is 80%), 1 part glycerol, 40 parts trehalose and 3 parts sodium ascorbate to 40 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0049] S2. Weigh 20 parts of citric acid and 20 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0050] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0051] Example 3: A phospholipid liposome effervescent powder was prepared according to the following method:

[0052] S1. Add 50 parts soybean lecithin (lecithin purity is 80%), 4 parts glycerol, 70 parts trehalose and 3 parts sodium ascorbate to 80 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0053] S2. Weigh 35 parts of citric acid and 35 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0054] S3. Mix mixture A and mixture B and add 40 parts of anhydrous ethanol. Mix evenly, granulate by dry granulation using a roller flat granulator, and finally dry at a low temperature of 40°C to obtain the final product.

[0055] Example 4: A phospholipid liposome effervescent powder was prepared according to the following method:

[0056] S1. Add 10 parts soybean lecithin (lecithin purity is 80%), 2 parts glycerol, 60 parts trehalose and 3 parts sodium ascorbate to 50 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0057] S2. Weigh 40 parts of citric acid and 40 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0058] S3. Mix mixture A and mixture B and add 20 parts of anhydrous ethanol. Mix evenly, granulate by dry granulation using a roller flat granulator, and finally dry at a low temperature of 40°C to obtain the final product.

[0059] Example 5: A phospholipid liposome effervescent powder was prepared according to the following method:

[0060] S1. Add 40 parts soybean lecithin (lecithin purity is 80%), 3 parts glycerol, 10 parts trehalose and 3 parts sodium ascorbate to 90 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0061] S2. Weigh 30 parts of citric acid and 30 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0062] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0063] Example 6: A phospholipid liposome effervescent powder, which differs from Example 1 only in that an equal amount of egg yolk phospholipid (phospholipid purity of 80%) is used to replace soybean phospholipid.

[0064] Example 7, a phospholipid liposome effervescent powder, differs from Example 1 only in that an equal amount of mannitol is used instead of trehalose.

[0065] Comparative Example

[0066] Comparative Example 1, a phospholipid liposome effervescent powder, was prepared according to the following method:

[0067] S1. Add 65 parts soybean lecithin (lecithin purity is 80%), 3 parts glycerol, 40 parts trehalose and 3 parts sodium ascorbate to 70 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0068] S2. Weigh 25 parts of citric acid and 25 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0069] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0070] Comparative Example 2, a phospholipid liposome effervescent powder, was prepared according to the following method:

[0071] S1. Add 80 parts of soybean lecithin (lecithin purity is 80%), 3 parts of glycerol, 50 parts of trehalose and 3 parts of sodium ascorbate to 60 parts of water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0072] S2. Weigh 25 parts of citric acid and 25 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0073] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0074] Comparative Example 3, a phospholipid liposome effervescent powder, was prepared according to the following method:

[0075] S1. Add 90 parts soybean lecithin (lecithin purity is 80%), 3 parts glycerol, 10 parts trehalose and 3 parts sodium ascorbate to 40 parts water, raise the temperature to 65℃, stir and react for 60 min, the stirring speed is 1500 rpm, homogenize by homogenizer, and then spray dry at low temperature to obtain mixture A.

[0076] S2. Weigh 25 parts of citric acid and 25 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0077] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0078] Comparative Example 4, a phospholipid liposome effervescent powder, was prepared according to the following method:

[0079] S1. Add 30 parts soybean lecithin (lecithin purity is 80%), 3 parts glycerol and 3 parts sodium ascorbate to 60 parts water, raise the temperature to 65°C, stir and react for 60 min, wherein the stirring speed is 1500 rpm, homogenize by a homogenizer, and then spray dry at low temperature to obtain mixture A;

[0080] S2. Weigh 25 parts of citric acid and 25 parts of sodium bicarbonate, mix them evenly to obtain mixture B;

[0081] S3. Mix mixture A and mixture B and add 30 parts of anhydrous ethanol. Mix evenly, then dry granulate using a roller flat granulator, and finally dry at 40°C to obtain the final product.

[0082] Comparative Example 5: A phospholipid liposome was prepared according to the following method:

[0083] Add 30 parts soybean lecithin (lecithin purity 80%), 3 parts glycerol, 50 parts trehalose and 3 parts sodium ascorbate to 60 parts water, raise the temperature to 65℃, stir and react for 60 minutes at a stirring speed of 1500 rpm, homogenize by a homogenizer, and then spray dry at low temperature to obtain the product.

[0084] Performance testing

[0085] Sample solubility test:

[0086] 1. Solubility stability test at different temperatures: Take 10g of the sample prepared in the example and the comparative example respectively, and add it to 100mL of deionized water at 5℃, room temperature (25℃) and 45℃ respectively, and observe the solubility and precipitation of the aqueous solution.

[0087] 2. Long-term solubility stability test: Take 10g of the sample prepared in the example and the comparative example respectively, and add it to 100mL of deionized water at 5℃, room temperature (25℃) and 45℃ respectively. Then let it stand for 60d and observe the solubility and precipitation of the aqueous solution after 60d.

[0088] The results of the above experiments are shown in Table 1:

[0089] Table 1 Performance test results

[0090]

[0091] According to Table 1, and in conjunction with Examples 1, 2 to 7, it can be seen that the solubility stability of Examples 2 to 7 is not significantly different from that of Example 1 after different temperatures and long-term static treatment. This is because Examples 2 to 7 adjusted the ratio of each component within the required range. Due to the protective effect of water-soluble excipients, the increased solubility brought about by effervescence reaction, and the dispersion stability of phospholipid liposomes, the obtained phospholipid liposomes have good stability under different temperature conditions. Furthermore, the high stability of its water-soluble products can maintain the structural integrity and activity of phospholipid liposomes, thereby ensuring their stability in the human body.

[0092] Based on Example 1 and Comparative Examples 1 to 3, it can be seen that the solubility stability of Comparative Examples 1 to 3 is significantly lower than that of Example 1. The reason is that the content of soybean lecithin in Comparative Examples 1 to 3 is significantly higher than that in Example 1. The significant increase in the content of soybean lecithin directly affects the dispersibility during the preparation of solid phospholipid liposomes. The resulting phospholipid liposome particles have uneven particle size distribution, which makes them more prone to aggregation. As a result, the stability of the water-soluble product of the phospholipid liposome effervescent powder is significantly reduced after long-term standing.

[0093] Combining Example 1 and Comparative Example 4, it can be seen that the solubility stability of Comparative Example 4 is significantly lower than that of Example 1, especially under high temperature conditions. The reason is that no water-soluble excipients were added during the formation of phospholipid liposomes in Comparative Example 4. In other words, the surface of the particles of mixture A lacked the protective effect of water-soluble excipients. During high temperature and long-term static treatment, phospholipid liposomes are sensitive to temperature and have a greater impact from external factors, resulting in a significant decrease in the stability of the final water-soluble product.

[0094] Combining Example 1 and Comparative Example 5, it can be seen that the solubility stability of Comparative Example 5 is significantly lower than that of Example 1. The reason is that the phospholipid liposomes in Comparative Example 5 do not have a complex acid source and a carbon dioxide source. In other words, the phospholipid liposomes obtained will not trigger an effervescent reaction after being put into water. Without the intense fluid shear force and bubbles generated by the effervescent reaction, the solubility efficiency of the phospholipid liposomes is greatly reduced. Moreover, the probability of phospholipid liposomes agglomerating, especially after being coated with water-soluble excipients, is also increased, thus significantly reducing their solubility in the initial dissolution process.

[0095] The above-disclosed embodiments are merely a few specific examples of the present invention. However, the embodiments of the present invention are not limited thereto, and any variations that can be conceived by those skilled in the art should fall within the protection scope of the present invention.

Claims

1. A phospholipid liposome effervescent powder, characterized in that, The raw materials include the following parts by weight: Phospholipids 10-50 parts; Emulsifier 1-5 parts; 1-90 parts of water-soluble excipients; Antioxidant 1-5 parts; 10-50 parts of acid source; 10-50 parts of carbon dioxide source; 1-5 parts flavoring; 20-100 parts water.

2. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The phospholipid has a purity of 40-80%.

3. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The phospholipids include one or more combinations of soybean phospholipids, egg yolk phospholipids, sunflower phospholipids, and milk phospholipids.

4. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The water-soluble excipients include one or more combinations of trehalose, mannitol, sucrose, cyclodextrin, rhamnose, and glucamine.

5. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The emulsifier includes one or more of glycerol, Tween-80, egg yolk phospholipids, and poloxamer 188.

6. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The antioxidants include one or more combinations of ergothioneine, vitamin C, sodium ascorbate, vitamin E, tea polyphenols, butylated hydroxyanisole, ascorbyl palmitate, rosemary extract, and bamboo leaf antioxidants.

7. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The acid source includes one or more combinations of citric acid, tartaric acid, adipic acid, malic acid, and fumaric acid.

8. The phospholipid liposome effervescent powder according to claim 1, characterized in that, The carbon dioxide source includes one or more of sodium bicarbonate, potassium carbonate, potassium bicarbonate, and calcium carbonate.

9. A method for preparing a phospholipid liposome effervescent powder, used to prepare the phospholipid liposome effervescent powder according to any one of claims 1 to 8, characterized in that, The process includes the following steps: S1. Add phospholipids, emulsifiers, water-soluble excipients and antioxidants to water according to the corresponding mass parts, raise the temperature to 60-70℃, stir and react for 60-90 min, and then obtain mixture A by homogenization and low-temperature spray drying; S2. Weigh out the acid source and carbon dioxide source according to the corresponding mass fractions, and mix them evenly to obtain mixture B; S3. Mix mixture A and mixture B, add wetting agent and mix evenly, granulate by dry method, and finally dry at low temperature to obtain the final product.

10. A method for preparing a phospholipid liposome effervescent powder, characterized in that, The wetting agent includes one or a combination of two of anhydrous ethanol and isopropanol; the amount of the wetting agent added is 20 to 40 parts.

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