A perioperative nutritional composition, its preparation method and use

Abstract

This invention belongs to the field of special medical food technology, and provides a perioperative nutritional composition, its preparation method, and its application. The perioperative nutritional composition of this invention, by weight, comprises: 40-50 parts maltodextrin, 15-25 parts hydrolyzed whey protein, 1-3 parts medium-chain triglycerides, 0.8-1.2 parts fructooligosaccharides, 0.1-0.3 parts sugarcane polyphenols, 0.05-0.1 parts dihydroquercetin, 0.1-0.5 parts calcium caseinate, 0.1-0.15 parts ferric citrate, and 0.05-0.1 parts zinc lactate. This composition is nutritionally balanced, not only meeting the basic and rapid energy needs of the perioperative period, but also stabilizing blood sugar, enhancing the body's immunity, and effectively promoting wound healing. It also possesses high stability and good disintegration properties.

Description

Technical Field

[0001] This invention belongs to the field of special medical food technology, and provides a perioperative nutritional composition, its preparation method and application. Background Technology

[0002] Surgical patients often experience malnutrition due to insufficient food intake caused by various acute and chronic diseases, preoperative preparation and short-term postoperative fasting, surgical trauma stress, gastrointestinal dysfunction, and adverse reactions to various treatments. Malnourished surgical patients face greater surgical risks than well-nourished patients, while proper and scientific perioperative nutritional management can help improve their nutritional status in a timely manner and reduce the occurrence of adverse outcomes.

[0003] Chinese invention patent application CN118556866A discloses a perioperative nutritional composition, which consists of the following ingredients in parts by weight: 15-92 parts maltodextrin, 5-80 parts medium-chain triglyceride powder, 0.1-3 parts sodium chloride, 0.1-3 parts sodium citrate, 0.1-3 parts potassium citrate, 0.1-3 parts dipotassium hydrogen phosphate, 0.1-4 parts L-calcium lactate, and 0.1-4 parts magnesium gluconate. This composition can meet the energy needs of major and prolonged surgeries, reduce patients' carbohydrate intake, and does not cause intraoperative blood glucose fluctuations.

[0004] However, infections occurring at the surgical incision site or inside the body after surgery can lead to delayed wound healing and other serious complications, making it one of the most common postoperative complications. Clinically, antibiotics can be used to suppress inflammation and prevent postoperative infection; however, long-term use may cause gastrointestinal adverse reactions and even disrupt the balance of gut microbiota. Oral nutritional supplements should not only provide necessary nutrition as a form of nutritional support but should also enhance intestinal immune function, strengthen the body's anti-inflammatory function, and promote tissue recovery and healing.

[0005] Chinese invention patent application CN118680288A discloses a perioperative nutritional supplement comprising: sugarcane polyphenols, fish oil, maltodextrin, crystalline fructose, glucose, ascorbyl palmitate, isomaltitol, and β-carotene. By combining sugarcane polyphenols obtained through a specific process with fish oil, along with other nutrients, it can regulate the types and quantities of inflammatory factors secreted by immune cells, thereby reducing systemic inflammatory responses. While providing nutritional support, it also regulates the patient's inflammatory response and immune function, reducing the incidence of complications and promoting postoperative recovery. However, this nutritional supplement has a high carbohydrate content. Although it can provide rapid energy, postoperative patients have a high risk of insulin resistance, which can easily cause blood sugar fluctuations and is detrimental to metabolic control.

[0006] In addition, perioperative bowel dysfunction is a common complication. Currently, some nutritional supplements, due to their dietary fiber content, can cause adverse bowel reactions and increase intestinal burden. Therefore, ensuring patients' basic nutrition and energy intake while better regulating postoperative immune levels and reducing intestinal burden remains a direction requiring further research. Summary of the Invention

[0007] To address the problems existing in the prior art, this invention provides a perioperative nutritional composition and related technologies, which solves the problems of nutritional imbalance, burden on the intestines, easy to cause blood sugar fluctuations, or ineffective wound healing in the prior art.

[0008] The technical solution of the present invention is as follows: In a first aspect, the present invention provides a perioperative nutritional composition comprising, by weight parts: 40-50 parts maltodextrin, 15-25 parts hydrolyzed whey protein, 1-3 parts medium-chain triglycerides, 0.8-1.2 parts fructooligosaccharides, 0.1-0.3 parts sugarcane polyphenols, 0.05-0.1 parts dihydroquercetin, 0.1-0.5 parts calcium caseinate, 0.1-0.15 parts ferric citrate, and 0.05-0.1 parts zinc lactate.

[0009] Preferably, the perioperative nutritional composition comprises, by weight, 42-46 parts maltodextrin, 18-22 parts hydrolyzed whey protein, 1.5-2.5 parts medium-chain triglycerides, 0.9-1.1 parts fructooligosaccharides, 0.1-0.2 parts sugarcane polyphenols, 0.05-0.075 parts dihydroquercetin, 0.2-0.3 parts calcium caseinate, 0.11-0.13 parts ferric citrate, and 0.07-0.09 parts zinc lactate.

[0010] More preferably, the perioperative nutritional composition comprises, by weight, 45 parts maltodextrin, 20 parts hydrolyzed whey protein, 2 parts medium-chain triglycerides, 1 part fructooligosaccharides, 0.2 parts sugarcane polyphenols, 0.075 parts dihydroquercetin, 0.25 parts calcium caseinate, 0.12 parts ferric citrate, and 0.08 parts zinc lactate.

[0011] Furthermore, the perioperative nutritional composition also includes one or more of the following: sweeteners, preservatives, emulsifiers, and antioxidants.

[0012] Secondly, the present invention also provides a method for preparing the above-mentioned perioperative nutritional composition, comprising the following steps: (1) Take maltodextrin, hydrolyzed whey protein, calcium caseinate, fructooligosaccharides, ferric citrate and zinc lactate, mix them thoroughly to obtain dry powder; (2) Add medium-chain triglycerides and emulsifiers to water, homogenize, and obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add sugarcane polyphenols and dihydroquercetin, adjust the pH value to 6.0-6.5, then add one or more of sweeteners, preservatives and antioxidants, stir evenly to obtain a mixed suspension; (4) The mixed suspension is spray-dried to obtain the final product.

[0013] Further, in step (2), the emulsifier is selected from one or more of soybean lecithin, egg yolk lecithin and guar gum.

[0014] Furthermore, the amount of emulsifier used is 0.5%-1% of the mass of medium-chain triglycerides; and / or the amount of water used is 10%-15% of the mass of the dry powder.

[0015] Furthermore, in step (2), the homogenization conditions are: homogenize 1-3 times at 100-150MPa.

[0016] Furthermore, in step (4), the spray drying conditions are: inlet air temperature 160-170℃, outlet air temperature 70-80℃, and atomization pressure 0.4-0.6MPa.

[0017] Thirdly, the present invention also provides the application of the above-mentioned perioperative nutritional composition or the perioperative nutritional composition prepared by the above-mentioned preparation method in the preparation of products.

[0018] Furthermore, the perioperative nutritional product may be a powder or liquid formulation suitable for oral administration.

[0019] Compared with the prior art, the present invention has the following beneficial effects: The composition of this invention is nutritionally balanced, using maltodextrin as the main carbohydrate source, combined with hydrolyzed whey protein (protein) and medium-chain triglycerides (fat), which can meet basic and rapid energy needs while minimizing gastrointestinal irritation; at the same time, the use of fructooligosaccharides instead of small molecule crystalline fructose and glucose can effectively delay the absorption of carbohydrates and stabilize blood sugar. In the composition of the present invention, both sugarcane polyphenols and dihydroquercetin have antioxidant and anti-inflammatory effects, and play a significant synergistic role in regulating the body's immunity. In addition, the composition of the present invention contains calcium caseinate, ferric citrate and zinc lactate, which provide essential trace elements while selectively using specific calcium sources (calcium caseinate), iron sources (ferric citrate) and zinc sources (zinc lactate) to synergistically promote the cross-linking of fibroblasts and collagen. When combined with other components, it also further enhances the body's immunity and effectively promotes wound healing.

[0020] The nutritional composition of the present invention is simple to prepare, and the resulting product has high stability and good dispersibility, making it more suitable for perioperative patients. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Maltodextrin (DM20) was purchased from Baolingbao Biotechnology Co., Ltd.; hydrolyzed whey protein was purchased from Hangzhou Kangyuan Food Technology Co., Ltd.; fructooligosaccharides (item number: 20), galactooligosaccharides (item number: 23612), medium-chain triglycerides (item number: 222) and soybean lecithin (model: SB-60) were purchased from Hangzhou Qianying Biotechnology Co., Ltd.; calcium caseinate (item number: V64176), ferric citrate (item number: S11102) and zinc lactate (item number: S11095) were purchased from Shanghai Yuanye Biotechnology Co., Ltd.; sugarcane polyphenols (content 30%) were purchased from Ningxia Xiangcao Biotechnology Co., Ltd.; dihydroquercetin (98%) was purchased from Shaanxi Mufan Biotechnology Co., Ltd.; bamboo leaf flavonoids (50%) and curcumin (natural) were purchased from Shaanxi Ruijianyuansheng Health Industry Co., Ltd.

[0023] Example 1 A perioperative nutritional composition, prepared by the following method: (1) Weigh 45g of maltodextrin, 20g of hydrolyzed whey protein, 1g of fructooligosaccharide, 0.25g of calcium caseinate, 0.12g of ferric citrate and 0.08g of zinc lactate, add them to a three-dimensional mixer and mix thoroughly for 30min to obtain dry powder; (2) Weigh 2g of medium-chain triglycerides and 0.02g of soybean lecithin, add them to 10mL of water, and homogenize them three times at 120MPa to obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add 0.2g of sugarcane polyphenols and 0.075g of dihydroquercetin, adjust the pH value to 6.2, and obtain a mixed suspension; (4) The mixed suspension is spray-dried (the inlet air temperature is set to 165℃, the outlet air temperature is set to 75℃, and the atomization pressure is set to 0.4MPa) to obtain the product.

[0024] Example 2 A perioperative nutritional composition, prepared by the following method: (1) Weigh 40g of maltodextrin, 15g of hydrolyzed whey protein, 0.8g of fructooligosaccharides, 0.5g of calcium caseinate, 0.15g of ferric citrate and 0.1g of zinc lactate, add them to a three-dimensional mixer and mix thoroughly for 30 minutes to obtain dry powder; (2) Weigh 1g of medium-chain triglycerides and 0.01g of soybean lecithin, add them to 8mL of water, and homogenize them three times at 120MPa to obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add 0.3g of sugarcane polyphenols and 0.1g of dihydroquercetin, adjust the pH value to 6.2, and obtain a mixed suspension; (4) The mixed suspension is spray-dried (the inlet air temperature is set to 165℃, the outlet air temperature is set to 75℃, and the atomization pressure is set to 0.4MPa) to obtain the product.

[0025] Example 3 A perioperative nutritional composition, prepared by the following method: (1) Weigh 50g of maltodextrin, 25g of hydrolyzed whey protein, 1.2g of fructooligosaccharides, 0.1g of calcium caseinate, 0.1g of ferric citrate and 0.05g of zinc lactate, add them to a three-dimensional mixer and mix thoroughly for 30min to obtain dry powder; (2) Weigh 3g of medium-chain triglycerides and 0.03g of soybean lecithin, add them to 10mL of water, and homogenize them three times at 120MPa to obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add 0.1g of sugarcane polyphenols and 0.1g of dihydroquercetin, adjust the pH value to 6.2, and obtain a mixed suspension; (4) The mixed suspension is spray-dried (the inlet air temperature is set to 165℃, the outlet air temperature is set to 75℃, and the atomization pressure is set to 0.4MPa) to obtain the product.

[0026] Example 4 A perioperative nutritional composition, prepared by the following method: (1) Weigh 45g of maltodextrin, 20g of hydrolyzed whey protein, 1g of fructooligosaccharide, 0.2g of sugarcane polyphenols, 0.075g of dihydroquercetin, 0.25g of calcium caseinate, 0.12g of ferric citrate and 0.08g of zinc lactate, add them to a three-dimensional mixer and mix thoroughly for 30 minutes to obtain dry powder; (2) Weigh 2g of medium-chain triglycerides and 0.02g of soybean lecithin, add them to 10mL of water, homogenize them three times at 120MPa, and adjust the pH to 6.2 to obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly to obtain a mixed suspension; (4) The mixed suspension is concentrated to remove water and dried at 40°C for 12 hours to obtain the final product.

[0027] Comparative Example 1 The only difference from Example 1 is the amount of raw materials used. The specific preparation method is as follows: (1) Weigh 55g of maltodextrin, 8.5g of hydrolyzed whey protein, 0.7g of fructooligosaccharides, 0.25g of calcium caseinate, 0.12g of ferric citrate and 0.08g of zinc lactate, add them to a three-dimensional mixer and mix thoroughly for 30 minutes to obtain dry powder; (2) Weigh 4g of medium-chain triglycerides and 0.04g of soybean lecithin, add them to 10mL of water, and homogenize them three times at 120MPa to obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add 0.2g of sugarcane polyphenols and 0.075g of dihydroquercetin, adjust the pH value to 6.2, and obtain a mixed suspension; (4) The mixed suspension is spray-dried (the inlet air temperature is set to 165℃, the outlet air temperature is set to 75℃, and the atomization pressure is set to 0.4MPa) to obtain the product.

[0028] Comparative Example 2 The only difference from Example 1 is that sugarcane polyphenols are replaced with an equal mass of curcumin.

[0029] Comparative Example 3 The only difference from Example 1 is that sugarcane polyphenols are replaced with an equal mass of bamboo leaf flavonoids.

[0030] Comparative Example 4 The only difference from Example 1 is the amount of sugarcane polyphenols and dihydroquercetin used: 0.25g of sugarcane polyphenols and 0.025g of dihydroquercetin.

[0031] Comparative Example 5 The only difference from Example 1 is the amount of sugarcane polyphenols and dihydroquercetin used: 0.025g of sugarcane polyphenols and 0.25g of dihydroquercetin.

[0032] Comparative Example 6 The only difference from Example 1 is that dihydroquercetin was not added, and the amount of sugarcane polyphenols used was 0.275g.

[0033] Comparative Example 7 The only difference from Example 1 is that no sugarcane polyphenols were added, and the amount of dihydroquercetin used was 0.275g.

[0034] Comparative Example 8 The only difference from Example 1 is that the fructooligosaccharides are replaced with an equal mass of galactooligosaccharides.

[0035] Test Example 1: The perioperative nutritional composition of the present invention on inflammation and immunity in rats undergoing laparotomy. I. Modeling and Drug Administration: One hundred and forty SD rats (weighing 200-220g) were randomly divided into 14 groups of 10 rats each. The control group was fed normally without any treatment. The model group and the drug treatment group (Examples 1-4 and Comparative Examples 1-8) underwent abdominal surgery, during which part of the fat was removed and the suture was closed to simulate the surgical procedure. Postoperative intervention was performed. Each drug treatment group was administered the nutritional composition of Examples 1-4 and Comparative Examples 1-8 by gavage (the nutritional composition was prepared into a solution by water at a mass-volume ratio of 1g / 1mL, and the volume was fixed at 10mL / kg body weight). The control group and the model group were administered an equal amount of distilled water by gavage. The gavage was performed continuously for 2 weeks.

[0036] II. Detection Indicators After the surgery, blood was collected from the abdominal aorta, serum was separated, and serum inflammatory factors (including tumor necrosis factor-α (TNF-α), interleukin-1α (IL-1α), interleukin-6 (IL-6), and interleukin-10 (IL-10)) and serum protein levels (serum albumin (ALB), prealbumin (PA), and total protein (TP)) were detected using appropriate kits. The data are expressed as mean ± standard deviation, and a two-tailed unpaired t-test was used to analyze the significance of differences. The results are shown in Tables 1 and 2, respectively.

[0037] III. Experimental Results Table 1. Results of serum inflammatory factor level detection

[0038] Note: Compared with the blank group, the model group, #### P <0.0001; Compared with the model group, the control group and the comparative examples of each embodiment... & P <0.05, && P <0.01, &&& P <0.001, &&&& P <0.0001; compared with Example 1, each comparative example ^^^^ P <0.0001.

[0039] Table 2 Serum protein level test results

[0040] Note: Compared with the blank group, the model group, #### P <0.0001; Compared with the model group, the control group and the comparative examples of each embodiment... & P <0.05, &&P <0.01, &&& P <0.001, &&&& P <0.0001; compared with Example 1, each comparative example ^^ P <0.01, ^^^ P <0.001, ^^^^ P <0.0001.

[0041] As can be seen from the results in Tables 1 and 2, compared with the control group, the serum levels of pro-inflammatory factors TNF-α, IL-1α, and IL-6 in the model group were significantly increased, while the level of anti-inflammatory factor IL-10 was significantly decreased, indicating a significant inflammatory response. At the same time, the serum levels of proteins ALB, PA, and TP were significantly decreased. This is because postoperative trauma, as an acute stress, triggers an acute phase response, leading to a reduction in the synthesis of ALB and PA in the liver. Although some acute phase proteins (such as C-reactive protein and fibrinogen) increase during this process, the significant decrease in negative acute phase proteins such as ALB and PA often dominates, resulting in an overall decreasing trend in TP, indicating that the open surgery model was successful.

[0042] Compared with the model group, except for Comparative Examples 4 and 5 (where there was no significant difference in some inflammatory factors), the serum levels of TNF-α, IL-1α, and IL-6 in each comparative example were significantly reduced, while the IL-10 level was significantly increased. These compositions all played different roles in regulating the inflammation level in rats after laparotomy. Based on the comparison of Comparative Examples 4, 5, and Example 1, it can be determined that the relationship between sugarcane polyphenols, dihydroquercetin, and their ratio is the closest in regulating inflammation in rats with laparotomy model.

[0043] Compared with the model group, although Comparative Examples 1-3 showed significant effects in regulating inflammatory factor levels, their effects in regulating serum proteins (improving the body's immune capacity) were weaker. This shows that the composition of the present invention can only simultaneously possess anti-inflammatory and immunomodulatory effects under the action of specific functional components dihydroquercetin and sugarcane polyphenols, and only when the two are within a specific ratio range. Furthermore, the comparison between Comparative Examples 6 and 7 and Example 1 further verified that dihydroquercetin and sugarcane polyphenols have a significant synergistic effect in alleviating postoperative inflammation and regulating immunity.

[0044] A comparison of Comparative Example 8 and Example 1 shows that, compared with fructooligosaccharides, galactooligosaccharides did not show significant differences in regulating serum inflammatory factors (only TNF-α and IL-6 levels showed significant differences), but showed significant differences in regulating serum protein levels (all indicators showed significant differences). That is, in the composition of the present invention, the combination of fructooligosaccharides with other components has an undeniable effect on regulating the body's immunity.

[0045] Test Example 2: The wound healing effect of the nutritional composition of the present invention SD rats (weighing 200-220g) had their back hair shaved, underwent routine skin disinfection and anesthesia, and a circular piece of skin with a diameter of 1 cm was excised from the same site. Hemostasis was achieved. Twenty-four hours later, the rats were randomly divided into 14 groups: a blank control group, treatment groups (Examples 1-4 and Comparative Examples 1-8). Each treatment group was administered the nutritional composition of Examples 1-4 and Comparative Examples 1-8 by gavage (the nutritional composition was prepared by dissolving the composition in water at a mass-to-volume ratio of 1g / 1mL, with a fixed volume of 10mL / kg body weight). The blank control group was administered an equal volume of distilled water by gavage. This gavage treatment was continued for two weeks. Wound photographs were collected on days 0, 5, 10, and 14 post-surgery, and the wound area was calculated using ImageJ software. The wound healing rate (X) was calculated using the following formula: X (%) = (A1 - A0) / A0 × 100% Where A0 is the original (day 0) wound area, and A1 is the measured area at each time point (day 7 or day 14). The average healing rate of 10 mice is taken as the result.

[0046] Table 3. Wound healing rate results

[0047] As can be seen from Table 3, the wound healing rate of rats taking the nutritional compositions of Examples 1-4 of this invention reached over 30% on day 5, about 80% on day 10, and was basically completely healed on day 14. However, the wound healing of the nutritional compositions of Comparative Examples 1-8 was relatively slow throughout the administration period. For example, although the wound healing degree of Comparative Example 2 was comparable to that of Examples 1-4 in the early stage (day 5), it was slow in the later stage (days 10-14), which may have led to a certain degree of tolerance and failure to exert its effect as the administration time increased. Conversely, the wound healing degree of Comparative Example 3 was low in the early stage, but its effect in the later stage exceeded that of Comparative Example 2. It can be seen that there are significant differences in the strength and duration of action of different components. In order to achieve a stable recovery during the wound recovery period, it is necessary to strictly control the components and dosage.

[0048] Test Example 3: Stability and reconstitution properties of the nutritional composition of the present invention (1) Accelerated experimental conditions: temperature 37±2℃, humidity RH 75±5%, stored for 6 months, and the total polyphenol content was detected at 0, 1, 3 and 6 months; the total polyphenol content was obtained by the Folin-Ciocalteu method with gallic acid as the standard, and the specific process is as follows: Accurately weigh gallic acid, dissolve and dilute it with deionized water to prepare a series of standard working solutions. Add 0.5 mL of the working solution to a test tube, add 0.5 mL of Folin-Ciocalteu reagent, and react in the dark for 5 min. Then add 0.75 mL of 20% Na2CO3 and 3.75 mL of deionized water, mix well, and react at 37℃ for 20 min. After the reaction, measure the absorbance at 760 nm. Repeat three parallel experiments. Plot a standard curve of gallic acid with gallic acid concentration as the x-axis and absorbance as the y-axis. Prepare a solution of the sample to be tested with an appropriate concentration. Take 0.5 mL of the solution and measure the absorbance of the sample at 760 nm using the Folin-Ciocalteu method. Repeat three parallel experiments. Calculate the content of the sample to be tested using the standard curve.

[0049] (2) Blending performance Add the nutrient composition to water at a mass-volume ratio of 1g:10mL, stir at 100rpm, and test the conductivity of the solution every 5s. The time when the conductivity differs from the previous test result by less than 5% is recorded as the preparation time.

[0050] The stability and reconstitution properties of the nutritional compositions in each example are shown in Table 3. Table 4. Results of stability and mixing performance tests

[0051] As can be seen from Table 3, the total polyphenol content of the nutritional compositions prepared in Examples 1-3 of this invention decreased by less than 10% in the accelerated experiment after 6 months, indicating higher stability; at the same time, the preparation time was less than 20 seconds, making them easier to disperse and dissolve.

[0052] In the preparation of the nutritional composition of Example 4, the use of direct drying instead of spray drying may have affected the stability and reconstitution performance due to the uneven distribution of the components. Therefore, the nutritional composition of the present invention is preferably prepared by spray drying. In Comparative Example 1, the different proportions of each component affected the stability of the polyphenolic components and also significantly reduced the reconstitution performance. In Comparative Example 8, the replacement of fructooligosaccharides with galactooligosaccharides did not affect the stability, but the reconstitution performance was also significantly reduced.

[0053] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A perioperative nutritional composition, characterized in that, By weight, it includes: 40-50 parts maltodextrin, 15-25 parts hydrolyzed whey protein, 1-3 parts medium-chain triglycerides, 0.8-1.2 parts fructooligosaccharides, 0.1-0.3 parts sugarcane polyphenols, 0.05-0.1 parts dihydroquercetin, 0.1-0.5 parts calcium caseinate, 0.1-0.15 parts ferric citrate, and 0.05-0.1 parts zinc lactate.

2. The perioperative nutritional composition according to claim 1, characterized in that, By weight, it includes: 42-46 parts maltodextrin, 18-22 parts hydrolyzed whey protein, 1.5-2.5 parts medium-chain triglycerides, 0.9-1.1 parts fructooligosaccharides, 0.1-0.2 parts sugarcane polyphenols, 0.05-0.075 parts dihydroquercetin, 0.2-0.3 parts calcium caseinate, 0.11-0.13 parts ferric citrate, and 0.07-0.09 parts zinc lactate.

3. The perioperative nutritional composition according to claim 2, characterized in that, By weight, it includes: 45 parts maltodextrin, 20 parts hydrolyzed whey protein, 2 parts medium-chain triglycerides, 1 part fructooligosaccharides, 0.2 parts sugarcane polyphenols, 0.075 parts dihydroquercetin, 0.25 parts calcium caseinate, 0.12 parts ferric citrate, and 0.08 parts zinc lactate.

4. The perioperative nutritional composition according to any one of claims 1 to 3, characterized in that, The perioperative nutritional composition also includes one or more of the following: sweeteners, preservatives, emulsifiers, and antioxidants.

5. The method of preparing a perioperative nutritional composition according to claim 4, wherein the composition is prepared by mixing the ingredients in the amounts specified in Table 1. Includes the following steps: (1) Take maltodextrin, hydrolyzed whey protein, calcium caseinate, fructooligosaccharides, ferric citrate and zinc lactate, mix them thoroughly to obtain dry powder; (2) Add medium-chain triglycerides and emulsifiers to water, homogenize, and obtain the oil phase; (3) Add the dry powder to the oil phase, stir and mix evenly, then add sugarcane polyphenols and dihydroquercetin, adjust the pH value to 6.0-6.5, then add one or more of sweeteners, preservatives and antioxidants, stir evenly to obtain a mixed suspension; (4) The mixed suspension is spray-dried to obtain the final product.

6. The production method according to claim 5, wherein In step (2), the emulsifier is selected from one or more of soybean lecithin, egg yolk lecithin and guar gum.

7. The preparation method according to claim 5, characterized in that, The amount of emulsifier used is 0.5-1% of the mass of medium-chain triglycerides; and / or the amount of water used is 10-15% of the mass of the dry powder.

8. The preparation method according to claim 5, characterized in that, In step (2), the homogenization conditions are: homogenize 1-3 times at 100-150MPa; In step (4), the spray drying conditions are: inlet air temperature 160-170℃, outlet air temperature 70-80℃, and atomization pressure 0.4-0.6MPa.

9. The use of the perioperative nutritional composition according to any one of claims 1-4 or the perioperative nutritional composition prepared by the preparation method according to any one of claims 5-8 in the preparation of perioperative nutritional products.

10. Use according to claim 9, characterized in that, The perioperative nutritional products mentioned are powder or liquid preparations suitable for oral administration.

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