Mulberry antioxidant preparation rich in anthocyanin and preparation method thereof

Abstract

The invention belongs to the field of antioxidant preparations, and provides a mulberry antioxidant preparation rich in anthocyanin and a preparation method thereof, the antioxidant preparation comprises the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoid substances and excipients; according to the mulberry antioxidant preparation rich in anthocyanin, free radicals can be eliminated, and due to addition of various antioxidant raw materials, great optimization and synergistic interaction of components are realized, and the antioxidant capacity of the mulberry antioxidant preparation is remarkably improved; all the raw materials are natural and have no side effects on human bodies, so that the safety of the product is ensured.

Description

Technical Field

[0001] The invention belongs to the field of antioxidant preparations, in particular to a mulberry antioxidant preparation rich in anthocyanins and a preparation method thereof. Background Art

[0002] In modern society, due to the accelerated pace of life and environmental pollution, the excessive accumulation of free radicals in the human body has become an important factor threatening people's health. Free radicals can cause cell damage, leading to the occurrence of a variety of chronic diseases.

[0003] Anthocyanins, as a powerful natural antioxidant, are widely present in plants and have attracted widespread attention for their excellent antioxidant properties, especially mulberry, which is not only a nutritious fruit, but also a traditional Chinese medicinal material. The rich anthocyanins in the fruit give it extremely high antioxidant potential.

[0004] However, the antioxidant products currently on the market often have many shortcomings, such as unreasonable ingredient ratios and insignificant effects, which cannot meet the growing health needs.

[0005] To this end, those skilled in the art have proposed a mulberry antioxidant preparation rich in anthocyanins and a preparation method thereof to solve the problems raised by the background technology. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a mulberry antioxidant preparation rich in anthocyanins and a preparation method thereof to solve the problems in the prior art.

[0007] A mulberry antioxidant preparation rich in anthocyanins comprises the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoid substances and excipients.

[0008] Among them, mulberry extract is rich in anthocyanins, which are powerful natural antioxidants that can effectively neutralize free radicals and provide antioxidant function;

[0009] Vitamin C is a powerful antioxidant that can synergize with anthocyanins to enhance the antioxidant effect. Secondly, vitamin C helps promote the synthesis of collagen and maintain the health of the skin, teeth and bones. In addition, vitamin C can enhance immunity and increase the body's resistance to disease.

[0010] Vitamin E in the preparation mainly plays the role of anti-oxidation and protecting cell membranes. It can stabilize the protein active structure of the cell membrane and prevent cells from being damaged by free radicals. At the same time, vitamin E can also promote skin metabolism and maintain skin elasticity and luster.

[0011] Preferably, the mulberry extract is extracted from fresh mulberries, and the mulberry extract is extracted by water extraction or ultrasonic extraction.

[0012] Preferably, the content of the mulberry extract is between 40% and 70% of the total amount of the preparation, the added amount of vitamin C is between 5% and 20%, and the added amount of vitamin E is between 3% and 10%.

[0013] Preferably, the phenolic acid substance is one or more of chlorogenic acid, ferulic acid, caffeic acid or vanillic acid, and the added amount of the phenolic acid substance is 5%-20%.

[0014] Among them, chlorogenic acid is a powerful antioxidant that can effectively remove free radicals in the body and protect cells from oxidative damage. It has significant anti-inflammatory effects, can reduce inflammatory responses, and has certain preventive and auxiliary therapeutic effects on chronic inflammatory diseases. It has inhibitory effects on a variety of bacteria and viruses and helps to improve the body's resistance.

[0015] Ferulic acid is a powerful antioxidant that can resist the invasion of free radicals, delay the aging of cells and tissues, inhibit platelet aggregation, help prevent cardiovascular disease, has certain anti-inflammatory and analgesic effects, and can relieve pain and inflammatory responses.

[0016] Caffeic acid has the function of promoting platelet production and enhancing coagulation factors, has a good effect on hemostasis, inhibits a variety of bacteria and viruses, has a certain antioxidant capacity, and can protect cells from damage by free radicals.

[0017] Vanillic acid has certain antioxidant activity, which helps to extend the shelf life of food, has an inhibitory effect on certain bacteria, and can be used for food preservation.

[0018] Preferably, the flavonoids are one or more of quercetin, kaempferol or rutin, and the added amount of the flavonoids is 5%-15%.

[0019] Among them, quercetin can complex with superoxide anions, iron ions, etc., reduce the generation of free radicals, and thus achieve a strong antioxidant effect. This helps slow down cell aging and protect cells from oxidative damage. Quercetin can inhibit the activity of certain enzymes, hinder platelet aggregation, and can bind to the platelet membrane to effectively dissipate thrombi attached to the vascular endothelium. By inhibiting lipid peroxidation, quercetin can reduce blood lipid levels such as cholesterol and low-density lipoprotein.

[0020] Kaempferol can inhibit the proliferation of human liver cancer cells and reduce the number of cancer cells in human blood. In addition, it can inhibit the aggregation of platelets and play an anti-thrombotic role.

[0021] Rutin has a certain anti-inflammatory effect and can be used to treat the discomfort symptoms caused by diseases such as rheumatoid arthritis. At the same time, it also has an antioxidant effect, which can remove free radicals in the body and maintain skin health.

[0022] Preferably, the excipient is one of lactose or starch.

[0023] Among them, lactose is often used as an excipient and diluent in solid preparations to increase the weight and volume of the drug, helping to make the drug into a certain shape and a fixed dose for patients to take. Certain properties of lactose can also affect the dissolution rate and release behavior of the drug, helping to control the absorption rate of the drug in the body.

[0024] Starch can better bond drug ingredients and enhance drug stability. After heating and gelatinization, starch has thickening and gelling properties, which helps the drug maintain a certain shape and elasticity. As an excipient, starch helps to evenly distribute various excipients in the drug and prevent component migration during heating or storage, thereby ensuring the quality and efficacy of the drug. Starch can absorb a large amount of water during heating and gelatinization, improving the water holding capacity of the drug, which not only helps to maintain the moist state and taste of the drug, but also can improve the yield and tenderness of the drug to a certain extent.

[0025] A method for preparing a mulberry antioxidant preparation rich in anthocyanins comprises the following steps:

[0026] S1, prepare the raw materials of each component;

[0027] S2, pouring vitamin C and vitamin E into containers respectively, pouring deionized water into the containers, heating the containers, and stirring the containers during the heating process to ensure that vitamin C and vitamin E are fully dissolved;

[0028] S3. Select a clean mixing tank, add dissolved vitamin C, vitamin E, mulberry extract, phenolic acid substances and flavonoids in sequence, and stir with a stirrer to ensure that all raw materials are stirred evenly;

[0029] S4, after the stirring is completed, add excipients into the mixing tank and continue stirring;

[0030] S5. Using a pH meter to detect the pH value of the mixture;

[0031] S6, drying and crushing the mixture to obtain an antioxidant preparation;

[0032] S7. Sterilize the antioxidant preparation;

[0033] S8, placing the sterilized antioxidant preparation in a cooling room, cooling it to room temperature, and then packaging it;

[0034] S9. Store the packaged antioxidant preparation in a cool, dry and dark environment.

[0035] Preferably, in step S5, the following steps are specifically included:

[0036] S51, take 10ml-20ml of the mixture sample and put it into a sterile measuring cylinder;

[0037] S52, placing a pH meter into the sample to detect the pH value of the sample;

[0038] S53, adding food grade acid or alkali to adjust the pH value of the mixture according to the pH value;

[0039] S54. After adjustment, remeasure to ensure that the pH value of the mixture remains between 3-7.

[0040] Compared with the prior art, the present invention has the following beneficial effects:

[0041] 1. The anthocyanin-rich mulberry antioxidant preparation prepared by the present invention can eliminate free radicals. The addition of multiple antioxidant raw materials achieves great optimization and synergistic enhancement of ingredients, and significantly improves its antioxidant capacity.

[0042] 2. All raw materials of the present invention are derived from nature and have no side effects on the human body, thus ensuring the safety of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 This is a diagram showing the free radical scavenging effect of the antioxidant preparation of the present invention. DETAILED DESCRIPTION

[0044] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0045] like Figure 1 As shown:

[0046] Embodiment 1: The present invention provides a mulberry antioxidant preparation rich in anthocyanins, comprising the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoids and excipients.

[0047] Furthermore, the mulberry extract is extracted from fresh mulberries, and the extraction method is one of water extraction method and ultrasonic extraction method.

[0048] Furthermore, the content of the mulberry extract is between 45% of the total amount of the preparation, the added amount of vitamin C is 8%, and the added amount of vitamin E is 5%.

[0049] Furthermore, the phenolic acid substance is one or both of chlorogenic acid and ferulic acid, and the added amount of the phenolic acid substance is 7%.

[0050] Furthermore, the flavonoid substance is quercetin, and the added amount of the flavonoid substance is 5%-15%.

[0051] Furthermore, the excipient is starch.

[0052] A method for preparing a mulberry antioxidant preparation rich in anthocyanins comprises the following steps:

[0053] S1, prepare the raw materials of each component;

[0054] S2, pouring vitamin C and vitamin E into containers respectively, pouring deionized water into the containers, heating the containers, and stirring the containers during the heating process to ensure that vitamin C and vitamin E are fully dissolved;

[0055] S3. Select a clean mixing tank, add dissolved vitamin C, vitamin E, mulberry extract, phenolic acid substances and flavonoids in sequence, and stir with a stirrer to ensure that all raw materials are stirred evenly;

[0056] S4, after the stirring is completed, add excipients into the mixing tank and continue stirring;

[0057] S5. Using a pH meter to detect the pH value of the mixture;

[0058] S6, drying and crushing the mixture to obtain an antioxidant preparation;

[0059] S7. Sterilize the antioxidant preparation;

[0060] S8, placing the sterilized antioxidant preparation in a cooling room, cooling it to room temperature, and then packaging it;

[0061] S9. Store the packaged antioxidant preparation in a cool, dry and dark environment.

[0062] Furthermore, in step S5, the following steps are specifically included:

[0063] S51, take 10ml-20ml of the mixture sample and put it into a sterile measuring cylinder;

[0064] S52, placing a pH meter into the sample to detect the pH value of the sample;

[0065] S53, adding food grade acid or alkali to adjust the pH value of the mixture according to the pH value;

[0066] S54. After adjustment, remeasure to ensure that the pH value of the mixture remains between 3-7.

[0067] From the above, it can be seen that the antioxidant capacity of the preparation can be further enhanced by adding chlorogenic acid and ferulic acid, and the added quercetin can significantly improve the antioxidant and health-care effects of the preparation. The use of starch as an excipient helps to improve the stability and dispersibility of the preparation and ensure that the ingredients are evenly mixed, thereby ensuring the quality and efficacy of the antioxidant preparation.

[0068] Example 2: This example is basically the same as the previous example, except that it is a mulberry antioxidant preparation rich in anthocyanins, comprising the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoids and excipients.

[0069] Furthermore, the mulberry extract is extracted from fresh mulberries, and the extraction method is one of water extraction method and ultrasonic extraction method.

[0070] Furthermore, the content of the mulberry extract is between 53% of the total amount of the preparation, the added amount of vitamin C is 12%, and the added amount of vitamin E is 7%.

[0071] Furthermore, the phenolic acid substance is one or both of ferulic acid and caffeic acid, and the added amount of the phenolic acid substance is 12%.

[0072] Furthermore, the flavonoid substance is kaempferol, and the added amount of the flavonoid substance is 5%-15%.

[0073] Furthermore, the excipient is lactose.

[0074] A method for preparing a mulberry antioxidant preparation rich in anthocyanins comprises the following steps:

[0075] S1, prepare the raw materials of each component;

[0076] S2, pouring vitamin C and vitamin E into containers respectively, pouring deionized water into the containers, heating the containers, and stirring the containers during the heating process to ensure that vitamin C and vitamin E are fully dissolved;

[0077] S3. Select a clean mixing tank, add dissolved vitamin C, vitamin E, mulberry extract, phenolic acid substances and flavonoids in sequence, and stir with a stirrer to ensure that all raw materials are stirred evenly;

[0078] S4, after the stirring is completed, add excipients into the mixing tank and continue stirring;

[0079] S5. Using a pH meter to detect the pH value of the mixture;

[0080] S6, drying and crushing the mixture to obtain an antioxidant preparation;

[0081] S7. Sterilize the antioxidant preparation;

[0082] S8, placing the sterilized antioxidant preparation in a cooling room, cooling it to room temperature, and then packaging it;

[0083] S9. Store the packaged antioxidant preparation in a cool, dry and dark environment.

[0084] Furthermore, in step S5, the following steps are specifically included:

[0085] S51, take 10ml-20ml of the mixture sample and put it into a sterile measuring cylinder;

[0086] S52, placing a pH meter into the sample to detect the pH value of the sample;

[0087] S53, adding food grade acid or alkali to adjust the pH value of the mixture according to the pH value;

[0088] S54. After adjustment, remeasure to ensure that the pH value of the mixture remains between 3-7.

[0089] From the above, it can be seen that by controlling different amounts of ferulic acid and caffeic acid, additional antioxidant effects can be added to the preparation. The addition of kaempferol can bring a wider range of health benefits to the preparation, such as anti-inflammatory and antiviral activities. By using lactose as an excipient, not only the stability of the preparation can be improved, but also the taste and solubility of the preparation can be improved. The quality and stability of the preparation can be ensured by adjusting the pH value.

[0090] Example 3: This example is basically the same as the previous example, except that it is a mulberry antioxidant preparation rich in anthocyanins, comprising the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoids and excipients.

[0091] Furthermore, the mulberry extract is extracted from fresh mulberries, and the extraction method is one of water extraction method and ultrasonic extraction method.

[0092] Furthermore, the content of the mulberry extract is between 65% of the total amount of the preparation, the added amount of vitamin C is 18%, and the added amount of vitamin E is 9%.

[0093] Furthermore, the phenolic acid substance is one or both of caffeic acid and vanillic acid, and the added amount of the phenolic acid substance is 16%.

[0094] Furthermore, the flavonoid substance is rutin, and the added amount of the flavonoid substance is 5%-15%.

[0095] Furthermore, the excipient is lactose.

[0096] A method for preparing a mulberry antioxidant preparation rich in anthocyanins comprises the following steps:

[0097] S1, prepare the raw materials of each component;

[0098] S2, pouring vitamin C and vitamin E into containers respectively, pouring deionized water into the containers, heating the containers, and stirring the containers during the heating process to ensure that vitamin C and vitamin E are fully dissolved;

[0099] S3. Select a clean mixing tank, add dissolved vitamin C, vitamin E, mulberry extract, phenolic acid substances and flavonoids in sequence, and stir with a stirrer to ensure that all raw materials are stirred evenly;

[0100] S4, after the stirring is completed, add excipients into the mixing tank and continue stirring;

[0101] S5. Using a pH meter to detect the pH value of the mixture;

[0102] S6, drying and crushing the mixture to obtain an antioxidant preparation;

[0103] S7. Sterilize the antioxidant preparation;

[0104] S8, placing the sterilized antioxidant preparation in a cooling room, cooling it to room temperature, and then packaging it;

[0105] S9. Store the packaged antioxidant preparation in a cool, dry and dark environment.

[0106] Furthermore, in step S5, the following steps are specifically included:

[0107] S51, take 10ml-20ml of the mixture sample and put it into a sterile measuring cylinder;

[0108] S52, placing a pH meter into the sample to detect the pH value of the sample;

[0109] S53, adding food grade acid or alkali to adjust the pH value of the mixture according to the pH value;

[0110] S54. After adjustment, remeasure to ensure that the pH value of the mixture remains between 3-7.

[0111] From the above, it can be seen that the overall antioxidant capacity of the preparation can be enhanced by adding caffeic acid or vanillic acid, and the addition of rutin makes the preparation have a certain protective effect on cardiovascular system.

[0112] Experimental example: Verifying the antioxidant capacity of antioxidant preparations

[0113] 1) Prepare materials: the antioxidant preparation prepared by the present invention, a free radical detection reagent (DPPH reagent) and a spectrophotometer;

[0114] 2) Experimental steps:

[0115] 1. Dissolving the antioxidant preparation prepared by the present invention into sample solutions of different concentrations;

[0116] 2. Use a free radical detection reagent to react with the sample solution;

[0117] 3. Measure the absorbance after the reaction by spectrophotometer and calculate the free radical scavenging rate;

[0118] 4. Compare the free radical scavenging effects of samples with different concentrations and draw a curve graph.

[0119] Experimental results: Figure 1 As shown, with the increase of the concentration of antioxidant preparations, the free radical scavenging rate should gradually increase, thereby verifying the antioxidant capacity of the antioxidant preparations.

[0120] From the above, it can be seen that the anthocyanin-rich mulberry antioxidant preparation prepared by the present invention can eliminate free radicals, and the addition of multiple antioxidant raw materials achieves great optimization and synergistic enhancement of ingredients, significantly improving the antioxidant capacity. At the same time, all the raw materials of the present invention are derived from nature, have no side effects on the human body, and ensure the safety of the product.

[0121] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A mulberry antioxidant preparation rich in anthocyanins, characterized in that: The invention comprises the following raw materials: mulberry extract, vitamin C, vitamin E, phenolic acid substances, flavonoid substances and excipients.

2. The anthocyanin-rich mulberry antioxidant preparation according to claim 1, characterized in that: The mulberry extract is extracted from fresh mulberries, and the extraction method is one of a water extraction method and an ultrasonic extraction method.

3. The anthocyanin-rich mulberry antioxidant preparation according to claim 1, characterized in that: The content of the mulberry extract is between 40% and 70% of the total amount of the preparation, the added amount of the vitamin C is between 5% and 20%, and the added amount of the vitamin E is between 3% and 10%.

4. The anthocyanin-rich mulberry antioxidant preparation according to claim 1, characterized in that: The phenolic acid substance is one or more of chlorogenic acid, ferulic acid, caffeic acid or vanillic acid, and the added amount of the phenolic acid substance is 5%-20%.

5. The anthocyanin-rich mulberry antioxidant preparation according to claim 1, characterized in that: The flavonoids are one or more of quercetin, kaempferol or rutin, and the added amount of the flavonoids is 5%-15%.

6. The anthocyanin-rich mulberry antioxidant preparation according to claim 1, characterized in that: The excipient is one of lactose or starch.

7. A method for preparing anthocyanidin-rich mulberry antioxidant preparation, according to any one of claims 1 to 6, characterized in that: The steps include: S1, prepare the raw materials of each component; S2, pouring vitamin C and vitamin E into containers respectively, pouring deionized water into the containers, heating the containers, and stirring the containers during the heating process to ensure that vitamin C and vitamin E are fully dissolved; S3. Select a clean mixing tank, add dissolved vitamin C, vitamin E, mulberry extract, phenolic acid substances and flavonoids in sequence, and stir with a stirrer to ensure that all raw materials are stirred evenly; S4, after the stirring is completed, add excipients into the mixing tank and continue stirring; S5. Using a pH meter to detect the pH value of the mixture; S6, drying and crushing the mixture to obtain an antioxidant preparation; S7. Sterilize the antioxidant preparation; S8, placing the sterilized antioxidant preparation in a cooling room, cooling it to room temperature, and then packaging it; S9. Store the packaged antioxidant preparation in a cool, dry and dark environment.

8. The method for preparing a mulberry antioxidant preparation rich in anthocyanins as claimed in claim 7, characterized in that: In step S5, the steps are specifically included: S51, take 10ml-20ml of the mixture sample and put it into a sterile measuring cylinder; S52, placing a pH meter into the sample to detect the pH value of the sample; S53, adding food grade acid or alkali to adjust the pH value of the mixture according to the pH value; S54. After adjustment, remeasure to ensure that the pH value of the mixture remains between 3-7.

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