Food preparation for improving oxyhemoglobin saturation and preparation method thereof

Abstract

The invention provides a food preparation for improving oxyhemoglobin saturation and a preparation method thereof, and belongs to the technical field of food preparations, the food preparation for improving oxyhemoglobin saturation comprises the following components by weight: 8-11 parts of American ginseng powder, 10-14 parts of tea powder, 16-20 parts of composite fruit and vegetable powder, 3-4 parts of a grape seed extract, 0.2-0.3 part of anthocyanin and 0.2-0.3 part of astaxanthin; the grape seed extract is prepared by extracting grape seeds with an ethanol solution and then fermenting with a compound enzyme; the compound enzyme comprises cellulase, neutral protease and metabolic enzyme, and the mass ratio of the cellulase to the neutral protease to the metabolic enzyme is 1: (1-2): (3-5). The traditional Chinese medicine composition adopts pure herbal components, has no obvious side effect, and is high in effect taking speed and good in effect in the aspect of improving the oxyhemoglobin saturation.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparations, and in particular relates to a food preparation for improving blood oxygen saturation and a preparation method thereof. Background Art

[0002] Oxygen is a key factor in maintaining the normal function of various organs in the human body. Blood oxygen saturation refers to the percentage of hemoglobin bound to oxygen in the blood to the total capacity of hemoglobin that can be bound. Blood oxygen saturation is an important indicator for assessing whether the human body is hypoxic, and it is also an important parameter reflecting the health of the respiratory and circulatory systems. When the blood oxygen saturation is too low, the body will experience a series of symptoms and manifestations, including: ① dizziness and headache, which may cause dizziness and headache due to insufficient oxygen supply to the brain; ② chest tightness and shortness of breath, chest oppression and shortness of breath when breathing; ③ cyanosis of the lips, due to the decreased ability of hemoglobin to transport oxygen, the lips may appear bluish purple; ④ dyspnea, which may be accompanied by deep breathing, chest concave signs and other symptoms of dyspnea; ⑤ general fatigue, due to insufficient oxygen in the whole body, abnormal limb energy utilization, manifested as general weakness. Too low blood oxygen saturation will cause various parts of the body to not get enough oxygen supply, and may also cause organ function damage or even failure. Therefore, it is crucial to quickly increase blood oxygen saturation to protect organ function.

[0003] There are many ways to improve blood oxygen saturation, including several main ways: ① Oxygen inhalation. Inhaling higher concentrations of oxygen is an effective way to improve blood oxygen saturation. Oxygen can be inhaled through a nasal cannula or mask, and a ventilator can be used for assisted ventilation when necessary; ② Diet therapy. Increasing the intake of foods rich in iron and vitamin C, such as animal liver and fresh vegetables and fruits, can help replenish the body's iron and enhance blood synthesis, alleviating the situation of low blood oxygen saturation; ③ Exercise. Proper exercise can promote blood circulation and metabolism, and increase the blood oxygen content in the blood; ④ Drug treatment, including Western medicine and Chinese medicine.

[0004] However, Western medicine generally has the problem of large side effects. As for Chinese medicine, Chinese medicinal materials such as American ginseng have the effects of replenishing qi and blood, enhancing heart function, etc., which help to directly take effect and improve blood oxygen saturation; tea polyphenols rich in tea powder have antioxidant effects, which help to remove free radicals in the body and improve blood circulation, thereby indirectly taking effect and improving blood oxygen saturation. However, American ginseng and tea powder require different enzymes or carriers for transport during the digestion and absorption process. The simultaneous intake of the two will lead to competitive inhibition of these enzymes or carriers, which will have a negative impact on improving blood oxygen saturation and reduce the speed of effect. Summary of the invention

[0005] In order to solve the problems existing in the background technology, the present invention provides a food preparation for improving blood oxygen saturation and a preparation method thereof, which adopts pure herbal ingredients, has no obvious side effects, and has a fast effect and good effect in improving blood oxygen saturation.

[0006] In order to achieve the above-mentioned object, in a first aspect, the present invention provides a food preparation for improving blood oxygen saturation, comprising the following components by weight: 8-11 parts of American ginseng powder, 10-14 parts of tea powder, 16-20 parts of composite fruit and vegetable powder, 3-4 parts of grape seed extract, 0.2-0.3 parts of anthocyanidins and 0.2-0.3 parts of astaxanthin;

[0007] The grape seed extract is prepared by extracting grape seeds with an ethanol solution and then fermenting them with a complex enzyme;

[0008] The complex enzyme comprises cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:(1-2):(3-5).

[0009] Furthermore, the following components are included in parts by weight: 9 parts of American ginseng powder, 11 parts of tea powder, 17 parts of compound fruit and vegetable powder, 3.5 parts of grape seed extract, 0.2 parts of anthocyanins and 0.2 parts of astaxanthin.

[0010] Furthermore, the composite fruit and vegetable powder includes blueberry powder, lemon powder, sea buckthorn powder and kale powder, and the mass ratio of the four is 1:(1-3):(0.5-0.9):(1-1.5).

[0011] Furthermore, the mass fraction of the ethanol solution is 40-50%.

[0012] Furthermore, the preparation method of the grape seed extract is as follows:

[0013] A1. crushing grape seeds, and then distilling and refluxing the seeds with an ethanol solution and concentrating the seeds to obtain a crude extract;

[0014] A2, adding fermented soybean meal to the crude extract obtained in A1, mixing well, to obtain a mixed base material;

[0015] A3. Add complex enzyme to the mixed base material obtained in A2, keep warm and ferment, filter to obtain filtrate, spray dry, collect powder, and grind to obtain grape seed extract.

[0016] Furthermore, in A1, the mass of the crude extract is 2-3 times the mass of grape seeds.

[0017] Furthermore, in A2, the mass of the fermented soybean meal is 5-8% of the mass of the crude extract.

[0018] Furthermore, in A3, the mass of the complex enzyme is 0.5-0.7% of the mass of the mixed base material.

[0019] Furthermore, in A3, the specific operation of heat preservation fermentation is: under the temperature condition of 50-55°C, stirring at a stirring speed of 110-130r / min for 72-96h.

[0020] In a second aspect, the present invention provides a method for preparing the above-mentioned food preparation for improving blood oxygen saturation, comprising the following steps: mixing American ginseng powder, tea powder, compound fruit and vegetable powder, grape seed extract, anthocyanin and astaxanthin to obtain.

[0021] The relevant basic functions of the raw material components involved in the formula of the present invention are as follows:

[0022] American ginseng powder: American ginseng is believed to have the effects of replenishing qi and nourishing yin, clearing away heat and promoting body fluid, replenishing qi and blood, and enhancing heart function. It helps to take effect directly and increase the oxygen saturation of the blood.

[0023] Tea powder: The tea polyphenols rich in tea powder have antioxidant effects, which help to remove free radicals in the body, improve blood circulation, and thus indirectly increase blood oxygen saturation.

[0024] Blueberry powder: Blueberry powder is rich in antioxidants, especially anthocyanins, which help protect blood vessels from oxidative damage and promote blood circulation, which may have a positive effect on blood oxygen saturation.

[0025] Lemon powder: Lemon powder is rich in vitamin C and citric acid, which have antioxidant and anti-inflammatory properties, helping to improve blood circulation and enhance immunity.

[0026] Sea buckthorn powder: Sea buckthorn powder is rich in vitamin C, vitamin E and various minerals. These nutrients are beneficial for enhancing immunity and promoting blood circulation. Its overall health benefits help stabilize blood oxygen levels.

[0027] Kale powder: Kale powder is rich in vitamins C, K, and various minerals. These nutrients are beneficial for enhancing immunity and promoting blood circulation. Its overall health benefits help stabilize blood oxygen levels.

[0028] Grape Seed Extract: Grape seed extract is rich in proanthocyanidins, which help reduce oxidative stress and protect blood vessel health, thereby helping to maintain or increase blood oxygen saturation.

[0029] Anthocyanins: Anthocyanins are a class of water-soluble pigments widely found in plants with strong antioxidant activity; they help maintain vascular function and blood circulation by protecting cells from oxidative damage, thereby having a positive effect on blood oxygen saturation.

[0030] Astaxanthin: Astaxanthin is a carotenoid with strong antioxidant capacity; it can penetrate the blood-brain barrier and cell membranes, scavenge free radicals, and protect cells from oxidative damage; this antioxidant effect helps maintain vascular health, thereby indirectly supporting the improvement of blood oxygen saturation.

[0031] This application has the following beneficial effects:

[0032] 1. The food preparation of the present invention is prepared by compounding American ginseng powder, tea powder and grape seed extract as raw materials. There is a synergistic effect between the American ginseng powder, tea powder and the grape seed extract of the present invention, which can synergistically improve the effect of the prepared food preparation in improving blood oxygen saturation; the final food preparation only needs to be gavaged for 2 days after rat modeling, and the blood oxygen saturation of the rat can be significantly improved compared with the model group, and the improvement is as high as 91.77% or more; the food preparation prepared by the present invention has a fast effect and good effect in improving blood oxygen saturation.

[0033] 2. In the preparation of the grape seed extract of the present invention, the metabolic enzyme in the composite enzyme used plays a major role, while the cellulase and the neutral protease play a minor role. The three enzymes are used in combination and work synergistically, so that certain components in the grape seed extract are converted into a form that is more easily absorbed by the human body, which can not only directly reduce the competitive inhibition between itself and the effective components in the American ginseng powder and tea powder in the digestion and absorption process, but also auxiliaryly reduce the competitive inhibition of the effective components in the American ginseng powder and tea powder in the digestion and absorption process, thereby synergistically improving the effect of the final food preparation in improving blood oxygen saturation. In addition, the addition of fermented soybean meal is conducive to improving the fermentation effect of the composite enzyme, thereby improving the effect of the final food preparation in improving blood oxygen saturation. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 , data comparison trend chart of blood oxygen saturation tested on rats after the food preparations prepared in Examples 1-7 of the present invention and Comparative Examples 1-9 were administered to rats. DETAILED DESCRIPTION

[0035] The present application is further described in detail below with reference to the embodiments.

[0036] Unless otherwise specified, the raw materials used in the examples and comparative examples of the present application are all commercially available.

[0037] Example 1: (1) Prepare a composite fruit and vegetable powder, wherein the preparation method is as follows: mix blueberry powder, lemon powder, sea buckthorn powder and kale powder in a mass ratio of 1:2:0.7:1.2 to obtain the composite fruit and vegetable powder.

[0038] Among them, blueberry powder (99%, water-soluble), sea buckthorn powder (99% sea buckthorn freeze-dried powder, water-soluble) and kale powder (99%, water-soluble) were all purchased from Xi'an Qianyecao Biotechnology Co., Ltd. Lemon powder (98%, ZYKZ68) was purchased from Xi'an Zhongyan Kangze Biotechnology Co., Ltd.

[0039] (2) Grape seed extract is prepared by the following method:

[0040] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0041] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 2.5 times the mass of the grape seed crushed material.

[0042] Among them, grape seeds are purchased from Bozhou Hanzhitang Pharmaceutical Co., Ltd.

[0043] A2. Add fermented soybean meal to the crude extract obtained in A1, the mass of the fermented soybean meal being 6% of the mass of the crude extract, and mix well to obtain a mixed base material.

[0044] Among them, fermented soybean meal is purchased from Shandong Douzhiyuan Biotechnology Co., Ltd.

[0045] A3. Add compound enzyme to the mixed base obtained in A2, the mass of compound enzyme is 0.6% of the mass of the mixed base. The compound enzyme includes cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:1.5:4. Then keep warm and ferment. The specific operation is: under the temperature of 52℃, stir at a stirring speed of 120r / min for 85h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0046] Among them, cellulase (YT2466) was purchased from Beijing Ita Biotechnology Co., Ltd. Neutral protease (YT0808) was purchased from Beijing Ita Biotechnology Co., Ltd. Metabolic enzyme is silkworm β-glucosidase metabolic enzyme (F95015-A), which was purchased from Shenzhen Kangchuyuan Co., Ltd.

[0047] (3) A food preparation for improving blood oxygen saturation is prepared by mixing 9 parts of American ginseng powder, 11 parts of tea powder, 17 parts of compound fruit and vegetable powder, 3.5 parts of grape seed extract, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin, by weight, to obtain a food preparation.

[0048] Example 2: The difference between this example and Example 1 is that: (1) preparing the composite fruit and vegetable powder, the preparation method thereof is: mixing blueberry powder, lemon powder, sea buckthorn powder and kale powder in a mass ratio of 1:1:0.5:1 to obtain the composite fruit and vegetable powder.

[0049] Example 3: The difference between this example and Example 1 is that: (1) preparing the composite fruit and vegetable powder, the preparation method thereof is: mixing blueberry powder, lemon powder, sea buckthorn powder and kale powder in a mass ratio of 1:3:0.9:1.5 to obtain the composite fruit and vegetable powder.

[0050] Example 4: The difference between this example and Example 1 is that: (2) Grape seed extract is prepared, and the preparation method thereof is as follows:

[0051] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0052] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 40%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 40%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is twice the mass of the grape seed crushed material.

[0053] A2. Add fermented soybean meal to the crude extract obtained in A1, the mass of the fermented soybean meal being 5% of the mass of the crude extract, and mix well to obtain a mixed base material.

[0054] A3. Add compound enzyme to the mixed base obtained in A2, the mass of compound enzyme is 0.5% of the mass of the mixed base. The compound enzyme includes cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:1:3. Then keep warm and ferment. The specific operation is: under the temperature condition of 50℃, stir at a stirring speed of 110r / min for 72h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0055] Example 5: The difference between this example and Example 1 is that: (2) Grape seed extract is prepared, and the preparation method thereof is as follows:

[0056] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0057] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 50%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 50%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 3 times the mass of the grape seed crushed material.

[0058] A2. Add fermented soybean meal to the crude extract obtained in A1, the mass of the fermented soybean meal being 8% of the mass of the crude extract, and mix well to obtain a mixed base material.

[0059] A3. Add compound enzyme to the mixed base obtained in A2, the mass of compound enzyme is 0.7% of the mass of the mixed base. The compound enzyme includes cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:2:5. Then keep warm and ferment. The specific operation is: under the temperature condition of 55℃, stir at a stirring speed of 130r / min for 96h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0060] Example 6: The difference between this example and Example 1 is that: (3) A food preparation for improving blood oxygen saturation is prepared by mixing 8 parts of American ginseng powder, 10 parts of tea powder, 16 parts of compound fruit and vegetable powder, 3 parts of grape seed extract, 0.2 parts of anthocyanins and 0.2 parts of astaxanthin by weight.

[0061] Example 7: The difference between this example and Example 1 is that: (3) A food preparation for improving blood oxygen saturation is prepared by mixing 11 parts of American ginseng powder, 14 parts of tea powder, 20 parts of compound fruit and vegetable powder, 4 parts of grape seed extract, 0.3 parts of anthocyanins and 0.3 parts of astaxanthin by weight.

[0062] Comparative Example 1: The difference between this comparative example and Example 1 is that American ginseng powder, tea powder and grape seed extract are deleted.

[0063] Specifically, (3) preparing a food preparation for improving blood oxygen saturation, the preparation method thereof is as follows: by weight, 17 parts of composite fruit and vegetable powder, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin are mixed uniformly to obtain a food preparation.

[0064] Comparative Example 2: This comparative example differs from Example 1 in that tea powder and grape seed extract are deleted.

[0065] Specifically, (3) preparing a food preparation for improving blood oxygen saturation, the preparation method thereof is as follows: by weight, 9 parts of American ginseng powder, 17 parts of compound fruit and vegetable powder, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin are mixed uniformly to obtain a food preparation.

[0066] Comparative Example 3: This comparative example differs from Example 1 in that American ginseng powder and grape seed extract are deleted.

[0067] Specifically, (3) preparing a food preparation for improving blood oxygen saturation, the preparation method thereof is as follows: by weight, 11 parts of tea powder, 17 parts of compound fruit and vegetable powder, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin are mixed uniformly to obtain the food preparation.

[0068] Comparative Example 4: This comparative example differs from Example 1 in that American ginseng powder and tea powder are deleted.

[0069] Specifically, (3) preparing a food preparation for improving blood oxygen saturation, the preparation method thereof is as follows: by weight, 17 parts of composite fruit and vegetable powder, 3.5 parts of grape seed extract, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin are mixed uniformly to obtain a food preparation.

[0070] Comparative Example 5: This comparative example differs from Example 1 in that grape seed extract is deleted.

[0071] Specifically, (3) preparing a food preparation for improving blood oxygen saturation, the preparation method thereof is as follows: by weight, 9 parts of American ginseng powder, 11 parts of tea powder, 17 parts of compound fruit and vegetable powder, 0.2 parts of anthocyanidins and 0.2 parts of astaxanthin are mixed uniformly to obtain a food preparation.

[0072] Comparative Example 6: The difference between this comparative example and Example 1 is that the complex enzyme is deleted in the preparation of grape seed extract.

[0073] Specifically, (2) preparing grape seed extract, the preparation method thereof is as follows:

[0074] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0075] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 2.5 times the mass of the grape seed crushed material.

[0076] A2. Filter the crude extract obtained in A1 to obtain a filtrate, spray dry, collect powder, and grind to obtain grape seed extract.

[0077] Comparative Example 7: The difference between this comparative example and Example 1 is that in the preparation of grape seed extract, metabolic enzymes are deleted from the components of the complex enzyme.

[0078] Specifically, (2) preparing grape seed extract, the preparation method thereof is as follows:

[0079] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0080] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 2.5 times the mass of the grape seed crushed material.

[0081] A2. Add fermented soybean meal to the crude extract obtained in A1, the mass of the fermented soybean meal being 6% of the mass of the crude extract, and mix well to obtain a mixed base material.

[0082] A3. Add compound enzyme to the mixed base obtained in A2, the mass of compound enzyme is 0.6% of the mass of the mixed base. The compound enzyme includes cellulase and neutral protease, and the mass ratio of the two is 1:1.5. Then keep warm and ferment. The specific operation is: under the temperature condition of 52℃, stir at a stirring speed of 120r / min for 85h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0083] Comparative Example 8: The difference between this comparative example and Example 1 is that in the preparation of grape seed extract, cellulase and neutral protease are deleted from the components of the complex enzyme.

[0084] Specifically, (2) preparing grape seed extract, the preparation method thereof is as follows:

[0085] A1. Crush the grape seeds, then use an ethanol solution to perform distillation, reflux extraction and concentration to obtain a crude extract.

[0086] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 2.5 times the mass of the grape seed crushed material.

[0087] A2. Add fermented soybean meal to the crude extract obtained in A1, the mass of the fermented soybean meal being 6% of the mass of the crude extract, and mix well to obtain a mixed base material.

[0088] A3. Add metabolic enzyme to the mixed base obtained in A2, the mass of metabolic enzyme is 0.6% of the mass of the mixed base. Then keep warm and ferment. The specific operation is: under the temperature of 52°C, stir at a stirring speed of 120r / min for 85h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0089] Comparative Example 9: The difference between this comparative example and Example 1 is that fermented soybean meal is deleted in the preparation of grape seed extract.

[0090] Specifically, (2) preparing grape seed extract, the preparation method thereof is as follows:

[0091] A1. Crush the grape seeds, then use an ethanol solution to distill and reflux extract and concentrate to obtain a crude extract.

[0092] Specifically, the grape seeds are crushed to obtain grape seed crushed material, an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, the temperature is raised to 40°C, and the mixture is kept warm and soaked for 2 hours, and then an ethanol solution (mass fraction of 45%) of 5 times the mass of the grape seed crushed material is added, and after distillation and reflux extraction for 8 hours, the mixture is concentrated to obtain a crude extract, and the mass of the crude extract is 2.5 times the mass of the grape seed crushed material.

[0093] A2. Add compound enzyme to the crude extract obtained in A1, the mass of compound enzyme is 0.6% of the mass of mixed base material. The compound enzyme includes cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:1.5:4. Then keep warm and ferment. The specific operation is: under the temperature condition of 52℃, stir at a stirring speed of 120r / min for 85h. Then filter the filtrate, spray dry, collect powder, and crush to obtain grape seed extract.

[0094] Test example: Test object: Food preparations were prepared according to Example 1 to Example 7 and Comparative Example 1 to Comparative Example 9.

[0095] Test item: Test blood oxygen saturation.

[0096] Test method: ① Sample preparation: The food preparations prepared in Examples 1 to 7 and Comparative Examples 1 to 9 were all brewed with deionized water before testing. The mass concentration of the brewing liquid of the food preparations was 5%, which were respectively recorded as Examples 1 to 7 samples and Comparative Examples 1 to 9 samples.

[0097] ② Animals: A total of 90 healthy SD rats were used. The rats were adaptively raised for one week before the experiment.

[0098] ③ Grouping: The rats were randomly divided into 18 groups, namely, a blank group, a model group, Example 1 to Example 7 groups, and Comparative Example 1 to Comparative Example 9 groups, with 5 rats in each group.

[0099] ④ Modeling: The rats were marked and weighed and anesthetized with 3% sodium pentobarbital at 50 mg / kg and fixed in supine position. The blank group was slowly injected with 0.5 mL of saline through the tail vein of the rats. The model group, Example 1-Example 7 groups and Comparative Example 1-Comparative Example 9 groups were respectively injected with LPS at 1 mg·kg -1 0.5mL -1 Intraperitoneal injection, 5 mg kg -1 0.5mL -1 Instill slowly through the trachea.

[0100] ⑤ Medication: 6 hours after successful modeling, Example 1-Example 7 groups and Comparative Example 1-Comparative Example 9 groups were gavaged with the corresponding samples for 2 consecutive days, with a dosage of 4 g·kg -1 ·d -1 .

[0101] ⑥Test: 2 days after administration, 0.5 mL of blood was collected from the abdominal aorta of the rats, and the arterial blood oxygen saturation (SaO2) was measured by blood gas analyzer.

[0102] Test results: See Table 1.

[0103] Table 1. Test data of the experimental example

[0104] Group / Group <![CDATA[Oxygen saturation - SaO2 / %]]> blank 95.27 Model 75.24 Example 1 92.43 Example 2 92.13 Example 3 91.78 Example 4 92.35 Example 5 92.02 Example 6 91.86 Example 7 91.77 Comparative Example 1 77.21 Comparative Example 2 87.13 Comparative Example 3 81.04 Comparative Example 4 78.06 Comparative Example 5 86.45 Comparative Example 6 88.47 Comparative Example 7 89.02 Comparative Example 8 91.29 Comparative Example 9 91.25

[0105] Result analysis: Analyze the blank group, model group and Example 1 to Example 7 groups, and combine the data in Table 1 and Figure 1 It can be seen that the food preparation prepared by the present invention can significantly improve the blood oxygen saturation of rats compared with the model group by gavage for only 2 days after rat modeling, reaching 91.77% or more, and the highest is 92.43% in Example 1, which is only slightly lower than 95.27% in the blank group. This shows that the food preparation prepared by the present invention has a fast effect and good effect in improving blood oxygen saturation.

[0106] Analyze Example 1 and Comparative Examples 1 to 9, and combine the data in Table 1 and Figure 1 By comparing Comparative Example 1 and Comparative Example 2, it can be seen that compared with Comparative Example 1, American ginseng powder is added to the raw material components of Comparative Example 2, and the test data of blood oxygen saturation of rats in Comparative Example 2 is 87.13%, which is significantly greater than 77.21% of Comparative Example 1. This shows that the addition of American ginseng powder in the raw material formula can directly and significantly improve the effect of the prepared food preparation in improving blood oxygen saturation.

[0107] By comparing Comparative Example 1 and Comparative Example 3, it can be seen that compared with Comparative Example 1, tea powder is added to the raw material components of Comparative Example 3, and the test data of the blood oxygen saturation of rats in the Comparative Example 3 is 81.04%, which is also greater than 77.21% of Comparative Example 1. This shows that the addition of tea powder in the raw material formula can also improve the effect of the prepared food preparation in improving blood oxygen saturation.

[0108] From the comparison between comparative example 1 and comparative example 4, it can be seen that compared with comparative example 1, the grape seed extract of the present invention is added to the raw material components of comparative example 4, and the test data of the blood oxygen saturation of rats in the comparative example 4 group is 78.06%, which is slightly higher than 77.21% of comparative example 1, and the difference is not obvious. This shows that the addition of grape seed extract alone in the raw material formula has no obvious effect on the effect of the prepared food preparation in improving blood oxygen saturation.

[0109] By comparing Comparative Example 1 with Comparative Example 5, and combining Comparative Example 2 with Comparative Example 3, it can be seen that compared with Comparative Example 1, American ginseng powder and tea powder are added to the raw material components of Comparative Example 5. As a result, the blood oxygen saturation test data of rats in Comparative Example 5 is 86.45%, which is significantly greater than 77.21% of Comparative Example 1 and 81.04% of Comparative Example 3, but slightly less than 87.13% of Comparative Example 2. This shows that when American ginseng powder is present in the raw material formula, the lifting effect is significant. If tea powder is added, so that American ginseng powder and tea powder exist together, the significant lifting effect brought by the American ginseng powder will be reduced.

[0110] Combined with Example 1, it can be seen that when American ginseng powder and tea powder are present together, adding the grape seed extract of the present invention can further improve the effect of the prepared food preparation in improving blood oxygen saturation. Results The test data of the blood oxygen saturation of rats in the Example 1 group was 92.43%, which was significantly greater than 87.13% of the comparative example 2, indicating that there is a synergistic effect between American ginseng powder, tea powder and the grape seed extract of the present invention, which can synergistically improve the effect of the prepared food preparation in improving blood oxygen saturation.

[0111] By comparing Example 1 with Comparative Examples 6 to 8, it can be seen that the comparison relationship of the test data of blood oxygen saturation of rats in each group is Example 1>Comparative Example 8>Comparative Example 7>Comparative Example 6. It shows that in the preparation of the grape seed extract of the present invention, the metabolic enzyme in the composite enzyme used plays a major role, while the cellulase and the neutral protease play a minor role, and the three enzymes are used in combination and work synergistically, which can synergistically improve the effect of the final food preparation in improving blood oxygen saturation. In addition, by comparing Example 1 with Comparative Example 9, it can be seen that in the preparation of the grape seed extract of the present invention, the addition of fermented soybean meal is conducive to improving the fermentation effect of the composite enzyme, thereby improving the effect of the final food preparation in improving blood oxygen saturation.

[0112] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0113] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A food preparation for improving blood oxygen saturation, characterized in that: The composition comprises the following components by weight: 8-11 parts of American ginseng powder, 10-14 parts of tea powder, 16-20 parts of compound fruit and vegetable powder, 3-4 parts of grape seed extract, 0.2-0.3 parts of anthocyanin and 0.2-0.3 parts of astaxanthin; The grape seed extract is prepared by extracting grape seeds with an ethanol solution and then fermenting them with a complex enzyme; The complex enzyme comprises cellulase, neutral protease and metabolic enzyme, and the mass ratio of the three is 1:(1-2):(3-5).

2. The food preparation for improving blood oxygen saturation according to claim 1, characterized in that: The invention comprises the following components by weight: 9 parts of American ginseng powder, 11 parts of tea powder, 17 parts of compound fruit and vegetable powder, 3.5 parts of grape seed extract, 0.2 parts of anthocyanin and 0.2 parts of astaxanthin.

3. The food preparation for improving blood oxygen saturation according to claim 1, characterized in that: The composite fruit and vegetable powder comprises blueberry powder, lemon powder, sea buckthorn powder and kale powder, and the mass ratio of the four powders is 1:(1-3):(0.5-0.9):(1-1.5).

4. The food preparation for improving blood oxygen saturation according to claim 1, characterized in that: The mass fraction of the ethanol solution is 40-50%.

5. The food preparation for improving blood oxygen saturation according to claim 1, characterized in that: The preparation method of the grape seed extract is as follows: A1. crushing grape seeds, and then distilling and refluxing the seeds with an ethanol solution and concentrating the seeds to obtain a crude extract; A2, adding fermented soybean meal to the crude extract obtained in A1, mixing well, to obtain a mixed base material; A3. Add complex enzyme to the mixed base material obtained in A2, keep warm and ferment, filter to obtain filtrate, spray dry, collect powder, and grind to obtain grape seed extract.

6. The food preparation for improving blood oxygen saturation according to claim 5, characterized in that: In A1, the mass of the crude extract is 2-3 times the mass of grape seeds.

7. The food preparation for improving blood oxygen saturation according to claim 5, characterized in that: In A2, the mass of the fermented soybean meal is 5-8% of the mass of the crude extract.

8. The food preparation for improving blood oxygen saturation according to claim 5, characterized in that: In A3, the mass of the complex enzyme is 0.5-0.7% of the mass of the mixed base material.

9. The food preparation for improving blood oxygen saturation according to claim 5, characterized in that: In A3, the specific operation of heat preservation fermentation is: at a temperature of 50-55°C, stirring at a stirring speed of 110-130 r / min for 72-96 hours.

10. A method for preparing a food preparation for improving blood oxygen saturation as claimed in any one of claims 1 to 9, characterized in that: The method comprises the following steps: uniformly mixing American ginseng powder, tea powder, compound fruit and vegetable powder, grape seed extract, anthocyanin and astaxanthin to obtain the product.

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