Food preparation for improving hypoxia tolerance and preparation method thereof

Abstract

The invention relates to a food preparation for improving anoxia tolerance and a preparation method thereof, and belongs to the technical field related to food preparations, and the preparation method comprises the following steps: weighing each component according to the content of the preparation, adding honey into a grape seed extracting solution, stirring, then adding common turnip polysaccharide, uniformly stirring, filling and sealing a stock solution, carrying out irradiation sterilization, and packaging to obtain a finished product. And preparing the food preparation for improving hypoxia tolerance. The food preparation for improving hypoxia tolerance prepared by the invention can improve the hypoxia tolerance of an organism, can effectively avoid the influence of an acid environment on the Brassica rapa L. polysaccharide, and improves the long-term stability of the food preparation.

Description

Technical Field

[0001] The present invention belongs to the technical field related to food preparations, and in particular relates to a food preparation for improving hypoxia tolerance and a preparation method thereof. Background Art

[0002] When people spend a long time in certain specific scenarios, such as crowded places, closed environments or high altitude areas, they are prone to hypoxia. Long-term hypoxia will slow down the metabolism of human organs, leading to a decrease in the body's oxidative energy supply capacity and cell damage, thus causing various chronic diseases. In contemporary society, hypoxia has become one of the causes of human "sub-health".

[0003] Studies have shown that grape seed extract is rich in polyphenols such as proanthocyanidins, catechins, epicatechins, etc. These ingredients can effectively remove free radicals in the body, thereby avoiding and reducing cell damage, and have good stability in acidic environments. The extract of genus quahog powder (genus quahog polysaccharide) has a very high regulatory and supplementary effect on arrhythmia, myocardial ischemia, and relief of symptoms such as acclimatization. When the two are used together, the efficacy is complementary and can better exert the anti-hypoxia effect.

[0004] However, under acidic conditions, the glycosidic bonds in the sugar chains of the genus corydalis powder extract are easily broken, causing the active ingredients to degrade or deteriorate, thereby reducing their efficacy. This will result in poor overall efficacy stability in an acidic environment when the grape seed extract and the genus corydalis powder extract are directly compounded and used together, making them difficult to store for a long time. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies of the prior art, the present invention provides a food preparation for improving hypoxia tolerance and a preparation method thereof.

[0007] (II) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0009] A food preparation for improving hypoxia tolerance comprises a Chinese medicinal component and auxiliary materials. The Chinese medicinal component comprises 80-90 parts of grape seed extract and 10-20 parts of microporous coated genkwa polysaccharide by weight. The auxiliary material is honey, and the honey content is 5% to 20% of the weight of the Chinese medicinal component.

[0010] A method for preparing a food preparation for improving hypoxia tolerance comprises the following steps: weighing each component according to the content of the preparation, adding honey to a grape seed extract, stirring for 5 to 15 minutes, then adding genkwain polysaccharide, stirring evenly, filling the stock solution, irradiating and sterilizing, and packaging the finished product to prepare the food preparation for improving hypoxia tolerance.

[0011] Furthermore, the preparation process of the microporous coated genkwa polysaccharide includes the following contents:

[0012] S1. Dry and crush the genus dahliae to obtain genus dahliae powder, add it to distilled water, adjust the pH to 8-9 with NaOH, heat it, and extract it twice at 85-95°C for 1-2 hours each time. The volume ratio of genus dahliae powder to distilled water is 1:10-15 each time. Combine the two extracts and filter them, and concentrate the liquid phase to a density of 1.2-1.4 g / cm 3 , obtaining the extract of genkwa root;

[0013] S2. Under normal temperature conditions, add 4 to 6 times the volume of the genus dahurica extract and a 95% ethanol solution by mass fraction to the genus dahurica extract for alcohol precipitation treatment, then filter and collect the solid precipitate, and vacuum dry the solid precipitate at 50 to 70° C. for 4 to 10 hours to obtain refined genus dahurica polysaccharide;

[0014] S3. According to parts by weight, 0.8 to 1.2 parts of capsule material were added to 10 parts of deionized water, stirred evenly, 0.05 to 0.1 parts of polyethylene glycol were added, heated to 40 to 60 ° C, stirred for 10 to 30 minutes, and cooled to room temperature to obtain a capsule material solution;

[0015] S4. According to weight parts, weigh 1 part of the refined genus arborvitae polysaccharide prepared in S2 and 0.2-0.3 parts of solid phase composite micropowder, mix them evenly, add them to the capsule material liquid prepared in S3, add sodium hydroxide to adjust the pH value to 8-9, then add 0.5%-2% of the liquid mass of emulsifier to disperse, stir for 10-60s, spray dry at 140℃-180℃, spray dry at 140℃-180℃, and obtain microporous coated genus arborvitae polysaccharide after spray drying.

[0016] Furthermore, the capsule material is gelatin and / or gum arabic.

[0017] Furthermore, the emulsifier is sodium dodecyl sulfate and / or sodium dodecylbenzene sulfonate.

[0018] Furthermore, the preparation method of the solid phase composite micropowder is as follows:

[0019] Q1. According to parts by weight, add 1 part of polyvinyl alcohol to 100-200 parts of water, heat to 40-45°C, stir for 1-2h, add 5-10 parts of sodium bicarbonate powder, stir evenly to obtain an organic mixed solution;

[0020] Q2. According to the weight percentage, weigh 0.05-0.1 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5-1h, cool to 10-20°C, add 30-70 parts of anhydrous ethanol, stir for 5-10min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0021] Furthermore, the particle size of the solid phase composite micropowder is less than 20 microns.

[0022] Furthermore, the particle size distribution range of the sodium bicarbonate powder is 0.5 to 5 microns.

[0023] Further, the extraction method of grape seed extract is as follows:

[0024] The grape seeds are dried and crushed to obtain dry powder, which is then refluxed and extracted twice with 70% to 80% ethanol solution by mass, each time for 1 to 2 hours, and the volume ratio of the dry powder to the ethanol solution in each reflux is 1:10 to 15. The two extracts are combined, filtered, and the filtrate is taken for ethanol recovery. After the ethanol recovery, the remaining filtrate is concentrated to a liquid density of 1.10 to 1.15 g / cm 3 , citric acid is added to adjust the pH value of the system to 3-5, and grape seed extract is obtained.

[0025] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art:

[0026] 1. The food preparation provided by the present invention can not only make the radix trevotae polysaccharide and the grape seed extract work together to improve the tolerance to hypoxia, but also effectively avoid the influence of the acidic environment on the radix trevotae polysaccharide, thereby improving the long-term stability of the food preparation.

[0027] 2. The present invention extracts grape seeds separately to obtain polyphenols such as proanthocyanidins, and citric acid provides an acidic environment, which can improve the extraction stability of the grape seed extract during the extraction process.

[0028] 3. The present invention extracts the radix scutellariae polysaccharide separately and then coats it with a capsule material to obtain a layer of porous membrane structure on its surface, wherein the membrane structure can achieve the wrapping and special protection of the radix scutellariae polysaccharide in an acidic environment, thereby avoiding the long-term erosion of the radix scutellariae polysaccharide by the acidic environment and affecting the stability of the radix scutellariae polysaccharide. The membrane formed by the capsule material coating has a uniformly distributed porous structure, which is called the capsule material pores. The capsule material pores can provide conditions for the uniform release of the radix scutellariae polysaccharide. Since the grape seed extract contains polyphenols such as proanthocyanidins and has more phenolic hydroxyl groups and ether bonds, it can form a bond with the polyvinyl alcohol in the capsule material pores, so that the proanthocyanidins polyphenols are accumulated and covered in the pores, thereby generating a blocking effect and reducing the effect of the acidic solution on the radix scutellariae polysaccharide. When the drug enters the human stomach and intestines, the polyphenols such as proanthocyanidins are first absorbed and utilized, so that the capsule material pores can be fully opened, thereby allowing the radix scutellariae polysaccharide to be uniformly released. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is by no means intended to limit the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Example 1

[0031] A food preparation for improving hypoxia tolerance comprises a Chinese medicinal component and auxiliary materials. By weight, the Chinese medicinal component comprises 85 parts of grape seed extract and 15 parts of microporous coated genkwa polysaccharide, and the auxiliary material is honey, and the honey content is 15% of the weight of the Chinese medicinal component.

[0032] A method for preparing a food preparation for improving hypoxia tolerance specifically comprises the following steps:

[0033] 1. Preparation of solid phase composite micropowder, the steps are as follows:

[0034] Q1. According to the weight ratio, 1 part of polyvinyl alcohol was added to 150 parts of water, heated to 40 ° C, stirred for 2 hours, 5 parts of sodium bicarbonate powder with a particle size in the range of 0.5 to 5 microns were added, and the organic mixture was obtained after stirring;

[0035] Q2. According to the weight percentage, weigh 0.05 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5h, cool to 15°C, add 50 parts of anhydrous ethanol, stir for 10min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0036] 2. Preparation of microporous coated genkwa polysaccharide, the steps are as follows:

[0037] S1. Dry and crush the genus dahliae to obtain genus dahliae powder, add it to distilled water, adjust the pH to 8 with NaOH, heat it, and extract it twice at 90°C for 1 hour each time. The volume ratio of genus dahliae powder to distilled water is 1:10 each time. Combine the two extracts and filter them, and concentrate the liquid phase to a density of 1.3 g / cm 3 , obtaining the extract of genkwa root;

[0038] S2. Under normal temperature conditions, 95% ethanol solution with a mass fraction of 5 times the volume of the genus dahurica extract was added to the genus dahurica extract for alcohol precipitation treatment, and then filtered to collect the solid precipitate, and the solid precipitate was vacuum dried at 60°C for 8h to obtain refined genus dahurica polysaccharide;

[0039] S3. According to parts by weight, 1 part of capsule material was added to 10 parts of deionized water, stirred evenly, 0.05 parts of polyethylene glycol was added, heated to 50 ° C, stirred for 20 minutes, and cooled to room temperature to obtain a capsule material liquid, wherein the capsule material is a mixture of gelatin and gum arabic in a mass ratio of 1:1;

[0040] S4. According to weight, 1 part of the refined genus arborvitae polysaccharide prepared in S2 and 0.25 parts of the solid phase composite micropowder were weighed and mixed evenly, and added to the capsule material liquid prepared in S3, and the pH value was adjusted to 9 by adding sodium hydroxide, and then 1% of the mass of the capsule material liquid was added to disperse the emulsifier, stirred for 30 seconds, and spray-dried at 160°C to obtain microporous coated genus arborvitae polysaccharide by spray drying. The emulsifier was sodium dodecyl sulfate.

[0041] 3. Prepare grape seed extract, the steps are as follows:

[0042] The grape seeds were dried and crushed to obtain dry powder, which was then refluxed and extracted twice with 75% by mass ethanol solution for 1 hour each time. The volume ratio of dry powder to ethanol solution in each reflux was 1:10. The two extracts were combined and filtered, and the filtrate was taken for ethanol recovery. After ethanol recovery, the remaining filtrate was concentrated to a liquid density of 1.12 g / cm 3 , citric acid was added to adjust the pH value of the system to 4, and grape seed extract was obtained.

[0043] 4. Preparation of food preparations to improve hypoxia tolerance, the steps are as follows:

[0044] Weigh each component according to the weight of the preparation, add honey to the grape seed extract, stir for 10 minutes, then add genkwain polysaccharide, stir evenly, fill the stock solution, sterilize by irradiation, and package the finished product to prepare the food preparation for improving hypoxia tolerance.

[0045] Example 2

[0046] A food preparation for improving hypoxia tolerance comprises a Chinese medicinal component and auxiliary materials. By weight, the Chinese medicinal component comprises 80 parts of grape seed extract and 10 parts of microporous coated genkwa polysaccharide, and the auxiliary material is honey, and the honey content is 5% of the weight of the Chinese medicinal component.

[0047] The preparation method specifically comprises the following steps:

[0048] 1. Preparation of solid phase composite micropowder, the steps are as follows:

[0049] Q1. According to the weight ratio, 1 part of polyvinyl alcohol was added to 100 parts of water, heated to 40 ° C, stirred for 1 hour, 5 parts of sodium bicarbonate powder with a particle size in the range of 0.5 to 5 microns were added, and the organic mixture was obtained after stirring;

[0050] Q2. According to the weight percentage, weigh 0.05 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5h, cool to 10°C, add 30 parts of anhydrous ethanol, stir for 5min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0051] 2. Preparation of microporous coated genkwa polysaccharide, the steps are as follows:

[0052] S1. Dry and crush the genus dahliae to obtain genus dahliae powder, add it to distilled water, adjust the pH to 8 with NaOH, heat it, and extract it twice at 85°C for 1 hour each time. The volume ratio of genus dahliae powder to distilled water is 1:10 each time. Combine the two extracts and filter them, and concentrate the liquid phase to a density of 1.2 g / cm 3 , obtaining the extract of genkwa root;

[0053] S2. Under normal temperature conditions, add 95% ethanol solution with a mass fraction of 4 times the volume of the genus dahurica extract to the genus dahurica extract for alcohol precipitation treatment, then filter and collect the solid precipitate, and vacuum dry the solid precipitate at 50°C for 4h to obtain refined genus dahurica polysaccharide;

[0054] S3. According to parts by weight, 0.8 parts of capsule material was added to 10 parts of deionized water, stirred evenly, 0.05 parts of polyethylene glycol was added, heated to 40 ° C, stirred for 10 min, and cooled to room temperature to obtain a capsule liquid, the capsule material is gum arabic;

[0055] S4. According to the weight percentage, 1 part of the refined genus arborvitae polysaccharide prepared in S2 and 0.2 parts of the solid phase composite micropowder were weighed and mixed evenly, and then added to the capsule material liquid prepared in S3, and the pH value was adjusted to 8 by adding sodium hydroxide, and then 0.5% of the mass of the capsule material liquid emulsifier was added for dispersion, stirred for 10 seconds, and spray-dried at 140°C. After spray drying, microporous coated genus arborvitae polysaccharide was obtained. The emulsifier was sodium dodecylbenzene sulfonate.

[0056] 3. Prepare grape seed extract, the steps are as follows:

[0057] The grape seeds were dried and crushed to obtain dry powder, which was then refluxed and extracted twice with 70% by mass ethanol solution for 1 hour each time. The volume ratio of dry powder to ethanol solution in each reflux was 1:10. The two extracts were combined and filtered, and the filtrate was taken for ethanol recovery. After ethanol recovery, the remaining filtrate was concentrated to a liquid density of 1.10 g / cm 3 , citric acid was added to adjust the pH value of the system to 3, and grape seed extract was obtained.

[0058] 4. Preparation of food preparations to improve hypoxia tolerance, the steps are as follows:

[0059] Weigh each component according to the content of the preparation, add honey to the grape seed extract, stir for 5 minutes, then add genkwain polysaccharide, stir evenly, fill the stock solution, sterilize by irradiation, and package the finished product to prepare the food preparation for improving hypoxia tolerance.

[0060] Example 3

[0061] A food preparation for improving hypoxia tolerance comprises a Chinese medicinal component and auxiliary materials. By weight, the Chinese medicinal component comprises 90 parts of grape seed extract and 20 parts of microporous coated genkwa polysaccharide, and the auxiliary material is honey, and the honey content is 20% of the weight of the Chinese medicinal component.

[0062] The preparation method specifically comprises the following steps:

[0063] 1. Preparation of solid phase composite micropowder, the steps are as follows:

[0064] Q1. According to the weight ratio, 1 part of polyvinyl alcohol was added to 200 parts of water, heated to 45 ° C, stirred for 2 hours, 10 parts of sodium bicarbonate powder with a particle size in the range of 0.5 to 5 microns was added, and the organic mixture was obtained after stirring;

[0065] Q2. According to the weight percentage, weigh 0.1 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 1 hour, cool to 20°C, add 70 parts of anhydrous ethanol, stir for 10 minutes to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0066] 2. Preparation of microporous coated genkwa polysaccharide, the steps are as follows:

[0067] S1. Dried and crushed the genus dahliae to obtain genus dahliae powder, added it to distilled water, adjusted the pH to 9 with NaOH, heated it, and extracted it twice at 95°C for 2 hours each time. The volume ratio of genus dahliae powder to distilled water was 15 each time. The two extracts were combined and filtered, and the liquid phase was concentrated to a density of 1.4 g / cm 3 , obtaining the extract of genkwa root;

[0068] S2. Under normal temperature conditions, add 95% ethanol solution with a mass fraction of 6 times the volume of the genus dahurica extract to the genus dahurica extract for alcohol precipitation treatment, then filter and collect the solid precipitate, and vacuum dry the solid precipitate at 70°C for 10 hours to obtain refined genus dahurica polysaccharide;

[0069] S3. According to parts by weight, 1.2 parts of capsule material were added to 10 parts of deionized water, stirred evenly, 0.1 parts of polyethylene glycol were added, heated to 60 ° C, stirred for 30 min, and cooled to room temperature to obtain a capsule material liquid, the capsule material is gelatin;

[0070] S4. According to the weight percentage, 1 part of the refined genus arborvitae polysaccharide prepared in S2 and 0.3 parts of the solid phase composite micropowder are weighed and mixed evenly, and then added to the capsule material liquid prepared in S3, and the pH value is adjusted to 9 by adding sodium hydroxide, and then 2% of the mass of the capsule material liquid emulsifier is added for dispersion, stirred for 60 seconds, and spray dried at a temperature of 180°C. After the spray drying is completed, microporous coated genus arborvitae polysaccharide is obtained. The emulsifier is a mixture of sodium dodecyl sulfate and sodium dodecylbenzene sulfonate in a mass ratio of 1:1.

[0071] 3. Prepare grape seed extract, the steps are as follows:

[0072] The grape seeds were dried and crushed to obtain dry powder, which was then refluxed and extracted twice with 80% by mass ethanol solution for 2 hours each time. The volume ratio of dry powder to ethanol solution in each reflux was 1:15. The two extracts were combined and filtered, and the filtrate was taken for ethanol recovery. After ethanol recovery, the remaining filtrate was concentrated to a liquid density of 1.15 g / cm 3 , citric acid was added to adjust the pH value of the system to 5, and grape seed extract was obtained.

[0073] 4. Preparation of food preparations to improve hypoxia tolerance, the steps are as follows:

[0074] Weigh each component according to the content of the preparation, add honey to the grape seed extract, stir for 15 minutes, then add genkwain polysaccharide, stir evenly, fill the stock solution, sterilize by irradiation, and package the finished product to prepare the food preparation for improving hypoxia tolerance.

[0075] Comparative Example 1

[0076] Different from Example 1, no sodium bicarbonate was added during the preparation of the solid phase composite micropowder.

[0077] The preparation method of solid phase composite micropowder is as follows:

[0078] Q1. According to parts by weight, 1 part of polyvinyl alcohol was added to 150 parts of water, heated to 40°C, and stirred for 2 hours to obtain an organic mixed solution;

[0079] Q2. According to the weight percentage, weigh 0.05 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5h, cool to 15°C, add 50 parts of anhydrous ethanol, stir for 10min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0080] Comparative Example 2

[0081] Different from Example 1, polyvinyl alcohol was not added in the preparation of the solid phase composite micropowder.

[0082] The preparation method of solid phase composite micropowder is as follows:

[0083] Q1. According to parts by weight, 5 parts of sodium bicarbonate powder with a particle size in the range of 0.5 to 5 microns were added to 150 parts of water and stirred to obtain an organic mixed solution;

[0084] Q2. According to the weight percentage, weigh 0.05 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5h, cool to 15°C, add 50 parts of anhydrous ethanol, stir for 10min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

[0085] Comparative Example 3

[0086] Different from Example 1, no solid phase composite micropowder was added in the preparation of microporous coated genkwa polysaccharide.

[0087] The preparation method of microporous coated genkwa polysaccharide is as follows:

[0088] S1. Dry and crush the genus dahliae to obtain genus dahliae powder, add it to distilled water, adjust the pH to 8 with NaOH, heat it, and extract it twice at 90°C for 1 hour each time. The volume ratio of genus dahliae powder to distilled water is 1:10 each time. Combine the two extracts and filter them, and concentrate the liquid phase to a density of 1.3 g / cm 3 , obtaining the extract of genkwa root;

[0089] S2. Under normal temperature conditions, 95% ethanol solution with a mass fraction of 5 times the volume of the genus dahurica extract was added to the genus dahurica extract for alcohol precipitation treatment, and then filtered to collect the solid precipitate, and the solid precipitate was vacuum dried at 60°C for 8h to obtain refined genus dahurica polysaccharide;

[0090] S3. According to parts by weight, 1 part of capsule material was added to 10 parts of deionized water, stirred evenly, 0.05 parts of polyethylene glycol was added, heated to 50 ° C, stirred for 20 minutes, and cooled to room temperature to obtain a capsule material liquid, wherein the capsule material is a mixture of gelatin and gum arabic in a mass ratio of 1:1;

[0091] S4. According to the weight percentage, 1 part of the refined genus arborvitae polysaccharide prepared in S2 is weighed and added to the capsule material liquid prepared in step 3, and the pH value is adjusted to 9 by adding sodium hydroxide, and then 1% of the mass of the capsule material liquid is added to disperse the emulsifier, stirred for 30 seconds, and spray dried to obtain microporous coated genus arborvitae polysaccharide, wherein the spray temperature is 160°C. The emulsifier is sodium dodecyl sulfate.

[0092] Proven results

[0093] 160 ICR mice, weighing 18-22 g, were provided by Liaoning Changsheng Biotechnology Co., Ltd. The mice were randomly divided into 16 groups, with 10 mice in each group.

[0094] The test was divided into two experimental groups. The first experimental group was the sodium nitrite poisoning experimental group, which included 4 groups, namely 3 example groups (Examples 1 to 3) and 1 blank group. The effects of the hypoxia-enhancing food preparations prepared in Examples 1 to 3 on the survival time of mice poisoned by sodium nitrite were tested.

[0095] The second experimental group was the normobaric hypoxia tolerance experimental group, which consisted of 12 groups, divided into two phases, with 6 groups in each phase, namely 3 example groups (Examples 1 to 3) and 3 comparative example groups (Comparative Examples 1 to 3). The two phases were to test the effects of the food preparations prepared by the example groups and the comparative example groups on the survival time of mice under normobaric hypoxia tolerance at the 0th month and the 6th month.

[0096] Dosage and time of administration: The dosage was 0.1 ml / 10 g body weight. The blank control group was given distilled water with the same dosage of 0.1 ml / 10 g body weight. The duration and frequency of gavage for mice in each group was once a day for 30 consecutive days.

[0097] 1. Test the effect of this food preparation on the survival time of mice poisoned by sodium nitrite (sodium nitrite poisoning survival experiment): 1 hour after the last oral administration, each group of animals were intraperitoneally injected with 240mL / kg of sodium nitrite (given at 1% of body weight), and the time was immediately started to record the survival time of the animals. The test results are shown in Table 1.

[0098] 2. Test the effect of the food preparation on the survival time of mice under normal pressure hypoxia (normal pressure hypoxia survival time experiment): 1 hour after the last gavage, each group of mice was placed in a 250ml ground-mouth bottle containing 5g of soda lime (1 mouse per bottle), which was sealed with a cover. Taking respiratory arrest as an indicator, the time when the mice died due to hypoxia was recorded. The test results are shown in Table 2.

[0099] Survival time reduction rate C = (AB) / A*100%

[0100] Among them: A: The survival time of mice in the normal pressure hypoxia tolerance experiment when the food preparation with improved tolerance was stored for zero months.

[0101] B: Survival time of mice in a normobaric hypoxia tolerance test after six months of storage of food preparations that improve tolerance.

[0102] Table 1

[0103] Sodium nitrite poisoning survival time / min Example 1 27.3 Example 2 26.6 Example 3 25.9 Blank Group 17.1

[0104] Table 2

[0105]

[0106] Combining the above test results with Examples 1 to 3 and the contents of Tables 1 and 2, it can be seen that the survival time of mice that have eaten the food preparations for improving hypoxia tolerance prepared in various embodiments of the present invention in a sodium nitrite poisoning environment is relatively long, indicating that the food preparations for improving hypoxia tolerance prepared by the present invention can improve the body's hypoxia tolerance. The survival time of mice that have eaten the newly prepared food preparations for improving hypoxia tolerance in a normal pressure hypoxia environment is compared with the survival time of mice that have been subjected to a normal pressure hypoxia tolerance experiment again after the food preparations for improving hypoxia tolerance have been stored for six months. The reduction rate of the survival time is less than 7.34%, indicating that the food preparations for improving hypoxia tolerance prepared by the present invention have good stability.

[0107] According to Table 2, the survival time of mice that ate the food preparation for improving tolerance just prepared in Comparative Example 1 in the normobaric hypoxia experiment was 38.6 minutes, which was significantly lower than the survival time of 43.4 minutes of mice that ate the food preparation for improving tolerance just prepared in Example 1 in the normobaric hypoxia experiment. It is known that sodium bicarbonate was deleted in the preparation of the solid-phase composite micropowder in Comparative Example 1 compared with Example 1, indicating that the deletion of sodium bicarbonate alone in the preparation of the solid-phase composite micropowder used in the present invention will lead to a decrease in the initial efficacy of the food preparation for improving hypoxia tolerance finally prepared.

[0108] The survival time of the comparative example 2 in the normal pressure hypoxia environment at the initial time is not much different from that of the example 1. However, compared with the survival time of the mice eating the food preparation for improving hypoxia tolerance just prepared in the comparative example 2 in the normal pressure hypoxia environment, the survival time reduction rate of the mice eating the food preparation for improving hypoxia tolerance after storage for six months in the normal pressure hypoxia environment is 12.81%, which is significantly higher than the survival time reduction rate of 7.26% of the food preparation for improving hypoxia tolerance prepared in the example 1 after storage for six months in the normal pressure hypoxia experiment of the mice. It is known that compared with the example 1, the polyvinyl alcohol is deleted in the preparation of the solid phase composite micropowder in the comparative example 2, indicating that the single deletion of polyvinyl alcohol in the preparation of the solid phase composite micropowder used in the present invention will lead to the stability of the food preparation for improving hypoxia tolerance finally prepared.

[0109] Comparative Example 3 is the preparation of microporous coated genkwa polysaccharide without adding solid phase composite micropowder, that is, sodium bicarbonate and polyvinyl alcohol are deleted at the same time compared with Example 1. According to the data comparison in Table 2, the simultaneous deletion of sodium bicarbonate and polyvinyl alcohol will also lead to a decrease in the initial efficacy of the food preparation for improving hypoxia tolerance.

[0110] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A food preparation for improving hypoxia tolerance, characterized in that: The invention comprises Chinese medicine components and auxiliary materials. Calculated by weight, the Chinese medicine components comprise 80-90 parts of grape seed extract and 10-20 parts of microporous coated genkwa polysaccharide. The auxiliary material is honey, and the content of honey is 5%-20% of the weight of the Chinese medicine components.

2. A food preparation for improving hypoxia tolerance according to claim 1, characterized in that: The preparation process of the microporous coated genkwa polysaccharide comprises the following contents: S1. Dry and crush the genus dahliae to obtain genus dahliae powder, add it to distilled water, adjust the pH to 8-9 with NaOH, heat it, and extract it twice at 85-95°C for 1-2 hours each time. The volume ratio of genus dahliae powder to distilled water is 1:10-15 each time. Combine the two extracts and filter them, and concentrate the liquid phase to a density of 1.2-1.4 g / cm 3 , obtaining the extract of genkwa root; S2. Under normal temperature conditions, add 4 to 6 times the volume of the genus dahurica extract and a 95% ethanol solution by mass fraction to the genus dahurica extract for alcohol precipitation treatment, then filter and collect the solid precipitate, and vacuum dry the solid precipitate at 50 to 70° C. for 4 to 10 hours to obtain refined genus dahurica polysaccharide; S3. According to parts by weight, 0.8 to 1.2 parts of capsule material were added to 10 parts of deionized water, stirred evenly, 0.05 to 0.1 parts of polyethylene glycol were added, heated to 40 to 60 ° C, stirred for 10 to 30 minutes, and cooled to room temperature to obtain a capsule material solution; S4. According to weight parts, weigh 1 part of the refined genus arborvitae polysaccharide prepared in S2 and 0.2-0.3 parts of solid phase composite micropowder, mix them evenly, add them to the capsule material liquid prepared in S3, add sodium hydroxide to adjust the pH value to 8-9, then add 0.5%-2% of the liquid mass of emulsifier for dispersion, stir for 10-60s, spray dry at 140℃-180℃, and obtain microporous coated genus arborvitae polysaccharide after spray drying.

3. A food preparation for improving hypoxia tolerance according to claim 2, characterized in that: The capsule material is gelatin and / or gum arabic.

4. A food preparation for improving hypoxia tolerance according to claim 2, characterized in that: The emulsifier is sodium dodecyl sulfate and / or sodium dodecylbenzene sulfonate.

5. A food preparation for improving hypoxia tolerance according to any one of claims 2 to 4, characterized in that: The preparation method of the solid phase composite micropowder is as follows: Q1. According to parts by weight, add 1 part of polyvinyl alcohol to 100-200 parts of water, heat to 40-45°C, stir for 1-2h, add 5-10 parts of sodium bicarbonate powder, stir evenly to obtain an organic mixed solution; Q2. According to the weight percentage, weigh 0.05-0.1 parts of sucrose ester, add it to the organic mixed solution prepared in Q1, stir for 0.5-1h, cool to 10-20°C, add 30-70 parts of anhydrous ethanol, stir for 5-10min to obtain a suspension, filter, freeze-dry, and crush to a particle size of less than 20 microns to obtain a solid phase composite micropowder.

6. A food preparation for improving hypoxia tolerance according to claim 5, characterized in that: The particle size of the solid phase composite micropowder is less than 20 microns.

7. A food preparation for improving hypoxia tolerance according to claim 5, characterized in that: The particle size distribution range of the sodium bicarbonate powder is 0.5 to 5 microns.

8. The food preparation for improving hypoxia tolerance according to claim 1, characterized in that: The extraction method of grape seed extract is as follows: The grape seeds are dried and crushed to obtain dry powder, which is then refluxed and extracted twice with 70% to 80% ethanol solution by mass, each time for 1 to 2 hours, and the volume ratio of the dry powder to the ethanol solution in each reflux is 1:10 to 15. The two extracts are combined, filtered, and the filtrate is taken for ethanol recovery. After the ethanol recovery, the remaining filtrate is concentrated to a liquid density of 1.10 to 1.15 g / cm 3 , citric acid is added to adjust the pH value of the system to 3-5, and grape seed extract is obtained.

9. A method for preparing a food preparation for improving hypoxia tolerance according to any one of claims 1 to 8, characterized in that: The following steps are involved: Weigh each component according to the content of the preparation, add honey to the grape seed extract, stir for 5 to 15 minutes, then add genkwain polysaccharide, stir evenly, fill the stock solution, sterilize by irradiation, and package the finished product to prepare the food preparation for improving hypoxia tolerance.

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