Antioxidant composition and antioxidant health-care food

Abstract

The invention is suitable for the technical field of health food, and provides an antioxidant composition and antioxidant health food, the antioxidant composition comprises the following raw materials in parts by weight: 65-75 parts of emblic leafflower fruit extract, 20-40 parts of turmeric extract, 20-30 parts of fruit and vegetable powder, 5-10 parts of modified soybean protein isolate, 2-5 parts of modified saccharicterpenin, and 1-6 parts of multivitamins. According to the antioxidant composition provided by the invention, the emblic leafflower fruit extract is added, and the emblic leafflower fruit extract comprises vitamin C, polyphenol compounds, flavonoid substances and the like, so that free radicals in a body can be removed, the antioxidant enzyme activity of the body can be improved, the oxidative stress level can be reduced, and cells can be protected from oxidative damage; the modified soybean protein isolate is added to form a stable antioxidant system, and the modified saccharicterpenin is added, so that free radicals can be removed, and the antioxidant effect of the composition is further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of health food, and in particular relates to an antioxidant composition and an antioxidant health food. Background Art

[0002] In the process of life activities of continuous material and energy metabolism in the human body, various active oxygen and free radicals are generated due to various internal and external factors. When the number of free radicals exceeds a certain level, it will damage the human body, continuously attack cell membranes and other cell tissues, causing lipid peroxidation. The lipid peroxidation products can be decomposed into more free radicals, causing a chain reaction of free radicals. The integrity of the cell membrane structure is destroyed, causing extensive damage to the cell structure, genetic material DNA, etc., causing the cells to lose their normal physiological functions, thus leading to the occurrence of diseases. More and more studies have shown that the occurrence and development of many chronic diseases are related to the oxidative damage of free radicals in the body.

[0003] Antioxidants can eliminate excessive free radicals, help slow down body degeneration and skin aging, and prevent many diseases caused by free radicals and aging-related diseases. Some of the antioxidants in the human body come from self-synthesis, and some are taken from food. The daily diet contains fewer antioxidants and the intake is low, so the antioxidant effect is not obvious. Therefore, it is necessary to take additional antioxidant compositions and health products to delay body aging and prevent and treat related diseases. Summary of the invention

[0004] The present invention provides an antioxidant composition to solve the above problems.

[0005] The present invention is achieved in this way: an antioxidant composition comprises the following raw materials in parts by weight: 65-75 parts of emblica extract, 20-40 parts of turmeric extract, 20-30 parts of fruit and vegetable powder, 5-10 parts of modified soy protein isolate, 2-5 parts of modified saccharide terpenoids, and 1-6 parts of complex vitamins.

[0006] Preferably, the following raw materials are included in parts by weight: 63-72 parts of emblica extract, 25-35 parts of turmeric extract, 22-28 parts of fruit and vegetable powder, 6-9 parts of modified soy protein isolate, 3-4 parts of modified saccharide terpenoids, and 2-5 parts of complex vitamins.

[0007] Preferably, the following raw materials are included in parts by weight: 70 parts of emblica extract, 30 parts of turmeric extract, 25 parts of fruit and vegetable powder, 7.5 parts of modified soy protein isolate, 3.5 parts of modified saccharoterpenoids, and 3.5 parts of multivitamins.

[0008] Preferably, the preparation method of the emblica extract is as follows: 200-300 parts of emblica pulp are taken by weight, and the pulp is crushed after washing, and 8-12 times the weight of deionized water is added, and ultrasonic extraction is performed at 40-50°C for 80-100 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed for 80-100 times at a field strength of 10-12 kV / cm, and after filtering, the filtrate is vacuum concentrated to 10-15% of the original volume at a vacuum degree of -0.2 to -0.1 MPa and a temperature of 60-80°C to obtain the emblica extract.

[0009] Emblica extract includes vitamin C, polyphenol compounds and flavonoids, which can remove free radicals in the body, increase the activity of the body's antioxidant enzymes, reduce the level of oxidative stress, and protect cells from oxidative damage. Ultrasonic extraction is first used to destroy the plant cell wall to promote the release of antioxidants, thereby increasing the content of antioxidant active substances and antioxidant capacity in the extract. High-voltage pulsed electric field treatment is then used to further rupture the cell membrane or cell wall, thereby increasing the content of effective ingredients in the extract.

[0010] Preferably, the preparation method of the turmeric extract is as follows: 100-200 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 60-80° C. for 1.5-2h, the stir-fried turmeric slices are crushed, put into a percolator, and percolation extraction is performed using 15-20 times the weight and 20-40% ethanol aqueous solution to obtain a percolation extract and a percolation extraction residue, the percolation extraction residue is added with 8-12 times the weight and 20-40% ethanol aqueous solution, soaked for 2-3h, ultrasonically extracted for 40-50min, filtered, and ultrasonically extracted The residue is added with 5-7 times the weight of deionized water, put into an autoclave, high-pressure decocted for 20-30min, filtered, and a high-pressure extract and a high-pressure extraction residue are obtained, the percolation extract, the ultrasonic extract, and the high-pressure extract are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0011] First, stir-fry to remove the volatile oil in turmeric, which is conducive to the drying of turmeric extract, and then use percolation extraction, ultrasonic extraction and high-pressure extraction to fully extract the active ingredients in turmeric.

[0012] Preferably, the preparation method of the fruit and vegetable powder is as follows: by weight, take 6-10 parts of hawthorn, 10-18 parts of carrots, 8-15 parts of tomatoes, and 6-12 parts of broccoli, wash them and cut them into pieces to obtain mixed fruit and vegetable pieces; then put the mixed fruit and vegetable pieces into a calcium chloride solution with a mass of 10-15 times and a concentration of 200-250 ppm, and stir them at 70-80°C for 30-40 minutes; pick them up and soak them in clean water for 20-30 minutes, and then wash them with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 40-50%, and then sterilized; after the sterilized mixed fruit and vegetable juice is cooled, inoculated with bifidobacterium powder, fermented at 35-40°C for 20-25 hours, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0013] The fruit and vegetable pieces are first treated with a calcium chloride solution. The calcium ions react with the pectin in the fruits and vegetables to produce calcium pectate, which stabilizes and protects the beneficial ingredients in the fruits and vegetables. Functional substances such as extracellular polysaccharides are then synthesized through fermentation to improve the health effects of the fruit and vegetable powder.

[0014] Preferably, the sterilization temperature is 80-90° C., the time is 10-20 min, and the inoculation amount of the bifidobacterium powder is 0.01-0.03% of the mass of the sterilized mixed fruit and vegetable juice.

[0015] Preferably, the preparation method of the modified soy protein isolate is as follows: by weight, 20-30 parts of soy protein isolate, 2-5 parts of albumin, 1-2 parts of anthocyanin, and 100-150 parts of deionized water are taken, the soy protein isolate is added to the deionized water, and then the temperature is raised to 50-60° C., and ultrasonic treatment is performed at an ultrasonic treatment power of 200-400 W for 5-10 minutes, anthocyanin is added and stirred for 20-30 minutes to obtain a mixed solution, the mixed solution is cooled to 2-8° C., albumin is added and stirred for 40-50 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

[0016] First, ultrasonic treatment is used to break up the SPI molecular aggregates, reduce the particle size, weaken the hydrophobic interaction, and increase the solubility. Then anthocyanins and albumin are added to combine with the soy protein isolate to form a stable antioxidant system through intermolecular interactions, thereby improving the antioxidant properties of the soy protein isolate.

[0017] Preferably, the preparation method of the modified saccharide terpenoid is as follows: 6-10 parts of saccharide terpenoid are added to 50-60 parts of deionized water by weight, and heated to 60-80° C., and then 0.2-0.4 parts of ferulic acid and 0.1-0.3 parts of chitosan are added, and the reaction is stirred for 40-60 minutes, and the reaction solution is vacuum concentrated at 50-70° C. to 10-20% of the original volume, and then spray-dried at 90-100° C. for 1-2 hours to obtain the modified saccharide terpenoid.

[0018] Saccharoterpenes have an antioxidant effect. The antioxidant properties of saccharoterpenes are improved by adding ferulic acid and chitosan. The carboxyl group of ferulic acid combines with the sugar hydroxyl groups at different positions of saccharoterpenes, making the modified saccharoterpenes more water-soluble and having improved antioxidant properties.

[0019] Preferably, the vitamin complex includes vitamin A, vitamin E and vitamin C.

[0020] The present invention also provides an antioxidant health food comprising the antioxidant composition.

[0021] Compared with the prior art, the embodiments of the present application have the following beneficial effects: The antioxidant composition provided by the present invention is added with the emblica extract, which includes vitamin C, polyphenol compounds and flavonoids, etc., and can remove free radicals in the body, improve the body's antioxidant enzyme activity, reduce the level of oxidative stress, and protect cells from oxidative damage. A stable antioxidant system is formed by adding modified soy protein isolate, and free radicals can be removed by adding modified saccharoterpenoids, thereby further improving the antioxidant effect of the composition. DETAILED DESCRIPTION

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs; the terms used in the specification of the application herein are only for the purpose of describing specific embodiments and are not intended to limit this application; the terms "including" and "having" and any variations thereof in the specification and claims of this application are intended to cover non-exclusive inclusions. The terms "first", "second", etc. in the specification and claims of this application are used to distinguish different objects, not to describe a specific order.

[0023] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0024] Example 1 An embodiment of the present invention provides an antioxidant composition, comprising the following raw materials in parts by weight: 65 parts of emblica extract, 20 parts of turmeric extract, 20 parts of fruit and vegetable powder, 5 parts of modified soy protein isolate, 2 parts of modified saccharoterpenoids, and 1 part of multivitamins. The above raw materials can be mixed to obtain an antioxidant combination group.

[0025] The preparation method of the emblica extract is as follows: 200 parts of emblica pulp are taken by weight, washed and crushed, 8 times the weight of deionized water is added, ultrasonic extraction is performed at 40°C for 80 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed 80 times at a field strength of 10kV / cm. After filtering, the filtrate is concentrated under vacuum negative pressure at a vacuum degree of -0.2MPa and a temperature of 60°C to 10% of the original volume to obtain the emblica extract.

[0026] Specifically, the preparation method of the turmeric extract is as follows: 100 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 60°C for 1.5 hours, the stir-fried turmeric slices are crushed and put into a percolator, and 15 times the weight and 20% concentration of ethanol aqueous solution are used for percolation extraction to obtain a percolation extract and a percolation extraction residue, the percolation extraction residue is added with 8 times the weight and 20% concentration of ethanol aqueous solution, soaked for 2 hours, ultrasonically extracted for 40 minutes, filtered, and ultrasonically extracted The residue is filtered to obtain an ultrasonic extract and an ultrasonic extraction residue, and the ultrasonic extraction residue is added with 5 times the weight of deionized water, put into an autoclave, and boiled at high pressure for 20 minutes, filtered to obtain a high-pressure extract and a high-pressure extraction residue, and the percolation extract, ultrasonic extract, and high-pressure extract are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0027] In this embodiment, the preparation method of the fruit and vegetable powder is as follows: by weight, 6 parts of hawthorn, 10 parts of carrots, 8 parts of tomatoes, and 6 parts of broccoli are taken, washed and cut into pieces to obtain mixed fruit and vegetable pieces; then the mixed fruit and vegetable pieces are placed in a calcium chloride solution with a mass of 10 times and a concentration of 200 ppm, and stirred at 70°C for 30 minutes; after being picked up, they are soaked in clean water for 20 minutes, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 40%, and then sterilized, the sterilization temperature is 80°C, and the time is 10 minutes; after the sterilized mixed fruit and vegetable juice is cooled, bifidobacterium powder is inoculated, and the inoculation amount of bifidobacterium powder is 0.01% of the mass of the sterilized mixed fruit and vegetable juice, and fermented at 35°C for 20 hours, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0028] In a specific implementation, the preparation method of the modified soy protein isolate is as follows: by weight, 20 parts of soy protein isolate, 2 parts of albumin, 1 part of anthocyanin, and 100 parts of deionized water are taken, the soy protein isolate is added to the deionized water, and then the temperature is raised to 50°C, and ultrasonic treatment is performed at an ultrasonic treatment power of 200 W for 5 minutes, anthocyanin is added and stirred for 20 minutes to obtain a mixed solution, the mixed solution is cooled to 2°C, albumin is added and stirred for 40 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

[0029] The preparation method of the modified saccharide terpenoid is as follows: 6 parts of saccharide terpenoid are taken by weight, added into 50 parts of deionized water, heated to 60° C., then 0.2 parts of ferulic acid and 0.1 parts of chitosan are added, stirred for reaction for 40 minutes, the reaction solution is vacuum concentrated at 50° C. to 10% of the original volume, and then spray-dried at 90° C. for 1 hour to obtain the modified saccharide terpenoid.

[0030] In this embodiment, the vitamin complex is a mixture of vitamin A, vitamin E and vitamin C in equal proportions.

[0031] Example 2 An embodiment of the present invention provides an antioxidant composition, comprising the following raw materials in parts by weight: 63 parts of emblica extract, 25 parts of turmeric extract, 22 parts of fruit and vegetable powder, 6 parts of modified soy protein isolate, 3 parts of modified saccharoterpenoids, and 2 parts of multivitamins. The above raw materials can be mixed to obtain an antioxidant combination group.

[0032] The preparation method of the emblica extract is as follows: 200 parts of emblica pulp are taken by weight, washed and crushed, 8 times the weight of deionized water is added, ultrasonic extraction is performed at 40°C for 80 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed 80 times at a field strength of 10kV / cm. After filtering, the filtrate is concentrated under vacuum negative pressure at a vacuum degree of -0.2MPa and a temperature of 60°C to 10% of the original volume to obtain the emblica extract.

[0033] Specifically, the preparation method of the turmeric extract is as follows: 100 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 60°C for 1.5 hours, the stir-fried turmeric slices are crushed and put into a percolator, and 15 times the weight and 20% concentration of ethanol aqueous solution are used for percolation extraction to obtain a percolation extract and a percolation extraction residue, the percolation extraction residue is added with 8 times the weight and 20% concentration of ethanol aqueous solution, soaked for 2 hours, ultrasonically extracted for 40 minutes, filtered, and ultrasonically extracted The residue is filtered to obtain an ultrasonic extract and an ultrasonic extraction residue, and the ultrasonic extraction residue is added with 5 times the weight of deionized water, put into an autoclave, and boiled at high pressure for 20 minutes, filtered to obtain a high-pressure extract and a high-pressure extraction residue, and the percolation extract, ultrasonic extract, and high-pressure extract are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0034] In this embodiment, the preparation method of the fruit and vegetable powder is as follows: by weight, 6 parts of hawthorn, 10 parts of carrots, 8 parts of tomatoes, and 6 parts of broccoli are taken, washed and cut into pieces to obtain mixed fruit and vegetable pieces; then the mixed fruit and vegetable pieces are placed in a calcium chloride solution with a mass of 10 times and a concentration of 200 ppm, and stirred at 70°C for 30 minutes; after being picked up, they are soaked in clean water for 20 minutes, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 40%, and then sterilized, the sterilization temperature is 80°C, and the time is 10 minutes; after the sterilized mixed fruit and vegetable juice is cooled, bifidobacterium powder is inoculated, and the inoculation amount of bifidobacterium powder is 0.01% of the mass of the sterilized mixed fruit and vegetable juice, and fermented at 35°C for 20 hours, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0035] In a specific implementation, the preparation method of the modified soy protein isolate is as follows: by weight, 20 parts of soy protein isolate, 2 parts of albumin, 1 part of anthocyanin, and 100 parts of deionized water are taken, the soy protein isolate is added to the deionized water, and then the temperature is raised to 50°C, and ultrasonic treatment is performed at an ultrasonic treatment power of 200 W for 5 minutes, anthocyanin is added and stirred for 20 minutes to obtain a mixed solution, the mixed solution is cooled to 2°C, albumin is added and stirred for 40 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

[0036] The preparation method of the modified saccharide terpenoid is as follows: 6 parts of saccharide terpenoid are taken by weight, added into 50 parts of deionized water, heated to 60° C., then 0.2 parts of ferulic acid and 0.1 parts of chitosan are added, stirred for reaction for 40 minutes, the reaction solution is vacuum concentrated at 50° C. to 10% of the original volume, and then spray-dried at 90° C. for 1 hour to obtain the modified saccharide terpenoid.

[0037] In this embodiment, the vitamin complex is a mixture of vitamin A, vitamin E and vitamin C in equal proportions.

[0038] Example 3 An embodiment of the present invention provides an antioxidant composition, comprising the following raw materials in parts by weight: 70 parts of emblica extract, 30 parts of turmeric extract, 25 parts of fruit and vegetable powder, 7.5 parts of modified soy protein isolate, 3.5 parts of modified saccharide terpenoids, and 3.5 parts of multivitamins. The above raw materials can be mixed to obtain an antioxidant combination group.

[0039] The preparation method of the emblica extract is as follows: 250 parts of emblica pulp are taken by weight, washed and crushed, 10 times the weight of deionized water is added, ultrasonic extraction is performed at 45°C for 90 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed for 90 times at a field strength of 11 kV / cm. After filtering, the filtrate is concentrated under vacuum negative pressure at a vacuum degree of -0.15 MPa and a temperature of 70°C to 12.5% ​​of the original volume to obtain the emblica extract.

[0040] Specifically, the preparation method of the turmeric extract is as follows: 150 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 70°C for 1.75 hours, the stir-fried turmeric slices are crushed and put into a percolator, and 17.5 times the weight and 30% concentration of ethanol aqueous solution are used for percolation extraction to obtain a percolation extract and a percolation extraction residue, the percolation extraction residue is added with 10 times the weight and 30% concentration of ethanol aqueous solution, soaked for 2.5 hours, ultrasonically extracted for 45 minutes, filtered, and ultrasonically extracted The residue is added with 6 times the weight of deionized water, put into an autoclave, high-pressure decocted for 25 minutes, filtered, and a high-pressure extract and a high-pressure extraction residue are obtained, the percolation extract, the ultrasonic extract, and the high-pressure extract are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0041] In this embodiment, the preparation method of the fruit and vegetable powder is as follows: 8 parts of hawthorn, 14 parts of carrots, 11.5 parts of tomatoes, and 9 parts of broccoli are taken by weight, washed and cut into pieces to obtain mixed fruit and vegetable pieces; then the mixed fruit and vegetable pieces are placed in a calcium chloride solution with a mass of 12.5 times and a concentration of 225ppm, and stirred at 75°C for 35min; after being picked up, they are soaked in clean water for 25min, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 45%, and then sterilized, the sterilization temperature is 85°C, and the time is 15min; after the sterilized mixed fruit and vegetable juice is cooled, inoculated with bifidobacterium powder, the inoculation amount of bifidobacterium powder is 0.02% of the mass of the sterilized mixed fruit and vegetable juice, fermented at 37.5°C for 22.5h, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0042] In a specific implementation, the preparation method of the modified soy protein isolate is as follows: by weight, take 25 parts of soy protein isolate, 3.5 parts of albumin, 1.5 parts of anthocyanin, and 125 parts of deionized water, add the soy protein isolate to the deionized water, then heat it to 555°C, perform ultrasonic treatment for 7.5 minutes at an ultrasonic treatment power of 300W, add anthocyanin and stir for 25 minutes to obtain a mixed solution, cool the mixed solution to 5°C, add albumin and stir for 45 minutes, and then perform vacuum freeze drying to obtain the modified soy protein isolate.

[0043] The preparation method of the modified saccharide terpenoid is as follows: 8 parts of saccharide terpenoid are taken by weight, added into 55 parts of deionized water, heated to 70°C, then 0.3 parts of ferulic acid and 0.2 parts of chitosan are added, stirred for reaction for 50 minutes, the reaction solution is vacuum concentrated at 60°C to 15% of the original volume, and then spray dried at 95°C for 1.5 hours to obtain the modified saccharide terpenoid.

[0044] In this embodiment, the vitamin complex is a mixture of vitamin A, vitamin E and vitamin C in equal proportions.

[0045] Example 4 An embodiment of the present invention provides an antioxidant composition, comprising the following raw materials in parts by weight: 72 parts of emblica extract, 35 parts of turmeric extract, 28 parts of fruit and vegetable powder, 9 parts of modified soy protein isolate, 4 parts of modified saccharoterpenoids, and 5 parts of multivitamins. The above raw materials can be mixed to obtain an antioxidant combination group.

[0046] The preparation method of the emblica extract is as follows: 300 parts of emblica pulp are taken by weight, washed and crushed, 12 times the weight of deionized water is added, ultrasonic extraction is performed at 50°C for 100 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed 100 times at a field strength of 12kV / cm. After filtering, the filtrate is concentrated under vacuum negative pressure at a vacuum degree of -0.1MPa and a temperature of 80°C to 15% of the original volume to obtain the emblica extract.

[0047] Specifically, the preparation method of the turmeric extract is as follows: 200 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 80°C for 1.2 hours, the stir-fried turmeric slices are crushed and put into a percolator, and 20 times the weight and 40% concentration of ethanol aqueous solution are used for percolation extraction to obtain percolation extract and percolation extraction residue, the percolation extraction residue is added with 12 times the weight and 40% concentration of ethanol aqueous solution, soaked for 3 hours, ultrasonically extracted for 50 minutes, filtered, and ultrasonically extracted and ultrasonically extracted residues are obtained, the ultrasonically extracted residue is added with 7 times the weight of deionized water, put into an autoclave, high-pressure decocted for 30 minutes, filtered, and high-pressure extracted and high-pressure extracted residues are obtained, the percolation extract, ultrasonic extract and high-pressure extracted solution are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0048] In this embodiment, the preparation method of the fruit and vegetable powder is as follows: by weight, 10 parts of hawthorn, 18 parts of carrots, 15 parts of tomatoes, and 12 parts of broccoli are taken, and the mixed fruit and vegetable pieces are cut into pieces after being cleaned; then the mixed fruit and vegetable pieces are put into a calcium chloride solution with a mass of 15 times and a concentration of 250ppm, and stirred at 80°C for 40min; after being picked up, they are soaked in clean water for 30min, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 50%, and then sterilized, and the sterilization temperature is 90°C and the time is 20min; after the sterilized mixed fruit and vegetable juice is cooled, bifidobacterium powder is inoculated, and the inoculation amount of bifidobacterium powder is 0.03% of the mass of the sterilized mixed fruit and vegetable juice, and fermented at 40°C for 25h, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0049] In a specific implementation, the preparation method of the modified soy protein isolate is as follows: by weight, 30 parts of soy protein isolate, 5 parts of albumin, 2 parts of anthocyanin, and 150 parts of deionized water are taken, the soy protein isolate is added to the deionized water, and then the temperature is raised to 60°C, and ultrasonic treatment is performed at an ultrasonic treatment power of 400 W for 10 minutes, anthocyanin is added and stirred for 30 minutes to obtain a mixed solution, the mixed solution is cooled to 8°C, albumin is added and stirred for 50 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

[0050] The preparation method of the modified saccharide terpenoid is as follows: 10 parts of saccharide terpenoid are added to 60 parts of deionized water by weight, and heated to 80° C., and then 0.4 parts of ferulic acid and 0.3 parts of chitosan are added, and the mixture is stirred for reaction for 60 minutes, and the reaction solution is vacuum concentrated to 20% of the original volume at 70° C., and then spray-dried at 100° C. for 2 hours to obtain the modified saccharide terpenoid.

[0051] In this embodiment, the vitamin complex is a mixture of vitamin A, vitamin E and vitamin C in equal proportions.

[0052] Example 5 An embodiment of the present invention provides an antioxidant composition, comprising the following raw materials in parts by weight: 75 parts of emblica extract, 40 parts of turmeric extract, 30 parts of fruit and vegetable powder, 10 parts of modified soy protein isolate, 5 parts of modified saccharide terpenoids, and 6 parts of complex vitamins. The above raw materials can be mixed to obtain an antioxidant combination group.

[0053] The preparation method of the emblica extract is as follows: 300 parts of emblica pulp are taken by weight, washed and crushed, 12 times the weight of deionized water is added, ultrasonic extraction is performed at 50°C for 100 minutes, an electric field is applied to both ends of the material after ultrasonic extraction, and a high-voltage pulse electric field treatment is performed 100 times at a field strength of 12kV / cm. After filtering, the filtrate is concentrated under vacuum negative pressure at a vacuum degree of -0.1MPa and a temperature of 80°C to 15% of the original volume to obtain the emblica extract.

[0054] Specifically, the preparation method of the turmeric extract is as follows: 200 parts of turmeric are taken by weight, washed and sliced, and stir-fried in a constant temperature pot at 80°C for 1.2 hours, the stir-fried turmeric slices are crushed and put into a percolator, and 20 times the weight and 40% concentration of ethanol aqueous solution are used for percolation extraction to obtain percolation extract and percolation extraction residue, the percolation extraction residue is added with 12 times the weight and 40% concentration of ethanol aqueous solution, soaked for 3 hours, ultrasonically extracted for 50 minutes, filtered, and ultrasonically extracted and ultrasonically extracted residues are obtained, the ultrasonically extracted residue is added with 7 times the weight of deionized water, put into an autoclave, high-pressure decocted for 30 minutes, filtered, and high-pressure extracted and high-pressure extracted residues are obtained, the percolation extract, ultrasonic extract and high-pressure extracted solution are combined, evaporated and concentrated to 10% of the original volume under reduced pressure, and then vacuum freeze-dried to obtain the turmeric extract.

[0055] In this embodiment, the preparation method of the fruit and vegetable powder is as follows: by weight, 10 parts of hawthorn, 18 parts of carrots, 15 parts of tomatoes, and 12 parts of broccoli are taken, and the mixed fruit and vegetable pieces are cut into pieces after being cleaned; then the mixed fruit and vegetable pieces are put into a calcium chloride solution with a mass of 15 times and a concentration of 250ppm, and stirred at 80°C for 40min; after being picked up, they are soaked in clean water for 30min, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 50%, and then sterilized, and the sterilization temperature is 90°C and the time is 20min; after the sterilized mixed fruit and vegetable juice is cooled, bifidobacterium powder is inoculated, and the inoculation amount of bifidobacterium powder is 0.03% of the mass of the sterilized mixed fruit and vegetable juice, and fermented at 40°C for 25h, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

[0056] In a specific implementation, the preparation method of the modified soy protein isolate is as follows: by weight, 30 parts of soy protein isolate, 5 parts of albumin, 2 parts of anthocyanin, and 150 parts of deionized water are taken, the soy protein isolate is added to the deionized water, and then the temperature is raised to 60°C, and ultrasonic treatment is performed at an ultrasonic treatment power of 400 W for 10 minutes, anthocyanin is added and stirred for 30 minutes to obtain a mixed solution, the mixed solution is cooled to 8°C, albumin is added and stirred for 50 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

[0057] The preparation method of the modified saccharide terpenoid is as follows: 10 parts of saccharide terpenoid are added to 60 parts of deionized water by weight, and heated to 80° C., and then 0.4 parts of ferulic acid and 0.3 parts of chitosan are added, and the mixture is stirred for reaction for 60 minutes, and the reaction solution is vacuum concentrated to 20% of the original volume at 70° C., and then spray-dried at 100° C. for 2 hours to obtain the modified saccharide terpenoid.

[0058] In this embodiment, the vitamin complex is a mixture of vitamin A, vitamin E and vitamin C in equal proportions.

[0059] Comparative Example 1: Compared with Example 3, the emblica extract was replaced with an equal amount of distilled water.

[0060] Comparative Example 2: Compared with Example 3, the modified soy protein isolate was replaced by ordinary soy protein isolate.

[0061] Comparative Example 3: Compared with Example 3, the modified saccharide terpenoid was replaced by common saccharide terpenoid.

[0062] Comparative Example 4: Compared with Example 3, the extract of Phyllanthus emblica was replaced by an equal amount of distilled water, the modified soy protein isolate was replaced by common soy protein isolate, and the modified saccharoterpenoids were replaced by common saccharoterpenoids.

[0063] Comparative Example 5: A commercially available antioxidant composition.

[0064] Experiment 1: Experimental subjects: SPF-grade ICR healthy 12-month-old male mice.

[0065] Sample preparation: The antioxidant composition provided in Example 3 was prepared into solutions with concentrations of 0.5 g / 10 mL, 0.3 g / 10 mL, and 0.1 g / 10 mL respectively with sterile water for later use; Experimental method: The mice were adapted to the environment for 3 days and divided into 4 groups according to the level of lipid oxidation products in serum, with 10 mice in each group. Among them, 3 groups of mice were gavaged with 3 prepared solutions of different concentrations, and 1 group of mice was gavaged with distilled water as the control group. The dosage was 0.1 mL / 10 g body weight, once a day, for 30 consecutive days. After the experiment, blood was taken to measure the content of lipid oxidation products (malondialdehyde MDA) in serum, and liver was taken to measure the content of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) activity in liver tissue. The experimental results are shown in Table 1 below: Table 1 Effects of different concentrations of antioxidant compositions on MDA, SOD, and GSH-PX in mice

[0066] Note: "*" in the table indicates that compared with the negative control group, P<0.05, the difference is statistically significant. From the above results, it can be seen that compared with the negative control group, when the sample concentration reached the medium dose of 0.3g / 10mL, the MDA content in mouse serum was significantly reduced, and the superoxide dismutase (SOD) content and GSH-PX activity in liver tissue were significantly increased, both showing statistical differences. Therefore, the sample concentration for subsequent experiments was selected as 0.3g / 10mL.

[0067] Experiment 2 Experimental subjects: SPF-grade ICR healthy 12-month-old male mice.

[0068] Sample preparation: The antioxidant compositions provided in Examples 1-5 and Comparative Examples 1-7 were prepared into solutions with a concentration of 0.3 g / 10 mL using sterile water for later use; Experimental method: The mice were adapted to the environment for 3 days and divided into 13 groups according to the level of lipid oxidation products in the serum, with 10 mice in each group. Among them, 12 groups of mice were gavaged with the solutions prepared in Examples 1-5 and Comparative Examples 1-7, and 1 group of mice was gavaged with distilled water as a control group. The dosage was 0.1 mL / 10 g body weight, once a day, for 30 consecutive days. After the experiment, blood was taken to measure the content of lipid oxidation products (malondialdehyde MDA) in serum, and liver was taken to measure the superoxide dismutase (SOD) content and glutathione peroxidase (GSH-PX) activity in liver tissue. The experimental results are shown in Table 2 below: Table 2 Effects of different antioxidant compositions on MDA, SOD, and GSH-PX in mice

[0069] It can be seen from the above results that the antioxidant composition of the present invention has a good antioxidant effect, and the emblica extract, the modified soy protein isolate, and the modified saccharoterpenoids have a synergistic effect, which can further improve the antioxidant effect.

[0070] It should be noted that, for the above embodiments, for the sake of simplicity, they are all described as a series of action combinations, but those skilled in the art should know that the present invention is not limited by the described order of actions, because according to the present invention, some steps may be performed in other orders or simultaneously. Secondly, those skilled in the art should also know that the embodiments described in the specification are all preferred embodiments, and the actions and modules involved are not necessarily required by the present invention.

[0071] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the scope of protection of the invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on these embodiments, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in this field can still combine, add, delete or make other adjustments to the features in the various embodiments of the present invention according to the circumstances without conflict, without making creative work, so as to obtain different other technical solutions that do not deviate from the concept of the present invention in essence, and these technical solutions also belong to the scope of protection of the present invention.

Claims

1. An antioxidant composition, characterized in that The invention comprises the following raw materials in parts by weight: 65-75 parts of emblica extract, 20-40 parts of turmeric extract, 20-30 parts of fruit and vegetable powder, 5-10 parts of modified soy protein isolate, 2-5 parts of modified saccharide terpenoids and 1-6 parts of complex vitamins.

2. The antioxidant composition according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 63-72 parts of emblica extract, 25-35 parts of turmeric extract, 22-28 parts of fruit and vegetable powder, 6-9 parts of modified soy protein isolate, 3-4 parts of modified saccharoterpenoids and 2-5 parts of complex vitamins.

3. The antioxidant composition according to claim 2, characterized in that The invention comprises the following raw materials in parts by weight: 70 parts of emblica extract, 30 parts of turmeric extract, 25 parts of fruit and vegetable powder, 7.5 parts of modified soy protein isolate, 3.5 parts of modified saccharoterpenoids and 3.5 parts of multivitamins.

4. The antioxidant composition according to claim 1, characterized in that The preparation method of the emblica extract is as follows: taking 200-300 parts of emblica pulp by weight, washing and crushing it, adding 8-12 times the weight of deionized water, performing ultrasonic extraction at 40-50°C for 80-100 minutes, applying an electric field to both ends of the material after ultrasonic extraction, performing high-voltage pulse electric field treatment at a field strength of 10-12 kV / cm for 80-100 times, filtering, and concentrating the filtrate under vacuum negative pressure at a vacuum degree of -0.2 to -0.1 MPa and a temperature of 60-80°C to 10-15% of the original volume to obtain the emblica extract.

5. The antioxidant composition according to claim 1, characterized in that The preparation method of the turmeric extract is as follows: taking 100-200 parts of turmeric by weight, washing and slicing, putting it into a constant temperature pot at 60-80°C and stir-frying for 1.5-2h, crushing the stir-fried turmeric slices, putting it into a percolator, using 15-20 times the weight and 20-40% ethanol aqueous solution for percolation extraction to obtain percolation extract and percolation extraction residue, adding 8-12 times the weight and 20-40% ethanol aqueous solution to the percolation extraction residue for 2-3h, ultrasonic extraction for 40-50min, filtering to obtain ultrasonic extraction solution and ultrasonic extraction residue, adding 5-7 times the weight of deionized water to the ultrasonic extraction residue, putting it into an autoclave, high-pressure decocting for 20-30min, filtering to obtain high-pressure extraction solution and high-pressure extraction residue, combining the percolation extraction solution, ultrasonic extraction solution and high-pressure extraction solution, concentrating them to 10% of the original volume by reduced pressure evaporation, and then vacuum freeze-drying to obtain the turmeric extract.

6. The antioxidant composition according to claim 1, characterized in that The preparation method of the fruit and vegetable powder is as follows: by weight, 6-10 parts of hawthorn, 10-18 parts of carrots, 8-15 parts of tomatoes, and 6-12 parts of broccoli are taken, and the mixed fruit and vegetable pieces are cut after being cleaned; then the mixed fruit and vegetable pieces are put into a calcium chloride solution with a mass of 10-15 times and a concentration of 200-250 ppm, and stirred at 70-80° C. for 30-40 minutes; after being picked up, they are soaked in clean water for 20-30 minutes, and then washed with clean water twice; the washed mixed fruit and vegetable pieces are pulped to obtain mixed fruit and vegetable juice, and the mixed fruit and vegetable juice is vacuum-concentrated at low temperature to a Brix degree of 40-50%, and then sterilized; after the sterilized mixed fruit and vegetable juice is cooled, bifidobacterium powder is inoculated, and fermented at 35-40° C. for 20-25 hours, and the fermentation product is spray-dried to obtain fruit and vegetable powder.

7. The antioxidant composition according to claim 6, characterized in that The sterilization temperature is 80-90° C., the time is 10-20 min, and the inoculation amount of the bifidobacterium powder is 0.01-0.03% of the mass of the sterilized mixed fruit and vegetable juice.

8. The antioxidant composition according to claim 1, characterized in that The preparation method of the modified soy protein isolate is as follows: 20-30 parts of soy protein isolate, 2-5 parts of albumin, 1-2 parts of anthocyanin and 100-150 parts of deionized water are taken by weight, the soy protein isolate is added into the deionized water, and then the temperature is raised to 50-60° C., ultrasonic treatment is performed for 5-10 minutes at an ultrasonic treatment power of 200-400 W, anthocyanin is added and stirred for 20-30 minutes to obtain a mixed solution, the mixed solution is cooled to 2-8° C., albumin is added and stirred for 40-50 minutes, and then vacuum freeze-dried to obtain the modified soy protein isolate.

9. The antioxidant composition according to claim 1, characterized in that The preparation method of the modified saccharide terpenoid is as follows: 6-10 parts of saccharide terpenoid are added to 50-60 parts of deionized water by weight, and heated to 60-80° C., and then 0.2-0.4 parts of ferulic acid and 0.1-0.3 parts of chitosan are added, and the mixture is stirred for reaction for 40-60 minutes, and the reaction solution is vacuum concentrated at 50-70° C. to 10-20% of the original volume, and then spray-dried at 90-100° C. for 1-2 hours to obtain the modified saccharide terpenoid.

10. An antioxidant health food, characterized in that: The invention comprises the antioxidant composition as described in any one of claims 1 to 9.

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