Beverage capable of improving utilization rate of lutein ester, preparation method and application

Abstract

The invention provides a beverage capable of improving the utilization rate of lutein ester, a preparation method and application. The preparation method comprises the following steps: weighing 0.1-0.5 kg of citric acid, 0.2-0.7 kg of xanthan gum, 4-7kg of medium chain triglyceride, 50-80kg of a mixture of concentrated blueberry juice and concentrated cranberry juice, 8-10kg of normal lycium ruthenicum juice, 1-3kg of concentrated mulberry juice, 3-6kg of lutein ester microcapsule powder, 0.01-0.2 kg of haematococcus pluvialis astaxanthin microcapsule powder, 0.1-0.5 kg of (3R, 3R)-1, 3-butanediol, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of sodium citrate, 0.1-0.5 kg of The black pepper fruit juice beverage is prepared from the following raw materials: 0.7 to 1kg of 3, 3 'R-dihydroxy-beta-carotene, 0.2 to 5mg of black pepper extract, 0.1 to 0.4 kg of fruit juice essence powder, 0.1 to 0.4 kg of sucralose and 400 to 600kg of purified water. The weighed purified water, citric acid and xanthan gum are stirred for 5-15 min at the rotating speed of 20-50 HZ, and a first mixed solution is obtained; sequentially adding medium chain triglyceride, blueberry concentrated juice, cranberry concentrated juice, lycium ruthenicum normal juice, mulberry concentrated juice, lutein ester microcapsule powder, haematococcus pluvialis astaxanthin microcapsule powder, (3R, 3 'R)-dihydroxy-beta-carotene, black pepper extract, fruit juice essence powder and sucralose into the first mixed solution, performing UHT sterilization, and cooling to obtain the beverage.

Description

Technical Field

[0001] The present invention relates to the technical field of improving the utilization rate of lutein esters, and in particular to a beverage for improving the utilization rate of lutein esters, a preparation method and application thereof. Background Art

[0002] Lutein is a natural carotenoid that is mainly found in dark green vegetables, fruits and flowers. It has a strong antioxidant effect. Lutein is present in the macular area of ​​the human retina and has the effect of protecting the retina and preventing eye diseases such as macular degeneration, cataracts, and diabetic retinopathy. The "Dietary Nutrient Reference Intake for Chinese Residents (2023)" compiled by the Chinese Nutrition Society points out that the specific recommended value (SPL) of lutein for adults in my country is 10 mg / d.

[0003] Since the human body cannot synthesize lutein on its own, it must be supplemented through diet. However, the absorption and utilization rate of lutein in the body is low, and lutein is unstable in the daily environment. Therefore, in the production of food and pharmaceutical industries, it is often processed into more stable lutein esters, and then added to food or medicine as a functional raw material. Lutein with marigold oleoresin as raw material has been approved as a food additive (GB 2760-2014 "Standards for the Use of Food Additives", GB 26405-2011 "National Food Safety Standard Food Additive Lutein"). Lutein esters are high-content lutein ester crystals extracted from marigold flowers and obtained through processes such as dehydration, crushing, and solvent extraction. As a new food and pharmaceutical raw material, lutein esters are regulated as ≤12 mg / day in accordance with the Ministry of Health's Announcement No. 12 of 2008. Even if the amount of lutein esters added is based on the regulatory upper limit, due to the purity of lutein esters, it is still impossible to reach the SPL of lutein set by the Chinese Nutrition Society. In addition, lutein molecules contain multiple conjugated double bonds and are highly unsaturated structures, which are easily affected by factors such as light, heat, oxygen, and ultraviolet rays. Therefore, on the basis of maintaining the stability of lutein esters in the product and meeting the regulatory requirements for addition, how to improve the absorption efficiency of lutein in the body, that is, how to improve the bioavailability of lutein, becomes an important technical issue. Summary of the invention

[0004] In view of this, the present invention provides a beverage, a preparation method and an application for improving the utilization rate of lutein esters, which can solve the problems of low absorption efficiency and bioavailability of lutein in the body.

[0005] In order to solve the above technical problems, the present invention provides a beverage for improving the utilization rate of lutein esters, a preparation method and application thereof.

[0006] In a first aspect, a method for preparing a beverage for improving the utilization rate of lutein esters according to an embodiment of the present invention is characterized by comprising: Step 1, weigh citric acid: 0.1-0.5kg, xanthan gum: 0.2-0.7kg, medium chain triglycerides: 4-7kg, blueberry concentrate juice and cranberry concentrate juice mixture: 50-80kg, black wolfberry juice: 8-10kg, mulberry concentrate juice: 1-3kg, lutein ester microcapsule powder: 3-6kg, Haematococcus pluvialis astaxanthin microcapsule powder: 0.01-0.2kg, (3R,3'R)-dihydroxy-β-carotene: 0.7-1kg, black pepper extract: 0.2-5mg, juice flavor powder: 0.1-0.4kg, sucralose: 0.1-0.4kg, and purified water: 400-600kg; Step 2, stirring the weighed purified water, citric acid, and xanthan gum for 5-15 minutes at a rotation speed of 20-50 Hz to obtain a first mixed solution; Step 3, sequentially adding the weighed medium-chain triglycerides, the blueberry concentrated juice, the cranberry concentrated juice, the black wolfberry original juice, the mulberry concentrated juice, the lutein ester microcapsule powder, the Haematococcus pluvialis astaxanthin microcapsule powder, the (3R, 3'R)-dihydroxy-β-carotene, the black pepper extract, the fruit juice essence powder and the sucralose into the first mixed solution to obtain a second mixed solution; Step 4, UHT sterilization, filling and water bath sterilization of the second mixed solution followed by cooling to obtain a beverage containing lutein esters.

[0007] According to one embodiment of the present invention, the method for extracting black pepper extract comprises: The black pepper seed powder is concentrated under vacuum under reflux conditions to obtain black pepper oleoresin; Dissolving the black pepper oleoresin at 50° C.-60° C., cooling to room temperature and filtering to obtain a precipitated wet solid; The precipitated wet solid is filtered using solvent activated carbon, concentrated to 1 / 4 volume, cooled to 10° C., and filtered to obtain piperine crystals; The piperine crystals are dried, crushed, sieved and packaged to obtain black pepper extract.

[0008] According to one embodiment of the present invention, the method for preparing the lutein ester microcapsule powder comprises: Raw materials provided: Raw materials provided: maltodextrin 40.0-57.9%, sodium starch octenylsuccinate 35.0-45.0%, lutein ester 5.0-6.0%, medium chain triglyceride 1.0-5.0%, vitamin C 1.0-3.0%, citric acid 0.1-1.0%; The raw and auxiliary materials were weighed, mixed and emulsified at 35-40°, homogenized at 60 MPa, dried, and sieved to obtain lutein ester microcapsule powder.

[0009] According to one embodiment of the present invention, the UHT sterilization time is 20-35s, the temperature is 100-200°C, and the discharge temperature is controlled between 60-90°C.

[0010] According to one embodiment of the present invention, the water bath sterilization temperature is 70-10°C and the time is 10-40 minutes.

[0011] According to one embodiment of the present invention, the cooling temperature is 20-55°C.

[0012] In a second aspect, a beverage for improving the utilization rate of lutein esters comprises at least lutein esters, black pepper extract and medium-chain fatty acids.

[0013] Thirdly, a beverage that improves the utilization rate of lutein esters is used in the preparation of medicines for relieving eye fatigue.

[0014] Fourthly, a beverage for improving the utilization rate of lutein esters is used in the preparation of medicines for preventing and treating diabetic retinopathy.

[0015] A fifth aspect is the use of a beverage that improves the utilization rate of lutein esters in the preparation of medicines for preventing and treating age-related macular degeneration.

[0016] The beneficial effects of the above technical solution of the present invention are as follows: According to the beverage, preparation method and application of the embodiments of the present invention for improving the utilization rate of lutein esters, a combination of multiple raw materials and the addition of black pepper extract are used to produce a product that has been confirmed by animal experiments and human tests to have the result of significantly improving the bioavailability (rate) of lutein esters in the body, while having good flavor and taste, and high consumer satisfaction with the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 A curve diagram of lutein level in human plasma in hours after drinking the beverage according to an embodiment of the present invention; Figure 2 The graph is a graph showing the lutein level in human plasma on a daily basis after the beverage according to the embodiment of the present invention is consumed. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the embodiment of the present invention clearer, the technical solution of the embodiment of the present invention will be clearly and completely described in combination with the embodiment of the present invention. Obviously, the described embodiment is a part of the embodiment of the present invention, not all the embodiments. Based on the described embodiment of the present invention, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present invention.

[0019] In some embodiments, in order to solve the above technical problems, some solutions prepare granular products by grinding and spraying at 10-35°C. However, the granular products can only be used for tablets, and are not suitable for products such as liquid beverages with coloring ability. In addition, in some embodiments, the prepared lutein ester microcapsule powder cannot effectively improve its bioavailability and lutein concentration in target organs during application.

[0020] To solve these problems, the present invention provides a method for preparing a beverage that improves the utilization rate of lutein esters. The method is simple to prepare, effectively prevents the degradation of lutein esters, and can improve the body's bioavailability of lutein esters, increase the concentration of lutein in target organs, and better exert the effect of lutein.

[0021] The following first describes in detail the method for preparing a beverage for improving the utilization rate of lutein esters according to an embodiment of the present invention.

[0022] The method for preparing a beverage for improving the utilization rate of lutein esters according to an embodiment of the present invention comprises the following steps: Step 1, weigh citric acid: 0.1-0.5kg, xanthan gum: 0.2-0.7kg, medium chain triglycerides: 4-7kg, blueberry concentrate juice and cranberry concentrate juice mixture: 50-80kg, black wolfberry juice: 8-10kg, mulberry concentrate juice: 1-3kg, lutein ester microcapsule powder: 3-6kg, Haematococcus pluvialis astaxanthin microcapsule powder: 0.01-0.2kg, (3R,3'R)-dihydroxy-β-carotene: 0.7-1kg, black pepper extract: 0.2-0.5mg, juice flavor powder: 0.1-0.4kg, sucralose: 0.1-0.4kg, and purified water: 400-600kg as basic raw materials.

[0023] Among them, citric acid can be 0.2 kg, 0.3 kg, 0.4 kg, etc.; xanthan gum can be 0.3 kg, 0.4 kg, 0.5 kg, 0.6 kg, etc., medium chain triglycerides can be 5 kg, 6 kg, etc., a mixture of blueberry concentrated juice and cranberry concentrated juice can be 60 kg, 65 kg, 70 kg, etc., black wolfberry original juice can be 8.5 kg, 9 kg, 9.5 kg, etc., mulberry concentrated juice can be 1.5 kg, 2 kg or 2.5 kg, etc., lutein ester microcapsule powder can be 4 kg, 5 kg, etc., and Haematococcus pluvialis astaxanthin microcapsule powder can be 0.02 kg, 0.04 kg, 0.06 kg, 0.08 kg, 0.10 kg, 0.12 kg kg, 0.15kg, 0.17kg, 0.19kg, etc., (3R,3'R)-dihydroxy-β-carotene can be 0.7kg, 0.8kg, 0.9kg, etc., black pepper extract: 0.2 mg, 0.5 mg, 1mg, 1.5mg, 2mg, 2.5mg, 3mg, 3.5mg, 4mg, 4.5mg, etc., fruit juice flavor powder can be 0.2g, 0.3kg, sucralose can be 0.2kg, 0.3kg, and purified water can be 450kg, 500kg, 550kg as basic raw materials.

[0024] Step 2, stirring the weighed purified water, citric acid and xanthan gum for 5-15 minutes at a rotation speed of 20-50 Hz to obtain a first mixed solution.

[0025] Step 3, sequentially adding the weighed medium-chain triglycerides, the blueberry concentrated juice, the cranberry concentrated juice, the black wolfberry original juice, the mulberry concentrated juice, the lutein ester microcapsule powder, the Haematococcus pluvialis astaxanthin microcapsule powder, the (3R, 3'R)-dihydroxy-β-carotene, the black pepper extract, the fruit juice flavor powder and the sucralose into the first mixed solution to obtain a second mixed solution.

[0026] Step 4, UHT sterilizing, filling and water bath sterilizing the second mixed solution and then cooling to obtain the beverage containing lutein ester.

[0027] The method for preparing a beverage for improving the utilization rate of lutein esters according to an embodiment of the present invention adds black pepper extract, which can improve the bioavailability of lutein and increase the lutein concentration in plasma.

[0028] In one embodiment of the present invention, the extraction method of black pepper extract comprises: Step 11, vacuum concentrating the black pepper seed powder under reflux conditions to obtain black pepper oleoresin; Step 12, dissolving the black pepper oleoresin at 50° C.-60° C., cooling to room temperature and filtering to obtain a precipitated wet solid; Step 13, filtering the precipitated wet solid using solvent activated carbon, concentrating to 1 / 4 volume, cooling to 10° C., filtering to obtain piperine crystals; Step 14, drying, crushing, sieving and packaging the piperine crystals to obtain black pepper extract.

[0029] The beverage prepared from the black pepper extract of the embodiment of the present invention has been confirmed through animal experiments that the bioavailability of the lutein ester product with added black pepper extract in rats is more than 3 times higher than that of ordinary lutein ester.

[0030] In one embodiment of the present invention, the preparation method of the lutein ester microcapsule powder comprises: 40.0-57.9% maltodextrin, 35.0-45.0% sodium starch octenylsuccinate, 5.0-6.0% lutein ester, 1.0-5.0% medium chain triglyceride, 1.0-3.0% vitamin C, and 0.1-1.0% citric acid. The raw and auxiliary materials are weighed, mixed and emulsified at 35-40°, homogenized at 60 MPa, dried, and sieved to obtain the lutein ester microcapsule powder.

[0031] In the embodiment of the present invention, in the process of preparing lutein ester microcapsule powder, medium-chain fatty acid oil (MCT) is used as a carrier to improve the utilization of microencapsulated lutein ester. Human trials further confirmed that the lutein ester microcapsule product with black pepper extract added has a bioavailability in the human body that is more than 3 times higher than that of ordinary lutein ester. In addition, in the preparation of lutein ester microcapsule powder, no organic solvent is used, the process is environmentally friendly and safe, and high-temperature melting is not used, which solves the instability problem caused by high-temperature melting of lutein ester during the preparation process, and effectively avoids the problem of high-temperature sterilization instability or floating precipitation of lutein ester microcapsule powder during application.

[0032] In one embodiment of the present invention, the UHT sterilization time is 20-35s, the temperature is 100-200°C, and the discharge temperature is controlled between 60-90°C. These parameters can ensure effective sterilization while minimizing the damage to the content of each component of the raw material.

[0033] In one embodiment of the present invention, the water bath sterilization temperature is 70-10°C and the time is 10-40 minutes, which can achieve secondary sterilization to ensure the sterility of the beverage. In addition, water bath sterilization can better protect the original nutrients.

[0034] In one embodiment of the present invention, the cooling temperature is 20-55°C.

[0035] The present invention also provides a beverage for improving the utilization rate of lutein ester, which at least comprises lutein ester, black pepper extract and medium-chain fatty acids.

[0036] In some embodiments, the ratio of lutein ester, black pepper extract and medium chain fatty acids is.

[0037] In addition, a beverage for improving the utilization rate of lutein ester according to an embodiment of the present invention is used in the preparation of medicines for relieving eye fatigue, preventing and treating diabetic retinopathy, and preventing and treating age-related macular degeneration.

[0038] The beverage for improving the utilization rate of lutein ester and the preparation method according to the embodiment of the present invention are described below in conjunction with specific embodiments.

[0039] Example 1 (1) Weigh 0.1 kg of citric acid, 0.2 kg of xanthan gum, 4 kg of medium-chain triglycerides, 50 kg of a mixture of blueberry concentrate and cranberry concentrate, 8 kg of black wolfberry juice, 3 kg of mulberry concentrate, 6 kg of lutein ester microcapsule powder, 0.2 kg of Haematococcus pluvialis astaxanthin microcapsule powder, 0.8 kg of (3R,3'R)-dihydroxy-β-carotene, 0.4 mg of black pepper extract, 0.3 kg of fruit juice flavor powder, 0.3 kg of sucralose, and 400 kg of purified water.

[0040] (2) Stir the weighed purified water, citric acid, and xanthan gum for 5 minutes at a speed of 50 Hz to obtain a first mixed solution.

[0041] (3) Add the weighed medium chain triglycerides, blueberry concentrated juice, cranberry concentrated juice, black wolfberry juice, mulberry concentrated juice, lutein ester microcapsule powder, Haematococcus pluvialis astaxanthin microcapsule powder, (3R,3'R)-dihydroxy-β-carotene, black pepper extract, fruit juice flavor powder and sucralose into the first mixed solution in sequence, stir well, and obtain a second mixed solution.

[0042] (4) The second mixed solution is UHT sterilized, filled, and water-bath sterilized, and then cooled to obtain a beverage S1 containing lutein ester.

[0043] Example 2 (1) Weigh 0.5 kg of citric acid, 0.7 kg of xanthan gum, 7 kg of medium-chain triglycerides, 80 kg of a mixture of blueberry concentrate and cranberry concentrate, 10 kg of black wolfberry juice, 1 kg of mulberry concentrate, 3 kg of lutein ester microcapsule powder, 0.01 kg of Haematococcus pluvialis astaxanthin microcapsule powder, 0.7 kg of (3R,3'R)-dihydroxy-β-carotene, 0.2 mg of black pepper extract, 0.4 kg of fruit juice flavor powder, 0.1 kg of sucralose, and 600 kg of purified water.

[0044] (2) Stir the weighed purified water, citric acid, and xanthan gum for 15 minutes at a speed of 20 Hz to obtain a first mixed solution.

[0045] (3) Add the weighed medium chain triglycerides, blueberry concentrated juice, cranberry concentrated juice, black wolfberry juice, mulberry concentrated juice, lutein ester microcapsule powder, Haematococcus pluvialis astaxanthin microcapsule powder, (3R,3'R)-dihydroxy-β-carotene, black pepper extract, fruit juice flavor powder and sucralose into the first mixed solution in sequence, stir well, and obtain a second mixed solution.

[0046] (4) The second mixed solution is UHT sterilized, filled, and water-bath sterilized, and then cooled to obtain a beverage S2 containing lutein esters.

[0047] Example 3 (1) Weigh 0.3 kg of citric acid, 0.5 kg of xanthan gum, 5 kg of medium-chain triglycerides, 60 kg of a mixture of blueberry concentrate juice and cranberry concentrate juice, 9 kg of black wolfberry juice, 1.5 kg of mulberry concentrate juice, 6 kg of lutein ester microcapsule powder, 0.2 kg of Haematococcus pluvialis astaxanthin microcapsule powder, 1 kg of (3R,3'R)-dihydroxy-β-carotene, 0.5 mg of black pepper extract, 0.1 kg of fruit juice flavor powder, 0.4 kg of sucralose, and 500 kg of purified water.

[0048] (2) Stir the weighed purified water, citric acid, and xanthan gum for 10 minutes at a speed of 40 Hz to obtain a first mixed solution.

[0049] (3) Add the weighed medium chain triglycerides, blueberry concentrated juice, cranberry concentrated juice, black wolfberry juice, mulberry concentrated juice, lutein ester microcapsule powder, Haematococcus pluvialis astaxanthin microcapsule powder, (3R,3'R)-dihydroxy-β-carotene, black pepper extract, fruit juice flavor powder and sucralose into the first mixed solution in sequence, stir well, and obtain a second mixed solution.

[0050] (4) The second mixed solution is UHT sterilized, filled, and water-bath sterilized, and then cooled to obtain a beverage S3 containing lutein esters.

[0051] The performance tests of the above beverages are described below.

[0052] 1. Changes in plasma lutein concentration in the human body within 24 hours of taking lutein ester products (1) Research subjects According to the presence or absence of metabolic diseases and chronic infections, body mass index within the normal range (BMI: 18-24 kg / m 2) young people, whether they took nutritional supplements and other drugs before the experiment. A total of 100 volunteers were recruited. The subjects signed informed consent before the experiment and were randomly divided into a normal control group and a test group, with 20 people in each group.

[0053] (2) Lutein ester intervention The volunteers were divided into A: commercially available lutein ester products, B: microencapsulated lutein esters and medium chain triglycerides (MCT), C: microencapsulated lutein esters + MCT + 0.5 mg black pepper extract, D: microencapsulated lutein esters + MCT + 2.5 mg black pepper extract, and E: microencapsulated lutein esters + MCT + 5 mg black pepper extract. Each group drank 25 mL of the drink.

[0054] (3) Test process After the volunteers were recruited, they were not allowed to eat or drink water after 9 pm on the day before the experiment. On the first day of the experiment, basic demographic information was collected face-to-face from the volunteers (aged 18-30 years old), and 10 mL of fasting venous blood was drawn in the morning (anticoagulated with heparin sodium and protected from light). After the blood was drawn on the morning of the first day, each group of volunteers took different products and had a unified breakfast. At the baseline, 12 hours (19:00) and 24 hours (the second day), 10 mL of venous blood was drawn from the volunteers at three time points, and the cumulative blood collection volume for each volunteer was about 30 mL. After the blood was kept in the dark for 30 minutes, it was centrifuged at 5000 r / min for 10 minutes to separate the plasma and frozen at -80°C.

[0055] (4) Plasma lutein concentration detection Take a certain amount of plasma and dilute it with water, add acetonitrile and mix well, then add sodium chloride and mix well. Centrifuge the turbid liquid and take the supernatant to detect it using high performance liquid chromatography (HPLC).

[0056] (5) 24-hour plasma lutein test results, see Table 1.

[0057] Table 1 Results of serum lutein content determination in human trials time Commercially available lutein ester products Microencapsulated Lutein Esters + MCT Microencapsulated Lutein Esters + MCT + 0.5 mg Black Pepper Extract Microencapsulated Lutein Esters + MCT + 2.5 mg Black Pepper Extract Microencapsulated Lutein Esters + MCT + 5 mg Black Pepper Extract 0h 0.343±0.053 0.340±0.055 0.348±0.059 0.345±0.071 0.340±0.092 12h 0.340±0.069 0.341±0.068 0.347±0.049 0.356±0.069 0.359±0.104 24h 0.345±0.063 0.345±0.059 0.351±0.056 0.365±0.068 0.373±0.096# Note: 1 Values ​​are expressed as mean±SD.

[0058] 2 In each column, # indicates statistical significance compared with the value at time 0 (P﹤0.05).

[0059] As can be seen from the data in Table 1, in the group to which black pepper extract was added, the plasma lutein concentration in the human body increased, and in the group to which the black pepper extract was added at a dose of 5 mg, the plasma lutein concentration increased significantly (P<0.05). It can be seen that the bioavailability of lutein esters can be significantly improved by consuming lutein esters with black pepper extract. However, considering that the beverage obtained according to the formula of the embodiment of the present invention will affect the taste when the dose of black pepper extract is greater than 3 mg, the dose of black pepper extract is preferably selected between 0.5 mg and 3 mg. More preferably, 0.25 mg has a better taste and a better lutein utilization rate.

[0060] Depend on Figure 1 It can be seen that the plasma lutein concentration in the test group at 12 h and 24 h was significantly higher than that at 0 h (P<0.05), indicating that the black pepper extract can increase the plasma lutein concentration in the body, thereby indicating that the black pepper extract beverage of the present invention has a certain effect in increasing the plasma lutein concentration.

[0061] (6) The results of plasma lutein concentration measurement after taking lutein products for 7 days are shown in Table 2.

[0062] Table 2 Results of serum lutein content determination in a 7-day human experiment time Commercially available lutein ester products Microencapsulated Lutein Esters + MCT + 2.5 mg Black Pepper Extract Microencapsulated Lutein Esters + MCT + 5 mg Black Pepper Extract Day 1 0.452±0.030 0.504±0.041 0.363±0.020 Day 2 0.421±0.030 0.522±0.059 0.325±0.042 Day 7 0.472±0.033 0.651±0.024# 0.481±0.024# Note: 1 In each column, # indicates statistical significance compared with the value on Day 1 (P﹤0.05).

[0063] From the data in Table 2, it can be seen that after 7 days of continuous lutein supplementation, the plasma lutein concentrations of the three groups increased, and the plasma lutein concentration of the group supplemented with black pepper extract increased significantly (P<0.05). It can be seen that consuming lutein esters with black pepper extract can significantly improve the bioavailability of lutein esters.

[0064] Depend on Figure 2 It can be seen that the bioavailability of lutein in plasma of groups D and E increased by 29.3% and 33.3%, respectively, which were both higher than that of group A (5.2%), indicating that the black pepper extract can increase the concentration of plasma lutein in the body, thereby indicating that the black pepper extract beverage of the present invention has a certain effect in increasing the concentration of plasma lutein.

[0065] 2. Detection of plasma lutein concentration in animals (1) Experimental animal design SD rats were administered with non-microencapsulated lutein ester, lutein microcapsule powder, microencapsulated lutein ester A, microencapsulated lutein ester A and black pepper extract, microencapsulated lutein ester A + MCT + black pepper extract, microencapsulated lutein ester B, microencapsulated lutein ester B and black pepper extract, and microencapsulated lutein ester B + MCT + black pepper extract.

[0066] The experiment adopted a one-time administration method: blood was collected at a fixed time after gavage, and plasma was collected at 2 h, 4 h, 6 h, 8 h, 12 h, 18 h, 24 h, 36 h, and 48 h for lutein detection.

[0067] (2) Plasma lutein concentration detection Take a certain amount of plasma and dilute it with water, add acetonitrile and mix well, then add sodium chloride and mix well. Centrifuge the turbid liquid and take the supernatant to detect it using high performance liquid chromatography (HPLC).

[0068] (3) Lutein results in rat serum, see Table 3.

[0069] Table 3 Results of determination of lutein content in rat serum in animal experiments From the data in Table 3, it can be seen that in the group with the addition of black pepper extract (black pepper powder), the lutein content in the rat serum showed a significant upward trend. It can be seen that the consumption of lutein ester with black pepper extract can increase the bioavailability of lutein ester by at least 3 times.

[0070] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a beverage for improving the utilization rate of lutein esters, characterized in that: include: Step 1, weigh citric acid: 0.1-0.5kg, xanthan gum: 0.2-0.7kg, medium chain triglycerides: 4-7kg, blueberry concentrate juice and cranberry concentrate juice mixture: 50-80kg, black wolfberry juice: 8-10kg, mulberry concentrate juice: 1-3kg, lutein ester microcapsule powder: 3-6kg, Haematococcus pluvialis astaxanthin microcapsule powder: 0.01-0.2kg, (3R,3'R)-dihydroxy-β-carotene: 0.7-1kg, black pepper extract: 0.2-5mg, juice flavor powder: 0.1-0.4kg, sucralose: 0.1-0.4kg, and purified water: 400-600kg; Step 2, stirring the weighed purified water, citric acid, and xanthan gum for 5-15 minutes at a rotation speed of 20-50 Hz to obtain a first mixed solution; Step 3, sequentially adding the weighed medium-chain triglycerides, the blueberry concentrated juice, the cranberry concentrated juice, the black wolfberry original juice, the mulberry concentrated juice, the lutein ester microcapsule powder, the Haematococcus pluvialis astaxanthin microcapsule powder, the (3R, 3'R)-dihydroxy-β-carotene, the black pepper extract, the fruit juice essence powder and the sucralose into the first mixed solution to obtain a second mixed solution; Step 4, sterilizing the second mixed solution by UHT, filling and water bath sterilization, and then cooling to obtain the beverage with lutein ester.

2. The preparation method according to claim 1, characterized in that: The extraction methods of black pepper extract include: The black pepper seed powder is concentrated under vacuum under reflux conditions to obtain black pepper oleoresin; Dissolving the black pepper oleoresin at 50° C.-60° C., cooling to room temperature and filtering to obtain a precipitated wet solid; The precipitated wet solid was filtered using solvent activated carbon and concentrated to 1 / 4 th volume, cooled to 10°C, and filtered to obtain piperine crystals; The piperine crystals are dried, crushed, sieved and packaged to obtain black pepper extract.

3. The preparation method according to claim 1 or 2, characterized in that: The preparation method of the lutein ester microcapsule powder comprises: Raw materials provided: maltodextrin 40.0-57.9%, sodium starch octenylsuccinate 35.0-45.0%, lutein ester 5.0-6.0%, medium chain triglyceride 1.0-5.0%, vitamin C 1.0-3.0%, citric acid 0.1-1.0%; The raw and auxiliary materials were weighed, mixed and emulsified at 35-40°, homogenized at 60 MPa, dried, and sieved to obtain lutein ester microcapsule powder.

4. The preparation method according to claim 1 or 2, characterized in that: The UHT sterilization time is 20-35s, the temperature is 100-200°C, and the discharge temperature is controlled between 60-90°C.

5. The preparation method according to claim 1 or 2, characterized in that: The water bath sterilization temperature is 70-10°C and the time is 10-40 minutes.

6. The preparation method according to claim 1 or 2, characterized in that: The cooling temperature is 20-55°C.

7. A beverage for improving the utilization rate of lutein esters, characterized in that: Includes at least lutein esters, black pepper extract and medium-chain fatty acids.

8. Application of a beverage for improving the utilization rate of lutein esters in the preparation of medicines for relieving eye fatigue.

9. Use of a beverage that improves the utilization rate of lutein esters in the preparation of medicines for preventing and treating diabetic retinopathy.

10. Use of a beverage that improves the utilization rate of lutein esters in the preparation of medicines for preventing and treating age-related macular degeneration.

Images