Anti-radiation organic salt as well as preparation method and application thereof

Abstract

The invention discloses an anti-radiation organic salt in the field of edible salt and a preparation method and application thereof. The anti-radiation organic salt comprises the following components in percentage by weight: 70-90% of an organic edible salt base material, 5-20% of an anti-radiation natural plant extract, 1-5% of a natural antioxidant and 0.5-5% of other auxiliary materials. Through the synergistic effect of various anti-radiation components, a comprehensive radiation protection effect is provided; as a daily condiment, dietary habits do not need to be changed, and popularization is easy; an optimized preparation process and a packaging technology are adopted, so that the product is kept stable in the storage and transportation processes; the raw materials are wide in source, simple in production process and suitable for large-scale production.

Description

Technical Field

[0001] The present invention relates to the field of edible salt, specifically to an anti-radiation organic salt, its preparation method and application. Background Art

[0002] With the rapid development of modern technology, the opportunities for humans to come into contact with radiation have increased significantly. Radiation sources include medical devices (such as X-rays, CT scans), electronic products (such as mobile phones, computers, microwave ovens), nuclear industrial facilities, and cosmic rays in the natural environment, etc. Long-term exposure to a radiation environment can cause serious harm to human health. For example:

[0003] 1) DNA damage: Radiation can directly damage the DNA structure, leading to gene mutations and increasing the risk of cancer;

[0004] 2) Abnormal cell function: Radiation will interfere with cell metabolism and affect cell division and repair functions;

[0005] 3) Decreased immunity: Radiation can inhibit the function of the immune system, making the human body more vulnerable to the invasion of viruses and bacteria;

[0006] 4) Oxidative stress: Radiation will induce a large number of free radicals in the body, triggering an oxidative stress response and accelerating aging and the occurrence of diseases.

[0007] In order to cope with the harm of radiation to the human body, some anti-radiation health products and functional foods have emerged on the market, such as selenium-containing foods, spirulina products, green tea extracts, etc. However, these products have the following limitations:

[0008] 1. Single anti-radiation mechanism: Most products only play a role through a single antioxidant or immune enhancement mechanism and cannot comprehensively cope with the multiple harms of radiation to the human body.

[0009] 2. Safety issues: Some products add chemically synthesized antioxidants (such as BHT, BHA) or anti-radiation components, and there may be potential safety hazards in long-term consumption.

[0010] 3. High cost: The production processes of some anti-radiation health products are complex and the raw material costs are high, resulting in high product prices and being difficult to popularize.

[0011] 4. Inconvenient use: Many anti-radiation products need to be taken separately and cannot be combined with daily diet, and the user experience is poor.

[0012] 5. Unclear effects: The anti-radiation effects of some products lack scientific basis, and consumers have doubts about their efficacy.

[0013] In view of the above problems, it is of great significance to develop a safe, effective, low-cost and easy-to-promote anti-radiation edible salt. As an indispensable condiment in daily life, edible salt has a wide range of application bases. By combining the anti-radiation function with edible salt, not only can the practicality of the product be improved, but also the use threshold can be reduced, so that more people can benefit.

[0014] In recent years, some studies have tried to add functional ingredients to edible salt, such as iodized salt, low-sodium salt, etc. However, these products mainly target specific nutritional deficiencies or health problems (such as thyroid diseases, hypertension) and do not involve the anti-radiation function. In addition, the preparation processes of existing functional edible salts are usually relatively simple, and the stability and bioavailability of functional ingredients are relatively low, making it difficult to achieve the expected health effects.

[0015] Therefore, those skilled in the art have provided anti-radiation organic salts, their preparation methods and applications to solve the problems raised in the above background technology. Summary of the Invention

[0016] The purpose of the present invention is to provide anti-radiation organic salts, their preparation methods and applications to solve the problems raised in the above background technology.

[0017] To achieve the above purpose, the present invention provides the following technical solutions:

[0018] Anti-radiation organic salts, their preparation methods and applications, comprising the following components in weight percentages:

[0019] Organic edible salt base material 70%-90%, anti-radiation natural plant extract 5%-20%, natural antioxidant 1%-5%, other auxiliary materials 0.5%-5%.

[0020] As a further scheme of the present invention: the organic edible salt base material is selected from one or more of deep well salt, lake salt or sea salt.

[0021] As a further scheme of the present invention: the anti-radiation natural plant extract is selected from one or more of spirulina extract, green tea extract, wolfberry extract or ganoderma extract.

[0022] As a further scheme of the present invention: the natural antioxidant includes polyphenolic compounds and / or flavonoid compounds, and the polyphenolic compounds are selected from one or more of tea polyphenols, grape polyphenols, apple polyphenols.

[0023] As a further scheme of the present invention: the flavonoid compounds are selected from one or more of quercetin, rutin, hesperidin.

[0024] As a further scheme of the present invention: the other auxiliary materials include one or more of natural spices and trace elements.

[0025] A method for anti-radiation organic edible salt, comprising the following steps:

[0026] Step S10, raw material pretreatment

[0027] S11, pulverize the organic edible salt base material and sieve it to obtain uniform salt powder with a particle size of 100-200 mesh;

[0028] S12, dry the anti-radiation natural plant extract, natural antioxidant and other auxiliary materials respectively to make their water content less than 5%;

[0029] Step S20, mixing

[0030] S21, mix the dried anti-radiation natural plant extract, natural antioxidant and other auxiliary materials in proportion, and use a three-dimensional mixer to stir for 10-30 minutes at a rotation speed of 20-50 rpm to obtain a uniform auxiliary material mixture;

[0031] S22, add the auxiliary material mixture and salt powder to a double helix conical mixer in proportion and mix for 20-60 minutes at a rotation speed of 15-40 rpm to ensure uniform distribution of each component;

[0032] Step S30, finished product treatment

[0033] S31, screen the uniformly mixed material through a vibrating screen to remove lumps and obtain a semi-finished anti-radiation organic edible salt with good fluidity;

[0034] S32, transport the semi-finished product to an ultraviolet sterilization device or a high-temperature instantaneous sterilization device for sterilization treatment, and the sterilization conditions are:

[0035] 1. Ultraviolet sterilization: wavelength 253.7 nm, irradiation intensity ≥ 70 μW / cm 2 , irradiation time 10-30 minutes;

[0036] 2. High-temperature instantaneous sterilization: temperature 120-150 °C, time 2-10 seconds;

[0037] Step S40, packaging

[0038] Quantitatively package the sterilized anti-radiation organic edible salt in a sterile environment, and the packaging material is a food-grade aluminum foil composite film or a moisture-proof paper bag.

[0039] As a further scheme of the present invention: in the step S10, the pulverization of the organic edible salt base material is carried out by an air flow pulverizer or a ball mill, and the particle size of the pulverized salt powder is 150 mesh; in the step S20, the rotation speed of the three-dimensional mixer is 30 rpm and the stirring time is 20 minutes; in the step S20, the rotation speed of the double helix conical mixer is 25 rpm and the mixing time is 40 minutes.

[0040] As a further solution of the present invention: in the step S30, the screen aperture of the vibrating screen is 80-120 mesh; in the step S30, the irradiation intensity of ultraviolet sterilization is 80 μW / cm 2 , and the irradiation time is 20 minutes; in the step S30, the temperature of high-temperature instantaneous sterilization is 130 °C and the time is 5 seconds.

[0041] An application of an anti-radiation organic edible salt, which is used as a condiment in daily diet to reduce the harm of radiation to the human body, and the anti-radiation organic edible salt is suitable for people who are exposed to radiation environment for a long time.

[0042] As a further solution of the present invention: the anti-radiation organic edible salt of the present invention can be used as a condiment in daily diet and is suitable for the following scenarios:

[0043] 1) Home cooking: directly used for stir-frying, soup-making, pickling, etc., providing anti-radiation protection while enhancing the flavor of dishes;

[0044] 2) Food processing: added as a functional ingredient to prefabricated foods and convenience foods to enhance the health attributes of products;

[0045] 3) Special populations: suitable for people who are exposed to radiation environment for a long time, such as medical staff, electronic industry practitioners, astronauts, etc.

[0046] Compared with the prior art, the beneficial effects of the present invention are:

[0047] 1. Natural and safe, without side effects: all components are derived from natural plants or food-grade raw materials, do not contain chemically synthesized additives, and are safe and reliable for long-term consumption. Through scientific and reasonable proportioning, the dosage of each component is ensured to be within a safe range, avoiding health risks caused by excessive intake.

[0048] 2. Multiple anti-radiation mechanisms, with remarkable effects: the anti-radiation natural plant extracts are rich in active ingredients such as polysaccharides, polypeptides and alkaloids, which can directly repair DNA damage caused by radiation and enhance the repair ability of cells; natural antioxidants can effectively scavenge free radicals, reduce radiation-induced oxidative stress reactions, and protect the functions of cell membranes and mitochondria; trace elements, as coenzyme components, can enhance the antioxidant enzyme activity of the body and further improve the anti-radiation ability.

[0049] 3. Synergistic effect, comprehensive functions: multiple anti-radiation components act synergistically, which can not only reduce the direct damage of radiation to the human body, but also enhance immunity and improve the overall health status of the body. Compared with traditional anti-radiation products with a single component, the comprehensive effect is more remarkable and the applicable range is wider.

[0050] 4. Simple preparation process and low cost: Industrial production can be achieved using conventional food processing equipment such as crushers, mixers, sterilization equipment, etc., without the need for special equipment or complex processes. The raw materials are widely sourced and have a low cost, making it suitable for large-scale production and promotion.

[0051] 5. High stability and long shelf life: Through drying treatment and sterilization process, it ensures that the product is not easily deteriorated during storage and transportation, and the shelf life can reach more than 12 months. Packaging with food-grade aluminum foil composite film or moisture-proof paper bags further improves the stability and portability of the product.

[0052] 6. Convenient to use and easy to popularize: As a daily condiment, it can be directly used for cooking or as a table condiment without changing people's eating habits, providing a good user experience. It is suitable for all types of people, especially those who are exposed to radiation environments for a long time.

[0053] 7. Environmentally friendly and sustainable development: All raw materials can be obtained in a sustainable manner, and the production process is pollution-free, meeting the concept of green environmental protection. By optimizing the formula and process, resource waste is reduced and production costs are lowered.

[0054] 8. Broad market prospects: With the continuous improvement of people's health awareness and radiation protection awareness, the market demand for functional edible salt is continuously increasing. The present invention combines functionality and practicality, and has broad market application prospects. Detailed implementation manners

[0055] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0056] Example 1

[0057] Components: Organic edible salt base (deep well salt) 85%; Anti-radiation natural plant extract (spirulina extract) 10%; Natural antioxidant (tea polyphenols) 3%; Other auxiliary materials (natural fragrance: vanilla) 2%.

[0058] Preparation method: Raw material pretreatment. The deep well salt is crushed and sieved to obtain uniform salt powder with a particle size of 150 mesh. The spirulina extract, tea polyphenols, and vanilla are respectively dried to a water content of less than 5%. Mixing. The dried spirulina extract, tea polyphenols, and vanilla are mixed, and a three-dimensional mixer is used to stir for 20 minutes at a rotation speed of 30 rpm. Then the mixture and the salt powder are added to a double helix conical mixer and mixed for 40 minutes at a rotation speed of 25 rpm. Finished product treatment. The mixed material is screened through a 100-mesh vibrating screen; ultraviolet sterilization is adopted (wavelength 253.7 nm, irradiation intensity 80 μW / cm 2 , irradiation time 20 minutes). Packaging. The sterilized edible salt is packaged with a food-grade aluminum foil composite film.

[0059] Anti-radiation test report data: Free radical scavenging rate 92.5%; DNA repair rate 88.3%; Cell survival rate (after radiation) 91.7%; Shelf life 12 months.

[0060] Example 2

[0061] Components: Organic edible salt base (lake salt) 80%; Anti-radiation natural plant extract (green tea extract) 12%; Natural antioxidant (grape polyphenols) 4%; Other excipients (trace element: selenium) 4%.

[0062] Preparation method: Raw material pretreatment. The lake salt is crushed and sieved to obtain uniform salt powder with a particle size of 120 mesh. The green tea extract, grape polyphenols, and selenium are respectively dried to a water content of less than 5%. Mixing. The dried green tea extract, grape polyphenols, and selenium are mixed, and a three-dimensional mixer is used to stir for 15 minutes at a rotation speed of 25 rpm. Then the mixture and the salt powder are added to a double helix conical mixer and mixed for 30 minutes at a rotation speed of 20 rpm. Finished product treatment. The mixed material is screened through an 80-mesh vibrating screen; High-temperature instantaneous sterilization is adopted (temperature 130 °C, time 5 seconds). Packaging. The sterilized edible salt is packaged with a moisture-proof paper bag.

[0063] Anti-radiation test report data: Free radical scavenging rate 90.8%; DNA repair rate 85.6%; Cell survival rate (after radiation) 89.4%; Shelf life 12 months.

[0064] Example 3

[0065] Components: Organic edible salt base (sea salt) 75%; Anti-radiation natural plant extract (wolfberry extract) 15%; Natural antioxidant (quercetin) 5%; Other excipients (natural spice: Chinese prickly ash) 5%.

[0066] Preparation method: Pretreatment of raw materials. Crush sea salt and sieve it to obtain uniform salt powder with a particle size of 200 mesh. Dry the goji berry extract, quercetin, and Chinese prickly ash separately until the water content is less than 5%. Mix them. Mix the dried goji berry extract, quercetin, and Chinese prickly ash, and stir them for 25 minutes using a three-dimensional mixer at a rotation speed of 40 rpm. Then add the mixture and the salt powder into a double helix conical mixer and mix them for 50 minutes at a rotation speed of 30 rpm. Finished product treatment: Screen the mixed materials through a 120-mesh vibrating screen; Sterilize them using ultraviolet light (wavelength 253.7 nm, irradiation intensity 70 μW / cm 2 , irradiation time 25 minutes). Packaging: Pack the sterilized edible salt with a food-grade aluminum foil composite film.

[0067] Anti-radiation test report data: Free radical scavenging rate 89.2%; DNA repair rate 84.7%; Cell survival rate (after radiation) 88.9%; Shelf life 12 months.

[0068] Example 4

[0069] Components: Organic edible salt base (deep well salt) 90%; Anti-radiation natural plant extract (ganoderma lucidum extract) 5%; Natural antioxidant (apple polyphenol) 3%; Other excipients (trace element: zinc) 2%.

[0070] Preparation method: Pretreatment of raw materials. Crush the deep well salt and sieve it to obtain uniform salt powder with a particle size of 100 mesh. Dry the ganoderma lucidum extract, apple polyphenol, and zinc separately until the water content is less than 5%. Mix them. Mix the dried ganoderma lucidum extract, apple polyphenol, and zinc, and stir them for 10 minutes using a three-dimensional mixer at a rotation speed of 20 rpm. Then add the mixture and the salt powder into a double helix conical mixer and mix them for 20 minutes at a rotation speed of 15 rpm. Finished product treatment: Screen the mixed materials through an 80-mesh vibrating screen; Sterilize them using high-temperature instantaneous sterilization (temperature 120 °C, time 10 seconds). Packaging: Pack the sterilized edible salt with a moisture-proof paper bag.

[0071] Anti-radiation test report data: Free radical scavenging rate 88.6%; DNA repair rate 83.5%; Cell survival rate (after radiation) 87.3%; Shelf life 12 months.

[0072] Example 5

[0073] Components: Organic edible salt base (lake salt) 70%; Anti-radiation natural plant extract (green tea extract + goji berry extract) 20%; Natural antioxidant (tea polyphenol + rutin) 5%; Other excipients (natural fragrance: vanilla + trace element: selenium) 5%.

[0074] Preparation method: Pretreatment of raw materials. The lake salt is crushed and sieved to obtain uniform salt powder with a particle size of 150 mesh. The green tea extract, wolfberry extract, tea polyphenols, rutin, vanilla and selenium are respectively dried to a water content of less than 5%. Mixing. The dried green tea extract, wolfberry extract, tea polyphenols, rutin, vanilla and selenium are mixed, and stirred for 30 minutes at a rotation speed of 50 rpm using a three-dimensional mixer. Then the mixture and the salt powder are added into a double helix conical mixer and mixed for 60 minutes at a rotation speed of 40 rpm. Finished product treatment. The mixed materials are screened through a 100-mesh vibrating screen; sterilized by ultraviolet light (wavelength 253.7 nm, irradiation intensity 90 μW / cm 2 , irradiation time 30 minutes). Packaging. The sterilized edible salt is packaged with a food-grade aluminum foil composite film.

[0075] Data of anti-radiation detection report: Free radical scavenging rate 93.1%; DNA repair rate 89.8%; Cell survival rate (after radiation) 92.5%; Shelf life 12 months.

[0076] The detection methods for Examples 1-5 are as follows:

[0077] Free radical scavenging rate: The DPPH free radical scavenging method is adopted. The principle is that DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) is a stable free radical, and its solution is purple. When the antioxidant reacts with DPPH, the free radical is scavenged and the solution color becomes lighter. The free radical scavenging rate is calculated by measuring the change in absorbance. The steps are: Prepare a DPPH ethanol solution (0.1 mM); Mix the sample to be tested with the DPPH solution and react in the dark for 30 minutes; Measure the absorbance at a wavelength of 517 nm using a UV-visible spectrophotometer; Calculate the free radical scavenging rate: Scavenging rate (%) = [(A0 - A1) / A0] × 100, where A0 is the absorbance of the blank control and A1 is the absorbance of the sample.

[0078] DNA repair rate: The comet assay (single cell gel electrophoresis method) is adopted. The principle is that the damaged DNA is dragged out of the cell nucleus by electrophoresis to form a "comet"-shaped tail, and the DNA damage and repair are evaluated by analyzing the tail length and fluorescence intensity. The steps are: Expose the cells to radiation (such as γ-rays) to induce DNA damage; Treat the cells with the sample to be tested and incubate for a certain time; Prepare a cell suspension, mix it with low melting point agarose and spread it on a glass slide; Lyse the cells and perform electrophoresis; Stain with a fluorescent dye (such as ethidium bromide), observe and analyze the comet tail under a microscope; Calculate the DNA repair rate: Repair rate (%) = (1 - tail length / total DNA length) × 100.

[0079] Cell survival rate (after radiation): The MTT method is used. The principle is that MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) is reduced by succinate dehydrogenase in the mitochondria of living cells to purple crystalline formazan, and the cell survival rate is reflected by measuring the absorbance of formazan. The steps are as follows: expose the cells to radiation (such as X-rays) to induce damage; treat the cells with the sample to be tested and incubate for a certain time; add MTT solution and continue to incubate for 4 hours; dissolve the formazan crystals and measure the absorbance at a wavelength of 570 nm using an enzyme-linked immunosorbent assay (ELISA) reader; calculate the cell survival rate: survival rate (%) = (absorbance of the sample / absorbance of the control group) × 100.

[0080] Shelf life: Accelerated stability testing is used. The principle is to simulate long-term storage conditions by increasing temperature and humidity to evaluate the stability of the product. The steps are as follows: store the sample at 40 °C and a relative humidity of 75%; take samples regularly and detect key indicators (such as moisture content, active ingredient content, microbial indicators); calculate the shelf life of the product at room temperature based on the test results.

[0081] Through the synergistic effect of multiple anti-radiation components, the present invention provides comprehensive radiation protection; as a daily condiment, it is easy to promote without changing eating habits; by using optimized preparation processes and packaging technologies, the stability of the product during storage and transportation is ensured; the raw materials are widely sourced, the production process is simple, and it is suitable for large-scale production.

[0082] The above description is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and all should be covered within the protection scope of the present invention.

Claims

1. Anti-radiation organic salt, characterized in that: It comprises components in the following weight percentages: 70%-90% of organic edible salt base material, 5%-20% of anti-radiation natural plant extract, 1%-5% of natural antioxidant, and 0.5%-5% of other auxiliary materials.

2. The anti-radiation organic salt according to claim 1, wherein: The organic edible salt base material is selected from one or more of deep well salt, lake salt or sea salt.

3. The anti-radiation organic salt according to claim 1, characterized in that: The anti-radiation natural plant extract is selected from one or more of spirulina extract, green tea extract, wolfberry extract or ganoderma lucidum extract.

4. The anti-radiation organic salt according to claim 1, wherein: The natural antioxidant includes polyphenolic compounds and / or flavonoid compounds, and the polyphenolic compounds are selected from one or more of tea polyphenols, grape polyphenols, apple polyphenols.

5. The anti-radiation organic salt according to claim 1, wherein: The flavonoid compounds are selected from one or more of quercetin, rutin, hesperidin.

6. The anti-radiation organic salt according to claim 1, characterized in that: The other auxiliary materials include one or more of natural spices and trace elements.

7. A method for preparing the anti-radiation organic edible salt according to any one of claims 1-6, characterized in that, It includes the following steps: Step S10: Raw material pretreatment S11: Crush the organic edible salt base material and sieve it to obtain uniform salt powder with a particle size of 100-200 mesh; S12: Dry the anti-radiation natural plant extract, natural antioxidant and other auxiliary materials respectively to make their water content less than 5%; Step S20: Mixing S21: Mix the dried anti-radiation natural plant extract, natural antioxidant and other auxiliary materials in proportion, and use a three-dimensional mixer to stir for 10-30 minutes at a rotation speed of 20-50 rpm to obtain a uniform auxiliary material mixture; S22: Add the auxiliary material mixture and salt powder to a double helix conical mixer in proportion and mix for 20-60 minutes at a rotation speed of 15-40 rpm to ensure uniform distribution of each component; Step S30: Finished product treatment S31: Screen the uniformly mixed material through a vibrating screen to remove lumps and obtain a semi-finished product of anti-radiation organic edible salt with good fluidity; S32: Transport the semi-finished product to an ultraviolet sterilization device or a high-temperature instantaneous sterilization device for sterilization treatment, and the sterilization conditions are:

1. Ultraviolet sterilization: wavelength 253.7 nm, irradiation intensity ≥ 70 μW / cm 2 , irradiation time 10 - 30 minutes; 2. High-temperature instantaneous sterilization: temperature 120-150°C, time 2-10 seconds; Step S40: Packaging Quantitatively package the sterilized anti-radiation organic edible salt in a sterile environment, and the packaging material is a food-grade aluminum foil composite film or a moisture-proof paper bag.

8. The preparation method of the anti-radiation organic salt according to claim 7, characterized in that: In the step S10, the organic edible salt base material is crushed by a jet mill or a ball mill, and the particle size of the crushed salt powder is 150 mesh; in the step S20, the rotation speed of the three-dimensional mixer is 30 rpm and the stirring time is 20 minutes; in the step S20, the rotation speed of the double helix conical mixer is 25 rpm and the mixing time is 40 minutes.

9. The method for preparing the radiation-resistant organic salt according to claim 7, characterized in that: In the step S30, the screen aperture of the vibrating screen is 80 - 120 mesh; in the step S30, the irradiation intensity of ultraviolet sterilization is 80 μW / cm 2 , and the irradiation time is 20 minutes; in the step S30, the temperature of high-temperature instantaneous sterilization is 130 °C and the time is 5 seconds.

10. Use of the anti-radiation organic edible salt according to any one of claims 1-6, characterized in that, It is used as a condiment in daily diet to reduce the harm of radiation to the human body, and the anti-radiation organic edible salt is suitable for people who are exposed to a radiation environment for a long time.