Ganoderma lucidum oral liquid containing nervonic acid and preparation method thereof

Abstract

The invention relates to a myxomycete oral liquid containing nervonic acid and a preparation method of the myxomycete oral liquid, and belongs to the technical field of health-care products. The oral liquid is prepared from the following raw materials: pure honey, a nutrient solution, a ganoderma lucidum stock solution, ganoderma lucidum stock seeds, an acer truncatum leaf extract, acer truncatum seed kernels and the like, wherein the nutrient solution is obtained by boiling acer truncatum leaves, red dates and Chinese wolfberry fruits according to a specific proportion and filtering. The preparation method comprises the steps of mixing and homogenizing, staged fermentation and post-treatment, and the generation of active ingredients is promoted by controlling parameters such as fermentation temperature and dissolved oxygen conditions. The nervonic acid content in the product is greater than or equal to 0.8 mg / ml, the polysaccharide content is greater than or equal to 8 mg / ml, and the product has the effects of neuroprotection, immunoregulation and the like. By optimizing the formula and the process, the problems of unstable active components, low bioavailability and the like in the prior art are solved, the shelf life of the product can reach 24 months, and the preparation method is suitable for industrial production.

Description

Technical Field

[0001] A Tai Sui oral liquid containing nervonic acid and a preparation method thereof belong to the technical field of health care products, and specifically relate to the technical field of oral liquid preparations with neuroprotective and immunomodulatory functions prepared by combining biofermentation technology with traditional Chinese medicine extraction technology. Background Art

[0002] The health benefits of neuraminic acid Neuroacid (NA) is an ω-9 unsaturated fatty acid primarily found in the brain and nerve tissues and is an important component of nerve cell membranes. Studies have shown that NA can promote nerve cell regeneration and repair damaged nerve fibers, potentially preventing and treating neurological diseases such as Alzheimer's disease and Parkinson's disease (referenced in Neural Regen Res, 2020, 15(3):491-498).

[0003] The medicinal value of Tai Sui Ganoderma lucidum is a large myxomycete complex containing a variety of active ingredients such as polysaccharides, peptides, amino acids, trace elements, etc., with immune regulation, antioxidant, anti-tumor and other effects (reference: "Chinese Journal of Integrated Traditional and Western Medicine", 2018, 38(5): 621-624).

[0004] Existing technology is insufficient Currently, most nervonic acid health supplements on the market are chemically synthesized or plant extracts, resulting in low bioavailability. Meanwhile, taisui products are mostly crude extracts, with unstable levels of active ingredients. Furthermore, no products combining nervonic acid and taisui have been reported, and traditional fermentation processes suffer from long fermentation cycles and significant loss of active ingredients. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the existing defects and provide a Tai Sui oral liquid containing neuraminic acid and a preparation method thereof. By optimizing the formula and fermentation process, the neuroprotection and immunoregulatory functions of the product are enhanced, while solving the problems of unstable active ingredients and low fermentation efficiency in the prior art.

[0006] To achieve the above object, the present invention provides the following technical solutions: A Tai Sui oral liquid containing nervonic acid, comprising the following raw materials in parts by weight: 800-1200g pure honey; 400-600g of nutrient solution, wherein the nutrient solution is prepared by boiling and filtering the maple leaves, red dates, and wolfberries in a weight ratio of (5-7):(3-5):(2-4); 80-120g of Tai Sui original seed; 80-150g of Acer truncatum seed kernels, with a nervonic acid content of ≥5%; 200-400g of Tai Sui stock solution; 50-100g of Acer truncatum leaf extract.

[0007] As a preferred technical solution of the present invention, the method for preparing the nutrient solution comprises: Mix the maple leaves, red dates and wolfberries, and add 8-12 times the total weight of drinking water; Cook at a constant temperature of 95-100°C for 1.5-2.5 hours, stirring every 10-20 minutes; Use a filter membrane with a pore size of ≤0.45μm to filter while hot, and concentrate the filtrate under reduced pressure to a relative density of 1.02-1.05 (25℃).

[0008] As a preferred technical solution of the present invention, the preparation method of the Tai Sui stock solution is: Crush the original seeds of Gastrodia elata to a particle size of ≤2 mm and add deionized water at a solid-liquid ratio of 1:4-1:6; Ferment at 28-32°C and pH 5.5-6.5 for 5-9 days; The fermentation broth was obtained by centrifugation (speed ≥ 8000 rpm, time ≥ 10 minutes) and sterilization with a 0.22 μm filter membrane.

[0009] As a preferred technical solution of the present invention, the preparation method of the Acer truncatum leaf extract is: Take dried maple leaves and grind them into 60-100 mesh, then reflux extract them 2-3 times with 50-70% ethanol solution at a solid-liquid ratio of 1:8-1:12 (g / mL); The extracts were combined and concentrated under reduced pressure at 40-60°C until there was no alcohol smell, to obtain an extract containing ≥10% polysaccharide.

[0010] As a preferred technical solution of the present invention, the raw materials further include 0.1-0.3% of vitamin C as an antioxidant.

[0011] A method for preparing Tai Sui oral liquid containing nervonic acid comprises the following steps: Mix and homogenize: Mix pure honey, nutrient solution, Tai Sui stock solution, Tai Sui original species, Acer truncatum seed kernel and extract according to the proportion, and stir at 20-30℃ until uniform; Staged fermentation: first ferment under anaerobic conditions at 23-28°C for 45-60 days, then raise the temperature to 28-32°C and ferment under aerobic conditions for 30-45 days; Post-treatment: The fermentation broth is centrifuged at 10,000-12,000 rpm for 15-25 minutes, and the supernatant is sterilized at 115-121°C for 10-20 seconds before aseptic filling.

[0012] As a preferred technical solution of the present invention, during the staged fermentation process, the dissolved oxygen in the anaerobic stage is ≤0.5 mg / L, and the ventilation volume in the aerobic stage is 0.05-0.2 vvm.

[0013] As a preferred technical solution of the present invention, the fermentation endpoint is determined by detecting the content of nervonic acid and polysaccharide in the fermentation broth.

[0014] Compared with the prior art, the present invention has the following beneficial effects: Synergistic enhancement: Neuroacid and Gastrodia elata polysaccharide work synergistically to significantly improve the survival rate of nerve cells (verified by in vitro experiments, the survival rate of PC12 cells is increased by more than 30% compared with the single ingredient group).

[0015] Process innovation: Gradient extraction and temperature-controlled fermentation processes enable the retention rate of neuraminic acid to reach over 92%, and the polysaccharide content is increased to 15mg / ml.

[0016] Enhanced stability: Honey is added as a natural preservative, and the product has a shelf life of up to 24 months at room temperature, which is better than similar products (the industry average shelf life is 18 months). DETAILED DESCRIPTION

[0017] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0018] The present invention provides a technical solution: A Tai Sui oral liquid containing nervonic acid, comprising the following raw materials in parts by weight: 800-1200g pure honey; 400-600g of nutrient solution, which is prepared by boiling and filtering Yuanbao maple leaves, red dates, and wolfberries in a weight ratio of (5-7):(3-5):(2-4); 80-120g of Tai Sui original seed; 80-150g of Acer truncatum seed kernels, with a nervonic acid content of ≥5%; 200-400g of Tai Sui stock solution; 50-100g of Acer truncatum leaf extract.

[0019] The preparation method of the nutrient solution includes: Mix the maple leaves, red dates and wolfberries, and add 8-12 times the total weight of drinking water; Cook at a constant temperature of 95-100°C for 1.5-2.5 hours, stirring every 10-20 minutes; Use a filter membrane with a pore size of ≤0.45μm to filter while hot, and concentrate the filtrate under reduced pressure to a relative density of 1.02-1.05 (25℃).

[0020] The preparation method of Tai Sui stock solution is as follows: Crush the original seeds of Gastrodia elata to a particle size of ≤2 mm and add deionized water at a solid-liquid ratio of 1:4-1:6; Ferment at 28-32°C and pH 5.5-6.5 for 5-9 days; The fermentation broth was obtained by centrifugation (speed ≥ 8000 rpm, time ≥ 10 minutes) and sterilization with a 0.22 μm filter membrane.

[0021] The preparation method of the maple leaf extract is as follows: Take dried maple leaves and grind them into 60-100 mesh, then reflux extract them 2-3 times with 50-70% ethanol solution at a solid-liquid ratio of 1:8-1:12 (g / mL); The extracts were combined and concentrated under reduced pressure at 40-60°C until there was no alcohol smell, to obtain an extract containing ≥10% polysaccharide.

[0022] The raw materials also include 0.1-0.3% of vitamin C as an antioxidant.

[0023] A method for preparing Tai Sui oral liquid containing nervonic acid comprises the following steps: Mix and homogenize: Mix pure honey, nutrient solution, Tai Sui stock solution, Tai Sui original species, Acer truncatum seed kernel and extract according to the proportion, and stir at 20-30℃ until uniform; Staged fermentation: first ferment under anaerobic conditions at 23-28°C for 45-60 days, then raise the temperature to 28-32°C and ferment under aerobic conditions for 30-45 days; Post-treatment: The fermentation broth is centrifuged at 10,000-12,000 rpm for 15-25 minutes, and the supernatant is sterilized at 115-121°C for 10-20 seconds before aseptic filling.

[0024] During the staged fermentation process, the dissolved oxygen in the anaerobic stage is ≤0.5mg / L, and the ventilation volume in the aerobic stage is 0.05-0.2vvm.

[0025] The fermentation endpoint was determined by detecting the content of nervonic acid and polysaccharide in the fermentation broth, with the nervonic acid content ≥0.8 mg / ml and the polysaccharide content ≥8 mg / ml.

[0026] Recipe composition: 1000g of pure honey serves as a nutrient matrix and preservative, 500g of nutrient solution provides complex nutrients, 100g of Tai Sui concentrate and Tai Sui original species introduce active bacteria and bioactive substances, 50-100g of Acer truncatum leaf extract and 80-150g of Acer truncatum seed kernel provide high content of neuraminic acid (≥6%).

[0027] Nutrient solution preparation: Using the gradient extraction method, the raw materials are first extracted at low temperature (50-60℃) for 1 hour, and then heated to 95-100℃ and cooked for 2 hours, which can maximize the retention of heat-sensitive components (such as flavonoids and polyphenols).

[0028] Fermentation process optimization: By controlling the fermentation temperature (25-28°C) and ventilation volume (0.1-0.3vvm), the metabolism of probiotics is promoted to produce secondary metabolites while avoiding the oxidative degradation of neuraminic acid.

[0029] Example 1: Nutrient solution preparation Take 60g of maple leaves, 40g of red dates, and 30g of wolfberries, wash and drain; Add 1200ml of drinking water, soak at 55℃ for 1 hour, then heat to 98℃ and cook for 2 hours; The mixture was cooled to 45°C, filtered through a 300-mesh filter cloth, and the filtrate was concentrated under reduced pressure to 500 g.

[0030] Example 2: Preparation of Tai Sui Stock Solution Grind 100g of Gastrodia elata seeds into 3-5mm particles and add 500ml of deionized water; Inoculate with 1% lactic acid bacteria seed solution and ferment anaerobicly at 32°C for 7 days; The fermentation broth was centrifuged at 10,000 rpm for 15 minutes, and the supernatant was sterilized by passing through a 0.22 μm filter membrane.

[0031] Example 3: Preparation of oral solution Mixed formula: 1000g pure honey, 500g nutrient solution, 300g Tai Sui stock solution, 80g Yuantung maple leaf extract, 120g Yuantung maple seed kernel; Fermentation was carried out at 26°C and 0.2 vvm aeration for 85 days; After the fermentation is completed, the product is centrifuged, sterilized and filled.

[0032] Quality inspection: Nerve acid content: GC-MS detection, the content is 1.5mg / ml; Polysaccharide content: detected by phenol-sulfuric acid method, the content is 12.8 mg / ml; Microbiological indicators: in line with the General Standard for Health Food (GB16740-2014).

[0033] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A Tai Sui oral liquid containing nervonic acid, characterized by: The raw materials include by weight: 800-1200g pure honey; 400-600g of nutrient solution, wherein the nutrient solution is prepared by boiling and filtering the maple leaves, red dates, and wolfberries in a weight ratio of (5-7):(3-5):(2-4); 80-120g of Tai Sui original seed; 80-150g of Acer truncatum seed kernels, with a nervonic acid content of ≥5%; 200-400g of Tai Sui stock solution; 50-100g of Acer truncatum leaf extract.

2. The Tai Sui oral liquid containing nervonic acid according to claim 1, characterized in that: The preparation method of the nutrient solution comprises: Mix the maple leaves, red dates and wolfberries, and add 8-12 times the total weight of drinking water; Cook at a constant temperature of 95-100°C for 1.5-2.5 hours, stirring every 10-20 minutes; Use a filter membrane with a pore size of ≤0.45μm to filter while hot, and concentrate the filtrate under reduced pressure to a relative density of 1.02-1.05 (25℃).

3. The Tai Sui oral liquid containing nervonic acid according to claim 1, characterized in that: The preparation method of the Tai Sui stock solution is: Crush the original seeds of Gastrodia elata to a particle size of ≤2 mm and add deionized water at a solid-liquid ratio of 1:4-1:6; Ferment at 28-32°C and pH 5.5-6.5 for 5-9 days; The fermentation broth was obtained by centrifugation (speed ≥ 8000 rpm, time ≥ 10 minutes) and sterilization with a 0.22 μm filter membrane.

4. The Tai Sui oral liquid containing nervonic acid according to claim 1, characterized in that: The preparation method of the Acer truncatum leaf extract is as follows: Take dried maple leaves and grind them into 60-100 mesh, then reflux extract them 2-3 times with 50-70% ethanol solution at a solid-liquid ratio of 1:8-1:12 (g / mL); The extracts were combined and concentrated under reduced pressure at 40-60°C until there was no alcohol smell, to obtain an extract containing ≥10% polysaccharide.

5. The Tai Sui oral liquid containing nervonic acid according to any one of claims 1 to 4, characterized in that: The raw materials also include 0.1-0.3% of vitamin C as an antioxidant.

6. The method for preparing the Tai Sui oral liquid containing nervonic acid according to any one of claims 1 to 5, characterized in that: The following steps are involved: Mix and homogenize: Mix pure honey, nutrient solution, Tai Sui stock solution, Tai Sui original species, Acer truncatum seed kernel and extract according to the proportion, and stir at 20-30℃ until uniform; Staged fermentation: first ferment under anaerobic conditions at 23-28°C for 45-60 days, then raise the temperature to 28-32°C and ferment under aerobic conditions for 30-45 days; Post-treatment: The fermentation broth is centrifuged at 10,000-12,000 rpm for 15-25 minutes, and the supernatant is sterilized at 115-121°C for 10-20 seconds before aseptic filling.

7. The method for preparing the Tai Sui oral liquid containing nervonic acid according to claim 6, characterized in that: During the staged fermentation process, the dissolved oxygen in the anaerobic stage is ≤0.5 mg / L, and the ventilation volume in the aerobic stage is 0.05-0.2 vvm.

8. The method for preparing the Tai Sui oral liquid containing nervonic acid according to claim 6, characterized in that: The fermentation endpoint is determined by detecting the content of nervonic acid and polysaccharide in the fermentation broth.