A collagen peptide complex for inhibiting age and anti-aging and a preparation method thereof

Abstract

The application discloses a collagen peptide complex for inhibiting AGEs and resisting aging and a preparation method thereof, and belongs to the technical field of food, wherein the complex is composed of complex fermented fruit and vegetable juice, skate collagen peptide, bonito elastin peptide, various plant extracts, functional agents and the like. The preparation method of the complex comprises steps of fermentation, dissolution, mixing, homogenization and the like. Compared with the prior art, the complex has stronger antioxidant capacity, higher bioavailability and better stability, can effectively improve skin health, reduce wrinkles, enhance skin elasticity, is suitable for various dosage forms, and meets the needs of different consumption scenarios.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a collagen peptide complex that inhibits AGEs and has anti-aging properties, and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, the demand for anti-aging and health-promoting foods is increasing. The accumulation of AGEs (advanced glycation end products) is one of the important causes of skin aging and various chronic diseases. AGEs are mainly formed through non-enzymatic glycation reactions of proteins and sugars. This process not only leads to loss of skin elasticity and wrinkles, but also triggers chronic diseases such as diabetes and cardiovascular diseases. Therefore, developing foods that can effectively inhibit the formation of AGEs and have anti-aging functions has significant market value and social significance.

[0003] Existing anti-aging foods and health products mostly use single ingredients or simple compound formulas, which have limited effects. For example, Chinese Patent Publication No. CN115413708A discloses a yogurt with antioxidant and anti-aging functions. This yogurt improves the extraction efficiency of black chokeberry extract through compound enzymatic hydrolysis technology and adds tannins to remove bitterness. However, this patent still needs further improvement in terms of stability and anti-aging performance.

[0004] Existing anti-aging foods suffer from drawbacks such as limited ingredient variety, insufficient stability, low bioavailability, single function, and complex manufacturing processes. These products often employ single ingredients or simple formulas, lacking the synergistic effects of multiple bioactive components, resulting in limited anti-aging efficacy. Furthermore, these products are prone to stratification and sedimentation under varying temperatures and storage conditions, affecting stability and user experience. In addition, anti-aging ingredients are mostly large molecules with low bioavailability, making them difficult for the body to fully absorb, thus limiting their anti-aging effects. Existing products often focus on single functions, such as anti-oxidation or moisturizing, lacking comprehensive anti-aging effects, and their complex manufacturing processes are costly and difficult to mass-produce. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention aims to provide a collagen peptide complex that inhibits AGEs and has anti-aging effects, as well as a method for its preparation. This complex, through rational formulation and optimized preparation processes, organically combines multiple bioactive components to produce a complex with significant inhibitory effects on AGE formation and anti-aging properties.

[0006] To achieve the above-mentioned objectives, the present invention adopts the following technical solution: A collagen peptide complex that inhibits AGEs and has anti-aging properties includes the following components: Compound fermented fruit and vegetable juice, ray collagen peptide solution, bonito elastin peptide solution, concentrated apple juice, concentrated white peach juice, rice bran oil powder, Kanzan cherry blossom powder, sea buckthorn extract, N-acetylneuraminic acid, black chokeberry fruit powder, bird's nest peptide, passion fruit concentrated powder, niacinamide, acerola cherry fruit powder, double-petaled rose pollen, prickly pear fruit powder, functional agents, citric acid, xanthan gum, steviol glycosides.

[0007] The preparation method of the functional agent includes the following steps: S1. In a nitrogen atmosphere, lecithin is heated, acetic acid and hydrogen peroxide are added, and the mixture is subjected to ultrasonic treatment and then vacuum dried to obtain the pretreated product. S2. Add the organic acid to anhydrous ethanol, then add the pretreated material to water, mix well, add a dehydrating condensing agent, stir continuously, dialysis for purification, and freeze dry under vacuum to obtain the functional agent.

[0008] Preferably, the collagen peptide complex that inhibits AGEs and has anti-aging properties comprises the following components in parts by weight: 1500-2000 parts compound fermented fruit and vegetable juice, 40-60 parts ray collagen peptide solution, 40-60 parts bonito elastin peptide solution, 80-120 parts concentrated apple juice, 80-120 parts concentrated white peach juice, 20-40 parts rice bran oil powder, 10-30 parts Kanzan cherry blossom powder, 10-30 parts sea buckthorn extract, 8-12 parts N-acetylneuraminic acid, 10-30 parts black chokeberry fruit powder, 8-12 parts bird's nest peptide, 20-40 parts passion fruit concentrated powder, 8-12 parts niacinamide, 10-30 parts acerola cherry fruit powder, 10-30 parts double-petal rose pollen, 10-30 parts prickly pear fruit powder, 2-4 parts functional agents, 4-6 parts citric acid, 0.4-0.6 parts xanthan gum, 0.05-0.2 parts steviol glycosides.

[0009] The raw materials of the compound fermented fruit and vegetable juice include the following components by weight: 20-40 parts jujube, 10-20 parts goji berries, 10-20 parts longan, 10-20 parts mulberry, 10-20 parts blueberry, 5-15 parts hawthorn, 0.5-1.2 parts fruit and vegetable fermentation lactic acid bacteria, and 1800-2200 parts water.

[0010] The collagen peptide complex may be one of the following: a special diet, food, or beverage, and the dosage form may be one of the following: powder, tablet, or liquid.

[0011] A method for preparing a collagen peptide complex that inhibits AGEs and has anti-aging effects is as follows: Step 1: Weigh each ingredient according to the weight proportions. Wash the jujubes, goji berries, longan, mulberries, blueberries, and hawthorns thoroughly to remove impurities. Add water and fruit and vegetable fermentation lactic acid bacteria at 30-40℃. Ferment until a sweet and sour flavor is achieved and the pH value drops to 3-5. After fermentation, filter the mixture through a 100-300 mesh filter to remove solid residue and obtain a clear compound fermented fruit and vegetable juice. Step 2: Dissolve the ray collagen peptide and the skipjack tuna elastin peptide separately in 5-10 times their weight of water at 35-45℃ to obtain ray collagen peptide solution and skipjack tuna elastin peptide solution, respectively, for later use. Pass the following ingredients through a 50-200 mesh sieve to ensure no lumps, and set aside: rice bran oil powder, Kanzan cherry blossom powder, sea buckthorn extract, N-acetylneuraminic acid, black chokeberry fruit powder, bird's nest peptide, passion fruit concentrate powder, acerola cherry fruit powder, double-petal rose pollen, prickly pear fruit powder, citric acid, xanthan gum, and steviol glycosides. Step 3: Add the compound fermented fruit and vegetable juice to the mixing tank, then add the ray collagen peptide solution and the bonito elastin peptide solution in sequence, and stir well. Add the concentrated apple juice and white peach concentrated juice, and continue to stir well. Add the rice bran oil powder, Guanshan cherry blossom powder and sea buckthorn extract, and stir well. Add N-acetylneuraminic acid, black chokeberry fruit powder and bird's nest peptide, and stir well. Add passion fruit concentrated powder, niacinamide, acerola cherry fruit powder, double-petal rose flower powder and prickly pear fruit powder, and stir well to obtain the mixture. Step 4: Homogenize the mixture under high pressure, keeping the material temperature at 35-45℃ during the homogenization process. Add functional agents, citric acid, xanthan gum, and steviol glycosides, stir evenly, and sterilize at 115-125℃ for 15-20 seconds to obtain collagen peptide complex.

[0012] The homogenization pressure for the high-pressure homogenization process is set to 20~30MPa, and the number of homogenization cycles is 1~3.

[0013] The preparation method of the functional agent is as follows, in parts by weight: S1. In a nitrogen atmosphere, 20-30 parts of lecithin are heated to 70-80°C, then 0.5-2 parts of acetic acid and 250-350 parts of 20-30 wt% hydrogen peroxide are added, and the mixture is subjected to ultrasonic treatment and then vacuum dried at 40-60°C to obtain the pretreated product. S2. First, add 10-30 parts of organic acid to 200-400 parts of anhydrous ethanol. Then, add 10-30 parts of the pretreated material prepared in step S1 to 300-500 parts of water. Mix the two evenly, then add 5-15 parts of dehydrating condensing agent. Stir continuously at 30-50°C for 15-20 hours. After dialysis purification, finally freeze-dry under vacuum to obtain the functional agent.

[0014] The organic acid is at least one of ferulic acid, syringic acid, and caffeic acid.

[0015] The dehydrating condensing agent is at least one of N,N'-dicyclohexylcarbodiimide and 1-n-propylphosphoric anhydride.

[0016] The ultrasonic treatment time is 1-3 hours, the ultrasonic power is 100-300W, and the ultrasonic frequency is 20-60kHz.

[0017] The dialysis purification process involves using a dialysis bag with a molecular weight cutoff of 800-1200 Da and ultrapure water for 48-120 hours.

[0018] In this invention, the compound fermented fruit and vegetable juice is rich in various vitamins and antioxidants, which help to scavenge free radicals, reduce oxidative stress, and thus inhibit the formation of AGEs (Advanced Glycation End Products). Ray collagen peptides and bonito elastin peptides replenish the collagen needed by the skin, enhance skin elasticity, and reduce wrinkles. Plant extracts such as rice bran oil powder, Kanzan cherry blossom powder, and sea buckthorn extract have antioxidant, anti-inflammatory, and moisturizing effects, further improving skin health. Components such as N-acetylneuraminic acid help regulate cell metabolism and enhance cellular antioxidant capacity. Passion fruit concentrate powder and acerola cherry fruit powder are rich in vitamin C, which can promote collagen synthesis and enhance the skin's antioxidant capacity. These components work synergistically to significantly enhance the anti-aging effect of the complex, effectively inhibit the formation of AGEs, and improve skin health.

[0019] The functions of each component in the preparation method of the functional agent described in this invention are as follows: Lecithin, as a basic substance, provides the structural framework for functional agents, and its reactivity is increased through subsequent processing.

[0020] Acetic acid acts as a catalyst to promote the hydroxylation reaction of lecithin and activate the hydroxyl groups.

[0021] Hydrogen peroxide is used in oxidation reactions to achieve the hydroxylation of lecithin.

[0022] Organic acids provide antioxidant and antibacterial properties, and their carboxyl groups form stable ester bonds with the hydroxyl groups of lecithin, enhancing the stability of functional agents.

[0023] Anhydrous ethanol is used as a solvent to dissolve organic acids, ensuring their uniform distribution in the reaction system.

[0024] Dehydrating condensing agents activate carboxyl groups, promote esterification reactions, and form stable ester bonds.

[0025] Dialysis purification removes unreacted reagents and small molecule byproducts, improving the purity of functional agents.

[0026] Vacuum freeze drying removes moisture, yielding dried functional agents while maintaining their stability and biological activity.

[0027] Compared with existing technologies, it has the following advantages: 1) This invention significantly enhances the effects of inhibiting AGEs formation and anti-aging through the synergistic effect of compound fermented fruit and vegetable juice, multiple collagen peptides, plant extracts and functional agents. Compared with existing technologies, it has stronger antioxidant capacity, higher bioavailability and better stability, and can effectively improve skin health, reduce wrinkles and enhance skin elasticity.

[0028] 2) Through specific fermentation and homogenization processes, as well as optimized preparation of functional agents, the collagen peptide complex of this invention can maintain good dispersibility and uniformity under different temperature conditions, significantly improving product stability, reducing the formation of stratification and flocculent matter, and having stronger antioxidant capacity, effectively scavenging free radicals and reducing oxidative stress, thereby significantly improving the anti-aging performance of the complex.

[0029] 3) The collagen peptide complex of the present invention is applicable to a variety of dosage forms, including special diets, foods or beverages, as well as powders, tablets, liquids, etc., which meet the needs of different consumption scenarios and improve the market competitiveness of the product. Attached Figure Description

[0030] Figure 1 The testing basis, testing objectives, and testing scheme for the collagen peptide complex prepared in Example 1; Figure 2 The test protocol for the collagen peptide complex prepared in Example 1; Figure 3 The test protocol for the collagen peptide complex prepared in Example 1; Figure 4-20 The test results are for the collagen peptide complex prepared in Example 1; Figure 21-25 This is an example image showing the testing process of the collagen peptide complex prepared in Example 1. Detailed Implementation

[0031] Main source of materials: Golden thread jujubes, produced in Cangzhou, Hebei Province.

[0032] Goji berries, produced in Zhongning County, Ningxia.

[0033] Longan, produced in Putian City, Fujian Province.

[0034] Mulberries, produced in Jincheng City, Shanxi Province.

[0035] Blueberries, produced in Yantai, Shandong.

[0036] Hawthorn, produced in Xinglong County, Hebei Province.

[0037] Fruit and vegetable fermented lactic acid bacteria, product code: HTSW-1104-369, Shanxi Hengtian Biotechnology Co., Ltd.

[0038] Ray collagen peptides, product code: Hongiky, extracted from the cartilage of ray, manufactured by Shaanxi Hongyi Kaiyuan Biotechnology Co., Ltd.

[0039] Skipjack tuna elastin peptide, product number: wssw20221246, Shaanxi Wensheng Biotechnology Co., Ltd.

[0040] Rice bran oil powder, model: BJ-1994, Xi'an Benshuo Biotechnology Co., Ltd.

[0041] Guanshan Cherry Blossom Pink, product number: XRGF053, manufactured by Xi'an Xirun Biotechnology Co., Ltd.

[0042] Sea buckthorn extract, product code: H-SJ, Xi'an Heerspeptide Biotechnology Co., Ltd.

[0043] Black chokeberry fruit powder, product number: 2352, Xi'an Puris Biotechnology Co., Ltd.

[0044] Bird's Nest Peptide, Product Model: DHSW202401, Shanxi Dongpeng Biotechnology Co., Ltd.

[0045] Passion fruit concentrate powder, product number: XC465168, Xi'an Xincheng Biotechnology Co., Ltd.

[0046] Acerola cherry fruit powder, product code: TZ-2024022905, made by Peptide Biotechnology (Xi'an) Co., Ltd.

[0047] Double-petal rose pollen, product number: 202503200127, manufactured by Shaanxi Future Boundary Biotechnology Co., Ltd.

[0048] Prickly pear fruit powder, product number: HH-079, Shaanxi Honghui Biotechnology Co., Ltd.

[0049] Steviosides, Product No.: 6596541, Qingdao Hezhan Biotechnology Co., Ltd.

[0050] Lecithin, model: DW3432, Wuhan Lanabai Pharmaceutical Chemical Co., Ltd.

[0051] In the embodiments and comparative examples of this invention, all other raw materials are commercially available products. In all embodiments of this invention, dialysis purification was used to remove 1-n-propylphosphoanhydride, N,N'-dicyclohexylcarbodiimide, and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride.

[0052] The design concept of this invention lies in the organic combination of multiple bioactive components (such as collagen peptides, various plant extracts, functional agents, etc.) through rational formulation and optimized preparation processes to prepare a complex with AGEs inhibition and anti-aging effects. This complex utilizes the synergistic effect of its components to enhance antioxidant capacity and improve skin health. Simultaneously, specific fermentation and homogenization processes improve the product's stability and bioavailability, making it suitable for various dosage forms and meeting the needs of different consumer scenarios.

[0053] Example 1

[0054] A method for preparing a collagen peptide complex that inhibits AGEs and has anti-aging effects is as follows: Step 1: Wash 30g of jujubes, 15g of goji berries, 15g of longan, 15g of mulberries, 15g of blueberries, and 10g of hawthorn to remove impurities. Add 2000g of water and 0.8g of fruit and vegetable fermentation lactic acid bacteria at 35℃. Ferment until it has a sweet and sour flavor and the pH value drops to 4.0. After fermentation, filter it through a 200-mesh filter to remove solid residue and obtain a clear compound fermented fruit and vegetable juice. Step 2: Dissolve 50g of ray collagen peptide and 50g of bonito elastin peptide in 300g of water at 40℃ to obtain ray collagen peptide solution and bonito elastin peptide solution respectively, and set aside. Pass rice bran oil powder, Kanzan cherry blossom powder, sea buckthorn extract, N-acetylneuraminic acid, black chokeberry fruit powder, bird's nest peptide, passion fruit concentrate powder, acerola cherry fruit powder, double-petal rose pollen, prickly pear fruit powder, citric acid, xanthan gum, and steviol glycosides through a 100-mesh sieve to ensure no lumps, and set aside. Step 3: Add 1800g of compound fermented fruit and vegetable juice to the mixing tank, then add 50g of ray collagen peptide solution and 50g of bonito elastin peptide solution in sequence, and stir well. Add 100g of concentrated apple juice and 100g of concentrated white peach juice, and continue to stir well. Add 30g of rice bran oil powder, 20g of Guanshan cherry blossom powder and 20g of sea buckthorn extract, and stir well. Add 10g of N-acetylneuraminic acid, 20g of black chokeberry fruit powder and 10g of bird's nest peptide, and stir well. Add 30g of passion fruit concentrated powder, 10g of nicotinamide, 20g of acerola cherry fruit powder, 20g of double-petaled rose pollen and 20g of prickly pear fruit powder, and stir well to obtain the mixture. Step 4: Process the mixture through a high-pressure homogenizer. Set the homogenization pressure to 25 MPa and homogenize twice. Keep the material temperature at 40°C during homogenization. Add 3g of functional agent, 5g of citric acid, 0.5g of xanthan gum, and 0.1g of steviol glycosides. Stir well and sterilize at 121°C for 18 seconds to obtain collagen peptide complex.

[0055] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of eugenol to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly, then add 10g of 1-n-propylphosphonic anhydride. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0056] Example 2

[0057] The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the preparation method of the functional agent is different.

[0058] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of ferulic acid to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly, then add 10g of 1-n-propylphosphonic anhydride. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0059] Example 3

[0060] The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the preparation method of the functional agent is different.

[0061] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of eugenol to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly, then add 10g of N,N'-dicyclohexylcarbodiimide. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0062] Example 4

[0063] The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the preparation method of the functional agent is different.

[0064] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of caffeic acid to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly, then add 10g of 1-n-propylphosphonic anhydride. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0065] Comparative Example 1 The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the preparation method of the functional agent is different.

[0066] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of cinnamic acid to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly, then add 10g of 1-n-propylphosphonic anhydride. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0067] Comparative Example 2 The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the preparation method of the functional agent is different.

[0068] The preparation method of the functional agent is as follows: S1. In a nitrogen atmosphere, 25g of lecithin was heated to 75°C, then 1g of acetic acid and 300g of 30wt% hydrogen peroxide were added, and the mixture was ultrasonically treated for 2 hours at a power of 200W and a frequency of 40kHz. After being vacuum dried at 50°C, the pretreated material was obtained. S2. First, add 20g of eugenol to 300g of anhydrous ethanol. Then, add 20g of the pretreated material prepared in step S1 to 400g of water. Mix the two evenly. Then, add 10g of 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride. Stir continuously at 40°C for 18 hours. After that, use a dialysis bag with a molecular weight cutoff of 1000 Da to dialyze and purify with ultrapure water for 96 hours. Finally, use vacuum freeze-drying to obtain the functional agent.

[0069] Comparative Example 3 The preparation method of a collagen peptide complex that inhibits AGEs and has anti-aging properties is basically the same as that in Example 1, except that the functional agent is not added.

[0070] Test Example 1 Stability test The above collagen peptide complex was placed in environments of -10℃ and 58℃ for 4 months, and the separation and precipitation of flocculent matter were observed to verify the stability of the collagen peptide complex. The test results are shown in Table 1.

[0071]

[0072] Test Example 2 Anti-aging performance testing Experimental methods: Eighty mice, half male and half female, were randomly divided into eight groups of ten mice each. Each group was administered the collagen peptide complex prepared in the examples and comparative examples at a dose of 10 g / kg / day via gavage. The control group received the same volume of physiological saline via gavage. After mice were administered blood via gavage for 30 consecutive days, blood was collected from the orbital venous plexus, centrifuged, and serum was obtained. The content of malondialdehyde (MDA) and the activity of superoxide dismutase (SOD) in the serum were measured (chemical colorimetric method). The results are shown in Table 2.

[0073]

[0074] Note: There is a significant difference between Example 1 and Examples 2-4, and Comparative Examples 1-3 (P < 0.05). The data from Test Example 1 show that the collagen peptide complex prepared in Example 1 has excellent stability and anti-aging properties.

[0075] The functional agent prepared using eugenol in Example 1 exhibited superior stability and anti-aging properties in the collagen peptide complex, primarily due to the unique molecular structure of eugenol. The methoxy and methyl groups within the eugenol molecule endow it with antioxidant capacity and hydrophobicity. The electron-donating effect of the methoxy group enhances the molecule's antioxidant activity, effectively scavenging free radicals and reducing oxidative stress, thereby improving anti-aging performance. Simultaneously, the hydrophobicity of the methyl group helps the functional agent form a more stable emulsion system with other components in the complex, enhancing the complex's stability and ensuring good dispersibility and uniformity under different temperature conditions, thus significantly improving the stability and anti-aging properties of the collagen peptide complex.

[0076] The functional agent prepared using 1-n-propylphosphonic anhydride in Example 1 exhibited superior stability and anti-aging properties in the collagen peptide complex. This is mainly attributed to the molecular structure and reaction characteristics of 1-n-propylphosphonic anhydride. 1-n-propylphosphonic anhydride is a highly efficient and environmentally friendly condensing agent. Its molecular structure contains a highly active phosphoryl group, which can rapidly activate the carboxyl group under mild conditions, promoting the esterification reaction. Compared with N,N'-dicyclohexylcarbodiimide and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride, 1-n-propylphosphonic anhydride can accelerate the esterification reaction in a shorter time, reducing potential side reactions and further increasing the content of the functional agent, thereby enhancing its stability and anti-aging properties.

[0077] In Example 4, the functional agent prepared from caffeic acid exhibited better stability and anti-aging properties due to the phenolic hydroxyl and carboxyl groups in its molecule. The phenolic hydroxyl groups can scavenge free radicals, enhancing the anti-aging effect; the carboxyl groups can form stable ester bonds with lecithin, enhancing the stability of the functional agent. The functional agent prepared from caffeic acid also has good solubility and dispersibility, which helps to form a uniform emulsion system and improves the stability of the complex. Therefore, the caffeic acid functional agent can effectively enhance the antioxidant capacity and bioavailability of the complex, significantly improving its performance.

[0078] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the raw materials. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A collagen peptide complex that inhibits AGEs and has anti-aging effects, characterized in that, It includes the following components: Compound fermented fruit and vegetable juice, ray collagen peptide solution, bonito elastin peptide solution, concentrated apple juice, concentrated white peach juice, rice bran oil powder, Kanzan cherry blossom powder, sea buckthorn extract, N-acetylneuraminic acid, black chokeberry fruit powder, bird's nest peptide, passion fruit concentrated powder, niacinamide, acerola cherry fruit powder, double-petal rose pollen, prickly pear fruit powder, functional agents, citric acid, xanthan gum, steviol glycosides; The preparation method of the functional agent is as follows, in parts by weight: S1. In a nitrogen atmosphere, 20-30 parts of lecithin are heated to 70-80°C, then 0.5-2 parts of acetic acid and 250-350 parts of 20-30 wt% hydrogen peroxide are added, and the mixture is subjected to ultrasonic treatment and then vacuum dried at 40-60°C to obtain the pretreated product. S2. First, add 10-30 parts of organic acid to 200-400 parts of anhydrous ethanol. Then, add 10-30 parts of the pretreated material prepared in step S1 to 300-500 parts of water. Mix the two evenly, then add 5-15 parts of dehydrating condensing agent. Stir continuously at 30-50°C for 15-20 hours. After dialysis purification, finally freeze dry under vacuum to obtain the functional agent. The ultrasonic treatment time is 1-3 hours, the ultrasonic power is 100-300W, and the ultrasonic frequency is 20-60kHz. The organic acid is caffeic acid; The dehydrating condensing agent is 1-n-propylphosphonic anhydride; The dialysis purification process involves using a dialysis bag with a molecular weight cutoff of 800-1200 Da and ultrapure water for 48-120 hours.

2. The collagen peptide complex for inhibiting AGEs and anti-aging as described in claim 1, characterized in that, Includes the following components by weight: 1500-2000 parts compound fermented fruit and vegetable juice, 40-60 parts ray collagen peptide solution, 40-60 parts bonito elastin peptide solution, 80-120 parts concentrated apple juice, 80-120 parts concentrated white peach juice, 20-40 parts rice bran oil powder, 10-30 parts Kanzan cherry blossom powder, 10-30 parts sea buckthorn extract, 8-12 parts N-acetylneuraminic acid, 10-30 parts black chokeberry fruit powder, 8-12 parts bird's nest peptide, 20-40 parts passion fruit concentrated powder, 8-12 parts niacinamide, 10-30 parts acerola cherry fruit powder, 10-30 parts double-petal rose pollen, 10-30 parts prickly pear fruit powder, 2-4 parts functional agent, 4-6 parts citric acid, 0.4-0.6 parts xanthan gum, 0.05-0.2 parts steviol glycosides; The raw materials of the compound fermented fruit and vegetable juice include the following components by weight: 20-40 parts jujube, 10-20 parts goji berries, 10-20 parts longan, 10-20 parts mulberry, 10-20 parts blueberry, 5-15 parts hawthorn, 0.5-1.2 parts fruit and vegetable fermentation lactic acid bacteria, and 1800-2200 parts water.

3. The collagen peptide complex for inhibiting AGEs and anti-aging as described in claim 1 or 2, characterized in that, The collagen peptide complex is a type of special diet or food, and its dosage form is one of powder, tablet, or liquid.

4. A method for preparing a collagen peptide complex for inhibiting AGEs and anti-aging as described in any one of claims 1 to 3, characterized in that, The method is as follows: Step 1: Weigh each ingredient according to the weight proportions. Wash the jujubes, goji berries, longan, mulberries, blueberries, and hawthorns thoroughly to remove impurities. Add water and fruit and vegetable fermentation lactic acid bacteria at 30-40℃. Ferment until a sweet and sour flavor is achieved and the pH value drops to 3-5. After fermentation, filter the mixture through a 100-300 mesh filter to remove solid residue and obtain a clear compound fermented fruit and vegetable juice. Step 2: Dissolve the ray collagen peptide and the skipjack tuna elastin peptide separately in 5-10 times their weight of water at 35-45℃ to obtain ray collagen peptide solution and skipjack tuna elastin peptide solution, respectively, for later use. Pass the following ingredients through a 50-200 mesh sieve to ensure no lumps, and set aside: rice bran oil powder, Kanzan cherry blossom powder, sea buckthorn extract, N-acetylneuraminic acid, black chokeberry fruit powder, bird's nest peptide, passion fruit concentrate powder, acerola cherry fruit powder, double-petal rose pollen, prickly pear fruit powder, citric acid, xanthan gum, and steviol glycosides. Step 3: Add the compound fermented fruit and vegetable juice to the mixing tank, then add the ray collagen peptide solution and the bonito elastin peptide solution in sequence, and stir well. Add the concentrated apple juice and white peach concentrated juice, and continue to stir well. Add the rice bran oil powder, Guanshan cherry blossom powder and sea buckthorn extract, and stir well. Add N-acetylneuraminic acid, black chokeberry fruit powder and bird's nest peptide, and stir well. Add passion fruit concentrated powder, niacinamide, acerola cherry fruit powder, double-petal rose flower powder and prickly pear fruit powder, and stir well to obtain the mixture. Step 4: Homogenize the mixture under high pressure, keeping the material temperature at 35-45℃ during the homogenization process. Add functional agents, citric acid, xanthan gum, and steviol glycosides, stir evenly, and sterilize at 115-125℃ for 15-20 seconds to obtain collagen peptide complex.

5. The method as described in claim 4, characterized in that, The homogenization pressure for the high-pressure homogenization process is set to 20~30MPa, and the number of homogenization cycles is 1~3.

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