Preparation method of y-aminobutyric acid and calcium aspartate composition

Abstract

The invention relates to a preparation method of a y-aminobutyric acid and calcium aspartate composition, and belongs to the technical field of biological medicines.The composition adopts gamma-aminobutyric acid, L-calcium aspartate, mushroom vitamin D grease, spina date seed extract, sunflower seed oil, linseed oil, N-acetylneuraminic acid and fructo-oligosaccharide as active substances, and the gamma-aminobutyric acid, the L-calcium aspartate, the mushroom vitamin D grease, the spina date seed extract, the sunflower seed oil, the linseed oil, the N-acetylneuraminic acid and the fructo-oligosaccharide serve as auxiliary materials. The semen ziziphi spinosae extract is a product obtained by performing common enzymolysis on semen ziziphi spinosae through hemicellulase and pectinase and then sequentially performing step-by-step enzymolysis by adopting subtilisin, pepsin and carboxypeptidase A; the linseed oil is composed of oil liquid and an oil residue extract, and the oil residue extract is a product below 5kDa obtained by performing common enzymolysis on oil residues through hemicellulase and pectinase and then sequentially performing step-by-step enzymolysis through subtilisin and ficin; all the components are matched for use, so that the composition has good effects of resisting anxiety and improving sleep quality, and is rapid and prominent in effect, safe and stable.

Description

Technical Field

[0001] This invention belongs to the field of biomedical technology, specifically relating to a method for preparing a calcium γ-aminobutyric acid aspartate composition. Background Technology

[0002] In modern society, the fast pace of life and high-intensity work pressure have led to a growing demand for beverages that can provide immediate energy and improve physical function. Functional drinks, health foods, and pharmaceuticals have emerged to meet consumers' physiological and psychological needs in specific situations. For example, early functional drinks primarily focused on providing energy and replenishing fluids and electrolytes. Common ingredients included caffeine, taurine, and B vitamins. Caffeine stimulates the central nervous system, improving alertness and concentration; taurine helps enhance muscle endurance and metabolic capacity; and B vitamins participate in energy metabolism. This combination of ingredients allows functional drinks to provide consumers with energy and vitality in a short time. With technological advancements and the diversification of consumer needs, the variety of functional drinks, health foods, and health products has continued to expand, giving rise to subcategories such as those for boosting immunity and aiding sleep.

[0003] Among them, gamma-aminobutyric acid (GABA), as a novel additive, plays a unique role in functional beverages, health foods, and health products. GABA is a naturally occurring inhibitory neurotransmitter in the human central nervous system. It has multiple physiological functions, mainly including the following: First, GABA has significant anti-anxiety and sedative effects. In modern society, people face various pressures, and long-term anxiety and tension can adversely affect physical and mental health. GABA can help consumers alleviate anxiety, relax the mind and body, and thus improve psychological comfort. Second, GABA helps improve sleep quality. For those who suffer from sleep deprivation or poor sleep quality due to work pressure or lifestyle habits, GABA can, to some extent, adjust sleep rhythms, making it easier to enter deep sleep and feel refreshed upon waking. Furthermore, GABA can regulate blood pressure by inhibiting sympathetic nerve excitation and dilating blood vessels, thereby lowering blood pressure. For patients with hypertension or those in the prehypertension stage, appropriate intake of GABA can be beneficial for blood pressure control.

[0004] However, excessive addition of γ-aminobutyric acid (GABA) can cause gastrointestinal discomfort. Therefore, the amount of GABA added is limited. This requires the combination with other ingredients to improve the overall effect of the product. At present, there are many different combinations of ingredients in various products, and the overall effect varies. The effect on anti-anxiety and sleep quality improvement is not ideal. It is necessary to continuously develop and improve safer and more effective ingredients to enhance the effect of use. Summary of the Invention

[0005] Addressing the issue that existing products have diverse ingredient combinations and inconsistent overall effects, with unsatisfactory results in anti-anxiety and sleep quality improvement, this invention provides a method for preparing a γ-aminobutyric acid-calcium aspartate composition. The composition uses γ-aminobutyric acid, L-aspartate calcium, mushroom vitamin D oil, jujube seed extract, sunflower seed oil, flaxseed oil, N-acetylneuraminic acid, and fructooligosaccharides as active substances. The jujube seed extract is obtained by enzymatic hydrolysis of jujube seeds using hemicellulase and pectinase, followed by sequential enzymatic hydrolysis using subtilisin, pepsin, and carboxypeptidase A. The flaxseed oil consists of oil and residue extract. The residue extract is obtained by enzymatic hydrolysis of oil residue using hemicellulase and pectinase, followed by sequential enzymatic hydrolysis using subtilisin and fig protease, yielding a product with a Da content below 5 kDa. The combined use of these components exhibits excellent anti-anxiety and sleep quality improvement effects, with rapid and significant results, and is safe and stable. The specific technical solution is as follows:

[0006] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0007] S1: Prepare ingredients by weight: 1-5 parts γ-aminobutyric acid, 0.1-1 part L-aspartic acid calcium, 0.5-3 parts mushroom vitamin D oil, 1-3 parts jujube seed extract, 5-20 parts sunflower seed oil, 3-15 parts flaxseed oil, 0.1-1 part N-acetylneuraminic acid, 20-60 parts fructooligosaccharides, 5-15 parts resistant dextrin, 5-15 parts purified water, 1-5 parts sodium octenyl succinate starch, 1-5 parts mono- and diglycerides of fatty acids, 0.5-3 parts citric acid, and 0.01-0.1 parts edible flavoring.

[0008] The jujube seed extract is a product obtained by enzymatic hydrolysis of jujube seed by hemicellulase and pectinase, followed by sequential enzymatic hydrolysis by subtilisin, pepsin and carboxypeptidase A.

[0009] The flaxseed oil consists of oil and oil residue extract. The oil residue extract is a product with a value of less than 5 kDa obtained by enzymatic hydrolysis of oil residue by hemicellulase and pectinase, followed by stepwise enzymatic hydrolysis by subtilisin and figase.

[0010] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch.

[0011] Mixture A is obtained;

[0012] S3: Stir the purified water and oligofructose evenly, heat to 75℃~80℃, stir constantly, add mixture A, stir evenly, then add γ-aminobutyric acid and citric acid, stir evenly to obtain sol material C;

[0013] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 65℃~70℃ to obtain mixed oil D;

[0014] S5: Add sol material C and mixed oil D to the colloid mill, circulate 2 to 3 times, each time for 5 to 6 minutes, until uniform and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium and jujube seed extract, circulate once for 6 to 8 minutes, degas, heat and keep warm, cool to room temperature, and fill to obtain the composition.

[0015] In step S3 of the above preparation method, the stirring speed is 1000 rpm to 1500 rpm.

[0016] In step S5 of the above preparation method, the degassing pressure is 0.06 MPa to 0.08 MPa; the heating and heat preservation temperature is 65℃ to 70℃, and the time is 1h to 2h.

[0017] In step S1 of the above preparation method, the oligofructose is a liquid.

[0018] The preparation method of the above-mentioned jujube seed extract includes the following steps:

[0019] Crush jujube seeds and add 8 to 10 times their weight of water. Adjust the pH to 4.5 to 5.5 with hydrochloric acid. Add 0.5% to 1.5% of hemicellulase and pectinase by weight of the jujube seeds respectively. Hydrolyze at 40℃ to 55℃ for 3 to 4 hours, then inactivate the enzymes at high temperature. After cooling to room temperature, adjust the pH to 8 to 9 with sodium hydroxide. Add 0.5% to 1% of Bacillus subtilis protease by weight of the jujube seeds. Hydrolyze at 50℃ to 60℃ for 1 to 1.5 hours, then inactivate the enzymes at high temperature. After cooling to room temperature, hydrolyze with hydrochloric acid... Adjust the pH to 1.5–2.0, add 0.3%–0.5% pepsin by weight of jujube seed, and hydrolyze at 36℃–38℃ for 50–60 min. Inactivate the enzyme at high temperature. After cooling to room temperature, adjust the pH to 7.5–8.0 with sodium hydroxide, add 0.5%–0.8% carboxypeptidase A by weight of jujube seed, and hydrolyze at 37℃–40℃ for 1–1.5 h. Inactivate the enzyme at high temperature. After cooling to room temperature, filter through a 325-500 mesh sieve, concentrate, and freeze-dry to obtain jujube seed extract.

[0020] The hydrochloric acid is an aqueous solution with a concentration of 0.1 mol / L to 1 mol / L; the sodium hydroxide is an aqueous solution with a concentration of 0.1 mol / L to 1 mol / L; the temperature for high-temperature enzyme inactivation is 8...

[0021] The temperature range is 5℃ to 95℃ for 15 to 25 minutes; the hemicellulase is derived from fungi and has an enzyme activity of 100,000 U / g; the pectinase is derived from fungi and has an enzyme activity of 100,000 U / g to 200,000 U / g; the subtilisin has an enzyme activity of 20,000 U / g; the pepsin has an enzyme activity of 1,000 U / g to 1,200 U / g; and the carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g.

[0022] The above preparation method includes the following steps for preparing flaxseed oil:

[0023] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in water at 8 to 10 times its weight. The pH was adjusted to 4.5 to 5.5 with hydrochloric acid. 0.5% to 1.5% (by weight of residue) of hemicellulase and pectinase were added separately. Enzymatic hydrolysis was carried out at 40℃ to 55℃ for 3 to 4 hours, followed by high-temperature enzyme inactivation. After cooling to room temperature, the pH was adjusted to 8 to 9 with sodium hydroxide. 0.5% to 1.5% (by weight of jujube seed) of Bacillus subtilis protease was added. Enzymatic hydrolysis was carried out at 50℃ to 60℃ for 1 to 1.5 hours, followed by high-temperature enzyme inactivation. After cooling to room temperature, the pH was adjusted to 6 to 7 with hydrochloric acid. 0.5% to 1.5% (by weight of residue) of fig protease was added. Enzymatic hydrolysis was carried out at 60℃ to 70℃ for 1 to 1.5 hours, followed by high-temperature enzyme inactivation. After cooling to room temperature, the solution was filtered through a 5kDa ultrafiltration membrane to obtain a filtrate with a strength below 5kDa. The filtrate was concentrated and freeze-dried to obtain a residue extract. The residue extract was mixed with the oil to obtain flaxseed oil.

[0024] The hydrochloric acid is an aqueous solution with a concentration of 0.1 mol / L to 1 mol / L; the sodium hydroxide is an aqueous solution with a concentration of 0.1 mol / L to 1 mol / L; the temperature for high-temperature enzyme inactivation is 8...

[0025] The temperature ranges from 5℃ to 95℃ for 15 to 25 minutes; the hemicellulase is derived from fungi and has an enzyme activity of 100,000 U / g; the pectinase is derived from fungi and has an enzyme activity of 100,000 U / g to 200,000 U / g; the subtilisin has an enzyme activity of 20,000 U / g; and the fig protease has an enzyme activity of 100,000 U / g.

[0026] The γ-aminobutyric acid aspartate calcium composition prepared by the above method is used to formulate drugs with anti-anxiety and sleep quality improvement effects.

[0027] The present invention provides a method for preparing a calcium γ-aminobutyric acid-aspartate composition, which, compared with the prior art, has the following advantages:

[0028] I. The composition of this invention uses γ-aminobutyric acid, L-aspartic acid calcium, mushroom vitamin D oil, jujube seed extract, sunflower seed oil, flaxseed oil, N-acetylneuraminic acid, and fructooligosaccharides as active substances. The combination of these components has a good anti-anxiety effect and improves sleep quality. The effect is rapid and prominent, and the composition is safe and stable.

[0029] II. Gamma-aminobutyric acid (GABA) has a calming and sedative effect, can inhibit excessive excitation of the central nervous system, and has anti-anxiety, sedative and hypnotic effects, which can help improve sleep quality and relieve anxiety and tension.

[0030] It helps improve the brain's metabolic level, protect nerve cells, and improve brain function to some extent.

[0031] 3. L-Aspartic acid calcium is a high-quality calcium supplement that can effectively supplement the calcium needed by the human body, enhance bone density, prevent and improve osteoporosis and other calcium deficiency-related diseases, participate in cell metabolism, play a certain role in maintaining normal cell function and physiological activities, improve physical fitness, enhance immunity, relieve anxiety, and improve sleep.

[0032] IV. Mushroom vitamin D oil helps enhance intestinal calcium absorption, increase blood calcium levels, and maintain normal bone mineralization and growth; it regulates immune function, has a certain regulatory effect on the immune system, enhances the body's resistance, and reduces the risk of infection and autoimmune diseases; it helps regulate blood pressure and reduce cardiovascular disease risk factors, such as lowering plasma cholesterol levels. Mushroom vitamin D oil, when used in combination with L-aspartic acid calcium, can improve calcium absorption, maintain normal cell function and physiological activities, further enhance immunity, relieve anxiety, and improve sleep.

[0033] V. The jujube seed extract of the present invention is a product obtained by enzymatic hydrolysis of jujube seed by hemicellulase and pectinase, followed by stepwise enzymatic hydrolysis by subtilisin, pepsin and carboxypeptidase A. It can play an excellent role in improving sleep quality, has a good anti-anxiety effect, and helps to reduce anxiety and relieve symptoms such as tension, restlessness and irritability.

[0034] VI. The flaxseed oil of the present invention is composed of oil and oil residue extract. The oil residue extract is obtained by enzymatic hydrolysis of oil residue by hemicellulase and pectinase, followed by stepwise enzymatic hydrolysis by subtilisin and fig protease, resulting in a product with a value of less than 5 kDa. It has a good anti-anxiety effect, improves sleep quality, promotes brain development and maintains the health of the nervous system, and prevents nervous system diseases.

[0035] 7. N-acetylneuraminic acid helps regulate the function of the immune system, enhances the body's resistance, and reduces the risk of infectious diseases. It also possesses antioxidant capabilities, reducing free radical damage to cells and slowing down the aging process.

[0036] 8. Fructooligosaccharides help lower serum cholesterol and triglyceride levels, playing a role in preventing cardiovascular disease. They indirectly enhance the body's immune function and improve resistance by improving the intestinal microecological environment. They can also promote the absorption and utilization of minerals such as calcium and magnesium.

[0037] 9. The unsaturated fatty acids in sunflower seed oil, such as linoleic acid, help lower blood cholesterol levels and reduce the risk of cardiovascular disease. They provide energy, promote cell metabolism, and maintain normal physiological functions. They also have a regulatory effect on blood pressure, helping to maintain normal blood pressure levels.

[0038] 10. Steps S2 to S5 of the preparation method of the present invention can effectively protect the effectiveness of each component, prevent scorching problems, and ensure the uniform distribution of each component. Detailed Implementation

[0039] The present invention will be further described below with reference to specific implementation examples, but the present invention is not limited to these embodiments.

[0040] Example 1

[0041] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0042] S1: Prepare ingredients by weight: 3 parts γ-aminobutyric acid, 0.5 parts L-aspartic acid calcium, 1.5 parts mushroom vitamin D oil, 2 parts jujube seed extract, 10 parts sunflower seed oil, 10 parts flaxseed oil, 0.5 parts N-acetylneuraminic acid, 40 parts fructooligosaccharides, 10 parts resistant dextrin, 10 parts purified water, 3 parts sodium octenyl succinate starch, 3 parts mono- and diglyceride fatty acid esters, 1.5 parts citric acid, and 0.05 parts edible flavoring.

[0043] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch.

[0044] Mixture A is obtained;

[0045] S3: Stir the purified water and liquid fructooligosaccharides at 1500 rpm until homogeneous, heat to 80°C, stir continuously at 1500 rpm, add mixture A, stir evenly at 1500 rpm, then add γ-aminobutyric acid and citric acid, stir evenly at 1500 rpm to obtain sol material C.

[0046] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 70°C to obtain mixed oil D;

[0047] S5: Add sol material C and mixed oil D to the colloid mill, circulate twice for 5 min each time, until homogeneous and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium, and jujube seed extract, circulate once for 6 min, degas at 0.06 MPa, heat to 70℃ and keep warm for 1.5 h, cool to room temperature, and fill to obtain the composition.

[0048] The preparation method of jujube seed extract includes the following steps:

[0049] Crush jujube seeds and add 8 times their weight of water. Adjust the pH to 4.5 using a 0.5 mol / L hydrochloric acid solution. Add 0.5% (by weight of the jujube seeds) of hemicellulase and pectinase, respectively. Hydrolyze at 40℃ for 3 hours, then inactivate the enzymes at 90℃ for 20 minutes. After cooling to room temperature, adjust the pH to 8 using a 0.5 mol / L sodium hydroxide solution. Add 0.5% (by weight of the jujube seeds) of Bacillus subtilis protease, hydrolyze at 50℃ for 1 hour, then inactivate the enzymes at 90℃ for 20 minutes. After cooling to room temperature, adjust the pH to 1.5 using a 0.5 mol / L hydrochloric acid solution. Add 0.3% (by weight of the jujube seeds) of pepsin, hydrolyze at 37℃ for 50 minutes, then inactivate the enzymes at 90℃ for 20 minutes. After cooling to room temperature, add 0.5 mol / L hydrochloric acid solution. Adjust the pH to 7.5 with 1 / L sodium hydroxide aqueous solution, add 0.5% carboxypeptidase A of jujube seed by weight, enzymatically hydrolyze at 37℃ for 1 hour, inactivate the enzyme at 90℃ for 20 minutes, cool to room temperature, filter through a 325 mesh sieve, concentrate, and freeze dry to obtain jujube seed extract.

[0050] The preparation method of flaxseed oil includes the following steps:

[0051] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in water at 8 times its weight. The pH was adjusted to 4.5 using a 0.5 mol / L hydrochloric acid solution. 0.5% (by weight of residue) of hemicellulase and pectinase were added, and the mixture was enzymatically hydrolyzed at 40°C for 3 hours, followed by enzyme inactivation at 90°C for 20 minutes. After cooling to room temperature, the pH was adjusted to 8 using a 0.5 mol / L sodium hydroxide solution. 0.5% (by weight of jujube seed) of Bacillus subtilis protease was added, and the mixture was enzymatically hydrolyzed at 50°C for 1 hour, followed by enzyme inactivation at 90°C for 20 minutes. After cooling to room temperature, the pH was adjusted to 6 using a 0.5 mol / L hydrochloric acid solution. 0.5% (by weight of residue) of fig protease was added, and the mixture was enzymatically hydrolyzed at 60°C for 1 hour, followed by enzyme inactivation at 90°C for 20 minutes. After cooling to room temperature, the mixture was filtered through a 5 kDa ultrafiltration membrane to obtain a filtrate with a strength below 5 kDa. The filtrate was concentrated and freeze-dried to obtain the residue extract. The residue extract was then mixed with the oil to obtain flaxseed oil.

[0052] The hemicellulase used in this embodiment is derived from fungi and has an enzyme activity of 100,000 U / g; pectinase is derived from fungi and has an enzyme activity of 100,000 U / g; Bacillus subtilis protease has an enzyme activity of 20,000 U / g; pepsin has an enzyme activity of 1,000 U / g; carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g; and fig protease has an enzyme activity of 100,000 U / g.

[0053] Example 2

[0054] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0055] S1: Prepare ingredients by weight: 1 part γ-aminobutyric acid, 0.1 part L-aspartic acid calcium, 0.5 part mushroom vitamin D oil, 1 part jujube seed extract, 5 parts sunflower seed oil, 3 parts flaxseed oil, 0.1 part N-acetylneuraminic acid, 20 parts fructooligosaccharides, 5 parts resistant dextrin, 5 parts purified water, 1 part sodium octenyl succinate starch, 1 part mono- and diglyceride fatty acid esters, 0.5 part citric acid, and 0.01 part edible flavoring.

[0056] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch.

[0057] Mixture A is obtained;

[0058] S3: Stir the purified water and liquid fructooligosaccharides at 1000 rpm until homogeneous, heat to 75°C, stir continuously at 1000 rpm, add mixture A, stir evenly at 1000 rpm, then add γ-aminobutyric acid and citric acid, stir evenly at 1000 rpm to obtain sol material C.

[0059] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 65°C to obtain mixed oil D;

[0060] S5: Add sol material C and mixed oil D to the colloid mill, circulate twice for 5 min each time, until homogeneous and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium, and jujube seed extract, circulate once for 6 min, degas at 0.06 MPa, heat to 65℃ and keep warm for 1 h, cool to room temperature, and fill to obtain the composition.

[0061] The preparation method of jujube seed extract includes the following steps:

[0062] Crush jujube seeds and add 8 times their weight of water. Adjust the pH to 4.5 using a 0.1 mol / L hydrochloric acid solution. Add 0.5% (by weight of the jujube seeds) of hemicellulase and pectinase, respectively. Hydrolyze at 40℃ for 3 hours, then inactivate the enzymes at 85℃ for 15 minutes. After cooling to room temperature, adjust the pH to 8 using a 0.1 mol / L sodium hydroxide solution. Add 0.5% (by weight of the jujube seeds) of Bacillus subtilis protease, hydrolyze at 50℃ for 1 hour, then inactivate the enzymes at 85℃ for 15 minutes. After cooling to room temperature, adjust the pH to 1.5 using a 0.1 mol / L hydrochloric acid solution. Add 0.3% (by weight of the jujube seeds) of pepsin, hydrolyze at 36℃ for 50 minutes, then inactivate the enzymes at 85℃ for 15 minutes. After cooling to room temperature, add 0.1 mol / L hydrochloric acid solution. Adjust the pH to 7.5 with 1 / L sodium hydroxide aqueous solution, add 0.5% carboxypeptidase A of jujube seed by weight, enzymatically hydrolyze at 37℃ for 1 hour, inactivate the enzyme at 85℃ for 15 minutes, cool to room temperature, filter through a 325 mesh sieve, concentrate, and freeze dry to obtain jujube seed extract.

[0063] The preparation method of flaxseed oil includes the following steps:

[0064] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in water at 8 times its weight. The pH was adjusted to 4.5 using a 0.1 mol / L hydrochloric acid solution. 0.5% (by weight of residue) of hemicellulase and pectinase were added, and the mixture was enzymatically hydrolyzed at 40°C for 3 hours, followed by enzyme inactivation at 85°C for 15 minutes. After cooling to room temperature, the pH was adjusted to 8 using a 0.1 mol / L sodium hydroxide solution. 0.5% (by weight of jujube seed) of Bacillus subtilis protease was added, and the mixture was enzymatically hydrolyzed at 50°C for 1 hour, followed by enzyme inactivation at 85°C for 15 minutes. After cooling to room temperature, the pH was adjusted to 6 using a 0.1 mol / L hydrochloric acid solution. 0.5% (by weight of residue) of fig protease was added, and the mixture was enzymatically hydrolyzed at 60°C for 1 hour, followed by enzyme inactivation at 85°C for 15 minutes. After cooling to room temperature, the mixture was filtered through a 5 kDa ultrafiltration membrane to obtain a filtrate with a strength below 5 kDa. The filtrate was concentrated and freeze-dried to obtain the residue extract. The residue extract was then mixed with the oil to obtain flaxseed oil.

[0065] The hemicellulase used in this embodiment is derived from fungi and has an enzyme activity of 100,000 U / g; pectinase is derived from fungi and has an enzyme activity of 100,000 U / g; Bacillus subtilis protease has an enzyme activity of 20,000 U / g; pepsin has an enzyme activity of 1,000 U / g; carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g; and fig protease has an enzyme activity of 100,000 U / g.

[0066] Example 3

[0067] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0068] S1: Prepare ingredients by weight: 2 parts γ-aminobutyric acid, 0.3 parts L-aspartic acid calcium, 1 part mushroom vitamin D oil, 1.5 parts jujube seed extract, 8 parts sunflower seed oil, 5 parts flaxseed oil, 0.3 parts N-acetylneuraminic acid, 30 parts fructooligosaccharides, 8 parts resistant dextrin, 8 parts purified water, 2 parts sodium octenyl succinate starch, 2 parts mono- and diglyceride fatty acid esters, 1 part citric acid, and 0.03 parts edible flavoring.

[0069] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch.

[0070] Mixture A is obtained;

[0071] S3: Stir the purified water and liquid fructooligosaccharides at 1000 rpm until homogeneous, heat to 80°C, stir continuously at 1000 rpm, add mixture A, stir until homogeneous at 1500 rpm, then add γ-aminobutyric acid and citric acid, stir until homogeneous at 1500 rpm to obtain sol material C.

[0072] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 65°C to obtain mixed oil D;

[0073] S5: Add sol material C and mixed oil D to the colloid mill, circulate 3 times for 5 minutes each time until uniform and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium and jujube seed extract, circulate once for 8 minutes, degas at 0.06 MPa, heat to 70℃ and keep warm for 1 hour, cool to room temperature, and fill to obtain the composition.

[0074] The preparation method of jujube seed extract includes the following steps:

[0075] Crush jujube seeds and add 10 times their weight of water. Adjust the pH to 4.5 using a 0.3 mol / L hydrochloric acid solution. Add 1.5% (by weight of the jujube seeds) of hemicellulase and pectinase, respectively. Hydrolyze at 40℃ for 4 hours, then inactivate the enzymes at 88℃ for 18 minutes. After cooling to room temperature, adjust the pH to 8 using a 0.3 mol / L sodium hydroxide solution. Add 1% (by weight of the jujube seeds) of Bacillus subtilis protease, hydrolyze at 50℃ for 1.5 hours, then inactivate the enzymes at 88℃ for 18 minutes. After cooling to room temperature, adjust the pH to 1.5 using a 0.3 mol / L hydrochloric acid solution. Add 0.5% (by weight of the jujube seeds) of pepsin, hydrolyze at 36℃ for 60 minutes, then inactivate the enzymes at 88℃ for 18 minutes. After cooling to room temperature, add 0.3 mol / L hydrochloric acid protease. The pH was adjusted to 7.5 with 1 / L sodium hydroxide aqueous solution. Carboxypeptidase A (0.8% by weight of jujube seed) was added. The mixture was enzymatically hydrolyzed at 37℃ for 1.5 h, and then the enzyme was inactivated at 88℃ for 18 min. After cooling to room temperature, the mixture was filtered through a 325-mesh sieve, concentrated, and freeze-dried to obtain jujube seed extract.

[0076] The preparation method of flaxseed oil includes the following steps:

[0077] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in 10 times its weight of water. The pH was adjusted to 4.5 using a 0.3 mol / L hydrochloric acid solution. 1.5% (by weight of residue) of hemicellulase and pectinase were added separately. Enzymatic hydrolysis was carried out at 40℃ for 4 hours, followed by enzyme inactivation at 88℃ for 18 minutes. After cooling to room temperature, the pH was adjusted to 8 using a 0.3 mol / L sodium hydroxide solution. 1.5% (by weight of jujube seed) of Bacillus subtilis protease was added. Enzymatic hydrolysis was carried out at 50℃ for 1.5 hours, followed by enzyme inactivation at 88℃ for 18 minutes. After cooling to room temperature, a 0.3 mol / L sodium hydroxide solution was added. The pH was adjusted to 6 with 1 / L hydrochloric acid aqueous solution. 1.5% fig protease by weight of oil residue was added, and the mixture was enzymatically hydrolyzed at 60℃ for 1.5h, and then the enzyme was inactivated at 88℃ for 18min. After cooling to room temperature, the mixture was filtered through a 5kDa ultrafiltration membrane to obtain a filtrate with a strength below 5kDa. The filtrate was concentrated and freeze-dried to obtain the oil residue extract. The oil residue extract was then mixed with the oil to obtain flaxseed oil.

[0078] The hemicellulase used in this embodiment is derived from fungi and has an enzyme activity of 100,000 U / g; pectinase is derived from fungi and has an enzyme activity of 100,000 U / g; subtilisin has an enzyme activity of 20,000 U / g; pepsin has an enzyme activity of 1200 U / g; carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g; and fig protease has an enzyme activity of 100,000 U / g.

[0079] Example 4

[0080] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0081] S1: Prepare ingredients by weight: 4 parts γ-aminobutyric acid, 0.8 parts L-aspartic acid calcium, 2.5 parts mushroom vitamin D oil, 2.5 parts jujube seed extract, 15 parts sunflower seed oil, 12 parts flaxseed oil, 0.8 parts N-acetylneuraminic acid, 50 parts fructooligosaccharides, 12 parts resistant dextrin, 12 parts purified water, 4 parts sodium octenyl succinate starch, 4 parts mono- and diglyceride fatty acid esters, 2 parts citric acid, and 0.06 parts edible flavoring.

[0082] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch to obtain mixture A;

[0083] S3: Stir the purified water and liquid fructooligosaccharides at 1400 rpm until homogeneous, heat to 80°C, stir continuously at 1400 rpm, add mixture A, stir until homogeneous at 1400 rpm, then add γ-aminobutyric acid and citric acid, stir until homogeneous at 1400 rpm to obtain sol material C.

[0084] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 70°C to obtain mixed oil D;

[0085] S5: Add sol material C and mixed oil D to the colloid mill, circulate 3 times for 5 minutes each time until uniform and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium and jujube seed extract, circulate once for 8 minutes, degas at 0.08 MPa, heat to 70℃ and keep warm for 2 hours, cool to room temperature, and fill to obtain the composition.

[0086] The preparation method of jujube seed extract includes the following steps:

[0087] Crush jujube seeds and add 8 times their weight of water. Adjust the pH to 5.5 using a 0.8 mol / L hydrochloric acid solution. Add 1.2% (by weight of the jujube seeds) of hemicellulase and pectinase, respectively. Hydrolyze at 50℃ for 3.5 hours, then inactivate the enzymes at 92℃ for 22 minutes. After cooling to room temperature, adjust the pH to 8.5 using a 0.8 mol / L sodium hydroxide solution. Add 1% (by weight of the jujube seeds) of Bacillus subtilis protease, hydrolyze at 60℃ for 1.5 hours, then inactivate the enzymes at 92℃ for 22 minutes. After cooling to room temperature, adjust the pH to 1.8 using a 0.8 mol / L hydrochloric acid solution. Add 0.5% (by weight of the jujube seeds) of pepsin, hydrolyze at 38℃ for 50 minutes, then inactivate the enzymes at 92℃ for 22 minutes. After cooling to room temperature, add 0.8 mol / L hydrochloric acid solution. The pH was adjusted to 7.8 with 1 / L sodium hydroxide aqueous solution. 0.6% carboxypeptidase A by weight of jujube seed was added. The enzyme was hydrolyzed at 38℃ for 1 hour, and the enzyme was inactivated at 92℃ for 22 minutes. After cooling to room temperature, the extract was filtered through a 325 mesh sieve, concentrated, and freeze-dried to obtain jujube seed extract.

[0088] The preparation method of flaxseed oil includes the following steps:

[0089] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in water at 8 times its weight. The pH was adjusted to 5 using a 0.8 mol / L hydrochloric acid solution. 1% (by weight) hemicellulase and pectinase from the residue were added separately. Enzymatic hydrolysis was performed at 50°C for 3 hours, followed by enzyme inactivation at 92°C for 22 minutes. After cooling to room temperature, the pH was adjusted to 8.5 using a 0.8 mol / L sodium hydroxide solution. 1% (by weight) Bacillus subtilis protease from jujube seed was added. Enzymatic hydrolysis was performed at 55°C for 1 hour, followed by enzyme inactivation at 92°C for 22 minutes. After cooling to room temperature, the pH was adjusted to 6.5 using a 0.8 mol / L hydrochloric acid solution. 1% (by weight) fig protease from the residue was added. Enzymatic hydrolysis was performed at 65°C for 1 hour, followed by enzyme inactivation at 92°C for 22 minutes. After cooling to room temperature, the solution was filtered through a 5 kDa ultrafiltration membrane to obtain a filtrate with a strength below 5 kDa. The filtrate was concentrated and freeze-dried to obtain the residue extract. The residue extract was mixed with the oil to obtain flaxseed oil.

[0090] The hemicellulase used in this embodiment is derived from fungi and has an enzyme activity of 100,000 U / g; pectinase is derived from fungi and has an enzyme activity of 200,000 U / g; Bacillus subtilis protease has an enzyme activity of 20,000 U / g; pepsin has an enzyme activity of 1200 U / g; carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g; and fig protease has an enzyme activity of 100,000 U / g.

[0091] Example 5

[0092] A method for preparing a calcium aspartate-γ-aminobutyric acid composition includes the following steps:

[0093] S1: Prepare ingredients by weight: 5 parts γ-aminobutyric acid, 1 part L-aspartic acid calcium, 3 parts mushroom vitamin D oil, 3 parts jujube seed extract, 20 parts sunflower seed oil, 15 parts flaxseed oil, 1 part N-acetylneuraminic acid, 60 parts fructooligosaccharides, 15 parts resistant dextrin, 15 parts purified water, 5 parts sodium octenyl succinate starch, 5 parts mono- and diglyceride fatty acid esters, 3 parts citric acid, and 0.1 parts edible flavoring.

[0094] S2: Mix resistant dextrin, N-acetylneuraminic acid, and sodium octenyl succinate starch.

[0095] Mixture A is obtained;

[0096] S3: Stir the purified water and liquid fructooligosaccharides at 1500 rpm until homogeneous, heat to 80°C, stir continuously at 1500 rpm, add mixture A, stir evenly at 1500 rpm, then add γ-aminobutyric acid and citric acid, stir evenly at 1500 rpm to obtain sol material C.

[0097] S4: Mix sunflower seed oil, flaxseed oil, mushroom vitamin D oil, and mono- and diglyceride fatty acid esters, and heat to 70°C to obtain mixed oil D;

[0098] S5: Add sol material C and mixed oil D to the colloid mill, circulate 3 times for 6 minutes each time until uniform and without oil-water separation. Then add edible flavoring, L-aspartic acid calcium and jujube seed extract, circulate once for 8 minutes, degas at 0.08 MPa, heat to 70℃ and keep warm for 2 hours, cool to room temperature, and fill to obtain the composition.

[0099] The preparation method of jujube seed extract includes the following steps:

[0100] Crush jujube seeds and add 10 times their weight of water. Adjust the pH to 5.5 using a 1 mol / L hydrochloric acid solution. Add 1.5% (by weight of the jujube seeds) of hemicellulase and pectinase, respectively. Hydrolyze at 55°C for 4 hours, then inactivate the enzymes at 95°C for 25 minutes. After cooling to room temperature, adjust the pH to 9 using a 1 mol / L sodium hydroxide solution. Add 1% (by weight of the jujube seeds) of Bacillus subtilis protease, hydrolyze at 60°C for 1.5 hours, then inactivate the enzymes at 95°C for 25 minutes. After cooling to room temperature, adjust the pH to 2.0 using a 1 mol / L hydrochloric acid solution. Add 0.5% (by weight of the jujube seeds) of pepsin, hydrolyze at 38°C for 60 minutes, then inactivate the enzymes at 95°C for 25 minutes. After cooling to room temperature, hydrolyze at 1 mol / L hydrochloric acid solution. Adjust the pH to 8.0 with 1 / L sodium hydroxide aqueous solution, add 0.8% (by weight) of carboxypeptidase A from jujube seed, enzymatically hydrolyze at 40℃ for 1.5h, inactivate the enzyme at 95℃ for 25min, cool to room temperature, filter through a 500-mesh sieve, concentrate, and freeze-dry to obtain jujube seed extract.

[0101] The preparation method of flaxseed oil includes the following steps:

[0102] Flaxseed was extracted and pressed to obtain oil and residue. The residue was dispersed in 10 times its weight of water. The pH was adjusted to 5.5 with a 1 mol / L hydrochloric acid solution. 1.5% (by weight of residue) of hemicellulase and pectinase were added, and the mixture was enzymatically hydrolyzed at 55°C for 4 hours, followed by enzyme inactivation at 95°C for 25 minutes. After cooling to room temperature, the pH was adjusted to 9 with a 1 mol / L sodium hydroxide solution. 1.5% (by weight of jujube seed) of Bacillus subtilis protease was added, and the mixture was enzymatically hydrolyzed at 60°C for 1.5 hours, followed by enzyme inactivation at 95°C for 25 minutes. After cooling to room temperature, the pH was adjusted to 7 with a 1 mol / L hydrochloric acid solution. 1.5% (by weight of residue) of fig protease was added, and the mixture was enzymatically hydrolyzed at 70°C for 1.5 hours, followed by enzyme inactivation at 95°C for 25 minutes. After cooling to room temperature, the mixture was filtered through a 5 kDa ultrafiltration membrane to obtain a filtrate with a strength below 5 kDa. The filtrate was concentrated and freeze-dried to obtain the residue extract. The residue extract was mixed with the oil to obtain flaxseed oil.

[0103] The hemicellulase used in this embodiment is derived from fungi and has an enzyme activity of 100,000 U / g; pectinase is derived from fungi and has an enzyme activity of 200,000 U / g; Bacillus subtilis protease has an enzyme activity of 20,000 U / g; pepsin has an enzyme activity of 1200 U / g; carboxypeptidase A is derived from bovine pancreas and has an enzyme activity of 500 U / g; and fig protease has an enzyme activity of 100,000 U / g.

[0104] Comparative Example 1

[0105] The composition does not contain γ-aminobutyric acid (GABA), and GABA is replaced by purified water; other parameters and methods are the same as in Example 1.

[0106] Comparative Example 2

[0107] No jujube seed extract was added to the composition; purified water was used instead of jujube seed extract. Other parameters and methods were the same as in Example 1.

[0108] Comparative Example 3

[0109] The composition does not contain γ-aminobutyric acid or jujube seed extract; the jujube seed extract is replaced with purified water; other parameters and methods are the same as in Example 1.

[0110] Comparative Example 4

[0111] No mushroom vitamin D oil was added to the composition; purified water was used instead of mushroom vitamin D oil. Other parameters and methods were the same as in Example 1.

[0112] Comparative Example 5

[0113] The composition does not contain L-aspartic calcium or mushroom vitamin D oil; the L-aspartic calcium and mushroom vitamin D oil are replaced with purified water; other parameters and methods are the same as in Example 1.

[0114] Comparative Example 6

[0115] In the preparation method of jujube seed extract, pepsin and carboxypeptidase A are not used for enzymatic hydrolysis. Other parameters and methods are the same as in Example 1.

[0116] Comparative Example 7

[0117] In the preparation method of jujube seed extract, carboxypeptidase A is not used for hydrolysis. Other parameters and methods are the same as in Example 1.

[0118] Comparative Example 8

[0119] In the preparation method of flaxseed oil, no oil residue extract is added. Other parameters and methods are the same as in Example 1.

[0120] Comparative Example 9

[0121] In the preparation method of flaxseed oil, fig protease hydrolysis is not used. Other parameters and methods are the same as in Example 1.

[0122] The L-aspartic acid calcium used in the above embodiments and comparative examples contained 86 wt% L-aspartic acid and 13 wt% calcium, supplied by Jiangsu Yanke Bioengineering Co., Ltd.; 98 wt% γ-aminobutyric acid, supplied by Liaoning Tianhua Biopharmaceutical Co., Ltd.; 4000 IU / g vitamin D2 content in mushroom vitamin D oil, supplied by Linyi Youkang Biotechnology Co., Ltd.; liquid fructooligosaccharide, model G55L, supplied by Quantum High-Tech (China) Biotechnology Co., Ltd.; 92 wt% total fiber content in resistant dextrin, model FM 15S / FM HF, supplied by Roquette Freres (France); and Trecomex Twelve 02 sodium octenyl succinate starch, supplied by Sveringes. l seproducenter upa (Lyckeby Starch AB); the content of mono- and diglyceride fatty acid esters is 94wt%, and the supplier is Jialishi Additives (Hai'an) Co., Ltd.

[0123] The effects of the compositions of the above embodiments and the compositions of the comparative examples were tested.

[0124] I. Anxiety test:

[0125] One hundred and twenty male BALB / c mice weighing 18g–22g were selected and, after one week of acclimatization feeding, were divided into 15 groups of eight mice each: a blank control group, an example group, and a comparative group. The blank control group received distilled water, 0.5g / day; the example groups received the corresponding compositions of each example, 0.5g / day; and the comparative groups received the corresponding compositions of each comparative example, 0.5g / day. The mice were fed continuously for 21 days.

[0126] (1) Measurement of weight gain: The weight before the experiment and the weight at the end of the experiment were measured respectively; weight gain (g) = weight at the end of the experiment (g) - weight before the experiment (g).

[0127] (2) Mouse light and dark box

[0128] Based on mice's natural aversion to yet attraction to light, in the LDB experiment, the bright light in the open box creates a contradictory psychology in mice—a fear that is simultaneously drawn to its exploration—while the darkness in the dark box provides relative safety. This contradictory psychology induces anxiety in the mice. Anti-anxiety drugs can increase mice's exploration of light and, to some extent, overcome their fear of light. Specifically, this is manifested in an increase in the latency period of entering the open box, the number of times they enter the box, and the total time they remain in the open box.

[0129] The test results are shown in Table 1 below.

[0130] Table 1. Anxiety test results (mean value)

[0131]

[0132] The results above indicate that the compositions of Examples 1 to 5 have excellent anti-anxiety effects. The results of Comparative Examples 1 to 3 show that both γ-aminobutyric acid (GABA) and jujube seed extract have good anti-anxiety effects, and the combined use of GABA and jujube seed extract has a prominent anti-anxiety effect. The results of Comparative Examples 4 and 5 show that the combined use of mushroom vitamin D oil and L-aspartic acid calcium can effectively supplement nutrition and has a certain anti-anxiety effect. The results of Comparative Examples 6 and 7 show that omitting the enzymatic hydrolysis step alters the composition of the jujube seed extract, significantly reducing its anti-anxiety effect. The results of Comparative Example 8 show that omitting the oil residue extract in flaxseed oil significantly reduces its anti-anxiety effect. The results of Comparative Example 9 show that in the preparation method of flaxseed oil, omitting the fig protease hydrolysis significantly reduces the anti-anxiety effect of the obtained product, equivalent to not adding the oil residue extract.

[0133] II. Sleep Quality Improvement Detection:

[0134] Ninety-six male BALB / c mice weighing 18g–22g were selected and, after one week of acclimatization, divided into 16 groups of 6 mice each: a negative control group (distilled water 250mg / kg bw), a positive control group (diazepam 2mg / kg bw), an example group (200mg / kg bw), and a control group (200mg / kg bw). Each experimental group was administered the medication by gavage once daily for 30 days. One hour after the last gavage, each group was intraperitoneally injected with 60mg / kg sodium pentobarbital (0.1mL / 10g). The time from the disappearance to the recovery of the righting reflex was defined as the mouse's sleep time. The sleep times of the mice in the negative control group, positive control group, example group, and control group were compared, and the results are shown in Table 2.

[0135] Table 2. Results of Sleep Quality Improvement Tests (Average Values)

[0136] Group Sleep duration (min) Group Sleep duration (min) negative control group 42 Comparative Example 1 59 Positive control group 79 Comparative Example 2 55 Example 1 64 Comparative Example 3 48 Example 2 58 Comparative Example 4 63 Example 3 62 Comparative Example 5 62 Example 4 68 Comparative Example 6 63 Example 5 73 Comparative Example 7 62 Comparative Example 8 59 Comparative Example 9 60

[0137] After intraperitoneal injection of 60 mg / kg bw sodium pentobarbital, the righting reflex of mice disappeared and they entered a sleep state. The sleep ended when the righting reflex was restored.

[0138] The results above indicate that the compositions of Examples 1 to 5 have excellent sleep-promoting effects. The results of Comparative Examples 1 to 3 show that both γ-aminobutyric acid (GABA) and jujube seed extract have good sleep-promoting effects, and the combined use of GABA and jujube seed extract has a particularly strong sleep-promoting effect. The results of Comparative Examples 4 and 5 show that the combined use of mushroom vitamin D oil and L-aspartate calcium has a certain sleep-promoting effect. The results of Comparative Examples 6 and 7 show that omitting the enzymatic hydrolysis step alters the composition of the jujube seed extract, significantly reducing its sleep-promoting effect. The results of Comparative Example 8 show that omitting the oil residue extract in flaxseed oil significantly reduces its sleep-promoting effect. The results of Comparative Example 9 show that in the preparation method of flaxseed oil, omitting the fig protease hydrolysis significantly reduces the sleep-promoting effect of the product, equivalent to not adding the oil residue extract.

Claims

1. A method of preparing a y-aminobutyric acid calcium aspartate composition, characterized by, The preparation method comprises the following steps: S1: preparing materials according to mass parts, 1-5 parts of gamma-aminobutyric acid, 0.1-1 parts of L-calcium aspartate, 0.5-3 parts of mushroom vitamin D oil, 1-3 parts of Zizyphus jujuba Mill. extract, 5-20 parts of sunflower seed oil, 3-15 parts of flaxseed oil, 0.1-1 parts of N-acetylneuraminic acid, 20-60 parts of fructooligosaccharide, 5-15 parts of resistant dextrin, 5-15 parts of pure water, 1-5 parts of octenyl succinic anhydride sodium starch, 1-5 parts of mono-diglyceride fatty acid ester, 0.5-3 parts of citric acid, 0.01-0.1 parts of edible essence; The Zizyphus jujuba Mill. extract is obtained by sequentially subjecting Zizyphus jujuba Mill. to hemicellulase and pectinase co-enzymolysis, and then to subtilisin, pepsin and carboxypeptidase A step-by-step enzymolysis; The flaxseed oil is composed of oil liquid and oil residue extract, and the oil residue extract is obtained by sequentially subjecting oil residue to hemicellulase and pectinase co-enzymolysis, and then to subtilisin and ficin step-by-step enzymolysis, and then to 5 kDa or below product; S2: mixing resistant dextrin, N-acetylneuraminic acid and octenyl succinic anhydride sodium starch to obtain a mixture A; S3: uniformly stirring pure water and fructooligosaccharide, heating to 75-80 DEG C, continuously stirring, adding the mixture A, uniformly stirring, then adding gamma-aminobutyric acid and citric acid, uniformly stirring to obtain a sol C; S4: mixing sunflower seed oil, flaxseed oil, mushroom vitamin D oil and mono-diglyceride fatty acid ester, heating to 65-70 DEG C to obtain a mixed oil D; S5: adding the sol C and the mixed oil D into a colloid mill, circulating 2-3 times, each time for 5-6 min, until uniform without oil-water stratification, then adding edible essence, L-calcium aspartate and Zizyphus jujuba Mill. extract, circulating once, for 6-8 min, degassing, heating and keeping warm, reducing to room temperature, filling, and obtaining a composition.

2. A process for the preparation of a y-aminobutyric acid calcium aspartate composition according to claim 1, characterized in that, In S3, the stirring speed is 1000-1500 rpm.

3. The method of claim 1, wherein the y-aminobutyric acid calcium aspartate composition is prepared by the steps of: In S5, the degassing pressure is 0.06-0.08 MPa; the heating and keeping warm temperature is 65-70 DEG C, and the time is 1-2 h. ​ 4. The method of claim 1, wherein the y-aminobutyric acid calcium aspartate composition is prepared by the steps of: In S1, the fructooligosaccharide is in liquid form. ​ 5. The method of claim 1, wherein the y-aminobutyric acid calcium aspartate composition is prepared by the steps of: The preparation method of the Zizyphus jujuba Mill. extract comprises the following steps: ​ Semen ziziphi spino-seae is taken to be crushed, 8-10 times of water of the mass of Semen ziziphi spino-seae is added, hydrochloric acid is used to adjust pH 4.5-5.5, 0.5-1.5% of hemicellulase and pectinase of the mass of Semen ziziphi spino-seae is added respectively, enzymolysis is carried out for 3-4 hours at 40-55 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, sodium hydroxide is used to adjust pH 8-9, 0.5-1% of subtilisin of the mass of Semen ziziphi spino-seae is added, enzymolysis is carried out for 1-1.5 hours at 50-60 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, hydrochloric acid is used to adjust pH 1.5-2.0, 0.3-0.5% of pepsin of the mass of Semen ziziphi spino-seae is added, enzymolysis is carried out for 50-60 minutes at 36-38 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, sodium hydroxide is used to adjust pH 7.5-8.0, 0.5-0.8% of carboxypeptidase A of the mass of Semen ziziphi spino-seae is added, enzymolysis is carried out for 1-1.5 hours at 37-40 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, 325-500 mesh screen is used to filter, concentration is carried out, and freeze-drying is carried out, and Semen ziziphi spino-seae extract is obtained.

6. A process for the preparation of a y-aminobutyric acid calcium aspartate composition according to claim 5, characterized in that, The hydrochloric acid is hydrochloric acid aqueous solution, the concentration is 0.1-1 mol / L; the sodium hydroxide is sodium hydroxide aqueous solution, the concentration is 0.1-1 mol / L; the temperature of high-temperature enzyme inactivation is 85-95 DEG C, and the time is 15-25 minutes.

7. The method of claim 5, wherein the y-aminobutyric acid calcium aspartate composition is prepared by the steps of: The hemicellulase is derived from fungi, and the enzyme activity is 100,000 U / g; the pectinase is derived from fungi, and the enzyme activity is 100,000-200,000 U / g; the subtilisin has an enzyme activity of 20,000 U / g; the pepsin has an enzyme activity of 1,000-1,200 U / g; and the carboxypeptidase A is derived from bovine pancreas, and the enzyme activity is 500 U / g. ​ 8. A process for the preparation of a y-aminobutyric acid calcium aspartate composition according to claim 1, characterized by, The preparation method of the flaxseed oil comprises the following steps: The flaxseed is taken, oil is extracted, and oil liquid and oil residue are obtained, the oil residue is dispersed in 8-10 times of water of the mass of the oil residue, hydrochloric acid is used to adjust pH 4.5-5.5, 0.5-1.5% of hemicellulase and pectinase of the mass of the oil residue is added respectively, enzymolysis is carried out for 3-4 hours at 40-55 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, sodium hydroxide is used to adjust pH 8-9, 0.5-1.5% of subtilisin of the mass of Semen ziziphi spino-seae is added, enzymolysis is carried out for 1-1.5 hours at 50-60 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, hydrochloric acid is used to adjust pH 6-7, 0.5-1.5% of ficin of the mass of the oil residue is added, enzymolysis is carried out for 1-1.5 hours at 60-70 DEG C, high-temperature enzyme inactivation is carried out, after being cooled to room temperature, 5 kDa ultrafiltration membrane is used to filter, 5 kDa or below filtrate is obtained, concentration is carried out, and freeze-drying is carried out, and the oil residue extract is obtained, the oil residue extract is mixed with the oil liquid, and the flaxseed oil is obtained.

9. A process for the preparation of a y-aminobutyric acid calcium aspartate composition according to claim 8, characterized in that, The hydrochloric acid is hydrochloric acid aqueous solution, the concentration is 0.1-1 mol / L; the sodium hydroxide is sodium hydroxide aqueous solution, the concentration is 0.1-1 mol / L; the temperature of high-temperature enzyme inactivation is 85-95 DEG C, and the time is 15-25 minutes.

10. The method of claim 8, wherein the y-aminobutyric acid calcium aspartate composition is prepared by the steps of: The hemicellulase is derived from fungi, and has an enzyme activity of 100,000 U / g; the pectinase is derived from fungi, and has an enzyme activity of 100,000 U / g to 200,000 U / g; the subtilisin has an enzyme activity of 20,000 U / g; and the ficin has an enzyme activity of 100,000 U / g. ​

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