High-activity teak oral liquid with stability, oxidation resistance and lipid-lowering property as well as preparation method and application of high-activity teak oral liquid

Abstract

The invention belongs to the technical field of food processing, and particularly relates to teak high-activity oral liquid with stability, oxidation resistance and lipid lowering performance and a preparation method and application of the teak high-activity oral liquid. According to the oral liquid, teak dietary fibers are used as a core active component and matched with limonin, sucrose fatty acid ester and mono-and diglycerides fatty acid ester are compounded and emulsified, and an ultrasonic dispersion-high-speed shear emulsification-composite homogenization process is combined, so that the technical problems that the dietary fibers are easy to gather and the limonin is difficult to dissolve in water are solved. The preparation method comprises the following steps: preparing a water phase containing dietary fibers and related auxiliary materials and an oil phase containing limonin, emulsifying, performing ultrasonic treatment, homogenizing and sterilizing to obtain a finished product. The teak oral liquid has the beneficial effects that the oral liquid has antioxidant and lipid-lowering functions, realizes high-value utilization of teak low-value resources, and is suitable for functional food development.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a highly active grapefruit-based oral liquid with stability, antioxidant and lipid-lowering properties, its preparation method and application. Background Technology

[0002] Grapefruit, a widely cultivated specialty fruit in my country, is rich in dietary fiber, limonene, flavonoids, polyphenols, and other natural active ingredients. These components not only possess excellent antioxidant activity but also exhibit superior physiological functions such as cholesterol adsorption, bile salt binding, and blood lipid regulation, showing broad application prospects in the field of antioxidant and lipid-lowering functional foods. However, a large amount of inferior fruit, peels, and processing byproducts generated during grapefruit processing are often discarded due to low utilization rates, resulting in resource waste and environmental pressure.

[0003] Currently, there are several oral liquid or emulsion technologies involving citrus resources or active ingredients. For example, Chinese invention patent application CN118120906A discloses a citrus enzyme oral liquid, which mainly utilizes enzyme stock solution and inulin, focusing on its laxative function. Its process is simple (filtration, preparation, homogenization), but it doesn't delve deeply into the stabilization of insoluble components. Chinese invention patent application CN111972662A discloses an oral liquid containing astaxanthin, which uses algae microcapsule powder to address the water dispersibility and stability issues of astaxanthin and relies on gellan gum and other materials to construct a colloidal suspension system. Its process focuses on the classification and shear dispersion of different materials.

[0004] Based on publicly available information, no oral liquid products on the market currently utilize grapefruit dietary fiber as the core active ingredient and combine it with specific emulsification processes to achieve stability, antioxidant properties, and lipid-lowering effects. Furthermore, existing oral liquid products often suffer from poor physical stability and require improvement in sensory quality. There is a lack of targeted products that use natural plant ingredients as the core, while also considering antioxidant, lipid-regulating, and functional stability during digestion. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a highly active oral liquid of grapefruit with high stability, good sensory quality, and full play of the synergistic antioxidant and lipid-lowering functions of grapefruit dietary fiber and limonene, as well as its preparation method and application.

[0006] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: a grapefruit-based highly active oral liquid with stability, antioxidant and lipid-lowering properties is provided, which is prepared by emulsification and homogenization of an aqueous phase containing grapefruit dietary fiber and an oil phase containing limonene. The emulsification and homogenization includes the following steps performed sequentially: adding the oil phase to the aqueous phase under high-speed shear for primary emulsification, then subjecting the resulting system to ultrasonic treatment, and then subjecting it to high-speed homogenization. The aqueous phase contains sucrose fatty acid esters as an aqueous emulsifier, and the oil phase contains mono- and diglyceride fatty acid esters as oil emulsifiers.

[0007] Furthermore, in the above-mentioned highly active grapefruit oral liquid that combines stability, antioxidant properties, and lipid-lowering effects, the content of grapefruit dietary fiber in the oral liquid is 8~12mg / mL, the mass-volume percentage of limonene in the oral liquid is 0.008%~0.012%, and the grapefruit dietary fiber is obtained by homogenization and ultrasonic treatment.

[0008] As described above, in the aforementioned formulation, content below the lower limit may result in insignificant functionality or bland flavor; content above the upper limit may lead to an overly thick system, bitter taste, or decreased stability. This limitation ensures the optimal balance between functionality and acceptability of the product.

[0009] Furthermore, in the above-mentioned grapefruit-based high-activity oral liquid that combines stability, antioxidant properties, and lipid-lowering effects, the sucrose fatty acid ester has a mass-volume percentage of 1.8% to 2.6% in the oral liquid, and the mono- and diglyceride fatty acid esters have a content of 1.6% to 2.4% in the oral liquid.

[0010] As described above, the combination of sucrose fatty acid esters (strongly hydrophilic) and mono- and diglyceride fatty acid esters (strongly lipophilic) in the above formulation can effectively reduce the specific water-oil interfacial tension of this system, achieving initial uniform fusion of the cellulose-containing aqueous phase and the limonene-containing oil phase. This is a prerequisite for the subsequent ultrasonic and homogenization processes to function effectively.

[0011] Furthermore, in the above-mentioned highly active grapefruit oral liquid that combines stability, antioxidant properties, and lipid-lowering effects, the aqueous phase also contains xylitol, citric acid, sodium carboxymethyl cellulose, and potassium sorbate.

[0012] As described above, among the excipients, xylitol provides a suitable sweetness and masks any potential bitterness; citric acid adjusts acidity, improves flavor, and creates an environment unfavorable to microbial growth; sodium carboxymethyl cellulose, as a thickener and aqueous phase stabilizer, works synergistically with the emulsifier to prevent particle aggregation and phase separation by increasing the viscosity of the continuous phase and through steric hindrance; and potassium sorbate acts as a preservative to ensure shelf life. This excipient system is crucial to ensuring the commercial availability of the product of this invention.

[0013] Furthermore, in the above-mentioned grapefruit-based highly active oral liquid that combines stability, antioxidant properties, and lipid-lowering effects, the xylitol in the oral liquid has a mass-volume percentage of 6%~10%, the citric acid in the oral liquid has a mass-volume percentage of 0.05%~0.09%, the sodium carboxymethyl cellulose in the oral liquid has a mass-volume percentage of 0.20%~0.32%, and the potassium sorbate in the oral liquid has a mass-volume percentage of 0.08%~0.12%.

[0014] As described above, the addition of the aforementioned excipients results in a high systemic sensory evaluation of the product of this invention. This ensures a high degree of harmony and uniformity in the final product's color, flavor, texture, and state. For example, CMC-Na provides an optimal balance between viscosity and stability at 0.26%, while excessive amounts result in a sticky texture.

[0015] Furthermore, in the above-mentioned highly active grapefruit oral liquid that combines stability, antioxidant properties, and lipid-lowering effects, the volume ratio of the aqueous phase to the oil phase is 8:2 to 9.5:0.5.

[0016] As described above, this ratio ensures that the aqueous phase has an absolute advantage as the continuous phase, allowing the oil phase (containing hydrophobic active substances) to be fully encapsulated and dispersed in the form of tiny droplets. An excessively high ratio (too little oil phase) may affect the functional dosage of limonene; an excessively low ratio (too much oil phase) will make emulsification difficult and easily lead to system instability.

[0017] Another technical solution adopted by the present invention is: providing a method for preparing the above-mentioned highly active oral liquid made from grapefruit, comprising the following steps: Grapefruit dietary fiber was dispersed in water, homogenized, and ultrasonically treated to obtain a dietary fiber predispersant. Xylitol, citric acid, sodium carboxymethyl cellulose, and potassium sorbate were added to the predispersant, stirred until dissolved, and then sucrose fatty acid ester was added. The mixture was stirred in a water bath to obtain an aqueous phase. Limonene and mono- and diglycerides of fatty acids were dissolved in edible oil and stirred in a water bath to obtain the oil phase. Under high-speed shear conditions, the obtained oil phase was added to the obtained aqueous phase for emulsification; subsequently, the emulsified system was subjected to ultrasonic treatment; then, the ultrasonicated system was subjected to high-speed homogenization to obtain the primary emulsion. The obtained colostrum was sterilized to obtain the grapefruit-based highly active oral liquid.

[0018] As described above, the preparation method specifies the sequence of "high-speed shear emulsification - ultrasonic treatment - high-speed homogenization," with each step playing an irreplaceable role. Shearing achieves initial dispersion, ultrasonication utilizes cavitation to break down aggregated structures and remove microbubbles, and homogenization ultimately achieves particle size refinement and system uniformity. This sequential process is the core of this method, distinguishing it from existing technologies and enabling it to achieve exceptional stability.

[0019] Furthermore, in the above-mentioned method for preparing grapefruit-based high-activity oral liquid, the conditions for homogenization and ultrasonic treatment are as follows: homogenizer speed 11000~15000 rpm, treatment for 2~4 min, repeated 2~4 times; the conditions for ultrasonic treatment are as follows: power 400~600 W, using an intermittent mode of working for 4~6 min with an interval of 1~3 min, and a total ultrasonic duration of 9~15 min.

[0020] As described above, high-speed rotation, multiple homogenizations combined with intermittent ultrasound can effectively break down the dense physical structure of dietary fiber, preventing it from forming difficult-to-handle "clumps" in the aqueous phase. This lays a solid foundation for subsequent uniform mixing with other components in the aqueous phase and efficient emulsification with the oil phase. This pretreatment step is designed specifically for the characteristics of the raw materials, and no existing technology other than this invention involves such a deep pretreatment for insoluble fibers.

[0021] Furthermore, in the above-mentioned method for preparing the highly active oral liquid of grapefruit, the rotation speed of the high-speed shearing is 8000~12000 rpm; in the ultrasonic treatment of the emulsified system, the ultrasonic treatment conditions are: power 400~600 W, treatment for 3~5 min, using a pulse mode with a working time of 2~4 s and an interval of 2~4 s; in the high-speed homogenization treatment of the ultrasonicated system, the high-speed homogenization conditions are: rotation speed 11000~15000 rpm, treatment for 20~40 s, repeated 3~5 times.

[0022] As described above, the specific operating parameters of the core three-step synergistic process are defined. These parameters are an optimized and validated synergistic combination: shearing at a specific rotational speed ensures emulsification energy input; pulsed ultrasound maximizes cavitation while avoiding overheating, further dispersing particles and eliminating microbubbles introduced by shearing; high-intensity final homogenization shears droplets and solid particles to the micro-nano scale (e.g., an average particle size of 1061 nm in Example 1). As in the experimental examples, the absence of any step or improper parameters (Comparative Examples 5 and 6) led to increased particle size and a significant decrease in stability, demonstrating the necessity of these parameters.

[0023] Another technical solution adopted in this invention is: the application of the grapefruit-based highly active oral liquid, which combines stability, antioxidant properties, and lipid-lowering properties, in the preparation of dietary supplements or functional foods for non-therapeutic purposes of antioxidation and blood lipid regulation.

[0024] The beneficial effects of this invention are as follows: This invention processes a grapefruit oral liquid system using a composite process of emulsification followed by ultrasonication and homogenization. The emulsification process first breaks the interfacial tension between water and oil, uniformly dispersing the oil phase containing limonene in the aqueous phase, while simultaneously promoting the dispersion of grapefruit dietary fiber in the aqueous phase, laying the foundation for the subsequent homogenization process. Then, combined with the ultrasonication and homogenization processes and the adsorption of sodium carboxymethyl cellulose (CMC-Na) in the aqueous phase, a stable electrostatic repulsion is formed. Furthermore, this invention uses secondary grapefruit fruit and processing by-products as raw materials to extract dietary fiber, achieving high-value utilization of low-value resources. In other words, this invention provides a reliable preparation method that improves the stability of grapefruit oral liquids, and also provides a reference for the development of functional grapefruit foods and the intensive utilization of processing by-products. Attached Figure Description

[0025] Figure 1 Example 1, a specific embodiment of the present invention, illustrates the effect of different amounts of grapefruit dietary fiber added on the sensory score of the oral liquid. Figure 2 Example 1, a specific embodiment of the present invention, illustrates the effect of different xylitol addition amounts on the sensory score of the oral liquid. Figure 3 Example 1, a specific embodiment of the present invention, illustrates the effect of different citric acid addition amounts on the sensory score of the oral liquid. Figure 4 Example 1, a specific embodiment of the present invention, illustrates the effect of different CMC-Na addition amounts on the sensory score of the oral liquid. Figure 5 This is an example of the appearance of the oral liquid during a high-temperature test at 60°C, as shown in Example 1 of this invention. Figure 6 Comparison of the appearance of the oral liquid in Example 1 of the present invention with that of Comparative Examples 1 and 5-6 after storage (1-7 days); Figure 7 The particle size and volume distribution curves of the oral liquids in Example 1 and Comparative Examples 1-6 are specific embodiments of the present invention. Figure 8 This is a comparison chart of the average particle size of the oral liquids in Example 1 and Comparative Examples 1-6 of the present invention. Figure 9 This is a comparison chart of the absolute values ​​of Zeta potential between Example 1 of the specific implementation of the present invention and Comparative Examples 1 and 5-6. Figure 10 This is a Zeta potential distribution diagram of the oral liquid in Example 1 of a specific embodiment of the present invention; Figure 11 This is a Zeta potential distribution diagram of the oral liquid in Comparative Example 1, a specific embodiment of the present invention. Figure 12This is a Zeta potential distribution diagram of the oral liquid in Comparative Example 5, a specific embodiment of the present invention; Figure 13 This is a Zeta potential distribution diagram of the oral liquid of Comparative Example 6, a specific embodiment of the present invention; Figure 14 This is a comparison chart of the DPPH free radical scavenging ability of oral liquids in Example 1 and Comparative Examples 2-4, which are specific embodiments of the present invention. Figure 15 This is a comparison chart of the free radical scavenging capabilities of oral ABTS solutions in Example 1 and Comparative Examples 2-4, which are specific embodiments of the present invention. Figure 16 This is a comparison chart of the hydroxyl radical scavenging capabilities of oral liquids in Example 1 and Comparative Examples 2-4 of the present invention. Figure 17 This is a comparison chart of the cholesterol adsorption capacity of oral liquids in Example 1 and Comparative Examples 2-4, which are specific embodiments of the present invention. Figure 18 This is a comparison chart of the adsorption capacity of oral liquid bile salts in Example 1 and Comparative Examples 2-4, which are specific embodiments of the present invention. Detailed Implementation

[0026] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments and accompanying drawings.

[0027] The key concept of this invention lies in: Grapefruit dietary fiber is a natural active ingredient abundant in grapefruit fruits and processing by-products. It has excellent antioxidant activity and cholesterol adsorption and bile salt binding capabilities. Through the synergistic mechanism of "free radical scavenging-lipid adsorption and exclusion", it is not only a core antioxidant component, but also a key functional substance for regulating blood lipids. Limonene, as a unique active ingredient of grapefruit, not only has anti-inflammatory and antioxidant effects, but can also form a synergistic effect with dietary fiber in terms of anti-oxidation and lipid reduction. It can also exert a slow hydrolysis effect and optimize the functional stability during digestion. The two complement each other and are high-quality raw materials for developing antioxidant-lipid-reducing-digestion-adaptive compound functional foods.

[0028] The main technical challenges in developing oral liquids based on two specific components—grapefruit dietary fiber and limonene—are as follows: grapefruit dietary fiber has a large molecular weight and poor water solubility, making it prone to aggregation and precipitation in aqueous systems; limonene is also poorly soluble in water and easily precipitates upon direct addition. When both coexist, the oral liquid system is more likely to rapidly separate and become turbid, resulting in poor sensory quality and low bioavailability of the functional components. Current technologies lack an integrated solution that can simultaneously and effectively address the poor solubility and dispersibility of these two components, low system stability, and synergistically enhance their antioxidant and lipid-lowering functions.

[0029] During their research, the inventors discovered that directly performing ultrasound and homogenization without emulsification makes it difficult to solve the problems of dietary fiber precipitation, limonene precipitation, and system stratification. While homogenization generates shear force, it cannot remove tiny air bubbles from the liquid, break down the dense aggregated structure of dietary fiber, or ensure the uniform distribution of insoluble limonene in the dispersion system. Ultrasound alone, while aiding dispersion, lacks sufficient mechanical force to refine particles, making it difficult to maintain system stability in the long term. The effects of ultrasound and homogenization are inseparable; they must be combined with emulsification to form a continuous process of "emulsification pre-dispersion - ultrasound-assisted dispersion - homogenization for refinement and stabilization." First, the emulsification process breaks down the oil-water interfacial tension, initially dispersing the oil phase into tiny oil droplets uniformly distributed in the aqueous phase, while simultaneously promoting the uniform distribution of grapefruit dietary fiber and limonene in the liquid. Subsequently, ultrasound utilizes cavitation to remove tiny air bubbles from the liquid, further breaking down the aggregated structure of dietary fiber, providing a foundation for the refinement process of homogenization. Finally, the strong shear force of homogenization further refines the particles, reducing the risk of gravity sedimentation. At the same time, this process combination can minimize the damage of high temperatures to active ingredients such as dietary fiber and limonene, and retain their antioxidant, lipid-lowering and other functional properties to the greatest extent.

[0030] Example 1 A highly active oral liquid made from grapefruit, possessing stability, antioxidant properties, and lipid-lowering effects, is prepared using the following raw materials: 90 mL distilled water, 10 mL corn oil, 1 g homemade grapefruit dietary fiber, 0.01 g limonene, 8.0 g xylitol, 0.07 g citric acid, 0.26 g sodium carboxymethyl cellulose (CMC-Na), 0.1 g potassium sorbate, 1.54 g sucrose fatty acid ester, and 0.2 g mono- and diglyceride fatty acid esters.

[0031] The preparation method of the above-mentioned highly active grapefruit oral liquid with stability, antioxidant properties, and lipid-lowering effects is as follows: After weighing the raw materials according to the above dosage, the grapefruit dietary fiber is dispersed in water and subjected to the following homogenization and ultrasonic treatment: a) Homogenization: 10000 rpm, 2 min, repeated twice; b) Ultrasonic treatment: 500 W power, using an intermittent mode of 5 min operation followed by 2 min intervals, for a total duration of 10 min; c) Second homogenization: 13000 rpm, 30 s, repeated four times. The dietary fiber predispersant is thus obtained.

[0032] Xylitol, citric acid, CMC-Na, and potassium sorbate were added sequentially to the pre-dispersion mixture. After stirring and dissolving, sucrose fatty acid esters were added, and the mixture was stirred in a 50°C water bath for 10 min to obtain the aqueous phase. Limonene and mono- and diglycerides of fatty acids were added to corn oil, and the mixture was stirred in a 60°C water bath until dissolved to obtain the oil phase. The aqueous phase was sheared at 10,000 rpm, and the oil phase was slowly dripped in. The mixture was then sonicated at 500 W for 3 min (3 s working, 3 s interval), and finally homogenized at 13,000 rpm for 30 s. This process was repeated 4 times. The emulsion was sterilized by autoclaving at 121°C for 15 min, cooled, poured into 10 mL oral liquid bottles, and sealed to obtain the grapefruit-based high-activity oral liquid.

[0033] Comparative Example 1 The rest is the same as in Example 1, except that corn oil, sucrose fatty acid esters, mono- and diglyceride fatty acid esters, and other emulsifiers were not added in steps 2 and 3.

[0034] Comparative Example 2 The rest is the same as in Example 1, except that dietary fiber and limonene were not added in steps 1 and 3.

[0035] Comparative Example 3 The rest is the same as in Example 1, except that limonene was not added in step 3.

[0036] Comparative Example 4 The rest is the same as in Example 1, except that dietary fiber was not added in step 1.

[0037] Comparative Example 5 The rest is the same as in Example 1, except that step 4 does not involve homogenization.

[0038] Comparative Example 6 The rest is the same as in Example 1, except that step 4 does not involve ultrasonic treatment.

[0039] Experimental Example 1 Ten students majoring in food science (5 males and 5 females) were selected to form a sensory evaluation group to conduct sensory evaluations on the oral liquid prepared in Example 1 and the following methods. The color, flavor, taste and texture were scored according to the sensory scoring rules in Table 1. The final result was obtained by calculating the average score.

[0040] Table 1 Sensory Evaluation Criteria 1. To investigate the effect of the amount of grapefruit dietary fiber added on the sensory score of grapefruit dietary fiber oral liquid. Based on Example 1, an oral liquid was prepared by varying the amount of grapefruit dietary fiber added, and a sensory evaluation was performed. The results are as follows: Figure 1 As shown.

[0041] Depend on Figure 1 It can be seen that, with other ingredients added at the same amount, the sensory score of the oral liquid showed a pattern of first increasing and then decreasing with changes in the amount of grapefruit dietary fiber added, reaching its optimal score at an addition amount of 10 mg / mL. The oral liquid in the group with an addition amount below 10 mg / mL had a weak grapefruit flavor, insufficient harmony between sweet and sour tastes, and an overall mediocre sensory performance; the oral liquid in the 10 mg / mL group was a uniform and natural milky white color, with a fresh grapefruit aroma and no off-odors, and a mild and moderate sweet and sour taste; as the dietary fiber content continued to increase, a slight viscosity appeared, resulting in a dark and uneven color, accompanied by a bitter taste.

[0042] 2. Investigating the effect of xylitol addition on the sensory score of grapefruit dietary fiber oral liquid. Based on Example 1, an oral liquid was prepared by varying the amount of xylitol added, and sensory evaluation was performed. The results are as follows: Figure 2 As shown.

[0043] Depend on Figure 2 It can be seen that the sensory score first increases and then decreases as the amount of xylitol added gradually increases. When the amount of xylitol added is controlled at 8%, the sensory score reaches a relatively good level. When the amount of xylitol added is low, the sweetness is insufficient and cannot neutralize the trace bitterness in the system; when the amount added is 8%, the sweetness is moderate, which can mask the bitterness without being cloying, and the flavor balance is the best, resulting in the highest sensory score; however, when the amount of xylitol added continues to increase, the oral liquid becomes cloyingly sweet, which masks the natural aroma of grapefruit and has a negative impact on the flavor of the oral liquid.

[0044] 3. Investigate the effect of citric acid addition on the sensory score of grapefruit dietary fiber oral liquid. Based on Example 1, an oral liquid was prepared by varying the amount of citric acid added, and sensory evaluation was performed. The results are as follows: Figure 3 As shown.

[0045] Depend on Figure 3 It can be seen that as the amount of citric acid added increased from 0.04% to 0.07%, the overall sensory score of the oral liquid showed a gradual upward trend, indicating that appropriate citric acid can improve the flavor of the oral liquid, making it moderately sweet and sour with a mellow taste. When the amount added exceeded 0.07%, the score dropped, because excessive citric acid would make the oral liquid too acidic, leading to a flavor imbalance, and excessive addition would lower the pH value of the oral liquid, disrupting the stable system within it. Therefore, at an added citric acid level of 0.07%, the grapefruit dietary fiber oral liquid achieved a relatively superior sensory quality.

[0046] 4. Investigating the effect of CMC-Na addition amount on the sensory score of grapefruit dietary fiber oral liquid. Based on Example 1, an oral liquid was prepared by varying the amount of CMC-Na added, and sensory evaluation was performed. The results are as follows: Figure 4 As shown.

[0047] CMC-Na is sodium carboxymethyl cellulose, a water-soluble anionic high-molecular-weight polysaccharide that can improve the viscosity and stability of oral liquid systems, thus improving product texture. Figure 4 It can be seen that when the CMC-Na addition amount is below 0.26%, the sensory score increases with increasing addition amount; when the addition amount is greater than 0.26%, the sensory score decreases. Insufficient CMC-Na leads to low system viscosity, making the oral liquid prone to fiber sedimentation and the floating of trace oil phases. The optimal addition amount (0.26%) results in the best score, providing suitable viscosity to maintain the uniformity of the oral liquid while highlighting the natural flavor of grapefruit. The score decreases between 0.28% and 0.30%, possibly because excessive viscosity masks the refreshing taste of the oral liquid. Therefore, at a CMC-Na addition amount of 0.26%, the sensory quality of the grapefruit dietary fiber oral liquid reaches a superior level.

[0048] In summary, the grapefruit dietary fiber oral liquid prepared using the method provided in Example 1 is uniformly milky white, with a natural grapefruit aroma and a moderate sweet and sour taste.

[0049] Experimental Example 2 Stability tests were conducted on Example 1 and Comparative Example 1, as detailed below: 1. Short-term high temperature test Using the grapefruit dietary fiber oral liquid prepared in Example 1 as a sample, the oral liquid was placed in a constant temperature drying oven at 60°C. Changes in the properties and pH of the oral liquid were recorded at 12h, 24h, 36h, and 48h, and the average values ​​were calculated. The results are shown in Table 2. Figure 5 .

[0050] Table 2 High Temperature Test Results Depend on Figure 5 As shown in Table 2, after being placed at 60℃ for 48 hours, the properties of the grapefruit dietary fiber oral liquid did not change significantly. The pH initially decreased but remained stable later, likely due to the hydrolysis of the emulsifier and weakly acidic components, leading to a slight decrease in pH. This indicates that the properties and various indicators of the grapefruit dietary fiber oral liquid are relatively stable, and temperature has a minimal impact on its stability.

[0051] 2. Storage stability test Using the grapefruit dietary fiber oral liquid prepared in Example 1 as a sample, at room temperature, Comparative Examples 1, 5 and 6 were used as control groups. The properties of the emulsion and whether stratification occurred were recorded at 1 day, 3 days, 5 days and 7 days, respectively.

[0052] See results Figure 6 .

[0053] Physical stability is one of the core quality indicators of oral liquids. The stable state of emulsified oral liquids can prevent the loss of active ingredients with precipitation and also ensure good sensory quality of the product. Figure 6 The appearance of unemulsified (Comparative Example 1, yellowish-brown), emulsified (Example 1, milky white), sonicated (Comparative Example 5, light yellowish-brown), and homogenized (Comparative Example 6, milky white) oral solutions after 1, 3, 5, and 7 days of storage is shown. The emulsified oral solution (Example 1) maintained a relatively uniform milky white appearance throughout the storage period, with slight water-oil separation at 7 days, indicating good droplet dispersion after emulsification. With prolonged storage, the unemulsified oral solution showed progressively increased stratification and precipitation, with precipitation gradually increasing at 1 and 3 days, and obvious stratification at 5 and 7 days, indicating that its droplets were prone to aggregation and sedimentation. Therefore, the emulsified oral solution system exhibited significantly better physical stability. Only the ultrasonically treated oral solution (Comparative Example 5, light yellowish-brown) maintained a relatively homogeneous state within 7 days. Slight stratification occurred at 5 and 7 days, but unshorn dietary fiber and other particles were clearly visible suspended in the liquid, giving it a light yellowish-brown color. Furthermore, tiny, persistent air bubbles accumulated on the surface, likely due to a lack of mechanical force to break up the bubbles formed by ultrasound. The dietary fiber and emulsifiers in the system also formed a stable interfacial film, making it difficult for the bubbles to dissipate naturally. Only the homogenized oral solution (Comparative Example 6, milky white) consistently contained dispersed air bubbles with no tendency to escape during storage. This is likely because the surface of the un-ultrasonicated dietary fiber aggregates easily adsorbs gas molecules, forming stable bubble nuclei. Simultaneously, the emulsifiers and thickeners in the system formed a protective film on the bubble surface, causing slight separation of the liquid.

[0054] Experimental Example 3 The particle size determination experiments were conducted on Example 1 and Comparative Examples 1-6, as detailed below: 1. Particle size determination The particle size distribution of Examples 1 and Comparative Examples 1-6 was measured using a Malvern particle size analyzer. The emulsion was added dropwise to the sample cell, and the equilibration time was 2 minutes. Each sample was tested in triplicate, and the average value was taken. The particle size and volume distribution curves of Examples 1 and Comparative Examples 1-6 are shown below. Figure 7 As shown. Smaller particle size imparts a smoother texture to the product, makes the emulsion droplets more evenly dispersed, reduces the likelihood of aggregation and stratification, improves system stability, and enhances the intestinal absorption efficiency of the active ingredients. The emulsified oral liquid (Example 1) exhibits a particle size concentrated in a smaller range; the unemulsified oral liquid (Comparative Example 1) shows a large particle size peak, according to... Figure 8The average particle size distribution shows that the unemulsified oral liquid has an average particle size of 5593 nm, significantly higher than all other groups (p<0.05). The emulsified oral liquid (Example 1) has an average particle size of 1061 nm, significantly lower than the unemulsified oral liquid (Comparative Example 1). Only the homogenized group (Comparative Example 6, homogenized + emulsified) has an average particle size (830.13 nm) smaller than the sample group (Example 1, 1061 nm), but its particle size volume distribution shows three different peaks, indicating the presence of multi-scale particle aggregates in the system with significant differences in particle size. This uneven dispersion will accelerate stratification and precipitation during storage due to differences in particle settling rates. Only the ultrasonic group (Comparative Example 5, emulsified + ultrasonic) has an average particle size of 3606 nm, significantly larger than the 1061 nm of Example 1 (p<0.05). This result indicates that emulsification and ultrasound alone, lacking the strong shear force of homogenization to refine particle size, easily lead to re-aggregation of dispersed particles; emulsification and homogenization alone, lacking the cavitation effect of ultrasound to loosen the aggregated structure of dietary fiber, make it difficult to disperse droplets evenly. Only the synergistic effect of the "emulsification-ultrasound-homogenization" process can achieve uniform particle size dispersion and control within a small range; the absence of any step will lead to the deterioration of the system's dispersion effect. The average particle size of the dietary fiber-only group (Comparative Example 3) was only 715.9 nm, significantly lower than that of the blank group (Comparative Example 2) and the limonene-only group (Comparative Example 4) (p<0.05), indicating that grapefruit dietary fiber can play a stabilizing role in emulsification, further reducing the emulsion particle size. The results show that emulsification-ultrasound-homogenization treatment and the addition of grapefruit dietary fiber can significantly reduce the droplet size of oral liquids, making the system more delicate and uniform.

[0055] 2. Zeta potential measurement The potentials of Example 1 and Comparative Examples 1, 5, and 6 were measured using a Malvern Zeta potentiometer. The emulsions were diluted 100-fold with pure water to avoid multiple light scattering. The emulsions were added to the potentiometer, and the test temperature was 25°C. The equilibration time was 2 minutes. Measurements were performed in triplicate for each sample, and the average value was taken. The absolute values ​​of the Zeta potentials of Example 1 and Comparative Examples 1, 5, and 6 are compared with the potential distribution graphs shown below. Figures 9-13 As shown.

[0056] In emulsion systems, a higher absolute value of the zeta potential indicates stronger electrostatic repulsion between particles, making particle aggregation and flocculation less likely, thus resulting in superior stability of the entire system. The negative zeta potential of oral liquids may be due to the presence of numerous carboxylmethyl cellulose (CMC-Na) groups in its molecular structure. Figure 8It can be seen that the absolute average potential of the emulsified oral solution (Example 1) is greater than 30 mV, indicating that its stability has reached the general value. However, the absolute average potentials of the unemulsified oral solution (Comparative Example 1), the ultrasonically treated oral solution (Comparative Example 5, emulsification + ultrasound), and the homogenized oral solution (Comparative Example 6, emulsification + homogenization) are 20.35 mV, 15.4 mV, and 4.05 mV, respectively, indicating that these oral solutions have poor stability.

[0057] Test Example 4 Antioxidant-related tests were conducted on Examples 1 and Comparative Examples 2-4. A 0.01 mg / ml vitamin C solution was prepared as a positive control group. Examples 1 and Comparative Examples 2-4 were diluted 10 times, as detailed below: 1. DPPH free radical scavenging test Prepare a 0.1 mM DPPH working solution. Set up three experimental groups: A0 group (100 μL DPPH working solution + 100 μL ultrapure water), A1 group (100 μL DPPH working solution + 100 μL sample solution), and A2 group (100 μL ultrapure water + 100 μL sample solution). After mixing the solutions of each group, react in the dark for 30 min, and measure the absorbance at 517 nm. Calculate the DPPH free radical scavenging rate according to formula (1). Each sample was tested in triplicate and the average value was taken.

[0058] (1) 2. ABTS free radical scavenging test Prepare a 7 mmol / L ABTS aqueous solution and a 2.45 mmol / L potassium persulfate solution. Mix equal volumes of the ABTS solution and potassium persulfate solution and store at 4°C for 18 h for later use. Dilute an appropriate amount 25 times before use. Set up three experimental groups: A0 group (150 μL ABTS working solution + 100 μL ultrapure water), A1 group (150 μL ABTS working solution + 100 μL sample solution), and A2 group (150 μL ultrapure water + 100 μL sample solution). After shaking each group of solutions evenly, react in the dark for 6 min, and measure the absorbance at 734 nm using an ELISA reader. Calculate the ABTS free radical scavenging rate according to formula (2). Each sample was tested in triplicate and the average value was taken.

[0059] (2) 3. Hydroxyl radical scavenging test Prepare 9 mmol / L FeSO4 solution and 9 mmol / L salicylic acid-ethanol solution. Set up 3 groups of experiments. In group A1, add 1 mL of FeSO4 solution and salicylic acid solution respectively, mix well, add 1 mL of sample solution, and then add 1 mL of 30% H2O2 solution. In group A2, pure water is used instead of H2O2 solution, and in group A0, pure water is used instead of sample solution. After shaking the solutions of each group evenly, incubate in a water bath at 37℃ for 30 min, and measure the absorbance at 510 nm using an ELISA reader. Calculate the hydroxyl radical scavenging rate according to formula (3). Each sample is tested in triplicate and the average value is taken.

[0060] (3) The scavenging activities of the sample group (Example 1), blank group (Comparative Example 2), group containing only grapefruit dietary fiber (Comparative Example 3), group containing only limonene (Comparative Example 4), and vitamin C positive control group on DPPH, ABTS, and hydroxyl radicals are as follows: Figures 14-16 As shown in the figure, the sample group (Example 1) showed certain scavenging effects on DPPH, ABTS, and hydroxyl radicals, with scavenging effects comparable to the vitamin C positive control group. The dietary fiber-only group (Comparative Example 3) exhibited strong activity in scavenging all three types of free radicals, making it the core contributor to antioxidant activity. The scavenging rates of DPPH, ABTS, and hydroxyl radicals in the sample group (Example 1) were 30.5%, 20.8%, and 30.2%, respectively, demonstrating the synergistic antioxidant effect of grapefruit dietary fiber and limonene. Studies have confirmed that grapefruit fruits and their processing byproducts are rich in natural antioxidant components such as flavonoids and polyphenols. Dietary fiber is the core antioxidant substance of this oral liquid, and its combination with limonene can further enhance its scavenging effect on DPPH and hydroxyl radicals.

[0061] Experimental Example 5 Cholesterol adsorption-related experiments were conducted on Example 1 and Comparative Examples 2-4, as detailed below: Take 0, 0.01, 0.03, 0.05, 0.07, and 0.09 mL of a 1 mg / mL cholesterol standard solution, respectively, and bring the volume to 0.40 mL with glacial acetic acid, mixing well. Add 1.5 mL of a 0.1 mg / mL phthalaldehyde solution prepared with glacial acetic acid and 1 mL of concentrated sulfuric acid, mix well, and let stand at room temperature for 10 min. Measure the absorbance at 550 nm and plot a standard curve.

[0062] Egg yolks were mixed with nine times their volume of distilled water and whipped until completely emulsified. The pH of the system was adjusted to 2.0 with HCl to simulate the stomach environment, and the pH was adjusted to 7.0 with NaOH to simulate the intestinal environment. 2.5 mL of Example 1 and Comparative Examples 2-4 were mixed with 1 mL of diluted egg yolk solution, incubated at 37°C with continuous shaking for 2 h, centrifuged at 4000 r / min for 20 min, and the supernatant was collected. The cholesterol content was determined at 550 nm using the o-phthalaldehyde method. Controls included three groups: no grapefruit dietary fiber and limonene, dietary fiber only, and limonene only. Cholesterol adsorption capacity was calculated according to formula (4). Each sample was calculated as a three-times average.

[0063] C= (4) In the formula: C is the cholesterol adsorption capacity, mg / g; M1 is the cholesterol content in the solution without sample, mg; M2 is the cholesterol content in the solution after adsorption, mg; c is the concentration of the oral solution, g / mL; v is the volume of the sample added, mL.

[0064] The cholesterol adsorption capacity of the sample group (Example 1), blank group (Comparative Example 2), group containing only grapefruit dietary fiber (Comparative Example 3), and group containing only limonene (Comparative Example 4) in simulated stomach (pH 2.0) and simulated intestine (pH 7.0) environments is as follows: Figure 17 As shown. Under the same pH conditions, the cholesterol adsorption capacity of the sample oral liquid was significantly higher than that of the blank group oral liquid (p<0.05). The adsorption capacity of the sample group oral liquid (Example 1) was increased by 32.20% and 25.38% compared with the blank group oral liquid at pH 2 and pH 7, respectively, indicating that the sample oral liquid has a certain cholesterol adsorption capacity, which can reduce the cholesterol content in the body and reduce the occurrence of complications. The cholesterol adsorption capacity of the sample group (Example 1) oral liquid in the intestinal and gastric environments was not significantly different from that of the emulsion containing only grapefruit dietary fiber (Comparative Example 3). The adsorption capacity of the group containing only limonene (Comparative Example 4) was significantly higher than that of the blank group (Comparative Example 2), but lower than that of the sample group (Example 1) and the group containing only dietary fiber (Comparative Example 3). This indicates that the core substance of cholesterol adsorption capacity is grapefruit dietary fiber, possibly because grapefruit dietary fiber has a loose and porous structure and active groups, which can adsorb and promote the transport of cholesterol molecules through hydrophobic interactions and physical effects, thereby reducing cholesterol levels. At pH 7 (simulating the small intestinal environment), the cholesterol adsorption capacity of the emulsion was significantly higher than that at pH 2 (simulating the gastric environment), indicating that the cholesterol adsorption of grapefruit dietary fiber mainly occurs in the small intestine. This may be because the acidic environment... + The excessive accumulation of dietary fiber and cholesterol results in both being positively charged; the repulsion between the two weakens their ability to bind together, ultimately reducing their adsorption effect on cholesterol.

[0065] Experimental Example 6 The following are the results of bile salt adsorption tests conducted on Examples 1 and Comparative Examples 2-4: Take 0, 0.02, 0.04, 0.06, 0.08, and 1.0 mL of a 1 mg / mL cholate standard solution into colorimetric tubes, respectively, and add water to bring the volume to 1.0 mL and mix well. Add 6.0 mL of 45% sulfuric acid and 1.0 mL of 0.3% furfural, mix well, and heat in a 65℃ constant temperature water bath for 30 min. Then remove and cool to room temperature, measure the absorbance at a wavelength of 620 nm, and plot a standard curve.

[0066] Take samples from Examples 1 and Comparative Examples 2-4 into centrifuge tubes, add 16 mL of 1 mg / mL bile salt standard solution, adjust the pH to 7, incubate at 37°C with shaking for 2 h, centrifuge at 5000 rmin for 10 min, take 1.0 mL of the supernatant, add 6.0 mL of 45% sulfuric acid and 1.0 mL of 0.3% furfural sequentially, mix well, and heat in a 65°C water bath for 30 min. After cooling to room temperature, measure the bile salt content at 620 nm. Calculate the bile salt adsorption capacity according to formula (5). The average value of three parallel tests for each sample is calculated.

[0067] C= (5) In the formula: C is the bile salt adsorption capacity, mg / g; M1 is the bile salt content in the solution without sample, mg; M2 is the bile salt content in the solution after adsorption, mg; c is the oral solution concentration, g / mL; v is the volume of sample added, mL.

[0068] The results of bile salt adsorption capacity measurements of the sample group (Example 1), blank group (Comparative Example 2), group containing only grapefruit dietary fiber (Comparative Example 3), and group containing only limonene (Comparative Example 4) in simulated stomach (pH 2.0) and simulated intestine (pH 7.0) environments are as follows: Figure 18As shown, the bile salt adsorption capacity of the sample group (Example 1) reached 4.717 mg / g, significantly higher than that of the dietary fiber-only group (Comparative Example 3, 4.224 mg / g), the limonene-only group (Comparative Example 4, 3.109 mg / g), and the blank group (Comparative Example 2), indicating that the combination of the two components produced a synergistic effect. This synergistic effect may stem from the complementarity of different adsorption mechanisms: on the one hand, the dietary fiber component can adsorb bile salts mainly through hydrogen bonds and hydrophobic interactions via its polysaccharide network structure; on the other hand, limonene, as a hydrophobic plant active ingredient, can, similar to other modified materials, further enhance the adsorption capacity of bile salts by strengthening hydrophobic interactions. The strong in vitro adsorption of bile salts means that this oral liquid is expected to block the enterohepatic circulation of bile acids in vivo, thereby forcing the liver to consume more cholesterol to synthesize new bile acids, which is considered to be one of the key mechanisms by which dietary fiber exerts its lipid-lowering effect.

[0069] Experimental Example 7 The in vitro digestibility assays for Examples 1 and Comparative Examples 2-4 were performed as follows: Accurately measure 5 mL of the oral liquid sample into a centrifuge tube, add 5 mL of artificial saliva, adjust the pH to 7.0 using HCl and NaOH, mix for 5 min, then add 10 mL of artificial gastric juice, adjust the pH to 2.0, and shake at 37℃ for 2 h. Next, add 20 mL of artificial intestinal juice containing trypsin, adjust the pH to 7.0, and continue shaking at 37℃ for 2 h. Take 4 mL of the solution at 0, 30, 60, 90, and 120 min respectively for enzyme inactivation by boiling water bath. Prepare blank emulsion, emulsion containing only grapefruit dietary fiber, and emulsion containing only limonene as control groups. Using standard glucose as a reference, add DNS reagent to react and measure the absorbance. Calculate the glucose content based on the absorbance value.

[0070] Table 3 shows the changes in reducing sugar content in different groups during the in vitro enteric digestion stage. Significant differences in reducing sugar content were observed between groups, but no significant trend was observed within groups. Only the dietary fiber group (Comparative Example 3) had a significantly higher reducing sugar content than the other groups (P<0.05), and there were no significant differences within groups from 0 to 120 min. This may be because grapefruit dietary fiber contains both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), and SDF has already undergone partial hydrolysis during the early gastric digestion stage, thus preventing the release of additional reducing sugar in the intestine. Only the limonene group (Comparative Example 4) and the blank group (Comparative Example 2) showed no significant difference in reducing sugar content (P>0.05), and both remained at low levels without significant fluctuations, proving that limonene itself cannot be digested and hydrolyzed into reducing sugar. The sample group (Example 1) had a significantly lower reducing sugar content than the dietary fiber group alone (p<0.05), reflecting the slow hydrolysis effect of limonene on dietary fiber, which provides some protection for the stability of the product during digestion.

[0071] Table 3. Changes in reducing sugar content (mg / mL) in different groups during in vitro enteric digestion. Note: Different uppercase letters in the same column indicate significant differences between different groups at the same time point (p<0.05); different lowercase letters in the same row indicate significant differences between different time points within the same group (p<0.05).

[0072] In summary, this invention provides a highly active grapefruit-based oral liquid with stability, antioxidant properties, and lipid-lowering effects, as well as its preparation method. It has the following advantages: 1. The core of this invention lies in the synergistic effect of the three-step sequential process of "emulsification-ultrasound-homogenization".

[0073] High-speed shear emulsification: First, a compound emulsifier (sucrose ester and mono- and diglycerides) is used to reduce interfacial tension. Under strong mechanical force, the oil phase is initially dispersed into tiny droplets, and the distribution of dietary fiber in the aqueous phase is promoted.

[0074] Ultrasonic treatment: Subsequently, the cavitation effect of ultrasound is used to generate local high pressure, high temperature and strong shock wave, which can effectively "bombard" and further break up the aggregates of dietary fiber, eliminate tiny air bubbles in the system, loosen the interfacial membrane, and create a more uniform material basis for final homogenization.

[0075] High-speed homogenization: Finally, through extremely strong shearing, impact and cavitation, droplets and particles are refined to the nano / submicron level, significantly increasing the specific surface area and surface energy of the system. Stabilizers such as CMC-Na are added and adsorbed on the particle surface, forming steric hindrance and electrostatic repulsion (high Zeta potential), thereby obtaining a kinetically stable homogeneous system.

[0076] These three steps are interconnected and none can be omitted. In "Experimental Example 3", the lack of ultrasound (Comparative Example 6) resulted in the system containing bubbles and uneven dispersion; the lack of homogenization (Comparative Example 5) resulted in large particle size and easy aggregation; both of these verified the necessity of this synergistic process.

[0077] 2. Scientific compatibility and synergy of functional components: Grapefruit dietary fiber serves as the core component, providing the main free radical scavenging activity and the ability to bind cholesterol and bile salts through physical adsorption and hydrophobic interactions, which is the material basis for its lipid-lowering function.

[0078] Limonene not only possesses antioxidant and anti-inflammatory activities on its own, but also exhibits a synergistic enhancement trend in ABTS and hydroxyl radical scavenging experiments when combined with dietary fiber. More importantly, in the bile salt adsorption experiment, the adsorption capacity of the combined group was significantly higher than that of the single group, indicating that limonene may enhance the composite system's ability to capture hydrophobic bile salts through hydrophobic interactions, producing a synergistic lipid-lowering effect of "1+1>2".

[0079] 3. This invention directly uses grapefruit processing byproducts as raw materials, turning waste into treasure, which aligns with the concept of sustainable development. The resulting product exhibits excellent physical stability: it remains stable after 48 hours at 60℃; after 7 days of storage at room temperature, it shows only slight changes, far superior to the unemulsified or incompletely processed control sample; it has a small average particle size, high zeta potential (>30mV), and a highly stable system. Through formula optimization, the product is uniformly milky white, with a pleasant sweet and sour taste, a natural grapefruit aroma, and no off-odors. It possesses both antioxidant (scavenging of three free radicals) and lipid-lowering potential (cholesterol and bile salt adsorption), and its functional expression is optimized through component synergy.

[0080] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification and drawings, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A highly active oral liquid derived from grapefruit, possessing stability, antioxidant properties, and lipid-lowering effects, characterized in that: It was prepared by emulsification and homogenization of an aqueous phase containing grapefruit dietary fiber and an oil phase containing limonene; The emulsification and homogenization includes the following steps performed sequentially: adding the oil phase to the aqueous phase under high-speed shear for primary emulsification, then subjecting the resulting system to ultrasonic treatment, and then subjecting it to high-speed homogenization. The aqueous phase contains sucrose fatty acid esters as an aqueous emulsifier, and the oil phase contains mono- and diglyceride fatty acid esters as oil emulsifiers.

2. The grapefruit-based highly active oral liquid with stability, antioxidant properties, and lipid-lowering effects according to claim 1, characterized in that, The content of grapefruit dietary fiber in the oral liquid is 8~12 mg / mL, and the mass-volume percentage of limonene in the oral liquid is 0.008%~0.012%. The grapefruit dietary fiber is obtained by homogenization and ultrasonic treatment.

3. The grapefruit-based highly active oral liquid with stability, antioxidant properties, and lipid-lowering effects according to claim 1, characterized in that, The sucrose fatty acid ester has a mass-volume percentage of 1.8% to 2.6% in the oral liquid, and the mono- and diglyceride fatty acid esters have a content of 1.6% to 2.4% in the oral liquid.

4. The grapefruit-based highly active oral liquid with stability, antioxidant properties, and lipid-lowering effects according to claim 1, characterized in that, The aqueous phase also contains xylitol, citric acid, sodium carboxymethyl cellulose, and potassium sorbate.

5. The grapefruit-based highly active oral liquid with stability, antioxidant properties, and lipid-lowering effects according to claim 4, characterized in that, The xylitol in the oral liquid has a mass-volume percentage of 6% to 10%, the citric acid in the oral liquid has a mass-volume percentage of 0.05% to 0.09%, the sodium carboxymethyl cellulose in the oral liquid has a mass-volume percentage of 0.20% to 0.32%, and the potassium sorbate in the oral liquid has a mass-volume percentage of 0.08% to 0.12%.

6. The grapefruit-based highly active oral liquid with stability, antioxidant properties, and lipid-lowering effects according to claim 1, characterized in that, The volume ratio of the aqueous phase to the oil phase is 8:2 to 9.5:0.

5.

7. A method for preparing a highly active oral liquid derived from grapefruit as described in any one of claims 1 to 6, characterized in that, Includes the following steps: Grapefruit dietary fiber was dispersed in water, homogenized, and ultrasonically treated to obtain a dietary fiber predispersant. Xylitol, citric acid, sodium carboxymethyl cellulose, and potassium sorbate were added to the pre-dispersion and stirred until dissolved. Then, sucrose fatty acid ester was added and stirred in a water bath to obtain an aqueous phase. Limonene and mono- and diglycerides of fatty acids were dissolved in edible oil and stirred in a water bath to obtain the oil phase. Under high-speed shear conditions, the obtained oil phase was added to the obtained aqueous phase for emulsification; subsequently, the emulsified system was subjected to ultrasonic treatment. Then, the ultrasonicated system was subjected to high-speed homogenization to obtain the primary emulsion; The obtained colostrum was sterilized to obtain the grapefruit-based highly active oral liquid.

8. The method for preparing the highly active grapefruit oral liquid according to claim 7, characterized in that, The conditions for homogenization and ultrasonic treatment are as follows: homogenizer speed 11000~15000 rpm, treatment time 2~4 min, repeated 2~4 times; the conditions for ultrasonic treatment are as follows: power 400~600 W, using an intermittent mode of working for 4~6 min with intervals of 1~3 min, and a total ultrasonic duration of 9~15 min.

9. The method for preparing the highly active grapefruit oral liquid according to claim 7, characterized in that, The high-speed shearing rotation speed is 8000~12000 rpm; the ultrasonic treatment conditions for the emulsified system are: power 400~600 W, treatment time 3~5 min, using a pulse mode with a working time of 2~4 s and an interval of 2~4 s; the high-speed homogenization conditions for the ultrasonicated system are: rotation speed 11000~15000 rpm, treatment time 20~40 s, repeated 3~5 times.

10. The use of the grapefruit-based high-activity oral liquid with stability, antioxidant and lipid-lowering properties as described in any one of claims 1-6 in the preparation of dietary supplements or functional foods for non-therapeutic purposes of antioxidation and blood lipid regulation.

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