Quantum dot composite food additive, preparation method and application thereof

Abstract

This application relates to the field of food additive technology, and more particularly to a quantum dot composite food additive, its preparation method, and its application. The quantum dot composite food additive comprises the following raw materials: an edible carrier, quantum dot components, functional auxiliary components, and magnetic components. The food additive of this invention can be used as a functional ingredient in combination with edible salt, and has the advantages of high absorption efficiency, good stability, and traceability of components. The combination with stachyose prebiotics derived from Rehmannia glutinosa has both intestinal microecological regulation effects and can synergistically improve mineral absorption efficiency and the body's metabolic adaptability.

Description

Technical Field

[0001] This application relates to the field of food additive technology, and in particular to a quantum dot composite food additive, its preparation method, and its application. Background Technology

[0002] In traditional mineral-containing food systems (including table salt, fortified foods, etc.), minerals suffer from problems such as large particle size, low absorption efficiency by the human body, and easy loss of active ingredients. Although quantum dot materials can achieve component tracking and nano-modification, single quantum dot systems have drawbacks such as insufficient energy and easy quenching of fluorescence signals. The micro-magnetic field constructed by magnetic materials can form an electromagnetic synergistic effect with quantum dots, further improving the efficiency of mineral modification and absorption. However, there is currently no mature technology to combine the two for use in food additive systems.

[0003] Furthermore, existing functional food additives and edible salt products mostly focus on supplementing minerals and herbal ingredients, neglecting the function of intestinal microecological regulation. The state of the intestinal flora directly affects the efficiency of intestinal absorption of minerals and nutrients, making it difficult to maximize nutritional efficacy. Stachyose, a naturally occurring functional tetrasaccharide oligosaccharide found in Rehmannia glutinosa, possesses excellent intestinal prebiotic activity. Combining it with a quantum dot-magnetic synergistic system can achieve a dual synergistic effect of intestinal conditioning and nutrient absorption, but currently, there is no mature technological solution for this. Summary of the Invention

[0004] This application provides a quantum dot composite food additive, its preparation method, and its application to solve the following technical problems: traditional mineral-containing food systems suffer from low mineral absorption efficiency, poor stability, inability to trace components, and lack of intestinal microecological synergistic regulation function. This application significantly improves the absorption efficiency of various trace elements such as calcium, iron, zinc, and selenium by leveraging electromagnetic synergistic fields, increasing it by 25%-40% compared to traditional herbal salts, 45%-50% compared to ordinary mineral salts, and 8%-12% compared to non-magnetic quantum dot mineral salts. When combined with Rehmannia glutinosa-derived stachyose, it can further synergistically enhance mineral absorption efficiency and also possesses multiple effects such as intestinal conditioning and metabolic regulation.

[0005] The first aspect of this application provides a quantum dot composite food additive, the food additive comprising the following raw materials: Edible carrier, quantum dot components, functional auxiliary components, magnetic components; The edible carrier is selected from one or more of edible salt and zinc chloride.

[0006] Furthermore, by weight, the quantum dot composite food additive comprises the following ingredients: The composition includes 60-995 parts of edible carrier, 0.5-5 parts of quantum dot component, 5-20 parts of functional auxiliary component, and 0.05-1 part of magnetic component.

[0007] Furthermore, the quantum dot composite food additive also includes one or more of trace element additives, binders, dispersants, and deionized water.

[0008] Furthermore, the magnetic component is one or more of the following: biocompatible ferrite magnetic powder, nano-magnetic beads, manganese zinc ferrite nanopowder, and Fe3O4 nanoparticles; And / or, the quantum dot composition is one or more of chlorine-doped carbon quantum dots, zinc oxide quantum dots, and coupled dual quantum dot structures (i.e., nano-quantum dot pairs); The coupled dual quantum dot structure is formed by two quantum dots with the same material and structure through coupling. The particle size of a single quantum dot is 2-20 nm, and the distance between the two quantum dots is 10-50 nm.

[0009] Furthermore, the quantum dot component is obtained by modification with a modifier; Furthermore, the quantum dots are ultrasonically modified with 2% silane coupling agent KH550 ethanol-water solution.

[0010] Furthermore, the dispersion carrier is a gum arabic-sericin dispersion carrier.

[0011] Furthermore, the functional auxiliary components include one or more of herbal extracts, mineral materials, metal salts, and prebiotic oligosaccharides.

[0012] Furthermore, the herbal extract is chrysanthemum extract, peppermint extract, honeysuckle extract, or a honeysuckle-chrysanthemum compound extract.

[0013] Furthermore, the herbal extract is encapsulated using a binder as the wall material via spray drying. The binder is preferably gum arabic.

[0014] Understandably, the use of microencapsulation and quantum dot protection technology ensures that the activity retention rate of herbal active ingredients is ≥80% after 6 months of storage.

[0015] Furthermore, the mineral material is at least two of the following: maifanite, selenium-rich loess, and bamboo sap extract.

[0016] Furthermore, the metal salt is one or more of zinc chloride and sodium chloride.

[0017] Furthermore, the prebiotic oligosaccharide is stachyose naturally extracted from Rehmannia glutinosa; the stachyose has a natural tetrasaccharide structure, is not broken down by human stomach acid and small intestinal digestive enzymes, and can directly reach the large intestine to specifically proliferate beneficial bacteria such as Bifidobacteria and Lactobacillus, inhibit the reproduction of harmful bacteria such as Escherichia coli and Clostridium perfringens, and regulate the intestinal microecological balance.

[0018] Furthermore, the functional auxiliary component is a herbal extract, and the quantum dot composite food additive contains the following raw materials: 60-85 parts of edible carrier, 0.5-5 parts of quantum dot component, 5-20 parts of herbal extract, 0.1-2 parts of trace element additive, 0.05-1 part of magnetic component, and 0.05-0.5 parts of binder. Furthermore, the quantum dot component is a coupled dual quantum dot structure with a particle size of 2-20 nm and a spacing controlled at 10-50 nm; the magnetic component is one or both of biocompatible ferrite magnetic powder and nanomagnetic beads with a particle size of 50-200 nm, which can release a mild static magnetic field of 5-20 μT; and the herbal extract is an extract of medicinal and edible herbs.

[0019] Furthermore, the functional auxiliary component is a mineral material, and the quantum dot composite food additive contains the following raw materials: 980-995 parts of edible carrier (deep well rock salt), 3-8 parts of mineral material, 0.1-0.5 parts of quantum dot component, 1-2 parts of dispersion carrier, 0.1-0.3 parts of magnetic component (food-grade nano magnetic powder), and 1-3 parts of deionized water; Furthermore, the mineral material is a mixture of two or more of the following: maifanite, selenium-rich loess, and bamboo sap extract; the quantum dot component is chlorine-doped carbon quantum dots; the dispersion carrier is gum arabic-sericin dispersion carrier; and the magnetic component is manganese-zinc ferrite nanoparticles with a particle size of 50-80 nm and a magnetic field strength controlled at 5-10 μT.

[0020] Furthermore, the functional auxiliary component is a metal salt, and the quantum dot composite food additive contains the following raw materials: 100 parts of metal salt matrix, 0.5-2 parts of quantum dot component, and 0.5-2 parts of magnetic component; Furthermore, the quantum dot component is zinc oxide quantum dots with a particle size of approximately 20 nm; the magnetic component is superparamagnetic Fe3O4 nanoparticles with a particle size of 15-25 nm; and the metal salt matrix is ​​either zinc chloride or sodium chloride.

[0021] Furthermore, the functional auxiliary components are herbal extracts and mineral materials, and the quantum dot composite food additive contains the following raw materials: 60-85 parts of edible carrier, 0.5-5 parts of quantum dot component, 5-20 parts of herbal extract, 3-8 parts of mineral material, 0.1-2 parts of trace element additive, 0.05-1 part of magnetic component, 0.05-0.5 parts of binder, and 1-3 parts of deionized water; Furthermore, the quantum dot component is a coupled dual quantum dot structure with a particle size of 2-20 nm; the mineral material is a mixture of maifanite and selenium-rich loess, the herbal extract is chrysanthemum extract; and the magnetic component is manganese-zinc ferrite nanopowder.

[0022] Furthermore, the functional auxiliary components are herbal extracts and metal salts, and the quantum dot composite food additive contains the following raw materials: 60-85 parts of metal salt matrix, 0.5-5 parts of quantum dot component, 5-20 parts of herbal extract, 0.05-1 part of magnetic component, 0.05-0.5 parts of binder, and 1-2 parts of dispersion carrier; Furthermore, the quantum dot component is zinc oxide quantum dots with a particle size of approximately 20 nm; the metal salt matrix is ​​zinc chloride; the herbal extract is peppermint extract; the magnetic component is Fe3O4 nanoparticles; and the dispersion carrier is gum arabic-serice protein dispersion carrier.

[0023] Furthermore, the functional auxiliary components are herbal extracts, mineral materials, and metal salts, and the quantum dot composite food additive contains the following raw materials: 50-70 parts of metal salt matrix, 10-25 parts of edible carrier, 0.5-5 parts of quantum dot component, 5-15 parts of herbal extract, 3-8 parts of mineral material, 0.1-2 parts of trace element additive, 0.05-1 part of magnetic component, 0.05-0.5 parts of binder, and 1-3 parts of deionized water; Furthermore, the quantum dot components are chlorine-doped carbon quantum dots or zinc oxide quantum dots, the mineral materials are a mixture of maifanite, selenium-rich loess, and bamboo sap extract, the herbal extract is honeysuckle-chrysanthemum composite extract, and the magnetic components are a mixture of manganese-zinc ferrite nanopowder and Fe3O4 nanoparticles.

[0024] Furthermore, the functional auxiliary components are mineral materials and metal salts, and the quantum dot composite food additive contains the following raw materials: 70-90 parts of metal salt matrix, 3-8 parts of mineral materials, 0.1-0.5 parts of quantum dot components, 1-2 parts of dispersion carrier, 0.1-0.3 parts of magnetic components, and 1-3 parts of deionized water; Furthermore, the quantum dot component is chlorine-doped carbon quantum dots, the mineral material is a mixture of maifanite and selenium-rich loess, the metal salt matrix is ​​zinc chloride, the magnetic component is manganese-zinc ferrite nanoparticles, and the dispersion carrier is gum arabic-sericite dispersion carrier.

[0025] The second aspect of this application provides a method for preparing the quantum dot composite food additive described in the first aspect, the method comprising the following preparation steps: S1. Raw material pretreatment: The edible carrier is screened and dried; the quantum dot components and functional auxiliary components are pretreated separately. S2. Preparation of quantum dot dispersion system: Add quantum dot components to dispersion medium, stir and disperse to obtain a uniform quantum dot dispersion system; add dispersion carrier or functional auxiliary components and magnetic components, and continue stirring or ultrasonic dispersion. S3. Composite treatment: The pretreated edible carrier is mixed with the quantum dot dispersion system. Stirring, ultrasonication or coating processes are used to ensure that the quantum dot dispersion system is uniformly loaded on the surface and inside of the edible carrier. The reaction temperature, stirring rate or ultrasonic parameters are controlled simultaneously. S4. Post-processing: The composite material is dried and sieved to obtain quantum dot composite food additives.

[0026] The technical solutions provided in this application have the following advantages compared with the prior art: 1. Significantly improved nutrient absorption efficiency: With the help of electromagnetic synergistic field, the human body's absorption efficiency of various trace elements such as calcium, iron, zinc, and selenium is 25%-40% higher than that of traditional herbal salt, 45%-50% higher than that of ordinary mineral salt, and 8%-12% higher than that of non-magnetic quantum dot mineral salt. At the same time, the Fe3O4 magnetic polarization effect can directionally confine quantum dot electromagnetic waves, increasing the intensity of the resonant electromagnetic waves by more than 25%, further enhancing the absorption effect.

[0027] 2. Excellent activity and product stability: The microencapsulation + quantum dot protection technology ensures that the activity retention rate of herbal active ingredients is ≥80% after 6 months of storage; both quantum dots and magnetic particles are surface modified, resulting in strong binding force with edible carriers. There is no significant shedding in water, weak acid and weak alkali environments, and the product has a shelf life of up to 24 months without clumping, layering, or magnetic powder precipitation; in addition, the micro magnetic field helps stabilize the quantum dot fluorescence signal, increasing the fluorescence signal intensity by 6% compared to the non-magnetic formula, thus enhancing the accuracy of visual tracking.

[0028] 3. Multifunctional and widely adaptable: The product has three functions: flavoring, nutritional supplementation, and herbal conditioning, and is suitable for a variety of scenarios; it has magnetic response targeting, and can achieve targeted enrichment and precise action of the system through an external magnetic field, adapting to the needs of multiple scenarios such as medical and food; at the same time, it can replace different edible carriers, quantum dots and magnetic materials to meet the personalized needs of different application scenarios.

[0029] 4. Simple process and strong compatibility: It adopts conventional food processing equipment, only adding compounding or feeding steps, without the need to add special equipment. It is easy to scale up industrial production and can achieve large-scale production by relying on existing food processing equipment.

[0030] 5. Safe and reliable: All components are food-grade, with no added toxic or harmful substances; the micro-magnetic field strength is far below the human safety threshold, and no heavy metals are released (tested and meets the GB 2762 "National Food Safety Standard - Limits of Contaminants in Food" standard), ensuring high safety for use. This food additive must be purchased by enterprises with food / seasoning production qualifications and used in combination with bases such as edible salt; it must not be sold directly as table salt.

[0031] 6. Synergistic Effects on Intestinal Regulation and Nutrient Absorption: The compounded Rehmannia glutinosa-derived stachyose, as a natural prebiotic, can form multiple synergistic effects with the quantum dot-magnetic synergistic system: - Bidirectional Intestinal Regulation: It can specifically proliferate beneficial intestinal flora such as Bifidobacteria and Lactobacillus, while inhibiting the reproduction of harmful bacteria such as Escherichia coli and Clostridium perfringens; through the metabolism of beneficial bacteria, short-chain fatty acids are produced, softening stool and promoting intestinal peristalsis, achieving bidirectional regulation of constipation and diarrhea, and improving irritable bowel symptoms caused by flora imbalance; at the same time, it reduces intestinal putrefactive fermentation, reduces the production of toxins such as ammonia and hydrogen sulfide, and relieves indigestion, bloating, and fecal halitosis. - Metabolic Friendly and Widely Compatible: The human body lacks the corresponding enzyme system to break down stachyose, so it hardly enters the bloodstream, has minimal impact on blood sugar levels, has only 22% of the sweetness of sucrose, and is low in calories, making it suitable for moderate consumption by diabetic patients; at the same time, through the metabolic action of beneficial intestinal bacteria, it reduces the absorption of cholesterol and fats in the intestine, and helps regulate blood lipid levels. - Synergistic Boost to Immunity and Liver Protection: As the body's largest immune organ, a balanced gut microbiota can enhance the intestinal mucosal barrier function, reduce the entry of allergens and toxins into the bloodstream, and lower the probability of recurrent gastroenteritis and seasonal respiratory discomfort. Simultaneously, it can reduce the entry of endogenous intestinal toxins into the liver via the portal vein, alleviating the liver's detoxification burden, and synergistically complementing the yin-nourishing properties of Rehmannia glutinosa. - Dual Enhancement of Mineral Absorption: Stachyose promotes the dissolution and intestinal absorption of various minerals such as calcium, magnesium, iron, and zinc. Combined with the electromagnetic synergistic absorption effect of quantum dot-magnetic components, it creates a dual boost, further improving the utilization efficiency of nutrients. Furthermore, stachyose is mild, has low osmotic pressure, and is less irritating to the gastrointestinal tract, protecting the intestinal mucosa and alleviating mild enteritis symptoms. It is not utilized by oral bacteria to produce acid, posing no risk of tooth decay, and can be consumed in moderation by the elderly and children, significantly expanding the product's applicable population and scenarios. Detailed Implementation

[0032] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions in the embodiments of this application will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0033] The range descriptions used in this application, such as numerical ranges and proportional ranges, include all possible sub-ranges and single numerical values ​​within that range. For example, the range descriptions of "1 to 6" or "1-6" cover all sub-ranges (such as 1 to 3, 2 to 5, etc.) and single numbers (such as 1, 2, 3, 4, 5, 6) between 1 and 6. Unless otherwise specified, the terms "comprising" and others used herein mean "including but not limited to"; relational terms such as "first" and "second" are used only to distinguish different entities or operations and do not imply an actual order or relationship; "and / or" indicates that multiple situations can exist individually or simultaneously; expressions such as "at least one," "multiple," and "at least one" refer to any combination of the corresponding objects, including combinations of single or multiple objects. The proportional relationships involved in this document, such as mass ratios and molar ratios, should be understood as the correspondence between the first and second terms of a proportional formula, according to the order of description. The raw materials, reagents, instruments, and equipment used herein can all be obtained by purchasing from the market or by existing methods.

[0034] Example 1

[0035] A quantum dot composite food additive, by weight, comprises: 80 parts of an edible carrier (a mixture of edible salt and zinc chloride in a mass ratio of 1:1), 1 part of a quantum dot component (a mixture of chlorine-doped carbon quantum dots and zinc oxide quantum dots in a mass ratio of 1:1), 5 parts of a functional auxiliary component (a mixture of maifanite and chrysanthemum extract in a mass ratio of 2:1), 0.3 parts of a magnetic component (manganese-zinc ferrite nanopowder), 2 parts of deionized water, and 1.2 parts of a dispersion carrier; The preparation steps of the food additive are as follows: The edible carrier is passed through a 0.85mm sieve and dried at 65℃ for 2 hours; the functional auxiliary component is ultra-finely pulverized and passed through a 0.18mm sieve, then dried at 105℃ for 2 hours; the magnetic component is vacuum dried at 60℃ for 1 hour; the quantum dot component is added to deionized water and stirred at 45℃ and 200r / min for 15 minutes; the dispersion carrier is added and stirring is continued for 20 minutes to obtain a quantum dot dispersion system; the functional auxiliary component and magnetic component are added to the quantum dot dispersion system and ultrasonically dispersed at 300W and 20kHz for 25 minutes, with simultaneous temperature control at 38℃; the pretreated edible carrier is put into a wet mixer and the above composite system is sprayed at a uniform speed; the mixing blade is at 110r / min and the cutting blade is at 2500r / min, and the mixture is stirred for 4 minutes; the mixture is naturally air-dried at 28℃, passed through a 1.0mm sieve, and packaged in the dark to obtain the finished product.

[0036] The prepared food additives were tested, and the results were as follows: the quantum dot dispersion uniformity in the finished product was ≥94%, the mineral element dissolution rate was ≥90%, the activity retention rate of herbal active ingredients was 82% after 6 months of storage, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional salt (taking zinc as an example, the absorption rate was improved by 38%). After being placed in an environment of 25℃ and 60% humidity for 3 months, there was no moisture absorption and clumping phenomenon. The magnetic field strength was within the range of safe micro-magnetic fields for the human body and met the food-grade safety standards.

[0037] Example 2

[0038] A quantum dot composite food additive, by weight, comprises 75 parts of edible carrier (edible salt), 2 parts of quantum dot components, 12 parts of honeysuckle extract, 0.8 parts of trace element additives, 0.5 parts of nano magnetic beads, and 0.2 parts of gum arabic. The preparation steps of the food additive are as follows: edible carrier is dried at 65℃ for 2.5h and passed through a 120-mesh sieve; coupled double quantum dot structures are prepared by mesoporous silica carrier loading method, with the spacing controlled at 30nm; honeysuckle extract is encapsulated by spray drying using gum arabic as wall material; nanomagnetic beads and trace element additives are ultrasonically dispersed and then vacuum dried to obtain composite powder; all components are added to a double cone mixer and mixed at 28℃ for 35min, with the mixture kept in the dark and oxygen-free environment throughout the process; tableting and granulation are performed at 5-8MPa, drying at 55℃ until the moisture content is ≤0.3%, passing through a 6-mesh sieve, and vacuum packaging in aluminum foil to obtain the finished product.

[0039] The prepared food additives were tested, and the results showed that the activity retention rate of honeysuckle active ingredients in the finished product was 84% ​​after 6 months of storage. The absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional herbal salt (for example, the absorption rate of iron increased by 39%). After being placed in an environment of 25℃ and 60% humidity for 3 months, there was no moisture absorption and clumping, which meets the food-grade safety standards.

[0040] Example 3

[0041] A quantum dot composite food additive, by weight, comprises 990 parts of edible carrier (deep well rock salt), 5 parts of natural mineral material (maifan stone: selenium-rich loess: bamboo sap extract = 2:1:1), 0.3 parts of chlorine-doped carbon quantum dots, 1.5 parts of gum arabic-sericite protein dispersion carrier, 0.2 parts of food-grade nano magnetic powder, and 2 parts of deionized water. The preparation steps of the food additive are as follows: edible carrier is passed through a 0.85mm sieve; natural mineral materials are ultra-finely pulverized and passed through a 0.18mm sieve, and dried at 105℃ for 2 hours; nano-magnetic powder is vacuum dried at 60℃ for 1 hour; chlorine-doped carbon quantum dots are added to deionized water and stirred at 45℃ and 200r / min for 15 minutes; a dispersion carrier is added, and stirring is continued for 20 minutes to obtain a quantum dot dispersion; natural mineral materials and nano-magnetic powder are added to the quantum dot dispersion and ultrasonically dispersed at 300W and 20kHz for 30 minutes, with simultaneous temperature control at 38℃; the edible carrier is put into a wet mixer, and the above system is sprayed at a uniform speed; the mixing blade is at 110r / min and the cutting blade is at 2500r / min, and the mixture is stirred for 4.5 minutes; the mixture is naturally air-dried at 28℃ and passed through a 1.0mm sieve to obtain the finished product.

[0042] The prepared food additives were tested, and the results showed that the mineral element dissolution rate in the finished product was ≥92%, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional mineral salts (for example, the absorption rate of calcium was increased by 37%). After being placed in an environment of 25℃ and 60% humidity for 3 months, there was no moisture absorption and clumping phenomenon, and the magnetic field strength was within the range of safe micro-magnetic fields for the human body.

[0043] Example 4

[0044] A quantum dot composite food additive, wherein the metal salt matrix is ​​zinc chloride, the quantum dot component is zinc oxide quantum dots, and the magnetic nanoparticles are Fe3O4 nanoparticles, with a mass ratio of 100:1:1. The preparation steps of the food additive are as follows: 27.2g of zinc chloride solid is dissolved in 100mL of deionized water to obtain a 2mol / L zinc chloride precursor solution; zinc oxide quantum dots are prepared by hydrothermal method and ultrasonically modified with 2% silane coupling agent KH550 ethanol-water solution for 30min; 15-25nm superparamagnetic Fe3O4 nanoparticles are prepared by coprecipitation method and simultaneously modified with KH550 amino groups; the quantum dots and magnetic particle dispersion are mixed at a ratio of 1:1 and slowly added dropwise to the zinc chloride precursor solution, and reacted at a constant temperature of 50℃ for 4h; the mixture is filtered, washed, vacuum dried at 60℃ for 12h, and ground through an 80-mesh sieve to obtain the finished product.

[0045] The prepared food additives were tested, and the results showed that the quantum dots in the finished product had a uniform dispersion of ≥95%, the metal ions had good stability, no precipitation was observed after 6 months of storage, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional metal salts (for example, the absorption rate of zinc was increased by 40%). There was no moisture absorption and clumping phenomenon, and it met the food-grade safety standards.

[0046] Example 5

[0047] A quantum dot composite food additive, by weight, comprises 70 parts of edible carrier (edible salt), 1.5 parts of quantum dot components, 10 parts of chrysanthemum extract, 6 parts of natural mineral materials (maifan stone: selenium-rich loess = 2:1), 0.5 parts of trace element additives, 0.3 parts of manganese-zinc ferrite nanopowder, 0.2 parts of binder, and 2 parts of deionized water. The preparation steps of the food additive are as follows: edible carrier is dried at 65℃ for 2 hours and passed through a 120-mesh sieve; natural mineral materials are ultra-finely pulverized and passed through a 0.18mm sieve, then dried at 105℃ for 2 hours; coupled double quantum dot structures are prepared by mesoporous silica carrier loading method, with the spacing controlled at 25nm; chrysanthemum extract is encapsulated by spray drying using a binder as the wall material; manganese-zinc ferrite nanopowder and trace element additives are added to deionized water and ultrasonically dispersed, then mixed with quantum dot components and natural mineral materials, and ultrasonically dispersed at 300W and 20kHz for 25 minutes; all components are added to a double cone mixer and mixed at 28℃ for 35 minutes, with the mixture kept in the dark and oxygen-free environment throughout; the mixture is pressed into tablets at 5MPa, dried at 55℃ until the moisture content is ≤0.3%, and passed through a 6-mesh sieve to obtain the finished product.

[0048] The prepared food additives were tested, and the results showed that the activity retention rate of chrysanthemum active ingredients in the finished product was 83% after 6 months of storage, the dissolution rate of mineral elements was ≥91%, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional herbal mineral salts (for example, the absorption rate of selenium was increased by 38%). After being placed in an environment of 25℃ and 60% humidity for 3 months, there was no moisture absorption and clumping.

[0049] Example 6

[0050] A quantum dot composite food additive, by weight, comprises 75 parts zinc chloride, 2 parts zinc oxide quantum dots, 12 parts peppermint extract, 0.4 parts Fe3O4 nanoparticles, 0.2 parts binder, and 1.5 parts gum arabic-sericin dispersion carrier; The preparation steps of the food additive are as follows: Zinc chloride is dissolved in deionized water to obtain a 2 mol / L zinc chloride precursor solution; zinc oxide quantum dots are prepared by hydrothermal method and ultrasonically modified with 2% silane coupling agent KH550 ethanol-water solution for 30 min; Fe3O4 nanoparticles are prepared by coprecipitation method and modified with KH550 amino groups; peppermint extract is encapsulated with binder and then mixed with quantum dot components, Fe3O4 nanoparticles and dispersion carrier, and ultrasonically dispersed for 25 min; the mixture is slowly added dropwise to the zinc chloride precursor solution and reacted at 50℃ for 4 h; the mixture is filtered, washed, vacuum dried at 60℃ for 12 h, and ground through an 80-mesh sieve to obtain the finished product.

[0051] The prepared food additive was tested, and the results showed that the activity retention rate of the peppermint active ingredient in the finished product was 85% after 6 months of storage, the metal ion stability was good, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional herbal metal salts (for example, the absorption rate of zinc was increased by 39%). There was no moisture absorption and clumping phenomenon, which met the food-grade safety standards.

[0052] Example 7

[0053] A quantum dot composite food additive, by weight, comprises: 60 parts zinc chloride, 20 parts edible carrier (deep well rock salt), 0.8 parts chlorine-doped carbon quantum dots, 8 parts honeysuckle-chrysanthemum composite extract, 5 parts natural mineral materials (maifan stone: selenium-rich loess: bamboo sap extract = 2:1:1), 0.6 parts trace element additives, 0.4 parts magnetic components (manganese-zinc ferrite nanopowder: Fe3O4 nanoparticles = 1:1), 0.2 parts binder, and 2 parts deionized water; The preparation steps of the food additive are as follows: edible carrier is passed through a 0.85 mm sieve and dried at 65°C for 2 hours; natural mineral materials are ultra-finely pulverized and passed through a 0.18 mm sieve, then dried at 105°C for 2 hours; zinc chloride is dissolved in deionized water to obtain a 2 mol / L precursor solution; chlorine-doped carbon quantum dots are added to deionized water and stirred at 45°C for 15 minutes, then a binder is added and stirring is continued for 20 minutes; natural mineral materials, magnetic components, and trace element additives are added and ultrasonically dispersed for 30 minutes; herbal extracts are encapsulated and added to the above system and mixed evenly; the mixture is slowly added dropwise to the zinc chloride precursor solution and reacted at a constant temperature of 50°C for 4 hours; the mixture is filtered, washed, vacuum dried at 60°C for 12 hours, and ground through an 80-mesh sieve to obtain the finished product.

[0054] The prepared food additives were tested, and the results showed that the herbal active ingredients retained 83% of their activity after 6 months of storage, the mineral element dissolution rate was ≥90%, the metal ion stability was good, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional compound salts (for example, the absorption rate of iron increased by 41%). After being placed in an environment of 25℃ and 60% humidity for 3 months, there was no moisture absorption or clumping.

[0055] Example 8

[0056] A quantum dot composite food additive, by weight, comprises 80 parts zinc chloride, 6 parts natural mineral materials (maifanite: selenium-rich loess = 2:1), 0.3 parts chlorine-doped carbon quantum dots, 1.5 parts gum arabic-sericite protein dispersion carrier, 0.2 parts manganese-zinc ferrite nanopowder, and 2 parts deionized water. The preparation steps of the food additive are as follows: Zinc chloride is dissolved in deionized water to obtain a 2 mol / L precursor solution; natural mineral materials are ultra-finely pulverized and passed through a 0.18 mm sieve, and dried at 105℃ for 2 h; nano-magnetic powder is vacuum dried at 60℃ for 1 h; chlorine-doped carbon quantum dots are added to deionized water, stirred at 45℃ and 200 r / min for 15 min, a dispersion carrier is added, and stirring is continued for 20 min; natural mineral materials and nano-magnetic powder are added, and ultrasonically dispersed at 300 W and 20 kHz for 30 min, with the temperature controlled at 38℃; the above system is slowly added dropwise to the zinc chloride precursor solution, and reacted at a constant temperature of 50℃ for 4 h; the mixture is filtered, washed, vacuum dried at 60℃ for 12 h, and ground through an 80 mesh sieve to obtain the finished product.

[0057] The prepared food additives were tested, and the results showed that the mineral element dissolution rate in the finished product was ≥93%, the metal ion stability was good, and the absorption efficiency of various trace elements such as calcium, iron, and zinc was significantly improved compared with traditional mineral metal salts (taking zinc as an example, the absorption rate was improved by 38%). There was no moisture absorption and clumping phenomenon, and the magnetic field strength was within the range of safe micro-magnetic fields for the human body.

[0058] Example 9: Quantum dot compound food additive (quantum dot salt) containing stachyose derived from Rehmannia glutinosa.

[0059] A quantum dot salt, by weight, has the following formula: 72 parts edible salt matrix, 1.2 parts quantum dot component (coupled double quantum dot structure), 6 parts chrysanthemum extract, 6 parts Rehmannia glutinosa stachyose, 0.6 parts trace element additives, 0.3 parts manganese-zinc ferrite nanopowder, 0.2 parts gum arabic, and 2 parts deionized water.

[0060] The preparation steps of the quantum dot salt are as follows: Edible salt matrix is ​​dried at 65℃ for 2 hours and passed through a 120-mesh sieve; a coupled dual quantum dot structure is prepared by a mesoporous silica carrier loading method, controlling the single particle size to 15nm and the quantum dot spacing to 30nm; chrysanthemum extract is embedded by spray drying using gum arabic as the wall material; stachyose from Rehmannia glutinosa is dried at low temperature under vacuum and then passed through a 100-mesh sieve; manganese-zinc ferrite nanoparticles, trace element additives, and stachyose are added to deionized water and ultrasonically dispersed at 300W and 20kHz for 15 minutes, then the quantum dot structure and the embedded chrysanthemum extract are added, and ultrasonic dispersion is continued for 25 minutes, with the temperature controlled simultaneously at 38℃, to obtain a composite dispersion system; the pretreated edible salt matrix is ​​put into a wet mixer, and the above composite dispersion system is sprayed at a uniform speed, with the mixing blade at 110r / min and the cutter blade at 2500r / min, and stirred for 4 minutes; it is naturally air-dried at 28℃, passed through a 1.0mm sieve, and packaged in the dark to obtain the finished product.

[0061] The prepared quantum dot salt was tested, and the results showed that the quantum dot dispersion uniformity in the finished product was ≥94%, the mineral element dissolution rate was ≥93%, and the activity retention rate of chrysanthemum active ingredients was 83% after 6 months of storage. In vitro intestinal absorption simulation experiments verified that the intestinal absorption efficiency of calcium and zinc elements was further improved by 12% compared to Example 5 and by 47% compared to traditional herbal salt. Human trials verified that after 30 days of continuous consumption, the average proportion of bifidobacteria and lactic acid bacteria in the intestines of the subjects increased by more than 30%, constipation and bloating symptoms were significantly improved, fasting blood glucose levels showed no significant fluctuations, the product did not absorb moisture and clump, the magnetic field strength was within the safe micro-magnetic field range for the human body, and it met food-grade safety standards.

[0062] Comparative Example 1

[0063] A quantum dot composite food additive, by weight, comprises 70 parts of edible carrier (edible salt), 1.5 parts of quantum dot components, 10 parts of chrysanthemum extract, 6 parts of natural mineral materials (maifan stone: selenium-rich loess = 2:1), 0.5 parts of trace element additives, 0.3 parts of manganese-zinc ferrite nanopowder, 0.2 parts of binder, and 2 parts of deionized water. The preparation steps of the food additive are as follows: edible carrier (edible salt) is dried at 65℃ for 2 hours and passed through a 120-mesh sieve; natural mineral materials are ultra-finely pulverized and passed through a 0.18mm sieve, then dried at 105℃ for 2 hours; quantum dot pairs are prepared by mesoporous silica carrier loading method, with the spacing controlled at 25nm; manganese-zinc ferrite nanopowder and trace element additives are added to deionized water and ultrasonically dispersed, then mixed with quantum dot pairs and natural mineral materials, and ultrasonically dispersed at 300W and 20kHz for 25 minutes; all components are added to a double cone mixer and mixed at 28℃ for 35 minutes, with the mixture kept in the dark and oxygen-free environment throughout; the mixture is pressed into tablets at 5MPa, dried at 55℃ until the moisture content is ≤0.3%, and passed through a 6-mesh sieve to obtain the finished product.

[0064] The prepared food additive was tested, and the results showed that the activity retention rate of chrysanthemum active ingredients in the finished product was 65% after 6 months of storage.

[0065] (The difference between Comparative Example 1 and Example 5 is that the chrysanthemum extract in Comparative Example 1 was not encapsulated using the spray drying method.)

[0066] Comparative Example 2

[0067] A quantum dot composite food additive, by weight, comprises 70 parts of edible carrier (edible salt), 10 parts of chrysanthemum extract, 6 parts of natural mineral material (maifan stone: selenium-rich loess = 2:1), 0.5 parts of trace element additive, 0.3 parts of manganese-zinc ferrite nanopowder, 0.2 parts of binder, and 2 parts of deionized water. The preparation steps of the food additive are as follows: edible carrier (edible salt) is dried at 65℃ for 2 hours and passed through a 120-mesh sieve; natural mineral materials are ultra-finely pulverized and passed through a 0.18mm sieve, then dried at 105℃ for 2 hours; chrysanthemum extract is encapsulated using a binder as the wall material via spray drying; manganese-zinc ferrite nanopowder and trace element additives are added to deionized water and ultrasonically dispersed, then mixed with the natural mineral materials and ultrasonically dispersed at 300W and 20kHz for 25 minutes; all components are added to a double cone mixer and mixed at 28℃ for 35 minutes, with the mixture kept in the dark and oxygen-free environment throughout; the mixture is then compressed into tablets at 5MPa, dried at 55℃ until the moisture content is ≤0.3%, and passed through a 6-mesh sieve to obtain the finished product.

[0068] The prepared food additive was tested, and the results showed that the activity retention rate of chrysanthemum active ingredients in the finished product was 74% after 6 months of storage.

[0069] (Comparative Example 2 differs from Example 5 in that it lacks the quantum dot component.)

[0070] As can be seen from the above, the difference between Comparative Example 1 and Example 5 is that the chrysanthemum extract in Comparative Example 1 was not encapsulated using the spray drying method; the difference between Comparative Example 2 and Example 5 is that Comparative Example 2 lacks the quantum dot component. Therefore, the chrysanthemum active ingredient retention rate in Example 5 is higher than that in Comparative Examples 1 and 2, indicating that the use of microencapsulation + quantum dot protection technology significantly improves the activity retention rate of herbal active ingredients after 6 months of storage.

[0071] The above description is merely a specific embodiment of this application, enabling those skilled in the art to understand or implement this application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this application. Therefore, this application is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed in this application.

Claims

1. A quantum dot composite food additive, characterized in that, It contains the following ingredients: Edible carrier, quantum dot components, functional auxiliary components, magnetic components; The edible carrier is selected from one or more of edible salt and zinc chloride; The ratio of the particle size of the quantum dot component to the particle size of the magnetic component is 1:2.5~100, and the mass ratio of the two is 1:0.1~2. The magnetic component can release a micro magnetic field of 5~20μT.

2. The quantum dot composite food additive according to claim 1, wherein By weight, it contains the following ingredients: The composition includes 60-995 parts of edible carrier, 0.5-5 parts of quantum dot component, 5-20 parts of functional auxiliary component, and 0.05-1 part of magnetic component.

3. The quantum dot composite food additive according to claim 2, wherein It also contains one or more of the following: trace element additives, binders, dispersants, and deionized water.

4. The quantum dot composite food additive according to claim 3, wherein The magnetic component is one or more of the following: biocompatible ferrite magnetic powder, nano-magnetic beads, manganese zinc ferrite nanopowder, and Fe3O4 nanoparticles. And / or, the quantum dot composition is one or more of chlorine-doped carbon quantum dots, zinc oxide quantum dots, and coupled dual quantum dot structures; The coupled dual quantum dot structure is formed by two quantum dots with the same material and structure through coupling. The particle size of a single quantum dot is 2-20 nm, and the distance between the two quantum dots is 10-50 nm.

5. The quantum dot composite food additive according to claim 3, characterized in that, The quantum dot component was ultrasonically modified with 2% silane coupling agent KH550 ethanol-water solution.

6. The quantum dot composite food additive according to claim 3, characterized in that, The dispersion carrier is a gum arabic-sericin dispersion carrier.

7. The quantum dot composite food additive according to claim 3, characterized in that, The functional auxiliary components include one or more of herbal extracts, mineral materials, metal salts, and prebiotic oligosaccharides.

8. The quantum dot composite food additive according to claim 7, characterized in that, The herbal extract is chrysanthemum extract, peppermint extract, honeysuckle extract, or honeysuckle-chrysanthemum compound extract; And / or, the mineral material is at least two of the following: maifanite, selenium-rich loess, and bamboo sap extract; And / or, the metal salt is one or more of zinc chloride and sodium chloride; And / or, the prebiotic oligosaccharide is stachyose naturally extracted from Rehmannia glutinosa.

9. The method for preparing the quantum dot composite food additive according to any one of claims 1-8, characterized in that, The preparation method includes the following preparation steps: S1. Raw material pretreatment: The edible carrier is screened and dried; the quantum dot components and functional auxiliary components are pretreated separately. S2. Preparation of quantum dot dispersion system: Add quantum dot components to the dispersion medium, stir and disperse to obtain a uniform quantum dot dispersion system; add functional auxiliary components and magnetic components, and continue stirring or ultrasonic dispersion. S3. Composite treatment: The pretreated edible carrier is mixed with the quantum dot dispersion system. Stirring, ultrasonication or coating processes are used to ensure that the quantum dot dispersion system is uniformly loaded on the surface and inside of the edible carrier. The reaction temperature, stirring rate or ultrasonic parameters are controlled simultaneously. S4. Post-processing: The composite material is dried and sieved to obtain quantum dot composite food additives.

10. The application of the quantum dot composite food additive according to any one of claims 1-8, characterized in that, The food additive, as a functional ingredient, is compounded with edible salt to prepare functional seasoning salt.