A composition containing an extract of portulaca oleracea and a preparation method and application thereof

Abstract

The embodiment of the application discloses a kind of composition containing Portulaca oleracea extract and its preparation method and application, belong to health food technical field.A kind of composition containing Portulaca oleracea extract is composed of the mass ratio of 4-8:2-4:1-3:0.5-1 Portulaca oleracea extract, hawthorn extract, Pueraria extract and mulberry leaf extract.The composition of the application uses Portulaca oleracea extract, hawthorn extract, Pueraria extract, mulberry leaf extract as raw material, all raw materials are included in the national health commission drug-food homologous directory, high safety;Drink compatibility is good, taste is coordinated, no peculiar smell, suitable for large-scale beverage industrial production, and compatibility with fruit wine, fruit vinegar fermentation system is good, can give fermented wine class blood vessel maintenance function, substantially improve product added value, widely used in fruit and vegetable beverage, plant drink, fruit wine fruit vinegar, health care liquor, various leisure foods, functional dietary foods, blood vessel protection, with good application prospect.

Description

Technical Field

[0001] This invention relates to the field of health food technology, specifically to a composition containing purslane extract, its preparation method, and its application. Background Technology

[0002] Atherosclerosis is a major contributing factor to cardiovascular and cerebrovascular problems. Its core pathological process involves excessive deposition of lipids in the blood on the inner walls of blood vessels, which accumulates over time to form atherosclerotic plaques. As plaques continue to develop, they compress the blood vessel space and reduce vascular elasticity. If the stability of the plaque decreases and it ruptures, it can easily trigger acute and critical illnesses such as cerebral infarction and myocardial infarction.

[0003] Currently, vascular care products on the market have the following problems:

[0004] Most vascular care formulas contain ingredients such as Panax notoginseng and Salvia miltiorrhiza, which are only used in health foods and cannot be added to ordinary beverages or foods. Their application scenarios are extremely narrow, and they cannot be mass-produced as fast-moving consumer goods.

[0005] Purslane alone has limited efficacy, with weak effects in regulating lipids, preventing deposition, and protecting blood vessels, and cannot form a synergistic effect on multiple targets.

[0006] Existing functional fruit and vegetable beverages and plant-based drinks mainly focus on detoxification, beauty enhancement, and anti-oxidation, but there are currently no formulas specifically designed for vascular health and to inhibit lipid plaque deposition using a blend of medicinal and edible plant ingredients.

[0007] Traditional health-preserving wine products mainly consist of Chinese medicinal herbs soaked in baijiu (Chinese liquor). They have high alcohol content, a pungent taste, and a limited audience. Moreover, most of their formulas contain non-food and non-medicinal substances, making it impossible to produce them on a large scale in compliance with regulations. Although low-alcohol fruit wines and fruit vinegars have a wide audience, they generally lack a clear positioning for vascular health care and scientific compound formulations. Summary of the Invention

[0008] Therefore, embodiments of the present invention provide a composition containing purslane extract, its preparation method, and its application.

[0009] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0010] According to a first aspect of the present invention, the present invention provides a composition containing purslane extract, comprising purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract in a mass ratio of 4-8:2-4:1-3:0.5-1.

[0011] The functions of each raw material are described below:

[0012] Purslane extract: Clears oxidative free radicals in vascular endothelium, relieves chronic inflammation of the vascular wall, and inhibits blood lipid oxidation and adhesion to the vascular wall.

[0013] Hawthorn extract: accelerates lipid metabolism, lowers serum total cholesterol and triglycerides, and reduces lipid accumulation in blood vessels; it has a mild flavor and is naturally compatible with fermented wine systems.

[0014] Kudzu root extract: improves systemic microcirculation, strengthens the vascular endothelial barrier structure, and enhances vascular resilience.

[0015] Mulberry leaf extract: inhibits intestinal lipid absorption and reduces blood low-density lipoprotein levels, thus reducing the raw materials for plaque formation at the source.

[0016] Research has found that when the above four extracts are combined in a specific ratio, they form a four-way synergistic pathway that protects the vascular endothelium, regulates blood lipids, inhibits lipid deposition, and stabilizes vascular structure. This synergistic effect significantly enhances the lipid-lowering and plaque-inhibiting effects, making it suitable for daily dietary conditioning for people with long-term high-oil and high-fat diets, high blood lipids, vascular endothelial aging, and early-stage arterial plaques. The composition exhibits excellent stability in fruit wine and fruit vinegar fermentation systems, does not interfere with the fermentation process, and can be naturally integrated with fruit and vinegar aromas without any obvious herbal bitterness or off-flavor.

[0017] Furthermore, the mass ratio of the purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract is 4-6:2-3:1-2:0.5-1.5.

[0018] Furthermore, the mass ratio of the purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract is 5:2.5:1.5:1.

[0019] Furthermore, the preparation method of the purslane extract is as follows:

[0020] The dried whole purslane herb was pulverized and passed through a 40-60 mesh sieve. It was then extracted with 70% ethanol at a material-to-liquid ratio of 1:8 to 1:12 by ultrasonication at 40-50℃ for 30-50 minutes. 0.8%-1.2% (by weight of the raw material) of a compound enzyme was added, and the mixture was enzymatically hydrolyzed at 45℃ for 2 hours. After high-temperature enzyme inactivation, the mixture was filtered. The filtrate was decolorized and purified using HPD-600 macroporous resin, and then freeze-dried under low-temperature vacuum to obtain the purslane extract. The compound enzyme consisted of cellulase and pectinase in a 1:1 mass ratio.

[0021] According to a second aspect of the present invention, the present invention provides a method for preparing a composition containing purslane extract as described in any of the preceding claims, wherein purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract are mixed evenly.

[0022] According to a third aspect of the present invention, the present invention provides the use of the composition containing purslane extract as described in any of the preceding claims in the preparation of functional health foods for vascular care.

[0023] Furthermore, the functional health foods include compound fruit and vegetable beverages, plant-based functional drinks, fermented fruit and vegetable drinks, solid beverages, meal replacement powders, compressed candies, chewable tablets, pastries and snacks, oral liquids, granules, substitute teas, fruit wines, fruit vinegars, plant-based health wines, and liqueurs.

[0024] Furthermore, the vascular care includes assisting in reducing vascular lipid plaques and assisting in regulating blood lipids.

[0025] Furthermore, the composition containing purslane extract is added to functional health foods at a rate of 0.5% to 30%. The amount added can be adjusted according to the product category; the amount added to ordinary beverages is 0.5% to 8%, and the amount added to solid powders and compressed candies is 10% to 30%.

[0026] The embodiments of the present invention have the following advantages:

[0027] The composition of this invention uses purslane extract, hawthorn extract, kudzu root extract, and mulberry leaf extract as raw materials. All raw materials are listed in the National Health Commission's catalog of food and medicine homology, ensuring high safety. The beverage has good compatibility, harmonious taste, no off-flavor, and is suitable for large-scale industrial production of beverages. It also has excellent compatibility with fruit wine and fruit vinegar fermentation systems, which can endow fermented alcoholic beverages with vascular protection functions, significantly increasing the added value of the products. It can be widely used in the vascular protection of fruit and vegetable beverages, plant-based drinks, fruit wines and vinegars, health-preserving liqueurs, various snack foods, and functional dietary foods, and has good application prospects. Detailed Implementation

[0028] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] The preparation method of purslane extract is as follows: dried purslane whole herb is pulverized and passed through a 40-60 mesh sieve, 70% ethanol is added at a material-to-liquid ratio of 1:10, and ultrasonicated at 45℃ for 40 min; 1% of the raw material mass of compound enzyme is added, and enzymatic hydrolysis is carried out at 45℃ for 2 h. After high-temperature enzyme inactivation, the mixture is filtered, decolorized and purified by HPD-600 macroporous resin, and then freeze-dried under low temperature vacuum. The compound enzyme is composed of cellulase and pectinase in a mass ratio of 1:1.

[0030] The preparation method of hawthorn extract is as follows: Pulverize dried hawthorn fruit through a 20-mesh sieve, add 10 times the amount of pure water, and extract by reflux twice, 1.5 hours each time. Combine the extracts and filter. Concentrate the filtrate under reduced pressure to a clear extract with a relative density of 1.10~1.15 at 60℃. After cooling, add 95% ethanol to adjust the alcohol content to 70%, stir evenly, and let stand at 4℃ for 24 hours. Filter and collect the supernatant. Recover the ethanol, concentrate to a relative density of 1.20~1.25, and spray dry (inlet air temperature 180℃, outlet air temperature 85℃) to obtain hawthorn extract powder.

[0031] The preparation method of kudzu root extract is as follows: Kudzu root slices are crushed and passed through a 20-mesh sieve. 12 times the amount of pure water is added, and the mixture is heated and refluxed twice for 2 hours each time. The extracts are combined and filtered. The filtrate is concentrated under reduced pressure to a clear extract with a relative density of 1.08~1.12 at 60℃. Ethanol is added to adjust the alcohol content to 65%, and the mixture is allowed to stand for 12 hours and then filtered. The ethanol is recovered, and the mixture is spray-dried to obtain kudzu root extract powder.

[0032] The preparation method of mulberry leaf extract is as follows: dried mulberry leaves are pulverized and passed through a 40-mesh sieve, 10 times the amount of 50% ethanol is added, and the mixture is refluxed at 80℃ twice, 1 hour each time. The extracts are combined and filtered. The filtrate is concentrated under reduced pressure until there is no alcohol odor, diluted with water to a crude drug concentration of 0.5 g / mL, purified by passing through a macroporous resin column, eluted with 30% ethanol, the eluent is collected, concentrated and spray-dried to obtain mulberry leaf extract powder.

[0033] The preparation method of cranberry extract is as follows: Cranberries are added to 10 times the amount of pure water and extracted twice at 45℃, 1 hour each time; the cranberry pulp is discarded, the extracts are combined, filtered through a 200-mesh screen, concentrated under reduced pressure at 60℃ and a vacuum degree of -0.09MPa, and spray-dried (inlet air temperature 180℃, outlet air temperature 85℃) to obtain cranberry extract powder.

[0034] Cellulase: Purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0035] Pectinase: Purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd.

[0036] Example 1

[0037] This embodiment provides a composition whose raw materials are: 5 parts purslane extract, 2.5 parts hawthorn extract, 1.5 parts kudzu root extract, and 1 part mulberry leaf extract.

[0038] Example 2

[0039] This embodiment provides a composition whose raw materials are: 6 parts of purslane extract, 2 parts of hawthorn extract, 1 part of kudzu root extract, and 1.5 parts of mulberry leaf extract.

[0040] Example 3

[0041] This embodiment provides a composition whose raw materials are: 8 parts of purslane extract, 2 parts of hawthorn extract, 3 parts of kudzu root extract, and 0.5 parts of mulberry leaf extract.

[0042] Comparative Example 1

[0043] This comparative example provides a composition that differs from Example 1 in that the hawthorn extract is replaced with an equal amount of purslane extract. Specifically, the raw materials of this comparative example are: 7.5 parts of purslane extract, 1.5 parts of kudzu root extract, and 1 part of mulberry leaf extract.

[0044] Comparative Example 2

[0045] This comparative example provides a composition that differs from Example 1 in that the kudzu root extract is replaced with an equal amount of purslane extract. Specifically, the raw materials of this comparative example are: 6.5 parts of purslane extract, 2.5 parts of hawthorn extract, and 1 part of mulberry leaf extract.

[0046] Comparative Example 3

[0047] This comparative example provides a composition that differs from Example 1 in that the mulberry leaf extract is replaced with an equal amount of purslane extract. Specifically, the raw materials of this comparative example are: 6 parts purslane extract, 2.5 parts hawthorn extract, and 1.5 parts kudzu root extract.

[0048] Comparative Example 4

[0049] This comparative example provides a composition that differs from Example 1 in that the hawthorn extract is replaced with an equal amount of cranberry extract. Specifically, the raw materials of this comparative example are: 7.5 parts of purslane extract, 1.5 parts of kudzu root extract, and 1 part of mulberry leaf extract.

[0050] Test Example 1: In vivo efficacy verification test in high-fat mice

[0051] Seventy-two male C57BL / 6J mice (SPF grade, weighing 20±2g) were acclimatized for 7 days with free access to food and water. The animals were randomly divided into nine groups (n=8): a blank control group, a model group, experimental groups 1-3, and control experimental groups 1-4. The blank control group was fed a standard diet, while the other groups were fed a high-fat diet (20% fat, 1.2% cholesterol) for 6 weeks to establish a hyperlipidemia model. After successful model establishment, each group was administered medication by gavage once daily for 12 weeks (week 7 to week 18). Administration method: Experimental groups 1-3 were given the compositions of Examples 1-3, and control experimental groups 1-4 were given the compositions of Comparative Examples 1-4. Each group received a suspension of the corresponding composition prepared with 0.5% sodium carboxymethyl cellulose, administered by gavage once daily at a dose of 200 mg / kg mouse body weight for 12 weeks. The blank control group and the model group were administered an equal volume of 0.5% sodium carboxymethyl cellulose solution by gavage. Blood was collected from the orbital vein after the last administration, and serum was separated by centrifugation at 4000 r / min for 10 min. TC (total cholesterol), TG (triglycerides), LDL-C (low-density lipoprotein), and HDL-C (high-density lipoprotein) were measured using a fully automated biochemical analyzer. Mice were sacrificed, the aorta was separated, and the lipid plaque area was quantitatively counted by Oil Red O staining.

[0052] The test results for each group are shown in Table 1 below.

[0053] Table 1

[0054]

[0055] The results showed that the composition of the present invention significantly reduced serum TC, TG, and LDL-C, increased HDL-C, and significantly reduced the aortic plaque area compared with the model group. The lipid-lowering and anti-plaque effects were significantly reduced in the comparative group, demonstrating a significant synergistic effect of the four extracts.

[0056] Application Example 1: Compound Fruit and Vegetable Vascular Care Beverage (Liquid Drink)

[0057] Formula: The composition of this invention is 6%, apple juice 8%, grape juice 6%, pear juice 4%, fructooligosaccharides 3%, and the balance is purified water.

[0058] Process: Blending → Filtration → Homogenization → High-temperature sterilization → Filling.

[0059] Features: Natural fruit and vegetable flavor, clear and bright, without herbal bitterness, classified as ordinary food and beverage, mainly for daily fat reduction and blood vessel protection, reducing lipid deposition.

[0060] Application Example 2: Purslane Plant-Based Functional Beverage (Refreshing Sugar-Free Drink)

[0061] Formula: 5% of the composition of this invention, 0.8% of erythritol, appropriate amount of sodium citrate, and the remainder is pure water.

[0062] Suitable for: Sugar-free, light-functional, supermarket-distributed plant-based beverages, suitable for long-term consumption by middle-aged and elderly people and those with high-fat diets.

[0063] Application Example 3: Fermented Fruit and Vegetable Drinks for Protecting Blood Vessels

[0064] Adding 4% of the composition of this invention to the probiotic fermented fruit and vegetable stock solution and fermenting it at low temperature preserves the activity of the fruits and vegetables while increasing the vascular care effect, thus having the dual advantages of regulating the intestines and improving blood lipid deposition.

[0065] Application Example 4: Vascular Care Solid Beverage (Instant Drink)

[0066] The composition of this invention comprises 12% fruit and vegetable powder (pumpkin powder, blueberry powder, strawberry powder), 25% maltodextrin, and the remainder being maltodextrin.

[0067] It can be made into a fruit and vegetable-based instant powder to protect blood vessels, with a rich fruity flavor and a wider appeal.

[0068] Application Example 5: Meal Replacement Powder

[0069] Adding 8%-10% of the composition of this invention to a cereal meal replacement powder system creates a dual-function dietary food that combines meal replacement and blood vessel protection, suitable for daily meal replacement for people with hypertension, hyperlipidemia, and hyperglycemia and those in a sub-healthy state.

[0070] Application Example 6: Vascular Protective Compressed Candy / Chewable Tablets

[0071] The composition of this invention comprises 15% fruit and vegetable concentrate powder, 20% xylitol, and microcrystalline cellulose in tablet form. It is a common snack food that achieves vascular health maintenance through snack-like consumption.

[0072] Application Example 7: Functional pastries and baked goods

[0073] Adding 3%-5% of the composition of this invention to shortbread, meal replacement cakes, and energy cakes does not affect the taste or color, and endows baked goods with the function of assisting in protecting blood vessels and resisting lipid deposition.

[0074] Application Example 8: Oral Liquid Dietary Beverage

[0075] The composition of this invention, consisting of 7%-9% fruit and vegetable oligopeptides and appropriate amounts of fructose syrup, is formulated into a dietary oral liquid suitable for family and gift-box functional foods.

[0076] Application Example 9: Purslane Blood Vessel Nourishing Fruit Wine

[0077] Formula: 96.5% fermented low-alcohol fruit wine base (grape / hawthorn / mulberry base, 8% vol), 2.5% of the composition of this invention, 0.8% fructose syrup, and appropriate amount of citric acid.

[0078] Process: After the fruit wine fermentation is completed, the formula of this invention is added during the post-aging stage, stirred and dissolved at low temperature, and then bottled after clarification, filtration, sterilization.

[0079] Features: Low alcohol content, rich fruit aroma, harmonious herbal flavor, no obvious Chinese medicine taste; suitable for gatherings, banquets, and daily drinking occasions, giving traditional fruit wine a clear vascular health function, with significant differentiated advantages; all raw materials comply with the food and drug homology catalog, and can be produced and sold in compliance with regulations.

[0080] Application Example 10: Hawthorn and Purslane Health-Preserving Fruit Vinegar

[0081] Formula: 94% fermented apple cider vinegar / hawthorn vinegar (total acid ≥3.5g / 100mL), 1.5% of the composition of this invention, 3% honey, and the remainder purified water.

[0082] Process: After the fruit vinegar has fermented and matured, the formula of this invention is added during the blending process. After stirring and dissolving, it is pasteurized and then bottled.

[0083] Features: The vinegar has a rich and mellow aroma, a pleasant sweet and sour taste, and combines the appetite-stimulating and digestive benefits of traditional fruit vinegar with the vascular health benefits of this invention's formula. It can be consumed directly or diluted with water, and is suitable for middle-aged and elderly people and those with high-fat diets to drink with or after meals.

[0084] Application Example 11: Herbal Health Liqueur (Low-Alcohol Health Wine)

[0085] Formula: 70% high-quality baijiu base (38% vol), 24% purified water, 2% of the composition of this invention, and 3% concentrated hawthorn juice.

[0086] Process: The composition of the present invention and hawthorn concentrate are pre-dissolved in purified water, blended with base wine, aged, frozen and filtered, and then bottled.

[0087] Features: Moderate alcohol content, mellow taste, harmonious blend of medicinal and alcoholic aromas, a light health-preserving liqueur.

[0088] Application Example 12: Mulberry and Purslane Health-Preserving Fruit Wine (Fermented Type)

[0089] Formula: 95% mulberry fruit wine fermentation liquid (10% vol alcohol content), 3% of the composition of this invention, and appropriate amount of sugar substitute / white sugar for sweetening.

[0090] Process: After the primary fermentation of mulberry wine is completed, the composition of this invention is added during the transfer to other tanks to participate in the secondary fermentation and aging, so that the active ingredients are fully integrated with the wine; finally, it is filtered and sterilized.

[0091] Features: The formula is deeply integrated with the wine during fermentation, resulting in a more natural and harmonious flavor; mulberry anthocyanins and purslane flavonoids work synergistically to enhance antioxidant and vascular protection functions; it is a fermented health-preserving fruit wine with a strong sense of quality.

[0092] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A composition containing purslane extract, characterized in that, It is composed of purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract in a mass ratio of 4-8:2-4:1-3:0.5-1.

2. The composition containing purslane extract according to claim 1, characterized in that, The mass ratio of the purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract is 4-6:2-3:1-2:0.5-1.

5.

3. The composition containing purslane extract according to claim 1, characterized in that, The mass ratio of the purslane extract, hawthorn extract, kudzu root extract and mulberry leaf extract is 5:2.5:1.5:

1.

4. The composition containing purslane extract according to claim 1, characterized in that, The preparation method of the purslane extract is as follows: The dried whole purslane herb was pulverized and passed through a 40-60 mesh sieve. It was then extracted with 70% ethanol at a material-to-liquid ratio of 1:8 to 1:12 by ultrasonication at 40-50℃ for 30-50 minutes. 0.8%-1.2% (by weight of the raw material) of a compound enzyme was added, and the mixture was enzymatically hydrolyzed at 45℃ for 2 hours. After high-temperature enzyme inactivation, the mixture was filtered. The filtrate was decolorized and purified using HPD-600 macroporous resin, and then freeze-dried under low-temperature vacuum to obtain the purslane extract. The compound enzyme consisted of cellulase and pectinase in a 1:1 mass ratio.

5. A method for preparing the composition containing purslane extract according to any one of claims 1-3, characterized in that, Weigh out the purslane extract, hawthorn extract, kudzu root extract, and mulberry leaf extract according to the specified ratio, and mix them thoroughly.

6. The use of the composition containing purslane extract according to any one of claims 1-4 in the preparation of functional health foods for vascular care.

7. The application according to claim 6, characterized in that, The functional health foods include compound fruit and vegetable beverages, plant-based functional drinks, fermented fruit and vegetable drinks, solid beverages, meal replacement powders, compressed candies, chewable tablets, pastries and snacks, oral liquids, granules, substitute teas, fruit wines, fruit vinegars, plant-based health wines, and liqueurs.

8. The application according to claim 6, characterized in that, The vascular care includes helping to reduce lipid plaques in blood vessels and helping to regulate blood lipids.

9. The application according to claim 7, characterized in that, The composition containing purslane extract is added to functional health foods at a rate of 0.5% to 30%.

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