A qimenglu gel bead beverage that helps relieve asthenopia and a preparation method thereof

Abstract

The present application belongs to the technical field of functional food, and provides a Qimingle gel bead beverage which helps to relieve visual fatigue and a preparation method thereof. The composition which helps to relieve visual fatigue contains the following raw materials by weight: 10-100 parts of wolfberry fruit, 4-40 parts of chrysanthemum, 4-40 parts of cistanche, 4-40 parts of Sichuan pepper, and 2-20 parts of eucommia leaf. The Qimingle gel bead beverage prepared from the composition has the function of relieving visual fatigue, is convenient to eat, has a refreshing taste, all ingredients meet the requirements of the regulations on the homology of medicine and food, has no chemical additives, is suitable for long-term consumption, meets the development trend of the big health industry of "prevention first and treatment combined with care", and has significant market value and social benefits.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a wolfberry dew gel bead beverage that helps relieve eye fatigue and its preparation method. Background Technology

[0002] With the fast pace of modern life, increased screen time, and the prevalence of close-range work, eye strain has become a global visual sub-health problem. Data shows that eye strain affects 20%–30% of children and adolescents and 50%–80% of adults worldwide, and its occurrence is closely related to factors such as sleep quality, screen time, and dependence on electronic devices. Common symptoms include eye pain, blurred vision, dryness, and burning sensation; in severe cases, it can even be accompanied by headaches and difficulty concentrating, affecting work efficiency and quality of life. Currently, traditional Chinese medicine has a high level of acceptance and recognition among the public due to its advantages such as high safety, mild effects, and low irritation. It plays an important role in health maintenance and preventative medicine, and has broad development and application prospects for the expanding population suffering from eye strain and sub-health.

[0003] Among the many Chinese medicinal materials, those that are both food and medicine have certain health-regulating effects and can also be used as food to meet daily nutritional needs. Consumers have an urgent need for natural, safe products with certain effects. The potential of Chinese medicinal materials that are both food and medicine in relieving eye fatigue is huge. Traditional Chinese medicine theory believes that eye fatigue is mostly caused by "insufficient liver and kidney, and insufficient essence and blood to nourish the eyes", advocating to regulate visual function by "nourishing the liver and kidney and benefiting essence and brightening the eyes". Although Chinese medicinal materials that are both food and medicine have significant potential in relieving eye fatigue, their industrial application still faces the following bottlenecks: (1) Low utilization rate of active ingredients: some processing techniques may destroy heat-sensitive active substances (such as flavonoids and carotenoids); (2) Insufficient synergistic compatibility: the effect of a single ingredient is limited, and there is a lack of systematic design based on the theory of compound compatibility, making it difficult to achieve synergistic effects of multiple mechanisms; (3) Stimulating taste: some medicinal materials bring a tingling sensation and unpleasant flavor, affecting consumer acceptance. Therefore, there is an urgent need in this field to optimize extraction and preparation processes, design scientific compound formulations and improve product flavor, and develop efficient, palatable, and industrially suitable food-medicine homologous eye care products. Summary of the Invention

[0004] The purpose of this invention is to provide a Qiminglu gel bead beverage that helps relieve eye fatigue and its preparation method. This invention combines traditional health concepts with modern food processing technology to provide a Qiminglu gel bead beverage with clear efficacy, convenient consumption, and good taste. It provides a reference for eye fatigue relief products in the field of "medicinal and edible functional beverages," aligning with the development trend of the health industry of "prevention first, combined with treatment and maintenance," and has significant market value and social benefits.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution: The present invention provides a composition that helps relieve eye fatigue, comprising the following raw materials in parts by weight: 10-100 parts of wolfberry, 4-40 parts of chrysanthemum, 4-40 parts of cistanche, 4-40 parts of Sichuan pepper, and 2-20 parts of eucommia leaves.

[0006] The present invention also provides the use of the composition in the preparation of products for relieving eye strain.

[0007] The present invention also provides a concentrated extract of the traditional Chinese medicine Qiminglu, which is prepared from the aforementioned composition.

[0008] This invention also provides a method for preparing the concentrated extract of the traditional Chinese medicine Qiminglu, comprising the following steps: The wolfberry, chrysanthemum, cistanche, Sichuan pepper, eucommia leaves and water are mixed, soaked, extracted, filtered, and the liquid is concentrated to obtain the concentrated extract of wolfberry and chrysanthemum.

[0009] Preferably, the amount of water used is 6 to 16 times the total mass of wolfberry, chrysanthemum, cistanche, Sichuan pepper, and eucommia leaves; the soaking time is 10 to 60 minutes; the extraction temperature is 50 to 100°C; the extraction time is 60 to 120 minutes; the extraction is performed 1 to 3 times; and the density of the concentrated extract of wolfberry dew is 0.3 to 0.7 g / mL.

[0010] The present invention also provides a Qiminglu gel bead that helps relieve eye strain, which is prepared from the concentrated extract of Qiminglu traditional Chinese medicine.

[0011] This invention also provides a method for preparing the aforementioned Qiminglu gel beads, comprising the following steps: Mix the concentrated extract of Qiminglu traditional Chinese medicine and sodium alginate solution, then add it dropwise into calcium chloride solution, and allow it to cross-link and solidify for 30-50 minutes to obtain the final product.

[0012] Preferably, the mass ratio of the concentrated extract of Qiminglu traditional Chinese medicine to the sodium alginate solution is 0.8~1.2:1~3, the concentration of the sodium alginate solution is 1~5wt%, the concentration of the calcium chloride solution is 1~5wt%, the volume ratio of the concentrated extract of Qiminglu traditional Chinese medicine to the calcium chloride solution is 0.8~1.2:2~5, and the dripping rate is 1~2mL / min.

[0013] The present invention also provides a Qiminglu gel bead beverage that helps relieve eye fatigue, which is prepared from the Qiminglu gel beads.

[0014] The present invention also provides a method for preparing the Qiminglu gel bead beverage, comprising the following steps: The Qiminglu gel beads are mixed with an aqueous solution containing erythritol, steviol glycosides, and citric acid to obtain the product. The concentration of erythritol in the aqueous solution is 0.1~0.5wt%, the concentration of steviol glycosides in the aqueous solution is 0.1~0.5wt%, the concentration of citric acid in the aqueous solution is 0.01~0.10wt%, and the volume ratio of the Qiminglu gel beads to the aqueous solution containing erythritol, steviol glycosides and citric acid is 0.8~1.2:1~3.

[0015] The beneficial effects of this invention are as follows: (1) In this invention, wolfberry nourishes the liver and kidneys, benefits essence and improves eyesight, and is the principal ingredient; chrysanthemum dispels wind and clears heat, calms the liver and improves eyesight; and cistanche warms and tonifies kidney yang, assists yang and benefits qi, and are the assistant ingredients; Sichuan pepper warms the middle jiao, dispels cold, promotes qi and relieves pain, and is the adjuvant ingredient; and eucommia leaves tonify the liver and kidneys and strengthen tendons and bones, and are the guiding ingredient. All raw materials used are medicinal and edible materials, ensuring the safety and reliability of the product, which is suitable for long-term consumption.

[0016] (2) Food carrier innovation: Using gel bead beverage as a carrier, sodium alginate gel encapsulation technology is used to transform the extract into uniformly suspended gel particles, which are ready to drink and convenient to consume. At the same time, physical encapsulation effectively masks the tingling sensation and unpleasant flavor of ingredients such as peppercorns, improving the palatability of the product.

[0017] (3) Safety guarantee: All ingredients comply with the regulations on food and medicine homology, there are no chemical additives, and it is suitable for long-term consumption.

[0018] This invention combines traditional health preservation concepts with modern food processing technology to provide a Qiminglu gel bead beverage with clear efficacy, convenient consumption, and good taste. It provides a reference for products that relieve eye fatigue in the field of "medicinal and edible functional beverages", which is in line with the development trend of "prevention first and treatment and maintenance" in the big health industry and has significant market value and social benefits. Attached Figure Description

[0019] Figure 1 For prediction and fitting using a BP neural network; Figure 2 The optimal extraction process is predicted using a BP neural network. Figure 3 The effect of Qiminglu gel bead beverage on the activity time of mice in the white box experiment; Figure 4 The effect of Qiminglu gel beads beverage on HE staining of the retina of visually fatigued mice; Figure 5 Effects of Qiminglu Gel Bead Beverage on SOD, MDA, and GSH-Px Content in Mouse Serum; Figure 6Effects of Qiminglu Gel Bead Beverage on the Content of SOD, MDA, and GSH-Px in Mouse Liver Tissue. Detailed Implementation

[0020] The present invention provides a composition that helps relieve eye fatigue, comprising the following raw materials in parts by weight: 10-100 parts of wolfberry, 4-40 parts of chrysanthemum, 4-40 parts of cistanche, 4-40 parts of Sichuan pepper, and 2-20 parts of eucommia leaves.

[0021] In this invention, the composition preferably contains the following raw materials in parts by weight: 20-40 parts of wolfberry, 10-30 parts of chrysanthemum, 10-30 parts of cistanche, 10-30 parts of Sichuan pepper, and 10-15 parts of eucommia leaves.

[0022] The present invention also provides the use of the composition in the preparation of products for relieving eye strain.

[0023] The present invention also provides a concentrated extract of the traditional Chinese medicine Qiminglu, which is prepared from the aforementioned composition.

[0024] This invention also provides a method for preparing the concentrated extract of the traditional Chinese medicine Qiminglu, comprising the following steps: The wolfberry, chrysanthemum, cistanche, Sichuan pepper, eucommia leaves and water are mixed, soaked, extracted, filtered, and the liquid is concentrated to obtain the concentrated extract of wolfberry and chrysanthemum.

[0025] In this invention, the amount of water used is preferably 6 to 16 times the total mass of wolfberry, chrysanthemum, cistanche, Sichuan pepper, and eucommia leaves, more preferably 6 to 10 times the total mass of wolfberry, chrysanthemum, cistanche, Sichuan pepper, and eucommia leaves; the soaking time is preferably 10 to 60 minutes, more preferably 20 to 50 minutes, and even more preferably 30 to 45 minutes; the extraction temperature is preferably 50 to 100°C, more preferably 50 to 80°C, and even more preferably 56 to 65°C; the extraction time is preferably 60 to 120 minutes, more preferably 70 to 110 minutes, and even more preferably 80 to 100 minutes; the number of extractions is preferably 1 to 3 times, more preferably 3 times; and the density of the concentrated extract of wolfberry and chrysanthemum is preferably 0.3 to 0.7 g / mL, more preferably 0.5 g / mL.

[0026] The present invention also provides a Qiminglu gel bead that helps relieve eye strain, which is prepared from the concentrated extract of Qiminglu traditional Chinese medicine.

[0027] This invention also provides a method for preparing the aforementioned Qiminglu gel beads, comprising the following steps: Mix the concentrated extract of Qiminglu traditional Chinese medicine and sodium alginate solution, then add it dropwise into calcium chloride solution, and allow it to cross-link and solidify for 30-50 minutes to obtain the final product.

[0028] In this invention, the preferred mass ratio of the concentrated extract of *Qi Ming Lu* herbal medicine to sodium alginate solution is 0.8-1.2:1-3, more preferably 1:2; the preferred concentration of the sodium alginate solution is 1-5 wt%, more preferably 2-4 wt%; the preferred concentration of the calcium chloride solution is 1-5 wt%, more preferably 2-4 wt%; the preferred volume ratio of the concentrated extract of *Qi Ming Lu* herbal medicine to calcium chloride solution is 0.8-1.2:2-5, more preferably 1:3-4; and the preferred dripping rate is 1-2 mL / min, more preferably 1.5 mL / min.

[0029] The present invention also provides a Qiminglu gel bead beverage that helps relieve eye fatigue, which is prepared from the Qiminglu gel beads.

[0030] The present invention also provides a method for preparing the Qiminglu gel bead beverage, comprising the following steps: The product is obtained by mixing Qiminglu gel beads with an aqueous solution containing erythritol, steviol glycosides, and citric acid. The concentration of erythritol in the aqueous solution is 0.1~0.5wt%, the concentration of steviol glycosides in the aqueous solution is 0.1~0.5wt%, the concentration of citric acid in the aqueous solution is 0.01~0.10wt%, and the volume ratio of the Qiminglu gel beads to the aqueous solution containing erythritol, steviol glycosides and citric acid is 0.8~1.2:1~3.

[0031] In this invention, the concentration of erythritol in the aqueous solution is preferably 0.2-0.4 wt%, the concentration of steviol glycosides in the aqueous solution is preferably 0.2-0.4 wt%, the concentration of citric acid in the aqueous solution is preferably 0.04-0.06 wt%, and the volume ratio of the Qiminglu gel beads to the aqueous solution containing erythritol, steviol glycosides, and citric acid is preferably 1:2.

[0032] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0033] Example 1

[0034] (1) Take 20g of wolfberry, 20g of chrysanthemum, 20g of cistanche, 20g of Sichuan pepper, and 10g of eucommia leaves. Mix them and add 6 times the total weight of the medicinal materials in purified water. Soak for 45 minutes and decoct in a 56℃ water bath for 3 times, each time for 83 minutes. Combine the extracts, filter, and concentrate the filtrate by rotary evaporation to a density of 0.5g / mL to obtain the concentrated extract of Qiminglu Chinese medicine.

[0035] (2) Prepare a 4wt% sodium alginate solution and mix it with the above-mentioned concentrated extract of traditional Chinese medicine at a mass ratio of 1:1. Add the solution to a 3wt% calcium chloride solution at a rate of 1mL / min using a peristaltic pump (the volume ratio of the concentrated extract of Qiminglu traditional Chinese medicine to the calcium chloride solution is 1:4). Crosslink and solidify for 40min to obtain Qiminglu gel beads.

[0036] (3) Disperse the gel beads in an aqueous solution containing 0.305wt% erythritol, 0.304wt% steviol glycosides and 0.043wt% citric acid (the volume ratio of the Qiminglu gel beads to the aqueous solution is 1:2), and fill the solution to obtain the Qiminglu gel bead beverage.

[0037] Example 2

[0038] (1) Take 40g of wolfberry, 20g of chrysanthemum, 20g of cistanche, 20g of Sichuan pepper, and 15g of eucommia leaves. Mix them together and add 10 times the total weight of the medicinal materials in purified water. Soak for 60 minutes and decoct twice in a 90℃ water bath for 100 minutes each time. Combine the extracts, filter, and concentrate the filtrate by rotary evaporation to a density of 0.6g / mL to obtain the concentrated extract of Qiminglu Chinese medicine.

[0039] (2) Prepare a 3wt% sodium alginate solution and mix it with the above-mentioned concentrated extract of traditional Chinese medicine at a mass ratio of 1:1.5. Add the mixture to a 2wt% calcium chloride solution at a rate of 1.5mL / min using a peristaltic pump (the volume ratio of the concentrated extract of Qiminglu traditional Chinese medicine to the calcium chloride solution is 1:3). Crosslink and solidify for 45min to obtain Qiminglu gel beads.

[0040] (3) Disperse the gel beads in an aqueous solution containing 0.4wt% erythritol, 0.2wt% steviol glycosides and 0.05wt% citric acid (the volume ratio of the Qiminglu gel beads to the aqueous solution is 1:2), and fill the solution to obtain the Qiminglu gel bead beverage.

[0041] Experiment Example 1: Validation Experiment on Extraction Process Optimization

[0042] According to the method described in Example 1 of this invention, Qiminglu gel beads beverage was prepared. A uniform experimental design combined with a BP neural network was used to optimize the extraction process. Total polysaccharides, total flavonoids, dry extract yield, and DPPH scavenging rate were used as evaluation indicators, and a comprehensive score was calculated using entropy weighting. A genetic algorithm was used to optimize the BP neural network model, yielding the optimal extraction parameters: soaking time 45 min, water volume 6 times, extraction time 83 min, extraction temperature 56℃, coarsest powder fineness of the medicinal material, and 3 extractions. A verification experiment (3 batches) was conducted according to this optimal process, and various indicators were measured. The results are as follows: Figures 1-2As shown, the average comprehensive score was 98.07, and the RSD of the BP neural network prediction value of 98.67 was 0.43%, indicating that the model prediction was accurate and the process was stable and feasible.

[0043] Experiment Example 2: Evaluation Experiment on the Efficacy of Relieving Eye Strain

[0044] Take 20g of wolfberry, 20g of chrysanthemum, 20g of cistanche, 20g of Sichuan pepper, and 10g of eucommia leaf, and prepare Qiminglu gel bead beverage according to the method in Example 1. Three dosage groups were set up at 1 / 20, 1 / 10, and 1 / 5 of the maximum tolerated dose: low (0.25g / kg), medium (0.75g / kg), and high (1.25g / kg).

[0045] Sixty male ICR mice were randomly divided into four groups: a blank control group, a model group, and low-, medium-, and high-dose groups of Qiminglu gel beads beverage, with 10 mice in each group. The mice were administered the medication by gavage for 30 consecutive days, once daily. Except for the blank control group, the other groups underwent phototherapy modeling from day 23 to 29: after mydriasis with compound tropicamide eye drops, the mice were irradiated with 3000 lux blue light for 4 hours / day for 7 consecutive days.

[0046] Black-and-white box behavioral test: On day 30, mice were placed in a black-and-white box setup, and the activity time in the white box was recorded within 5 minutes. Results are as follows: Figure 3 As shown, compared with the blank group, the white box activity time in the model group was significantly prolonged (P<0.05), indicating that the visual fatigue model was successfully established; compared with the model group, the white box activity time in each dose group was significantly shortened (P<0.05), indicating that Qiminglu gel beads beverage can improve the visual function of mice.

[0047] HE staining of the retina: Pathological sections were prepared from mouse eyeballs to observe the structure of the outer nuclear layer (ONL) of the retina. Results are as follows: Figure 4 As shown, the blank group showed that the ONL cells were neatly arranged and had a uniform density; the model group showed loosely arranged ONL cells with decreased cell density and widened gaps; the ONL cell density in each dose group increased and the arrangement became more neat, with the high-dose group being closest to the blank group.

[0048] Serum antioxidant markers were detected: the levels of SOD, MDA, and GSH-Px in mouse serum were measured. Results are as follows: Figure 5 As shown in A~C, compared with the blank group, the model group showed a significant increase in MDA (P<0.05) and a significant decrease in SOD and GSH-Px (P<0.05); compared with the model group, each dose group showed a significant decrease in MDA and a significant increase in SOD and GSH-Px (P<0.05).

[0049] Detection of antioxidant indicators in liver tissue: The contents of SOD, MDA, and GSH-Px in mouse liver tissue were measured. Results are as follows: Figure 6As shown in A-C, compared with the blank group, the MDA content in the liver tissue of mice in the model group was significantly increased (P<0.05), while the GSH-Px content and SOD activity were significantly decreased (P<0.05). Compared with the model group, the MDA content in the liver tissue of mice in each treatment group was significantly decreased (P<0.05), while the GSH-Px content in the medium and high dose groups was significantly increased (P<0.05), and the SOD activity in the low, medium, and high dose groups was significantly increased (P<0.05). The trends of changes in various indicators in liver tissue were basically consistent with those in serum, further confirming that the Qiminglu gel bead beverage can enhance the body's antioxidant capacity, reduce lipid peroxidation damage, and provide support for relieving eye fatigue at the tissue level. The above results indicate that the Qiminglu gel bead beverage provided by this invention has the effect of relieving eye fatigue.

[0050] As can be seen from the above embodiments, the present invention provides a wolfberry dew gel bead beverage that helps relieve eye fatigue and its preparation method. The composition for relieving eye fatigue contains the following raw materials in parts by weight: 10-100 parts wolfberry, 4-40 parts chrysanthemum, 4-40 parts cistanche, 4-40 parts Sichuan pepper, and 2-20 parts eucommia leaves. The wolfberry dew gel bead beverage prepared from the composition of the present invention has the function of relieving eye fatigue, is convenient to consume, has a refreshing taste, all ingredients comply with the requirements of the regulations on food and medicine homology, contains no chemical additives, is suitable for long-term consumption, conforms to the development trend of "prevention first, treatment and maintenance combined" in the big health industry, and has significant market value and social benefits.

[0051] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition that helps relieve eye strain, characterized in that, The ingredients contain the following parts by weight: 10-100 parts wolfberry, 4-40 parts chrysanthemum, 4-40 parts cistanche, 4-40 parts Sichuan pepper, and 2-20 parts eucommia leaves.

2. The use of the composition according to claim 1 in the preparation of products for relieving eye strain.

3. A concentrated extract of the traditional Chinese medicine Qiminglu, characterized in that, It is prepared from the composition according to claim 1.

4. The method for preparing the concentrated extract of Qiminglu traditional Chinese medicine according to claim 3, characterized in that, Includes the following steps: The wolfberry, chrysanthemum, cistanche, Sichuan pepper, eucommia leaves, and water described in claim 1 are mixed, soaked, extracted, filtered, and the liquid is concentrated to obtain the concentrated extract of Qiminglu traditional Chinese medicine.

5. The preparation method according to claim 4, characterized in that, The amount of water used is 6 to 16 times the total mass of wolfberry, chrysanthemum, cistanche, Sichuan pepper and eucommia leaves. The soaking time is 10 to 60 minutes. The extraction temperature is 50 to 100°C. The extraction time is 60 to 120 minutes. The extraction is performed 1 to 3 times. The density of the concentrated extract of wolfberry and chrysanthemum is 0.3 to 0.7 g / mL.

6. A type of Qiminglu gel beads that helps relieve eye strain, characterized in that, It is prepared from the concentrated extract of the traditional Chinese medicine Qiminglu as described in claim 3.

7. The method for preparing the Qiminglu gel beads according to claim 6, characterized in that, Includes the following steps: Mix the concentrated extract of Qiminglu traditional Chinese medicine as described in claim 3 with sodium alginate solution, add it dropwise into calcium chloride solution, and cross-link and solidify for 30-50 minutes to obtain the final product.

8. The preparation method according to claim 7, characterized in that, The mass ratio of the concentrated extract of Qiminglu traditional Chinese medicine to sodium alginate solution is 0.8~1.2:1~3, the concentration of sodium alginate solution is 1~5wt%, the concentration of calcium chloride solution is 1~5wt%, the volume ratio of the concentrated extract of Qiminglu traditional Chinese medicine to calcium chloride solution is 0.8~1.2:2~5, and the dripping rate is 1~2mL / min.

9. A goji berry dew gel bead beverage that helps relieve eye strain, characterized in that, It is prepared from the Qiminglu gel beads according to claim 6.

10. The method for preparing the wolfberry dew gel bead beverage according to claim 9, characterized in that, Includes the following steps: The product is obtained by mixing the Qiminglu gel beads as described in claim 6 with an aqueous solution containing erythritol, steviol glycosides, and citric acid. The concentration of erythritol in the aqueous solution is 0.1~0.5wt%, the concentration of steviol glycosides in the aqueous solution is 0.1~0.5wt%, the concentration of citric acid in the aqueous solution is 0.01~0.10wt%, and the volume ratio of the Qiminglu gel beads to the aqueous solution containing erythritol, steviol glycosides and citric acid is 0.8~1.2:1~3.

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