198 results about "Anthocyanin" patented technology

The invention discloses a preparation method of an aronia extract and an application of the aronia extract in protecting an intestinal barrier function, and belongs to the technical field of natural product extraction. The method comprises the following steps: mixing a hydrogen bond acceptor and a hydrogen bond donor according to a molar ratio of 1: (1-3), heating, and continuously stirring to obtain a natural eutectic solvent; dissolving an enzyme in the natural eutectic solvent to obtain an enzyme solution; mixing the enzyme solution with the aronia fruit powder, and performing ultrasonic extraction, enzyme deactivation and purification to obtain the aronia extract. According to the method, a hydrogen bond donor in a natural eutectic solvent is comprehensively utilized to improve the stability and solubility of anthocyanin in a system, and the good regulation and control capability and molecular complexing stability of hydrogen bond receptor natural quaternary ammonium salt; the method is superior to a traditional method in the aspects of extraction rate, environmental friendliness and raw material availability, the content of the extracted effective components is increased by nearly two times or more, and the method is suitable for high-value utilization of anthocyanin-rich natural resources represented by aronia.

The invention relates to the technical field of food, in particular to a composition for relieving anxiety and improving sleep and a preparation method and application thereof, and the composition is composed of jujuboside, anthocyanin, gamma-aminobutyric acid and ginsenoside Rb1. The jujuboside is derived from spina date seeds, the anthocyanin is derived from at least one of lycium ruthenicum, blueberry purple epidermis, aronia melanocarpa and mulberries, and the ginsenoside Rb1 is derived from at least one of ginseng roots, ginseng stems and leaves, ginseng flowers, panax notoginseng roots, panax notoginseng stems and leaves, panax notoginseng flowers, panax notoginseng fibrous roots and American ginseng. According to the invention, a plurality of components are synergistic, the efficacy is comprehensive and the pertinence is strong, the effective components are not simply mixed, but form a highly synergistic action system, and the efficacy covers multiple dimensions of improving sleep, relieving anxiety and improving the overall state.

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker for germplasm identification and breeding of armeniaca mume, and belongs to the technical field of fruit tree molecular marker-assisted breeding. On the basis of re-sequencing and selective clearance analysis of wild plum and armeniaca mume populations, a key gene remarkably related to the armeniaca mume cyanin deletion character is identified, and an SNP variation with a codon terminated in advance exists in a gene coding region; a specific primer is further designed according to the functional SNP variation, a target fragment corresponding to a plum genome is amplified through PCR, and the base type of an SNP site is detected through first-generation sequencing, so that whether the detected plant is the armeniaca mume germplasm or not can be quickly and accurately judged. The SNP molecular marker can be used for early screening of armeniaca mume germplasm, has important application value, and provides an efficient and reliable technical means for molecular marker-assisted breeding.

The invention relates to the technical field of food processing, in particular to a processing method of minced fillet gel. According to the processing method of the surimi gel provided by the invention, the efficient embedding and targeted delivery of the blueberry anthocyanin are realized by adding the self-made active emulsion of the ovalbumin-chitosan loaded blueberry anthocyanin and by virtue of pH gradient regulation and the synergistic effect of protein-polysaccharide; meanwhile, an ultrasonic treatment technology and a pulsed electric field physical processing technology are combined to improve the quality of the minced fillet gel, so that the problems of poor water binding capacity, loose gel network, non-uniform pore size distribution of the gel network and the like in the traditional minced fillet processing technology are solved. The surimi gel prepared by the method has the advantages of high water binding capacity, moderate hardness and elasticity, uniform pore size distribution of a gel network, strong deformation resistance of the gel network and high quality stability, and is suitable for industrial production of high-quality surimi products.

The present invention relates to a colourant composition based on anthocyanins, comprising an extract of seedless Berberis vulgaris L. fruit and an extract of the skin of Myrtus communis L. fruit; to a method for preparing anthocyanin-based colourant compositions; and to the colourant composition obtained using the method. The present invention also relates to the uses of the colourant composition as a food colourant and, optionally, as a preservative and an antioxidant, and to food products comprising the colourant composition.

This invention belongs to the field of plant and component detection, specifically relating to a method for detecting anthocyanin content in different varieties of Hibiscus mutabilis and its application. The technical problem solved by this invention is to provide a method for detecting anthocyanin content in different varieties of Hibiscus mutabilis. The content detection method of this invention includes: A. Extraction and processing of Hibiscus mutabilis anthocyanin samples: mainly including optimization of flower pretreatment and extraction methods. B. Detection of the content of the extracted Hibiscus mutabilis anthocyanins using high-performance liquid chromatography (HPLC): mainly including optimization of parameters such as mobile phase type, mobile phase ratio, detection wavelength, and injection volume. This detection method can be applied to the correlation study between Hibiscus mutabilis flower color and components, for molecular breeding of Hibiscus mutabilis flower color, and for detecting the anthocyanin content of different Hibiscus mutabilis varieties to identify varieties that are difficult to distinguish.

The invention relates to an electrostatic spinning multifunctional packaging film with pH double responsiveness and a preparation method and application thereof, and belongs to the technical field of food packaging storage and detection. Oxidized sodium alginate with different oxidation degrees is obtained through periodate induction, the oxidized sodium alginate and carboxymethyl chitosan with amino are subjected to green crosslinking, polyvinyl alcohol is used as a spinning aid, then Nisin and anthocyanin are added into the polyvinyl alcohol, and the multifunctional packaging film with preservation and monitoring functions is prepared in combination with electrostatic spinning equipment. The packaging film obtained by the invention can intuitively reflect the change condition of freshness through rapid color change caused by the change of decay indexes of strawberries in the storage period on the basis of the high pH sensitivity of anthocyanin; under the same pH change condition, the release of Nisin can be intelligently regulated and controlled through the unique pH response characteristic of a Schiff base bond formed between oxidized sodium alginate and carboxymethyl chitosan, so that long-acting bacteriostasis is realized, and the shelf life of strawberries is remarkably prolonged.

The invention relates to the technical field of traditional Chinese medicines, in particular to a method for removing anthocyanin from dendrobium officinale and application. The technical problem to be solved by the invention is that the existing dendrobium officinale products are mostly purple in color and different in color depth, so that the cognition of consumers is influenced. According to the technical scheme, the preparation method comprises the following steps: adding fresh dendrobium officinale strips into an enzymolysis solution for enzymolysis; after the enzymolysis is finished, carrying out enzyme inactivation to obtain fresh dendrobium officinale strips subjected to enzymolysis treatment; and adding the fresh dendrobium candidum strips subjected to enzymolysis treatment into an ethanol solution, soaking and filtering to obtain a filtrate containing anthocyanin and the fresh dendrobium candidum strips with anthocyanin removed. The method is mainly used for efficiently removing anthocyanin from dendrobium officinale, so that a processed product is kept natural and green, the problem of discoloration is inhibited from the source, and the developed product can be ensured to keep the original green of dendrobium officinale stalks.

The invention discloses anthocyanin-protein composite powder with high stability as well as a preparation method and application of the anthocyanin-protein composite powder, and belongs to the technical field of biological food pigments. The preparation method comprises the following steps: mixing a black rice anthocyanin solution and a protein solution, stirring in a dark place, and freeze-drying to form the anthocyanin-protein composite powder. The anthocyanin-protein composite powder prepared by the method disclosed by the invention can be applied to the preparation of colored cold noodles, steamed buns and noodles, the stability of the black rice anthocyanin obtained by the method disclosed by the invention in tap water is improved, and the retention rate of the black rice anthocyanin in deionized water is also obviously increased; the starch is inhibited from aging to a certain extent, and the storage stability is improved. The anthocyanin in the prepared anthocyanin-protein composite powder is high in stability, the investment cost is low, and the anthocyanin-protein composite powder can be widely applied to the technical field of food processing and has wide application prospects in flour products.

The invention relates to the technical field of food packaging, in particular to a plasma modified polysaccharide intelligent packaging film and a preparation method and application thereof. The plasma modified polysaccharide film forming matter comprises a compound obtained by blending plasma modified polysaccharide and a water-soluble synthetic high-molecular polymer, and a nano-carrier loaded with a natural pH indicator. The invention aims to provide a degradable multifunctional intelligent packaging film which aims to overcome the defect that the stability of a natural indicator and the synergism of a film-forming substrate are insufficient. The method mainly solves the problems of degradation and migration of anthocyanin (ACNs) under the interference of light / heat / pH fluctuation and complex food matrix components, poor compatibility / dispersibility of a proteoglycan nano-carrier and a film-forming matrix, uneven color change caused by agglomeration, insufficient water resistance, biological activity, mechanical property and gas / water vapor barrier of a starch-based film and the like. And rapid, reversible and naked-eye-readable visual response can be realized in a pH / TVBN interval related to aquatic product spoilage.

The application discloses a sweet potato IbPSST2 gene and application thereof in promoting synthesis of anthocyanin of plants, and belongs to the technical field of genetic engineering.The nucleotide sequence of the sweet potato IbPSST2 gene disclosed by the application is shown as SEQ ID NO.1.The IbPSST2 gene has a remarkable function in regulating synthesis of anthocyanin of plants, and can be applied to quality improvement of sweet potatoes.

The invention relates to the technical field of grape anthocyanin extraction, in particular to an efficient grape anthocyanin extraction device which comprises an extraction box and a purification box, a liquid inlet pipe and a liquid outlet pipe penetrate through and are fixedly connected to the surface of the extraction box, and electromagnetic valves are arranged at the ends, located on the outer side of the extraction box, of the liquid inlet pipe and the liquid outlet pipe; a guide rod moves up and down along an annular wave groove when rotating along with a linkage column, so that the whole linkage column is driven to swing up and down while rotating, a vibrating frame further drives a vibrating head to crush chopped grapes, pulp is crushed and passes through a second filter screen, and the grape pulp is crushed and passes through the second filter screen. The peel is relatively thin and cannot be crushed due to grinding, and cannot penetrate through the second filter screen, so that the peel can be separated from the pulp and the kernel, the peel with more anthocyanin proportion is separated, the mixed raw materials with the pulp and the kernel being ground are independently treated, and the subsequent anthocyanin extraction efficiency is improved.

The invention relates to the technical field of electrical data processing, and provides an anthocyanin stabilizer screening method and system based on fusion of quantum chemistry calculation and machine learning. The method comprises the following steps: constructing a molecular structure data set; performing geometric structure optimization on the anthocyanin molecules and the candidate polyphenol molecules to obtain a ground state optimization structure; performing multi-dimensional molecule descriptor calculation on the candidate polyphenol molecules to obtain a polyphenol molecule descriptor matrix; performing structure optimization, single-point energy calculation and free energy calculation on the anthocyanin polyphenol compound system to obtain a combined free energy value set; integrating the polyphenol molecule descriptor matrix and the combination free energy value set, constructing a training data set, and performing feature screening; performing model training through a machine learning algorithm to obtain a combined free energy prediction model; and predicting the binding free energy of the anthocyanin polyphenol compound through the binding free energy prediction model to obtain candidate molecules of the anthocyanin stabilizer. The screening efficiency of the anthocyanin stabilizer is improved.

The method comprises the following steps: S1, pretreatment of raw materials: selecting frozen blueberries, unfreezing the frozen blueberries at normal temperature, manually crushing the unfrozen blueberries, determining the initial sugar degree of blueberry juice, and adding sucrose to adjust the sugar degree; selecting wine grape pomace, and storing at low temperature for later use; s2, enzymolysis and pomace addition: adding an enzymolysis agent into the blueberry juice with the adjusted sugar degree, wherein the addition amount of the enzymolysis agent is 0.2-0.3% of the mass of the blueberry juice, and carrying out enzymolysis treatment; then adding wine grape pomace; s3, alcoholic fermentation: adding activated grape wine active dry yeast into the treated blueberry juice, and fermenting in a constant-temperature and constant-humidity environment to obtain a wine body; and S4, clarification treatment: after the fermentation is ended, naturally clarifying the wine body in a normal-temperature dark environment, and removing precipitates until the wine body is clarified, thereby obtaining the blueberry wine with auxiliary color. Anthocyanin and phenolic substances in the wine grape pomace are precisely matched and interacted with original anthocyanin in the blueberry wine, so that efficient color supplementation of the blueberry wine is realized.

1. The name of the design product: packaging bottle (Schisandra chinensis anthocyanin microcapsule). 2. The use of the design product: for packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: perspective view. 5. The design for which protection is sought contains color.

The invention discloses a method for improving yield of anthocyanin extracted by an enzymic method, according to the method, phospholipase is added and used to act on a cell membrane structure, so that the extraction rate of the anthocyanin and the extraction rate of galactoside in the anthocyanin are obviously improved, and the extraction effect of the anthocyanin is greatly improved through a three-stage enzymolysis system. The total enzymolysis extraction time is within 4 h, and compared with 6-7 h of a traditional enzymatic extraction process, the production period is greatly shortened.

The present application relates to the technical field of fermentation engineering, and specifically discloses an acidic beverage containing nano blueberry anthocyanins and a preparation method thereof, which comprises, in terms of weight parts, 400-450 parts of blueberry juice, 0.4-0.5 parts of nano blueberry anthocyanin powder, 50-60 parts of white granulated sugar, 8-10 parts of fructooligosaccharide, 40-50 parts of full-fat milk powder, 2-3 parts of pectin and 400-500 parts of purified water; wherein the particle size of the nano blueberry anthocyanin powder is not more than 100 nanometers, and the nano blueberry anthocyanin powder is coated nano blueberry anthocyanin powder; the present application provides an extremely efficient industrial processing scheme, which nano-treats blueberry anthocyanin raw materials, and at the same time, the nano blueberry anthocyanins are further coated with pectin-chitosan double layers, so that a dense physical barrier is formed by the double-layer coating; in addition, the small-particle-size raw materials can form a stable colloidal dispersion system in the beverage, thereby avoiding the agglomeration and sedimentation of ordinary micrometer-size particles due to gravity and molecular attraction.

The invention discloses prebiotics-enriched kombucha fermented castanopsis sclerophylla jelly which comprises the following components in parts by mass: 40-70 parts of castanopsis sclerophylla fermentation liquor, 3-15 parts of isomaltooligosacharide, 1-16 parts of purple sweet potato anthocyanin water extract, 6-22 parts of a composite coagulator and the balance of water. The invention also discloses a preparation method of the composition. Bitter taste of the castanopsis sclerophylla is reduced through kombucha fermentation, and flavor of the castanopsis sclerophylla is enriched; prebiotics (purple sweet potato anthocyanin and isomaltooligosacharide) are added for color mixing and seasoning, so that the sensory quality of the castanopsis sclerophylla jelly is enhanced, and meanwhile, the health effect of the castanopsis sclerophylla jelly is enhanced; by preparing the low-temperature composite coagulator, heating is not needed, the activity of probiotics in the jelly is kept to the maximum extent, and the effect of improving intestinal health is further enhanced. The fermented castanopsis sclerophylla jelly product with both prebiotics and probiotics is prepared by the method disclosed by the invention. Technical support is provided for development of high-added-value castanopsis sclerophylla food.

The invention relates to the technical field of packaging materials, in particular to an intelligent packaging film based on a multilayer packaging nanocomposite and a preparation method of the intelligent packaging film. On the basis of the anthocyanin CD-MOFs (core) with a physical adsorption function, an ovalbumin-sodium alginate (OVA-SA) nano-composite is innovatively introduced to construct a core-shell structure, and an OVA-SA shell and a CD-MOFs pore channel form a double barrier, so that the stability of the anthocyanin is remarkably improved; the OVA-SA shell is used as an interfacial compatibilizer, and the high chemical affinity of the OVA-SA shell and a corn starch / PVA matrix is utilized, so that nano-scale uniform dispersion of MOF particles in the matrix is realized, and agglomeration is effectively avoided; meanwhile, an active pH response gated release mechanism is formed, high stability is kept in the shelf life, shell response is triggered only when a decay product induces pH rise, anthocyanin is released, color development is carried out, and sensitive monitoring on the freshness of the high-protein food is achieved.

The invention discloses a preparation method of a waxberry composite preservative film, which comprises the following steps: adding waxberry anthocyanin, waxberry carbon dots and a plasticizer into a gelatin-K-carrageenan solution, uniformly stirring and mixing, ultrasonically degassing, forming a film by using a mixed solution, and drying at room temperature to obtain the waxberry composite preservative film, the preservative film has good water vapor and oxygen barrier property and excellent mechanical property; in addition, the film shows freshness indicating ability through pH responsiveness; meanwhile, the adopted preparation method is easy to operate and free of special equipment requirements, high-value utilization of waxberry waste is achieved, and the prepared composite preservative film has a huge application market prospect in the field of fresh-keeping packaging of meat which is prone to oxidation and microorganism breeding.

This invention discloses a slow-digesting pregelatinized yam powder loaded with anthocyanins and its preparation method, relating to the field of food ingredient technology. The preparation method includes the following steps: Step S1, preparation of multi-field assisted yam milk; Step S2, pregelatinization; Step S3, loading with anthocyanins; Step S4, spray drying. The yam powder disclosed in this invention exhibits high slow-digesting performance, excellent anthocyanin dispersibility and stability, and good color and taste.

The invention belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

The invention belongs to the technical field of natural pigments, and particularly relates to a method for improving the performance of blueberry anthocyanin by using tamarind polysaccharide. According to the method for improving the performance of the blueberry anthocyanin by utilizing the tamarind polysaccharide, after a tamarind polysaccharide solution and a blueberry anthocyanin solution are prepared, the tamarind polysaccharide which is not subjected to enzymolysis or the tamarind polysaccharide which is subjected to enzyme treatment such as beta-galactosidase and the like is added into the blueberry anthocyanin solution for mixing; a blueberry anthocyanin stable solution is obtained; blueberry anthocyanin and tamarind polysaccharide in the blueberry anthocyanin stabilizing solution are compounded through non-covalent bonds such as hydrogen bonds, so that the stability of the blueberry anthocyanin in light, heat and digestive systems is improved, the oxidation resistance is enhanced, and the color is improved; therefore, the technical problem that the performance of the blueberry anthocyanin is easily reduced at present is solved.

The application discloses a red raspberry RuSA1 gene, an expression protein thereof and application, and relates to the technical field of plant genetic engineering.The red raspberry RuSA1 gene disclosed by the application has a nucleotide sequence as shown in SEQ ID NO.1, and the amino acid sequence of the expression protein thereof is as shown in SEQ ID NO.2.The application constructs an expression vector of the red raspberry RuSA1 gene, and then transforms the expression vector into tomatoes;transgenic tomato plants with significantly increased anthocyanin content are obtained through cultivation and screening.The RuSA1 gene promotes the synthesis of anthocyanins in the fruits of the transgenic lines.The expression amounts of the genes SlABA, SlNCED1, SlACS2 and SlACO1 related to the secretion of ABA hormone, the gene SlIAA36 related to the secretion of IAA hormone, and the genes Sl2ox4 and Sl20x2 related to the secretion of GA hormone are all significantly higher than those of CK.

The application discloses a kind of anthocyanin-loaded β-cyclodextrin-chitosan / chondroitin sulfate nanoparticles and preparation method and application thereof.The preparation method steps include: (1) β-cyclodextrin is dissolved in deionized water, anthocyanin is added, then stirring treatment is carried out, to obtain the anthocyanin-loaded β-cyclodextrin complex solution;(2) anthocyanin-loaded β-cyclodextrin complex solution is added with chitosan hydrochloride solution and chondroitin sulfate solution respectively, stirring treatment is carried out and pH is adjusted to 3.6-4.0 by adding acid, to obtain the anthocyanin-loaded β-cyclodextrin-chitosan / chondroitin sulfate nanoparticle solution.The anthocyanin-loaded β-cyclodextrin-chitosan / chondroitin sulfate nanoparticles prepared by the application have particle size of 101.41-117.7nm, and encapsulation efficiency reaches 91.3%-94.7%;Anthocyanin has good stability under high temperature, light, adverse pH environment and ascorbic acid stress conditions, and has slow release performance.

The invention discloses a production method of probiotic blueberry fruit slices, and belongs to the technical field of health food. Comprising the following components: 80-120 parts of fresh blueberry fruits, 20-30 parts of oat, 2-5 parts of probiotics and 160-200 parts of water. According to the embodiment of the invention, the dissolution concentration of the anthocyanin is higher, the reconstitution fluid reaches 0.10-0.14 mg / mL, and eye protection functional components are more sufficient. Total polyphenol and total flavone are respectively higher than those of a contrast, and the antioxidant capacity is better. In the second step, low-temperature short-time fermentation is performed, the retention amount of vitamin C is higher than that of a primary fermentation method in a comparison ratio 1, and the nutrient loss is minimized. Fermentation is more sufficient, soluble sugar is reduced, the low-sugar claim is met, and meanwhile, due to acid ester coordination, the sweet taste is still full. On the premise of the same raw materials and the same total fermentation duration, the comprehensive advantages of high activity, high oxidation resistance, high protein, low sugar and good taste are achieved, and an efficient and economical preparation path is provided for the functional blueberry probiotic fruit slices.

The application provides a Cabernet Sauvignon grape drought-resistant gene VvDREB2A and application thereof, and the nucleotide sequence of the gene is SEQ ID NO:2. The application constructs pRI101-VvDREB2A overexpression and RNAi-VvDREB2A expression inhibition vectors, and verifies the functions by means of Agrobacterium-mediated transformation of grape callus and transient transformation of fruits. Overexpression of VvDREB2A obviously improves the drought resistance of grape callus, and increases the anthocyanin accumulation in grape callus and fruits, and inhibition of the expression affects the drought resistance of grape and the anthocyanin accumulation. The disclosed application is that the gene VvDREB2A is applied to transgenic breeding or callus factory, the drought resistance of plants is improved, and the synthesis and accumulation of grape anthocyanin are improved by regulating flavonoid pathways.

The application discloses a diet metabolism regulating anti-acne composition suitable for sensitive skin and application thereof, and relates to the technical field of cosmetics. The application provides a diet metabolism regulating anti-acne composition, which comprises component A and component B; the component A comprises the following components in parts by weight: rehmannia extract 0.1-0.5 parts, radix peucedani extract 0.01-0.2 parts; the component B comprises the following components in parts by weight: 10-hydroxy decanoic acid 0.005-0.3 parts, anthocyanin 0.0005-0.008 parts, guaiacum extract 0.5-3 parts. The diet metabolism regulating anti-acne composition of the application adds rehmannia extract, radix peucedani extract, 10-hydroxy decanoic acid, anthocyanin and guaiacum extract with proper parts by weight, and the five components can synergize with each other, so that the diet metabolism regulating anti-acne composition can regulate water and oil balance, dredge pores, repair skin barrier and improve and prevent acne induced by IGF-1.

The application relates to the technical field of cat litter preparation, and discloses a mixed cat litter with antibacterial and color indicating functions and a preparation method thereof. The components of the mixed cat litter are mixed anthocyanins, sodium bentonite, taros, and honeysuckle in a mass ratio of 0.5-1.5:4:4:0.5-1.5. The mixed anthocyanins are a mixture of black carrot anthocyanins and camphor tree fruit anthocyanins in a mass ratio of 1:1. The cat litter prepared by the application has the functions of indicating the PH of cat urine, strong antibacterial function and strong color indicating function.

The application discloses a blueberry anthocyanin nutritional food tablet composition for improving exercise endurance and anti-fatigue capability, which is prepared by compounding blueberry anthocyanin solid powder, ginseng powder, theanine from tea leaves, rice bran fatty alkyl alcohol and food-grade auxiliary materials according to a set weight fraction range. The composition can provide comprehensive nutritional supplementation in terms of antioxidant support, energy metabolism regulation and central relaxation through the synergistic compounding of various nutritional ingredients. The combination of blueberry anthocyanin and rice bran fatty alkyl alcohol has an auxiliary improvement effect on oxidative stress under the exercise state; the compounding of ginseng powder and theanine is helpful to maintaining energy supply and nervous system balance. The formula composition of the application is simple, the process adopts direct tablet compression molding, the raw material sources are safe and reliable, and the application is suitable for the large-scale production and application of nutritional supplement food for daily exercise groups.