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CN-121970896-A - Composition for nourishing tendons and bones and preparation method thereof

CN121970896ACN 121970896 ACN121970896 ACN 121970896ACN-121970896-A

Abstract

The invention relates to the technical field of functional foods, in particular to a composition for nourishing tendons and bones and a preparation method thereof, wherein the composition comprises a fermented mulberry leaf polyphenol-sea cucumber sugar amine polymer, alfalfa leaf saponin, selenium yeast-pachyman compound, glucosamine, compound nuts, vitamin D, beef-pork compound, traditional Chinese medicine compound and cheese; the invention effectively blocks the accumulation and toxic action of harmful heavy metals in Chinese herbal medicines in human bodies through the cooperation of three functional components of the fermented mulberry leaf polyphenol-sea cucumber sugar amine polymer, the alfalfa leaf saponin and the selenium yeast-pachyman compound, and simultaneously does not interfere the normal absorption of essential trace elements of human bodies.

Inventors

  • Mou Shijun
  • Qiu Congkun

Assignees

  • 四川康尚化妆品有限公司

Dates

Publication Date
20260505
Application Date
20260330

Claims (8)

  1. 1. The composition for nourishing tendons and bones is characterized by comprising, by weight, 10-30 parts of fermented mulberry leaf polyphenol-sea cucumber sugar amine polymer, 20-40 parts of alfalfa leaf saponin, 20-40 parts of selenium yeast-pachyman compound, 5-10 parts of glucosamine, 1-3 parts of compound nuts, 20-40 parts of vitamin D, 5-15 parts of beef-pork compound, 10-20 parts of traditional Chinese medicine compound and 20-60 parts of cheese; Wherein the content of organic selenium in the selenium yeast-pachyman compound is 100-150 mug/g.
  2. 2. The composition for nourishing tendons and bones as set forth in claim 1, wherein the preparation method of the selenium yeast-pachyman complex comprises the steps of: s11, inoculating saccharomyces cerevisiae into a yeast extract peptone glucose culture medium, adding food-grade sodium selenite, performing aerobic fermentation, centrifuging after fermentation, collecting thalli, washing with purified water, and freeze-drying to obtain selenium yeast powder; s12, weighing Poria cocos powder, adding purified water, magnetically stirring, filtering, collecting filtrate, adding purified water into filter residues, repeating the extraction operation once, combining the two filtrates, and centrifugally collecting supernatant to obtain pachyman extract; s13, concentrating the pachyman extract under reduced pressure, slowly adding food-grade succinic anhydride into the concentrate, simultaneously dropwise adding 5% sodium hydroxide solution to maintain the pH of the system at 8.0-9.0, reacting at 30 ℃, regulating the pH to 6.8-7.2 by using 0.1mol/L food-grade citric acid after the reaction is finished, and dialyzing to obtain carboxylated pachyman solution; S14, mixing the carboxylated pachyman solution with the selenium yeast powder obtained in the step S11 according to the mass ratio of 1:1, stirring, then dialyzing, filtering, and freeze-drying to obtain the selenium yeast-pachyman compound.
  3. 3. The composition for nourishing tendons and bones as set forth in claim 1, wherein the method for preparing alfalfa leaf saponin comprises the steps of: s21, drying alfalfa leaves, crushing, refluxing and degreasing with food-grade n-hexane in a Soxhlet extractor, and airing the extracted residues at a ventilation place to obtain defatted leaf powder; S22, adding food-grade ethanol into defatted leaf powder, performing ultrasonic extraction, filtering an extracting solution, concentrating a filtrate to one fifth of the original volume by rotary evaporation, adding an equal volume of purified water, standing at 4 ℃ after the temperature of the purified water is reduced, precipitating a white flocculent precipitate, and filtering and collecting the precipitate to obtain a first solid; S23, adding food-grade ethanol into the first solid to redissolve the first solid, extracting the first solid with food-grade ethyl acetate for 3 times, separating and discarding an ethyl acetate layer, reserving a water layer, extracting the second solid with food-grade n-butanol for 3 times, merging the n-butanol layers, and washing the merged n-butanol layers with a small amount of purified water to obtain a n-butanol phase rich in saponins; S24, loading D101 macroporous adsorption resin into a column, sequentially activating with distilled water and food-grade ethanol, evaporating n-butanol phase obtained in the step S23, re-dissolving, loading, sequentially gradient eluting with purified water, 30% ethanol, 50% ethanol, 70% ethanol and 95% ethanol, collecting each eluting component, rotary evaporating, concentrating and mixing to obtain saponin concentrated solution; s25, adding food-grade acetone into the saponin concentrated solution, standing at 4 ℃, filtering, collecting precipitate, and freeze-drying to obtain alfalfa leaf saponin.
  4. 4. The composition for nourishing tendons and bones as set forth in claim 1, wherein the preparation method of the fermented mulberry leaf polyphenol-sea cucumber sugar amine polymer comprises the following steps: S31, drying and crushing fresh mulberry leaves, adding purified water to prepare a substrate solution, adjusting the pH to 6.8-7.0, inoculating bacillus subtilis, performing aerobic fermentation at 37 ℃ and 150rpm, and performing heat preservation and inactivation at 85 ℃ after fermentation to obtain an inactivated fermentation liquor; S32, adding ethanol into the inactivated fermentation liquor to a final concentration of 65%, performing ultrasonic-assisted extraction, repeating for 3 times, filtering, and performing rotary evaporation concentration to obtain a fermented mulberry leaf polyphenol extract for later use; S33, cleaning sea cucumber body walls, adding purified water, adding food-grade alkaline protease, carrying out enzymolysis, centrifuging to obtain supernatant, adding ethanol, filtering, collecting precipitate, redissolving the precipitate in the purified water, dialyzing, and freeze-drying to obtain sea cucumber glycosaminoglycan powder; S34, dissolving the fermented mulberry leaf polyphenol extract obtained in the step S32 and the sea cucumber glycosaminoglycan powder obtained in the step S33 in a phosphoric acid buffer solution according to a mass ratio of 1:1, adding food-grade laccase, stirring, preserving heat at 85 ℃ to inactivate enzymes after the reaction is finished, dialyzing, filtering, and freeze-drying to obtain the fermented mulberry leaf polyphenol-sea cucumber glycosaminoglycan polymer.
  5. 5. The composition for nourishing tendons and bones according to claim 1, wherein the compound nut is prepared by mixing almond, sunflower seed, chia seed and hazelnut in a mass ratio of 2:1:1:1.
  6. 6. The composition for nourishing tendons and bones as set forth in claim 1, wherein the Chinese medicinal composition is prepared by mixing eucommia ulmoides, achyranthes bidentata, dipsacus root and Lycium barbarum in a mass ratio of 3:1:1:1.
  7. 7. The tendon and bone nourishing composition of claim 1, wherein the mass ratio of beef to pork in the beef-pork complex is 3:1.
  8. 8. The method for preparing the composition for nourishing tendons and bones according to any one of claims 1 to 7, which is characterized by comprising the following steps: S41, placing selenium yeast-pachyman compound, fermented mulberry leaf polyphenol-sea cucumber glycosaminomer, alfalfa leaf saponin, glucosamine, compound nuts and traditional Chinese medicine compound into a V-shaped mixer, uniformly mixing, and sieving to obtain first mixed dry powder; S42, adding purified water into the first mixed dry powder, dispersing uniformly, heating in 80-85 ℃ water bath for 30min, filtering with a 0.45 mu m food-grade filter membrane while the mixed dry powder is hot, collecting filtrate, rotationally evaporating and concentrating, and freeze-drying to obtain mixed dry powder after heavy metal removal; S43, mixing beef-pork compound with cheese, adding edible medium chain triglyceride oil, dissolving in water bath at 60 ℃ to form paste, adding into second mixed dry powder to obtain final mixture, vacuum drying, grinding, and sieving to obtain the composition for nourishing tendons and bones.

Description

Composition for nourishing tendons and bones and preparation method thereof Technical Field The invention relates to the technical field of functional foods, in particular to a composition for nourishing tendons and bones and a preparation method thereof. Background The traditional Chinese medicinal materials are extremely easy to be polluted by heavy metals in the processes of growth, collection, processing and storage, and pollution sources mainly comprise industrial wastewater discharge, polluted soil environment, atmospheric sedimentation and unreasonable use of pesticides and fertilizers. Common pollutants comprise lead, arsenic, mercury, cadmium, chromium and the like, once the heavy metals remain, the quality of products is reduced, the heavy metals can threaten the health of human bodies, the heavy metals can be accumulated in the bodies for a long time, irreversible damage is caused to liver, kidney, nervous system and hematopoietic system, and the lead and the cadmium can especially directly interfere with the calcification process of bones, compete with calcium ions for bone matrix binding sites, induce osteoporosis and run against the efficacy objective of the tendon and bone nourishing composition. In addition, heavy metals can antagonize the active ingredients in the composition, reduce the efficacy or induce toxic and side effects, and cause the product to be inconsistent with the related health food standards, thus affecting the legal marketing and marketing of the product. Currently, existing tendon and bone nourishing compositions generally lack a systematic solution to heavy metal contamination. Some researches are attempted to adsorb heavy metals by adopting a single chelating agent, but the chelating selectivity of the single component is limited, so that the harmful heavy metals are difficult to be effectively removed, meanwhile, essential trace elements such as iron, zinc, copper and the like are reserved, the risk of excessive chelation exists, and the removal efficiency still has a large improvement space. Therefore, how to realize efficient and selective removal of harmful heavy metals on the premise of ensuring the integrity of the functions of nourishing tendons and strengthening bones is a technical problem to be solved urgently in the field at present. Disclosure of Invention (1) Technical problem to be solved The invention aims to provide a composition for nourishing tendons and bones and a preparation method thereof, which can effectively block the accumulation and toxic effects of harmful heavy metals in Chinese herbal medicines in human bodies, and simultaneously does not interfere the normal absorption of trace elements necessary for the human bodies. (2) Technical proposal In order to achieve the aim, on the one hand, the invention provides a composition for nourishing tendons and bones, which comprises, by weight, 10-30 parts of fermented mulberry leaf polyphenol-sea cucumber sugar amine polymer, 20-40 parts of alfalfa leaf saponin, 20-40 parts of selenium yeast-pachyman compound, 5-10 parts of glucosamine, 1-3 parts of compound nuts, 20-40 parts of vitamin D, 5-15 parts of beef-pork compound, 10-20 parts of traditional Chinese medicine compound and 20-60 parts of cheese; the content of organic selenium in the selenium yeast-pachyman compound is 100-150 mug/g, and the daily recommended food consumption of the composition is 10g, so that the daily intake of selenium in the composition is not more than 400 mug, and the composition meets the highest dietary selenium tolerance intake requirement specified by the China nutrition society. Further, the vitamin D is food-grade vitamin D3 microencapsulated powder, and the vitamin D3 content is 1000IU/g (namely 25 mug/g). Further, the preparation method of the selenium yeast-pachyman compound comprises the following steps: s11, inoculating saccharomyces cerevisiae into a yeast extract peptone glucose culture medium, adding food-grade sodium selenite, performing aerobic fermentation, centrifuging after fermentation, collecting thalli, washing with purified water, and freeze-drying to obtain selenium yeast powder; s12, weighing Poria cocos powder, adding purified water, magnetically stirring, filtering, collecting filtrate, adding purified water into filter residues, repeating the extraction operation once, combining the two filtrates, and centrifugally collecting supernatant to obtain pachyman extract; s13, concentrating the pachyman extract under reduced pressure, slowly adding food-grade succinic anhydride into the concentrate, simultaneously dropwise adding 5% sodium hydroxide solution to maintain the pH of the system at 8.0-9.0, reacting at 30 ℃, regulating the pH to 6.8-7.2 by using 0.1mol/L food-grade citric acid after the reaction is finished, and dialyzing to obtain carboxylated pachyman solution; S14, mixing the carboxylated pachyman solution with the selenium yeast powder obtained in the step S11 according to the mass rat