WO2024041525A1 - 一种组合物及其制备方法和用途 - Google Patents

一种组合物及其制备方法和用途 Download PDF

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Publication number
WO2024041525A1
WO2024041525A1 PCT/CN2023/114223 CN2023114223W WO2024041525A1 WO 2024041525 A1 WO2024041525 A1 WO 2024041525A1 CN 2023114223 W CN2023114223 W CN 2023114223W WO 2024041525 A1 WO2024041525 A1 WO 2024041525A1
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Prior art keywords
aminobutyric acid
cyclodextrin
aqueous solution
wall material
starch
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Ceased
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PCT/CN2023/114223
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English (en)
French (fr)
Inventor
孙劭靖
马良
金艳
陈清平
陆震
王瑞妍
郭学平
艾芳米
艾政
王恩旭
张宪宝
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Bloomage Biotech Tianjin Co Ltd
Bloomage Biotech Co Ltd
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Bloomage Biotech Tianjin Co Ltd
Bloomage Biotech Co Ltd
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Priority to JP2025511988A priority Critical patent/JP2025527755A/ja
Priority to EP23856615.2A priority patent/EP4578905A4/en
Publication of WO2024041525A1 publication Critical patent/WO2024041525A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/12—Powdering or granulating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A61K47/40—Cyclodextrins; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1629—Organic macromolecular compounds
    • A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/04—Starch derivatives
    • C08J2303/10—Oxidised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
    • C08J2305/16—Cyclodextrin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2405/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2401/00 or C08J2403/00
    • C08J2405/16—Cyclodextrin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/16—Nitrogen-containing compounds
    • C08K5/17—Amines; Quaternary ammonium compounds
    • C08K5/175—Amines; Quaternary ammonium compounds containing COOH-groups; Esters or salts thereof

Definitions

  • This application belongs to the field of raw material processing technology and relates to a composition, preparation method and use.
  • GABA ⁇ -aminobutyric acid
  • GABA has strong hygroscopicity, so its powder has poor dispersibility and is not easy to mix evenly with other ingredients during use. Especially during the processing of food powders, due to the presence of free amino compounds in GABA, the Maillard reaction easily occurs with reducing sugars or carbonyl compounds, resulting in brown or even brown-black macromolecules, resulting in discoloration of the product.
  • the wall material is selected from one or more of ⁇ -cyclodextrin and its derivatives, maltodextrin, starch, chitosan, and glucose.
  • the DE value of the maltodextrin is 5-10, and the starch is oxidized starch.
  • composition consists of wall material and gamma-aminobutyric acid.
  • the mass ratio of the wall material to the ⁇ -aminobutyric acid is (1-4):1, preferably (2-4):1.
  • the wall material includes ⁇ -cyclodextrin and its derivatives and maltodextrin;
  • the mass ratio of the maltodextrin to the ⁇ -cyclodextrin and its derivatives is 1:(0.01-0.5), preferably 1:(0.2-0.3).
  • the wall material includes ⁇ -cyclodextrin and its derivatives and starch;
  • the mass ratio of the starch to the ⁇ -cyclodextrin and its derivatives is 1:(0.01-0.5), preferably 1:(0.2-0.3).
  • aqueous solution of ⁇ -aminobutyric acid and the aqueous solution of the wall material are mixed to obtain aqueous solution C, stirred, and spray-dried to obtain the composition.
  • the mass ratio of the sum of the masses of the wall material and the ⁇ -aminobutyric acid to the aqueous solution C is (0.5-2.5):10, preferably (1-2):10.
  • a complex including the composition described in any one of items 1 to 5 or the composition prepared by the method of any one of items 6 to 7.
  • composition in this application can prevent ⁇ -aminobutyric acid from reacting with reducing sugar or carbonyl under the action of water.
  • the Maillard reaction of the base compound will not produce brown or brown-black macromolecular substances, nor will it cause the product to change color.
  • the wall material in the composition of the present application can effectively block moisture from participating in the browning reaction and effectively protect ⁇ -aminobutyric acid.
  • the wall material in the composition of the present application has strong water absorption and can competitively absorb water to slow down the Maillard reaction of water participating in ⁇ -aminobutyric acid in the formula food to achieve a more significant effect.
  • Figure 1 shows the content stability results of some examples
  • Figure 2 shows the color change of Maillard reaction in some examples.
  • ⁇ -Aminobutyric acid is a white or slightly yellow crystalline powder. It has strong hygroscopicity, is easily soluble in water, is slightly soluble in hot ethanol, and is insoluble in benzene, cold ethanol, ether and other organic solvents. It has a slight odor and no optical activity. It is a polar substance with a melting point of 203-205°C, a relative molecular mass of 103.12, and a molecular formula of CHNO.
  • ⁇ -Aminobutyric acid usually exists in the form of zwitterions in aqueous solutions.
  • ⁇ -Aminobutyric acid is a non-protein amino acid that has some special chemical properties of amino acids and can undergo hydrocarbylation reactions, acylation reactions, ninhydrin color reactions, etc.
  • ⁇ -aminobutyric acid As a new type of food functional factor, ⁇ -aminobutyric acid has attracted more and more attention. Studies have found that ⁇ -aminobutyric acid can enhance the permeability of nerve cell membranes to Na, hyperpolarize the cell membrane, and increase the initiation threshold of action potentials. Therefore, ⁇ -aminobutyric acid is an important component of the nerve center of humans and mammals. It is an important inhibitory neurotransmitter in the system, can participate in various metabolic activities in the body, and has strong physiological activity. Its production and application are becoming a hot research direction in the fields of food, medicine, animal feed, and agriculture. The main physiological functions of ⁇ -aminobutyric acid include the following:
  • ⁇ -aminobutyric acid As an important inhibitory transmitter in the central nervous system, ⁇ -aminobutyric acid has a good regulatory effect on cardiovascular activity, mainly by regulating heart rate, lowering blood pressure and blood sugar, etc.
  • Gamma-aminobutyric acid has certain pharmacological effects in lowering blood pressure. The reason may be that there are specific neuroreceptors in the cerebral blood vessels that can bind to gamma-aminobutyric acid. When the neuroreceptors bind to gamma-aminobutyric acid, time, you can reach to lower blood pressure.
  • Mao Zhifang and others found that long-term drinking of green tea containing ⁇ -aminobutyric acid in spontaneously hypertensive rats can significantly reduce blood pressure.
  • ⁇ -Aminobutyric acid can also inhibit the activity of glutamic acid decarboxylase, effectively preventing glutamic acid decarboxylation, thereby reducing blood ammonia levels and ensuring human health; at the same time, ⁇ -aminobutyric acid can also promote glutamic acid decarboxylation in the blood. Acid combines with ammonia to form urea, which effectively removes ammonia poisoning in the body and improves liver and kidney function.
  • epilepsy According to reports, the number of epilepsy patients in my country has reached about 9 million.
  • the causes of epilepsy are diverse, the mechanisms are complex, and they are closely related to central neurotransmitters.
  • epilepsy has become the second most common disease in my country, seriously affecting people's work and life.
  • ⁇ -aminobutyric acid As an important inhibitory neurotransmitter in the human body, ⁇ -aminobutyric acid has an improving effect on the treatment of epilepsy, insomnia, Parkinson's syndrome and other diseases.
  • amino acids in the central nervous system excitatory amino acids and inhibitory amino acids. If the content of excitatory amino acids is too high, the nerve inhibitory effect will decrease, which may cause epilepsy.
  • ⁇ -aminobutyric acid can increase the body's anticonvulsant threshold and can effectively treat intractable epilepsy.
  • ⁇ -aminobutyric acid can promote sleep, calm nerves, resist anxiety, etc., and can help improve mental disorders in the elderly and symptoms of menopausal syndrome in women.
  • ⁇ -aminobutyric acid content in cerebrospinal fluid is negatively correlated with the severity of epilepsy patients, and the ⁇ -aminobutyric acid content is low. Therefore, epilepsy can be treated by directly increasing the content of ⁇ -aminobutyric acid in cerebrospinal fluid.
  • ⁇ -aminobutyric acid can also reduce the neurological excitement caused by glutamate, thereby reducing damage to nerve cells.
  • ⁇ -aminobutyric acid also has certain effects on the treatment of stiffness and Parkinson's disease.
  • ⁇ -Aminobutyric acid regulates the secretion of growth hormone, growth hormone mediators, thyroid hormones, sex hormones and other hormones in the endocrine system, and can effectively improve the body's metabolic level.
  • ⁇ -ammonia Butyric acid can directly stimulate the body to secrete the required hormones and is safer than taking exogenous hormones directly. Research shows that ⁇ -aminobutyric acid can regulate gonadotropin secretion by inhibiting the excitation of certain nerves in the hypothalamus.
  • ⁇ -aminobutyric acid In addition to inhibiting the decarboxylation of glutamic acid to reduce blood ammonia, ⁇ -aminobutyric acid also has a diuretic effect, allowing excess salt to be excreted from the body and effectively relieving the pressure on the liver and kidneys. Studies have shown that gamma-aminobutyric acid can activate kidney function. At the same time, ⁇ -aminobutyric acid can also inhibit alkaline phosphatase activity, and an important indicator for evaluating liver function activation is the activity of alkaline phosphatase.
  • ⁇ -aminobutyric acid also has physiological functions such as preventing obesity, promoting lipid metabolism, preventing vascular sclerosis, repairing skin, and delaying aging. Clinically, ⁇ -aminobutyric acid can also treat uremia, carbon monoxide poisoning and other diseases. In addition, ⁇ -aminobutyric acid also has insecticidal and deodorizing effects.
  • the present application provides a composition, including a wall material and ⁇ -aminobutyric acid.
  • the wall material is selected from one of ⁇ -cyclodextrin and its derivatives, maltodextrin, starch, chitosan, and glucose. Or two or more.
  • the maltodextrin is a maltodextrin with a low DE value.
  • the DE value of the maltodextrin is 5-10;
  • the DE value of maltodextrin can be 5, 6, 7, 8, 9, 10, or any range therebetween.
  • the DE value refers to the percentage of reducing sugars (measured as glucose) in the dry matter of the syrup. According to national standards, the higher the DE value, the higher the grade of glucose syrup.
  • the DE value is measured using any method known to those skilled in the art.
  • the specifications of maltodextrin in my country's light industry standards are divided into three categories, namely DE value ⁇ 10, ⁇ 15 and ⁇ 20.
  • Low DE value maltodextrin is a widely used food ingredient. It has low sweetness, low hygroscopicity and good solubility. It is often used as a carrier of flavor substances, moisturizer, film-forming agent and fat substitute.
  • the DE value is determined using an iodometric method.
  • the starch is amylose and amylopectin and related modified starches, preferably oxidized starch.
  • Natural starch is found in nature in all plants (especially in plant seeds, roots and tubers A carbohydrate present in ) in which it acts as a reserve of nutrients for the new growing season.
  • Starch is a glucose polymer in which anhydroglucose units are linked to each other by an ⁇ -D-glycosidic bond.
  • Glucose chains are linear or slightly branched amylose, or highly branched amylopectin.
  • amylose molecules have a degree of polymerization of 1000 to 5000 and amylopectin molecules have an average degree of polymerization of 1,000,000 or higher.
  • Starch can be isolated from, among other things: rice, corn, potato, wheat, cassava (genus Cassava), cassava, barley, oats, millet, and sorghum.
  • Modified starch is a starch prepared by at least partially degrading native starch, such as by treating native starch with inorganic acids, alkaline compounds, bleaches, oxidants, enzymes, or acetylating agents.
  • Oxidized starch is a modified starch obtained by oxidizing starch by reacting with oxidants in acid, alkali or neutral media. Oxidized starch lowers the starch gelatinization temperature, reduces the viscosity of the hot paste and increases the thermal stability.
  • the product is white in color, transparent in paste, has good film-forming properties, and has good freeze-thaw resistance. It is a low-viscosity and high-concentration thickener and is widely used. In the textile, paper, food and fine chemical industries.
  • the determination of oxidized starch is carried out using any method known to those skilled in the art.
  • the determination of oxidized starch is carried out using a neutralization titration method.
  • Cyclodextrin is formed by the action of cyclodextrin glucose residue transferase on glucose polymers such as starch, glycogen, and malto-oligosaccharides.
  • the most common ones are cyclodextrin ⁇ , ⁇ , and ⁇ . kind.
  • ⁇ -cyclodextrin ⁇ -Cyclodex, referred to as ⁇ -CD
  • ⁇ -CD ⁇ -cyclodextrin
  • ⁇ -CD is a water-soluble, non-reducing white crystal or amorphous powder with a main configuration like a hole in the middle and unclosed ends. conical cylinder.
  • the inner cavity is hydrophobic and can contain many guest molecules, such as organic molecules, inorganic molecules, complexes, and inert gas molecules. Therefore, they can form various inclusions through weak interactions of non-covalent bonds. substances to change the physical, chemical and biological properties of guest molecules.
  • the derivative of ⁇ -cyclodextrin is selected from the group consisting of carboxymethyl- ⁇ -cyclodextrin, glucosyl- ⁇ -cyclodextrin, ethylenediamine- ⁇ -cyclodextrin, hydroxyl- ⁇ -cyclodextrin, One or more of ethyl- ⁇ -cyclodextrin, hydroxypropyl- ⁇ -cyclodextrin, sulfonate- ⁇ -cyclodextrin and quaternary ammonium- ⁇ -cyclodextrin.
  • the composition consists of wall material and gamma-aminobutyric acid.
  • the mass ratio of the wall material to the ⁇ -aminobutyric acid is (1-4):1, preferably (2-4):1;
  • the mass ratio of the wall material to the ⁇ -aminobutyric acid may be 1:1, 2:1, 3:1, 4:1 or any range therebetween.
  • the wall material includes ⁇ -cyclodextrin and its derivatives and malt Dextrin; preferably, the mass ratio of the maltodextrin to the ⁇ -cyclodextrin and its derivatives is 1: (0.01-0.5), preferably 1: (0.2-0.3);
  • the mass ratio of the maltodextrin to the ⁇ -cyclodextrin and its derivatives may be 1:0.5, 1:0.45, 1:0.4, 1:0.35, 1:0.3, 1:0.25, 1: 0.2, 1:0.15, 1:0.1, 1:0.05, 1:0.01 or any range in between.
  • the wall material is composed of ⁇ -cyclodextrin and its derivatives and maltodextrin.
  • the wall material is composed of ⁇ -cyclodextrin and maltodextrin.
  • the wall material is composed of ⁇ -cyclodextrin and maltodextrin with a DE value of 5-10.
  • the wall material includes ⁇ -cyclodextrin and its derivatives and starch; preferably, the mass ratio of the starch to the ⁇ -cyclodextrin and its derivatives is 1: (0.01 ⁇ 0.5), preferably 1:(0.2-0.3); for example, the mass ratio of the starch to the ⁇ -cyclodextrin and its derivatives can be 1:0.5, 1:0.45, 1:0.4, 1:0.35, 1:0.3, 1:0.25, 1:0.2, 1:0.15, 1:0.1, 1:0.05, 1:0.01 or any range in between.
  • the wall material is composed of ⁇ -cyclodextrin and its derivatives and starch.
  • the wall material is composed of ⁇ -cyclodextrin and starch.
  • the wall material is composed of ⁇ -cyclodextrin and oxidized starch.
  • the present application provides a preparation method of the above composition, wherein,
  • aqueous solution of ⁇ -aminobutyric acid and the aqueous solution of the wall material are mixed to obtain aqueous solution C, stirred, and spray-dried to obtain the composition.
  • the mass ratio of the sum of the masses of the wall material and the gamma-aminobutyric acid to the aqueous solution C is (0.5-2.5):10, preferably (1- 2):10;
  • the sum of the masses of the wall material and the gamma-aminobutyric acid and the mass of the aqueous solution C can be 0.5:10, 0.75:10, 1:10, 1.25:10, 1.5:10, 1.75:10, 2 :10, 2.25:10, 2.5:10, or any range in between.
  • the mass ratio of the sum of the masses of the wall material and the gamma-aminobutyric acid to the aqueous solution C also refers to the solid content, that is, in the aqueous solution C,
  • the solid content is 5-25%, preferably 10-20%;
  • the solid content in aqueous solution C, can be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25% or any range therebetween.
  • the stirring temperature is 60-70°C, preferably 60-65°C;
  • the stirring temperature may be 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C or any range therebetween.
  • the inlet air temperature of spray drying is 140-145°C, and the outlet air temperature of spray drying is 95-105°C;
  • the inlet air temperature of spray drying can be 140°C, 141°C, 142°C, 143°C, 144°C, 145°C or any range in between;
  • the air outlet temperature of spray drying can be 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C or any range in between.
  • an aqueous solution A of wall material is configured, wherein the wall material includes ⁇ -cyclodextrin and its derivatives and maltodextrin; preferably, the maltodextrin and the ⁇ -cyclodextrin are The mass ratio of cyclodextrin and its derivatives is 1: (0.01-0.5), or the wall material includes ⁇ -cyclodextrin and its derivatives and starch; preferably, the starch and the ⁇ -cyclodextrin The mass ratio of dextrin and its derivatives is 1: (0.01 ⁇ 0.5).
  • the wall material solution is dissolved in deionized water at 70 ⁇ 80°C, stirred for 10 ⁇ 15 minutes, and cooled to 60 ⁇ 65°C to obtain a uniform solution;
  • aqueous solution B of ⁇ -aminobutyric acid mix the aqueous solution of ⁇ -aminobutyric acid and the aqueous solution of the wall material to obtain aqueous solution C.
  • stirring temperature should be 60-65°C, which is the temperature before spray drying.
  • the mass ratio of the sum of the masses of the wall material and the gamma-aminobutyric acid to the aqueous solution C is (1-2):10, ensuring that the spray drying yield reaches 80 %above.
  • the present application provides a complex including the above composition.
  • This application also provides a use of the above composition in food, health care products, and pharmaceutical formulations.
  • This application also provides a use of the above composition in food, health products, and pharmaceutical raw materials.
  • This application also provides a use of the above composition in slowing down the Maillard reaction.
  • the wall material used can partially wrap ⁇ -aminobutyric acid, and on the other hand, the wall material used can competitively absorb water, reducing the risk of ⁇ -aminobutyric acid coming into contact with water. Probability, good barrier to moisture to slow down the participation of moisture in the Maillard reaction in formula foods.
  • the ingredients used in this application are safe and reliable. This method can effectively improve the browning problem caused by the Maillard reaction between ⁇ -aminobutyric acid and reducing sugars in formula foods, and expands the application of ⁇ -aminobutyric acid in the food field.
  • the application of the product is pure and odorless, can be dissolved in water-soluble products, the preparation process is simple, the raw materials are easily available, the yield is high, and it is easy to promote and apply.
  • aqueous solution A of wall material dissolve 90g oxidized starch and 22.5g ⁇ -cyclodextrin in 900mL deionized water at 75°C, stir for 10 minutes, and cool to 60°C to obtain an aqueous solution of wall material, oxidized starch and ⁇ -cyclodextrin.
  • the mass ratio of essence is 1:0.25, and the sum of the masses of oxidized starch and ⁇ -cyclodextrin is 112.5g;
  • aqueous solution B of ⁇ -aminobutyric acid Prepare the aqueous solution B of ⁇ -aminobutyric acid, weigh 37.5g ⁇ -aminobutyric acid and dissolve it in 100 mL of deionized water to obtain the aqueous solution B of ⁇ -aminobutyric acid.
  • the weight percentage of ⁇ -aminobutyric acid in the aqueous solution B is 37.5%;
  • aqueous solution B of ⁇ -aminobutyric acid Slowly add the aqueous solution B of ⁇ -aminobutyric acid to the aqueous solution A of the wall material in proportion to obtain solution C.
  • the mass ratio of the wall material to ⁇ -aminobutyric acid is 3:1
  • the mass ratio of the wall material to ⁇ -aminobutyric acid is 3:1.
  • the mass ratio of the sum of the masses of aminobutyric acid to aqueous solution C is 1.5:10
  • the solid content is 15%, stir and homogenize, continue stirring and homogenizing for 30 minutes after the addition is completed; the stirring temperature is controlled at 62°C, and then sprayed
  • the dryer is used for spray drying.
  • the inlet air temperature of the spray dryer is 140°C
  • the air outlet temperature of the spray dryer is 100°C. 136.8g of powdery solid is obtained, and ⁇ -aminobutyric acid S1 is prepared.
  • Example 1 The yield of Example 1 was 91.2%.
  • Example 2 The only difference between Example 2 and Example 1 is that the aqueous solution A of the wall material is configured, 60g of oxidized starch and 15g of ⁇ -cyclodextrin are dissolved in 900 mL of deionized water at 75°C, and the mass ratio of the oxidized starch and ⁇ -cyclodextrin is The mass ratio of oxidized starch and ⁇ -cyclodextrin is 75g, the mass ratio of wall material to ⁇ -aminobutyric acid is 2:1, the solid content is 11.25%, and the other conditions are the same.
  • Example 3 The only difference between Example 3 and Example 1 is that the aqueous solution A of the wall material is configured, 120g of oxidized starch and 30g of ⁇ -cyclodextrin are dissolved in 900 mL of deionized water at 75°C, and the mass ratio of the oxidized starch and ⁇ -cyclodextrin is The mass ratio of oxidized starch and ⁇ -cyclodextrin is 150g, the mass ratio of wall material to ⁇ -aminobutyric acid is 4:1, the solid content is 18.75%, and the other conditions are the same.
  • Example 4 The only difference between Example 4 and Example 1 is that the aqueous solution A of the wall material is prepared, and 90g maltodextrin (the DE value of maltodextrin is 5-10) and 22.5g ⁇ -cyclodextrin are dissolved in 900mL of 75°C.
  • the mass ratio of maltodextrin and ⁇ -cyclodextrin with a DE value of 5-10 is 1:0.25
  • the sum of the masses of maltodextrin and ⁇ -cyclodextrin with a DE value of 5-10 is 112.5g.
  • the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1
  • the solid content is 15%
  • the other conditions are the same.
  • Example 5 The only difference between Example 5 and Example 1 is that the aqueous solution A of the wall material is prepared, and 90g of oxidized starch and 22.5g ⁇ -cyclodextrin are dissolved in 1200 mL of deionized water at 75°C; the aqueous solution B of ⁇ -aminobutyric acid is prepared, Weigh 37.5g of ⁇ -aminobutyric acid and dissolve it in 300 mL of deionized water to obtain aqueous solution B of ⁇ -aminobutyric acid; the mass ratio of oxidized starch and ⁇ -cyclodextrin is 1:0.25, and the mass ratio of oxidized starch and ⁇ -cyclodextrin is 1:0.25.
  • the total mass is 112.5g, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content in the obtained aqueous solution C is 10%, and the other conditions are the same.
  • Example 6 The only difference between Example 6 and Example 1 is that the aqueous solution A of the wall material is prepared, and 90g of oxidized starch and 22.5g ⁇ -cyclodextrin are dissolved in 650 mL of deionized water at 75°C; the aqueous solution B of ⁇ -aminobutyric acid is prepared, Weigh 37.5g of ⁇ -aminobutyric acid and dissolve it in 100 mL of deionized water to obtain aqueous solution B of ⁇ -aminobutyric acid; the mass ratio of oxidized starch and ⁇ -cyclodextrin is 1:0.25, and the mass ratio of oxidized starch and ⁇ -cyclodextrin is 1:0.25.
  • the total mass is 112.5g, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content in the obtained aqueous solution C is 20%, and the other conditions are the same.
  • Example 7 The only difference between Example 7 and Example 1 is that the aqueous solution A of the wall material is configured, 75g of oxidized starch and 37.5g of ⁇ -cyclodextrin are dissolved in 900 mL of deionized water at 75°C, and the mass of the oxidized starch and ⁇ -cyclodextrin is The ratio is 1:0.5, the sum of the masses of oxidized starch and ⁇ -cyclodextrin is 112.5g, in aqueous solution C, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content is 15%, and the remaining conditions same.
  • Example 8 The only difference between Example 8 and Example 1 is that the aqueous solution A of the wall material was prepared. 111.3g of oxidized starch and 1.2g of ⁇ -cyclodextrin were dissolved in 900 mL of deionized water at 75°C. The mass ratio is 1:0.011, the sum of the masses of oxidized starch and ⁇ -cyclodextrin is 112.5g, in aqueous solution C, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content is 15%, and the rest Conditions are the same.
  • Example 9 The only difference between Example 9 and Example 1 is that the aqueous solution A of the wall material is prepared, and 112.5g of maltodextrin (the DE value of maltodextrin is 5-10) is dissolved in 900 mL of deionized water at 75°C, and the solid content is 15%, other things being equal.
  • Example 10 The only difference between Example 10 and Example 1 is that the aqueous solution A of the wall material was prepared. 112.5 g of oxidized starch was dissolved in 900 mL of deionized water at 75° C. with a solid content of 15%. The other conditions were the same.
  • Example 11 The only difference between Example 11 and Example 1 is that the aqueous solution A of the wall material was prepared by dissolving 112.5g ⁇ -cyclodextrin in 900 mL of deionized water at 75° C. with a solid content of 15%, and the other conditions were the same.
  • Example 12 The only difference between Example 12 and Example 1 is that the aqueous solution A of the wall material was prepared. 112.5 g of corn starch was dissolved in 900 mL of deionized water at 75° C. with a solid content of 15%. The remaining conditions were the same.
  • Example 13 The only difference between Example 13 and Example 1 is that the aqueous solution A of the wall material was prepared by dissolving 112.5g of maltodextrin in 900 mL of deionized water at 75°C, with a solid content of 15%, and the other conditions were the same.
  • Example 14 The only difference between Example 14 and Example 1 is that the aqueous solution A of the wall material was prepared, and 90g of oxidized starch and 22.5g of ⁇ -cyclodextrin were dissolved in 1675mL of deionized water at 75°C;
  • aqueous solution B of ⁇ -aminobutyric acid weigh 37.5g ⁇ -aminobutyric acid and dissolve it in 200 mL deionized water to obtain aqueous solution B of ⁇ -aminobutyric acid; in the obtained aqueous solution C, oxidized starch and ⁇ -
  • the total mass of cyclodextrin is 112.5g.
  • the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content is 8%, and the other conditions are the same.
  • Example 15 The only difference between Example 15 and Example 1 is that the aqueous solution A of the wall material is prepared, and 90g of oxidized starch and 22.5g ⁇ -cyclodextrin are dissolved in 500 mL of deionized water at 75°C; the aqueous solution B of ⁇ -aminobutyric acid is prepared, Weigh 37.5g of ⁇ -aminobutyric acid and dissolve it in 100 mL of deionized water to obtain aqueous solution B of ⁇ -aminobutyric acid; in the obtained aqueous solution C, the sum of the masses of oxidized starch and ⁇ -cyclodextrin is 112.5g.
  • aqueous solution C the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content is 25%, and the other conditions are the same.
  • Example 16 The only difference between Example 16 and Example 1 is that the aqueous solution A of the wall material is configured, 90g corn starch and 22.5 g ⁇ -cyclodextrin are dissolved in 900 mL deionized water at 75°C, and the masses of corn starch and ⁇ -cyclodextrin are The ratio is 1:0.25, the sum of the masses of corn starch and ⁇ -cyclodextrin is 112.5g, in aqueous solution C, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, the solid content is 15%, and the remaining conditions same.
  • Example 17 The only difference between Example 17 and Example 1 is that the aqueous solution A of the wall material is prepared. 90g maltodextrin and 22.5g ⁇ -cyclodextrin are dissolved in 900 mL of deionized water at 75°C. Maltodextrin and ⁇ -cyclodextrin are The mass ratio of maltodextrin and ⁇ -cyclodextrin is 112.5g. In aqueous solution C, the mass ratio of wall material to ⁇ -aminobutyric acid is 3:1, and the solid content is 15%. , other conditions are the same.
  • Example 1 The parameters of Example 1 to Example 17 are shown in Table 2.
  • the samples of Examples 1-4, 7-13 and 16-17 were respectively mixed with maltose, lactose, glucose, fructose and arabinose at a ratio of 1:1 and subjected to a high temperature accelerated test at 60°C to observe the color change after 14 days. , and conduct GABA content detection according to the following method.
  • Instrument High-performance liquid chromatograph equipped with UV detector, automatic sampler and data processing system; Chromatographic column: Hypersil ODS C18, 5 ⁇ m, 4.6 ⁇ 250mm (chromatographic column with equal or above separation effect); analytical balance : Accuracy 0.1mg; ultrasonic dissolver.
  • Reagents methanol: chromatography grade; acetonitrile: chromatography grade; o-phthalaldehyde (OPA); crystalline sodium acetate; glacial acetic acid; ⁇ -aminobutyric acid standard: purity ⁇ 99.0%; boric acid; sodium hydroxide
  • Preparation of standard solution Precisely weigh 0.5g of ⁇ -aminobutyric acid standard, dissolve it in water and adjust the volume to 100mL. After mixing evenly, take 10mL and adjust the volume to 100mL. Filter with a 0.22 ⁇ m filter membrane and collect the filtrate as the standard solution.
  • sample solution Precisely weigh 0.5 ⁇ 2.0g sample, dissolve it in water and adjust the volume to 100mL. After mixing evenly, take 10mL and adjust the volume to 100mL. Filter with a 0.22 ⁇ m filter membrane and collect the filtrate as the sample solution to be tested.
  • boric acid buffer Preparation of 0.4mol/L boric acid buffer: Weigh 2.47g of boric acid, add about 80mL of water, adjust the pH to 10.2 with sodium hydroxide, and adjust the volume to 100mL with water.
  • Preparation of derivatization reagent Weigh 0.1g o-phthalaldehyde (OPA) and dissolve it in 1mL acetonitrile, add 130 ⁇ L mercaptoethanol, and adjust the volume to 10mL with 0.4mol/L boric acid buffer.
  • OPA o-phthalaldehyde
  • Mobile phase A Weigh 7.5g of crystalline sodium acetate, dissolve it in water and adjust the volume to 1000mL, add 5% acetic acid dropwise to adjust the pH to 7.20 ⁇ 0.02, filter and set aside.
  • Phase B filter chromatographically pure acetonitrile and set aside. The mobile phase ratio when running the method is: 75% phase A + 25% phase B. Flow rate: 1.0mL/min. Detection wavelength: 338nm. Column temperature: 40°C.
  • Peak area obtain the area ratio between the peak area and the concentration of the standard solution (based on dry product), repeat the operation 6 times, and the relative standard deviation should be less than 3%.
  • X 1 The content of ⁇ -aminobutyric acid in the sample
  • a i peak area of ⁇ -aminobutyric acid in the sample
  • n S Drying weight loss of ⁇ -aminobutyric acid standard
  • V S diaminobutyric acid standard, in milliliters (mL);
  • a S peak area of ⁇ -aminobutyric acid standard
  • n The weight loss on drying of the sample
  • V The dilution volume of the sample, in milliliters (mL).
  • the wall materials are composed of individual low DE value maltodextrin (S9), oxidized starch (S10) and ⁇ -cyclodextrin (S11) and various sugars respectively.
  • S9 maltodextrin
  • S10 oxidized starch
  • S11 ⁇ -cyclodextrin
  • the effect Very good.
  • the ⁇ -aminobutyric acid content in the samples of experimental examples S7 and S8 was reduced to about 80%; sample S16 was prepared by compounding corn starch and maltodextrin with ⁇ -cyclodextrin as wall materials. and S17, after being compounded with glucose and arabinose and accelerated under high temperature conditions, the content dropped to 75-80% and 10% respectively.
  • the experimental results can show that the compounding ratio of oxidized starch and ⁇ -cyclodextrin is 1:0.2 ⁇ 1:0.3
  • the sample prepared by spray drying the wall material and ⁇ -aminobutyric acid has better stability and can effectively slow down the Maillard reaction.

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Abstract

本申请提供了一种组合物，其中，包括壁材和γ-氨基丁酸；所述壁材选自β-环糊精及其衍生物、麦芽糊精、淀粉、壳聚糖、葡萄糖中的一种或两种以上。本申请中的组合物能够阻止γ-氨基丁酸在水的作用下与还原糖或羰基化合物发生美拉德反应，不生成棕色或棕黑色的大分子物质，更不会导致产品发生色变。

Description

一种组合物及其制备方法和用途 技术领域
本申请属于原料加工技术领域，涉及一种组合物、制备方法及用途。
背景技术
γ-氨基丁酸(γ-aminobutyric acid，简称GABA)，是一种天然的活性氨基酸，广泛存在于动物、植物和微生物中。由于具有改善机体睡眠质量、降血压、抗抑郁、抗焦虑、延缓衰老、改善脑功能等多种生理功能而得到广泛关注。GABA的食用安全性已获得日本、美国等国家的广泛认可，我国也于2009年将GABA认定为新食品原料。研究表明，外源摄入一定量的GABA具备改善机体睡眠质量、降血压等生理功效。将GABA这种功能性因子添加到食品中，制备成功能性食品可充分发挥其自然功效。
GABA的吸湿性较强，因此其粉剂的分散性较差，在使用时不易与其它配料混合均匀。尤其在食品粉剂加工过程中，由于GABA中存在游离的氨基的化合物，和还原糖或羰基化合物易发生美拉德反应，生成棕色甚至是棕黑色的大分子物质，导致产品发生色变。
发明内容
为了解决现有技术中γ-氨基丁酸在水的作用下易与还原糖或羰基化合物发生美拉德反应，本申请提供了一种组合物。
本申请技术方案如下：
1.一种组合物，其中，
包括壁材和γ-氨基丁酸；
所述壁材选自β-环糊精及其衍生物、麦芽糊精、淀粉、壳聚糖、葡萄糖中的一种或两种以上。
优选的，所述麦芽糊精的DE值为5-10，所述淀粉为氧化淀粉。
2.根据项1所述的组合物，其中，
所述组合物由壁材和γ-氨基丁酸组成。
3.根据项1所述的组合物，其中，
所述壁材与所述γ-氨基丁酸的质量比为(1～4):1，优选为(2～4):1。
4.根据项1所述的组合物，其中，
所述壁材包括β-环糊精及其衍生物和麦芽糊精；
优选地，
所述麦芽糊精与所述β-环糊精及其衍生物的质量比为1:(0.01～0.5)，优选为1:(0.2～0.3)。
5.根据项1所述的组合物，其中，
所述壁材包括β-环糊精及其衍生物和淀粉；
优选地，
所述淀粉与所述β-环糊精及其衍生物的质量比为1:(0.01～0.5)，优选为1:(0.2～0.3)。
6.一种如项1-5任一项所述组合物的制备方法，其中，
配置壁材的水溶液A；
配置γ-氨基丁酸的水溶液B；
将γ-氨基丁酸的水溶液与壁材的水溶液进行混合得到水溶液C，搅拌，喷雾干燥，得到所述组合物。
7.根据项6所述的方法，其中，
在水溶液C中，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量比为(0.5-2.5):10，优选为(1-2):10。
8.一种复合物，包括项1-5任一项所述组合物或项6-7任一项方法制备的组合物。
9.项1-5任一项所述组合物或项6-7任一项方法制备的组合物在食品、药品配方中的用途。
10.项1-5任一项所述组合物或项6-7任一项方法制备的组合物在食品、药品原料中的用途。
11.项1-5任一项所述组合物或项6-7任一项方法制备的组合物在减缓美拉德反应中的用途。
与现有技术相比，本申请的有益效果为：
1.本申请中的组合物能够阻止γ-氨基丁酸在水的作用下与还原糖或羰 基化合物发生美拉德反应，不生成棕色或棕黑色的大分子物质，更不会导致产品发生变色。
2.本申请组合物中的壁材能有效的阻隔水分参与到褐变反应中，对γ-氨基丁酸进行有效的保护。
3.本申请组合物中的壁材具有很强的吸水性，能够竞争性吸水，以减缓在配方食品中水分参与γ-氨基丁酸的美拉德反应，达到较显著的效果。
4.本申请操作简单，生产条件易于控制，有利于工业化生产。
附图说明
图1为部分实施例含量稳定性结果；
图2为部分实施例美拉德反应颜色变化。
具体实施方式
γ-氨基丁酸，是一种白色或微黄色结晶状粉末，吸湿性强，极易溶于水，微溶于热乙醇，不溶于苯、冷乙醇、乙醚等有机溶剂，微臭，无旋光性，为极性物质，熔点为203-205℃，相对分子质量为103.12，分子式为CHNO，γ-氨基丁酸的解离常数：pK＝4.03，pK＝10.56。γ-氨基丁酸在水溶液中通常以两性离子形式存在，其解离情况主要取决于pH值的大小，等电点为7.295。γ-氨基丁酸是一种非蛋白质氨基酸，具有氨基酸的某些特殊化学性质，能发生烃基化反应、酰基化反应、茚三酮显色反应等。
γ-氨基丁酸作为一种新型食品功能因子，受到越来越多人的关注。已有研究发现，γ-氨基丁酸可增强神经细胞膜对Na的通透性，使细胞膜超极化，能增大动作电位的启动阈值，所以，γ-氨基丁酸是人和哺乳动物神经中枢系统中一种重要的抑制性神经递质，能参与生物体内多种代谢活动，具有很强的生理活性，它的生产和应用正成为食品、医药动物饲料和农业等领域关注的热点研究方向。γ-氨基丁酸的生理功能主要有以下几点：
a调节心血管功能
γ-氨基丁酸作为中枢神经系统中重要的抑制性递质，对心血管活动有很好的调节作用，主要表现为调节心率、降血压和降血糖等。γ-氨基丁酸在降血压方面具有一定的药理作用，其原因可能是脑血管中存在特定的神经受体能与γ-氨基丁酸结合，当该神经受体与γ-氨基丁酸相结合时，就能达 到降低血压的目的。毛志方等通过试验，发现自发性高血压大鼠长期饮用含γ-氨基丁酸的绿茶会使血压明显下降。Kazami和Inoue K都发现，若高血压患者连续食用含有γ-氨基丁酸的食品，则血压有明显下降；但血压正常的人连续食用后，血压不会改变，也不会影响身体的其他指标，无任何副作用。γ-氨基丁酸还可以通过阻断交感神经调节血管运动中枢，使得血管扩张，从而达到降血压的目的。γ-氨基丁酸能通过抑制血管紧张素转换酶和抗利尿激素后叶加压素的活性，起到降血压的效果。γ-氨基丁酸还能抑制谷氨酸脱羧酶的活性，有效阻止谷氨酸脱羧的进行，从而使得血氨含量下降，保证人体健康；同时，γ-氨基丁酸也会促使血液中的谷氨酸与氨结合生成尿素，从而有效解除体内氨毒，增进肝肾机能。
b治疗癫痫
据报道，我国的癫痫患者已达到900万左右，癫痫发病原因多样，机制复杂，与中枢神经递质有密切关系。目前，癫痫已成为我国第二大常见病，严重影响着人们的工作和生活。而γ-氨基丁酸作为人体中重要的抑制性神经递质，对治疗癫痫、失眠、帕金森综合症等疾病具有改善作用。中枢神经系统中有兴奋性氨基酸和抑制性氨基酸两类氨基酸，若兴奋性氨基酸含量太高，则神经抑制作用就会下降，可能造成癫痫的发生。诸多研究发现，当γ-氨基丁酸缺乏时，就会导致神经元过度兴奋，且在中枢神经系统中有专一的结合位点，与该位点的结合可增加神经膜对Cl的通透性，使得细胞膜电位处于静息电位水平，从而可以减弱突触对兴奋输入的反应。所以，γ-氨基丁酸能提高人体抗惊厥阈值，可有效治疗顽固性癫痫。Okada等发现通过口服含有γ-氨基丁酸的米胚芽食品，γ-氨基丁酸可以促进睡眠、镇静神经、抵抗焦虑等，并且有助于老年初期精神障碍和妇女更年期综合症症状的改善，同时研究发现脑脊液中γ-氨基丁酸含量与癫痫患者的严重程度呈负相关性，且γ-氨基丁酸含量均偏低。所以可通过直接增大脑脊液中γ-氨基丁酸的含量，治疗癫痫。研究发现，当大脑严重缺血时，γ-氨基丁酸还可以降低由谷氨酸所引起的神经性兴奋，从而对神经细胞减少损伤。此外，γ-氨基丁酸对治疗僵人症和帕金森病也均有一定的效果。
c促进激素分泌
γ-氨基丁酸对内分泌系统中生长激素、生长素介质、甲状腺激素和性激素等多种激素的分泌具有调节作用，能有效提高人体的代谢水平。γ-氨 基丁酸能够直接刺激机体分泌所需激素，与直接服用外源激素相比，具有更高的安全性。研究表明，γ-氨基丁酸可以通过抑制下丘脑中某些神经的兴奋而调节促性腺激素的分泌。
d改善肝肾功能
γ-氨基丁酸除了能抑制谷氨酸的脱羧来降低血氨外，还具有利尿作用，使得体内多余盐分排出，有效缓解肝肾压力。已有研究表明，γ-氨基丁酸可以活化肾功能。同时，γ-氨基丁酸还能抑制碱性磷酸酶活性，而评价肝功能活化性的一个重要指标就是碱性磷酸酶的活性大小。
e其他功能
此外，γ-氨基丁酸还具有预防肥胖、促进脂质代谢、防止血管硬化、修复皮肤、延缓衰老等生理功能。临床上，γ-氨基丁酸还可以治疗尿毒症，一氧化碳中毒等病症。另外，γ-氨基丁酸还具有杀虫、消臭等功效。
由于γ-氨基丁酸中存在游离的氨基，作为食品功能因子时，易和还原糖或羰基化合物在水分作用下发生美拉德反应，生成棕色甚至是棕黑色的大分子物质，导致产品发生色变。
本申请提供了一种组合物，包括壁材和γ-氨基丁酸，所述壁材选自β-环糊精及其衍生物、麦芽糊精、淀粉、壳聚糖、葡萄糖中的一种或两种以上。
在本申请的一些实施方式中，所述麦芽糊精为低DE值的麦芽糊精，优选地，麦芽糊精的DE值为5-10；
例如，麦芽糊精的DE值可以为5、6、7、8、9、10或其之间的任意范围。
在本申请中，DE值是指还原糖(以葡萄糖计)占糖浆干物质的百分比。国家标准中，DE值越高，葡萄糖浆的级别越高。DE值的测定采用本领域技术人员可以获知的任一种方式进行测定。我国轻工行业标准中的麦芽糊精的规格分为三类，即DE值≤10，≤15和≤20。低DE值麦芽糊精是一种用途广泛的食品配料，它甜度低，吸湿性小，溶解性好，常用作风味物质的载体，保湿剂，成膜剂和脂肪替代品等。
在本申请的一些实施方式中，DE值的测定采用碘量法进行测定。
在本申请的一些实施方式中，所述淀粉为直链淀粉和支直链淀粉及其相关变性淀粉，优选氧化淀粉。
天然淀粉是在自然界中在所有植物中(尤其是在植物种子、根以及块茎 中)存在的一种碳水化合物，其中它起营养储备的作用用于新的生长季节。淀粉是一种葡萄糖聚合物，其中脱水葡萄糖单位通过一个α-D-糖苷键彼此连接。葡萄糖链是直链的亦或稍微分支的直链淀粉，或高度分支的支链淀粉。通常，直链淀粉分子具有1000至5000的聚合度并且支链淀粉分子具有1,000,000或更高的平均聚合度。除其他事项之外，淀粉可以从以下各项中分离：水稻、玉米、马铃薯、小麦、树薯(树薯属)、木薯、大麦、燕麦、小米、以及高梁。变性淀粉是通过至少部分地降解天然淀粉，例如通过用无机酸类、碱性化合物、漂白剂类、氧化剂类、酶类、或乙酰化剂类来处理天然淀粉而制备的一种淀粉。氧化淀粉是淀粉在酸、碱、中性介质中与氧化剂作用，使淀粉氧化而得到的一种变性淀粉。氧化淀粉使淀粉糊化温度降低，热糊粘度变小而热稳定性增加，产品颜色洁白，糊透明，成膜性好，抗冻融性好，是低粘度高浓度的增稠剂，广泛应用于纺织、造纸、食品及精细化工行业。
在本申请的一些实施方式中，氧化淀粉的测定采用本领域技术人员可以获知的任一种方式进行测定。
在本申请的一些实施方式中，氧化淀粉的测定采用中和滴定法进行测定。
环糊精(Cyclodextrin，CD)是由环糊精葡萄糖残基转移酶作用于淀粉、糖原、麦芽寡聚糖等葡萄糖聚合物而形成的，最常见主要有环糊精α、β、γ三种。在三种环糊精中，β-环糊精(β-Cyclodex，简称β-CD)为水溶性非还原性的白色结晶或无定型粉末，主体构型像个中间有空洞，两端不封闭的锥状圆筒。在空洞结构中，内腔呈现疏水性，可以包含许多客体分子，如有机分子、无机分子、配合物及隋性气体分子等，故它们可以通过非共价键的弱相互作用形成各种包合物，以此来改变客体分子的理化性质及生物学性质。
在本申请的一些实施方式中，β-环糊精的衍生物选自羧甲基-β-环糊精、葡萄糖基-β-环糊精、乙二胺基-β-环糊精、羟乙基-β-环糊精、羟丙基-β-环糊精、磺酸酯基-β-环糊精和季铵-β-环糊精中的一种或两种以上。
在本申请的一些实施方式中，所述组合物由壁材和γ-氨基丁酸组成。
在本申请的一些实施方式中，所述壁材与所述γ-氨基丁酸的质量比为(1～4):1，优选为(2～4)：1；
例如，所述壁材与所述γ-氨基丁酸的质量比可以为1:1、2:1、3:1、4:1或其之间的任意范围。
在本申请的一些实施方式中，所述壁材包括β-环糊精及其衍生物和麦芽 糊精；优选地，所述麦芽糊精与所述β-环糊精及其衍生物的质量比为1：(0.01～0.5)，优选为1:(0.2-0.3)；
例如，所述麦芽糊精与所述β-环糊精及其衍生物的质量比可以为1:0.5、1:0.45、1:0.4、1:0.35、1:0.3、1:0.25、1:0.2、1:0.15、1:0.1、1:0.05、1:0.01或其之间的任意范围。
在本申请的一些实施方式中，所述壁材由β-环糊精及其衍生物和麦芽糊精组成。
在本申请的一些实施方式中，所述壁材由β-环糊精和麦芽糊精组成。
在本申请的一些实施方式中，所述壁材由β-环糊精和DE值为5-10的麦芽糊精组成。
在本申请的一些实施方式中，所述壁材包括β-环糊精及其衍生物和淀粉；优选地，所述淀粉与所述β-环糊精及其衍生物的质量比为1：(0.01～0.5)，优选为1:(0.2-0.3)；例如，所述淀粉与所述β-环糊精及其衍生物的质量比可以为1:0.5、1:0.45、1:0.4、1:0.35、1:0.3、1:0.25、1:0.2、1:0.15、1:0.1、1:0.05、1:0.01或其之间的任意范围。
在本申请的一些实施方式中，所述壁材由β-环糊精及其衍生物和淀粉组成。
在本申请的一些实施方式中，所述壁材由β-环糊精和淀粉组成。
在本申请的一些实施方式中，所述壁材由β-环糊精和氧化淀粉组成。
本申请提供了一种上述组合物的制备方法，其中，
配置壁材的水溶液A；
配置γ-氨基丁酸的水溶液B；
将γ-氨基丁酸的水溶液与壁材的水溶液进行混合得到水溶液C，搅拌，喷雾干燥，得到所述组合物。
在本申请的一些实施方式中，在水溶液C中，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量比为(0.5-2.5):10，优选为(1-2):10；
例如，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量可以为0.5:10、0.75:10、1:10、1.25:10、1.5:10、1.75:10、2:10、2.25:10、2.5:10或其之间的任意范围。
在本申请的一些实施方式中，在水溶液C中，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量比，也指固体含量，即在水溶液C中， 固体含量为5～25％，优选为10～20％；
例如，在水溶液C中，固体含量可以为5％、6％、7％、8％、9％、10％、11％、12％、13％、14％、15％、16％、17％、18％、19％、20％、21％、22％、23％、24％、25％或其之间的任意范围。
在本申请的一些实施方式中，将C溶液进行搅拌的时候，搅拌温度为60-70℃，优选为60-65℃；
搅拌温度可以为60℃、61℃、62℃、63℃、64℃、65℃、66℃、67℃、68℃、69℃、70℃或其之间的任意范围。
在本申请的一些实施方式中，喷雾干燥的进风温度为140-145℃，喷雾干燥的出风温度为95-105℃；
喷雾干燥的进风温度可以为140℃、141℃、142℃、143℃、144℃、145℃或其之间的任意范围；
喷雾干燥的出风温度可以为95℃、96℃、97℃、98℃、99℃、100℃、101℃、102℃、103℃、104℃、105℃或其之间的任意范围。
在本申请的一些实施方式中，配置壁材的水溶液A，其中，所述壁材包括β-环糊精及其衍生物和麦芽糊精；优选地，所述麦芽糊精与所述β-环糊精及其衍生物的质量比为1：(0.01～0.5)，或者，所述壁材包括β-环糊精及其衍生物和淀粉；优选地，所述淀粉与所述β-环糊精及其衍生物的质量比为1：(0.01～0.5)，所述壁材溶液用70～80℃去离子水溶解，搅拌10～15分钟，降温至60～65℃，制得均一的溶液；
配置γ-氨基丁酸的水溶液B，将γ-氨基丁酸的水溶液与壁材的水溶液进行混合得到水溶液C，将C溶液进行搅拌的时候，搅拌温度为60-65℃，即喷雾干燥前温度控制在60-65℃，在水溶液C中，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量比为(1-2):10，确保喷雾干燥收率达到80％以上。
本申请提供了一种复合物，包括上述组合物。
本申请还提供了一种上述组合物在食品、保健品、药品配方中的用途。
本申请还提供了一种上述组合物在食品、保健品、药品原料中的用途。
本申请还提供了一种上述组合物在减缓美拉德反应中的用途。
本申请提供的组合物中，所用壁材一方面可以部分的包裹住γ-氨基丁酸，另一方面，所用壁材能够竞争性吸水，减小了γ-氨基丁酸与水接触的 概率，很好的阻隔水分，以减缓水分在配方食品中参与美拉德反应。
本申请中使用的各成分安全可靠，该方法能有效的改善γ-氨基丁酸与配方食品中的还原糖发生美拉德反应而引起的褐变问题，扩大了γ-氨基丁酸在食品领域的应用，产品色泽纯净无味，可溶解于水溶性产品中，制备工艺简单、原料易得，产率高，便于推广应用。
表1
实施例
实施例1
配置壁材的水溶液A，将90g氧化淀粉和22.5gβ-环糊精溶于75℃的900mL去离子水中，搅拌10分钟，降温至60℃，得到壁材的水溶液，氧化淀粉和β-环糊精的质量比为1:0.25，氧化淀粉和β-环糊精的质量之和为112.5g；
配置γ-氨基丁酸的水溶液B，称取37.5gγ-氨基丁酸溶于100mL去离子水中，得到γ-氨基丁酸的水溶液B，γ-氨基丁酸占水溶液B的重量百分比为37.5％；
将γ-氨基丁酸的水溶液B按比例缓慢的添加到壁材的水溶液A中，得到溶液C，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，壁材与γ-氨基丁酸的质量之和与水溶液C的质量比为1.5:10，固体含量为15％，搅拌和均质，添加结束后继续搅拌和均质30min；搅拌温度控制在62℃，然后用喷雾干燥机进行喷干，喷雾干燥机的进风温度140℃，喷雾干燥机出风温度100℃，制得粉末状固体136.8g，制备得γ-氨基丁酸S1。
其中，最终制备的粉末状固体的质量与组合物(壁材和γ-氨基丁酸)的质量比记为收率，本实施例1的收率为91.2％。
实施例2
实施例2与实施例1的区别仅在于，配置壁材的水溶液A，将60g氧化淀粉和15gβ-环糊精溶于75℃的900mL去离子水中，氧化淀粉和β-环糊精的质量比为1:0.25，氧化淀粉和β-环糊精的质量之和为75g，壁材与γ-氨基丁酸质量比为2：1，固体含量为11.25％，其余条件相同。
实施例3
实施例3与实施例1的区别仅在于，配置壁材的水溶液A，将120g氧化淀粉和30gβ-环糊精溶于75℃的900mL去离子水中，氧化淀粉和β-环糊精的质量比为1:0.25，氧化淀粉和β-环糊精的质量之和为150g，壁材与γ-氨基丁酸质量比为4：1，固体含量为18.75％，其余条件相同。
实施例4
实施例4与实施例1的区别仅在于，配置壁材的水溶液A，将90g麦芽糊精(麦芽糊精的DE值为5-10)和22.5gβ-环糊精溶于75℃的900mL去离子水中，DE值为5-10的麦芽糊精和β-环糊精的质量比为1:0.25，DE值为5-10的麦芽糊精和β-环糊精的质量之和为112.5g，壁材与γ-氨基丁酸质量比为3：1，固体含量为15％，其余条件相同。
实施例5
实施例5与实施例1的区别仅在于，配置壁材的水溶液A，将90g氧化淀粉和22.5gβ-环糊精溶于75℃的1200mL去离子水中；配置γ-氨基丁酸的水溶液B，称取37.5gγ-氨基丁酸溶于300mL去离子水中，得到γ-氨基丁酸的水溶液B；氧化淀粉和β-环糊精的质量比为1:0.25，氧化淀粉和β-环糊精的质量之和为112.5g，壁材与γ-氨基丁酸质量比为3：1，得到的水溶液C中，固体含量为10％，其余条件相同。
实施例6
实施例6与实施例1的区别仅在于，配置壁材的水溶液A，将90g氧化淀粉和22.5gβ-环糊精溶于75℃的650mL去离子水中；配置γ-氨基丁酸的水溶液B，称取37.5gγ-氨基丁酸溶于100mL去离子水中，得到γ-氨基丁酸的水溶液B；氧化淀粉和β-环糊精的质量比为1:0.25，氧化淀粉和β-环糊精的质量之和为112.5g，壁材与γ-氨基丁酸质量比为3：1，得到的水溶液C中，固体含量为20％，其余条件相同。
实施例7
实施例7与实施例1的区别仅在于，配置壁材的水溶液A，将75g氧化淀粉和37.5gβ-环糊精溶于75℃的900mL去离子水中，氧化淀粉和β-环糊精的质量比为1:0.5，氧化淀粉和β-环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为15％，其余条件相同。
实施例8
实施例8与实施例1的区别仅在于，配置壁材的水溶液A，将111.3g氧化淀粉和1.2gβ-环糊精溶于75℃的900mL去离子水中，氧化淀粉和β-环糊精的质量比为1:0.011，氧化淀粉和β-环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为15％，其余条件相同。
实施例9
实施例9与实施例1的区别仅在于，配置壁材的水溶液A，将112.5g麦芽糊精(麦芽糊精的DE值为5-10)溶于75℃的900mL去离子水中，固体含量为15％，其余条件相同。
实施例10
实施例10与实施例1的区别仅在于，配置壁材的水溶液A，将112.5g氧化淀粉溶于75℃的900mL去离子水中，固体含量为15％，其余条件相同。
实施例11
实施例11与实施例1的区别仅在于，配置壁材的水溶液A，将112.5gβ-环糊精溶于75℃的900mL去离子水中，固体含量为15％，其余条件相同。
实施例12
实施例12与实施例1的区别仅在于，配置壁材的水溶液A，将112.5g玉米淀粉溶于75℃的900mL去离子水中，固体含量为15％，其余条件相同。
实施例13
实施例13与实施例1的区别仅在于，配置壁材的水溶液A，将112.5g麦芽糊精溶于75℃的900mL去离子水中，固体含量为15％，其余条件相同。
实施例14
实施例14与实施例1的区别仅在于，配置壁材的水溶液A，将90g氧化淀粉和22.5gβ-环糊精溶于75℃的1675mL去离子水中；
配置γ-氨基丁酸的水溶液B，称取37.5gγ-氨基丁酸溶于200mL去离子水中，得到γ-氨基丁酸的水溶液B；得到的水溶液C中，氧化淀粉和β- 环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为8％，其余条件相同。
实施例15
实施例15与实施例1的区别仅在于，配置壁材的水溶液A，将90g氧化淀粉和22.5gβ-环糊精溶于75℃的500mL去离子水中；配置γ-氨基丁酸的水溶液B，称取37.5gγ-氨基丁酸溶于100mL去离子水中，得到γ-氨基丁酸的水溶液B；得到的水溶液C中，氧化淀粉和β-环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为25％，其余条件相同。
实施例16
实施例16与实施例1的区别仅在于，配置壁材的水溶液A，将90g玉米淀粉和22.5gβ-环糊精溶于75℃的900mL去离子水中，玉米淀粉和β-环糊精的质量比为1:0.25，玉米淀粉和β-环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为15％，其余条件相同。
实施例17
实施例17与实施例1的区别仅在于，配置壁材的水溶液A，将90g麦芽糊精和22.5gβ-环糊精溶于75℃的900mL去离子水中，麦芽糊精和β-环糊精的质量比为1:0.25，麦芽糊精和β-环糊精的质量之和为112.5g，在水溶液C中，壁材与γ-氨基丁酸质量比为3：1，固体含量为15％，其余条件相同。
实施例1-实施例17的参数见表2.
表2


实验例1：样品稳定性研究
实施例1-4、实施例7-13及实施例16-17的样品分别于与麦芽糖、乳糖、葡萄糖、果糖、阿拉伯糖1:1混料，60℃进行高温加速试验，观察14d后颜色变化，并按照下述方法进行GABA含量检测。
1.仪器：配有紫外检测器、自动进样器和数据处理系统的高效液相色谱仪；色谱柱：Hypersil ODS C18，5μm，4.6×250mm(同等或以上分离效果的色谱柱)；分析天平：精度0.1mg；超声波溶解器。
2.试剂：甲醇：色谱级；乙腈：色谱级；邻苯二醛(OPA)；结晶乙酸钠；冰醋酸；γ-氨基丁酸标准品：纯度≥99.0％；硼酸；氢氧化钠
3.分析步骤
标准溶液的制备：精密称取0.5gγ-氨基丁酸标准品，用水溶解定容至100mL，混合均匀后取10mL定容至100mL，用0.22μm滤膜过滤，收集滤液，作为标准溶液。
样品溶液的制备：精密称取0.5～2.0g样品，用水溶解定容至100mL，混合均匀后取10mL定容至100mL，用0.22μm滤膜过滤，收集滤液，作为待测样品溶液。
0.4mol/L硼酸缓冲液的制备：称取2.47g硼酸，加水约80mL，用氢氧化钠调pH值10.2，用水定容至100mL。
衍生试剂的制备：称取0.1g邻苯二醛(OPA)用1mL乙腈溶解，加130μL巯基乙醇，用0.4mol/L硼酸缓冲液定容至10mL。
4.色谱分析条件
流动相A相：称取7.5g结晶乙酸钠，用水溶解定容至1000mL，滴加5％的醋酸调pH值至7.20±0.02，过滤，备用。B相：色谱纯乙腈过滤，备用。运行方法时流动相配比为：75％的A相+25％的B相。流速：1.0mL/min。检测波长：338nm。柱温：40℃。
5.试样测定
用自动进样器进行柱前衍生，进行色谱分析，记录色谱峰的保留时间和 峰面积，得到峰面积和标准溶液的浓度(以干品计)面积比值，重复操作6次，相对标准偏差应小于3％。
取已制备好的试样进行测定，每个样品制备两份，每份测定两次，记录色谱峰的保留时间和峰面积，试样与标准溶液的保留时间应保持一致。以外标法计算出相应的γ-氨基丁酸的浓度。
样品中γ-氨基丁酸的的含量按下式计算：
式中：
X1——样品中γ-氨基丁酸的含量；
Ai——样品中γ-氨基丁酸的峰面积；
mS——γ-氨基丁酸标准品的质量，单位为克(g)；
nS——γ-氨基丁酸标准品的干燥失重；
C——γ-氨基丁酸标准品纯度；
VS——γ-氨基丁酸标准品的稀释体积，单位为毫升(mL)；
AS——γ-氨基丁酸标准品的峰面积；
m——称取样品的质量，单位为克(g)；
n——样品的干燥失重；
V——样品的稀释体积，单位为毫升(mL)。
计算结果保留小数点后一位有效数字。
实施例1-4、实施例7-13及实施例16-17的结果如图1所示。
从γ-氨基丁酸含量测试中可以看出，壁材选取单独的低DE值的麦芽糊精(S9)、氧化淀粉(S10)和β-环糊精(S11)分别与各种糖复配，经高温条件加速后，γ-氨基丁酸的含量有一定的下降趋势，其中与葡萄糖和阿拉伯糖复配经高温条件加速后含量降至60％～70％，而用玉米淀粉和麦芽糊精作为壁材制备的样品S12和S13，与葡萄糖和阿拉伯糖复配经高温条件加速后含量降至67-80％和10％以内，说明玉米淀粉和麦芽糊精对γ-氨基丁酸的稳定性较差。而样品S1-S4与实验例S7、S8相比，与葡萄糖、果糖、乳糖、阿拉伯糖、麦芽糖复配，经高温条件加速后S1-S3以及S4的γ-氨基丁酸含量几乎无变化，效果很好，实验例S7、S8样品中γ-氨基丁酸含量降低至80％左右；用玉米淀粉和麦芽糊精分别与β-环糊精复配作为壁材制备的样品S16 和S17，与葡萄糖和阿拉伯糖复配经高温条件加速后含量降至75-80％和10％以内，实验结果可以说明氧化淀粉和β-环糊精复配比例为1:0.2～1:0.3的壁材和γ-氨基丁酸一起喷雾干燥制备的样品的稳定性更好，能够有效的减缓美拉德反应。
如图2所示，从颜色反应的测试中可以看出S1(氧化淀粉：β-环糊精＝1：0.25)、S4(低DE值的MD：β-环糊精＝1：0.25)与S11(β-环糊精)、S12(玉米淀粉)、S13(麦芽糊精)和γ-氨基丁酸一起喷雾干燥制备的样品与各种糖复配经高温条件加速后，颜色变化最小。从颜色反应的测试中可以看出，颜色的变化过程是由白色缓慢的变化成黄色或类黄色，随着美拉德反应时间的延长和程度的加深，逐渐变至褐色，甚至黑色。
表3：固形物含量对收率的影响
由上表3可知，样品的回收率随固形物含量的提高而降低，固形物含量8％(S14)、25％(S15)，水分含量高于3％，水分的参与会加剧美拉德反应的剧烈程度，鉴于能耗、收率和品质的综合考虑，15％-20％固形物含量为最优条件。

Claims (10)

  1. 一种组合物，其中，
    包括壁材和γ-氨基丁酸；
    所述壁材选自β-环糊精及其衍生物、麦芽糊精、淀粉、壳聚糖、葡萄糖中的一种或两种以上。
    优选的，所述麦芽糊精的DE值为5-10，所述淀粉为氧化淀粉。
  2. 根据权利要求1所述的组合物，其中，
    所述壁材与所述γ-氨基丁酸的质量比为(1～4):1，优选为(2～4):1。
  3. 根据权利要求1所述的组合物，其中，
    所述壁材包括β-环糊精及其衍生物和麦芽糊精；
    优选地，
    所述麦芽糊精与所述β-环糊精及其衍生物的质量比为1:(0.01～0.5)，优选为1:(0.2～0.3)。
  4. 根据权利要求1所述的组合物，其中，
    所述壁材包括β-环糊精及其衍生物和淀粉；
    优选地，
    所述淀粉与所述β-环糊精及其衍生物的质量比为1:(0.01～0.5)，优选为1:(0.2～0.3)。
  5. 一种如权利要求1-4任一项所述组合物的制备方法，其中，
    配置壁材的水溶液A；
    配置γ-氨基丁酸的水溶液B；
    将γ-氨基丁酸的水溶液与壁材的水溶液进行混合得到水溶液C，搅拌，喷雾干燥，得到所述组合物。
  6. 根据权利要求5所述的方法，其中，
    在水溶液C中，所述壁材与所述γ-氨基丁酸的质量之和与水溶液C的质量比为(0.5-2.5):10，优选为(1-2):10。
  7. 一种复合物，包括权利要求1-4任一项所述组合物或权利要求5-6任一项方法制备的组合物。
  8. 权利要求1-4任一项所述组合物或权利要求5-6任一项方法制备的组 合物在食品、药品配方中的用途。
  9. 权利要求1-4任一项所述组合物或权利要求5-6任一项方法制备的组合物在食品、药品原料中的用途。
  10. 权利要求1-4任一项所述组合物或权利要求5-6任一项方法制备的组合物在减缓美拉德反应中的用途。
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