CN103919221A - 牡蛎多糖果醋 - Google Patents
牡蛎多糖果醋 Download PDFInfo
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Abstract
本发明公开一种牡蛎多糖果醋，其特征是将牡蛎多糖加入到果醋中调兑、过滤至澄清，所述牡蛎多糖的总质量百分比为0.1%~20%，所述牡蛎多糖含有总重量80-90%的α-1，4；1，6-葡聚多糖和β-1，6-葡聚多糖，相对分子量为4000-6500Da。不但具有较佳的口感，更为关键的是牡蛎多糖与果醋共同作用于人体，显著了提高降压及醒酒功效。
Description
技术领域
本发明涉及一种果醋饮料，尤其是一种可显著提高降压及醒酒功效的牡蛎多糖果醋。
技术背景
果醋是近年流行的保健饮料，大多以苹果、梨、柠檬、柑橘、橙、草莓、猕猴桃及葡萄等水果汁为原料，经过乙醇和乳酸或乙醇和乙酸等发酵制备而成。
据报道，果醋具有降低胆固醇、提高免疫力、促进血液循环、降压、抗菌消炎、防治感冒、开发智力、美容护肤、延缓衰老及减肥等功效。
牡蛎具有较高的营养价值和保健作用，其中所含有的牡蛎多糖是重要的活性物质。中国发明专利号ZL200710010460.2的发明专利公开了“牡蛎多糖和制备方法及其在制备化妆品中的应用”，其牡蛎多糖是按如下方法制备的：取大连湾牡蛎或太平洋牡蛎，用0~10℃的水清洗牡蛎；0.3~0.5MPa 压力，70~80℃温度煮牡蛎20~45分钟，过滤、收集上清液；离心去沉淀，将上清液用浓度60~70%的乙酸调至pH5-6，酸解1~3 h，用膜分离器截留分子量为30000 Da以下的物质；用NaOH调解30000 Da以上滤液的pH至6-8，离心去沉淀，取上清液在蒸馏水中透析除盐； 通过Sephadex G-100分子筛层析柱，收集OD280nm吸收峰，透析除盐后冷冻干燥。所制备的牡蛎多糖含有总重量80-90% 的α-1，4；1，6-葡聚多糖和β-1，6-葡聚多糖, 相对分子量为4000-6500Da，具有保湿、促进免疫、降低胆固醇和排除重金属的作用。
中国专利号为201110398000.0的发明专利，公开了一种“牡蛎多糖果汁饮料”，以牡蛎多糖为主，辅以大鲵低聚糖肽、黑加仑、越橘、柠檬酸和果胶，具有降血压、保肝、改善睡眠及抗辐射损伤，但是并没有公开其具有醒酒的作用。
中国专利申请号为200910067549.1的发明专利，公开了一种“含有含有低聚木糖、木糖醇、玉米肽的果醋饮料”，是由纯净水、低聚木糖、木糖醇、玉米肽及果醋组成，具有醒酒护肝、美容美颜、消除疲劳、降血压、降胆固醇等优点。其醒酒护肝主要是玉米肽的功效。然而，由于玉米肽具有苦涩和异味，必需依靠蔗糖或木糖醇加入改善，该专利申请就是为了克服蔗糖所存在的问题，而采用了木糖醇。杨柳等于2011年登载于《安徽农业科学》第39卷第34期21355至21356页的文章《木糖醇应用及毒副作用研究进展》指出，木糖醇具有一定的毒副作用。
迄今为止，并没有关于以牡蛎多糖与果醋制成牡蛎多糖果醋的相关报道。
发明内容
本发明是为了解决现有技术所存在的上述技术问题，提供一种可明显提高降压及醒酒功效的牡蛎多糖果醋。
本发明的技术解决方案是：一种牡蛎多糖果醋，其特征是将牡蛎多糖加入到果醋中调兑、过滤至澄清，所述牡蛎多糖的总质量百分比为0.1% ~ 20%，所述牡蛎多糖含有总重量80-90% 的α-1，4；1，6-葡聚多糖和β-1，6-葡聚多糖, 相对分子量为4000-6500Da。
本发明是将牡蛎多糖添加至果醋中，改善了牡蛎多糖的腥味问题，不但具有较佳的口感，更为关键的是牡蛎多糖与果醋共同作用于人体，显著提高了降压及醒酒功效。
附图说明
图1是本发明实施例1对高血压大鼠的收缩压影响示意图。
图2是本发明实施例2对高血压大鼠的舒张压影响示意图。
具体实施方式
实施例1：
按中国发明专利号ZL200710010460.2的发明专利所公开的方法制备含有总重量80-90% 的α-1，4；1，6-葡聚多糖和β-1，6-葡聚多糖，相对分子量为4000-6500Da的牡蛎多糖，再将牡蛎多糖加入到果醋中调兑、过滤至澄清后罐装，所述牡蛎多糖的总质量百分比为4%，余量为柠檬果醋，柠檬果醋外购四川省安岳县绿源柠檬发展有限公司的产品即可。
果醋还可以是苹果醋、梨醋、柑橘醋、橙醋、草莓醋、猕猴桃及葡萄等。
试验例：
1．利用实施例1制备的牡蛎多糖果醋，进行醒酒作用试验。
以昆明种小鼠为实验对象，将小鼠（体重为20g左右）饲养7d后，随机分为4组，每组10只。分别以生理盐水（阴性对照组）、果醋（阳性对照组）、牡蛎多糖水溶液（质量浓度为4%）和牡蛎多糖果醋（本发明实施例1）按0.4ml/20g体重灌胃，30min后灌胃52度红星二锅头（灌胃量为0.16ml/10g体重）。1h后断头取血，血样置冰箱静置后，3500r/min离心10min，取上清液用化学方法测定乙醇含量。
结果如下表：
| 组别 | `血清乙醇浓度（mg/ml） |
| 阴性对照组 | 8.8±0.2 |
| 阳性对照组 | 7.8±0.1 |
| 牡蛎多糖组 | 6.0±0.1* |
| 牡蛎多糖果醋组 | 4.8±0.1* |
注：*与阴性对照组对比p<0.01
从表中可以看出，相对于阴性对照组，血清中乙醇浓度下降的最明显的是本发明实施例1的牡蛎多糖果醋组，这表明本发明实施例1的牡蛎多糖果醋具有显著的醒酒作用。
2．利用实施例1制备的牡蛎多糖果醋，进行高血压模型Wistar大鼠降血压作用试验。
高血压模型Wistar大鼠随机分为5组，每组6只。分别以生理盐水（阴性对照组）、卡托普利 （20 mg/kg）（阳性对照组）、牡蛎多糖水溶液（质量浓度为4%）、牡蛎多糖果醋（质量浓度为4%）和果醋灌胃，1次/d，10ml/次，共23 d，通过ALC-NIBP无创血压测量分析系统（上海奥尔科特生物科技有限公司）监测大鼠给药前后血压的变化情况。
采用Origin Pro 7.5统计软件进行数据分析，以（ ± s）表示，组间差异用t 检验进行显著性分析。
试验结果分别如图1、图2所示。从试验结果来看，经过灌胃23 d后，高血压大鼠的收缩压和舒张压均明显降低，但是，只有本发明实施例1的牡蛎多糖果醋的降压效果与20 mg/kg的卡托普利相当，牡蛎多糖果醋与阴性对照相比，它们之间的收缩压和舒张压存在显著性差异（p <0.05）。说明本发明实施例1具有显著的降压作用。
Claims (1)
1.一种牡蛎多糖果醋，其特征是将牡蛎多糖加入到果醋中调兑、过滤至澄清，所述牡蛎多糖的总质量百分比为0.1% ~ 20%，所述牡蛎多糖含有总重量80-90% 的α-1，4；1，6-葡聚多糖和β-1，6-葡聚多糖, 相对分子量为4000-6500Da。
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