CN105748822A - 一种治疗打嗝的口服液 - Google Patents

一种治疗打嗝的口服液 Download PDF

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CN105748822A
CN105748822A CN201610184293.2A CN201610184293A CN105748822A CN 105748822 A CN105748822 A CN 105748822A CN 201610184293 A CN201610184293 A CN 201610184293A CN 105748822 A CN105748822 A CN 105748822A
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陆开云
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Abstract

一种治疗打嗝的口服液，涉及医药技术领域，由以下重量份的原料制成：山药1721份、龙眼1721份、猕猴桃汁2026份、槟榔2026份、栝楼皮1822份、香蕉皮1016份、桃仁1216份、桂花812份、南瓜花812份、杏鲍菇812份、白莲1418份、蓝莓1418份、牛骨3846份、胡萝卜1620份、橙皮1620份、梨花1418份、棱角1520份、红薯杆2025份、藕节3644份、蜂蜜2024份、柠檬酸2024份。本发明甘甜可口，配方合理，制备方法简单，利用各原料的特性，发挥综合疗效，对治疗打嗝有着极佳的效果，而且药效持续时间长。

Description

一种治疗打嗝的口服液
技术领域
本发明涉及医药技术领域，具体涉及一种治疗打嗝的口服液。
背景技术
呃逆，俗称打嗝儿。它是由于膈肌不自主的间歇性收缩导致空气突然被吸入呼吸道内，并伴有声带闭合所产生的短促声响。呃逆属于消化系统症状。在日常生活中，几乎每个人都出现过呃逆。这种偶然的呃逆大多是可自愈的。不过，如果出现了持续性、强幅度的顽固性呃逆，患者则比较痛苦。有的患者由于呃逆不止而昼夜不能入睡。目前，人们很少认真对待打嗝问题，所以治疗打嗝的药物也少。
发明内容
本发明所要解决的技术问题在于提供一种甘甜可口，药效极佳的治疗打嗝的口服液。
本发明所要解决的技术问题采用以下技术方案来实现：
一种治疗打嗝的口服液，由以下重量份的原料制成：山药17-21份、龙眼17-21份、猕猴桃汁20-26份、槟榔20-26份、栝楼皮18-22份、香蕉皮10-16份、桃仁12-16份、桂花8-12份、南瓜花8-12份、杏鲍菇8-12份、白莲14-18份、蓝莓14-18份、牛骨38-46份、胡萝卜16-20份、橙皮16-20份、梨花14-18份、棱角15-20份、红薯杆20-25份、藕节36-44份、蜂蜜20-24份、柠檬酸20-24份。
各原料优选的重量份：山药19份、龙眼19份、猕猴桃汁23份、槟榔23份、栝楼皮20份、香蕉皮13份、桃仁14份、桂花10份、南瓜花10份、杏鲍菇10份、白莲16份、蓝莓16份、牛骨44份、胡萝卜18份、橙皮18份、梨花16份、棱角18份、红薯杆22份、藕节40份、蜂蜜22份、柠檬酸22份。
一种制备治疗打嗝的口服液的方法，包括如下步骤，
a.按如下重量份称取原料：山药17-21份、龙眼17-21份、猕猴桃汁20-26份、槟榔20-26份、栝楼皮18-22份、香蕉皮10-16份、桃仁12-16份、桂花8-12份、南瓜花8-12份、杏鲍菇8-12份、白莲14-18份、蓝莓14-18份、牛骨38-46份、胡萝卜16-20份、橙皮16-20份、梨花14-18份、棱角15-20份、红薯杆20-25份、藕节36-44份、蜂蜜20-24份、柠檬酸20-24份；
b.加入8-15倍的水将槟榔、栝楼皮、香蕉皮、桃仁、牛骨、胡萝卜、棱角、红薯杆、藕节蒸煮3-5小时；过滤，将滤液放入-40℃的冷库内冷冻10-50分钟；取出冷冻后的滤液，再蒸煮1小时，加入山药、龙眼、杏鲍菇、白莲、蓝莓继续蒸煮3-5小时，过滤，收集滤液备用；
c.将桂花、南瓜花、橙皮、梨花用二氧化碳临界处理，再用水蒸气蒸馏，所得馏份用含30％乙醚的乙醇溶液萃取，萃取温度为80-120℃，得萃取液，萃取液减压浓缩，回收乙醚和乙醇，收集浓缩液；
d.将步骤b所得滤液和步骤c所得浓缩液加入猕猴桃汁、蜂蜜、柠檬酸混合均匀，静置24小时，收取上清液，上清液加入纯净水稀释到相对密度为1.03-1.08g/ml的溶液，先在66-72℃的温度下灭菌30分钟，后在82-88℃温度下灭菌10-15秒，灌装，即得口服液。
本发明口服液制成每罐10ml一支，方便饮用和存储。
用法与用量：
每当有急性打嗝时，或是持续性打嗝时，饮用本发明的口服液一支，打嗝现象会立刻消失。
本发明的有益效果是：本发明甘甜可口，配方合理，制备方法简单，利用各原料的特性，发挥综合疗效，对治疗打嗝有着极佳的效果，而且药效持续时间长。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
按如下重量份称取各原料：山药19份、龙眼19份、猕猴桃汁23份、槟榔23份、栝楼皮20份、香蕉皮13份、桃仁14份、桂花10份、南瓜花10份、杏鲍菇10份、白莲16份、蓝莓16份、牛骨44份、胡萝卜18份、橙皮18份、梨花16份、棱角18份、红薯杆22份、藕节40份、蜂蜜22份、柠檬酸22份。
经过下列制备方法：
a.加入12倍的水将槟榔、栝楼皮、香蕉皮、桃仁、牛骨、胡萝卜、棱角、红薯杆、藕节蒸煮4小时；过滤，将滤液放入-40℃的冷库内冷冻30分钟；取出冷冻后的滤液，再蒸煮1小时，加入山药、龙眼、杏鲍菇、白莲、蓝莓继续蒸煮4小时，过滤，收集滤液备用；
b.将桂花、南瓜花、橙皮、梨花用二氧化碳临界处理，再用水蒸气蒸馏，所得馏份用含30％乙醚的乙醇溶液萃取，萃取温度为100℃，得萃取液，萃取液减压浓缩，回收乙醚和乙醇，收集浓缩液；
c.将步骤a所得滤液和步骤b所得浓缩液加入猕猴桃汁、蜂蜜、柠檬酸混合均匀，静置24小时，收取上清液，上清液加入纯净水稀释到相对密度为1.05g/ml的溶液，先在70℃的温度下灭菌30分钟，后在85℃温度下灭菌12秒，灌装，即得口服液。
每当有急性打嗝时，或是持续性打嗝时，饮用本发明的口服液一支，打嗝现象会立刻消失。
实施例2
按如下重量份称取各原料：山药17份、龙眼17份、猕猴桃汁20份、槟榔20份、栝楼皮18份、香蕉皮10份、桃仁12份、桂花8份、南瓜花8份、杏鲍菇8份、白莲14份、蓝莓14份、牛骨38份、胡萝卜16份、橙皮16份、梨花14份、棱角15份、红薯杆20份、藕节36份、蜂蜜20份、柠檬酸20份。
经过下列制备方法：
a.加入8倍的水将槟榔、栝楼皮、香蕉皮、桃仁、牛骨、胡萝卜、棱角、红薯杆、藕节蒸煮3小时；过滤，将滤液放入-40℃的冷库内冷冻10分钟；取出冷冻后的滤液，再蒸煮1小时，加入山药、龙眼、杏鲍菇、白莲、蓝莓继续蒸煮3小时，过滤，收集滤液备用；
b.将桂花、南瓜花、橙皮、梨花用二氧化碳临界处理，再用水蒸气蒸馏，所得馏份用含30％乙醚的乙醇溶液萃取，萃取温度为80℃，得萃取液，萃取液减压浓缩，回收乙醚和乙醇，收集浓缩液；
c.将步骤a所得滤液和步骤b所得浓缩液加入猕猴桃汁、蜂蜜、柠檬酸混合均匀，静置24小时，收取上清液，上清液加入纯净水稀释到相对密度为1.03g/ml的溶液，先在66℃的温度下灭菌30分钟，后在82℃温度下灭菌10秒，灌装，即得口服液。
每当有急性打嗝时，或是持续性打嗝时，饮用本发明的口服液一支，打嗝现象会立刻消失。
实施例3
按如下重量份称取各原料：山药21份、龙眼21份、猕猴桃汁26份、槟榔26份、栝楼皮22份、香蕉皮16份、桃仁16份、桂花12份、南瓜花12份、杏鲍菇12份、白莲18份、蓝莓18份、牛骨46份、胡萝卜20份、橙皮20份、梨花18份、棱角20份、红薯杆25份、藕节44份、蜂蜜24份、柠檬酸24份。
经过下列制备方法：
a.加入15倍的水将槟榔、栝楼皮、香蕉皮、桃仁、牛骨、胡萝卜、棱角、红薯杆、藕节蒸煮5小时；过滤，将滤液放入-40℃的冷库内冷冻50分钟；取出冷冻后的滤液，再蒸煮1小时，加入山药、龙眼、杏鲍菇、白莲、蓝莓继续蒸煮5小时，过滤，收集滤液备用；
b.将桂花、南瓜花、橙皮、梨花用二氧化碳临界处理，再用水蒸气蒸馏，所得馏份用含30％乙醚的乙醇溶液萃取，萃取温度为120℃，得萃取液，萃取液减压浓缩，回收乙醚和乙醇，收集浓缩液；
c.将步骤a所得滤液和步骤b所得浓缩液加入猕猴桃汁、蜂蜜、柠檬酸混合均匀，静置24小时，收取上清液，上清液加入纯净水稀释到相对密度为1.08g/ml的溶液，先在72℃的温度下灭菌30分钟，后在88℃温度下灭菌15秒，灌装，即得口服液。
每当有急性打嗝时，或是持续性打嗝时，饮用本发明的口服液一支，打嗝现象会立刻消失。
治疗效果：
病例1
王某，男，19岁。经常在吃完饭后会有打嗝现象，给他的身心带了很大痛苦，服用本口服液一支后，吃饭后打嗝现象消失，接着又服用了5支，经观察半年内都没出现之前的吃饱饭打嗝的现象。
病例2
李某，女，33岁。经常在着凉后会出现打嗝现象，而且打嗝持续时间很长，短则三五个小时，长则有一天，给她的生活造成很大影响。她在一次打嗝时服用本口服液，打嗝现象立刻消失。后来她又接着服用了7支口服液，经观察1年，她在着凉后的打嗝现象没有出现。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (4)

1.一种治疗打嗝的口服液，其特征在于，由以下重量份的原料制成：山药17-21份、龙眼17-21份、猕猴桃汁20-26份、槟榔20-26份、栝楼皮18-22份、香蕉皮10-16份、桃仁12-16份、桂花8-12份、南瓜花8-12份、杏鲍菇8-12份、白莲14-18份、蓝莓14-18份、牛骨38-46份、胡萝卜16-20份、橙皮16-20份、梨花14-18份、棱角15-20份、红薯杆20-25份、藕节36-44份、蜂蜜20-24份、柠檬酸20-24份。
2.根据权利要求1所述的一种治疗打嗝的口服液，其特征在于，由以下重量份的原料制成：山药19份、龙眼19份、猕猴桃汁23份、槟榔23份、栝楼皮20份、香蕉皮13份、桃仁14份、桂花10份、南瓜花10份、杏鲍菇10份、白莲16份、蓝莓16份、牛骨44份、胡萝卜18份、橙皮18份、梨花16份、棱角18份、红薯杆22份、藕节40份、蜂蜜22份、柠檬酸22份。
3.一种制备权利要求1或2任一项所述治疗打嗝的口服液的方法，其特征在于：包括以下步骤，
a.按配方所述重量份称取各原料；
b.加入8-15倍的水将槟榔、栝楼皮、香蕉皮、桃仁、牛骨、胡萝卜、棱角、红薯杆、藕节蒸煮3-5小时；过滤，将滤液放入-40℃的冷库内冷冻10-50分钟；取出冷冻后的滤液，再蒸煮1小时，加入山药、龙眼、杏鲍菇、白莲、蓝莓继续蒸煮3-5小时，过滤，收集滤液备用；
c.将桂花、南瓜花、橙皮、梨花用二氧化碳临界处理，再用水蒸气蒸馏，所得馏份用含30％乙醚的乙醇溶液萃取，萃取温度为80-120℃，得萃取液，萃取液减压浓缩，回收乙醚和乙醇，收集浓缩液；
d.将步骤b所得滤液和步骤c所得浓缩液加入猕猴桃汁、蜂蜜、柠檬酸混合均匀，静置24小时，收取上清液，上清液加入纯净水稀释到相对密度为1.03-1.08g/ml的溶液，灭菌处理，灌装，即得口服液。
4.根据权利要求3所述的制备治疗打嗝的口服液的方法，其特征在于，所述的灭菌处理是先在66-72℃的温度下灭菌30分钟，后在82-88℃温度下灭菌10-15秒。
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Publication number Priority date Publication date Assignee Title
CN103619344A (zh) * 2011-05-16 2014-03-05 维特食品加工有限公司 膳食补充剂

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