CN106581684A - Method for forming wine/gastric juice stable interface, use of special material and special wine - Google Patents

Method for forming wine/gastric juice stable interface, use of special material and special wine Download PDF

Info

Publication number
CN106581684A
CN106581684A CN201611077300.5A CN201611077300A CN106581684A CN 106581684 A CN106581684 A CN 106581684A CN 201611077300 A CN201611077300 A CN 201611077300A CN 106581684 A CN106581684 A CN 106581684A
Authority
CN
China
Prior art keywords
wine
gastric juice
sodium
calcium
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611077300.5A
Other languages
Chinese (zh)
Inventor
王利华
王瑞雪
龙光芝
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201611077300.5A priority Critical patent/CN106581684A/en
Publication of CN106581684A publication Critical patent/CN106581684A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A61K47/02—Inorganic compounds
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/10—Alcohols; Phenols; Salts thereof, e.g. glycerol; Polyethylene glycols [PEG]; Poloxamers; PEG/POE alkyl ethers
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/12—Carboxylic acids; Salts or anhydrides thereof
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/14—Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/16—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing nitrogen, e.g. nitro-, nitroso-, azo-compounds, nitriles, cyanates
    • A61K47/18—Amines; Amides; Ureas; Quaternary ammonium compounds; Amino acids; Oligopeptides having up to five amino acids
    • A61K47/183—Amino acids, e.g. glycine, EDTA or aspartame
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/20—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing sulfur, e.g. dimethyl sulfoxide [DMSO], docusate, sodium lauryl sulfate or aminosulfonic acids
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
    • 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
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/24—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
    • 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
    • A61K47/32—Macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds, e.g. carbomers, poly(meth)acrylates, or polyvinyl pyrrolidone
    • 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
    • A61K47/34—Macromolecular compounds obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyesters, polyamino acids, polysiloxanes, polyphosphazines, copolymers of polyalkylene glycol or poloxamers
    • 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
    • A61K47/38—Cellulose; Derivatives thereof
    • 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
    • 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
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein

Landscapes

  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Veterinary Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Medicinal Preparation (AREA)

Abstract

The invention discloses a method for forming a wine/gastric juice stable interface, use of a special material and a special wine. According to the special wine provided by the invention, a wine/gastric juice interface forming material is added into common wine, after the special wine is drank and encounters gastric juice, a stable interface can be formed by gelling or film formation at an interface of wine and gastric juice so as to hinder free ethanol from entering gastric juice and small intestine, thus greatly reducing the possibility of free ethanol access to blood, the harm of ethanol to the body can be effectively alleviated, also the time and number of free ethanol accessing blood can be controlled by selecting an appropriate wine/gastric juice formation material, thus avoiding "driving while intoxicated " or "drunk driving", and even the drunk or non-drunk degree of wine drinkers can be regulated thereby.

Description

Form the wine/method at gastric juice resistant interface and the purposes of proprietary material and special wine
Technical field
The invention belongs to technical field of food science, more particularly to the method for forming wine/gastric juice resistant interface and special The purposes of material and special wine.
Background technology
Wine, another name wine, joyous primary, the wine, Jin Bo, bent Xiucai, green ant and forget sorrow thing etc., its chemical composition is ethanol (mixture of water and ethanol, important component is ethanol), typically contains micro fusel and Ester.The species of wine includes white Wine, beer, grape wine, yellow rice wine, rice wine, medicinal liquor etc..China is one of earliest country of making wine in the world, in the civilization of thousands of years In development history, wine is not to be considered only as a kind of health drink, with stimulating circulation, the effect of clearing and activating the channels and collaterals and wines used as antirheumatic, More it is considered as a kind of culture of the thick and heavy history of carrying China.The aesthetic mood of li po's " cheer and invite bright moon ", Soviet Union's horizontal bar in the front of a carriage used as an armrest " taking up one's wine cup and ask of the Heaven " Mind, OUYANG xiu " When drinking with a bosom friend, a thousand cups will still be too little " it is bold and generous, Cao behaviour " cuping to cup calls for song, how long is man's life " it is desolate, " daytime puts Tu Fu Song must indulge in drinking, and the youth keeps company and returns to one's native " it is graceful none be not that to produce in the presence of wine further through wine this medium be successive dynasties Successive dynasties poetic prose fan and wine fan are widely read.
Wine in primitive religion, sacrifice, wedding and funeral arrangements marriage, the major holiday, the birthday, moving to a better place, the occasion such as open for business, enable to depart in style and meet all Play a part of can not be substituted, but excessive consumption of alcohol may suppress the respiratory center of brain again, cause breathing to stop；Malabsorption Symptom group causes various vitamins to lack causes various nervous system injuries indirectly；Fat accumulation causes fatty liver in liver；Make Into gastric ulcer, cause gastrorrhagia and threat to life；Injury nervous system；Cause cerebral cortical atrophy and harm cardiovascular system. Effect of the alcohol to body and mind, is determined by its concentration in blood.Alcohol enters blood via digestive system, in blood Stop, until it is decomposed by liver, or be excreted with urine.The rate of descent of blood alcohol concentration is quite stable 's.But, the alcohol concentration in blood increases rate to be but different with situation and changes, it is not only related to stature size but also with drink Amount is how many related.
Due to the special role that the prevailing and wine of spirits culture rises in social life, the danger of excessive consumption of alcohol is whether known Evil, number alcohol user big absolutely or actively or passively bore pain and the harm of excessive consumption of alcohol.Especially because national economy Development, the raising of income level and automobile are increasingly entering average family, and motor vehicle operators' excessive consumption of alcohol is not only to oneself Body works the mischief, it is also possible to contrary to law because of drunk driving even drunk driving.Even if in addition, not drunk driving or drunk driving, due to excessive drink Wine easily benumbs nerve, makes one not regain consciousness so as to be lost one's marbles, accordingly, it is possible to cause the rising of crime rate.
To reduce drinking to itself and social harm, the mode of relieving the effect of alcohol commonly used at present has three kinds, and one is to reduce or suppress The absorption of ethanol；Two is the ethanol for coming into blood, and by accelerating ethanol metabolism in vivo water and titanium dioxide are become Carbon, so as to protect the human internal organs such as liver；Three is by lung's exhalation, RE (diuresis and great quantity of water drinking) and skin perspiration (drink hot water and raising indoor temperature) is excluded, but the second way and the third mode action effect are extremely limited.Open clear application Patent《A kind of producing ion release type gelating product relieve the effect of alcohol and suppress COF absorb method and product》(application number 200810056451.1) and《One kind is relieved the effect of alcohol method and the product that relieves the effect of alcohol》(application number 200710098866.0) proposes to utilize plastic thing The method that matter is relieved the effect of alcohol, the method drinks the Medicament for Alcoholism containing gel-forming substance while wine is finished off in stomach, using hydrochloric acid in gastric juice With the collective effect of the acid in Medicament for Alcoholism, gel-forming substance or calcium, gel is formed, parcel reduces second into the part ethanol in stomach The absorption of alcohol.Obviously, existing alcohol drinking patterns and atmosphere of drinking do not possess the condition carried out according to its method, therefore, this The product being previously mentioned in two patents, does not go on wine table and known so far.
The present inventor is directed to the harm drunk, it is proposed that brand-new resolving ideas：Regulation and control ethanol enters blood T/A, and then regulate and control the liquor-saturated or not liquor-saturated degree of alcohol user.
The content of the invention
A technical problem to be solved by this invention is to provide a kind of method at formation wine/gastric juice resistant interface, the party Method can be formed and stable wine/gastric juice interface, boundary layer can be gel, solid film (shell), liquid film or by small gas The film of bubble composition.Wine is drunk after stomach, because the stirring of the wriggling of stomach and food, wine is dispersed into less separate single Unit, the stable interface formed between these separate units and gastric juice, makes wine with less gel or the shape of the separate unit with film Formula is stable in the presence of in gastric juice, and the most of ethanol in wine is fixed；These less gels or the separate unit shape with shell The wine of formula is entered after small intestine, and also some remains in that constant；General effect is to enter the amount of ethanol of blood therefore significantly Degree is reduced, so as to avoid " drunk driving " or " drunk driving "；Even can whereby regulate and control the liquor-saturated or not liquor-saturated degree of alcohol user.
Second technical problem to be solved by this invention is to provide a kind of for forming the special of wine/gastric juice resistant interface Wine.
3rd technical problem to be solved by this invention is to provide a kind of wine/gastric juice resistant interface and forms material in preparation Drink the purposes in the special wine that wine/gastric juice resistant interface can be formed after gastric juice.
It is to solve one of above-mentioned first technical problem, technical scheme：Will meet gastric juice (mainly with gastric juice in Hydrogen ion react) can dissolve or be dispersed in wine with the material of gel or film forming, wine enters after stomach, it is rapid produce it is solidifying , so as to form stable interface between wine and gastric juice, the film includes solid film, liquid film and by micro-bubble for glue or film forming The film of composition.
It is described to meet at least one that gastric juice include following material with the material of gel or film forming：Thing with marine alga acid group Matter, sodium starch glycol, vitamin E, pectin, sodium carboxymethylcellulose, carbonate, casein sodium.Preferably, it is described to have The material of marine alga acid group includes the soluble-salt such as potassium alginate of alginic acid, sodium alginate, ammonium alginate etc.；Alginic acid it is solvable Property the mixture of salt and pH adjusting agent or insoluble salt such as the calcium alginate of alginic acid and pH adjusting agent mixture, for marine alga For the insoluble salt of acid, its pH adjusting agent can cause the insoluble salt of alginic acid to be changed into the soluble-salt of alginic acid, and right For the soluble-salt of alginic acid, its pH adjusting agent does not cause the soluble-salt of alginic acid to be changed into insoluble alginate Or it is precipitated as alginic acid；The catabolite of algin.It is highly preferred that the algin is algin, the degraded of the algin Product includes low viscosity sodium alginate, low viscosity potassium alginate, low viscosity calcium alginate, low viscosity ammonium alginate, brown alga (glue) Oligosaccharides, OM, oligomerization guluronic acid.The carbonate includes at least one of following material：Bicarbonate three Sodium, saleratus, sodium acid carbonate, calcium bicarbonate, magnesium bicarbonate, sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, Sodium Glycinate carbon Hydrochlorate.Obviously, the aqueous solution of above-mentioned substance also meets requirement, but with its aqueous solution equivalent to the concentration for reducing wine, therefore on Stating material should be understood from broad sense, both including its solid forms or including its solution morphology.If no special instructions, below Related substances also should be understood from broad sense, both including its solid forms or including its solution morphology.
Preferably, the chance gastric juice can be the material with marine alga acid group or pectin with the material of gel or film forming, and go back Sustained release calcium is included, the sustained release calcium is at least one of following material：Calcium carbonate, calcium cyclamate, calcium glutamate, Calcium gluconae, calcium propionate, calcium acetate, calcium pantothenate, Calcium Ascorbate, calcium lactate, calcium citrate, threonic acid calcium, calcium chloride, according to The sour calcium sodium in ground, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium phosphate, the sustained release calcium itself can not meet stomach lyogel or film forming, and Can be coexisted with gel or film forming matter with chance gastric juice in wine.So, using sustained release calcium when, formed gel or into The effect of film can be more preferable.It is described coexist refer to sustained release calcium not with meet gastric juice can with the material of gel or film forming formed gel or Film forming is so as to dispersed or be dissolved in wine.
To solve above-mentioned first technical problem, the two of technical scheme is：Gastric juice will be met (not need and gastric juice In hydrogen ion reaction) can dissolve or be dispersed in wine with the material of gel or film forming, wine enters after stomach, because above-mentioned substance Solubility is reduced, rapid gel or film forming, so as to form stable interface between wine and gastric juice, the film include solid film and Liquid film.
It is described to meet at least one that gastric juice include following material with the material of gel or film forming：Zeins, second Base cellulose, CSL, 2- poly hydroxy ethyl acrylates, acetylated monoglyceride, ethyl cyclodextrin, acetic acid fourth Ester, acetic acid Bian ester, bergamio, geranyl acetate, cinnamyl acetate, diacetyl monoglyceride, sodium stearyl fumarate, ripple Clarke woods potassium, isopropyl myristate, hexadecanol, ethyl butyrate, butyric acid Bian ester, trihydroxy aminomethane, adipic acid, caproic acid second Ester, allyl hexanoate, ennel oil, xylitan monostearate, diethyl malonate, glyceryl behenate, α amyl group Chinese cassia trees Aldehyde, sorbitan mono-laurate, sorbitan monopalmitate, sorbitan monooleate, myristic acid, Chinese cassia tree Alcohol, ethyl phenylacetate, shellac, attar of rose, orris oil, pentaerythrite Methyl Benzene-o-dicarboxylate, bergamot oil, ETHYL CTTRATE, ATBC, ETHYL CTTRATE, citric acid fatty glyceride, cholesterol, fatty acid polyglycerol ester, cineol, hydroxypropyl Ylmethyl cellulose phthalate, polyvinyl butyral resin, poly- first ammonium acrylate ester, sucrose fatty ester, laurate.
To solve above-mentioned first technical problem, the three of technical scheme is：First two classes are met in gastric juice Afterwards can with the material of gel or film forming a class take food in gastric juice, by it is another kind of dissolving or be dispersed in wine, wine enters After stomach, two class materials meet, rapid gel or film forming, and so as to form stable interface between wine and gastric juice, the film includes Solid film, liquid film and the film being made up of micro-bubble.
Two class can be included in following material after meeting in gastric juice with any sort in the material of gel or film forming It is at least one：Material with marine alga acid group；Edible or medicinal phosphorous salt and acid, including phosphoric acid, tripotassium phosphate, Potassium dihydrogen phosphate, tertiary sodium phosphate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, phosphoric acid, tricresyl phosphate Calcium, calgon, sodium tripolyphosphate, dipotassium hydrogen phosphate, ammonium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, pyrophosphoric acid four Potassium；Shitosan；Polylysine；Pharmaceutically acceptable, edible or injection calcium salt, including calcium lactate, Calcium Ascorbate, citric acid Calcium, calcium gluconae, threonic acid calcium, calcium acetate, calcium pantothenate, calcium propionate, calcium chloride, Ethylenediaminetetraacetic Acid Calcium Salt；Phytic acid； Carbomer；Ghatti gum；Citric acid and edible citrate；Edible sulfate, including calcium sulfate, aluminum sulfate Potassium, alum, magnesium sulfate, zinc sulfate；Edible carbonate, including sodium sesquicarbonate, sodium carbonate, saleratus, carbon Sour hydrogen calcium, magnesium bicarbonate, ammonium hydrogen carbonate, sodium acid carbonate, calcium carbonate, magnesium carbonate, sodium glycine carbonate；Arabic gum；Pectin； Poly-aspartate；Starch phosphate sodium；Polydextrose；Sodium Polyacrylate；Sodium carboxymethylcellulose；Chlorophyll；Chlorophyll copper sodium Salt；Ferric Sodium Edetate；Gellan gum；Xanthans；Tannic acid；Disodium ethylene diamine tetraacetate, sodium stearyl fumarate, ten Sodium dialkyl sulfate, sodium hexadecyl sulfate, sodium stearyl sulfate, magnesium chloride, stearoyl lactate, odium stearate, carboxylic first Base sodium cellulosate, casein sodium, sodium starch phosphate, sodium starch glycol, Sodium Polyacrylate, dioctyl succinate sulfonic acid Sodium, the sapidity nucleotide disodium, 5'- Sodium guanylates, Sodium Hyaluronate, stearyl alcohol sodium sulphate, enuatrol, sodium lactate, fumaric acid Ferrous iron, zinc propionate, zinc gluconate, ferrous lactate, acrylic resin 2, acrylic resin 3, acrylic resin 4 gathers First ammonium acrylate ester, carragheen, Karaya Gum, calcium cyclamate, calcium glutamate, mosatil, malic acid, Malaysia Acid, tartaric acid, adipic acid, caproic acid, folic acid, nicotinic acid, tartaric acid, poly-L-lactic acid (PLLA), hyaluronic acid, laurate, montmorillonite, Tea Polyphenols.
Preferably, can be first needing to enter in gastric juice in the material of gel or film forming after two class is met in gastric juice Material is at least one in following material：Shitosan；Polylysine；Polydextrose；Pharmaceutically acceptable, edible or injection calcium Salt, including calcium lactate, Calcium Ascorbate, calcium citrate, calcium gluconae, threonic acid calcium, calcium acetate, calcium pantothenate, calcium propionate, chlorine Change calcium, mosatil, calcium cyclamate, calcium glutamate, calcium gluconae.
Preferably, after two class is met in gastric juice can with the material being added in wine in the material of gel or film forming be with At least one in lower material：Alginate, mainly potassium alginate, sodium alginate, ammonium alginate, calcium alginate, also include The alginate solution obtained using alginic acid and alkali reaction；And the catabolite of alginate, including low viscosity alginic acid Potassium, viscosity sodium alginate, brown alga oligose；Pectin；Edible or medicinal carbonate, including sodium sesquicarbonate, sodium carbonate, Saleratus, ammonium hydrogen carbonate, sodium acid carbonate, calcium carbonate, magnesium carbonate, sodium glycine carbonate；Oleic acid；Starch phosphate sodium；Second Edetate disodium；Sodium stearyl fumarate；Lauryl sodium sulfate；Sodium hexadecyl sulfate；Sodium stearyl sulfate； Stearoyl lactate；Odium stearate；Sodium carboxymethylcellulose；Sodium starch phosphate；Sodium Polyacrylate；Dioctyl succinate sulfonic acid Sodium；The sapidity nucleotide disodium；5'- Sodium guanylates；Sodium Hyaluronate；Stearyl alcohol sodium sulphate；Enuatrol；Acrylic resin 2； Acrylic resin 3；Acrylic resin 4；Poly- first ammonium acrylate ester；Chlorophyll；Sodium copper chlorophyllin.
To solve above-mentioned first technical problem, the four of technical scheme is：By responsive to temperature type gel rubber material In being dissolved in wine, the responsive to temperature type gel rubber material refer to below body temperature add wine in can form solution, in body temperature The material of gel can be formed with wine；Wine enters after stomach, the gel because temperature is raised, so as to be formed surely at the interface of wine and gastric juice Fixed interface, and still can keep into after small intestine stable.
The responsive to temperature type gel rubber material includes：Families of poloxamers；Hydroxypropyl methyl cellulose；Shitosan and glycerine The mixture of sodium phosphate；Polyethylene glycol is grafted onto the thermo-sensitive gel framework material (PEG-g-CS) obtained on the skeleton of shitosan； PLA or poly lactic coglycolic acid can generate block copolymer with polyethylene glycol reaction；The enzyme catabolite of xylan； To revolve mixed lactide, glycolide and polyethylene glycol as raw material, PLGA-PEG-PLGA copolymerization is synthesized using ring-opening polymerisation method Thing；With polycaprolactone and polyethylene glycol as raw material, PCL-PEG-PCL amphipathic nature polyalcohols are synthesized using ring-opening polymerisation method；With Lactide and polyethylene glycol are raw material, and using ring-opening polymerisation method temperature sensitive type PLLA-PEG-PLLA block copolymers are synthesized；Hydroxyl fourth Base enclosure glycan；Polyethylene glycol/polyamino acid block copolymer；Mono methoxy ether polyethylene glycol is grafted to the polymer on shitosan (mPEG-g-CS)；Poly- (NIPA-co- butyl methacrylates, PIB) temperature-sensitive nano-gel；Responsive to temperature type Polymer, poly- (NIPA-co- butyl methacrylates)；With N-isopropylacrylamide, glucan, gather in oneself Acid amides and poly hydroxy ethyl acrylate are raw material, the responsive to temperature type polymer of preparation, Dex-PCL-HEMA-PNIPAAm (DPHP hydrogels).
To solve above-mentioned second technical problem, the technical solution used in the present invention is：One kind is drunk being capable of shape after gastric juice Material is formed into the wine/gastric juice interface in the special wine at wine/gastric juice resistant interface, including common wine and addition common wine, it is described It is the one kind in following four classes material that wine/gastric juice interface forms material：1) meet gastric juice to react and gel with the hydrogen ion in gastric juice Or the material of film forming；2) meet gastric juice not react and the material of gel or film forming with the hydrogen ion in gastric juice；3) meet gastric juice with it is advanced Eat a class material of gel or film forming after the material in gastric juice meets；4) can in body temperature temperature below adds common wine Solution is formed, the gastric juice then material of gel because temperature is raised is met.The film includes solid film, liquid film and by micro-bubble group Into film.The common wine be ordinary meaning on wine, including but not limited to white wine, red wine, beer, yellow rice wine, rice wine, fruit wine or Medicinal liquor.
Above-mentioned wine/gastric juice interface forms the material guided by the method at material and formation wine/gastric juice interface stability interface It is identical.
To solve above-mentioned 3rd technical problem, present invention also offers above-mentioned wine/gastric juice interface forms material preparing Drink the application in the special wine that wine/gastric juice resistant interface can be formed after gastric juice.
The present invention forms material (so as to define special wine) due to adding wine/gastric juice interface in common wine, is drinking After entering gastric juice, stable interface can be formed at the interface of wine and gastric juice because of gel or film forming, so as to hinder free ethanol to enter Gastric juice, small intestine, significantly reduce free ethanol into the possibility of blood, not only can effectively mitigate danger of the ethanol to body Evil, and material can be formed by selecting suitable wine/gastric juice interface, the T/A that ethanol enters blood is controlled, keep away Exempt from " drunk driving " or " drunk driving "；Even can whereby regulate and control the liquor-saturated or not liquor-saturated degree of alcohol user.And it is based on said method and upper Special wine is stated, also new purposes is imparted to numerous common used materials (wine/gastric juice interface for referring to the present invention forms material).
Description of the drawings
Fig. 1 is the interface gel figure of the wine containing sodium alginate and simulated gastric fluid, and upper strata is the methylene for having added a ten thousandth The blue wine containing sodium alginate of base, lower floor is simulated gastric fluid.
Fig. 2 is the wine containing sodium alginate (methylene blue of a ten thousandth is also added in wine) and with the addition of calcium propionate Simulated gastric fluid produces the pictorial diagram of gel after meeting.
Fig. 3 is the pictorial diagram that gel is produced after the wine containing sodium alginate meets with the simulated gastric fluid that with the addition of calcium chloride.
Specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is further detailed explanation.
It is pointed out that the material selected in the embodiment of the present invention is mainly derived from food, food additives or medicine With auxiliary material, although the consumption of certain food additive component may be more slightly higher than its SC service ceiling during individual cases are gone with wine, because It is wrapped in wine after to enter stomach, so the uptake of human body is actually far below national standard.Specific to some product, must So will be by the close scrutiny of administrative department, complying fully with related request could list marketing.
Embodiment 1：In the wine of 100mL5%vol, 0.20g sodium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids (preparing according to NF, similarly hereinafter) into along wall of cup, It is observed that wine produces gel with the interface of gastric juice, stable interface (i.e. gel layer) (see Fig. 1) is formed；When people feed or During person's peristole, wine cognition is contacted with more hydrochloric acid in gastric juice, possible gel comprehensively, in being stable in the presence of stomach.
Fig. 1 upper stratas are wine, in order that interface when taking pictures becomes apparent from, the methylene blue lower floor for having added a ten thousandth behaves Work gastric juice；Can significantly find out from Fig. 1 has obvious gel layer in interface (cromogram becomes apparent from, and has done here at black and white Reason), dark methylene blue cannot spread to the light simulated gastric fluid of lower floor, i.e., gel layer hinders ethanol and spreads to gastric juice.
Inventor has been prepared containing 0.20% (percetage by weight, similarly hereinafter) marine alga with common wine and sodium alginate as raw material The wine of the 5%vol of sour sodium, invites 9 volunteers to have a meal according to eating habit at ordinary times and drink, and the amount of drinking of wine is 200～ 500mL, carries out air blowing test in 1 hour after meal, and respectively less than 20mg/100mL, i.e. alcohol content in blood are below drunk driving.
Embodiment 2：In the wine of 100mL5%vol, 0.20g potassium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that the boundary of wine and gastric juice Face produces stable gel layer；When people's feed or peristole, wine cognition is contacted with more hydrochloric acid in gastric juice, possible gel comprehensively, In being stable in the presence of stomach.
Embodiment 3：In the wine of 100mL5%vol, 0.20g potassium alginates and 0.1g pectin are added, intermittent stirring 5 is little When, obtain the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine Stable gel layer is produced with the interface of gastric juice, gel layer showed increased adds the effect of pectin clearly.
Embodiment 4：In the wine of 100mL5%vol, 0.30g sodium carboxymethylcelluloses, intermittent stirring 5 hours is added to obtain To the uniform liquid wine for having certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and stomach The interface of liquid produces stable gel layer；When people's feed or peristole, wine cognition is contacted with more hydrochloric acid in gastric juice, may be comprehensively Gel, in being stable in the presence of stomach.
Embodiment 5：In the wine of 100mL68%vol, 1.0g zeins, intermittent stirring 5 hours is added to obtain There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and gastric juice Interface produce Stability Bound surface layer.This is because zeins can not dissolve in the wine of low concentration, and itself Filming performance is fine.High wine containing zeins meets with gastric juice, and the surface ethanol content of wine body declines, corn alcohol Molten albumen is separated out, and forms stable wine/gastric juice interface, is hindered ethanol in wine and is spread in gastric juice.
Embodiment 6：In the wine of 100mL53%vol, 2.0g ethyl celluloses, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and gastric juice Interface produces Stability Bound surface layer.This is because ethyl cellulose can not dissolve in the wine of low concentration, and the film forming of itself Performance is fine.High wine containing ethyl cellulose meets with gastric juice, and the surface ethanol content of wine body declines, ethyl cellulose analysis Go out, form stable wine/gastric juice interface, hinder ethanol in wine and spread in gastric juice.
Embodiment 7：In the wine of 100mL53%vol, 1.5g CSLs, intermittent stirring 5 hours is added to obtain There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and gastric juice Interface produce Stability Bound surface layer.This is because CSL can not dissolve in the wine of low concentration, and itself Filming performance is fine.High wine containing CSL meets with gastric juice, and the surface ethanol content of wine body declines, stearoyl Calcium lactate is separated out, and forms stable wine/gastric juice interface, is hindered ethanol in wine and is spread in gastric juice.
Embodiment 8：In the wine of 100mL5%vol, 0.2g sodium alginates, intermittent stirring 5 hours is added to obtain certain The uniform liquid wine of viscosity.Take the 20mL wine and pour the artificial stomach that 30mL contains 0.1% calcium propionate or calcium chloride into along wall of cup Liquid, 37 DEG C of constant temperature filter out the gel layer containing wine after 1 hour, observation is compared Fig. 2 and Fig. 3 and understood, relative to calcium propionate (Fig. 2), The effect of addition calcium chloride becomes apparent from (Fig. 3), more by fixed ethanol.In addition, because there is calcium ion, gel can not only be more Stable is present in stomach, can further reduce the possibility that ethanol enters blood with the stable existence certain hour in small intestine Property.Obviously, change formula, the amount that ethanol in wine enters blood can be adjusted.
Embodiment 9：In the wine of 100mL5%vol, 0.2g sodium alginates, intermittent stirring 5 hours is added to obtain certain The uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan into along wall of cup, can observe Interface to wine and gastric juice produces stable gel layer, and this gel layer is more abundant than not chitosan-containing；When people feed or During peristole, wine body is contacted with more hydrochloric acid in gastric juice and shitosan, possible gel comprehensively, because there is shitosan, gel can not only More stable is present in stomach, can be with the stable existence certain hour in small intestine, and further reduce that ethanol enters blood can Can property.
Embodiment 10：In the wine of 100mL5%vol, 0.2g sodium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% polylysine into along wall of cup, can be with It was observed that wine produces stable gel layer with the interface of gastric juice, this gel layer ratio is more abundant without polylysine；When people enter When food or peristole, wine body is contacted with more hydrochloric acid in gastric juice and polylysine, possible gel comprehensively, because there is polylysine, Gel can not only be more stable be present in stomach, can further reduce ethanol and enter with the stable existence certain hour in small intestine Enter the possibility of blood.
Embodiment 11：In the wine of 100mL5%vol, 0.2g phytic acid, intermittent stirring 5 hours is added to obtain certain viscous The uniform liquid wine of degree.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium chloride into along wall of cup, it can be observed that Wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 12：In the wine of 100mL5%vol, 0.2g Calcium Ascorbates, intermittent stirring is added to obtain uniform liquid Body wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% phytic acid into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.
Embodiment 13：In the wine of 100mL20%vol, 0.20g shitosans, stirring and dissolving is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% Sodium Polyacrylate into along wall of cup, it can be observed that wine and gastric juice Interface produce Stability Bound surface layer.
Embodiment 14：In the wine of 100mL20%vol, 0.20g polylysines, stirring and dissolving is added to obtain uniform liquid Body wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% Sodium Polyacrylate into along wall of cup, it can be observed that wine and stomach The interface of liquid produces Stability Bound surface layer.
Embodiment 15：In the wine of 100mL5%vol, 0.1g Carbomer white powders (card pool nurse, carbopol, English are added Culture-commerce name of an article Carbomer, Carbopo1, the macromolecule that acrylic acid is crosslinked with allyl saccharose or pentaerythrite allyl ether is crosslinked Polymer), intermittent stirring 5 hours obtains the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain There is the simulated gastric fluid of 0.2% shitosan, it can be observed that wine is new with the generation of the interface of gastric juice, have stablizing for certain mechanical strength Boundary layer.
Embodiment 16：In the wine of 100mL5%vol, 0.1g ghatti gums, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% polylysine into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 17：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% Carbomer into along wall of cup, it can be observed that wine and gastric juice Interface produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 18：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.5% ghatti gum into along wall of cup, it can be observed that wine and gastric juice Interface produce Stability Bound surface layer new, that have certain mechanical strength.
Embodiment 19：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.5% calgon into along wall of cup, it can be observed that wine and stomach The interface of liquid produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 20：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.5% citric acid or sodium citrate into along wall of cup, can observe Interface to wine and gastric juice produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 21：In the wine of 100mL5%vol, 0.1g citric acids or sodium citrate are added, intermittent stirring 5 is little When, obtain uniform liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.5% shitosan, Ke Yiguan into along wall of cup Observe wine and produce Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 22：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.5% carboxymethyl chitosan into along wall of cup, it can be observed that wine with The interface of gastric juice produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 23：In the wine of 100mL5%vol, 0.2g calcium chloride, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% citric acid into along wall of cup, it can be observed that the interface of wine and gastric juice Produce stable gel layer；When people's feed or peristole, the calcium ion in wine body is contacted with more citric acids, Ke Nengquan Face gel.Although from thermodynamically analyzing, solubility is very in water or wine for calcium citrate, calcium phosphate, calcium sulfate, calcium carbonate etc. Little material, may dissolve in watery hydrochloric acid, but the diffusion of the various materials in interface both sides needs the time, along with concentration gradient Deng a variety of causes, the hydrogen ion concentration on interface is relatively low, and the precipitation such as calcium citrate formed on interface can be with stable existence one Fix time, prevent ethanol from being diffused on gastrointestinal wall, reduce ethanol into the amount of blood.
Embodiment 24：In the wine of 100mL5%vol, 0.2g calcium acetates, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% malic acid into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.
Embodiment 25：In the wine of 100mL5%vol, 0.1g threonic acid calciums, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% disodium hydrogen phosphate into along wall of cup, can To observe that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 26：In the wine of 100mL5%vol, 0.2g sodium acid carbonates, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium chloride into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.
Embodiment 27：In the wine of 100mL5%vol, 0.2g alums, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium carbonate into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.
Embodiment 28：In the wine of 100mL5%vol, 0.2g sodium pyrophosphates, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium carbonate into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.
Embodiment 29：In the wine of 100mL5%vol, 0.2g phytic acid, intermittent stirring is added to obtain uniform liquid wine. Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium carbonate into along wall of cup, it can be observed that wine is produced with the interface of gastric juice Raw Stability Bound surface layer.
Embodiment 30：In the wine of 100mL5%vol, 0.1g poly-aspartates, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% polylysine into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 31：In the wine of 100mL5%vol, 0.1g pectin, intermittent stirring 5 hours is added to obtain certain viscous The uniform liquid wine of degree.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.2% polylysine and 0.1% calcium carbonate Gastric juice, it can be observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 32：In the wine of 100mL5%vol, 0.1g Arabic gums, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% polylysine into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 33：In the wine of 100mL5%vol, 0.1g starch phosphate sodium, intermittent stirring 5 hours is added to obtain There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% shitosan into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 34：In the wine of 100mL5%vol, 0.1g shitosans, intermittent stirring 5 hours is added to obtain certain The uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 1.5% polydextrose, Ke Yiguan into along wall of cup Observe wine and produce Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 35：In the wine of 100mL5%vol, 0.1g sodium tripolyphosphates, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 36：In the wine of 100mL5%vol, 0.30g sodium carboxymethylcelluloses, intermittent stirring 5 hours is added to obtain To the uniform liquid wine for having certain viscosity.Take the 20mL wine and pour the calcium carbonate simulated gastric fluid that 30mL contains 0.1% into along wall of cup, It is observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 37：In the wine of 100mL5%vol, 0.2g sodium copper chlorophyllins, intermittent stirring is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium carbonate into along wall of cup, it can be observed that wine and gastric juice Interface produces Stability Bound surface layer.
Embodiment 38：In the wine of 100mL72%vol, 0.2g chlorophyll, intermittent stirring is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium carbonate into along wall of cup, it can be observed that the interface of wine and gastric juice Produce stable gel layer.
Embodiment 39：In the wine of 100mL5%vol, 0.20g shitosans, stirring and dissolving is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% casein sodium into along wall of cup, it can be observed that wine and gastric juice Interface produce Stability Bound surface layer new, that have certain mechanical strength.
Embodiment 40：In the wine of 100mL5%vol, 0.20g shitosans, stirring and dissolving is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% Ferric Sodium Edetate into along wall of cup, it can be observed that wine Stability Bound surface layer that is new, having certain mechanical strength is produced with the interface of gastric juice.
Embodiment 41：In the wine of 100mL5%vol, 0.20g calcium gluconaes, stirring and dissolving is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% gellan gum or xanthans into along wall of cup, can observe Interface to wine and gastric juice produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 42：In the wine of 100mL7%vol, 10g poloxamer188s and 4g PLURONICS F87s are added, had There is the wine of thermosensitive in situ gel performance, the gelation temperature of the wine is 34 DEG C, i.e., be at room temperature liquid, enter after stomach because temperature liter High and gel, forms stable wine/gastric juice interface, and gel state is remained in that in small intestine.
Embodiment 43：In the wine of 100mL7%vol, 0.10g hydroxypropyl methyl celluloses are added, obtain quick with temperature The wine of sense gelling performance, the gelation temperature of the wine is 37 DEG C, i.e., be at room temperature liquid, to enter coagulated because temperature is raised after stomach Glue, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 44：According to paper (Bhattarai N, Ramay HR, Gunn J, the et of Bhattarai N et al. al.PEG-grafted chitosan as an injectable thermosensitive hydrogel for sustained protein release[J].J Control Rel,2005,103(3):609-624), polyethylene glycol is transferred It is connected on the skeleton of shitosan and obtains a kind of thermo-sensitive gel framework material (PEG-g-CS).Material 0.9g is weighed, is dissolved in In the wine of 100mL5%vol, the wine with thermosensitive in situ gel performance is obtained, the gelation temperature of the wine is 37 DEG C, i.e., in room temperature It is down liquid, enters after stomach the gel because temperature is raised, forms stable wine/gastric juice interface, and still can be with small intestine Keep gel state.
Embodiment 45：With reference to paper (Kempe S, Metz H, Bastrop M, the et of Kempe S et al. al.Characterization of thermosensitive chitosan-based hydrogels by rheology and electron paramagnetic resonance spectroscopy[J].Eur J Pharm Biopharm, 2008,68(1):26-33), 0.5g shitosans and 0.5g sodium glycero-phosphates are added in the wine of 100mL5%vol, are had There is the wine of thermosensitive in situ gel performance, the gelation temperature of the wine is 37 DEG C, i.e., be at room temperature liquid, enter after stomach because temperature liter High and gel, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 46：PLA or poly lactic coglycolic acid can generate block copolymer with polyethylene glycol reaction.It is logical The total molecular mass for changing the content, molecular weight and copolymer of PEG in block copolymer is crossed, PLA-poly- second can be adjusted The gelation temperature and gelling time of injection temperature sensing in situ gel rubber prepared by diol block copolymer.According to described in Zhao Wenming paper Method, prepares the thermosensitive in situ gel framework material.Material 3.9g is weighed, in being dissolved in the wine of 100mL5%vol, is had There is the wine of thermosensitive in situ gel performance, the gelation temperature of the wine is 36 DEG C, i.e., be at room temperature liquid, enter after stomach because temperature liter High and gel, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 47：With reference to paper (Yuguchi Y, Fujiwara T, Miwa H, the et of Yuguchi Y et al. al.Color formation and gelation of xyloglucan upon addition of iodinesolutions[J].Macromol Rapid Comm Early View,2005,26(16):1315-1319), prepare The enzyme catabolite of xylan, by 2.5g, the material is added in the wine of 100mL5%vol, obtains with thermosensitive in situ gel Can wine, the gelation temperature of the wine is 37 DEG C, i.e., be at room temperature liquid, enters after stomach the gel because temperature is raised, and forms steady Fixed wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 48：With reference to Wei Yachao, Liu Gui sun, the red papers of Chen Zhao, to revolve mixed lactide, glycolide and polyethylene glycol For raw material, PLGA-PEG-PLGA copolymers are synthesized using ring-opening polymerisation method.Copolymer 1 0g is weighed, 100mL5% is dissolved in In the wine of vol, the wine with thermosensitive in situ gel performance is obtained, the gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, Enter after stomach the gel because temperature is raised, form stable wine/gastric juice interface, and gel still can be kept in small intestine State.
Embodiment 49：First paper is deposited with reference to Ma Guilei, Miao Bolong, Song, with polycaprolactone and polyethylene glycol as raw material, is adopted Synthesize PCL-PEG-PCL amphipathic nature polyalcohols with ring-opening polymerisation method.Polymer 10g is weighed, the wine of 100mL5%vol is dissolved in In, the wine with thermosensitive in situ gel performance is obtained, the gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, after entering stomach The gel because temperature is raised, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 50：With reference to Wang Junlian, Wang Yang, Hao Hong paper, with lactide and polyethylene glycol as raw material, using open loop Polymerization synthesizes temperature sensitive type PLLA-PEG-PLLA block copolymers.Polymer 10g is weighed, the wine of 100mL5%vol is dissolved in In, the wine with thermosensitive in situ gel performance is obtained, the gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, after entering stomach The gel because temperature is raised, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 51：Hydroxyl butyl shitosan is prepared with reference to the big paper of fourth.Polymer 10g is weighed, 100mL5% is dissolved in In the wine of vol, the wine with thermosensitive in situ gel performance is obtained, the gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, Enter after stomach the gel because temperature is raised, form stable wine/gastric juice interface, and gel still can be kept in small intestine State.
Embodiment 52：Polyethylene glycol/polyamino acid block copolymer is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper. Polymer 3g is weighed, in being dissolved in the wine of 100mL5%vol, the wine with thermosensitive in situ gel performance, the glue of the wine is obtained Solidifying temperature is 35 DEG C, i.e., be at room temperature liquid, enters after stomach the gel because temperature is raised, and forms stable wine/gastric juice interface, And still can keep gel state in small intestine.
Embodiment 53：Prepare mono methoxy ether polyethylene glycol and be grafted to shitosan with reference to Zhang Yongwang, Zhao Huiying, a Na paper On polymer (mPEG-g-CS).Polymer 1g is weighed, in being dissolved in the wine of 100mL5%vol, obtains sensitive with temperature The wine of gelling performance, the gelation temperature of the wine is 37 DEG C, i.e., be at room temperature liquid, enters after stomach the gel because temperature is raised, Stable wine/gastric juice interface is formed, and gel state still can be kept in small intestine.
Embodiment 54：Poly- (NIPA-co- butyl methacrylates, PIB) temperature is prepared with reference to Zhao Hui papers Quick nanogel.Polymer 1g is weighed, in being dissolved in the wine of 100mL5%vol, is obtained with thermosensitive in situ gel performance Wine, the gelation temperature of the wine is 37 DEG C, i.e., be at room temperature liquid, enters after stomach the gel because temperature is raised, and is formed stable Wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 55：Articles and opinions text preparation temperature sensitive polymer, poly- (N- isopropyls are built with reference to Zhu Xiaojie, Zhu little Min, Meng Acrylamide-co- butyl methacrylates).Polymer 5g is weighed, in being dissolved in the wine of 100mL5%vol, obtains that there is temperature The wine of the sensitive gelling performance of degree, the gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, is entered after stomach because temperature is raised Gel, forms stable wine/gastric juice interface, and gel state still can be kept in small intestine.
Embodiment 56：With reference to Wu D Q papers, with N-isopropylacrylamide, glucan, polycaprolactam and poly- methyl-prop Olefin(e) acid hydroxyl ethyl ester be raw material, preparation temperature sensitive polymer, Dex-PCL-HEMA-PNIPAAm (DPHP hydrogels).Weigh Polymer 2g, in being dissolved in the wine of 100mL5%vol, obtains the wine with thermosensitive in situ gel performance, the gelling temperature of the wine Spend for 35 DEG C, i.e., be at room temperature liquid, enter after stomach the gel because temperature is raised, form stable wine/gastric juice interface, and Gel state still can be kept in small intestine.
Embodiment 57：In the wine of 100mL5%vol, 0.30g tannic acid, stirring and dissolving is added to obtain uniform liquid Wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.10% shitosan into along wall of cup, it can be observed that the boundary of wine and gastric juice Face produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 58：In the wine of 100mL5%vol, 0.20g potassium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity；Using sodium acid carbonate (because the wine sheet used in the present embodiment is as acidity), by wine liquid PH is adjusted to 7；0.05g calcium citrates are added in wine, the wine containing calcium citrate and potassium alginate simultaneously is obtained.Because here Under the conditions of, the calcium ion in wine can not make the marine alga acid group gel in wine.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, It is observed that wine produces stable gel layer with the interface of gastric juice, this gel layer can be explained because calcium ions are more closely knit Meet after gastric juice for wine, hydrochloric acid in gastric juice makes calcium ion activation participate in gel reaction.
Embodiment 59：In the wine of 100mL5%vol, 0.20g guar gums, intermittent stirring is added to add after 5 hours 0.20g nano-calcium carbonates, dispersed with stirring obtains the liquid wine (colloid wine) of the appearance uniform of certain viscosity.Take the 20mL wine 30mL simulated gastric fluids are poured into along wall of cup, it can be observed that wine generates the Stability Bound formed by micro-bubble with the intersection of gastric juice Face.
Embodiment 60：In the wine of 100mL75%vol, the poly- first ammonium acrylate esters of 4.0g, intermittent stirring 5 hours is added to obtain To the uniform liquid wine for having certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and stomach The interface of liquid produces Stability Bound surface layer.This is because poly- first ammonium acrylate ester can not dissolve in the wine of low concentration, and its Body has certain film forming.High wine containing ammonium polymethacrylate ester meets with gastric juice, the surface ethanol content of wine body Decline, ammonium polymethacrylate ester is separated out, form stable wine/gastric juice interface, hinder ethanol in wine and spread in gastric juice.
Embodiment 61：In the wine of 100mL68%vol, 1.0g laurate, intermittent stirring 5 hours is added to obtain certain The uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that the interface of wine and gastric juice Produce Stability Bound surface layer.This is because laurate can not dissolve in the wine of low concentration, and itself there is certain film forming Property.Meet containing lauric high wine and gastric juice, the surface ethanol content of wine body declines, and laurate is separated out, and is formed stable Wine/gastric juice interface, hinders ethanol in wine and spreads in gastric juice.
Embodiment 62：In the wine of 100mL60%vol, 1.0g ethyl butyrates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that the boundary of wine and gastric juice Face produces Stability Bound surface layer.This is because ethyl butyrate can not dissolve in the wine of low concentration, and itself have certain Film forming.High wine containing ethyl butyrate meets with gastric juice, and the surface ethanol content of wine body declines, and ethyl butyrate is separated out, shape Into stable wine/gastric juice interface, hinder ethanol in wine and spread in gastric juice.
Embodiment 63：In 100mL, the wine of 42%vol, 0.5g zinc propionates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain 0.1% shitosan and 0.1% calcium chloride Simulated gastric fluid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 64：In 100mL, the wine of 68%vol, 0.5g Tea Polyphenols, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan, Ke Yiguan into along wall of cup Observe wine and produce Stability Bound surface layer with the interface of gastric juice.
Embodiment 65：In the wine of 100mL68%vol, the poly- first ammonium acrylate esters of 3.1g, intermittent stirring 5 hours is added to obtain To uniform liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% Carbomer into along wall of cup, it can be observed that wine Stability Bound surface layer that is new, having certain mechanical strength is produced with the interface of gastric juice.
Embodiment 66：In the wine of 100mL68%vol, the poly- first ammonium acrylate esters of 3.1g, intermittent stirring 5 hours is added to obtain To uniform liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.3% montmorillonite into along wall of cup, it can be observed that wine Stability Bound surface layer that is new, having certain mechanical strength is produced with the interface of gastric juice.Conventional montmorillonite is its sodium-salt form, Ke Yifen In being scattered to gastric juice, per se with negative electrical charge.
Embodiment 67：In 100mL, the wine of 68%vol, 0.5g laurate, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan, Ke Yiguan into along wall of cup Observe wine and produce Stability Bound surface layer with the interface of gastric juice.
Embodiment 68：In 100mL, the wine of 5%vol, 0.5g stearyl alcohol sodium sulphate, intermittent stirring 5 hours is added to obtain There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain 0.1% shitosan and 0.1% calcium chloride Simulated gastric fluid, it can be observed that the interface of wine and gastric juice produces Stability Bound surface layer.
Embodiment 69：In 100mL, the wine of 5%vol, 0.5g dioctyl Succinate sodium sulfonates, intermittent stirring 5 are added Hour, obtain the uniform liquid wine of certain viscosity.Take the 20mL wine along wall of cup pour into 30mL contain 0.1% shitosan and The simulated gastric fluid of 0.1% calcium chloride, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 70：In 100mL, the wine of 68%vol, 0.5g poly-L-lactic acids, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan, Ke Yiguan into along wall of cup Observe wine and produce Stability Bound surface layer with the interface of gastric juice.
Embodiment 71：In 100mL, the wine of 5%vol, 0.5g Sodium Hyaluronates or hyaluronic acid, intermittent stirring are added 5 hours, obtain the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain 0.1% shitosan Simulated gastric fluid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 72：In 100mL, the wine of 5%vol, 0.5g enuatrols, intermittent stirring is added to obtain after 4～6 hours There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain 0.1% shitosan and 0.1% calcium chloride Simulated gastric fluid, it can be observed that the interface of wine and gastric juice produces Stability Bound surface layer.
Embodiment 73：In the wine of 100mL5%vol, 0.20g potassium alginates, intermittent stirring is added to be had after 5 hours The uniform liquid wine of certain viscosity；0.02g mosatils, stirring and dissolving is added to be contained edetic acid(EDTA) simultaneously in wine The wine of calcium sodium and potassium alginate.Because with this understanding, the calcium ion in wine can not make the marine alga acid group gel in wine.Take 20mL The wine pours 30mL simulated gastric fluids into along wall of cup, it can be observed that the interface of wine and gastric juice produces stable gel layer, this gel layer because It is more closely knit for calcium ions, wine can be construed to and met after gastric juice, hydrochloric acid in gastric juice makes calcium ion activation participate in gel reaction.
Embodiment 74：In 100mL, the wine of 5%vol, 0.5g sodium glycine carbonates are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.1% shitosan and 0.1% calcium chloride Gastric juice, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 75：In 100mL, the wine of 5%vol, 0.5g the sapidity nucleotide disodiums are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.1% shitosan and 0.1% calcium chloride Gastric juice, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 76：In 100mL, the wine of 5%vol, 0.5g dipotassium hydrogen phosphates, intermittent stirring is added to obtain after 5 hours Uniform liquid wine.Take the 20mL wine and pour the artificial stomach that 30mL contains 0.1% shitosan and 0.1% calcium chloride into along wall of cup Liquid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 77；In the wine of 100mL72%vol, 1.0g ethyl cyclodextrin, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and gastric juice Interface produces Stability Bound surface layer.
Embodiment 78：In the wine of 100mL72%vol, 1.0g2- poly hydroxy ethyl acrylates, intermittent stirring 5 are added Hour, obtain the uniform liquid wine of certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that Wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 79：In the wine of 100mL72%vol, 1.0g acetylated monoglycerides, intermittent stirring 5 hours is added to obtain To the uniform liquid wine for having certain viscosity.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine and stomach The interface of liquid produces Stability Bound surface layer.
Embodiment 80：In the wine of 100mL72%vol, 0.5g acrylic resins 2 are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.1% shitosan and 0.1% calcium chloride Gastric juice, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 81：In the wine of 100mL72%vol, 0.5g acrylic resins 3 are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.1% shitosan and 0.1% calcium chloride Gastric juice, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 82：In the wine of 100mL72%vol, 0.5g acrylic resins 4 are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour the artificial stomach that 30mL contains 0.1% Carbomer (big anion) into along wall of cup Liquid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 83：In the wine of 100mL72%vol, 0.5g acrylic resins 4 are added, intermittent stirring is after 5 hours, Obtain uniform liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% calcium pantothenate into along wall of cup, it can be observed that Wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 84：In the wine of 100mL5%vol, 2.5g acrylic resins 1 are added, intermittent stirring is obtained after 1 hour To uniform liquid wine.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.1% polylysine and 0.1% calcium chloride Gastric juice, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 85：In the wine of 100mL5%vol, 0.1g Carbomer white powders intermittent stirring is added 5 hours, obtain There is the uniform liquid wine of certain viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% magnesium chloride into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 86：In the wine of 100mL5%vol, 0.2g ammonium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% ferrous fumarate into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 87：In the wine of 100mL5%vol, 0.2g ammonium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour 30mL into along wall of cup and contain the artificial of 0.2% calcium cyclamate Gastric juice, it can be observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 88：In the wine of 100mL5%vol, 0.2g ammonium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% calcium gluconae into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 89：In the wine of 100mL5%vol, 0.2g ammonium alginates, intermittent stirring 5 hours is added to obtain one Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2% Calcium Ascorbate into along wall of cup, can To observe that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 90：In the wine of 100mL5%vol, 0.5g disodium ethylene diamine tetraacetates, intermittent stirring 1 hour are added Afterwards, uniform liquid wine is obtained.Take the 20mL wine and pour 30mL into along wall of cup and contain 0.1% polylysine and 0.1% calcium chloride Simulated gastric fluid, it can be observed that the interface of wine and gastric juice produces Stability Bound surface layer.
Embodiment 91：In the wine of 100mL5%vol, 0.3g pectin, intermittent stirring 5 hours is added to obtain uniform liquid Body wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% shitosan into along wall of cup, it can be observed that the boundary of wine and gastric juice Face produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 92：In the wine of 100mL5%vol, 0.3g shitosans, intermittent stirring 5 hours is added to obtain uniform Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% folic acid into along wall of cup, it can be observed that the boundary of wine and gastric juice Face produces Stability Bound surface layer that is new, having certain mechanical strength.
Embodiment 93：In the wine of 100mL5%vol, 0.3g xanthans, intermittent stirring is added to obtain one after 5 hours Determine the uniform liquid wine of viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.3% polylysine into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 94：In the wine of 100mL5%vol, 0.3g Karaya Gums, intermittent stirring is added to be had after 5 hours The uniform liquid wine of certain viscosity.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.3% shitosan into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer that is new, having certain mechanical strength with the interface of gastric juice.
Embodiment 95：In the wine of 100mL5%vol, 0.5g maleic acids are added, intermittent stirring obtains uniform after 1 hour Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% polylysine and 0.1% calcium chloride into along wall of cup, It is observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 96：In the wine of 100mL5%vol, 0.5g Sodium Polyacrylates, intermittent stirring is added to obtain after 1 hour Uniform liquid wine.Take the 20mL wine and pour the artificial stomach that 30mL contains 0.1% polylysine and 0.1% calcium chloride into along wall of cup Liquid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 97：In the wine of 100mL5%vol, 0.1g polylysines and 0.1g calcium acetates, intermittent stirring 1 are added After hour, uniform liquid wine is obtained.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.2g maleic acids into along wall of cup, can be with It was observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 98：In the wine of 100mL5%vol, 0.5g maleic acids are added, intermittent stirring obtains uniform after 1 hour Liquid wine.Take the 20mL wine and pour the simulated gastric fluid that 30mL contains 0.1% polylysine and 0.1% calcium chloride into along wall of cup, It is observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 99：In the wine of 100mL65%vol, the poly- first ammonium acrylate esters of 0.1g and 0.1g calcium chloride are added, Have a rest after stirring 1 hour, obtain uniform liquid wine.Take the 20mL wine and pour the artificial stomach that 30mL contains 0.2g malic acid into along wall of cup Liquid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 100：Someone is accustomed to the wine of every food and drink 125mL (most popular little bottled) 68%vol.After the meal in certain day Drive out, the wine (remaining 125mL68%vol) for having added 5～10g zeins can be drunk, alcohol detection is neither It is drunk driving nor drunk；Outgoing if not driving, go out dinner party, feel tipsy very refreshing, then can drink and add 1～2g The wine (remaining 125mL68%vol) of zeins or 1～2g CSLs.
Principle：The wine for having added zeins enters after stomach, and on the interface of wine/gastric juice, material is diffused into one another.Wine on interface The concentration of middle ethanol is reduced to below 60%vol, and zeins separates out film forming, hinders ethanol in wine to continue in gastric juice Diffusion.The content of zeins, can essentially control into gastric juice to contain hence into the ethanol of blood in adjustment wine Amount.The effect of CSL is similar with zeins, and the concentration of wine when simply CSL is separated out is about For 8.3%vol, substantially increase hence into the ethanol content of gastric juice.
Embodiment 101：In the wine of 100mL5%vol, 0.45g potassium alginates, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity；Add the sodium acid carbonate of 50mg in wine again, stir.Take the 20mL wine to fall along wall of cup Enter 30mL simulated gastric fluids, it can be observed that wine produces the stable gel layer containing micro-bubble with the interface of gastric juice.
Embodiment 102：In the wine of 100mL5%vol, the mixed of 0.025g sodium acid carbonates and 0.025g saleratus is added Compound, intermittent stirring 1 hour obtains uniform liquid wine.Take the 20mL wine and pour the beaker for filling 30mL simulated gastric fluids into along wall In, it can be observed that wine produces the Stability Bound surface layer being made up of micro-bubble with the interface of gastric juice.
Embodiment 103：In the wine of 100mL65%vol, add the poly- first ammonium acrylate esters of 0.1g, 0.1g calcium chloride and 2.0g zeins, intermittent stirring obtains uniform liquid wine after 1 hour.Take the 20mL wine and pour 30mL into along wall of cup and contain There are the tartaric simulated gastric fluids of 0.2g, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 104：In the wine of 100mL5%vol, 0.45g potassium alginates, intermittent stirring 5 hours is added to be had The uniform liquid wine of certain viscosity；Add the sodium sesquicarbonate of 50mg in wine again, stir.The 20mL wine is taken along wall of cup Pour 30mL simulated gastric fluids into, it can be observed that wine produces the stable gel layer containing micro-bubble with the interface of gastric juice.
Embodiment 105：In the wine of 100mL42%vol, 2.45g ethyl celluloses, intermittent stirring 5 hours is added to obtain There is the uniform liquid wine of certain viscosity；Add the sodium acid carbonate of 50mg in wine again, stir.The 20mL wine is taken along wall of cup Pour 30mL simulated gastric fluids into, it can be observed that wine produces stable boundary layer with the interface of gastric juice.
Embodiment 106：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL5%vol, the wine with thermosensitive in situ gel performance is obtained；Again in wine The sodium acid carbonate of middle addition 50mg, stirs.The gelation temperature of the wine be 35 DEG C, i.e., at room temperature be liquid, enter after stomach because The gel for temperature rising, at the interface of wine and gastric juice the stable gel layer containing micro-bubble is formed, and in small intestine Still gel state can be kept.
Embodiment 107：In the wine of 100mL62%vol, 2.45g ethyl celluloses and the molten egg of 2.00g corn alcohol are added In vain, intermittent stirring 5 hours, obtain the uniform liquid wine of certain viscosity；Add the sodium acid carbonate of 50mg, stirring in wine again Uniformly.Take the 20mL wine and pour 30mL simulated gastric fluids into along wall of cup, it can be observed that wine produces stable interface with the interface of gastric juice Layer.
Embodiment 108：In the wine of 100mL62%vol, 2.45g ethyl celluloses and the molten egg of 2.00g corn alcohol are added In vain, intermittent stirring 5 hours, obtain the uniform liquid wine of certain viscosity.Take the 20mL wine and pour the artificial stomaches of 30mL into along wall of cup Liquid, it can be observed that wine produces stable boundary layer with the interface of gastric juice.
Embodiment 109：In the wine of 100mL5%vol, 0.45g Guars (beans) glue (thickener) is added, intermittent stirring 5 is little When, obtain the uniform liquid wine of certain viscosity；Add the sodium sesquicarbonate of 50mg in wine again, stir.Take 20mL The wine pours 30mL simulated gastric fluids into along wall of cup, it can be observed that wine produces stable coagulating containing micro-bubble with the interface of gastric juice Glue-line.
Embodiment 110：In the wine of 100mL5%vol, 0.45g pulullan polysaccharides (thickener) are added, intermittent stirring 5 is little When, obtain the uniform liquid wine of certain viscosity；Add the sodium acid carbonate of 50mg in wine again, stir.Taking 20mL should Wine pours 30mL simulated gastric fluids into along wall of cup, it can be observed that wine produces the stable gel containing micro-bubble with the interface of gastric juice Layer.
Embodiment 111：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL5%vol, the wine with thermosensitive in situ gel performance is obtained；Again in wine Middle addition prepares the polymer that mono methoxy ether polyethylene glycol is grafted on shitosan with reference to Zhang Yongwang, Zhao Huiying, a Na paper (mPEG-g-CS) polymer 1g, stirs.The gelation temperature of the wine is 36 DEG C, i.e., be at room temperature liquid, enter after stomach because Temperature is raised and gel, and at the interface of wine and gastric juice stable gel layer is formed, and gel still can be kept in small intestine State.
Embodiment 112：In the wine of 100mL5%vol, 0.45g pectin, intermittent stirring 5 hours is added to obtain certain The uniform liquid wine of viscosity；Add the sodium sesquicarbonate of 50mg in wine again, stir.Take the 20mL wine to pour into along wall of cup 30mL simulated gastric fluids, it can be observed that wine produces the stable gel layer containing micro-bubble with the interface of gastric juice.
Embodiment 113：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL5%vol, the wine with thermosensitive in situ gel performance is obtained；Again in wine Middle addition 50mg sodium acid carbonates and 500mg pectin, stir.The gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, Enter after stomach the gel because temperature is raised, at the interface of wine and gastric juice the stable gel layer containing micro-bubble is formed, and Gel state still can be kept in small intestine.
Embodiment 114：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL15%vol, the wine with thermosensitive in situ gel performance is obtained；Exist again 500mg CSLs are added in wine, is stirred.The gelation temperature of the wine is 35 DEG C, i.e., be at room temperature liquid, enters stomach Afterwards the gel because temperature is raised, at the interface of wine and gastric juice stable gel layer is formed, and still can be protected in small intestine Hold gel state.
Embodiment 115：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL15%vol, the wine with thermosensitive in situ gel performance is obtained；Exist again 500mg sodium alginates and 500mg CSLs are added in wine, is stirred.Take the 20mL wine along wall of cup pour into added with The 30mL simulated gastric fluids of 0.1% calcium carbonate and 37 DEG C of 0.1% shitosan and constant temperature, it can be observed that wine is produced with the interface of gastric juice Stable boundary layer.
Embodiment 116：Polyethylene glycol/polyaminoacid block copolymerization is prepared with reference to He Chaoliang, Cheng Yilong, Chen Xuesi paper Thing.Polymer 3g is weighed, in being dissolved in the wine of 100mL10%vol, the wine with thermosensitive in situ gel performance is obtained；Exist again 500mg sodium alginates and 500mg CSLs are added in wine, is stirred.Take the 20mL wine along wall of cup pour into added with The 30mL simulated gastric fluids of 37 DEG C of 0.1% calcium carbonate and constant temperature, it can be observed that wine produces stable boundary layer with the interface of gastric juice.
Embodiment 117：Polymer 3g CSLs are weighed, in being dissolved in the wine of 100mL15%vol；Again in wine 500mg sodium alginates and 500mg pectin are added, is stirred.Take the 20mL wine to pour into added with 0.1% calcium carbonate along wall of cup 30mL simulated gastric fluids, it can be observed that wine produces stable boundary layer with the interface of gastric juice.
Embodiment 118：In the wine of 100mL65%vol, add the poly- first ammonium acrylate esters of 0.1g, 0.1g calcium chloride and 0.1g ethyl celluloses, intermittent stirring obtains uniform liquid wine after 1 hour.Take the 20mL wine and pour 30mL into along wall of cup and contain The simulated gastric fluid of 0.2g malic acid, it can be observed that wine produces Stability Bound surface layer with the interface of gastric juice.
Embodiment 119：Wine/gastric juice interface forms the determination of material addition
Known in those skilled in the art, wine/gastric juice interface formed the different and addition of material category number all can Have influence on the technique effect of present invention enforcement.But those skilled in the art is simultaneously also known, for any given a certain kind Wine/gastric juice interface forms material, and its addition is excessive, and the negative consequence being likely to result in includes the too high-leveled and difficult flowing of viscosity, mouthfeel too Difference is difficult to swallow, consumption exceedes relevant national standard etc.；Its addition is too small, and boundary layer is unstable or intensity is too low, it is impossible to Ethanol is effectively hindered to spread to intestines and stomach.Its suitable addition can form the concentration of material by changing wine/gastric juice interface and press In the following manner is determined：
The beaker that one fills 30mL simulated gastric fluids is placed in 37 DEG C of thermostat water bath, pre- constant temperature is after 30 minutes, The wine (adding the methylene blue of a ten thousandth) of material will be formed added with wine/gastric juice interface, be poured in simulated gastric fluid along wall of cup；It is permanent Temperature is observed simulated gastric fluid part colours in cup and becomes blue degree after 1 hour, and color is deeper, shows to spread more serious, boundary layer more It is unstable.For convenience of accurate quantitative analysis and factory's fine-grained management, generally, just it is considered as without the wine for spreading substantially and conforms to Ask.But known in those skilled in the art, the wine of slight spread also can largely hinder ethanol when drinking in gastric juice Diffusion, plays the T/A that control ethanol enters blood, it is to avoid the effect of " drunk driving " or " drunk driving "；Can also adjust whereby The liquor-saturated or not liquor-saturated degree of control alcohol user.
The concentration of fixed wine, changes the concentration that wine/gastric juice interface forms material, by above experimental technique determine substantially without (the blue color of invisible methylene blue spreads in simulated gastric fluid) is suitable concn during diffusion；Change the dense of wine Degree, under the concentration levels of other wine are equally determined in the manner described above, wine/gastric juice interface forms the suitable concn of material.
In embodiment 1, it is preferably to be filled a prescription according to above method, is obtained by the experiment of actually drinking of volunteer Confirm, show that this method is feasible.
For the hydrogen ion reaction met in gastric juice and gastric juice, the wine of gel or film forming/gastric juice interface formation material is dense Degree；Do not react and the concentration of the wine of gel or film forming/gastric juice interface formation material with the hydrogen ion in gastric juice for gastric juice is met；It is right Wine/gastric juice the interface of gel or film forming forms the concentration of material after the material for meeting gastric juice with first take food in gastric juice meets； For solution can be formed in adding wine in body temperature temperature below, the gastric juice then wine of gel/gastric juice interface because temperature is raised is met Form the concentration of material；Can determine according to above method.
Sustained release calcium, the acid for adjusting pH or the addition of alkali, can refer to the experimental technique of the present embodiment, it is determined that suitably Consumption.

Claims (16)

1. it is a kind of formed wine/gastric juice resistant interface method, it is characterised in that：Gastric juice will be met and occurred with the hydrogen ion in gastric juice Reaction can be added in wine with the material of gel or film forming, and wine enters after stomach, rapid to produce gel or film forming, so as to wine and gastric juice it Between form stable interface, the film includes solid film, liquid film and the film being made up of micro-bubble.
2. it is according to claim 1 formed wine/gastric juice resistant interface method, it is characterised in that：It is described chance gastric juice and with Hydrogen ion in gastric juice reacts can be with least one of the material of gel or film forming including following material：With marine alga acid group Material；Sodium starch glycol；Vitamin E；Pectin；Sodium carboxymethylcellulose；Carbonate；Casein sodium.
3. it is according to claim 2 formed wine/gastric juice resistant interface method, it is characterised in that：It is described with alginic acid The material of root includes the soluble-salt of alginic acid；The soluble-salt of alginic acid and the mixture of pH adjusting agent；Alginic acid it is insoluble Property salt and pH adjusting agent mixture；The catabolite of algin；The pH adjusting agent causes the insoluble salt of alginic acid to be changed into The soluble-salt of alginic acid, and the soluble-salt of alginic acid then continues to remain solvable state.
4. it is according to claim 3 formed wine/gastric juice resistant interface method, it is characterised in that：The algin is brown Phycocolloid, the catabolite of the algin includes low viscosity sodium alginate, and low viscosity potassium alginate, low viscosity calcium alginate is low Viscosity ammonium alginate, algin oligosaccharide, OM, oligomerization guluronic acid.
5. it is according to claim 2 formed wine/gastric juice resistant interface method, it is characterised in that：The carbonate includes At least one of following material：Sodium sesquicarbonate, saleratus, sodium acid carbonate, calcium bicarbonate, magnesium bicarbonate, sodium carbonate, carbonic acid Potassium, magnesium carbonate, calcium carbonate, sodium glycine carbonate.
6. it is according to claim 1 formed wine/gastric juice resistant interface method, it is characterised in that：It is described chance gastric juice and with It can be the material with marine alga acid group or pectin with the material of gel or film forming that hydrogen ion in gastric juice reacts, and also include There is sustained release calcium, the sustained release calcium is at least one of following material：Calcium carbonate, calcium cyclamate, calcium glutamate, grape Calciofon, calcium propionate, calcium acetate, calcium pantothenate, Calcium Ascorbate, calcium lactate, calcium citrate, threonic acid calcium, calcium chloride, edetic acid(EDTA) Calcium sodium, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, the sustained release calcium itself can not meet stomach lyogel or film forming, and can be with Can be coexisted with gel or film forming matter with chance gastric juice in wine, described coexisting refers to that sustained release calcium can not be with gel with chance gastric juice Or the material of film forming forms gel or film forming so as to dispersed or be dissolved in wine.
7. it is a kind of formed wine/gastric juice resistant interface method, it is characterised in that：Need not be with the hydrogen ion in gastric juice by gastric juice is met Reaction can be added in wine with the material of gel or film forming, wine enters after stomach because above-mentioned substance solubility reduce, rapid gel or Film forming, so as to form stable interface between wine and gastric juice, the film includes solid film, liquid film.
8. it is according to claim 7 formed wine/gastric juice resistant interface method, it is characterised in that：The chance gastric juice can be with The material of gel or film forming includes at least one of following material：Zeins, ethyl cellulose, CSL, 2- poly hydroxy ethyl acrylates, acetylated monoglyceride, ethyl cyclodextrin, butyl acetate, acetic acid Bian ester, bergamio, Geranyl acetate, cinnamyl acetate, diacetyl monoglyceride, sodium stearyl fumarate, polacrilin potassium, isopropyl myristate, Hexadecanol, ethyl butyrate, butyric acid Bian ester, trihydroxy aminomethane, adipic acid, ethyl hexanoate, allyl hexanoate, ennel oil, Xylitan monostearate, diethyl malonate, glyceryl behenate, α amyl cinnamic aldehydes, anhydrous sorbitol mono laurate Ester, sorbitan monopalmitate, sorbitan monooleate, myristic acid, cinnamyl alcohol, ethyl phenylacetate, shellac, rose Rare oil, orris oil, pentaerythrite Methyl Benzene-o-dicarboxylate, bergamot oil, ETHYL CTTRATE, ATBC, citric acid second Ester, citric acid fatty glyceride, cholesterol, fatty acid polyglycerol ester, cineol, hydroxypropyl methyl cellulose phthalic acid Ester, polyvinyl butyral resin, poly- first ammonium acrylate ester, sucrose fatty ester, laurate.
9. it is a kind of formed wine/gastric juice resistant interface method, it is characterised in that：Can be with gel after first two classes are met in gastric juice Or the class in the material of film forming is taken food in gastric juice, is added in another kind of in wine, wine enters after stomach, and two class materials meet, rapidly Gel or film forming, so as to form stable interface between wine and gastric juice, the film includes solid film, liquid film and by small gas The film of bubble composition.
10. it is according to claim 9 formed wine/gastric juice resistant interface method, it is characterised in that：Two class is in gastric juice In meet after can with any sort in the material of gel or film forming include following material at least one：With marine alga acid group Material；Edible or medicinal phosphorous salt and acid, including phosphoric acid, tripotassium phosphate, potassium dihydrogen phosphate, tertiary sodium phosphate, phosphorus Acid dihydride calcium, calcium monohydrogen phosphate, Sodium Acid Pyrophosphate, sodium pyrophosphate, phosphoric acid, tricalcium phosphate, calgon, tripolyphosphate Sodium, dipotassium hydrogen phosphate, ammonium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, tetrapotassium pyrophosphate；Shitosan；Polylysine；Can Medicinal, edible or injection calcium salt, including calcium lactate, Calcium Ascorbate, calcium citrate, calcium gluconae, threonic acid calcium, Calcium acetate, calcium pantothenate, calcium propionate, calcium chloride, Ethylenediaminetetraacetic Acid Calcium Salt；Phytic acid；Carbomer；Ghatti gum；Citric acid With edible citrate；Edible sulfate, including calcium sulfate, alum, alum, magnesium sulfate, sulphur Sour zinc；Edible carbonate, including sodium sesquicarbonate, sodium carbonate, saleratus, calcium bicarbonate, magnesium bicarbonate, bicarbonate Ammonium, sodium acid carbonate, calcium carbonate, magnesium carbonate, sodium glycine carbonate；Arabic gum；Pectin；Poly-aspartate；Starch phosphate Sodium；Polydextrose；Sodium Polyacrylate；Sodium carboxymethylcellulose；Chlorophyll；Sodium copper chlorophyllin；Ferric Sodium Edetate；Knot Cold glue；Xanthans；Tannic acid；Disodium ethylene diamine tetraacetate；Sodium stearyl fumarate；Lauryl sodium sulfate；Cetyl Sodium sulphate；Sodium stearyl sulfate；Magnesium chloride；Stearoyl lactate；Odium stearate；Sodium carboxymethylcellulose；Casein sodium； Sodium starch phosphate；Sodium starch glycol；Sodium Polyacrylate；Dioctyl Succinate sodium sulfonate；The sapidity nucleotide disodium；5'- birds Thuja acid disodium；Sodium Hyaluronate；Stearyl alcohol sodium sulphate；Enuatrol；Sodium lactate；Ferrous fumarate；Zinc propionate；Zinc gluconate； Ferrous lactate；Acrylic resin 2；Acrylic resin 3；Acrylic resin 4；Poly- first ammonium acrylate ester；Carragheen；Thorn Chinese parasol tree Paulownia glue；Calcium cyclamate；Calcium glutamate；Mosatil；Malic acid；Maleic acid；Tartaric acid；Adipic acid；Caproic acid；Leaf Acid；Nicotinic acid；Tartaric acid；Poly-L-lactic acid；Hyaluronic acid；Laurate；Montmorillonite；Tea Polyphenols.
11. methods for forming wine/gastric juice resistant interface according to claim 9, it is characterised in that：Two class is in gastric juice In meet after can be at least one in following material first to need to take food to the material in gastric juice in the material of gel or film forming：Shell Glycan；Polylysine；Polydextrose；Pharmaceutically acceptable, edible or injection calcium salt, including calcium lactate, Calcium Ascorbate, lemon Sour calcium, calcium gluconae, threonic acid calcium, calcium acetate, calcium pantothenate, calcium propionate, calcium chloride, mosatil, Cyclohexylamino sulphur Sour calcium, calcium glutamate, calcium gluconae.
12. methods for forming wine/gastric juice resistant interface according to claim 9, it is characterised in that：Two class is in gastric juice In meet after can be at least one in following material with the material being added in wine in the material of gel or film forming：Alginate, Mainly potassium alginate, sodium alginate, ammonium alginate, calcium alginate, also include the marine alga obtained using alginic acid and alkali reaction Acid salt solution；And the catabolite of alginate, including low viscosity potassium alginate, viscosity sodium alginate, brown alga oligose；Really Glue；Edible or medicinal carbonate, including sodium sesquicarbonate, sodium carbonate, saleratus, ammonium hydrogen carbonate, sodium acid carbonate, Calcium bicarbonate, magnesium bicarbonate, calcium carbonate, magnesium carbonate, sodium glycine carbonate；Oleic acid；Starch phosphate sodium；Ethylenediamine tetra-acetic acid Disodium；Sodium stearyl fumarate；Lauryl sodium sulfate；Sodium hexadecyl sulfate；Sodium stearyl sulfate；Stearoyl lactylates Sodium；Odium stearate；Sodium carboxymethylcellulose；Casein sodium；Sodium starch phosphate；Sodium Polyacrylate；Dioctyl succinate sulphur Sour sodium；The sapidity nucleotide disodium；5'- Sodium guanylates；Sodium Hyaluronate；Stearyl alcohol sodium sulphate；Enuatrol；Acrylic resin 2 Number；Acrylic resin 3；Acrylic resin 4；Poly- first ammonium acrylate ester；Chlorophyll；Sodium copper chlorophyllin.
A kind of 13. methods for forming wine/gastric juice resistant interface, it is characterised in that：Responsive to temperature type gel rubber material is added in wine, The responsive to temperature type gel rubber material refers to be added in wine below body temperature and can form solution, can be formed with wine in body temperature The material of gel；Wine enters after stomach, the gel because temperature is raised, so as to form stable interface at the interface of wine and gastric juice, and And still can keep stable into after small intestine.
14. methods for forming wine/gastric juice resistant interface according to claim 13, it is characterised in that：The temperature is sensitive Type gel rubber material includes the one kind in following material：Families of poloxamers；Hydroxypropyl methyl cellulose；Shitosan and phosphoglycerol The mixture of sodium；Polyethylene glycol is grafted onto the thermo-sensitive gel framework material PEG-g-CS obtained on the skeleton of shitosan；PLA Or poly lactic coglycolic acid can generate block copolymer with polyethylene glycol reaction；The enzyme catabolite of xylan；It is mixed to revolve Lactide, glycolide and polyethylene glycol are raw material, and using ring-opening polymerisation method PLGA-PEG-PLGA copolymers are synthesized；With poly- Caprolactone and polyethylene glycol are raw material, and using ring-opening polymerisation method PCL-PEG-PCL amphipathic nature polyalcohols are synthesized；With lactide and Polyethylene glycol is raw material, and using ring-opening polymerisation method temperature sensitive type PLLA-PEG-PLLA block copolymers are synthesized；Hydroxyl butyl shell gathers Sugar；Polyethylene glycol/polyamino acid block copolymer；Mono methoxy ether polyethylene glycol is grafted to the polymer mPEG- on shitosan g-CS；Poly- (NIPA-co- butyl methacrylates, PIB) temperature-sensitive nano-gel；Responsive to temperature type polymer, Poly- (NIPA-co- butyl methacrylates)；With N-isopropylacrylamide, glucan, polycaprolactam and poly- Hydroxyethyl methacrylate is raw material, the responsive to temperature type polymer of preparation, Dex-PCL-HEMA-PNIPAAm hydrogels.
15. a kind of drink the special wine that wine/gastric juice resistant interface can be formed after gastric juice, it is characterised in that：Including common wine and Wine/gastric juice the interface in common wine is added to form material, it is in following four classes material that the wine/gastric juice interface forms material Kind：1) meet gastric juice to react and the material of gel or film forming with the hydrogen ion in gastric juice；2) meet gastric juice not with gastric juice in hydrogen ion React and the material of gel or film forming；3) class of gel or film forming after chance gastric juice meets with the material first taken food in gastric juice Material；4) solution can be formed in body temperature temperature below adds common wine, meets the gastric juice then material of gel because temperature is raised； The film includes solid film, liquid film and the film being made up of micro-bubble.
Wine in 16. claims 15/gastric juice interface forms material and wine/gastric juice resistant circle can be formed after gastric juice is drunk in preparation Application in the special wine in face.
CN201611077300.5A 2016-11-30 2016-11-30 Method for forming wine/gastric juice stable interface, use of special material and special wine Pending CN106581684A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611077300.5A CN106581684A (en) 2016-11-30 2016-11-30 Method for forming wine/gastric juice stable interface, use of special material and special wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611077300.5A CN106581684A (en) 2016-11-30 2016-11-30 Method for forming wine/gastric juice stable interface, use of special material and special wine

Publications (1)

Publication Number Publication Date
CN106581684A true CN106581684A (en) 2017-04-26

Family

ID=58594243

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611077300.5A Pending CN106581684A (en) 2016-11-30 2016-11-30 Method for forming wine/gastric juice stable interface, use of special material and special wine

Country Status (1)

Country Link
CN (1) CN106581684A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101292994A (en) * 2007-04-28 2008-10-29 张清 Method for relieving or neutralizing the effect of alcohol, and products thereof
CN101485440A (en) * 2008-01-18 2009-07-22 张清 Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101292994A (en) * 2007-04-28 2008-10-29 张清 Method for relieving or neutralizing the effect of alcohol, and products thereof
CN101485440A (en) * 2008-01-18 2009-07-22 张清 Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
许冬生: "《纤维素衍生物》", 31 January 2001 *

Similar Documents

Publication Publication Date Title
CA2676058C (en) Diet product comprising alginate
EP2514321B1 (en) Liquid food composition
CN104311696B (en) Application of oligomeric sodium alginate in preparation of medicines, health products and salt products
JP2001314152A (en) Stable acidic milk beverage, method for producing the same, and additive to be used for producing the same
CN101766226A (en) Liquid dairy product containing oligomate and dietary fiber and preparation method thereof
CN109198641A (en) A kind of food formula and shellproof coffee prepared therefrom of low carbohydrate content
JP6424937B2 (en) Method for producing oil-in-water emulsion food composition and additive for oil-in-water emulsion food composition
JP2021530448A (en) Compositions and Methods for Producing and Maintaining Molecular Hydrogen (H2) in an Aqueous System
CN103820368A (en) Preparation method and applications of freeze-dried powder of acetic acid bacteria
CN106234600A (en) Solid beverage rich in DHA algal oil meal
CN108514062A (en) Polysaccharide red yeast rice compound dietotherapy generation meal solid beverage and preparation method thereof
WO2012081725A1 (en) Emulsified food composition
CN101028098B (en) Food composition containing bone collagen peptide
US9192573B2 (en) Treatment method using liquid food composition
CN105167074B (en) A kind of beverage and preparation method thereof for eliminating hunger and unhealthy emotion
JP5956145B2 (en) Carbonic acid imparting agent
JP2007143545A (en) Liquid composition thickener
CN106581684A (en) Method for forming wine/gastric juice stable interface, use of special material and special wine
Rueangwatcharin et al. Digestibility and fermentation of tuna products added inulin by colonic microflora.
JP5175991B2 (en) Method for producing lactic acid bacteria fermented product, hypertension inhibitor, blood fat lowering agent, and fat accumulation inhibitor
EP2030642B1 (en) Protein gel and process for its preparation
JPH0423968A (en) Composition for food
CN104287030A (en) SOD health-care drinking water and preparation method thereof
CN105661211B (en) A kind of ears particle suspending beverage and the preparation method and application thereof
JP2008259502A (en) Production method for bacterial cell-containing jelly drink

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170426

RJ01 Rejection of invention patent application after publication