CN106955341B - Clinacanthus nutans health-care wine and preparation method thereof - Google Patents
Clinacanthus nutans health-care wine and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/19—Acanthaceae (Acanthus family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9062—Alpinia, e.g. red ginger or galangal
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
Abstract
The invention discloses Clinacanthus nutans health-care wine and a preparation method thereof, wherein the health-care wine comprises the following raw materials in parts by weight: 10-20 parts of clinacanthus nutans, 10-15 parts of fructus alpiniae oxyphyllae, 5-10 parts of semen coicis and 15-20 parts of liquorice. The health wine provided by the invention integrates multiple raw materials of clinacanthus nutans, fructus alpiniae oxyphyllae, coix seeds and liquorice, and is synergistic with each other, so that the anti-fatigue effect is obviously improved, the health wine has an enhancement effect on immune organs of spleen and thymus, and the immunity of a human body can be obviously enhanced; meanwhile, the health-care tea has the effects of nourishing body and tonifying qi, tonifying liver and kidney, promoting blood circulation and the like, has no side effect on a human body, can be taken for a long time, and is easy to be absorbed by the human body.
Description
Technical Field
The invention relates to the technical field of health care wine, and particularly relates to clinacanthus nutans health care wine and a preparation method thereof.
Background
With the development of society, people have higher and higher demand for materials, and the pressure on various aspects of work, families and the industry is great, so that people can easily exercise carelessly on busy days, and the stress is great, which easily causes the body to have some bad conditions, enter a sub-health state, and is easy to fatigue and poor in immunity.
The health wine has specific health function, and has the function of regulating organism, and people can regulate body function by drinking the health wine in proper amount. At present, health-care wine in the market is various in variety and different in formula, nutrition and function, but the existing health-care wine has the defect of unobvious health-care effect.
Disclosure of Invention
In view of the above, the invention provides a clinacanthus nutans health care wine and a preparation method thereof, which solve the technical problems.
The technical means adopted by the invention are as follows: the clinacanthus nutans health-care wine comprises the following raw materials in parts by weight: 10-20 parts of clinacanthus nutans, 10-15 parts of fructus alpiniae oxyphyllae, 5-10 parts of semen coicis and 15-20 parts of liquorice.
Further, the health wine comprises the following raw materials in parts by weight: 15 parts of clinacanthus nutans, 12 parts of fructus alpiniae oxyphyllae, 8 parts of semen coicis and 18 parts of liquorice.
The preparation method of the clinacanthus nutans health-care wine comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, steam explosion: throwing Clinacanthus nutans into a steam explosion tank, wherein the explosion pressure is 2.0-3.0 Mpa, and the pressure maintaining time is kept for 90-120 s;
s3, baking: putting fructus Alpinae Oxyphyllae and Coicis semen into an oven, and baking in sections;
s4, crushing: pulverizing Glycyrrhrizae radix with pulverizer;
s5, alcohol extraction: putting the processed clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the materials by using an ethanol solution with the volume concentration of 60-80%, filtering and concentrating to obtain an extract;
s6, soaking: adding the liquorice in the step S4 into the extract in the step S5, soaking in rice wine in a sealing manner for 1-2 months, and stirring once every 15-20 days;
s7, filtering: and (4) taking out the soak solution obtained in the step (S6), filtering and subpackaging.
Further, in the step S2, the steam explosion pressure is 2.5Mpa, and the pressure maintaining time is 100S.
Further, in step S3, the segmented baking operation is: baking the seeds for 25 to 35 minutes in an oven at the temperature of 180 to 220 ℃, then transferring the seeds into an oven at the temperature of 280 to 320 ℃ for baking for 5 to 10 minutes, and then transferring the seeds into an oven at the temperature of 180 to 220 ℃ for baking for 15 to 20 minutes.
Further, in the step S3, the seeds are firstly baked in an oven at 200 ℃ for 30 minutes, then are baked in an oven at 300 ℃ for 8 minutes, and then are baked in an oven at 200 ℃ for 20 minutes.
Further, in the step S4, the liquorice is crushed and then packaged into a gauze bag, and the gauze bag is steamed for 15-25 minutes.
Further, in the step S5, the reflux extraction temperature is 70-80 ℃, and the extraction time is 3-4 hours.
Further, in the step S6, the degree of the rice wine is 15-20 degrees.
Further, in the step S6, the mass ratio of the rice wine to the raw materials is 2-3: 1.
the basic conditions of the nature, the flavor, the meridian tropism, the function and the application of the main raw materials are introduced according to Chinese pharmacopoeia, Chinese dictionary and Chinese herbal medicine.
Clinacanthus nutans: sweet, pungent, slightly bitter and neutral in nature, entering liver and kidney meridians. The whole plant is used as a medicine, has the effects of clearing heat and removing toxicity, eliminating stasis and swelling, diminishing inflammation and alleviating hangover, can improve the blood flow state of the whole body, enhance the myocardial contractility and improve the blood pressure, and contains rich protein.
Fructus alpiniae oxyphyllae: pungent in flavor and warm in nature, it enters spleen and kidney meridians. Warm spleen and check diarrhea, control saliva, warm kidney, secure essence and reduce urination. Can be used for treating diarrhea due to spleen cold, abdominal psychroalgia, excessive saliva, enuresis due to kidney deficiency, frequent micturition, and nocturnal emission.
Coix seed: sweet and bland in flavor, slightly cold in nature. It enters spleen, stomach and lung meridians. A diuretic; excrete dampness and induce diuresis. It is suitable for treating edema, tinea pedis, dribbling urination, damp-heat disease, diarrhea, leukorrhagia, rheumatalgia, spasm of tendons and vessels, pulmonary abscess, intestinal abscess, and verruca plana.
Licorice root: neutral in nature and sweet in flavor, it enters twelve meridians. Invigorating spleen and replenishing qi, clearing away heat and toxic material, eliminating phlegm and relieving cough, relieving spasm and pain, and harmonizing the drugs. Can be used for treating weakness of spleen and stomach, asthenia, palpitation, short breath, cough, excessive phlegm, abdominal and limb spasm, pain, carbuncle, swelling, sore, and drug toxicity and strong nature.
Has the advantages that: the health wine provided by the invention integrates multiple raw materials of clinacanthus nutans, fructus alpiniae oxyphyllae, coix seeds and liquorice, and is synergistic with each other, so that the anti-fatigue effect is obviously improved, the health wine has an enhancement effect on immune organs of spleen and thymus, and the immunity of a human body can be obviously enhanced; meanwhile, the health-care tea has the effects of nourishing body and tonifying qi, tonifying liver and kidney, promoting blood circulation and the like, has no side effect on a human body, can be taken for a long time, and is easy to be absorbed by the human body. In addition, the clinacanthus nutans can be subjected to steam explosion, so that the dissolution rate of effective components can be increased; the fructus alpiniae oxyphyllae and the semen coicis are baked in sections, the moisture in the raw materials is dried firstly in the first section, then the temperature is rapidly increased in the second section, the fructus alpiniae oxyphyllae and the semen coicis are cracked, the activity of the fructus alpiniae oxyphyllae and the semen coicis is enhanced, the active ingredients of the fructus alpiniae oxyphyllae and the semen coicis are stabilized under the condition of relatively low temperature in the third section, and the extraction rate; by crushing the liquorice, the liquorice is fully contacted with the soak solution in the subsequent soaking, and the soaking effect is improved.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
The clinacanthus nutans health-care wine comprises the following raw materials in parts by weight: 10 parts of clinacanthus nutans, 10 parts of fructus alpiniae oxyphyllae, 5 parts of semen coicis and 15 parts of liquorice.
Example 2
The clinacanthus nutans health-care wine comprises the following raw materials in parts by weight: 20 parts of clinacanthus nutans, 15 parts of fructus alpiniae oxyphyllae, 10 parts of semen coicis and 20 parts of liquorice.
Example 3
The clinacanthus nutans health-care wine comprises the following raw materials in parts by weight: 15 parts of clinacanthus nutans, 12 parts of fructus alpiniae oxyphyllae, 8 parts of semen coicis and 18 parts of liquorice.
The preparation method of the clinacanthus nutans health-care wine in the embodiment 1-3 comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, steam explosion: putting Clinacanthus nutans into a steam explosion tank, wherein the explosion pressure is 2.5Mpa, and the pressure maintaining time is maintained for 100 s;
s3, baking: the sharpleaf galangal fruit and the coix seed are put into an oven to be baked in sections, the sharpleaf galangal fruit and the coix seed are baked in the oven at 200 ℃ for 30 minutes, then are baked in the oven at 300 ℃ for 8 minutes, and then are baked in the oven at 200 ℃ for 20 minutes;
s4, crushing: crushing liquorice by a crusher, loading the crushed liquorice into a gauze bag, and steaming for 20 minutes;
s5, alcohol extraction: putting the processed clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the materials by using an ethanol solution with the volume concentration of 75%, and extracting the materials for 3.5 hours at the reflux extraction temperature of 75 ℃; filtering, and concentrating to obtain extract;
s6, soaking: adding the liquorice of the step S4 into the extract of the step S5, sealing and soaking the liquorice in 18-degree rice wine for 45 days, and stirring the liquorice once every 15 days; the mass ratio of the rice wine to the raw materials is 2: 1;
s7, filtering: and (4) taking out the soak solution obtained in the step (S6), filtering and subpackaging.
Example 4
The embodiment is different from embodiment 3 in that the preparation method of the clinacanthus nutans health-care wine comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, steam explosion: putting Clinacanthus nutans into a steam explosion tank, wherein the explosion pressure is 2.0Mpa, and the pressure maintaining time is maintained for 120 s;
s3, baking: the sharpleaf galangal fruit and the coix seed are put into an oven to be baked in sections, the sharpleaf galangal fruit and the coix seed are baked in the oven at 180 ℃ for 35 minutes, then are baked in the oven at 280 ℃ for 10 minutes, and then are baked in the oven at 180 ℃ for 20 minutes;
s4, crushing: crushing liquorice by a crusher, loading the crushed liquorice into a gauze bag, and steaming for 15 minutes;
s5, alcohol extraction: putting the processed Clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the processed Clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis by using an ethanol solution with the volume concentration of 60%, and extracting for 4 hours at the reflux extraction temperature of 70 ℃; filtering, and concentrating to obtain extract;
s6, soaking: adding the liquorice in the step S4 into the extract in the step S5, sealing and soaking the liquorice in 15-degree rice wine for 2 months, and stirring once every 20 days; the mass ratio of the rice wine to the raw materials is 2: 1;
s7, filtering: and (4) taking out the soak solution obtained in the step (S6), filtering and subpackaging.
Example 5
The embodiment is different from embodiment 3 in that the preparation method of the clinacanthus nutans health-care wine comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, steam explosion: putting Clinacanthus nutans into a steam explosion tank, wherein the explosion pressure is 3.0Mpa, and the pressure maintaining time is kept for 90 s;
s3, baking: the sharpleaf galangal fruit and the coix seed are put into an oven to be baked in sections, the sharpleaf galangal fruit and the coix seed are baked in the oven at 220 ℃ for 25 minutes, then are baked in the oven at 320 ℃ for 5 minutes, and then are baked in the oven at 220 ℃ for 15 minutes;
s4, crushing: crushing liquorice by a crusher, loading the crushed liquorice into a gauze bag, and steaming for 25 minutes;
s5, alcohol extraction: putting the processed clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the materials by using an ethanol solution with the volume concentration of 80%, and extracting the materials for 3 hours at the reflux extraction temperature of 80 ℃; filtering, and concentrating to obtain extract;
s6, soaking: adding the liquorice in the step S4 into the extract in the step S5, sealing and soaking the liquorice in 20-degree rice wine for 1 month, and stirring the liquorice once every 15 days; the mass ratio of the rice wine to the raw materials is 3: 1;
s7, filtering: and (4) taking out the soak solution obtained in the step (S6), filtering and subpackaging.
Comparative example 1
The clinacanthus nutans health-care wine comprises the following raw materials in parts by weight: 12 parts of sharpleaf galangal fruit, 8 parts of coix seed and 18 parts of liquorice.
The preparation method of the clinacanthus nutans health-care wine comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, baking: the sharpleaf galangal fruit and the coix seed are put into an oven to be baked in sections, the sharpleaf galangal fruit and the coix seed are baked in the oven at 200 ℃ for 30 minutes, then are baked in the oven at 300 ℃ for 8 minutes, and then are baked in the oven at 200 ℃ for 20 minutes;
s3, crushing: crushing liquorice by a crusher, loading the crushed liquorice into a gauze bag, and steaming for 20 minutes;
s4, alcohol extraction: putting the processed fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the above processed fructus alpiniae oxyphyllae and semen coicis by using an ethanol solution with the volume concentration of 75%, wherein the refluxing extraction temperature is 75 ℃, and extracting for 3.5 hours; filtering, and concentrating to obtain extract;
s5, soaking: adding the liquorice of the step S3 into the extract of the step S4, sealing and soaking the liquorice in 18-degree rice wine for 45 days, and stirring the liquorice once every 15 days; the mass ratio of the rice wine to the raw materials is 2: 1;
s6, filtering: and (4) taking out the soak solution obtained in the step (S5), filtering and subpackaging.
Comparative example 2
The comparative example 2 is different from example 3 in that the preparation method of the clinacanthus nutans health-care wine comprises the following steps:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, soaking: directly adding the raw materials into a pot, sealing and soaking with 18% (v/v) rice wine for 45 days, and stirring once every 15 days; the mass ratio of the rice wine to the raw materials is 2: 1;
s3, filtering: and (4) taking out the soak solution obtained in the step (S2), filtering and subpackaging.
Examples 1 to 5 and comparative examples 1 to 2 were used for mouse animal experiments including exhaustive swimming test and testing of organ index of immune organs and phagocytic function of mononuclear macrophages.
The exhaustive swimming test investigates the exercise endurance of the mouse, the swimming time can reflect the exercise fatigue degree of the mouse, and the exhaustive swimming time is an important and visual index for evaluating the physical fatigue. The organ index of immune organs is a preliminary index for measuring the immune function of the organism. The phagocytic capacity of mononuclear macrophages is one of important indexes for measuring the nonspecific immune function of an organism, and the carbon clearance index (K) and the phagocytic index (alpha) of the macrophages can reflect the strength of the phagocytic function of an endothelial reticulum system.
Experimental animals, groups and dosing: mice: 250 of the three-dimensional blood vessels are divided into groups with weight of 18-21 g and each half of male and female, and the three groups are divided randomly, wherein 10 of the three groups are provided for example 1-5, comparative example 1-2, blank control (normal saline, negative control) and positive control group (pure rice wine), the administration volume is 0.2mL/10 g.d, and the administration is carried out for 30d continuously. Each group or experiment was replicated 3 times with 3 replicates and the data is shown as an average of 9 sets of data. The differential significance analysis was performed using SAS 9.2 (P < 0.05).
1. Exhaustive swimming test
The mice were administered by gastric gavage 1 time a day for 30 days continuously, and 60min after each administration, and were placed in a swimming box with a water depth of 50cm and a water temperature (25 + -0.5 deg.C), and the mice with a 5% weight lead weight loaded in the tail root were placed in the swimming box. The time from the start of swimming until the head was fully submerged in water and could not float out of the water surface for 10 seconds was recorded as the maximum swimming time of the mice, and the difference was compared with the control group.
TABLE 1 Effect of the experimental groups on exhaustive swimming time of mice (X + -SD)
| Experimental group | Animal number (only) | Swimming time(s) |
| Positive control | 10 | 385.94±43.25 |
| Negative control | 10 | 421.51±34.32 |
| Example 1 | 10 | 678.23±36.82(*，**) |
| Example 2 | 10 | 674.65±37.23(*，**) |
| Example 3 | 10 | 696.32±35.46(*，**) |
| Example 4 | 10 | 683.51±35.63(*，**) |
| Example 5 | 10 | 682.23±35.35(*，**) |
| Comparative example 1 | 10 | 518.28±55.74(*，**) |
| Comparative example 2 | 10 | 604.14±45.96(*，**) |
Note: significant differences (P < 0.05) compared to negative control (blank); significant differences (P < 0.01) compared to positive controls.
As can be seen from table 1, compared with a negative control, the mice in examples 1 to 5 have longer exhaustion swimming time (P < 0.05) and more active performance, and have stronger significant difference (P < 0.01) with a positive control group, and the results show that the clinacanthus hypochondriacus health-care wine can significantly prolong the exhaustion swimming time of the mice and significantly improve the anti-fatigue capability of the mice, which indicates that the clinacanthus hypochondriacus health-care wine has the anti-fatigue effect. Wherein, compared with examples 1-2, the mouse exhaustive swimming time of example 3 is longest, which shows that the component proportion of the Clinacanthus nutans health care wine of example 3 is the preferable proportion; compared with examples 4-5, the mice of example 3 have longer exhaustive swimming time, which indicates that the preparation method of the Clinacanthus nutans health-care wine of example 3 is a more preferable process parameter. Example 3 compared with comparative example 1, the mice of example 3 have longer exhaustion swimming time and stronger anti-fatigue capability, which shows that the combination of clinacanthus nutans and alpinia oxyphylla, coix seeds and liquorice in the formula synergistically improves the anti-fatigue capability of the clinacanthus nutans; compared with the comparative example 2, the mice in the example 3 have longer time for exhaustion swimming and stronger anti-fatigue capability, which shows that the treatment of the raw materials in the preparation method of the invention can better extract the effective components of each component and effectively improve the anti-fatigue capability of the components.
2. Influence on organ index of mouse immune organ
The mice are administrated by gastric administration, 1 time a day and continuously for 30 days, the animals are sacrificed and dissected, the weight of the spleen and the thymus is weighed, and the organ index is calculated. Spleen or thoracospleen index is milligrams of spleen or thymus of 10g body weight. The spleen index is spleen mass (mg)/body mass (g) × 10g, and the thymus index is thymus mass (mg)/body mass (g) × 10g, and the differences are compared with the control group.
TABLE 2 Effect of the groups on the organ index of the mouse immune organs (+ -SD)
| Experimental group | Animal number (only) | Spleen weight index (mg/10g) | Thymus weight index (mg/10g) |
| Negative control | 10 | 52.93±9.58 | 12.53±0.46 |
| Example 1 | 10 | 36.35±1.65* | 11.34±0.21* |
| Example 2 | 10 | 36.86±1.53* | 11.41±0.23* |
| Example 3 | 10 | 35.37±1.26* | 11.21±0.20* |
| Example 4 | 10 | 36.19±1.34* | 11.46±0.23* |
| Example 5 | 10 | 37.25±1.69* | 11.37±0.24* |
| Comparative example 1 | 10 | 43.63±2.34* | 11.95±0.41* |
| Comparative example 2 | 10 | 44.54±2.15* | 11.83±0.34* |
Note: significant differences (P < 0.05) compared to negative control (blank).
As can be seen from table 2, compared with a negative control, the spleen/body weight ratio and the thymus/body weight ratio of the mouse are significantly different (P is less than 0.05), and the spleen weight index and the thymus weight index of examples 1 to 5 are superior, which indicates that the clinacanthus nutans health-care wine has an enhancement effect on immune organs of the spleen and the thymus of the mouse. Compared with examples 1-2, the spleen weight index and the thymus weight index of example 3 are optimal, and further the component proportion of the clinacanthus nutans health-care wine of example 3 is the optimal proportion; compared with examples 4-5, the spleen weight index and the thymus weight index of example 3 are better, and the preparation method of the clinacanthus nutans health-care wine of example 3 is further shown to be more preferable process parameters. Example 3 compared with comparative example 1, the spleen weight index and the thymus weight index of example 3 are superior, and the immune function is enhanced, which indicates that clinacanthus nutans is combined with sharpleaf galangal fruit, coix seed and liquorice in the formula to synergistically enhance the immune function; in example 3, compared with comparative example 2, the spleen weight index and the thymus weight index of example 3 are also superior, and the immune function is also enhanced, which shows that the immune function is effectively enhanced by treating the raw materials in the preparation method of the present invention.
3. Effect on phagocytic function of mouse mononuclear macrophages
Administering to mice by gastric gavage for 1 time per day for 30 days, 1 hr after each administration, injecting 25% India ink 20mL/kg into tail vein of mice, collecting blood 20 μ L from right angular venous plexus 1min and 5min after injection, and placing in 3mL of 0.1% Na2CO3Mixing with the solution, measuring OD value at 680nm with 722 ultraviolet spectrophotometer, calculating clearance index (K) per unit time, comparing the difference with the control group, treating mouse without cervical vertebra, collecting liver and spleen, sucking dry blood with filter paper, weighing, and calculating clearance index (K) and phagocytosis index (α)1-lgOD5)/(t5-t1) Phagocytic index (α) ═ K1/3× body weight/(liver weight + spleen weight), K and α values of the drug group and the control group are counted, and a t value test is carried out.
TABLE 3 Effect of the experimental groups on carbon clearance of mouse mononuclear macrophages (X + -SD)
| Experimental group | Animal number (only) | Clear index (K) | Phagocytic index (α) |
| Negative control | 10 | 0.018±0.005 | 4.463±0.832 |
| Example 1 | 10 | 0.041±0.005* | 6.629±0.383* |
| Example 2 | 10 | 0.042±0.004* | 6.732±0.457* |
| Example 3 | 10 | 0.046±0.002* | 6.856±0.125* |
| Example 4 | 10 | 0.043±0.004* | 6.673±0.462* |
| Example 5 | 10 | 0.045±0.006* | 6.782±0.508* |
| Comparative example 1 | 10 | 0.026±0.009* | 5.365±0.549* |
| Comparative example 2 | 10 | 0.034±0.007* | 6.057±0.634* |
Note: significant differences (P < 0.05) compared to negative control (blank).
As can be seen from table 3, compared with the negative control, the clearance index and the phagocytosis index of examples 1 to 5 are significantly higher than those of the negative control, and the differences are significant (P < 0.05), which indicates that the clinacanthus nutans health-care wine provided by the invention can significantly improve the clearance index and the phagocytosis index of mice and has the function of enhancing immunity. Compared with examples 1-2, the clearance index and the phagocytosis index of example 3 are optimal, and further the component proportion of the Clinacanthus nutans health-care wine of example 3 is a preferable proportion; compared with examples 4-5, the clearance index and the phagocytosis index of example 3 are better, and further the preparation method of the Clinacanthus nutans health-care wine is a more preferable process parameter. Example 3 compared with comparative example 1, the clearance index and phagocytosis index of example 3 are superior, further illustrating that Clinacanthus nutans synergistically enhance the immunity effect with the combination of Alpinia oxyphylla, Coix lacryma-jobi seed and licorice in the formula; example 3 compared with comparative example 2, the clearance index and phagocytosis index of example 3 are also better, and the immunity effect is also enhanced, which further illustrates that the treatment of the raw materials in the preparation method of the invention effectively enhances the immunity effect.
In practical application, the clinacanthus nutans health-care wine has the functions of resisting fatigue and improving immunity, has the effects of nourishing bodies, tonifying qi, tonifying liver and kidney, promoting blood circulation and the like, is easy to absorb by a human body, and has no side effect on the human body after being taken for a long time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The clinacanthus nutans health-care wine is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of clinacanthus nutans, 10-15 parts of fructus alpiniae oxyphyllae, 5-10 parts of semen coicis and 15-20 parts of liquorice.
2. The Clinacanthus nutans health-care wine as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 15 parts of clinacanthus nutans, 12 parts of fructus alpiniae oxyphyllae, 8 parts of semen coicis and 18 parts of liquorice.
3. The preparation method of clinacanthus nutans health-care wine according to claim 1, which is characterized by comprising the following steps of:
s1, weighing the raw materials according to the weight part ratio, and removing impurities and dust;
s2, steam explosion: throwing Clinacanthus nutans into a steam explosion tank, wherein the explosion pressure is 2.0-3.0 Mpa, and the pressure maintaining time is kept for 90-120 s;
s3, baking: putting fructus Alpinae Oxyphyllae and Coicis semen into an oven, and baking in sections;
s4, crushing: pulverizing Glycyrrhrizae radix with pulverizer;
s5, alcohol extraction: putting the processed clinacanthus nutans, fructus alpiniae oxyphyllae and semen coicis into an alcohol extraction tank, heating and refluxing the materials by using an ethanol solution with the volume concentration of 60-80%, filtering and concentrating to obtain an extract;
s6, soaking: adding the liquorice in the step S4 into the extract in the step S5, soaking in rice wine in a sealing manner for 1-2 months, and stirring once every 15-20 days;
s7, filtering: and (4) taking out the soak solution obtained in the step (S6), filtering and subpackaging.
4. The method for preparing the Clinacanthus nutans health wine according to claim 3, wherein the steam explosion pressure is 2.5Mpa and the pressure maintaining time is 100S in step S2.
5. The method for preparing clinacanthus nutans health wine according to claim 3, wherein in the step S3, the step of baking in sections is: baking the seeds in an oven at 180-220 ℃ for 25-35 minutes, then transferring the seeds into an oven at 280-320 ℃ for baking for 5-10 minutes, and then transferring the seeds into an oven at 180-220 ℃ for baking for 15-20 minutes.
6. The method for preparing the Clinacanthus nutans health wine according to claim 5, wherein in the step S3, in the step S3, the Clinacanthus nutans is firstly baked in an oven at 200 ℃ for 30 minutes, then is baked in an oven at 300 ℃ for 8 minutes, and is then baked in an oven at 200 ℃ for 20 minutes.
7. The method for preparing the clinacanthus nutans health-care wine according to claim 3, wherein in the step S4, liquorice is crushed and then packed into a gauze bag, and the gauze bag is steamed for 15-25 minutes.
8. The method for preparing the clinacanthus nutans health-care wine according to claim 3, wherein in the step S5, the reflux extraction temperature is 70-80 ℃, and the extraction is performed for 3-4 hours.
9. The method for preparing the clinacanthus nutans health-care wine according to claim 3, wherein in the step S6, the degree of rice wine is 15-20 degrees.
10. The preparation method of clinacanthus nutans health-care wine according to claim 3, wherein in the step S6, the mass ratio of rice wine to raw materials is 2-3: 1.
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