CN107647403A - 一种保护胃黏膜的保健食品及其制备方法 - Google Patents
一种保护胃黏膜的保健食品及其制备方法 Download PDFInfo
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Abstract
本发明提供一种保护胃黏膜的保健食品,它由如下重量份数的原料制备得到:鸡内金20‑30份、葛根15‑25份、香薷10‑18份、肉桂10‑25份、郁李仁8‑12份、砂仁8‑12份、余甘子4‑10份,并采用了相应的制备方法,制备成固体饮料,本发明具有保护胃黏膜和改善肠道菌群失调的功效。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种保护胃黏膜的保健食品及其制备方法。
背景技术
胃黏膜是指胃中一种黏膜。胃黏膜柔软,活体呈橘红色。胃空虚时形成许多皱襞,充盈时变平坦。幽门处的黏膜形成环形皱襞,突向腔内称幽门瓣。胃黏膜对胃具有特殊的保护作用,但很脆弱,环境因素、饮食、药物、吸烟、酗酒、细菌感染、情绪变化等,都可对其造成伤害。胃黏膜的损伤与自我修复始终处于动态平衡,如此,胃才能正常运作。一旦外界给予胃的负担过重或刺激过强,动态平衡就会被打破,胃黏膜受损,很难再恢复如初,随之而来的就是一系列胃部不适的症状,常见的有上腹部不适或疼痛、恶心、呕吐、腹泻、食欲不振等。目前缺乏安全有效的保护胃黏膜的保健食品。
发明内容
发明目的:为了解决上述问题,本发明提供了一种保护胃黏膜的保健食品及其制备方法。
技术方案:一种保护胃黏膜的保健食品,它由如下重量份数的原料制备得到:鸡内金20-30份、葛根15-25份、香薷10-18份、肉桂10-25份、郁李仁8-12份、砂仁8-12份、余甘子4-10份。
所述保护胃黏膜的保健食品,它由如下重量份数的原料制备得到:鸡内金25份、葛根20份、香薷14份、肉桂18份、郁李仁10份、砂仁10份、余甘子7份。
所述保护胃黏膜的保健食品,制备方法包括如下步骤:取上述中药加入5-15倍药材重量的水,煎煮三次,每次1-3小时,合并提取液,静置12-24小时,除去沉淀,取上清液,滤过,滤液浓缩成相对密度为60℃下1.08-1.12的清膏,放冷,加入95%乙醇,使含醇量达到50%,搅拌,静置12-24小时,取上清液,滤过,滤液中继续搅拌加入95%乙醇使含醇量达到70%,静置12-24小时,取上清液,滤过,滤液回收乙醇后,浓缩至稠浸膏,真空干燥,添加蔗糖,制备成固体饮料。
所述保护胃黏膜的保健食品在制备改善肠道菌群失调保健食品中的应用。
有益效果:本发明中鸡内金健胃消食,葛根生津止渴,升阳止泻,香薷温胃调中为君药,肉桂、郁李仁、砂仁润肠通便健胃为臣药,余甘子生津止渴为佐使药,全方能保护胃黏膜,并发现其能改善肠道菌群失调。
具体实施方式
以下通过实施例形式对本发明的上述内容再作进一步的详细说明,但不应将此理解为本发明上述主题的范围仅限于以下的实施例,凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1:取鸡内金20份、葛根25份、香薷10份、肉桂25份、郁李仁8份、砂仁12份、余甘子4份,制备方法包括如下步骤:取上述中药加入5倍药材重量的水,煎煮三次,每次3小时,合并提取液,静置12小时,除去沉淀,取上清液,滤过,滤液浓缩成相对密度为60℃下1.12的清膏,放冷,加入95%乙醇,使含醇量达到50%,搅拌,静置12小时,取上清液,滤过,滤液中继续搅拌加入95%乙醇使含醇量达到70%,静置24小时,取上清液,滤过,滤液回收乙醇后,浓缩至稠浸膏,真空干燥,添加蔗糖,制备成固体饮料。
实施例2:取鸡内金30份、葛根15份、香薷18份、肉桂10份、郁李仁12份、砂仁8份、余甘子10份,制备方法包括如下步骤:取上述中药加入15倍药材重量的水,煎煮三次,每次1小时,合并提取液,静置24小时,除去沉淀,取上清液,滤过,滤液浓缩成相对密度为60℃下1.08的清膏,放冷,加入95%乙醇,使含醇量达到50%,搅拌,静置24小时,取上清液,滤过,滤液中继续搅拌加入95%乙醇使含醇量达到70%,静置12小时,取上清液,滤过,滤液回收乙醇后,浓缩至稠浸膏,真空干燥,添加蔗糖,制备成固体饮料。
实施例3;取鸡内金25份、葛根20份、香薷14份、肉桂18份、郁李仁10份、砂仁10份、余甘子7份,制备方法包括如下步骤:取上述中药加入10倍药材重量的水,煎煮三次,每次2小时,合并提取液,静置18小时,除去沉淀,取上清液,滤过,滤液浓缩成相对密度为60℃下1.10的清膏,放冷,加入95%乙醇,使含醇量达到50%,搅拌,静置18小时,取上清液,滤过,滤液中继续搅拌加入95%乙醇使含醇量达到70%,静置18小时,取上清液,滤过,滤液回收乙醇后,浓缩至稠浸膏,真空干燥,添加蔗糖,制备成固体饮料。
实施例4:本发明对无水乙醇致大鼠胃黏膜损伤的实验研究
实验方法:选用健康雄性Wistar大鼠72只,体重200±20g。随机分组,分为空白对照组、模型组、阳性对照组(西咪替丁150mg/kg BW,蒸馏水配液)、实施例3制备的固体饮料低、中、高剂量组分别为10g/kg BW、20g/kg BW、40g/kg BW。将大鼠随机分为6组,每组12只,大鼠适应性饲养3天后,空白对照组和模型组给予2ml蒸馏水灌胃,阳性对照组给予西咪替丁溶液灌胃,低、中、高剂量组分别给予实施例3制备的固体饮料,每天1次,连续14天,常规饲养。实验结束前一天,开始禁食24h,不禁水,末次灌胃受试物1h后,空白组以蒸馏水灌胃2ml/只,其余5组以无水乙醇灌胃1ml/只,禁水。1h后颈部脱臼处死动物,开腹,取胃部,分别结扎胃幽门及贲门并向胃内注入6ml10%甲醛溶液,置于10%甲醛溶液中固定20mln,沿胃大弯剪开胃,用游标卡尺测定溃疡面直径,据此确定胃黏膜损伤的程度。
全胃各溃疡面直径之和为溃疡指数。
评分标准:4个以下的小溃疡或溃疡面直径小于0.5mm计1分;4-8个以下的小溃疡或溃疡面直径小于0.5mm-1.0mm计2分;9-16个以下的小溃疡或溃疡面直径小于1.0mm-2.0mm计4分;16个以上的小溃疡或溃疡面直径小于2.0mm-4.0mm计4分;溃疡面直径大于4mm计5分;溃疡面直径大于10mm计10分。
数据处理:应用统计学软件SPSS17.0进行统计处理,数据按方差分析程序进行方差齐性检验:方差不齐。用秩和检验进行统计。P<0.05表示差异有统计学意义。
治疗效果:
组别 | 溃疡分数(x±SD) |
空白组 | 0.00±0.000 |
模型组 | 67.12±34.532 |
阳性药对照组 | 32.67±13.457 |
高剂量组 | 18.48±12.753 |
中剂量组 | 21.87±11.684 |
低剂量组 | 35.34±12.426 |
结果表明:模型组与空白对照组相比,有显著性(P<0.01),证明实验用无水乙醇造模成功。各组间有显著性(P<0.01),本发明固体饮料组对胃黏膜的保护作用大小顺序为高剂量组>中剂量组>阳性对照组>低剂量组>模型组>空白组,其中各实验组对胃黏膜保护作用强于西咪替丁(150mg/kg)组。各实验剂量组与模型组进行比较,胃黏膜保护作用强于模型组,且统计学处理有显著性差异,可见本发明所述的固体饮料对大鼠胃黏膜有保护作用。
实施例5:本发明可改善肠道菌群的保健食品的益生性试验
将本发明实施例3制备的固体饮料,用无菌水制备成活菌数为2×1010CFU/mL的益生菌溶液,于4℃保存备用;
1、取保存好的10mL益生菌溶液注入到试管1中,采用十倍逐级稀释至10-8,取1mL稀释液在平板上,将灭菌后冷却至45℃的MRS琼脂培养基倾注在平板(灭菌)上,迅速摇匀。再将装有10mL益生菌溶液的试管2置于80-90℃水浴锅中加热15-25min,取加热后的益生菌溶液进行十倍逐级稀释至10-8,取1mL稀释液在平板上,将灭菌后冷却至45℃的MRS琼脂培养基倾注在平板(灭菌)上并迅速摇匀。最后将加热前和加热后的平板均在35℃条件下培养24h,计算加热前后的数量。结果表明,活菌存活率达到了86%。
2、模拟胃液及肠液的耐受试验:取100g/L的盐酸16.4mL加蒸馏水稀释,使pH值分别为1.5、2.5和3.5,取100mL稀盐酸溶液,分别加入1g胃蛋白酶,使其充分溶解,得模拟胃液,微孔滤膜除菌(0.22μm)备用。取磷酸二氢钾6.8g,加水500mL使溶解,用0.1moL/L氢氧化钠溶液调节pH值至6.8;另取胰蛋白酶10g,加水100mL使溶解,将两液混合后,加水稀释至1000ml,得模拟肠液,微孔滤膜除菌(0.22μm)备用。取1mL保存好的益生菌溶液加入到9mL的模拟胃液中(即十倍逐级稀释),并迅速在振荡器上充分混匀,然后置于30-45℃静置培养2-4h。分别在1h、2h、3h、4h的时候取出培养液并立即计数残存活菌数,与原活菌数进行比较,结果表明,活菌存活率为98%。然后取在人工胃液中消化不同时间的培养液各1mL,分别接种于9mL pH值为6.8的人工肠液中,置于30-45℃静置培养2-4h,并分别在0、3、6、24h取样,测定其活菌数,与原活菌数进行比较,结果表明活菌存活率为99%。
3、模拟胆盐的耐受试验:用胰液素制成1g/L的溶液,并在溶液中加入0.8%的猪胆盐,用10%的NaOH调整pH为8.0,然后用0.45μm微滤膜过滤并除菌。将0.5mL保存好的益生菌溶液接种到4.5mL模拟胆盐中,培养24h后得到培养液,计数残存的活菌数。将培养液在灭菌生理盐水中十倍逐级稀释至10-8,并用MRS倾注,然后置于35℃静置培养24h。结果表明活菌存活率为98%。
以上试验结果表明,本发明保健食品固体饮料中的益生菌益生性(耐热性、耐pH性、耐胆盐)较强,非常适合人体胃肠环境,在模拟胃肠环境中存活率大,可有效改善胃肠功能。
Claims (4)
1.一种保护胃黏膜的保健食品,其特征在于,它由如下重量份数的原料制备得到:鸡内金20-30份、葛根15-25份、香薷10-18份、肉桂10-25份、郁李仁8-12份、砂仁8-12份、余甘子4-10份。
2.如权利要求1所述保护胃黏膜的保健食品,其特征在于,它由如下重量份数的原料制备得到:鸡内金25份、葛根20份、香薷14份、肉桂18份、郁李仁10份、砂仁10份、余甘子7份。
3.如权利要求1所述保护胃黏膜的保健食品,其特征在于,制备方法包括如下步骤:取上述中药加入5-15倍药材重量的水,煎煮三次,每次1-3小时,合并提取液,静置12-24小时,除去沉淀,取上清液,滤过,滤液浓缩成相对密度为60℃下1.08-1.12的清膏,放冷,加入95%乙醇,使含醇量达到50%,搅拌,静置12-24小时,取上清液,滤过,滤液中继续搅拌加入95%乙醇使含醇量达到70%,静置12-24小时,取上清液,滤过,滤液回收乙醇后,浓缩至稠浸膏,真空干燥,添加蔗糖,制备成固体饮料。
4.如权利要求1所述保护胃黏膜的保健食品在改善肠道菌群失调保健食品中的应用。
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