CN107950726A - A kind of gel candy with effects of dispelling effects of alcohol and protecting liver, preparation method and application - Google Patents
A kind of gel candy with effects of dispelling effects of alcohol and protecting liver, preparation method and application Download PDFInfo
- Publication number
- CN107950726A CN107950726A CN201711208150.1A CN201711208150A CN107950726A CN 107950726 A CN107950726 A CN 107950726A CN 201711208150 A CN201711208150 A CN 201711208150A CN 107950726 A CN107950726 A CN 107950726A
- Authority
- CN
- China
- Prior art keywords
- powder
- sulforaphen
- candy
- protecting liver
- radish seed
- 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
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 52
- 210000004185 liver Anatomy 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000000694 effects Effects 0.000 title abstract description 25
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 64
- QKGJFQMGPDVOQE-UHFFFAOYSA-N Sulforaphen Natural products CS(=O)C=CCCN=C=S QKGJFQMGPDVOQE-UHFFFAOYSA-N 0.000 claims abstract description 55
- QKGJFQMGPDVOQE-HWKANZROSA-N raphanin Chemical compound CS(=O)\C=C\CCN=C=S QKGJFQMGPDVOQE-HWKANZROSA-N 0.000 claims abstract description 55
- 235000012754 curcumin Nutrition 0.000 claims abstract description 32
- 229940109262 curcumin Drugs 0.000 claims abstract description 32
- 239000004148 curcumin Substances 0.000 claims abstract description 32
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 32
- -1 compound sugar alcohol Chemical class 0.000 claims abstract description 29
- 208000007848 Alcoholism Diseases 0.000 claims abstract description 25
- 201000007930 alcohol dependence Diseases 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 86
- 241000220259 Raphanus Species 0.000 claims description 73
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 73
- 239000000284 extract Substances 0.000 claims description 37
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 32
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 32
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 19
- 235000013311 vegetables Nutrition 0.000 claims description 19
- 125000004383 glucosinolate group Chemical group 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 239000003381 stabilizer Substances 0.000 claims description 15
- 238000001802 infusion Methods 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- 239000007979 citrate buffer Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
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- 229920001277 pectin Polymers 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 244000000626 Daucus carota Species 0.000 claims description 7
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- 239000007921 spray Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 235000004936 Bromus mango Nutrition 0.000 claims description 4
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
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- 150000001875 compounds Chemical class 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000003349 gelling agent Substances 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 230000003862 health status Effects 0.000 abstract 1
- 238000005238 degreasing Methods 0.000 description 20
- 229910001220 stainless steel Inorganic materials 0.000 description 15
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- 238000003304 gavage Methods 0.000 description 13
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- 238000000034 method Methods 0.000 description 9
- 235000005979 Citrus limon Nutrition 0.000 description 8
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- 102000004625 Aspartate Aminotransferases Human genes 0.000 description 5
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- 229930091371 Fructose Natural products 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
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- 229930182470 glycoside Natural products 0.000 description 5
- 238000009413 insulation Methods 0.000 description 5
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- 238000007873 sieving Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 238000013019 agitation Methods 0.000 description 4
- 238000007605 air drying Methods 0.000 description 4
- 239000007853 buffer solution Substances 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 210000005229 liver cell Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 210000002966 serum Anatomy 0.000 description 4
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- 239000003643 water by type Substances 0.000 description 4
- 244000163122 Curcuma domestica Species 0.000 description 3
- 235000003392 Curcuma domestica Nutrition 0.000 description 3
- 206010067125 Liver injury Diseases 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 description 3
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- 239000002504 physiological saline solution Substances 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 235000013976 turmeric Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 208000007082 Alcoholic Fatty Liver Diseases 0.000 description 2
- 206010016262 Fatty liver alcoholic Diseases 0.000 description 2
- 206010019708 Hepatic steatosis Diseases 0.000 description 2
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 2
- 230000001154 acute effect Effects 0.000 description 2
- 238000011047 acute toxicity test Methods 0.000 description 2
- 208000026594 alcoholic fatty liver disease Diseases 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- JMZOMFYRADAWOG-UHFFFAOYSA-N methyl 7-methoxy-4-(7-methoxy-5-methoxycarbonyl-1,3-benzodioxol-4-yl)-1,3-benzodioxole-5-carboxylate Chemical compound COC(=O)C1=CC(OC)=C2OCOC2=C1C1=C2OCOC2=C(OC)C=C1C(=O)OC JMZOMFYRADAWOG-UHFFFAOYSA-N 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
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- 235000020357 syrup Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 108010082126 Alanine transaminase Proteins 0.000 description 1
- 241000005787 Cistanche Species 0.000 description 1
- 108010001202 Cytochrome P-450 CYP2E1 Proteins 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019728 Hepatitis alcoholic Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
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- 102000003945 NF-kappa B Human genes 0.000 description 1
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- 235000008599 Poria cocos Nutrition 0.000 description 1
- KNAHARQHSZJURB-UHFFFAOYSA-N Propylthiouracile Chemical compound CCCC1=CC(=O)NC(=S)N1 KNAHARQHSZJURB-UHFFFAOYSA-N 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000010513 Stupor Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 206010047700 Vomiting Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
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- 230000001476 alcoholic effect Effects 0.000 description 1
- 208000002353 alcoholic hepatitis Diseases 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 230000006698 induction Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
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- 239000006101 laboratory sample Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004783 oxidative metabolism Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 229960002662 propylthiouracil Drugs 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of gel candy with effects of dispelling effects of alcohol and protecting liver, preparation method and application.The relieving alcoholism and protecting liver gel candy that product provides is using sulforaphen and curcumin as main composition, and dispelling effects of alcohol is obvious in alcohol product is solved, and is eaten for a long time, still safe and effective；Secondly, sweetener is used as using compound sugar alcohol so that candy sugariness is moderate, eats too much and does not interfere with user's health status, is applicable to diabetes patient, hypertension, hyperlipemia crowd and obese people；In addition, the candy is cooked gelling agent using plural gel, preferable mouthfeel is made it have.
Description
Technical field
The present invention relates to gel candy technical field, more particularly to a kind of gel candy with effects of dispelling effects of alcohol and protecting liver, system
Preparation Method and application.
Background technology
Liver is the important place of alcohol metabolism, mainly passes through stomach (20%) and duodenum after Ethanol intake human body
(80%) absorb, about more than 90% in liver metabolism.Research shows that acute heavy drinking can cause palpitaition Nausea and vomiting, pay attention to
The symptoms such as power is not concentrated, abnormal feeling, may cause stupor, circulation function failure acute shock etc. when serious；It is and long-term excessive
The internal organs such as liver, stomach can be damaged by drinking, and cause the diseases such as human body gastric ulcer, fatty liver, alcoholic hepatitis, hepatic sclerosis or even cancer
Disease.Now, drunk cultural influence by domestic dining table, many people's drinking amounts are usually beyond human homergy's limit, because drinking
Health cost getting worse is caused, therefore exploitation is safe efficient, natural relieving alcoholism and protecting liver product is imperative.
Although currently there are numerous disintoxicating products, mainly there are antialcoholism capsule, tablet or particle electuary etc., be both needed to drink
Use is swallowed or brewed to water, and it is bad not only to take inconvenience, mouthfeel, but also extensive market survey and crowd's probationary certificate, these
The effect of product is undesirable.
Patent CN201610980881.7 discloses a kind of sobering-up composition, the relieving alcoholism and protecting liver preparation comprising it and its answers
With it is highlighted by agate card extract, kudzu root extract, Turmeric P.E, raisin tree seed extract and dried orange peel extracts, meat
Desert cistanche extract, wolfberry fruit extract, yam extract, haw thorn extract, Fructus Jujubae extract, licorice or tuckahoe extracts
In one or more be mixed with sobering-up composition.However, program materials are complicated, between each component, reciprocation is not yet
Understand.
Patent CN201010622995.7 discloses a kind of herbaceous alcohol detoxication candies and its preparation, and prepared by the program relieves the effect of alcohol
Candy is with weight percentage, including accounts for the white granulated sugar of gross weight 55%, and 36.5% high maltose syrup, 5% herbaceous plant carries
Medicinal extract is taken, 2% Natural menthol, 0.3% natural Mint Essence, preparing has sober-up function candy.But when technique makes
Between it is long, and add the candy of a large amount of white granulated sugars and high maltose syrup, long-term consumption can cause carious tooth, obesity etc., diabetes disease
People, three high crowds and obese people all inedibilities.
The content of the invention
In view of this, it is an object of the invention to overcome the deficiencies of the prior art and provide a kind of component is simple, pol is fitted
In, the good relieving alcoholism and protecting liver candy of mouthfeel.Further, it would be desirable to provide the preparation method of the relieving alcoholism and protecting liver candy.
In order to solve the above-mentioned technical problem, the present invention is realized using following scheme：
A kind of relieving alcoholism and protecting liver candy, by weight including following component：3~5 parts of sulforaphen, 1~2 part of curcumin are multiple
Close 7~9 parts of gel, 2~5 parts of flavouring agent, 0.2~0.5 part of color stabilizer, the compound sugar alcohol for complementing to 100 parts.
The weight ratio of the sulforaphen and curcumin is 3~5:1~2.
The plural gel includes pectin and carragheen, both weight ratios are 6~8:1~2.
The flavouring agent includes mango fruit powder and/or grape fruit powder；The color stabilizer includes sodium citrate.
The compound sugar alcohol includes maltitol and xylitol, both weight ratios are 1~1.2:1.5~1.7.
The method for preparing above-mentioned relieving alcoholism and protecting liver candy is as follows：
S1：Sulforaphen is dissolved in hot water and stirred, filtering juice obtains sulforaphen aqueous solution.It is preferable that take radish sulphur
Element, is dissolved in 80~90 DEG C of warm water, stirs 20~25min, and filtering juice preserves, sulforaphen and distilled water number quality volume
Than for 1:10~15.
S2：Curcumin is dissolved in hot water, filtering juice obtains curcumin aqueous solution.Preferably, curcumin is taken, is dissolved in
Capping insulation 30min in 80~90 DEG C of hot water, filtering juice preserve, curcumin：Distilled water mass volume ratio is 1:10~20.
S3：Plural gel is placed in water heating for dissolving；Preferably, pectin and carragheen are dissolved in water respectively, magnetic force
Mix, be stored at room temperature to being completely dissolved, then by both, it is spare after heating for dissolving.
S4：Infusion is carried out to compound sugar alcohol, the plural gel added in step S3 continues infusion, and postcooling, continuously adds
The sulforaphen aqueous solution of step S1, the curcumin aqueous solution of step S2 and flavouring agent, color stabilizer, stir evenly after-pouring and cold
But demould, relieving alcoholism and protecting liver candy is obtained after dry.Preferably：Infusion is carried out to compound sugar alcohol controlled at 105~110 DEG C, is treated
Feed liquid is endured to translucent, adds plural gel in compound sugar alcohol and infusion stops to soluble solid content for 80%；
Sugar alcohol and plural gel mixture temperature to be composite is down to after 70~90 DEG C, adds foregoing sulforaphen aqueous solution, curcumin water
Solution and flavouring agent, color stabilizer, are poured into a mould after stirring evenly, and cool down rear demoulding, and relieving alcoholism and protecting liver candy is made in drying at room temperature.
Specifically, the sulforaphen preparation method in step S1 is as follows：
S11：By carrot dewatered drying, after pulverize and sieve to obtain radish concentration powder.Preferably, fresh big carrot is removed the peel, cut
Block, 1~2h is dehydrated at 70~80 DEG C, then dries to constant weight at 50~60 DEG C, obtains dry radish block；Dry radish block is crushed,
Sieved to obtain radish concentration powder with the stainless steel mesh of 40~60 mesh again.
S12：By broccoli spray dewatered drying, after pulverize and sieve to obtain broccoli concentrated powder.Preferably, fresh broccoli is taken
Spray, at 70~80 DEG C be dehydrated 1~2h, then dry to constant weight at 50~60 DEG C, obtain the dry block of broccoli；By broccoli
Dry block crushes, then is sieved to obtain broccoli concentrated powder with the stainless steel mesh of 40~60 mesh.
S13：Pulverize and sieve to obtain radish seed powder after radish seed is air-dried, ungrease treatment is carried out to radish seed powder using n-hexane
Radish seed granulated slag, it is then dry to radish seed granulated slag and crush to obtain radish seed and concentrate powder.Preferably, it is fresh radish seed is natural
Air-dry, then crushed, sieved with the stainless steel mesh of 40~60 mesh.The radish seed powder after sieving is collected, is placed on
In pot type infuser, n-hexane is pumped into, controlled at 20~40 DEG C, 30~60min of degreasing is stirred, leachate is released, then
It is secondary to be pumped into n-hexane, controlled at 20~40 DEG C, stir 30~60min of degreasing, then pass to gauge pressure for 0.1~0.4MPa,
Flow velocity is the compressed air of 5~15m/s, untill leachate no longer flows out.By the radish seed granulated slag after degreasing 30~40
Vacuum constant temperature dries 1~2h at DEG C, crushes again, obtains radish seed concentration powder.
S14：Radish concentration powder, broccoli concentrated powder and the radish seed concentration powder that step S11, S12 and S13 are obtained mix
It is uniform that vegetables concentrate powder.Preferably, the mass ratio of radish concentration powder, broccoli concentrated powder and radish seed concentration powder is 1:1:4~
6。
S15：The vegetables concentration powder that step S14 is obtained is extracted using ethanol, leaching liquor is concentrated to give thioglucose
Glycosides medicinal extract.Preferably, vegetables concentration powder is scattered in 95% ethanol, stirring for the first time is carried out at a temperature of 65~75 DEG C and is carried
30~60min is taken, wherein the ratio between vegetables concentration silty amount and the volume of 95% ethanol are 1.0g：10~15mL.Extract for the first time
After the completion of filtered, added in filter residue 95% ethanol by first time extraction method extracted, then taken out again
Filter.The filtrate extracted twice is merged, is concentrated in vacuo at 45~55 DEG C, obtains glucosinolate medicinal extract.
S16：The glucosinolate medicinal extract that step S15 is obtained is digested, filtered after the completion of enzymolysis sulforaphen carries
Take liquid.Preferably, take the radish seed powder of above-mentioned preparation to be scattered in the citrate buffer solution of pH 2.0~3.5, stir evenly, then
The glucosinolate medicinal extract of above-mentioned acquisition is added, then digests 6 under 20~40 DEG C, the mixing speed of 100~200r/min
~9h.Carry out that sulforaphen extracting solution is obtained by filtration after the completion of enzymolysis.Glucosinolate medicinal extract volume in enzymatic hydrolysis system：Degreasing
Radish seed silty amount：The ratio of the citrate buffer solution volume of pH2.0~3.5 is 1mL：3~5g：10~20mL.
S17：The sulforaphen extracting solution that step S16 is obtained is carried out being freeze-dried to obtain sulforaphen.
The application of sulforaphen and curcumin in liver-protecting product is prepared.
Sulforaphen can directly participate in that body is anti-oxidant, can also be induced by the Antioxidant responsive element in active cell core
A variety of anti-oxidant albumen, the expression of II phase detoxication enzyme and suppression I phase enzyme CYP2E1 activity.Free radical that can be in scavenger-cell,
The oxidation level of cell is maintained, prevents liver to be subject to the infringement of active oxygen etc..Meanwhile II phase enzyme of induction has detoxication,
Body can be effectively protected to exempt from the injury of noxious material acetaldehyde, so that flush red caused by playing protect liver and reduction the acetaldehyde poisoning,
Phenomena such as headache, palpitaition.Cromoci YP2E1 oxidative metabolisms can largely produce active oxygen radical damage internal organs, suppress its work
Property can reduce oxidative stress occurrence degree.
Curcumin can inhibit CYP450 activity in liver cell, and block cell inner lipid peroxidization occurs, and blocks certainly
By base chain reaction, the generation of alcoholic fatty liver is reduced；Can inhibit NF-kB transcription factor activities, suppress hepatic steatosis,
Necrosis, inflammation.In addition, curcumin can promote body choleresis and gastrointestinal peristalsis, acceleration of alcohol in stomach Absorption And Metabolism process,
Reduce alcohol gastrointestinal residence time.
Compared with prior art, the present invention has the advantages that：The relieving alcoholism and protecting liver gel sugar that product of the present invention provides
Fruit is using sulforaphen and curcumin as main composition, and dispelling effects of alcohol is obvious in alcohol product is solved, and is eaten for a long time, still
Safely and effectively；Secondly, sweetener is used as using compound sugar alcohol so that candy sugariness is moderate, eats too much and does not interfere with user and be good for
Health state, is applicable to diabetes patient, hypertension, hyperlipemia crowd and obese people；In addition, the candy is cooked using plural gel
Gelling agent, makes it have preferable mouthfeel.
Embodiment
In order to allow those skilled in the art to more fully understand technical scheme, the present invention is made below further
Illustrate.
Embodiment 1
A kind of relieving alcoholism and protecting liver candy, includes each raw material of following parts by weight：3 parts of sulforaphen, 1 part of curcumin, plural gel
7 parts, 2 parts of flavouring agent, 0.2 part of color stabilizer, compound sugar alcohol complements to 100 parts.
The method for preparing above-mentioned candy is as follows：
1) fresh big carrot is removed the peel, stripping and slicing, is dehydrated 2h at 70 DEG C, then dries to constant weight at 50 DEG C, obtains dry trailing plants
Foretell block；Dry radish block is crushed, then is sieved to obtain radish concentration powder with the stainless steel mesh of 40 mesh；
2) spray of fresh broccoli is taken, 2h is dehydrated at 70 DEG C, is then dried to constant weight at 50 DEG C, broccoli is obtained and does
Block；The dry block of broccoli is crushed, then is sieved to obtain broccoli concentrated powder with the stainless steel mesh of 40 mesh；
3) by fresh radish seed natural air drying, then crushed, sieved with the stainless steel mesh of 40 mesh.Collect sieving
Radish seed powder afterwards, is placed in pot type infuser, is pumped into n-hexane, controlled at 20 DEG C, stirs degreasing 60min, will
Leachate release, be pumped into n-hexane again, controlled at 20 DEG C, stir degreasing 60min, then pass to gauge pressure for 0.1MPa,
Flow velocity is the compressed air of 15m/s, untill leachate no longer flows out.By the radish seed granulated slag after degreasing at 30 DEG C vacuum
Freeze-day with constant temperature 2h, crushes again, obtains de- radish seed concentration powder；
4) the radish concentration powder that step 1) is collected, the broccoli concentrated powder that step 2) is collected, the radish seed that step 3) is collected are taken
Concentration powder presses 1g：1g：The ratio of 4g is uniformly mixed to obtain vegetables concentration powder.Vegetables concentration powder is scattered in 95% ethanol,
The 60min of stirring extraction for the first time is carried out at a temperature of 65 DEG C, wherein the ratio between vegetables concentration silty amount and volume of 95% ethanol is
1.0g：10mL.For the first time extract after the completion of filtered, added in filter residue 95% ethanol by first time extraction method into
Row extraction, is then filtered again.The filtrate extracted twice is merged, is concentrated in vacuo at 45 DEG C, obtains thioglucose
Glycosides medicinal extract；
5) take the radish seed powder that step 3) is collected to be scattered in the citrate buffer solution of pH 2.0, stir evenly, add
The glucosinolate medicinal extract that step 4) obtains, then digests 9h under 20 DEG C, the mixing speed of 200r/min.After the completion of enzymolysis
Carry out that sulforaphen extracting solution is obtained by filtration.Glucosinolate medicinal extract volume in enzymatic hydrolysis system：Degreasing radish seed silty amount：Lemon
The ratio of lemon acid buffer volume is 1mL：3g：10mL；
6) the sulforaphen extracting solution being obtained by filtration is freeze-dried to constant weight, powder at a temperature of 25Pa vacuums, -60 DEG C
It is broken to 200 mesh and obtains sulforaphen；
7) take sulforaphen and curcumin to mix, be dissolved in capping insulation 30min, filtering in 10 times of volumes, 80 DEG C of warm waters
Juice preserves；
8) pectin and carragheen are dissolved in water respectively, magnetic agitation 1h is mixed to being completely dissolved, then by both, room temperature
3h is stood, it is spare after heating for dissolving；
9) it is 105 DEG C of infusions in temperature by compound sugar alcohol, treats that feed liquid is endured to translucent.Added in compound sugar alcohol compound
Gel and infusion to soluble solid content are 80% stopping；
10) after step 9) mixture is down to 70 DEG C, sulforaphen and curcumin complex liquid, mango in step 7) are added
Powder flavouring agent, sodium citrate color stabilizer, is poured into a mould after stirring evenly；Rear demoulding is cooled down, drying at room temperature, is made containing sulforaphen, turmeric
Plain component gel candy.
Embodiment 2
A kind of relieving alcoholism and protecting liver candy, includes each raw material of following parts by weight：3 parts of sulforaphen, 2 parts of curcumin, plural gel
9 parts, 3 parts of flavouring agent, 0.2 part of color stabilizer, compound sugar alcohol complements to 100 parts.
The method for preparing above-mentioned candy is as follows：
1) fresh big carrot is removed the peel, stripping and slicing, is dehydrated 1h at 80 DEG C, then dries to constant weight at 60 DEG C, obtains dry trailing plants
Foretell block；Dry radish block is crushed, then is sieved to obtain radish concentration powder with the stainless steel mesh of 60 mesh；
2) spray of fresh broccoli is taken, 1h is dehydrated at 80 DEG C, is then dried to constant weight at 60 DEG C, broccoli is obtained and does
Block；The dry block of broccoli is crushed, then is sieved to obtain broccoli concentrated powder with the stainless steel mesh of 60 mesh；
3) by fresh radish seed natural air drying, then crushed, sieved with the stainless steel mesh of 60 mesh.Collect sieving
Radish seed powder afterwards, is placed in pot type infuser, is pumped into n-hexane, controlled at 40 DEG C, stirs degreasing 30min, will
Leachate release, be pumped into n-hexane again, controlled at 40 DEG C, stir degreasing 30min, then pass to gauge pressure for 0.4MPa,
Flow velocity is the compressed air of 5m/s, untill leachate no longer flows out.By the radish seed granulated slag after degreasing at 40 DEG C vacuum
Freeze-day with constant temperature 1h, crushes again, obtains de- radish seed concentration powder；
4) the radish concentration powder that step 1) is collected, the broccoli concentrated powder that step 2) is collected, the radish seed that step 3) is collected are taken
Concentration powder presses 1g：1g：The ratio of 6g is uniformly mixed to obtain vegetables concentration powder.Vegetables concentration powder is scattered in 95% ethanol,
The 30min of stirring extraction for the first time is carried out at a temperature of 75 DEG C, wherein the ratio between vegetables concentration silty amount and volume of 95% ethanol is
1.0g：15mL.For the first time extract after the completion of filtered, added in filter residue 95% ethanol by first time extraction method into
Row extraction, is then filtered again.The filtrate extracted twice is merged, is concentrated in vacuo at 55 DEG C, obtains thioglucose
Glycosides medicinal extract；
5) take the radish seed powder that step 3) is collected to be scattered in the citrate buffer solution of pH 3.5, stir evenly, add
The glucosinolate medicinal extract that step 4) obtains, then digests 6h under 40 DEG C, the mixing speed of 100r/min.After the completion of enzymolysis
Carry out that sulforaphen extracting solution is obtained by filtration.Glucosinolate medicinal extract volume in enzymatic hydrolysis system：Degreasing radish seed silty amount：Lemon
The ratio of lemon acid buffer volume is 1mL：5g：20mL；
6) the sulforaphen extracting solution being obtained by filtration is freeze-dried to constant weight, powder at a temperature of 45Pa vacuums, -50 DEG C
It is broken to 200 mesh and obtains sulforaphen；
7) take sulforaphen and curcumin to mix, be dissolved in capping insulation 30min, filtering in 10 times of volumes, 80 DEG C of warm waters
Juice preserves；
8) pectin and carragheen are dissolved in water respectively, magnetic agitation 1h is mixed to being completely dissolved, then by both, room temperature
3h is stood, it is spare after heating for dissolving；
9) it is 105 DEG C of infusions in temperature by compound sugar alcohol, treats that feed liquid is endured to translucent.Added in compound sugar alcohol compound
Gel and infusion to soluble solid content are 80% stopping；
10) after step 9) mixture is down to 70 DEG C, sulforaphen and curcumin complex liquid, mango in step 7) are added
Powder flavouring agent, sodium citrate color stabilizer, is poured into a mould after stirring evenly；Rear demoulding is cooled down, drying at room temperature, is made containing sulforaphen, turmeric
Plain component gel candy.
Embodiment 3
A kind of relieving alcoholism and protecting liver candy, includes each raw material of following parts by weight：5 parts of sulforaphen, 1 part of curcumin, plural gel
9 parts, 5 parts of flavouring agent, 0.5 part of color stabilizer, compound sugar alcohol complements to 100 parts.
The method for preparing above-mentioned candy is as follows：
1) fresh big carrot is removed the peel, stripping and slicing, is dehydrated 1h at 80 DEG C, then dries to constant weight at 60 DEG C, obtains dry trailing plants
Foretell block；Dry radish block is crushed, then is sieved to obtain radish concentration powder with the stainless steel mesh of 60 mesh；
2) spray of fresh broccoli is taken, 1h is dehydrated at 80 DEG C, is then dried to constant weight at 60 DEG C, broccoli is obtained and does
Block；The dry block of broccoli is crushed, then is sieved to obtain broccoli concentrated powder with the stainless steel mesh of 60 mesh；
3) by fresh radish seed natural air drying, then crushed, sieved with the stainless steel mesh of 60 mesh.Collect sieving
Radish seed powder afterwards, is placed in pot type infuser, is pumped into n-hexane, controlled at 40 DEG C, stirs degreasing 30min, will
Leachate release, be pumped into n-hexane again, controlled at 40 DEG C, stir degreasing 30min, then pass to gauge pressure for 0.4MPa,
Flow velocity is the compressed air of 5m/s, untill leachate no longer flows out.By the radish seed granulated slag after degreasing at 40 DEG C vacuum
Freeze-day with constant temperature 1h, crushes again, obtains de- radish seed concentration powder；
4) the radish concentration powder that step 1) is collected, the broccoli concentrated powder that step 2) is collected, the radish seed that step 3) is collected are taken
Concentration powder presses 1g：1g：The ratio of 6g is uniformly mixed to obtain vegetables concentration powder.Vegetables concentration powder is scattered in 95% ethanol,
The 30min of stirring extraction for the first time is carried out at a temperature of 75 DEG C, wherein the ratio between vegetables concentration silty amount and volume of 95% ethanol is
1.0g：15mL.For the first time extract after the completion of filtered, added in filter residue 95% ethanol by first time extraction method into
Row extraction, is then filtered again.The filtrate extracted twice is merged, is concentrated in vacuo at 55 DEG C, obtains thioglucose
Glycosides medicinal extract；
5) take the radish seed powder that step 3) is collected to be scattered in the citrate buffer solution of pH 3.5, stir evenly, add
The glucosinolate medicinal extract that step 4) obtains, then digests 6h under 40 DEG C, the mixing speed of 100r/min.After the completion of enzymolysis
Carry out that sulforaphen extracting solution is obtained by filtration.Glucosinolate medicinal extract volume in enzymatic hydrolysis system：Degreasing radish seed silty amount：Lemon
The ratio of lemon acid buffer volume is 1mL：5g：20mL；
6) the sulforaphen extracting solution being obtained by filtration is freeze-dried to constant weight, powder at a temperature of 45Pa vacuums, -50 DEG C
It is broken to 200 mesh and obtains sulforaphen；
7) take sulforaphen and curcumin to mix, be dissolved in capping insulation 30min, filtering in 10 times of volumes, 80 DEG C of warm waters
Juice preserves；
8) pectin and carragheen are dissolved in water respectively, magnetic agitation 1h is mixed to being completely dissolved, then by both, room temperature
3h is stood, it is spare after heating for dissolving；
9) it is 105 DEG C of infusions in temperature by compound sugar alcohol, treats that feed liquid is endured to translucent.Added in compound sugar alcohol compound
Gel and infusion to soluble solid content are 80% stopping；
10) after step 9) mixture is down to 70 DEG C, sulforaphen and curcumin complex liquid, grape in step 7) are added
Fruit powder flavouring agent, sodium citrate color stabilizer, is poured into a mould after stirring evenly；Rear demoulding is cooled down, drying at room temperature, is made containing sulforaphen, ginger
Flavine component gel candy.
Embodiment 4
A kind of relieving alcoholism and protecting liver candy, includes each raw material of following parts by weight：5 parts of sulforaphen, 2 parts of curcumin, plural gel
9 parts, 5 parts of flavouring agent, 0.5 part of color stabilizer, compound sugar alcohol complements to 100 parts.
The method for preparing above-mentioned candy is as follows：
1) fresh big carrot is removed the peel, stripping and slicing, is dehydrated 2h at 70 DEG C, then dries to constant weight at 50 DEG C, obtains dry trailing plants
Foretell block；Dry radish block is crushed, then is sieved to obtain radish concentration powder with the stainless steel mesh of 40 mesh；
2) spray of fresh broccoli is taken, 2h is dehydrated at 70 DEG C, is then dried to constant weight at 50 DEG C, broccoli is obtained and does
Block；The dry block of broccoli is crushed, then is sieved to obtain broccoli concentrated powder with the stainless steel mesh of 40 mesh；
3) by fresh radish seed natural air drying, then crushed, sieved with the stainless steel mesh of 40 mesh.Collect sieving
Radish seed powder afterwards, is placed in pot type infuser, is pumped into n-hexane, controlled at 20 DEG C, stirs degreasing 60min, will
Leachate release, be pumped into n-hexane again, controlled at 20 DEG C, stir degreasing 60min, then pass to gauge pressure for 0.1MPa,
Flow velocity is the compressed air of 15m/s, untill leachate no longer flows out.By the radish seed granulated slag after degreasing at 30 DEG C vacuum
Freeze-day with constant temperature 2h, crushes again, obtains de- radish seed concentration powder；
4) the radish concentration powder that step 1) is collected, the broccoli concentrated powder that step 2) is collected, the radish seed that step 3) is collected are taken
Concentration powder presses 1g：1g：The ratio of 4g is uniformly mixed to obtain vegetables concentration powder.Vegetables concentration powder is scattered in 95% ethanol,
The 60min of stirring extraction for the first time is carried out at a temperature of 65 DEG C, wherein the ratio between vegetables concentration silty amount and volume of 95% ethanol is
1.0g：10mL.For the first time extract after the completion of filtered, added in filter residue 95% ethanol by first time extraction method into
Row extraction, is then filtered again.The filtrate extracted twice is merged, is concentrated in vacuo at 45 DEG C, obtains thioglucose
Glycosides medicinal extract；
5) take the radish seed powder that step 3) is collected to be scattered in the citrate buffer solution of pH 2.0, stir evenly, add
The glucosinolate medicinal extract that step 4) obtains, then digests 9h under 20 DEG C, the mixing speed of 200r/min.After the completion of enzymolysis
Carry out that sulforaphen extracting solution is obtained by filtration.Glucosinolate medicinal extract volume in enzymatic hydrolysis system：Degreasing radish seed silty amount：Lemon
The ratio of lemon acid buffer volume is 1mL：3g：10mL；
6) the sulforaphen extracting solution being obtained by filtration is freeze-dried to constant weight, powder at a temperature of 25Pa vacuums, -60 DEG C
It is broken to 200 mesh and obtains sulforaphen；
7) take sulforaphen and curcumin to mix, be dissolved in capping insulation 30min, filtering in 10 times of volumes, 80 DEG C of warm waters
Juice preserves；
8) pectin and carragheen are dissolved in water respectively, magnetic agitation 1h is mixed to being completely dissolved, then by both, room temperature
3h is stood, it is spare after heating for dissolving；
9) it is 105 DEG C of infusions in temperature by compound sugar alcohol, treats that feed liquid is endured to translucent.Added in compound sugar alcohol compound
Gel and infusion to soluble solid content are 80% stopping；
10) after step 9) mixture is down to 70 DEG C, sulforaphen and curcumin complex liquid, grape in step 7) are added
Fruit powder flavouring agent, sodium citrate color stabilizer, is poured into a mould after stirring evenly；Rear demoulding is cooled down, drying at room temperature, is made containing sulforaphen, ginger
Flavine component gel candy.
First, the acute toxicity test of product
1. material
4 confectionary products of embodiment, Guangzhou six is along bio tech ltd
Distilled water
ICR small white mouses, 25~30g, Guangdong Medical Lab Animal Center
2. method and result
2.1 test method
ICR small white mouses 40, half male and half female, 25~30g of weight, using Huo Enfa, is divided into 4 groups by small white mouse at random, with
Twice, each gavage interval 6h, observes one week, as a result see the table below empty stomach gavage in 0.8ml/10g.b.w specifications 24h.
2.2 result of the test
ICR little Bai element acute toxicity tests
Tested ICR small white mouses use gel sugar prepared by various dose (the LD50 ＞ 46.4g/kg.b.w) present invention by oral administration
Fruit, being showed no small white mouse has poisoning and other abnormal responses, and it is nontoxic food to show gel fructose product of the present invention.
2nd, gel fructose relieves the effect of alcohol and liver protection effect is tested
1. experiment purpose
Antialcoholism action after being drunk by gel fructose prepared by the animal experimental observation present invention to ICR mouse and to white wine
Cause the protective effect of acute liver damage.
2. experiment material
2.1 laboratory samples and dosage
Embodiment 4 prepares fructose product, if low middle high three dosage groups,
Low dosage experimental group：1.0g/kg.b.w, equivalent to recommend 5 times of single amount,
Middle dosage experimental group：2.0g/kg.b.w, equivalent to recommend 10 times of single amount,
High dose experimental group：4.0g/kg.b.w, equivalent to 20 times of single amount of recommendation.
2.2 experimental animal
ICR mouse, 25 ± 2g, half male and half female, Guangdong Medical Lab Animal Center provide.
2.3 experiment reagent
The conventional chemical reagent such as sodium taurocholate, propane diols, Shanghai Jing Chun biochemical technologies limited company；56 degree of white wine (north
Capital Red Star strong, colourless liquor distilled from sorghum brewery)；Bifendate, propylthiouracil (Zhejiang medicine limited company)；Alanine amino
Transferase (ALT), aspartate aminotransferase (AST), superoxide dismutase (SOD), malonaldehyde (MDA) kit, south
Bioengineering Research Institute is built up in capital.
3. experimental method
3.1 tested ICR small white mouses and the selection of beverage wine dosage：Randomly select 60 ICR small white mouses, half male and half female, with
Machine is divided into 3 groups, every group 20.Red Star strong, colourless liquor distilled from sorghum white wine blends dilution (1 again with distilled water 5:5 white wine：Distilled water), press respectively
3 groups of ICR little Bai elements of 0.8ml/10g, 1.6ml/10g, 2.4ml/10g dosage gavage, record the interior drunk number of small white mouse in 30min,
As a result see the table below.
The drunk experiment (mean ± SD, n=20) of ICR small white mouse beverage wine gavages
The 3.2 made gel candies of the present invention resist liquor-saturated experiment：Random separately to take ICR small white mouses 100, half male and half female is random to divide
It is respectively normal group (the isometric physiological saline of gavage), (wine 2.4ml/ is used in gavage experiment to model group for 5 groups, every group 20
10g), low dose group (distilled water prepares the 10.0mg/ml concentration present invention and prepares sample), middle dose group (distilled water preparation
The 20.0mg/ml concentration present invention prepares sample) and high dose group (distilled water prepare the 40.0mg/ml concentration present invention prepare sample
Product).
After the corresponding tested material 60min of each experimental group gavage, wine (white wine is used in gavage experiment respectively：Distilled water 1:5)2.4ml/
10g, record ICR small white mouses drunk incubation period and the length of one's sleep, as a result it see the table below.
Sample gel candy prepared by the present invention resists liquor-saturated experiment (mean ± SD, n=20)
Note：The * p ＜ 0.05 compared with model group
The result shows that gel fructose prepared by the present invention can conspicuousness extend small white mouse drunk incubation period and shorten and drunk sleep
Sleep the time, which has dispelling effects of alcohol.
Protective effect of the 3.3 made gel candies of the present invention to acute liver damage caused by white wine：Separately take ICR little Bai at random
Mouse 120, half male and half female, is randomly divided into six groups, every group 20.
Specifically it is grouped as follows：
1. Normal group, the isometric physiological saline of gavage；
2. experimental model group, wine 2.4ml/10g is used in gavage experiment；
3. low dosage experimental group (10.0mg/ml)；
4. middle dose group (20.0mg/ml)；
5. high dose experimental group (40.0mg/ml)；
6. positive controls, gavage bifendate 50mg/kg.
Each experimental group continuous gavage 14d, after last gavage, fasting 6h, weighs, and arteria carotis takes blood, centrifuging and taking serum；Take liver
It is dirty, weigh, physiological saline prepares liver homogenate, kit detection, and each Testing index result see the table below.
Gel candy prepared by the present invention is to ICR mouse serums ALT, serum AST, liver index, liver organization SOD activity
And the influence (mean ± SD, n=20) of hepatic tissue MDA row amounts
Note：1. contrasted with normal group, * p ＜ 0.05, * * p ＜ 0.01；2. compared with model group,△P ＜ 0.05,△△P ＜
0.01
Inventive gel candy is high, middle dose group animal blood serum ALT and AST activity are substantially less than model group, this experiment knot
Fruit shows that the made gel candy of the present invention can substantially suppress abnormal elevated AST, ALT activity in alcoholic liver injury, illustrate this
Inventive gel candy has good protective effect to liver cell.
The made gel candy of the present invention can reduce alcohol damaged animal pattern liver MDA content, suppress liver lipids peroxide
Change process, protects liver cell from the effect of damage, reduces alcoholic fatty liver occurrence risk, illustrate the present invention so as to play
Gel candy has protection liver cell, suppresses liver fat sedimentation.
Through experiment, embodiment 1~3 has reached the consistent relieving alcoholism and protecting liver effect with embodiment 4.
It was found from embodiment and experiment more than, the prepared gel containing sulforaphen and curcumin functional component of the present invention
Candy has effects of dispelling effects of alcohol and protecting liver, and edible process safety has no toxic side effect.
The wherein specific implementation of above-described embodiment only present invention, its description is more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these obvious alternative forms are equal
Belong to protection scope of the present invention.
Claims (10)
- A kind of 1. relieving alcoholism and protecting liver candy, by weight including following component：3~5 parts of sulforaphen, 1~2 part of curcumin are compound 7~9 parts of gel, 2~5 parts of flavouring agent, 0.2~0.5 part of color stabilizer, the compound sugar alcohol for complementing to 100 parts.
- 2. relieving alcoholism and protecting liver candy according to claim 1, it is characterised in that the weight ratio of the sulforaphen and curcumin For 3~5:1~2.
- 3. relieving alcoholism and protecting liver candy according to claim 2, it is characterised in that the plural gel includes pectin and OK a karaoke club Glue, both weight ratios are 6~8:1~2.
- 4. relieving alcoholism and protecting liver candy according to claim 3, it is characterised in that the flavouring agent include mango fruit powder and/or Grape fruit powder；The color stabilizer includes sodium citrate.
- 5. relieving alcoholism and protecting liver candy according to claim 4, it is characterised in that the compound sugar alcohol includes maltitol and wood Sugar alcohol, both weight ratios are 1~1.2:1.5~1.7.
- 6. a kind of preparation method of relieving alcoholism and protecting liver candy as claimed in claim 5, it is characterised in that include the following steps：S1：Sulforaphen is dissolved in hot water and stirred, filtering juice obtains sulforaphen aqueous solution；S2：Curcumin is dissolved in hot water, filtering juice obtains curcumin aqueous solution；S3：Plural gel is placed in water heating for dissolving；S4：Infusion is carried out to compound sugar alcohol, the plural gel added in step S3 continues infusion, and postcooling, continuously adds step The sulforaphen aqueous solution of S1, the curcumin aqueous solution of step S2 and flavouring agent, color stabilizer, stir evenly after-pouring and cool down de- Mould, relieving alcoholism and protecting liver candy is obtained after dry.
- 7. the preparation method of relieving alcoholism and protecting liver candy according to claim 6, it is characterised in that the sulforaphen system of step S1 Preparation Method is as follows：S11：By carrot dewatered drying, after pulverize and sieve to obtain radish concentration powder；S12：By broccoli spray dewatered drying, after pulverize and sieve to obtain broccoli concentrated powder；S13：Pulverize and sieve to obtain radish seed powder after radish seed is air-dried, carrying out ungrease treatment to radish seed powder using n-hexane obtains Lay Fu granulated slags, it is then dry to radish seed granulated slag and crush to obtain radish seed and concentrate powder；S14：Radish concentration powder, broccoli concentrated powder and radish seed concentration powder that step S11, S12 and S13 are obtained are uniformly mixed Obtain vegetables concentration powder；S15：The vegetables concentration powder that step S14 is obtained is extracted using ethanol, leaching liquor is concentrated to give glucosinolate leaching Cream；S16：The glucosinolate medicinal extract that step S15 is obtained is digested, sulforaphen extraction is filtered to obtain after the completion of enzymolysis Liquid；S17：The sulforaphen extracting solution that step S16 is obtained is carried out being freeze-dried to obtain sulforaphen.
- 8. the preparation method of relieving alcoholism and protecting liver candy according to claim 7, it is characterised in thatIn step S14, the mass ratio of radish concentration powder, broccoli concentrated powder and radish seed concentration powder is 1:1:4~6；In step S15, the extraction includes alcohol steep at least twice：Vegetables concentration powder is scattered in 95% ethanol and carries out the Once extract, filtered after the completion of extracting for the first time；95% ethanol is added again in filter residue after extracting in first time to carry out Second of extraction, is then filtered again；Carry out being concentrated in vacuo after the filtrate extracted twice is merged and obtain glucosinolate Medicinal extract；In step S16, the enzyme solution is：Radish seed concentration powder is added in the citrate buffer solution that pH is 2.0~3.5 Stir evenly, then mix and digested with glucosinolate medicinal extract；Glucosinolate medicinal extract volume：Radish seed silty amount： The ratio of the citrate buffer solution volume of pH2.0~3.5 is 1mL：3~5g：10~20mL.
- 9. the preparation method of relieving alcoholism and protecting liver candy according to claim 6, it is characterised in that in step S3, by pectin and Carragheen is dissolved in water, then both are mixed, and is dissolved by heating spare.
- 10. the application of sulforaphen and curcumin in liver-protecting product is prepared.
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| CN114982853A (en) * | 2022-06-20 | 2022-09-02 | 岭南师范学院 | Exocarpium Citri Grandis-isoflavone peptide gel soft candy and its preparation method |
| CN115005309A (en) * | 2021-03-04 | 2022-09-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hypoglycemic composition, gel candy and preparation method |
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