CN108185422A - A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof - Google Patents

A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof Download PDF

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Publication number
CN108185422A
CN108185422A CN201810122547.7A CN201810122547A CN108185422A CN 108185422 A CN108185422 A CN 108185422A CN 201810122547 A CN201810122547 A CN 201810122547A CN 108185422 A CN108185422 A CN 108185422A
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ferment
fruit
fermentation
preparation
latex
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夏其乐
陈剑兵
曹艳
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Zhejiang Academy of Agricultural Sciences
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Zhejiang Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Abstract

The present invention relates to technical field of agricultural product process, and in particular to a kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof, described method includes following steps：(1) raw material crushes：By fig fresh fruit crushing and beating, fig fruit latex is obtained；(2) sugaring adjusts：White granulated sugar is added according to the amount of fig fruit latex, is stirred evenly；(3) strain fermentation is added：By in the fig fruit latex obtained in lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus access step (2), constant temperature is stood, which keeps air-tight state；(4) ventilation, rear fermentation：After step (3) obtained fig fruit latex is fermented, pure air is passed through, and be sufficiently stirred, is then sealed by fermentation container, then stood to get to fig enzyme stoste.The fig ferment obtained using the preparation method has effects that relieving alcoholism and protecting liver.

Description

A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of relieving alcoholism and protecting liver type fig ferment and its preparation Method.
Background technology
Fig (Ficuscarica L.) belongs to Moraceae (Moraceae) Ficus (Ficus L.) plant, originates in Asia The continent west and south and Mediterranean eastern region are planted extensively in the most countries in Mediterranean and the California in the U.S. now, China is passed to about before more than 1000 years.Fig culture and utility is with a long history, but entire area and yield are little, therefore specially The scope that " third generation fruit " is included in together with the berries such as it and blueberry is had extremely wide development space by family scholar.Without flower Fruit edible rate is high, and fresh fruit edible portion is up to 97%, and acid content is low, without big and hard seed, is eaten suitable for old man and children With.Fig, also containing polysaccharide such as pectin, has preferable physiological activity in addition to containing higher monosaccharide and disaccharides.In fruit Containing 18 kinds of amino acid, wherein 8 kinds are essential amino acids.Fig has prevention painstaking effort rich in flavones, polysaccharide, SOD etc. The physiological activator of pipe disease and senile dementia, the also furocoumarin containing anti-cancer function, Psoralen, bergamot The substances such as lactone.Modern medicine study shows that fig has enhancing body's immunity and inhibits the work of kinds of tumor cells proliferation With, also have effects that it is hypoglycemic, reduce cholesterolemia and anthelminthic.
Since fig pericarp is very thin, and ripe in hot summer and autumn, storage technique in addition at this stage and cold The factors such as chain is limited, fig easily rot.As people deepen continuously to fig nutritive value understanding, social demand More and more, fig domestic consumption market has a extensive future, therefore develops fig planting industry and have a high potential.But fig fresh fruit into Ripe aging is fast, perishable, keeping quality is poor, storage, transport difficult, the research and production of the development fig processing technology of adaptation to local conditions Industryization demonstration has great importance.Ferment is the novel fermentation drink obtained that undergoes microbial fermentation, pure natural green realizing Color food presents and functionalization is rised in value etc. has remarkable performance.According to group norms《Ferment product classification directive/guide》 The definition of (T/CBFIA 08001-2016), ferment are for raw material, through made from microbial fermentation with animal, plant, mushroom etc. Product containing particular organisms active constituent, fig is due to sugar content height, and the ratio shared by polysaccharide is high, is no different after heating Taste, the growth for being very suitable for microorganism utilize, and are the very good materials for producing ferment.
Fig fresh fruit fermenting and producing ferment, can form new superior flavor, and the nutrition for effectively keeping its natural into Point.Compared with domestic and international existing fig processing method, fermented fig beverage prepared by microbe fermentation method it is unique Advantage includes：(1) with tradition is canned, compared with sugaring fruits and vegetables and fruits and vegetables sauce, its sugar content can reduce by 80%, more meet Current low-sugar healthy diet theory；(2) compared with drying fruits and vegetables (powder), it can preferably keep the nutrition of fresh fruit of vegetables into Point；(3) compared with fresh-cut fruit and vegetable, it has longer shelf period and gentler fruits and vegetables yield consumption pressure.Therefore it carries out The research of fig ferment had both met the trend of garden stuff processing development with production demonstration, meets consumer and health-oriented products are chased after It asks, can also increase the consumption of place of production fig, reduce the loss of orchard worker, there is good economic benefit and social benefit.
Chemical damage, be as the hepatic injury caused by chemically Hepatoxic substance, these chemical substances include alcohol, Chemical toxicant and some drugs in environment.Alcoholic liver disease can be divided into alcoholic liver steatosis, alcohol according to the different state of an illness Property hepatitis, alcoholic fibrosis, alcoholic cirrhosis：Alcoholic liver steatosis is benign reversible, and alcoholic hepatitis can Necrosis of liver cells occurs, 5 annual survival rates are 60%, and severe alcoholic hepatitis is such as not treated in time, then 49% patient can be in Dead in some months, alcoholic fibrosis is tissue necrosis as a result, often resulting in hepatic sclerosis.In chronic wine-head there are about 30% develops into hepatic sclerosis.Specific short is there is no to alcoholic cirrhosis at present, 5 annual survival rates are only 50%, and have 10% Hepatic sclerosis person can develop into liver cancer.
The application for a patent for invention of application number 201510036161.0, a kind of entitled fig lactic acid for preparing mix bacterium hair The method of ferment drinks, fig is digested, sterilize 20 minutes at 121 DEG C obtain fermented fig prepare liquid, then will plant Object lactobacillus, streptococcus thermophilus and lactobacillus bulgaricus are with 1:1:1 mass ratio accesses above-mentioned pueraria lobata, and (the present inventor understands Should be fig herein) fermentation preparation liquid, then ferments.For the excellent wind of nutritional ingredient for keeping fig higher Taste must carry out high-temperature sterilization processing before fermented fig, therefore the method needs that the application for a patent for invention provides will be without flower Inoculum fermented again after fruit high-temperature sterilization, thus there is no the possibility of harmful microorganism growth and breeding.But by sterilization treatment Fig ferment relieving alcoholism and protecting liver effect afterwards is poor, therefore it is necessary to grind for the excellent fig ferment of relieving alcoholism and protecting liver effect in order to obtain Study carefully new preparation process.
Invention content
The purpose of the present invention makes full use of the remaining fig fresh fruit of marketing fresh, and using modern strain fermentation, being made has solution The fig ferment product of wine protect liver ability meets the theory that consumers in general pursue healthy food.
Goal of the invention to realize the present invention, inventor provide following technical solution：
A kind of preparation method of relieving alcoholism and protecting liver type fig ferment, carries out according to the following steps：
(1) raw material crushes：By fig fresh fruit crushing and beating, fig fruit latex is obtained；
(2) sugaring adjusts：White granulated sugar is added according to the amount of fig fruit latex, is stirred evenly；
(3) strain fermentation is added：It will be in lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus access step (2) In obtained fig fruit latex, constant temperature is stood, which keeps air-tight state；
(4) ventilation, rear fermentation：After step (3) obtained fig fruit latex is fermented, pure air is passed through, and be sufficiently stirred, Container is then sealed by fermentation, then is stood to get to fig enzyme stoste.
Preferably, in step (2), the addition of white granulated sugar is the 10%-30% of fig fruit latex quality.
Under the conditions of the ratio：The obtained fig ferment that ferments has significantly more relieving alcoholism and protecting liver effect.
Preferably, in step (3), the lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus mass ratio are：2: 1:1.Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are all widely used lactic acid bacterias, are used in combination in addition to energy It is enough to generate outside acid, moreover it is possible to form excellent flavor.The application for a patent for invention of application number 201510036161.0 prepares fig breast Although sour mixed fungus fermentation drinks and use lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus, three strains Ratio be 1:1:1, for the excellent flavor of nutritional ingredient for keeping fig higher, height must be carried out before fermented fig Warm sterilization treatment, therefore the method that the application for a patent for invention of application number 201510036161.0 provides needs to go out fig high temperature Inoculum fermented again after bacterium, thus there is no the possibility of harmful microorganism growth and breeding.And using technical scheme of the present invention, though The high-temperature sterilization processing step that must be carried out before fermented fig is so saved, experiment proves not only still can effectively inhibit mould The growth and breedings such as bacterium, yeast, and the excellent flavor of the higher nutritional ingredient of fig is maintained, and try in animal model In testing, fig ferment that method provided by the invention is prepared is compared to the patent of invention of application number 201510036161.0 Application has more excellent relieving alcoholism and protecting liver effect.
Preferably, in step (3), the thermostat temperature is 20-25 DEG C, time of repose 10-15d.
By verification experimental verification lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus in 20-25 DEG C of temperature range Growth can be stablized, set the equipment investment that fermentation temperature can reduce enterprise as 20-25 DEG C.Early period, preliminary test showed Under conditions of 20-25 DEG C, after the 10-15d that ferments under confined conditions, the production acid amount in system is maintained in stable level.
Preferably, in step (4), fermentation time 15-20d, mixing time 30-60min, time of repose 30d.
According to the size of round, the bad smell that the general 30-60min that ventilates can generate prior fermentation overflows, It can also have the function that be sufficiently stirred fig fruit latex.Equilibrium state is reached after being left to ferment 30d again, the time increases again Add, producing acid amount can not also improve.
A kind of preparation method of relieving alcoholism and protecting liver type fig ferment, carries out according to the following steps：
(1) raw material crushes：Fig fresh fruit is washed with water and drained, with beater crushing and beating, obtains fig fruit Slurry；
(2) sugaring adjusts：According to the white granulated sugar of the quality addition 10%-30% of fig fruit latex, stir evenly；
(3) strain fermentation is added：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 2:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10-15d under conditions of 20-25 DEG C, which keeps air-tight state；
(4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 15-20d ferments, the mistake Cheng Chixu 30-60min are then sealed by fermentation container, then stand after 30d to get to fig enzyme stoste.
Fig ferment using selection process production has significant relieving alcoholism and protecting liver effect, and has and mitigate liver weight Amount and organ coefficient improve globulin, reduce albumin, reduce total bilirubin, promote alcohol dehydrogenase and acetaldehyde dehydrogenase point The effect secreted, and have certain protective effect to alcoholic fatty liver.
On the other hand, the present invention provides a kind of fig ferment being prepared using the above method.
In another aspect, the present invention provides a kind of fig ferment being prepared using the above method in relieving alcoholism and protecting liver side The purposes in face.
The beneficial effects of the invention are as follows：
1. using the fruit that the remaining fig of marketing fresh or condition are poor, fig ferment is produced using interval venting method Element avoids the situation for hindering agriculture due to fig largely rots；
2. the fig ferment of the technique productions has significant relieving alcoholism and protecting liver effect, the health for the personage that is addicted to drink for protection It plays an important role.
Description of the drawings
Fig. 1 is normal group liver × 400 times electron microscope；
Fig. 2 is model group liver cell × 400 times electron microscope；
Fig. 3 is fig low dose group × 400 times electron microscope；
Fig. 4 is fig high dose group × 400 times electron microscope.
Specific embodiment
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the implementation of the present invention is not limited to In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal It is commercially available or the industry is common.If without specializing, the method that embodiment uses is technology generally in the art.
Primary raw material and description of equipment：
The blueberry of the present invention is picked from Ningbo of Zhejiang, kind " Ma Siyitaofen ".
Beater：DS-1 types, Shanghai Sample Model Factory；
Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus are commercially available.
Embodiment 1
A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof, carries out according to the following steps：
(1) raw material prepares：Fig fresh fruit crushing and beating after water is cleaned, drained；
(2) sugaring adjusts：The white granulated sugar of the amount of fig fruit latex addition 10% obtained by step (1), stirs evenly；
(3) strain fermentation is added：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 2:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10d under conditions of 20 DEG C, which keeps air-tight state；
(4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 10d ferments, which holds Continuous 30min, is then sealed by fermentation container, then stands after 30d to get to fig enzyme stoste.
Embodiment 2 (Product Definition be high lactobacillus plantarum type ferment, abbreviation HLP ferment)
A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof, carries out according to the following steps：
(1) raw material prepares：Fig fresh fruit crushing and beating after water is cleaned, drained；
(2) sugaring adjusts：The white granulated sugar of the amount of fig fruit latex addition 10% obtained by step (1), stirs evenly；
(3) strain fermentation is added：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 3:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10d under conditions of 20 DEG C, which keeps air-tight state；
(4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 10d ferments, which holds Continuous 30min, is then sealed by fermentation container, then stands after 30d to get to fig enzyme stoste.
Comparative examples 1
A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof, carries out according to the following steps：
(1) raw material prepares：Fig fresh fruit crushing and beating after water is cleaned, drained；
(2) sugaring adjusts：The white granulated sugar of the amount of fig fruit latex addition 10% obtained by step (1), stirs evenly；
(3) strain fermentation is added：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 1:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10d under conditions of 20 DEG C, which keeps air-tight state；10d's is close After closing the fermentation phase, it is passed through the outer spilling of corruption that a burst of fruit during gas, is smelt in pure air displacement container, table Bright harmful microorganism breeds bad student's peculiar smell, does not meet food plant ferment standard.Therefore lactobacillus plantarum, bulgarian milk bar Bacterium and streptococcus thermophilus are with 1:1:1 scheme is infeasible.
Comparative examples 2 (Product Definition be high-temperature sterilization type ferment, abbreviation HT ferment)
A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof, carries out according to the following steps：
(1) raw material prepares：Fig fresh fruit crushing and beating after water is cleaned, drained；
(2) sugaring adjusts：The white granulated sugar of the amount of fig fruit latex addition 10% obtained by step (1), stirs evenly, will It sterilizes 20 minutes at 121 DEG C of fig fruit latex；
(3) strain fermentation is added：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 2:1:1 quality Than accessing in the fig fruit latex by high-temperature sterilization, constant temperature stands 10d under conditions of 20 DEG C, which keeps sealed shape State；
(4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 10d ferments, which holds Continuous 30min, is then sealed by fermentation container, then stands after 30d to get to fig enzyme stoste.
Embodiment 3：Functional test
1. anti-intoxication alcohol neutralizing functional test
Mice drunk model is established using 56 degree of disposable administration by gavage of Beijing Erguotou wine, to study the solution of fig ferment Wine acts on.Mouse gives that sample is low, high dose before to wine and to gavage is distinguished after drinking, and it is drunk to acute ethanol to observe it It influences.
(1) test medicine and reagent
Sample fig ferment is provided by Zhejiang Academy of Agricultural Science, high and low dose be configured to respectively 0.5g/mL and 0.25g/mL solution for later use；" thousand glasss not liquor-saturated " antialcoholism capsule (Zhejiang Province Zhuji City Chaoyang Lu 78)；56 degree of Beijing Erguotou wines (Hongxing Co., Ltd. Beijing, product standard：GB/T10781.2).
(2) experimental animal
ICR mouse 130, weight 18-22g, gender male.It is carried by Shanghai Slac Experimental Animal Co., Ltd. For production licence:SCXK (Zhejiang) 2014-0001.Rearing conditions：Checkout procedure completes (air in barrier system laboratory Cleanliness factor≤10,000 grade, 10~20 time/hour of air exchange number, 20~26 DEG C of temperature, temperature difference per day≤3 DEG C, relative humidity 40%-70%), using licensing：SYXK2012-0178.The big and small mouse upgrowth breeding feed of mouse feeding 60Co sterilizings, by upper This extra large Lake experimental animal Co., Ltd provides, and Shanghai, which is raised, examines (2014) 04001.Free diet drinking-water, cage utensil, bedding and padding etc. Through 121 DEG C of high pressure sterilizations, sterilize 20 minutes.
(3) selection of gavage capacity for liquor
Mouse 50 is taken, is randomly divided into 5 groups, every group 10, after fasting 12h, each group (capacity for liquor in proportion respectively：Weight) it fills Stomach 56 degree of Beijing Erguotou wines 0.10,0.15,0.16,0.18,0.20mL/10g, observation enable mouse righting reflex loss but without dead The required capacity for liquor died.
(4) the anti-intoxication experiment of sample
Male mice 40 is taken, is randomly divided into 4 groups, every group 10, respectively (" " thousand glasss are not or not model group, positive controls It is liquor-saturated " antialcoholism capsule " 0.4g/KG), sample low dose group (2.5g/kg), sample high dose group ((5.0g/kg).Each group mouse with Fed standard chow, free water, adaptability are tested after feeding 1 week.Each group mouse fasting 12h before experiment, each group administration Volume 10mL/KG, model control group gavage give the drinking water of equivalent, and sample sets and positive controls are distinguished gavage and supplied accordingly Test solution.After 15min, each group fills 56 degree of Beijing Erguotou wines with the capacity for liquor of 0.18mL/10g.The situation of mouse filling after drinking is observed, The time and recovery time of mouse righting reflex loss are recorded, calculates tolerance time and drunk time.
(5) sample relieves the effect of alcohol experiment
Animal packet and adaptability raising are the same, before experiment, each group mouse fasting 12h, first with the capacity for liquor of 0.16mL/10g 56 degree of Beijing Erguotou wines of gavage, after 15min, model control group gavage gives drinking water, positive controls and sample sets difference The corresponding test liquid of gavage, each group administration volume 10mL/KG.The situation of mouse filling after drinking is observed, record mouse righting reflex disappears The time (drunk time) of mistake and recovery time (sobering up the time) calculate tolerance time and hold time.
(6) statistical method
Measurement data is represented with " mean ± standard deviation " (M+SD).Homogeneity of variance is carried out with SPSS V17.0 statistical packages It examines and t is examined.
2. liver protecting functional test
Using 56 degree of Beijing Erguotou wine gavages one week, acute liver model is established, to study fig ferment And hepatoprotective effect.The mouse gavage Erguotou wine 12ml/kg/d before administration daily, fig ferment is given to 30min after drinking respectively Plain low, high dose, observes its protective effect to acute liver damage.
(1) subject material and reagent
Fig ferment is provided by Zhejiang Academy of Agricultural Science, and high and low dose is configured to 0.5g/mL and 0.25g/mL respectively Solution for later use；56 degree of Beijing Erguotou wines (Hongxing Co., Ltd. Beijing, product standards：GB/T10781.2).ELISA is tried Agent box is purchased from Shanghai Lang Dun bio tech ltd.
(2) instrument
8000 full automatic biochemical apparatus of Roche cobas, thermo companies varioskan flash microplate reader, Leica EG1150H embedding machines, 2235 paraffin slicing machines of Leica RM, Leica HI1220 bake piece machine, and Leica HI1210 spread out piece machine, Leica ASP300 dewaterers, 5010 full-automatic dyeing machines of Leica ST.Olympus CX21 type microscopes.
(3) experimental animal
ICR mouse 60, weight 25-27g, gender male.It is provided by Shanghai Slac Experimental Animal Co., Ltd., Production licence：SCXK (Zhejiang) 2014-0001.Rearing conditions：Checkout procedure completes (air cleaning in barrier system laboratory ≤ 1 ten thousand grade of degree, 10-20 times/hour of air exchange number, 20~26 DEG C of temperature, temperature difference per day≤3 DEG C, relative humidity 40%- 70%), using licensing：SYXK2012-0178.Mouse feeding 60Co sterilizing big and small mouse upgrowth breeding feed, by Shanghai this Lake experimental animal Co., Ltd provides, and Shanghai, which is raised, examines (2014) 04001.Free diet drinking-water, cage utensil, bedding and padding etc. pass through 121 DEG C of high pressure sterilizations sterilize 20 minutes.
(4) it samples
Mouse 40 is taken, is randomly divided into 4 groups, respectively Normal group, model group, fig ferment high dose group, nothing Flowers and fruits ferment low dose group, daily according to 12ml/kg/ days 52 ° of Red Star strong, colourless liquor distilled from sorghum of dosage gavage, fills after drinking by every group 10 30min figs ferment distinguishes gastric infusion, surveys one week experimental period, after a week, mouse fasting 12h, centrifuging and taking supernatant of taking a blood sample ALT, AST, TP, ALB, total bilirubin and alcohol dehydrogenase, acetaldehyde dehydrogenase, zootomy take liver, measure liver coefficient, and HE dyeing is carried out, observes hepatic injury situation.
(5) statistical method
Measurement data is represented with " mean ± standard deviation " (M+SD).Homogeneity of variance is carried out with SPSS V17.0 statistical packages It examines and t is examined.
It is proved through animal experiment, fig ferment can be obviously prolonged mouse sleeping duration (P ＜ 0.01), show It writes and shortens drunk time (P ＜ 0.05)；After drunk mouse gives sample, drunk time (P ＜ 0.01 or P ＜ are significantly shortened 0.05).In anti-intoxication experiment, HLP ferment high dose group can significantly shorten the drunk time (P ＜ 0.05) of mouse, and HLP ferment is low Dosage group can significantly extend the tolerance time (P ＜ 0.05) of mouse, but all be respectively lower than same dose of fig ferment； It relieves the effect of alcohol in experiment, HLP ferment high dose group can significantly extend the tolerance time (P ＜ 0.05) of mouse, but be below similary agent The fig ferment of amount；HT ferment either anti-drunk function or antialcoholism action are all with model group all without significant difference, i.e. HT ferment Element is acted on without anti-intoxication alcohol neutralizing.Experiments have shown that fig ferment has good anti-intoxication alcohol neutralizing effect, and not lactobacillus plantarum Dosage is higher, and its effect is better.Fig ferment, which has, mitigates liver weight and organ coefficient, improves globulin, reduces albumin, Total bilirubin is reduced, promotes alcohol dehydrogenase and the effect of acetaldehyde dehydrogenase secretion, and have certain guarantor to alcoholic fatty liver Shield acts on.Result of the test is shown in Table 1-5.
1 fig ferment of table is to the anti-drunk function of ICR mouse
* (the P that shows compared with model group that there were significant differences<0.05), the * * (P that show compared with model group that there were significant differences<0.01)
2 fig ferment of table is to the antialcoholism action of ICR mouse
* (the P that shows compared with model group that there were significant differences<0.05), the * * (P that show compared with model group that there were significant differences<0.01)
When can confirm that fig ferment can be obviously prolonged mouse righting reflex loss according to Tables 1 and 2 experimental data Between (P ＜ 0.01), significantly shorten the drunk time (P ＜ 0.05)；After drunk mouse gives sample, drunk time (P is significantly shortened ＜ 0.01 or P ＜ 0.05), illustrate that fig ferment has good anti-intoxication alcohol neutralizing effect.
Influence of the 3 fig ferment of table to ICR mouse weights and liver coefficient
* (the P that shows compared with model group that there were significant differences<0.05) the * * (P that show compared with model group that there were significant differences<0.01).
It can confirm that modeling each group mouse liver is below normal group again according to 3 experimental data of table, each group liver weight is administered Less than model group, wherein fig low dose group and the more significant difference of model group (P ＜ 0.05), liver organ coefficient with Model group is compared and is significantly reduced, wherein fig low dose group P ＜ 0.05, fig high dose group P ＜ 0.01.
Influence of the 4 fig ferment of table to ICR mouse blood biochemical indicators
Δ shows compared with normal group that there were significant differences (P<0.05), the * (P that show compared with model group that there were significant differences< 0.05) the * * (P that show compared with model group that there were significant differences<0.01).
It can confirm that model Histaglobin significantly reduces according to 4 experimental data of table, albumin significantly increases (P ＜ 0.05), Fig ferment is improved globulin, reduces albumin, reduces the effect of total bilirubin.
Influence of the 5 fig ferment of table to ICR mouse alcohol dehydrogenase, acetaldehyde dehydrogenase
Δ Δ shows compared with normal group that there were significant differences (P<0.01), the * * (P that show compared with model group that there were significant differences< 0.01)。
It can confirm that modeling can induce body alcohol dehydrogenase significantly to be risen with acetaldehyde dehydrogenase according to 5 experimental data of table Height, the acetaldehyde dehydrogenase of fig high dose group significantly increase (P ＜ 0.01) compared with model group.
In addition from Fig. 1-4 as can be seen that normal group liver liver Cable Structure is complete, fat-free cavity and inflammatory infiltration, and just Normal group compares, and model group liver cell diffusivity fat becomes, and swelling of liver cell deformation, cytoplasm are muddy, have reticular structure, a small number of cores are consolidated , there is inflammatory infiltration in contracting, and compared with model group, fig ferment group fat cavity is reduced, and liver Cable Structure is apparent, and swelling mitigates.

Claims (10)

1. a kind of preparation method of relieving alcoholism and protecting liver type fig ferment, carries out according to the following steps：
Step (1) raw material crushes：By fig fresh fruit crushing and beating, fig fruit latex is obtained；
Step (2) sugaring adjusts：White granulated sugar is added according to the amount of fig fruit latex, is stirred evenly；
Step (3) adds strain fermentation：It will be in lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus access step (2) In obtained fig fruit latex, constant temperature is stood, which keeps air-tight state；
Step (4) ventilation, rear fermentation：After step (3) obtained fig fruit latex is fermented, pure air is passed through, and be sufficiently stirred, Container is then sealed by fermentation, then is stood to get to fig enzyme stoste.
2. preparation method according to claim 1, in the step (2), the additive amount of white granulated sugar is fig fruit latex matter The 10%-30% of amount.
3. preparation method according to claim 1, in the step (3), the lactobacillus plantarum, lactobacillus bulgaricus It is with streptococcus thermophilus mass ratio：2:1:1.
4. preparation method according to claim 1, in the step (3), the thermostat temperature is 20-25 DEG C, during standing Between be 10-15d.
5. preparation method according to claim 1, in step (4), fermentation time 15-20d, mixing time 30- 60min, time of repose 30d.
6. preparation method according to claim 1 carries out according to the following steps：
Step (1) raw material crushes：Fig fresh fruit is washed with water and drained, with beater crushing and beating, obtains fig fruit Slurry；
Step (2) sugaring adjusts：According to the white granulated sugar of the amount addition 10%-30% of fig fruit latex, stir evenly；
Step (3) adds strain fermentation：By lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus with 2:1:1 quality Than accessing in above-mentioned fig fruit latex, constant temperature stands 10-15d under conditions of 20-25 DEG C, which keeps air-tight state；
Step (4) ventilation, rear fermentation：Fig fruit latex is passed through pure air, and be sufficiently stirred after 15-20d ferments, the mistake Cheng Chixu 30-60min are then sealed by fermentation container, then stand after 30d to get to fig enzyme stoste.
7. a kind of fig ferment being prepared using claim 1-6 any claims.
8. purposes of the fig ferment in terms of relieving alcoholism and protecting liver described in claim 7.
9. the fig ferment described in claim 7 is mitigating liver weight and organ coefficient, globulin is improved, reduces white egg In vain, the purposes in terms of total bilirubin, promotion alcohol dehydrogenase or promotion acetaldehyde dehydrogenase secretion is reduced.
10. the purposes in fig ferment protection alcoholic fatty liver described in claim 7.
CN201810122547.7A 2018-02-07 2018-02-07 A kind of relieving alcoholism and protecting liver type fig ferment and preparation method thereof Pending CN108185422A (en)

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CN113817565A (en) * 2021-10-27 2021-12-21 中华全国供销合作总社济南果品研究院 Method for producing fig wine by combining lactic acid bacteria and saccharomyces cerevisiae fermentation

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CN113817565A (en) * 2021-10-27 2021-12-21 中华全国供销合作总社济南果品研究院 Method for producing fig wine by combining lactic acid bacteria and saccharomyces cerevisiae fermentation
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Application publication date: 20180622