CN108576349B - Natural plant extract sugar for relieving alcoholism - Google Patents
Natural plant extract sugar for relieving alcoholism Download PDFInfo
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- CN108576349B CN108576349B CN201810415504.8A CN201810415504A CN108576349B CN 108576349 B CN108576349 B CN 108576349B CN 201810415504 A CN201810415504 A CN 201810415504A CN 108576349 B CN108576349 B CN 108576349B
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- sugar
- bunge cherry
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- ethanol
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- 208000007848 Alcoholism Diseases 0.000 title claims abstract description 14
- 201000007930 alcohol dependence Diseases 0.000 title claims abstract description 14
- 239000000419 plant extract Substances 0.000 title claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000000284 extract Substances 0.000 claims abstract description 36
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 35
- 235000019693 cherries Nutrition 0.000 claims abstract description 35
- 230000000694 effects Effects 0.000 claims abstract description 22
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- 239000000341 volatile oil Substances 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 235000015463 Lycium carolinianum Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- TYPSVDGIQAOBAD-UHFFFAOYSA-N atractylone Natural products C1C2(C)CCCC(=C)C2CC2=C1OC=C2C TYPSVDGIQAOBAD-UHFFFAOYSA-N 0.000 description 1
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 239000012466 permeate Substances 0.000 description 1
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- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052701 rubidium Inorganic materials 0.000 description 1
- IGLNJRXAVVLDKE-UHFFFAOYSA-N rubidium atom Chemical compound [Rb] IGLNJRXAVVLDKE-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229940124513 senna glycoside Drugs 0.000 description 1
- 229930186851 sennoside Natural products 0.000 description 1
- IPQVTOJGNYVQEO-KGFNBKMBSA-N sennoside A Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC2=C1C(=O)C1=C(O)C=C(C(O)=O)C=C1[C@@H]2[C@H]1C2=CC(C(O)=O)=CC(O)=C2C(=O)C2=C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C=CC=C21 IPQVTOJGNYVQEO-KGFNBKMBSA-N 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a natural plant extract sugar for relieving alcoholism, which is prepared from the following raw materials in parts by weight: 10-12% of gelatin, 0.5-1.0% of bunge cherry seed oil, 1.5-2.5% of bunge cherry seed water extract, 2.0-3.0% of ilex latifolia leaf water extract, 0.2-0.5% of rhizoma atractylodis volatile oil, 30-32% of granulated sugar, 36-38% of maltose syrup, 8-10% of maltodextrin, 2-5% of concentrated fruit juice and 0.2% of malic acid; 0.15 percent of sodium citrate and a proper amount of edible pigment. The alcohol effect dispelling sugar can reduce the incidence rate of drunkenness, prolong the latent period of drunkenness, shorten the recovery time of drunkenness, obviously reduce the concentration of ethanol in blood, and has obvious curative effects on relieving drunkenness and protecting liver, and the bunge cherry seed, the ilex latifolia thumb and the rhizoma atractylodis are all medicinal and edible plants, so that the alcohol effect dispelling sugar is safe and has no obvious toxic or side effect.
Description
Technical Field
The invention relates to the technical field of food, in particular to a natural plant extract anti-alcohol candy which has the effects of alleviating drunkenness and protecting liver.
Background
Wine has a long history as a main beverage, the wine culture of China permeates the whole China for five thousand years, and according to the external media report, China is evaluated as the second country in the world, in which people love to drink. As is known, the wine is mellow in taste, has a certain regulating effect on human health and mood, has the effects of disinfecting, quenching thirst, promoting blood circulation to remove blood stasis, relaxing bowel, and eliminating worry and worry, and has a few of effects. However, small drinking can joy, big drinking can hurt the body, and drunkenness can cause palpitation and shortness of breath, and can seriously cause liver damage such as fatty liver, liver cirrhosis and the like, and if the people do not timely alleviate the alcohol, the harm is not inconstant. Therefore, the development of anti-hangover products is an important subject.
The semen Pruni is seed of Prunus humilis Bunge, Prunus ulmarium, Prunus pedunculata pall, etc. belonging to Rosaceae, and is a medicinal and edible plant. Pungent, sweet, bitter and neutral in flavor, the said herb compendium records the Chinese dwarf cherry: "can descend qi and induce diuresis. ' Shennong Ben Cao Jing records the Chinese dwarf cherry seed: treat edema of the abdomen and induce diuresis. ' breaking qi and draining water from four limbs, forty-nine granules taken with wine can purge qi stagnation. Semen Pruni containing semen Pruni
Has strong purgative action similar to sennoside, belongs to large intestine purgative, and is prepared from water extract of semen Pruni and its fatty oilHas the function of promoting small intestine movement, thereby being beneficial to the excretion of wine and having the effect of relieving alcoholism.
The broadleaf holly leaf is a traditional medicinal and edible plant in China, and contains various amino acids, vitamins, bitter principles, lipopolysaccharides, various trace elements and other components beneficial to human bodies. The rubidium and lithium are rich in content, and the wine has the effects of refreshing and inducing diuresis, so that the wine is helpful for dispelling the effects of alcohol. The boxthorn leaf is also a plant which can be used as both medicine and food in China, contains a plurality of substances such as flavonoid, terpenoid, alkaloid and the like, a large amount of trace elements, amino acid and the like, and is rich in thiamine, riboflavin, nicotinic acid and ascorbic acid, thereby being beneficial to protecting the liver after drunk.
Atractylodes rhizome is a medicinal and edible plant, is pungent, bitter and warm in taste, and contains atractylone, vitamin A-like substances, vitamin B, inulin and other components. The rhizoma atractylodis volatile oil can promote gastrointestinal movement, promote bile secretion, invigorate stomach, protect liver, accelerate alcohol excretion after being drunk, and protect liver from being damaged by alcohol.
At present, the anti-alcoholism medicine on the market is successfully developed and has obvious curative effect, but the problems of poor taste, poor compliance of drunkenness people in taking medicine and the like exist, so the invention provides the development of the anti-alcoholism candy to improve the phenomenon.
Disclosure of Invention
The invention aims to overcome the defects and provide the natural plant extract alcohol-effect-relieving sugar for relieving drunkenness and protecting liver.
In order to improve the technical problems, the invention adopts the following technical scheme:
a natural plant extract sugar for relieving alcoholism is prepared from the following raw materials in parts by weight: 10-12% of gelatin; 0.5 to 1.0 percent of prunus humilis oil; 1.5 to 2.5 percent of bunge cherry seed water extract; 2.0 to 3.0 percent of water extract of ilex kudingcha and lycium barbarum leaves; 0.2 to 0.5 percent of rhizoma atractylodis volatile oil and 30 to 32 percent of granulated sugar; 36-38% of malt syrup; 8-10% of maltodextrin; 2-5% of concentrated fruit juice; 0.2 percent of malic acid; 0.15 percent of sodium citrate; proper amount of edible pigment.
The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10% of gelatin; 0.8 percent of prunus humilis oil; 1.8 percent of bunge cherry seed water extract; 2.0 percent of water extract of ilex kudingcha and lycium barbarum leaves; 0.2 percent of rhizoma atractylodis volatile oil; 32% of granulated sugar; 36% of maltose syrup; 8% of maltodextrin; 2% of concentrated fruit juice; 0.2 percent of malic acid; 0.15 percent of sodium citrate; proper amount of edible pigment.
Preferably, the preparation method of the natural plant extract anti-alcoholism sugar comprises the following steps:
(1) preparation of prunus humilis kernel oil:
weighing a proper amount of bunge cherry seeds, cleaning and crushing the bunge cherry seeds, putting the bunge cherry seeds into a Soxhlet extractor, adding 10 times of diethyl ether into a round-bottom flask, putting an extraction device in the round-bottom flask, putting the round-bottom flask on an electric heating jacket for extraction at 60 ℃ for 4 hours, recovering the diethyl ether, and concentrating the mixture under reduced pressure to obtain the bunge cherry seed oil;
(2) preparing a bunge cherry seed water extract:
weighing a proper amount of bunge cherry seeds, cleaning and crushing the bunge cherry seeds, putting the bunge cherry seeds into a beaker, adding 12 times of water for soaking for 8 hours, adjusting the pH value to 5.0 by using hydrochloric acid, adding 0.8% of cellulase, putting the beaker into a water bath kettle, carrying out enzymolysis at constant temperature of 40 ℃ for 30 minutes, putting the beaker on an electric heating sleeve, heating until the beaker is boiled, keeping slightly boiling for 3 hours, filtering, concentrating the filtrate until the relative density is 1.10, adding ethanol until the ethanol content is 60%, standing overnight, filtering, recovering the ethanol from the filtrate until the ethanol is not smelly, concentrating, drying under reduced pressure to obtain a dry extract, crushing, and sieving by a 80-mesh sieve to obtain a bunge cherry seed water extract;
(3) preparing a water extract of ilex kudingcha and lycium barbarum leaves:
weighing proper amount of folium Ilicis and Lycii folium at a ratio of 1:1, placing into round bottom flask, adding 6 times of water, and ultrasonically extracting for 3 times each time
Filtering at ultrasonic frequency of 80kHz and ultrasonic temperature of 80 deg.C for 1 hr, mixing filtrates, concentrating to relative density of 1.25,
adding ethanol to ethanol content of 70%, standing overnight, filtering, recovering ethanol from filtrate, concentrating, and drying under reduced pressure to obtain dried extract
Pulverizing the extract, and sieving with 80 mesh sieve to obtain water extract of folium Ilicis and Lycii folium;
(4) preparing rhizoma atractylodis volatile oil:
weighingDrying rhizoma Atractylodis, placing into extraction kettle, extracting at 50 deg.C and 9MPa with CO2Extracting for 1.5h under the condition that the flow is 25L/h, and collecting the extract to obtain the rhizoma atractylodis volatile oil;
(5) preparing the alcohol effect dispelling sugar:
pre-dissolving gelatin to make gelatin fully absorb water and swell, completely dissolving, melting white granulated sugar with hot water, mixing pre-dissolved gelatin with sugar solution, mixing the above mixture at a certain proportion, adding maltose syrup, maltodextrin, concentrated fruit juice, malic acid, sodium citrate and appropriate amount of pigment, mixing, adding into a storage pot, injection molding, and drying.
The natural plant extract anti-alcoholism sugar has the beneficial effects in the aspect of anti-alcoholism: the natural plants used in the invention are medicinal and edible plants, the bunge cherry seed oil, the bunge cherry seed water extract, the ilex latifolia thumb water extract and the atractylodes rhizome volatile oil are originally combined together, and the proportion of the components is determined through a large number of experiments, so that the composition plays a good coordination role, is safe and effective, and has obvious effects of sobering up, dispelling the effects of alcohol and protecting the liver. The anti-alcohol candy has the advantages of cheap and easily available raw materials, good effect and taste, and convenient popularization.
Detailed Description
The preparation of the natural plant extract antialcoholic sugar and the application thereof in antialcoholic and hepatoprotective aspects are further illustrated by specific examples and experiments.
Example 1: preparation of alcohol-dispelling sugar
The alcohol effect dispelling sugar comprises the following components in parts by weight: 10% of gelatin; 0.8 percent of prunus humilis oil; 1.8 percent of bunge cherry seed water extract; 2.0 percent of water extract of ilex kudingcha and lycium barbarum leaves; 0.2 percent of rhizoma atractylodis volatile oil; 32% of granulated sugar; 36% of maltose syrup; 8% of maltodextrin; 2% of concentrated fruit juice; 0.2 percent of malic acid; 0.15 percent of sodium citrate; proper amount of edible pigment.
A preparation method of the antialcoholic sugar comprises the following steps:
(1) preparation of prunus humilis kernel oil:
weighing a proper amount of bunge cherry seed, cleaning, crushing, placing into a Soxhlet extractor, adding 10 times of diethyl ether into a round-bottom flask, filling an extraction device, placing on an electric heating jacket, extracting for 4 hours at 60 ℃, recovering the diethyl ether, and concentrating under reduced pressure to obtain the bunge cherry seed oil.
(2) Preparing a bunge cherry seed water extract:
weighing a proper amount of bunge cherry seeds, cleaning and crushing the bunge cherry seeds, putting the bunge cherry seeds into a beaker, adding 12 times of water for soaking for 8 hours, adjusting the pH value to 5.0 by using hydrochloric acid, adding 0.8% of cellulase, putting the beaker into a water bath kettle, carrying out enzymolysis at constant temperature of 40 ℃ for 30 minutes, putting the beaker on an electric heating sleeve, heating until the beaker is boiled, keeping slightly boiling for 3 hours, filtering, concentrating the filtrate until the relative density is 1.10, adding ethanol until the ethanol content is 60%, standing overnight, filtering, recovering the ethanol from the filtrate until the ethanol is not smelly, concentrating, drying under reduced pressure to obtain a dry extract, crushing, and sieving by a 80-mesh sieve to obtain the bunge cherry seed water extract.
(3) Preparing a water extract of ilex kudingcha and lycium barbarum leaves:
weighing a proper amount of ilex latifolia and lycium barbarum leaves according to a ratio of 1:1, placing the ilex latifolia and lycium barbarum leaves into a round-bottom flask, adding 6 times of water for ultrasonic extraction for 3 times, each time for 1h, the ultrasonic frequency is 80kHz, the ultrasonic temperature is 80 ℃, filtering, combining filtrates, concentrating until the relative density is 1.25, adding ethanol until the alcohol content is 70%, standing overnight, filtering, recovering ethanol from the filtrate until no alcohol smell exists, concentrating, drying under reduced pressure to obtain a dry extract, crushing, and sieving with a 80-mesh sieve to obtain the aqueous extract of the ilex latifolia and lycium barbarum leaves.
(4) Preparing rhizoma atractylodis volatile oil:
weighing appropriate amount of dried rhizoma Atractylodis, placing into extraction kettle, extracting at 50 deg.C and 9MPa with CO2Extracting for 1.5h under the condition that the flow is 25L/h, and collecting the extract to obtain the rhizoma atractylodis volatile oil.
(5) Preparation of sugar for relieving alcoholism
Pre-dissolving gelatin to make gelatin fully absorb water and swell, completely dissolving, melting white granulated sugar with hot water, mixing pre-dissolved gelatin with sugar solution, mixing the above mixture at a certain proportion, adding maltose syrup, maltodextrin, concentrated fruit juice, malic acid, sodium citrate and appropriate amount of pigment, mixing, adding into a storage pot, injection molding, and drying.
Test example 1: the antialcoholic sugar of the invention has the antialcoholic effect on mice
1. Test materials
Semen Pruni, rhizoma Atractylodis, Folum Ilicis, and folium Lycii.
The alcohol effect dispelling sugar is prepared according to the above embodiments, and is prepared into 1.0g/ml solution for standby.
Kunming mouse, male, with a weight of 18-22g, provided by Qingdao medical laboratory animal center.
Red star Erguotou, white spirit, Beijing brewery, 56 degrees.
Physiological saline, Heiwang Jinzun solution (1.0 g/ml).
2. Test method
30 mice were randomly divided into 3 groups, a control group, a Haiwang Jinzun group, and an antialcoholic sugar group, each group consisting of 10 mice. After 3 groups of mice are fasted for 12 hours, the mice are filled with 56-degree Erguotou wine according to the dose of 0.15ml/10g, after 30 minutes, the alcohol dispelling sugar group is filled with 0.2ml/10g of alcohol dispelling sugar, the Haiwang Jinzun group and the normal saline group are respectively filled with the same amount of Haiwang Jinzun solution and normal saline, the disappearance of the righting reflex is taken as the representation of the mice drunk, and the number, the appearance time and the recovery time of the mice lost by the righting reflex are observed and recorded; after 90min, the blood is collected from the orbit of each group of mice, and the concentration of ethanol in the blood is determined according to the literature method.
3. Test results
As can be seen from table 1, the intoxication rate of the mice in the group of antialcoholic candy and hiking Jinzun was significantly reduced (P <0.05 or 0.01) compared to the control group; compared with the Haiwang Jinzun group, the drunkenness rate of the sugar group mice for relieving alcoholism is obviously reduced (P is less than 0.05).
TABLE 1 Effect of antialcoholic sugars on the intoxication Rate of mice
Compared with the control group, the compound of the formula,*P<0.05，**P<0.01; compared with the group of the sea king golden goblet,#P<0.05，##P<0.01。
as can be seen from table 2, compared with the control group, the intoxication incubation period of the mice in the group of the sugar for alleviating hangover and the haiwang jinzun group is obviously prolonged, the intoxication duration is obviously shortened, and the concentration of ethanol in blood is obviously reduced (P is less than 0.05 or 0.01); compared with the Haiwang Jinzun group, the drunken incubation period of the drunken mice in the alcohol-dispelling sugar group is obviously prolonged, the drunken duration is obviously shortened, and the concentration of ethanol in blood is obviously reduced (P is less than 0.05 or 0.01).
Table 2 effects on intoxication latency, duration and concentration of ethanol in blood of mice (X ± SD, n ═ 10)
Compared with the control group, the compound of the formula,*P<0.05，**P<0.01; compared with the group of the sea king golden goblet,#P<0.05，##P<0.01。
the test results show that the natural plant extract anti-alcohol candy is non-toxic and harmless, has obvious effect on anti-alcohol, has better effect than that of Haiwang Jinzun, and is a safe and reliable novel anti-alcohol food.
Claims (2)
1. The natural plant extract sugar for relieving alcoholism is characterized by being prepared from the following raw materials in parts by weight: 10-12% of gelatin; 0.5 to 1.0 percent of prunus humilis oil; 1.5 to 2.5 percent of bunge cherry seed water extract; 2.0 to 3.0 percent of water extract of ilex kudingcha and lycium barbarum leaves; 0.2 to 0.5 percent of rhizoma atractylodis volatile oil; 30-32% of white granulated sugar; 36-38% of malt syrup; 8-10% of maltodextrin; 2-5% of concentrated fruit juice; 0.2 percent of malic acid; 0.15 percent of sodium citrate; proper amount of edible pigment; the manufacturing method comprises the following steps:
step 1: preparation of prunus humilis kernel oil: weighing a proper amount of bunge cherry seeds, cleaning and crushing the bunge cherry seeds, putting the bunge cherry seeds into a Soxhlet extractor, adding 10 times of diethyl ether into a round-bottom flask, putting an extraction device in the round-bottom flask, putting the round-bottom flask on an electric heating jacket for extraction at 60 ℃ for 4 hours, recovering the diethyl ether, and concentrating the mixture under reduced pressure to obtain the bunge cherry seed oil;
step 2: preparing a bunge cherry seed water extract: weighing a proper amount of bunge cherry seeds, cleaning and crushing the bunge cherry seeds, putting the bunge cherry seeds into a beaker, adding 12 times of water for soaking for 8 hours, adjusting the pH value to 5.0 by using hydrochloric acid, adding 0.8% of cellulase, putting the beaker into a water bath kettle, carrying out enzymolysis at constant temperature of 40 ℃ for 30 minutes, putting the beaker on an electric heating sleeve, heating until the beaker is boiled, keeping slightly boiling for 3 hours, filtering, concentrating the filtrate until the relative density is 1.10, adding ethanol until the ethanol content is 60%, standing overnight, filtering, recovering the ethanol from the filtrate until the ethanol is not smelly, concentrating, drying under reduced pressure to obtain a dry extract, crushing the dry extract, and sieving by a 80-mesh sieve to obtain a bunge cherry seed water extract;
and step 3: preparing a water extract of ilex kudingcha and lycium barbarum leaves: weighing a proper amount of ilex latifolia and lycium barbarum leaves according to a ratio of 1:1, placing the ilex latifolia and lycium barbarum leaves into a round-bottom flask, adding 6 times of water for ultrasonic extraction for 3 times, each time for 1h, the ultrasonic frequency is 80kHz, the ultrasonic temperature is 80 ℃, filtering, combining filtrates, concentrating until the relative density is 1.25, adding ethanol until the alcohol content is 70%, standing overnight, filtering, recovering ethanol from the filtrate until no alcohol smell exists, concentrating, drying under reduced pressure to obtain a dry extract, crushing, and sieving with a 80-mesh sieve to obtain an aqueous extract of the ilex latifolia and lycium barbarum leaves;
and 4, step 4: preparing rhizoma atractylodis volatile oil: weighing appropriate amount of dried rhizoma Atractylodis, placing into extraction kettle, extracting at 50 deg.C and 9MPa with CO2Extracting for 1.5h under the condition that the flow is 25L/h, and collecting the extract to obtain the rhizoma atractylodis volatile oil;
and 5: preparing the alcohol effect dispelling sugar: pre-dissolving gelatin to make gelatin fully absorb water and swell, completely dissolving, melting white granulated sugar with hot water, mixing pre-dissolved gelatin with sugar solution, mixing the above mixture at a certain proportion, adding maltose syrup, maltodextrin, concentrated fruit juice, malic acid, sodium citrate and appropriate amount of pigment, mixing, adding into a storage pot, injection molding, and drying.
2. The sugar containing natural plant extracts for relieving alcoholism as claimed in claim 1, is characterized by being prepared from the following raw materials in parts by weight: 10% of gelatin; 0.8 percent of prunus humilis oil; 1.8 percent of bunge cherry seed water extract; 2.0 percent of water extract of ilex kudingcha and lycium barbarum leaves; 0.2 percent of rhizoma atractylodis volatile oil; 32% of white granulated sugar; 36% of maltose syrup; 8% of maltodextrin; 2% of concentrated fruit juice; 0.2 percent of malic acid; 0.15 percent of sodium citrate; proper amount of edible pigment.
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| CN102232459A (en) * | 2010-04-30 | 2011-11-09 | 漳州市乐丫丫食品有限公司 | Herbaceous alcohol detoxication candies and preparation thereof |
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| CN107467280A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | A kind of processing method of brush-cherry seed caffein |
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| CN102232459A (en) * | 2010-04-30 | 2011-11-09 | 漳州市乐丫丫食品有限公司 | Herbaceous alcohol detoxication candies and preparation thereof |
| CN106942288A (en) * | 2017-03-16 | 2017-07-14 | 广东省中医院 | A kind of traditional medicine volatile oil composition and air sterilizing disinfectant acted on sterilizing |
| CN107467280A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | A kind of processing method of brush-cherry seed caffein |
| CN107698650A (en) * | 2017-10-26 | 2018-02-16 | 海南大学 | The extraction process of ursolic acid in a kind of old leaves of Kudingcha |
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