CN108740639A - A kind of betel nut composite beverage reducing uric acid - Google Patents
A kind of betel nut composite beverage reducing uric acid Download PDFInfo
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- CN108740639A CN108740639A CN201810394948.8A CN201810394948A CN108740639A CN 108740639 A CN108740639 A CN 108740639A CN 201810394948 A CN201810394948 A CN 201810394948A CN 108740639 A CN108740639 A CN 108740639A
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- CN
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- Prior art keywords
- betel nut
- uric acid
- composite beverage
- reducing uric
- beverage according
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- 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.)
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 76
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 76
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 title claims abstract description 31
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 229940116269 uric acid Drugs 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 17
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 12
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000015165 citric acid Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 238000010992 reflux Methods 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000001704 evaporation Methods 0.000 claims abstract description 6
- 230000008020 evaporation Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 6
- -1 stoning to crush Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 6
- 206010037660 Pyrexia Diseases 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 210000000867 larynx Anatomy 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 4
- 230000035900 sweating Effects 0.000 description 4
- 230000029142 excretion Effects 0.000 description 2
- 108010093894 Xanthine oxidase Proteins 0.000 description 1
- 102100033220 Xanthine oxidase Human genes 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 150000003212 purines Chemical class 0.000 description 1
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P19/00—Drugs for skeletal disorders
- A61P19/06—Antigout agents, e.g. antihyperuricemic or uricosuric agents
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Epidemiology (AREA)
- Physical Education & Sports Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of betel nut composite beverage reducing uric acid, is prepared from the following steps：(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, freeze-dried to obtain betelnut extract；(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.Betel nut composite beverage obtained by the present invention can be used for reducing uric acid, and obvious effect, and technological process is simple, and manufacturing cost is low, is conducive to industrialized production.
Description
Technical field
The present invention relates to a kind of betel nut composite beverages reducing uric acid.
Background technology
Uric acid is a kind of metabolite of purine, and purine is divided into endogenous and exogenous purine, exogenous mainly to pass through food
Object absorbs, and endogenous refers to interior metabolism product, and purine is finally metabolized to uric acid, is drained through kidney.If generated in vivo
Excessive to have little time excretion or the degeneration of uric acid excretion mechanism, then internal uric acid accumulation is excessive, leads to human body fluid souring, influences people
The normal function of body cell.
Currently, useful betel nut is reported with the correlative study for preparing the betel nut composite beverage for reducing uric acid, and still, existing Bin
Bulky composite beverage is ideal not enough in terms of the effect of reducing uric acid.
Invention content
The technical problem to be solved by the invention is to provide a kind of to have the betel nut of preferable effect compound in terms of reducing uric acid
Beverage.
The technical solution adopted by the present invention to solve the technical problems is：A kind of betel nut composite beverage reducing uric acid, by
Following steps are prepared：
(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution conduct is added
Extracting solution, refluxing extraction obtain aqueous areca nut extract through centrifugal filtration, are concentrated by evaporation, freeze-dried to obtain betelnut extract；
Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance, compared with sweet tea, can feel card after swallowing immediately
Larynx can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer；
(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.
Further, added calcium hydroxide is equivalent to betel nut raw material weight 2.5-3.5% (preferably 3.0%).
Further, the volume fraction 25-40% (preferably 30%) of the ethanol solution.
Further, the solid-liquid ratio of the ethanol solution and betel nut raw material is 15-25:1 (preferably 20:1), unit be mL/g or
L/kg。
Further, the pH value for controlling extracting solution is 8-10.
Further, refluxing extraction 2-3 times, each extraction time are 1.5-3.0 hours (preferably 2.0 hours).
Further, the mass ratio of the betelnut extract and white granulated sugar, citric acid, sodium alginate, water is 1:20-40:
0.1-0.5:200-500。
Studies have shown that present invention gained betelnut extract has stronger inhibitory activity to act on xanthine oxidase, to
Fundamentally reduce the generation of uric acid.
Test result shows that the betel nut composite beverage obtained by the present invention can be used for reducing uric acid, and obvious effect, technique
Flow is simple, and manufacturing cost is low, is conducive to industrialized production.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
A kind of betel nut composite beverage reducing uric acid, is prepared from the following steps：
(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution conduct is added
Extracting solution, refluxing extraction obtain aqueous areca nut extract through centrifugal filtration, are concentrated by evaporation, freeze-dried to obtain betelnut extract；
Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance, compared with sweet tea, can feel card after swallowing immediately
Larynx can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer；
(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.0%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, the pH value for controlling extracting solution is 10.
In the present embodiment, refluxing extraction 3 times, each extraction time is 2.0 hours.
In the present embodiment, the mass ratio of the betelnut extract and white granulated sugar, citric acid, sodium alginate, water is 1:30:
0.2:400。
Test result shows that the betel nut composite beverage obtained by the present invention can be used for reducing uric acid, and obvious effect, technique
Flow is simple, and manufacturing cost is low, is conducive to industrialized production.
Embodiment 2
A kind of betel nut composite beverage reducing uric acid, is prepared from the following steps：
(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution conduct is added
Extracting solution, refluxing extraction obtain aqueous areca nut extract through centrifugal filtration, are concentrated by evaporation, freeze-dried to obtain betelnut extract；
Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance, compared with sweet tea, can feel card after swallowing immediately
Larynx can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer；
(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.5%.
In the present embodiment, the volume fraction 35% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 22:1, unit mL/g.
In the present embodiment, the pH value for controlling extracting solution is 9.
In the present embodiment, refluxing extraction 3 times, each extraction time is 3.0 hours.
In the present embodiment, the mass ratio of the betelnut extract and white granulated sugar, citric acid, sodium alginate, water is 1:25:
0.3:350。
Test result shows that the betel nut composite beverage obtained by the present invention can be used for reducing uric acid, and obvious effect, technique
Flow is simple, and manufacturing cost is low, is conducive to industrialized production.
Embodiment 3
A kind of betel nut composite beverage reducing uric acid, is prepared from the following steps：
(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution conduct is added
Extracting solution, refluxing extraction obtain aqueous areca nut extract through centrifugal filtration, are concentrated by evaporation, freeze-dried to obtain betelnut extract；
Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance, compared with sweet tea, can feel card after swallowing immediately
Larynx can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer；
(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 2.5%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 18:1, unit mL/g.
In the present embodiment, the pH value for controlling extracting solution is 8.
In the present embodiment, refluxing extraction 3 times, each extraction time is 3.0 hours.
In the present embodiment, the mass ratio of the betelnut extract and white granulated sugar, citric acid, sodium alginate, water is 1:35:
0.4:500。
Test result shows that the betel nut composite beverage obtained by the present invention can be used for reducing uric acid, and obvious effect, technique
Flow is simple, and manufacturing cost is low, is conducive to industrialized production.
Claims (10)
1. a kind of betel nut composite beverage reducing uric acid, which is characterized in that be prepared from the following steps：
(1) it takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution is added as extraction
Liquid, refluxing extraction obtain aqueous areca nut extract through centrifugal filtration, are concentrated by evaporation, freeze-dried to obtain betelnut extract；
(2) betelnut extract obtained by step (1) is uniformly mixed with white granulated sugar, citric acid, sodium alginate, water,.
2. the betel nut composite beverage according to claim 1 for reducing uric acid, which is characterized in that added calcium hydroxide is equivalent to
Betel nut raw material weight 2.5-3.5%.
3. the betel nut composite beverage according to claim 2 for reducing uric acid, which is characterized in that added calcium hydroxide is equivalent to
Betel nut raw material weight 3.0%.
4. the betel nut composite beverage according to claim 1 or 2 or 3 for reducing uric acid, which is characterized in that the ethanol solution
Volume fraction 25-40%.
5. the betel nut composite beverage according to claim 4 for reducing uric acid, which is characterized in that, the body of the ethanol solution
Fraction 30%.
6. the betel nut composite beverage according to claim 1 or 2 or 3 for reducing uric acid, which is characterized in that the ethanol solution
Solid-liquid ratio with betel nut raw material is 15-25:1, unit is mL/g or L/kg.
7. the betel nut composite beverage according to claim 6 for reducing uric acid, which is characterized in that the ethanol solution and betel nut
The solid-liquid ratio of raw material is 20:1, unit is mL/g or L/kg.
8. the betel nut composite beverage according to claim 1 or 2 or 3 for reducing uric acid, which is characterized in that control extracting solution
PH value is 8-10.
9. the betel nut composite beverage according to claim 1 or 2 or 3 for reducing uric acid, which is characterized in that refluxing extraction 2-3
Secondary, each extraction time is 1.5-3.0 hours.
10. the betel nut composite beverage according to claim 1 or 2 or 3 for reducing uric acid, which is characterized in that the betel nut carries
It is 1 to take the mass ratio of object and white granulated sugar, citric acid, sodium alginate, water:20-40:0.1-0.5:200-500.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810394948.8A CN108740639A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut composite beverage reducing uric acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810394948.8A CN108740639A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut composite beverage reducing uric acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740639A true CN108740639A (en) | 2018-11-06 |
Family
ID=64012417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810394948.8A Pending CN108740639A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut composite beverage reducing uric acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740639A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073843A (en) * | 1991-12-30 | 1993-07-07 | 袁伟 | Be used for adding the betel nut processing method of food |
| CN101766320A (en) * | 2010-03-11 | 2010-07-07 | 中南林业科技大学 | Solid beverage of areca nut and preparation method thereof |
| CN106562276A (en) * | 2015-10-08 | 2017-04-19 | 海南金槟榔实业有限公司 | Extraction method and applications of betel nut effective component |
-
2018
- 2018-04-27 CN CN201810394948.8A patent/CN108740639A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073843A (en) * | 1991-12-30 | 1993-07-07 | 袁伟 | Be used for adding the betel nut processing method of food |
| CN101766320A (en) * | 2010-03-11 | 2010-07-07 | 中南林业科技大学 | Solid beverage of areca nut and preparation method thereof |
| CN106562276A (en) * | 2015-10-08 | 2017-04-19 | 海南金槟榔实业有限公司 | Extraction method and applications of betel nut effective component |
Non-Patent Citations (2)
| Title |
|---|
| 佳味添成: "《http://www.drinks888.com/news/show-1187.html》", 17 July 2017 * |
| 王绪前: "《中医食疗》", 31 October 2015, 中国中医药出版社 * |
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