CN110624006A - A health wine containing effective components of fructus Quzhazhii - Google Patents
A health wine containing effective components of fructus Quzhazhii Download PDFInfo
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- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/708—Rheum (rhubarb)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Abstract
The invention discloses health care wine containing active ingredients of a quzhang, wherein the quzhang is a wild or planted rhizome of a rhubarb of Lhasa, and the active ingredients of the quzhang are stilbene substances mainly comprising Quzhazhigan, polydatin, resveratrol, piceatannol and rhapontin. The health wine has various pharmacological activities of reducing blood sugar, reducing blood fat, improving microcirculation, improving coronary blood flow, reducing blood pressure, inhibiting platelet aggregation, removing free radicals and the like, so the health wine can be used for preventing and/or treating modern chronic diseases such as hyperglycemia, high blood fat, cardiovascular and cerebrovascular diseases and the like, is particularly suitable for health care drinking of middle-aged and elderly people, has strong fragrance and mellow taste, and can be drunk as a health-care health wine for a long time.
Description
Technical Field
The invention belongs to the technical field of food, health-care food or biological medicine, and particularly relates to health-care wine containing active ingredients of a kozakh.
Background
For decades, under the social conditions of rapid development of economy and remarkable improvement of living conditions, the physical health condition of the national people in China gradually becomes one of the focuses of social attention. The pace of social life is rapidly accelerated, social competition is intensified, and some sub-health states associated with competitive pressure and chronic diseases associated with the aging trend of population are important issues of health care and medical treatment.
In modern medicine, as diagnostic measures for acute diseases such as infectious diseases have become mature, chronic diseases have become a risk factor affecting human health, and these diseases are mainly prevented, and preventive medicine has become an important branch of medicine. Traditional Chinese medicine has inheritance for disease prevention, namely 'the traditional Chinese medicine does not cure a disease and does not cure a disease in the upper workmanship' or emphasizes that a high-definition doctor does not cure a developed disease but prevents the occurrence of the disease, wherein food therapy health care is one of important ways for disease prevention, and health-care functional food developed by food therapy becomes a widely accepted health-care means for regulating physical conditions. The single-component or compound wine including the health care or treatment wine plays an important role in preventing or treating chronic diseases.
The Quzhu is commonly called as Rheum lasianum, belongs to Rheum genus plant of Polygonaceae family, is produced in east of Tibet, Sichuan and other places, is grown on grass slopes with altitude of 3500-4600 m, and has rootstocks of local medicinal materials of minority nationalities such as Tibetan nationality and petioles of leaves as daily delicious food materials. Through earlier systematic research on chemical components and pharmacological activity of the Lhasa rhubarb, the Lhasa rhubarb is found to contain high-content stilbene compounds which mainly comprise Quzhazhigan, methyl rhapontin and polydatin, and almost no anthraquinone chemical components with potential serious toxic and side effects; in addition, the Rheum lhasaense extract mainly containing stilbene compounds and the purified rhaponticin, polydatin and Quzhazhigan have remarkable cardiovascular physiological activities of reducing blood sugar, blood fat and the like, so the extracts have remarkable application value. Based on the pharmacological activity, the novel health care wine is formed by compounding the rhubarb from losa or the extract thereof or the purified composition of the Quzhazhigan, the methyl rhapontin and the polydatin with alcoholic beverages such as white spirit, red wine, beer, yellow wine, rice wine and the like, is used for preventing, protecting and/or treating modern chronic diseases such as hyperglycemia, hyperlipidemia, hypertension and the like, and has extremely high application value and wide market prospect.
Disclosure of Invention
The invention aims to provide health-care wine containing quzhazhigan and active ingredients thereof, which contains high-activity ingredients such as quzhazhigan, polydatin, resveratrol, piceatannol, rhapontin and the like, and has various pharmacological activities of reducing blood sugar, reducing blood fat, improving microcirculation, improving coronary blood flow, reducing blood pressure, inhibiting platelet aggregation, removing free radicals and the like, so the health-care wine can be used for preventing and/or treating modern chronic diseases such as hyperglycemia, high blood fat, cardiovascular and cerebrovascular diseases and the like, is particularly suitable for health-care drinking of middle-aged and elderly people, has strong aroma and mellow taste, and can be drunk as health-care wine for a long time.
In order to achieve the purpose, the invention adopts the technical scheme that:
a health wine contains effective components of fructus Quzhazhii, which is wild or planted rhizome of Rheum lhasaense, and contains stilbene substances mainly including Quzhazhigan, polydatin, resveratrol, piceatannol and Rhein as effective components. In the specification and the claims thereof, the "stilbene compound" refers to a compound containing a stilbene structural unit in the compound structure, and the chemical structure of the compound can be represented by a general formula in fig. 1.
Wherein R is selected from H, OH, OCH3, -O-glucosyl group and-O-substituted glucosyl group.
Rheum methyl glucoside is 5-hydroxy-4 ' -methoxystilbene-3-O-glucoside (4 ' -methoxy-5-hydroxy-stilbene-3-O-glucoside, deoxyhalophilicin), polydatin is 4 ', 5-dihydroxystilbene-3-O-glucoside (4 ', 5-dihydroxy-stilbene-3-O-glucoside, polydatin, piceid), and QUZHAZHIZONE glucoside is (E) -1- (3, 5-dihydroxyphenyl) -2- (3-hydroxy-4-O-D-glucopyranose) ethylene or 3,5,3 ', 4 ' -tetrahydroxystilbene cardio-3 ' -O-beta-glucoside. Their chemical structures are shown in fig. 2, fig. 3, fig. 4, fig. 5, fig. 6.
Further, the preparation process of the health wine comprises the following steps:
a. collecting artificially planted or wild rhizomes of Quzhu, removing impurities, cleaning, slicing or pulverizing.
b. Brewing Chinese liquor or beer or yellow wine or rice wine with crops such as corn, rice, glutinous rice, barley, wheat, sorghum, highland barley, pea, etc., adding the root and stem of Quzha into the brewed raw material wine, heating to boil, and standing; the addition mass percentage of the koozha rhizome is 0.05-20%.
c. And c, filtering, distilling, sterilizing, filling and packaging the product obtained in the step b to obtain the finished product of the quzhang wine.
The collected Rheum palmatum L may be wild or cultivated, and may be used in fresh or dried.
Further, the preparation process of the health wine can also comprise the following steps:
a. washing artificially-planted or wild koozhiza plants with water to remove soil, hanging and air-drying in a ventilation place, separating underground rhizomes and overground stems and leaves, and respectively crushing the underground rhizomes and the overground stems and leaves into coarse particles by a crusher;
b. respectively cutting underground rhizome and overground stem and leaf, soaking in 75% ethanol for 24 hr, loading into percolation column, percolating with 75% ethanol at percolation flow rate of 20ml/min, mixing extractive solutions, and detecting total stilbene compound content in the extractive solution by ultraviolet spectrophotometry;
c. adding water into the extract of the Quzhazha in the step b for precipitation, collecting the precipitate, and directly drying or further crystallizing and refining to obtain a Lhasa rhubarb extract;
d. brewing Chinese liquor or beer or yellow wine or rice wine with semen Maydis, rice, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, jowar, semen Avenae Nudae and semen Pisi Sativi as raw materials, adding extract of rhizome of Quzhang koa into the brewed raw material wine, heating to boil, and standing; the mass percent of the added extract of the active ingredients of the quzha is 0.05-5.0%.
e. And d, filtering, distilling, sterilizing, filling and packaging the product obtained in the step d to obtain the finished product of the quzhang wine.
In the step c, the extract of the kozakh is a mixture with a stilbene compound as a main chemical component. It is understood that the content of different chemical components in the extract varies with the batch of raw materials and the processing parameters. Generally, the extract contains about 50-100% of Quzhazhigan, polydatin, resveratrol, piceatannol and rhapontin.
The high content of stilbene compounds in the rhizomes of the quzhang is up to 5-14% (by dry weight) depending on the harvesting season, the place and other factors. The stem and leaf of Quzhang Koidzumi has low content of stilbene components, and has relatively low value as extraction raw material, but can still be used as one of the sources of stilbene compounds. In the invention, underground rhizomes of the Lhasa rhubarb are preferably adopted as raw materials of the Quzhazha wine.
The health wine containing effective components of Quzhu prepared by the method of the invention has main effective components of stilbene compounds. Stilbene compounds are known to have pharmacological activities such as blood glucose reduction (chinese patent application CN99122378), blood lipid reduction (chinese patent application CN01118193), and prevention and treatment of ischemic cardiovascular and cerebrovascular diseases (chinese patent application CN 201010116358.2). However, different stilbene compounds have different pharmacological action targets due to different structures, and have different pharmacological influences on target bodies such as membrane potential, ion channels, tyrosine kinase and the like. The extract of Quzhang (fructus Quzhang) as the mixture of stilbene compounds has partial pharmacological activity higher than that of monomer compounds such as pure methyl rhapontin, polydatin, Quzhazhigan, etc.
The invention has the beneficial effects that:
based on the literature data disclosed at present, no application of the composition formed by the rhubarb as rassa and the extract thereof or the purified stilbene compounds thereof in the health wine is found. The novel health care wine is compounded by the composition formed by the rhubarb from Lhasa and the extract thereof or the purified stilbene compounds thereof and white spirit or wine by using alcohol which is a popular food carrier, and the efficacy of the components can be obviously enhanced because the components have better solubility in alcohol and are easy to be absorbed by human bodies into blood systems.
The health-care wine of the invention is novel because the Chinese wampee fruit is not reported in a public way. The health wine contains high-activity stilbene components such as Quzhazhigan, Rheum methyl glycoside and polygonin, and has various pharmacological activities of reducing blood sugar, reducing blood fat, improving microcirculation, improving coronary blood flow, reducing blood pressure, inhibiting platelet aggregation, removing free radicals and the like, so the health wine can be used for preventing and/or treating modern chronic diseases such as hyperglycemia, high blood fat, cardiovascular and cerebrovascular diseases and the like. The preparation method of the quzhang wine is simple and easy to implement, low in production cost, capable of being continuously operated and extremely high in practicability.
Drawings
FIG. 1 is a general structural formula diagram of a stilbene compound;
FIG. 2 is a structural diagram of Quzhazhigan;
FIG. 3 is a chemical structure diagram of veratryl alcohol;
FIG. 4 is a chemical structure diagram of piceatannol;
FIG. 5 is a chemical structure diagram of rhaponticin;
FIG. 6 is a chemical structural diagram of polydatin.
Detailed Description
Example 1:
preparation of a koozhao rhizome extract:
(1) materials:
rhizome of Quzhao: purchased in the Tibet Lhasa area, removed of impurities, cleaned, cut into pieces or blocks and dried in the sun.
Batch number: 180902
Resin: d101 macroporous adsorption resin, a product of Hitachi Chemicals Limited, Tianjin, is pretreated according to the instructions of a production plant; 80-100 meshes of polyamide resin and a product of Zhejiang yellow rock resin chemical industry Limited company are pretreated according to the specification of a production plant.
(2) Preparation:
washing collected plant with water to remove soil, hanging in ventilation place, air drying, separating underground rhizome and overground stem and leaf, and pulverizing into coarse particles respectively with pulverizer.
Collecting underground rhizome and above ground stem and leaf 100g, respectively cutting, soaking in 1L 75% ethanol for 24 hr, loading into percolation column (phi 8cm, L100 cm), percolating with 75% ethanol at percolation flow rate of 20ml/min, percolating with 2L 75% ethanol respectively, mixing percolates, concentrating under reduced pressure, and detecting content of stilbene compounds in the percolates by ultraviolet spectrophotometry. As a result: the total amount of stilbene compounds contained in underground rhizome and aerial stem leaf of Rheum palmatum of lot 050902 was 10% and 0.001%, respectively. The result shows that the content of stilbene compounds in underground rhizomes of the Rheum palmatum is rich.
3 parts of underground rhizomes of the Rheum palmatum L.of 600g each, are cut into pieces, and are extracted by taking 50 percent, 75 percent and 95 percent ethanol as extraction solvents respectively. Reflux-extracting the above medicinal materials with different extraction solvents for 3 times, 4.8L each time for 2 hr. Respectively combining the extracting solutions, detecting the content (A) of the total toluylene compounds in the extracting solutions by an ultraviolet spectrophotometry, and calculating the transfer rate (B) of the toluylene compounds: the average total amount of stilbene compounds in the extractive solution/total amount of stilbene compounds in the medicinal material is multiplied by 100 percent.
The results of the extraction test are shown in table 1.
Table 1: results of extraction tests with different extraction solvents
A: detecting the total stilbene compound content in the extracting solution by an ultraviolet spectrophotometry; b: transfer rate of stilbene compound
In the above extraction test, when 50%, 75% and 95% ethanol were used as the extraction solvent, the transfer rate of the stilbene compounds in the extraction step was 89% to 95%. Therefore, they can be used as the extraction solvent of the effective components of the kozak.
Example 2:
confirming the structure of the kozak extract:
(1) materials:
rhizome of Quzhao: the rhizomes of Quzha are purchased from Lasa, Tibet, cleaned, cut into pieces or blocks and dried in the sun. Batch number: 050902
(2) Preparation of extract of Lhasa rhubarb
The extract of kozak was prepared as described in example 1, using 95% ethanol as the extraction solvent.
(3) Purification of
200 g of extract of the quzha koidz is heated and dissolved by 200mL of water, placed for 12 hours, centrifuged at 5000rpm for 10 minutes, the centrifugal precipitate is dissolved by 50mL of 45% ethanol, 2 g of activated carbon is refluxed at 80 ℃ for 15 minutes for decolorization, the decolorization is carried out while the extract is hot, the filtrate is placed at 4 ℃ for 4 hours for crystallization, and the crystals are dried in vacuum to obtain 62 g of white needle crystals, which are identified as the rhaponticin by the structure and have the purity of 85-100%. And (3) passing the crystallized mother liquor through D101 macroporous resin (150 multiplied by 1000mm), eluting with 60% ethanol, wherein each 1 column volume is 1 fraction, obtaining 20 fractions, concentrating fractions 1-8 to obtain light yellow solid 10 g, recrystallizing with 30% ethanol to obtain white powdery solid, identifying the structure as piceatannol, concentrating fractions 11-19 to obtain light yellow solid 51g, recrystallizing with 50% ethanol to obtain white crystal, and identifying the structure as resveratrol.
Centrifuging polyamide resin (150 × 1000mm) on a water phase, eluting with 35% ethanol, wherein 1 fraction is in each 1 column volume to obtain 18 fractions, concentrating the fractions 2-9 under reduced pressure to obtain light yellow solid 125 g, dissolving with 15% ethanol, refluxing 4 g of activated carbon at 80 ℃ for 15 min to decolorize, performing suction filtration while hot, standing the filtrate at 4 ℃ for 2h to crystallize, and performing vacuum drying on the crystals to obtain 102 g of white crystals, wherein the crystals are structurally identified as quzhazhigan; the fraction 11-15 is decompressed and concentrated to obtain 11 g of yellow solid, and the yellow solid is identified as polydatin through the structure.
(4) Structure confirmation of the Quzhazhigan, the Rheum methyl glycoside, the polydatin, the piceatannol and the resveratrol:
detecting the obtained UV, MS,1H NMR and 13CNMR spectrogram of the rhaponticin and the polydatin respectively, wherein the detection data are as follows:
rhaponticin methyl: white needle crystals (methanol), mp.225-227 ℃. The ultraviolet lamp emits blue-violet fluorescence. UV: λ max (MeOH) nm: 217,308,319, respectively; negative FAB MS [ m/z ]: 403[ M-H ] -, 227 [ M + H-C6H11O6] -; 1H NMR (acetone-d 6) delta ppm: 7.50(d, J ═ 8.0Hz), 7.11 (s, J ═ 16.3Hz), 6.94(s, J ═ 16.3Hz), 6.93(d, J ═ 8.0Hz),6.80(s),6.67(s), 6.48(s),4.83(1H, d, anomeric H),3.76(3H, s, OCH3),3.2-3.9(4H, m, sugar-H); 13C NMR (acetone-d 6) delta ppm 140.7(C-1),106.6(C-2),160.2(C-3),103.9(C-4), 159.5(C-5),108.2(C-6),130.9(C-1 '), 128.9(C-2 ', 6 '), 114.9(C-3 ', 5 '), 160.5(C-4 '), 126.4 (C-alpha), 130.9 (C-beta), 55.6(-OCH3),102.1(C-1 '), 74.7(C-2 '), 77.8(C-3 '), 71.5 (C-4 '), 78.1(C-5 '), 62.7 (C-6.7). The above UV, MS,1H NMR and 13C NMR data are consistent with those reported in the literature (Yoshiki Kashiwada et al chem. pharm. Bull.1984,32(9): 3501-.
Polydatin: white needles (30% ethanol), UV: λ max (etoh): 217,307,320. MS [ m/z, rel ]: 390[ M ] +, 228(100), 227(12.51), 211(6.38),181 (8.87); 1H NMR (acetone-d 6) delta ppm: 8.48(1H, s),8.40(1H, s),7.43(2H, d, J ═ 8.5Hz),7.10(1H, d, J ═ 16.0Hz), 6.92(1H, d, J ═ 16.0Hz),6.85(2H, d, J ═ 8.5Hz),6.82-6.68(1H, s),6.47(1H, s),4.95(1H, d, J ═ 7.5Hz),4.60(1H, d),4.39(1H, d),4.31(1H, d),3.95-3.91(1H, m), 3.82(1H, t),3.75-3.71(1H, m),3.56-3.52(2H, m),3.49-3.44(2H, m); 13C NMR (acetone-d 6) delta ppm 159.4(C-4 '), 158.5(C-3),157.4(C-5),130.0(C-1),129.0 (C-. beta., C-1'), 128.8(C-2 ', 6'), 125.6 (C-. alpha.), 115.6(C-3 ', 5'), 107.31(C-6), 105.7 (C-2),103.0(C-4),101.1(C-1 '), 77.2 (C-5'), 76.9(C-3 '), 73.9 (C-2'), 70.5(C-4 '), 61.8 (C-6'). The above UV, MS,1H NMR and 13C NMR data are consistent with literature reports (piceid) for polydatin (Fulvia Orsini.J. Nat.Prod.1997,60,1082-1087).
Quzhazhigan: white hairy crystals (water), mp.220-225 ℃. The ultraviolet lamp emits blue-violet fluorescence. UV λ max (MetOH) 217(4.38),320 (4.48); EI-MS (M/z):406[ M]+,244 [M-glycosy]+；negative FAB-MS(m/z):405[M-H]—，243[M-H-glycosy]—；1H NMR(CD3OD,500M Hz)δppm:7.44(1H,d,J＝2.0Hz,C2′-H),7.05(1H,dd,J1＝ 2.0Hz,J2＝8.0Hz,C6′-H),6.92(1H,d,J＝16.3Hz,C-H),6.83(1H,d,J＝16.3 Hz,C-H),6.82(1H,d,J＝8.3Hz,C5′-H),6.47(1H,d,J＝2.2Hz,C2,6-H),6.18 (1H,t,J＝2.2Hz,C4-H),4.81(1H,d,J＝7.4Hz,anomeric H),3.95(1H,dd,J 1＝2.0,2.1Hz,J2＝12.2Hz,C6″-H),3.74(1H,dd,J 1＝6.0Hz,J2＝＝12.1Hz,C6″-H), 3.41-3.56(4H,m sugar-H)；13C NMR(CD3OD,125M Hz)δppm：141.1(C-1),105.9 (C-2,6),159.4(C-3,5),102.7(C-4),131.3(C-1′),116.6(C-2′),146.9(C-3′),148.1 (C-4′),117.2(C-5′),123.0(C-6′),127.8(C-α),129.1(C-β),104.4(C-1″),74.9(C-2″), 78.4(C-3″),71.4(C-4″),77.5(C-5″),62.5(C-6″)。
Piceatannol in the form of white crystal (15% ethanol), ESI-MS (M/z)243[ M-H]+,1H NMR(400MHz, Acetone-d6)δ7.07(d,J＝1.7Hz,1H),6.95(d,J＝16.3Hz,1H),6.90(dd,J＝8.0/ 1.7Hz,1H),6.82(d,J＝16.3Hz,1H),6.80(d,J＝8.0Hz,1H),6.52(d,J＝1.8Hz, 2H),6.26(t,J＝1.8,1H).13C NMR(101MHz,Acetone-d6)δ159.50(C-3,5), 146.040(C-3′,4′),140.77,0(C-1)130.600(C-1′),129.310(C-β),126.800(C-α), 119.930(C-6′),116.180(C-2′),113.740(C-5′),105.580(C-2,6),102.560(C-4).
Resveratrol: white needle crystals (50% ethanol), EI-MS (M/z)228[ M [)]+,1H NMR(400MHz, Acetone-d6)δ8.51(s,1H),8.23(s,2H),7.41(d,J＝8.6Hz,2H),7.01(d,J＝16.3 Hz,1H),6.88(d,J＝16.3Hz,1H),6.83(d,J＝8.6Hz,2H),6.53(d,J＝2.0Hz,2H), 6.25(t,J＝2.0Hz,1H).13C NMR(101MHz,Acetone-d6)δ159.53(C-3,5), 158.11(C-4′),140.80(C-1),130.01(C-1′),129.01(C-β),128.65(C-2′,6′),126.75(C-α), 116.33(C-3′,5′),105.57(C-2,6),102.58(C-4)。
Example 3:
preparation and analysis of a health wine containing active ingredients of kozak:
(1) materials:
rhizome of Quzhao: collected in Lijiang mountain plant garden, is used as artificial planting species, is cleaned and cut into slices. Batch number: 170902
(2) Process for making
The liquor, beer, yellow wine or rice wine is brewed with corn, rice, glutinous rice, barley, wheat, sorghum, highland barley, pea and other crops.
Weighing 500g of pretreated kozak rhizomes, respectively adding into 10kg of white spirit or beer or highland barley wine, heating and boiling, standing for about 24-48h, filtering to remove medicinal material residues, subpackaging each 75ml or 125ml or 500ml of supernatant into a wine bottle, sealing, and adding outer packages to obtain the finished product of the kozak wine.
(3) Analysis of results
According to the analysis method described in example 2, the contents of resveratrol, quzhazhigan, rhapontin and polydatin in the quzhazha wine are different according to the alcohol concentration of different wines, and the contents are 0.01-0.5%, 0.01-0.5% and 0.01-0.5% in sequence.
By the evaluation of a wine taster, the quzhang wine has no obvious traditional Chinese medicine smell and astringent taste of common traditional Chinese medicine medicinal liquor sold in the market, has beautiful color, is soft and sweet, has pure taste and does not go to the head.
Example 4:
preparation and analysis of a health wine containing active ingredients of kozak:
(1) materials:
extract of koozhao: the quzha extract prepared according to example 1, in which the contents of resveratrol, quzhazhigan, rhapontin and polydatin were 25%, 15%, 23% and 30%, respectively.
(2) Process for making
The liquor, beer, yellow wine or rice wine is brewed with corn, rice, glutinous rice, barley, wheat, sorghum, highland barley, pea and other crops.
Weighing 50g of Quzhazha extract, adding into 10kg of Chinese liquor or beer or highland barley wine, heating and boiling, standing for 24-48h, filtering to remove insoluble substances, subpackaging the supernatant into wine bottles with 75ml or 125ml or 500ml, sealing, and packaging to obtain the final product.
(3) Analysis of results
According to the analysis method in the embodiment 2, the contents of resveratrol, quzhazhigan, rhapontin and polydatin in the quzhazha wine are different according to the alcohol concentration of different wines, and the contents are respectively 0.01-0.5%, 0.01-0.5% and 0.01-0.5%.
The Quzhang wine has no obvious traditional Chinese medicine smell and astringent taste of common traditional Chinese medicine medicinal liquor sold in the market, and has beautiful color, soft and sweet taste, pure taste and no harm to the head.
Example 5:
preparation and analysis of quzhazha wine containing composition of quzhazhigan, rhapontin and polydatin:
(1) materials:
composition of Quzhazhigan, Rheum methyl glucoside and polydatin: compositions of purified resveratrol, rhapontin, polydatin and quzhazhigan were prepared according to examples 1 and 2 at levels of about 25%, 15% and 15%, respectively.
(2) Process for making
The liquor, beer, yellow wine or rice wine is brewed with corn, rice, glutinous rice, barley, wheat, sorghum, highland barley, pea and other crops.
Weighing 50g of composition consisting of Quzhazhigan, Rheum methyl glycoside and polydatin, boiling, standing for 24-48h, filtering to remove insoluble substances, subpackaging the supernatant into wine bottles with 75ml or 125ml or 500ml, sealing, and packaging to obtain the final product.
(3) Analysis of results
The contents of the quzhazhigan, the methamphetamine and the polydatin in the quzhazhijiu are different according to the alcohol concentration of different wines according to the analysis method in example 1, and the contents are 0.01-0.5%, 0.01-0.5% and 0.01-0.5% in sequence.
According to the identification of a wine taster, the quzhang wine has no obvious traditional Chinese medicine smell and astringent taste of common traditional Chinese medicine medicinal liquor sold in the market, the quzhang wine prepared from white spirit is yellowish, the quzhang wine prepared from beer has richer foam, the quzhang wine prepared from red wine has shorter sobering time, the quzhang wine prepared from highland barley wine is softer and more sweet, the taste of all the four quzhang wines is purer, the flavor is more unique, and the quzhang wine cannot be easily drunk.
Example 6:
the quzhang wine has the blood sugar reducing effect:
(1) experimental Material
The Quzhu liquors of the barley liquor base prepared in the above examples 3, 4 and 5 were named as QZ-1, QZ-2 and QZ-3, respectively, in which the alcohol degrees were all 38 °, and the contents of total stilbene compounds represented by Quzhu stilbene glucoside, methyl rhapontin and polydatin were about 0.2%, 0.5% and 0.8%, respectively.
Mepidira, 5 mg/tablet, commercially available. Alloxan, available from Sigma, was used in ice bath with a concentration of 2.5mg/ml in physiological saline immediately before use; sodium chloride injection, commercially available; blood glucose assay kit (oxidation method), commercially available.
An SPF grade ICR mouse is 3-4 weeks old, half male and half female and 22-28 g in weight; the product is sold by qualified enterprises. Feeding conditions are as follows: IVC animal laboratory, temperature: 20-25 ℃ (the daily temperature difference is less than or equal to 3 ℃); humidity: 40% -70%; illumination: 12h, 12h light and shade alternation, illumination: 150-300 lx; noise: less than or equal to 60 dB.
(2) Instrument for measuring the position of a moving object
TMS1024 full-automatic biochemical analyzer, tokyo corporation, japan; centrifuge 5810R type refrigerated Centrifuge, eppendoff, germany; model BS110 electronic analytical balance, sydows.
(3) Experimental methods
Selecting 24-28 g of mice, using both male and female, and breeding adaptively for one week. After fasting for 18 hours without water prohibition, 90 mice are injected with 50mg/kg of physiological saline alloxan solution 20ml/kg into tail vein, and are randomly grouped according to sex and weight: model group, positive control group of mepiquat 20mg/kg, Quzhazha sample QZ-1, QZ-2 and QZ-35 ml/kg, each group containing 15. Another 10 fasted mice were used as a blank control group, and the volume of sodium chloride injection was 20 ml/kg. Animals in each group began oral gavage administration on the day following molding, and 1% CMC-Na was administered to both blank and model groups at a volume of 20mg/kg for 21 consecutive days. After 7, 14 and 21 days after administration, fasting is carried out for 10 hours without water prohibition, blood serum is separated from orbital blood collection, and the blood sugar value is measured according to a kit method.
(4) Statistical method
As a result, toThe normal distribution data is tested by t, and the bias distribution data is tested by rank sum.
(5) Results of the experiment
The results are shown in Table 2. As can be seen from Table 2, the three Quzha wine can continuously perfuse the stomach of the mice for 21 days, and can reduce the fasting blood glucose value of the mice of the diabetes model caused by alloxan to different degrees; wherein, the obvious blood sugar reducing effect appears in QZ-114 days, and the obvious effect is also realized in the 21-day measurement; QZ-2 and QZ-3 have tendency to lower blood sugar in 7, 14 and 21 days.
TABLE 2 influence of Quzhazha liquor on blood glucose in alloxan diabetic mice
Compared to the model set: p <0.05, P <0.01
Example 7
The liver protection effect of the quzhang wine is as follows:
(1) experimental Material
The Quzhang wine of sorghum base prepared in the above examples 4 and 5, in which alcohol contents were all 43 °, and total stilbene compounds represented by Quzhazhigan, Rheum methyl glycoside and Polygonum cuspidatum glycoside were about 0.2% and 0.8%, respectively, were named as QZ-4 and QZ-5, respectively.
Bifendate dripping pill, 1.5 mg/pill, is commercially available, and is prepared into suspension with required concentration by 0.5% CMC-Na for intragastric administration of mice. Alanine Aminotransferase (ALT) and aspartate Aminotransferase (AST) assay kits and D-galactosamine are commercially available.
Animals: cleaning grade ICR mice, each half of male and female, with the weight of 18-20 g; the product is sold by qualified enterprises. Feeding conditions are as follows: IVC animal laboratory, temperature: 20-25 ℃ (the daily temperature difference is less than or equal to 3 ℃); humidity: 40% -70%; illumination: 12h, 12h light and shade alternation, illumination: 150-300 lx; noise: less than or equal to 60 dB.
(2) Instrument for measuring the position of a moving object
TM1024 full-automatic biochemical analyzer, tokyo corporation, japan; centrifuge 5810R model refrigerated Centrifuge, eppendoff, germany.
(3) Experimental methods
60 clean grade ICR mice (18-20 g) are selected, half of the mice are male and female, and the mice are randomly divided into 6 groups, and 10 mice are selected in each group. The animals in each group were gavaged once daily for 7 consecutive days at the dose. 30min after the last administration, the other animals except the blank control group were injected with 700mg/kg D-galactosamine solution intraperitoneally. After fasting and no water supply for 16h, blood is taken from the orbit and serum is separated to determine AST and ALT.
(4) Statistical method
Data are expressed in terms of X + -SD, normal distribution data are tested by t, and skewed distribution data are tested by rank sum.
(5) Results of the experiment
The results are shown in Table 3:
TABLE 3 protective action of Quzhazha wine on liver injury of mice caused by D-galactosamine
Compared to the blank group: Δ P < 0.05; p <0.05 compared to model group
As can be seen from Table 3, the positive control biphenyldicarboxylate and Quzha wine can significantly reduce serum ALT and AST of mice with liver injury caused by D-galactosamine, indicating that the positive control biphenyldicarboxylate and Quzha wine have a certain liver protection effect.
Example 8
The quzhang wine has the effect of reducing blood fat:
(1) experimental Material
The Quzhang wine of sorghum base prepared in the above examples 4 and 5, in which alcohol contents were all 38 °, was named as QZ-6 and QZ-7, respectively, and the contents of total stilbene compounds represented by Quzhazhigan, Rheum methyl glycoside and Polygonum cuspidatum glycoside were about 0.5% and 0.8%, respectively.
Fenofibrate (100 mg/tablet), Triglyceride (TG) kit, cholesterol (TC) kit, cholesterol and sodium taurocholate, and other biochemical reagents are all commercially available.
Animals: cleaning grade ICR mice, each half of male and female, with the weight of 18-20 g; the product is sold by qualified enterprises. Feeding conditions are as follows: IVC animal laboratory, temperature: 20-25 ℃ (the daily temperature difference is less than or equal to 3 ℃); humidity: 40% -70%; illumination: 12h, 12h light and shade alternation, illumination: 150-300 lx; noise: less than or equal to 60 dB.
(2) Instrument for measuring the position of a moving object
TMS1024 full-automatic biochemical analyzer, tokyo corporation, japan; centrifuge 5810R type refrigerated Centrifuge, eppendoff, germany; BS110 type electronic analytical balance, sydows corporation; millipor ultra pure water treatment System, Millipor corporation, USA.
(3) Experimental methods
Selecting 18-20 g of male mice, randomly grouping: blank control group; model 1 group (0.5% CMC-Na); model 2 group (2% tween-80); fenofibrate 100mg/kg group; QZ-6 and QZ-7 groups 5 ml/kg; the blank and model control groups were 11, the remaining groups were 10. Except for the normal control group, the animals of all groups were fed high fat diet, free to ingest and drink water. During the molding period, animals in each group are subjected to stomach gavage once in an empty stomach at fixed time according to the dose, the volume is 20ml/kg, the blank group and the model 1 group are subjected to filling of 0.5% CMC-Na, the model 2 group is subjected to filling of 2% Tween-80, and the continuous 7 days are carried out. After the last administration, fasting is carried out for 12 hours without water prohibition, blood is taken from the orbit, serum is separated, and the content of TC and TG is measured according to a kit method.
(4) Statistical method
Data are expressed in terms of X + -SD, normal distribution data are tested by t, and skewed distribution data are tested by rank sum.
(5) Results of the experiment
The results are shown in Table 4:
TABLE 4 influence of Quzhang wine on the blood lipid level of hyperlipidemic mice (X + -SD)
Compared to the blank group: Δ P < 0.01; compared to the model set: ﹡ P <0.05
Experimental results show that positive controls fenofibrate, QZ-6 and QZ-7 can obviously reduce the serum cholesterol level of a hyperlipidemic mouse, and the quzhazha wine is prompted to have pharmacological efficacy of reducing blood fat.
Claims (8)
1. A health wine containing effective components of Quzhu is characterized in that the effective components of the health wine are wild or planted rhizomes of Lhasa rhubarb.
2. The health wine containing the effective ingredients of the quzhang homely wine of claim 1, wherein the effective ingredients of the health wine are extracts of stilbenes from wild or planted rhizomes of the lasza rhubarb, and specifically comprise quzhazhigan, polydatin, resveratrol, piceatannol and rhapontin.
3. The health wine containing effective ingredients of Quzhu as claimed in claim 1, wherein the preparation process of the health wine comprises the following steps:
a. collecting artificially-planted or wild rhizomes of Quzhu, removing impurities, cleaning, slicing or pulverizing;
b. brewing Chinese liquor or beer or yellow wine or rice wine with semen Maydis, rice, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, jowar, semen Avenae Nudae and semen Pisi Sativi as raw materials, adding rhizome of QUZHANG into the brewed raw material wine, heating to boil, and standing;
c. and c, filtering, distilling, sterilizing, filling and packaging the product obtained in the step b to obtain the finished product of the quzhang wine.
4. The health wine containing effective ingredients of quzhu according to claim 2, characterized in that the preparation process of the health wine comprises the following steps:
a. washing artificially-planted or wild koozhiza plants with water to remove soil, hanging and air-drying in a ventilation place, separating underground rhizomes and overground stems and leaves, and respectively crushing the underground rhizomes and the overground stems and leaves into coarse particles by a crusher;
b. respectively cutting underground rhizome and overground stem and leaf, soaking in 75% ethanol for 24 hr, loading into percolation column, percolating with 75% ethanol at percolation flow rate of 20ml/min, mixing extractive solutions, and detecting total stilbene compound content in the extractive solution by ultraviolet spectrophotometry;
c. adding water into the extract of the Quzhazha in the step b for precipitation, collecting the precipitate, and directly drying or further crystallizing and refining to obtain a Lhasa rhubarb extract;
d. brewing Chinese liquor or beer or yellow wine or rice wine with semen Maydis, rice, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, jowar, semen Avenae Nudae and semen Pisi Sativi as raw materials, adding extract of rhizome of Quzhang koa into the brewed raw material wine, heating to boil, and standing;
e. and d, filtering, distilling, sterilizing, filling and packaging the product obtained in the step d to obtain the finished product of the quzhang wine.
5. The health wine containing effective components of Quzhazha according to claim 3, wherein the added mass percentage of the root and stem of Quzhazha in step b is 0.05-20%.
6. The health wine containing the effective components of the quzhazha according to claim 4, wherein the mass percentage of the extract of the effective components of the quzhazha in step d is 0.05-5.0%.
7. The health wine containing the effective ingredients of the quzhazha koidz as claimed in claim 4, wherein the total content of stilbene compounds in the extract is 50-100% by weight, and the extract comprises 20-55% of rhapontin, 5-35% of polydatin, 5-35% of quzhazhigan, 1-35% of resveratrol and 1-35% of piceatannol.
8. The health wine containing effective ingredients of Quzhu according to claim 1 or 2, characterized in that it is used for prevention and treatment of modern metabolic chronic diseases, such as diabetes, hyperlipidemia and cardiovascular and cerebrovascular diseases.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113521132A (en) * | 2020-04-15 | 2021-10-22 | 昆明翔昊科技有限公司 | Application of kozakha extract in preparation of medicine for preventing and/or treating NAFLD |
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| CN101244129A (en) * | 2007-12-14 | 2008-08-20 | 昆明翔昊科技有限公司 | Lhasa rhubarb extract, preparation method, and application in preparing preparation for treating cardiovascular and cerebrovascular diseases |
| CN104161748A (en) * | 2013-05-16 | 2014-11-26 | 昆明翔昊科技有限公司 | Application of rheum lhasaense extract A and B in preparation of biological preparation for reducing blood fat |
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- 2019-09-23 CN CN201910900329.6A patent/CN110624006A/en active Pending
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| CN101244129A (en) * | 2007-12-14 | 2008-08-20 | 昆明翔昊科技有限公司 | Lhasa rhubarb extract, preparation method, and application in preparing preparation for treating cardiovascular and cerebrovascular diseases |
| CN104161748A (en) * | 2013-05-16 | 2014-11-26 | 昆明翔昊科技有限公司 | Application of rheum lhasaense extract A and B in preparation of biological preparation for reducing blood fat |
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| CN113521132A (en) * | 2020-04-15 | 2021-10-22 | 昆明翔昊科技有限公司 | Application of kozakha extract in preparation of medicine for preventing and/or treating NAFLD |
| CN113521132B (en) * | 2020-04-15 | 2023-02-10 | 昆明翔昊科技有限公司 | Preparation method of koozhao extract |
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