CN110916033A - Beverage for reducing uric acid and preparation method thereof - Google Patents
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- CN110916033A CN110916033A CN201911079727.2A CN201911079727A CN110916033A CN 110916033 A CN110916033 A CN 110916033A CN 201911079727 A CN201911079727 A CN 201911079727A CN 110916033 A CN110916033 A CN 110916033A
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- 229940116269 uric acid Drugs 0.000 title claims abstract description 29
- 230000001603 reducing effect Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title description 9
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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Abstract
The invention relates to a beverage for reducing uric acid, which is characterized in that each liter of beverage is prepared from water and the following raw material medicines: 88-107 g of corn stigma, 26-36 g of rose and 73-91 g of Chinese yam. The beverage disclosed by the invention has a remarkable effect of reducing uric acid, and is suitable for people suffering from hyperuricemia and gout. In addition, the beverage of the invention also has the following advantages: 1. the raw materials with homology of medicine and food are used, and the raw materials are not used after long-term administration; 2. the corn stigma extract has an anti-putrefaction effect without adding a preservative; 3. wide raw material sources, simple production process and wide market prospect.
Description
Technical Field
The present invention relates to non-alcoholic beverages that lower uric acid levels in mammals.
Background
With the improvement of the living standard of people and the change of life style, the incidence rate of Hyperuricemia (HUA) is on the trend of increasing year by year. The most common clinical manifestation of the HUA is gout, which causes serious influence on physical and mental health and life quality of patients. Although HUA is not a fatal disease, it can induce a variety of serious diseases such as myocardial infarction, coronary heart disease, diabetes, hyperlipidemia, metabolic syndrome, and chronic kidney disease. Therefore, the HUA is a metabolic disease which seriously affects the daily life of people and threatens the health of people.
Hyperuricemia is mainly treated by medicines in the aspect of prevention and treatment, and most medicines used after the hyperuricemia is converted into gout are divided into chemical medicines and traditional Chinese medicine treatment schemes. Chemical medicine aspect: the treatment of acute gout attacks mainly adopts colchicine and non-salicylic acid NSAIDs, and the currently used medicines for chronic gout are mainly in four main groups: a drug for reducing uric acid synthesis by taking purine metabolism key enzyme as a target spot; a uric acid discharging medicament taking a renal tubule uric acid transporter as a target point; dual inhibitors of xanthine oxidoreductase and renal tubular uric acid transporters; uricase which promotes the conversion and excretion of uric acid. The compound traditional Chinese medicine for treating gout is Simiao powder, and the single medicines comprise ginkgo leaves, rhubarb, giant knotweed, red paeony roots and the like.
According to reports, the medicinal and edible Chinese herbal medicines with the effect of reducing uric acid mainly comprise lotus leaves, gynostemma pentaphylla, corn stigma, poria cocos, Chinese yam, chrysanthemum and the like, but the effect of the Chinese herbal medicines used alone is not ideal enough.
Disclosure of Invention
The invention aims to provide a beverage for reducing uric acid, which has the advantage of remarkable effect of reducing uric acid.
The technical scheme for solving the problems is as follows:
the beverage for reducing uric acid is characterized in that each liter of beverage is prepared from water and the following raw material medicines:
88-107 g of corn stigma, 26-36 g of rose and 73-91 g of Chinese yam.
The beverage of the invention comprises the following raw material medicines in a preferred ratio: 98g of corn stigma, 31g of rose and 81g of Chinese yam.
The preparation method of the beverage comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 10-30 minutes at 100-130 ℃ under a hot pressure, and cooling to obtain the beverage.
The beverage disclosed by the invention has a remarkable effect of reducing uric acid, and is suitable for people suffering from hyperuricemia and gout. In addition, the beverage of the invention also has the following advantages: 1. the raw materials with homology of medicine and food are used, and the raw materials are not used after long-term administration; 2. the corn stigma extract has an anti-putrefaction effect without adding a preservative; 3. wide raw material sources, simple production process and wide market prospect.
For a better understanding of the present invention, the effects of the present invention will be further illustrated by animal experiments.
First, uric acid reducing effect experiment of the beverage of the invention
1. Molding liquid: adenine aqueous solution with concentration of 4 mg/mL; 1.2g/mL yeast extract aqueous solution.
2. The experimental animals comprise 30 Kunming mice, SPF (specific pathogen free) grade, 18-22 g of male and female half, and are provided by the center of southern medical university experimental animals; adaptively feeding 30 mice for one week, and randomly dividing the mice into a blank control group 1, a treatment group 2, a treatment group 3 and a positive control group 6 on the 7 th day; after grouping, the initial blood uric acid values of the mice were measured and recorded.
3. Experimental drugs:
blank control group: sodium carboxymethylcellulose solution with concentration of 0.5%;
treatment group 1: the beverage of example 1 below;
treatment group 2: the beverage of example 2 below;
treatment group 3: the beverage of example 4 below;
positive control group: adding febuxostat into 0.5% sodium carboxymethylcellulose solution, and enabling the concentration of febuxostat solution to be 5mg/ml to serve as a positive control solution.
4. Establishing an animal model:
respectively performing intragastric perfusion on 30 mice by using a molding solution twice a day, and continuously performing intragastric perfusion for 8 days to prepare a hyperuricemia model; in each gastric lavage, adenine solution is administered in an amount of 100ml/kg adenine, and yeast extract solution is administered in an amount of 30ml/kg yeast extract.
After the molding is finished, 1-2 drops of tail peripheral blood of the mouse are collected, a disposable chip and an instrument are used for rapid determination, and the experimental result is recorded. Then, the measured data of the uric acid level of the mouse and the data of the blood uric acid level of the mouse after gastric lavage are counted, and the result is shown in figure 1.
As can be seen from FIG. 1, the blood uric acid average level after each group of modeling is obviously increased (P <0.01) compared with the blood uric acid average level before modeling, and the overall level is increased from 151 +/-6 mu mol/L to 325 +/-17 mu mol/L before modeling, and the result shows that the modeling is successful.
5. Administration method and blood uric acid level test: the blank control group is administrated with 0.5% sodium carboxymethylcellulose solution for intragastric administration at a dose of 5ml/kg, the treatment groups 1-3 are administrated with corresponding beverages at a dose of 21ml/kg, the positive control group is administrated with the positive control solution at a dose of 5ml/kg for 2 times per day, the blood uric acid level of the mice is measured and data is recorded, the initial level, the modeling level and the drug effect test level are compared, and the results are shown in the following table 1.
TABLE 1 comparison of serum uric acid levels at various stages in mice
Note: comparison with blank control group★P is less than 0.01, and P is more than 0.05 compared with the positive control group
As can be seen from the above table, the effect of reducing uric acid in the treatment groups 1-3 is significantly better than that of the blank control group, and has no difference compared with the positive control group.
Drawings
FIG. 1 is a bar graph comparing the average uric acid levels before and after molding.
Detailed Description
Example 1
The formula is as follows: 107g of corn stigma, 30g of rose and 73g of Chinese yam
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 30 minutes at 100-130 ℃ under a hot pressure, and cooling to obtain the beverage.
Example 2
The formula is as follows: 98g of corn stigma, 31g of rose and 81g of Chinese yam
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 20 minutes under a hot pressure of 100-130 ℃, and cooling to obtain the beverage.
Example 3
The formula is as follows: 92g of corn stigma, 34g of rose and 84g of Chinese yam.
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 10 minutes at 100-130 ℃ under a hot pressure, and cooling to obtain the beverage.
Example 4
The formula is as follows: 88g of corn stigma, 31g of rose and 91g of Chinese yam.
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 15 minutes under a hot pressure of 100-130 ℃, and cooling to obtain the beverage.
Example 5
The formula is as follows: 104g of corn stigma, 26g of rose and 80g of Chinese yam.
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 25 minutes under a hot pressure of 100-130 ℃, and cooling to obtain the beverage.
Example 6
The formula is as follows: 82g of corn stigma, 29g of rose and 99g of Chinese yam.
The preparation method comprises the following steps:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 25 minutes under a hot pressure of 100-130 ℃, and cooling to obtain the beverage.
Claims (3)
1. The beverage for reducing uric acid is characterized in that each liter of beverage is prepared from water and the following raw material medicines:
88-107 g of corn stigma, 26-36 g of rose and 73-91 g of Chinese yam.
2. The uric acid lowering beverage according to claim 1, which is prepared from water and the following raw material medicines per liter:
98g of corn stigma, 31g of rose and 81g of Chinese yam.
3. A uric acid lowering beverage according to claim 1 or 2, characterized in that the beverage is prepared by the following method:
(1) pulverizing stigma Maydis into fine powder, adding 25 times volume of 60% ethanol by mass, extracting at 80 deg.C for 2 hr by Soxhlet extraction method, and distilling with zeolite to remove solvent to obtain stigma Maydis extract;
(2) pulverizing flos Rosae Rugosae and rhizoma Dioscoreae into fine powder, adding 8 times of water according to the mass ratio, decocting for 1 hr, filtering, and concentrating into extract;
(3) and (3) mixing the corn stigma extract obtained in the step (1) and the extract obtained in the step (2), adding water to a constant volume of 1000ml, uniformly mixing, finely filtering, filling and sealing, sterilizing for 10-30 minutes at 100-130 ℃ under a hot pressure, and cooling to obtain the beverage.
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| CN112120192A (en) * | 2020-10-29 | 2020-12-25 | 成都中医药大学 | Health-care composition for improving immunity and preparation method thereof |
| CN114532468A (en) * | 2022-03-03 | 2022-05-27 | 华中农业大学 | Efficacy-enhanced artemisia selengensis leaf uric acid-reducing beverage |
| CN116585379A (en) * | 2023-04-28 | 2023-08-15 | 天津科技大学 | Traditional Chinese medicine composition, method and application for preventing and treating hyperuricemia and gout |
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| CN105265985A (en) * | 2015-11-03 | 2016-01-27 | 齐齐哈尔医学院 | Corn stigma solid beverage and preparation method thereof |
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| CN112120192A (en) * | 2020-10-29 | 2020-12-25 | 成都中医药大学 | Health-care composition for improving immunity and preparation method thereof |
| CN114532468A (en) * | 2022-03-03 | 2022-05-27 | 华中农业大学 | Efficacy-enhanced artemisia selengensis leaf uric acid-reducing beverage |
| CN116585379A (en) * | 2023-04-28 | 2023-08-15 | 天津科技大学 | Traditional Chinese medicine composition, method and application for preventing and treating hyperuricemia and gout |
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