CN110923104A - Maca yellow wine capable of improving sleep and resisting fatigue and preparation method thereof - Google Patents
Maca yellow wine capable of improving sleep and resisting fatigue and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a maca yellow wine capable of improving sleep and resisting fatigue and a preparation method thereof, wherein the preparation method comprises the following steps: s1, maca is crushed to obtain maca powder; s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: (10-15) mL, soaking for 24-36h at the constant temperature of 45-65 ℃, and filtering to obtain a maca soak solution; s3, uniformly mixing the maca soak solution with the functional factors and the clarifying agent, blending the mixture with yellow wine and water until the degree is 16-30 degrees, filtering and sterilizing to obtain the maca yellow wine for improving sleep and resisting fatigue. The maca yellow wine capable of improving sleep and resisting fatigue, prepared by the invention, is bright in color, high in clarity, not easy to deteriorate and unique in flavor; the three medicines of the maca, the acanthopanax trifoliatus and the endive are used coordinately, inherit and develop the specific theory of homology of medicine and food in China, and have the effects of improving sleep, resisting fatigue, strengthening spleen and warming stomach, nourishing heart and calming nerves and the like.
Description
Technical Field
The invention relates to the technical field of health care wine, and particularly relates to maca yellow wine capable of improving sleep and resisting fatigue and a preparation method thereof.
Background
One third of the life of a person is spent in sleeping, the sleeping is an important link for restoring, integrating and consolidating the memory of an organism, the insomnia not only can affect the brain function activity of the person, but also can cause the rise of the risk of suffering from a plurality of diseases such as heart disease, depression and the like, and the life of the person can be affected after the person does not sleep for 5 days. A survey by the world health organization showed that 27% of the chinese had sleep problems. Many experts consider that sleep disorders caused by work, living pressure, irregular life and the like are more and more common. Sleep disorder often causes people to have poor spirit, emotional restlessness and easy work mistakes during the day. Under the tension rhythm of social life, people face great pressure and are easy to feel tired. This state seriously affects the quality of life of people, and thus people will have an urgent need for prevention and treatment of fatigue.
Maca, also known as Peru ginseng, is a tuberous root plant of radish in the form of a radish, belongs to the family Brassicaceae, contains chemical components such as alkaloid, glucosinolate, macamide, macaene and the like, and is proved by modern medical research to have pharmacological effects of enhancing fertility, improving sexual function, resisting fatigue, oxidation, cancer and leukemia, treating climacteric syndrome and the like.
Yellow wine is one of three ancient wines in the world, is rich in nutrition, soft and smooth in wine property, plump in wine body, mellow in wine taste and long in use history, is guided by traditional Chinese medicines, and is a traditional Chinese health-care product. The yellow wine contains rich nutrients and functional components, such as amino acids, vitamins, active peptides, oligosaccharides, polyphenols, flavonoids, pyrazines and the like, and has the physiological effects of resisting oxidation, resisting aging, reducing blood pressure, reducing blood fat and cholesterol, promoting sleep, regulating immunity and the like.
Various types of yellow wine products, such as gynostemma pentaphylla yellow wine, papaya yellow wine, cistanche yellow wine and the like, have been developed by adding different functional auxiliary materials in the yellow wine fermentation or modulation link, but most of the products are in the level of deducing the efficacy according to the components, do not pass through strict efficacy demonstration, still belong to common food in classification, and cannot carry out efficacy declaration. The functional yellow wine with excessive efficacy still needs to be intensively studied.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides a maca yellow wine and a preparation method thereof. The technical scheme adopted by the invention for solving the technical problems is as follows:
the maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: (10-15) mL, soaking for 24-36h at the constant temperature of 45-65 ℃, and filtering to obtain a maca soak solution;
s3, uniformly mixing the maca soak solution with the functional factors and the clarifying agent, blending the mixture with yellow wine and water until the degree is 16-30 degrees, filtering and sterilizing to obtain the maca yellow wine for improving sleep and resisting fatigue.
Preferably, the functional factor is Acanthopanax trifoliatus extract and/or Cichorium intybus extract.
Preferably, the preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying and crushing the acanthopanax trifoliatus to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: (20-40) mL, soaking at 70-90 ℃ for 3-5h, centrifuging, concentrating the supernatant to 1/2-1/4 of the original volume, adding 1-3 times of 80-95% ethanol for alcohol precipitation, filtering to obtain a precipitate, and drying the precipitate to obtain the acanthopanax trifoliatus extract.
Further preferably, the preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying and crushing the acanthopanax trifoliatus to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: (20-40) mL, carrying out high-pressure homogeneous extraction for 10-30min under 30-90MPa, then centrifuging, taking the supernatant, concentrating to 1/2-1/4 of the original volume, then adding 1-3 times of ethanol with the mass fraction of 80-95% for carrying out alcohol precipitation, filtering to obtain a precipitate, and drying the precipitate to obtain the trifoliate acanthopanax extract.
Preferably, the preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1-2cm, adding 70-90% of ethanol by mass percent, wherein the ratio of material to liquid is 1 g: (3-5) mL, extracting under reflux at 80-90 deg.C for 3 times, each for 20-40min, mixing extractive solutions, concentrating under reduced pressure to remove ethanol, and oven drying to obtain herba Cichorii extract.
Preferably, the mass ratio of the functional factors to the maca soaking stock solution is 5-15%.
Preferably, the mass ratio of the clarifying agent to the maca soaking stock solution is 1-5%.
Preferably, the clarifying agent is a modified soy protein and/or galactomannan.
Further preferably, the preparation method of the modified soy protein comprises the following steps: adding 13g of soybean protein into 100mL of deionized water, stirring for 2h at 25 ℃ and 300r/min, then adjusting the pH to 7.5, adding 40U/g of transglutaminase, stirring for 30min at 40 ℃ and 200r/min, then heating to 90 ℃, preserving heat for 40min, and cooling to room temperature to obtain the modified soybean protein. The transglutaminase is food-grade transglutaminase, and the enzyme activity is 950U/g.
Further preferably, the galactomannan is prepared by the method described in example 1 of the invention patent "two-enzyme method for preparing low molecular weight fenugreek galactomannan" (grant No. CN 101381749B).
Preferably, the degree of the edible alcohol is 60-70 degrees.
Compared with the prior art, the invention has the beneficial effects that: (1) the maca yellow wine capable of improving sleep and resisting fatigue, prepared by the invention, is bright in color, high in clarity, not easy to deteriorate and unique in flavor; (2) the maca yellow wine for improving sleep and resisting fatigue, which is prepared by the invention, is used in coordination with three medicines of maca, acanthopanax trifoliatus and endive, and has the effects of improving sleep, resisting fatigue, strengthening spleen and warming stomach, nourishing heart and tranquilizing mind and the like; (3) the preparation of the maca yellow wine for improving sleep and resisting fatigue inherits and develops the specific theory of homology of medicine and food in China.
Detailed Description
The raw materials in the examples are introduced:
the yellow wine is specially-cooked rice wine three-year old yellow wine provided by Shanghai Jinfeng wine industry Co., Ltd, and the alcoholic strength is 17.0% vol (namely 17 degrees).
Maca, Yunnan Lijiang, China.
The Acanthopanax trifoliatus is prepared from the stem of Acanthopanax trifoliatus and the origin is Guangdong Ping.
The witloof is prepared from the whole witloof plant in the Yangjiang river of Heilongjiang river.
Example 1
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min to be uniformly mixed, blending the mixture with yellow wine and water to 28 degrees, filtering the mixture by using a membrane with a pore size of 0.22 mu m, and preserving heat at 95 ℃ for 10min to sterilize to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the functional factor is formed by mixing a ilicifolius extract and a cichorium intybus extract according to a mass ratio of 1:1, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is formed by mixing modified soybean protein and galactomannan according to a mass ratio of 1: 1.
The preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying the acanthopanax trifoliatus at 60 ℃ to constant weight, and crushing to 150 meshes to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: 30mL, carrying out high-pressure homogenizing extraction at 80MPa for 20min, then centrifuging at 4000r/min for 15min, taking the supernatant, concentrating to 1/2 of the original volume, then adding 3 times of ethanol with the mass fraction of 95% for carrying out alcohol precipitation, filtering through a 200-mesh filter cloth to obtain a precipitate, and drying the precipitate at 50 ℃ for 3h to obtain the trifoliate acanthopanax extract.
The preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1cm, adding 75% ethanol by mass, wherein the ratio of material to liquid is 1 g: extracting with 5mL under reflux at 90 deg.C for 3 times, each for 4min, mixing extractive solutions, concentrating under reduced pressure at 60 deg.C under vacuum degree of 0.08MPa to remove ethanol, and oven drying at 50 deg.C for 4 hr to obtain Cichorium intybus extract.
Example 2
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min to be uniformly mixed, blending the mixture with yellow wine and water to 28 degrees, filtering the mixture by using a membrane with a pore size of 0.22 mu m, and preserving heat at 95 ℃ for 10min to sterilize to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the functional factor is an Acanthopanax trifoliatus extract, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is formed by mixing modified soybean protein and galactomannan at a mass ratio of 1: 1.
The preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying the acanthopanax trifoliatus at 60 ℃ to constant weight, and crushing to 150 meshes to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: 30mL, carrying out high-pressure homogenizing extraction at 80MPa for 20min, then centrifuging at 4000r/min for 15min, taking the supernatant, concentrating to 1/2 of the original volume, then adding 3 times of ethanol with the mass fraction of 95% for carrying out alcohol precipitation, filtering through a 200-mesh filter cloth to obtain a precipitate, and drying the precipitate at 50 ℃ for 3h to obtain the trifoliate acanthopanax extract.
Example 3
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min until the maca soak solution, the functional factor and the clarifying agent are uniformly mixed, then blending the maca soak solution with yellow wine and water to 28 degrees, filtering the mixture by using a membrane with a pore size of 0.22 mu m, and preserving heat at 95 ℃ for 10min for sterilization to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the functional factor is a witloof extract, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is formed by mixing modified soybean protein and galactomannan according to a mass ratio of 1: 1.
The preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1cm, adding 75% ethanol by mass, wherein the ratio of material to liquid is 1 g: extracting with 5mL under reflux at 90 deg.C for 3 times, each for 4min, mixing extractive solutions, concentrating under reduced pressure at 60 deg.C under vacuum degree of 0.08MPa to remove ethanol, and oven drying at 50 deg.C for 4 hr to obtain Cichorium intybus extract.
Example 4
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min until the maca soak solution, the functional factor and the clarifying agent are uniformly mixed, then blending the mixture with yellow wine and water until the degree of the mixture reaches 28 ℃, filtering the mixture by using a membrane with a pore size of 0.22 mu m, and preserving heat at 95 ℃ for 10min for sterilization to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is formed by mixing modified soybean protein and galactomannan according to the mass ratio of 1: 1.
The preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying the acanthopanax trifoliatus at 60 ℃ to constant weight, and crushing to 150 meshes to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: 30mL, soaking at 80 ℃ for 3h, centrifuging at 4000r/min for 15min, concentrating the supernatant to 1/2 of the original volume, adding 3 times of 95% ethanol for alcohol precipitation, filtering through 200-mesh filter cloth to obtain a precipitate, and drying the precipitate at 50 ℃ for 3h to obtain the acanthopanax trifoliatus extract.
The preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1cm, adding 75% ethanol by mass, wherein the ratio of material to liquid is 1 g: extracting with 5mL under reflux at 90 deg.C for 3 times, each for 4min, mixing extractive solutions, concentrating under reduced pressure at 60 deg.C under vacuum degree of 0.08MPa to remove ethanol, and oven drying at 50 deg.C for 4 hr to obtain Cichorium intybus extract.
Example 5
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min until the maca soak solution, the functional factor and the clarifying agent are uniformly mixed, then blending the maca soak solution with yellow wine and water to 28 degrees, filtering the mixture by using a membrane with a pore size of 0.22 mu m, and preserving heat at 95 ℃ for 10min for sterilization to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the functional factor is formed by mixing an acanthus ilicifolius extract and a witloof extract according to a mass ratio of 1:1, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is modified soybean protein.
The preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying the acanthopanax trifoliatus at 60 ℃ to constant weight, and crushing to 150 meshes to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: 30mL, carrying out high-pressure homogenizing extraction at 80MPa for 20min, then centrifuging at 4000r/min for 15min, taking the supernatant, concentrating to 1/2 of the original volume, then adding 3 times of ethanol with the mass fraction of 95% for carrying out alcohol precipitation, filtering through a 200-mesh filter cloth to obtain a precipitate, and drying the precipitate at 50 ℃ for 3h to obtain the trifoliate acanthopanax extract.
The preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1cm, adding 75% ethanol by mass, wherein the ratio of material to liquid is 1 g: extracting with 5mL under reflux at 90 deg.C for 3 times, each for 4min, mixing extractive solutions, concentrating under reduced pressure at 60 deg.C under vacuum degree of 0.08MPa to remove ethanol, and oven drying at 50 deg.C for 4 hr to obtain Cichorium intybus extract.
Example 6
The maca yellow wine capable of improving sleep and resisting fatigue is prepared by the following preparation method, and the preparation method comprises the following steps:
s1, maca is crushed to 150 meshes to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: soaking for 30 hours at a constant temperature of 50 ℃ by 12mL, and filtering through 200-mesh filter cloth to obtain a maca soaking solution, wherein the degree of the edible alcohol is 65 degrees;
s3, stirring the maca soak solution, a functional factor and a clarifying agent at a rotating speed of 500r/min for 60min until the maca soak solution, the functional factor and the clarifying agent are uniformly mixed, then blending the maca soak solution with yellow wine and water to the degree of 28 ℃, filtering the mixture by using a membrane with the pore diameter of 0.22 mu m, and preserving heat at 95 ℃ for 10min for sterilization to obtain the maca yellow wine capable of improving sleep and resisting fatigue, wherein the mass ratio of the functional factor to the maca soak solution is 10%, the functional factor is formed by mixing an acanthus ilicifolius extract and a witloof extract according to a mass ratio of 1:1, the mass ratio of the clarifying agent to the maca soak solution is 4%, and the clarifying agent is galactomannan.
The preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying the acanthopanax trifoliatus at 60 ℃ to constant weight, and crushing to 150 meshes to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: 30mL, carrying out high-pressure homogenizing extraction at 80MPa for 20min, then centrifuging at 4000r/min for 15min, taking the supernatant, concentrating to 1/2 of the original volume, then adding 3 times of ethanol with the mass fraction of 95% for carrying out alcohol precipitation, filtering through a 200-mesh filter cloth to obtain a precipitate, and drying the precipitate at 50 ℃ for 3h to obtain the trifoliate acanthopanax extract.
The preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1cm, adding 75% ethanol by mass, wherein the ratio of material to liquid is 1 g: extracting with 5mL under reflux at 90 deg.C for 3 times, each for 4min, mixing extractive solutions, concentrating under reduced pressure at 60 deg.C under vacuum degree of 0.08MPa to remove ethanol, and oven drying at 50 deg.C for 4 hr to obtain Cichorium intybus extract.
Test example 1
Sleep improvement effect test 1: 140 mice were selected, 70 males and females each, randomly divided into 7 groups of 20 mice each, and 10 males and females each. Six groups of mice are separately gavage the maca yellow wine (0.3mL/10g) prepared in the embodiment 1-6 for improving sleep and resisting fatigue, the mice are gavage once a day for 30 days continuously, after 15min of last gavage, 41 mg/kg-bw sodium pentobarbital is injected, the injection amount is 0.3mL/20 g-bw, the time from disappearance of righting reflex to recovery of the mice is recorded, the average value and the standard deviation of each group are calculated, and t test is carried out. The control group was gavaged with physiological saline (0.3mL/10 g). The mouse is Kunming mouse (20 +/-2 g) provided by the animal center of the fourth medical university, and the compound GB 14924.3-2001 and the license number of the experimental animal is SCXK (military) 2007-007. The results are shown in Table 1.
Table 1 effect of maca yellow wine prepared in examples 1-6 on sleep time in pentobarbital sodium-induced mice
| Grouping | Animal number (only) | Sleep time (min) |
| Control group | 10 | 17.98±2.17 |
| Example 1 | 10 | 29.54±3.45** |
| Example 2 | 10 | 23.15±3.25* |
| Example 3 | 10 | 21.98±2.36 |
| Example 4 | 10 | 22.98±5.21 |
| Example 5 | 10 | 29.48±1.63** |
| Example 6 | 10 | 29.51±1.99** |
Note: indicates that the difference is significant compared with the control group (P < 0.05); indicates that there is a very significant difference (P < 0.01) compared to the control group.
As can be seen from Table 1, the maca yellow wine prepared by the invention has obvious sleep improvement effect on mice, while the sleep improvement effect of the examples 2-4 is obviously reduced by changing the preparation conditions.
Sleep improvement effect test 2: the sleep improvement effect of the maca yellow wine for improving sleep and resisting fatigue prepared in the embodiment 1 of the invention is tested by the evaluation method of the sleep improvement function recorded in 1.5.2 of 103-106 in [ J ] food science and technology, 2012,37(11) of Schisandra chinensis grape wine with the sleep improvement function in the reference literature of Jiangxhua, Li Chenxi, Yu Zhou and Fangqingsheng, and the test results are as follows:
table 2 effect of maca yellow wine on pentobarbital sodium induced sleep time in mice (X ± S, n ═ 10)
| Grouping | Dosage (mL/kg bw) | Animal number (only) | Penbarbital sodium (mg/kg bw) | Sleep time (min) |
| Blank control group | 0 | 10 | 41 | 17.59±5.48 |
| Low dose group | 10 | 10 | 41 | 25.73±2.19* |
| Middle dose group | 30 | 10 | 41 | 29.54±3.45** |
| High dose group | 90 | 10 | 41 | 33.89±6.19** |
Note: indicates that the difference is significant compared with the control group (P < 0.05); indicates that there is a very significant difference (P < 0.01) compared to the control group.
TABLE 3 Effect of maca yellow wine on the incidence of subvalvular dose of sodium pentobarbital inducing sleep in mice
| Grouping | Dosage (mL/kg bw) | Penbarbital sodium (mg/kg bw) | Animal number (only) | Incidence of sleep (%) |
| Blank control group | 0 | 32 | 10 | 0 |
| Low dose group | 10 | 32 | 10 | 40* |
| Middle dose group | 30 | 32 | 10 | 60** |
| High dose group | 90 | 32 | 10 | 80** |
Note: indicates that the difference is significant compared with the control group (P < 0.05); indicates that there is a very significant difference (P < 0.01) compared to the control group.
TABLE 4 Effect of maca yellow wine on sleep latency of barbital sodium
Note: indicates that the difference is significant compared with the control group (P < 0.05); indicates that there is a very significant difference (P < 0.01) compared to the control group.
As shown in tables 2 to 4, the maca yellow wine for improving sleep and resisting fatigue prepared in example 1 of the invention has a remarkable effect on improving sleep.
Test example 2
And (3) testing the anti-fatigue effect: 70 mice, 35 males and females respectively, were selected and randomly divided into 7 groups of 10 mice each, and 5 males and females respectively. Six groups of mice were separately gavage with the sleep improving and fatigue resisting maca yellow wine (0.3mL/10g) prepared in examples 1-6, and were gavage once a day for 7 days continuously, and after 1h of last gavage, experiments were performed, the mice were placed in a container with water temperature of 25 ℃ and water depth of 50cm at the same time to swim, and the time from water entry to death was recorded with drowning as an index. Data are presented as mean values and analyzed using SPSS11.5 software. The control group was gavaged with physiological saline (0.3mL/10 g). The mouse is Kunming mouse (20 +/-2 g) provided by the animal center of the fourth medical university, and the compound GB 14924.3-2001 and the license number of the experimental animal is SCXK (military) 2007-007. The results are shown in Table 5.
Table 5 anti-fatigue effect test of maca yellow wine prepared in examples 1-6
| Grouping | Animal number (only) | Survival time (min) |
| Control group | 10 | 35.74 |
| Example 1 | 10 | 200.14 |
| Example 2 | 10 | 170.56 |
| Example 3 | 10 | 182.26 |
| Example 4 | 10 | 168.96 |
| Example 5 | 10 | 198.97 |
| Example 6 | 10 | 199.54 |
As can be seen from Table 5, the maca yellow wine capable of improving sleep and resisting fatigue, prepared by the invention, can enhance the anti-fatigue capability of mice.
Test example 3
And (3) testing the clarity: the transmittance at 680nm of the maca yellow wine prepared in examples 1-6 was measured using an ultraviolet-visible spectrophotometer, and the results are shown in table 6.
Table 6 light transmittance test of maca yellow wine prepared in examples 1-6
| Group of | Light transmittance (%) |
| Example 1 | 96.8 |
| Example 2 | 96.4 |
| Example 3 | 96.9 |
| Example 4 | 96.5 |
| Example 5 | 90.4 |
| Example 6 | 90.1 |
As can be seen from tables 1-6, the maca yellow wine capable of improving sleep and resisting fatigue, which is prepared by the invention, is bright in color, high in clarity, not easy to deteriorate and unique in flavor; the three medicines of the maca, the acanthopanax trifoliatus and the endive are used coordinately, and have the effects of improving sleep, resisting fatigue, strengthening spleen and warming stomach, nourishing heart and calming nerves and the like; the preparation of the maca yellow wine for improving sleep and resisting fatigue inherits and develops the specific theory of homology of medicine and food in China.
Claims (10)
1. A preparation method of maca yellow wine capable of improving sleep and resisting fatigue is characterized by comprising the following steps:
s1, maca is crushed to obtain maca powder;
s2, mixing maca powder with edible alcohol, wherein the material-liquid ratio is 1 g: (10-15) mL, soaking for 24-36h at the constant temperature of 45-65 ℃, and filtering to obtain a maca soak solution;
s3, uniformly mixing the maca soak solution with the functional factors and the clarifying agent, blending the mixture with yellow wine and water until the degree is 16-30 degrees, filtering and sterilizing to obtain the maca yellow wine for improving sleep and resisting fatigue.
2. The preparation method of the maca yellow wine for improving sleep and resisting fatigue according to claim 1, wherein the functional factors are Acanthopanax trifoliatus extract and/or Cichorium intybus extract.
3. The preparation method of the maca yellow wine for improving sleep and resisting fatigue according to claim 2, characterized in that the preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying and crushing the acanthopanax trifoliatus to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: (20-40) mL, soaking at 70-90 ℃ for 3-5h, centrifuging, concentrating the supernatant to 1/2-1/4 of the original volume, adding 1-3 times of 80-95% ethanol for alcohol precipitation, filtering to obtain a precipitate, and drying the precipitate to obtain the acanthopanax trifoliatus extract.
4. The preparation method of the maca yellow wine for improving sleep and resisting fatigue according to claim 2, characterized in that the preparation method of the acanthopanax trifoliatus extract comprises the following steps:
(1) drying and crushing the acanthopanax trifoliatus to obtain acanthopanax trifoliatus powder;
(2) mixing the acanthopanax trifoliatus powder with water, wherein the ratio of the materials to the liquid is 1 g: (20-40) mL, carrying out high-pressure homogeneous extraction for 10-30min under 30-90MPa, then centrifuging, taking the supernatant, concentrating to 1/2-1/4 of the original volume, then adding 1-3 times of ethanol with the mass fraction of 80-95% for carrying out alcohol precipitation, filtering to obtain a precipitate, and drying the precipitate to obtain the trifoliate acanthopanax extract.
5. The preparation method of the maca yellow wine for improving sleep and resisting fatigue as claimed in claim 2, is characterized in that the preparation method of the chicory extract comprises the following steps: cutting the chicory into small sections of 1-2cm, adding 70-90% of ethanol by mass percent, wherein the ratio of material to liquid is 1 g: (3-5) mL, extracting under reflux at 80-90 deg.C for 3 times, each for 20-40min, mixing extractive solutions, concentrating under reduced pressure to remove ethanol, and oven drying to obtain herba Cichorii extract.
6. The preparation method of the maca yellow wine capable of improving sleep and resisting fatigue according to claim 1, wherein the mass ratio of the functional factors to the maca soaking stock solution is 5% -15%.
7. The preparation method of the maca yellow wine capable of improving sleep and resisting fatigue according to claim 1, wherein the mass ratio of the clarifying agent to the maca soaking stock solution is 1% -5%.
8. The preparation method of the maca yellow wine for improving sleep and resisting fatigue according to claim 1, wherein the clarifying agent is modified soy protein and/or galactomannan.
9. The preparation method of the maca yellow wine for improving sleep and resisting fatigue according to claim 1, wherein the degree of the edible alcohol is 60-70 degrees.
10. A maca yellow wine capable of improving sleep and resisting fatigue, which is prepared by the preparation method of any one of claims 1-9.
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| CN103070880A (en) * | 2013-01-30 | 2013-05-01 | 广东药学院 | Application of acanthopanax trifoliatus polysaccharide in preparing medicine for treating diabetes |
| CN105267723A (en) * | 2014-07-23 | 2016-01-27 | 华中科技大学 | Maca composition having efficacy of improving sleeping and preparation method thereof |
| CN106496346A (en) * | 2016-11-22 | 2017-03-15 | 广东药科大学 | A kind of isolation and purification method of white polysaccharide |
| CN108690776A (en) * | 2018-06-01 | 2018-10-23 | 正初堂(上海)健康管理咨询有限公司 | Maca yellow rice wine and preparation method thereof |
| CN108703988A (en) * | 2018-07-16 | 2018-10-26 | 启东创潞新材料有限公司 | A kind of preparation method of borage effective part extract |
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| CN103070880A (en) * | 2013-01-30 | 2013-05-01 | 广东药学院 | Application of acanthopanax trifoliatus polysaccharide in preparing medicine for treating diabetes |
| CN105267723A (en) * | 2014-07-23 | 2016-01-27 | 华中科技大学 | Maca composition having efficacy of improving sleeping and preparation method thereof |
| CN106496346A (en) * | 2016-11-22 | 2017-03-15 | 广东药科大学 | A kind of isolation and purification method of white polysaccharide |
| CN108690776A (en) * | 2018-06-01 | 2018-10-23 | 正初堂(上海)健康管理咨询有限公司 | Maca yellow rice wine and preparation method thereof |
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