CN111281939A

CN111281939A - Composition for nourishing stomach, protecting liver and dispelling effects of alcohol and preparation method thereof

Info

Publication number: CN111281939A
Application number: CN202010237660.7A
Authority: CN
Inventors: 常明泉; 陈芳; 常晨
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-03-30
Filing date: 2020-03-30
Publication date: 2020-06-16

Abstract

The invention discloses a composition for nourishing stomach, protecting liver and relieving alcoholism and a preparation method thereof, wherein the composition comprises the following raw materials: the weight ratio of the schisandra fruit, the arrowroot, the bletilla striata, the yam, the starch and the stevioside is (1-3): 2-5): 0.9-1.2): 1.5-2.0): 0.002-0.005. The polysaccharide and the allantoin contained in the formula have the effects of resisting bacteria, stopping bleeding and promoting ulcer healing, and after the edible allantoin-containing gastric mucosa gel is eaten, the allantoin-containing gastric mucosa gel absorbs water and expands to form a biomembrane which has good biocompatibility and strong adhesiveness and covers the gastric mucosa, so that the absorption of alcohol is reduced, the stimulation of the alcohol to the gastric mucosa is inhibited, the gastric bleeding is inhibited, and the healing of the gastric ulcer is promoted.

Description

Composition for nourishing stomach, protecting liver and dispelling effects of alcohol and preparation method thereof

Technical Field

The invention relates to the technical field of traditional Chinese medicine and food, in particular to a composition for nourishing stomach, protecting liver and alleviating hangover and a preparation method thereof.

Background

China is a ceremony nation, food culture is rich, ancient people have the theory of no wine and no seat, people gather wine and help in the middle of the year, but alcohol in wine has irritation and lipid solubility, after drinking, the alcohol is firstly absorbed through stomach and intestine and then metabolized through liver, the normal drinking and the drunkenness easily cause stomach and liver damage, excessive drinking or drunkenness causes vomiting and acid regurgitation, serious patients have acute gastric mucosa injury to cause upper gastrointestinal hemorrhage, reflux esophagitis and the like, the normal drinking and the drunkenness cause heavy liver load, liver cells are phagocytized by alcohol, damaged and enzyme inactivated to influence normal metabolism, alcoholism causes alcoholic intoxication, forms alcoholic fatty liver, cirrhosis and liver cancer, drinking can aggravate hypertension and induce stroke, the drunk wine can cause a great deal of harm to human bodies, health problems caused by the normal drinking and the normal drinking cause wide attention to society, adverse reactions, the drunkenness relieving and drunkenness relieving effect of functional foods with the drunkenness relieving effects, liver and alcohol relieving effects cause heavy fatty liver cirrhosis, liver cancer, drinking and stroke, the market only has the traditional Chinese medicine formula with the advantages of no toxic effect of relieving drunkenness, no harm to cause heavy alcohol relieving drunkenness, only has the traditional Chinese medicine consumption, only has the traditional Chinese medicine formula with the traditional Chinese medicine formula of high alcohol relieving drunkenness relieving effect, only has the traditional Chinese medicine formula, the traditional medicine formula of high price, the traditional medicine formula of relieving drunkenness of relieving drunkenness relieving.

Disclosure of Invention

Aiming at the problems, the invention provides a product which is prepared from pure traditional Chinese medicines in Wudangshan and Shennong's way, namely a composition for nourishing the stomach, protecting the liver and alleviating hangover, which is taken daily or before and after drinking to reduce the damage of alcohol to the stomach and the liver.

In order to achieve the purpose, the invention provides the following scheme:

the invention provides a composition for nourishing stomach, protecting liver and relieving alcoholism, which comprises the following raw materials: the weight ratio of the schisandra fruit, the arrowroot, the bletilla striata, the yam, the starch and the stevioside is (1-3): 2-5): 0.9-1.2): 1.5-2.0): 0.002-0.005.

As a further improvement of the invention, the weight ratio of the schisandra chinensis, the arrowroot, the bletilla striata, the yam, the starch and the stevioside is 2:4:1.1:1.1:1.8:0.004 in sequence.

The invention provides a preparation method of a composition for nourishing stomach, protecting liver and alleviating hangover, which comprises the following steps:

(1) preprocessing schisandra chinensis, arrowroot, rhizoma bletillae, yam and starch in the raw materials to obtain corresponding powder;

(2) sieving stevioside, mixing stevioside and radix Puerariae powder, placing in a stirrer, and stirring;

(3) adding rhizoma bletilla powder into the stirrer for 2 times, and stirring;

(4) adding the yam powder into a stirrer for 2 times, and stirring;

(5) adding starch into a stirrer for 2 times, and stirring;

(6) adding fructus Schisandrae chinensis powder into a stirrer for 2 times, and stirring;

(7) uniformly spreading the material obtained in the step (6) on a stainless steel flat plate, sterilizing and cooling to room temperature;

(8) subpackaging, printing code and labeling, and packaging.

As a further improvement of the invention, the processes from step (1) to step (8) are completed in a 10 ten thousand grade purification environment.

As a further improvement of the invention, the pretreatment in the step (1) is to bake in an oven firstly, then sieve and collect the powder. The kudzu powder is preferably Shennong kudzu powder, the Shennong kudzu powder is baked in an oven at 50 ℃ (± 5 ℃) for 60-90 min, and is sieved by a 60-mesh sieve, and white fine powder below the sieve is collected for later use. Preferably, the starch is baked in an oven at 50 ℃ (± 5 ℃) for 50-60 min, and is sieved by a 60-mesh sieve, and white fine powder below the sieve is collected for later use. The bletilla striata is preferably selected from the rhizome of common bletilla pseudostellaria, baked in an oven at 60 ℃ (± 5 ℃) for 90-120 min, crushed, sieved by a 60-mesh sieve, and collected under-sieve yellow fine powder for later use. The yam is preferably Wudang yam, is baked for 90-120 min at 60 ℃ (+ -5 ℃), is ground and is sieved by a 60-mesh sieve, and white fine powder below the sieve is collected for later use. The fructus schisandrae chinensis is preferably selected from Wudanghongling fructus schisandrae chinensis, baked in an oven at 50 ℃ (± 5 ℃) for 90-120 min, crushed, sieved by a 60-mesh sieve, and brownish black fine powder below the sieve is collected for later use.

As a further improvement of the invention, in the step (2), the stevioside is sieved by a steel sieve with the caliber of 12cm and the mesh of 60, and then is mixed with the arrowroot, the rotating speed of a stirrer is 50-70r/min, and the stevioside is stirred at a constant speed for 10-20 min. Preferably, the rotation speed is 60r/min, and the stirring is carried out for 15 min.

As a further improvement of the invention, the bletilla striata powder in the step (3) is added at intervals of 5-8min for 2 times, the rotating speed of the stirrer is 50-70r/min, and the uniform stirring is carried out for 10-20 min. Preferably, the rotation speed is 60r/min, and the stirring is carried out for 15 min.

As a further improvement of the invention, the yam in the step (4) and the starch in the step (5) are respectively added at intervals of 5-8min for 2 times, the rotating speed of the stirrer is 50-70r/min, and the uniform stirring is carried out for 10-20 min. Preferably, the rotation speed is 60r/min, and the stirring is carried out for 15 min.

As a further improvement of the invention, the schisandra chinensis powder in the step (6) is added at intervals of 5-8min for 2 times, the rotating speed of the stirrer is 50-70r/min, and the stirring is carried out at a constant speed for 25-35 min. Preferably, the rotation speed is 60r/min, and the stirring is carried out for 30 min.

As a further improvement of the invention, the dispersion thickness in the step (7) is 1-2cm, and the sterilization is carried out for 20-30min at 70-90 ℃.

The formula of the invention has the following characteristics:

(1) the Wudanghongling plum, the Wudangshan yam, the Shennong lian cao and the Shennong kudzu vine used in the formula are cultivated and planted under the special climatic conditions of the Wudangshan mountain and the Shennong shelf area, have bright regional characteristics and rich active ingredient structures, the auxiliary material starch is processed from corn, the flavoring stevioside is an extract of stevia rebaudiana, and the functional food researched and developed on the basis of the raw materials belongs to a pure natural plant formula, does not contain any chemical additive, and is non-toxic, free of side effect, safe and edible as a medicine.

(2) The formula of the invention contains deoxyschizandrin and schisandrin B, which can reduce the release of transaminase, promote protein synthesis, stabilize liver cell membrane, improve liver cell structure, improve human immunity, inhibit the formation of alcoholic fatty liver and liver cirrhosis, enhance spirit and relieve fatigue after being absorbed by human body.

(3) The formula of the invention contains puerarin, flavone, amino acid, multiple vitamins and trace elements, and the invention has the functions of relieving alcoholism and promoting urination, detoxifying, improving microcirculation and softening cardiovascular and cerebrovascular after eating, and is beneficial to improving hypertension, reducing blood sugar, inhibiting cerebral infarction, preventing cancer, relieving thirst, dryness-heat and the like caused by drinking.

(4) The polysaccharide and the allantoin contained in the formula have the effects of resisting bacteria, stopping bleeding and promoting ulcer healing, and after the edible allantoin-containing gastric mucosa gel is eaten, the allantoin-containing gastric mucosa gel absorbs water and expands to form a biomembrane which has good biocompatibility and strong adhesiveness and covers the gastric mucosa, so that the absorption of alcohol is reduced, the stimulation of the alcohol to the gastric mucosa is inhibited, the gastric bleeding is inhibited, and the healing of the gastric ulcer is promoted.

(5) The food is separately packaged in single dose of powder (bags), capsules and pop cans, is convenient to eat, and is delicious and tasty.

The invention discloses the following technical effects:

according to the invention, according to the physiological characteristics of human bodies, the absorption and metabolism principles after drinking and the pharmacological action of active substances contained in traditional Chinese medicines, raw materials are screened, accurate components are formulated, scientific preparation process, edible packaging specification and quality control standard and method are formulated, animal experiments and clinical researches are developed, and functional medicinal and edible health-care food with stable and controllable quality, exact effect, no toxicity, safety, comfortable mouthfeel, convenient use and economy is formed, thereby meeting the requirements of daily health care and life quality improvement of people.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without inventive exercise.

FIG. 1 is a photograph of the raw material powder to be mixed in example 1;

FIG. 2 is a diagram of a semi-finished product to be packaged in accordance with example 1;

FIG. 3 is a high performance liquid chromatogram of a reference sample, a test sample and a blank sample;

FIG. 4 is a diagram of the morphology of the gastric mucosa of rats in each group;

FIG. 5 is a histopathological morphology of rat stomach in each group.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Example 1

(1) Pretreatment of raw materials: weighing Shennong kudzu vine powder (kudzu powder) and baking in an oven at 50 +/-5 ℃ for 60min, sieving with a 60-mesh sieve, and collecting 400g of undersize white fine powder for later use; weighing corn starch, baking for 50min at 50 +/-5 ℃ in an oven, sieving with a 60-mesh sieve, and collecting 180g of undersize white fine powder for later use; weighing decoction pieces of herba Centellae (rhizoma Bletillae), baking in an oven at 60 + -5 deg.C for 90min, pulverizing, sieving with 60 mesh sieve, and collecting yellow fine powder 110g under the sieve for use; weighing rhizoma Dioscoreae, baking in oven at 60 + -5 deg.C for 90min, pulverizing, sieving with 60 mesh sieve, and collecting white fine powder 110 g; weighing the Wudanghongling Chinese magnoliavine fruit, baking for 90min at 50 +/-5 ℃ in an oven, crushing, sieving with a 60-mesh sieve, and collecting 200g of brownish black fine powder below the sieve for later use;

(2) mixing: sieving stevioside with a steel sieve with a diameter of 12cm and a 60-mesh sieve, mixing 0.4g stevioside and shennong kudzu vine powder, placing the mixed material in a stirring tank of a stirring machine, rotating the stirring machine to 60r/min at a high speed, stirring at a constant speed for 15min, adding bletilla striata powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding yam powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding starch into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding schisandra chinensis powder into the stirring machine at intervals of 5min for 2 times, and stirring at a constant speed for 30 min. The processes are all finished in a 10 ten thousand grade purification environment;

(3) and (3) sterilization: uniformly spreading the material obtained in the step (2) on a stainless steel flat disc, dispersing the material to the thickness of about 1-2cm, carrying out dry heat sterilization at 80 +/-5 ℃ for 30min in a drying sterilization cabinet, taking out the material, and cooling the material to room temperature under the condition of 10 ten thousand-level purification;

(4) subpackaging: and (4) taking the material obtained in the step (3), subpackaging under the purification condition of 10 ten thousand grades, printing codes and labels, and packaging to obtain the product, wherein the specification is 15 g/bag.

Example 2

(1) Pretreatment of raw materials: weighing Shennong kudzu vine powder, baking in an oven at 50 +/-5 ℃ for 60min, sieving with a 60-mesh sieve, and collecting 200g of fine white powder below the sieve for later use; weighing corn starch, baking for 50min at 50 +/-5 ℃ in an oven, sieving with a 60-mesh sieve, and collecting 90g of undersize white fine powder for later use; weighing the Shennong Lianyao decoction pieces, baking in an oven at 60 +/-5 ℃ for 90min, crushing, sieving with a 60-mesh sieve, and collecting 55g of yellow fine powder below the sieve for later use; weighing Wudang yam, baking in an oven at 60 +/-5 ℃ for 90min, crushing, sieving with a 60-mesh sieve, and collecting 55g of undersize white fine powder for later use; weighing the Wudanghongling syringa mollis, baking the Wudanghongling syringa mollis in an oven at 50 +/-5 ℃ for 90min, crushing the Wudanghongling syringa mollis, sieving the Wudanghongling with a 60-mesh sieve, and collecting 100g of brownish black fine powder below the sieve for later use;

(2) mixing: sieving stevioside with a steel sieve with a diameter of 12cm and a 60-mesh sieve, mixing 0.2g stevioside and shennong kudzu vine powder, placing the mixed material in a stirring tank of a stirring machine, rotating the stirring machine to 60r/min at a high speed, stirring at a constant speed for 15min, adding bletilla striata powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding Chinese yam powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding starch into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 15min, adding Chinese magnoliavine fruit powder into the stirring machine at intervals of 5min for 2 times, and stirring at a constant speed for 30 min. The processes are all finished in a 10 ten thousand grade purification environment; the semi-finished product to be subpackaged obtained in this step is shown in figure 2.

Example 3

(1) Pretreatment of raw materials: weighing Shennong kudzu vine powder, baking for 90min at 50 +/-5 ℃ in an oven, sieving with a 60-mesh sieve, and collecting 400g of fine white powder below the sieve for later use; weighing corn starch, baking in an oven at 50 +/-5 ℃ for 60min, sieving with a 60-mesh sieve, and collecting 180g of undersize white fine powder for later use; weighing the Shennong Lianyao decoction pieces, baking for 120min at 60 +/-5 ℃ in an oven, crushing, sieving by a 60-mesh sieve, and collecting 110g of yellow fine powder below the sieve for later use; weighing Wudang yam, baking in an oven at 60 +/-5 ℃ for 120min, crushing, sieving with a 60-mesh sieve, and collecting 110g of undersize white fine powder for later use; weighing the Wudanghongling Chinese magnoliavine fruit, baking for 120min at 50 +/-5 ℃ in an oven, crushing, sieving with a 60-mesh sieve, and collecting 200g of brownish black fine powder below the sieve for later use; the raw materials to be mixed in this example are shown in fig. 1, wherein the yellow fine powder is bletilla striata powder, the black fine powder is Wudanghong lingzi fine powder, and the white fine powder is Shennong kudzu vine powder.

(2) Mixing: sieving stevioside with a steel sieve with the aperture of 12cm and a mesh size of 60, mixing 0.4g stevioside and shennong kudzu vine powder, placing the mixed material in a stirring tank of a stirring machine, rotating the stirring machine to 60r/min at a high speed, stirring at a constant speed for 20min, adding bletilla striata powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 20min, adding yam powder into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 20min, adding starch into the stirring machine at intervals of 5min for 2 times, stirring at a constant speed for 20min, adding schisandra chinensis powder into the stirring machine at intervals of 5min for 2 times, and stirring at a constant speed for 25 min. The above processes are all completed in 10 ten thousand grade purification environment.

Comparative example 1

The difference from example 1 is that Wudangling Guiling was not added.

Comparative example 2

The difference is that the Shennong Liang Cao is not added as in example 1.

Comparative example 3

The difference is that the raw materials are directly mixed and added, and the mixture is stirred at a constant speed for 20min under the condition of 60r/min as in example 1.

Quality control

1.1 filling test (taking the food of example 1 as an example)

Taking 5 bags of the test article, removing labels, cleaning the outside of the bags by using a cotton swab, numbering, precisely weighing each bag, cutting the package along the upper edge of the bag opening, removing contents, cleaning the inner wall of each bag by using a proper method, precisely weighing each empty bag, and calculating the weight and the average weight of the contents in each bag. The average weight should be not less than the indicated weight and the weight per bag should be not less than 95% of the indicated weight.

1.2 qualitative identification

The three traditional Chinese medicines of the fructus syringae, the kudzu powder and the herba euphorbiae lathyris in the food all contain polysaccharide components, and the components can reduce the absorption of the stomach to alcohol and protect the gastric mucosa, so the polysaccharide is qualitatively identified by a nitration test:

① Positive control concentration is 1 mg/mL^-12mL of bovine serum albumin reference solution is put into a test tube, 2 drops of concentrated nitric acid are dripped, the test tube is kept stand for 2 minutes, the color change is observed, and the result is yellow;

② putting 0.5g of the food in a test tube, adding 10mL of purified water, ultrasonically extracting for 20min, centrifuging, putting 2mL of supernatant in the test tube, dropwise adding 2 drops of concentrated nitric acid, standing for 2min, observing color change, and observing the color change to obtain yellow product with the same color as that of the control product;

③ negative control 2mL of purified water was put in a test tube, 2 drops of concentrated nitric acid were added dropwise, the tube was left to stand for 2 minutes, and color change was observed, resulting in clarification and no yellow color.

1.3 quantitative determination

The schizandrin A and the schizandrin B in the product of the invention play a main role in reducing transaminase, inhibiting alcoholic fatty liver and liver cirrhosis, and the schizandrin A content is higher than the schizandrin B, so that the detection is convenient, and the quantitative determination is carried out on the schizandrin A by taking the schizandrin A as an index.

1.3.1 measurement conditions

Model dell 3000 high performance liquid chromatography (dell, usa); FA2004 analytical balance (shanghai yi electronic analytical instrument factory, accuracy 0.00001 g); UP5200H ultrasonic oscillator (Nanjing panda electronic instruments factory, 600W, 40 HZ); a chromatographic column: Diamonsil-C₁₈Columns (250 mm. times.4.6 mm,5 μm); mobile phase: methanol-water (65: 35); the detection wavelength is 250nm, the sample injection amount is 10 mu L, and the flow rate is 0.8 mL/min^-1The column temperature was 25 ℃.

1.3.2 preparation of the solution

(1) Reference solutionLiquid: precisely weighing 10.0mg of deoxyschizandrin reference substance in a 100mL volumetric flask, adding methanol for dissolving, diluting to desired volume, shaking, sucking appropriate amount of the reference substance solution before use, filtering with 0.45um microporous membrane, and collecting filtrate to obtain 0.10 mg/mL^-1And (4) a control solution.

(2) Test solution: precisely weighing 0.5g of the food in a 100mL volumetric flask, adding 50mL of methanol, performing ultrasonic extraction on an ultrasonic instrument for 20 minutes, taking out, placing to room temperature, adding methanol to a constant volume, filtering, volatilizing the filtrate in an evaporating dish, dissolving residues with a proper amount of methanol, transferring the solution to a 25mL volumetric flask, performing constant volume, shaking up, filtering with a 0.45 mu m microporous membrane, and taking a subsequent filtrate to obtain the food;

(3) blank solution: precisely weighing 0.5g of the product without the schisandra chinensis powder in a 100mL volumetric flask, and preparing according to a test solution method to obtain the schisandra chinensis powder.

1.3.3 device suitability test

Respectively sampling a reference solution, a test solution and a blank solution under the item of '1.3.2' under a '1.3.1' determination condition, recording a chromatogram, and obtaining a result: except the blank solution, the reference solution and the test solution have the same chromatographic peak at the same time, which indicates that the set determination conditions and other components in the food have no interference to the determination of the content of the deoxyschizandrin. The chromatogram is shown in FIG. 3.

1.3.4 measurement of content

Taking the foods of examples 1-3 and comparative examples 1-3, weighing 0.5g of the foods of examples 1-3 and comparative examples 3 bags in each batch, placing the weighed foods in a 100mL volumetric flask, preparing the foods according to the method of the test solution under the item of 1.3.2, carrying out sample injection under the measuring condition of 1.3.1 to measure the peak area, and calculating the content of deoxyschizandrin according to an external standard method, wherein the results are shown in Table 1.

TABLE 1 determination of deoxyschizandrin content in functional foods (n ═ 3)

1. Experiment on gastric mucosa protecting effect

1.1 Experimental animals

Taking 240 SD rats with the body weight of 200g (+ -20 g) and half of the body weight, dividing into 30 groups, wherein each group comprises 8 rats, namely a control group, a model group, a low-dose experiment group, a medium-dose experiment group and a high-dose experiment group; the big white rat is provided by an animal experiment center of Hubei medical institute, the license number of the experimental animal is SCXK (Hubei) 2016-; the experimental site is as follows: the Hubei institute of medicine attaches Taihe and Wudang institute of traditional Chinese medicine animal laboratory in hospital. Feeding conditions are as follows: the method is characterized by comprising the steps of keeping the temperature and humidity constant, feeding solid feed and sufficient vitamins every day, freely drinking water, feeding human care according to the 3R principle used by experimental animals, and feeding the animals for 1 week under the constant temperature condition before the experiment to keep good health.

1.2 instruments and reagents

RH2268 type electromagnetic oven (American electric company, power 1000W); TKY-TSI type tissue hydroextractor (Taikang medical devices Co., Ltd.); model KD-3368AM electronic tissue microtome (ketdi instruments equipment ltd); model BX43 electron microscope (olympus precision instruments); JC260ADL type biological tissue freezing and embedding machine (Nanjing Klodre mechanical Co., Ltd.); physiological saline (Sichuan Kelun pharmaceutical Co., Ltd., specification: 10mL, batch No. L118090806); a composition paste for nourishing stomach and protecting liver (prepared in examples 1-3 and comparative examples 1-3, 15g of the paste is taken, added with 200ml of water, mixed uniformly, placed in an electromagnetic oven, heated and boiled for about 3-5 minutes to form uniform paste, and prepared temporarily); absolute ethanol (Henan Sibo chemical products Co., Ltd., 20181113, content 99.99%);

1.3 Experimental methods

Respectively taking rats of each group, respectively performing intragastric administration for 1 time by using 1.2ml of physiological saline for a control group and a model group every day, respectively performing intragastric administration for 0.6g, 1.2g and 2.4g (calculated according to the weight of 6 mg/g) of the food for low, medium and high dose groups every day for 7 days by continuous intragastric administration, fasting without water prohibition before the 7 th intragastric administration after the 6 th intragastric administration, performing intragastric administration for 3 hours after the 7 th intragastric administration for the model group and the rats of the low, medium and high dose groups by using 1ml of absolute ethyl alcohol, killing the rats after 1 hour, taking out the whole stomach of the rat, soaking the whole stomach in 10% formalin solution for 1 hour, taking out the rat, shearing the rat along the greater curvature, purifying water to clean the stomach wall, and observing the injury condition of the stomach mucosa by naked eyes or under a microscope, wherein the condition is shown in figure 4. Rat stomach tissues were fixed with 10% formalin for 48 hours, then 4 μm was prepared, paraffin sections were cut, HE stained, and pathological morphological changes of the rat gastric mucosa of each group were observed under a microscope.

1.4 gastric tissue injury score criteria

① mucosal degeneration necrosis comprises 1 part without obvious pathological changes, 2 parts with local mild degeneration necrosis, 3 parts with most degeneration necrosis, 4 parts with whole mucosal degeneration necrosis, ② mucosal gland inflammatory cell infiltration degree, 1 part without inflammatory cell infiltration, 2 parts with few inflammation cell infiltration, 3 parts with most inflammation cell infiltration, 4 parts with most inflammation cell infiltration or abscess formation, ③ ulcer formation, 1 part without mucosal abscission, 2 parts with superficial mucosa abscission and mild erosion, 3 parts with severe erosion and 4 parts with whole mucosa abscission, ④ mucosal muscle inflammation reaction, 1 part without inflammatory cell infiltration, 2 parts with few inflammatory cells infiltration, 3 parts with more inflammatory cells infiltration, 4 parts with most inflammatory cells infiltration, fibroblast growth and granulation tissue formation, wherein the total score of the above 4 indexes is high, which indicates that the gastric mucosal tissue is damaged seriously, and the score is low, which indicates that the gastric mucosal tissue is damaged lightly.

1.5 statistical methods

Analyzing the grouping data and the treatment effect by SPSS17.0 software, and adopting Chi data as counting data²And (4) testing, wherein t test is adopted for measuring data, and P < 0.05 shows that the difference is obvious.

1.6 results

The histopathological scores of the rats in the low, medium and high dose groups are reduced in sequence, and the food has a dose-effect relationship on the protection of the gastric mucosa; the low-dose group has significant difference (P is less than 0.05) compared with the model group, and the medium-high dose group has very significant difference (P is less than 0.01) compared with the model group; the middle and high dose groups have no significant difference compared with the control group (P is more than 0.05). The results are shown in Table 2.

TABLE 2 evaluation of gastric mucosal lesions in rats by Anhydrous ethanol

Note: a, comparing P with a model group to be less than 0.01; b comparison with model group P < 0.05

1.7 summary

The experimental results show that after 7 days of intragastric lavage protection, rats in all experimental groups (low dose group, medium dose group and high dose group) have different degrees of enhanced resistance to the injury of gastric mucosa induced by absolute ethyl alcohol; the food has different gastric perfusion amounts, and has different gastric tissue injuries of rats in low, medium and high dose groups, wherein the scores of the medium and high dose groups are closer to those of a control group, which indicates that the gastric mucosa of the rats in the medium and high dose groups is least damaged by absolute ethyl alcohol. The experimental result shows that the polysaccharide in the food has the effects of protecting and repairing the injured gastric mucosa of rats, reducing inflammatory factors, stopping bleeding and promoting wound healing. The food is also good in protection and repair effects on the human gastric mucosa injury caused by alcohol.

2 experiments on the anti-hangover Effect

2.1 Experimental animals

Taking 300 SD rats with the body weight of 200g (+ -20 g) and half each male and female, dividing into 30 groups, and respectively taking 10 rats in each group as a control group (normal saline), a model group, a low-dose experiment group, a medium-dose experiment group and a high-dose experiment group; the big white rat is provided by an animal experiment center of Hubei medical institute, the license number of the experimental animal is SCXK (Hubei) 2016-; the experimental site is as follows: the Hubei institute of medicine attaches Taihe and Wudang institute of traditional Chinese medicine animal laboratory in hospital. Feeding conditions are as follows: the method is characterized by comprising the steps of keeping the temperature and humidity constant, feeding solid feed and sufficient vitamins every day, freely drinking water, feeding human care according to the 3R principle used by experimental animals, and feeding the animals for 1 week under the constant temperature condition before the experiment to keep good health.

2.2 Experimental methods

The rats in each group were fasted for 12 hours before the experiment and weighed. The experimental group was first administered by gavage and then administeredThe food with medium and high dosage is prepared by mixing 15g of the product with 200ml of water, heating and boiling in an electromagnetic oven for 3-5 min to obtain a uniform paste, standing at room temperature, and preparing at a ratio of 1.0g/kg d^-1Gavage), control group and model group were given physiological saline (at 1.0 g/kg. d)^-1Gavage) for 7 days, and gavage with 50% ethanol at a dose of 0.4mL/10g for 30 minutes after the last 1-time gavage except for the control group to obtain drunk rats (preliminary experiments are carried out in advance, whether the righting reflex disappears is taken as a standard, the rats are placed in a mouse cage with their backs downward after gavage, and if the rats keep their postures with their backs downward for more than 30 seconds, the righting reflex disappears and the rats are judged to be drunk). Rats that died immediately after gavage and were not drunk for more than 3 hours were excluded.

2.3 blood alcohol detection

After 60 minutes of alcohol infusion, rats draw orbital venous blood, place the orbital venous blood in a heparin anticoagulation test tube for centrifugation to prepare serum, and store the serum at low temperature (2-8 ℃). Detecting ethanol concentration in rat serum by gas chromatography, and detecting equipment TRACE^TMModel 1319 gas chromatograph (Sailfeishel technologies, Ltd.) under chromatographic conditions of N₂The flow rate is 2.0m L/min; the column temperature was initially 75 deg.C, increased to 120 deg.C at 8 deg.C/min, maintained for 2min, and then increased to 150 deg.C at 10 deg.C/min, maintained for 2 min. The headspace condition was 80 ℃ and the heating time was 300 s.

2.4 evaluation index

The hangover alleviating effect of the food is evaluated by taking the intoxication incubation period, the intoxication sleeping period and the blood alcohol concentration of the rats after being infused with 50 percent ethanol as indexes. The long latency period, the short drunk sleeping period and the low blood alcohol concentration indicate that the food has good effects of relieving ethanol poisoning, decomposing ethanol and metabolizing; the food has the advantages of short latency, long drunk sleep period and high blood alcohol concentration, and has relatively poor effects of relieving ethanol poisoning, decomposing ethanol and metabolizing.

2.5 statistical methods

2.6 results

The incubation period is that the model group is smaller than the low dose group and smaller than the medium dose group and smaller than the high dose group, the low dose group has no significant difference (P is larger than 0.05) compared with the model group, and the medium and high dose groups have significant difference (P is smaller than 0.05) compared with the model group; in the drunk sleep period, the model group is larger than the low dose group, the medium dose group is larger than the high dose group, the low dose group has no significant difference (P is larger than 0.05) compared with the model group, and the medium and high dose groups have significant difference (P is smaller than 0.05) compared with the model group; the blood alcohol concentration, the model group > low dose > medium dose > high dose, the low dose group has no significant difference (P > 0.05) compared with the model group, and the medium and high dose groups have significant difference (P < 0.05) compared with the model group. See table 3.

TABLE 3 comparison of the antialcoholic effect of rats in each group

Note: a, comparing P with a model group to be less than 0.05; b comparison with model groups P > 0.05

2.7 summary

The stomach filling amount is in direct proportion to the decomposed alcohol amount and correspondingly in inverse proportion to the blood alcohol concentration of the rats, and the result shows that the food has a good hangover alleviating effect. The experimental result also suggests that the absorption of alcohol in stomach and intestine can be delayed by people who eat the product before and after drinking and in the drinking process, which is beneficial to decomposing alcohol, preventing alcoholism and delaying and inhibiting drunkenness.

3 evaluation of Effect on suppressing alcoholic fatty liver

3.1 case data

700 patients with moderate alcoholic fatty liver signs and treated in digestive system department of the department of health in Taiwan and Hospital physical examination, who are detected in 2017, 1 month to 2018, 12 months in the department of health in the department of Taiwan, are screened, and are randomly divided into treatment groups (examples 1-3 and comparative examples 1-3) and control groups by a digital table method, wherein 100 patients are 100 in each treatment group, namely male 71 patients, female patients are 29 patients, the age is 30-60 years old, the average age is (42.60 +/-12.51), and the average course of disease is 12.80 +/-6.7 months; 68 men and 32 women in the control group, the age is 30-60 years, the mean age (43.20 +/-11.60) and the mean course is 13.10 (+ -8.4) months, and the sex, the age and the course of the two groups of patients have no significant difference (P > 0.05).

3.2 inclusion criteria

Refer to 'the consensus opinion of the non-alcoholic fatty liver disease and the Chinese and Western medicine combination diagnosis and treatment' revised by the Chinese society for the Integrated services of the digestive System diseases in 2011 ①, ② patients who have no endocrine, blood and digestive system diseases and have not taken related medicines 3 months before the experiment.

3.3 exclusion criteria

① severe dysfunction of heart, liver, stomach, and kidney;

② it is used for treating mental diseases, viral hepatitis, and liver cirrhosis.

3.4 methods of treatment

Advising all patients to abstain from alcohol, regularly work and rest, reasonably eat, properly exercise, add fruit, vegetable and protein food rich in vitamins and minerals, control fat intake, and avoid sweet food, hot and cold food. The control group orally takes the reduced glutathione tablet for 1 day and 3 times, and each time is 0.4 g; the treatment group takes 15g of the food (1 bag of the food is taken and added with about 200ml of water, mixed evenly and heated and boiled on an induction cooker for about 3-5 minutes to be pasty) on the basis of the control group in the morning and evening each day, 1 month is 1 treatment course, 1 treatment course is rechecked for 1 time after the 1 treatment course is finished, and 3 treatment courses are continuously treated.

3.5 evaluation index

Extracting about 3ml venous blood of each group of patients on an empty stomach before and after the treatment, performing anticoagulation treatment, centrifuging to prepare serum, detecting liver function index values of the two groups of patients before and after the treatment, including alanine Aminotransferase (ALT), aspartate Aminotransferase (AST) and alkaline phosphatase (ALP), and comparing the results; comparing the total effective rates of the two groups, and the judgment standard is as follows: and (3) curing: clinical symptoms disappear, and all indexes are recovered to be normal; the effect is shown: part of clinical symptoms disappear, and each detection index is reduced by more than or equal to 50 percent compared with that before treatment; improvement: part of clinical symptoms are relieved, and each detection index is reduced by more than or equal to 30 percent compared with that before treatment; and (4) invalidation: the clinical symptoms are not obviously improved, and each detection index is reduced by less than 30 percent compared with that before treatment. Total effective rate (number of cure cases + number of significant efficiency cases)/total number of cases × 100%.

3.6 statistical methods

Analyzing the grouping data and the treatment effect by SPSS17.0 software, and using Chi data as counting data²And (5) checking, namely checking the metering data by using t. P < 0.05 is significant difference.

3.7 results

3.7.1 liver function index

After 3 treatment courses, the ALT, AST and ALP 3 indexes of two groups of patients are obviously reduced (P is less than 0.05) compared with those before treatment in the group, and the 3 indexes in the treatment group are obviously different (P is less than 0.05) compared with those in the control group. The results are shown in Table 4.

TABLE 4 hepatic function indices before and after treatment of alcoholic fatty liver

Note: a is less than 0.05 in comparison with the control group

3.7.2 effective rate:

after two groups of patients are treated by 3 treatment courses, 63 patients are cured in 100 patients in the treatment group of example 1, the curative effect is 28 patients, 11 patients are improved, the curative effect is 3 patients, and the total effective rate is 91.0%; in the example 2, in 100 cases, 62 cases are cured, the obvious effect is 27 cases, 9 cases are improved, and 2 cases are invalid, and the total effective rate is 89.0%; example 3 in 100 cases, 60 cases are cured, the obvious effect is 30 cases, 8 cases are improved, and 2 cases are invalid, and the total effective rate is 90.0%; in a comparative example 1, 55 cases are cured in 100 cases, 21 cases have obvious effect, 19 cases are improved, 5 cases have no effect, and the total effective rate is 76.0 percent; in a comparative example 2 group, 61 cases are cured in 100 cases, 21 cases have obvious effect, 16 cases are improved, 2 cases have no effect, and the total effective rate is 82.0 percent; in a comparative example 3 group, 61 cases are cured in 100 cases, 27 cases are obviously effective, 9 cases are improved, 3 cases are ineffective, and the total effective rate is 88.0 percent; the control group has 100 cases for curing 44 cases, has obvious effect of 26 cases, improves 30 cases and has no effect of 4 cases, and the total effective rate is 70.0 percent. The treated group had significant differences (P < 0.05) compared to the control. See table 5.

TABLE 5 effective rate comparison (n,%) of alcoholic fatty liver of each group

Note: a is less than 0.05 in comparison with the control group

3.7.3 adverse reaction

During the treatment process, the mild rash appeared on the back of the hand of each of the patients in the treatment group and the patients in the control group, which may be caused by the oral administration of the reduced glutathione tablet, and the mild rash disappeared after the application of the budesonide ointment for 2 days. No other adverse reactions such as nausea, constipation, diarrhea and the like occur.

3.8 Small knot

Compared with the three indexes of ALT, AST and ALP after treatment, the treated group is superior to the control group, and has obvious difference (P is less than 0.05), which shows that the food has obvious improvement and promotion effect on the liver function of the alcoholic fatty liver as the dietary therapy auxiliary. The clinical application result shows that the effective rate of the treatment group to the alcoholic fatty liver is 21% higher than that of the control group, which shows that the food can obviously inhibit the damage of alcohol to liver cells, reduce transaminase, promote protein synthesis, stabilize liver cell membranes, improve liver cell structures, inhibit the formation of alcoholic fatty liver and liver cirrhosis, and has good protection effect on the liver.

3.9 examples of

3.9.1 Zhu XX, male, age 56, occupation, middle tube in bank, history of drinking over 20 years. The liver function of the patient is diagnosed as moderate alcoholic fatty liver in Tai Wei city and hospital examination center in 2017 and 4 months, no other diseases such as liver, kidney, heart, tumor and the like, ALT, AST and ALP are detected to be 95.65, 78.12 and 134.22 respectively before treatment, protein and vitamin foods are added according to the abstinence of wine, sweet food, hot and supercooled foods and reduced glutathione tablets are orally taken for 3 times in 1 day and 0.4 g/day, 15g of the food is taken in the morning and at the evening each day, 1 month is used for hospital reexamination for 1 time, and ALT, AST and ALP are respectively 37.84, 28.02 and 81.72 after 3 treatment courses, and the liver function is recovered to be normal. The self-describing lassitude and hypodynamia and inappetence disappear, and the clinical comprehensive evaluation is the cure treatment.

3.9.2 Chen X, male, 42 years old, occupation, staff of electric power company, drinking history more than 15 years, debilitation, lassitude and poor appetite from near 1 month, alcoholic fatty liver diagnosed in 5 months in 2018 in Tai Wei city and hospital physical examination center, except slight lumbar disc herniation, no other diseases such as liver, kidney, heart and tumor, ALT, AST and ALP detected before treatment are 101.12, 88.93 and 156.57 respectively, according to advice of abstinence, liver sweet food, high heat and supercooled food, vitamin and protein diet added, oral glutathione reduction tablet, 3 times in 1 day, 0.4 g/day, 15g of the food is taken in the morning and evening each day, 1 month is 1 course of treatment, 1 month is hospital recheck for 1 time and combined B ultrasonic examination, 3 courses of treatment are recheck ALT, AST and ALP are 40.64, 35.71 and 79.33 respectively, and recovery is normal. The self-describing diet returns to normal, the fatigue and the weakness disappear, and the clinical comprehensive evaluation is the cure.

3.9.3 Korean XX, female, age 45, occupation, officer, history of drinking over 15 years. The diagnosis of alcoholic fatty liver in 9 months in 2018 is made by physical examination in Tai Wei and Hospital examination center, which is classified as mild anorexia, and no other diseases such as liver, kidney, heart and tumor, and ALT, AST and ALP are detected as 97.78, 88.93 and 141.67 before treatment. According to the advice of a doctor, people abstain from alcohol, avoid sweet food, high-calorie and super-cold food, increase vitamins and high-protein diet, orally take reduced glutathione tablets for 3 times in 1 day, 0.4 g/day, take 15g of the food respectively in the morning and at night every day, 1 month is 1 course of treatment, 1 month is followed by hospital to review liver function plus B-ultrasound, and after 3 courses of treatment, the ALT, AST and ALP are respectively 33.25, 36.17 and 80.53, and the normal state is recovered. The diet returns to normal without fatigue and fatigue, and the clinical comprehensive evaluation is a cure.

With the rapid development of market economy and the improvement of living standard of substances, drinking is an important content indispensable to social activities, the damage to the stomach and the liver caused by the increase of drinking and the excessive drinking is obvious, and the health problems caused by the damage are increased by gastric mucosal ulcer, gastric bleeding and alcoholic liver, especially by male. Besides changing dietary habits, reducing drinking, moderate drinking and reducing the damage of drunkenness to the stomach and the liver, the taking of functional food with the functions of nourishing the stomach, protecting the liver and relieving alcoholism after meals is an important method for guaranteeing body health and renovating the dietary habits. Therefore, the research and development of functional food with the functions of protecting liver, nourishing stomach and relieving alcoholism has important significance for guaranteeing the health of people, the functional food is different from pure medicines, has double functions of health care and treatment, does not have the side effect of medicines, does not generate a sequela effect, can be eaten as food and beverage all the year round, and plays the functions of nourishing stomach, protecting liver and relieving alcoholism after drinking before and after meals. The functional food provided by the invention has the advantages that the main raw materials are natural Chinese herbal medicines, the auxiliary materials are food materials, the formula is novel, the process is scientific, the quality is stable and controllable, the daily health care requirements are met, animal experiments and clinical verification prove that the food is safe, effective, practical, convenient and economical, is suitable for families and hotels, is also suitable for online and offline sales, and has wide market prospects.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims

1. The composition for nourishing the stomach, protecting the liver and relieving alcoholism is characterized by comprising the following raw materials: the weight ratio of the schisandra fruit, the arrowroot, the bletilla striata, the yam, the starch and the stevioside is (1-3): 2-5): 0.9-1.2): 1.5-2.0): 0.002-0.005.

2. The composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 1, wherein the weight ratio of the schisandra chinensis, the arrowroot, the bletilla striata, the yam, the starch and the stevioside is 2:4:1.1:1.1:1.8:0.004 in sequence.

3. The preparation method of the composition for nourishing stomach, protecting liver and alleviating hangover according to claim 1, comprising the following steps:

(3) adding rhizoma bletilla powder into the stirrer for 2 times, and stirring;

(4) adding the yam powder into a stirrer for 2 times, and stirring;

(5) adding starch into a stirrer for 2 times, and stirring;

(8) subpackaging, printing code and labeling, and packaging.

4. The preparation method of the composition for nourishing the stomach, protecting the liver and alleviating hangover as claimed in claim 3, wherein the processes of step (1) to step (8) are performed in a 10 ten thousand-level clean environment.

5. The preparation method of the composition for nourishing the stomach, protecting the liver and alleviating hangover as claimed in claim 3, wherein the pretreatment in the step (1) is baking in an oven, sieving, and collecting powder.

6. The preparation method of the composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 3, wherein the stevioside of step (2) is sieved by a steel sieve with an aperture of 12cm and a 60-mesh sieve, and then mixed with the arrowroot, and the rotation speed of the stirrer is 50-70r/min, and the stirring is carried out at a constant speed for 10-20 min.

7. The preparation method of the composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 3, wherein the rhizoma bletillae powder of step (3) is added at 2 intervals of 5-8min, the rotation speed of the stirrer is 50-70r/min, and the stirring is performed at a constant speed for 10-20 min.

8. The preparation method of the composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 1, wherein the yam of step (4) and the starch of step (5) are added at 2 intervals of 5-8min, respectively, and the rotation speed of the stirrer is 50-70r/min, and the uniform stirring is performed for 10-20 min.

9. The preparation method of the composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 1, wherein the fructus Schisandrae chinensis powder in step (6) is added at 2 intervals of 5-8min, the rotation speed of the stirrer is 50-70r/min, and the stirring is performed at constant speed for 25-35 min.

10. The method for preparing the composition for nourishing stomach, protecting liver and alleviating hangover as claimed in claim 1, wherein the dispersion thickness in the step (7) is 1-2cm, and the sterilization is performed at 70-90 ℃ for 20-30 min.