CN111955636A - Composite vine tea solid beverage with antibacterial function - Google Patents
Composite vine tea solid beverage with antibacterial function Download PDFInfo
- Publication number
- CN111955636A CN111955636A CN202010941887.XA CN202010941887A CN111955636A CN 111955636 A CN111955636 A CN 111955636A CN 202010941887 A CN202010941887 A CN 202010941887A CN 111955636 A CN111955636 A CN 111955636A
- Authority
- CN
- China
- Prior art keywords
- composite
- solid beverage
- ampelopsis grossedentata
- vine tea
- antibacterial function
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 122
- 239000007787 solid Substances 0.000 title claims abstract description 113
- 239000002131 composite material Substances 0.000 title claims abstract description 94
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 55
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 105
- 235000013616 tea Nutrition 0.000 claims abstract description 89
- 241001018563 Nekemias grossedentata Species 0.000 claims abstract description 55
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 34
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 32
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 235000011477 liquorice Nutrition 0.000 claims abstract description 25
- 241000191967 Staphylococcus aureus Species 0.000 claims abstract description 20
- 230000035945 sensitivity Effects 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000009569 green tea Nutrition 0.000 claims abstract description 12
- 241000588747 Klebsiella pneumoniae Species 0.000 claims abstract description 10
- 241000589517 Pseudomonas aeruginosa Species 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 241000194032 Enterococcus faecalis Species 0.000 claims abstract description 7
- RJQXTJLFIWVMTO-TYNCELHUSA-N Methicillin Chemical compound COC1=CC=CC(OC)=C1C(=O)N[C@@H]1C(=O)N2[C@@H](C(O)=O)C(C)(C)S[C@@H]21 RJQXTJLFIWVMTO-TYNCELHUSA-N 0.000 claims abstract description 7
- 241000607594 Vibrio alginolyticus Species 0.000 claims abstract description 7
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 7
- 229960003085 meticillin Drugs 0.000 claims abstract description 7
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 claims description 50
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 claims description 25
- 230000000694 effects Effects 0.000 claims description 25
- KSDSYIXRWHRPMN-UHFFFAOYSA-N 4'-O-beta-D-Galactopyranoside-6''-p-Coumaroylprunin-4',5,7-Trihydroxyflavanone Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC(O)=C3C(=O)C2)C=C1 KSDSYIXRWHRPMN-UHFFFAOYSA-N 0.000 claims description 23
- DEMKZLAVQYISIA-ONJCETCRSA-N Liquiritin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)c1ccc([C@@H]2Oc3c(C(=O)C2)ccc(O)c3)cc1 DEMKZLAVQYISIA-ONJCETCRSA-N 0.000 claims description 23
- DEMKZLAVQYISIA-UHFFFAOYSA-N Liquirtin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-UHFFFAOYSA-N 0.000 claims description 23
- DEMKZLAVQYISIA-ZRWXNEIDSA-N liquiritin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C([C@H]2OC3=CC(O)=CC=C3C(=O)C2)C=C1 DEMKZLAVQYISIA-ZRWXNEIDSA-N 0.000 claims description 23
- GSZUGBAEBARHAW-UHFFFAOYSA-N sophoraflavone B Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C=2OC3=CC(O)=CC=C3C(=O)C=2)C=C1 GSZUGBAEBARHAW-UHFFFAOYSA-N 0.000 claims description 23
- 230000005764 inhibitory process Effects 0.000 claims description 22
- 230000003385 bacteriostatic effect Effects 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 14
- 230000002829 reductive effect Effects 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 241000563984 Ampelopsis Species 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000011160 research Methods 0.000 abstract description 9
- 244000144619 Abrus precatorius Species 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 description 33
- 238000012360 testing method Methods 0.000 description 22
- 239000000047 product Substances 0.000 description 21
- 229940094952 green tea extract Drugs 0.000 description 19
- 235000020688 green tea extract Nutrition 0.000 description 19
- 238000001514 detection method Methods 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 238000004128 high performance liquid chromatography Methods 0.000 description 10
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 9
- 230000004044 response Effects 0.000 description 8
- 238000013461 design Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000010812 external standard method Methods 0.000 description 5
- 229940010454 licorice Drugs 0.000 description 5
- 238000011084 recovery Methods 0.000 description 5
- 241000305491 Gastrodia elata Species 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 4
- 229960004949 glycyrrhizic acid Drugs 0.000 description 4
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 4
- 235000019410 glycyrrhizin Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 241000193388 Bacillus thuringiensis Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 206010061218 Inflammation Diseases 0.000 description 3
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 3
- 238000000540 analysis of variance Methods 0.000 description 3
- 229940097012 bacillus thuringiensis Drugs 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000003467 diminishing effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- -1 flavonoid compound Chemical class 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000001685 glycyrrhizic acid Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000004054 inflammatory process Effects 0.000 description 3
- 229940069445 licorice extract Drugs 0.000 description 3
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 2
- 241000202807 Glycyrrhiza Species 0.000 description 2
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 2
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 2
- 235000017443 Hedysarum boreale Nutrition 0.000 description 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 241000191938 Micrococcus luteus Species 0.000 description 2
- 241000191963 Staphylococcus epidermidis Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- AVKUERGKIZMTKX-NJBDSQKTSA-N ampicillin Chemical compound C1([C@@H](N)C(=O)N[C@H]2[C@H]3SC([C@@H](N3C2=O)C(O)=O)(C)C)=CC=CC=C1 AVKUERGKIZMTKX-NJBDSQKTSA-N 0.000 description 2
- 229960000723 ampicillin Drugs 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011002 quantification Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 241000588626 Acinetobacter baumannii Species 0.000 description 1
- 241001232615 Acinetobacter baumannii ATCC 19606 = CIP 70.34 = JCM 6841 Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008342 Cervix carcinoma Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000711573 Coronaviridae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 241000943303 Enterococcus faecalis ATCC 29212 Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- MPDGHEJMBKOTSU-UHFFFAOYSA-N Glycyrrhetinsaeure Natural products C12C(=O)C=C3C4CC(C)(C(O)=O)CCC4(C)CCC3(C)C1(C)CCC1C2(C)CCC(O)C1(C)C MPDGHEJMBKOTSU-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 238000010268 HPLC based assay Methods 0.000 description 1
- 206010019668 Hepatic fibrosis Diseases 0.000 description 1
- 208000006083 Hypokinesia Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010034960 Photophobia Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000588770 Proteus mirabilis Species 0.000 description 1
- 241000577483 Salmonella enterica subsp. enterica serovar Paratyphi B Species 0.000 description 1
- 241000607762 Shigella flexneri Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 208000006105 Uterine Cervical Neoplasms Diseases 0.000 description 1
- 241000607598 Vibrio Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000005298 acute pain Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000002815 broth microdilution Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 201000010881 cervical cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960003720 enoxolone Drugs 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LBQIJVLKGVZRIW-ZDUSSCGKSA-N glabridin Chemical compound C1([C@H]2CC3=CC=C4OC(C=CC4=C3OC2)(C)C)=CC=C(O)C=C1O LBQIJVLKGVZRIW-ZDUSSCGKSA-N 0.000 description 1
- 229940093767 glabridin Drugs 0.000 description 1
- PMPYOYXFIHXBJI-ZDUSSCGKSA-N glabridin Natural products C1([C@H]2CC=3C=CC4=C(C=3OC2)CCC(O4)(C)C)=CC=C(O)C=C1O PMPYOYXFIHXBJI-ZDUSSCGKSA-N 0.000 description 1
- LBQIJVLKGVZRIW-UHFFFAOYSA-N glabridine Natural products C1OC2=C3C=CC(C)(C)OC3=CC=C2CC1C1=CC=C(O)C=C1O LBQIJVLKGVZRIW-UHFFFAOYSA-N 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000012482 interaction analysis Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- DXDRHHKMWQZJHT-FPYGCLRLSA-N isoliquiritigenin Chemical compound C1=CC(O)=CC=C1\C=C\C(=O)C1=CC=C(O)C=C1O DXDRHHKMWQZJHT-FPYGCLRLSA-N 0.000 description 1
- JBQATDIMBVLPRB-UHFFFAOYSA-N isoliquiritigenin Natural products OC1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 JBQATDIMBVLPRB-UHFFFAOYSA-N 0.000 description 1
- 235000008718 isoliquiritigenin Nutrition 0.000 description 1
- 235000020725 licorice root extract Nutrition 0.000 description 1
- 208000013469 light sensitivity Diseases 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000009137 wuling Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Communicable Diseases (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oncology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to a composite vine tea solid beverage with an antibacterial function, which takes ethanol extracts of vine tea and liquorice as main raw materials, and researches the antibacterial effect of different proportions of the ethanol extracts of vine tea and liquorice by adopting a filter paper sheet method; the optimal addition amount of adjuvants is 5.79% of green tea ethanol extract and 57.54% of soluble starch; the extract of Ampelopsis grossedentata and Glycyrrhrizae radix has the best antibacterial activity at a ratio of 1.00: 1.00, and has moderate sensitivity inhibitory activity on multiple resistant Pseudomonas aeruginosa, Streptococcus faecalis, Staphylococcus aureus, Klebsiella pneumoniae, methicillin-resistant Staphylococcus aureus, Bacillus subtilis, and Vibrio alginolyticus; develops a functional composite licorice vine tea solid beverage with strong bacteriostasis function, good beverage taste, uniform color and light yellow color.
Description
Technical Field
The invention relates to a composite vine tea solid beverage with an antibacterial function.
Background
Ampelopsis grossedentata, the scientific name Ampelopsis grossedentata, a species belonging to the Vitaceae family (Vitaceae), Ampelopsis genus (Ampelopsis Michx.). The vine tea is mainly distributed in Wuling mountains in south of Changjiang river, including Yichang Hubei, Zhang Jiajie Hunan, Hunan West, Guizhou copper kernel, Chongqing Yuanyang and other areas. The vine tea is a traditional Chinese medicinal material, is sweet and light in taste and cool in nature, and has the effects of clearing heat and removing toxicity, relieving sore throat and diminishing swelling, calming the liver and reducing blood pressure, and promoting blood circulation and removing obstruction in channels. Modern pharmacological studies show that the ampelopsis grossedentata has the health-care effects of resisting inflammation, reducing blood pressure, protecting cardiovascular system, reducing blood sugar, reducing blood fat, resisting tumors and the like.
The vine tea is rich in a large number of nutrient components, Ca, Mg, Fe, Mn, K, Na, Cr, Zn and other trace elements beneficial to the human body. The functional active substance in Ampelopsis grossedentata is mainly flavonoid compound, and is mainly dihydromyricetin. Dihydromyricetin has broad-spectrum antibacterial activity, and comprises Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Proteus mirabilis, Klebsiella pneumoniae, Salmonella paratyphi B, Shigella flexneri, Pseudomonas aeruginosa, etc.; dihydromyricetin also has effects of protecting liver and preventing hepatic fibrosis; dihydromyricetin can induce apoptosis of cancer cells, and inhibit proliferation of cancer cells such as cervical cancer and breast cancer.
Licorice, latin name Glycyrrhiza uralensis fisch, belongs to leguminosis, and Glycyrrhiza Linn, is traditionally used for treating diseases such as weakness of spleen and stomach, lassitude and hypodynamia, palpitation and shortness of breath, cough and profuse sputum, wan abdomen, limb spasm and acute pain, carbuncle, sore and other diseases. Modern pharmacological research finds that the main active ingredients of the licorice extract comprise glycyrrhizin, glycyrrhizic acid, glycyrrhetinic acid, liquiritin, isoliquiritigenin, glabridin and glycyrrhiza polysaccharide. Glycyrrhizic acid has effects of inhibiting coronavirus and resisting tumor. In addition, glycyrrhizic acid is an important sweetener and can replace sucrose when solid beverages are developed. Based on the excellent activity and the medicine-food homology of the ampelopsis grossedentata and the liquorice, the composite functional plant solid beverage taking the ampelopsis grossedentata and the liquorice as the basic raw materials is developed, and has important value. The research takes the bacteriostatic activity of 11 test bacteria as an evaluation index, and is matched with sensory evaluation to research and develop the composite vine tea solid beverage with excellent bacteriostatic function and excellent taste. And quantitatively detecting active ingredients of dihydromyricetin and liquiritin in the composite vine tea solid beverage. Provides a green, low-sugar, healthy and additive-free functional drink for the whole people.
Disclosure of Invention
The invention aims to solve the technical problem of providing a composite vine tea solid beverage with a bacteriostatic function.
The technical scheme of the invention is as follows: a composite vine tea solid beverage with an antibacterial function is characterized by comprising the following substances in percentage by mass: 1: 1, 36.67 percent of ethanol extract of vine tea and liquorice, 5.79 percent of ethanol extract of green tea and 57.54 percent of soluble starch;
the ampelopsis grossedentata ethanol extract is obtained by: pulverizing 10g of dried Ampelopsis Grossdentata, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min at 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the liquorice ethanol extract is obtained by the following steps: crushing 10g of dried liquorice, soaking for 18h in 60% ethanol solution according to the material-liquid ratio of 1:50, and performing ultrasonic-assisted extraction at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the green tea ethanol extract is obtained by: pulverizing 10g of dried green tea, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the contents of liquiritin and dihydromyricetin in the composite vine tea solid beverage with the antibacterial function are respectively 0.10% and 1.33%.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the brewing method of the composite vine tea solid beverage with the antibacterial function comprises the following steps: taking 2g of the compound vine tea solid beverage, and adding 200ml of water for soaking.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on multi-pseudomonas aeruginosa-resistant pseudomonas aeruginosa.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on streptococcus faecalis.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on staphylococcus aureus.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on Klebsiella pneumoniae.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on methicillin-resistant staphylococcus aureus.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on bacillus subtilis.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is characterized in that the composite vine tea solid beverage with the antibacterial function has a moderate sensitivity inhibition effect on vibrio alginolyticus.
As a precious medicinal and edible homologous plant, vine tea is a hot spot of research on the utilization and development of important health-care effects. The hujuwu and the like develop the ampelopsis grossedentata compound solid beverage which takes ampelopsis grossedentata and honeysuckle as main raw materials and takes maltodextrin, mint and glucose as auxiliary materials and has the effects of clearing heat and diminishing inflammation. The Liconfeng and the like take the gastrodia elata, the ampelopsis grossedentata and the black tea as main raw materials, a technology of the gastrodia elata and ampelopsis grossedentata black tea compound beverage is researched and developed, and the compound beverage is found to be good in oxidation resistance.
The invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared by taking vine tea and liquorice as raw materials, obtaining a ratio with an optimal antibacterial combination, taking green tea extract and soluble starch as auxiliary materials to blend sensory evaluation, and developing a functional composite liquorice vine tea solid beverage with a strong antibacterial function, good beverage taste, uniform color and light yellow color for the first time. And the contents of main active ingredients of dihydromyricetin and liquiritin in the product are detected. The raw materials of the product are medicinal and edible materials, have health care efficacy, are beneficial to human health after being drunk for a long time, and have wide application value and market space.
The method is characterized in that the ethanol extracts of the vine tea and the liquorice are used as main raw materials, and the antibacterial effect of different proportions of the ethanol extracts of the vine tea and the liquorice is researched by a filter paper sheet method; researching the influence of the addition amount of the ethanol extract and the soluble starch of the auxiliary material green tea on the sensory score of the ampelopsis grossedentata and liquorice compound ampelopsis grossedentata solid beverage, and adopting a response surface method Box-Behnken combined design to optimize the addition amount of the auxiliary material in a two-factor three-level mode; and detecting the content of liquiritin and dihydromyricetin in the composite vine tea solid beverage by using an HPLC external standard method. The research result shows that: the optimal addition amount of adjuvants is 5.79% of green tea ethanol extract and 57.54% of soluble starch; the antibacterial activity is best when the proportion of the ethanol extracts of the vine tea and the liquorice is 1.00: 1.00, and the antibacterial activity is moderate sensitive inhibitory activity on 8 test bacteria of multi-resistant pseudomonas aeruginosa (MIC 2.80mg & mL-1), faecal streptococcus (MIC 6.94mg & mL-1), staphylococcus aureus (MIC 2.80mg & mL-1), klebsiella pneumoniae (MIC 2.80mg & mL-1), methicillin-resistant staphylococcus aureus (MIC 6.94mg & mL-1), bacillus subtilis (MIC 6.94mg & mL-1) and vibrio alginolyticus (MIC 6.94mg & mL-1); the content of liquiritin and dihydromyricetin in the composite vine tea solid beverage is 0.10 percent and 1.33 percent respectively, and the standard addition recovery rate is 96.58 percent and 94.74 percent respectively. Develops a functional composite licorice vine tea solid beverage with strong bacteriostasis function, good beverage taste, uniform color and light yellow color.
The invention discloses a research on a composite vine tea solid beverage with an antibacterial function, which comprises the following steps:
1 materials and methods
1.1 materials and instruments
The ampelopsis grossedentata and liquorice are provided by Enshi Zhijing Korsa GmbH and are identified by the institute of Chinese medicinal materials of agricultural academy of sciences in Hubei province; the standard products dihydromyricetin and liquiritin are provided by Aladdin reagent company; bacillus thuringiensis (Bacillus thuringiensis), Vibrio alginolyticus (Vibrio algirus XSBZ14), Acinetobacter baumannii (Acinetobacter baumannii ATCC 19606), Staphylococcus aureus (Staphylococcus aureus ATCC 29213), Klebsiella pneumoniae (Klebsiella pneumoniae ATCC 13883), Pseudomonas aeruginosa (Pseudomonas aeruginosa), Micrococcus luteus (Micrococcus luteus), Streptococcus faecalis (Enterococcus faecalis ATCC 29212), Staphylococcus aureus (Methocillin-resistant Staphylococcus aureus), Staphylococcus epidermidis (Methocillin-tropical Staphylococcus epidermidis), and the marine biological resources and the ecological emphasis in the institute of China academy of China; the other reagents are all domestic analytical purifiers.
Agilent 1260 high performance liquid chromatograph (with DAD detector) Agilent, USA; agilent Poroshell reverse phase chromatography column 120EC-C18 (4.6X 150mm, 4 μm) Agilent, Agilent; RE-200A Rotary evaporator, Guangzhou Ci scintillation Instrument, Inc.; NanoDropTMOne ultra-micro UV spectrophotometer Sammer Feishel corporation; CR-80CO2 incubator Guangzhou Kangheng Instrument Co.
1.2 Experimental methods
1.2.1 organoleptic assessment is carried out according to the provisions of GB/T23776-2009. Sensory evaluation and method of the ampelopsis grossedentata and liquorice extract compound solid beverage: 8 experienced food processing professionals are selected to form a scoring group, and the external feeling, the smell, the color and the taste of the product are evaluated respectively. Sensory scoring criteria are shown in table 1, for a total of 100 points.
TABLE 1 sensory evaluation standard for composite vine tea solid beverage
1.2.2 pulverizing 20g of dried radix Glycyrrhizae, soaking in 60% ethanol solution at a ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min at 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract. Pulverizing 20g of dried Ampelopsis Grossdentata, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min at 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract.
1.2.3 screening the optimum bacteriostatic proportion of the vine tea and licorice root combination, taking the bacteriostatic activity to 11 test bacteria as the screening index, keeping the final concentration of the composite tea at 0.5g/ml, and setting the proportions of the vine tea and licorice root extracts as (0, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%) to total 10 groups. Testing antibacterial activity of Glycyrrhrizae radix extract composition on 11 strains of test bacteria by using filter paper method, collecting 20 μ L, and culturing to OD600The test bacterial liquid of 0.6 and 20mL LB solid medium were mixed well and poured out of the plate. Adding 10 μ L ethyl acetate component (dissolved in dimethyl sulfoxide DMSO) of Ampelopsis Grossdentata extract into filter paper (diameter of 4.45mm) in three times, placing the filter paper on culture medium containing bacterial solution, and adding ampicillin (100 mg. mL. above)-1) And (3) taking a positive control, adding DMSO (dimethyl sulfoxide) as a negative control, culturing at 37 ℃ for 12h, and measuring the inhibition zone. Reference to antibiotic susceptibility standards: high sensitivity (diameter of bacteriostatic circle)>20mm, medium sensitivity (10-20 mm), light sensitivity or drug resistance (<10 mm). MIC values of the Liquorice ampelopsis mixed extract fraction against test bacteria were determined by broth dilution following the standard procedures of the American society for Clinical and Laboratory Standardization (CLSI) M07-A9: adding 180 mu L MH liquid culture medium containing the ampelopsis grossedentata licorice mixed extract sample into each well of 3-12 rows on a 96-well plate, and setting the final concentration of the ampelopsis grossedentata licorice mixed extract components as follows: 222.2 mg/mL-1、111.1mg· mL-1、556mg·mL-1、27.8mg·mL-1、13.9mg·mL-1、6.94mg·mL-1、2.8mg·mL-1、0mg· mL-1(3-12 columns). Diluting the cultured bacterial liquid by 1000 times, and adding dilution to each hole100 μ L of the bacterial solution, ampicillin (100 μ g. multidot.mL)-1) As a positive control, the 1 st column is a blank culture medium control, the 2 nd column is a bacteria liquid growth blank control (DMSO is added), and the 3 rd to 12 th columns are sample test columns. After culturing at 37 ℃ for 16h, NanoDrop was usedTMOne ultramicro ultraviolet spectrophotometer OD detection600According to the CLSI M100-S26 standard: the concentration of drug that inhibited 80% of bacterial growth compared to the positive growth control tube was the MIC value for the test bacteria.
1.2.3 Single-factor experiment takes the sensory score of the compound solid beverage as an index, and the influence of 2 factors of the addition amount (%) of the soluble starch and the addition amount (%) of the green tea extract on the sensory score of the compound solid beverage is evaluated. And adopting a single-factor method, assuming that each factor has no interaction, changing only one factor when other factors are kept unchanged, and then carrying out investigation and analysis one by one.
1.2.4 response surface test optimization vine tea and licorice composite solid beverage technology combines single factor test results, sets soluble starch additive amount, green tea extract additive amount 2 factors, carries out response surface Design with software Design-Expert 8.0.6, totally obtains 13 test groups, 10 test variables, 5 pivot points (alpha 2.00) and 6 central points (table 1), and each test group is designed for 3 times. The response values of taste, smell, color and appearance are used to determine the optimal conditions of the vine tea.
TABLE 2 response surface design test factors and levels
Note:1α＝1.41
1.2.5 detection of active ingredients in Ampelopsis grossedentata and Glycyrrhrizae radix composite solid by HPLC external standard method to determine component content of Ampelopsis grossedentata and Glycyrrhrizae radix composite solid, and preparing 3 standard products dihydromyricetin and liquiritin into 6 concentration gradients (23.2 μ g. mL-1、46.4μg·mL-1、61.8μg·mL-1、139.2μg·mL-1、192.0μg·mL-1、232.0 μg·mL-1) Mixing standard, High Performance Liquid Chromatography (HPLC) sample injection conditions: the time is 0min to 20min, the B phase accounts for 95 percent to 20 percent,the time is 20-25 min, the B phase is 20-0%, the time is 25-27 min, the B phase is 0-0%, the time is 27.1-30 min, and the B phase is 95-95%. Phase A: 95% H2O, 5% methanol, 0.1% acetic acid, phase B: 100% methanol, 0.1% acetic acid. When each standard solution is diluted to a signal-to-noise ratio of 3 < S/N < 10, the detection limit (S/N ═ 3) and the quantification limit (S/N ═ 10) of the instrument are calculated from the solution concentration, and the standard curve, R2, the detection limit, and the quantification limit of the 3 standards are obtained. Precision and repeatability tests were performed on each standard, and each standard was checked 6 times and the relative standard deviation (S) calculated. Measuring the content of dihydromyricetin and liquiritin in each sample with scalar, calculating the recovery rate and relative standard deviation, and repeating the detection for 6 times. The external standard method is used for detecting the content calculation formula of each component of dihydromyricetin and liquiritin in the liquiritigenin-ampelopsis grossedentata compound:
in the formula: w represents the content (%) of dihydromyricetin and liquiritin in the mixture; n represents HPLC assay concentration (mg. multidot.mL); d represents the dilution factor of the sample; v represents the volume (mL) of the test solution; and m represents the sampling amount (mg) of the composite ampelopsis grossedentata solid beverage.
1.3 data processing
All experimental data were statistically analyzed using SPSS 19.0, Design-Expert 8.0.6 software, and the experimental data are expressed as "mean. + -. standard deviation". P <0.05, indicating significant difference, P <0.01, indicating very significant difference.
2 results and analysis
2.1 the best bacteriostasis proportion of the vine tea and the liquorice is obtained
The ampelopsis grossedentata extract/licorice extract is composed of components of 50% of Klebsiella pneumoniae, methicillin-resistant Staphylococcus aureus, Bacillus subtilis, Vibrio alginolyticus, multi-resistant Pseudomonas aeruginosa, Bacillus thuringiensis, Streptococcus faecalis and Staphylococcus aureus, 8 test bacteria of the staphylococcus aureus have moderate sensitive inhibitory activity (the inhibition zone is 10-20 mm) (as shown in Table 1), and the 50% of combination proportion has the best inhibition effect (as shown in figure 1). Therefore, 50% of components with the best bacteriostatic effect are selected to prepare the ampelopsis grossedentata compound solid beverage.
The MIC values of the components with the vine tea extract/licorice extract ratio of 50% to 8 test bacteria with moderate sensitive inhibitory activity are respectively as follows: the MIC of the multi-resistant pseudomonas aeruginosa is 2.80 mg/mL-1(ii) a The MIC of the streptococcus faecalis is 6.94 mg/mL-1(ii) a The MIC of Staphylococcus aureus is 2.80 mg-mL-1(ii) a The MIC of Klebsiella pneumoniae is 2.80 mg/mL-1(ii) a The MIC of methicillin-resistant staphylococcus aureus is 6.94 mg-mL-1(ii) a The MIC of the bacillus subtilis is 6.94 mg-mL-1(ii) a The MIC of Vibrio alginolyticus is 6.94 mg.mL-1。
TABLE 3 combination of Ampelopsis grossedentata and Glycyrrhiza uralensis in different proportions for bacteriostasis
Note ". sup." indicates significant difference, and ". sup." indicates very significant difference
2.2 Single factor Experimental results
2.2.1 influence of soluble starch addition (%) on sensory score of composite solid beverage as can be seen from fig. 2, sensory score of the product tended to increase first and then to be smooth with increase of the soluble starch addition, and when the soluble starch addition was 47.62%, sensory score reached the maximum value. The addition of the soluble starch can improve the viscosity of the beverage and increase the stability of the beverage, and simultaneously, a small part of the soluble starch is decomposed into glucose under the action of salivary amylase in the oral cavity, so that the bitter taste of the beverage is blended, and the composite solid beverage becomes soft and rich. But the soluble starch can be dissolved in water, is colorless and tasteless, and has little influence on the sensory score of the compound solid beverage by continuously increasing the content of the soluble starch.
2.2.2 influence of addition amount (%) of green tea extract on sensory score of the composite solid beverage as can be seen from fig. 3, sensory score of the product tended to increase and decrease with increasing addition amount of green tea extract, and when the addition amount of green tea extract was 6.0%, sensory score reached the maximum value. Because the green tea extract has special faint scent, the fragrance of the beverage is more harmonious and rich along with the change of the proportion in a certain adding range. When the addition amount exceeds 6.0%, the beverage has increased bitterness and astringency, dark color, unstable texture state, small amount of precipitate after brewing, excessive sourness, and uncharacterized flavor, so that sensory score is reduced.
2.3 optimization of composite vine tea solid beverage by Box-Behnken design (BBD) and Quadratic fitting test Model (Testing Model company with the Quadratic Fit)
2.3.1 response value results and factor interaction analysis the influence of the addition of soluble starch and the addition of green tea extract on the sensory score of the composite vine tea solid beverage respectively was preliminarily determined by a single factor test. The joint influence value of two factors of the addition amount of soluble starch and the addition amount of green tea extract on the sensory score of the composite ampelopsis grossedentata solid beverage is researched by a Box-Behnken design. The change value of the sensory score of the composite vine tea solid beverage in the whole experiment is 56.67 +/-6.48-73.50 +/-5.26 (shown in a table 4).
TABLE 4 predicted and Experimental values for sensory scores for the Box-Behnken design (BBD)
To further test the significance of the BBD design model correlation and correlation factors, analysis of variance of correlation factors (ANOVA) was performed on the results obtained, and the results are shown in table 5. The linear regression analysis and significance level (p <0.05) adequately reflected that the experimental data adequately fit the quadratic model. Analysis by p-value, Estimated Coefficients (Estimated Coefficients): the adding amount of the soluble starch has a remarkable positive influence trend (p is less than 0.05) on the sensory score of the composite vine tea solid beverage; the addition amount of the green tea extract has a remarkable negative influence trend (p is less than 0.05) on the sensory score of the composite vine tea solid beverage; interaction (Interactive effect) of two factors of the addition amount of soluble starch and the addition amount of green tea extract has a remarkable negative influence trend (p is less than 0.05) on the sensory score of the composite vine tea solid beverage; the Quadratic (quadrate effect) of the two factors of the addition amount of the soluble starch and the addition amount of the green tea extract has a remarkable negative influence trend (p <0.05) on the sensory score of the composite vine tea solid beverage.
TABLE 5 analysis of variance of the influence of independent variables on sensory scores
Note: "indicates significant differences, and" "indicates very significant differences
The response surface graph (figure 4) of the influence of the soluble starch content (A) and the green tea extract content (B) on the product sensory score shows that the product sensory score of the ampelopsis grossedentata compound solid beverage can be positively influenced by the low-dose addition of the soluble starch content and the green tea extract content, and the color, the taste, the aroma and the tissue are improved. However, the product sensory score of the ampelopsis grossedentata compound solid beverage is reduced by adding the soluble starch content and the green tea extract content in high dosage.
2.3.2 prediction and actual scoring and model verification software Design-Expert 8.0.6 is used for predicting the optimal process parameters of the ampelopsis grossedentata and licorice root composite solid beverage, wherein the optimal process parameters comprise that the addition amount of starch is 57.54% and the addition amount of green tea extract is 5.79%. The vine tea composite solid beverage product under the optimal technological parameters has good taste, uniform color and light yellow color, the sensory score is 79.25 +/-1.50, the Relative Error (RE) value obtained by comparison and calculation with a predicted value is only-0.39%, and the developed technological model is proved to be reliable and accurate (Table 6).
Table 6 experimental verification of the optimized conditions
2.4 detection of active ingredients in vine tea and licorice composite solid
HPLC detection analysis shows that 20 identifiable chromatographic peaks (shown in figure 5) appear in the composite vine tea solid beverage, and comparison with the chromatographic peak of the liquiritin standard product shows that the peak with the retention time of 8.925min in the extract is consistent with the liquiritin standard product, and the extract is identified as liquiritin (shown in figure 5). Comparing with chromatographic peak of dihydromyricetin standard product to obtain peak with retention time of 8.354min, and identifying as dihydromyricetin (shown in figure 5).
The HPLC external standard method shows that the detection limit and the quantitative limit of the liquiritin standard product are respectively 10.21 mug.mL-1、34.03μg·mL-1The detection limit and the quantitative limit of the dihydromyricetin standard product are respectively 0.59 mu g/mL-1、 1.78μg·mL-1(see table 3), show that the method has extremely high sensitivity and is suitable for detecting liquiritin and dihydromyricetin. The detection concentration of liquiritin is 50-500 mu g/mL-1In the range, the linear correlation is good (R)2Equal to 0.99904), the standard curve equation is: y is 23.92 × A-352.18. The detection concentration of dihydromyricetin is 23.2-300 mug/mL-1In the range, the linear correlation is good (R)2Equal to 0.99928), the standard curve equation is: y is 17.32 xA-38.20. The method for detecting liquiritin and dihydromyricetin by HPLC is proved to be accurate, good in reproducibility and high in sensitivity by preparing a solution with a background content standard substance concentration, adding a standard substance with a fixed concentration, and performing HPLC detection to obtain the liquiritin and dihydromyricetin with the standard recovery rates of 94.35% and 98.58% respectively and the relative standard deviations of 6.85% and 4.65% respectively, as shown in Table 7.
TABLE 7 Standard Curve, detection Limit, recovery (means + -SD, n ═ 6)
Note: a is the peak area, unitmAU(ii) a y is concentration in μ g/mL-1。
The HPLC external standard method is used for detecting the content of liquiritin and dihydromyricetin in the composite vine tea solid beverage to be 0.10 percent and 1.33 percent respectively, the standard addition recovery rate is 96.58 percent and 94.74 percent respectively, and the relative standard deviation is 6.58 percent and 9.48 percent respectively (shown in table 8).
Table 8 content of total flavonoids in the compound ampelopsis grossedentata solid beverage (means ± SD, n ═ 6)
a: the mass ratio of each flavone component to the dry weight of the ampelopsis grossedentata sample is calculated; and b, detecting the concentration by HPLC.
3 conclusion
As a precious medicinal and edible homologous plant, vine tea is a hot spot of research on the utilization and development of important health-care effects. The hujuwu and the like develop the ampelopsis grossedentata compound solid beverage which takes ampelopsis grossedentata and honeysuckle as main raw materials and takes maltodextrin, mint and glucose as auxiliary materials and has the effects of clearing heat and diminishing inflammation. The Liconfeng and the like take the gastrodia elata, the ampelopsis grossedentata and the black tea as main raw materials, a technology of the gastrodia elata and ampelopsis grossedentata black tea compound beverage is researched and developed, and the compound beverage is found to be good in oxidation resistance.
The research takes the vine tea and the liquorice as raw materials to obtain the proportion with the optimal antibacterial combination, and then takes the green tea extract and the soluble starch as auxiliary materials to blend sensory scores, so that the functional composite liquorice vine tea solid beverage with strong antibacterial function, good beverage taste, uniform color and light yellow color is developed for the first time. And the contents of main active ingredients of dihydromyricetin and liquiritin in the product are detected. The raw materials of the product are medicinal and edible materials, have health care efficacy, are beneficial to human health after being drunk for a long time, and have wide application value and market space.
Drawings
FIG. 1 shows the combined antibacterial effect of Ampelopsis grossedentata and radix Glycyrrhizae at different ratios;
FIG. 2 is a graph showing the effect of soluble starch addition on sensory score of a product;
FIG. 3 is a graph showing the effect of green tea extract addition on sensory score of the product;
FIG. 4 is a graph of the response of soluble starch content and green tea extract content to product sensory score;
FIG. 5 is an HPLC chart of the composite vine tea solid beverage;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the invention relates to a composite vine tea solid beverage with an antibacterial function, which comprises the following substances in percentage by mass: 1: 1, 36.67 percent of ethanol extract of vine tea and liquorice, 5.79 percent of ethanol extract of green tea and 57.54 percent of soluble starch;
the ampelopsis grossedentata ethanol extract is obtained by: pulverizing 10g of dried Ampelopsis Grossdentata, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min at 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the liquorice ethanol extract is obtained by the following steps: crushing 10g of dried liquorice, soaking for 18h in 60% ethanol solution according to the material-liquid ratio of 1:50, and performing ultrasonic-assisted extraction at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the green tea ethanol extract is obtained by: pulverizing 10g of dried green tea, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract.
The content of liquiritin and dihydromyricetin in the composite vine tea solid beverage with the antibacterial function is 0.10% and 1.33% respectively.
The brewing method of the composite vine tea solid beverage with the bacteriostatic function comprises the following steps: taking 2g of the compound vine tea solid beverage, and adding 200ml of water for soaking.
Example 2: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a concentration of 2.80 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: and the pseudomonas aeruginosa resistance is 89.5 percent.
Example 3: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a solid beverage with a concentration of 6.94 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: 92.6 percent of streptococcus faecalis.
Example 4: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a concentration of 2.80 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: and 93.8 percent of staphylococcus aureus.
Example 5: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a concentration of 2.80 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: 100.0 percent of Klebsiella pneumoniae.
Example 6: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a solid beverage with a concentration of 6.94 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: 85.4 percent of methicillin-resistant staphylococcus aureus.
Example 7: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a solid beverage with a concentration of 6.94 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: 82.6 percent of bacillus subtilis.
Example 8: the invention relates to a composite vine tea solid beverage with an antibacterial function, which is prepared into a solid beverage with a concentration of 6.94 mg/mL-1The application inhibition rate of the composite vine tea solid beverage is as follows: 81.6 percent of bacillus subtilis.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A composite vine tea solid beverage with an antibacterial function is characterized by comprising the following substances in percentage by mass: 1: 1, 36.67 percent of ethanol extract of vine tea and liquorice, 5.79 percent of ethanol extract of green tea and 57.54 percent of soluble starch;
the ampelopsis grossedentata ethanol extract is obtained by: pulverizing 10g of dried Ampelopsis Grossdentata, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min at 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the liquorice ethanol extract is obtained by the following steps: crushing 10g of dried liquorice, soaking for 18h in 60% ethanol solution according to the material-liquid ratio of 1:50, and performing ultrasonic-assisted extraction at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract;
the green tea ethanol extract is obtained by: pulverizing 10g of dried green tea, soaking in 60% ethanol solution at a material-to-liquid ratio of 1:50 for 18h, ultrasonic-assisted extracting at 500W for 30min, 10000 r.min-1Centrifuging to obtain supernatant, and rotary steaming under reduced pressure to obtain ethanol extract.
2. The composite ampelopsis grossedentata solid beverage with bacteriostatic function according to claim 1, wherein the brewing method of the composite ampelopsis grossedentata solid beverage with bacteriostatic function comprises the following steps: taking 2g of the compound vine tea solid beverage, and adding 200ml of water for soaking.
3. The composite ampelopsis grossedentata solid beverage with antibacterial function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with antibacterial function has moderate sensitivity inhibition effect on multiple pseudomonas aeruginosa resistant bacteria.
4. The composite ampelopsis grossedentata solid beverage with bacteriostatic function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with bacteriostatic function has moderate sensitive inhibitory effect on streptococcus faecalis. .
5. The composite ampelopsis grossedentata solid beverage with antibacterial function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with antibacterial function has moderate sensitivity inhibition effect on staphylococcus aureus.
6. The composite ampelopsis grossedentata solid beverage with antibacterial function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with antibacterial function has moderate sensitivity inhibition effect on klebsiella pneumoniae. .
7. The composite ampelopsis grossedentata solid beverage with antibacterial function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with antibacterial function has moderate sensitivity inhibition effect on methicillin-resistant staphylococcus aureus.
8. The composite ampelopsis grossedentata solid beverage with bacteriostatic function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with bacteriostatic function has moderate sensitive inhibitory effect on bacillus subtilis.
9. The composite ampelopsis grossedentata solid beverage with bacteriostatic function according to claim 1, wherein the composite ampelopsis grossedentata solid beverage with bacteriostatic function has moderate sensitivity inhibition effect on vibrio alginolyticus.
10. The composite ampelopsis grossedentata solid beverage with the bacteriostatic function according to claim 1, wherein the content of liquiritin and dihydromyricetin in the composite ampelopsis grossedentata solid beverage with the bacteriostatic function is respectively 0.10% and 1.33%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010941887.XA CN111955636A (en) | 2020-09-09 | 2020-09-09 | Composite vine tea solid beverage with antibacterial function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010941887.XA CN111955636A (en) | 2020-09-09 | 2020-09-09 | Composite vine tea solid beverage with antibacterial function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111955636A true CN111955636A (en) | 2020-11-20 |
Family
ID=73392766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010941887.XA Pending CN111955636A (en) | 2020-09-09 | 2020-09-09 | Composite vine tea solid beverage with antibacterial function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111955636A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113786399A (en) * | 2021-10-13 | 2021-12-14 | 吉林大学 | Application of glabridin in preparation of salmonella III type secretion system inhibitor |
| CN115006405A (en) * | 2022-05-30 | 2022-09-06 | 中国农业大学 | Application of dihydromyricetin and ceftiofur hydrochloride in resisting MRSA drug-resistant bacteria infection |
| CN116211942A (en) * | 2023-04-11 | 2023-06-06 | 江苏海洋大学 | Application of vine tea extract in preparation of ocean pathogenic bacteria inhibition drugs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104740089A (en) * | 2013-12-28 | 2015-07-01 | 大连美乐生物技术开发有限公司 | Green tea extract product and preparation method thereof |
| CN104872312A (en) * | 2015-04-16 | 2015-09-02 | 中国农业科学院茶叶研究所 | Processing method of vine tea beverage |
| CN105878227A (en) * | 2014-09-10 | 2016-08-24 | 瑞安市普罗生物科技有限公司 | Pharmaceutical composition for treating staphylococcus aureus infection |
| CN106106942A (en) * | 2016-07-27 | 2016-11-16 | 长江师范学院 | A kind of Ampelopsis grossedentata health-care composite beverage and preparation method thereof |
| CN111449123A (en) * | 2020-04-08 | 2020-07-28 | 湖北省农业科学院中药材研究所 | Application of Ensifeng tea ethanol extract in inhibiting putrefaction of high-temperature cooked fish meat |
-
2020
- 2020-09-09 CN CN202010941887.XA patent/CN111955636A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104740089A (en) * | 2013-12-28 | 2015-07-01 | 大连美乐生物技术开发有限公司 | Green tea extract product and preparation method thereof |
| CN105878227A (en) * | 2014-09-10 | 2016-08-24 | 瑞安市普罗生物科技有限公司 | Pharmaceutical composition for treating staphylococcus aureus infection |
| CN104872312A (en) * | 2015-04-16 | 2015-09-02 | 中国农业科学院茶叶研究所 | Processing method of vine tea beverage |
| CN106106942A (en) * | 2016-07-27 | 2016-11-16 | 长江师范学院 | A kind of Ampelopsis grossedentata health-care composite beverage and preparation method thereof |
| CN111449123A (en) * | 2020-04-08 | 2020-07-28 | 湖北省农业科学院中药材研究所 | Application of Ensifeng tea ethanol extract in inhibiting putrefaction of high-temperature cooked fish meat |
Non-Patent Citations (4)
| Title |
|---|
| 张明发等: "甘草抗菌和抗原虫药理研究进展", 《临床药物治疗杂志》 * |
| 缪泽群等主编: "《普洱茶百科》", 31 January 2019, 广州：中山大学出版社 * |
| 赵妮: "甘肃野生与栽培甘草内生菌有效菌株发酵物与宿主及药效成分抑菌活性对比研究", 《中国优秀硕士学位论文全文数据库 医药卫生科技辑》 * |
| 陈征科等主编: "《商品归类精要》", 30 June 2019, 上海：复旦大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113786399A (en) * | 2021-10-13 | 2021-12-14 | 吉林大学 | Application of glabridin in preparation of salmonella III type secretion system inhibitor |
| CN115006405A (en) * | 2022-05-30 | 2022-09-06 | 中国农业大学 | Application of dihydromyricetin and ceftiofur hydrochloride in resisting MRSA drug-resistant bacteria infection |
| CN116211942A (en) * | 2023-04-11 | 2023-06-06 | 江苏海洋大学 | Application of vine tea extract in preparation of ocean pathogenic bacteria inhibition drugs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111955636A (en) | Composite vine tea solid beverage with antibacterial function | |
| Mok et al. | Identification of flavonoids and flavonoid rhamnosides from Rhododendron mucronulatum for. albiflorum and their inhibitory activities against aldose reductase | |
| Omoruyi et al. | Antioxidant and phytochemical properties of Carpobrotus edulis (L.) bolus leaf used for the management of common infections in HIV/AIDS patients in Eastern Cape Province | |
| Raju et al. | Characterization of phytoconstituents and evaluation of total phenolic content, anthelmintic, and antimicrobial activities of Solanum violaceum Ortega | |
| Santos-Zea et al. | Agave (Agave spp.) and its traditional products as a source of bioactive compounds | |
| KR20110125318A (en) | Antibiotic composition comprising plants extract mixture | |
| Begum et al. | 44. Antioxidant, antimicrobial activity and phytochemical analysis of the seeds extract of Cucumis sativus Linn | |
| KR20200054864A (en) | Complex-fermented composition of Fabaton soybean leaves and Schisandra chinensis having enhanced anti-diabetic and anti-obesity effects and preparation method thereof | |
| Kucelova et al. | Biological properties of black mulberry-derived food products (Morus nigra L.) | |
| Liang et al. | Physalis alkekengi L. var. franchetii (Mast.) Makino: A review of the pharmacognosy, chemical constituents, pharmacological effects, quality control, and applications | |
| Kaewkod et al. | Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells | |
| Jiménez-Aspee et al. | Polyphenolic profile and antioxidant activity of meristem and leaves from “chagual”(Puya chilensis Mol.), a salad from central Chile | |
| KR101209574B1 (en) | Pharmaceutical compositions and health functional foods compositions for the improvement of liver functions containing compound isolated from Youngia denticulata as an active ingredient | |
| Dewi et al. | Antihyperuricemic activity of ginger flower (Etlingera elatior Jack.) extract in beef broth-induced hyperuricemic rats (Rattus norvegicus) | |
| CN110537705A (en) | Probiotics fermented functional food for warming channels and dispelling cold and preparation method thereof | |
| Sachan et al. | An investigation into phytochemical profile and neutraceutical value of amla (Emblica officinalis) fruits | |
| Waghulde et al. | Comparative antimicrobial activity study of Brassica oleceracea | |
| Sood et al. | Evaluation of pharmacological activities of pectin extracted from apple and citrus pomace | |
| Bozkir et al. | Investigation of the effects of different extraction methods on some biological activities of Dactylorhiza romana subsp. georgica (Klinge) Soó ex Renz & Taubenheim | |
| Tatiya et al. | Chemical analysis, nutritional content and antioxidant property of Eulophia herbacea Lindl. tubers: a medicinally versatile Indian tribal nutritional food supplement | |
| CN113080268A (en) | Purple tea and purple tea extract with antioxidant and/or hypoglycemic activities, and preparation method and application thereof | |
| KR20110130857A (en) | Functional composition having anti-oxidative function, anti-allergic, improvement and prevention effect of atopic dermatitis, and method for manufacturing the same, and a healthful food having the same | |
| Nicu et al. | Antibacterial activity of ethanolic extracts from Agrimonia eupatoria L. and Epilobium hirsutum L. herba. | |
| Al-Obaidi | Aqueous and alcoholic extracts from Glycyrrhiza glabra and their activity against bacteria and rhabdomyo sarcoma | |
| Kumar et al. | Antioxidant and antibacterial activity of root extracts of licorice (Glycyrrhiza glabra). |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201120 |
|
| RJ01 | Rejection of invention patent application after publication |