CN112494518A - 一种鹿茸酒的制备方法 - Google Patents
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Abstract
本发明公开了一种鹿茸酒的制备方法，该方法包括将新鲜鹿茸进行冷冻干燥，以1:20‑500的比例加入40‑53°酒基中，采用超声回流提取，提取液离心后取上清液即得。本发明方法充分保留鲜鹿茸中的各类有效成，制备的鹿茸酒酒色澄清，口感醇厚，无腥苦味。
Description
技术领域
本发明涉及分离提取技术领域，更具体地，涉及一种鹿茸酒的制备方法。
背景技术
鹿茸是指梅花鹿或马鹿的雄鹿未骨化而带绒毛的幼角，是一味名贵中药材。明代李时珍在《本草纲目》中称鹿茸“善于补肾壮阳、生精益血、补髓健骨。”《中华人民共和国药典》中收载鹿茸性甘咸温、归肾肝经。传统制备鹿茸药材，系锯下鲜鹿茸后、烘干。鹿茸饮片需用热白酒润透后，横切薄片压平。
传统鹿茸的使用方法除了使用干鹿茸打粉直接服用以外，还通常采用鹿茸片泡酒使用。通常将鹿茸片与人参、海马等成分加入50°以上的白酒中，密封容器约30天后饮用，如需效果更好，需要泡制半年以上，服用很不方便。
发明内容
本发明为了克服上述不足之处，提供一种利用中药现代化手段制备鹿茸酒的方法，该方法制备得到的鹿茸酒，制备时间短，有效成分含量高，成本低，特别适合工业化批量生产。
本发明方法具体是通过以下方式实现的：
一种鹿茸酒的制备方法，包括以下步骤：
a.将新鲜鹿茸进行冷冻干燥得到鹿茸冻干粉，冷冻干燥的条件为：真空度100Pa，起始温度-60℃，程序升温至不超过30℃，冻干时间为15-20h；
b.取鹿茸冻干粉，以1:20-500的比例加入40-53°的酒基中，采用超声回流提取，提取温度不超过60℃；所得提取液离心、取上清液，即得。
优选上述新鲜鹿茸为头茬二杠新鲜鹿茸。新鲜鹿茸富含鹿茸胰岛素样生长因子(IGF-1)、鹿茸生长激素(HGH)、鹿茸促生长释放因子(GHRF)、鹿茸神经生长因子(NGF)、鹿茸表皮生长因子(EGF)、鹿茸成纤维生长因子(FGF)等活性肽成份，本发明方法能充分保留其中的活性成分。
优选上述超声回流提取的提取采用的超声功率2kw，提取时间为1-2h。
优选步骤b中所述的提取温度为50℃-60℃。
优选步骤b中所述的鹿茸冻干粉和酒基的比例为1:20-100(g/ml)。
优选步骤a中所述的冻干时间为20h。
程序升温为设定板层温度范围：-60～30℃，升温15小时。如果温度过高，冻干粉颜色发暗，氨基酸类成分容易被破坏。
本发明优选采用53°的酒基(又称基酒)。
与现有技术比较，本发明的优势：
1、传统鹿茸药材加工、饮片加工中均采用了加热烘干，这样药材易于保存，但鹿茸中的有效成分被破坏。本发明将鲜鹿茸在特定的条件下进行冷冻干燥，可充分保留鲜鹿茸中的各类有效成分。
2、本发明不采用传统的浸泡法，而是用超声回流提取，全过程时间较短，节约能源，且控制提取温度，也避免了提取过程中有效成分的损失。
3、本发明方法尽可能多的提取到有效成分氨基酸和磷脂，制备的鹿茸酒酒色澄清，口感醇厚，无腥苦味。
具体实施方式
以下通过具体实施例对本发明进行进一步的解释说明。
实施例1
将头茬二杠新鲜鹿茸5g放入YHW-12S微波真空冷冻干燥机内，真空度100Pa，起始温度-60℃，程序升温至不超过30℃(设定板层温度范围：-60～30℃升温速率：15hr，操作界面：各功能一键操作，最大装量：10kg)得鹿茸冻干粉，冻干收率约20％，冻干时间为20h。
取鹿茸冻干粉，加入100ml 53°的酒基中，采用超声回流提取2h，超声功率2千瓦，全程温度不超过60℃。离心，取上清液，将沉淀弃去，即得。所得样品中氨基酸含量为6.2mg/mL，磷脂含量为2.35g/100g。所得鹿茸酒酒色澄清，口感醇厚，无腥苦味。
实施例2
将头茬二杠新鲜鹿茸5g放入YHW-12S微波真空冷冻干燥机内，真空度100Pa，起始温度-60℃，程序升温至不超过30℃，得鹿茸冻干粉，冻干收率约20％，冻干时间为18h。
取鹿茸冻干粉，加入100ml 40°的酒基中。采用超声回流提取2h，超声功率2千瓦，全程温度不超过60℃。离心，取上清液，将沉淀弃去，即得。所得样品中氨基酸含量为5.8mg/mL，磷脂含量为2.31g/100g。所得鹿茸酒酒色澄清，口感醇厚，无腥苦味。
对比例1
取头茬二杠新鲜鹿茸5g，经过加热烘干，按药典收载鹿茸饮片工艺切片，加入100ml，53℃酒基中，每日振荡一次，浸泡30日，所得样品中氨基酸含量为3.8mg/mL，磷脂含量为1.36g/100g，所得鹿茸酒略含腥苦味。
另外，本发明方法制备得到的产品和直接用酒泡得到的产品，放置30天后，本发明产品肉眼可见胶原蛋白层。
其中，氨基酸检测方法为：GB5009.124-2016食品中氨基酸的测定。磷脂检测方法为：DB22/T 2288-2015鹿茸中磷脂含量的测定方法，分光光度法。
Claims (6)
1.一种鹿茸酒的制备方法，其特征在于该方法包括以下步骤：
a.将新鲜鹿茸进行冷冻干燥得到鹿茸冻干粉，冷冻干燥的条件为：真空度100Pa，起始温度-60℃，程序升温至不超过30℃，冻干时间为15-20h；
b.取鹿茸冻干粉，以1:20-500的比例加入40-53°酒基中，采用超声回流提取，提取温度不超过60℃；离心、取上清液，即得。
2.根据权利要求1所述的鹿茸酒的制备方法，其特征在于所述的新鲜鹿茸为头茬二杠新鲜鹿茸。
3.根据权利要求1所述的鹿茸酒的制备方法，其特征在于所述的超声回流提取的提取采用的超声功率2kw，提取时间为1-2h。
4.根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤b中所述的提取温度为50℃-60℃。
5.根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤b中所述的鹿茸冻干粉和酒基的比例为1:20-100。
6.根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤a中所述的冻干时间为20h。
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| CN104987359A (zh) * | 2015-08-10 | 2015-10-21 | 吉林玉参医药科技有限公司 | 一种鹿茸蛋白提取物及其应用、药物制剂 |
| CN104987358A (zh) * | 2015-08-10 | 2015-10-21 | 吉林玉参医药科技有限公司 | 一种鹿茸蛋白提取物的制备方法 |
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| WO2022105725A1 (zh) * | 2020-11-18 | 2022-05-27 | 中科健康产业集团股份有限公司 | 一种鹿茸酒的制备方法 |
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