CN112841388A - Lipid-lowering chewing gum containing dihydromyricetin and preparation method thereof - Google Patents
Lipid-lowering chewing gum containing dihydromyricetin and preparation method thereof Download PDFInfo
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- CN112841388A CN112841388A CN202110121771.6A CN202110121771A CN112841388A CN 112841388 A CN112841388 A CN 112841388A CN 202110121771 A CN202110121771 A CN 202110121771A CN 112841388 A CN112841388 A CN 112841388A
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- chewing gum
- lipid
- lowering
- dihydromyricetin
- extract
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- 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 title claims abstract description 90
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 59
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 59
- 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 title claims abstract description 47
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of health food preparation, and particularly relates to lipid-lowering chewing gum containing dihydromyricetin and a preparation method thereof; the dihydromyricetin in the vine tea is extracted and is compatible with baicalin extracted from radix scutellariae, so that the lipid-lowering chewing gum containing the dihydromyricetin is prepared, and has the effects of lowering blood fat and refreshing the brain to a certain extent.
Description
Technical Field
The invention belongs to the technical field of health food preparation, and particularly relates to lipid-lowering chewing gum containing dihydromyricetin and a preparation method thereof.
Background
With the continuous progress of our society, the living standard of people is continuously improved, and hyperglycemia, hyperlipidemia and hypertension become one of the important reasons for causing body diseases of people. A large number of research data show that hyperlipidemia is a healthy invisible killer of human beings, can cause pancreatitis, cirrhosis and diabetes, even cause hypertension, coronary heart disease and cerebral apoplexy, and increase the morbidity and mortality of cardiovascular and cerebrovascular diseases. The prevalence rate of hyperlipidemia also increases with the age, and in addition, the aging process of China is accelerated, so that the harm of hyperlipidemia must be highly emphasized, and the prevention and treatment of hyperlipidemia must be actively carried out, so as to improve the quality of life of the middle-aged and the elderly people and prolong the life.
The Ampelopsis grossedentata is named as Ampelopsis grossedentata, also called as Rubus corchorifolius, Changshou vine, Ganoderma lucidum, herba Rostellulariae, Ampelopsis grossedentata, and Leptoradix seu folium Leptodermidis tea. The main ingredient is flavanonol flavone compound DIHYDROMYRICETIN (DMY or DIM). Researches show that the content of DMY in stem and leaf of vine tea can reach more than 30%, the dihydromyricetin is easy to extract, has a plurality of pharmacological activities of antioxidation, anti-tumor, anti-inflammation, alcohol effect dispelling, liver protection, pathogenic microorganism resistance, hypertension resistance, lipid lowering and the like, and is an rare natural active substance. Especially, the hypolipidemic, hypoglycemic and anticancer effects of the disalicylmyricetin flavone cause great social attention and have great development potential.
Patent document CN201110100513.6 discloses a chewing gum for removing smoking addiction, which is a chewing gum capable of gradually removing smoking addiction, clearing away heart fire, restoring consciousness and improving work efficiency by adding two active ingredients into the chewing gum, wherein one active ingredient is green tea extract theanine, and the other active ingredient is ampelopsis grossedentata extract dihydromyricetin. Theanine can eliminate smoking addiction, clear heart fire and refresh brain, and dihydromyricetin can protect various human organs including lung. However, the talcum powder is contained in the medical food, and the grade of the talcum powder is not specified, so that asbestos in the talcum powder has the risk of causing cancer if the medical food is not used. Research shows that the cosmetic grade talcum powder without any asbestos fiber causes tumors in animal research objects, and even if the talcum powder is medical food grade talcum powder, whether the health hidden danger is caused by long-term use is unknown.
Therefore, the chewing gum without potential safety hazards needs to be prepared, and meanwhile, the function of reducing blood fat is achieved.
Disclosure of Invention
The invention provides a lipid-lowering chewing gum containing dihydromyricetin and a preparation method thereof to solve the problems.
The method is realized by the following technical scheme:
1. a chewing gum containing dihydromyricetin for reducing blood lipid is prepared from main drug composed of Ampelopsis grossedentata extract and Scutellariae radix extract, gum base, compound sugar, and adjuvants.
Furthermore, the complex sugar is prepared by mixing xylitol and sorbitol in a ratio of 3-5 g: 1g, and is separately placed before use.
Further, the compound main medicine is prepared by mixing the vine tea extract and the radix scutellariae extract in a proportion of 1.5-2.5 g: 0.5-1.5 g.
2. Preparing the vine tea extract: cleaning fresh Ampelopsis Grossdentata, air drying, spreading for 2-4 days, rolling, quick freezing, pulverizing, reflux extracting with ethanol as solvent for 1-2 times, mixing extractive solutions, cold preserving for crystallizing, repeatedly crystallizing for 3-5 times, taking out crystal, drying, and pulverizing; wherein, the content of dihydromyricetin in the vine tea extract is more than 95%.
3. Preparing a radix scutellariae extract: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 20-25 wt% of fermentation broth, fermenting for 3-5 days, centrifuging, collecting supernatant, and distilling to obtain radix Scutellariae extract with baicalin content of above 68%.
Further, the fermentation liquor is prepared by mixing yeast, bifidobacterium and water in a ratio of 2-3: 1.5-2: 10 by mass ratio.
4. Preparing the lipid-lowering chewing gum:
(1) softening the gum base: softening 30-35g of gum base in a constant-temperature constant-humidity oven for 2-3h, and continuously stirring the gum base in a water bath kettle at 55-65 deg.C for 5-8min before use until the gum base is in the form of thick paste;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 5-10min, adding the mixture into gum base, and stirring for 5-10min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 80-90 deg.C for coagulation, maintaining the temperature for 1-2min, cooling to 30-40 deg.C, and repeatedly extruding in a noodle press until the surface becomes smooth and the tissue becomes compact to obtain sugar blank;
(4) cooling and aging: cutting the sugar blank, aging for 10-20 h under the conditions of about 20-25 ℃ and 30-55% of relative humidity, and packaging.
In conclusion, the beneficial effects of the invention are as follows: the invention prepares the lipid-lowering chewing gum containing the dihydromyricetin by extracting the dihydromyricetin in the vine tea and matching the dihydromyricetin with baicalin extracted from radix scutellariae, so that the lipid-lowering chewing gum has the functions of reducing blood fat and refreshing the brain to a certain extent.
Wherein, the pharmacological actions are as follows: the vine tea is bitter in taste, slightly astringent and cool in nature, has the effects of clearing heat and promoting diuresis, calming liver and reducing blood pressure, and activating blood and dredging collaterals, and is mainly used for treating the following diseases: can be used for treating dysentery, diarrhea, stranguria with urine, hypertension, dizziness, eye distention, and traumatic injury. The radix scutellariae is bitter in taste, neutral in nature and cold in nature, has the effects of clearing heat and drying dampness, purging fire and removing toxicity, stopping bleeding and preventing miscarriage, and is mainly used for treating: can be used for treating damp-warm syndrome, summer-heat dampness, chest distress, emesis, dampness and heat distention, dysentery, jaundice, cough due to lung heat, hyperpyrexia, polydipsia, hematemesis, carbuncle, swelling, sore, and threatened abortion.
The dihydromyricetin in the vine tea and the baicalin in the radix scutellariae are adopted for compatibility, so that a better lipid-lowering effect can be achieved under the condition of small dosage, the chewing gum is a food which most people like, has the characteristics of simple manufacture and convenience in carrying and eating, avoids the conflict of people to conventional medicines, and can also enhance facial movement, improve blood circulation, improve brain function and the like through chewing. Combines the advantages of the chewing gum with the medicine to obtain the chewing gum with the function of reducing blood fat. And under the conditions of less auxiliary materials and no essence, the bitter and astringent tastes of the dihydromyricetin are balanced, and the dislike degree of people caused by the medicinal taste is reduced.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
1. A chewing gum containing dihydromyricetin for reducing blood lipid is prepared from main drug composed of Ampelopsis grossedentata extract and Scutellariae radix extract, gum base, compound sugar, and adjuvants.
Furthermore, the complex sugar is prepared by mixing xylitol and sorbitol in a ratio of 4 g: 1g, and is separately placed before use.
Further, the compound main medicine is prepared by mixing the vine tea extract and the radix scutellariae extract in a ratio of 2 g: 1g of a mixture.
2. Preparing the vine tea extract: cleaning fresh Ampelopsis Grossdentata, air drying, spreading and air drying for 3 days, rolling, quick freezing, pulverizing, reflux-extracting with ethanol as solvent for 2 times, mixing extractive solutions, cold-preserving for crystallizing, repeatedly crystallizing for 5 times, taking out crystal, drying, and pulverizing; through detection, the content of dihydromyricetin in the vine tea extract is 97%.
3. Preparing a radix scutellariae extract: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 25 wt% of fermentation broth, fermenting for 4 days, centrifuging to obtain supernatant, and distilling to obtain radix Scutellariae extract with baicalin content of 72%.
Further, the fermentation liquor is prepared by mixing yeast, bifidobacterium and water in a ratio of 2: 1.5: 10 by mass ratio.
4. Preparing the lipid-lowering chewing gum:
(1) softening the gum base: softening 30g of the gum base in a constant-temperature constant-humidity oven for 2h, and continuously stirring the gum base in a water bath kettle at 60 ℃ for 7min for softening until the gum base is in a thick paste shape before use;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 7min, adding the mixture into gum base, and stirring for 7min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 85 ℃ for coagulation, keeping the temperature for 2min, cooling to 35 ℃, putting the primary mixture into a noodle press for repeated extrusion until the surface becomes smooth and the tissue is compact to obtain a sugar blank;
(4) cooling and aging: cutting the sugar blank, aging at 23 deg.C and 40% relative humidity for 15 hr, and packaging.
Example 2
1. A chewing gum containing dihydromyricetin for reducing blood lipid is prepared from main drug composed of Ampelopsis grossedentata extract and Scutellariae radix extract, gum base, compound sugar, and adjuvants.
Furthermore, the complex sugar is prepared by mixing xylitol and sorbitol in a ratio of 5 g: 1g, and is separately placed before use.
Further, the compound main medicine is prepared by mixing the vine tea extract and the radix scutellariae extract in a proportion of 2.5 g: 1.5 g.
2. Preparing the vine tea extract: cleaning fresh Ampelopsis Grossdentata, air drying, spreading and air drying for 2 days, rolling, quick freezing, pulverizing, reflux-extracting with ethanol as solvent for 2 times, mixing extractive solutions, cold-preserving for crystallizing, repeatedly crystallizing for 4 times, taking out crystal, drying, and pulverizing; through detection, the content of dihydromyricetin in the vine tea extract is 96%.
3. Preparing a radix scutellariae extract: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 25 wt% of fermentation broth, fermenting for 3 days, centrifuging to obtain supernatant, and distilling to obtain radix Scutellariae extract with baicalin content of 70%.
Further, the fermentation liquor is prepared by mixing yeast, bifidobacterium and water in a ratio of 2: 2: 10 by mass ratio.
4. Preparing the lipid-lowering chewing gum:
(1) softening the gum base: softening 35g of the gum base in a constant-temperature constant-humidity oven for 3h, and continuously stirring the gum base in a water bath kettle at 55 ℃ for 8min for softening until the gum base is in a thick paste shape before use;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 10min, adding the mixture into gum base, and stirring for 10min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 80 ℃ for coagulation, keeping the temperature for 2min, cooling to 30 ℃, putting the primary mixture into a noodle press for repeated extrusion until the surface becomes smooth and the tissue is compact to obtain a sugar blank;
(4) cooling and aging: cutting the sugar blank, aging at 20 deg.C and 30% relative humidity for 20 hr, and packaging.
Example 3
1. A chewing gum containing dihydromyricetin for reducing blood lipid is prepared from main drug composed of Ampelopsis grossedentata extract and Scutellariae radix extract, gum base, compound sugar, and adjuvants.
Furthermore, the complex sugar is prepared by mixing xylitol and sorbitol in a ratio of 3 g: 1g, and is separately placed before use.
Further, the compound main medicine is prepared by mixing the vine tea extract and the radix scutellariae extract in a proportion of 1.5 g: 0.5 g.
2. Preparing the vine tea extract: cleaning fresh Ampelopsis Grossdentata, air drying, spreading and air drying for 4 days, rolling, quick freezing, pulverizing, reflux-extracting with ethanol as solvent for 1 time, mixing extractive solutions, cold-preserving for crystallizing, repeatedly crystallizing for 3 times, taking out crystal, drying, and pulverizing; through detection, the content of dihydromyricetin in the vine tea extract is 95%.
3. Preparing a radix scutellariae extract: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 25 wt% of fermentation broth, fermenting for 5 days, centrifuging to obtain supernatant, and distilling to obtain radix Scutellariae extract with baicalin content of 73%.
Further, the fermentation liquor is prepared by mixing yeast, bifidobacterium and water in a proportion of 3: 1.5: 10 by mass ratio.
4. Preparing the lipid-lowering chewing gum:
(1) softening the gum base: softening 30g of the gum base in a constant-temperature constant-humidity oven for 3h, and continuously stirring the gum base in a 65 ℃ water bath kettle for 5min for softening until the gum base is in a thick paste shape before use;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 5min, adding the mixture into gum base, and stirring for 5min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 90 ℃ for coagulation, keeping the temperature for 1min, cooling to 40 ℃, putting the primary mixture into a noodle press for repeated extrusion until the surface becomes smooth and the tissue is compact to obtain a sugar blank;
(4) cooling and aging: cutting the sugar blank, aging at 25 deg.C and 55% relative humidity for 10 hr, and packaging.
Example 4
1. A chewing gum containing dihydromyricetin for reducing blood lipid is prepared from main drug composed of Ampelopsis grossedentata extract and Scutellariae radix extract, gum base, compound sugar, and adjuvants.
Furthermore, the complex sugar is prepared by mixing xylitol and sorbitol in a ratio of 4 g: 1g, and is separately placed before use.
Further, the compound main medicine is prepared by mixing the vine tea extract and the radix scutellariae extract in a proportion of 2.5 g: 0.5 g.
2. Preparing the vine tea extract: cleaning fresh Ampelopsis Grossdentata, air drying, spreading and air drying for 4 days, rolling, quick freezing, pulverizing, reflux-extracting with ethanol as solvent for 1 time, mixing extractive solutions, cold-preserving for crystallizing, repeatedly crystallizing for 4 times, taking out crystal, drying, and pulverizing; through detection, the content of dihydromyricetin in the vine tea extract is 96%.
3. Preparing a radix scutellariae extract: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 20 wt% of fermentation broth, fermenting for 3 days, centrifuging to obtain supernatant, and distilling to obtain radix Scutellariae extract with baicalin content of 68%.
Further, the fermentation liquor is prepared by mixing yeast, bifidobacterium and water in a ratio of 2: 1.5: 10 by mass ratio.
4. Preparing the lipid-lowering chewing gum:
(1) softening the gum base: softening 33g of gum base in a constant-temperature constant-humidity oven for 2-3h, and continuously stirring the gum base in a water bath kettle at 55-65 ℃ for 5-8min for softening until the gum base is in a thick paste state before use;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 5-10min, adding the mixture into gum base, and stirring for 5-10min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 80-90 deg.C for coagulation, maintaining the temperature for 1-2min, cooling to 30-40 deg.C, and repeatedly extruding in a noodle press until the surface becomes smooth and the tissue becomes compact to obtain sugar blank;
(4) cooling and aging: cutting the sugar blank, aging for 10-20 h under the conditions of about 20-25 ℃ and 30-55% of relative humidity, and packaging.
First, auxiliary material screening experiment
1.1.1 Complex carbohydrate ratio screening
The chewing gum was prepared by the method of example 1 with the change of the dosage ratio of the complex sugar, and the finished product was evaluated by the sensory evaluation method: 50 persons are randomly selected to test the chewing gum, and then the color (10 points), the texture (15 points), the mouth feel (20 points), the sweetness persistence (30 points), the fragrance persistence (5 points) and the chewiness (20 points) are respectively scored for comprehensive evaluation, so that the sensory indexes of the chewing gum are determined. The ratio of complex carbohydrates and the results of the experiment are shown in Table 1.
1.1.2 results of the experiment
TABLE 1
The experimental results show that when the content of sorbitol is too high, the sweet taste is insufficient, the formability is poor, and tabletting cannot be carried out; when the xylitol content is too high, the hardness is high, the surface is dry and not smooth, and the tablet can not be pressed. When the ratio of xylitol: when sorbitol is 4:1, the sweet taste is moderate, and the formability is good.
1.2.1 Gum base dosage screening
Chewing gum was prepared by varying the amount of gum base and the finished product was evaluated as in example 1, with sensory evaluation as in experiment 1.1.1 and results as shown in table 2.
1.2.2 results of the experiment
TABLE 2
The gum base must be softened during processing, which can produce a bitter or astringent taste to the gum and stiffen the gum if the softening time is too long or the softening temperature is too high.
1.3.1 vine tea extract content screening
Chewing gum was prepared by adjusting the amount of vine tea extract added, using the method of example 1, and the finished product was evaluated by the sensory evaluation method as in experiment 1.1.1, with the results shown in table 3.
1.3.2 results of the experiment
TABLE 3
According to the experimental result, when the content of the vine tea extract is low, the vine tea extract is white, the sweet taste is not affected, but the drug loading rate is low; when the content of the Ampelopsis grossedentata extract is high, the Ampelopsis grossedentata extract is yellow in color and slightly bitter in taste.
1.4.1 Scutellaria extract content screening
Chewing gum was prepared by adjusting the amount of the scutellaria extract added, using the method of example 1, and the finished product was evaluated by the sensory evaluation method as in experiment 1.1.1, and the results are shown in table 4.
1.4.2 results of the experiment
TABLE 4
1.5.1 Complex sugar content screening
Chewing gum was prepared by adjusting the amount of complex sugar added, using the method of example 1, and the finished product was evaluated by the sensory evaluation method as in experiment 1.1.1, with the results shown in table 5.
1.5.2 results of the experiment
TABLE 5
Second, quality detection of lipid-lowering chewing gum
2.1 test content and method
Testing the content of dihydromyricetin: the lipid-lowering chewing gum 1 tablet prepared in example 1 was taken, an appropriate amount of ethanol was added into a mortar for sufficient grinding, and the above operation was repeated once for the filter residue after filtration. Collecting the two filtrates, diluting to a volume of 50ml volumetric flask, and measuring the content of dihydromyricetin and baicalin in each gram of chewing gum by high performance liquid chromatography. The detection wavelength is UV-290 nm; the high performance liquid chromatography column is Eclipse XDB-C184.6 multiplied by 250 m; the mobile phase was methanol-water-36/64 (V/V, p H to 3.0 with phosphoric acid); the flow rate was 1.0m L/min; the sample volume is 10 mu L; the column temperature was 30 ℃. The range was taken by repeating 5 runs.
Testing the water content: the moisture content of the chewing gum was measured by oven method, and 5 pieces of the chewing gum prepared in example 1 were placed in an oven at 105 ℃ and dried to constant weight for 5 repetitions to test the range.
Wherein the water content is (initial weight-final weight)/initial weight × 100%.
And (3) testing microbial indexes: 10 pieces of the chewing gum prepared in example 1 were placed in physiological saline and shaken up to prepare a sample. And (3) culturing a proper amount of the sample solution in a culture medium, and determining the total number of colibacillus bacteria, colicin and mould number in the chewing gum. The range was taken by repeating 5 runs. The results are shown in Table 6.
2.2 results of the experiment
TABLE 6
Meanwhile, the chewing gum prepared in example 1 is light yellow, and has uniform and consistent color and luster; the smell is fragrant and has no peculiar smell; the chewing gum is not burnt, is not stuck to teeth, is not coarse, has no granular feeling, is moderate in chewing time, is easy to agglomerate and has better mouthfeel; the tissue is delicate, has the advantages of difficult dispersion, strong elasticity and toughness, no deliquescence and no visible impurities.
Third, experiments on blood lipid lowering effect
3.1 Experimental materials
Sample 1: samples were prepared using the formulation of example 1, specifically: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 7min, drying, and pulverizing;
sample 2: the sample was prepared under the same conditions as example 1 without adding the scutellaria extract, specifically: pulverizing xylitol and Ampelopsis grossedentata extract, sieving with 200 mesh sieve, mixing, adding sorbitol, mixing, adding adjuvants, mixing for 7min, drying, and pulverizing;
sample 3: samples were prepared under the same conditions as in example 1, without addition of ampelopsis grossedentata extract, specifically: pulverizing xylitol and Scutellariae radix extract, sieving with 200 mesh sieve, mixing, adding sorbitol, mixing, adding adjuvants, mixing for 7min, drying, and pulverizing;
sample 4: samples were prepared under the same conditions as in example 1, increasing the amount of dihydromyricetin to 3g, specifically: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 7min, drying, and pulverizing.
3.2 Experimental methods
3.2.1 formula of high-fat feed: 78% of basal feed, 10% of cane sugar, 10% of lard oil and 2% of egg yolk powder.
3.2.2 animal experiments: 25 SPF SD male rats were equally divided into 5 groups, namely a blank control group and experiment 1-4 groups, and blood was collected before the experiment, and the levels of Total Cholesterol (TC), Triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) in the serum were measured after the serum was separated.
The blank control group was fed only high-fat diet and had free access to water. The experiments 1-4 groups were fed with high fat diet and 0.2g/kg of additional feed at 1-4 times, and the experiments were completed 30 days later and the rats were bled and the serum levels of TC, TG and HDL-C, LDL-C were determined after serum separation, with the results shown in Table 7.
3.3 results of the experiment
TABLE 7
| Group of | TC/(mg/dL) | TG/(mmol/L) | HDL-C/(mmol/L) | LDL-C/(mmol/L) |
| Before the experiment | 1.79±1.32 | 0.83±0.29 | 0.97±0.45 | 1.17±2.03 |
| Blank control group | 4.48±2.83 | 0.87±0.18 | 0.85±0.61 | 4.02±1.33 |
| Experiment 1 group | 2.73±1.08 | 0.53±0.27 | 0.73±0.42 | 2.26±1.41 |
| Experiment 2 groups | 3.19±1.00 | 0.66±0.31 | 0.82±0.17 | 3.40±1.28 |
| Experiment 3 groups | 3.57±1.26 | 0.74±0.25 | 0.81±0.36 | 3.57±1.35 |
| Experiment 4 groups | 2.68±1.17 | 0.58±0.22 | 0.71±0.39 | 2.21±1.34 |
From the experimental results, the compatibility effect of the dihydromyricetin and the baicalin is better than that of single lipid-lowering effect, the lipid-lowering effect of the dihydromyricetin is not much different from that of the sample 1 after the dosage of the dihydromyricetin is increased, and the bitter taste is generated due to the overhigh content of the dihydromyricetin in combination with the result of the experiment 1.3.1, and the proportion of the example 1 is the most preferable in combination.
Fourth, acute toxicity test
Materials and methods
4.1 animals: healthy and active mice, 10 males and females respectively, are selected and divided into two groups, 5 females and males respectively in each group, one group is an experimental group, and the other group is a control group.
The tested drugs are: the method of the embodiment 1-3 is adopted to prepare the tested medicine powder, and specifically, the xylitol and the compound main medicine are respectively crushed, the sorbitol is added after the sieving, the auxiliary materials are added after the even mixing, and the tested medicine powder is obtained after the drying and the crushing.
4.2 Experimental methods
Referring to the research guidelines of new traditional Chinese medicines, in a laboratory at the room temperature of 23 ℃, mice are repeatedly pretested to be infused with 1.2g/kg of test medicine powder, the toxic reaction and death condition of the mice are observed for one week, half of the lethal dose cannot be measured, and the maximum tolerated dose is selected for experiments.
The weight of the mice is taken as the standard, the stomach is drenched once every 12h according to the dosage of 0.2g/10g, and the mice in the experimental group are continuously fed for one month; the control group did not feed the medicine powder, and both freely drunk water and looked for food, during the period of the stomach-irrigation medicine liquid and after stopping the stomach-irrigation for two weeks, the state of the mice was observed, and the health condition of the mice was judged through items such as blood collection and analysis, organ tissue biopsy and the like.
4.3 results of the experiment
None of the mice died within one month after being fed with the liquid medicine prepared in examples 1-3, no abnormality was found in eating and drinking water, the biopsy result of the organ tissue showed normal state, the mental state of the mice was good, and the blood analysis result of the mice in the experimental group showed that the content of triglyceride in the blood was decreased.
Five, chewing gum formula optimization design
5.1 optimization design method and evaluation criteria
On the basis of a single-factor test, the ratio of xylitol to sorbitol is fixed to be 4:1 according to sensory evaluation and investigation results, and L is designed according to the test factors of the content of mixed sugar, the content of gum base and the content of dihydromyricetin9(3)3The orthogonal test, factors and levels are shown in Table 8. The best formula of the dihydromyricetin lipid-lowering chewing gum is screened out by taking sensory evaluation as an index. As it can be found in experiment 1.4.1, the content of baicalin has little influence on the taste of the chewing gum, so that the baicalin is not taken into experimental factors during the optimization design.
And randomly selecting 90 students of the copper kernel professional technical institute for sensory evaluation from the aspects of color, texture, taste, smell and the like of the product. By adopting the percentage, the color and luster accounts for 20 minutes, the texture accounts for 15 minutes, the mouthfeel accounts for 25 minutes, and the smell accounts for 40 minutes. The sensory evaluation score values are shown in table 9, and the results of the orthogonal test are shown in table 10.
TABLE 8
5.2 sensory evaluation and results of orthogonal test
TABLE 9
According to the experimental results, the main and secondary influence factors influence the taste and the chewing gum quality C > A > B, and the optimal formula of the chewing gum is A2B3C3, namely 30g of gum base, 70g of mixed sugar and 2.5g of dihydromyricetin. Since A2B3C3 is not in the orthogonal test, a validation experiment was required for the optimal formulation combination for chewing gum. The average composite score of 5 validations was 90 points, so the optimal formula combination was A2B3C 3.3 batches are prepared according to the optimal formula, and the obtained product has ideal effects in hardness, color, mouthfeel and appearance.
Watch 10
Sixthly, significance analysis and variance analysis
TABLE 11
The optimal process of the dihydromyricetin lipid-lowering chewing gum is optimized through an orthogonal test, and the sequence of major and minor factors influencing the flavor and the quality of the chewing gum is as follows: dihydromyricetin gum; optimizing process parameters: the chewing gum has the advantages that the chewing gum has the characteristics of good palatability and also has a certain blood fat reducing effect. It should be noted that people with normal blood lipid content can not eat the chewing gum of the invention every day, and the eating times are 1-3 times per week and are harmless to human body.
Claims (8)
1. A lipid-lowering chewing gum containing dihydromyricetin comprises gum base, compound sugar, and adjuvants, and is characterized in that the composition also contains compound principal drug.
2. The lipid-lowering chewing gum containing dihydromyricetin as claimed in claim 1, wherein the compounded main drug is prepared from Ampelopsis grossedentata extract and Scutellaria baicalensis Georgi extract according to the weight ratio of 1.5-2.5 g: 0.5-1.5 g.
3. The lipid-lowering chewing gum containing dihydromyricetin according to claim 2, wherein the ampelopsis grossedentata extract is prepared by the following steps: cleaning fresh Ampelopsis Grossdentata, air drying, spreading for 2-4 days, rolling, quick freezing, pulverizing, reflux extracting with ethanol as solvent for 1-2 times, mixing extractive solutions, cold preserving for crystallizing, repeatedly crystallizing for 3-5 times, taking out crystal, drying, and pulverizing; wherein, the content of dihydromyricetin in the vine tea extract is more than 95%.
4. The lipid-lowering chewing gum containing dihydromyricetin as claimed in claim 2, wherein the scutellaria baicalensis extract is prepared by the following steps: drying and slicing radix Scutellariae, drying without exposure to the sun, pulverizing radix Scutellariae, adding 20-25 wt% of fermentation broth, fermenting for 3-5 days, centrifuging, collecting supernatant, and distilling to obtain radix Scutellariae extract.
5. The lipid-lowering chewing gum containing dihydromyricetin according to claim 4, wherein the fermentation broth is prepared from yeast, bifidobacteria and water in a ratio of 2-3: 1.5-2: 10 by mass ratio.
6. The lipid-lowering chewing gum containing dihydromyricetin according to claim 1, wherein the complex sugar is a mixture of xylitol and sorbitol in a ratio of 3-5 g: 1g, and standing respectively before use.
7. A preparation method of lipid-lowering chewing gum containing dihydromyricetin is characterized by comprising the following steps:
(1) softening the gum base: the gum base is put in a constant-temperature constant-humidity oven to be softened for 2-3h, and then is softened by water bath before use;
(2) mixing raw materials: pulverizing xylitol and compound main drug, sieving with 200 mesh sieve, mixing well, adding sorbitol, mixing well, adding adjuvants, mixing for 5-10min, adding the mixture into gum base, and stirring for 5-10min to obtain primary mixture;
(3) extrusion molding: heating the primary mixture to 80-90 deg.C for coagulation, maintaining the temperature for 1-2min, cooling to 30-40 deg.C, and repeatedly extruding in a noodle press until the surface becomes smooth and the tissue becomes compact to obtain sugar blank;
(4) cooling and aging: and (3) cutting the sugar blank, aging for 10-20 h under the conditions of temperature of 20-25 ℃ and relative humidity of 30-55%, and packaging.
8. The method of claim 7, wherein the softening in water bath is performed by continuously stirring the gum base in a water bath at 55-65 deg.C for 5-8min until the gum base is in a thick paste form.
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