CN113831992A - Hyaluronic acid composition, compound wine containing hyaluronic acid composition and application of hyaluronic acid composition and compound wine - Google Patents
Hyaluronic acid composition, compound wine containing hyaluronic acid composition and application of hyaluronic acid composition and compound wine Download PDFInfo
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- CN113831992A CN113831992A CN202111185374.1A CN202111185374A CN113831992A CN 113831992 A CN113831992 A CN 113831992A CN 202111185374 A CN202111185374 A CN 202111185374A CN 113831992 A CN113831992 A CN 113831992A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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Abstract
The invention discloses a hyaluronic acid composition, a compound wine containing the composition and application thereof, wherein the hyaluronic acid composition comprises oligomeric hyaluronic acid, low molecular weight hyaluronic acid and modified high molecular weight hyaluronic acid; wherein the molecular weight of the oligomeric hyaluronic acid is 1-3 KD, the molecular weight of the low molecular weight hyaluronic acid is 5-100 KD, the modified high molecular weight hyaluronic acid is chitosan-modified high molecular weight hyaluronic acid, and the molecular weight of the high molecular weight hyaluronic acid is 200-1000 KD. After drinking the prepared wine, the degree of dry mouth is obviously reduced, the alcohol absorption is delayed, the average drunk time is greatly shortened, and the drinking comfort level is obviously improved.
Description
Technical Field
The invention relates to the technical field of alcoholic beverages, and particularly relates to a hyaluronic acid composition, a compound wine containing the hyaluronic acid composition and application of the hyaluronic acid composition.
Background
Hyaluronic acid is a linear macromolecular polysaccharide composed of glucuronate and acetylglucosamine as disaccharide units, is widely present in organisms, is mainly obtained from human umbilical cord cockscomb in early stage, and can be fermented to produce a hyaluronic acid raw material by microbial strains along with the innovation and continuous maturity of a biological fermentation technology. With the intensive research on the hyaluronic acid, researchers find that different relative molecular weights are closely related to different functions and action mechanisms of the hyaluronic acid, such as remarkable anti-tumor and bone and angiogenesis promoting effects of the oligohyaluronic acid, stronger moisturizing property, viscoelasticity and lubricity of the macromolecular hyaluronic acid and the like. More than 98% of the application fields of hyaluronic acid in China are concentrated in the industries of medicine and cosmetics, and with the approval of the hyaluronic acid as new resource food by Weijian committee in 2021, the development and application of hyaluronic acid in food become one of hot spots. For example, patent 201310718340.3 discloses a hyaluronic acid compound wine and a preparation method thereof, wherein each liter of the prepared white wine contains 50-300mg of sodium hyaluronate, the molecular weight is 5017-6689 daltons, the prepared white wine belongs to low molecular weight hyaluronic acid, and a hydration-gelation-dissolution staged dissolution process is adopted, so that HA can be uniformly dissolved in wine base. However, the function of hyaluronic acid is closely related to the molecular weight, and although the problem of solubility is solved by a specific process, the hyaluronic acid is only used within the range of 5017-6689D, which is not favorable for exerting the health care effect of the hyaluronic acid in wine products to the maximum extent. However, under the trend of upgrading wine consumption, drinking healthy wine and how to drink healthy wine become a social pursuit.
Wherein, the drinking comfort level is the most direct and most in-person experience performance of a human body after drinking wine, and is the final conclusion of the consumer on the quality of the wine. The drinking experience is called drinking comfort level by domestic industry authoritative experts, and comprises three time dimensions of before drinking, during drinking and after drinking. The comfort level before drinking comprises the aroma of white spirit and the degree of softness and smoothness of throat when entering the mouth; comfort during drinking includes: degree of smoothness, burning sensation in the stomach, etc.; the comfort level after drinking includes the upper head, whether the mouth is dry after drinking, and the like. Patent 200710079892.9 describes that hyaluronic acid delays ethanol absorption by wrapping ethanol, thereby delaying the 'top' and protecting gastric mucosa from hurting stomach when drinking, and in fact, the brewing mechanism of wine is quite complex, ethanol is only one of the reasons for drinking the 'top', and the relief of drinking the 'top' caused by hyaluronic acid with different molecular weights and different combinations for other reasons is not reported; patent 201911099926.X discloses a compound wine containing gamma-aminobutyric acid and hyaluronic acid or sodium salt thereof, which is added with hyaluronic acid with high and low molecular weights (the low molecular weight is 3-5KD, and the high molecular weight is 20-40KD), can obviously reduce the stimulation to gastric mucosa during drinking, and has the effect of protecting liver, and the compound wine invented by the patent improves the comfort level during drinking, although the liver protection can be used as an index of the comfort level after drinking, as is well known, the influence of alcohol on liver is closely related to the drinking amount and is a long-term process, and the comfort level after drinking cannot be directly judged by drinking the health wine of the invention once or in a short period.
Disclosure of Invention
In order to solve the technical problems, the invention discloses a hyaluronic acid composition, and wine containing the hyaluronic acid composition is clear and transparent, and can obviously improve the drinking comfort level.
The invention discloses a compound wine, wherein a wine base contains a hyaluronic acid composition, and the composition comprises oligomeric hyaluronic acid, low molecular weight hyaluronic acid and modified high molecular weight hyaluronic acid; wherein the content of the first and second substances,
the molecular weight of the oligomeric hyaluronic acid is 1-3 KD; the molecular weight of the low molecular weight hyaluronic acid is 5-100 KD, preferably 20-40 KD; the modified high molecular weight hyaluronic acid is chitosan modified high molecular weight hyaluronic acid, and the molecular weight of the high molecular weight hyaluronic acid is 200-1000 KD.
Furthermore, the concentration of the oligomeric hyaluronic acid in the compound wine is 5-10 mg/L, the concentration of the low molecular weight hyaluronic acid in the compound wine is 5-10 mg/L, and the concentration of the modified high molecular weight hyaluronic acid in the compound wine is 5-30 mg/L.
Further, the alcohol content of the wine base is 5-55 degrees, and preferably 15-45 degrees.
Further, the wine base includes but is not limited to white wine, liqueur, beer, yellow wine, fruit wine, alcoholic beverage and the like, and preferably liqueur and fruit wine.
Further, the modified high molecular weight hyaluronic acid is prepared by the following steps: dissolving chitosan to obtain a chitosan solution, dissolving high-molecular-weight hyaluronic acid to obtain a high-molecular-weight hyaluronic acid solution, dropwise adding the high-molecular-weight hyaluronic acid solution into the chitosan solution, centrifuging to obtain a precipitate, and redissolving to obtain a modified high-molecular-weight hyaluronic acid solution with the concentration of 2500-4500 mg/L.
Further, the concentration of the chitosan solution and the high molecular weight hyaluronic acid solution is 5-10 g/100mL, and the volume ratio of the high molecular weight hyaluronic acid solution to the chitosan solution is 1-5: 1-5.
Further, the chitosan is dissolved with an acid solution, such as 1-10% acetic acid.
Furthermore, the molecular weight of the chitosan is 200-1000 KD.
Further, the high molecular weight hyaluronic acid solution is dropwise added into the chitosan solution in the stirring process, and the stirring speed is 1000-2000 rpm.
Further, the rotating speed of the centrifugation is 10000-20000 rpm.
Further, water is added and ultrasonic treatment is carried out for redissolution.
By the scheme, the invention at least has the following advantages:
the health care function of hyaluronic acid in wine products is exerted to the greatest extent through the matching of hyaluronic acid with different molecular weights, and experiments prove that the comfort of the prepared wine before drinking, during drinking and after drinking is improved, the serum osmotic pressure is obviously reduced, the serum osmotic pressure is not obviously changed along with the time lapse, the alcohol absorption time is prolonged by about one time, and the average drunk time is reduced by half.
The foregoing is only an overview of the technical solutions of the present invention, and in order to make the technical solutions of the present invention more clear and clear, and to implement the technical solutions according to the content of the description, the following is a description of preferred embodiments of the present invention.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
Example 1
The hyaluronic acid composition is oligomeric sodium hyaluronate with molecular weight of 2KD (the addition amount is 5mg/L), low molecular weight sodium hyaluronate with molecular weight of 15KD (the addition amount is 5mg/L), and modified high molecular weight hyaluronic acid solution of 0.1mL (the preparation method is that chitosan is dissolved in 1% glacial acetic acid, the concentration is 5g/100mL, 500KD high molecular weight hyaluronic acid is dissolved in deionized water, the concentration is 5g/100mL, the proportion of the two is 1:1, the high molecular weight hyaluronic acid solution is dripped into the chitosan solution at the stirring speed of 1000rpm, the precipitate is centrifugally taken at 15000rpm, and the deionized water is added for ultrasonic dissolution to obtain the modified high molecular weight hyaluronic acid solution with the concentration of 2500 mg/L). The wine base is 42-degree white wine, and the obtained wine body is clear and transparent.
Example 2
The hyaluronic acid composition is oligomeric sodium hyaluronate with the molecular weight of 1KD (the addition amount is 10mg/L), the molecular weight of low molecular weight sodium hyaluronate with the molecular weight of 50KD (the addition amount is 7mg/L), and the modified high molecular weight hyaluronic acid solution is 0.3mL (the preparation method is that chitosan is dissolved in 1% glacial acetic acid, the concentration is 7g/100mL, the 500KD high molecular weight hyaluronic acid is dissolved in deionized water, the concentration is 8g/100mL, the proportion of the chitosan and the deionized water is 2:3, the high molecular weight hyaluronic acid solution is dripped into the chitosan solution at the stirring speed of 1000rpm, the precipitate is centrifugally taken at 15000rpm, and the deionized water is added for ultrasonic dissolution to obtain the modified high molecular weight hyaluronic acid solution with the concentration of 3000 mg/L). The wine base is 12-degree fruit wine, and the obtained wine body is clear and transparent.
Example 3
The hyaluronic acid composition is oligomeric sodium hyaluronate with molecular weight of 3KD (the addition amount is 5mg/L), low molecular weight sodium hyaluronate with molecular weight of 100KD (the addition amount is 10mg/L), and modified high molecular weight hyaluronic acid solution of 0.1mL (the preparation method is that chitosan is dissolved in 1% glacial acetic acid, the concentration is 10g/100mL, 500KD high molecular weight hyaluronic acid is dissolved in deionized water, the concentration is 10g/100mL, the proportion of the two is 5:1, the high molecular weight hyaluronic acid solution is dripped into the chitosan solution at the stirring speed of 1000rpm, the precipitate is obtained by centrifugation at 15000rpm, and the deionized water is added for ultrasonic dissolution to obtain the modified high molecular weight hyaluronic acid solution with the concentration of 4500 mg/L). The wine base is 5 degree beer, and the obtained wine body is clear and bright.
Comparative example 1
Comparative groups B to H were prepared in the same manner as in example 1 except that the hyaluronic acid composition was changed and the formulation was changed as shown in Table 1 (V represents the inclusion of this substance).
TABLE 1 different hyaluronic acid combinations
Comparative example 2
The hyaluronic acid white spirit prepared according to the method of patent 201310718340.3 has molecular weight of 6KD, addition amount of 50mg/L and white spirit degree of 42 degrees.
Comparative example 3
The hyaluronic acid composition was 300mg/L and 500mg/L of sodium hyaluronate (the weight average molecular weight of low molecular weight sodium hyaluronate is 3000-5000Da, the weight average molecular weight of high molecular weight hyaluronate is 20-40KDa, and the mass ratio of low molecular weight to high molecular weight sodium hyaluronate is 2: 1), as in example 1.
Evaluation of drinking comfort
The male health population of 25-35 years old is selected as an experimental object, each group comprises 10 persons and 8 groups, the comfort level before drinking, the comfort level during drinking and the comfort level after drinking are respectively subjected to subjective evaluation, base liquor (group H) is defined as 5 points, other groups are subjected to deduction and bonus according to the master evaluation, the total point is 0-10 points, different groups are scored, and the results are shown in table 2.
TABLE 2 evaluation of comfort level for drinking
Evaluation of drinking comfort
(1) Male mice are used as experimental objects, experiments are carried out after adaptive feeding, 10-12 mice are fasted and freely drunk before the experiments in 12 hours, the mice in each group are randomly filled with the wine prepared in the group 1, the group B-H, the group 1 and the group 2 according to the weight, blood is taken at the time points of water deprivation of 0.5 hour and 1 hour after filling, and the osmotic pressure of serum is measured to reflect the degree of the dry mouth after drinking (one of evaluation criteria of the comfort degree after drinking). The higher the osmotic pressure, the higher the dry mouth, and it can be seen from the data that the dry mouth is obviously lighter after the compound wine of the invention is drunk.
TABLE 3 serum osmolarity results after intragastric administration for different groups
(2) After the mice are adaptively fed for 1 week, the mice are randomly grouped, fasted and not forbidden for 12 hours, the wine prepared in the group 1, the group B-H, the group 1 and the group 2 is respectively given by adopting an alcohol gastric lavage mode, the dosage is 8ml/kg body mass, and the retention time of the mice in a fatigue bar rotating instrument is recorded at 0.5 hour after drinking. The results show that the alcohol of the wine prepared by the invention is absorbed in a delayed way after drinking, and the balance imbalance is not easy to cause.
TABLE 4 residence time of alcohol in different groups
| Group of | Mean residence time(s) |
| Example 1 | 12.5 |
| B | 6.2 |
| C | 5.7 |
| D | 6.0 |
| E | 7.1 |
| F | 6.9 |
| G | 8.7 |
| H | 3.2 |
| Comparative example 1 | 6.7 |
| Comparative example 2 | 6.9 |
(3) After the mice are adaptively fed for 1 week, the mice are randomly grouped, fasted and not forbidden for 12 hours, the prepared wine is respectively given to the groups of example 1, B-H, comparative example 1 and comparative example 2 by adopting an alcohol gastric lavage mode, the body mass is 13ml/kg, the mice are unstable in crawling, are closed to eyes and do not move, the hind abdomen is dragged to the ground as a wine-intoxicating index, the flexible movement and the mental recovery are taken as a wine-sobering index, the wine-intoxicating time and the wine-sobering time of the mice are recorded, and the wine-intoxicating duration time (sobering time-drunk time) of the mice is calculated. The results show that the average drunkenness time of the prepared wine is obviously shortened.
TABLE 5 mean drunkenness time for different groups
| Group of | Average drunk duration min |
| Example 1 | 80 |
| B | 160 |
| C | 152 |
| D | 156 |
| E | 159 |
| F | 157 |
| G | 149 |
| H | 220 |
| Comparative example 1 | 178 |
| Comparative example 2 | 162 |
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A compound wine is characterized in that: the wine base contains a hyaluronic acid composition, wherein the hyaluronic acid composition comprises oligomeric hyaluronic acid, low molecular weight hyaluronic acid and modified high molecular weight hyaluronic acid; wherein the content of the first and second substances,
the molecular weight of the oligomeric hyaluronic acid is 1-3 KD;
the molecular weight of the low molecular weight hyaluronic acid is 5-100 KD;
the modified high molecular weight hyaluronic acid is chitosan-modified high molecular weight hyaluronic acid, and the molecular weight of the high molecular weight hyaluronic acid is 200-1000 KD.
2. The compound wine according to claim 1, wherein the concentration of the oligomeric hyaluronic acid in the compound wine is 5 to 10mg/L, the concentration of the low molecular weight hyaluronic acid in the compound wine is 5 to 10mg/L, and the concentration of the modified high molecular weight hyaluronic acid in the compound wine is 5 to 30 mg/L.
3. The compound wine as claimed in claim 1, wherein the alcohol content of the wine base is 5-55 °.
4. The compound wine of claim 1, wherein the wine base is a white spirit, a liqueur, a beer, a yellow wine, a fruit wine, or a wine beverage.
5. The compound wine of claim 1, wherein the modified high molecular weight hyaluronic acid is prepared by:
dissolving chitosan to obtain a chitosan solution, dissolving high-molecular-weight hyaluronic acid to obtain a high-molecular-weight hyaluronic acid solution, dropwise adding the high-molecular-weight hyaluronic acid solution into the chitosan solution, centrifuging to obtain a precipitate, and redissolving to obtain a modified high-molecular-weight hyaluronic acid solution with the concentration of 2500-4500 mg/L.
6. A compound wine as claimed in claim 5, characterised in that: the concentration of the chitosan solution and the high molecular weight hyaluronic acid solution is 5-10 g/100mL, and the volume ratio of the high molecular weight hyaluronic acid solution to the chitosan solution is 1-5: 1-5.
7. A compound wine as claimed in claim 5, characterised in that: the molecular weight of the chitosan is 200-1000 KD.
8. A hyaluronic acid composition for use in wine, characterized by: the hyaluronic acid composition comprises oligomeric hyaluronic acid, low molecular weight hyaluronic acid and modified high molecular weight hyaluronic acid;
the molecular weight of the oligomeric hyaluronic acid is 1-3 KD;
the molecular weight of the low molecular weight hyaluronic acid is 5-100 KD;
the modified high molecular weight hyaluronic acid is chitosan-modified high molecular weight hyaluronic acid, and the molecular weight of the high molecular weight hyaluronic acid is 200-1000 KD.
9. Use of the hyaluronic acid composition of claim 8 for improving drinking comfort.
10. Use according to claim 9, characterized in that: the concentration of the oligomeric hyaluronic acid in the wine is 5-10 mg/L, the concentration of the low molecular weight hyaluronic acid in the wine is 5-10 mg/L, and the concentration of the modified high molecular weight hyaluronic acid in the wine is 5-30 mg/L.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1844215A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Process for preparing hyaluronic acid-chitosan crosslinked biocompatible materials |
| CN101012419A (en) * | 2007-02-16 | 2007-08-08 | 凌沛学 | Application of hyaluronic acid in wine and beer containing hyaluronic acid |
| CN103666975A (en) * | 2013-12-24 | 2014-03-26 | 山西绿缘道酒业有限公司 | Compound wine and preparation method thereof |
| JP2016123290A (en) * | 2014-12-26 | 2016-07-11 | アサヒビール株式会社 | Agent for improving flavor of alcoholic beverage |
| CN110699219A (en) * | 2019-11-12 | 2020-01-17 | 华熙生物科技股份有限公司 | A compound wine containing gamma-aminobutyric acid and hyaluronic acid or its salt, and its preparation method |
| CN112725128A (en) * | 2021-03-05 | 2021-04-30 | 华熙生物科技股份有限公司 | White spirit compound spirit, preparation method and method for reducing drunkenness degree |
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2021
- 2021-10-12 CN CN202111185374.1A patent/CN113831992A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1844215A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Process for preparing hyaluronic acid-chitosan crosslinked biocompatible materials |
| CN101012419A (en) * | 2007-02-16 | 2007-08-08 | 凌沛学 | Application of hyaluronic acid in wine and beer containing hyaluronic acid |
| CN103666975A (en) * | 2013-12-24 | 2014-03-26 | 山西绿缘道酒业有限公司 | Compound wine and preparation method thereof |
| JP2016123290A (en) * | 2014-12-26 | 2016-07-11 | アサヒビール株式会社 | Agent for improving flavor of alcoholic beverage |
| CN110699219A (en) * | 2019-11-12 | 2020-01-17 | 华熙生物科技股份有限公司 | A compound wine containing gamma-aminobutyric acid and hyaluronic acid or its salt, and its preparation method |
| CN112725128A (en) * | 2021-03-05 | 2021-04-30 | 华熙生物科技股份有限公司 | White spirit compound spirit, preparation method and method for reducing drunkenness degree |
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