CN114431386A - 一种预防醉酒及醒酒的胡柚颗粒固体饮料及其制备方法 - Google Patents
一种预防醉酒及醒酒的胡柚颗粒固体饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种预防醉酒及醒酒的胡柚颗粒固体饮料及其制备方法,所述胡柚颗粒固体饮料由以下重量百分比的原料制备而成:胡柚30%、猴头酵素30%、金耳15%、葛根14.5%、木糖醇10%、乳酸链球菌素0.25%、薄荷香精0.25%;上述胡柚颗粒固体饮料的制备方法包括以下步骤:制备猴头酵素、称量、混合、制粒、烘干、包装。本发明具有预防醉酒和醒酒的功效,对人体无任何副作用,且口感好。
Description
技术领域
本发明涉及饮料领域,尤其涉及一种预防醉酒及醒酒的胡柚颗粒固体饮料及其制备方法。
背景技术
适量饮酒可促进消化,减轻心脏负担,预防心血管疾病。酒能加速血液循环,有效地调节,改善体内的生化代谢及神经传导。适量饮酒有益于人们的身心健康,能延年益寿。“酒为百药之长”一说,出自《汉书食货志》,这是我国古人对酒的医药上的应用的高度评价。因此,健康科学饮酒有利于身体。科学饮酒法,就是根据饮酒者的年龄、性别、身体素质、经济状况、工作性质、心理状态、嗜好及所处的环境、季节、气候,所患病症等因素,选择适宜的酒类饮料,根据酒量酌情饮用的饮酒养生法。
酗酒会导致酒精性肝硬化、脂肪肝、肝癌等疾病的发生,喝酒刺激胃黏膜,引起胃炎、胃溃疡、结肠癌等消化系统疾病的发生。
目前已开发出多种食品或药品用于预防醉酒或者缓解过度饮酒后的不良症状,以便使人从醉酒状态中醒来。用于预防醉酒的化学药品虽然起效快,但是对人体副作用大。由药食同源的植物原料生产的保健品对人体副作用基本没有,但是预防醉酒效果及口味普遍反映口感不好。
发明内容
本发明的目的是提供一种预防醉酒及醒酒的胡柚颗粒固体饮料及其制备方法,本发明的制备方法制得的解预防醉酒及醒酒固体饮料,具有预防醉酒、醒酒养胃的功效,对人体无任何副作用。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种预防醉酒及醒酒的胡柚颗粒固体饮料,其特征在于,由以下重量百分比的原料制备而成:胡柚30%、猴头酵素30%、金耳15%、葛根14.5%、木糖醇10%、乳酸链球菌素0.25%、薄荷香精0.25%。
本发明还涉及一种预防醉酒及醒酒的胡柚颗粒固体饮料的制备方法,其特征在于,具体步骤如下:
1)制备猴头酵素:按重量百分比取薏米75%、胡柚粉10%、茯苓5%、葛根5%、玉米粉5%混合制作培养基备用,在125度高温杀菌2小时后,接入猴头菇菌种,在26度的温室下培养,培养后的猴头菇和培养基形成猴头酵素;
2)称量:称取配方量的胡柚、猴头酵素、金耳、葛根、木糖醇、乳酸链球菌素、薄荷香精原料;
3)混合、制粒:将原料混在一起,在搅拌机中搅拌,并加入纯净水,最后制粒;
4)烘干:烘干温度为60-65℃,时间为6-7小时;
5)包装:在无菌车间内进行内包装和外包装。
本发明的使用方法可以是:在酒前30-40分钟饮用、再酒中饮用或酒后饮用。或者根据个人情况进行适当调整。
本发明的有益效果在于:
1、将胡柚、金耳、茯苓和葛根全部打粉并杀菌后作为猴头菇菌种的培养基进行菌丝发菌发酵,发酵后的整合物再次作为产品原料投入,这样更能提高原材料胡柚、猴头菇、金耳、茯苓和葛根的生物活性,从而提高了预防醉酒和醒酒的功效;
2、加入胡柚、猴头菇使得口感变好。
以下结合本发明中的主要成分的功效对本发明的有益效果作进一步说明:
《本草纲目》记载:“柚(气味)酸、寒、无毒、有消食、解酒毒,治饮酒人口气,去肠胃中恶气。”胡柚起源于常山,浙江省常山县被命名为“中国常山胡柚之乡”。胡柚富含多种维生素和人体所需的16种氨基酸以及磷、钾、铁、钙等元素,营养价值很高。并具有清凉祛火,镇咳化痰,降低血糖,润喉醒酒,养颜益寿等诸多药理功效,是老少皆宜的集营养、美容、延年益寿于一体的纯天然保健食品。
葛根,中药名。甘、辛、凉。有解肌退热,透疹,生津止渴,升阳止泻之功。
金耳,因其颜色金黄,又称黄木耳,因其形似人脑,又称脑耳。金耳含丰富脂肪,蛋白质和磷、硫、锰、铁、镁、钙、钾等微量元素,是一种营养滋补品,并可作为药用。金耳的滋补营养价值优于银耳、黑木耳等胶质菌类,是一种理想的高级筳宴佳肴和保健佳品。据《中国药用真菌》,金耳性温中带寒,味甘,能化痰、止咳、定喘,平肝和气。
猴头菇是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,是四大名菜(猴头、熊掌、燕窝、鱼翅)之一。再传统医学上,猴头菇性平,味甘,助消化,利五脏,提高人体免疫功能。
茯苓味甘、淡,性平,主治用于水肿尿少,痰饮眩悸,脾虚食少,心神不安。
附图说明
图1为不同剂量胡柚颗粒固体饮料对小鼠急性醉酒率的影响;
图2为胡柚颗粒固体饮料对小鼠急性醉酒模型致醉时间的影响;
图3为胡柚颗粒固体饮料对小鼠急性醉酒模型醉酒维持时间的影响;
图4为胡柚颗粒固体饮料对小鼠急性醉酒模型醉酒率的作用;
图5为胡柚颗粒固体饮料对小鼠急性醉酒模型醉酒维持时间的作用。
具体实施方式
下面将结合本发明实施例对本发明的技术方案进行清除、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种预防醉酒及醒酒的胡柚颗粒固体饮料,由以下重量的原料制备而成:胡柚1.5g、猴头酵素1.5g、金耳0.75g、葛根0.725g、木糖醇0.5g、乳酸链球菌素0.0125g、薄荷香精0.0125g。
实施例2
一种预防醉酒及醒酒的胡柚颗粒固体饮料,由以下重量的原料制备而成:胡柚3g、猴头酵素3g、金耳1.5g、葛根1.45g、木糖醇1g、乳酸链球菌素0.025g、薄荷香精0.025g。
实施例3
一种预防醉酒及醒酒的胡柚颗粒固体饮料,由以下重量的原料制备而成:胡胡柚6g、猴头酵素6g、金耳3g、葛根2.9g、木糖醇2g、乳酸链球菌素0.05、薄荷香精0.05g。
实施例4试验例
1、实验材料
1.1实验动物:雄性和雌性 ICR 小鼠(20±2g) (合格证编号:20170012013091),从上海吉辉实验动物饲养有限公司购入,饲养于温度和湿度恒定的12h 明和12h 暗循环环境中,平时自由进食,在实验环境下适应3 天,实验进行前12 小时禁食,但保持饮水供应。研究中所涉及的动物实验均通过浙江理工大学实验动物伦理委员会的批准(实验动物使用许可证:SCXK(沪)2017-0012),所有实验均按照相关指南和法规进行。
1.2实验药物、仪器与试剂:实验用酒为清香型白酒55°“红星二锅头酒””( 产品标准号:GB/T10781.2(优级),生产日期:20210207;厂家:北京红星股份有限公司);实施例1-3的样品、纯净水(ddH 2O)、12号小鼠灌胃器、烧杯、天平、振荡器、1ml灌胃注射器。
2、实验方法
2.1醉酒模型的构建:取 ICR 小鼠50 只,随机分为5 组,每组10 只,雌雄各半,分別以55°白酒(10.00、13.00、15.00、18.00、20.00mL/kg)灌胃,观察其步态和活动情况,利用“翻正反射”动物实验来判断醉酒、醒酒状态,记录小鼠的醉酒只数、死亡只数,选择醉酒率最高且没有死亡的灌胃剂量建立小鼠急性醉酒模型。
2.2预防醉酒实验:取 ICR 小鼠40 只,随机分为4 组,每组10 只,雌雄各半。先提前30min预防给药,给药方式:灌胃。30min 后,再灌胃55°白酒(根据2.1 的实验结果确定急性醉酒的55°白酒灌胃剂量)。实验分组如下:
第 1 组:溶媒(纯净水)+急性醉酒模型
第 2 组:低剂量胡柚颗粒固体饮料(给药剂量0.65g/kg)+急性醉酒模型;
第 3 组:中剂量胡柚颗粒固体饮料(给药剂量1.3g/kg)+急性醉酒模型;
第 4 组:高剂量胡柚颗粒固体饮料(给药剂量2.6g/kg)+急性醉酒模型;
观察指标如下:
(1)在灌胃55°白酒一段时间后,将小鼠背向下轻轻放在鼠笼里,如果保持仰位姿势30 秒以上,则认为小鼠“翻正反射”消失,小鼠给酒后至出现“翻正反射”消失的时间,即致醉时间;
(2)小鼠出现“翻正反射”消失后至恢复正常的时间,记为醉酒维持时间;
(3)同一剂量组的小鼠醉酒个数占小鼠总数的比例即为小鼠醉酒率。
注:小鼠低剂量(0.65g/kg)给药组相当于成人一次口服5g胡柚颗粒固体饮料;同理,中剂量(1.3g/kg)给药组相当于成人一次口服10g胡柚颗粒固体饮料;高剂量(2.6g/kg)给药组相当于成人一次口服20g胡柚颗粒固体饮料。
2.3醒酒实验:取 ICR 小鼠40 只,随机分为4 组,每组10 只,雌雄各半,先通过上述实验结果确定急性醉酒的55°白酒灌胃剂量造模。30min 后,灌胃不同剂量胡柚颗粒固体饮料,给药方式:灌胃。实验分组如下:
第 1 组:急性醉酒模型+溶媒(纯净水);
第 2 组:急性醉酒模型+低剂量 胡柚颗粒固体饮料(给药剂量0.65g/kg);
第 3 组:急性醉酒模型+中剂量胡柚颗粒固体饮料 (给药剂量1.3g/kg);
第 4 组:急性醉酒模型+高剂量胡柚颗粒固体饮料 (给药剂量2.6g/kg)。
观察指标如下:
(1)在灌胃55°白酒一段时间后,将小鼠背向下轻轻放在鼠笼里,如果保持仰位姿势30 秒以上,则认为小鼠“翻正反射”消失,小鼠给酒后至出现“翻正反射”消失的时间,即致醉时间;
(2)小鼠出现“翻正反射”消失后至恢复正常的时间,记为醉酒维持时间;
(3)同一剂量组的小鼠醉酒个数占小鼠总数的比例即为小鼠醉酒率。
2.4数据统计与分析:使用 GraphPad Prism 8.0.2 进行统计分析并作图,P<0.05则认为差异具有显著性。
3、实验结果与分析
3.1醉酒剂量的确定:小鼠在给予灌胃一定量55°“红星二锅头”白酒后,行走摇晃,身体瘫软,有拖尾现象; 重者醉倒、呼吸急促、有抽搐现象。记录小鼠翻正反射消失的醉酒时间、醒酒时间。在15ml/kg 剂量组55°“红星二锅头酒”灌胃后,小鼠无死亡情况,而且均出现了醉酒表现(失去“翻正反射”),致醉时间(醉酒潜伏期)29.2±6.70min 和醉酒维持时间228.2±65.43min;实验结果表明:在10ml/kg 和13ml/kg 剂量组中,小鼠均不能出现醉酒表现(失去“翻正反射”),模型构建失败;在18ml/kg 和20ml/kg 剂量组中虽能出现醉酒表现(失去“翻正反射”),但是均出现小鼠因酒精中毒而死亡的情况。
3.2胡柚颗粒固体饮料预防醉酒的作用:本实验先给予小鼠灌胃不同剂量的胡柚颗粒固体饮料,溶媒对照组灌胃同体积的ddH2O,30min 后按照15ml/kg 剂量灌胃白酒。对各组小鼠的醉酒率、致醉时间以及醉酒维持时间进行数据统计分析,综合评价胡柚颗粒固体饮料对小鼠预防醉酒的作用效果。
3.2.1胡柚颗粒固体饮料对醉酒率的影响:本实验先给予小鼠灌胃不同剂量的胡柚颗粒固体饮料,溶媒对照组灌胃同体积的ddH2O,30min 后按照15ml/kg 剂量灌胃白酒。以小鼠喝酒后翻正反射消失持续30s 为标准,判定小鼠为醉酒。不同剂量的胡柚颗粒固体饮料对小鼠醉酒率的影响结果如图1所示:溶媒对照组醉酒率为100%,说明小鼠急性醉酒模型构建成功;低剂量组小鼠醉酒率为90%;中剂量组小鼠醉酒率为70%;高剂量组小鼠醉酒率为100%。
3.2.2胡柚颗粒固体饮料对致醉时间(醉酒潜伏期)的影响:本实验先给予小鼠灌胃不同剂量的胡柚颗粒固体饮料,溶媒对照组灌胃同体积的ddH2O,30min 后按照15ml/kg剂量灌胃白酒。对溶媒对照组和不同剂量的胡柚颗粒固体饮料组小鼠从给酒之后到翻正反射消失的时间进行统计,结果如图2所示,相对于溶媒对照组的致醉时间(35.2±12.28min),高剂量组的致醉时间明显延长(67.10 ± 18.74min),平均延长约32min,且差异极显著(P<0.001);而低剂量组的致醉时间为47.44 ±28.72min,相比较于模型组,低剂量组致醉时间有延长趋势,平均延长约12min,但两者无显著性差异(P>0.05);中剂量组的致醉时间45.57 ±12.73 min,相比较于模型组,剂量组致醉时间有延长趋势,平均延长约10min,但两者也无显著性差异(P>0.05)。
3.2.3胡柚颗粒固体饮料对醉酒维持时间的影响:本实验先给予小鼠灌胃不同剂量的胡柚颗粒固体饮料,溶媒对照组灌胃同体积的ddH2O,30min 后按照15ml/kg 剂量灌胃白酒。将模型组和不同剂量的胡柚颗粒固体饮料组小鼠翻正反射消失到翻正反射恢复的时间进行统计,得到小鼠醉酒维持时间差异性比较结果,如图3所示:低剂量组的醉酒维持时间为(137.80±84.70min),相对于溶媒对照组的醉酒维持时间(249.50±63.20min)显著地缩短,且差异性极显著(P<0.01);中剂量组的醉酒维持时间为(99.30±75.26min),相对于溶媒对照组的醉酒维持时间显著地缩短,且差异性极显著(P<0.001);高剂量组的醉酒维持时间为(109.70±70.45min),比模型组的醉酒维持时间显著地缩短,且差异性极显著(P<0.001)。
3.3胡柚颗粒固体饮料醒酒的作用
3.3.1胡柚颗粒固体饮料对醉酒率的影响:由于小鼠醉酒潜伏时间的积累和小鼠是否醉酒是量变和质变的关系,小鼠未醉酒的占比过大会影响到小鼠醉酒潜伏时间统计分析的准确性,因此,为了更准确地反映胡柚颗粒固体饮料对小鼠醉酒急性模型的醒酒作用,这里仅统计分析各剂量组对小鼠醉酒急性模型的醉酒率的作用。如图4 所示,模型组醉酒率为100%,说明小鼠急性醉酒模型构建成功;低剂量组的醉酒率为20%,低剂量组的醉酒率较模型组降低;中剂量组的醉酒率为70%,中剂量组的醉酒率较模型组降低;高剂量组的醉酒率为50%,高剂量组的醉酒率较模型组降低。
3.3.2胡柚颗粒固体饮料对醉酒维持时间的影响:将模型组和不同剂量的胡柚颗粒固体饮料组小鼠翻正反射消失到翻正反射恢复的时间进行数理统计,得到小鼠醉酒维持时间差异性比较结果,如图5 所示,相对于溶媒对照组的醉酒维持时间(163.10±61.00min),低剂量组比模型组的醉酒维持时间显著地缩短(7.50±15.95min),且差异性极显著(P<0.0001);中剂量组的醉酒维持时间为(148.20±116.17min),与模型组的醉酒维持时间比较后无显著性差异,但有缩短的趋势,平均缩短14.9min 左右;高剂量组比模型组的醉酒维持时间显著性地缩短(33.80±39.31min),且差异性极显著(P<0.0001)。
4、结论
综上所述,在给予小鼠灌胃55°白酒前或灌胃后30min,灌胃剂量为0.65g/kg~2.6g/kg的胡柚颗粒固体饮料,对于急性醉酒模型小鼠,能够降低醉酒率、延长致醉时间、减少醉酒维持时间,具有较好的预防醉酒作用和醒酒作用。
Claims (3)
1.本发明提供一种预防醉酒及醒酒的胡柚颗粒固体饮料,其特征在于,由以下重量百分比的原料制备而成:胡柚30%、猴头酵素30%、金耳15%、葛根14.5%、木糖醇10%、乳酸链球菌素0.25%、薄荷香精0.25%。
2.根据权利要求1所述的一种预防醉酒及醒酒的胡柚颗粒固体饮料的制备方法,其特征在于,具体步骤如下:
1)制备猴头酵素:按重量百分比取薏米75%、胡柚粉10%、茯苓5%、葛根5%、玉米粉5%混合制作培养基备用,在125度高温杀菌2小时后,接入猴头菇菌种,在26度的温室下培养,培养后的猴头菇和培养基形成猴头酵素;
2)称量:称取配方量的胡柚、猴头酵素、金耳、葛根、木糖醇、乳酸链球菌素、薄荷香精原料;
3)混合、制粒:将原料混在一起,在搅拌机中搅拌,并加入纯净水,最后制粒;
4)烘干:烘干温度为60-65℃,时间为6-7小时;
5)包装:在无菌车间内进行内包装和外包装。
3.根据权利要求2所述的制备方法,其特征在于步骤1)接入猴头菇菌种后培养时间为40天。
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