CN114586978A - 一种葛根口服液的制备方法 - Google Patents
一种葛根口服液的制备方法 Download PDFInfo
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- CN114586978A CN114586978A CN202210091401.7A CN202210091401A CN114586978A CN 114586978 A CN114586978 A CN 114586978A CN 202210091401 A CN202210091401 A CN 202210091401A CN 114586978 A CN114586978 A CN 114586978A
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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- B01D11/02—Solvent extraction of solids
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/24—Extraction; Separation; Purification by electrochemical means
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/30—Extraction; Separation; Purification by precipitation
- C07K1/303—Extraction; Separation; Purification by precipitation by salting out
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- C—CHEMISTRY; METALLURGY
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Abstract
本发明涉及中药加工技术领域,具体涉及一种葛根口服液的制备方法,包括:(1)初级提取、(2)活性蛋白沉淀、(3)酸性处理、(4)蛋白提取、(5)制作口服液。本发明通过优化葛根细度、提取乙醇的体积分数、提取温度等参数,有效促进葛根中葛根素和葛根总黄酮的释放,提高了整体的提取率,使得口服液中葛根素和总黄酮的含量显著升高,为生理细胞提供丰富的葛根素、总黄酮、蛋白和铁元素,提高葛根对生物体的肝保护功能。
Description
技术领域
本发明涉及中药加工技术领域,具体涉及一种葛根口服液的制备方法。
背景技术
葛根为豆科多年生藤本植物野葛的根,性凉,味甘、辛,是卫生部认定的药食两用资源。葛根富含淀粉、葛根素、葛根素-7-木糖甙、大豆黄酮、大豆黄酮甙、花生酸等物质,有“亚洲人参”之美誉。现代医学研究发现,葛根素具有降血压、降血脂、降血糖、扩张血管、增加脑及冠状动脉血流量,对高血压、心绞痛及冠心病有显著的辅助治疗效果。目前,基于葛根加工的产品有很多,充分发挥葛根的特性是产品研发人员最为重要的努力方向之一。
但是当前的葛根加工多是简单原料处理,并未针对特殊营养物质如铁蛋白等进行专门优化,提高产品效果。比如专利号为CN201710685282.7的一种多酶葛根口服液及其制备方法,该多酶葛根口服液的制备包括:1)将葛根粉与水混合,制备混合液A;2)向混合液A中加入淀粉酶和活化剂,在60~85℃下酶解20min~30min,得到混合液B;3)调整混合液B的pH值为8~12,向混合液B中加入碱性纤维素酶和蛋白酶,在40~50℃下酶解4~5h,得到混合液C;4)向混合液C中加入啤酒复合酶和酒曲,在35~40℃下进行厌氧发酵,得到发酵液;向发酵液中加入果胶酶,搅拌反应,过滤即得,该多酶葛根口服液的制备只是针对制作过程优化,并未确定最终提取物的物质特征,导致产品的进一步升级强化不明确。又如专利号为CN201410827524.8的一种葛根芩连口服液,它由以下重量份数的各原料药制备而成:葛根40-60份、黄芪15-25份、黄连15-25份、炙甘草10-20份。制备方法如下:先加水煎煮二次,合并煎液,过滤;取滤液浓缩至密度1.10-1.25g/cm3,进行梯度醇沉,含醇量分别为30-55%和60-85%;取上清液加配制量的甜菊糖、苯甲酸钠、尼泊金乙酯、EDTA-2Na和蜂蜜,加水适量,调pH至2.0-5.0,静置;取上清液加水适量,调pH至5.5-7.0,静置,取上清液加配制量0.05-0.15%的焦亚硫酸钠,混匀,灌装,灭菌,即可,该葛根芩连口服液得到的复合体是多种物质的混合,并没有针对性的研究葛根具体成分特征,没有体现葛根成分的特殊性,导致对成品的系统化研究不够,功能强化方向不明晰。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种葛根口服液的制备方法,以针对性的提取葛根中的铁蛋白,强化葛根口服液的营养特性。具体技术方案为:
一种葛根口服液的制备方法,包括:
(1)葛根素和总黄酮提取物
将晒干的葛根粉碎为100-200目的粉末,将粉末与其质量4-5倍的清水混合,在60-65℃下浸泡90-120min,将温度降低至25-28℃,加入米曲霉、紫薯粉,混合均匀在26-29℃下培养30-35h,将培养物用微波加热至55-60℃保温2-4h,在50-53℃下烘干,在30-35℃下,将干燥物超微粉碎用乙醇-水-酸溶液回流提取4-6次,将提取液混合浓缩干燥得到葛根素和总黄酮提取物;所述米曲霉接种量为葛根质量5-8%,所述紫薯粉质量为葛根粉末质量的8-12%;乙醇-水-酸溶液由乙醇和水、琥珀酸混合而成,其中,乙醇和水、琥珀酸的体积比为10:1-2.8:0.3-1;
(2)初级提取
将新鲜采集的葛根洗净沥干,切成长宽高均为1-1.5cm的小块,加入其质量2-3倍的清水混合,在零下20-30℃下冷冻10-15h,用碎冰机加工为粒度1-3mm的碎末,升高温度至18-23℃,用弱碱性缓冲液稀释3-5倍,静置到冰晶完全溶解,以80-100r/min搅拌1-2h,过滤得到滤渣和滤液;
(3)活性蛋白沉淀
将上一步的滤液放置到3-5℃的环境中,静置2-3h,加入盐析沉淀液快速搅拌20-30min,静置30-50min;收集沉淀,放置到透析袋中透析5-8h得到提取蛋白A;
(4)酸性处理
将步骤(1)所得滤渣调节至含水量78-83%,用醋酸将pH调至5-6.3,加入醋酸菌液,在30-33℃的摇床培养80-90h,搜集所得发酵物用胶磨机胶磨2-3次,在800-900W、25-28℃超声波作用下处理20-23min;
(5)蛋白提取
将上一步骤得到的溶液与酸性缓冲液按照质量比1:3-4.3混合,溶液以5-10mL/min的流速通过电场处理,将所得提取液离心5-7min,取下层液体,再次与酸性缓冲液混合均匀,加入其质量2-3倍的步骤(1)中的盐析沉淀液,静置后将所得沉淀透析3-5h,与步骤(2)所得提取蛋白A混合干燥得到葛根铁蛋白;
(6)制作口服液
将葛根的根、叶按照质量比1:0.1-0.15混合,加入其质量10-13倍的清水加热到120-130℃,维持10-15s,立即停止加热,将温度降低至40-45℃,浸泡10-15h,每隔20-25min用微波处理1-3min,过滤,按照质量比100-120:15-18:9-13:1在所得溶液中加入步骤(1)中的葛根素和总黄酮提取物、上一步骤制得的葛根铁蛋白、木糖醇混合均匀灌装即可。
进一步的,步骤(2)中,所述弱碱性缓冲液为柠檬酸-盐酸-氢氧化钠缓冲液,pH为7.1-7.3。
进一步的,步骤(2)中,所述过滤使用80-100目滤布。
进一步的,步骤(3)中,所述盐析沉淀液由质量比为1:0.12-0.28:0.03-0.1的硫酸铵、乳酸、乙酸钾混合溶解制成的饱和溶液。
进一步的,步骤(3)中,所述盐析沉淀液和滤液的质量比为1:2-2.5。
进一步的,步骤(4)中,所述醋酸菌液的制作方法为:以质量份计,取20-30份甜菜粉碎成浆体,加入5-8份蔗糖、1-2份蜂蜜、磷酸二氢钾0.5-0.8份、硫酸镁0.1-0.2份、1000份水混合均匀,在100-120℃下灭菌8-10h,接种混合物质量3-5%的醋酸菌,在30-33℃培养40-40h即可。
进一步的,所述醋酸菌为巴氏醋酸菌。
进一步的,步骤(4)中,所述醋酸菌液和滤渣质量比为1:5-7。
进一步的,步骤(5)中,所述酸性缓冲液为pH为6.5-6.8的磷酸二氢钾-醋酸钾-柠檬酸溶液,其中添加了乙二胺四乙酸0.5-0.8mg/L、0.3-0.44mg/L卵磷脂。
进一步的,步骤(5)中,所述电场处理的脉冲数为7-9个,电场强度17-20kV/cm。
有益效果
本发明通过优化葛根细度、提取乙醇的体积分数、提取温度等参数,有效促进葛根中葛根素和葛根总黄酮的释放,有效提高了整体的提取率,使得口服液中葛根素和总黄酮的含量显著升高,提高口服液的肝保护功能。
本发明通过将葛根冷冻后连冰一起粉碎,有效破解葛根细胞,避免使用大量化学试剂带来的干扰,减少葛根蛋白变性,最大化保证葛根蛋白的活性,然后使用柠檬酸-盐酸-氢氧化钠缓冲液充分浸泡出蛋白,经硫酸铵、乳酸、乙酸钾混合盐的沉淀,利用沉淀液在较低温度下的溶液性大量破解蛋白质的电平衡,促进蛋白的絮凝,最大化将铁蛋白提取出来,然后透析除去杂质,使得得到的蛋白完整性好,提取率高。
本发明中通过将初级提取的滤渣使用醋酸菌发酵,产生大量酸性物质和酶活性,充分分解葛根细胞组织,将残余的可吸收组分重组成蛋白,然后使用酸性缓冲液充分促进组织蛋白的释放,利用通过电场脉冲作用,最大化提取出铁蛋白,使得得到的葛根铁蛋白的类型多样,配合葛根低温提取液,为生理细胞提供丰富的蛋白和铁元素,有效提高葛根的肝保护功能。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种葛根口服液的制备方法,包括:
(1)葛根素和总黄酮提取物
将晒干的葛根粉碎为100目的粉末,将粉末与其质量4倍的清水混合,在60℃下浸泡90min,将温度降低至25℃,加入米曲霉、紫薯粉,混合均匀在26℃下培养30h,将培养物用微波加热至55℃保温2h,在50℃下烘干,在30℃下,将干燥物超微粉碎用乙醇-水-酸溶液回流提取4次,将提取液混合浓缩干燥得到葛根素和总黄酮提取物;所述米曲霉接种量为葛根质量5%,所述紫薯粉质量为葛根粉末质量的8%;乙醇-水-酸溶液由乙醇和水、琥珀酸混合而成,其中,乙醇和水、琥珀酸的体积比为10:2.8:0.3;
(2)初级提取
将新鲜采集的葛根洗净沥干,切成长宽高均为1cm的小块,加入其质量2倍的清水混合,在零下20℃下冷冻10h,用碎冰机加工为粒度1mm的碎末,升高温度至18℃,用弱碱性缓冲液稀释3倍,静置到冰晶完全溶解,以80r/min搅拌1h,过滤得到滤渣和滤液;
所述弱碱性缓冲液为柠檬酸-盐酸-氢氧化钠缓冲液,pH为7.1,由上海远慕生物科技有限公司提供用盐酸滴定为pH=7.1;所述过滤使用80目滤布;
(3)活性蛋白沉淀
将上一步的滤液放置到3℃的环境中,静置2h,加入盐析沉淀液快速搅拌20min,静置30min;收集沉淀,放置到透析袋中透析5h得到提取蛋白A;所述盐析沉淀液由质量比为1:0.12:0.03的硫酸铵、乳酸、乙酸钾混合溶解制成的饱和溶液;所述盐析沉淀液和滤液的质量比为1:2;
(4)酸性处理
将步骤(1)所得滤渣调节至含水量78%,用醋酸将pH调至5,加入醋酸菌液,在30℃的摇床培养80h,搜集所得发酵物用胶磨机胶磨2次,在800W、25℃超声波作用下处理20min;
所述醋酸菌液的制作方法为:以质量份计,取20份甜菜粉碎成浆体,加入5份蔗糖、1份蜂蜜、磷酸二氢钾0.5份、硫酸镁0.1份、1000份水混合均匀,在100℃下灭菌8h,接种混合物质量3%的醋酸菌,在30℃培养40h即可;所述醋酸菌为巴氏醋酸菌;所述醋酸菌液和滤渣质量比为1:5;
(5)蛋白提取
将上一步骤得到的溶液与酸性缓冲液按照质量比1:3混合,溶液以5mL/min的流速通过电场处理,将所得提取液离心5min,取下层液体,再次与酸性缓冲液混合均匀,加入其质量2-3倍的步骤(1)中的盐析沉淀液,静置后将所得沉淀透析3h,与步骤(2)所得提取蛋白A混合干燥得到葛根铁蛋白;所述酸性缓冲液为pH为6.5的磷酸二氢钾-醋酸钾-柠檬酸溶液,其中添加了乙二胺四乙酸0.5mg/L、0.3mg/L卵磷脂;所述电场处理的脉冲数为7个,电场强度17kV/cm;
所述酸性缓冲溶液的制作方法为:将磷酸二氢钾、醋酸钾按照质量比1:0.12-0.18混合,稀释500-800倍,加入二胺四乙酸、0.3mg/L卵磷脂充分混合,用柠檬酸滴定为pH为6.5即可;
(6)制作口服液
将葛根的根、叶按照质量比1:0.1混合,加入其质量10倍的清水加热到120℃,维持10s,立即停止加热,将温度降低至40℃,浸泡10h,每隔20min用微波处理1min,过滤,按照质量比100:15:9:1在所得溶液中加入步骤(1)中的葛根素和总黄酮提取物、上一步骤制得的葛根铁蛋白、木糖醇混合均匀灌装即可。
实施例2
一种葛根口服液的制备方法,包括:
(1)葛根素和总黄酮提取物
将晒干的葛根粉碎为200目的粉末,将粉末与其质量5倍的清水混合,在65℃下浸泡120min,将温度降低至28℃,加入米曲霉、紫薯粉,混合均匀在29℃下培养35h,将培养物用微波加热至60℃保温4h,在53℃下烘干,在35℃下,将干燥物超微粉碎用乙醇-水-酸溶液回流提取6次,将提取液混合浓缩干燥得到葛根素和总黄酮提取物;所述米曲霉接种量为葛根质量8%,所述紫薯粉质量为葛根粉末质量的12%;乙醇-水-酸溶液由乙醇和水、琥珀酸混合而成,其中,乙醇和水、琥珀酸的体积比为10:2.8:1;
(2)初级提取
将新鲜采集的葛根洗净沥干,切成长宽高均为1.5cm的小块,加入其质量3倍的清水混合,在零下30℃下冷冻15h,用碎冰机加工为粒度3mm的碎末,升高温度至23℃,用弱碱性缓冲液稀释5倍,静置到冰晶完全溶解,以100r/min搅拌2h,过滤得到滤渣和滤液;
所述弱碱性缓冲液为柠檬酸-盐酸-氢氧化钠缓冲液,pH为7.3;所述过滤使用100目滤布;
(3)活性蛋白沉淀
将上一步的滤液放置到5℃的环境中,静置3h,加入盐析沉淀液快速搅拌30min,静置50min;收集沉淀,放置到透析袋中透析8h得到提取蛋白A;所述盐析沉淀液由质量比为1:0.28:0.1的硫酸铵、乳酸、乙酸钾混合溶解制成的饱和溶液;所述盐析沉淀液和滤液的质量比为1:2.5;
(4)酸性处理
将步骤(1)所得滤渣调节至含水量83%,用醋酸将pH调至6.3,加入醋酸菌液,在33℃的摇床培养90h,搜集所得发酵物用胶磨机胶磨3次,在900W、28℃超声波作用下处理23min;
所述醋酸菌液的制作方法为:以质量份计,取30份甜菜粉碎成浆体,加入8份蔗糖、2份蜂蜜、磷酸二氢钾0.8份、硫酸镁0.2份、1000份水混合均匀,在120℃下灭菌10h,接种混合物质量5%的醋酸菌,在33℃培养40h即可;所述醋酸菌为巴氏醋酸菌;所述醋酸菌液和滤渣质量比为1:7;
(5)蛋白提取
将上一步骤得到的溶液与酸性缓冲液按照质量比1:4.3混合,溶液以10mL/min的流速通过电场处理,将所得提取液离心7min,取下层液体,再次与酸性缓冲液混合均匀,加入其质量3倍的步骤(1)中的盐析沉淀液,静置后将所得沉淀透析5h,与步骤(2)所得提取蛋白A混合干燥得到葛根铁蛋白;所述酸性缓冲液为pH为6.8的磷酸二氢钾-醋酸钾-柠檬酸溶液,其中添加了乙二胺四乙酸0.8mg/L、0.44mg/L卵磷脂;所述电场处理的脉冲数为9个,电场强度20kV/cm;
(6)制作口服液
将葛根的根、叶按照质量比1:0.15混合,加入其质量13倍的清水加热到130℃,维持15s,立即停止加热,将温度降低至45℃,浸泡15h,每隔25min用微波处理3min,过滤,按照质量比120:18:13:1在所得溶液中加入步骤(1)中的葛根素和总黄酮提取物、上一步骤制得的葛根铁蛋白、木糖醇混合均匀灌装即可。
实施例3
一种葛根口服液的制备方法,包括:
(1)葛根素和总黄酮提取物
将晒干的葛根粉碎为200目的粉末,将粉末与其质量5倍的清水混合,在65℃下浸泡90min,将温度降低至28℃,加入米曲霉、紫薯粉,混合均匀在29℃下培养35h,将培养物用微波加热至60℃保温4h,在53℃下烘干,在35℃下,将干燥物超微粉碎用乙醇-水-酸溶液回流提取6次,将提取液混合浓缩干燥得到葛根素和总黄酮提取物;所述米曲霉接种量为葛根质量8%,所述紫薯粉质量为葛根粉末质量的8%;乙醇-水-酸溶液由乙醇和水、琥珀酸混合而成,其中,乙醇和水、琥珀酸的体积比为10:2.8:0.3;
(2)初级提取
将新鲜采集的葛根洗净沥干,切成长宽高均为1.3cm的小块,加入其质量2.3倍的清水混合,在零下25℃下冷冻13h,用碎冰机加工为粒度1.3mm的碎末,升高温度至19℃,用弱碱性缓冲液稀释5倍,静置到冰晶完全溶解,以80r/min搅拌2h,过滤得到滤渣和滤液;
所述弱碱性缓冲液为柠檬酸-盐酸-氢氧化钠缓冲液,pH为7.3;所述过滤使用80目滤布;
(3)活性蛋白沉淀
将上一步的滤液放置到5℃的环境中,静置3h,加入盐析沉淀液快速搅拌20min,静置50min;收集沉淀,放置到透析袋中透析8h得到提取蛋白A;所述盐析沉淀液由质量比为1:0.28:0.03的硫酸铵、乳酸、乙酸钾混合溶解制成的饱和溶液;所述盐析沉淀液和滤液的质量比为1:2;
(4)酸性处理
将步骤(1)所得滤渣调节至含水量83%,用醋酸将pH调至5,加入醋酸菌液,在33℃的摇床培养90h,搜集所得发酵物用胶磨机胶磨2次,在900W、25℃超声波作用下处理23min;
所述醋酸菌液的制作方法为:以质量份计,取30份甜菜粉碎成浆体,加入5份蔗糖、2份蜂蜜、磷酸二氢钾0.5份、硫酸镁0.2份、1000份水混合均匀,在120℃下灭菌8h,接种混合物质量5%的醋酸菌,在30℃培养40h即可;所述醋酸菌为巴氏醋酸菌;所述醋酸菌液和滤渣质量比为1:7;
(5)蛋白提取
将上一步骤得到的溶液与酸性缓冲液按照质量比1:4.3混合,溶液以10mL/min的流速通过电场处理,将所得提取液离心5min,取下层液体,再次与酸性缓冲液混合均匀,加入其质量3倍的步骤(1)中的盐析沉淀液,静置后将所得沉淀透析5h,与步骤(2)所得提取蛋白A混合干燥得到葛根铁蛋白;所述酸性缓冲液为pH为6.5的磷酸二氢钾-醋酸钾-柠檬酸溶液,其中添加了乙二胺四乙酸0.8mg/L、0.3mg/L卵磷脂;所述电场处理的脉冲数为9个,电场强度17kV/cm;
(6)制作口服液
将葛根的根、叶按照质量比1:0.15混合,加入其质量10倍的清水加热到130℃,维持10s,立即停止加热,将温度降低至45℃,浸泡15h,每隔20min用微波处理3min,过滤,按照质量比100:15:13:1在所得溶液中加入步骤(1)中的葛根素和总黄酮提取物、上一步骤制得的葛根铁蛋白、木糖醇混合均匀灌装即可。
试验例
1.本发明葛根素检测
为说明本发明的葛根素提取效果,设计如下验证组别:
分别按照实施例1-3和上述A-C制作口服液,检测其中步骤(1)提取葛根素和总黄酮,用高效液相色谱检测结果如表1:
表1葛根素和总黄酮提取率表
葛根素提取率 | 总黄酮提取率 | |
实施例1 | 23.35mg/g | 1033.45ug/g |
实施例2 | 21.29mg/g | 1084.61ug/g |
实施例3 | 22.06mg/g | 1091.28ug/g |
A | 15.33mg/g | 836.09ug/g |
B | 18.97mg/g | 901.21ug/g |
C | 16.42mg/g | 862.39ug/g |
由表可以看出,使用本发明方法有效提高了葛根素和总黄酮的提取率,对于口服液有效物质的含量提高带来显著效果。
2.本发明效果对比实验设计:
对比例1,与实施例1的区别是步骤(1)中所用弱碱性缓冲溶液换成Tris-盐酸缓冲液,其他操作不变;
对比例2,与实施例1的区别是步骤(2)中所用盐析沉淀液中不加乳酸,即所用盐析沉淀液由质量比为1:0.03的硫酸铵、乙酸钾混合溶解制成的饱和溶液;其他操作不变;
对比例3,与实施例1的区别是步骤(2)中所用盐析沉淀液中不加乙酸钾,即所述盐析沉淀液由质量比为1:0.12的硫酸铵、乳酸混合溶解制成的饱和溶液;其他操作不变;
对比例4,与实施例1的区别是步骤(4)中未经电场处理;其他操作不变;
对比例5,与实施例1的区别是步骤(4)中所述酸性缓冲液中未添加乙二胺四乙酸;其他操作不变;
对比例6,与实施例1的区别是步骤(4)中所述酸性缓冲液中未添加卵磷脂,其他操作不变;
对比例7,与实施例1的区别是步骤(3)中所述酸处理接种的是乳酸菌,其他操作不变。
3.本发明口服液检测试验例
分别按照实施例1、对比例1-7、试验例1中A-C组制作口服液,先检测实施例1、对比例1-7的步骤(5)中铁蛋白的含量,对各组进行小鼠实验。选择130只体重190±15g的雄性大鼠用全营养饲料喂养一周,常规养殖管理,随机选择10只为空白组,继续常规饲养,剩余小鼠在饲料中增加18%猪油、5%奶油喂养一周,将小鼠随机分为12组,对应实施例1组、对比例1-7组、模型组、A-C组。空白组、模型组按照常规喂养用蒸馏水灌胃,实施例1组、对比例1-7组、试验例1中A-C组分别使用各对应口服液灌胃,剂量为0.98g/kg(以生药材计算),各种灌胃用量一致,连续喂养50天,取大鼠静脉血,用离心机分离血清,测定肝功能ALT、TP指标,测定仪器为全自动生化仪。
其中,铁蛋白的检测方法为:将各组提取的葛根铁蛋白分别加水稀释成饱和溶液,取10uL葛根铁蛋白饱和溶液注入酶标板中,加入20uL水混合、滴入30uL20%连二亚硫酸钠溶液,继续加入40uL邻菲咯啉溶液摇匀,静置300s检测其吸光度,根据标准曲线方程计算亚铁离子浓度,即为铁蛋白含量。结果见表
表2:口服液检测结果表
组别 | 铁蛋白含量(×10<sup>-4</sup>) | ALT(U/L) | TP(g/L) |
实施例1 | 14.57% | 109.32 | 57.23 |
对比例1 | 11.23% | 135.70 | 65.38 |
对比例2 | 9.13% | 143.32 | 63.07 |
对比例3 | 10.36% | 141.02 | 61.91 |
对比例4 | 8.25% | 132.87 | 66.41 |
对比例5 | 8.33% | 151.23 | 64.18 |
对比例6 | 9.86% | 140.47 | 62.29 |
对比例7 | 8.27% | 153.21 | 65.12 |
A | - | 142.06 | 63.07 |
B | - | 151.79 | 65.16 |
C | - | 133.04 | 65.92 |
空白组 | - | 148.22 | 61.78 |
模型组 | - | 181.09 | 75.12 |
由表可以看出,使用本发明方法的实施例1铁蛋白含量高,检测的ALT、TP指标均低,可见本发明口服液通过提取出葛根中的铁蛋白,有效保证本发明口服液的肝保护功能,带来了显著效果。
虽然,上文中已经用一般性说明、具体实施方式及试验,对本发明作了详尽的描述,但在本发明基础上,可以对之作出一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种葛根口服液的制备方法,其特征在于,包括:
(1)葛根素和总黄酮提取物
将晒干的葛根粉碎为100-200目的粉末,将粉末与其质量4-5倍的清水混合,在60-65℃下浸泡90-120min,将温度降低至25-28℃,加入米曲霉、紫薯粉,混合均匀在26-29℃下培养30-35h,将培养物用微波加热至55-60℃保温2-4h,在50-53℃下烘干,在30-35℃下,将干燥物超微粉碎用乙醇-水-酸溶液回流提取4-6次,将提取液混合浓缩干燥得到葛根素和总黄酮提取物;所述米曲霉接种量为葛根质量5-8%,所述紫薯粉质量为葛根粉末质量的8-12%;乙醇-水-酸溶液由乙醇和水、琥珀酸混合而成,其中,乙醇和水、琥珀酸的体积比为10:1-2.8:0.3-1;
(2)蛋白初级提取
将新鲜采集的葛根洗净沥干,切成长宽高均为1-1.5cm的小块,加入其质量2-3倍的清水混合,在零下20-30℃下冷冻10-15h,用碎冰机加工为粒度1-3mm的碎末,升高温度至18-23℃,用弱碱性缓冲液稀释3-5倍,静置到冰晶完全溶解,以80-100r/min搅拌1-2h,过滤得到滤渣和滤液;
(3)活性蛋白沉淀
将上一步的滤液放置到3-5℃的环境中,静置2-3h,加入盐析沉淀液快速搅拌20-30min,静置30-50min;收集沉淀,放置到透析袋中透析5-8h得到提取蛋白A;
(4)酸性处理
将步骤(1)所得滤渣调节至含水量78-83%,用醋酸将pH调至5-6.3,加入醋酸菌液,在30-33℃的摇床培养80-90h,搜集所得发酵物用胶磨机胶磨2-3次,在800-900W、25-28℃超声波作用下处理20-23min;
(5)蛋白提取
将上一步骤得到的溶液与酸性缓冲液按照质量比1:3-4.3混合,溶液以5-10mL/min的流速通过电场处理,将所得提取液离心5-7min,取下层液体,再次与酸性缓冲液混合均匀,加入其质量2-3倍的步骤(1)中的盐析沉淀液,静置后将所得沉淀透析3-5h,与步骤(2)所得提取蛋白A混合干燥得到葛根铁蛋白;
(6)制作口服液
将葛根的根、叶按照质量比1:0.1-0.15混合,加入其质量10-13倍的清水加热到120-130℃,维持10-15s,立即停止加热,将温度降低至40-45℃,浸泡10-15h,每隔20-25min用微波处理1-3min,过滤,按照质量比100-120:15-18:9-13:1在所得溶液中加入步骤(1)中的葛根素和总黄酮提取物、上一步骤制得的葛根铁蛋白、木糖醇混合均匀灌装即可。
2.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(2)中,所述弱碱性缓冲液为柠檬酸-盐酸-氢氧化钠缓冲液,pH为7.1-7.3。
3.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(2)中,所述过滤使用80-100目滤布。
4.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(3)中,所述盐析沉淀液由质量比为1:0.12-0.28:0.03-0.1的硫酸铵、乳酸、乙酸钾混合溶解制成的饱和溶液。
5.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(3)中,所述盐析沉淀液和滤液的质量比为1:2-2.5。
6.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(4)中,所述醋酸菌液的制作方法为:以质量份计,取20-30份甜菜粉碎成浆体,加入5-8份蔗糖、1-2份蜂蜜、磷酸二氢钾0.5-0.8份、硫酸镁0.1-0.2份、1000份水混合均匀,在100-120℃下灭菌8-10h,接种混合物质量3-5%的醋酸菌,在30-33℃培养40-40h即可。
7.根据权利要求6所述葛根口服液的制备方法,其特征在于,所述醋酸菌为巴氏醋酸菌。
8.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(4)中,所述醋酸菌液和滤渣质量比为1:5-7。
9.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(5)中,所述酸性缓冲液pH为6.5-6.8的磷酸二氢钾-醋酸钾-柠檬酸溶液,其中添加了乙二胺四乙酸0.5-0.8mg/L、0.3-0.44mg/L卵磷脂。
10.根据权利要求1所述葛根口服液的制备方法,其特征在于,步骤(5)中,所述电场处理的脉冲数为7-9个,电场强度17-20kV/cm。
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