CN114712436A - 一种抗幽门螺旋杆菌的复合物及其制备方法和应用 - Google Patents
一种抗幽门螺旋杆菌的复合物及其制备方法和应用 Download PDFInfo
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Abstract
本发明属于抗菌复合物技术领域，提供了一种抗幽门螺旋杆菌的复合物及其制备方法和应用，抗幽门螺旋杆菌的复合物包括的原料组分为互生叶白千层叶油、岗梅根、茵陈、陈皮、五味子，具有抗菌、清肺止咳、清凉润喉、利咽止痛的功效，对幽门螺杆菌的抑菌率可达99.99％，对清除口腔异味，保持口腔和咽喉健康、去除口臭，可以达到治标治本的效果，以异麦芽酮糖醇替代传统糖果中白砂糖，热量低，不致龋；将复合物制作成糖果，可以充分利用糖果在口腔中含嚼时间长的特点，提高药物吸收效果，杀灭幽门螺旋杆菌，不会产生耐药性，对人体损害小，相对于药物更容易接受。
Description
技术领域
本发明涉及抗菌复合物技术领域，更具体地，涉及一种抗幽门螺旋杆菌的复合物及其制备方法和应用。
背景技术
幽门螺杆菌病是一种螺旋形、微厌氧、对生长条件要求十分苛刻的细菌，常聚集于人体胃部幽门部位，是最常见的细菌病原体之一。口腔是幽门螺杆菌的第二聚集地，一般存在于牙菌斑、口腔黏膜、牙龈袋或唾液中，使口腔感染后，会产生有臭味的化合物，引起口臭，口腔幽门螺杆菌的存在威胁着口腔的健康，还有可能让胃感染幽门螺杆菌。常用的治疗方法是采用三联疗法和四联疗法，但是这些药物对幽门螺杆菌的抑菌率不够高，不仅对人损害较大，会杀灭大量有益菌；而且会增加幽门螺杆菌的耐药性，增加治疗难度和医疗成本；另外，对于一些不喜欢吃药的人来说，治疗起来比较困难。
因此，亟需一种对幽门螺杆菌的抑菌率高，对人体损害小，不会增加幽门螺杆菌的耐药性，且相对于药物更容易接受的抗幽门螺杆菌的产品。
发明内容
本发明旨在至少解决上述现有技术中存在的技术问题之一。为此，本发明提出一种抗幽门螺旋杆菌的复合物及其制备方法和应用，抗幽门螺旋杆菌的复合物具有利咽止痛、清热泻火、抗幽门螺旋杆菌的功效，对幽门螺杆菌的抑菌率可高达99.99％。
本发明的第一方面提供一种抗幽门螺旋杆菌的复合物。
具体地，一种抗幽门螺旋杆菌的复合物，包括如下原料组分：互生叶白千层叶油、岗梅根、茵陈、陈皮、五味子。
茶树原产于澳大利亚，学名“互生叶白千层”，为食品用香料，萃取其枝条及叶片得互生叶白千层叶油，也称茶树精油，透明、无色，香味很像松油及尤加利，互生叶白千层叶油具有抑菌作用，其作用位点位于细菌细胞膜上，可以破坏细胞膜的完整性，使得细胞膜通透性增大，引起细胞裂解，使细胞内容物泄露，从而导致菌体细胞死亡，因此，互生叶白千层叶油具有杀菌、消炎、收敛毛孔、治疗伤风感冒、咳嗽、鼻炎、哮喘等功效，其中的消炎、抗菌、杀菌功效，对于解决常见口腔问题帮助较大；岗梅根生津止渴，对各种咽炎及急性扁桃体炎所致的发热和消肿止痛有明显作用，岗梅根水提取物具有明显的抗炎作用；茵陈清热解毒；陈皮清肺止咳；五味子敛气生津，而且五味子对幽门螺旋杆菌具有较强的抑制作用，主要抑制病菌核酸类物质的合成，从而使其无法合成必要的蛋白质，不同的杀菌原理作用于幽门螺旋杆菌起到杀灭病菌的目的；互生叶白千层叶油再配以岗梅根、茵陈、陈皮、五味子作为原料制得的复合物对幽门螺旋杆菌有敏感性，抗菌效果均强于单味中药，所得复合物能够起到协同增效的作用，能够有效预防及减少口腔中感染幽门螺杆菌问题的发生，长期使用可以改善口腔中幽门螺杆菌引起的口臭、口腔溃疡、慢性咽炎等问题，从而解决幽门螺杆菌可能会引起的胃溃疡及胃癌等问题，适用范围广，且不易发生不良反应。
优选地，按重量份计，包括如下原料组分：
互生叶白千层叶油0.01-10份、岗梅根0.1-10份、茵陈0.5-15份、陈皮1-40份、五味子2-15份。
优选地，按重量份计，包括如下原料组分：
互生叶白千层叶油2-8份、岗梅根5-8份、茵陈5-12份、陈皮12-30份、五味子2-10份。
本发明的第二方面提供一种抗幽门螺旋杆菌的复合物的制备方法。
本发明保护上述抗幽门螺旋杆菌的复合物的制备方法，包括如下步骤：
取岗梅根、茵陈、陈皮和五味子，用水提取，得到复合水提取物，然后与互生叶白千层叶油混合，得到复合物。
优选地，所述复合水提取物的制备方法，包括如下步骤：
按配方比例取岗梅根、茵陈、陈皮和五味子，加入岗梅根、茵陈、陈皮和五味子总重量8-20倍的水提取，提取2-3次，每次1-2小时，滤过，合并提取液，离心，浓缩，得到复合水提取物。
本发明的第三方面提供一种抗幽门螺旋杆菌的复合物的应用。
本发明保护上述抗幽门螺旋杆菌的复合物在制备抗幽门螺旋杆菌药物或食品中的应用。
优选地，所述药物的剂型为软胶囊或滴丸。
优选地，所述食品为凉果或糖果。
优选地，所述糖果为硬糖或软糖。
本发明的第四方面提供一种抗幽门螺旋杆菌的糖果。
本发明保护一种抗幽门螺旋杆菌的糖果，包括上述抗幽门螺旋杆菌的复合物制得。
优选地，还包括糖、香味料、黏合剂、酸味剂中的一种或几种。
优选地，按重量份计，还包括糖40-60份、香味料2-7份、黏合剂30-70份、酸味剂1-5份。
优选地，所述糖为异麦芽酮糖醇。
优选地，所述香味料为甘草、金不换、酸梅粉中的一种或几种。
优选地，所述黏合剂为糯米粉、高粱粉、葛根粉、葛薯粉、山药粉、木薯粉、红薯粉、毛薯粉、土豆粉中的一种或几种。
优选地，所述酸味剂为柠檬汁和/或酸梅汁。
本发明的第四方面提供一种抗幽门螺旋杆菌的糖果的制备方法。
本发明保护上述抗幽门螺旋杆菌的糖果的制备方法，包括如下步骤：
将各组分混合，制得糖果。
优选地，包括如下步骤：
取糖制糖液，将复合物加入糖液中，如有香味料、黏合剂、酸味剂，则与复合物一起加入，混合，冷却后制得糖果。
优选地，所述糖液的制备方法，包括如下步骤：
将水升温至75-90℃，加入糖，搅拌溶糖至糖全部溶化，静置3-5分钟，过滤，取滤液加热升温至140-160℃，停止加热，熬糖。
优选地，所述水的重量为糖的重量的25％-50％。
优选地，所述冷却为倒置浇注模冷却或在拉糖桌上进行拉糖冷却。
优选地，所述冷却至60-80℃时，还包括脱模或放入拉条机内拉条，压成型，包装。
相对于现有技术，本发明的有益效果如下：
(1)本发明提供的抗幽门螺旋杆菌的复合物包括互生叶白千层叶油、岗梅根、茵陈、陈皮、五味子作为原料制得，能够有效改善口腔、咽喉不适等症状，具有抗菌、清肺止咳、清凉润喉、利咽止痛的功效，对幽门螺杆菌的抑菌率可达99.99％，对清除口腔异味、保持口腔和咽喉健康、去除口臭，可以达到治标治本的效果；
(2)本发明以异麦芽酮糖醇替代传统糖果中白砂糖，其具有吸湿性低、稳定性高、耐受性高、热量低、不致龋等特点，安全性高，适用范围更加广泛，老少皆宜，适合糖尿病患者食用；
(3)本发明将抗幽门螺旋杆菌的复合物制作成糖果，充分利用糖果在口腔中含嚼时间长的特点，提高药物吸收效果，杀灭幽门螺旋杆菌，相对于现有常用的抗生素等药物，本发明提供的抗幽门螺旋杆菌的糖果不会增加幽门螺旋杆菌耐药性，也不会引起胃肠道菌群失调，具有保持口腔清香、应用广泛的优点，糖果能够代替药物防控胃部及口腔幽门螺杆菌，不仅降低了胃病产生率，且不含化学制剂，无副作用，对人体损害小，克服了传统抗幽门螺旋杆菌方法会产生耐药菌、除菌不彻底、治愈率低、反复发作的缺陷和不足，且糖果不同于药物，味道可口，还能去除口腔异味，同时解决了部分患者不爱吃药的问题。
具体实施方式
为了让本领域技术人员更加清楚明白本发明所述技术方案，现列举以下实施例进行说明。需要指出的是，以下实施例对本发明要求的保护范围不构成限制作用。
以下实施例中所用的原料、试剂或装置如无特殊说明，均可从常规商业途径得到，或者可以通过现有已知方法得到。
以下各实施例或对比例中的互生叶白千层(MELALEUCA ALTERNIFOLIA)叶油也称澳洲茶树精油或澳洲茶树油，购买自南宁万家辉香料有限公司。
实施例1
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：互生叶白千层叶油0.01份、岗梅根10份、茵陈12份、陈皮1份、五味子15份。
一种抗幽门螺旋杆菌的糖果的制备方法，包括以下步骤：
(1)按配方比例取岗梅根、茵陈、陈皮、五味子，加入岗梅根、茵陈、陈皮、五味子的总重量的10倍的水提取两次，每次1小时，滤过合并提取液，离心，浓缩得到复合水提取物；
(2)加入纯净水，纯净水的重量为异麦芽酮糖醇重量的40％，先升温，当温度升至85℃左右，按配方比例称取50份异麦芽酮糖醇，不断搅拌溶糖至完全溶化，并静置3-5分钟，过滤(100目)，熬糖温度控制在150℃后停止加热，按配方比例加入互生叶白千层叶油及步骤(1)制备得到的复合水提取物，混合搅拌，并按配方比例加入5份甘草粉，调和均匀，将糖液倒置浇注模冷却；
(3)待糖体冷却至70℃时，脱模或放入拉条机内拉条，压成型，待冷却后包装制成。
实施例2
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：互生叶白千层叶油2份、岗梅根0.1份、茵陈0.5份、陈皮40份、五味子2份。
一种抗幽门螺旋杆菌的糖果的制备方法，包括以下步骤：
(1)按配方比例取岗梅根、茵陈、陈皮、五味子，加入岗梅根、茵陈、陈皮、五味子的总重量的10倍的水提取两次，每次1小时，滤过合并提取液，离心，浓缩得到复合水提取物；
(2)加入纯净水，纯净水的重量为异麦芽酮糖醇重量的40％，先升温，当温度升至85℃左右，按配方比例称取50份异麦芽酮糖醇，不断搅拌溶糖至完全溶化，并静置3-5分钟，过滤(100目)，熬糖温度控制在150℃后停止加热，按配方比例加入互生叶白千层叶油及步骤(1)制备得到的复合水提取物，混合搅拌，并按配方比例加入2份酸梅粉，调和均匀，将糖液拉糖桌上进行拉糖冷却；
(3)待糖体冷却至70℃时，脱模或放入拉条机内拉条，压成型，待冷却后包装制成。
实施例3
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：互生叶白千层叶油5份、岗梅根5份、茵陈8份、陈皮20份、五味子8份。
一种抗幽门螺旋杆菌的糖果的制备方法，同实施例1，区别在于，复合物的组分用量不同。
实施例4
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：互生叶白千层叶油8份、岗梅根8份、茵陈15份、陈皮12份、五味子10份。
一种抗幽门螺旋杆菌的糖果的制备方法，包括以下步骤：
(1)按配方比例取岗梅根、茵陈、陈皮、五味子，加入岗梅根、茵陈、陈皮、五味子总重量的10倍的水提取两次，每次1小时，滤过合并提取液，离心，浓缩得到复合水提取物；
(2)加入纯净水，纯净水的重量为异麦芽酮糖醇重量的40％，先升温，当温度升至85℃左右，按配方比例称取50份异麦芽酮糖醇，不断搅拌溶糖至完全溶化，并静置3-5分钟，过滤(100目)，熬糖温度控制在150℃后停止加热，按配方比例加入互生叶白千层叶油及步骤(1)制备得到的复合水提取物，混合搅拌，并按配方比例加入2份金不换粉，调和均匀，将糖液倒置浇注模冷却；
(3)待糖体冷却至70℃时，脱模或放入拉条机内拉条，压成型，待冷却后包装制成。
实施例5
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：互生叶白千层叶油10份、岗梅根3份、茵陈5份、陈皮30份、五味子0.5份。
一种抗幽门螺旋杆菌的糖果的制备方法，同实施例1，区别在于，复合物的组分用量不同。
对比例1
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：岗梅根5份、茵陈8份、陈皮20份、五味子8份。与实施例3的区别在于，不含互生叶白千层叶油。
对比例2
一种抗幽门螺旋杆菌的复合物，按重量份计，包括如下原料组分：茶籽油5份、岗梅根5份、茵陈8份、陈皮20份、五味子8份。与实施例3的区别在于，将互生叶白千层叶油替换为等重量份的茶籽油。
产品效果测试
1、体外抑菌试验，检测依据和方法QB/T 2738-2012。
用于测定抗菌药物体外杀菌生长效力的试验称为抑菌试验。通过抑菌实验，用以评价该复合物的抑菌性能。本实验主要通过培养幽门螺杆菌ATCC43504，来验证本发明的抗幽门螺杆菌的复合物对于幽门螺杆菌的抑制效果。具体实验操作如下：将幽门螺杆菌培养在肉汤培养基中，然后取培养液5mL，分别加入0.1mL的由上述实施例1-5配制得到的复合物。然后在37℃下培养5分钟，用稀释平板法测定前后培养液中各种菌的数目，然后利用下式计算抑菌率。抑菌率＝(培养前菌数-培养后菌数)/培养前菌数×100％。
表1各实施例和对比例在体外抑菌试验中的抑菌率结果
抑菌：具有一定抑菌作用且杀灭≥50％的细菌，抗菌：具有一定杀菌作用且杀灭≥90％的细菌。
由表1结果可知，本发明实施例1-2的复合物能够杀灭≥50％的细菌，具有抑菌效果，平均抑菌率可达86.62％，而实施例3-5的复合物能够杀灭≥90％的细菌，具有杀菌效果，平均抑菌率可达99.99％。而对比例1不含互生叶白千层叶油，对幽门螺杆菌的抑菌率下降，杀灭效果不理想。对比例2与实施例3的区别仅仅是对比例2将互生叶白千层叶油替换为茶籽油，虽然茶籽油也具有抑菌效果，但是对比例2所制得的复合物对幽门螺杆菌的抑菌率严重下降。以上结果证明本发明采用的互生叶白千层叶油、岗梅根、茵陈、陈皮、五味子之间具有协同增效的作用。
Claims (10)
1.一种复合物，其特征在于，包括如下原料组分：互生叶白千层叶油、岗梅根、茵陈、陈皮、五味子。
2.根据权利要求1所述的复合物，其特征在于，按重量份计，包括如下原料组分：
互生叶白千层叶油0.01-10份、岗梅根0.1-10份、茵陈0.5-15份、陈皮1-40份、五味子2-15份。
3.根据权利要求2所述的复合物，其特征在于，按重量份计，包括如下原料组分：
互生叶白千层叶油2-8份、岗梅根5-8份、茵陈5-12份、陈皮12-30份、五味子2-10份。
4.权利要求1-3任一项所述的复合物的制备方法，其特征在于，包括如下步骤：
取岗梅根、茵陈、陈皮和五味子，用水提取，得到复合水提取物，然后与互生叶白千层叶油混合，得到复合物。
5.根据权利要求4所述的制备方法，其特征在于，所述复合水提取物的制备方法，包括如下步骤：
按配方比例取岗梅根、茵陈、陈皮和五味子，加入岗梅根、茵陈、陈皮和五味子总重量8-20倍的水提取，提取2-3次，每次1-2小时，滤过，合并提取液，离心，浓缩，得到复合水提取物。
6.权利要求1-3任一项所述的复合物在制备抗幽门螺旋杆菌的药物或食品中的应用。
7.根据权利要求6所述的应用，其特征在于，所述药物的剂型为软胶囊或滴丸。
8.一种糖果，其特征在于，包括权利要求1-3任一项所述的复合物。
9.根据权利要求8所述的糖果，其特征在于，还包括香味料、黏合剂、酸味剂中的一种或几种。
10.权利要求8或9所述的糖果的制备方法，其特征在于，包括如下步骤：
将各组分混合，制得糖果。
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