CN114916666A - Composition for relieving alcoholism - Google Patents
Composition for relieving alcoholism Download PDFInfo
- Publication number
- CN114916666A CN114916666A CN202210413375.5A CN202210413375A CN114916666A CN 114916666 A CN114916666 A CN 114916666A CN 202210413375 A CN202210413375 A CN 202210413375A CN 114916666 A CN114916666 A CN 114916666A
- Authority
- CN
- China
- Prior art keywords
- starch
- parts
- composition according
- hangover composition
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 26
- 208000007848 Alcoholism Diseases 0.000 title abstract description 6
- 201000007930 alcohol dependence Diseases 0.000 title abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 19
- 235000010987 pectin Nutrition 0.000 claims abstract description 19
- 239000001814 pectin Substances 0.000 claims abstract description 19
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 16
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 241000219781 Pueraria montana var. lobata Species 0.000 claims abstract 3
- 159000000021 acetate salts Chemical class 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 206010019133 Hangover Diseases 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 229920000856 Amylose Polymers 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 239000006041 probiotic Substances 0.000 claims description 4
- 235000018291 probiotics Nutrition 0.000 claims description 4
- 229920000945 Amylopectin Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 63
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 230000002075 anti-alcohol Effects 0.000 abstract description 3
- 210000004211 gastric acid Anatomy 0.000 abstract description 2
- 210000004051 gastric juice Anatomy 0.000 description 9
- 244000046146 Pueraria lobata Species 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 5
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 4
- 239000001257 hydrogen Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000001632 sodium acetate Substances 0.000 description 3
- 235000017281 sodium acetate Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 2
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 125000001165 hydrophobic group Chemical group 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000004783 oxidative metabolism Effects 0.000 description 2
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009692 acute damage Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229940126534 drug product Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005281 excited state Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000010178 pectin extract Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an anti-alcohol composition, which comprises the following components: pectin; acetate salt; partially hydrolyzed starch; d-ribose; radix Puerariae extract. The anti-alcoholism composition disclosed by the invention can be effectively combined with ethanol and agglomerated, can promote the components to form gel in a gastric acid environment, can reduce the content of ethanol in a human body, and can effectively protect the kudzu root extract and the like to enable the kudzu root extract and the like to be slowly released in the gastrointestinal tract, so that the anti-alcoholism capability is continuous.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to an anti-alcoholism composition.
Background
When the excessive ethanol enters into the body, the excessive ethanol exceeds the oxidative metabolism capability of the liver, is accumulated in the body and enters into the brain, so that the excessive ethanol is firstly in an excited state and is gradually converted into a suppressed state, and the excessive ethanol can cause damage to the brain, the liver, the stomach and the kidney.
The normal ethanol metabolic process is: ethanol is absorbed in stomach or small intestine, enters blood vessel and then moves to liver, in liver cell, ethanol is oxidized into acetaldehyde under the action of Alcohol Dehydrogenase (ADH), acetaldehyde is decomposed into acetate under the action of acetaldehyde dehydrogenase (ALDH), and finally carbon dioxide and water are decomposed out of body.
The development of the current anti-alcohol drug products mostly focuses on reducing the absorption of ethanol and promoting the oxidative metabolism of ethanol in vivo, but the acute damage of the acute absorption of ethanol to the stomach and the liver is often ignored, and the higher the alcohol degree is, the faster the absorption speed is.
Disclosure of Invention
Based on the technical problems existing in the background art, the main object of the present invention is to rapidly reduce the content of alcohol in gastric juice after the alcohol enters the gastric juice environment, so as to reduce the absorption of alcohol into the digestive metabolism of human body through stomach and intestine.
The technical scheme of the invention is as follows
An anti-alcohol composition comprises the following components:
5-10 parts of pectin;
1-10 parts of acetate;
40-200 parts of partially hydrolyzed starch;
0.1-2 parts of D-ribose;
1-5 parts of kudzu root extract
Further, the pectin is high ester pectin.
Further, the composition also comprises 1-2 parts by weight of intestinal probiotics (such as lactobacillus).
Further, the preparation method of the partially hydrolyzed starch comprises the following steps:
s1, dissolving starch in water, controlling the mass concentration to be 20-50 g/L, pre-gelatinizing in a boiling water bath for 15min, cooling to 50-60 ℃, and adjusting the pH to 5-7;
s2, adding enzyme solution for hydrolysis, hydrolyzing for 1-5h at 60 ℃ with the dosage of 200U/g starch, and adding hydrochloric acid to adjust the pH value to be less than 3;
and S3, finally, spray-drying the hydrolysate at the temperature of 110-140 ℃ to obtain the partially hydrolyzed amylose product.
Further, the starch is selected from amylose.
In this case, the enzyme preparation is an alpha amylase.
Further, the starch is selected from waxy corn starch, which is mainly amylopectin.
In this case, the enzyme preparation is pullulanase.
The main mechanism of alcohol effect dispelling is as follows:
firstly, pectin and-OH hydrogen bond act to enable pectin molecules and ethanol molecules to be combined through hydrogen bonds to generate cross linking, and then gel is formed; meanwhile, considering that the high-ester pectin is easier to form a gel substance in the acid environment of gastric juice;
secondly, -OH in ethanol and-COOH in acetate can participate in forming hydrogen bond to generate crosslinking; the partially hydrolyzed amylose prepared by enzymolysis, namely the spring dextrin product, also has hydrophilic and hydrophobic groups, and meanwhile, the structure of the amylose is easier to form hydrogen bond interaction with the hydrophilic groups in the components, and meanwhile, the hydrophobic groups are mutually attracted, so that various molecules of the components are easy to polymerize and finally aggregate to form a gel product; in addition, amylose is directly adopted, namely alpha-amylase can be selected as enzyme solution; waxy corn starch with branched chains as the main component is selected, pullulanase is selected, and the carbon chain after hydrolysis can be effectively controlled to be straight chain, so that the spring dextrin product is obtained;
finally, the gel is used for embedding the D-ribose and the radix puerariae extract, so that the active ingredients can be slowly released, the radix puerariae extract is not easy to hydrolyze in the acid environment of gastric juice, the active ingredients (daidzin) are released in intestinal tracts, and the decomposition of ethanol can be promoted, so that the ethanol is not easy to enter blood from the intestinal tracts; meanwhile, the D-ribose, as an important metabolic component, provides energy and an enzyme synthesis substrate for ethanol/acetaldehyde dehydrogenase in the liver.
The composition can effectively combine ethanol and agglomerate, can promote the components to form gel in a gastric acid environment, can reduce the content of the ethanol in a human body, and can effectively protect the kudzu root extract and the like to ensure that the kudzu root extract and the like are slowly released in the gastrointestinal tract, so that the hangover alleviating capability is continuous.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
An anti-alcoholism composition comprises the following components (1 part represents 10 g):
5-7 parts of pectin, namely selecting commercially available food-grade high-ester pectin;
acetate, in this example, sodium acetate is selected, 1-4 parts;
50-100 parts of partially hydrolyzed starch;
0.1-1 part of D-ribose;
1-2 parts of water-soluble kudzu root extract
The preparation method of the partially hydrolyzed starch comprises the following steps:
s1, dissolving starch in water, controlling the mass concentration to be 20-50 g/L, pre-gelatinizing in a boiling water bath for 15min, cooling to 50-60 ℃, and adjusting the pH to 5-7;
s2, adding enzyme solution for hydrolysis, hydrolyzing for 1-5h at 60 ℃ with the dosage of 200U/g starch, and adding hydrochloric acid to adjust the pH value to be less than 3;
and S3, finally, spray-drying the hydrolysate at the temperature of 110-140 ℃ to obtain a partially hydrolyzed amylose product.
Wherein the starch is selected from amylose.
In this case, the enzyme preparation is an alpha amylase.
Example two
The difference from the first embodiment is that the composition also comprises 1-2 parts by weight of intestinal probiotics, and the probiotics are lactobacillus.
EXAMPLE III
The difference from the second example is that the starch is waxy corn starch, which is mainly amylopectin, and the enzyme preparation is pullulanase.
Example four
The difference from the first embodiment is the difference in the mass fraction.
7-10 parts of pectin, namely selecting commercially available food-grade high-ester pectin;
acetate, in this example, sodium acetate is selected, 4.5-9 parts;
120 portions of partially hydrolyzed starch and 180 portions;
1.2-2 parts of D-ribose;
3-5 parts of water-soluble kudzu root extract
The obtained product can be directly drunk by adding the composition into water; or adjusting pH to 4.0-6.0 to make into liquid beverage.
Correlation Performance determination
Group one: prepared according to the group of the examples, 50g of pectin (apple pectin extract), 30g of sodium acetate, 600g of partially hydrolyzed starch and 5g of D-ribose; 15g of kudzu root extract is ground and mixed evenly.
And the second group: the components are configured according to the method of the third embodiment, and the contents of the components are consistent.
Control group one: no pectin was added to group one.
Control group two: no partially hydrolyzed starch was added to group one.
According to the preparation method of artificial gastric juice in Chinese pharmacopoeia (2020 edition), gastric juice is simulated, and 16.4mL of dilute hydrochloric acid, 800mL of water and 10g of pepsin are taken, shaken up and diluted into 1000mL of water.
Dissolving 1g of the four groups of samples in 50ml of distilled water, adding 1ml of 56% ethanol and 1ml of liquid sample into a test tube, mixing uniformly, adding 1ml of simulated gastric fluid, centrifuging at 1000rpm for 20min after 10min, adding supernatant into 1ml of distilled water, and measuring the ethanol content by gas chromatography after dilution. The calculation formula is as follows:
the retention (%) of ethanol was determined to [ (blank-experimental)/blank ]. 100%;
blank group is 1ml of 56% ethanol, 2ml of distilled water and 1ml of gastric juice.
The results are shown in Table I:
watch 1
| Group of | Group one | Group two | Control group one | Control group two |
| Retention rate | 94％ | 92％ | 64％ | 78％ |
The results show that the composition is coated with ethanol in an adsorption manner, so that the content of free ethanol is reduced, and the retention rate of ethanol is relatively higher; meanwhile, the partially hydrolyzed starch with a single component is added, and because the molecular weight of the partially hydrolyzed starch is relatively small, the gelatinization performance is relatively slow, and the content of free ethanol is higher; the second control group has relatively high pectin content and is rapidly agglomerated in gastric juice, so that only a small amount of alcohol is combined, and the content of free alcohol is relatively higher, while the composition added with partially hydrolyzed starch has relatively higher viscosity of the whole system, and hydrolyzed starch molecules with smaller molecular weight can be intervened among pectin molecules, so that the agglomeration speed is moderate, and more ethanol molecules can be combined.
Sustained release experiments
According to the above method, the content of the free radix Puerariae extract in the composition prepared according to group one is measured for 10min, 1h, 2h, 4h and 8h respectively, an illustrative calibration substance (puerarin CAS 3681-99-0) is selected, and the total content of the calibration substance in the supernatant is measured by HPLC.
The blank group was prepared by dissolving the sample directly into the above-mentioned gastric fluid, measuring the total calibrant content, and a control group was set at each time node. Release rate (%) — measured value/blank value · 100%.
The results are shown in Table II.
Watch 2
| Time | 10min | 1h | 2h | 4h | 8h |
| Rate of release | 24.2％ | 36.3％ | 47.8％ | 68.1％ | 81.4％ |
The results show that the gel in the composition can be hydrolyzed in acidic gastric juice to release the active components in the composition.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. An anti-hangover composition characterized in that,
comprises the following components:
pectin;
acetate salt;
partially hydrolyzed starch;
d-ribose;
radix Puerariae extract.
2. An anti-hangover composition, which is characterized in that,
the weight parts of the components are as follows:
5-10 parts of pectin;
1-10 parts of acetate;
40-200 parts of partially hydrolyzed starch;
0.1-2 parts of D-ribose;
1-5 parts of kudzu root extract.
3. The anti-hangover composition according to claim 1 or 2, wherein the pectin is a high-ester pectin.
4. The anti-hangover composition according to claim 1 or 2, wherein the pueraria extract is a water-soluble pueraria extract.
5. The anti-hangover composition according to claim 2, further comprising 1 to 2 parts by weight of probiotics.
6. The anti-hangover composition according to claim 3, wherein the partially hydrolyzed starch is prepared by a method comprising:
s1, dissolving starch in water, controlling the mass concentration at 20-50 g/L, pre-gelatinizing in a boiling water bath for 15min, cooling to 50-60 ℃, and adjusting the pH value to 5-7;
s2, adding enzyme solution for hydrolysis, hydrolyzing for 1-5h at 60 ℃ with the use amount of 200U/g starch, and adding hydrochloric acid to adjust the pH value to be less than 3;
and S3, finally, spray-drying the hydrolysate at the temperature of 110-140 ℃ to obtain the partially hydrolyzed amylose product.
7. The anti-hangover composition according to claim 4, wherein the starch is selected from amylose.
8. The anti-hangover composition according to claim 5, wherein the enzyme preparation is alpha amylase.
9. The anti-hangover composition according to claim 4, wherein the starch is waxy corn starch (mainly amylopectin).
10. The anti-hangover composition according to claim 7, wherein the enzyme preparation is pullulanase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210413375.5A CN114916666A (en) | 2022-04-20 | 2022-04-20 | Composition for relieving alcoholism |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210413375.5A CN114916666A (en) | 2022-04-20 | 2022-04-20 | Composition for relieving alcoholism |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114916666A true CN114916666A (en) | 2022-08-19 |
Family
ID=82807567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210413375.5A Pending CN114916666A (en) | 2022-04-20 | 2022-04-20 | Composition for relieving alcoholism |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114916666A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711430A (en) * | 2022-03-31 | 2022-07-08 | 杭州曼士元食品科技有限公司 | Food composition preparation for resisting helicobacter pylori |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292994A (en) * | 2007-04-28 | 2008-10-29 | 张清 | Method for relieving or neutralizing the effect of alcohol, and products thereof |
| CN101485440A (en) * | 2008-01-18 | 2009-07-22 | 张清 | Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product |
| CN102618600A (en) * | 2012-04-10 | 2012-08-01 | 江南大学 | Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch |
| CN102626223A (en) * | 2012-04-10 | 2012-08-08 | 江南大学 | Method for embedding linoleic acid or linolenic acid with amylose or yellow dextrin fine capsule |
| CN102907671A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Preparation method and application of pectin enzymatic hydrolysis product having functions of dispelling effects of alcohol and resisting drunk |
| CN107494871A (en) * | 2017-09-05 | 2017-12-22 | 刘爱民 | A kind of hoveniae semoveniae semen chitosan oligosaccharide pressed candy to relieve the effect of alcohol |
| CN108201138A (en) * | 2017-12-19 | 2018-06-26 | 上海融扬生物技术有限公司 | A kind of preparation and preparation method thereof of relieving alcoholism and protecting liver composition, composition |
| CN111513305A (en) * | 2020-05-27 | 2020-08-11 | 西南大学 | High-fat pectin rapid sugar-free gelling method and product |
| CN114128813A (en) * | 2021-12-09 | 2022-03-04 | 天津创源生物技术有限公司 | Beverage for relieving alcoholism and protecting liver and promoting vitality of liver and preparation method thereof |
-
2022
- 2022-04-20 CN CN202210413375.5A patent/CN114916666A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292994A (en) * | 2007-04-28 | 2008-10-29 | 张清 | Method for relieving or neutralizing the effect of alcohol, and products thereof |
| CN101485440A (en) * | 2008-01-18 | 2009-07-22 | 张清 | Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product |
| CN102618600A (en) * | 2012-04-10 | 2012-08-01 | 江南大学 | Method for preparing spring dextrin by aid of alpha amylase for hydrolyzing amylose starch |
| CN102626223A (en) * | 2012-04-10 | 2012-08-08 | 江南大学 | Method for embedding linoleic acid or linolenic acid with amylose or yellow dextrin fine capsule |
| CN102907671A (en) * | 2012-10-23 | 2013-02-06 | 浙江大学 | Preparation method and application of pectin enzymatic hydrolysis product having functions of dispelling effects of alcohol and resisting drunk |
| CN107494871A (en) * | 2017-09-05 | 2017-12-22 | 刘爱民 | A kind of hoveniae semoveniae semen chitosan oligosaccharide pressed candy to relieve the effect of alcohol |
| CN108201138A (en) * | 2017-12-19 | 2018-06-26 | 上海融扬生物技术有限公司 | A kind of preparation and preparation method thereof of relieving alcoholism and protecting liver composition, composition |
| CN111513305A (en) * | 2020-05-27 | 2020-08-11 | 西南大学 | High-fat pectin rapid sugar-free gelling method and product |
| CN114128813A (en) * | 2021-12-09 | 2022-03-04 | 天津创源生物技术有限公司 | Beverage for relieving alcoholism and protecting liver and promoting vitality of liver and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711430A (en) * | 2022-03-31 | 2022-07-08 | 杭州曼士元食品科技有限公司 | Food composition preparation for resisting helicobacter pylori |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tokunaga et al. | Utilization and excretion of a new sweetener, fructooligosaccharide (Neosugar), in rats | |
| Horecker et al. | Carbohydrate metabolism | |
| JP4476566B2 (en) | Soluble highly branched glucose polymer and process for its production | |
| US8445460B2 (en) | Soluble, highly branched glucose polymers for enteral and parenteral nutrition and for peritoneal dialysis | |
| Asano et al. | In vitro digestibility and fermentation of mannooligosaccharides from coffee mannan | |
| CN114916666A (en) | Composition for relieving alcoholism | |
| Demigne et al. | Influence of unrefined potato starch on cecal fermentations and volatile fatty acid absorption in rats | |
| KR20100124323A (en) | Branched dextrin, process for production thereof, and food or beverage | |
| EP2604270B1 (en) | Dextrin for suppressing elevation of blood alcohol concentration | |
| JPH03247258A (en) | Food composition having improving action of serum lipid component | |
| Yanahira et al. | Effects of lactitol-oligosaccharides on calcium and magnesium absorption in rats | |
| Xue et al. | Structure, function and enzymatic synthesis of glucosaccharides assembled mainly by α1→ 6 linkages–A review | |
| BRPI0703206B1 (en) | INTRIN CITRIC OR Phosphoric PARTIAL HYDROLYSIS PROCESS FOR FOS FRUTOOLIGOSACARIDS | |
| Noda et al. | Metabolism and disposition of erythritol after oral administration to rats | |
| CN108113002B (en) | Meal accompanying powder for reducing blood sugar response and fat absorption and preparation method thereof | |
| Guggenheim | Rudolf Schoenheimer and the concept of the dynamic state of body constituents | |
| CN111072792A (en) | Selenic acid esterified polygonatum odoratum polysaccharide and preparation method thereof | |
| US20120231150A1 (en) | Digestive Enzyme Inhibitor and Methods of Use | |
| US20210236537A1 (en) | High porosity cellulosic structures and methods of treatment therewith | |
| EP4368697A1 (en) | High immune yeast cell wall, and preparation method therefor and use thereof | |
| CN106591260B (en) | A kind of novel beam system for endoinulase method | |
| CN113796543A (en) | Isoflavone aglycone-rich microencapsulated soybean peptide and preparation method thereof | |
| Shintani | Processing and Application of Starch in Food in Japan | |
| To-o et al. | Bioavailability of calcium-bound phosphoryl oligosaccharides in rats | |
| CN111280449A (en) | Intestinal slow-release sugar alcohol additive and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220819 |