CN115299614B - 一种解酒组合物、解酒果冻及其制备方法与应用 - Google Patents
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Abstract
本发明公开了一种解酒组合物、解酒果冻及其制备方法与应用,属于食品技术领域;本发明提供的解酒组合物包括以下质量份的组分:1‑8份玉米低聚肽、0.5‑2.5份砂仁、0.5‑2.5份银耳多糖、0.1‑1份牛磺酸、0.1‑1份白扁豆、0.1‑0.8份余甘子提取物、0.05‑0.5份藤茶提取物、0.05‑0.5份γ‑氨基丁酸、0.05‑0.5份显齿蛇葡萄叶提取物。本发明提供的解酒组合物能够显著降低血液中的酒精浓度值,具有优异的解酒醒酒效果;并且整体上安全健康、营养丰富、口感适宜;同时本发明提供的解酒果冻的制备方法简单,易于实际生产。
Description
技术领域
本发明属于食品技术领域,尤其涉及一种解酒组合物、解酒果冻及其制备方法与应用。
背景技术
中国有悠久的酒文化,自周代起就有“乡饮酒”礼仪。“诸侯之乡大夫三年大比,献贤者能于其君,以宾礼待之,与之饮酒。于五礼属嘉礼。”“乡饮酒”是一种选贤任能的仪式,是敬老的仪式。
但是目前在日常生活中,人们往往因工作需要而过量饮酒,大部分还会形成醉酒现象,不仅对身体会产生很多的不利影响,醉酒后的形态可能还会影响人际关系;因此,具有解酒功能的产品则十分重要。
目前市面上具有有效的解酒功能的产品不多,并且剂型也不多,主要以液体饮料和片剂形式为主,并且配料中蔗糖含量占比较高,饮用会进一步增加身体的负担。
发明内容
本发明的目的在于克服上述现有技术的不足之处而提供一种具有有效的解酒功能且不增加身体额外负担、口感丰富的解酒组合物、解酒果冻及其制备方法与应用。
为实现上述目的,本发明采取的技术方案为:一种解酒组合物,所述组合物包括以下质量份的组分:1-8份玉米低聚肽、0.5-2.5份砂仁、0.5-2.5份银耳多糖、0.1-1份牛磺酸、0.1-1份白扁豆、0.1-0.8份余甘子提取物、0.05-0.5份藤茶提取物、0.05-0.5份γ-氨基丁酸、0.05-0.5份显齿蛇葡萄叶提取物。
本发明提供的一种解酒组合物通过选择上述9种成分复配,能够达到加速乙醛在肝脏中分解、促进新陈代谢,保护肝脏,实现优异的解酒醒酒效果,能够有效的改善醉酒后的判断能力下降、肌肉协调性降低、说话含糊不清、警觉性降低的醉酒现象,并且血液中的酒精浓度值明显下降,即本发明提供的解酒组合物具有显著的解酒效果;同时,本发明提供的解酒组合物中选用的是植物提取物的活性成分,因此,其整体上安全健康,并且营养丰富。
本发明添加的玉米低聚肽具有抑制胆固醇升高,促进胰岛素分泌作用,可以调节人体血糖,改善糖尿病的症状,且还具有ACE抑制作用、免疫调节、抗氧化等多种生物活性,能刺激机体淋巴细胞增殖,增强巨噬细胞吞噬功能,提高机体抵御外界病毒感染的能力,降低疾病的发生,还能抑制血管紧张素转化酶的活性,使血管紧张原不能转化变成使血压升高的血管紧张素,从而起到降压作用。
本发明添加的砂仁是一种药食同源原料,砂仁的花、果、根、茎均可食用。砂仁性温而不燥,行气而不破气,调中而不伤中,适用于脾胃气滞,脘腹胀痛,因脾胃虚寒而导致的腹泻,有化湿止呕,缓解酒精引起的胃部不适的作用。
本发明添加的银耳多糖为担子菌多糖类免疫增强剂,具有改善机体免疫功能及提升白细胞的作用,可显著提高实验动物网状内皮细胞的吞噬功能,有促进非特异性免疫作用、提高免疫球蛋白、血清总补体的水平,可预防和治疗由放射与抗肿瘤药物(如CTX)引起的骨髓抑制,也能促进肝脏内蛋白质的合成,具有良好的保护胃黏膜急性酒精损伤。
本发明添加的牛磺酸能够增强免疫力和抗疲劳,能维持心脏功能,使血液循环正常化,从而消除疲劳,使机体能有效地产生能量。
本发明添加的白扁豆能消暑利湿、解毒消肿,用于治疗暑湿吐泻、用于消化及肠道健康,促进消化分解,保护肝脏作用。
本发明添加的余甘子提取物富含丰富的丙种维生素,供食用,可生津止渴,润肺化痰,治咳嗽、喉痛,解河豚鱼中毒等。
本发明添加的藤茶提取物中的主要活性成分为黄酮类化合物,具有清除自由基、抗氧化、抗血栓、抗肿瘤、消炎等多种功效;其重要成分二氢杨梅素是较为特殊的一种黄酮类化合物,除具有黄酮类化合物的一般特性外,还具有解除酒精中毒、预防酒精肝、脂肪肝、抑制肝细胞恶化降低肝癌发病率等作用。一方面,二氢杨梅素可以保护肝脏,加速乙醇代谢产物乙醛迅速分解,变成无毒物质,降低对肝细胞的损害。另一方面,二氢杨梅素能够改善肝细胞损伤引起的血清乳酸脱氢酶活力增加,抑制肝性M细胞胶原纤维的形成,从而起到保肝护肝的作用,大幅度降低乙醇对肝脏的损伤,使肝脏正常状态迅速得到恢复。同时,二氢杨梅素起效迅速,并且作用持久,是保肝护肝,解酒醒酒的良品。
本发明添加的γ-氨基丁酸(简称GABA)具有以下功能:降低血压,调节脑血管,促进乙酞胆碱合成,使脑细胞活动旺盛,促进脑组织新陈代谢和恢复脑细胞功能;调节心律失常、治疗癫痫,改善脂质代谢、防止动脉硬化、防止皮肤老化、调节激素分泌等功能;减轻慢性疾病如关节炎疼痛;另外其具有类似于谷氨酸甜味,能够增强食品风味,以及在胃酸分泌的中枢调节中起重要作用,有助于促进乙醇代谢。
本发明添加的显齿蛇葡萄叶提取物的有效成分二氢杨梅素具有抗氧自由基的作用,能抑制体内血栓的形成,对降血脂等有独特效果;因其含有丰富的黄酮类物质二氢杨梅素,具有明显的保肝护肝作用,抑制脂肪肝的形成。研究发现蛇葡萄中的扬梅树皮素能明显降低四氯化碳、D-半乳糖胺和异硫氰酸萘酯致小鼠急性肝损伤模型血清中ALT、AST活性和T-BIL含量,减轻肝组织的变性和坏死,从而达到保肝降酶退黄的作用。
作为本发明所述解酒组合物的优选实施方式,所述组合物包括以下质量份的组分:2-5份玉米低聚肽、1-2份砂仁、1-2份银耳多糖、0.3-0.8份牛磺酸、0.3-0.8份白扁豆、0.2-0.6份余甘子提取物、0.1-0.3份藤茶提取物、0.1-0.3份γ-氨基丁酸、0.1-0.3份显齿蛇葡萄叶提取物。
作为本发明所述解酒组合物的优选实施方式,所述组合物包括以下质量份的组分:2.9份玉米低聚肽、1.7份砂仁、1.4份银耳多糖、0.5份牛磺酸、0.6份白扁豆、0.3份余甘子提取物、0.2份藤茶提取物、0.1份γ-氨基丁酸、0.1份显齿蛇葡萄叶提取物。
当进一步优选上述9种成分的质量份时,尤其是优选的为上述点值添加质量份时,上述9种成分之间的协同增效效果最为明显,能够显著的降低血液中的酒精含量,并且达到最大程度的醒酒效果。
作为本发明所述解酒组合物的优选实施方式,所述砂仁为粒度在150-250目的砂仁粉;所述白扁豆为粒度在150-250目的白扁豆粉。
另外,本发明还提供了所述解酒组合物在制备解酒制品上的应用。
本发明提供的解酒组合物具有优异的解酒醒酒效果,可以将其作为一个整体添加进不同的制品的制备中,达到相应的解酒效果。
作为本发明所述应用的优选实施方式,所述制品包括食品、药品中的任意一种。
另外,本发明还提供了一种解酒果冻,所述解酒果冻包括所述解酒组合物。
作为本发明所述解酒果冻的优选实施方式,所述解酒果冻还包括甜味剂、增稠剂、稳定剂、pH调节剂、酸味剂中的至少一种。
作为本发明所述解酒果冻的优选实施方式,所述甜味剂包括异麦芽酮糖,所述增稠剂包括魔芋精粉,所述稳定剂包括卡拉胶,所述pH调节剂包括磷酸氢二钾,所述酸味剂包括柠檬酸。
本发明优选异麦芽酮糖作为甜味剂,能够避免现有技术中蔗糖添加量过多导致的身体负担过重的缺陷;本发明添加的异麦芽酮糖作为甜味剂,一般人群均适宜,异麦芽酮糖具有不会引起蛀牙、能够抑制脂肪累积、防止腹泻、热量小的特点;其是由2-10个单糖通过糖苷键连接形成直链或支链的低度聚合糖,类似蔗糖消化后分解成葡萄糖和果糖,在小肠内可以完全分解与吸收,糖尿病患者食用也不会引起血糖和胰岛素的升高;将其作为甜味剂能够帮助实现解酒果冻的0添加蔗糖、能量低、膳食纤维含量高的特点。
作为本发明所述解酒果冻的优选实施方式,在所述解酒果冻中,包括以下质量份的组分:1-8份玉米低聚肽、0.5-2.5份砂仁、0.5-2.5份银耳多糖、0.1-1份牛磺酸、0.1-1份白扁豆、0.1-0.8份余甘子提取物、0.05-0.5份藤茶提取物、0.05-0.5份γ-氨基丁酸、0.05-0.5份显齿蛇葡萄叶提取物、1-10份异麦芽酮糖、0.1-1份魔芋精粉、0.1-0.8份卡拉胶、0.4-1.2份磷酸氢二钾、0.05-0.5份柠檬酸。
另外,本发明还提供了一种所述解酒果冻的制备方法,所述制备方法包括以下步骤:
(1)将溶剂升温至45-50℃,加入预先混合好的A相和C相搅拌溶解,继续升温至96-98℃后停止加热,保温80-100秒;
(2)保温结束后,将体系降温至77-80℃,加入预先混合好的B相搅拌均匀;
(3)取样检测合格后,75℃灌装、封口、杀菌,得解酒果冻;
所述A相包括玉米低聚肽、砂仁、白扁豆、余甘子提取物、磷酸氢二钾、柠檬酸、50%异麦芽酮糖;
所述B相包括银耳多糖、牛磺酸、藤茶提取物、γ-氨基丁酸、显齿蛇葡萄叶提取物;
所述C相包括魔芋精粉、卡拉胶、50%异麦芽酮糖。
作为本发明所述制备方法的优选实施方式,所述步骤(3)中,灌装保持规格为15g/袋。
作为本发明所述制备方法的优选实施方式,所述步骤(3)中,杀菌是在85℃下,杀菌15分钟,杀菌结束后冷却至35℃以下。
另外,本发明还提供了所述解酒果冻的食用方法,所述解酒果冻直接吸食,每次1-2袋,可以饮酒前10-30分钟食用一袋,或饮酒后10-30分钟食用一袋,或饮酒前后10-30分钟各食用一袋。
食用本品的注意事项:饮用后宜多补充水分;本品孕妇、哺乳期妇女、儿童及婴儿不宜食用。
与现有技术相比,本发明的有益效果为:
(1)本发明提供的解酒组合物通过9种成分复配,能够达到加速乙醛在肝脏中分解、促进新陈代谢,保护肝脏,实现优异的解酒醒酒效果,能够有效的改善醉酒后的判断能力下降、肌肉协调性降低、说话含糊不清、警觉性降低的醉酒现象,并且血液中的酒精浓度值明显下降,即本发明提供的解酒组合物具有显著的解酒效果;
(2)本发明提供的解酒组合物中选用的是植物提取物的活性成分,因此,其整体上安全健康,并且营养丰富;并且提供的解酒组合物能够作为功效成分应用于不同的解酒制品的制备上;
(3)本发明提供的解酒果冻采用小量吸食的食用方式,并且在果冻中0添加蔗糖,具有食用方便、能量低、膳食纤维含量高的特点;同时,本发明的解酒果冻通过适宜的食品添加剂调配,使得产品既具有淡淡中草药味又具有凉茶的清凉润口感和饱和度,即口感层次丰富,同时本发明提供的解酒果冻易吸收、起效快、安全无毒副作用;
(4)本发明提供的解酒果冻的制备方法简单,易于实际生产。
具体实施方式
为更好的说明本发明的目的、技术方案和优点,下面将结合具体实施例对本发明作进一步说明。
本发明所采用的试剂、方法和设备,如无特殊说明,均为本领域常规试剂、方法和设备。
余甘子提取物:浙江圣氏生物科技有限公司;
藤茶提取物:张家界至诚生物有限公司;
显齿蛇葡萄叶提取物:张家界至诚生物有限公司。
实施例1-6和对比例1-10
实施例1-6和对比例1-10的组分含量(重量份)如表1所示;
表1
本发明实施例的制备方法如下:
(1)将水升温至49-51℃,加入预先混合好的A相和C相搅拌溶解,继续升温至96-98℃后停止加热,保温90秒;
(2)保温结束后,将体系降温至77-80℃,加入预先混合好的B相搅拌均匀;
(3)取样检测合格后,75℃灌装、封口,按照规格要求称重为15g/袋,随手升温至85℃杀菌15分钟,杀菌后用冷水循环冷却至35℃以下,得解酒果冻;
所述A相包括玉米低聚肽、砂仁、白扁豆、余甘子提取物、磷酸氢二钾、柠檬酸、50%异麦芽酮糖;
所述B相包括银耳多糖、牛磺酸、藤茶提取物、γ-氨基丁酸、显齿蛇葡萄叶提取物;
所述C相包括魔芋精粉、卡拉胶、50%异麦芽酮糖;
另外,本发明提供的砂仁和白扁豆都为粉状形式,目数都为200目。
本发明对比例的制备方法和实施例一样。
效果例1
将实施例1-6和对比例1-10制备得到的解酒果冻进行外观相关性能检测,其外观为淡黄色至淡黄褐色条状果冻,pH值(75℃,水溶液)为4.5-5.0,可溶性固形物含量≥10Brix;整体上,本产品符合国家标准GB 19299《食品安全国家标准果冻》规定,营养强化剂符合国家标准GB 14880《食品安全国家标准食品营养强化剂使用标准》规定,食品添加剂符合国家标准GB 2760《食品安全国家标准食品添加剂使用标准》规定。
效果例2
本效果例验证实施例1-6和对比例1-10制备得到的解酒果冻的解酒性能。
1、动物实验
1)采用实施例1制备得到的解酒果冻进行动物实验探究最佳使用剂量以及毒性试验验证:
(1)本品食用方法及食用量:每日2次,每次30g,成人按60kg体重计,相当于1.0g/kg BW。对大鼠进行毒性试验验证,大鼠的低、中、高剂量分别为5,10,20g/kg BW(相当于人体推荐量的5,10,15倍)。用热的纯化水分别配成0.5,1.0,2.0g/mL的溶液,灌胃体积均为10mL/kg BW。
(2)实验方法:本组试验中,选出40只体重无明显差异的大鼠,随机分成4组,分别为空白对照组和三个不同剂量给药组。每组选择10只大鼠进行毒性实验观察,于屏障系统下,10只大鼠给予灌胃无菌生理盐水10mL/kg BW,作为空白对照组;10只大鼠给予灌胃本发明的实施例1制备得到的解酒功能果冻0.5g/mL的溶液10mL/kg BW;10只大鼠给予灌胃本发明的实施例1制备得到的解酒功能果冻1.0g/mL的溶液10mL/kg BW;10只大鼠给予灌胃本发明的实施例1制备得到的解酒功能果冻2.0g/mL的溶液10mL/kg BW。之后向上述各组中分别灌胃相同量的白酒,观察醉酒动物数、醉倒前的耐受时间及醉酒后的维持时间,具体结果见表2;
(3)醉酒观察:通过大鼠滚筒实验进行观察,具体的,将大鼠放入滚筒仪底部,通电,滚筒以25r/min的转数转动。引导大鼠爬上滚筒,由于滚筒底部带电,大鼠落入滚筒仪底部会受到电击。因此,正常大鼠会本能地随着滚筒的转动快速移动脚步,使自己不掉落而免受电击。若大鼠不能随着滚筒的转动而移动脚步,从而导致掉落或受到电击,则判定为醉酒;
(4)实验数据统计方法:采用方差分析对实验数据进行统计处理。
表2
从上述实验结果可看出,与对照组相比,在灌胃白酒前经灌胃本发明实施例1制备得到的解酒功能果冻溶液,可明显减少醉酒动物只数达50%,缩短酒后维持时间达87.5%,动物醉酒前的耐受时间各组间无明显差别。由此,上述实验结果表明,经本发明实施例1制备的解酒功能果冻很好的预防了醉酒的发生,且无毒副作用。
另外,从表2中还可以看出,不同梯度剂量灌胃解酒功能果冻溶液,再灌胃等量白酒后,与空白对照组相比,醉酒动物只数和醉酒后维持时间明显降低,说明本发明解酒功能果冻,解酒及预防宿醉功能成立。受试样品中,给药剂量梯度二(1.0g/mL)和梯度三(2.0g/mL),对醉酒动物只数和醉酒后维持时间无差异,说明给药剂量梯度二已达到合适水平。
2)由于1)中确定本发明制备得到的解酒果冻无毒副作用,并且确定了最佳的使用剂量为剃度二(1.0g/mL),本次实验保持与1)中实验方法一致,探究实施例1-6和对比例1-10制备得到的解酒果冻的解酒功能,取本组试验中,选出170只体重无明显差异的大鼠,随机分成17组,分别为空白对照组和实施例1-6和对比例1-10组,其余与1)中保持一致,即初始灌胃白酒的剂量为15/mL·(kgBW)-1,试验结果如表3所示;
表3
从表3中可以看出,采用本发明的技术方案得到的解酒果冻具有有效的解酒醒酒功能,与空白组对比,醉酒动物只数和醉酒后的维持时间明显降低;另外,从本发明实施例1和对比例1-9中可以看出,当无论是减少本发明9种组分中的任意一种时,得到的解酒功能都呈现出下降的趋势。
2、人体观察实验
2.1、试验人群:选取110名正常体重成年人,年龄25-60岁,男女各半,调查110名受试者的醉酒限量值,无明显差异。体检确定无严重肾、肝、心、血液系统及精神疾病,进行试食试验;
2.2、试验设计:受试者按男女平均并随机分为试食组和对照组,每组55人。去除中途因故中止试验者,实际试食组51人,对照组51人。采用自身对照及组间对照;
2.3、试验方法:试食者根据本发明具体食用方法的要求服用本发明实施例1制备得到的解酒果冻,饮酒前30min内,每人2袋(15g/袋);服用本发明产品30min后,每人饮用白酒300mL,观察记录每个人精神状态;
2.4、醉酒观察:通过外观表现和谈话观察每人的醉酒情况(醉酒情况,从4方面判定:判断能力下降,肌肉协调性降低,说话含糊不清,警觉性降低)。
人体观察实验的结果如表4所示;
表4
从表4中可以看出,服用本发明实施例1制备得到的解酒果冻后,相较于空白对照组,醉酒百分率降低了60%以上,能够有效的缓解醉酒带来的判断能力下降,肌肉协调性降低,说话含糊不清,警觉性降低的问题,取得良好的解酒醒酒效果。
3、人体BAC测试实验
3.1、试验对象:筛选17名体重为70±2kg内正常状态的健康志愿者,年龄40±2岁,调查17名受试志愿者的醉酒限量值,无明显差异,进行试食测试试验。
3.2、试验方法:17名受试者每人连续17天,每天同一时间点,饮用白酒300mL,10min后,根据本发明具体食用方法的要求服用本发明实施例、对比例和空白对照产品(30g纯净水),每人2袋(15g/袋),具体地,比如实验第1天,受试者17人都是服用实施例1制备得到的解酒果冻,记录每人的BAC值,接着实验第2天,受试者17人都是服用实施例2制备得到的解酒果冻,记录每人的BAC值,以此类推,到实验第17天,受试者17人都是服用空白对照产品(30g纯净水);
3.3、试验结果:通过17名受试者BAC值测试情况,进行数据对比研究分析;具体结果见表5,其中表5中的BAC值是实施例、对比例和空白组中测试得到的BAC值的平均值;
表5
从表5中可以看出,采用本发明得到技术方案得到的解酒果冻能够有效的降低血液中的酒精浓度,相较于空白组,实施例BAC值降低幅度在42.69-49.12%之间,即本发明提供的产品能够显著降低血液中的酒精浓度,取得良好的解酒醒酒效果;从实施例1和对比例1-9中可以看出,无论是缺少了本发明组分中的哪一种,得到的解酒效果都明显下降,从实施例1和对比例10中可以看出,当本发明提供的组分含量不在本发明的范围内时,得到的解酒效果也呈现出下降的趋势。
最后应当说明的是,以上实施例以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (9)
1.一种解酒组合物,其特征在于,所述组合物由以下质量份的组分组成:1-8份玉米低聚肽、0.5-2.5份砂仁、0.5-2.5份银耳多糖、0.1-1份牛磺酸、0.1-1份白扁豆、0.1-0.8份余甘子提取物、0.05-0.5份藤茶提取物、0.05-0.5份γ-氨基丁酸、0.05-0.5份显齿蛇葡萄叶提取物;
所述砂仁为粒度在150-250目的砂仁粉,所述白扁豆为粒度在150-250目的白扁豆粉。
2.根据权利要求1所述的解酒组合物,其特征在于,所述组合物由以下质量份的组分组成:2-5份玉米低聚肽、1-2份砂仁、1-2份银耳多糖、0.3-0.8份牛磺酸、0.3-0.8份白扁豆、0.2-0.6份余甘子提取物、0.1-0.3份藤茶提取物、0.1-0.3份γ-氨基丁酸、0.1-0.3份显齿蛇葡萄叶提取物。
3.根据权利要求2所述的解酒组合物,其特征在于,所述组合物由以下质量份的组分组成:2.9份玉米低聚肽、1.7份砂仁、1.4份银耳多糖、0.5份牛磺酸、0.6份白扁豆、0.3份余甘子提取物、0.2份藤茶提取物、0.1份γ-氨基丁酸、0.1份显齿蛇葡萄叶提取物。
4.如权利要求1-3任一项所述的解酒组合物在制备解酒制品上的应用。
5.一种解酒果冻,其特征在于,所述解酒果冻包括如权利要求1-3任一项所述的解酒组合物。
6.根据权利要求5所述的解酒果冻,其特征在于,所述解酒果冻还包括甜味剂、增稠剂、稳定剂、pH调节剂、酸味剂中的至少一种。
7.根据权利要求6所述的解酒果冻,其特征在于,所述甜味剂包括异麦芽酮糖,所述增稠剂包括魔芋精粉,所述稳定剂包括卡拉胶,所述pH调节剂包括磷酸氢二钾,所述酸味剂包括柠檬酸。
8.根据权利要求7所述的解酒果冻,其特征在于,在所述解酒果冻中,包括以下质量份的组分:1-8份玉米低聚肽、0.5-2.5份砂仁、0.5-2.5份银耳多糖、0.1-1份牛磺酸、0.1-1份白扁豆、0.1-0.8份余甘子提取物、0.05-0.5份藤茶提取物、0.05-0.5份γ-氨基丁酸、0.05-0.5份显齿蛇葡萄叶提取物、1-10份异麦芽酮糖、0.1-1份魔芋精粉、0.1-0.8份卡拉胶、0.4-1.2份磷酸氢二钾、0.05-0.5份柠檬酸。
9.如权利要求8所述的解酒果冻的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)将溶剂升温至45-50℃,加入预先混合好的A相和C相搅拌溶解,继续升温至96-98℃后停止加热,保温80-100秒;
(2)保温结束后,将体系降温至77-80℃,加入预先混合好的B相搅拌均匀;
(3)取样检测合格后,75℃灌装、封口、杀菌,得解酒果冻;
所述A相包括玉米低聚肽、砂仁、白扁豆、余甘子提取物、磷酸氢二钾、柠檬酸、50%异麦芽酮糖;
所述B相包括银耳多糖、牛磺酸、藤茶提取物、γ-氨基丁酸、显齿蛇葡萄叶提取物;
所述C相包括魔芋精粉、卡拉胶、50%异麦芽酮糖。
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