CN115530352A - Seasoning salt containing radix Puerariae extract and having uric acid lowering effect, and its preparation method - Google Patents

Seasoning salt containing radix Puerariae extract and having uric acid lowering effect, and its preparation method Download PDF

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CN115530352A
CN115530352A CN202211107958.1A CN202211107958A CN115530352A CN 115530352 A CN115530352 A CN 115530352A CN 202211107958 A CN202211107958 A CN 202211107958A CN 115530352 A CN115530352 A CN 115530352A
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parts
kudzu root
extract
uric acid
salt
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李超群
张蓓莉
马钦元
崔超
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Zibo Dulong Trading Co ltd
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Zibo Dulong Trading Co ltd
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/365—Lactones
    • A61K31/375—Ascorbic acid, i.e. vitamin C; Salts thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A61K31/722—Chitin, chitosan
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/488—Pueraria (kudzu)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/02—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P19/00—Drugs for skeletal disorders
    • A61P19/06—Antigout agents, e.g. antihyperuricemic or uricosuric agents
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
    • A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/50—Methods involving additional extraction steps
    • A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/50—Methods involving additional extraction steps
    • A61K2236/55—Liquid-liquid separation; Phase separation

Abstract

The invention belongs to the field of seasonings, and particularly relates to seasoning salt containing a kudzu root extract and having a uric acid reducing function and a preparation method thereof. The seasoning salt comprises the following raw materials in parts by weight: 80 to 98 parts of refined salt, 0.5 to 5 parts of kudzu root extract, 0.1 to 5 parts of chitosan oligosaccharide, 1 to 6 parts of vitamin C and 1 to 3 parts of maltodextrin. The preparation method of the functional seasoning salt comprises the following steps: (1) preparation of kudzu root extract: pulverizing radix Puerariae, extracting with ultrasonic-assisted reflux, separating with anion exchange resin, eluting, collecting alcohol-eluate, decolorizing, removing impurities, hydrolyzing with acid, concentrating, and drying to obtain purified radix Puerariae extract; (2) Fully and uniformly mixing chitosan oligosaccharide, vitamin C, maltodextrin and the kudzu root extract to obtain a functional premix; (3) And fully and uniformly mixing the functional pre-mixture and the refined salt to obtain the seasoning salt. The seasoning salt is simple in preparation process, scientific in proportioning and green and healthy in components, has the mouthfeel of edible salt, and also has good functions of reducing uric acid and protecting kidney.

Description

Seasoning salt containing radix Puerariae extract and having uric acid lowering effect, and its preparation method
Technical Field
The invention belongs to the field of seasonings, and particularly relates to a seasoning salt containing a kudzu root extract and having a uric acid reducing effect, a preparation method of the seasoning salt, and an application of the seasoning salt in a uric acid reducing product and preparation of the product.
Background
Hyperuricemia is a metabolic disorder disease with abnormal uric acid level in the body, and gradually becomes the fourth highest after hypertension, hyperlipidemia and hyperglycemia, and seriously threatens the health of human beings.
For example, patent CN108882744B discloses metabolic diseases related to hyperuricemia, including not only gout, but also uric acid crystals, deposition of urate crystals in joints, and pain attacks of acute, single joint, inflammatory arthritis caused by deposition of urate crystals in renal parenchyma, urinary tract stones, kidney stones, and gouty nephropathy.
It is further noted that the complications caused by hyperuricemia have a long latent period, such as gout, which is not manifested immediately, but only after asymptomatic hyperuricemia, acute gouty arthritis, intermittent gout, chronic nodular gout and the like, and some hyperuricemia lasts for 20 years. Therefore, by reasonably taking meals in daily life, the hyperuricemia can be prevented in advance, and serious complications caused by long-term accumulation of uric acid are avoided.
The current research shows that two main reasons for abnormal uric acid level in the body are: hyperuricogenesis caused by purine metabolic disorder and uric acid deposition caused by uric acid excretion obstruction.
Therefore, the current treatment of hyperuricemia is also performed from two aspects, such as allopurinol for inhibiting the production of uric acid, benzbromarone for promoting the excretion of uric acid, colchicine for relieving acute gout and the like on the market; however, these drugs are often expensive and have large side effects, and only act in the "treatment stage" rather than the "prevention stage", so that it is urgent to develop functional foods having the functions of preventing hyperuricemia and reducing uric acid, and having low price and no side effects.
The current research on uric acid-reducing products mainly takes the composition of Chinese herbal medicines or natural plant extracts.
The patent CN113455655A discloses a food and a pharmaceutical composition for reducing uric acid and treating gout, wherein raw materials in the technical scheme comprise honeysuckle, radix puerariae, poria cocos, semen cassiae, sunflower discs, corn stigma and chaga, the radix puerariae is collected before the dormancy stage, the corn stigma is collected 2-4 days after the corn is ripe, and the sunflower discs are collected after the sunflower seeds are ripe.
Patent CN112057553A discloses a uric acid reducing composition, which comprises high-metasilicic acid water, chicory, radix puerariae, sweet tea, poria, luffa, hispid fig, radix astragali, rhizoma polygonati, orange peel and liquorice.
The raw materials of patent CN113455655A and patent CN112057553A, and most of the uric acid lowering products on the market at present comprise various complex Chinese herbal medicines or natural plant extracts, but the purification process of the natural product extracts in China is not perfect, the purification degree is not high, and the purification level is more in the laboratory. In any case, the difficulty of the process is undoubtedly increased by the variety of natural plant extracts, so that the natural plant extracts are difficult to be produced and applied in a large-scale industrial range;
in addition, the universality of the composition of various Chinese herbal medicines or natural plant extracts is not strong, for example, for people with cold constitution, a large amount of the composition cannot be eaten due to various cool components added in the components of the composition, or the composition is possibly allergic to one extracted component, and the like.
The previous research reports that the kudzu root, the chitosan oligosaccharide and the vitamin C all have the biological activity of reducing uric acid.
Wherein, the chitosan oligosaccharide is obtained by degrading with special biological enzyme on the basis of chitosan, the polymerization degree is only 2-15, the molecular weight is about 1500Da, and the chitosan oligosaccharide is the only oligosaccharide with positive charge cation basic amino in nature. After entering human body, chitosan oligosaccharide can form cationic group, has affinity with human body cells, can comprehensively improve human body immunity through multiple ways such as cellular immunity, humoral immunity and non-specific immunity, belongs to animal cellulose, and can be absorbed by 100%.
The chitosan oligosaccharide can effectively inhibit inflammation factor-induced rat stomidium joint swelling, can obviously relieve joint red swelling and hot pain and dysfunction during gout acute attack, has an inhibiting effect on the activity of xanthine oxidase of chronic hyperuricemia, and can reduce the blood uric acid value. In addition, persistent hyperuricemia can cause damage to the kidney, while chitosan oligosaccharide has a protective effect on the kidney and can relieve renal hypofunction induced by gout.
As is well known, vitamin C has a strong anti-oxidation effect, but its indirect uric acid-reducing effect is easily overlooked. The action mechanism is that the antioxidation effect generated by the vitamin C can expand the arteriole entering the glomerulus and increase the renal blood flow, thereby increasing the filtration rate of the glomerulus, competing for renal tubule reabsorption and further playing the role of reducing uric acid.
In addition, the kudzu root is a natural wild plant with homology of medicine and food, has rich resources and low price, and the extract of the kudzu root contains a large amount of bioactive components, particularly puerarin, which is an isoflavone active component. Research finds that puerarin can increase the solubility of uric acid in urine by inhibiting the activity of xanthine oxidase, thereby inhibiting the increase of the uric acid level of the body.
The salt is a seasoning necessary for daily life of people, and the invention develops a green and safe seasoning salt which is convenient to use, can prevent hyperuricemia and has a certain protection effect on kidneys by taking the salt as a carrier, assisting an optimized kudzu root extract extraction process, taking chitosan oligosaccharide, vitamin C and kudzu root extract as functional components and carrying out coating and dispersion by using maltodextrin.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a seasoning salt which takes salt as a carrier, takes kudzu root extract, chitosan oligosaccharide and vitamin C as functional components, and is coated and dispersed by maltodextrin and has the effect of reducing uric acid, and a preparation method thereof.
In the preparation method of the seasoning salt, the extraction method of the radix puerariae extract is innovatively provided, the radix puerariae extract prepared by the method has high content of active ingredients, and the uric acid reducing effect is more excellent compared with common radix puerariae powder; the kudzu root extract prepared by the method is compounded with other functional components and refined salt according to a certain proportion, and the obtained seasoning salt has a synergistic effect on reducing uric acid, overcomes the problem that common refined salt is poor in fusibility with the kudzu root extract, chitosan oligosaccharide and VC, and also overcomes the problems that the raw materials are easy to absorb moisture, agglomerate and poor in flowability.
In conclusion, by compounding the raw materials and combining the preparation process disclosed by the invention, the obtained seasoning salt product is green and healthy, has stable properties, has the mouthfeel of edible salt, and also has excellent functions of reducing uric acid and protecting kidney.
The invention provides a seasoning salt containing a kudzu root extract, which comprises the following raw materials in parts by weight: 80 to 98 portions of refined salt, 0.5 to 5 portions of kudzu root extract, 0.1 to 5 portions of chitosan oligosaccharide, 1 to 6 portions of vitamin C and 1 to 3 portions of maltodextrin.
Preferably 81 to 96 parts of refined salt, 0.6 to 5 parts of kudzu root extract, 0.2 to 5 parts of chitosan oligosaccharide, 1 to 5 parts of vitamin C and 1 to 2.8 parts of maltodextrin;
preferably 86 to 96 parts of refined salt, 1.2 to 5 parts of kudzu root extract, 1 to 5 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably 87 to 96 parts of refined salt, 1.5 to 5 parts of kudzu root extract, 1 to 4 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably, 88 to 95 parts of refined salt, 2 to 5 parts of kudzu root extract, 1 to 4 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably 89 to 95 parts of refined salt, 2.5 to 5 parts of kudzu root extract, 2 to 4 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably 89 to 95 parts of refined salt, 2 to 4.5 parts of kudzu root extract, 1 to 3.5 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably, 88 to 94 parts of refined salt, 2 to 4.5 parts of kudzu root extract, 1 to 3.5 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably, 88 to 95 parts of refined salt, 2 to 5 parts of kudzu root extract, 1 to 4 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably 89 to 95 parts of refined salt, 2 to 4 parts of kudzu root extract, 1 to 3 parts of chitosan oligosaccharide, 2 to 5 parts of vitamin C and 1 to 2.2 parts of maltodextrin;
preferably, 90 to 95 parts of refined salt, 1.5 to 3 parts of kudzu root extract, 1.3 to 3 parts of chitosan oligosaccharide, 2 to 4 parts of vitamin C and 1.5 to 2 parts of maltodextrin;
more preferably 93 to 95 parts of refined salt, 1.8 to 2 parts of kudzu root extract, 1.5 to 2 parts of chitosan oligosaccharide, 2 to 3.5 parts of vitamin C and 1.8 to 2 parts of maltodextrin.
The seasoning salt product of the invention is prepared by the following steps:
s1: preparation of kudzu root extract
(1) Drying and crushing the kudzuvine root into powder, and sieving the powder by a 40-60-mesh sieve;
(2) Putting the kudzu root powder obtained in the step (1) into an extraction container, and adding 70% ethanol solution, wherein the mass volume ratio of the kudzu root powder to the ethanol solution is 1:8 to 10;
(3) Carrying out ultrasonic treatment on the extraction container containing the radix puerariae powder and the ethanol solution in the step (2), wherein the ultrasonic time is 20-30 min, the ultrasonic temperature is 50-55 ℃, reflux extraction is carried out for 2-5 times, and the extracting solution is combined, concentrated and dried to obtain a radix puerariae crude extract;
(4) Adding water into the kudzu root crude extract obtained in the step (3), heating for dissolving, cooling and filtering, and adsorbing and separating the filtrate by using anion exchange resin, wherein the temperature of the anion exchange resin adsorption and separation is 40-55 ℃, and the time is 10-14 h;
(5) Carrying out hydrosolvent elution and ethanol elution after the adsorption and separation by anion exchange resin, wherein the temperature of water elution is 30-40 ℃, and the elution time is 3-5 h; the temperature of the ethanol elution is 30-40 ℃, the elution time is 6-8 h, and the ethanol eluate is collected;
(6) Adding 1-4% of diatomite into the ethanol eluent obtained in the step (5), refluxing, decoloring and removing impurities for 3-5 h, and filtering;
(7) Adding hydrochloric acid into the filtrate obtained in the step (6), heating to 60-80 ℃, refluxing and hydrolyzing for 4-6 h, cooling, filtering and drying to obtain a purified kudzu root extract;
s2: mixing chitosan oligosaccharide, vitamin C, maltodextrin and the purified radix Puerariae extract obtained in (7) uniformly;
s3: weighing refined salt, and fully and uniformly mixing the mixture obtained in the step S2 with the refined salt to obtain seasoning salt;
s4: and (4) metering, packaging, boxing, stacking, storing or transporting the seasoning salt prepared in the step (S3).
Furthermore, the application of the seasoning salt in the uric acid reducing product and the application of the seasoning salt in the preparation process of the uric acid reducing product are also within the protection scope of the invention.
The uric acid reducing product may be a cake food (baked cake, fried cake, steamed cake, moon cake, biscuit, bread, etc.), a beverage (granular or powdery beverage, functional beverage, etc.), a dried noodle, a steamed bread, flour, rice flour, etc., but is not limited to the above products. In the preparation process of the product, common edible salt is replaced by seasoning salt, and the seasoning salt is added into the raw materials for preparing the product, and other methods are realized by adopting a conventional preparation method. For example, in the making process of the moon cake, the making process of the moon cake is the same as the conventional process, and the edible salt is replaced by the seasoning salt provided by the invention only when the edible salt is used, so that the effect of reducing uric acid is provided for the moon cake.
In addition, the radix puerariae extract can increase the solubility of uric acid in urine by inhibiting the activity of xanthine oxidase, thereby inhibiting the increase of the uric acid level of the body; in addition, the diuretic effect is mild, and Na in urine can be increased while the diuretic effect is generated + 、K + 、Cl - The content of (b) does not affect renal blood flow and does not damage kidneys; however, the quality and price of the common commercial pueraria extract are different, the active ingredients are limited, the uric acid reducing effect is not obvious, or the price is high.
According to the invention, the content of active ingredients is improved by improving the extraction process of the radix puerariae extract, so that a more excellent uric acid reducing effect is further achieved, and meanwhile, the radix puerariae extract is compounded with chitosan oligosaccharide and vitamin C to realize synergistic interaction, so that the uric acid reducing effect is enhanced; and the intake of the uric acid reducing components can be strengthened in the daily diet of the high-uric-acid group by taking the edible salt as a carrier and combining the raw materials, so that the auxiliary treatment by other uric acid reducing foods is not needed, and the intake convenience is improved.
The chitosan oligosaccharide can inhibit the activity of xanthine oxidase to reduce uric acid, and can be compounded with vitamin C to achieve good synergistic protection effect on kidney, so that a layer of armor can be better arranged on the kidney on the basis of ensuring daily reasonable intake. The chitosan oligosaccharide and the vitamin C are only compounded to hardly achieve excellent uric acid reducing effect, so that the chitosan oligosaccharide, the vitamin C and the kudzu root extract are combined to jointly play a synergistic effect.
The maltodextrin is cheap and easily available low-sweetness dextrin, can uniformly load various raw materials, avoids the defect that the raw materials are easy to absorb moisture after being mixed, maintains the stability of a final product, prevents agglomeration and prolongs the shelf life; in the raw materials of the invention, refined salt is easy to absorb moisture (without adding an anticaking agent), chitosan oligosaccharide is easy to absorb moisture and agglomerate, and if the raw materials are simply mixed, the phenomena of easy agglomeration, poor fluidity, nonuniform color, peculiar smell, obvious sour or bitter taste and the like of the product are caused. In the invention, the maltodextrin is added, so that the raw materials can be fully fused and adhered, and the moisture absorption of the raw materials in the storage process is avoided; meanwhile, the mask also has a certain masking effect on obvious sour taste and bitter taste.
In addition, when a large amount of reducing sugar and protein exist in a food system, browning reaction is easily caused by high-temperature treatment, and maltodextrin has a lower DE value and a smaller browning reaction degree, so that the maltodextrin is compounded with the raw materials, has a good protection effect on active ingredients, and further promotes the active ingredients to enter an organism to exert effects.
Compared with the prior art, the invention has the beneficial effects that:
(1) The preparation method of the seasoning salt provided by the invention comprises the optimized extraction method of the kudzu root extract, such as crushing, ultrasonic-assisted reflux extraction, anion exchange resin adsorption separation, elution, alcohol collection and liquid removal, decoloration and impurity removal, acid hydrolysis, concentration and drying, and the like, can reserve the active ingredients for reducing uric acid in the kudzu root to a greater extent, improves the content of the active ingredients in the kudzu root extract, and further enhances the effect of reducing uric acid;
(2) The seasoning salt provided by the invention takes salt which is necessary in life of people as a carrier, takes maltodextrin as a coating material, contains active ingredients such as chitosan oligosaccharide, vitamin C, kudzu root extract and the like, does not contain any chemical preservative, additive and other ingredients, is green and safe, has the characteristics of universality and popularization, is very suitable for industrial large-scale production, and has better use convenience compared with therapeutic drugs for reducing uric acid;
(3) The seasoning salt provided by the invention has excellent characteristics in the aspects of reducing the serum uric acid, creatinine and urea nitrogen levels of a hyperuricemia mouse, reducing the xanthine oxidase activity and the like;
(4) The seasoning salt provided by the invention also has the effect of relieving intestinal inflammation of a hyperuricemia mouse.
Drawings
FIG. 1 is a comprehensive score chart for sensory evaluation of various flavoring salts;
figure 2 is a photograph of a product of the seasoning salt of the present invention.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
Example 1
S1: preparation of kudzu root extract
Drying and crushing kudzuvine root into powder, sieving the powder by a 40-mesh sieve, placing the kudzuvine root powder into an extraction container, adding 70% ethanol solution, wherein the mass volume ratio of the kudzuvine root powder to the ethanol solution is 1;
adding water into the obtained radix Puerariae crude extract, heating for dissolving, cooling, filtering, subjecting the filtrate to adsorption separation with anion exchange resin at 30 deg.C for 6 hr, eluting with water solvent and ethanol, and collecting ethanol eluate; adding 2% of diatomite into the ethanol eluent, performing reflux decoloration and impurity removal for 5 hours, and filtering; adding hydrochloric acid into the filtrate, refluxing and hydrolyzing at 70 deg.C for 4 hr, cooling, filtering, and drying to obtain purified radix Puerariae extract;
s2: weighing 5 parts of chitosan oligosaccharide, 6 parts of vitamin C, 6 parts of maltodextrin and 3 parts of purified kudzu root extract, and uniformly mixing;
s3: weighing 80 parts of refined salt, and fully and uniformly mixing the mixture obtained in the step S2 with the refined salt to obtain seasoning salt;
s4: and (4) metering, packaging, boxing, stacking, storing or transporting the seasoning salt prepared in the step (S3).
Example 2
The treatment process and the operating conditions were the same as in example 1, except that:
s2, weighing 3 parts of chitosan oligosaccharide, 4 parts of vitamin C, 6 parts of maltodextrin and 2 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 85 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Example 3
The treatment process and the operating conditions were the same as in example 1, except that:
s2, weighing 2 parts of chitosan oligosaccharide, 2 parts of vitamin C, 5 parts of maltodextrin and 1 part of purified kudzu root extract, and uniformly mixing;
and S3, weighing 90 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Example 4
The treatment process and the operating conditions were the same as in example 1, except that:
s2, weighing 1 part of chitosan oligosaccharide, 1 part of vitamin C, 2.5 parts of maltodextrin and 0.5 part of purified kudzu root extract, and uniformly mixing;
and S3, weighing 95 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 and the refined salt to obtain the seasoning salt.
Example 5
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 4 parts of chitosan oligosaccharide, 5 parts of vitamin C, 3 parts of maltodextrin and 3 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 85 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Example 6
The content of puerarin in the pueraria lobata extract of example 1 was measured by HPLC method under the following conditions: column model number Symmetry C18, mobile phase mixed solution of methanol, acetic acid and water (25.
The content of puerarin in the purified pueraria extract obtained in example 1 is about 98.76% by determination according to the chromatographic conditions, and the content of puerarin in the pueraria extract prepared in different batches is 95-99% due to experimental conditions and detection errors, which shows that the puerarin content in the pueraria extract prepared by the process of the invention is higher, and the puerarin is a main active ingredient aiming at the uric acid reducing effect.
Comparative example 1
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 4 parts of chitosan oligosaccharide, 20 parts of vitamin C, 10 parts of maltodextrin and 16 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 50 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 and the refined salt to obtain the seasoning salt.
Comparative example 2
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 12 parts of chitosan oligosaccharide, 18 parts of vitamin C, 1 part of maltodextrin and 14 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 55 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Comparative example 3
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 10 parts of chitosan oligosaccharide, 15 parts of vitamin C, 3 parts of maltodextrin and 12 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 60 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 and the refined salt to obtain the seasoning salt.
Comparative example 4
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 8 parts of chitosan oligosaccharide, 13 parts of vitamin C, 4 parts of maltodextrin and 10 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 65 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Comparative example 5
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 7 parts of chitosan oligosaccharide, 12 parts of vitamin C, 3 parts of maltodextrin and 6 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 70 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 and the refined salt to obtain the seasoning salt.
Comparative example 6
The treatment process and the operating conditions were the same as in example 1, except that:
s2, weighing 5 parts of chitosan oligosaccharide, 10 parts of vitamin C, 4 parts of maltodextrin and 6 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 75 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Comparative example 7
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 4 parts of chitosan oligosaccharide, 8 parts of maltodextrin and 3 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 85 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
Comparative example 8
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 5 parts of vitamin C, 7 parts of maltodextrin and 3 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 85 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 and the refined salt to obtain the seasoning salt.
Comparative example 9
The processing technique and the operating conditions are the same as those of the example 1, except that:
s2, weighing 12 parts of maltodextrin and 3 parts of purified kudzu root extract, and uniformly mixing;
and S3, weighing 85 parts of refined salt, and fully and uniformly mixing the mixture obtained in S2 with the refined salt to obtain the seasoning salt.
To facilitate a better understanding of the invention, the flavor salt composition ratios of the examples and comparative examples are now tabulated, as in table 1.
TABLE 1 composition ratio of each seasoning salt
Figure BDA0003842147750000151
10 sensory trained persons were selected to perform sensory evaluation of the seasoning salts obtained in each example and comparative example, and sensory evaluation was performed according to the appearance, color, smell and taste of the seasoning. The scoring criteria and scoring conditions were as follows:
TABLE 2 sensory evaluation criteria for seasoning salts
Figure BDA0003842147750000152
The score for each salt was as follows:
TABLE 3 comprehensive score chart for sensory evaluation of various seasoning salts
Case(s) Appearance of the product Color Smell(s) Taste of food Total score
Example 1 28 18 14 30 90
Example 2 28 18 14 32 92
Example 3 29 19 14 34 96
Example 4 29 19 14 33 95
Example 5 28 18 14 32 92
Comparative example 1 13 17 10 11 51
Comparative example 2 10 17 7 12 46
Comparative example 3 14 17 9 18 58
Comparative example 4 16 17 9 20 62
Comparative example 5 17 18 10 22 67
Comparative example 6 20 18 12 24 74
Comparative example 7 28 18 13 32 91
Comparative example 8 28 18 13 30 89
Comparative example 9 28 18 13 27 86
As can be seen from the above table, the flavor salt products of examples 1 to 5 all had higher scores of 90 points or more, and particularly, the flavor salt products of example 3 had a score of 96 points. In contrast, only 51 points of comparative example 1 were found, which showed high contents of VC, maltodextrin and pueraria lobata extract, and relatively low contents of refined salt, and in the external sensory evaluation, it was found that the fluidity was poor and the taste was not good. This suggests that although maltodextrin can provide some coating effect, the addition of too much maltodextrin can affect the taste and appearance of the final product; in addition, although VC has a certain effect of reducing uric acid, excessive addition of VC can cause the taste and the fluidity of the final product to be poor, and meanwhile, the sour taste of the seasoning salt of the final product is increased.
In the comparative example 2, the amount of maltodextrin is relatively small, the amounts of chitosan oligosaccharide, VC and kudzu root extracts are large, sensory evaluation results show that the product is slightly caked and has poor taste, the analysis reason may be that the chitosan oligosaccharide has certain moisture absorption and the refined salt also has moisture absorption, and the insufficient maltodextrin can not completely adhere all the raw materials together, so that part of the raw materials absorb moisture and caked; in addition, the VC content is high, so that the taste of the tea is slightly sour, and the overall score is influenced.
In addition, in comparative examples 3-6, on the basis of comparative example 2, the contents of the kudzu root extract, the chitosan oligosaccharide and the VC are adjusted, the use amounts of the kudzu root extract, the chitosan oligosaccharide and the VC are reduced to a certain extent, the use amount of refined salt is slightly increased, and the use amount of maltodextrin is also increased, so that the scores in comparative examples 3-6 are slightly higher than that in comparative example 2; comparative examples 3-6 are superior to comparative example 2, both in appearance (caking, flowability), and in mouthfeel and odor, but score far less than the other examples.
In comparative example 7, no vitamin C was added; comparative example 8, comparative example 9 and three comparative examples, in which the same amount of refined salt and pueraria extract was added, were not added with chitosan oligosaccharide, but since vitamin C was slightly sour and maltodextrin was slightly sweet, the taste of maltodextrin was able to mask a part of the sour taste of vitamin C, and relatively speaking, comparative examples 7 to 9 had better taste and higher appearance score than comparative examples 3 to 6 as the amount of maltodextrin increased. However, when the amount of maltodextrin is increased to a certain level, it is not favorable for the sensory evaluation of the final product. For example, in comparative example 1, the use of maltodextrin in too high an amount resulted in undesirable color and odor and poor mouthfeel of the final product seasoning salt, especially in appearance showing lumping and poor flowability. Therefore, the proportion of the raw materials in the invention is not adjustable at will, and the appearance, color, taste, smell and the like of the product are ideal only when the proportion of the raw materials is changed within a certain range.
Fig. 2 is a photo of a product of seasoning salt developed by the inventor, and from the aspect of appearance, through fig. 2, the salt provided by the invention is good in uniformity, granular, free of caking phenomenon, and similar in color to common salt, which shows that the seasoning salt provided by the invention is good in stability.
Example 6
Adopting 60 Kunming mice with the weight of 20 +/-2 g, randomly dividing the mice into 6 groups after 1 week of adaptive feeding, wherein each group comprises 10 mice: a control group, a hyperuricemia model group, an allopurinol group and a seasoning salt treatment group, wherein the seasoning salt treatment group comprises a low-dose treatment group, a medium-dose treatment group and a high-dose treatment group, and the seasoning salt composition of each treatment group is as follows.
TABLE 4 seasoning salt composition for each treatment group
Figure BDA0003842147750000181
The control group was gavaged 2 times daily with 5 hours between the two times of administration; the hyperuricemia model group is firstly intragastrically filled with 1-time potassium oxonate (250 mg/kg) and hypoxanthine (120 mg/kg) every day, and intragastrically filled with 1-time distilled water after 5 hours; the allopurinol group is first intragastrically administered with 1-time potassium oxonate (250 mg/kg) and hypoxanthine (120 mg/kg) every day, and then intragastrically administered with 1-time allopurinol (30 mg/kg) after 5 hours; the low-dose, medium-dose and high-dose treatment groups were first gavaged with 1-time oteracil potassium (250 mg/kg) and hypoxanthine (120 mg/kg) per day, and after 5 hours, the groups were gavaged with 1-time test solutions of seasoning salts (500, 1000, 1500 mg/kg), and the experiment was continued for 4 weeks.
Observing the feeding condition and mental state of each group of mice in the experimental process, killing the mice after the experiment, picking eyeballs to take blood, collecting supernatant after centrifugation at 4 ℃, and measuring the content of serum uric acid, creatinine and urea nitrogen, which is shown in table 5; the measured xanthine oxidase activity of the mice is shown in Table 6; additionally, the hindgut sample was taken, washed with PBS and frozen in liquid nitrogen, stored in a refrigerator at-80 ℃ and tested for expression levels of the inflammatory genes TNF α and IL-1 β in the intestine, see Table 7.
TABLE 5 mouse serum uric acid, creatinine and Urea Nitrogen content
Figure BDA0003842147750000182
Figure BDA0003842147750000191
TABLE 6 mouse serum xanthine oxidase Activity
Grouping Xanthine oxidase Activity (U/L)
Control group 16.79±3.27
Hyperuricemia model group 32.21±8.31
Allopurinol group 17.32±2.89
Low dose treatment group 29.29±5.12
Middle dose treatment group 26.91±4.31
High dose treatment group 24.11±3.71
Comparative example 7 27.22±5.16
Comparative example 8 29.92±3.27
Comparative example 9 30.25±5.17
TABLE 7 mouse gut inflammation Gene expression levels
Grouping TNFα IL-1β
Control group 1.00±0.02 1.00±0.05
Hyperuricemia model group 1.42±0.13 1.62±0.17
Allopurinol group 1.09±0.08 1.12±0.09
Low dose treatment group 1.39±0.12 1.56±0.11
Middle dose treatment group 1.31±0.07 1.42±0.12
High-efficiency agentVolume therapeutic group 1.13±0.41 1.18±0.71
Comparative example 7 1.16±0.16 1.21±0.32
Comparative example 8 1.22±0.07 1.30±0.23
Comparative example 9 1.30±0.19 1.38±0.43
The experimental results in tables 5 to 7 show that the seasoning salt provided by the invention can reduce the serum uric acid, creatinine and urea nitrogen content of a hyperuricemia mouse, and reduce the serum xanthine oxidase activity; in addition, the expression level of intestinal inflammation genes of hyperuricemia mice can be reduced.
In addition, the low, medium and high dose treatment groups of example 5 and comparative examples 7-9 can all be presented to varying degrees: high dose treatment > comparative example 7 > comparative example 8 > comparative example 9 > medium dose treatment > low dose treatment. The results show that when the kudzu root extract is added into the refined salt, the chitosan oligosaccharide and the vitamin C are compounded, so that the uric acid reducing effect of the prepared seasoning salt can be further improved.
The above description is only a few embodiments of the present invention, and is not intended to limit the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The seasoning salt containing the kudzu root extract and having the effect of reducing uric acid is characterized by comprising the following raw materials in parts by weight: 80 to 98 portions of refined salt, 0.5 to 5 portions of kudzu root extract, 0.1 to 5 portions of chitosan oligosaccharide, 1 to 6 portions of vitamin C and 1 to 3 portions of maltodextrin.
2. A preparation method of seasoning salt containing a kudzu root extract and having a uric acid reducing effect is characterized by comprising the following steps:
s1: preparation of kudzu root extract
(1) Drying and crushing kudzuvine root into powder, and sieving the powder through a sieve with 40 to 60 meshes;
(2) Putting the kudzu root powder obtained in the step (1) into an extraction container, and adding an ethanol solution;
(3) Carrying out ultrasonic treatment on the extraction container containing the kudzu root powder and the ethanol solution in the step (2) for 20-30min, then carrying out reflux extraction for 2-5 times at 60-80 ℃, combining the extracting solutions, and concentrating and drying by using a rotary evaporator to obtain a kudzu root crude extract;
(4) Adding water into the radix puerariae crude extract obtained in the step (3), heating for dissolving, cooling and filtering, and adsorbing and separating the filtrate by using anion exchange resin;
(5) Adsorbing and separating with anion exchange resin, eluting with water solvent and ethanol, and collecting ethanol eluate;
(6) Adding 1-4% of diatomite into the ethanol eluent obtained in the step (5), decoloring and purifying for 3-5h under reflux, and filtering;
(7) Adding hydrochloric acid into the filtrate obtained in the step (6), heating, refluxing, hydrolyzing, cooling, filtering and drying to obtain a purified kudzu root extract;
s2: mixing chitosan oligosaccharide, vitamin C, maltodextrin and the purified radix Puerariae extract of (7) uniformly;
s3: weighing refined salt, and fully and uniformly mixing the mixture obtained in the step S2 with the refined salt to obtain seasoning salt;
80-98 parts of refined salt, 0.5-5 parts of kudzu root extract, 0.1-5 parts of chitosan oligosaccharide, 1-6 parts of vitamin C and 1-3 parts of maltodextrin.
3. The method for preparing the seasoning salt containing pueraria lobata extract and having uric acid lowering effect as claimed in claim 2, wherein the volume fraction of the ethanol solution in the step (2) of S1 is 70%;
the mass volume ratio of the kudzu root powder to the ethanol solution is 1:8 to 10.
4. The preparation method of the seasoning salt containing the pueraria lobata extract and having the effect of reducing uric acid according to claim 2, wherein the temperature of the ultrasonic treatment in the step (3) of S1 is 50 to 55 ℃.
5. The method for preparing a seasoning salt containing pueraria lobata extract and having uric acid lowering effect as claimed in claim 2, wherein the anion exchange resin in the S1 step (4) is Amberlite IRA-900.
6. The method for preparing the seasoning salt containing the pueraria lobata extract and having the uric acid reducing effect according to claim 2, wherein the temperature for adsorption and separation of the anion exchange resin used in the step (4) of S1 is 40 to 55 ℃ and the adsorption time is 10 to 14h.
7. The preparation method of the seasoning salt containing the pueraria lobata extract and having the effect of reducing uric acid according to claim 2, wherein the temperature for elution with water in the step (5) of S1 is 30 to 40 ℃, and the time for elution is 3 to 5 hours; the elution temperature is 30 to 40 ℃ by using ethanol, and the elution time is 6 to 8h.
8. The method for preparing the seasoning salt containing the pueraria lobata extract and having the effect of reducing uric acid according to claim 2, wherein the acid hydrolysis temperature in the step (7) of S1 is 60 to 80 ℃, and the hydrolysis time is 4 to 6 hours.
9. The method for preparing the seasoning salt containing the pueraria lobata extract and having the uric acid reducing effect as claimed in claim 2, comprising the steps of:
s1: preparation of kudzu root extract
(1) Drying and crushing kudzuvine root into powder, and sieving the powder through a sieve with 40 to 60 meshes;
(2) Putting the kudzu root powder obtained in the step (1) into an extraction container, and adding 70% ethanol solution, wherein the mass volume ratio of the kudzu root powder to the ethanol solution is 1:8 to 10;
(3) Carrying out ultrasonic treatment on the extraction container containing the kudzu root powder and the ethanol solution in the step (2), carrying out ultrasonic extraction for 20 to 30min at the ultrasonic temperature of 50 to 55 ℃, carrying out reflux extraction for 2 to 5 times, combining the extracting solutions, concentrating and drying to obtain a kudzu root crude extract;
(4) Adding water into the kudzu root crude extract obtained in the step (3), heating for dissolving, cooling and filtering, and adsorbing and separating the filtrate by using anion exchange resin, wherein the adsorption and separation temperature of the anion exchange resin is 40-55 ℃, and the adsorption and separation time is 10-14h;
(5) Carrying out adsorption separation by using anion exchange resin, and then carrying out water solvent elution and ethanol elution, wherein the elution time is 3 to 5 hours at the temperature of 30 to 40 ℃ of water elution; eluting with ethanol at 30-40 ℃ for 6-8 h, and collecting the ethanol eluate;
(6) Adding 1-4% of diatomite into the ethanol eluent obtained in the step (5), decoloring and purifying for 3-5h under reflux, and filtering;
(7) Adding hydrochloric acid into the filtrate obtained in the step (6), heating to 60-80 ℃, refluxing and hydrolyzing for 4-6 h, cooling, filtering and drying to obtain a purified kudzu root extract;
s2: mixing chitosan oligosaccharide, vitamin C, maltodextrin and the purified radix Puerariae extract of (7) uniformly;
s3: weighing refined salt, and fully and uniformly mixing the mixture obtained in the step S2 with the refined salt to obtain seasoning salt;
80-98 parts of refined salt, 0.5-5 parts of kudzu root extract, 0.1-5 parts of chitosan oligosaccharide, 1-6 parts of vitamin C and 1-3 parts of maltodextrin.
10. Use of a flavouring salt according to claim 1 for uric acid lowering products and their preparation.
CN202211107958.1A 2022-09-13 2022-09-13 Seasoning salt containing radix Puerariae extract and having uric acid lowering effect, and its preparation method Pending CN115530352A (en)

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