CN116762912A - Radix puerariae beverage capable of reducing uric acid and preparation method thereof - Google Patents
Radix puerariae beverage capable of reducing uric acid and preparation method thereof Download PDFInfo
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- CN116762912A CN116762912A CN202310653113.0A CN202310653113A CN116762912A CN 116762912 A CN116762912 A CN 116762912A CN 202310653113 A CN202310653113 A CN 202310653113A CN 116762912 A CN116762912 A CN 116762912A
- Authority
- CN
- China
- Prior art keywords
- kudzuvine root
- uric acid
- preparation
- beverage
- weight
- Prior art date
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- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 title claims abstract description 50
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 229940116269 uric acid Drugs 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000001603 reducing effect Effects 0.000 title claims abstract description 14
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 53
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 48
- 241000219780 Pueraria Species 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000002829 reductive effect Effects 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000008719 thickening Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 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 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 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 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
- 240000007472 Leucaena leucocephala Species 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 229960004853 betadex Drugs 0.000 claims description 2
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 27
- 108010093894 Xanthine oxidase Proteins 0.000 abstract description 21
- 102100033220 Xanthine oxidase Human genes 0.000 abstract description 21
- 201000001431 Hyperuricemia Diseases 0.000 abstract description 19
- 210000003734 kidney Anatomy 0.000 abstract description 8
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 abstract description 6
- 230000029142 excretion Effects 0.000 abstract description 6
- 235000021196 dietary intervention Nutrition 0.000 abstract description 3
- 230000002503 metabolic effect Effects 0.000 abstract 1
- 241000699670 Mus sp. Species 0.000 description 25
- FDGQSTZJBFJUBT-UHFFFAOYSA-N hypoxanthine Chemical group O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 239000008280 blood Substances 0.000 description 12
- 210000004369 blood Anatomy 0.000 description 12
- 210000005084 renal tissue Anatomy 0.000 description 12
- 210000001519 tissue Anatomy 0.000 description 10
- 210000004969 inflammatory cell Anatomy 0.000 description 7
- UGQMRVRMYYASKQ-UHFFFAOYSA-N Hypoxanthine nucleoside Natural products OC1C(O)C(CO)OC1N1C(NC=NC2=O)=C2N=C1 UGQMRVRMYYASKQ-UHFFFAOYSA-N 0.000 description 6
- 230000008595 infiltration Effects 0.000 description 6
- 238000001764 infiltration Methods 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 230000000007 visual effect Effects 0.000 description 6
- 206010030113 Oedema Diseases 0.000 description 5
- 241000219781 Pueraria montana var. lobata Species 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 5
- OFCNXPDARWKPPY-UHFFFAOYSA-N allopurinol Chemical compound OC1=NC=NC2=C1C=NN2 OFCNXPDARWKPPY-UHFFFAOYSA-N 0.000 description 5
- 210000000738 kidney tubule Anatomy 0.000 description 5
- 210000005228 liver tissue Anatomy 0.000 description 5
- 210000003584 mesangial cell Anatomy 0.000 description 5
- 238000010186 staining Methods 0.000 description 5
- 206010011732 Cyst Diseases 0.000 description 4
- 208000031513 cyst Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 210000002919 epithelial cell Anatomy 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000012188 paraffin wax Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- 229960003459 allopurinol Drugs 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000003176 fibrotic effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000010172 mouse model Methods 0.000 description 3
- QARYADFHOUHDSW-UHFFFAOYSA-M potassium 2H-oxazine-3-carboxylate Chemical compound O1NC(=CC=C1)C(=O)[O-].[K+] QARYADFHOUHDSW-UHFFFAOYSA-M 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 239000001993 wax Substances 0.000 description 3
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 2
- 229930040373 Paraformaldehyde Natural products 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000018927 edible plant Nutrition 0.000 description 2
- 230000001434 glomerular Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920002866 paraformaldehyde Polymers 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003212 purines Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
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- 238000012449 Kunming mouse Methods 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 239000004480 active ingredient Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- WHQCHUCQKNIQEC-UHFFFAOYSA-N benzbromarone Chemical compound CCC=1OC2=CC=CC=C2C=1C(=O)C1=CC(Br)=C(O)C(Br)=C1 WHQCHUCQKNIQEC-UHFFFAOYSA-N 0.000 description 1
- 229960002529 benzbromarone Drugs 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
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- 210000001039 kidney glomerulus Anatomy 0.000 description 1
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- 210000003462 vein Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940075420 xanthine Drugs 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kudzu vine root beverage for reducing uric acid and a preparation method thereof. The kudzuvine root beverage provided by the invention can effectively inhibit xanthine oxidase activity, restore purine metabolic balance, reduce uric acid generation, protect kidney, promote uric acid excretion, reduce uric acid concentration and facilitate dietary intervention of patients suffering from hyperuricemia.
Description
Technical Field
The invention relates to a medicinal and edible plant drink, in particular to a uric acid-reducing kudzuvine root drink and a preparation method thereof.
Background
In recent years, with the improvement of the living standard, the diversification of the living style and the diversity of the dietary structure of people, the intake of high purine foods such as seafood, animal viscera and the like is continuously improved, a large amount of purine compounds are converted into uric acid in vivo, the uric acid level of organisms is improved, and hyperuricemia is caused. Hyperuricemia has become a second most metabolic disease next to diabetes mellitus, seriously threatens national health, and brings heavy burden to public health medical systems in China.
At present, medicines such as allopurinol and benzbromarone are used for treating hyperuricemia clinically, however, a series of side effects can be caused by taking medicines for controlling hyperuricemia for a long time. The active ingredients in the natural plants have uric acid reducing effect, and are safe and effective. The development of functional foods from natural plants for dietary intervention in hyperuricemia has attracted attention from many students.
The radix puerariae is a dual-purpose plant with homology of medicine and food, and has extremely high medicinal value. The Qianguming prescriptions "Pueraria decoction" and "Pueraria Celastmentioned in the Shang Han Lun" are convenient for treating hyperuricemia with Pueraria as the principal drug. Modern pharmacology shows that the kudzuvine root is rich in kudzuvine root isoflavone, and the main active substance of the kudzuvine root is puerarin, so that the kudzuvine root isoflavone has uric acid reducing potential. At present, the radix puerariae beverage with the uric acid reducing effect is not seen in the market, so that development of the radix puerariae beverage with the uric acid reducing effect has important significance for enriching the types of radix puerariae foods, promoting the processing and the utilization of radix puerariae and improving the added value of radix puerariae.
Disclosure of Invention
The invention aims to provide a kudzuvine root beverage for reducing uric acid and a preparation method thereof, the kudzuvine root beverage is used as a main raw material, the process is simple, the flavor is similar to that of kudzuvine root beverages on the market, the xanthine oxidase activity can be obviously inhibited, the kidney can be protected, the uric acid level can be reduced, and the dietary intervention of hyperuricemia can be realized.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention provides a preparation method of a kudzuvine root beverage for reducing uric acid, which comprises the following steps:
s1, cleaning and crushing kudzuvine root to obtain kudzuvine root powder;
s2, performing ultrasonic leaching on the kudzuvine root powder in hot water, centrifugally filtering, collecting filtrate, and concentrating under reduced pressure to 1/(2-5) of the original solution to obtain kudzuvine root concentrated solution;
s3, uniformly mixing the kudzuvine root concentrated solution, the sweetener, the sour agent and the food thickening stabilizer according to a certain proportion to obtain the uric acid-reducing kudzuvine root beverage;
s4, sterilizing and disinfecting the kudzuvine root beverage obtained in the step S3, cooling, labeling, and preserving at 4 ℃.
Preferably, the ratio of the kudzuvine root powder to the hot water in the step S2 is 1 (5-10); the temperature of the hot water is 60-80 ℃; the ultrasonic power is 200-300W, and the extraction time is 30-50min.
Preferably, the puerarin content in the pueraria concentrate in the step S2 is not lower than 0.5g/L.
Preferably, in step S3, 20-60 parts by weight of the kudzuvine root concentrated solution, 0.001-0.003 part by weight of the sweetener, 0.02-0.04 part by weight of the sour agent, 1-5 parts by weight of the food thickening stabilizer and 40-80 parts by weight of the process water are added.
Preferably, the sweetener in step S3 is one or more of white granulated sugar, sucralose, mogroside, and erythritol.
Preferably, in step S3, the sour agent is one or more of citric acid, sodium citrate, malic acid and vitamin C.
Preferably, the food thickening stabilizer in step S3 is one or more of xanthan gum, acacia, beta-cyclodextrin and sodium carboxymethyl cellulose.
Preferably, in step S4, the sterilization temperature is 60-80 ℃ and the sterilization time is 30-50min.
The invention also provides the uric acid-reducing kudzuvine root beverage prepared by the preparation method.
Compared with the prior art, the invention has the following advantages:
the invention takes the medical and edible plant radix puerariae as the main raw material to prepare the radix puerariae beverage, has simple production process, retains the main active substances in the radix puerariae, has the flavor similar to that of the commercial radix puerariae beverage, and is suitable for people of all ages to drink. The kudzuvine root beverage prepared by the invention can obviously inhibit the activity of xanthine oxidase, reduce uric acid generation, protect kidneys, promote uric acid excretion, reduce uric acid concentration in blood and relieve hyperuricemia.
Compared with the prior art, the invention provides the kudzuvine root beverage with uric acid reducing effect. The kudzuvine root beverage has better uric acid reducing effect, can obviously inhibit xanthine oxidase activity, reduce uric acid generation, protect kidney tissues and promote uric acid excretion on the premise of having better flavor, and provides a way with wide prospect for comprehensive application development of kudzuvine root.
Drawings
Fig. 1 is a flow chart for dehydration and paraffin sealing of kidney tissue.
FIG. 2 is a flow chart of H & E staining for renal histopathological examination.
FIG. 3 shows the effect of Pueraria beverage PLB on hyperuricemia in mice.
FIG. 4 shows the effect of Pueraria beverage PLB on liver xanthine oxidase activity in hyperuricemic mice.
FIG. 5 is a representative image of H & E staining of kidney tissue of each group of mice, (A) normal group NC; (B) a model set MC; (C) allopurinol group AP; (D) low dose pueraria beverage group PLB-L; the dosage of the kudzuvine root beverage group PLB-M in the step (E); (F) high dose Pueraria beverage group PLB-H.
Detailed Description
The present invention will be further clearly and fully described by the following examples, which are provided as only the best mode of carrying out the invention and are not to be construed as limiting the scope of the invention. Products similar to the products obtained by combining the invention with other technologies by those skilled in the art are all within the protection scope of the invention
The invention is further illustrated by the following examples.
Example 1: a preparation method of a kudzuvine root beverage for reducing uric acid comprises the following steps:
s1, cleaning and crushing dried kudzuvine root to obtain kudzuvine root powder.
S2, soaking the kudzuvine root powder in 7 volumes of hot water at 70 ℃, and carrying out ultrasonic extraction for 40min under the condition that the ultrasonic power is 240W. After centrifugal filtration, collecting filtrate, concentrating under reduced pressure to 1/3 of the original solution to obtain radix Puerariae concentrate.
S3, adding 20-60 parts by weight of the pueraria root concentrated solution (wherein the puerarin content is 0.54 g/L), 0.001-0.003 part by weight of the sweetener sucralose, 0.02-0.04 part by weight of the sour agent citric acid, 1 part by weight of the food thickening stabilizer and 40-80 parts by weight of the production water, and uniformly mixing to obtain the product.
S4, sterilizing the kudzuvine root beverage by using a bus sterilization method, wherein the sterilization temperature is 80 ℃, and the sterilization time is 40min. Cooling, labeling, and storing at 4deg.C.
The addition amounts of the kudzuvine root concentrated solution, the sweetener and the acidulant in the kudzuvine root beverage are adjusted to obtain kudzuvine root beverages with different formulas, and sensory evaluation is carried out on the kudzuvine root beverages to obtain the results shown in table 1.
Table 1 results of optimized orthogonal experiments on kudzuvine root beverage formulations
Test example 1: uric acid lowering experiment
Materials and methods
1.1 Experimental materials
SPF-grade Kunming mice, 36 males, 4-6 weeks old, weighing between 18-22g, were purchased from the university of three gorges laboratory animal center.
1.2 Experimental methods
1.2.1 establishment and administration of mice model for hyperuricemia
After 3 days of adaptive rearing, the mice were randomly divided into normal groups and model building groups, wherein the normal groups (NC) were 6, and the model building groups were 30. The potassium oxyzinate and hypoxanthine form a mouse model of hyperuricemia. The molding module is used for carrying out stomach infusion on 400mg/kg of potassium oxazinate and 300mg/kg of hypoxanthine suspension every day, the stomach infusion volume is 0.1mL/10g, the continuous molding is carried out for 7 days, and the normal mice are used for carrying out stomach infusion on an equivalent amount of 0.5% sodium carboxymethyl cellulose (CMC-Na) solution. 36 mice successfully molded were divided into a model group (MC), an allopurinol group (AP), a low-dose Pueraria lobata beverage group (PLB-L), a medium-dose Pueraria lobata beverage group (PLB-M) and a high-dose Pueraria lobata beverage group (PLB-H), each group of 6 mice. The NC group continuously irrigates the same amount of CMC-Na solution with the concentration of 0.5 percent, and the other groups irrigate 400mg/kg of potassium oxazinate and 300mg/kg of hypoxanthine suspension for continuous molding. After 1H of molding, the mice in the AP group were perfused with allopurinol at an amount of 15mg/kg/d, and the PLB-L group, PLB-M group and PLB-H group were perfused with equal amounts of 0.5% CMC-Na solution at an amount of 0.5 g/kg/d, 1 and 2g/kg/d, respectively. After 1h of administration on day 21, blood was taken from the orbital vein and tested.
1.2.2 determination of uric acid concentration in blood
The obtained blood was left at room temperature for 2 hours, centrifuged at 2-8deg.C for 15min (3000 r/min), and the supernatant was taken and the uric acid concentration in the blood was measured according to the uric acid kit protocol.
1.2.3 determination of xanthine oxidase Activity in liver tissue
Accurately weighing the liver tissue of the mice, mixing the liver tissue with physiological saline according to the ratio of 1:9 (w/v), and fully homogenizing the liver tissue under ice water bath by using a high-speed homogenizer. After homogenization, the samples were centrifuged at 4℃for 10min (3000 r/min), and the supernatant was taken and assayed for xanthine oxidase activity in liver tissue according to the instructions of the xanthine oxidase kit.
1.2.4 renal histopathological examination
After blood collection, mice were sacrificed and kidney tissue was removed, fixed with 4% paraformaldehyde solution, followed by paraffin embedding and H & E staining.
Tissue paraffin embedded sections: after removal of surface fascia from fresh kidney tissue, fixation with 4% paraformaldehyde was performed for more than 24 h. After the tissue is removed from the fixative solution, the target site tissue is trimmed to level with a surgical knife in a fume hood. The trimmed tissue and corresponding labels are placed in a dehydration box, dehydrated and wax sealed according to the procedure shown in fig. 1.
Embedding the wax-soaked tissue in an embedding machine. Firstly, putting melted wax into an embedding frame, taking out tissues in a dehydration box before solidification, putting into the embedding frame, and attaching corresponding labels. Cooling and solidifying on a-20 ℃ freezing table, taking out from the embedding frame, leveling the wax block, and cutting into slices with the thickness of 4 mu m by using a paraffin slicer. The tissue slice is flattened on a 40 ℃ spreading machine, is gently fished up by a glass slide and is placed in a 60 ℃ oven for baking. After drying, H & E staining was performed according to the procedure of FIG. 2.
2 test results
2.1 Effect of Pueraria lobata beverage on uric acid concentration in blood
Hyperuricemia is mainly manifested by excessive blood uric acid concentration. As can be seen from fig. 3, after three weeks of continuous administration of the suspension of potassium oxyntoinate and hypoxanthine, the uric acid concentration in blood of the MC group was significantly increased (P < 0.05) compared with the NC group, and the uric acid concentration was increased 3.69 times compared with the NC group, indicating that the hyperuricemia mouse model was successfully constructed. After PLB intervention in hyperuricemia mice for 14 days, the uric acid concentrations in the blood of PLB-L, PLB-M and PLB-H mice decreased by 16.42%, 38.89% and 59.92%, respectively, which indicates that PLB has uric acid lowering effect and gradually decreases with increasing dosage. Compared with the MC group, the uric acid concentration in the blood of the mice in the AP group is obviously reduced (P < 0.05), and 64.91 percent is reduced. There was no significant difference in uric acid levels in blood between the AP group and the PLB-H group mice (P > 0.05).
2.2 Effect of Pueraria lobata beverage on xanthine oxidase Activity
Xanthine oxidase can catalyze the conversion of xanthine into uric acid, is an important target for the prevention and treatment of hyperuricemia, and mainly plays a role in the liver, and FIG. 4 shows the effect of PLB on xanthine oxidase activity in the liver. As shown in fig. 4, the liver xanthine oxidase activity of the mice in the MC group was significantly increased (P < 0.05) compared to the NC group, and the xanthine oxidase activity thereof was increased 2.56 times due to the fact that a large amount of hypoxanthine increased the level of purine compounds in the body, and the xanthine oxidase activity was induced to be significantly increased to catalyze the conversion of hypoxanthine into uric acid. 14 days after PLB intervention in hyperuricemia mice, the liver xanthine oxidase activity of the mice in the AP group was significantly reduced (P < 0.05) compared to the MC group, with xanthine oxidase activity of 47.95% of that in the MC group. The liver xanthine oxidase activity of mice in the PLB-L group, the PLB-M group and the PLB-H group is obviously reduced (P < 0.05), namely 86.17 percent, 80.48 percent and 54.25 percent of MC group respectively, wherein the effect of PLB-H on inhibiting the xanthine oxidase activity is superior to that of the PLB-L group and the PLB-M group (P < 0.05) and is slightly lower than that of the AP group (P < 0.05).
Excessive food intake of purine can induce abnormal activity of xanthine oxidase, promote excessive uric acid generation, and induce hyperuricemia. PLB can reduce uric acid by inhibiting xanthine oxidase activity.
2.3 Effect of Pueraria beverage on pathological changes of the kidneys
Kidneys are the main organ of uric acid excretion, the integrity of the kidney structure directly influences uric acid excretion efficiency, and fig. 5 is a histopathological section of the kidneys. As shown in fig. 5 (a), the kidney tissue structure of NC group mice was substantially normal. The glomerulus structure is complete in the visual field, the cyst cavity is not expanded, the mesangial cells in the glomerulus are normal in quantity, and the capillary loop structure is clear; the epithelial cells of the kidney tubules are orderly arranged, oedema is not seen, and the lumen is irregular; inflammatory cell infiltration was not seen in the interstitium. As shown in fig. 5 (B), the MC group mice had severe abnormality in renal tissue structure. Glomerular structure abnormality in visual field, partial glomerular atrophy in cortical region, capillary loss, and decrease of mesangial cell number in glomerulus, as indicated by red arrow; the kidney tubules were seen as mild edema, swelling of cells, and pale staining of the cytoplasm, as indicated by blue arrows; a portion of the tubular is visible as a distinct granular tube, as indicated by the green arrow; the interstitium is visibly fibrotic, fibrous tissue is proliferated as indicated by the purple arrows, and small amounts of inflammatory cell infiltration are seen as indicated by the yellow arrows. As shown in fig. 5 (C), the renal tissue structures of the AP group mice were substantially normal. The glomerulus structure is complete in the visual field, the cyst cavity is not expanded, the mesangial cells in the glomerulus are normal in quantity, and the capillary loop structure is clear; the epithelial cells of the kidney tubules are orderly arranged, oedema is not seen, and the lumen is irregular; inflammatory cell infiltration was not seen in the interstitium. The kidney tissue structure of the low dose group mice was severely abnormal as shown in fig. 5 (D). The glomerulus structure is complete in the visual field, the cyst cavity is not expanded, the mesangial cells in the glomerulus are normal in quantity, and the capillary loop structure is clear; slight edema, cell swelling, and cytoplasmic lightening were seen in some tubular epithelial cells, as indicated by blue arrows; a portion of the tubular is visible as a distinct granular tube, as indicated by the green arrow; the interstitium is visibly fibrotic, fibrous tissue is proliferated as indicated by the purple arrows, and massive inflammatory cell infiltration is seen as indicated by the yellow arrows. As shown in fig. 5 (E), the kidney tissue structure of the medium dose group mice was moderately abnormal. The glomerulus structure in the visual field is abnormal, and part of glomerulus can be obviously separated, as shown by black arrows; a portion of the tubular is visibly distended, and the epithelial cells shrink, as indicated by the green arrow; the interstitium is visibly fibrotic, fibrous tissue is proliferated as indicated by the purple arrows, and small amounts of inflammatory cell infiltration are seen as indicated by the yellow arrows. The kidney tissue structure of the mice in the high dose group was slightly abnormal as shown in FIG. 5 (F). The glomerulus structure is complete in the visual field, the cyst cavity is not expanded, the mesangial cells in the glomerulus are normal in quantity, and the capillary loop structure is clear; the epithelial cells of the kidney tubules are orderly arranged, oedema is not seen, and the lumen is irregular; small inflammatory cell infiltrates are seen in the interstitium, as indicated by the yellow arrows. The potassium oxazinate and hypoxanthine combined hyperuricemia mice have severe abnormality of kidney tissue structure, and the kidney glomerulus and tubule injury can be obviously repaired by using allopurinol and PLB intervention, so that inflammatory cell infiltration is reduced, and interstitial fibrosis is improved.
In conclusion, the kudzuvine root beverage can play the role of uric acid reduction in two aspects: (1) Inhibiting xanthine oxidase activity and reducing uric acid production; (2) protecting kidney and promoting uric acid excretion.
The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the present invention, but any modifications, equivalent substitutions, improvements, etc. made according to the technical solutions and the inventive concepts of the present invention fall within the scope of the present invention.
Claims (9)
1. A preparation method of a kudzuvine root beverage for reducing uric acid is characterized by comprising the following steps:
s1, cleaning and crushing kudzuvine root to obtain kudzuvine root powder;
s2, performing ultrasonic leaching on the kudzuvine root powder in hot water, centrifugally filtering, collecting filtrate, and concentrating under reduced pressure to 1/(2-5) of the original solution to obtain kudzuvine root concentrated solution;
s3, uniformly mixing the kudzuvine root concentrated solution, the sweetener, the sour agent and the food thickening stabilizer according to a certain proportion to obtain the uric acid-reducing kudzuvine root beverage;
s4, sterilizing and disinfecting the kudzuvine root beverage obtained in the step S3, cooling, labeling, and preserving at 4 ℃.
2. The preparation method of claim 1, wherein the ratio of the kudzuvine root powder to the hot water in the step S2 is 1 (5-10); the temperature of the hot water is 60-80 ℃; the ultrasonic power is 200-300W, and the extraction time is 30-50min.
3. The preparation method of claim 1, wherein the puerarin content in the pueraria concentrate in step S2 is not less than 0.5g/L.
4. The preparation method according to claim 1, wherein 20-60 parts by weight of the kudzuvine root concentrate, 0.001-0.003 parts by weight of the sweetener, 0.02-0.04 parts by weight of the acidulant, 1-5 parts by weight of the food thickening stabilizer and 40-80 parts by weight of the process water are added in step S3.
5. The method according to claim 1, wherein the sweetener in step S3 is one or more of white sugar, sucralose, mogroside, and erythritol.
6. The preparation method according to claim 1, wherein the sour agent in step S3 is one or more of citric acid, sodium citrate, malic acid and vitamin C.
7. The method according to claim 1, wherein the food thickening stabilizer in step S3 is one or more of xanthan gum, acacia, beta-cyclodextrin and sodium carboxymethyl cellulose.
8. The method according to claim 1, wherein the sterilization temperature is 60-80 ℃ and the sterilization time is 30-50min in step S4.
9. A uric acid-lowering kudzuvine root beverage prepared by the preparation method of any one of claims 1 to 8.
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| CN117099890A (en) * | 2023-09-28 | 2023-11-24 | 泰昊乐生物科技有限公司 | Colorless and odorless oligopeptide liquid beverage capable of promoting uric acid reduction, blood sugar reduction and blood lipid reduction and processing method thereof |
| CN117099890B (en) * | 2023-09-28 | 2024-03-26 | 泰昊乐生物科技有限公司 | Colorless and odorless oligopeptide liquid beverage and processing method thereof |
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