WO2013013497A1 - 一种具有解酒作用的枳椇饮料及其制备方法 - Google Patents

一种具有解酒作用的枳椇饮料及其制备方法 Download PDF

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WO2013013497A1
WO2013013497A1 PCT/CN2012/000983 CN2012000983W WO2013013497A1 WO 2013013497 A1 WO2013013497 A1 WO 2013013497A1 CN 2012000983 W CN2012000983 W CN 2012000983W WO 2013013497 A1 WO2013013497 A1 WO 2013013497A1
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parts
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drink
preparation
food
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钟虹光
卢建中
吕毅斌
廖群
李诒光
刘根云
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江西食方食坊中药食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • A23L2/395Dry compositions in a particular shape or form
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/488Pueraria (kudzu)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/72Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/906Zingiberaceae (Ginger family)
    • A61K36/9068Zingiber, e.g. garden ginger
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00General protective or antinoxious agents

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  • the invention relates to a chess drink having a hangover effect and a preparation method thereof.
  • the invention relates to a sip having a hangover effect and a preparation method thereof.
  • the beverage is prepared by the following three traditional Chinese medicines, among which the genus Pueraria is slightly cold, slightly sweet and bitter, and has the effect of hangover and spleen spleen.
  • Modern research shows that its active ingredient is volatile oil, which contains 1-octene-3 - drunk, eugenol, linalool, geranium isoflavones, etc., clinically used mainly for the treatment of drinking too much, dysuria, drinking heat, fever and polydipsia. ⁇ mold: Sexual, sweet. Concentrate on the spleen, with thirst and eliminate trouble, dehumidification, hangover, hangover and spleen.
  • glucose in the sputum can expand the blood volume of the human body; organic salts and lipids can promote urine excretion and accelerate intestinal peristalsis; calcium and saponins have a central inhibitory effect, can resist convulsions, prevent hand and foot convulsions ⁇ ; glucose, sucrose, fructose, organic acids, inorganic salts, vitamins, etc., can also stimulate the thirst, clearing away heat, so the sputum mold hangover effect is clear.
  • Ginger Xin, lukewarm, spleen and stomach, with sweating solution, qi and qi, warm lung and cough, modern research shows that its spicy ingredient is an aromatic volatile oil "gingerone", mainly including ginger oil ⁇ , water fennel, camphor sputum, ginger phenol, eucalyptus oil, etc., clinically used mainly for spleen and stomach disharmony, nausea and vomiting.
  • garlicone mainly including ginger oil ⁇ , water fennel, camphor sputum, ginger phenol, eucalyptus oil, etc.
  • the invention combines Gehua, ⁇ Chess and ginger, and has the effect of relieving alcohol. It can be used for dizziness caused by excessive drinking, headache, fever and polydipsia, not thinking about diet, vomiting and vomiting acid, and it is unfavorable.
  • the object of the present invention is to provide a simmering drink having a hangover effect and a preparation method thereof, which has the function of hangover, can be used for dizziness caused by excessive drinking, headache, fever and polydipsia, not thinking about diet, vomiting Sour acid, two will be unfavorable.
  • the present invention has been achieved by the following technical solutions.
  • a stagnation drink having a hangover effect which is characterized by being prepared from the following raw material ingredients and weight ratio It is made up of 1 to 25 parts of pueraria, 1 to 30 parts of medlar mold, and 1 to 15 parts of ginger.
  • the preferred weight ratio of the present invention is: 5 to 20 parts of geranium, 5 to 25 parts of medlar, and 4 to 12 parts of ginger.
  • the optimal weight ratio of the present invention is: 8 parts of peony, 10 parts of medlar, and 5 parts of ginger.
  • the sipping as described above is characterized in that the source of the raw material may be a Chinese medicinal material or an extract corresponding to the crude drug amount of the Chinese medicinal material.
  • the sipping as described above is characterized in that 1 to 25 parts of perilla or pueraria can also be added to the raw material ratio.
  • the sweetener is fructose syrup, maltitol, mannitol, sorbitol, sucralose, cyclamate, aspartame, acesulfame, stevia Any one or more of the sugars.
  • the preparation method of the scorpion drink as described above is characterized in that the finished product may also be various morphological foods prepared by a conventional food preparation process using a food-acceptable excipient or a food additive.
  • the chess drink as described above is characterized by the use in the preparation of hangover foods or health care products.
  • the pharmacodynamic test showed that Qiqiyin has the effects of reducing the blood ethanol concentration in mice with acute alcoholism and increasing the activity of alcohol dehydrogenase in liver tissue.
  • the specific test is as follows -1. The concentration of ethanol in mice with acute alcoholism Impact
  • mice weighing 18-22 g, half male and half female were randomly divided into blank group according to body weight, model group, high-, medium-, and low-dose groups, 12 in each group. Fasting for 12 hours before the experiment can not help but water.
  • the doses of the high, medium and low doses of the sputum drink (equivalent to the amount of raw materials) were 0.64 g/kg, 1. 28 g/kg, 2. 56 g/kg, and the blank group and the model group were given the same volume of normal saline.
  • the model group and each administration group were respectively filled with 0. lmL/lOg body weight, and the eyeball was taken 2 hours after the alcohol was taken.
  • the liver tissue at the edge of the left hepatic lobe was taken while taking blood, and the size was 2 biliary X 2 draw X 2 hop.
  • the absorbance of each of the above tubes was measured by an ultraviolet-visible spectrophotometer at 340 nm, and the test results are shown in Table 1.
  • the model group is compared with the blank group, P ⁇ 0.01.
  • the drug-administered group is compared with the model group, *P ⁇ 0.05, **P ⁇ 0.01.
  • the liver tissue taken in the above experiment was rinsed with physiological saline, and the filter paper was weighed and weighed.
  • the homogenate was prepared by a glass homogenizer in an ice bath, centrifuged at 3000 r/min for 5 min, and the supernatant was prepared for detection.
  • ImL the sample tube was added with 0. 3mol / L ethanol and the supernatant was 0. ImL, mixed and measured at 340nm
  • the above tube was added 0. 002mol / LNAD2.
  • 8mL the blank tube was added with distilled water 0. 2ml, the sample tube was added 0. 3mol / L ethanol and the supernatant were 0. ImL, mixed and measured at 340nm
  • the absorbance of each tube was observed to change the rate of AA/min within 5 min.
  • the experimental results are shown in Table 2.
  • the model group is compared with the blank group, #tt P ⁇ 0. 01 ; the drug-administered group is compared with the model group, **P ⁇ 0.01.
  • Preparation method Garua, medlar, ginger and 10 times water soak for 1 hour, decoct 2 times, each time 2 Hour, filter, concentrate, centrifuge, add sweetener and flavor to the centrifugation solution, add purified water, mix well, pass through the pore size of 0. 45 ⁇ ⁇ folding filter, fill, 105 °C After 30 minutes, the finished product is obtained.
  • the sweetener is any of fructose syrup, maltitol, mannitol, sorbitol, sucralose, cyclamate, aspartame, acesulfame, stevia One or more.
  • the finished dosage form may also be a granule, a tablet, a capsule, a soft capsule, a pill, or a pill prepared by using a pharmaceutically acceptable carrier or excipient.
  • the preparation method as described above is characterized in that the finished product may also be various forms of foods prepared by a conventional food preparation process using a food acceptable excipient or a food additive.
  • the raw materials were weighed according to the following ratios: 18 parts of geranium, 23 parts of medlar mold, and 10 parts of ginger.
  • the raw materials were weighed according to the following ratios: 8 servings of Gehua, 10 pieces of scorpion, and 5 parts of ginger.

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Abstract

提供了一种具有解酒作用的枳椇饮,它的制备方法以及在制备解酒的食品或保健品中的应用,它是由枳椇子、葛花、生姜制备而成。

Description

一种具有解酒作用的枳模饮及其制备方法 一、 技术领域
本发明涉及一种具有解酒作用的枳棋饮及其制备方法。
二、 背景技术
据统计调査结果显示, 在我国, 近年来饮酒人数一直呈上升趋势。 目前, 我 国男女饮酒率分别为 84. 1 %和 29. 3% , 其中 16. 1 %的男性和 2. 5%的女性为每 日饮酒。 世界卫生组织一组数据显示, 由酒精引起的死亡率和发病率, 是麻疹和 疟疾的总和, 而且也高于吸烟引起的死亡率和发病率。 在中国, 每年有 114100 人死于酒精中毒, 占总死亡率的 1. 3% ; 致残 2737000人, 占总致残率的 3. 0%。
饮酒过度会引起身体不适, 中医认为大凡醉酒者, 无不是酒湿困脾, 脾被湿 困而不升气, 脾气不升而胃气不降, 胃气不降升巅顶, 故出现头晕, 头痛, 发热 烦渴, 不思饮食, 呕逆吐酸, 二便不利, 吐血等症状。 故研制开发一种具有解酒 作用的产品, 使人们在醉酒之后, 能迅速缓解以上症状, 减少机体不适感, 应当 具有广阔市场前景。
本发明为一种具有解酒作用的枳犋饮及其制备方法。该饮料由以下三味中药 配伍制备而成, 其中葛花: 性微寒, 味甘平微苦, 具解酒醒脾之功效, 现代研宄 表明其有效成分为挥发油, 其中含 1-辛烯- 3-醉, 丁香油酚, 芳樟醇, 葛花异黄 酮等, 临床上主要用于治疗饮酒太过、小便不利、饮酒积热, 发热烦渴。枳模子: 性平, 味甘。 归心脾经, 具止渴除烦, 消湿热, 解酒毒, 解酒醒脾之功效。 现代 研究表明枳模子中的葡萄糖能扩充人体的血容量; 有机盐、 脂类物质能促进尿液 排泄, 加速肠道蠕动; 钙和枳犋子皂甙具有中枢抑制作用, 能够抗惊厥, 防止手 足抽搐痉挛; 葡萄糖、 蔗糖、 果糖、有机酸、 无机盐、 维生素等, 还能生津止渴, 清热除烦, 故枳模子解酒功效明确。生姜: 辛、 微温, 归肺脾胃经, 具发汗解表, 理气宽中, 温肺止咳之功效, 现代研宄表明其辛辣成分为一种芳香性挥发油 "姜 油酮", 主要包含姜油萜、 水茴香、 樟脑萜、 姜酚、 桉叶油精、 等, 临床上主要 用于脾胃不和、 恶心呕吐。
本发明将葛花、 枳棋子、 生姜相配伍, 解酒功效确切, 可用于饮酒过度所致 的头晕, 头痛, 发热烦渴, 不思饮食, 呕逆吐酸, 二便不利。
三、 发明内容
本发明的目的是提供一种具有解酒作用的枳模饮及其制备方法,该饮料具有 解酒作用, 可用于饮酒过度所致的头暈, 头痛, 发热烦渴, 不思饮食, 呕逆吐酸, 二便不利。
本发明是通过以下技术方案实现的。
一种具有解酒作用的枳棋饮,其特征在于是由下述原料成份和重量配比制备 而成: 葛花 1〜25份, 枳模子 1〜30份, 生姜 1〜15份。本发明优选重量配比是: 葛花 5〜20份, 枳犋子 5〜25份, 生姜 4〜12份。 本发明最佳重量配比是: 葛花 8份, 枳犋子 10份, 生姜 5份。
如上所述的枳犋饮, 其特征在于所述原料的来源可以是中药材或者是相当于 中药材生药量的提取物。
如上所述的枳犋饮, 其特征在于在其原料配比中还可加入 1〜25份紫苏或葛 根。
如上所述的枳犋饮, 其特征在于制备方法是按处方量称取葛花、 枳模子、 生 姜, 加 6〜15倍水浸泡 0. 5〜1. 5小时, 煎煮 1〜2次, 每次 1〜3小时, 药液过 滤, 浓缩, 离心, 离心液中加入甜味剂及食用香精, 加纯化水调配, 搅拌均匀, 经孔径为 0. 45 μ π!〜 30 μ πι折叠式滤芯滤过,灌装, 100〜121Ό灭菌 30〜45分钟, 即得成品。
如上所述的枳棋饮的制备方法, 其特征在于甜味剂为果葡糖浆、 麦芽糖醇、 甘露糖醇、 山梨糖醇、 三氯蔗糖、 甜蜜素、 阿斯巴甜、 安赛蜜、 甜菊糖中的任何 一种或一种以上。
如上所述的枳模饮的制备方法, 其特征在于成品剂型还可以是采用药学上可 接受的载体或赋形剂制成的颗粒剂、 片剂、 胶囊剂、 软胶囊剂、 滴丸剂、 丸剂。
如上所述的枳棋饮的制备方法, 其特征在于成品还可以是采用食品上可接受 的赋形剂或食品添加剂, 按常规食品制备工艺制成的各种形态食品。
如上所述的枳棋饮, 其特征在于制备解酒食品或保健品中的应用。
药效试验表明, 枳棋饮具有降低急性酒精中毒小鼠血液乙醇浓度和升高肝组 织中乙醇脱氢酶活性的作用, 具体试验如下- 一、 枳模饮对急性酒精中毒小鼠血液乙醇浓度的影响
1、 试验方法
取 60只体重为 18〜22g的小鼠, 雌雄各半, 按体重随机分为空白组, 模型 组, 枳榥饮高、 中、 低剂量组, 每组 12只。 实验前 12 h禁食不禁水。 实验时, 枳模饮高 、 中、 低剂量组给药剂量 (相当于生药用量) 0. 64g/kg、 1. 28g/kg、 2. 56g/kg, 空白组、 模型组给予同体积生理盐水, 给药 30min后, 模型组与各给 药组分别灌酒 0. lmL/lOg体重, 灌酒后 2h摘眼球取血。 在取血同时另取左肝叶 边缘肝脏组织备用, 大小为 2膽 X 2画 X 2躍。 从每管中取血 0. 25mL, 加生理盐水 0. 75ml , 每管各加 3. 4%高氯酸 4mL, 混匀, 于 3000r/min离心 5min, 上清液加入 乙醇脱氢酶 (ADH) —氧化型烟酰胺腺嘌呤二核苷酸 (NAD)液 4. 9mL; 继续往其中 一个加蒸馏水 0. lmL, 作为对照, 其余 5个各加 0. IraL标准液, 室温放置 lh。 用紫外 -可见分光光度计于 340nm处测上述各管吸光度, 试验结果见表 1。
2、 试验结果 表 1枳棋饮对急性酒精中毒小鼠血中乙醇浓度的影响 ((X±S, n=12)
Figure imgf000004_0001
注: 模型组与空白组相比较, P<0. 01 ; 给药组与模型组相比较, * P〈0. 05, **P〈0. 01。
以上试验结果表明, 枳模饮高、 中、 低剂量组均可使急性酒精中毒小鼠血液 中乙醇浓度降低, 与模型组相比有显著性差异, 表明枳棋饮具有降低急性酒精中 毒小鼠血液乙醇浓度的作用。
二、 枳模饮对急性酒精中毒小鼠肝中乙醇脱氢酶活性的影响
1、 试验方法
用生理盐水冲洗上述实验中所取肝脏组织, 滤纸吸净后称重, 在冰浴中用玻 璃匀浆器制备匀浆, 3000r/min低温离心 5min, 上清液备检测。 在 lcm比色杯内 加 0. 002mol/LNAD2. 8mL, 空白管加蒸镏水 0. 2ml, 样品管加 0. 3mol/L乙醇和上 清液各 0. ImL,混匀后于 340nm测上述各管吸光度,观测其 5min内变化率 AA/min。 实验结果见表 2 。
表 2 枳模饮对急性酒精中毒小鼠肝中乙醇脱氢酶活性的影响 (X±S)
Figure imgf000004_0002
注- 模型组与空白组相比较, #tt P<0. 01 ; 给药组与模型组相比较, **P<0. 01。
以上实验结果表明: 解酒饮中、 高剂量组小鼠酒后 2h肝中乙醇脱氢酶活性与 模型组相比有显著性差异( P〈0. 01) , 表明枳榥饮具有升高急性酒精中毒小鼠肝 中乙醇脱氢酶活性的作用。
四、 具体实施方式
下面结合实例进一步描述本发明 - 实施例 1
按照下列配比称取原料: 葛花 24份, 枳棋子 28份, 生姜 12份。
制备方法: 葛花、 枳模子、 生姜加 10倍水浸泡 1小时后, 煎煮 2次, 每次 2 小时, 药液过滤, 浓缩, 离心, 离心液中加入甜味剂及食用香精, 加纯化水调配, 搅拌均匀, 经孔径为 0. 45 μ ιη折叠式滤芯滤过, 灌装, 105°C灭菌 30分钟, 即得 成品。
如上所述的制备方法,其特征在于甜味剂为果葡糖浆、麦芽糖醇、甘露糖醇、 山梨糖醇、 三氯蔗糖、 甜蜜素、 阿斯巴甜、 安赛蜜、 甜菊糖中的任何一种或一种 以上。
如上所述的制备方法, 其特征在于成品剂型还可以是采用药学上可接受的载 体或赋形剂制成的颗粒剂、 片剂、 胶囊剂、 软胶囊剂、 滴丸剂、 丸剂。
如上所述的制备方法, 其特征在于成品还可以是采用食品上可接受的赋形剂 或食品添加剂, 按常规食品制备工艺制成的各种形态食品。
实施例 2
按照下列配比称取原料: 葛花 lkg, 枳犋子 2kg, 生姜 lkg。
制备方法同实施例 1
实施例 3
按照下列配比称取原料: 葛花 6kg, 枳模子 7kg, 生姜 4kg。
制备方法同实施例 1
实施例 4
按照下列配比称取原料: 葛花 18份, 枳模子 23份, 生姜 10份。
制备方法同实施例 1
实施例 5
按照下列配比称取原料: 葛花 5份, 枳棋子 6份, 生姜 4份, 紫苏 5份。 制备方法同实施例 1
实施例 6
按照下列配比称取原料: 葛花 12份, 枳模子 9份, 生姜 6份, 葛根 4份。 制备方法同实施例 1
实施例 7
按照下列配比称取原料: 葛花 8份, 枳棋子 10份, 生姜 5份。
制备方法同实施例 1

Claims

O 2013/013497 权 利 要 求 书 PCT/CN2012/000983
1、 一种具有解酒作用的枳犋饮, 其特征在于是由下述原料成份和重量配比制备而 成: 葛花 1〜25份, 枳棋子 1〜30份, 生姜 1〜15份。
2、 如权利要求 1所述的枳模饮, 其中各原料的重量配比是: 葛花 5〜20份, 枳棋 子 5〜25份, 生姜 4〜12份。
3、 如权利要求 1或 2所述的枳犋饮, 其中各原料的重量配比是: 葛花 8份, 枳棋 子 10份, 生姜 5份。
4、 如权利要求 1〜3所述的枳模饮, 其特征在于在其原料配比中还可加入 1〜25 份紫苏或葛根。
5、 如权利要求 1〜3 所述的枳犋饮, 其特征在于所述原料的来源可以是中药材或 者是相当于中药材生药量的提取物。
6、 如权利要求 1〜3所述的枳模饮, 其特征在于制备方法是按处方量称取葛花、 枳 模子、 生姜, 加 6〜15倍水浸泡 0. 5〜1. 5小时, 煎煮 1〜2次, 每次 1〜3小时, 药液 过滤, 浓缩, 离心, 离心液中加入甜味剂及食用香精, 加纯化水调配, 搅拌均匀, 经孔 径为0. 45 111〜3(^ 111折叠式滤芯滤过,灌装, 100〜121 Ό灭菌 30〜45分钟, 即得成品。
7、 如权利要求 6所述的枳棋饮的制备方法, 其特征在于甜味剂为果葡糖浆、 麦芽 糖醇、 甘露糖醇、 山梨糖醇、 三氯蔗糖、 甜蜜素、 阿斯巴甜、 安赛蜜、 甜菊糖中的任何 一种或一种以上。
8、 如权利要求 6所述的枳模饮的制备方法, 其特征在于成品剂型还可以是采用 药学上可接受的载体或赋形剂按药剂学常规工艺制成的颗粒剂、 片剂、 胶囊剂、 软胶 囊剂、 滴丸剂、 丸剂或口服液。
9、 如权利要求 6所述的枳榥饮的制备方法, 其特征在于成品还可以是采用食品上 可接受的赋形剂或食品添加剂, 按常规食品制备工艺制成的各种形态食品。
10、 如权利要求 1〜3所述的枳模饮, 其特征在于制备解酒的食品或保健品中的应 用。
PCT/CN2012/000983 2011-07-25 2012-07-23 一种具有解酒作用的枳椇饮料及其制备方法 WO2013013497A1 (zh)

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