WO2013013498A1

WO2013013498A1 - Chinese medicine beverage for nourishing the heart to calm the mind

Info

Publication number: WO2013013498A1
Application number: PCT/CN2012/000984
Authority: WO
Inventors: 钟虹光; 卢建中; 吕毅斌; 廖群; 李诒光; 唐兵
Original assignee: 江西食方食坊中药食品有限公司
Priority date: 2011-07-23
Filing date: 2012-07-23
Publication date: 2013-01-31
Also published as: CN102885346A

Abstract

Chinese medicine beverage for nourishing the heart to calm the mind, wherein it is made of Tritucum aestivurn L., date, Liquorice Root and rose flower of Chinese medicine. The preparation method of such beverage is: weighing Chinese medicine Tritucum aestivurn L., date, Liquorice Root and rose flower according to the weights, adding 8～15 times water to immerse the material for 0.5～1.5 hours, decocting for 1～2 hours , filtering the medical liquid, continuously adding 6～10 times water to decoct for 0.5～1.5 hours, filtering, combining filtrate, adding sweeter, vitamin C and wheat fragrant after condensing, adding water to 300 ml and mixing, filtering, filling, sterilizing to obtain the product.

Description

A traditional Chinese medicine drink that nourishes the heart and calms the nerves

The invention relates to a Yangxin Anshen Maizao Rose Drink and a preparation method thereof.

Second, the technical background

With the accelerated pace of modern life, people's life and psychological pressure are getting bigger and bigger. The number of people with anxiety, palpitation, and palpitations is increasing year by year. Menopause, as a special period of life, is more susceptible to external factors. There are phenomena such as anxiety and irritability. Traditional Chinese medicine has unique advantages in the treatment of such diseases because of its overall comprehensive regulation and small adverse reactions. The invention is prepared by combining Huai wheat, jujube, licorice and rose flower with the famous Fangmai Ganzao jujube soup (炙甘草, wheat, jujube). The characteristics of Chinese herbal medicines in Fangzhong are as follows: Huai wheat, which is mainly produced in the Jianghuai region, is called Huai wheat, and is good at raising the heart and mind. It is often used in conjunction with licorice and jujube for mental disorders such as dysfunction and restlessness. If the medicine is used together, it has the effect of nourishing the heart and calming the nerves.

Jujube has the functions of nourishing qi, nourishing blood, soothing the nerves, strengthening the spleen and stomach. It is a good health and nutrition for patients with weak spleen and stomach, lack of blood, fatigue, insomnia and dreams. Modern research shows that the cyclic adenosine monophosphate contained in jujube is an essential component of energy metabolism in human cells, which can enhance muscle strength, eliminate fatigue, dilate blood vessels, increase myocardial contractility, improve myocardial nutrition, and have good effects in preventing and treating cardiovascular diseases. effect.

Licorice has the functions of replenishing spleen and replenishing qi, nourishing cough and moistening the lungs. Clinically, it can be used for heart qi deficiency, heart palpitations, pulse generation, as well as spleen and stomach qi deficiency, fatigue and fatigue. Modern studies have shown that intraperitoneal injection of licorice extract inhibits chloroform-induced ventricular fibrillation, adrenaline-induced arrhythmias in rabbits, and aconitine-induced arrhythmias in rats, and can slow heart rate. Total flavonoids from licorice can prolong the latency of arrhythmia induced by aconitine and reduce the incidence of ventricular fibrillation induced by chloroform.

Rose, qi stagnation, and blood, pain relief. For liver and stomach pain, eating less vomiting, irregular menstruation, falling and hurting. Modern studies have shown that rose oil promotes bile secretion in rats; rose has a protective effect on myocardial ischemia in experimental animals.

The invention adds roses on the basis of Ganmai jujube soup, and the rose flower enters the liver, which can relieve liver and qi, and plays a role of coordination, promotion and balance on licorice, jujube and wheat. The invention has good mouthfeel, has the functions of nourishing the heart, calming the spleen and neutralizing the spleen and the middle spleen, and can improve palpitation, palpitations and menopausal depression and anxiety symptoms, and is suitable for the use of stagnation syndrome and menopausal population.

Third, the invention content

The object of the present invention is to provide a Yangxin Anshen Maizao Rose Drink and a preparation method thereof. The drink has a good taste and has the functions of nourishing the heart, improving the spleen and neutralizing it. It can improve palpitation, palpitations and menopausal depression and anxiety symptoms. It is suitable for people with stagnation and menopause.

The present invention has been achieved by the following technical solutions.

A nourishing heart and tranquillity jujube rose beverage, which is characterized by being prepared from the following raw material ingredients and weight ratio

1

Confirmation It is made into: Huai wheat l~50g, jujube l~40g, licorice l~20g, rose 0. 5~15g, sweetener 0. 01~ 70g, vitamin C 0. 04~3g, wheat flavor 0. 01~2. 5g. The preferred weight ratio range of the present invention is: Huai wheat 3~40g, jujube 3~30g, licorice 2~15g, rose 2~10g, sweetener 0. 05~50g, vitamin C 0. 06~2g, wheat香香精0. 03~1. 5g. The best weight ratio of the present invention is: Huai wheat 15g, jujube 8g, licorice 3g, rose 3g, sweetener 40g, vitamin CO. 5g, wheat flavor 0. 12g.

The succulent rose drink as described above, which is characterized in that it can also be added to the raw material ratio.

The jujube rose beverage as described above, characterized in that the sweetener is fructose syrup, maltitol, mannitol, sorbitol, sucralose, cyclamate, aspartame, acesulfame, glycyrrhizin Any one or more of stevioside, egg white sugar, and scutellaria.

5小时1, 煎煮1 1 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 ~2 hours, the liquid is filtered, continue to add 6~10 times water decoction 0. 5~1. 5 hours, filtered, combined with the second filtrate, concentrated to 180~220ml, add sweetener, vitamin C and wheat flavor Add purified water to 300ml, mix well, filter, fill, sterilize, and get the finished product.

The preparation method of the jujube rose beverage as described above, characterized in that the finished dosage form may also be a granule, a tablet, a capsule, a soft capsule prepared by a pharmacy conventional process using a pharmaceutically acceptable carrier or excipient. Agent, pill, pill or oral solution.

The preparation method of the jujube rose beverage as described above is characterized in that the finished product can also be various foods prepared by a conventional food preparation process using a food acceptable excipient or a food additive.

The jujube rose beverage as described above is characterized by the use in the preparation of a food or health supplement for nourishing ampoules.

The jujube rose drink of the present invention has anti-myocardial ischemia and sedative and hypnotic effects. The specific experiments are as follows:

1 Materials and methods

1. 1 Experimental materials and animals

Maizao Rose Drink is provided by Jiangxi Shifang Food Square Traditional Chinese Medicine Food Co., Ltd. Kunming mice, weighing 18~22g, male and female, SPF, provided by Experimental Animal Center of Nanchang University, animal certificate number: 2010A063.

SD rats, weighing 200~240g, male and female, SPF, provided by Experimental Animal Center of Nanchang University, animal certificate number: 2010A055.

1. 2 Experimental instruments and related test solutions

Adrenaline Hydrochloride Injection: Provided by Guangzhou Mingxing Pharmaceutical Co., Ltd., batch number: 20100924; Blood glucose determination kit: Provided by Baoding Great Wall Clinical Reagent Co., Ltd., batch number: 20100225; Double-beam UV-visible spectrophotometer: Beijing Pu analysis General Instrument Co., Ltd. Provided by the responsible company, model: TU-1901;

1. 3 Experimental methods

1. 3. 1 anti-ischemic effect 40 SD rats were randomly divided into blank control group, model group, low-, medium-, and high-dose group of rose juice (7g crude drug/kg, 14g crude drug/kg, 28g crude drug/kg), 8 rats in each group. . Each drug-administered group was intragastrically administered with the corresponding drugs. The blank control group and the model group were given the same volume of normal saline. One week later, except for the blank group, the other groups were subcutaneously injected with epinephrine hydrochloride (ISO) for two consecutive days (20 mg/kg). Establish a rat model of myocardial ischemia. ABW was used to calculate body weight changes before and after model establishment. HW/BW was used to calculate cardiac index, and serum creatine kinase (CK) and lactate dehydrogenase (LDH) were measured.

1. 3. 2 sedative and hypnotic effects

50 mice, half male and half female, were randomly divided into blank control group, model group, low-, medium-, and high-dose group of rose juice (10g crude drug/kg, 20g crude drug/kg, 40g crude drug/kg) according to body weight. 10 only. Each drug-administered group was intragastrically administered with the corresponding drug. The blank control group and the model group were given the same volume of normal saline for 20 days. After 30 minutes of non-administration, the mice were placed in a small animal tester to adapt to 3 After min, record the number of activities within 5 minutes.

1. 4 data processing methods

The experimental data were expressed as "mean soil standard deviation", and statistical processing was performed using SPSS statistical software.

2 Results Table 1 Effect of Maizao Rose Drink on Rat Body Weight and Cardiac Index (X soil s)

Note: Compared with the blank group, *Ρ<0. 05, **Ρ<0. 01 ; compared with the model group, #Ρ<0. 05, ##Ρ<0. 01 ο Table 2 Effects of rat serum creatine kinase and lactate dehydrogenase (; soil s)

Note: Compared with the blank group, *Ρ<0. 05, **Ρ<0· 01; compared with the model group, #Ρ<0. 05, ##Ρ<0· 01. Table 3 Effect of wheat jujube rose drink on the number of activities in mice (X s)

Low dose group 10 851 ± 85

Medium dose group 20 625 ± 72*

High dose group 40 511 ±85** Note: Compared with the blank control group, *P<0.05, **p<0. 01

This experiment was conducted to observe the anti-ischemic effect of the Chinese jujube rose drink on rat myocardial ischemia and the sedative and hypnotic effects on mice, and provide experimental evidence for clinical practice. The results of anti-rat myocardial ischemia test showed that the body weight, cardiac index, serum creatine kinase and lactate dehydrogenase of the model group were significantly different from the blank control group. Body weight and significantly reduced cardiac index, serum creatine kinase, lactate dehydrogenase levels, indicating that the jujube rose drink has obvious anti-myocardial ischemia effect on rats; the experimental results of sedative and hypnotic effects on mice indicate that the jujube rose drink Both the medium and high dose groups can significantly reduce the number of spontaneous activities in mice, and the effect is dose-dependently enhanced. It indicated that the rose jujube rose drink had obvious sedative effect on mice.

Fourth, the specific implementation

Example 1

The raw materials were weighed according to the following ratios: Huai wheat 16 g, jujube 8 g, licorice 4 g, rose 3 g, maltitol 40 g, vitamin C0. 5 g, wheat flavor 0. 2 g.

Preparation method: Weigh the medicine according to the prescription amount, add 12 times water soak for 0.5 hours, decoction for 1.5 hours, filter the liquid, continue to add 6 times water for 1 hour, filter, combine the second filtrate, concentrate to 200ml, add maltitol, vitamin C and wheat flavor, add purified water to 300ml, mix well, filter, fill, sterilize, that is, the finished product.

The preparation method as described above, characterized in that the finished dosage form may also be any dosage form prepared by using a pharmaceutically acceptable carrier or excipient, such as granules, tablets, capsules, soft capsules, pills, pills. .

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.

Example 2

The raw materials are weighed according to the following ratio: Huai wheat 46g, jujube 38g, licorice 17g, rose 13g, Tianqihua 5g, sorbitol 50g, sucralose 0. 03g, vitamin C0. 5g, wheat flavor 0. 17g.

Preparation method is the same as embodiment 1

Example 3

Weigh the raw materials according to the following ratio: Huai wheat 5g, jujube 4g, licorice 2g, rose 2g, fructose syrup 30g, aspartame 0. 22g, vitamin C0. 6g, wheat flavor 0. 15g.

Preparation method is the same as embodiment 1

Example 4

Weigh the raw materials according to the following ratio: Huai wheat 37g, jujube 23g, licorice l lg, rose 9g, mannitol 40g, sucralose 0. 03g, vitamin C0. 5g, wheat flavor 0. 13g.

Preparation method is the same as embodiment 1

Example 5

Weigh the raw materials according to the following ratios: Huai wheat 1, jujube 8g, licorice 4g, rose 3g, Tianqihua lg, Fructose syrup 30g, acesulfame 0.25g, vitamin C 0.28g, and wheat aroma 0.2g.

Preparation method is the same as embodiment 1

Example 6

The raw materials were weighed according to the following ratios: Huai wheat 3 g, jujube 2 g, licorice lg, rose 0.5 g, Tianqihua 0.5 g, sucralose 0.05 g, vitamin C 0.37 g, and wheat aroma 0.11 g.

Preparation method is the same as embodiment 1

Example 7

The raw materials were weighed according to the following ratios: Huai wheat 15 g, jujube 6 g, licorice 3 g, rose 3 g, mannitol 45 g, vitamin C 0.42 g, and wheat flavor 0.14 g.

Preparation method is the same as embodiment 1

Claims

WO 2013/013498 丄„ ^., ΤΒΓ -U- _t> PCT/CN2012/000984 Claims

1. A nourishing heart and tranquility mai jujube rose beverage, which is characterized by being prepared from the following raw material ingredients and weight ratios: Huai wheat l~50g, jujube l~40g, licorice l~20g, rose 0. 5〜15. 5〜15g, Sweetener 0. 01~70g, Vitamin C O. 04~3g, Maixiang Flavor 0. 01~2. 5g.

2, the jujube rose beverage according to claim 1, wherein the weight ratio of each raw material is: Huai wheat 3~40g, jujube 3~30g, licorice 2~15g, rose 2~10g, sweetener 0 05〜1. 5g。 05~1. 5g.

The yoghurt rose beverage according to claim 1 or 2, wherein the weight ratio of each raw material is: Huai wheat 15 g, jujube 8 g, licorice 3 g, rose 3 g, sweetener 40 g, vitamin C 0. 5 g, Wheat flavor 0. 12g.

The jujube rose drink according to any one of claims 1 to 3, characterized in that 0.2 to 10 g of Tianqihua is further added to the raw material ratio.

The jujube rose drink according to any one of claims 1 to 3, wherein the sweetener is fructose syrup, maltitol, mannitol, sorbitol, sucralose, cyclamate, aspartame, Any one or more of acesulfame, glycyrrhizin, stevioside, ghreose, and lycopene.

〜1〜1〜1〜1〜1〜1〜1〜1〜1〜1~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 5小时, 煮煮1〜2小时, 液液过滤, continue to add 6~10 times water decoction 0. 5~1. 5 hours, filter, combine the second filtrate, concentrate to 180~220ml, add sweetener , vitamin C and wheat flavor, add purified water to 300ml, mix well, filter, fill, sterilize, that is, the finished product.

7. The method for preparing a jujube rose beverage according to claim 6, wherein the finished dosage form is further a granule, a tablet, or a pharmaceutically acceptable carrier or excipient, which is prepared according to a conventional pharmacy process. Capsules, soft capsules, pills, pills or oral solutions.

The method for preparing a maichojus rose beverage according to claim 6, wherein the finished product is further a food of various forms prepared by a conventional food preparation process using a food acceptable excipient or a food additive.

9. A jujube rose drink according to claims 1 to 3, which is characterized by the use in the preparation of a food or health product for nourishing the heart.