WO2022105725A1 - Deer velvet alcohol preparation method - Google Patents
Deer velvet alcohol preparation method Download PDFInfo
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- WO2022105725A1 WO2022105725A1 PCT/CN2021/130817 CN2021130817W WO2022105725A1 WO 2022105725 A1 WO2022105725 A1 WO 2022105725A1 CN 2021130817 W CN2021130817 W CN 2021130817W WO 2022105725 A1 WO2022105725 A1 WO 2022105725A1
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- deer antler
- freeze
- antler
- deer
- preparation
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- 241000282994 Cervidae Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title abstract 4
- 210000003056 antler Anatomy 0.000 claims abstract description 57
- 238000000605 extraction Methods 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000010992 reflux Methods 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 235000014101 wine Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract 2
- 235000019636 bitter flavor Nutrition 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 7
- 150000003904 phospholipids Chemical class 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108090000723 Insulin-Like Growth Factor I Proteins 0.000 description 2
- 108010025020 Nerve Growth Factor Proteins 0.000 description 2
- 102000015336 Nerve Growth Factor Human genes 0.000 description 2
- 102000013275 Somatomedins Human genes 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 229940053128 nerve growth factor Drugs 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 241000282985 Cervus Species 0.000 description 1
- 241000283007 Cervus nippon Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002950 fibroblast Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- VBEQCZHXXJYVRD-GACYYNSASA-N uroanthelone Chemical compound C([C@@H](C(=O)N[C@H](C(=O)N[C@@H](CS)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CS)C(=O)N[C@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)NCC(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(=O)N[C@@H](CO)C(=O)NCC(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O)C(C)C)[C@@H](C)O)NC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CC=1NC=NC=1)NC(=O)[C@H](CCSC)NC(=O)[C@H](CS)NC(=O)[C@@H](NC(=O)CNC(=O)CNC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CS)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)CNC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CO)NC(=O)[C@H](CO)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](CS)NC(=O)CNC(=O)[C@H]1N(CCC1)C(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CO)NC(=O)[C@@H](N)CC(N)=O)C(C)C)[C@@H](C)CC)C1=CC=C(O)C=C1 VBEQCZHXXJYVRD-GACYYNSASA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/32—Bones; Osteocytes; Osteoblasts; Tendons; Tenocytes; Teeth; Odontoblasts; Cartilage; Chondrocytes; Synovial membrane
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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- A—HUMAN NECESSITIES
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- A61P13/12—Drugs for disorders of the urinary system of the kidneys
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P15/00—Drugs for genital or sexual disorders; Contraceptives
- A61P15/10—Drugs for genital or sexual disorders; Contraceptives for impotence
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- 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
- A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P7/00—Drugs for disorders of the blood or the extracellular fluid
- A61P7/06—Antianaemics
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Definitions
- the invention relates to the technical field of separation and extraction, and more particularly, to a preparation method of deer antler wine.
- Deer antler refers to the unossified and fluffy young antlers of sika deer or red deer stags, and is a precious Chinese medicinal material.
- Li Shizhen in the Ming Dynasty said that velvet antler "is good at invigorating the kidneys and strengthening the yang, invigorating the blood, nourishing the marrow and strengthening the bones.”
- the "Pharmacopoeia of the People's Republic of China” records that deer antlers are sweet, salty and warm, and belong to the kidney and liver meridians.
- Deer antler medicinal materials are traditionally prepared by sawing fresh deer antler and drying. The deer antler pieces need to be moistened with hot white wine, and then cut into slices and flattened.
- deer antler The traditional method of using deer antler is not only using dried deer antler powder, but also using deer antler tablets to make wine. Usually, deer antler tablets, ginseng, hippocampus and other ingredients are added to liquor above 50°, and the container is sealed for about 30 days.
- the present invention provides a method for preparing deer antler wine by using modern means of traditional Chinese medicine.
- the method of the present invention is specifically realized in the following ways:
- a preparation method of deer antler wine comprising the following steps:
- freeze-drying fresh deer antler to obtain deer antler freeze-dried powder.
- the conditions of freeze-drying are: vacuum degree 100Pa, initial temperature -60°C, programmed temperature rise to no more than 30°C, freeze-drying time is 15-20h;
- the fresh velvet antler mentioned above is the fresh velvet antler of the first crop.
- Fresh antler is rich in antler insulin-like growth factor (IGF-1), antler growth hormone (HGH), antler growth-promoting release factor (GHRF), antler nerve growth factor (NGF), antler epidermal growth factor (EGF), antler fibroblasts Growth factor (FGF) and other active peptide components, the method of the present invention can fully retain the active components.
- IGF-1 insulin-like growth factor
- HGH antler growth hormone
- GHRF antler growth-promoting release factor
- NEF antler nerve growth factor
- EGF epidermal growth factor
- FGF antler fibroblasts Growth factor
- the ultrasonic power used in the above-mentioned ultrasonic reflux extraction is 2kw, and the extraction time is 1-2h.
- the extraction temperature in step b is 50°C-60°C.
- the ratio of deer antler freeze-dried powder and wine base described in step b is 1:20-100 (g/ml).
- the freeze-drying time described in step a is 20h.
- the temperature program is to set the temperature range of the board layer: -60 to 30 °C, and the temperature is increased for 15 hours. If the temperature is too high, the color of the freeze-dried powder will be dark, and the amino acid components will be easily destroyed.
- the present invention preferably adopts a 53° wine base (also known as base wine).
- the traditional deer antler medicinal materials and decoction pieces are processed by heating and drying, so that the medicinal materials are easy to preserve, but the active ingredients in the deer antler are destroyed.
- the invention freeze-dries the fresh deer antler under specific conditions, and can fully retain various effective components in the fresh deer antler.
- the present invention does not use the traditional soaking method, but uses ultrasonic reflux extraction, the whole process time is short, energy is saved, and the extraction temperature is controlled, and the loss of effective components in the extraction process is also avoided.
- the method of the present invention extracts as many active ingredients as amino acids and phospholipids, and the prepared deer antler wine has a clear color, a mellow mouthfeel, and no fishy bitterness.
- the vacuum degree is 100Pa
- the initial temperature is -60°C
- the temperature is programmed to not exceed 30°C (set temperature range of the plate layer: -60 ⁇ 30 °C heating rate: 15hr, operation interface: one-key operation of each function, maximum loading: 10kg) to obtain velvet antler freeze-dried powder
- the freeze-drying yield is about 20%
- the freeze-drying time is 20h.
- the vacuum degree is 100Pa
- the initial temperature is -60°C
- the temperature is programmed to not exceed 30°C to obtain deer antler freeze-dried powder
- the freeze-drying yield is about 20%
- the lyophilization time is 18h.
- the product prepared by the method of the present invention and the product directly obtained by soaking in wine, after being placed for 30 days, the product of the present invention can see the collagen layer with the naked eye.
- the amino acid detection method is: GB5009.124-2016 Determination of amino acids in food.
- the phospholipid detection method is: DB22/T 2288-2015 Determination of phospholipid content in velvet antler, spectrophotometry.
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Disclosed is a preparation method for deer velvet alcohol. The method comprises: freeze-drying fresh deer velvet, adding same into a 40-53 ° alcohol base at a 1:20-500 ratio, utilizing ultrasonic reflux extraction, and after centrifugation of an extract liquid, obtaining a supernatant liquid. A method of the present invention amply preserves various active components in fresh deer velvet, prepared deer antler alcohol has a clarified color, a rich, deep taste, and is free of foul or bitter flavors.
Description
本发明涉及分离提取技术领域，更具体地，涉及一种鹿茸酒的制备方法。The invention relates to the technical field of separation and extraction, and more particularly, to a preparation method of deer antler wine.
鹿茸是指梅花鹿或马鹿的雄鹿未骨化而带绒毛的幼角，是一味名贵中药材。明代李时珍在《本草纲目》中称鹿茸“善于补肾壮阳、生精益血、补髓健骨。”《中华人民共和国药典》中收载鹿茸性甘咸温、归肾肝经。传统制备鹿茸药材，系锯下鲜鹿茸后、烘干。鹿茸饮片需用热白酒润透后，横切薄片压平。Deer antler refers to the unossified and fluffy young antlers of sika deer or red deer stags, and is a precious Chinese medicinal material. In the "Compendium of Materia Medica", Li Shizhen in the Ming Dynasty said that velvet antler "is good at invigorating the kidneys and strengthening the yang, invigorating the blood, nourishing the marrow and strengthening the bones." The "Pharmacopoeia of the People's Republic of China" records that deer antlers are sweet, salty and warm, and belong to the kidney and liver meridians. Deer antler medicinal materials are traditionally prepared by sawing fresh deer antler and drying. The deer antler pieces need to be moistened with hot white wine, and then cut into slices and flattened.
传统鹿茸的使用方法除了使用干鹿茸打粉直接服用以外，还通常采用鹿茸片泡酒使用。通常将鹿茸片与人参、海马等成分加入50°以上的白酒中，密封容器约30天后饮用，如需效果更好，需要泡制半年以上，服用很不方便。The traditional method of using deer antler is not only using dried deer antler powder, but also using deer antler tablets to make wine. Usually, deer antler tablets, ginseng, hippocampus and other ingredients are added to liquor above 50°, and the container is sealed for about 30 days.
发明内容SUMMARY OF THE INVENTION
本发明为了克服上述不足之处，提供一种利用中药现代化手段制备鹿茸酒的方法，该方法制备得到的鹿茸酒，制备时间短，有效成分含量高，成本低，特别适合工业化批量生产。In order to overcome the above deficiencies, the present invention provides a method for preparing deer antler wine by using modern means of traditional Chinese medicine.
本发明方法具体是通过以下方式实现的：The method of the present invention is specifically realized in the following ways:
一种鹿茸酒的制备方法，包括以下步骤：A preparation method of deer antler wine, comprising the following steps:
a.将新鲜鹿茸进行冷冻干燥得到鹿茸冻干粉，冷冻干燥的条件为：真空度100Pa，起始温度-60℃，程序升温至不超过30℃，冻干时间为15-20h；a. Freeze-drying fresh deer antler to obtain deer antler freeze-dried powder. The conditions of freeze-drying are: vacuum degree 100Pa, initial temperature -60°C, programmed temperature rise to no more than 30°C, freeze-drying time is 15-20h;
b.取鹿茸冻干粉，以1:20-500的比例加入40-53°的酒基中，采用超声回流提取，提取温度不超过60℃；所得提取液离心、取上清液，即得。b. Take the deer antler freeze-dried powder, add it to the wine base of 40-53° in a ratio of 1:20-500, extract by ultrasonic reflux, and the extraction temperature does not exceed 60°C; the obtained extract is centrifuged, and the supernatant is taken to obtain .
优选上述新鲜鹿茸为头茬二杠新鲜鹿茸。新鲜鹿茸富含鹿茸胰岛素样生长因子(IGF-1)、鹿茸生长激素(HGH)、鹿茸促生长释放因子(GHRF)、鹿茸神经生长因子(NGF)、鹿茸表皮生长因子(EGF)、鹿茸成纤维生长因子(FGF)等活性肽成份，本发明方法能充分保留其中的活性成分。Preferably, the fresh velvet antler mentioned above is the fresh velvet antler of the first crop. Fresh antler is rich in antler insulin-like growth factor (IGF-1), antler growth hormone (HGH), antler growth-promoting release factor (GHRF), antler nerve growth factor (NGF), antler epidermal growth factor (EGF), antler fibroblasts Growth factor (FGF) and other active peptide components, the method of the present invention can fully retain the active components.
优选上述超声回流提取的提取采用的超声功率2kw，提取时间为1-2h。Preferably, the ultrasonic power used in the above-mentioned ultrasonic reflux extraction is 2kw, and the extraction time is 1-2h.
优选步骤b中所述的提取温度为50℃-60℃。Preferably, the extraction temperature in step b is 50°C-60°C.
优选步骤b中所述的鹿茸冻干粉和酒基的比例为1:20-100(g/ml)。Preferably, the ratio of deer antler freeze-dried powder and wine base described in step b is 1:20-100 (g/ml).
优选步骤a中所述的冻干时间为20h。Preferably, the freeze-drying time described in step a is 20h.
程序升温为设定板层温度范围：-60～30℃，升温15小时。如果温度过高，冻干粉颜色发暗，氨基酸类成分容易被破坏。The temperature program is to set the temperature range of the board layer: -60 to 30 °C, and the temperature is increased for 15 hours. If the temperature is too high, the color of the freeze-dried powder will be dark, and the amino acid components will be easily destroyed.
本发明优选采用53°的酒基(又称基酒)。The present invention preferably adopts a 53° wine base (also known as base wine).
与现有技术比较，本发明的优势：Compared with the prior art, the advantages of the present invention:
1、传统鹿茸药材加工、饮片加工中均采用了加热烘干，这样药材易于保存，但鹿茸中的有效成分被破坏。本发明将鲜鹿茸在特定的条件下进行冷冻干燥，可充分保留鲜鹿茸中的各类有效成分。1. The traditional deer antler medicinal materials and decoction pieces are processed by heating and drying, so that the medicinal materials are easy to preserve, but the active ingredients in the deer antler are destroyed. The invention freeze-dries the fresh deer antler under specific conditions, and can fully retain various effective components in the fresh deer antler.
2、本发明不采用传统的浸泡法，而是用超声回流提取，全过程时间较短，节约能源，且控制提取温度，也避免了提取过程中有效成分的损失。2. The present invention does not use the traditional soaking method, but uses ultrasonic reflux extraction, the whole process time is short, energy is saved, and the extraction temperature is controlled, and the loss of effective components in the extraction process is also avoided.
3、本发明方法尽可能多的提取到有效成分氨基酸和磷脂，制备的鹿茸酒 酒色澄清，口感醇厚，无腥苦味。3. The method of the present invention extracts as many active ingredients as amino acids and phospholipids, and the prepared deer antler wine has a clear color, a mellow mouthfeel, and no fishy bitterness.
以下通过具体实施例对本发明进行进一步的解释说明。The present invention is further explained and illustrated by specific embodiments below.
实施例1Example 1
将头茬二杠新鲜鹿茸5g放入YHW-12S微波真空冷冻干燥机内，真空度100Pa，起始温度-60℃，程序升温至不超过30℃(设定板层温度范围：-60～30℃升温速率：15hr，操作界面：各功能一键操作，最大装量：10kg)得鹿茸冻干粉，冻干收率约20％，冻干时间为20h。Put 5g of fresh velvet antler from the first stubble into the YHW-12S microwave vacuum freeze dryer, the vacuum degree is 100Pa, the initial temperature is -60°C, and the temperature is programmed to not exceed 30°C (set temperature range of the plate layer: -60～30 ℃ heating rate: 15hr, operation interface: one-key operation of each function, maximum loading: 10kg) to obtain velvet antler freeze-dried powder, the freeze-drying yield is about 20%, and the freeze-drying time is 20h.
取鹿茸冻干粉，加入100ml 53°的酒基中，采用超声回流提取2h，超声功率2千瓦，全程温度不超过60℃。离心，取上清液，将沉淀弃去，即得。所得样品中氨基酸含量为6.2mg/mL，磷脂含量为2.35g/100g。所得鹿茸酒酒色澄清，口感醇厚，无腥苦味。Take velvet antler freeze-dried powder, add it to 100ml of 53° wine base, extract by ultrasonic reflux for 2h, ultrasonic power 2kW, and the whole temperature does not exceed 60℃. Centrifuge, take the supernatant, and discard the precipitate. The amino acid content in the obtained sample was 6.2 mg/mL, and the phospholipid content was 2.35 g/100 g. The obtained deer antler wine has a clear color, a mellow taste and no fishy bitterness.
实施例2Example 2
将头茬二杠新鲜鹿茸5g放入YHW-12S微波真空冷冻干燥机内，真空度100Pa，起始温度-60℃，程序升温至不超过30℃，得鹿茸冻干粉，冻干收率约20％，冻干时间为18h。Put 5g of fresh deer antler in the first crop and put it into the YHW-12S microwave vacuum freeze dryer, the vacuum degree is 100Pa, the initial temperature is -60°C, and the temperature is programmed to not exceed 30°C to obtain deer antler freeze-dried powder, and the freeze-drying yield is about 20%, the lyophilization time is 18h.
取鹿茸冻干粉，加入100ml 40°的酒基中。采用超声回流提取2h，超声功率2千瓦，全程温度不超过60℃。离心，取上清液，将沉淀弃去，即得。所得样品中氨基酸含量为5.8mg/mL，磷脂含量为2.31g/100g。所得鹿茸酒酒色澄清，口感醇厚，无腥苦味。Take deer antler freeze-dried powder and add it to 100ml of 40° wine base. Ultrasonic reflux extraction was used for 2 hours, ultrasonic power was 2 kilowatts, and the whole temperature did not exceed 60 °C. Centrifuge, take the supernatant, and discard the precipitate. The amino acid content in the obtained sample was 5.8 mg/mL, and the phospholipid content was 2.31 g/100 g. The obtained deer antler wine has a clear color, a mellow taste and no fishy bitterness.
对比例1Comparative Example 1
取头茬二杠新鲜鹿茸5g，经过加热烘干，按药典收载鹿茸饮片工艺切片，加入100ml，53℃酒基中，每日振荡一次，浸泡30日，所得样品中氨基酸含量为3.8mg/mL，磷脂含量为1.36g/100g，所得鹿茸酒略含腥苦味。Take 5g of fresh deer antler from the first stubble, heat and dry it, slice it according to the process of collecting deer antler pieces in the Pharmacopoeia, add 100ml, 53 ℃ wine base, shake once a day, soak for 30 days, the amino acid content in the obtained sample is 3.8mg/ mL, the phospholipid content was 1.36g/100g, and the obtained deer antler wine was slightly fishy and bitter.
另外，本发明方法制备得到的产品和直接用酒泡得到的产品，放置30天后，本发明产品肉眼可见胶原蛋白层。In addition, the product prepared by the method of the present invention and the product directly obtained by soaking in wine, after being placed for 30 days, the product of the present invention can see the collagen layer with the naked eye.
其中，氨基酸检测方法为：GB5009.124-2016食品中氨基酸的测定。磷脂检测方法为：DB22/T 2288-2015鹿茸中磷脂含量的测定方法，分光光度法。Among them, the amino acid detection method is: GB5009.124-2016 Determination of amino acids in food. The phospholipid detection method is: DB22/T 2288-2015 Determination of phospholipid content in velvet antler, spectrophotometry.
Claims (6)
- 一种鹿茸酒的制备方法，其特征在于该方法包括以下步骤：A preparation method of deer antler wine, characterized in that the method comprises the following steps:a.将新鲜鹿茸进行冷冻干燥得到鹿茸冻干粉，冷冻干燥的条件为：真空度100Pa，起始温度-60℃，程序升温至不超过30℃，冻干时间为15-20h；a. Freeze-drying fresh deer antler to obtain deer antler freeze-dried powder. The conditions of freeze-drying are: vacuum degree 100Pa, initial temperature -60°C, programmed temperature rise to no more than 30°C, freeze-drying time is 15-20h;b.取鹿茸冻干粉，以1:20-500的比例加入40-53°酒基中，采用超声回流提取，提取温度不超过60℃；离心、取上清液，即得。b. Take velvet antler freeze-dried powder, add it to a 40-53° wine base at a ratio of 1:20-500, extract by ultrasonic reflux, and the extraction temperature does not exceed 60°C; centrifuge and take the supernatant, that is.
- 根据权利要求1所述的鹿茸酒的制备方法，其特征在于所述的新鲜鹿茸为头茬二杠新鲜鹿茸。The preparation method of deer antler wine according to claim 1, is characterized in that described fresh deer antler is the first stubble two bar fresh deer antler.
- 根据权利要求1所述的鹿茸酒的制备方法，其特征在于所述的超声回流提取的提取采用的超声功率2kw，提取时间为1-2h。The preparation method of deer antler wine according to claim 1, is characterized in that the ultrasonic power 2kw adopted in the extraction of described ultrasonic reflux extraction, and the extraction time is 1-2h.
- 根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤b中所述的提取温度为50℃-60℃。The preparation method of deer antler wine according to claim 1, is characterized in that the extraction temperature described in step b is 50 ℃-60 ℃.
- 根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤b中所述的鹿茸冻干粉和酒基的比例为1:20-100。The preparation method of deer antler wine according to claim 1, is characterized in that the ratio of deer antler freeze-dried powder described in step b and wine base is 1:20-100.
- 根据权利要求1所述的鹿茸酒的制备方法，其特征在于步骤a中所述的冻干时间为20h。The preparation method of deer antler wine according to claim 1, is characterized in that the freeze-drying time described in the step a is 20h.
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| CN1650958A (en) * | 2004-11-26 | 2005-08-10 | 邹长生 | Origin nourishing kidney boosting wine and its preparation method |
| CN102732407A (en) * | 2011-03-31 | 2012-10-17 | 钟礼晖 | Ultrasonic brewing method for sika deer compound liquor |
| CN103223055A (en) * | 2013-03-18 | 2013-07-31 | 泸州医学院 | Healthcare product or medicinal composition, and preparation method and uses thereof |
| CN104906190A (en) * | 2015-06-09 | 2015-09-16 | 陈连武 | Antler powder wine and preparation method thereof |
| CN104987358A (en) * | 2015-08-10 | 2015-10-21 | 吉林玉参医药科技有限公司 | Method for preparing velvet antler protein extracts |
| CN112494518A (en) * | 2020-11-18 | 2021-03-16 | 中科健康产业集团股份有限公司 | Preparation method of pilose antler wine |
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| CN104987359B (en) * | 2015-08-10 | 2018-11-20 | 吉林玉参医药科技有限公司 | A kind of pilose antler protein extract and its application, pharmaceutical preparation |
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| CN1650958A (en) * | 2004-11-26 | 2005-08-10 | 邹长生 | Origin nourishing kidney boosting wine and its preparation method |
| CN102732407A (en) * | 2011-03-31 | 2012-10-17 | 钟礼晖 | Ultrasonic brewing method for sika deer compound liquor |
| CN103223055A (en) * | 2013-03-18 | 2013-07-31 | 泸州医学院 | Healthcare product or medicinal composition, and preparation method and uses thereof |
| CN104906190A (en) * | 2015-06-09 | 2015-09-16 | 陈连武 | Antler powder wine and preparation method thereof |
| CN104987358A (en) * | 2015-08-10 | 2015-10-21 | 吉林玉参医药科技有限公司 | Method for preparing velvet antler protein extracts |
| CN112494518A (en) * | 2020-11-18 | 2021-03-16 | 中科健康产业集团股份有限公司 | Preparation method of pilose antler wine |
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