WO2023000440A1 - 一种提高活性成分含量的诺丽配制酒及其制备方法 - Google Patents

一种提高活性成分含量的诺丽配制酒及其制备方法 Download PDF

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WO2023000440A1
WO2023000440A1 PCT/CN2021/115331 CN2021115331W WO2023000440A1 WO 2023000440 A1 WO2023000440 A1 WO 2023000440A1 CN 2021115331 W CN2021115331 W CN 2021115331W WO 2023000440 A1 WO2023000440 A1 WO 2023000440A1
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noni
wine
extraction
preparation
steam explosion
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PCT/CN2021/115331
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French (fr)
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徐琴
张经常
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海南华美益实业有限公司
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/50—Improvements relating to the production of bulk chemicals
    • Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids

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  • the invention relates to the field of Noni processing, in particular to a Noni compound wine with increased content of active ingredients and a preparation method thereof.
  • Noni, scientific name Morinda citrifolia is a tropical plant of the Rubiaceae Morinda citrifolia. Its roots, stems, leaves, and fruits have various effects, including treating skin diseases, wound infections, heart disease, diabetes, arthritis, high blood pressure, Indigestion, oral ulcers and other effects, among which noni fruit has strong vitality, strong medicinal effect, and wide application. It is called “the queen of Morinda officinalis” and "magic fruit”. In the field of noni processing, the utilization rate of noni fruit is relatively high, while the studies on noni root and noni leaf are less.
  • CN110093239A discloses a noni compounded wine and a preparation method thereof.
  • the noni fruit is combined with a variety of Chinese medicinal materials to prepare the wine, which improves its efficacy, but fails to give full play to the value of noni, and lacks pertinence.
  • the present invention is committed to researching a noni-prepared health wine with hypoglycemic effect, and fully exerts the value of noni.
  • the present invention proposes a noni compounded wine with increased content of active ingredients and a preparation method thereof, which fully exerts the value of noni and has hypoglycemic effect.
  • a preparation method of Noni prepared wine comprising the following steps:
  • step (3) Wine making: add the noni fruit slurry in step (1) to grain liquor, ferment at 25-32°C, then add the mixed extract in step (2), and then mix it at 15-20°C Secondary fermentation, filtration, to obtain fermented wine, clarified, sterilized, to obtain noni wine.
  • the steam explosion pressure is 2.8-3.2Mpa
  • the pressure maintenance time is 40-50s.
  • the pressure of the static extraction is 4.8-5.2MPa, and the extraction time is 12-18min.
  • the extraction pressure of the continuous circulation of supercritical CO 2 is 18-22Mpa
  • the extraction temperature is 38-42°C
  • the extraction time is 40-60min.
  • the mixing mass ratio of Noni root and Noni leaf powder is 0.25-0.35:1.
  • the mass ratio of the Noni fruit slurry to grain liquor is 1:3.2-4.0.
  • the concentration of the grain liquor is 4-6% vol.
  • the mass ratio of the Noni fruit slurry to the mixed extract is 1:0.4-0.6.
  • the fermentation time is 36-48 hours under the temperature condition of 25-32° C.; the secondary fermentation time is 72-96 hours under the temperature condition of 15-20° C.
  • (1) adopt the present invention to process Noni root under certain steam explosion conditions, compound extract Noni root and Noni leaves under certain extraction conditions, combine secondary fermentation conditions, significantly improve the content of active ingredients in Noni prepared wine, especially improve
  • the content of two indole alkaloids, compound A and compound B, is beneficial to increase the activity of inhibiting ⁇ -glucosidase, has a certain hypoglycemic effect, improves the health care effect of noni prepared wine, and improves the pertinence of the product.
  • the present invention adopts Noni root-Noni leaves-Noni fruit joint wine making, which not only fully improves the content of active ingredients in the product, but also does not need additional yeast in the wine making process, and fully exerts the value of Noni.
  • the grain liquor used in the embodiment of the present invention is commercially available sorghum liquor.
  • the preparation method of Noni concocted wine comprises the following steps:
  • step (3) Wine making: add 5% vol grain liquor to the noni fruit slurry in step (1), the amount of grain liquor added is 3.5 times the mass of the noni fruit slurry, ferment for 42 hours at 28°C, and then add step (2)
  • the mixed extracts are mixed, and the amount of the mixed extracts added is 50% of the mass of noni fruit pulp, and then secondary fermentation is carried out at 18° C. for 84 hours, and filtered to obtain fermented wine, which is clarified and sterilized to obtain noni wine.
  • the preparation method of Noni concocted wine comprises the following steps:
  • step (3) Wine making: add 5% vol grain liquor to the noni fruit slurry in step (1), the amount of grain liquor added is 3.5 times the mass of the noni fruit slurry, ferment at 25°C for 48 hours, and then add step (2)
  • the mixed extracts are mixed, and the amount of the mixed extracts added is 50% of the mass of noni fruit pulp, and then secondary fermentation is carried out at 15° C. for 96 hours, and filtered to obtain fermented wine, which is clarified and sterilized to obtain noni wine.
  • the preparation method of Noni concocted wine comprises the following steps:
  • step (3) Wine making: add 5% vol grain liquor to the noni fruit slurry in step (1), the amount of grain liquor added is 3.5 times the mass of the noni fruit slurry, ferment at 32°C for 36 hours, and then add step (2)
  • the mixed extracts are mixed, and the amount of the mixed extracts added is 50% of the mass of noni fruit pulp, and then secondary fermentation is carried out at 20° C. for 72 hours, and filtered to obtain fermented wine, which is clarified and sterilized to obtain noni wine.
  • the preparation method of Noni concocted wine comprises the following steps:
  • step (3) Wine making: add 5% vol grain liquor to the noni fruit slurry in step (1), the amount of grain liquor added is 3.2 times the quality of the noni fruit slurry, ferment for 42 hours at 28°C, and then add step (2)
  • the mixed extracts are mixed, and the amount of the mixed extracts added is 40% of the mass of noni fruit pulp, and then secondary fermentation is carried out at 18° C. for 84 hours, and filtered to obtain fermented wine, which is clarified and sterilized to obtain noni wine.
  • the preparation method of Noni concocted wine comprises the following steps:
  • step (3) Wine making: add 5% vol grain white wine to the noni fruit pulp in step (1), the amount of grain white wine added is 4.0 times the quality of the noni fruit pulp, ferment for 42 hours under the temperature condition of 28 °C, and then add step (2)
  • the mixed extracts are mixed, and the amount of the mixed extracts added is 60% of the mass of noni fruit pulp, and then secondary fermentation is carried out at 18° C. for 84 hours, and filtered to obtain fermented wine, which is clarified and sterilized to obtain noni wine.
  • the preparation method of Noni formulated wine is mainly different from Example 1: the Noni root has not been steam-exploded.
  • Noni root powder and Noni leaf powder are mixed according to the amount ratio of 0.30:1, put into the extraction kettle, feed CO 2 and extract statically for 0.25h under the pressure condition of 5.0MPa, Then adjust the pressure to 20Mpa and the temperature to 40°C, and pass through supercritical CO2 for continuous circulation and extraction for 50min to obtain a mixed extract.
  • Noni prepared wine is mainly different from Example 1: no static extraction, direct supercritical CO2 continuous circulation extraction.
  • Noni formulated wine is mainly different from that of Example 1: the secondary fermentation condition is not adopted, and the fermentation is completed at a temperature of 28°C.
  • the steps of pretreatment and compound extraction are consistent with those in Example 1.
  • pretreatment step is consistent with embodiment 1;
  • Comparative Example 1 uses Noni root without steam explosion, and the content of indole alkaloid compound A and compound B in Noni compound wine is significantly reduced.
  • Comparative Example 2 did not carry out static extraction, and directly carried out supercritical CO Continuous circulation extraction, the content of active ingredients in the product decreased significantly.
  • Comparative Example 3 did not use the secondary fermentation conditions, and the fermentation was completed at 28°C, which was not conducive to the indole alkaloid compound A and compound B fully penetrating into the fermented wine, and the content of active ingredients in the product also decreased significantly.
  • Comparative Example 4 did not adopt the steam explosion condition of the present invention, and Comparative Example 5 did not adopt the composite extraction condition of the present invention, and the content of active ingredients in the product also decreased.
  • the steam explosion conditions, composite extraction conditions and fermentation conditions of the present invention can significantly increase the content of indole alkaloid compound A and compound B in the product.
  • Toxicity test after the noni-prepared wine of Examples 1-5 and Comparative Example 1-5 were given respectively, no abnormalities were found in the general performance and behavior of rats and mice, no animal death was seen during the observation period, and the test ended Gross dissection of the sacrificed animals showed no abnormalities with the naked eye.
  • the normal group and model group 1 were given distilled water, and the model group 2 was given the Noni prepared wine of Example 1 by intragastric administration at 1ml/kg every day, and the model group 2 was given the Noni prepared wine of Example 2 by oral administration at 1ml/kg every day, and the model group Group 3 was administrated with Noni prepared wine of Comparative Example 1 at 1ml/kg per day, once a day, for 2 consecutive weeks.
  • Example 1-2 has a significant hypoglycemic effect
  • the Noni prepared wine of Comparative Example 1 has a weaker hypoglycemic effect.
  • the active ingredients in the noni prepared wine are significantly increased, especially the content of two indole alkaloids of compound A and compound B is increased, which is more conducive to inhibiting ⁇ -glucosidase and improving the hypoglycemic effect.

Abstract

一种提高活性成分含量的诺丽配制酒及其制备方法，包括以下步骤：取诺丽根，清洗后放入蒸汽爆破罐内，进行蒸汽爆破处理，得到蒸汽爆破后的诺丽根；取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉；取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液；将蒸汽爆破后的诺丽根和诺丽叶粉混合，装入萃取釜中，先通入CO 2静态萃取，再通入超临界CO 2连续循环萃取，得到混合萃取液；将诺丽果浆液加入粮食白酒发酵，再加入混合萃取液混合，二次发酵，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。

Description

一种提高活性成分含量的诺丽配制酒及其制备方法 技术领域
本发明涉及诺丽加工领域，特别涉及一种提高活性成分含量的诺丽配制酒及其制备方法。
背景技术
诺丽，学名Morinda citrifolia，为茜草科巴戟天属热带性植物，其根、茎、叶、果实具有多种功效，包括治疗皮肤疾病、伤口感染、心脏病、糖尿病、关节炎、高血压、消化不良、口腔溃疡等功效，其中诺丽果的生命力强韧，药效强，应用广，被称为“巴戟天属的女王”“神奇的果实”。在诺丽加工领域，诺丽果实利用率较高，而诺丽根、诺丽叶等研究较少。CN110093239A公开一种诺丽配制酒及其制备方法，利用诺丽果结合多种中药材配制，有所提高其功效，未能充分发挥诺丽价值，而且针对性欠缺。本发明致力研究一款具有降糖功效的诺丽配制保健酒，而且充分发挥诺丽价值。
发明内容
鉴于此，本发明提出一种提高活性成分含量的诺丽配制酒及其制备方法，充分发挥诺丽价值，而且具有降糖功效。
本发明的技术方案是这样实现的：
一种诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，进行蒸汽爆破处理，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉混合，装入萃取釜中，先通入CO 2静态萃取，再通入超临界CO 2连续循环萃取，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入粮食白酒，在25-32℃温度条件下发酵，再加入步骤(2)混合萃取液混合，再于15-20℃温度条件下二次发酵，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
优选地，步骤(1)，所述蒸汽爆破压力为2.8-3.2Mpa，维压时间为40-50s。
优选地，步骤(2)，所述静态萃取的压力为4.8-5.2MPa，萃取时间为12-18min。
优选地，步骤(2)，所述超临界CO 2连续循环萃取压力为18-22Mpa，萃取温度为38-42℃，萃取时间为40-60min。
优选地，步骤(2)，所述诺丽根和诺丽叶粉混合质量比为0.25-0.35：1。
优选地，步骤(3)，所述诺丽果浆液与粮食白酒的质量比为1：3.2-4.0。
优选地，步骤(3)，所述粮食白酒的浓度为4-6％vol。
优选地，步骤(3)，所述诺丽果浆液与混合萃取液的质量比为1：0.4-0.6。
优选地，步骤(3)，在25-32℃温度条件下发酵时间为36-48h；于15-20℃温度条件下二次发酵时间为72-96h。
与现有技术相比，本发明的有益效果是：
(1)采用本发明在一定蒸汽爆破条件下处理诺丽根，在一定萃取条件复合萃取诺丽根和诺丽叶，结合二次发酵条件，显著提高诺丽配制酒中活性成分含量，尤其提高化合物A和化合物B两种吲哚生物碱类含量，利于提高抑制α-葡萄糖苷酶活性，具有一定降血糖作用，提高诺丽配制酒的保健功效，提高产品的针对性。
(2)本发明采用诺丽根-诺丽叶-诺丽果联合制酒，不但充分提高产品中活性成分含量，而且在制酒过程不需要额外添加酵母，充分发挥诺丽价值。
具体实施方式
为了更好理解本发明技术内容，下面提供具体实施例，对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明，均为常规方法。
本发明实施例所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
本发明实施例使用的粮食白酒为市售高粱白酒。
实施例1
诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在3.0Mpa压力条件下进行蒸汽爆破处理，维压45s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，通入CO 2在5.0MPa压力条件下静态萃取15min，再调节压力为20Mpa、温度为40℃，通入超临界CO 2连续循环萃取50min，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒，粮食白酒加入量为诺丽果浆液质量3.5倍，在28℃温度条件下发酵42h，再加入步骤(2)混合萃取液混合，混合萃取液加入量为诺丽果浆液质量50％，再于18℃温度条件下二次发酵84h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
实施例2
诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在2.8Mpa压力条件下进行蒸汽爆破处理，维压50s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，通入CO 2在4.8MPa压力条件下静态萃取18min，再调节压力为18Mpa、温度为42℃，通入超临界CO 2连续循环萃取40min，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒，粮食白酒加入量为诺丽果浆液质量3.5倍，在25℃温度条件下发酵48h，再加入步骤(2)混 合萃取液混合，混合萃取液加入量为诺丽果浆液质量50％，再于15℃温度条件下二次发酵96h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
实施例3
诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在3.2Mpa压力条件下进行蒸汽爆破处理，维压40s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，通入CO 2在5.2MPa压力条件下静态萃取12min，再调节压力为22Mpa、温度为38℃，通入超临界CO 2连续循环萃取60min，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒，粮食白酒加入量为诺丽果浆液质量3.5倍，在32℃温度条件下发酵36h，再加入步骤(2)混合萃取液混合，混合萃取液加入量为诺丽果浆液质量50％，再于20℃温度条件下二次发酵72h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
实施例4
诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在3.0Mpa压力条件下进行蒸汽爆破处理，维压45s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.25：1混合，装入萃取釜中，通入CO 2在5.0MPa压力条件下静态萃取15min，再调节压力为20Mpa、温度为40℃，通入超临界CO 2连续循环萃取50min，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒，粮食白酒加入量为诺丽果浆液质量3.2倍，在28℃温度条件下发酵42h，再加入步骤(2)混 合萃取液混合，混合萃取液加入量为诺丽果浆液质量40％，再于18℃温度条件下二次发酵84h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
实施例5
诺丽配制酒的制备方法，包括以下步骤：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在3.0Mpa压力条件下进行蒸汽爆破处理，维压45s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.35：1混合，装入萃取釜中，通入CO 2在5.0MPa压力条件下静态萃取15min，再调节压力为20Mpa、温度为40℃，通入超临界CO 2连续循环萃取50min，得到混合萃取液；
(3)制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒，粮食白酒加入量为诺丽果浆液质量4.0倍，在28℃温度条件下发酵42h，再加入步骤(2)混合萃取液混合，混合萃取液加入量为诺丽果浆液质量60％，再于18℃温度条件下二次发酵84h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
对比例1
诺丽配制酒的制备方法，与实施例1主要不同：诺丽根未经蒸汽爆破。
(1)预处理：
取诺丽根，清洗后粉碎，得到诺丽根粉，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取：将步骤(1)诺丽根粉和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，通入CO 2在5.0MPa压力条件下静态萃取0.25h，再调节压力为20Mpa、温度为40℃，通入超临界CO 2连续循环萃取50min，得到混合萃取液。
(3)制酒步骤与实施例1一致。
对比例2
诺丽配制酒的制备方法，与实施例1主要不同：没有进行静态萃取，直接超临界CO 2连续循环萃取。
(1)预处理步骤与实施例1一致。
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，控制压力为20Mpa、温度为40℃，通入超临界CO 2连续循环萃取50min，得到混合萃取液
(3)制酒步骤与实施例1一致。
对比例3
诺丽配制酒的制备方法，与实施例1主要不同：未采用二次发酵条件，采在28℃温度条件下发酵完毕。预处理、复合萃取步骤与实施例1一致。具体制酒：将步骤(1)诺丽果浆液加入5％vol粮食白酒、诺丽果浆液，粮食白酒加入量为诺丽果浆液质量3.5倍，混合萃取液加入量为诺丽果浆液质量50％，在28℃温度条件下发酵126h，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
对比例4
诺丽配制酒的制备方法，蒸汽爆破条件与实施例1不同：
(1)预处理：
取诺丽根，清洗后放入蒸汽爆破罐内，在3.5Mpa压力条件下进行蒸汽爆破处理，维压90s，得到蒸汽爆破后的诺丽根，备用；
取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
(2)复合萃取、制酒步骤与实施例1一致。
对比例5
诺丽配制酒的制备方法，复合萃取条件与实施例1不同：
(1)预处理步骤与实施例1一致；
(2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉按照量比为0.30：1混合，装入萃取釜中，通入CO 2在5.0MPa压力条件下静态萃取30min，再调节压力为25Mpa、温度为50℃，通入超临界CO 2连续循环萃取30min，得到混合萃取液；
(3)制酒步骤与实施例1一致。
一、活性成分含量检测
采用HPLC法检测实施例1-5以及对比例1-5诺丽配制酒中化合物A和化合物B两种吲哚生物碱类含量，结构如下：
Figure PCTCN2021115331-appb-000001
结果如下表1：
表1诺丽配制酒中化合物A和化合物B两种吲哚生物碱类含量
Figure PCTCN2021115331-appb-000002
结果显示，本发明实施例诺丽配制酒中吲哚生物碱类化合物A和化合物B含量有所提升。
其中，与实施例1相比，对比例1使用诺丽根未经蒸汽爆破，制备诺丽配制酒中吲哚生物碱类化合物A和化合物B含量明显下降。对比例2没有进行静 态萃取，直接进行超临界CO 2连续循环萃取，产品中活性成分含量下降明显。对比例3没有采用二次发酵条件，采在28℃温度条件下发酵完毕，不利于吲哚生物碱类化合物A和化合物B充分渗入发酵酒，产品中活性成分含量也下降明显。对比例4没有采用本发明蒸汽爆破条件，对比例5没有采用本发明复合萃取条件，产品中活性成分含量也有所下降。
综上，采用本发明蒸汽爆破条件以及复合萃取条件、发酵条件，显著提高产品中吲哚生物碱类化合物A和化合物B含量。
二、动物试验
(1)毒性测试：分别给予实施例1-5以及对比例1-5诺丽配制酒后，大鼠、小鼠的一般表现和行为均未见异常，观察期内未见动物死亡，试验结束时，处死动物大体解剖肉眼未见异常。
(2)降血糖测试：选取合格的SD大鼠50只，雌雄各半，体重190-200g。SD大鼠随机分为5组，每组10只，雌雄各半。包括正常组(正常动物)、模型组1-4(高血糖模型动物)，其中模型动物造模：大鼠禁食、不禁水12-16小时，用0.1mol/L、pH4.2的柠檬酸钠缓冲液(冷藏)配制成STZ溶液，腹腔1次性注射，于造模7天检测血糖，随机血糖值大于11.1mmol/L为造模成功，即得模型动物。正常组和模型组1给予蒸馏水，模型组2每天按1ml/kg分别给予实施例1诺丽配制酒灌胃，模型组2每天按1ml/kg分别给予实施例2诺丽配制酒灌胃，模型组3每天按1ml/kg分别给予对比例1诺丽配制酒灌胃，每天1次，连续2周。
表2对大鼠血糖的影响
Figure PCTCN2021115331-appb-000003
注：与正常组比较，*P＜0.01；与模型组比较，#P＜0.05
结果显示，本发明实施例1-2诺丽配制酒具有显著降血糖作用，对比例 1诺丽配制酒降血糖作用较弱。采用本发明方法，显著提高诺丽配制酒中活性成分，尤其提高化合物A和化合物B两种吲哚生物碱类含量，更利于抑制α-葡萄糖苷酶，提高降血糖作用。
另外，本发明实施例1-5诺丽配制酒的感官评价分析满足GB/T 15038-2006及相关标准的规定。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种诺丽配制酒的制备方法，其特征在于，包括以下步骤：
    (1)预处理：
    取诺丽根，清洗后放入蒸汽爆破罐内，进行蒸汽爆破处理，得到蒸汽爆破后的诺丽根，备用；
    取诺丽叶，清洗后阴干、粉碎，得到诺丽叶粉，备用；
    取诺丽果，清洗后切片，去除种子，打浆，得诺丽果浆液，备用；
    (2)复合萃取：将步骤(1)蒸汽爆破后的诺丽根和诺丽叶粉混合，装入萃取釜中，先通入CO 2静态萃取，再通入超临界CO 2连续循环萃取，得到混合萃取液；
    (3)制酒：将步骤(1)诺丽果浆液加入粮食白酒，在25-32℃温度条件下发酵，再加入步骤(2)混合萃取液混合，再于15-20℃温度条件下二次发酵，过滤，得发酵酒，经澄清、灭菌，得到诺丽酒。
  2. 根据权利要求1所述的诺丽配制酒的制备方法，其特征在于，步骤(1)，所述蒸汽爆破压力为2.8-3.2Mpa，维压时间为40-50s。
  3. 根据权利要求2所述的诺丽配制酒的制备方法，其特征在于，步骤(2)，所述静态萃取的压力为4.8-5.2MPa，萃取时间为12-18min。
  4. 根据权利要求3所述的诺丽配制酒的制备方法，其特征在于，步骤(2)，所述超临界CO 2连续循环萃取压力为18-22Mpa，萃取温度为38-42℃，萃取时间为40-60min。
  5. 根据权利要求1所述的诺丽配制酒的制备方法，其特征在于，步骤(2)，所述诺丽根和诺丽叶粉混合质量比为0.25-0.35：1。
  6. 根据权利要求5所述的诺丽配制酒的制备方法，其特征在于，步骤(3)，所述诺丽果浆液与粮食白酒的质量比为1：3.2-4.0。
  7. 根据权利要求6所述的诺丽配制酒的制备方法，其特征在于，步骤(3)，所述粮食白酒的浓度为4-6％vol。
  8. 根据权利要求7所述的诺丽配制酒的制备方法，其特征在于，步骤(3)，所述诺丽果浆液与混合萃取液的质量比为1：0.4-0.6。
  9. 根据权利要求8所述的诺丽配制酒的制备方法，其特征在于，步骤(3)，在25-32℃温度条件下发酵时间为36-48h；于15-20℃温度条件下二次发酵时间为72-96h。
  10. 一种诺丽配制酒，其特征在于，由权利要求1-9任一项所述诺丽配制酒的制备方法制得。
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