WO2024055835A1 - 一种解酒护肝饮品及其制备方法 - Google Patents

一种解酒护肝饮品及其制备方法 Download PDF

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WO2024055835A1
WO2024055835A1 PCT/CN2023/115306 CN2023115306W WO2024055835A1 WO 2024055835 A1 WO2024055835 A1 WO 2024055835A1 CN 2023115306 W CN2023115306 W CN 2023115306W WO 2024055835 A1 WO2024055835 A1 WO 2024055835A1
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parts
liver
hangover
relieving
drink
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PCT/CN2023/115306
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English (en)
French (fr)
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陈凤婷
林锴
顾政
黄伟达
吴奇能
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上海合庆火龙果科技开发有限公司
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    • 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
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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

Definitions

  • the invention belongs to the technical field of functional food, and in particular relates to a hangover-relieving and liver-protecting drink and a preparation method thereof.
  • liver is one of the most important organs of the human body, and it must maintain its normal function. It is the main indicator for human body to maintain health.
  • liver cell membranes damage to liver cell membranes.
  • Toxicity such as peroxidation of lipids on the surface of liver cell membranes and damage to liver cell membranes.
  • Long-term drinking can also damage structures such as microtubules and mitochondria in liver cells, disrupt intracellular metabolism, and produce cytotoxic metabolites. , leading to liver cell swelling, necrosis, etc.
  • the purpose of the present invention is to provide a method for preparing a dragon fruit fermentation hangover drink that helps accelerate the body's alcohol metabolism and protects the liver.
  • This drink uses dragon fruit fermentation liquid as the The main function is to play a synergistic effect when combined with medicinal and edible foods, including Pueraria lobata, Hovenia truncatula extract and complex nutritional fortifiers as auxiliary ingredients. It has an obvious hangover effect, good liver protection effect, and can also regulate its own metabolic function.
  • the technical solution adopted by the present invention is as follows: 30 to 60 parts of red dragon fruit fermentation stock solution, 30 to 60 parts of fructooligosaccharide, 20 to 30 parts of xylitol, 20 to 30 parts of kudzu root extract, and 20 to 30 parts of Hovenia truncatula extract. part, nicotinamide 0.5*10 -4 ⁇ 1.0*10 -4 part, vitamin B12 0.5*10 -6 ⁇ 1.0*10 -6 part, vitamin B6 0.1*10 -4 ⁇ 0.5*10 -4 part, folic acid 0.1* 10 -5 ⁇ 0.5*10 -5 parts, 600 ⁇ 800 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Weigh the raw materials of the corresponding components by weight, place the weighed raw materials in the batching tank and homogenize to obtain a homogenized mixed solution;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and is rolled and sealed after filling to obtain a finished product that is rolled and sealed after filling;
  • Step 3 Send the filled, capped and sealed finished product into the microwave sterilization equipment for microwave sterilization. After cooling to normal temperature, it is labeled, coded and packaged to obtain a hangover-relieving and liver-protecting drink.
  • step one the temperature during homogenization in step one is 55 ⁇ 60°C, and the homogenization time is 1.5 ⁇ 2h.
  • the authorization announcement number of the preparation method of the red dragon fruit fermentation stock solution is CN108402454B.
  • the tricarboxylic acid cycle is a ubiquitous metabolic pathway in aerobic organisms. It is distributed in mitochondria and is the final metabolic pathway for the three major nutrients, sugars, lipids, and amino acids. It has important physiological significance for organisms. Research has found that citric acid, succinic acid, malic acid, pyruvate and other short-chain fatty acids are process substances in the tricarboxylic acid cycle, directly participating in and accelerating the operation of the tricarboxylic acid cycle, thereby improving the body's basal metabolic capacity and playing a role in Accelerates alcohol metabolism.
  • GPR41 and GPR43 the only two specific short-chain fatty acid receptors that have been discovered so far are GPR41 and GPR43.
  • these two receptors have become an important target for drug screening.
  • the liver is often overloaded.
  • the dragon fruit fermentation liquid is rich in acetic acid, propionic acid, butyric acid, valeric acid and other short-chain fatty acids that can activate GPR41 and GPR43 receptors, thereby reducing liver function. load and play a role in protecting the liver.
  • the preparation method of the red dragon fruit fermentation stock solution has applied for a patent, and the authorization announcement number is: CN108402454B.
  • Dragon fruit fermentation stock solution is rich in a variety of short-chain fatty acids, which can activate specific G protein-coupled receptors such as FFA2R and FFA3R (GPR41, GPR43). These two receptors are important regulatory receptors for sugar metabolism and fat metabolism. It plays a role in accelerating metabolism and reducing liver load.
  • the supplementation of short-chain fatty acids directly participates in and accelerates the operation of the tricarboxylic acid cycle, promoting the chemical reaction balance of ethanol to produce acetic acid to shift to the right, thus accelerating the metabolism of alcohol.
  • the short-chain fatty acids rich in dragon fruit fermentation liquid can also affect blood cholesterol levels, especially propionic acid, which is metabolized by the liver and used as energy after being absorbed through the colon, and can inhibit the synthesis of liver cholesterol. This plays a role in protecting the liver.
  • Pueraria lobata extract is extracted from Pueraria lobata. Its main components include puerarin, Pueraria lobata isoflavones, Pueraria lobata total flavonoids, etc. According to “Compendium of Materia Medica”, Pueraria lobata has the effects of clearing away heat and dispelling fire, producing body fluids and quenching thirst, relieving alcohol and soothing the spleen. "Qianjin Prescription” says it “cures drunkenness and insomnia”. It has the functions of promoting cardiovascular and cerebrovascular blood flow, antipyretic and hangover, and enhancing immunity. Modern research shows that Pueraria lobata has certain curative effects on acute alcoholism, and it also has the effects of lowering blood pressure and slowing down the heart rate, and is suitable for the treatment of various patients with acute alcoholism.
  • Hovenia dulcis extract Traditional Chinese medicine believes that the seeds of Hovenia truncatula are sweet, neutral and non-toxic. They enter the spleen and stomach meridians and have the effects of relieving alcohol, quenching thirst, and clearing away dampness and heat. Medical scientists of the past dynasties often used it as the main medicine in hangover prescriptions. It is suitable for excessive drinking, drunkenness, dry mouth and frequent thirst. At the same time, modern research has found that the compound formula of Pueraria lobata and Hovenia truncatula can significantly reduce the ethanol concentration in the blood and increase the activity of alcohol metabolizing enzymes.
  • B vitamins can help the liver detoxify, help body tissues use oxygen, remove toxins such as alcohol and nicotine, and protect the liver.
  • the beneficial effects of the present invention are as follows: it can significantly reduce the ethanol concentration in the blood after drinking, thereby quickly and effectively relieving hangover, and can alleviate various drunken symptoms and hangover feelings. Long-term drinking can improve non-alcoholic symptoms. It has significant effects on fatty liver BMI index, Chinese medicine syndrome and low-density lipoprotein, and also has a good taste.
  • Figure 1 is a comparison of changes in blood alcohol content of SD rats after drinking in Experiment 1 of the present invention.
  • Figure 2 is a comparison of changes in alcohol concentration of volunteers after drinking in Experiment 2 of the present invention.
  • Figure 3 shows the TCM symptom indicators of the two groups at different time points of treatment in Experiment 3 of the present invention.
  • FIG. 4 shows the BMI indicators of the two groups at different time points of treatment in Experiment 3 of the present invention.
  • Embodiment 1 A hangover-relieving and liver-protecting drink, including the following components by weight: 60 parts of red dragon fruit fermentation stock solution, 30 parts of fructo-oligosaccharides, 20 parts of xylitol, 30 parts of kudzu root extract, and hovenia truncatula extract. 30 parts of food, 0.5*10 -4 parts of nicotinamide, 1.0*10 -6 parts of vitamin B12, 0.5*10 -4 parts of vitamin B6, 0.1*10 -5 parts of folic acid, and 600 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Place the weighed raw materials in the batching tank and homogenize at a temperature of 60°C and a homogenization time of 2 hours;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and after filling, the mixture is capped and sealed;
  • Step 3 Send the filled and capped finished product into a microwave sterilization equipment for microwave sterilization, cool to normal temperature, then label, spray code, and package to obtain the hangover-relieving and liver-protecting drink of the present invention.
  • Embodiment 2 A hangover-relieving and liver-protecting drink, including the following components by weight: 30 parts of red dragon fruit fermentation stock solution, 30 parts of fructooligosaccharides, 30 parts of xylitol, 20 parts of kudzu root extract, and dungeon fruit extract. 20 parts of food, 0.5*10 -4 parts of nicotinamide, 0.5*10 -6 parts of vitamin B12, 0.5*10 -4 parts of vitamin B6, 0.5* 10 -5 parts of folic acid, and 600 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Place the weighed raw materials in the batching tank and homogenize at a temperature of 55°C and a homogenization time of 2 hours;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and after filling, the mixture is capped and sealed;
  • Step 3 Send the filled and capped finished product into a microwave sterilization equipment for microwave sterilization, cool to normal temperature, then label, spray code, and package to obtain the hangover-relieving and liver-protecting drink of the present invention.
  • Embodiment 3 A hangover-relieving and liver-protecting drink, including the following components by weight: 40 parts of red dragon fruit fermentation stock solution, 30 parts of fructo-oligosaccharides, 30 parts of xylitol, 20 parts of kudzu root extract, and hovenia fruit extract. 20 parts of food, 1.0*10 -4 parts of nicotinamide, 1.0*10 -6 parts of vitamin B12, 0.1*10 -4 parts of vitamin B6, 0.1* 10 -5 parts of folic acid, and 600 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Place the weighed raw materials in the batching tank and homogenize at a temperature of 60°C and a homogenization time of 1.5 hours;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and after filling, the mixture is capped and sealed;
  • Step 3 Send the filled and capped finished product into a microwave sterilization equipment for microwave sterilization, cool to normal temperature, then label, spray code, and package to obtain the hangover-relieving and liver-protecting drink of the present invention.
  • Embodiment 4 A hangover-relieving and liver-protecting drink, including the following components by weight: 50 parts of red dragon fruit fermentation stock solution, 50 parts of fructo-oligosaccharide, 30 parts of xylitol, 30 parts of kudzu root extract, and dungeon fruit extract. 30 parts of food, 1.0*10 -4 parts of nicotinamide, 1.0*10 -6 parts of vitamin B12, 0.5*10 -4 parts of vitamin B6, 0.5*10 -5 parts of folic acid, and 800 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Place the weighed raw materials in the batching tank and homogenize at a temperature of 60°C and a homogenization time of 1.5 hours;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and after filling, the mixture is capped and sealed;
  • Step 3 Send the filled, capped and sealed finished product into a microwave sterilization equipment for microwave sterilization, cool to normal temperature, then label, spray code and package to obtain the hangover-relieving and liver-protecting drink of the present invention.
  • Embodiment 5 A hangover-relieving and liver-protecting drink, including the following components by weight: 50 parts of red dragon fruit fermentation stock solution, 60 parts of fructooligosaccharides, 20 parts of xylitol, 20 parts of kudzu root extract, and dungeon fruit extract. 20 parts of food, 1.0*10 -4 parts of nicotinamide, 0.5*10 -6 parts of vitamin B12, 0.1*10 -4 parts of vitamin B6, 0.5*10 -5 parts of folic acid, and 800 parts of water.
  • a method for preparing a hangover-relieving and liver-protecting drink of the present invention includes the following steps:
  • Step 1 Place the weighed raw materials in the batching tank and homogenize at a temperature of 60°C and a homogenization time of 1.5 hours;
  • Step 2 The homogenized mixed liquid is pumped into the automatic filling equipment, and after filling, the mixture is capped and sealed;
  • Step 3 Send the filled and capped finished product into a microwave sterilization equipment for microwave sterilization, cool to normal temperature, then label, spray code, and package to obtain the hangover-relieving and liver-protecting drink of the present invention.
  • Test animals 30 male SD rats were used in the experiment after general clinical observation and no abnormalities.
  • Control group 6 animals, 50% edible alcohol 7g/kg was orally administered, which is equivalent to an adult weighing 70kg drinking 500ml at a time.
  • Experimental group A 6 animals, 15 minutes after the 1.5g/kg drink prepared in Example 1 was administered, the same dose of alcohol was administered to the control group.
  • Experimental group B 6 animals, 15 minutes after the 1.5g/kg drink prepared in Example 3 was administered, the same dose of alcohol was administered to the control group.
  • Experimental group C 6 animals, 15 minutes after 1.5g/kg of the drink prepared in Example 4, the same dose of alcohol as the control group was administered.
  • Subject population 30 volunteers, 18 males and 12 females, aged 25 to 50 years old, male weight (80 ⁇ 10) kg, female weight (55 ⁇ 7.5) kg, in good physical condition.
  • Experimental group A consists of 10 people, people with outstanding alcohol capacity, that is, people with strong alcohol metabolism ability.
  • Experimental group B consists of 10 people with average alcohol capacity, that is, people with average alcohol metabolism ability.
  • Experimental group C consists of 10 people, people who are not good at drinking, that is, people with poor ability to metabolize alcohol.
  • the experiment was carried out for 3 consecutive days. During the experiment, the volunteers' work, rest and eating habits must be consistent.
  • the human breath ethanol content was measured at different time periods of 0.25h, 0.5h, 0.75h, 1h, 1.5h, and 2h after the volunteers drank alcohol. It was found that experimental groups B and C were average drinkers. For people who are not good at drinking alcohol, the alcohol concentration of the subjects within 2 hours after drinking the hangover drink of Example 1 of the present invention was significantly lower than that of the blank group. In experimental group A, that is, the group of people who drink a lot, the ethanol content in human breath and body sensation after drinking have also been reduced to a certain extent. According to the somatosensory feedback of the subjects, the present invention also has obvious effects on dizziness, vomiting and hangover in people with average alcohol consumption and those who are not good at drinking, but has no obvious effect on people with excessive alcohol consumption.
  • Subject population This trial collected 30 patients who were treated with diet and exercise from December 2018 to June 2019, and 30 patients who took pitaya fermented puree anti-hangover and liver-protecting drink for comparison.
  • Treatment method The treatment course of both groups lasted for 3 months.
  • the treatment group took dragon fruit fermented puree to relieve hangover and protect the liver.
  • the control group was treated with a diet plan and a reasonable exercise program.
  • TCM syndromes before and after treatment (chest and hypochondriac pain, epigastric and abdominal pain, fatigue, loose stools, dry mouth and bitter mouth, restlessness, bowel sounds, noisy pantothenic acid, dry stools, tongue coating, pulse condition);
  • LDL-C Low-density lipoprotein cholesterol
  • Routine examinations of liver and kidney function and hematuria were conducted before and after drinking the dragon fruit fermented puree anti-hangover and liver-protecting drink, and various adverse reactions were recorded in a timely manner.
  • Measurement data parameters are expressed as (x ⁇ s), and t test is used; count data uses Ridit analysis and chi-square test (when 1 ⁇ T ⁇ 5, continuity correction is used; when T ⁇ 1, exact probability test method is used).
  • Dragon fruit fermented puree hangover and liver protection drink is a red dragon fruit pulp that has been fermented by yeast, acetic acid bacteria, and lactic acid bacteria for 3 years or more, and is rich in 11 kinds of short-chain fatty acids, water-soluble dietary fiber, enzymes, and enzymatic substances. Nutrients such as anthocyanins can accelerate the tricarboxylic acid cycle and balance the three basic metabolisms of sugar, fat and protein.
  • the improvement of traditional Chinese medicine syndrome, BMI index and low-density lipoprotein of patients who took dragon fruit fermented puree anti-hangover and liver-protecting drink were statistically better than that of the control group. For patients with non-alcoholic fat, the improvement of traditional Chinese medicine syndrome, BMI was better than that of the control group. It has a better effect on improving the index and low-density lipoprotein.

Abstract

一种解酒护肝饮品及其制备方法，包括如下重量份的组分：红心火龙果发酵原液30~60份、低聚果糖30~60份、木糖醇20~30份、葛根提取物20~30份、枳椇子提取物20~30份、烟酰胺0.5×10 -4~1.0×10 -4份、维生素B12 0.5×10 -6 ~1.0×10 -6份、维生素B6 0.1×10 -4~0.5×10 -4份、叶酸0.1×10 -5~0.5×10 -5份、水600~800份。制备方法包括均质、灌装、微波杀菌、冷却、贴标、喷码、包装。

Description

一种解酒护肝饮品及其制备方法 技术领域
本发明属于功能性食品技术领域，尤其涉及一种解酒护肝饮品及其制备方法。
 背景技术
中国制酒历史源远流长，酒文化盛行。随着经济水平的提高，社交应酬、家庭聚会、朋友聚会等，都离不开酒。而且，随着人们酿酒技术的不断成熟，当今的酒早已不再是古代的浊酒，喝不了多少就已经醉得不轻，中医认为适量饮酒对身体有益，能提振精神，也可以舒筋活血，但是，过量饮酒会给身体带来不适，影响身体健康。
现代社会人们压力越来越大，导致情绪过度紧张或抑郁引起肝郁等亚健康，还因饮食不节，长期或大量饮酒导致肝损伤，肝脏是人体最重要器官之一，保持其功能的正常是人体维持健康主要指标。
世界卫生组织指出，酒精中毒仍然是当今世界范围内的公害之一，饮酒过度现象以及由酒精所引发的疾病和问题也日益增多，且进入体内的乙醇大部分经肝脏代谢，对肝脏具有较强的毒性，例如使肝细胞膜表面的脂质过氧化以及破坏肝细胞膜，长期饮酒还会使肝细胞内的微管和线粒体等结构受到破坏，使细胞内的代谢紊乱，产生具有细胞毒性的代谢产物，导致肝细胞肿胀、坏死等等。
目前，市场现有用于调节人体酒精代谢机能的饮料大多都是单一方面调节机能，存在调节功效不够全面的问题，同时具有解酒、护肝的功能性产品，对饮酒人士的健康是非常重要的。
 发明内容
针对上述情况，为克服现有技术的缺陷，本发明的目的在于提供一种有助于加速人体酒精代谢，保护肝脏的火龙果发酵解酒饮品的制备方法，本款饮品以火龙果发酵液为主要作用，搭配药食同源食品配葛根枳椇子提取物及复合营养强化物作为辅助成分起到协同增效的作用，解酒效果明显，护肝功效好，还可以调节自身代谢功能。
本发明采用的技术方案如下：红心火龙果发酵原液30~60份、低聚果糖30~60份、木糖醇20~30份、葛根提取物20~30份、枳椇子提取物20~30份、烟酰胺0.5*10 -4~1.0*10 -4份、维生素B12 0.5*10 -6 ~1.0*10 -6份、维生素B6 0.1*10 -4~0.5*10 -4份、叶酸0.1*10 -5~0.5*10 -5份、水600~800份。
进一步地，本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：按重量称取对应组分的原料，将称取的原料置于配料罐中均质，得均质后的混合液；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封，得灌装后轧盖密封的成品；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装既得一种解酒护肝饮品。
进一步地，所述步骤一中均质时的温度为55~60℃，均质时间为1.5~2h。
进一步地，所述红心火龙果发酵原液的制备方法的授权公告号为CN108402454B。
上述配伍的作用机理如下：
众所周知，三羧酸循环是需氧生物体内普遍存在的代谢途径，分布在线粒体，是三大营养素糖类、脂类、氨基酸最终的代谢通路，对生物体具有重要的生理意义。研究发现柠檬酸、琥珀酸、苹果酸、丙酮酸等多种短链脂肪酸是三羧酸循环中的过程物质，直接参与并加速三羧酸循环的运转，从而提高机体的基础代谢能力，起到加速酒精代谢的作用。
研究表明，目前已发现的仅有的2种特异性短链脂肪酸受体是GPR41和GPR43。这两种受体作为糖代谢、脂肪代谢的重要调节受体，已经成为一个重要的药物筛选靶点。作为脂肪代谢重要器官之一的肝脏常常超负荷运转，火龙果发酵液中富含的乙酸、丙酸、丁酸、戊酸等多种短链脂肪酸能激活GPR41和GPR43受体，从而减轻肝功能负荷，起到护肝的作用。
所述红心火龙果发酵原液的制备方法已申请专利，授权公告号：CN108402454B。火龙果发酵原液中富含多种短链脂肪酸，可以激活FFA2R、FFA3R(GPR41、GPR43)等特异性G蛋白偶联受体，这2种受体是作为糖代谢、脂肪代谢的重要调节受体起到加速代谢、减轻肝负荷的作用。并且短链脂肪酸的补充直接参与并加速三羧酸循环的运转，促进乙醇生成乙酸的化学反应平衡向右移动，从而加速酒精的代谢。火龙果发酵原液中富含的短链脂肪酸还能够影响血液胆固醇水平，尤其是丙酸，经结肠吸收以后由肝脏代谢用作能源，并可以抑制肝胆固醇的合成。从而起到护肝的作用。
葛根提取物，由葛根提取而来，其主要成分有葛根素、葛根异黄酮、葛根总黄酮等。据《本草纲目》载，葛根具清热祛火，生津止渴，解酒醒脾等作用。《千金方》言“治酒醉不醒”。具有促进心脑血管血液流动、解热解酒、增强免疫力等功能。而现代研究表明葛根对急性酒精中毒有一定的疗效，并兼有降低血压、减慢心率的作用，适用于各种急性酒精中毒病人的治疗。
枳椇子提取物。中医认为，枳椇子甘、性平、无毒，入脾、胃经，具解酒止渴、清湿热之效。历代医学家常把它用在解酒方中作为主药，适用于饮酒过量、酒醉不醒、口干频渴。同时现代研究发现葛根、枳椇子复方能够显著降低血液中的乙醇浓度，提高酒精代谢酶的活性。
B族维生素具有帮助肝脏解毒及帮助身体组织利用氧气、解除酒精和尼古丁等毒素，保护肝脏等作用。
采用上述技术方案后，本发明有益效果如下：能显著降低酒后血液中的乙醇浓度，从而能够快速有效地解酒，并能缓解各酒后症状及宿醉感，长期饮用对改善非酒精性脂肪肝BMI指数、中医证候及低密度脂蛋白有显著效果，同时具有良好的口感。
 附图说明
为了更清楚地说明本发明实施例的技术方案，下面将对实施例中所需要使用的附图作简单地介绍，应当理解，以下附图仅示出了本发明的某些实施例，因此不应被看作是对范围的限定，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他相关的附图。
图1为本发明实验1中SD大鼠酒后血液酒精含量变化对比。
图2为本发明实验2中志愿者酒后酒精浓度变化对比。
图3为本发明实验3中两组治疗不同时间点的中医症候指标。
图4为本发明实验3中两组治疗不同时间点的BMI指标。
 实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例；基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1：一种解酒护肝饮品，包括如下重量份的组分：红心火龙果发酵原液60份、低聚果糖30份、木糖醇20份、葛根提取物30份、枳椇子提取物30份、烟酰胺0.5*10 -4份、维生素B12 1.0*10 -6份、维生素B6 0.5*10 -4份、叶酸0.1*10 -5份、水600份。
本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：将称取的原料置于配料罐中均质，温度为60℃，均质时间为2h；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装制得本发明所述一种解酒护肝饮品。
实施例2：一种解酒护肝饮品，包括如下重量份的组分：红心火龙果发酵原液30份、低聚果糖30份、木糖醇30份、葛根提取物20份、枳椇子提取物20份、烟酰胺0.5*10 -4份、维生素B12 0.5*10 -6份、维生素B6 0.5*10 -4份、叶酸0.5*10 -5份、水600份。
本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：将称取的原料置于配料罐中均质，温度为55℃，均质时间为2h；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装制得本发明所述一种解酒护肝饮品。
实施例3：一种解酒护肝饮品，包括如下重量份的组分：红心火龙果发酵原液40份、低聚果糖30份、木糖醇30份、葛根提取物20份、枳椇子提取物20份、烟酰胺1.0*10 -4份、维生素B12 1.0*10 -6份、维生素B6 0.1*10 -4份、叶酸0.1*10 -5份、水600份。
本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：将称取的原料置于配料罐中均质，温度为60℃，均质时间为1.5h；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装制得本发明所述一种解酒护肝饮品。
实施例4：一种解酒护肝饮品，包括如下重量份的组分：红心火龙果发酵原液50份、低聚果糖50份、木糖醇30份、葛根提取物30份、枳椇子提取物30份、烟酰胺1.0*10 -4份、维生素B12 1.0*10 -6份、维生素B6 0.5*10 -4份、叶酸0.5*10 -5份、水800份。
本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：将称取的原料置于配料罐中均质，温度为60℃，均质时间为1.5h；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装制得本发明所述一种解酒护肝饮品。
实施例5：一种解酒护肝饮品，包括如下重量份的组分：红心火龙果发酵原液50份、低聚果糖60份、木糖醇20份、葛根提取物20份、枳椇子提取物20份、烟酰胺1.0*10 -4份、维生素B12 0.5*10 -6份、维生素B6 0.1*10 -4份、叶酸0.5*10 -5份、水800份。
本发明一种解酒护肝饮品的制备方法，包括如下步骤：
步骤一：将称取的原料置于配料罐中均质，温度为60℃，均质时间为1.5h；
步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封；
步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装制得本发明所述一种解酒护肝饮品。
以下为产品的功效评价实验：
实验1-SD大鼠酒后血液乙醇代谢
受试动物：雄性SD大鼠30只，经一般临床观察无异常后用于实验。
实验分组
对照组：6只，灌胃50%食用酒精7g/kg，相当于70kg体重成人一次饮用500ml。
实验组A：6只，灌胃实例1制备饮品1.5g/kg后15min，灌胃对照组相同剂量酒精。
实验组B：6只，灌胃实例3制备饮品1.5g/kg后15min，灌胃对照组相同剂量酒精。
实验组C：6只，灌胃实例4制备饮品1.5g/kg后15min，灌胃对照组相同剂量酒精。
实验方法
各组分别灌胃50%食用酒精7g/kg后按实验组别要求剂量灌胃供试品。每组分别于给予酒精后0.25h、0.5h、1h、2h、6h，采集血液，检测血液中乙醇浓度。数据统计
采用Phoenix® WinNonlin® 8.2统计软件，线性梯形线性插值法(Linear Trapezoidal Linear Interpolation rule)进行分析，检验水平α＝0 .05。
实验结果
检测结果如下表1所示
注：*表示与对照组比较P<0.05（表示与对照组比较具有显著性差异）；
上述实验结果表明本发明所述的火龙果发酵原浆解酒护肝饮品具有显著的促进酒精代谢的作用。实验组A、B、C即实例1、3、4与对照组相比饮酒后6h内酒精代谢速率有显著提升。
实验2-人体酒后呼气及体感比较
受试人群：志愿者30人，18男、12女，年龄25~50岁，男性体重（80±10）kg，女性体重（55±7.5）kg，身体状况良好。
市售52°茅台（酱香型）、市售 兆为酒精测试仪检测仪黑猫3号
实验方法
实验组A 10人，酒量出众即酒精代谢能力强的人群。
实验组B 10人，酒量一般即酒精代谢能力普通人群。
实验组C 10人，不善饮酒即酒精代谢能力差的人群。
实验连续进行3天。实验期间受试志愿者作息及饮食规律需保持一致。
实验第一天，正常作息，以当天作息及饮食作为之后3天模板。
实验第二天，午餐后禁食6h，空腹饮酒100ml，分别于15min、30min、45min、60min、90min、120min进行酒精吹气检测，记录实验期间体感状态。
实验第三天，午餐后禁食6h，空腹饮用本发明所述的火龙果发酵原浆解酒护肝饮品实例1 100ml，15min后饮酒100ml，分别于15min、30min、45min、60min、90min、120min进行酒精吹气检测，记录实验期间体感状态。
实验结果
检测结果如下表2所示
注：*表示与对照组比较P<0.05（表示与空白组比较具有显著性差异）；**表示与对照组比较P<0.01（表示与空白组比较具有极其显著性差异）；
从表2的结果可以看出，对志愿者酒后0.25h，0.5h，0.75h，1h，1.5h，2h不同时间段内进行人体呼气乙醇含量测定，发现实验组B、C即酒量普通及不善饮酒人群服用本发明实施例1解酒饮品后受试者酒后2h内酒精浓度比空白组有了明显下降。而实验组A即酒量出众的人群酒后人体呼气乙醇含量和体感也有一定减轻。而根据受试者体感反馈，同样本发明对酒量普通及不善饮酒人群晕眩感、呕吐感及宿醉感效果明显，但对于酒量出众的人群效果不显。
上述实验结果可以证明本发明的火龙果发酵原浆解酒护肝饮品对于酒精代谢能力普通或代谢能力有缺陷的人群能起到加速酒精代谢的积极作用。
实验3-火龙果发酵原浆解酒护肝饮品治疗非酒精性脂肪肝的临床疗效观察
受试人群：本试验收集2018年12月到2019年6月间采用饮食运动治疗患者30例，服用火龙果发酵原浆解酒护肝饮品患者30例进行对照。
治疗方法：两组疗程均为3月，治疗组服用火龙果发酵原浆解酒护肝饮品。对照组采用饮食计划及合理运动方案治疗。
观察项目与检测方法：
治疗前后中医证候（胸胁胀痛、脘腹胀痛、乏力、便溏不爽、口干口苦、善太息、肠鸣矢气、嘈杂泛酸、大便干、舌苔、脉象）改善情况；
BMI指数；
低密度脂蛋白胆固醇（LDL-C）。
安全性及不良反应：
分别于饮用火龙果发酵原浆解酒护肝饮品前后进行肝、肾功能及血尿常规检查，并及时记录各种不良反应。
用SPSS14.0统计软件进行统计学处理。计量资料参数以（x士s）表示，采用t检验；计数资料采用Ridit分析及卡方检验（1≤T≤5时，采用连续性校正；T<1时，采用精确概率检验法）。
实验结果
实验结果显示与图3、图4。火龙果发酵原浆解酒护肝饮品为红心火龙果果肉经酵母菌、醋酸菌、乳酸菌经历发酵3年及以上，得到富含11种短链脂肪酸、水溶性膳食纤维、酶及酶促物质、花青素等营养物质，能够加速三羧酸循环运转，平衡糖、脂肪及蛋白质三大基础代谢等多种功效。服用火龙果发酵原浆解酒护肝饮品患者的中医症证候、BMI指数以及低密度的脂蛋白改善情况从数据上看优于对照组，对非酒精性脂肪患者在中医症证候、BMI指数以及低密度的脂蛋白方面有较好的改善作用。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
以上对本发明及其实施方式进行了描述，这种描述没有限制性，实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。

Claims (3)

  1. 一种解酒护肝饮品，其特征在于：包括如下重量份的组分：红心火龙果发酵原液30~60份、低聚果糖30~60份、木糖醇20~30份、葛根提取物20~30份、枳椇子提取物20~30份、烟酰胺0.5*10 -4~1.0*10 -4份、维生素B12 0.5*10 -6 ~1.0*10 -6份、维生素B6 0.1*10 -4~0.5*10 -4份、叶酸0.1*10 -5~0.5*10 -5份、水600~800份。
  2. 一种解酒护肝饮品的制备方法，其特征在于：包括如下步骤：
    步骤一：按重量称取对应组分的原料，将称取的原料置于配料罐中均质，得均质后的混合液；
    步骤二：均质后的混合液泵入自动灌装设备中，灌装后轧盖密封，得灌装后轧盖密封的成品；
    步骤三：将灌装后轧盖密封的成品送入微波杀菌设备中微波杀菌，冷却至常温后贴标、喷码、包装既得一种解酒护肝饮品。
  3. 根据权利要求2所述的一种解酒护肝饮品的制备方法，其特征在于：所述步骤一中均质时的温度为55~60℃，均质时间为1.5~2h。
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