CN105733902B - A kind of preparation method for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol - Google Patents
A kind of preparation method for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol Download PDFInfo
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- CN105733902B CN105733902B CN201610260902.8A CN201610260902A CN105733902B CN 105733902 B CN105733902 B CN 105733902B CN 201610260902 A CN201610260902 A CN 201610260902A CN 105733902 B CN105733902 B CN 105733902B
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- liu yazi
- pueraria lobata
- rice wine
- yellow rice
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 71
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 230000000694 effects Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 241000219781 Pueraria montana var. lobata Species 0.000 title abstract 6
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 70
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 33
- 239000004480 active ingredient Substances 0.000 claims abstract description 7
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- 239000001116 FEMA 4028 Substances 0.000 claims description 23
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- 108010021809 Alcohol dehydrogenase Proteins 0.000 abstract description 3
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- 102000007698 Alcohol dehydrogenase Human genes 0.000 abstract description 2
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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Classifications
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- 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
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Biotechnology (AREA)
- Medical Informatics (AREA)
- Veterinary Medicine (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Alternative & Traditional Medicine (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
It relieves the effect of alcohol type Liu Yazi pueraria lobata yellow rice wine and preparation method thereof the invention discloses one kind, relieve the effect of alcohol addition time of active ingredient of Liu Yazi and pueraria lobata is rear fermentation period in yellow rice wine.The preparation method for relieving the effect of alcohol type Liu Yazi pueraria lobata yellow rice wine is carried out by three steps：First, the preparation of Liu Yazi active ingredient；Second is that the preparation of kudzu vine root；Third, the preparation of the yellow rice wine rich in Liu Yazi and kudzu vine root.Not only there is beautifying face and moistering lotion, antioxidant effect with the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol that this method produces, and cumarin and flavonoids active material can increase alcohol dehydrogenase activity in liver in the ingredient Puerarin that mainly relieves the effect of alcohol in pueraria lobata, flavonoids and Liu Yazi, so that this kind of yellow rice wine carries antialcoholism function, alcohol is endangered to the liver that human body is brought after drinking to mitigation, and a kind of completely new high-quality function yellow rice wine is added for people.
Description
Technical field
The present invention relates to a kind of production methods of fermented beverage, are specifically rich in the solution of Liu Yazi and kudzu vine root
The preparation method of wine type Liu Yazi pueraria lobata yellow rice wine.
Background technology
Yellow rice wine is the national specialty in China, with beer, red wine and referred to as three great Gu wine of the world.Traditional yellow rice wine is with jade
The cereal such as rice, millet, wheat are raw material, through boiling plus song, diastatic fermentation, squeezing, filtering, pan-fried wine, store, blend made of
Brewed wine.Yellow rice wine main component also contains abundant carbohydrate, amino acid, vitamin, micro member other than water and ethyl alcohol
Element and various active substance, while unique brewage process makes yellow rice wine with alcohol concentration is low, excitement due to drinking is mellow, nutrition is rich
The characteristics such as richness, unique flavor, various in style, thus yellow rice wine not only become Chinese tradition health care's good merchantable brand, but also by with
As the introduction of Chinese medicine taking, it is considered as " length of hundred medicines ".In long-term practice process, yellow rice wine is also believed to tumour and the heart
Vascular diseases etc. have good curative effect, therefore yellow rice wine has very high nutritive value.But when drinking beyond one's capacity, ethyl alcohol can damage
Mitochondrial function makes mitochondrial lipid peroxidation object increase, and reduced glutathione (GSH) is horizontal to be declined, and alcohol institute is being resisted
It plays a crucial role in the hepatic injury of cause, when the active oxygen of generation is more than the Scavenging activity of GSH, liver plasma membrane lipid peroxidation is anti-
It should enhance so as to cause hepatocellular injury.
Liu Yazi (Chimonanthus Salicifolicus Hu) is Calycanthaceae wax-cakes bait semi-evergreen shrubs, nature and flavor
Slight bitter, sweet, cold, clearing heat and detoxicating, qi-regulating stagnation resolvation, for Chinese endemic plant.Its active constituent is coumarin kind compound, existing to grind
Study carefully and shows that certain Chinese medicines can be played a significant role by its Coumarins ingredient in alcoholic liver injury.Additionally contain flavones
Active component, a large amount of research have shown that flavone compound is one of oxidation-resistant active ingredient in plant, in the food industry
It can be used as function food additive and natural.Separately there is the volatile oil and flavones contained in document report leaves of Chimonanthus Salicifolius
Constituents have good antioxidant activity, within the scope of experimental concentration, have to ultra-oxygen anion free radical etc. preferable clear
Except effect, in addition the general flavone in Liu Yazi can also pass through chelated metal ions and inhibit oxygen radical activity.
Pueraria lobata is the national plant of China, has carried out systematic research to pueraria lobata early in Ming Dynasty's period Li Shizhen (1518-1593 A.D.), it is believed that Pueraria lobota
Stem, leaf, flower, fruit, the root of root can be used as medicine.He《Compendium of Materia Medica》In record in this way：" Pueraria lobota, property is sweet, pungent, flat, nontoxic, cures mainly：
Quench one's thirst, high fever of the body, vomiting, all disadvantages, play cloudy gas, solve all poison." modern medicine study show in pueraria lobata except contain abundant carbon aquation
It closes except object and the nutritional ingredients such as amino acid needed by human and mineral element, also containing isoflavone compound and on a small quantity
Flavonoid substances have certain curative effect to hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular disease.In addition the chief active of pueraria lobata
Ingredient Puerarin, daidzin, daidzein have the ability for improving liver cell regeneration on herbal pharmacology, help to restore normal
Liver function promotes choleresis, prevents fat from being accumulated in liver.These active materials can also increase alcohol dehydrogenase in liver
The activity of enzyme (ADH) inhibits absorption of the alimentary canal to ethyl alcohol, can reduce ethyl alcohol and be metabolized in vivo, caused by human liver
Damage.
Beta-cyclodextrin is the crystalline powder of white, and knot is circularized through α-Isosorbide-5-Nitrae-glucosides key connection by 7 glucose units
Structure, with special construction and property hydrophilic, hydrophobic in ring outside circular hollow cartridge type, ring.Yellow wine fermentation is divided into primary fermentation with after
Fermentation, primary fermentation are substantially carried out aerobic respiration, are monosaccharide by polysaccharide conversion；Fermentation is substantially carried out anaerobic respiration afterwards, by glucose
It is converted into alcohol, and beta-cyclodextrin is polysaccharide, is added the fermentation stage after yellow rice wine, will not be broken off.Its cyclic structure
It can be with the different compounds of inclusion with hydrophobic interior cavities.Guest molecule enters cyclodextrin cavity, and beta-cyclodextrin itself has no adverse reaction,
And enhance the stability of drug volatilization oil formulation, the dissolution rate and bioavilability of preparation are improved, medicament slow release is played
Effect, therefore it is generally applied to drug and field of food.
In view of yellow rice wine, Liu Yazi, pueraria lobata not only have the above nutritive value, but also in culinary art, medicine etc. tool
There are special, significant function and effect, this patent is first by Liu Yazi volatile oil, Liu Yazi extracting solution, pueraria lobata effective active
Then ingredient beta-cyclodextrin inclusion compound organically combines its inclusion compound and yellow rice wine, a kind of novel type Liu Yazi Pueraria lobota of relieving the effect of alcohol of production
Root functionality yellow rice wine, such Liu Yazi pueraria lobata yellow rice wine are shown in sale never having on the market, and sharpest edges are exactly that it is merged
Nutritive value and function possessed by Liu Yazi, pueraria lobata and yellow rice wine, achievement unit split-off support have complementary functions and antialcoholism function collaboration
Increased effect.The people that are produced as of such health liquor provide a kind of new drink, there is its certain realistic meaning.For such
The research and preparation of the novel type Liu Yazi root of kudzu vine functional yellow rice wine that relieves the effect of alcohol are retrieved through consulting, still be nobody shows any interest at present.
Invention content
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of novel type Liu Yazi pueraria root functional that relieves the effect of alcohol
The preparation method of property yellow rice wine.
The purpose of the present invention is what is be achieved through the following technical solutions：A kind of preparation for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol
Method, steps are as follows：
(1) preparation of Liu Yazi active ingredient：Liu Yazi cauline leaf is taken, is dried, is crushed, 50~70 mesh sieve, sterilizing are crossed
Afterwards, Liu Yazi powder is scattered in a certain amount of deionized water, the mass ratio of Liu Yazi powder and water is 1:(5~8)；
Liu Yazi powder dispersion liquid is handled into 10min in 25 DEG C, ultrasonic (100W, 40KHZ)；Then by the dispersion liquid after supersound process
It is heated to reflux in Rotary Evaporators, collects volatile oil and Liu Yazi extracting solution respectively.Volatile oil beta-cyclodextrin inclusion compound is done
It is dry at powdered inclusion compound.By above-mentioned volatile oil clathrate compound and Liu Yazi extracting solution respectively at a temperature of 135 DEG C~145 DEG C into
Row ultrahigh-temperature instant 3~5s of sterilizing, is prepared Liu Yazi volatile oil clathrate compound and Liu Yazi extracting solution is spare；
(2) preparation of kudzu vine root：It takes pueraria lobata to be milled, crosses 40~50 mesh sieve, a small amount of acetic acid is scattered in after sterilizing
Ethyl ester stands 30min, deionized water is then added, and 24~36h is stood under the conditions of 70 DEG C, obtains mixed liquor, wherein kudzu-vine root powder
The mass ratio at end, ethyl acetate and water is 1:(1~2):(8~10)；Mixed liquor is filtered, filtrate concentrates at 50 DEG C~80 DEG C
Dry is medicinal extract, and medicinal extract is included with beta-cyclodextrin, powdered inclusion compound is dried to, by inclusion compound at 135 DEG C~145 DEG C
At a temperature of ultrahigh-temperature instant sterilize 3~5s, it is spare that kudzu vine root inclusion compound is prepared；
(3) preparation of the type that relieves the effect of alcohol Liu Yazi pueraria lobata yellow rice wine：Glutinous rice impurity elimination, weigh, clean after with clear water impregnate 48~
72h is cooked after pulling out, is cooled to 28~30 DEG C, and distiller's yeast is added, cylinder is fallen after fully mixing thoroughly, and primary fermentation 4 is carried out in 28~32 DEG C
~12d opens rake once every 6~8h, obtains yellow wine fermentation product until the temperature of fermentation product opens rake when rising up to 35 DEG C；
(4) Liu Yazi volatile oil beta cyclodextrin inclusion complex, Liu Yazi extracting solution and the step obtained step (1)
(2) the pueraria lobata Benexate Hydrochloride obtained is added into step (3) by the yellow wine fermentation product of primary fermentation, Liu Yazi is waved
The mass volume ratio of hair oil Benexate Hydrochloride, Liu Yazi extracting solution, pueraria lobata Benexate Hydrochloride and yellow wine fermentation product
For (2~5):(40~50):(10~15):1000(g:mL:g:ML), the rear 30~45d that ferments under the conditions of 10~20 DEG C；Then
The fermentation product of rear fermentation are taken out, press filtration is carried out, pressing filtering liquid is stood for 24 hours in -5 DEG C of freezing equipments, after clarification, filtering, sterilization,
The type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol is made.
Further, the inclusion method is ultrasonic method, and clathrate process is：Volatile oil, beta-cyclodextrin, deionized water are pressed
According to mass ratio 1:(3~5):(20~30) mixing includes 35~45min in 25 DEG C, ultrasonic (100W, 40KHZ), is dried to powder
Shape inclusion compound is spare.
Further, the inclusion method is ultrasonic method, and clathrate process is：By concentrated extracting solution, beta-cyclodextrin, deionization
Water is according to mass ratio 1:(4~5):(25~30) mixing includes 35~45min in 25 DEG C, ultrasonic (100W, 40KHZ), dry,
It is spare that powdered inclusion compound is made.
The beneficial effects of the invention are as follows：Made yellow rice wine is selected using glutinous rice as major ingredient rich in coumarin kind compound, flavones
The Liu Yazi and kudzu vine root of class compound and Puerarin, daidzin, daidzein, are used in combination beta-cyclodextrin in certain item
Liu Yazi volatile oil and kudzu root extract are included under part, Liu Yazi inclusion compound and pueraria lobata inclusion compound is made.By centainly adding
In adding ratio that will ferment after its inclusion compound addition yellow rice wine, co-fermentation is at fermented type Liu Yazi pueraria lobata yellow rice wine.With β-ring paste
On the one hand spermatophore, which closes Liu Yazi volatile oil and kudzu root extract, can enhance its stability, prevent loss from volatilizing, and improve willow leaf
On the other hand the bioavilability of wax plum is added after yellow rice wine in fermentation process, effectively prevent pueraria lobata active material and exist
The yellow rice wine primary fermentation stage is aoxidized, and the Liu Yazi pueraria lobata rice wine flavor made more preferably, live by Liu Yazi therein, pueraria lobata
Property component content higher.In addition it is proved through In-vivo test in mice, Liu Yazi pueraria lobata yellow rice wine makes the solution of Liu Yazi and pueraria lobata
Wine functionality generates chemiluminescence.The novel type Liu Yazi root of kudzu vine functional yellow rice wine that relieves the effect of alcohol produced has enhancing body
Immunity, relieving alcoholism and protecting liver, anti-oxidant, antitumor, reducing blood lipid, hypoglycemic etc. are healthy and strong and drug action.
Description of the drawings
Fig. 1 is that each group transaminase level compares；
Fig. 2 is process flow chart prepared by Liu Yazi active ingredient；
Fig. 3 is kudzu vine root preparation technology flow chart；
Fig. 4 is the preparation flow figure of Liu Yazi pueraria lobata yellow rice wine.
Specific implementation mode
The invention will be further described with reference to embodiment and attached drawing by the present invention.
Embodiment 1：The present embodiment is prepared for being rich in the yellow rice wine, Liu Yazi yellow rice wine, Pueraria lobota of Liu Yazi kudzu vine root
Root yellow rice wine, and a large amount of In-vivo test in mice are expanded, for comparing the solution alcoholic strength of three kinds of yellow rice wine.
The production method of yellow rice wine rich in Liu Yazi kudzu vine root carries out as follows：
(1) preparation of Liu Yazi active ingredient：Fresh Liu Yazi cauline leaf is taken, dries, is crushed to 60 mesh, is sieved, goes out
Bacterium makees extractant with water, and the mass ratio of Liu Yazi powder and water is 1:7, low temperature under the conditions of 25 DEG C, ultrasound intensity 100%
It is ultrasonically treated 10min, is then heated to reflux, volatile oil and Liu Yazi extracting solution are collected.By above-mentioned volatile oil and Liu Yazi
Extracting solution carries out ultrahigh-temperature instant sterilizing 3s at a temperature of 135 DEG C.Volatile oil beta-cyclodextrin inclusion compound after sterilizing, is dried to powder
Last shape inclusion compound, inclusion method are ultrasonic method, and clathrate process is volatile oil and cyclodextrin mass ratio is 1:4, add 5 times of quality
Water, mixing, ultrasound inclusion 35min, it is spare to be dried to powdered inclusion compound under the conditions of 25 DEG C, ultrasound intensity 100%；After sterilizing
Liu Yazi extracting solution bottling it is spare.The inclusion method is ultrasonic method, and clathrate process is：By volatile oil, beta-cyclodextrin, go
Ionized water is according to mass ratio 1:4:25 mixings include 40min in 25 DEG C, ultrasonic (100W, 40KHZ), are dried to powdered inclusion
Object is spare.
(2) preparation of kudzu vine root：Pueraria lobata 40 mesh of milling are taken, are sieved, sterilizing is first handled with a small amount of ethyl acetate
Then 30min uses temperature 24~36h of leaching under the conditions of 70 DEG C of deionized water, the mass ratio of pueraria lobata powder, ethyl acetate and water is 1:
2:8, the sample filtering after temperature leaching, it is medicinal extract that filtrate is concentrated and dried at 50 DEG C~80 DEG C, and by its ultrahigh-temperature instant sterilizing 3s, is gone out
It is included with beta-cyclodextrin after bacterium, inclusion method is ultrasonic method, and clathrate process is that concentrated extracting solution is with cyclodextrin mass ratio
1:4, add the water of 5 times of quality, mixing, ultrasound inclusion 40min, dry under the conditions of 25 DEG C, ultrasound intensity 100%, and white is made
The inclusion compound of powder is spare.The inclusion method is ultrasonic method, and clathrate process is concentrated extracting solution and cyclodextrin mass ratio is 1:
5, add the water of 5 times of quality, mixing to include 40min in 25 DEG C, ultrasonic (100W, 40KHZ), it is dry, powdered inclusion compound is made
It is spare.
(3) preparation of the type that relieves the effect of alcohol Liu Yazi pueraria lobata yellow rice wine：Glutinous rice impurity elimination, weigh, clean after with clear water impregnate 48~
72h is cooked after pulling out, is cooled to 28~30 DEG C, and distiller's yeast is added, cylinder is fallen after fully mixing thoroughly, and primary fermentation 4 is carried out in 28~32 DEG C
~12d opens rake once every 6~8h, obtains yellow wine fermentation product until the temperature of fermentation product opens rake when rising up to 35 DEG C；
(4) Liu Yazi volatile oil beta cyclodextrin inclusion complex, Liu Yazi extracting solution and the step obtained step (1)
(2) the pueraria lobata Benexate Hydrochloride obtained is added into step (3) by the yellow wine fermentation product of primary fermentation, Liu Yazi is waved
The mass volume ratio of hair oil Benexate Hydrochloride, Liu Yazi extracting solution, pueraria lobata Benexate Hydrochloride and yellow wine fermentation product
It is 3:45:12:1000(g:mL:g:ML), the rear 30~45d that ferments under the conditions of 10~20 DEG C；Then by the fermentation product of rear fermentation
It takes out, carries out press filtration, pressing filtering liquid is stood for 24 hours in -5 DEG C of freezing equipments, and after clarification, filtering, sterilization, the type willow leaf wax that relieves the effect of alcohol is made
Plum pueraria lobata yellow rice wine.
Liu Yazi yellow rice wine, pueraria lobata yellow rice wine are by above-mentioned steps (1), step (2), step (3) operation, step (4) respectively
In make following change：
Liu Yazi yellow rice wine：Liu Yazi volatile oil beta cyclodextrin inclusion complex, the Liu Yazi that step (1) is obtained extract
Liquid, which is added into step (3), to be passed through in the yellow wine fermentation product of primary fermentation, Liu Yazi volatile oil beta cyclodextrin inclusion complex, willow leaf wax
The mass volume ratio of plum extracting solution and yellow wine fermentation product is 3:40:1000(g:mL:ML it) ... ... clarifies, filter, after sterilization, system
Obtain Liu Yazi yellow rice wine；
Pueraria lobata yellow rice wine：The pueraria lobata Benexate Hydrochloride that step (2) obtains is added into step (3) by primary fermentation
In yellow wine fermentation product, the mass volume ratio of pueraria lobata Benexate Hydrochloride and yellow wine fermentation product is 12:1000(g:ML) ... ... clear
Clearly, it filters, after sterilization, pueraria lobata yellow rice wine is made.
Mouse experiment：Small white mouse totally 50, half male and half female, 22~25g of weight.It is divided into 5 groups, every group 10 by table of random numbers method
Only, each 5 of male and female：Control group, yellow rice wine group, Liu Yazi yellow rice wine group, pueraria lobata yellow rice wine group, Liu Yazi pueraria lobata yellow rice wine group.Mouse
Circadian is fed under cleaning ambient, ad lib, and control group feeds water 3 times daily, and yellow rice wine group feeds conventional 3 times/day of yellow rice wine,
Liu Yazi yellow rice wine group feeds 3 times/day of Liu Yazi yellow rice wine, and pueraria lobata yellow rice wine group feeds 3 times/day of pueraria lobata yellow rice wine, and Liu Yazi pueraria lobata is yellow
Wine group feeds 3 times/day of Liu Yazi pueraria lobata yellow rice wine, and each every feeding volume is identical, and gavage amount is 5mL/Kg/ times, is fed 15 days altogether.
The detection of liver function：Each group mouse abdominal aorta blood is acquired, serum is detached, serum glutamic pyruvic transminase (ALT) is measured and millet straw turns
Ammonia enzyme (AST) is horizontal.
Interpretation of result：Influence of all kinds of yellow rice wine to alcoholic liver injury mouse liver biochemical indicator.Compared with the control group, yellow
Wine group mice serum ALT [(281.63 ± 21.65) U/L], AST [(362.31 ± 29.71) U/L], hence it is evident that increase, difference has system
Meter learns meaning (P ﹤ 0.05)；Compared with yellow rice wine group, Liu Yazi yellow rice wine group mice serum ALT [(219.17 ± 19.28) U/L],
AST [(253.39 ± 21.52) U/L], slightly reduces, no significant difference (P ﹥ 0.05)；Compared with yellow rice wine group, pueraria lobata is yellow
Wine group mice serum ALT [(189.38 ± 22.16) U/L], AST [(271.32 ± 18.73) U/L], slightly reduce, difference is without system
Meter learns meaning (P ﹥ 0.05)；Compared with yellow rice wine group, Liu Yazi pueraria lobata yellow rice wine group mice serum ALT [(69.27 ± 12.95) U/
L], AST [(82.54 ± 15.85) U/L], hence it is evident that reduce, difference is statistically significant (P ﹤ 0.05).See Fig. 1.
Embodiment 2：The present embodiment is carried using Liu Yazi volatile oil beta cyclodextrin inclusion complex, the Liu Yazi of different proportion
Taking liquid, pueraria lobata Benexate Hydrochloride, yellow wine fermentation product, preparation is relieved the effect of alcohol type yellow rice wine, further by a large amount of In-vivo test in mice,
Compare the performance of relieving the effect of alcohol of product.
Using Orthogonal Experiment and Design, when determining that yellow wine fermentation product are 1000mL, Liu Yazi volatile oil beta-cyclodextrin inclusion compound
The optimum addition of three factors such as object, Liu Yazi extracting solution, pueraria lobata Benexate Hydrochloride, with mice serum ALT and AST
Level determines its preparation process for examination index.It is horizontal using 3 factor 3：L9(34) experiment is arranged, it see the table below 1.
1. orthogonal test factor level table of table
Mouse experiment：Choose 90 small white mouses, half male and half female, 22~25g of weight.It is divided into 9 groups, every group by table of random numbers method
10, each 5 of male and female, gavage mode and number such as above-described embodiment 1, and according to following tested number gavage.It filters out and most preferably adds
Add ratio, see the table below 2.
2. L of table9(34) orthogonal test designs table and result
By intuitively being analyzed in table 2, additive amount optimal combination is yellow wine fermentation product 1000mL, Liu Yazi volatile oil beta-ring is pasted
Inclusion compounds 3.5g, Liu Yazi extracting solution 40mL, pueraria lobata Benexate Hydrochloride 12.5g.
Claims (3)
1. a kind of preparation method for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol, which is characterized in that steps are as follows：
（1）The preparation of Liu Yazi active ingredient：Liu Yazi cauline leaf is taken, is dried, is crushed, 50 ~ 70 mesh sieve is crossed, it, will after sterilizing
Liu Yazi powder is scattered in a certain amount of deionized water, and the mass ratio of Liu Yazi powder and water is 1:5~8；By willow leaf wax
Plum powder dispersion liquid is ultrasonically treated 10 min in 25 DEG C, 100W, 40KHZ；Then the dispersion liquid after supersound process is steamed in rotation
It is heated to reflux in hair instrument, collects volatile oil and Liu Yazi extracting solution respectively；Volatile oil beta-cyclodextrin inclusion compound, is dried to powder
Shape inclusion compound；Above-mentioned volatile oil clathrate compound and Liu Yazi extracting solution are subjected to superhigh temperature at a temperature of 135 DEG C ~ 145 DEG C respectively
3 ~ 5 s of instantaneously sterilising, is prepared Liu Yazi volatile oil clathrate compound and Liu Yazi extracting solution is spare；
（2）The preparation of kudzu vine root：It takes pueraria lobata to be milled, crosses 40 ~ 50 mesh sieve, a small amount of ethyl acetate is scattered in after sterilizing,
Stand 30 min, deionized water be then added, 24 ~ 36 h are stood under the conditions of 70 DEG C, obtain mixed liquor, wherein pueraria lobata powder,
The mass ratio of ethyl acetate and water is 1:1~2:8~10；Mixed liquor to be filtered, it is medicinal extract that filtrate is concentrated and dried at 50 DEG C ~ 80 DEG C,
Its medicinal extract is included with beta-cyclodextrin, is dried to powdered inclusion compound, by inclusion compound at a temperature of 135 DEG C ~ 145 DEG C superhigh temperature
3 ~ 5 s of instantaneously sterilising, it is spare to be prepared kudzu vine root inclusion compound；
（3）The preparation of the type that relieves the effect of alcohol Liu Yazi pueraria lobata yellow rice wine：Glutinous rice impurity elimination, weigh, clean after with clear water impregnate 48 ~ 72 h, fishing
It is cooked after going out, is cooled to 28 ~ 30 DEG C, distiller's yeast is added, cylinder is fallen after fully mixing thoroughly, 4 ~ 12d of primary fermentation is carried out in 28 ~ 32 DEG C, until
The temperature of fermentation product opens rake when rising up to 35 DEG C, opens rake once every 6 ~ 8 h, obtains yellow wine fermentation product；
（4）By step（1）Obtained Liu Yazi volatile oil beta cyclodextrin inclusion complex, Liu Yazi extracting solution and step（2）
To pueraria lobata Benexate Hydrochloride be added into step（3）By in the yellow wine fermentation product of primary fermentation, Liu Yazi volatile oil
Benexate Hydrochloride, Liu Yazi extracting solution, pueraria lobata Benexate Hydrochloride and yellow wine fermentation product mass volume ratio be 2 ~ 5
g:40~50 mL:10~15 g:1000 mL, rear 30 ~ 45 d that ferment under the conditions of 10 ~ 20 DEG C；Then by the fermentation product of rear fermentation
It takes out, carries out press filtration, pressing filtering liquid stands 24 h in -5 DEG C of freezing equipments and the type willow leaf that relieves the effect of alcohol is made after clarification, filtering, sterilization
Wax plum pueraria lobata yellow rice wine.
2. preparation method according to claim 1, it is characterised in that：The inclusion method is ultrasonic method, and clathrate process is：
By volatile oil, beta-cyclodextrin, deionized water according to mass ratio 1:3~5 :20 ~ 30 mixings, in 25 DEG C, 100W, 40KHZ ultrasounds
It is spare to be dried to powdered inclusion compound by 35 ~ 45 min.
3. preparation method according to claim 1, it is characterised in that：The inclusion method is ultrasonic method, and clathrate process is：
By concentrated extracting solution, beta-cyclodextrin, deionized water according to mass ratio 1:4~5 :25 ~ 30 mixings, in 25 DEG C, 100W, 40KHZ is super
35 ~ 45 min of sound, it is dry, it is spare that powdered inclusion compound is made.
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| CN105132232A (en) * | 2015-07-16 | 2015-12-09 | 新疆轻工职业技术学院 | Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing |
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| CN105132232A (en) * | 2015-07-16 | 2015-12-09 | 新疆轻工职业技术学院 | Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing |
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