CN116904290B - 一种复方草本白酒及制作工艺 - Google Patents
一种复方草本白酒及制作工艺 Download PDFInfo
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Abstract
本发明公开了一种复方草本白酒及制作工艺,在每升42~68%voL白酒中加入苦荞提取物0.136g/L~0.272g/L;桑叶提取物0.018g/L~0.126g/L;葛根提取物0.018g/L~0.045g/L;枸杞子提取物0.018g/L~0.045g/L;针叶樱桃粉0.007g/L~0.044g/L,使复方白酒中总黄酮含量≥120mg/L;DNJ含量≥25mg/L;葛根素含量≥25mg/L。本发明使用独特的制作工艺制作复方草本白酒,并通过添加针叶樱桃粉、F型澄清剂并利用二者的协同效应达到稳定功能成分含量的效果,该配制法制作的草本白酒较传统白酒成分更复杂、香气更舒适、口感更好、功能更稳定。
Description
技术领域
本发明涉及白酒酿造技术领域,具体涉及一种复方草本白酒及制作工艺。
背景技术
糖尿病(diabetesmellitus,DM)是由遗传和环境因素相互作用,导致胰岛素分泌绝对或相对不足以及不同程度的胰岛素抵抗,是体内糖、脂肪、蛋白质代谢紊乱,以持续高血糖为特点的一组内分泌代谢性疾病。高血糖是DM的基本生化特征,也是引起一系列慢性并发症的主要原因。目前已有研究表明,中药及其有效成分可降低血糖、控制糖尿病并发症,作用温和持久,副作用较小。
苦荞麦:属双子叶蓼科荞麦属,是一种集营养和药用为一体的小宗杂粮。药理研究表明,苦荞具有降血糖、降血脂、增强机体免疫力、抗氧化、抗肿瘤等作用。荞麦中的芦丁除了直接降糖作用外,还对糖尿病大鼠早期肝损伤具有一定的保护作用。实验也表明,芦丁各剂量组能不同程度地降低糖尿病大鼠的血糖、血脂、胰岛素、TNF-α含量,改善胰岛素抵抗状态和肝组织的形态结构,并呈现剂量依赖关系,表明芦丁对糖尿病大鼠糖脂代谢紊乱及胰岛素抵抗具有一定的改善作用。
葛根,是豆科植物野葛的干燥根,也称野葛,含黄酮类、三萜皂苷类、葛酚苷类、香豆素类、有机酸等成分。葛根在治疗糖尿病的传统中医方剂中也应用广泛,如葛根岑连汤、黄芪葛根汤等。葛根素在糖尿病治疗中显示出巨大的益处,具有促进葡萄糖代谢、改善胰岛素抵抗、增加胰岛素的敏感性、保护胰岛β细胞等作用,对糖尿病有防治作用。胰岛素抵抗参与2型糖尿病发生、发展的整个阶段。葛根素可显著降低血糖水平和糖化血红蛋白水平,增加胰岛素的敏感性,从而改善胰岛素抵抗,起到调节血糖含量的作用。
桑叶:桑叶是桑科植物桑树的干燥叶,桑叶中含有黄酮、多糖、生物碱类等活性成分。研究表明,桑叶有降血糖的生理功效,其中1-脱氧野尻霉素(DNJ)是降血糖的主要活性成分,其降血糖作用主要通过抑制α-葡萄康苷酶活性和糖异生、促进糖酵解等方式降低血糖水平,还可以改善小鼠胰岛素抵抗,达到降血糖的目的。
枸杞:枸杞是茄科枸杞属枸杞的果实,味甘、性平,经常用来治疗癌症、糖尿病等疾病,用作中药及补品。其活性成分枸杞多糖由杂多糖和各种碳水化合物组成,能够促进葡萄糖代谢和胰岛素分泌、改善胰岛素抵抗、提高胰岛素对受体的敏感性、调节肠道菌群结构、增强细胞免疫功能。研究发现,2型糖尿病与倡导菌群失调有关,益生元可以改善倡导屏障功能和改善胰岛素抵抗。扛起多糖可以促进双岐杆菌和嗜酸乳杆菌等乳酸菌的增殖,调节倡导菌群结构。枸杞多糖还可以通过增加葡萄糖代谢和胰岛素分泌,促进胰腺β细胞增殖,起到降血糖和胰岛素增敏作用。
对于不得不经常出席各种商务宴请场合的人士,由于饮食时间延长,易过量饮用高血糖、高蛋白、高脂肪、高胆固醇的食物,导致易产生高血糖症状的问题。如果能够为其提供一种既能满足商务饮酒要求,又能降血糖的草本酒类饮品,必将受到消费者的欢迎。
发明内容
本发明的目的在于提供一种复方草本白酒及其制备方法,通过高通量筛选优选出最佳的降糖组方,使用独特的制作工艺制作复方草本白酒,并通过添加针叶樱桃粉、F型澄清剂并利用二者的协同效应达到稳定功能成分含量的效果,该配制法制作的草本白酒较传统白酒成分更复杂、香气更舒适、口感更好、功能更稳定。
本发明解决其技术问题所采用的技术方案是:
一种复方草本白酒,1L白酒基酒中添加有苦荞提取物0.136g/L~0.272g/L、桑叶提取物0.018g/L~0.126g/L、葛根提取物0.018g/L~0.045g/L、枸杞子提取物0.018g/L~0.045g/L、针叶樱桃粉0.007g/L~0.044g/L。
优选地,所述白酒中总黄酮含量≥120mg/L,DNJ含量≥25mg/L,葛根素含量≥25mg/L。
优选地,所述基酒为42~68%voL白酒。
优选地,1L白酒中加入苦荞提取物0.2g/L,桑叶提取物0.1g/L,葛根提取物0.045g/L,枸杞子提取物0.045g/L,针叶樱桃粉0.04g/L。
优选地,苦荞提取物的制备方法如下:
a. 取苦荞原料,以65%-70%酒精回流提取三次,每次用2倍量酒精提取2小时,提取温度70℃-80℃,合并三次提取液;
b. 将上述提取液过滤或进行高速离心,收集澄清滤液;
c. 滤液在60℃条件下浓缩至1:1的生药浓度,降温后得到浓缩液;
d. 浓缩液冷却分层后进行离心,收集沉淀;
e. 沉淀经灭菌、干燥后进行粉碎,即得苦荞提取物。
优选地,桑叶提取物的制备方法如下:
a. 取桑叶原料,用水提取两次,每次用10倍量的水提取两小时,提取温度75℃-85℃,合并两次提取液;
b. 将上述提取液进行浓缩,并将浓缩液pH值调至4.2以下,调酸完成后进行固液分离,收集澄清液;
c. 将澄清液上阳离子交换树脂柱及大孔树脂柱,吸附速度均为1.4BV/h~1.6BV/h,收集乙醇洗脱液和氨水洗脱液;
d. 将洗脱液在65℃以下浓缩,浓缩后干燥、粉碎,即得桑叶提取物。
优选地,枸杞子提取物的制备方法如下:
a. 取枸杞子原料,以65%-70%酒精回流提取两次,每次用7倍量酒精提取3小时,提取温度75℃-85℃,合并三次提取液;
b. 将上述提取液高速离心,收集澄清液;
c. 澄清液在70℃条件下浓缩至浓缩至固形物含量为50%Brix,浓缩液干燥后即得枸杞子提取物。
优选地,葛根提取物的制备方法如下:
a. 取葛根原料,用水提取两次,每次用8倍量的水提取两小时,提取温度为95℃,每次提取完成后加酸将pH调至3.0,第二次提取调pH完成后进行固液分离,得到澄清提取液;
b. 将澄清液上树脂柱,上样速度为(3±0.3) BV/h,收集70%乙醇洗脱液并进行浓缩;
c. 浓缩液加酸水解,在90℃-95℃的条件下水解6小时,水解完成后加入NaOH溶液调节pH至2.0-4.0,并加纯净水稀释至浓度为0.5 g生药材/mL;
d. 将过滤后的水解液上树脂柱,上样速度为(1±0.3) BV/h,收集40%乙醇洗脱液;
e. 洗脱液浓缩后加水结晶,结晶后固液分离,收集滤液,干燥粉碎后即得葛根提取物。
本发明还提供了上述复方草本白酒的制作工艺,包括如下步骤:
(1)使用40~50%Vol的醇溶液溶剂溶解苦荞麦提取物,搅拌溶解均匀,将搅拌溶解好的浓缩液按照不超过2‰的比例添加至醇溶液溶剂中,将用纯净水溶解的F型澄清剂按照1‰的比例加入到苦荞提取物醇溶液中,搅拌均匀,静置24小时后过滤;
(2)将枸杞子提取物按照溶剂量的2‰加入醇溶液溶剂中,形成2‰的枸杞子提取物醇溶浓配液,搅拌均匀,静置12小时后过滤;
(3)向乳化罐中转入其容积90%量的酒基,葛根、桑叶提取物按比例直接添加到乳化罐酒体中,搅拌溶解均匀;
(4)待酒体调配完毕进行冷冻过滤后,再向乳化罐中转入其容积的90%量的步骤(3)得到的酒基,将针叶樱桃粉加入乳化罐,搅拌溶解均匀;
(5)粗滤后的半成品酒陈酿期须达30天以上。
本发明产生的有益效果是:
(1)通过建立一种抑制α-糖苷酶活性的降糖高通量筛选模型,科学优选出最佳的降糖组方,利用植物提取物间的协同效应在复方中达到最佳的降糖效果。
(2)创新利用F型澄清剂吸附苦荞提取物醇溶液中不稳定的多酚类物质,起到稳定苦荞提取物醇溶液功能性成分(多酚类物质)的作用,保证复方草本白酒苦荞功能成分含量和色度的稳定性。
(3)本发明为避免酒体调配过程中冷冻净化处理造成的损失,创新性的在酒体调配陈酿后再添加针叶樱桃粉,利用针叶樱桃粉Vc抗氧化作用,影响酒体金属离子与黄酮的络合反应达到进一步稳定酒体功能成分和护色的作用。
(4)本发明采用了独特的复方草本白酒的制作工艺,利用针叶樱桃粉、F型澄清剂处理联合应用达到稳定功能成分含量的效果,该工艺制作的草本白酒较成分更复杂、香气更舒适、口感更好、功能更稳定。
复方草本酒中的功效成分及主要成分表
附图说明
图1为本发明一种复方草本白酒的制作工艺流程图。
具体实施方式
实施例 1
以α-糖苷酶为降糖高通量筛选模型,通过单因素实验科学筛选降血糖药材;并结合口感、稳定性进行复合降糖方的最佳组合筛选。
1 方法原理
本方法应用96孔板,用Bioteck Synergy2仪器一次性检测多个样品在405nm的吸收值变化,鉴定α-glucosidase对底物pNPG的分解速度,从而确定不同天然成分对α-glucosidase作用效果的抑制程度。
2 仪器试剂:
2.1 仪器
Bioteck synergy2多功能酶标仪;Bioteck Precesion 自动加样仪;8通道移液枪;离心管;电子天平;涡旋混匀器。
2.2 试剂
超纯水、磷酸二氢钠(国药)、磷酸氢二钠(国药),对硝基苯-α-D-吡喃葡萄糖苷pNPG(Sigma),α-glucosidase(sigma)。
缓冲液:先分别称取17.907gNa2HPO4·12H2O与7.801g NaH2PO4·2H2O于1000 mL容量瓶中,配制成0.05mol/L的母液,再分别取490mL及510mL混匀后使用pH剂测定溶液pH为6.8,这样得到0.05M,pH 6.8的缓冲溶液,冰箱下贮存。注:所用的水为超纯水。
3 实验步骤
3.1样品为送样样品,溶解后过滤,均一澄清样品。
3.2实验所用试剂的浓度
pNPG溶液:配置浓度为0.00232mol/L。使用时解冻超声。
α-glucosidase: 配置浓度为10U/mL, 加样前浓度为1U/mL, 最终工作浓度为0.125U/mL。
阿卡波糖:本次实验浓度为1-10 mg/mL.
3.3 加样
依次加入缓冲液125μL,样品或阳性对照25μL,加入浓度为1U/mL的α-glucosidase溶液25μL,置于synergy2多功能酶标仪中31℃振动温育10min后,取出,迅速加入pNPG溶液25μL,迅速放入酶标仪中,开始实验。
表1 降糖效果单因素实验结果
将5种提取物以相同的添加量加至相同的基酒中,其中空白样是单纯的基酒,未添加任何提取物。实验结果可知,桑叶提取物的糖苷酶抑制率最高,降血糖效果最好,其次是苦荞;葛根、枸杞子、针叶樱桃也有一定的降糖效果。
结合单体最佳口感、稳定性、风味进行了最大用量筛选,进一步进行降糖效果的组合实验。
表2 降糖效果组合实验结果
基于均匀设计原理,采用U12(1205)表将5种提取物以组合方式进行降糖实验,6#、8#和11#样品的抑制率最高,说明该3个样品的复方降糖效果较好。对3个样品的复方进行分析,发现3个复方中均有5种提取物添加;当1#样品的苦荞、9#样品的葛根、10#样品的枸杞、3#样品的桑叶及12#样品的针叶樱桃添加量为0时抑制率下降,说明缺少任何一个提取物都不能达到复方的降糖效果;缺少苦荞提取物时抑制率大幅下降,说明苦荞在复方中发挥了不可或缺的降糖作用;提取物之间存在协同效应,复方的降糖效果优于单方,5种提取物在特定浓度范围内组合能获得最佳的降糖效果。
结合以上实验,确定复方降血糖组方的提取物范围,苦荞提取物0.136g/L~0.272g/L、桑叶提取物0.018g/L~0.126g/L、葛根提取物0.018g/L~0.045g/L、枸杞子提取物0.018g/L~0.045g/L、针叶樱桃粉0.007g/L~0.044g/L;均为100:1的得率,换算生药浓度为苦荞13.6g/L~27.2g/L、桑叶提取物1.8g/L~12.6g/L、葛根1.8g/L~4.5g/L、枸杞子1.8g/L~4.5g/L。
实施例 2
复方草本白酒的制作工艺
在本实施例中,在每升53%voL白酒中加入苦荞提取物0.2g/L;桑叶提取物0.1g/L,葛根提取物0.045g/L,枸杞子提取物0.045g/L,针叶樱桃粉0.04g/L,使复方白酒中总黄酮含量≥120mg/L,DNJ含量≥10mg/L,葛根素含量≥25mg/L。
该方法的主要工艺包括:
1.1 苦荞提取物的制备
取苦荞原料,以70%酒精回流提取三次,每次用2倍量酒精提取2小时,提取温度75℃,合并三次提取液;将上述提取液过滤或进行高速离心,收集澄清滤液;滤液在60℃条件下浓缩至1:1的生药浓度,降温后得到浓缩液;浓缩液冷却分层后进行离心,收集沉淀;沉淀经灭菌、干燥后进行粉碎,即得苦荞提取物。1.2 桑叶提取物的制备
取桑叶原料,用水提取两次,每次用10倍量的水提取两小时,提取温度80℃,合并两次提取液;将上述提取液进行浓缩,并将浓缩液pH值调至4.2以下,调酸完成后进行固液分离,收集澄清液;将澄清液上阳离子交换树脂柱及大孔树脂柱,吸附速度均为1.5BV/h,收集乙醇洗脱液和氨水洗脱液;将洗脱液在65℃以下浓缩,浓缩后干燥、粉碎,即得桑叶提取物。1.3枸杞子提取物的制备
取枸杞子原料,以70%酒精回流提取两次,每次用7倍量酒精提取3小时,提取温度80℃,合并三次提取液;将上述提取液高速离心,收集澄清液;澄清液在70℃条件下浓缩至固形物含量为50%Brix,浓缩液干燥后即得枸杞子提取物。1.4葛根提取物的制备
取葛根原料,用水提取两次,每次用8倍量的水提取两小时,提取温度为95℃,每次提取完成后加酸将pH调至3.0,第二次提取调pH完成后进行固液分离,得到澄清提取液;将澄清液上树脂柱,上样速度为3 BV/h,收集70%乙醇洗脱液并进行浓缩;浓缩液加酸水解,在92℃的条件下水解6小时,水解完成后加入NaOH溶液调节pH至3.0,并加纯净水稀释至浓度为0.5 g生药材/mL;将过滤后的水解液上树脂柱,上样速度为1BV/h,收集40%乙醇洗脱液;洗脱液浓缩后加水结晶,结晶后固液分离,收集滤液,干燥粉碎后即得葛根提取物。1.5 苦荞麦提取物醇溶液的配制
使用45%Vol的醇溶液溶剂溶解苦荞麦提取物,搅拌溶解均匀,将搅拌溶解好的浓缩液按照不超过2‰的比例添加至醇溶液溶剂中,将用纯净水溶解的F型澄清剂按照1‰的比例加入到苦荞提取物醇溶液中,搅拌均匀,静置24小时后过滤。
F型澄清剂可以吸附苦荞提取物醇溶液中不稳定的多酚类物质,起到稳定苦荞提取物醇溶液功能性成分(多酚类物质)的作用。
1.6 枸杞子提取物醇溶液的配制
将枸杞子提取物按照溶剂量的2‰加入醇溶液溶剂中,形成2‰的枸杞子提取物醇溶浓配液,搅拌均匀,静置12小时后过滤。
1.7 葛根、桑叶提取物的高速乳化
向乳化罐中转入其容积90%量的酒基,葛根、桑叶提取物按比例直接添加到乳化罐酒体中,搅拌溶解均匀。
1.8 针叶樱桃提取物高速乳化
待酒体调配完毕进行冷冻过滤后,再向乳化罐中转入其容积的90%量的酒基,将针叶樱桃粉加入乳化罐,搅拌溶解均匀,针叶樱桃粉在酒体粗滤后加入。
1.9 陈酿
精滤前的半成品酒陈酿期须达30天以上。
由表2的降糖效果组合实验结果可知,缺少苦荞提取物时抑制率大幅下降,说明苦荞在草本复方酒中发挥了不可或缺的降糖作用,但苦荞提取物醇溶液因富含多酚等功能成分而不稳定,贮存一段时间后功能成分衰减,本发明创新性的通过加入F型澄清剂吸附苦荞提取物醇溶液中不稳定的多酚类物质,起到稳定草本白酒提取物醇溶液功能性成分(多酚类物质)的作用,保证复方草本白酒降血糖功能的稳定性。由表3可知,添加F型澄清剂后,苦荞醇溶液的黄度值及总黄酮的变化率均下降,表明F型澄清剂可以稳定苦荞醇溶液的颜色,并减小功能成分的衰减。
表3 添加F型澄清剂对苦荞醇溶液颜色及功能成分的影响
本发明利用针叶樱桃粉Vc抗氧化作用,影响酒体金属离子与黄酮的络合反应,为避免在酒体调配过程中冷冻净化处理造成的损失,创新性的在酒体调配陈酿后再添加针叶樱桃粉,达到进一步稳定酒体功能成分和护色的作用。
酒体在添加针叶樱桃粉前后置于40℃高温加速30天后检测色差值和总黄酮。1#样品高温加速后与加速前的色差值为4.6,黄酮含量减少18mg/L;2#样品高温加速前与加速后的色差值为0.2,基本无颜色差异,黄酮含量稳定,未出现减少。表4说明添加针叶樱桃提取物后的草本酒在加速条件下,颜色稳定性和功能成分的稳定性均优于未添加针叶樱桃提取物。
表4添加针叶樱桃粉对复方草本酒功能成分和色差的影响
根据公司长达7年多的产品货架跟踪,结合对比品评和功能成分检测,添加针叶樱桃粉及F型澄清剂对产品的功能成分如总黄酮、葛根素、DNJ等有稳定作用,避免主体风味成分总酸类、总酯类的酯化水解作用也证实了添加针叶樱桃粉及F型澄清剂极大提高了复方草本白酒降血糖功能成分的稳定性和风味的稳定性。
本发明创新型利用针叶樱桃粉和F型澄清剂之间的协同效应,不仅能保证功能成分和颜色稳定性,同时能抑制酒体水解保持酒体风味提升货架期的作用,在酒体中共同使用可以起到1+1>2的效果,从而提高复方草本酒体功能成分、色度及风味成分的稳定性。
表5 针叶樱桃粉、F型澄清剂协同对草本白酒功能成分的影响
实施例 3
参照《国食药监保化[2012]107号文件“关于印发抗氧化功能评价方法等9个保健功能评价方法的通知”中附件6《辅助降血糖功能评价方法》,选择KM小鼠为实验***,利用四氧嘧啶胰岛损伤高血糖模型,观察连续给予实施例2制备的复方草本白酒30天对正常小鼠的降血糖作用。
雌性KM小鼠经适应性喂养3天,随机取15只动物禁食4小时(自由饮水),测空腹血糖,作为该批次动物基础血糖值。随后动物禁食24小时(自由饮水),尾静脉注射四氧嘧啶(50mg/kgBW用前新鲜配制)造模,7天后禁食5h测血糖。筛选血糖值在10-25mmol/L的动物45只,按血糖水平随机分为1个模型对照组、1个基酒模型组和受试物(复方草本白酒)组,每组15只。复方草本白酒灌胃给予10.02mL/kgBW的样品(酒精度为10%),基酒模型组给予10%基酒,模型对照组给予同体积纯水,连续经口灌胃给予30天后,测定各组动物的空腹血糖值(禁食同实验前)和进行糖耐量试验,糖耐量试验后的次日采血分离血清,测定胰高血糖素样肽1(GLP-1)、C肽(C-P)、白介素6(IL-6)、白介素1(IL-1)及肿瘤坏死因子α(TNF-α)水平。
结果与讨论
1.1 复方草本白酒对四氧嘧啶高血糖模型小鼠空腹血糖的影响
试验前,各组小鼠空腹血糖值差异无显著性,30天后,与模型对照组比较,基酒模型组空腹血糖值无显著差异,空腹血糖下降率无显著差异(p>0.05);与模型对照组比较,复方草本白酒动物组(受试组)空腹血糖下降率显著升高(p<0.01),空腹血糖值显著下降(p<0.01)。与基酒模型组比较,复方草本白酒组空腹血糖值显著降低(p<0.01),空腹血糖下降率均显著升高(p<0.01)。
表6 对高血糖模型小鼠空腹血糖的影响(±s)
**:与模型对照组比较p<0.01,△△:与基酒模型组比较p<0.01
1.2 复方草本白酒对四氧嘧啶高血糖模型小鼠糖耐量的影响
与模型对照组比较,基酒模型组给予葡萄糖后0.5h及2h血糖值、血糖曲线下面积无显著差异(p>0.05)。与模型对照组、基酒模型组比较,复方草本白酒组动物给予葡萄糖后0.5h及2h血糖值均显著下降(p<0.05、p<0.01),血糖曲线下面积显著下降(p<0.01)。
表6 对高血糖模型小鼠给糖后血糖的影响(± S)
*:与模型对照组比较p<0.05,**:与模型对照组比较p<0.01,△△:与基酒模型组比较p<0.01
表7 对高血糖模型小鼠血糖曲线下面积的影响(± S)
**:与模型对照组比较p<0.01,△△:与基酒模型组比较p<0.01
1.3 复方草本白酒对四氧嘧啶高血糖模型小鼠糖尿病相关指标的影响
GLP-1可作用于胰岛β细胞,促进胰岛素基因的转录、胰岛素的合成和分泌,并可刺激胰岛β细胞的增殖和分化,抑制胰岛β细胞凋亡,增加胰岛β细胞数量。C-P与胰岛素有一个共同的前体——胰岛素原,胰岛β细胞分泌的胰岛素和C肽呈等分子关系,血C肽浓度可间接反应胰岛素浓度,判断胰腺的胰岛素分泌功能。TNF-α、IL-1及IL-6是炎症因子,炎症反应是糖尿病的病理基础之一,在糖尿病早期,IL-6的增加促使胰岛素分泌导致高胰岛素血症,IL-6可与其他细胞因子和效应分子包括IL-1,TNF-α对胰岛细胞直接作用,加快糖尿病的发生。
表8 对高血糖模型小鼠GLP-1及C-P的影响(± S)
*:与模型对照组比较p<0.05,**:与模型对照组比较p<0.01,△:与基酒模型组比较p<0.05,△△:与基酒模型组比较p<0.01
表9 对高血糖模型小鼠IL-1、IL-6及TNF-α的影响(± S)
*:与模型对照组比较p<0.05,**:与模型对照组比较p<0.01,△△:与基酒模型组比较p<0.01
复方草本白酒对糖尿病模型小鼠相关指标的影响结果表明,复方草本白酒高剂量可以提升GLP-1、C-P水平,降低IL-1、IL-6、TNF-α水平。
按照国食药监保化[2012]107号文件“关于印发抗氧化功能评价方法等9个保健功能评价方法的通知”中附件6《辅助降血糖功能评价方法》的规定,本实验成功建立了四氧嘧啶诱导小鼠胰岛损伤高血糖模型,结果显示复方草本白酒对高血糖模型小鼠空腹血糖指标结果为阳性,对糖耐量指标结果为阳性,可判定复方草本白酒对动物具有辅助降血糖功能。
综上所述,虽然本发明已以优选实施例揭露如上,但上述优选实施例并非用以限制本发明,本领域的普通技术人员,在不脱离本发明的精神和范围内,均可作各种更动与润饰,因此本发明的保护范围以权利要求界定的范围为准。
Claims (5)
1.一种复方草本白酒,其特征在于,1L白酒基酒中添加有苦荞提取物0.136g/L~0.272g/L、桑叶提取物0.018g/L~0.126g/L、葛根提取物0.018g/L~0.045g/L、枸杞子提取物0.018g/L~0.045g/L、针叶樱桃粉0.007g/L~0.044g/L;
苦荞提取物的制备方法如下:
a. 取苦荞原料,以65%-70%酒精回流提取三次,每次用2倍量酒精提取2小时,提取温度70℃-80℃,合并三次提取液;
b. 将上述提取液过滤或进行高速离心,收集澄清滤液;
c. 滤液在60℃条件下浓缩至1:1的生药浓度,降温后得到浓缩液;
d. 浓缩液冷却分层后进行离心,收集沉淀;
e. 沉淀经灭菌、干燥后进行粉碎,即得苦荞提取物;
桑叶提取物的制备方法如下:
a. 取桑叶原料,用水提取两次,每次用10倍量的水提取两小时,提取温度75℃-85℃,合并两次提取液;
b. 将上述提取液进行浓缩,并将浓缩液pH值调至4.2以下,调酸完成后进行固液分离,收集澄清液;
c. 将澄清液上阳离子交换树脂柱及大孔树脂柱,吸附速度均为1.4BV/h~1.6 BV/h,收集乙醇洗脱液和氨水洗脱液;
d. 将洗脱液在65℃以下浓缩,浓缩后干燥、粉碎,即得桑叶提取物;
枸杞子提取物的制备方法如下:
a. 取枸杞子原料,以65%-70%酒精回流提取两次,每次用7倍量酒精提取3小时,提取温度75℃-85℃,合并三次提取液;
b. 将上述提取液高速离心,收集澄清液;
c. 澄清液在70℃条件下浓缩至固形物含量为50%Brix,浓缩液干燥后即得枸杞子提取物;
葛根提取物的制备方法如下:
a. 取葛根原料,用水提取两次,每次用8倍量的水提取两小时,提取温度为95℃,每次提取完成后加酸将pH调至3.0,第二次提取调pH完成后进行固液分离,得到澄清提取液;
b. 将澄清液上树脂柱,上样速度为(3±0.3) BV/h,收集70%乙醇洗脱液并进行浓缩;
c. 浓缩液加酸水解,在90℃-95℃的条件下水解6小时,水解完成后加入NaOH溶液调节pH至2.0-4.0,并加纯净水稀释至浓度为0.5 g生药材/mL;
d. 将过滤后的水解液上树脂柱,上样速度为(1±0.3) BV/h,收集40%乙醇洗脱液;
e. 洗脱液浓缩后加水结晶,结晶后固液分离,收集滤液,干燥粉碎后即得葛根提取物;
所述复方草本白酒的制备工艺包括如下步骤:
(1)使用40~50%Vol的醇溶液溶剂溶解苦荞麦提取物,搅拌溶解均匀,将搅拌溶解好的浓缩液按照不超过2‰的比例添加至醇溶液溶剂中,将用纯净水溶解的F型澄清剂按照1‰的比例加入到苦荞提取物醇溶液中,搅拌均匀,静置24小时后过滤;
(2)将枸杞子提取物按照溶剂量的2‰加入醇溶液溶剂中,形成2‰的枸杞子提取物醇溶浓配液,搅拌均匀,静置12小时后过滤;
(3)向乳化罐中转入其容积90%量的酒基,葛根、桑叶提取物按比例直接添加到乳化罐酒体中,搅拌溶解均匀;
(4)待酒体调配完毕进行冷冻过滤后,再向乳化罐中转入其容积的90%量的步骤(3)得到的酒基,将针叶樱桃粉加入乳化罐,搅拌溶解均匀;
(5)粗滤后的半成品酒陈酿期须达30天以上。
2.根据权利要求1所述的复方草本白酒,其特征在于,所述白酒中总黄酮含量≥120mg/L,DNJ含量≥25mg/L,葛根素含量≥25mg/L。
3.根据权利要求1所述的复方草本白酒,其特征在于,所述基酒为42~68%voL白酒。
4.根据权利要求1所述的复方草本白酒,其特征在于,1L白酒中加入苦荞提取物0.2g/L,桑叶提取物0.1g/L,葛根提取物0.045g/L,枸杞子提取物0.045g/L,针叶樱桃粉0.04g/L。
5.权利要求1-4中任一项所述的复方草本白酒的制作工艺,其特征在于,包括如下步骤:
(1)使用40~50%Vol的醇溶液溶剂溶解苦荞麦提取物,搅拌溶解均匀,将搅拌溶解好的浓缩液按照不超过2‰的比例添加至醇溶液溶剂中,将用纯净水溶解的F型澄清剂按照1‰的比例加入到苦荞提取物醇溶液中,搅拌均匀,静置24小时后过滤;
(2)将枸杞子提取物按照溶剂量的2‰加入醇溶液溶剂中,形成2‰的枸杞子提取物醇溶浓配液,搅拌均匀,静置12小时后过滤;
(3)向乳化罐中转入其容积90%量的酒基,葛根、桑叶提取物按比例直接添加到乳化罐酒体中,搅拌溶解均匀;
(4)待酒体调配完毕进行冷冻过滤后,再向乳化罐中转入其容积的90%量的步骤(3)得到的酒基,将针叶樱桃粉加入乳化罐,搅拌溶解均匀;
(5)粗滤后的半成品酒陈酿期须达30天以上。
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