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Sobering-up agent of pearl oyster meat and preparation thereof

A technology of shellfish and pearls, which is applied in the field of anti-alcoholic functional products and their biological enzymolysis preparation, can solve the problems of bad smell of Chinese herbal medicines, and achieve the effects of no toxic side effects, easy absorption, and low price

Active Publication Date: 2008-08-20
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Chinese herbal medicine has bad smell, if it is difficult for food consumers to accept
And utilize aquatic product to prepare the method for hangover agent and also do not have report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Prepare the original powder of hangover agent: raw shellfish 1000g → add 6000mL water, homogenize → adjust the pH to 7 → add 0.45% animal protein compound enzyme, enzymolyze in a water bath at 55°C for 4 hours, stir continuously → boil in a water bath Enzyme for 10 minutes → adjust the pH to 7.8 after cooling → add 1.5% trypsin, enzymolyze in a water bath at 45°C for 2-4 hours, stir continuously → inactivate the enzyme in a boiling water bath for 10 minutes → extract with hot water at 100°C for 40 minutes → filter the residue , concentrate the filtrate, spray dry → hangover agent powder.

[0032] 2. Anti-drunk animal test

[0033] Test materials: high, medium and low doses of "pearl oyster meat hangover agent", the original powder of the hangover agent was dissolved in water to different concentrations; 56° Red Star Erguotou; male SPF mice.

[0034] Method: The mice were randomly divided into 4 groups according to their body weight, 10 in each group, and were fed wi...

Embodiment 2

[0037] 1. Prepare the original powder of hangover agent: raw shellfish 1000g → add 7000mL water, homogenate → adjust the pH to 7 → add 0.65% neutral protease, enzymatically hydrolyze in a water bath at 50°C for 4 hours, stir continuously → then add 0.4% Papain, enzymatically hydrolyzed in 45°C water bath for 3.5 hours, stirring continuously→inactivating enzyme in boiling water bath for 10 minutes→extracting with hot water at 80°C for 30 minutes→filtering residue, concentrating filtrate, spray drying→raw hangover agent powder.

[0038] 2. Anti-alcoholic animal experiments

[0039] Test materials: high, medium and low doses of "pearl oyster meat hangover agent", the original powder of the hangover agent was dissolved in water to different concentrations; 56° Red Star Erguotou; male SPF mice.

[0040] Method: The mice were randomly divided into 4 groups according to their body weight, 10 in each group. All the mice in the 4 groups were gavaged with Red Star Erguotou, and immediat...

Embodiment 3

[0043] 1. Prepare the original powder of hangover agent: raw shellfish 1000g → add 8000mL water, homogenate → adjust the pH to 7 → add 0.45% neutral protease, 0.65% animal protein compound enzyme → enzymatically hydrolyze in a water bath at 50°C for 4 hours , Stir continuously→inactivate enzyme in boiling water bath for 10 minutes→extract with hot water at 80℃ for 40 minutes→filter residue, concentrate filtrate, spray dry→original powder of hangover agent.

[0044] 2. Determination of alcohol concentration in blood of mice after drinking

[0045] Test materials: high and low doses of "pearl oyster meat hangover agent", the original powder of the hangover agent was dissolved in water to different concentrations; 56° Red Star Erguotou; male SPF mice.

[0046] Methods: 100 mice were randomly divided into groups according to body weight, normal saline group, "pearl oyster meat hangover agent" high-dose group and "pearl oyster meat hangover agent" low-dose group, 30 in each group, ...

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Abstract

The invention provides a pearl oyster meat alcohol relieving agent and the preparation method. The invention is characterized in that the preparation technology is: the pearl oyster meat is added to 4 to 8 time amount of water and is homogenized and ground; then the pH value is adjusted to 5 to 8. One or a plurality of proteinase of 0.2 to 2% pearl oyster meat quality is added; the enzymolysis is made under the temperature of 40 to 65 DEG C in 5 to 8 hours and the stirring is continued in the process; the enzyme is killed in the boiling water for 10 minutes; the extraction is made in hot water of 60 to 100 DEG C for 20 to 40 minutes; the residue is filtered out; the filtered liquid is concentrated and spray dried to powder; the original powder of pearl oyster meat alcohol relieving agent is obtained. The powder can be produced into tablet, capsule and oral liquid. The pearl oyster meat alcohol relieving agent has the advantage that the alcohol relieving and liver protecting effect is excellent; the product can reduce the intoxication rate of a mouse from 90% to 20%, shorten nearly 200 minutes of the intoxication sleep time of the mouse, and obviously reduce the alcohol concentration in blood of the mouse.

Description

technical field [0001] The invention relates to a hangover-relief functional product and a biological enzymolysis preparation method thereof, which belong to the field of functional health care and biotechnology. Background technique [0002] According to incomplete statistics, there are about 300 million drinkers in my country, and the number of drinkers has been on the rise in recent years. Every year, more than 200,000 people die from alcohol poisoning. Facing such a high mortality rate of alcoholism, it is urgent for people to seek safe and effective antidote for alcoholism. [0003] It is generally believed that ethanol is oxidized to acetaldehyde through two independent metabolic pathways, and then acetaldehyde is oxidized to acetic acid by acetaldehyde dehydrogenase (ALDH) present in the mitochondria of liver cells. One is the alcohol dehydrogenase (ADH) pathway, which exists in the cytoplasmic fluid of liver cells. Under the catalysis of ADH, ethanol is oxidized to...

Claims

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Application Information

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IPC IPC(8): A61K35/56A61P25/32A61K35/618
CPCA23V2002/00
Inventor 章超桦高加龙秦小明洪鹏志吉宏武曹文红刘书成
Owner GUANGDONG OCEAN UNIVERSITY
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