Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine

A technology of saffron and yellow rice wine is applied in the field of preparation of liver-protecting saffron and pueraria rice wine, which can solve the problems such as no patents and literature reports, and achieve the effects of preventing escape and volatilization, having better flavor and improving bioavailability.

Active Publication Date: 2016-06-29
ZHEJIANG FORESTRY UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the research and preparation of this new type of liver-protecting saffron and kud

Method used

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  • Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine
  • Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine
  • Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: In this example, rice wine rich in active ingredients of saffron and kudzu root, saffron rice wine, and kudzu root rice wine were prepared, and a large number of in vivo experiments in mice were carried out to compare the hangover properties of the three kinds of rice wine.

[0023] The production method of the yellow rice wine rich in the active ingredient of saffron kudzu root is carried out according to the following steps:

[0024] (1) The preparation of saffron active ingredient: get saffron, dry, pulverize, cross 20 mesh sieves, saffron powder is dispersed in the ethanol solution that volume fraction is 50%, and solid-liquid mass volume ratio is 1:8 (g:mL ), the saffron powder dispersion was treated at 60°C and ultrasonic (100W, 40KHZ) for 30min; the ultrasonically treated dispersion was transferred to the percolation tube for percolation extraction, and the percolation extract was collected and heated with a rotary evaporator for 60 Concentrate at ℃, c...

Embodiment 2

[0034] Example 2: In this example, different proportions of β-cyclodextrin inclusion compound of saffron volatile oil, pueraria β-cyclodextrin inclusion compound, and rice wine fermented products were used to prepare hangover-type rice wine, and further passed a large number of in vivo experiments in mice. The anti-alcoholic and liver-protecting properties of the products were compared. The purpose of the experiment: to determine the optimal addition amount of β-cyclodextrin inclusion compound of saffron concentrate and β-cyclodextrin inclusion compound of kudzu root when the rice wine fermented product is 1000mL. The preparation process was determined by taking the serum ALT and AST levels of mice as the examination indexes. The experimental arrangement is shown in Table 1 below.

[0035] Table 1. Test factor level table

[0036]

[0037] Mouse experiment: Select 90 mice, half male and half male, weighing 22-25 g. Divided into 9 groups according to the random number tab...

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Abstract

The invention discloses liver protection type saffron crocus-kudzuvine root yellow wine and a preparation method thereof. Saffron crocus and kudzuvine root active ingredients are added during secondary fermentation of yellow wine. The preparation method of the liver protection type saffron crocus-kudzuvine root yellow wine comprises the following three steps of: firstly, preparing saffron crocus active ingredients; secondly, preparing kudzuvine root active ingredients; and thirdly, preparing the yellow wine containing the saffron crocus and kudzuvine root active ingredients. The produced saffron crocus-kudzuvine root yellow wine has beautifying, antioxidation and anti-cancer effects, and main active ingredients such as puerarin and flavonoid in kudzuvine root and active substances such as alpha-crocetin and safranafe in saffron crocus can enhance activity of alcohol dehydrogenase in liver, improve concentration of glutathione in cell sap, enhance activities of glutathione S transpeptidase and glutathione peroxidase, lower cholesterol level and speed up fat metabolism, so that the yellow wine has native antialcoholism and liver protection functions, and brand new high-quality functional yellow wine is added for people.

Description

technical field [0001] The invention relates to a production method of a fermented drink, in particular to a preparation method of liver-protecting saffron and kudzu root rice wine rich in active ingredients of saffron and kudzu root. Background technique [0002] Yellow rice wine is a national specialty of our country, and is called the world's three major ancient wines together with beer and red wine. Traditional rice wine is a brewed wine made from glutinous rice, millet, wheat and other grains through cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing and blending. In addition to water and ethanol, the main components of rice wine are rich in carbohydrates, amino acids, vitamins, trace elements and various active substances. Therefore, rice wine has not only become a traditional Chinese health care product, but also used as an introduction to taking traditional Chinese medicine, and is regarded as "the best of all medicines". In...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/88A61P1/16
CPCA61K36/488A61K36/88C12G3/02A61K2300/00
Inventor 郭明张来娇
Owner ZHEJIANG FORESTRY UNIVERSITY
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