Functional beverage for reducing uric acid

A functional drink and uric acid-lowering technology, applied in plant raw materials, medical preparations containing active ingredients, food science, etc., can solve the problems of poor curative effect and large side effects, and achieve the effect of natural ingredients, promoting excretion, and inhibiting synthesis

Active Publication Date: 2019-05-07
VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these drugs have certain defects in treatment. Poor curative effect and large side effects have become the bottleneck of their clinical application, especially in the long-term application of reducing uric acid or preventing the increase of uric acid.
[0004] In view of the fact that there

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the preparation of the composition of reducing uric acid

[0040] 1. Raw material composition:

[0041] 30 parts of seabuckthorn extract, 25 parts of sea onion extract, 15 parts of sorbifolium fruit extract.

[0042] 2. Preparation method:

[0043] (1) Preparation of seabuckthorn extract:

[0044] Beat the seabuckthorn fruit to obtain a slurry, add ethanol with a volume concentration of 95% to the slurry at a volume ratio of 1:2, and perform ultrasonic extraction. The power of the ultrasonic extraction is 350W, extract 3 times, each time for 10 minutes, collect and extract liquid, concentrated under reduced pressure to no alcohol smell (remove ethanol), to obtain the seabuckthorn crude extract;

[0045] Add 4 times the volume of ethyl acetate to the seabuckthorn crude extract, extract at room temperature (25°C) and let it stand for natural separation, collect the organic phase and concentrate under reduced pressure until the solvent is evaporated, and d...

Embodiment 2

[0052] Embodiment 2: the preparation of the composition of reducing uric acid

[0053] 1. Raw material composition:

[0054] 20 parts of seabuckthorn extract, 30 parts of sea onion extract, 10 parts of sorbifolia extract.

[0055] 2. Preparation method:

[0056] (1) Preparation of seabuckthorn extract:

[0057] Beat the seabuckthorn fruit to obtain a slurry, add ethanol with a volume concentration of 95% to the slurry at a volume ratio of 1:2, and perform ultrasonic extraction, the power of the ultrasonic extraction is 300W, extract 4 times, each time 5min, collect and extract liquid, concentrated under reduced pressure to no alcohol smell (remove ethanol), to obtain the seabuckthorn crude extract;

[0058] Add 4 times the volume of ethyl acetate to the seabuckthorn crude extract, extract at room temperature (25°C) and let it stand for natural separation, collect the organic phase and concentrate under reduced pressure until the solvent is evaporated, and dry to constant weig...

Embodiment 3

[0065] Embodiment 3: the preparation of the composition of lowering uric acid

[0066] 1. Raw material composition:

[0067] 40 parts of seabuckthorn extract, 15 parts of sea onion extract, 20 parts of sorbifolia extract.

[0068] 2. Preparation method:

[0069] (1) Preparation of seabuckthorn extract:

[0070] Beat the seabuckthorn fruit to obtain a slurry, add ethanol with a volume concentration of 95% to the slurry at a volume ratio of 1:2, and perform ultrasonic extraction, the power of the ultrasonic extraction is 400W, extract twice, each time for 10 minutes, collect and extract liquid, concentrated under reduced pressure to no alcohol smell (remove ethanol), to obtain the seabuckthorn crude extract;

[0071] Add 4 times the volume of ethyl acetate to the seabuckthorn crude extract, extract at room temperature (25°C) and let it stand for natural separation, collect the organic phase and concentrate under reduced pressure until the solvent is evaporated, and dry to con...

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PUM

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Abstract

The invention discloses a functional beverage for reducing uric acid. The functional beverage of the invention is prepared from sea buckthorn fruits, allium mongolicum and yellowhorn as effective components through an appropriate proportion. The functional beverage comprises the following raw materials in parts by weight: 10-20 parts of uric acid-reducing composition, 5-10 parts of sucralose, 6-8parts of citric acid, 3-5 parts of sodium alginate and 80-100 parts of water. The functional beverage of the invention has remarkable effect of reducing uric acid, and can be used for a long time withgood safety.

Description

technical field [0001] The invention relates to the technical field of functional drinks, in particular to a functional drink for reducing uric acid. Background technique [0002] With the development of my country's economy, people's living standards and nutritional conditions are constantly improving, but the work pressure is also increasing. The "fourth highest" - high uric acid is quietly threatening people's health. In recent years, the prevalence of hyperuricemia has been increasing year by year, approaching the traditional "three highs". [0003] Hyperuricemia is caused by increased uric acid production and / or decreased renal uric acid secretion, and is the most risky factor for inducing gout. The use of drugs to reduce the concentration of uric acid in the blood is one of the common methods to prevent the occurrence of gout. At present, the drugs for the treatment of hyperuricemia mainly include colchicine, nonsteroidal anti-inflammatory drugs, drugs that inhibit u...

Claims

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Application Information

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IPC IPC(8): A61K36/8962A61P19/06A23L33/105A23L2/38
Inventor 杨萍季明川
Owner VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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