Composition with functions of dispelling effects of alcohol and protecting liver and preparation method thereof

Abstract

The invention discloses a composition with functions of dispelling effects of alcohol and protecting liver and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 47 to 49 parts of radix puerariae, 21 to 23 parts of rhizoma curcumae longae, 29 to 31 parts of semen hoveniae, 282 to 283 parts of fructus lycii and 52 to 53 parts of auxiliary materials. The invention also discloses a preparation method of the composition, which comprises the following steps: uniformly mixing the raw materials with the vinegar, moistening, stir-frying, cooling, mixing with the Chinese wolfberry and the auxiliary materials, adjusting the pH value, adding the compound enzyme for enzymolysis, deactivating the enzyme, inoculating lactobacillus acidophilus for fermentation, centrifugally separating, and filtering the supernatant to obtain the composition with the functions of dispelling the effects of alcohol and protecting the liver. According to the composition with the functions of dispelling the effects of alcohol and protecting the liver and the preparation method of the composition, the preparation process can be optimized, the content of bioactive components in the composition can be increased, and the effects of the bioactive components can be effectively exerted, so that the effects of dispelling the effects of alcohol and protecting the liver of the composition are improved.

Description

Technical Field

[0001] The present application belongs to the field of food processing technology, and specifically relates to a composition having the function of sobering up and protecting the liver and a preparation method thereof. Background Art

[0002] With the development of society and the improvement of people's living standards, drinking has become an indispensable part of social activities. However, long-term or excessive drinking can have adverse effects on human health, such as decreased immunity and decreased liver and kidney function. The number of sub-healthy people has increased, and the incidence of various diseases has also tended to be younger. Therefore, it is of great significance to conduct effective dietary nutrition intervention for sub-healthy people in this state to improve phenomena such as decreased immunity and decreased liver and kidney function.

[0003] In response to the above problems, some companies have produced products for protecting the liver and relieving alcohol on the market. Some of the existing wine companion products are mainly chemically synthesized substances, such as glutathione, and the applicable population is limited. The other part is made by combining Chinese herbal medicines with the function of relieving alcohol and nourishing the liver. For example, the Chinese patent with publication number CN109821004A discloses a composition with the function of relieving alcohol and protecting the liver, which includes the following components by weight, boiled in water: 40-60 parts of Hovenia dulcis, 30-40 parts of Pueraria root, 21-35 parts of Imperata root, 4-7 parts of Prunus mume, 20-30 parts of erythritol, 8-15 parts of corn oligopeptides, 21-26 parts of microcrystalline cellulose, 0.1-0.3 parts of magnesium stearate, and 0.05-0.6 parts of curcumin. The biologically active ingredients such as puerarin and flavonoid compounds in Chinese herbal medicines are used to protect the liver and relieve alcohol. However, this preparation method has a low extraction rate of bioactive ingredients in medicinal materials, and the flavonoids in the bioactive ingredients have limitations such as low solubility, poor permeability, low gastrointestinal absorption and low bioavailability, making it difficult to guarantee the alcohol-detoxifying and liver-protecting effects. Summary of the invention

[0004] The technical problem to be solved by the present application is: to provide a composition with alcohol-relieving and liver-protecting functions and a preparation method thereof, to optimize the preparation process of the composition with alcohol-relieving and liver-protecting functions, to increase the content of bioactive ingredients in the composition, to effectively exert the efficacy of each bioactive ingredient, thereby improving the alcohol-relieving and liver-protecting effects of the composition with alcohol-relieving and liver-protecting functions.

[0005] In order to solve the above-mentioned problems of the present application, the present application provides a preparation method of a composition with alcohol sobering and liver protecting functions, comprising: uniformly mixing 100 parts by weight of raw materials with 10 to 30 parts by weight of vinegar, and simmering for 0.5 to 1.5 hours to obtain a mixture A, wherein the raw materials include 47 to 49 parts by weight of Pueraria root, 21 to 23 parts by weight of Curcuma longa, and 29 to 31 parts by weight of Hovenia dulcis; frying the mixture A at a temperature of 100 to 150° C. for 10 to 30 minutes and then cooling to room temperature; mixing the cooled mixture A with 282 to 283 parts by weight of wolfberry and 52 to 53 parts by weight of auxiliary materials to obtain a composite raw material; adjusting the pH value to 5. The composite raw material adjusted to 3.1-6.1 is added with a composite enzyme, and enzymolysis is carried out at a temperature of 40-60°C for 1.5-3.5 hours to obtain a mixture B; the temperature of the mixture B is adjusted to below 45°C, and an enzyme inactivator is added and the temperature is maintained for 15-30 minutes until the composite enzyme is completely inactivated; Lactobacillus acidophilus is inoculated into the enzyme-inactivated mixture B, and the mixture B after the pH value is adjusted to 4.0-4.5 is placed in a constant temperature incubator for fermentation for 24-48 hours until the bacterial growth reaches the expected level; the mixture B after the fermentation is completed is centrifuged, and the supernatant is filtered to obtain a composition with alcohol sobering and liver protecting functions.

[0006] This application uses kudzu root, turmeric and Hovenia dulcis to mix and fry with vinegar in a specific proportion under certain conditions, which promotes the release of biologically active ingredients such as puerarin, curcumin and flavonoids, and enhances the permeability of raw materials. The mixed raw materials after frying are mixed with wolfberry and auxiliary materials in an accurate proportion, and a composite enzyme is added for enzymatic hydrolysis, so that the composition with the function of sobering up and protecting the liver is rich in wolfberry polysaccharides, and the hydroxyl groups in wolfberry polysaccharides can form hydrogen bonds with the hydroxyl or carbonyl groups in flavonoids, thereby physically adsorbing, thereby improving the solubility and permeability of flavonoids, and making flavonoids easier to be absorbed by the human body. Through the enzyme inactivation and fermentation steps, the complete inactivation of the enzyme is ensured, and the fermentation of Lactobacillus acidophilus is also used to further optimize the composition and efficacy, and enhance its effect of sobering up and protecting the liver. Finally, by centrifugation and filtration, a pure composition with the function of sobering up and protecting the liver is obtained, ensuring the quality and stability of the product. The present application optimizes the preparation process of the composition with alcohol sobering and liver protecting functions, increases the content of bioactive ingredients in the composition, and effectively exerts the efficacy of each bioactive ingredient, thereby improving the alcohol sobering and liver protecting effects of the composition with alcohol sobering and liver protecting functions.

[0007] As an improvement of the preparation method of the above-mentioned composition with alcohol sobering and liver protecting functions in the present application, the Chinese medicinal raw materials include 42 to 46 parts by weight of Pueraria root, 20 to 22 parts by weight of Curcuma longa, 28 to 30 parts by weight of Hovenia dulcis and 5 to 9 parts by weight of oats.

[0008] The present application adds a certain proportion of oats to the Chinese medicine raw materials, and provides acidic reaction conditions for the release of β-glucan in oats through a vinegar process. The oat β-glucan has the effect of alleviating the stimulation of alcohol on the gastrointestinal tract and delaying the absorption rate of alcohol. In addition, in the composition of the present application, β-glucan also plays a certain antioxidant role, and synergistically reduces the oxidative stress damage caused by alcohol with flavonoids and wolfberry polysaccharides, further improving the alcohol-detoxifying and liver-protecting effect of the composition with alcohol-detoxifying and liver-protecting functions.

[0009] As an improvement of the preparation method of the above-mentioned composition with alcohol sobering and liver protecting functions in the present application, the complex enzyme includes pectinase, cellulase and acid protease.

[0010] As an improvement of the preparation method of the above-mentioned composition with alcohol sobering and liver protecting functions in the present application, the composite enzyme includes pectinase, cellulase and acid protease in a mixing ratio of 0.5-1:0.5-1.5:0.5-1.

[0011] As an improvement of the preparation method of the above-mentioned composition with alcohol sobering and liver protecting functions, the auxiliary materials include: 6 to 7 parts by weight of corn oligopeptides, 12-14 parts by weight of mulberries, 8 to 9 parts by weight of black plums, 8 to 9 parts by weight of hawthorn and 14 to 16 parts by weight of water.

[0012] As an improvement of the preparation method of the above-mentioned composition with alcohol sobering and liver protecting functions in the present application, the fermentation method of the mixture B in the constant temperature incubator is anaerobic fermentation or microaerobic fermentation.

[0013] In order to solve the above-mentioned problems of the present application, the present application also provides a composition having the function of sobering up and protecting the liver obtained by any of the preparation methods mentioned above.

[0014] The beneficial effects of this application are:

[0015] 1. The present application pre-treats the raw materials through a vinegar-making process, and mixes, steams and stir-fries Pueraria root, turmeric and Hovenia dulcis with vinegar in proportion under specific temperature and time conditions, which can promote the release of bioactive substances such as flavonoids and puerarin in the raw materials, optimize the preparation process of the composition with alcohol-resolving and liver-protecting functions, and improve production efficiency.

[0016] 2. The present application prepares a vinegar-made mixed raw material and wolfberry in a certain proportion, and performs enzymatic hydrolysis and fermentation steps to improve the release and solubility of effective ingredients in materials such as kudzu root, turmeric, Hovenia dulcis and wolfberry, and utilizes the fermentation action of Lactobacillus acidophilus to further enhance the biological activity of the composition, so that the composition is rich in wolfberry polysaccharides. Lycium barbarum polysaccharides have good water solubility, hydrophilicity and adsorption capacity. The hydroxyl groups in wolfberry polysaccharides can form hydrogen bonds with the hydroxyl groups or carbonyl groups in flavonoids, thereby causing physical adsorption, thereby improving the solubility and permeability of flavonoids, making flavonoids more easily absorbed by the human body, and enhancing the alcohol-relieving and liver-protecting effects of the composition.

[0017] 3. The present application adds a certain proportion of oats to the Chinese medicine raw materials, and provides acidic reaction conditions for the release of β-glucan in oats through the vinegar process. The oat β-glucan has the effect of relieving the stimulation of alcohol on the gastrointestinal tract and delaying the absorption rate of alcohol. In addition, in the composition of the present application, β-glucan also plays a certain antioxidant role, and synergistically reduces the oxidative stress damage caused by alcohol with flavonoids and wolfberry polysaccharides, further improving the alcohol-detoxifying and liver-protecting effect of the composition with alcohol-detoxifying and liver-protecting functions.

[0018] 4. The present application adds wolfberry and auxiliary materials to the raw materials. The polysaccharides, flavonoids, alkaloids and phenolic acids in the wolfberry and auxiliary materials have the function of regulating the body's motor ability and fatigue state, which can enrich the efficacy of the composition with alcohol-relieving and liver-protecting functions, make it have a wider range of health care effects, and increase its flavor and taste.

[0019] 5. This scheme optimizes the preparation conditions such as the raw material ratio, reaction temperature, reaction time and pH value in the vinegar production stage and the enzymatic hydrolysis stage, and determines the optimal preparation process through the active substance content and sensory evaluation index. Therefore, the preparation process of the present invention has the characteristics of simple control and easy operation, and meets the needs of large-scale and standardized production. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic flow chart of a method for preparing a composition with alcohol sobering and liver protecting functions in Example 1 of the present application. DETAILED DESCRIPTION

[0021] The embodiments of the technical solution of the present application will be described in detail below. The following embodiments are only used to more clearly illustrate the technical solution of the present application, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present application. In addition, the technical features involved in each embodiment of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0022] In the present embodiment, the bacterial agent used is Lactobacillus acidophilus, and Lactobacillus acidophilus LA85 is selected and purchased from Jiangsu Weikang Biotechnology Co., Ltd. The Lactobacillus acidophilus is activated and cultured according to conventional methods, and the concentration of the culture medium is adjusted to 10 8 cfu / m1.

[0023] The present application provides a preparation method of a composition with alcohol sobering and liver protecting functions, comprising: uniformly mixing 100 parts by weight of raw materials with 10 to 30 parts by weight of vinegar, and soaking for 0.5 to 1.5 hours to obtain a mixture A, wherein the raw materials include 47 to 49 parts by weight of Pueraria root, 21 to 23 parts by weight of Curcuma longa, and 29 to 31 parts by weight of Hovenia dulcis; frying the mixture A at a temperature of 100 to 150° C. for 10 to 30 minutes and then cooling to room temperature; mixing the cooled mixture A with 282 to 283 parts by weight of wolfberry and 52 to 53 parts by weight of auxiliary materials to obtain a composite raw material; adjusting the pH value to 3.1 to 6 .1, add a complex enzyme to the composite raw material, and perform enzymolysis at a temperature of 40-60°C for 1.5-3.5 hours to obtain a mixture B; adjust the temperature of the mixture B to below 45°C, add an enzyme inactivator and maintain the temperature for 15-30 minutes until the complex enzyme is completely inactivated; inoculate Lactobacillus acidophilus into the enzyme-inactivated mixture B, adjust the pH value to 4.0-4.5, and place the mixture B in a 37°C constant temperature incubator for fermentation for 24-48 hours until the bacterial growth reaches the expected level; centrifuge the mixture B after the fermentation is completed, filter the supernatant, and obtain a composition with alcohol sobering and liver protecting functions.

[0024] In one implementation, the Chinese medicinal raw materials include 42 to 46 parts by weight of Pueraria root, 20 to 22 parts by weight of Curcuma longa, 28 to 30 parts by weight of Hovenia dulcis fruit and 5 to 9 parts by weight of oats.

[0025] In one implementation, the complex enzyme includes pectinase, cellulase and acid protease.

[0026] Specifically, pectinase and cellulase can decompose pectin and cellulose in plant cell walls, making it easier to extract the effective ingredients in the cells; acid proteases can specifically hydrolyze proteins and break them down into small peptides or amino acids, thereby releasing bioactive substances bound to proteins. Through enzymatic hydrolysis, macromolecular plant active ingredients in the composite raw materials are broken down into small molecules, which helps to increase the content of nutrients in the product and the solubility and absorption rate of nutrients in the body. Through enzymatic hydrolysis, macromolecular plant active ingredients in the composite raw materials are broken down into small molecules, which helps to increase the content of nutrients in the product and the solubility and absorption rate of nutrients in the body. In addition, these three enzymes can also help reduce suspended particles in the extract and improve the clarity of the extract, thereby improving the taste and quality of the plant composite composition.

[0027] Based on the previous implementation, the weight ratio of the pectinase, the cellulase and the acid protease included in the composite enzyme is 0.5-1:0.5-1.5:0.5-1.

[0028] In one implementation, the auxiliary materials include: 6-7 parts by weight of corn oligopeptides, 12-14 parts by weight of mulberries, 8-9 parts by weight of black plums, 8-9 parts by weight of hawthorns and 14-16 parts by weight of water.

[0029] According to the implementation method provided by the present application, some specific experiments have been conducted on the present application, that is, by adjusting the ratio of raw materials in the vinegar preparation stage and the enzymatic hydrolysis stage, the reaction temperature and the reaction time, different embodiments of compositions with alcohol sobering and liver protecting functions are prepared, and the preparation method of compositions with alcohol sobering and liver protecting functions is optimized. It can be seen from these embodiments that the scheme provided by the present application has achieved good results. It should be noted that the following embodiments are only used to explain the present invention in detail and do not limit the scope of protection of the invention in any way.

[0030] Example 1

[0031] A method for preparing a composition having the function of sobering up and protecting the liver comprises the following steps:

[0032] S1, 100 parts by weight of the raw materials and 10 parts by weight of vinegar were mixed evenly, and the mixture was simmered for 0.5 hours to obtain a mixture A, wherein the raw materials included 48 parts by weight of Pueraria root, 22 parts by weight of Curcuma longa and 30 parts by weight of Hovenia dulcis;

[0033] S2, frying the mixture A at 130° C. for 10 min and then cooling to 22° C.;

[0034] S3, mixing the cooled mixture A with 283 parts by weight of wolfberry, 7 parts by weight of corn oligopeptide, 13 parts by weight of mulberry, 9 parts by weight of ebony, 9 parts by weight of hawthorn and 14 parts by weight of water to obtain a composite raw material;

[0035] S4, adding pectinase, cellulase and acid protease in a mass mixing ratio of 0.5‰:1‰:0.5‰ as a composite enzyme to the composite raw material whose pH value is adjusted to 3.6, and performing enzymolysis at a temperature of 50°C for 2h. After the enzymolysis is completed, the mixture is transported to a juicer for squeezing, and the solid residue is filtered to obtain a mixture B;

[0036] S5, adjusting the temperature of the mixture B to 40°C, adding citric acid to inactivate the enzyme, and maintaining the temperature for 20 minutes;

[0037] S6, inoculating Lactobacillus acidophilus into the mixture B after the enzyme is inactivated, and placing the mixture B after the pH value is adjusted to 4.3 in a 37° C. constant temperature incubator for anaerobic fermentation for 48 hours;

[0038] S7, centrifuging the mixture B after the fermentation is completed, filtering the supernatant, and obtaining a composition with alcohol sobering and liver protecting functions.

[0039] Embodiments 2 to 26

[0040] The same method for preparing the composition with the function of sobering up and protecting the liver as that in Example 1 is used, except that the preparation conditions in each step of the preparation of the composition with the function of sobering up and protecting the liver are different, specifically: the ingredients of the raw materials in step S1 are different, the quality of the vinegar, and the soaking time are different. The control conditions of step S1 in the method for preparing the composition with the function of sobering up and protecting the liver are detailed in Table 1.

[0041] The frying time in step S2 is different. The control conditions of this step in the preparation method of the composition with alcohol sobering and liver protecting functions are shown in Table 1.

[0042] In step S4, the pH value of the composite raw material, the mass mixing ratio of the composite enzyme, the enzymatic hydrolysis temperature and the enzymatic hydrolysis reaction time are different. The control conditions of this step of the preparation method of the composition with alcohol sobering and liver protecting functions are detailed in Table 2.

[0043] In step S6, the pH value and fermentation strain of the mixture B are different, and the control conditions of this step are shown in Table 2

[0044] Comparative Examples 1 to 14

[0045] The same method for preparing the composition with the function of sobering up and protecting the liver as that in Example 1 is used, except that the preparation conditions in each step of the preparation of the composition with the function of sobering up and protecting the liver are different, specifically: the mixed substances of the raw materials in step S1 are different, and the mass ratio of the raw materials is different. The control conditions of step S1 of the method for preparing the composition with the function of sobering up and protecting the liver are detailed in Table 1.

[0046] The weight proportions of wolfberry in step S3 are different. The control conditions of this step in the preparation method of the composition with alcohol sobering and liver protecting functions are shown in Table 1.

[0047] In step S6, the pH value and fermentation conditions of the mixture B are different. The control conditions of this step in the method for preparing the composition with alcohol sobering and liver protecting functions are detailed in Table 2.

[0048] The compositions with alcohol sobering and liver protecting functions obtained in step S4 of Examples 1 to 19 and Comparative Examples 1 to 12 were determined by referring to the method in Appendix A of GB / T 18672-2014 Lycium barbarum (wolfberry) to determine the content of wolfberry polysaccharides, and referring to the first method for determining total flavonoids in health foods in Part 2 "Test Methods for Effective Ingredients / Traditional Ingredients" of the "Technical Guidelines for Inspection and Evaluation of Physical, Chemical and Hygiene Indicators of Health Foods (2020 Edition)" to determine the content of total flavonoids, and referring to the method in GB / T 22251-2008 "Determination of Puerarin in Health Foods" to determine the content of puerarin. The test results are detailed in Table 3.

[0049] Table 1 Control conditions of steps S1 to S3 in the preparation method of the composition having the function of sobering up and protecting the liver

[0050]

[0051]

[0052] Table 2 Control conditions of steps S4 to S6 in the preparation method of the composition having the function of sobering up and protecting the liver

[0053]

[0054]

[0055] Table 3 Test results of the content of Lycium barbarum polysaccharide, flavonoids and puerarin in the compositions with alcohol sobering and liver protecting functions in each group

[0056]

[0057]

[0058] Through the experimental data of Examples 1 to 7, the average contribution of the three factors of vinegar dosage, steaming time and frying time to the contents of flavonoids and puerarin in the experimental results at different levels can be calculated and analyzed, and it is concluded that the vinegar dosage of 20% of the raw material, the steaming time of 0.5h and the frying time of 30min are the optimal processes for promoting the release of bioactive substances such as flavonoids and puerarin in the raw materials in the vinegar preparation stage.

[0059] The experimental data of Examples 8 to 14 can be used to calculate and analyze the average contribution of different proportions of raw materials to the content of flavonoids and puerarin in the experimental results, and it is concluded that the mixing ratio of Pueraria lobata, Curcuma longa and Hovenia dulcis is 11:5:7, which is the best ratio for promoting the release of bioactive substances such as flavonoids and puerarin in the raw materials. In addition, the addition of oats can promote the release of bioactive substances such as flavonoids and puerarin in the raw materials to a certain extent, and make the release of bioactive substances more stable.

[0060] Through the experimental data of Examples 15 to 23, the average contribution of the four factors of enzymatic hydrolysis pH, compound enzyme addition, enzymatic hydrolysis temperature and enzymatic hydrolysis reaction time at different levels to the contents of wolfberry polysaccharides, flavonoids and puerarin in the experimental results can be calculated and analyzed, and the conclusion is drawn: the order of influence on the contents of wolfberry polysaccharides, total flavonoids and puerarin in the experimental results of the composition with alcohol sobering and liver protecting functions is compound enzyme addition > enzymatic hydrolysis temperature > enzymatic hydrolysis time > enzymatic hydrolysis pH, that is, enzymatic hydrolysis temperature of 50°C, enzymatic hydrolysis time of 2h, enzymatic hydrolysis pH of 4.1, and compound enzyme addition of 0.5‰+1‰+0.5‰ is the optimal process that can promote the release of biologically active substances such as wolfberry polysaccharides, flavonoids and puerarin in the raw materials during the enzymatic hydrolysis stage.

[0061] The experimental data of Examples 24 to 26 can be used to calculate and analyze the average contribution of fermentation pH at different levels to the contents of Lycium barbarum polysaccharides, flavonoids and puerarin in the experimental results, and it is concluded that a pH value of 4.3 is the best process for Lactobacillus acidophilus fermentation to promote the release of bioactive substances.

[0062] Through the experimental data of Example 12 and Comparative Examples 1 to 4, it can be calculated and analyzed that, under the same reaction conditions, the average contribution of the four substances of vinegar, water, vinegar powder, acetic acid bacteria and acetic acid to the flavonoids and puerarin contents in the experimental results after the raw materials were pretreated with the same amount of vinegar, water, vinegar powder, acetic acid bacteria and acetic acid, and it is concluded that the vinegar preparation process is the best process for promoting the release of biologically active substances such as puerarin and flavonoids in Pueraria lobata and Hovenia dulcis.

[0063] Through the experimental data of Examples 7 to 11 and Comparative Examples 5 to 10, the average contribution of the mass of Pueraria lobata, Curcuma longa and Hovenia dulcis to the content of flavonoids and puerarin in the experimental results at different mixing ratios can be calculated and analyzed, and it is concluded that the weight of Pueraria lobata, Curcuma longa and Hovenia dulcis has the highest content of flavonoids and puerarin at a mixing ratio of 11:5:7, and flavonoids and puerarin can work better together to exert the greatest nutritional value or health benefits.

[0064] The experimental data of Example 12 and Comparative Example 11 can be used to calculate and analyze the contribution of the addition of wolfberry to the flavonoid content in the experimental results, and it is concluded that the polysaccharides in wolfberry can improve the solubility and permeability of flavonoids and effectively increase the flavonoid content in the composition.

[0065] Through the experimental data of Example 12 and Comparative Examples 13-14, the different promoting effects of the fermentation strains on the contents of individual bioactive substances in the experimental results can be calculated and analyzed, and it is concluded that Lactobacillus acidophilus is the best strain to promote the release of bioactive substances such as Lycium barbarum polysaccharides, flavonoids and puerarin in the raw materials.

[0066] Effect evaluation and performance testing

[0067] 1. Experiment on alcohol sobering composition with alcohol sobering and liver protection function, the experiment is as follows:

[0068] 1.1 Human experiment on the effect of hangover

[0069] Experimental subjects and equipment: 15 subjects in good physical condition with drinking habits, aged between 18 and 50 years old, the composition with alcohol sobering and liver protecting function prepared in Example 12, 56-degree Red Star Erguotou, drinking water, a timer and a breath alcohol tester.

[0070] Experimental grouping and dosing method: On the first day of the experiment, all 15 subjects were set as the control group. The subjects sat quietly in a laboratory with a temperature of 21±1℃ and a humidity of 50±10%RH for 30 minutes; after the meditation, they drank a glass of 50mL drinking water (equal to the test sample), then 100ml of alcohol, which they drank within 10 minutes, and then drank another glass of 50ml drinking water; after the measurement was completed, the subjects left the laboratory and were not allowed to drink alcohol within 7 days.

[0071] On the eighth day of the experiment, all 15 subjects were set up as a sample group of the composition with the function of sobering up and protecting the liver. The subjects sat quietly in a laboratory with a temperature of 21±1℃ and a humidity of 50±10%RH for 30 minutes; after the meditation, they drank a 50mL cup of the composition sample with the function of sobering up and protecting the liver, then drank 100ml of alcohol within 10 minutes, and then drank another 50ml cup of the composition sample with the function of sobering up and protecting the liver.

[0072] Determination method: The breath alcohol concentration BrAC value of 15 subjects was tested with a breath alcohol tester 30 minutes, 1 hour, and 2 hours after the subjects drank alcohol.

[0073] Data processing: Calculate the difference between the test value of the sample group of the composition with alcohol sobering and liver protecting function and the test value of the control group (expressed as reduction), the reduction rate of the breath alcohol concentration BrAC value and the P value of the inter-group comparison.

[0074] Experimental results:

[0075] Table 1 Results of breath alcohol concentration BrAC values ​​of subjects 30 minutes, 1 hour and 2 hours after drinking

[0076]

[0077] Note: 1) Reduction = test value of control group after use - test value of sample group after use

[0078] 2) Reduction rate (%) = (test value after use of the control group - test value after use of the sample group) / test value after use of the control group * 100%

[0079] Experimental conclusion: 15 subjects used the composition sample with the function of sobering up and protecting the liver obtained in Example 12 for 2 hours. The results showed that compared with the control group (water), the breath alcohol concentration BrAC values ​​of the subjects were reduced after using the composition sample for 30 minutes, 1 hour, and 2 hours. The reduction rates were 13.33%, 23.64%, and 39.97%, respectively, and the differences between the groups were significant (P<0.05), indicating that the composition with the function of sobering up and protecting the liver has the effect of reducing the alcohol content (breath alcohol concentration) in the human body after drinking.

[0080] 1.2 Human sensory evaluation of the alcohol-detoxifying effect of the composition with alcohol-detoxifying and liver-protecting functions

[0081] The 15 subjects of Experiment 1.1 were invited to evaluate their feelings after using the sample of the composition with alcohol sobering and liver protecting function 2 hours after using the sample. The evaluation index was the degree of recognition of the sensory feelings after using the sample, as shown in Table 2 for details.

[0082] Table 2 Results of sensory evaluation of the alcohol sobering effect of the composition with alcohol sobering and liver protection function

[0083] Definition of sensory indicators T2h identification The sample has a sobering effect 88.24％ The sample relieved dizziness after use 88.24％ The sample has the effect of reducing blushing 94.12％ After using the sample, it has the effect of relieving skin numbness 88.24％ After using the sample, it is effective in alleviating instability in standing 94.12％ The sample has the effect of relieving the intoxication caused by drinking 94.12％

[0084] Note: Evaluation index (feelings after using the sample - 1): 1 point means disagreement, 2 points means relatively disagreement, 3 points means neither disagreement nor agreement, 4 points means relatively agreement, and 5 points means agreement; the degree of agreement is the sum of the percentages of "4 points" and "5 points".

[0085] Experimental results:

[0086] 15 subjects used the sample of the composition with the function of sobering up and protecting the liver for 2 hours, and no adverse reactions occurred. After using the composition with the function of sobering up and protecting the liver for 2 hours, the subjective evaluation of the subjects showed significant effects of sobering up and relieving related symptoms, which were specifically manifested in that it could effectively reduce the degree of drunkenness, improve the nervous system discomfort caused by alcohol, reduce the stimulation of alcohol on facial blood vessels, relieve the skin paresthesia caused by alcohol, and improve the body balance disorder and head dizziness caused by alcohol.

[0087] 2. Experiment on the anti-fatigue and immune effects of the composition with alcohol sobering and liver protecting functions. The experiment is as follows:

[0088] 2.1. Anti-fatigue efficacy animal test

[0089] Experimental grouping and administration method: 40 BALB / c mice weighing 19±2g were randomly divided into a control group, a low-dose group, a medium-dose group and a high-dose group of the composition with alcohol sobering and liver protection function prepared in Example 12, with 10 mice in each group, half of which were male and half were female. After adaptive feeding for 3 days, each group was gavaged with the dosage shown in Table 3 for 45 days (once a day), and various indicators were recorded and measured.

[0090] Table 3 Animal groups and dosage

[0091] Grouping dose Control group Purified water 0.2mL / 10g Low dose group Composition sample 0.05mL / 10g Medium dose group Composition sample 0.1mL / 10g High dose group Composition sample 0.2mL / 10g

[0092] Indicators and indicator measurement methods:

[0093] (1) Determination of weighted swimming time: 30 minutes after the last oral administration, mice were placed in a swimming box with a lead sheet of 5% of their body weight at the base of their tails. The water depth was not less than 30 cm and the water temperature was 25°C ± 1.0°C. The time from the start of swimming to the time when the mouse sank below the water surface and could not float to the surface after 8 seconds was recorded, which was the weighted swimming time of the mouse.

[0094] (2) Determination of liver glycogen and muscle glycogen: 30 minutes after the last administration, the liver and right hind limb gastrocnemius of the mouse were taken out, rinsed with saline until colorless, and then dried with filter paper. 100 mg of liver and gastrocnemius were weighed. The content of liver glycogen in the liver and muscle glycogen in the gastrocnemius was determined using a glycogen kit.

[0095] (3) Serum urea nitrogen determination: 30 minutes after the last administration, the mice were placed in 30°C water and allowed to swim without weight for 90 minutes. After resting for 60 minutes, about 0.5 mL of blood was collected from the eyeball. After being placed in a 4°C refrigerator for about 3 hours, the blood was centrifuged at 2000 rpm / min for 15 minutes, and the serum was collected. The blood urea content was determined using the diacetyl-oxime monothiocarbamate urine method.

[0096] Experimental results:

[0097] Table 4 Weight-bearing swimming exhaustion time of mice 45 days after oral administration of samples (x±SD)

[0098] Group n Weight (g) Swimming exhaustion time (min) Control group 10 37.72±1.08 49.8±6.7 Low dose group 10 36.16±2.71 105.8±15.0* Medium dose group 10 37.43±2.05 144.8±45.0* High dose group 10 33.63±2.63 200.2±22.1*

[0099] Table 5 Effects of each sample on mouse liver glycogen content (x±SD)

[0100]

[0101]

[0102] Table 6 Effects of each sample on the blood urea content of mice (x±SD)

[0103] Group n Stop 90 minutes after swimming (mmol / L) Blank Group 10 5.16±0.51 Low dose group 10 3.56±0.35* Medium dose group 10 3.95±0.28* High dose group 10 4.86±0.26*

[0104] *Indicates significant difference compared with the control group, i.e. p<0.05.

[0105] Experimental conclusion: Referring to the evaluation method of anti-fatigue function in the "Health Food Function Test and Evaluation Method" (2023 edition), this experiment evaluated the anti-fatigue efficacy of the composition sample with alcohol detoxification and liver protection function from three aspects of mouse exercise endurance, liver glycogen and blood urea. The experimental results show that the composition with alcohol detoxification and liver protection function can improve the swimming endurance of mice, increase the body's glycogen reserves, enhance the body's tolerance to exercise, and has a good anti-fatigue effect.

[0106] 2.2 Animal test on immunity enhancement effect

[0107] Experimental grouping and administration method: 40 BALB / c mice weighing 19±2g were divided into a control group, a low-dose group, a medium-dose group and a high-dose group of the composition with alcohol sobering and liver protecting function prepared in Example 12 according to different doses, with 10 mice in each group, half of which were male and half were female. The composition with alcohol sobering and liver protecting function was used as low, medium and high doses according to 5 times, 10 times and 20 times the recommended human dose, and the control group was gavaged with normal saline. After continuous gavage for 45 days (once a day) according to the dosage shown in Table 7, various indicators were recorded and measured.

[0108] Table 7 Animal groups and dosage

[0109] Grouping dose Control group Purified water 0.2mL / 10g Low dose group Composition sample 0.05mL / 10g Medium dose group Composition sample 0.1mL / 10g High dose group Composition sample 0.2mL / 10g

[0110] Experimental results:

[0111] Table 8 Effects of each sample on the spleen and thymus mass of normal mice (z±SD, n=10)

[0112]

[0113]

[0114] Table 9 Effects of each sample on mouse cellular immunity (x±SD, n=10)

[0115]

[0116] Table 10 Effects of each sample on the blood urea content of mice (x±SD)

[0117]

[0118]

[0119] *Indicates significant difference compared with the control group, i.e. p<0.05.

[0120] Experimental conclusion: After 45 days of oral administration of different doses of the test substance to mice, there were no significant differences in the various indicators of the low-dose groups of each sample compared with the control group (p>0.05). The lymphocyte proliferation ability of the medium-dose groups of groups 2, 3, and 4 and the high-dose groups of each sample was significantly improved compared with the control group (p<0.05). Before and after the experiment, there were no significant differences in the spleen / body weight and thymus / body weight ratios of each group (p>0.05). Referring to the evaluation method for enhancing immunity function in the "Health Food Function Test and Evaluation Method" (2023 edition), this study evaluated the anti-fatigue effect of the composition with alcohol detoxification and liver protection functions from three aspects: spleen, thymus mass, and cellular immunity. The experimental results showed that the composition can enhance the spleen, thymus mass and cellular immunity of mice, which helps to enhance immunity.

[0121] It can be seen from the above examples, comparative examples and experimental conclusions that the preparation method of a composition with alcohol sobering and liver protecting function provided by the present application can optimize the preparation process of the composition with alcohol sobering and liver protecting function, increase the content of bioactive ingredients in the composition, and effectively exert the efficacy of each bioactive ingredient, thereby improving the alcohol sobering and liver protecting effect of the composition with alcohol sobering and liver protecting function. In addition to having the effects of alcohol sobering and liver protecting, the composition with alcohol sobering and liver protecting function provided by the present application also has a wider range of health care effects such as anti-fatigue and enhancing immunity. It can be further seen that the beneficial effects of the present application are significant.

[0122] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a composition having the function of sobering up and protecting the liver, characterized in that: include: Step 1, 100 parts by weight of raw materials are mixed evenly with 10 to 30 parts by weight of vinegar, and the mixture is simmered for 0.5 to 1.5 hours to obtain a mixture A, wherein the raw materials include 47 to 49 parts by weight of Pueraria root, 21 to 23 parts by weight of turmeric, and 29 to 31 parts by weight of Hovenia dulcis; Step 2, frying the mixture A at 100-150° C. for 10-30 min and then cooling to room temperature; Step 3, mixing the cooled mixture A with 282-283 parts by weight of wolfberry and 52-53 parts by weight of auxiliary materials to obtain a composite raw material; Step 4, adding a composite enzyme to the composite raw material with a pH value adjusted to 3.1 to 6.1, and performing enzymolysis at a temperature of 40 to 60° C. for 1.5 to 3.5 hours to obtain a mixture B; Step 5, adjusting the temperature of the mixture B to below 45°C, adding an enzyme inactivator and maintaining the temperature for 15-30 minutes until the complex enzyme is completely inactivated; Step 6: inoculating Lactobacillus acidophilus into the mixture B after the enzyme is inactivated, and placing the mixture B after adjusting the pH value to 4.0-4.5 in a constant temperature incubator for fermentation for 24-48 hours until the bacterial growth reaches the expected level; Step 7: Centrifuge the mixture B after fermentation, filter the supernatant, and obtain a composition with alcohol sobering and liver protecting functions.

2. The preparation method according to claim 1, characterized in that The raw materials in step 1 include: 42-46 parts by weight of Pueraria root, 20-22 parts by weight of Curcuma longa, 28-30 parts by weight of Hovenia dulcis, and 5-9 parts by weight of oats.

3. The preparation method according to claim 1 or 2, characterized in that: The complex enzyme comprises pectinase, cellulase and acid protease.

4. The preparation method according to claim 3, characterized in that: The weight ratio of the pectinase, the cellulase and the acid protease is 0.5-1:0.5-1.5:0.5-1.

5. The preparation method according to claim 1 or 2, characterized in that: The 52-53 parts by weight of auxiliary materials in step 3 include: 6-7 parts by weight of corn oligopeptides, 12-14 parts by weight of mulberries, 8-9 parts by weight of black plums, 8-9 parts by weight of hawthorns and 14-16 parts by weight of water.

6. The preparation method according to claim 1 or 2, characterized in that: In step 6, the fermentation method of the mixture B in the constant temperature incubator is anaerobic fermentation or microaerobic fermentation.

7. A composition having the function of sobering up and protecting the liver obtained by the preparation method according to any one of claims 1, 2 and 4.

8. A composition having the function of sobering up and protecting the liver obtained by the preparation method as claimed in claim 5.

9. A composition having the function of sobering up and protecting the liver obtained by the preparation method as claimed in claim 6.

Images