Nourishing crocodile wine as well as production process and application thereof

Abstract

The invention provides nourishing crocodile wine as well as a production process and application thereof, and the crocodile wine comprises the following raw materials in parts by weight: 100-150 parts of crocodile extract, 15-20 parts of orange peel, 15-20 parts of chicory, 10-15 parts of gynostemma pentaphylla, 6-10 parts of ginseng, 8-12 parts of lotus seed, 13-17 parts of black tea, 3-5 parts of borneol, 3-5 parts of sword bean and 400-500 parts of 50-degree white spirit. The crocodile extract comprises a crocodile meat extract, a crocodile bone extract and a crocodile gallbladder extract in a mass ratio of (3-5): (2-4): 1. The nourishing crocodile wine prepared by adding the crocodile extract, the fiveleaf gynostemma herb, the ginseng, the lotus seeds, the black tea and the borneol into the Baijiu is mellow in taste, has good effects of reducing uric acid and assisting in treating gout, and has market popularization and application values. The raw materials of the crocodile extract have no side effect, and the crocodile extract obtained by a specific extraction mode can play the medicinal value as much as possible.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and particularly relates to a nourishing crocodile wine, its production process and application. Background Art

[0002] Wine has always been known as "the king of all medicines". Medicated wine, which combines traditional Chinese medicines with health benefits and wine, is not only convenient to prepare, has stable medicinal properties, is safe and effective, but also because alcohol is a good semi-polar organic solvent, all kinds of active ingredients of traditional Chinese medicines are easily soluble in it. The medicine takes advantage of the power of wine and the wine helps the medicine to fully exert its efficacy and improve the curative effect. In life, many people are currently troubled by gout. The basic cause and specific pathogenesis of gout are not very clear yet, but gout is closely related to hyperuricemia, and about 90% of patients are caused by impaired uric acid excretion. Uric acid is a waste product produced by the human body when metabolizing purines. Under normal circumstances, uric acid is excreted from the body through the kidneys; but when too much uric acid is produced or the excretion is insufficient, the uric acid level in the blood will rise, forming uric acid crystals deposited in joints and soft tissues, causing inflammation and pain. Frequent acute joint pain, as well as redness, swelling, heat, pain and dysfunction around the joints are typical symptoms of gout. After repeated attacks of the disease, chronic joint lesions can occur, and finally the joint morphology will be changed and joint activities will be restricted. Patients may also have kidney damage when the course of the disease is relatively long.

[0003] Crocodiles are one of the few animals on earth that do not suffer from cancer. At the same time, crocodiles are also one of the animals with the strongest environmental adaptability so far, and they have a life history of more than 230 million years. The average lifespan of crocodiles is as high as 150 years, far exceeding that of turtles and soft-shelled turtles known for their longevity. And it can suspend breathing in water for more than 1 hour, making it an animal with extremely strong lung function. Crocodiles are all treasures. As early as in Li Shizhen's Compendium of Materia Medica in the Ming Dynasty, it was recorded that crocodiles "meat is extremely nourishing" and is mainly used to treat "dampness and pathogenic qi", "symptoms of mass and evil sores". It can be seen that the ancients had a relatively comprehensive understanding of the efficacy of crocodiles in treating asthma, cough, and malignant sores and tumors. Crocodiles are also known as animal gold in medicine and have extremely high medicinal value. Crocodile bones contain a large amount of collagen, active calcium, phosphorus and various trace elements. Developing a series of health products, medicines and delicious foods using crocodiles, which are all treasures, has great potential. Summary of the Invention

[0004] In view of this, the present invention provides a nourishing crocodile wine, its production process and application.

[0005] The technical solution of the present invention is realized as follows:

[0006] A nourishing crocodile wine comprises the following raw materials in parts by weight: 100-150 parts of crocodile extract, 15-20 parts of orange peel, 15-20 parts of chicory, 10-15 parts of gynostemma pentaphyllum, 6-10 parts of ginseng, 8-12 parts of lotus seeds, 13-17 parts of black tea, 3-5 parts of borneol, 3-5 parts of sword beans, and 400-500 parts of 50-proof liquor;

[0007] The crocodile extract comprises a crocodile meat extract, a crocodile bone extract and a crocodile gallbladder extract in a mass ratio of 3-5:2-4:1.

[0008] Furthermore, the preparation method of the crocodile meat extract includes: cutting the crocodile meat into pieces, soaking it in a natural low eutectic solvent, taking it out and pulping it, adding a complex enzyme to the pulp, performing enzymatic hydrolysis, centrifuging, and concentrating under reduced pressure to obtain the crocodile meat extract.

[0009] Furthermore, the natural low eutectic solvent is a mixture of D-xylose and choline chloride in a molar ratio of 1:1-2; the added amount of the complex enzyme is 1%-3% of the mass of the slurry; the complex enzyme is trypsin and pepsin in a mass ratio of 2-3:1-2; the enzymolysis temperature is 45-55°C and the time is 2-4h.

[0010] Furthermore, the preparation method of the crocodile bone extract includes: ultrafinely grinding the crocodile bone, adding the powder into a disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution, ultrasonically treating, and then extracting under a medium temperature and high pressure environment, centrifuging, and concentrating to obtain the crocodile bone extract.

[0011] Furthermore, the solid-liquid ratio of the powder to the disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution is 1:6-10 g / mL; the concentration of the disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution is 0.2 mol / L, and the pH is 6.5-6.7; the ultrasonic treatment is carried out at 10-20 kHz and 50-70° C. for 40-60 min; the medium-temperature and high-pressure treatment has a temperature of 95-105° C., a pressure of 0.5-1.5 MPa, and a time of 10-20 min.

[0012] Furthermore, the preparation method of the crocodile bile extract comprises: soaking the crocodile bile in ethanol, sealing and storing, filtering and collecting bile, and vacuum concentrating to obtain the crocodile bile extract.

[0013] Furthermore, the concentration of the ethanol is 40%-60% v / v, and the amount added is 4-6 times the weight of the crocodile gallbladder; and the sealed storage is stored at 20-25° C. for 1-2 days.

[0014] A method for preparing nourishing crocodile wine comprises the following specific steps: soaking crocodile extract, orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seed, black tea, borneol and sword bean in 50-proof liquor, sealing and storing for 3-4 months, filtering and obtaining the target nourishing crocodile wine.

[0015] Application of nourishing crocodile wine in preparing health-care products.

[0016] Furthermore, the health care product is used to reduce uric acid and assist in the treatment of gout.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) The crocodile extract obtained by the present invention from crocodile meat, crocodile bones and crocodile gall through their own specific extraction techniques contains a large amount of active substances that are beneficial to the human body. The crocodile meat is soaked in a low eutectic solvent, which is conducive to improving the efficiency of subsequent enzymatic extraction and releasing the active substances to the maximum extent. Ultrafinely crushed crocodile bones are ultrasonically extracted in a buffer solution, which can maintain the stability of the extraction process, improve the selectivity of the extraction, and ensure the extraction of effective ingredients.

[0019] (2) The crocodile wine prepared by the present invention uses crocodile extract as the main raw material and combines it with a variety of medicinal and edible auxiliary materials such as orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword beans. The crocodile wine has comprehensive and balanced nourishing value. Regular consumption can reduce uric acid and assist in the treatment of gout. It has a mellow taste and has market application value. DETAILED DESCRIPTION

[0020] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0021] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0022] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0023] Example 1

[0024] A nourishing crocodile wine comprises the following raw materials in parts by weight: 130 parts of crocodile extract, 18 parts of orange peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword beans, and 400-500 parts of 50-proof liquor;

[0025] The preparation method of crocodile extract comprises:

[0026] (1) Crocodile meat extract: Cut the crocodile meat into pieces, soak it in a natural deep eutectic solvent made of D-xylose and choline chloride with a molar ratio of 1:1.5 for 8 h, take it out and make it into pulp, add a compound enzyme of trypsin and pepsin with a mass ratio of 2:1 to the pulp, the addition amount of the compound enzyme is 2% of the mass of the pulp, carry out enzymatic hydrolysis at 50 °C for 3 h, centrifuge, and concentrate under reduced pressure to obtain crocodile meat extract;

[0027] (2) Crocodile bone extract: Ultra-finely crush the crocodile bone, according to the solid-liquid ratio of 1:8 g / mL, add the powder to a 0.2 mol / L disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution with a pH of 6.6 ± 0.1, carry out ultrasonic treatment at 15 kHz and 60 °C for 50 min, then extract at 100 °C and 1 MPa for 15 min, centrifuge, and concentrate to obtain crocodile bone extract;

[0028] (3) Crocodile bile extract: Put the crocodile bile into 5 times its weight of 50% v / v ethanol and soak it, store it sealed at 23 °C for 2 days, filter to collect the bile, and concentrate it under vacuum to obtain crocodile bile extract;

[0029] (4) Mix the crocodile meat extract, crocodile bone extract and crocodile bile extract according to a mass ratio of 4:3:1 to obtain crocodile extract.

[0030] The preparation method of the above-mentioned nourishing crocodile wine specifically includes the following steps: Soak the crocodile extract, tangerine peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, store it sealed for 3 months, and filter to obtain the target nourishing crocodile wine.

[0031] Example 2

[0032] A nourishing crocodile wine, according to the weight parts, includes the following raw materials: 100 parts of crocodile extract, 15 parts of tangerine peel, 15 parts of chicory, 10 parts of gynostemma pentaphyllum, 6 parts of ginseng, 8 parts of lotus seeds, 13 parts of black tea, 3 parts of borneol, 3 parts of sword bean, and 400 parts of 50-degree liquor;

[0033] The preparation method of the crocodile extract includes:

[0034] (1) Crocodile meat extract: Cut the crocodile meat into pieces, soak it in a natural deep eutectic solvent made of D-xylose and choline chloride with a molar ratio of 1:1 for 8 h, take it out and make it into pulp, add a compound enzyme of trypsin and pepsin with a mass ratio of 3:2 to the pulp, the addition amount of the compound enzyme is 1% of the mass of the pulp, carry out enzymatic hydrolysis at 45 °C for 2 h, centrifuge, and concentrate under reduced pressure to obtain crocodile meat extract;

[0035] (2) Crocodile bone extract: The crocodile bone is ultra-finely pulverized. According to the material-liquid ratio of 1:6 g / mL, the powder is added to a 0.2 mol / L disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution with a pH of 6.6 ± 0.1. It is ultrasonically treated at 10 kHz and 50 °C for 40 min, and then extracted at 95 °C and 0.5 MPa for 10 min, centrifuged, and concentrated to obtain the crocodile bone extract;

[0036] (3) Crocodile bile extract: The crocodile bile is put into 4 times its weight of 40% v / v ethanol and soaked, sealed and stored at 20 °C for 1 day, filtered to collect the bile, and vacuum concentrated to obtain the crocodile bile extract;

[0037] (4) Mix the crocodile meat extract, crocodile bone extract and crocodile bile extract according to the mass ratio of 3:2:1 to obtain the crocodile extract.

[0038] The preparation method of the above nourishing crocodile wine specifically includes the following steps: Soak the crocodile extract, tangerine peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, seal and store for 3 months, and filter to obtain the target nourishing crocodile wine.

[0039] Example 3

[0040] A nourishing crocodile wine, by weight, includes the following raw materials: 150 parts of crocodile extract, 20 parts of tangerine peel, 20 parts of chicory, 15 parts of gynostemma pentaphyllum, 10 parts of ginseng, 12 parts of lotus seeds, 17 parts of black tea, 5 parts of borneol, 5 parts of sword bean, and 500 parts of 50-degree liquor;

[0041] The preparation method of the crocodile extract includes:

[0042] (1) Crocodile meat extract: Cut the crocodile meat into pieces, soak it in a natural eutectic solvent made of D-xylose and choline chloride with a molar ratio of 1:2 for 8 h, take it out and make a pulp, add a composite enzyme of trypsin and pepsin with a mass ratio of 2:2 to the pulp, and the addition amount of the composite enzyme is 3% of the pulp mass. Enzymolysis is carried out at 55 °C for 4 h, centrifuged, and concentrated under reduced pressure to obtain the crocodile meat extract;

[0043] (2) Crocodile bone extract: The crocodile bone is ultra-finely pulverized. According to the material-liquid ratio of 1:10 g / mL, the powder is added to a 0.2 mol / L disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution with a pH of 6.6 ± 0.1. It is ultrasonically treated at 20 kHz and 70 °C for 60 min, and then extracted at 105 °C and 1.5 MPa for 20 min, centrifuged, and concentrated to obtain the crocodile bone extract;

[0044] (3) Crocodile bile extract: The crocodile bile is placed in ethanol with a volume fraction of 60% at 6 times its weight and soaked for 2 days at 25°C while sealed. After filtration to collect the bile, it is concentrated under vacuum to obtain the crocodile bile extract;

[0045] (4) Mix the crocodile meat extract, crocodile bone extract, and crocodile bile extract in a mass ratio of 5:4:1 to obtain the crocodile extract.

[0046] The preparation method of the above nourishing crocodile wine specifically includes the following steps: Soak the crocodile extract, tangerine peel, 15 - 20 parts of chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, seal and store for 4 months, and then filter to obtain the target nourishing crocodile wine.

[0047] Comparative Example 1

[0048] The difference from Example 1 is that the crocodile extract consists of crocodile meat extract and crocodile bone extract in a mass ratio of 4:3, and the others are the same as in Example 1.

[0049] That is, the nourishing crocodile wine of this comparative example includes the following raw materials by weight: 130 parts of crocodile extract, 18 parts of tangerine peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword bean, and 450 parts of 50-degree liquor;

[0050] The preparation method of the crocodile extract includes:

[0051] (1) Crocodile meat extract: Cut the crocodile meat into pieces, soak it in a natural eutectic solvent made of D-xylose and choline chloride with a molar ratio of 1:1.5 for 8 h, take it out and make a pulp. Add a complex enzyme of trypsin and pepsin with a mass ratio of 2:1 to the pulp, and the addition amount of the complex enzyme is 2% of the pulp mass. Carry out enzymatic hydrolysis at 50°C for 3 h, centrifuge, and concentrate under reduced pressure to obtain the crocodile meat extract;

[0052] (2) Crocodile bone extract: Ultrafinely crush the crocodile bone. According to the solid-liquid ratio of 1:8 g / mL, add the powder to a sodium hydrogen phosphate - sodium dihydrogen phosphate buffer solution with a concentration of 0.2 mol / L, with a pH of 6.6 ± 0.1. Carry out ultrasonic treatment at 15 kHz and 60°C for 50 min, and then extract at 100°C and 1 MPa for 15 min, centrifuge, and concentrate to obtain the crocodile bone extract;

[0053] (3) Mix the crocodile meat extract and crocodile bone extract in a mass ratio of 4:3 to obtain the crocodile extract.

[0054] The preparation method of the above-mentioned nourishing crocodile wine specifically includes the following steps: soaking crocodile extract, orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, sealing and storing for 3 months, and filtering to obtain the target nourishing crocodile wine.

[0055] Comparative Example 2

[0056] The difference from Example 1 is that the crocodile extract is composed of crocodile bone extract and crocodile bile extract in a mass ratio of 3:1, and the others are the same as in Example 1.

[0057] That is, a kind of nourishing crocodile wine in this comparative example includes the following raw materials according to weight parts: 130 parts of crocodile extract, 18 parts of orange peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword bean, and 450 parts of 50-degree liquor;

[0058] The preparation method of the crocodile extract includes:

[0059] (1) Crocodile bone extract: Ultrafinely pulverize the crocodile bone, and according to the solid-liquid ratio of 1:8 g / mL, add the powder to a 0.2 mol / L disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution with a pH of 6.6 ± 0.1, and perform ultrasonic treatment at 15 kHz and 60 °C for 50 min, then extract at 100 °C and 1 MPa for 15 min, centrifuge, and concentrate to obtain the crocodile bone extract;

[0060] (2) Crocodile bile extract: Put the crocodile bile into 5 times the weight of 50% v / v ethanol and soak it, seal and store at 23 °C for 2 days, filter and collect the bile, and concentrate it under vacuum to obtain the crocodile bile extract;

[0061] (3) Mix the crocodile bone extract and the crocodile bile extract according to a mass ratio of 3:1 to obtain the crocodile extract.

[0062] The preparation method of the above-mentioned nourishing crocodile wine specifically includes the following steps: soaking crocodile extract, orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, sealing and storing for 3 months, and filtering to obtain the target nourishing crocodile wine.

[0063] Comparative Example 3

[0064] The difference from Example 1 is that the crocodile extract is composed of crocodile meat extract and crocodile bile extract in a mass ratio of 4:1, and the others are the same as in Example 1.

[0065] That is, a kind of nourishing crocodile wine in this comparative example includes the following raw materials according to weight parts: 130 parts of crocodile extract, 18 parts of orange peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword bean, and 450 parts of 50-degree liquor;

[0066] The preparation method of the crocodile extract includes:

[0067] (1) Crocodile meat extract: Cut the crocodile meat into pieces, soak it in a natural eutectic solvent made of D-xylose and choline chloride with a molar ratio of 1:1.5 for 8 h, take it out and make it into a pulp, add a complex enzyme of trypsin and pepsin with a mass ratio of 2:1 to the pulp, the addition amount of the complex enzyme is 2% of the mass of the pulp, carry out enzymatic hydrolysis at 50 °C for 3 h, centrifuge, and concentrate under reduced pressure to obtain the crocodile meat extract;

[0068] (2) Crocodile bile extract: Put the crocodile bile into 5 times its weight of 50% v / v ethanol and soak it, store it sealed at 23 °C for 2 days, filter and collect the bile, and concentrate it under vacuum to obtain the crocodile bile extract;

[0069] (3) Mix the crocodile meat extract and the crocodile bile extract according to a mass ratio of 4:1 to obtain the crocodile extract.

[0070] The preparation method of the above-mentioned nourishing crocodile wine specifically includes the following steps: Soak the crocodile extract, orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, seal and store for 3 months, and filter to obtain the target nourishing crocodile wine.

[0071] Comparative Example 4

[0072] The difference from Example 1 is that: all water extraction is used for the extraction of the crocodile extract, and the others are the same as in Example 1.

[0073] That is, a nourishing crocodile wine of this comparative example includes the following raw materials according to weight parts: 130 parts of crocodile extract, 18 parts of orange peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword bean, and 450 parts of 50-degree liquor;

[0074] The preparation method of the crocodile extract includes:

[0075] (1) Crocodile meat extract: Crush the crocodile meat, add it to water according to a solid-liquid ratio of 1:8 g / mL, carry out extraction at 60 °C for 3 h, centrifuge, and concentrate under reduced pressure to obtain the crocodile meat extract;

[0076] (2) Crocodile bone extract: Ultra-finely crush the crocodile bone, add it to water according to a solid-liquid ratio of 1:8 g / mL, extract at 60 °C for 3 h, centrifuge, and concentrate to obtain the crocodile bone extract;

[0077] (3) Crocodile bile extract: Put the crocodile bile into water according to a solid-liquid ratio of 1:8 g / mL, extract at 60 °C for 3 h, centrifuge, and concentrate to obtain the crocodile bile extract;

[0078] (4) Mix the alligator meat extract, alligator bone extract, and alligator bile extract in a mass ratio of 4:3:1 to obtain an alligator extract.

[0079] The preparation method of the above nourishing alligator wine specifically includes the following steps: Soak the alligator extract, tangerine peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50-degree liquor, seal and store for 3 months, and filter to obtain the target nourishing alligator wine.

[0080] Comparative Example 5

[0081] The difference from Example 1 is that tangerine peel and chicory are missing, and the rest is the same as Example 1.

[0082] That is, a nourishing alligator wine in this comparative example includes the following raw materials by weight: 130 parts of alligator extract, 18 parts of tangerine peel, 18 parts of chicory, 13 parts of gynostemma pentaphyllum, 8 parts of ginseng, 10 parts of lotus seeds, 15 parts of black tea, 4 parts of borneol, 4 parts of sword bean, and 450 parts of 50-degree liquor.

[0083] Test Example 1

[0084] Purchase 100 specific-pathogen-free mice, with 50 males and 50 females, weighing 25±5g. Randomly divide them into 10 groups, namely the blank control group, the model group, Example 1-3 groups, and Comparative Example 1-5 groups, with 10 mice in each group.

[0085] The model group, Example 1-3 groups, and Comparative Example 1-5 groups were respectively intragastrically administered with 250 mg / kg of potassium oxonate / carboxymethyl cellulose sodium suspension for 7 consecutive days to establish a hyperuricemia animal model in mice. The blank control group was intragastrically administered with an equal volume of 0.5% carboxymethyl cellulose sodium for 7 consecutive days.

[0086] 1 hour after intragastric administration of the potassium oxonate suspension on the last day, the mice in Example 1-3 groups and Comparative Example 1-5 groups were respectively intragastrically administered with 200 mL / kg of the alligator wine prepared in the corresponding Example 1-3 and Comparative Example 1-5. The blank control group and the model group were intragastrically administered with the same volume of distilled water once a day for 7 consecutive days. After 7 days, they were fasted for 12 hours. After the fasting ended, blood was collected from the orbital veins of the mice in each group. The blood coagulated at room temperature for 30 minutes, and the serum was taken by centrifugation at 4°C and 3000 rpm for 10 minutes to measure the uric acid content in the blood. The results are shown in Table 1.

[0087] Table 1

[0088] Sample Serum UA value (μmol / L) Blank control group 50.45±0.15 Model group 97.57±0.26※ Example 1 51.64±0.06* Example 2 52.15±0.05* Example 3 51.98±0.08* Comparative example 1 68.33±0.17* Comparative example 2 65.66±0.19* Comparative example 3 67.25±0.20* Comparative example 4 70.34±0.42* Comparative example 5 57.18±0.25*

[0089] Note: ※, compared with the blank control group, p<0.05, *, compared with the model group, p<0.05.

[0090] As can be seen from Table 1, compared with the blank control group, the serum uric acid index of the model group increased significantly, indicating that potassium oxonate successfully mediated the hyperuricemia animal model. After intervention with the nourishing alligator wine prepared in Examples 1-3 of the present invention, the serum uric acid index of hyperuricemic mice decreased significantly and showed no significant difference compared with the blank group, indicating that the prepared nourishing alligator wine has a significant and mild uric acid-lowering effect. The uric acid-lowering effects of Comparative Examples 1-5 all decreased to varying degrees.

[0091] Experimental Example 2

[0092] 100 SPF-grade male SD rats with a body weight of 250±50 g were purchased and randomly divided into 10 groups, namely the blank control group, the model group, the groups of Examples 1-3, and the groups of Comparative Examples 1-5, with 10 rats in each group.

[0093] The rats in the groups of Examples 1-3 and the groups of Comparative Examples 1-5 were respectively intragastrically administered 300 mL / kg of the alligator wine prepared in Examples 1-3 and Comparative Examples 1-5 once a day for 7 consecutive days. The model group and the blank control group were intragastrically administered an equal volume of normal saline once a day for 7 consecutive days. 2 hours before drug administration on the 6th day, except for the rats in the blank group, the rats in the other groups were injected with 100 μL of sodium urate suspension into the ankle joint cavity of the right hind leg, and the rats in the blank group were injected with an equal volume of normal saline. 2 hours after the last day of intragastric administration, the volume from the toes to the ankle joint of each group of rats was measured using a toe volume measuring instrument to calculate the degree of ankle joint swelling in rats.

[0094] Among them, the swelling degree from the toes to the ankle joint = the volume from the toes to the ankle joint after the experiment - the volume from the toes to the ankle joint before the experiment;

[0095] Then, the mice in each group were decapitated, and the ankle joint tissues of the mice were quickly taken. The foot skin of the mice was removed, the ankle joint tissues were homogenized, the supernatant was taken and allowed to stand for 30 min, centrifuged at 3000 rpm for 5 min, and then the supernatant was collected and stored at -20 °C to detect the contents of the inflammatory response-related cytokines IL-1β and TNF-α in the rat serum.

[0096] The results are shown in Table 2.

[0097] Table 2

[0098]

[0099]

[0100] Note: ※, compared with the blank control group, p<0.05, * compared with the model group, p<0.05.

[0101] As can be seen from Table 2, compared with the blank control group, the volume of the hind toes to the ankle joint of the rats in the model group increased significantly after sodium urate injection, and the degree of swelling became higher, indicating that sodium urate injection could cause severe joint swelling in rats, and a rat model of gouty arthritis was successfully established. The rats intervened with the nourishing alligator wine prepared in Examples 1-3 of the present invention could inhibit the joint swelling caused by sodium urate injection, and the effects of inhibiting the joint swelling caused by sodium urate injection in Comparative Examples 1-5 all decreased to varying degrees.

[0102] Compared with the blank control group, the contents of IL-1β and TNF-α in the tissue around the ankle joint of the rats in the model group increased significantly. The contents of IL-1β and TNF-α in the rats intervened with the nourishing alligator wine prepared in Examples 1-3 of the present invention decreased, alleviating joint inflammation, and the effects of decreasing the contents of IL-1β and TNF-α in Comparative Examples 1-5 all decreased to varying degrees.

[0103] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A nourishing crocodile wine, characterized in that, By weight parts, it includes the following raw materials: 100 - 150 parts of crocodile extract, 15 - 20 parts of orange peel, 15 - 20 parts of chicory, 10 - 15 parts of gynostemma pentaphyllum, 6 - 10 parts of ginseng, 8 - 12 parts of lotus seeds, 13 - 17 parts of black tea, 3 - 5 parts of borneol, 3 - 5 parts of sword bean, 400 - 500 parts of 50 - degree liquor; The crocodile extract is a mixture of crocodile meat extract, crocodile bone extract and crocodile bile extract with a mass ratio of 3 - 5:2 - 4:

1.

2. The nourishing crocodile wine according to claim 1, characterized in that, The preparation method of the crocodile meat extract includes: cutting the crocodile meat into pieces, soaking it in a natural deep eutectic solvent, taking it out and pulping, adding a composite enzyme to the pulp, performing enzymatic hydrolysis, centrifuging, and concentrating under reduced pressure to obtain the crocodile meat extract.

3. The tonic alligator wine according to claim 2, characterized in that, The natural deep eutectic solvent is made by mixing D - xylose and choline chloride with a molar ratio of 1:1 - 2; the addition amount of the composite enzyme is 1% - 3% of the mass of the pulp; the composite enzyme is a mixture of trypsin and pepsin with a mass ratio of 2 - 3:1 - 2; the temperature of the enzymatic hydrolysis is 45 - 55 °C, and the time is 2 - 4 h.

4. A nourishing crocodile wine as claimed in claim 1, wherein The preparation method of the crocodile bone extract includes: ultrafinely pulverizing the crocodile bone, adding the powder to a sodium hydrogen phosphate - sodium dihydrogen phosphate buffer solution, performing ultrasonic treatment, and then extracting in a medium - temperature and high - pressure environment, centrifuging, and concentrating to obtain the crocodile bone extract.

5. A nourishing crocodile wine according to claim 4, characterized in that, The material - liquid ratio of the powder to the sodium hydrogen phosphate - sodium dihydrogen phosphate buffer solution is 1:6 - 10 g / mL; the concentration of the sodium hydrogen phosphate - sodium dihydrogen phosphate buffer solution is 0.2 mol / L, and the pH is 6.5 - 6.7; the ultrasonic treatment is carried out at 10 - 20 kHz and 50 - 70 °C for 40 - 60 min; the temperature of the medium - temperature and high - pressure environment is 95 - 105 °C, the pressure is 0.5 - 1.5 MPa, and the time is 10 - 20 min.

6. A nourishing crocodile wine according to claim 1, wherein, The preparation method of the crocodile bile extract includes: putting the crocodile bile into ethanol for soaking, sealing and storing, filtering to collect the bile, and concentrating under vacuum to obtain the crocodile bile extract.

7. The tonic crocodile wine according to claim 6, characterized in that, The concentration of the ethanol is 40% - 60% v / v, and the addition amount is 4 - 6 times the weight of the crocodile bile; the sealed storage is carried out at 20 - 25 °C for 1 - 2 days.

8. The preparation method of a nourishing crocodile wine as described in claim 1, characterized in that, The specific steps include: soaking the crocodile extract, orange peel, chicory, gynostemma pentaphyllum, ginseng, lotus seeds, black tea, borneol, and sword bean in 50 - degree liquor, sealing and storing for 3 - 4 months, and filtering to obtain the target nourishing crocodile wine.

9. Application of the nourishing crocodile wine according to claim 1 in the preparation of health products.

10. The application according to claim 8, wherein The health product is used to reduce uric acid and assist in the treatment of gout.

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