Highland barley wine composition with liver protection effect as well as preparation method and application of highland barley wine composition

Abstract

The invention discloses a highland barley wine composition with a liver protection effect as well as a preparation method and application of the highland barley wine composition, and relates to the technical field of traditional Chinese medicine compositions. The highland barley wine comprises the following raw materials in parts by weight: 30-600 parts of highland barley wine, 2-10 parts of dandelion, 3-10 parts of dried lalang grass rhizome, 2-15 parts of orange peel, 6-15 parts of cinnamon, 5-15 parts of poria cocos, 2-10 parts of platycodon grandiflorum, 3-10 parts of liquorice, 3-10 parts of kudzu vine root and 3-15 parts of hawthorn. According to the highland barley wine composition, the problem that heat-sensitive liver protection components are easy to degrade due to high temperature in a traditional process is solved through a stepped heating sterilization mode, high-activity components are reserved, and it is ensured that effective components play a synergistic effect in key links such as hepatic cell oxidative stress inhibition and detoxification enzyme activity adjustment; a plurality of traditional Chinese medicine raw material components and the highland barley wine form an anti-oxidation-anti-inflammatory-regeneration-promoting triple synergistic protection network, so that the liver protection function of the highland barley wine is enhanced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of traditional Chinese medicine compositions, in particular to a highland barley wine composition with liver protection function and a preparation method and application thereof. BACKGROUND

[0002] Highland barley is rich in active ingredients such as beta-glucan, flavonoids and selenium elements, which have been proven in animal experiments to have the potential to inhibit liver cell oxidative stress, promote liver cell regeneration and regulate detoxification enzyme activity. However, existing highland barley health wine focuses on taste improvement or conventional brewing process optimization, lacking systematic research on liver protection function, resulting in low retention rate of active ingredients and unclear synergistic effect of functional ingredients, making it difficult to achieve effective liver protection effect and meet the needs of consumers for safe and effective liver protection products.

[0003] Existing highland barley wine products face the following problems when dealing with liver damage due to rough brewing process and low retention rate of active ingredients. First, single highland barley raw material cannot provide multi-dimensional liver protection mechanism, making it difficult to achieve the combined effects of antioxidant, anti-inflammatory and detoxification enzyme activation. Second, traditional distillation or high-temperature fermentation process easily leads to the degradation of heat-sensitive liver protection ingredients such as flavonoid glycosides and polyphenols, resulting in insufficient retention of active substances and significant limitations in liver damage prevention and repair effect. Therefore, it is urgent to propose a highland barley wine composition with liver protection function and a preparation method and application thereof to break through technical bottlenecks through process optimization and formula innovation. SUMMARY

[0004] The purpose of the present application is to provide a highland barley wine composition with liver protection function and a preparation method and application thereof to solve the problem that existing highland barley wine products cannot achieve effective liver protection effect due to rough brewing process and single highland barley raw material cannot provide multi-dimensional liver protection mechanism.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solution: a highland barley wine composition with liver protection function, which comprises the following raw materials by weight: highland barley wine 30-600 parts, dandelion 2-10 parts, dry white rhizoma imperatae 3-10 parts, orange peel 2-15 parts, cassia 6-15 parts, poria cocos 5-15 parts, platycodon 2-10 parts, licorice 3-10 parts, kudzu root 3-10 parts, hawthorn 3-15 parts.

[0006] Further, the highland barley wine is prepared by the steps of raw material treatment, cooking and cooling, fermentation, distillation and purification, and bottling of Tibetan highland barley.

[0007] Further, the preparation method of the highland barley wine is as follows: first, the Tibetan highland barley raw materials are cleaned and soaked, and then cooked to 80% doneness, and then drained and cooled to obtain cooked highland barley; then, the cooked highland barley and 0.5%-1% of distiller's yeast by weight of the cooked highland barley are added into a fermentation tank for saccharification, and then the crude product is obtained after fermentation for 30 days; then, the crude product is distilled, and then filtered to remove the fermented grains, and then placed in an oak barrel or a pottery jar for aging, and then sterilized after aging, and finally bottled after detection, to obtain the highland barley wine.

[0008] The application further discloses a preparation method of the highland barley wine composition with the liver-protecting effect.

[0009] S1, mix dandelion, dry white bamboo root, orange peel, cassia, poria cocos, platycodon root, licorice, kudzu root and hawthorn according to the weight ratio, wash and place in a crusher for coarse crushing, and then place in an oven for low-temperature drying to obtain the mixture;

[0010] S2, place the mixture in an aging tank, then add highland barley wine for mixing, and then soak and age after uniform mixing, filter after soaking and aging to obtain a soaking and extracting liquid;

[0011] S3, add a clarifying agent to the soaking and extracting liquid, mix thoroughly, and then place at room temperature to make the clarifying agent fully contact with the soaking and extracting liquid, and then filter to obtain a filtrate;

[0012] S4, sterilize the filtrate, and then perform quality inspection, and then perform filling after quality inspection, to obtain the highland barley wine composition.

[0013] Further, the weight ratio of the mixture to the highland barley wine in S2 is 1-1:8, and the soaking and aging time in S2 is 30-40 days.

[0014] Further, the clarifying agent in S3 is at least one of egg white, fish glue, gelatin, casein, activated carbon, chitosan and pectinase, and the room-temperature standing time in S3 is 24-48 hours.

[0015] Further, the sterilization temperature in S4 is 60-85 DEG C, and the sterilization time is 15-60 minutes.

[0016] The application further discloses application of the highland barley wine composition with the liver-protecting effect in preparation of health-care products for preventing and treating metabolic hepatocyte necrosis and liver damage.

[0017] Compared with the prior art, the highland barley wine composition with the liver-protecting effect, the preparation method and the application have the following beneficial effects:

[0018] (1) The highbush blueberry wine composition provided by the application has a multi-dimensional synergistic liver protection mechanism: the antioxidant components such as orange peel and kudzu root in the raw materials scavenge free radicals to reduce oxidative stress; the anti-inflammatory components such as dandelion and cassia reduce the expression of pro-inflammatory factors; the liver cell regeneration promoting components such as dry white mao root and poria cocos activate the repair pathway, forming an antioxidant-anti-inflammatory-promoting regeneration triple synergistic protection network, and breaking through the limitations of single highbush blueberry wine.

[0019] (2) The highbush blueberry wine composition prepared by the application has a clear liver protection biological effect: under the concentration of 0.0625%, the zebrafish liver damage model shows that the relative area of the liver is increased from 60.17%±1.54% of the model group to 72.33%±2.42% (P<0.001), and the recovery rate reaches 72.33% of the normal group, which confirms that it has a liver protection effect of a large effect level, and the effect difference has statistical significance, which is not a casual result.

[0020] (3) The highbush blueberry wine composition provided by the application retains high-activity components and strengthens the liver protection function of highbush blueberry wine: the stepwise sterilization method solves the problem of easy degradation of heat-sensitive liver protection components caused by high temperature in the traditional process, and ensures that the effective components play a synergistic effect in key links such as liver cell oxidative stress inhibition and detoxification enzyme activity regulation.

[0021] (4) The highbush blueberry wine composition provided by the application verifies the biological safety tolerance: according to the determination of the maximum tolerance concentration (MTC) of zebrafish, the mortality and malformation rate of zebrafish are both 0% under the concentration of 0.0625%, which confirms that the concentration as an effective intervention dose has good biological safety, and provides a safety benchmark for subsequent clinical conversion as a functional food or pharmaceutical auxiliary ingredient. BRIEF DESCRIPTION OF DRAWINGS

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments described in the present application, and other drawings can also be obtained by those skilled in the art based on these drawings.

[0023] Figure 1 A highbush blueberry wine composition with liver protection function provided by the embodiment of the present application is shown in the preparation flowchart.

[0024] Figure 2 The influence of the highbush blueberry wine composition with liver protection function provided by the experimental example of the present application on the liver area of zebrafish is shown in the schematic diagram.

[0025] Figure 3 The statistical diagram of the influence of the highbush blueberry wine composition with liver protection function provided by the embodiment of the present application on the liver area of zebrafish. DETAILED DESCRIPTION

[0026] In order for those skilled in the art to better understand the technical solutions of the present application, the present application will be further described in detail below with reference to the drawings.

[0027] Example One:

[0028] Please refer to Figure 1 A composition of barley wine with liver-protecting effect, which raw materials include, by weight: barley wine 300 parts, dandelion 2 parts, dry white oriole root 3 parts, orange peel 5 parts, cassia 6 parts, poria 5 parts, platycodon 2 parts, licorice 3 parts, kudzu root 6 parts, hawthorn 3 parts.

[0029] Among them, the barley wine is prepared by the steps of raw material processing, cooking and cooling, fermentation, distillation and purification, and bottling of Tibetan barley. Specifically, the preparation method of the barley wine is as follows: first, the Tibetan barley raw material is cleaned and soaked, cooked to 80% cooked, drained and cooled to obtain cooked barley; then, the cooked barley and 1% of the weight of the cooked barley of distiller's yeast are added to the fermentation tank for saccharification, and after 30 days of fermentation, a crude product is obtained; then the crude product is distilled, filtered after extracting alcohol, and the fermented grains are removed, placed in oak barrels or pottery jars for aging, sterilized after aging, and finally bottled after detection, to obtain the barley wine.

[0030] Barley wine: pungent, sweet, warm. Contains β-glucan, flavonoids, selenium, dietary fiber, amylopectin, vitamin E, calcium / phosphorus / iron / zinc and other minerals. Function: liver protection, promoting liver cell regeneration, regulating detoxification enzyme activity; antioxidant stress; improve non-alcoholic fatty liver; prevent colon cancer, cardiovascular and cerebrovascular diseases, diabetes; enhance immunity; clear the intestine and relieve constipation.

[0031] Dandelion: bitter, sweet, cold. Contains dandelion sterols, dandelion, coffee acid, resin, organic acid, flavonoids. Function: liver protection; anti-tumor; anti-inflammatory, anti-endotoxin; heat-clearing and detoxifying, diuresis and relieving stranguria; external treatment of snakebite.

[0032] Dry white oriole root: sweet, cold. Contains potassium salt, arundo savatier, white oriole root, yiyu, alfalfa, organic acid. Function: reduce serum aminotransferase, protect liver; clear heat and diuresis; cool blood and stop bleeding; promote bile secretion; inhibit platelet aggregation; anti-pathogenic microorganisms.

[0033] Orange peel: pungent, bitter, warm. Contains volatile oil, citric acid, flavonoids, vitamin C. Function: regulating qi and reducing phlegm; invigorating spleen and stomach; lowering lipid and cholesterol; antioxidant; promoting digestion and enhancing gastrointestinal peristalsis; drying dampness and relieving cough; external treatment of skin inflammation.

[0034] Cinnamon: pungent, sweet, and very hot. Contains cinnamyl aldehyde, cinnamyl alcohol, coumarin, tannin, and volatile oil. Functions: tonifying fire and yang; dispelling cold and relieving pain; promoting blood circulation and unblocking channels; anti-ulcer and protecting gastric mucosa; dilating blood vessels and lowering blood pressure; antibacterial, anti-inflammatory, and anti-tumor; regulating immunity and activating macrophages.

[0035] Poria cocos: sweet and bland, neutral. Contains poria polysaccharide, triterpenoids, ergosterol, and choline. Functions: removing dampness and promoting water excretion; strengthening the spleen and stomach; calming the heart and soothing the nerves; diuretic and increasing sodium excretion; enhancing immunity; anti-tumor and inhibiting cancer cell proliferation; lowering blood sugar and improving insulin resistance; sedative and relieving anxiety.

[0036] Anemarrhena asphodeloides: bitter and pungent, neutral. Contains anemarrhena saponin, anemarrhena acid, and steroids. Functions: promoting lung and relieving pharynx; eliminating sputum and pus; relieving fever and pain, and anti-inflammatory; anti-ulcer and protecting gastric mucosa; lowering blood sugar and cholesterol; dilating blood vessels and improving microcirculation.

[0037] Glycyrrhiza: sweet, neutral. Contains glycyrrhizic acid, glycyrrhizinic acid, and glycyrrhizin polysaccharide. Functions: clearing heat and detoxifying; relieving cough and phlegm, and soothing the throat; tonifying the spleen and improving weakness; regulating drug properties; anti-inflammatory, anti-allergic, and detoxifying; protecting liver cells and anti-liver fibrosis.

[0038] Radix Puerariae: sweet and pungent, cool. Contains puerarin, daidzein, and flavonoids. Functions: relieving the skin and reducing fever; promoting saliva and relieving thirst; eliminating sputum; ascending yang and stopping diarrhea; dilating coronary arteries and cerebral blood vessels, and improving ischemia; lowering blood pressure and blood sugar, and regulating metabolism; antioxidant and eliminating free radicals; anti-inflammatory; protecting the heart, brain, and blood vessels.

[0039] Hawthorn: sour and sweet, slightly warm. Contains flavonoids, organic acids, and vitamin C. Functions: invigorating the stomach and promoting digestion; promoting blood circulation and removing blood stasis; resolving turbidity and lowering lipid, and treating hyperlipidemia; lowering cholesterol, promoting fat digestion, and activating pancreatic lipase; antioxidant and protecting vascular endothelium; anti-inflammatory; protecting the cardiovascular system and anti-atherosclerosis.

[0040] Example Two:

[0041] Please refer to Figure 1 , the embodiment provides a technical scheme: a preparation method of a highland barley wine composition with liver protection effect, specifically comprising the following steps:

[0042] S1, mix the dandelion, dry white bamboo root, orange peel, cinnamon, poria cocos, anemarrhena asphodeloides, glycyrrhiza, pueraria and hawthorn according to the weight ratio, wash and put in a crusher for coarse crushing, then place in an oven for low-temperature drying to obtain a mixture.

[0043] Specifically, 2 kg of dandelion, 3 kg of dry white bamboo root, 5 kg of orange peel, 6 kg of cassia, 5 kg of poria cocos, 2 kg of platycodon, 3 kg of licorice, 6 kg of kudzu root, and 3 kg of hawthorn are weighed; the above-mentioned medicinal materials are mixed in purified water, washed with flowing clean water for 3-5 times, each time for 5 minutes, to remove surface dirt, impurities and part of water-soluble toxins, and drain until there is no dripping water on the surface; the pretreated mixed raw materials are put into a hammer crusher, the rotating speed is set to 2000 r / min, and the feeding speed is set to 0.5 kg / min, and the mixed raw materials are crushed to coarse particles with a particle size of ≤5 mm, and then the crushed mixed raw materials are placed in an oven and dried at 40°C, and then sieved through a 20-mesh sieve to obtain the mixture.

[0044] During the crushing process, the dust removal device is turned on to prevent dust pollution, and the material temperature is monitored in real time to control the temperature in the crushing cavity ≤40°C, so as to avoid the degradation of heat-sensitive components such as puerarin and flavonoids, and to ensure that the liver protection function meets the requirements.

[0045] The qualified mixture is sealed in a food-grade polyethylene bag and stored in the dark at room temperature (25±2°C).

[0046] S2, the mixed material is placed in a aging tank, then the barley wine is added, mixed evenly, soaked and aged, filtered after aging, and the soaking extraction liquid is obtained; the weight ratio of the mixed material to the barley wine is 1-1:8; the soaking aging time is set to 30-40d.

[0047] Specifically, the mixed material is placed in a pre-sterilized stainless steel aging tank, then 8 times the weight of the mixed material is slowly injected into the barley wine, the circulating stirring device is turned on, and the stirring is continued for 30 min until the material is evenly mixed, the sealed tank is placed in a constant temperature and humidity chamber for aging, and the light is stored to promote the dissolution of active ingredients; the soaking period is set to 35d, and after soaking is completed, a plate and frame filter press with a screen aperture of 5μm is used for solid-liquid separation to obtain the soaking extraction liquid.

[0048] S3, a clarifying agent is added to the soaking extraction liquid, mixed thoroughly, and the clarifying agent is fully contacted with the soaking extraction liquid, and then the mixture is placed at room temperature for 24-48h, and then filtered to obtain the filtrate; the clarifying agent is at least one of egg white, fish glue, gelatin, casein, activated carbon, chitosan, and pectinase.

[0049] Specifically, fresh egg white is mixed with ultrapure water at a volume ratio of 1:8, a high-speed disperser is used to process for 3 min until complete emulsification, the rotating speed is set to 8000 rpm, and a uniform egg white aqueous solution is formed for standby use.

[0050] Slowly add the aqueous egg white solution to the soaking extract, turn on the stirrer and continue stirring for 60 min, fully mix, so that the clarifying agent fully contacts the soaking extract, and promotes the formation of complex flocculation of proteins in the egg white and suspended particles in the soaking extract; place in a normal temperature environment for 24 h, if the desired clarity is not achieved, extend the standing time to 48 h; after standing is completed, filter to obtain the clarified filtrate.

[0051] S4, after sterilizing the filtrate, perform quality inspection, and after the quality inspection is passed, perform filling, to obtain the highland barley wine composition; the sterilization temperature is set to 60-85°C, and the sterilization time is set to 15-60 min.

[0052] The specific implementation is that the filtrate is sterilized by using a stepwise temperature sterilization method, 60°C low temperature is maintained for 10 min, 72°C medium temperature is maintained for 15 min, and 85°C high temperature is maintained for 20 min, then microbial detection and physicochemical index detection are performed, after the quality inspection is passed, food-grade glass bottles are selected for aseptic filling, to obtain the highland barley wine composition.

[0053] Experimental example:

[0054] Please refer to Figure 2 and Figure 3 , a highland barley wine composition with liver protection effect maximum tolerance concentration determination and liver protection determination experiment:

[0055] The zebrafish has a genetic homology of 85%-87% with humans, and the key mechanisms such as liver development, lipid metabolism enzymes (such as cytochrome P450), oxidative stress pathways are highly consistent with mammals. Acetaminophen induces oxidative stress through intermediate products, and these processes can accurately simulate human liver injury mechanisms in zebrafish. The liver is an important metabolic and detoxification organ in vertebrates, which is easily damaged by drugs, toxins or environmental factors. Acetaminophen is a commonly used antipyretic and analgesic drug in clinical practice, but its excessive use can generate toxic intermediates N-acetyl-p-benzoquinone imine (NAPOI) through cytochrome P450 metabolism, deplete glutathione (GSH), induce oxidative stress and inflammation, and ultimately lead to hepatocyte necrosis. In this study, a zebrafish liver injury model was established by acetaminophen, and the liver size was quantitatively analyzed to evaluate the liver protection efficacy of the test substance.

[0056] I. Experimental method

[0057] 1. Maximum tolerance concentration (MTC) determination:

[0058] Randomly selected 3 dpf healthy wild type AB zebrafish embryos were placed in a 12-well cell culture plate, 10 per well. E3 aquaculture water was used to prepare solutions of the barley wine composition at concentrations of 0.0625%, 0.125%, 0.25%, 0.5%, 1%, and 2% by volume. The control group was added with E3 aquaculture water, and the other groups were added with the corresponding concentration of the barley wine composition solution, and placed in a 28.5°C biochemical incubator for 2 days of intervention. The MTC was determined according to the malformation rate and mortality rate of zebrafish.

[0059] 2. Effect of the barley wine composition on the liver area of zebrafish:

[0060] (1) Experimental grouping:

[0061] Normal group, model group, 0.0625% barley wine composition group.

[0062] (2) Model construction and test substance intervention:

[0063] Healthy wild type AB zebrafish at 3 dpf were randomly selected and placed in a cell culture plate. The normal group was added with E3 aquaculture water, the model group was added with acetaminophen solution, and the 0.0625% barley wine composition was added with 0.0625% barley wine composition solution containing acetaminophen. They were placed in a 28.5°C biochemical incubator for several days of intervention.

[0064] (3) Liver area determination:

[0065] After the intervention, the zebrafish were washed twice with E3 aquaculture water, and then observed and photographed under a stereomicroscope. The liver area of zebrafish was analyzed using ImageJ software.

[0066] (4) Experimental data:

[0067] All data are expressed as mean ± sem, and data analysis was performed using graphpad prism software: t-test analysis: compared with the normal group, P<0.001, compared with the model group, P<0.001.

[0068] II. Experimental results

[0069] 1. Maximum tolerated concentration (MTC):

[0070] After treatment with 0.0625%, 0.125%, 0.25%, 0.5%, 1%, and 2% barley wine composition solution, the mortality rates of each group were 0%, 0%, 0%, 20%, 20%, and 30%, respectively, and the malformation rates were 0%, 10%, 20%, 20%, 20%, and 30%, respectively. Therefore, the MTC of the barley wine composition for zebrafish was 0.0625%.

[0071] 2. Effect of the composition of highland barley wine on the liver of zebrafish:

[0072] The effect of the composition of highland barley wine on the liver area of zebrafish based on the above test method is shown in Table 1 and Table 2: Figure 2 、 Figure 3

[0073] Table 1. Statistical table of the effect of the composition of highland barley wine on the liver of zebrafish (n = 10)

[0074] Group Relative area of zebrafish liver (%) Normal group 100.00±2.47 Model group 60.17±1.54 0.0625% highland barley wine composition group 72.33±2.42

[0075] Table 2. Raw data table of the relative area (%) of the liver of zebrafish

[0076] Serial number Normal group Model group 0.0625% highland barley wine composition group Parallel 1 95.02 64.06 74.66 Parallel 2 100.36 61.42 76.25 Parallel 3 87.28 58.92 80.09 Parallel 4 110.00 57.43 64.91 Parallel 5 102.09 55.15 68.93 Parallel 6 107.89 63.77 67.22 Parallel 7 91.68 68.72 69.73 Parallel 8 95.14 62.56 69.08 Parallel 9 110.13 55.67 63.73 Parallel 10 100.42 54.01 88.73

[0077] From Figure 2 、 Figure 3 , Table 1 and Table 2, the relative area of the liver of zebrafish in the model group was significantly reduced compared with the normal group (P < 0.001), indicating that the zebrafish liver injury model was successfully constructed this time; compared with the model group, the liver area of zebrafish was significantly increased (P < 0.001) after intervention in the 0.0625% highland barley wine composition group, restored to 72.33% ± 2.42%, equivalent to 72.33% of the normal group, confirming that there was a significant difference among the three experimental groups, indicating that the composition of highland barley wine had a clear liver protection effect, and the effect strength reached the large effect level.

[0078] III. Experimental conclusion

[0079] The liver protection effect of the composition of highland barley wine was verified by the zebrafish liver injury model system, and the specific conclusions are as follows: at a concentration of 0.0625%, the composition of highland barley wine significantly reversed the liver atrophy caused by liver injury, restored the relative area of the liver of zebrafish from 60.17% ± 1.54% in the model group to 72.33% ± 2.42% (P < 0.001), and the recovery rate reached 72.33% of the normal group. There was a significant difference among the three experimental groups, indicating that the protective effect had a clear biological significance rather than a chance result. The experiment also confirmed the significant difference (P < 0.001) between the model group and the normal group, verifying the successful construction of the liver injury model and providing a reliable benchmark for the evaluation of the intervention effect.

[0080] ​Meanwhile, the protective effect of the composition on the liver also involves multi-pathway synergistic effect, including antioxidant stress, anti-inflammatory and promoting hepatocyte regeneration mechanisms. The antioxidant effect of the traditional Chinese medicines such as orange peel, kudzu root and hawthorn in the composition raw materials can reduce lipid peroxidation by eliminating free radicals, and produce antioxidant stress effect; the anti-inflammatory effect of the traditional Chinese medicines such as dandelion, cassia, platycodon, liquorice, kudzu root and hawthorn in the composition raw materials can reduce the expression of pro-inflammatory factors; the traditional Chinese medicines such as dandelion, dry white mao root, poria cocos and liquorice in the composition raw materials can promote hepatocyte regeneration. From the perspective of clinical transformation, the results provide a scientific basis for the development of the composition as a functional food or a pharmaceutical auxiliary ingredient and the preparation of health care products for preventing / treating metabolic hepatocyte necrosis and liver damage.

[0081] The foregoing merely illustrates some exemplary embodiments of the present application, and it is needless to say that the described embodiments can be modified in various ways without departing from the spirit and scope of the present application. Therefore, the foregoing drawings and descriptions are illustrative in nature, and should not be construed as limiting the scope of the claims of the present application.

Claims

1. A composition of highland barley wine having hepatoprotective effect, characterized in that, The raw materials include, by weight, 30-600 parts of barley wine, 2-10 parts of dandelion, 3-10 parts of dry white rhizome, 2-15 parts of orange peel, 6-15 parts of cassia, 5-15 parts of poria cocos, 2-10 parts of platycodon, 3-10 parts of licorice, 3-10 parts of kudzu root, and 3-15 parts of hawthorn.

2. The composition of claim 1, wherein the composition has hepatoprotective effects. The barley wine is prepared by the steps of raw material processing, cooking and cooling, fermentation, distillation and purification, and bottling. 3.The composition of the barley wine with hepatoprotective effect according to claim 2, characterized in that, The preparation method of the barley wine comprises the following steps: firstly, washing and soaking the Tibetan barley, cooking to 80% doneness, draining the water, and then spreading and cooling to obtain cooked barley; then adding the cooked barley and 0.5-1% of distiller's yeast by weight of the cooked barley into a fermentation tank for saccharification, obtaining a crude product after 30 days of fermentation; then distilling the crude product, filtering after extracting alcohol, removing the fermented grains, and placing in an oak barrel or a pottery jar for aging; after aging, sterilization is performed, and finally, after passing the quality inspection, the barley wine is bottled to obtain the barley wine.

4. A method for preparing a composition of highland barley wine having hepatoprotective effect, characterized in that, The method for preparing the barley wine composition with the liver-protecting effect according to any one of claims 1-3 comprises the following steps: S1, mixing dandelion, dry white rhizome, orange peel, cassia, poria cocos, platycodon, licorice, kudzu root, and hawthorn according to the weight ratio, washing, and then placing in a crusher for coarse crushing, and then drying in an oven at low temperature to obtain the mixture; S2, placing the mixture in an aging tank, then adding barley wine for blending, soaking and aging after uniform mixing, filtering after soaking and aging, and obtaining the soaking extract; S3, adding a clarifying agent to the soaking extract, mixing thoroughly, allowing the clarifying agent to fully contact with the soaking extract, and then filtering after standing at room temperature. S4, sterilizing the filtrate, and then performing quality inspection, and then filling after passing the quality inspection to obtain the barley wine composition.

5. The method for preparing a barley wine composition with hepatoprotective effects according to claim 4, characterized in that, The weight ratio of the mixture to the barley wine in S2 is 1-1:8; and the soaking and aging time in S2 is set to 30-40 days.

6. The method for preparing a barley wine composition with hepatoprotective effects according to claim 4, characterized in that, The clarifying agent in S3 is at least one of egg white, fish glue, gelatin, casein, activated carbon, chitosan, and pectinase; and the standing time at room temperature in S3 is set to 24-48 hours.

7. The method for preparing a barley wine composition with hepatoprotective effects according to claim 4, characterized in that, The sterilization temperature in S4 is set to 60-85°C, and the sterilization time is set to 15-60 minutes.

8. The use of the barley wine composition with the liver-protecting effect according to claim 3 in the preparation of health products for preventing and treating metabolic hepatocyte necrosis and liver damage.

Images