A ginseng polysaccharide-based functional beverage for alleviating alcohol toxicity and reducing liver damage and a preparation method thereof

Abstract

This invention discloses a functional beverage based on ginseng polysaccharides for relieving alcohol poisoning and reducing liver damage, and its preparation method. It relates to the field of functional foods and is made from the following raw materials in parts by weight: 5-15 parts ginseng polysaccharide extract, 3-10 parts Hovenia dulcis extract, 2-8 parts Pueraria lobata extract, 1-3 parts B vitamins, 1-5 parts amino acid composition, 0.1-1 parts food-grade absorption promoter, and the remainder food-grade excipients and water. This beverage, by adding an absorption promoter and pre-treating the ginseng polysaccharides with enzymatic hydrolysis, improves the bioavailability and absorption rate of various active ingredients in the formula, resulting in a faster onset of hangover relief. By physically separating and sequentially programming the fast-acting hangover-relieving components with the long-acting liver-protecting components, precise delivery of rapid external release and sustained internal release is achieved. This allows the beverage to quickly relieve post-drinking symptoms while continuously providing liver cell protection, significantly enhancing the product's overall hangover-relieving and liver-protecting efficacy.

Description

Technical Field

[0001] This invention relates to functional food technology, specifically to a functional beverage based on ginseng polysaccharides that detoxifies alcohol and reduces liver damage, and its preparation method. Background Technology

[0002] Social drinking is prevalent in daily life and business activities. Acute alcohol poisoning (drunkenness) caused by excessive drinking, along with its resulting symptoms such as headache, nausea, and dizziness, and the potential for acute alcoholic liver damage, has become a significant public health concern. After alcohol (ethanol) enters the body, it is primarily metabolized in the liver. The metabolic pathway mainly includes: first, ethanol is converted to acetaldehyde by alcohol dehydrogenase (ADH); second, acetaldehyde is converted to acetic acid by aldehyde dehydrogenase (ALDH), and finally excreted from the body. Among these, the intermediate product acetaldehyde is significantly toxic, being a key substance causing vasodilation (leading to facial flushing and headache), nausea, palpitations, and other discomforts, as well as causing liver cell damage. Furthermore, the alcohol metabolism process consumes a large amount of the coenzyme NAD+, leading to an imbalance in the liver's redox state, causing lipid peroxidation, increased triglyceride synthesis, and decreased fatty acid oxidation, thereby resulting in hepatic steatosis and oxidative stress damage.

[0003] To address these issues, various beverages and dietary supplements claiming to have "hangover relief" or "liver protection" functions have appeared on the market. Their common formulas are mostly based on traditional experience or single conclusions from modern pharmacological research, physically mixing several natural extracts known to have related biological activities. In recent years, academic research has further revealed that ginseng polysaccharide (GP) can improve alcohol-induced lipid metabolism abnormalities and liver damage through mechanisms such as promoting hepatocyte autophagy, providing new scientific evidence for its application in the field of liver protection.

[0004] However, many of the core active ingredients in traditional hangover remedies and liver protection products, such as ginseng polysaccharides and some flavonoids, are slowly and incompletely absorbed in the gastrointestinal tract, making it difficult to reach an effective blood concentration in a short time after drinking. This results in a slow onset of action, and the simultaneous release of hangover remedies that require rapid action and liver protection ingredients that require sustained action cannot meet the differentiated needs for the timing of action in actual hangover remedies and liver protection scenarios. Summary of the Invention

[0005] The purpose of this invention is to provide a functional beverage based on ginseng polysaccharides that relieves alcohol poisoning and liver damage, and its preparation method, in order to solve the problems of low bioavailability and slow absorption of active ingredients in traditional hangover relief products in the prior art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage, which is made from the following raw materials in parts by weight: 5-15 parts of ginseng polysaccharide extract, 3-10 parts of Japanese raisin tree extract, 2-8 parts of kudzu root extract, 1-3 parts of vitamin B complex composition, 1-5 parts of amino acid composition, 0.1-1 parts of food-grade absorption promoter, and the balance of food-grade excipients and water;

[0008] The ginseng polysaccharide extract is a ginseng polysaccharide that has undergone controlled enzymatic hydrolysis, and its weight-average molecular weight ranges from 10 kDa to 100 kDa.

[0009] Furthermore, the food-grade absorption enhancer is at least one of piperine, ginger extract, and glycyrrhetinic acid derivative.

[0010] The mechanisms of action include, but are not limited to: reversibly inhibiting efflux transport proteins (such as P-glycoproteins) on intestinal epithelial cells, slightly altering cell membrane fluidity, or inhibiting some intestinal metabolic enzymes. These effects can nonspecifically and transiently increase the intestinal permeability and absorption rate of other co-administered active ingredients (especially flavonoids and polysaccharides).

[0011] Furthermore, the amino acid composition includes L-cysteine, taurine, and glutamine.

[0012] Furthermore, the vitamin B complex composition includes vitamin B1, vitamin B6, and vitamin B12.

[0013] Furthermore, the content of dihydromyricetin in the Hovenia dulcis extract is not less than 30%, and the content of puerarin in the Pueraria lobata extract is not less than 40%.

[0014] Furthermore, the controlled enzymatic hydrolysis treatment uses a compound plant hydrolytic enzyme, which includes cellulase and pectinase, and the enzymatic hydrolysis conditions are: pH 4.5-5.5, temperature 45-55℃, and time 2-6 hours.

[0015] Controlled enzymatic hydrolysis offers three key benefits:

[0016] (a) Significantly improves water solubility and solution stability, making it easy to use in beverage systems;

[0017] (b) It may expose more active functional groups, thereby enhancing its biological activity;

[0018] (c) More conducive to intestinal absorption. Polysaccharide fragments of appropriate molecular weight may be absorbed more effectively through specific transporters or endocytosis of intestinal epithelial cells. After absorption, the enzymatically hydrolyzed ginseng polysaccharide can target the liver, enhancing the liver's resistance and repair capacity to alcohol metabolic stress at the cellular level by activating autophagy pathways (such as upregulating LC3-II and Beclin-1 expression) and regulating lipid metabolism-related transcription factors (such as PPARα and LXR), thereby exerting a long-lasting liver-protective effect.

[0019] Secondly, the present invention provides a method for preparing a functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage, comprising:

[0020] S1. Dissolve crude ginseng polysaccharide in water, adjust the pH, add compound plant hydrolytic enzyme to carry out a controlled enzymatic hydrolysis reaction, and inactivate the enzyme after the reaction to obtain an enzymatic hydrolyzed ginseng polysaccharide solution.

[0021] S2. Using enzymatic hydrolysis of ginseng polysaccharide solution as the core material, mix it with sodium alginate solution and drop it into a coagulation bath containing chitosan and calcium chloride to form gel microspheres. After solidification, washing and drying, intestinal targeted sustained-release microcapsules encapsulated with ginseng polysaccharide are obtained.

[0022] S3. Prepare a solution by mixing Hovenia dulcis extract, Pueraria lobata extract, B vitamins, amino acid composition and food-grade absorption enhancer, load the solution onto the surface of the microcapsules by impregnation or spraying process, and dry to form a multiphase release microcapsule system.

[0023] S4. The multiphase release microcapsule system is mixed with food-grade excipients and water, homogenized, sterilized, and filled to produce a beverage.

[0024] in:

[0025] Sodium alginate-chitosan was used as a pH-responsive wall material to encapsulate enzymatically hydrolyzed ginseng polysaccharide solutions via ionogel. This wall material is stable in the acidic (low pH) environment of the stomach, protecting the polysaccharides from degradation. Upon reaching the neutral or weakly alkaline environment of the intestine, the wall material swells or degrades, thereby achieving targeted and sustained release of ginseng polysaccharides in the intestine and ensuring a continuous supply of its long-lasting liver-protective effect.

[0026] Extracts of Hovenia dulcis fruit, Pueraria lobata root, B vitamins, amino acids, and absorption enhancers are formulated into a solution and then loaded onto the surface of the aforementioned microcapsules via physical adsorption (impregnation or spraying). This component rapidly dissolves and releases within the stomach or upper digestive tract, allowing the hangover-relieving components and absorption enhancers to be quickly absorbed and exert their effects immediately.

[0027] Further, in step S1, the enzyme inactivation is achieved by heating the enzymatic hydrolysis reaction solution to 85-95°C and maintaining it for 10-15 minutes.

[0028] Further, in step S2, the pH value of the coagulation bath is 4.0-5.0, and the degree of deacetylation of the chitosan is ≥85%.

[0029] Thirdly, the present invention provides the application of the functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage as described above in the preparation of products for assisting in accelerating alcohol metabolism, relieving post-drinking discomfort and protecting the liver.

[0030] Compared with the prior art, the present invention provides a functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage, and its preparation method. By adding an absorption promoter and pre-treating the ginseng polysaccharides with enzymatic hydrolysis, the bioavailability and absorption rate of various active ingredients in the formula are greatly improved, so that the detoxification effect appears more quickly.

[0031] By using a multiphase release microcapsule system, the fast-acting hangover-relieving components and the long-acting liver-protecting components are physically separated and time-programmed, achieving precise delivery of the external phase rapid release and the internal phase sustained release. This allows the beverage to quickly relieve hangover symptoms after consumption, while continuously providing liver cell protection. This optimizes and integrates the two core functions in the time dimension, significantly improving the product's overall hangover-relieving and liver-protecting efficacy. Attached Figure Description

[0032] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0033] Figure 1 A flowchart illustrating the method steps provided in an embodiment of the present invention. Detailed Implementation

[0034] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0035] As attached Figure 1 As shown:

[0036] Example 1:

[0037] This invention provides a method for preparing ginseng polysaccharide (eGP) by controlled enzymatic hydrolysis.

[0038] Raw materials and equipment: Crude ginseng polysaccharide (polysaccharide content ≥72%, protein content <5%). Compound plant hydrolytic enzymes (cellulase activity ≥10,000 U / g, pectinase activity ≥30,000 U / g, commercially available). Constant temperature water bath shaker, pH meter, centrifuge, spray dryer, high-performance gel permeation chromatography (HPGPC).

[0039] Enzymatic hydrolysis process:

[0040] a. Dissolving: Weigh 100.0g of crude ginseng polysaccharide and add it to 2.0L of purified water at 50℃. Stir mechanically (200rpm) until basically dispersed.

[0041] b. Adjust pH: Use 0.1 mol / L hydrochloric acid solution to precisely adjust the pH of the mixture to 5.0 ± 0.1.

[0042] c. Add enzyme: Add 2.0g of compound plant hydrolase (i.e., 2% of the substrate mass), in which the mass ratio of cellulase to pectinase is 1:1. Continue to react in a 50℃ water bath with constant temperature shaking (150rpm) for 4 hours.

[0043] d. Enzyme inactivation: Quickly transfer the reaction solution to a 95°C water bath and keep it warm for 15 minutes to completely inactivate the enzyme activity.

[0044] e. Separation: Centrifuge the enzyme-inactivated reaction solution at 8000×g for 15 minutes, carefully collect the supernatant, and discard a small amount of insoluble precipitate.

[0045] f. Purification and Drying: The supernatant was dialyzed and concentrated using an ultrafiltration membrane system with a molecular weight cutoff of 5 kDa to remove most of the small-molecule sugars, salts, and enzymatic hydrolysis products. The retentate (mainly containing the target eGP) was collected and spray-dried (inlet air temperature 180℃, outlet air temperature 85℃) to obtain a pale yellow, fluffy powdered eGP product with a yield of approximately 68%.

[0046] Characterization: An appropriate amount of eGP powder was dissolved in 0.1M NaNO3 solution to prepare a 2 mg / mL solution. After filtration through a 0.22 μm filter membrane, the solution was analyzed by HPGPC. Chromatographic conditions: TSK-GELG4000PWxl column, differential refractive index detector, mobile phase 0.1M NaNO3, flow rate 0.8 mL / min, column temperature 35℃. Results showed that the weight-average molecular weight (Mw) of eGP was 58.3 kDa, the number-average molecular weight (Mn) was 31.2 kDa, and the polydispersity index (PDI = Mw / Mn) was 1.87, indicating that the molecular weight distribution of the product was relatively concentrated, meeting the design requirements of 10-100 kDa.

[0047] Example 2:

[0048] This embodiment provides the preparation of intestinal-targeted sustained-release microcapsules (eGP@ALG / CS).

[0049] Raw material and solution preparation:

[0050] Sodium alginate (ALG, food grade): Prepare a 2.0% (w / v) aqueous solution.

[0051] Chitosan (CS, degree of deacetylation ≥90%, food grade): Prepare a 1.5% (w / v) chitosan solution with 1% (v / v) acetic acid solution, and adjust the pH to 4.5 with 1 mol / L NaOH.

[0052] Calcium chloride: Prepare a 2.0% (w / v) aqueous solution.

[0053] Core material solution: Take 3.0g of eGP powder prepared in Example 1, dissolve it in 100mL of the above 2% sodium alginate solution, stir overnight to fully dissolve and mix, and obtain eGP-ALG mixed solution.

[0054] Preparation by ionogel method:

[0055] a. Mix 100 mL of chitosan solution with 50 mL of calcium chloride solution and stir well to form a coagulation bath. The total volume is 150 mL, and the final pH value is approximately 4.5.

[0056] b. Using a syringe (with a 22G flat-tipped needle), draw up the eGP-ALG mixture and drop it into the coagulation bath, which is being magnetically stirred (200 rpm), at a constant speed (about 2 mL / min) from a height of about 10 cm above the surface of the coagulation bath.

[0057] c. After the addition is complete, continue to stir gently for 30 minutes to solidify. Pale yellow gel microspheres will be visible.

[0058] d. Collect the gel microspheres by filtering with a 100-mesh nylon mesh and wash them three times with plenty of purified water to remove residual calcium ions and acid from the surface.

[0059] e. Place the washed wet microspheres in a 40℃ forced-air drying oven and dry for 12 hours to obtain dried eGP@ALG / CS microcapsule powder.

[0060] Morphological observation: A small amount of dried microcapsule powder was sputter-coated with gold and observed using a scanning electron microscope (SEM). The microcapsules were regular spherical or nearly spherical, with slight wrinkles on the surface caused by drying, and the particle size was mainly distributed between 300-800 μm.

[0061] Example 3:

[0062] This embodiment provides a functional beverage based on ginseng polysaccharides that can detoxify alcohol and reduce liver damage.

[0063] Formula (based on the preparation of 100L of finished beverage):

[0064] eGP@ALG / CS microcapsules: 1.5kg (on dry weight, containing approximately 0.9kg of eGP);

[0065] Hovenia dulcis extract (dihydromyricetin 35%): 0.6 kg;

[0066] Pueraria lobata extract (puerarin 45%): 0.5 kg;

[0067] Vitamin B complex premix (VB1:VB6:VB12=10:1:0.004, mass ratio): 0.08 kg;

[0068] Amino acid premix (L-cysteine: taurine: glutamine = 4:3:2, mass ratio): 0.45 kg;

[0069] Piperine (food grade, 98%): 0.02 kg;

[0070] Fructose syrup (F55): 8.0 kg;

[0071] Citric acid: 0.5 kg;

[0072] Potassium sorbate: 0.02 kg;

[0073] Food flavoring (lemon flavor): 0.1kg;

[0074] Purified water: Add to 100L.

[0075] External phase loading and beverage preparation process:

[0076] a. Preparation of external phase solution: Add the extracts of Japanese raisin tree fruit, kudzu root extract, vitamin B complex premix, amino acid premix, piperine, fructose syrup, citric acid, potassium sorbate and edible flavoring to about 50L of warm water at 40℃ in sequence, and stir thoroughly until completely dissolved to obtain a homogeneous external phase solution.

[0077] b. Loading: 1.5 kg of dried eGP@ALG / CS microcapsule powder was added to the external phase solution and gently stirred (to prevent microcapsule breakage) for 30 minutes to allow the microcapsules to fully adsorb the external phase components. The mixture was then filtered to separate the loaded microcapsules (at this point, the microcapsule surface and pores were adsorbed with a large amount of external phase active ingredients). This wet loaded microcapsule was then fluidized bed dried at 40°C until the moisture content was ≤5%, yielding the final multiphase release microcapsule system.

[0078] c. Mixing and Homogenization: Mix the dried MP-MS with the remaining approximately 45L of purified water in a mixing tank equipped with a stirrer. Homogenize using a high-speed shear homogenizer at 10,000 rpm for 2 minutes to evenly disperse the MP-MS in the water, forming a stable suspension.

[0079] d. Filtration and filling: The homogenized liquid is filtered through a 200-mesh sieve to remove any possible aggregates. Then, it is quantitatively filled into 250mL PET bottles.

[0080] e. Sterilization: A tunnel pasteurizer is used to sterilize at 85°C for 20 minutes.

[0081] f. Cooling and Packaging: After sterilization, quickly cool to room temperature, cap, label, and pack to obtain the finished product.

[0082] Example 4:

[0083] This embodiment provides a study on in vitro release behavior.

[0084] Specifically, this involves conducting an in vitro simulation experiment of gastrointestinal fluid release on a multiphase release microcapsule system.

[0085] sample:

[0086] Sample A: MP-MS (multiphase release system) prepared in Example 3.

[0087] Sample B: Physical mixture (all active ingredients in the formulation of Example 3 (including eGP powder, various extracts, vitamins, amino acids, and piperine) are physically mixed in equal mass proportions without microencapsulation).

[0088] Release medium:

[0089] Simulated gastric juice (SGF): Prepared according to the Chinese Pharmacopoeia, without pepsin, pH 1.2.

[0090] Simulated intestinal fluid (SIF): Prepared according to the Chinese Pharmacopoeia, free of pancreatic enzymes, pH 6.8.

[0091] Experimental method (slurry method):

[0092] a. Accurately weigh two portions of sample A and two portions of sample B, each equivalent to 100 mg of ginseng polysaccharide (calculated as eGP).

[0093] b. Place them in dissolution cups containing 900 ml of SGF, maintain a constant temperature of 37°C, and rotate the paddle at 50 rpm.

[0094] c. Take 5 mL samples at 0.5, 1.0, 1.5, and 2.0 hours (with simultaneous isothermal and equal-volume SGF supplementation), and filter immediately (0.45 μm). The samples are used to determine the release of external phase components (using dihydromyricetin and taurine as markers).

[0095] d. Two hours later, pour out the SGF from the cup, quickly add 900 mL of SIF preheated to 37°C, and continue the experiment.

[0096] e. Take 5 mL samples (for replenishment) at 0.5, 1, 2, 4, 6, and 8 hours after fluid replacement and filter. These samples are used to determine the release of ginseng polysaccharides from the internal phase.

[0097] Tests and Results:

[0098] External phase composition: The contents of dihydromyricetin and taurine in the filtrate were determined by HPLC, and the cumulative release rate was calculated.

[0099] Internal phase composition: The total polysaccharide content in the filtrate was determined by the phenol-sulfuric acid method (after deducting the contribution of the external phase), and the cumulative release rate of eGP was calculated.

[0100] result:

[0101] External phase components: Dihydromyricetin and taurine in samples A and B were rapidly released (over 80%) from SGF within 2 hours, indicating that the external phase components can dissolve quickly, meeting the requirement of "rapid onset of action". There was no significant difference between the two.

[0102] Internal phase component (eGP): In SGF, sample B (physical mixture) showed over 50% eGP release, approaching 70% after 2 hours, indicating substantial eGP release in the stomach. However, in SGF, eGP release was significantly inhibited in sample A (MP-MS), with a release rate below 15% after 2 hours. After transfer to SIF, eGP in sample A began to be released continuously and slowly, with a cumulative release rate exceeding 75% after 8 hours. This clearly demonstrates that MP-MS successfully achieved gastric protection and intestinal-targeted sustained-release properties for eGP.

[0103] Example 5:

[0104] This embodiment provides animal experiments to verify the hangover relief and liver protection effects.

[0105] Animals and Materials: Healthy adult male ICR mice, weighing 22-25g, SPF grade. 56° liquor (commercially available). Example 3: Finished beverage. The beverage was centrifuged, and the supernatant (containing soluble external phase components) and precipitate (MP-MS microcapsules) were used separately to set up different control groups.

[0106] Grouping and administration: After one week of acclimatization, mice were randomly divided into 6 groups of 10 mice each.

[0107] G1: Normal control group: Gavage with an equal volume of purified water.

[0108] G2: Model group: Gavage with 0.15mL / 10gbw of baijiu (Chinese liquor) + an equal volume of purified water.

[0109] G3: Physical Mixing Group: Gavage with baijiu (Chinese liquor) + an aqueous solution of active ingredients physically mixed according to the formulation ratio of Example 3 (excluding microcapsules, eGP and other ingredients are in soluble or suspension state).

[0110] G4: Basic formulation group: oral administration of baijiu + supernatant of beverage from Example 3 (equivalent to administering only the external phase soluble components and a small amount of unencapsulated eGP).

[0111] G5: Low-dose MP-MS group: Gavage with baijiu (Chinese liquor) + complete beverage from Example 3 (containing MP-MS, dosage calculated according to human recommended intake).

[0112] G6: MP-MS high-dose group: oral administration of baijiu (Chinese liquor) + 2 times the dose of the complete beverage from Example 3. All intervention samples were administered by oral administration immediately after the alcohol administration.

[0113] Observation and detection indicators:

[0114] a. Behavioral indicators (efficacy in relieving hangovers):

[0115] - Righting reflex test: After administering alcohol, mice were placed in a supine position every 10 minutes, and their intoxication latency (time from alcohol administration to the disappearance of the righting reflex) and sobering-up time (time from the disappearance of the righting reflex to spontaneous recovery) were recorded. Results: The sobering-up time of groups G5 and G6 was significantly shorter than that of groups G2, G3 and G4 (p<0.05), and group G6 showed the best results.

[0116] b. Biochemical indicators (metabolism and damage): Blood was collected from the orbital cavity 4 hours after alcohol administration, and serum was separated.

[0117] - Serum ethanol and acetaldehyde concentrations: determined by headspace gas chromatography. Serum acetaldehyde concentrations in groups G5 and G6 were significantly lower than those in other model intervention groups (p<0.01), indicating that they had the strongest ability to accelerate acetaldehyde clearance.

[0118] - Liver function enzymes: Serum ALT and AST activities were measured using a kit. ALT / AST levels were significantly elevated in group G2 (model). The ALT / AST levels in groups G5 and G6 were the least elevated and significantly lower than those in groups G3 and G4 (p<0.05), indicating that they had a better hepatoprotective effect.

[0119] c. Liver Pathology (Gold Standard): Mice were sacrificed after blood collection, and tissue from the same location in the left lobe of the liver was taken, fixed with 4% paraformaldehyde, embedded in paraffin, sectioned, and stained with hematoxylin and eosin (HE). The findings were observed and scored by a pathologist using a blinded method. Results: In group G2, hepatocytes were significantly swollen, with diffuse microvesicular steatosis (numerous small vacuoles in the cytoplasm) and scattered punctate necrosis. In groups G3 and G4, steatosis and inflammation were somewhat reduced, but still quite pronounced. In groups G5 and G6, the liver lobule structure was basically clear, hepatocytes were neatly arranged, with only occasional small amounts of fatty vacuoles and no obvious necrotic foci; the pathological improvement was the most significant.

[0120] Experimental conclusion:

[0121] Physical mixing (G3) and using only external phase components (G4) have some effect, but not as good as the complete MP-MS beverage (G5, G6).

[0122] The complete MP-MS beverage exhibits the best synergistic effect: it has comprehensive advantages in significantly shortening hangover time (rapid detoxification), effectively reducing blood acetaldehyde concentration, and most effectively preventing liver enzyme elevation and liver tissue pathological damage (long-lasting liver protection).

[0123] Example 6:

[0124] This embodiment provides a functional beverage (solid effervescent tablet type) based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage.

[0125] Formula (based on 1000 tablets, each tablet weighing approximately 1.0g):

[0126] MP-MS dry powder (prepared as in the first half of Example 3): 200.0g;

[0127] Citric acid (acid source): 150.0g;

[0128] Sodium bicarbonate (alkali source): 120.0g;

[0129] Lactose (filler): 250.0g;

[0130] Microcrystalline cellulose (binder): 50.0g;

[0131] Aspartame (sweetener): 3.0g;

[0132] Lemon flavoring: 2.0g;

[0133] Polyethylene glycol 6000 (lubricant): 10.0g;

[0134] Magnesium stearate (lubricant): 5.0g;

[0135] Preparation process:

[0136] a. Pass MP-MS dry powder, citric acid, sodium bicarbonate, lactose, microcrystalline cellulose, aspartame, and lemon flavoring through an 80-mesh sieve.

[0137] b. Mix all powders (except magnesium stearate and polyethylene glycol 6000) in a three-dimensional mixer for 30 minutes using an equal incremental mixing method.

[0138] c. Dissolve polyethylene glycol 6000 in an appropriate amount of anhydrous ethanol and spray it into the mixed powder as an adhesive to make a soft material.

[0139] d. Granulate through a 20-mesh sieve, dry at 45℃ for 4 hours, and control the moisture content to below 3%.

[0140] e. Mix the dry granules with magnesium stearate until homogeneous.

[0141] f. Compress the tablets using a tablet press, controlling the tablet weight and hardness. Seal the tablets in aluminum-plastic blister packs. To take, place one tablet in 200-250mL of warm water. It will rapidly disintegrate, releasing a large number of bubbles and uniformly dispersed MP-MS microcapsules, forming a ready-to-drink hangover and liver-protecting beverage.

[0142] This invention provides a functional beverage based on ginseng polysaccharides for relieving hangovers and protecting the liver. The formula is scientifically sound, available in various dosage forms (liquid, effervescent tablets, etc.), and the preparation process is mature and reliable, fully complying with modern food industry production standards. The product is primarily targeted at healthy adults who engage in social drinking, used before and after drinking to help alleviate hangover symptoms, accelerate recovery, and protect liver health. All raw materials are food ingredients or nutritional fortifiers permitted by national laws and regulations, ensuring full safety. This product can be developed and sold as a special dietary supplement or functional beverage, with clear market demand and broad industrialization prospects.

[0143] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage, characterized in that, It is made from the following raw materials in parts by weight: 5-15 parts ginseng polysaccharide extract, 3-10 parts Japanese raisin tree extract, 2-8 parts kudzu root extract, 1-3 parts vitamin B complex, 1-5 parts amino acid complex, 0.1-1 parts food-grade absorption promoter, and the balance food-grade excipients and water; The ginseng polysaccharide extract is a ginseng polysaccharide that has undergone controlled enzymatic hydrolysis, and its weight-average molecular weight ranges from 10 kDa to 100 kDa.

2. The functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage according to claim 1, characterized in that, The food-grade absorption enhancer is at least one of piperine, ginger extract, and glycyrrhetinic acid derivative.

3. The functional beverage for detoxifying alcohol and reducing liver damage based on ginseng polysaccharides according to claim 1, characterized in that, The amino acid composition includes L-cysteine, taurine, and glutamine.

4. The functional beverage for detoxifying alcohol and reducing liver damage based on ginseng polysaccharides according to claim 1, characterized in that, The vitamin B complex composition includes vitamin B1, vitamin B6, and vitamin B12.

5. A functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage according to claim 1, characterized in that, The content of dihydromyricetin in the Hovenia dulcis extract is not less than 30%, and the content of puerarin in the Pueraria lobata extract is not less than 40%.

6. A functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage according to claim 1, characterized in that, The controlled enzymatic hydrolysis treatment uses a compound plant hydrolytic enzyme, which includes cellulase and pectinase. The enzymatic hydrolysis conditions are: pH 4.5-5.5, temperature 45-55℃, and time 2-6 hours.

7. A method for preparing a functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage according to any one of claims 1-6, characterized in that, include: S1. Dissolve crude ginseng polysaccharide in water, adjust the pH, add compound plant hydrolytic enzyme to carry out a controlled enzymatic hydrolysis reaction, and inactivate the enzyme after the reaction to obtain an enzymatic hydrolyzed ginseng polysaccharide solution. S2. Using enzymatic hydrolysis of ginseng polysaccharide solution as the core material, mix it with sodium alginate solution and drop it into a coagulation bath containing chitosan and calcium chloride to form gel microspheres. After solidification, washing and drying, intestinal targeted sustained-release microcapsules encapsulated with ginseng polysaccharide are obtained. S3. Prepare a solution by mixing Hovenia dulcis extract, Pueraria lobata extract, B vitamins, amino acid composition and food-grade absorption enhancer, load the solution onto the surface of the microcapsules by impregnation or spraying process, and dry to form a multiphase release microcapsule system. S4. The multiphase release microcapsule system is mixed with food-grade excipients and water, homogenized, sterilized, and filled to produce a beverage.

8. The preparation method according to claim 7, characterized in that, In step S1, the enzyme inactivation is achieved by heating the enzymatic hydrolysis reaction solution to 85-95°C and maintaining it for 10-15 minutes.

9. The preparation method according to claim 7, characterized in that, In step S2, the pH value of the coagulation bath is 4.0-5.0, and the degree of deacetylation of the chitosan is ≥85%.

10. The use of the functional beverage based on ginseng polysaccharides for detoxifying alcohol and reducing liver damage according to any one of claims 1-6 in the preparation of products for assisting in accelerating alcohol metabolism, relieving post-drinking discomfort and protecting the liver.

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