Penthorum chinense pursh microemulsion for dispelling effects of alcohol and preparation method thereof
The ginger ginger microemulsion prepared through high-pressure homogenization technology, combined with corn oligomeric peptide, solved the problem of lack of specialized hangover products in the existing technology, achieved significant hangover effects and liver protection, and was naturally non-toxic, green and healthy. and extends the shelf life.
Patent Information
- Application Number
- CN202411331711.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-24
- Publication Date
- 2025-01-07
AI Technical Summary
There is a lack of a sobering alcohol product specifically targeting people before and after drinking. Traditional liver-protecting and resistant health products are mainly prevention and have failed to effectively alleviate the harm of alcohol to the liver.
A microemulsified solution containing oxalis juice and corn oligomeric peptides is prepared by high-pressure homogenization technology, and flavoring agents, acidity regulators, preservatives and surfactants are added to improve the absorption and bioavailability of ingredients and enhance the sterilization of wine. Sobering effect.
It has achieved significant quenching and sobering effect, protected the liver, and has the advantages of natural non-toxicity, green and healthy. It has retained biological active ingredients through high-pressure homogenization technology and extended the shelf life.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of sobering up, in particular to a herba scutellariae microemulsion for sobering up and a preparation method thereof. Background Art
[0002] With the improvement of residents' living standards and the strengthening of their own health awareness in recent years, people are paying more and more attention to the harm of alcohol. The hangover sobering market has been favored by many investors, and many hangover sobering products have appeared on the market. China Business Industry Research Institute pointed out that the current liver protection and hangover sobering market in China is dominated by liver protection and hangover sobering tablets, while the liver protection and hangover sobering health products and market, which are mainly preventive, are still in the development stage and have great room for development.
[0003] The herb is a plant of the genus Saxifragaceae. It mainly grows in the dry above-ground parts of North China, East China, Central and South China, as well as Shaanxi, Sichuan and Guizhou. It was first recorded in the "Compendium of Materia Medica" in the Ming Dynasty. It has the effects of clearing away heat and detoxification, promoting diuresis and reducing swelling, removing jaundice and dampness, and promoting blood circulation and removing blood stasis. The extract of the herb has the effects of protecting alcoholic fatty liver, resisting liver fibrosis, treating hepatitis B, promoting bile and removing jaundice, and anti-oxidation. The pharmacological effect of protecting the liver has been widely used in clinical practice. Over time, the human body will age, inflame, become seriously ill, etc. A very important factor is the generation of free radicals, which can seize the electrons of proteins in the body, causing them to denature and destroy the corresponding structure. The metabolites produced by the reaction of the corresponding substances with free radicals will cause functional damage to biological enzymes, vitamins, living cells, etc., and may cause cancer in severe cases. The various active ingredients contained in the herb have the functions of anti-oxidation and free radical scavenging activity.
[0004] As the latest new food ingredient approved in 2020 and a traditional Miao medicine produced in Sichuan, Ganhuangcao is used as a medicine by the people. The whole plant is warm, sweet, non-toxic, and has the effects of clearing heat, diuresis, detoxification, blood circulation, calming the liver, strengthening the spleen, and removing jaundice. Ganhuangcao has always been mostly wild, but in recent years it has gradually been domesticated and grown in Gulin County, Sichuan Province. It is mainly planted in three production areas: Wanshou Village, Luojiang Village, and Huilong Village. Ganhuangcao has a long history of medicinal and edible use among the local people in Gulin County, Sichuan Province. As a plant variety with excellent alcohol sobering, sobering up, and liver protection effects, which is now widely planted, Ganhuangcao as a new food ingredient is not yet widely recognized by consumers. Modern research shows that it has significant alcohol sobering and sobering up activity.
[0005] Corn polypeptides are also called corn oligopeptides, commonly known as sobering peptides. As the name suggests, the "specialty" of corn polypeptides is sobering up. Corn oligopeptides are rich in branched-chain amino acids (leucine, isoleucine, valine), glutamic acid, alanine and proline. This unique amino acid can help sober up and has a certain effect on protecting the liver. Corn oligopeptides can be used to develop health products that sober up and have auxiliary protection against chemical liver damage. As a natural active polymer material, corn oligopeptides have a strong effect of sobering up and sobering up. As an auxiliary material added to food, it combines medicine and auxiliary materials to play the role of sobering up and protecting the liver, lowering blood lipids, lowering blood pressure, and enhancing immunity. It has the advantages of being nutritious, safe and non-toxic, and green and healthy.
[0006] Nowadays, drinking is a popular culture. Drinking alcohol can damage the liver and easily lead to alcoholic liver disease, commonly known as alcoholic liver disease. In the early stage, it usually manifests as fatty liver, which can then develop into alcoholic hepatitis, alcoholic liver fibrosis and alcoholic cirrhosis. Severe alcoholism can induce extensive liver cell necrosis and even liver failure. This disease is one of the common liver diseases in my country and seriously endangers human health. The use of Ganhuangcao in the preparation of Ganhuangcao can help alleviate the damage of alcohol and protect the liver. In recent years, more and more Ganhuangcao teas have appeared on the market, becoming a special health care for preventing drunkenness and sobering up. At present, there is an urgent need to develop a Ganhuangcao specifically for people before and after drinking to sober up. Summary of the invention
[0007] The invention discloses a herb microemulsion for sobering up and sobering up and a preparation method thereof, wherein a natural polymer material with sobering up effect, namely corn oligopeptide, is added to not only increase the sobering up and sobering up effect, but also adopts a new innovative technology of high-pressure homogenization technology to prepare a microemulsified solution, solve key problems such as effectively increasing component absorption, improving bioavailability and stability, and at the same time assists in the molding of the preparation to ensure the quality of the finished product.
[0008] In order to achieve the above object, the present invention adopts the following technical solutions:
[0009] A herba scutellariae microemulsion for sobering up, specifically comprising the following raw materials: flavoring agent, acidity regulator, preservative, surfactant and vegetable oil, the rest being herba scutellariae juice and corn polypeptide, the flavoring agent being oligosucrose and erythritol, the pH regulator being citric acid and sodium citrate, the preservative being sodium benzoate, the surfactant being Tween-80, and the vegetable oil being corn oil.
[0010] A method for preparing a herbaceous radix serrata microemulsion for sobering up, comprising the following steps:
[0011] Step 1: Extraction of Herba Lycopodiellae Juice:
[0012] 100g of radix scutellariae leaves were first soaked in 2000mL hot water (90℃) (1:20) for 20min and filtered through gauze; the second time, 1000mL of water was added and soaked for 10min (1:10) and filtered through gauze. After mixing, the mixture was filtered again until clear, and a total volume of about 2400mL of yellow radix scutellariae tea juice was obtained;
[0013] Step 2: Dosage of corn polypeptide: add corn polypeptide into the yellow grass juice to dissolve, observe the dosage of corn polypeptide until it is clear, and set aside;
[0014] Step 3: Screening and dosage of food additives;
[0015] Step 4: Detect the quality of the microemulsion.
[0016] In a preferred embodiment, in step 3, the effect of the concentration of the radix serrata juice on the particle size needs to be investigated, the dosage of the radix serrata can be increased, and the ratio of each auxiliary material is screened with 40g of the radix serrata juice to prepare a microemulsion. The screening of the mixing ratio of the vegetable oil and the surfactant in step 3 is as follows: corn oil and Tween-80 are used as the oil phase, and the ratios of 2:1, 1:1, and 1:2 are investigated respectively, and the mixture is added to the mixed aqueous phase and heated and stirred. After sufficient dissolution, a high-pressure homogenizer is used to homogenize 20 times to prepare the radix serrata microemulsion, so that the particle size range is about 209.8nm, the polydispersity index PDI is about 19.9%, and the ratio of corn oil and Tween-80 is 1:1. The screening of the dosage of the vegetable oil and the surfactant in step 3 is as follows: Tween-80 is dissolved in corn oil to prepare a microemulsion, so that the particle size range is about 210nm, the PDI is about 20%, and the dosage range of corn oil and Tween-80 is 0.5-1.0g.
[0017] In a preferred embodiment, the optimal dosage of corn oil, Tween-80, and corn oligopeptide in step 2 and step 3 is as follows: 40g of Herba Glechomae tea juice is taken, and 1g of corn oligopeptide is added to completely dissolve it as the water phase; 1g of Tween and 0.75g of corn oil are weighed and mixed evenly as the oil phase; the oil phase is added to the water phase and stirred until the mixture is evenly mixed, and then the mixture is homogenized 20 times using an ultra-high pressure microfluidizer, and filtered through 0.44 μm to finally obtain the Herba Glechomae microemulsion. Three batches of samples were prepared in parallel for investigation, and a microemulsion of the herb with a particle size of about 210 nm, which was relatively stable and uniform, and a PDI of 19.0% was obtained. The shape of the microemulsion of the herb was observed by transmission scanning electron microscopy (TEM). The microemulsion of the herb was prepared by steps 2 and 3: the mother solution of the microemulsion was diluted 50 times, and a certain amount of flavoring agents (erythritol and oligofructose), acidity regulators (citric acid and sodium citrate), preservatives (benzoic acid) and sodium citrate were added. A taste evaluation panel of 30 relevant professionals was randomly selected to score the color, taste, smell and tissue morphology of the flavored drinks (with a full score of 100). The food auxiliary materials were screened and the type and amount of additives were finally determined, namely 0.5% citric acid, 0.5% sodium citrate, 2% erythritol and 4% oligofructose, and 0.05% sodium benzoate, to obtain a stable microemulsion system with a slightly sweet and sour taste and clear and transparent.
[0018] As can be seen from the above, a herb microemulsion for sobering up and sobering up specifically includes the following raw materials: flavoring agent, acidity regulator, preservative, surfactant and vegetable oil, the rest is herb juice and corn polypeptide, the flavoring agent is oligosucrose, erythritol, the pH regulator is citric acid and sodium citrate, the preservative is sodium benzoate, the surfactant is Tween-80, and the vegetable oil is corn oil. The herb microemulsion for sobering up and sobering up provided by the present invention and its preparation method have the advantages of adding a natural polymer material with sobering up effect, namely corn oligopeptide, which not only increases the effect of sobering up and sobering up. The new innovative technology of high-pressure homogenization technology is used to prepare the microemulsion solution, which solves the key problems of effectively increasing the absorption of ingredients, improving bioavailability and stability; at the same time, it assists the preparation molding to ensure the quality and quality. DETAILED DESCRIPTION
[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the contents in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0020] A herba scutellariae microemulsion for sobering up, comprising the following raw materials: flavoring agent, acidity regulator, preservative, surfactant and vegetable oil, the rest being herba scutellariae juice and corn polypeptide, the flavoring agent being sucrose oligosaccharide and erythritol, the pH regulator being citric acid and sodium citrate, the preservative being sodium benzoate, the surfactant being Tween-80, and the vegetable oil being corn oil.
[0021] A method for preparing a herbaceous radix serrata microemulsion for sobering up, comprising the following steps:
[0022] Step 1: Extraction of Herba Lycopodiellae Juice:
[0023] 100g of radix scutellariae leaves were first soaked in 2000mL hot water (90℃) (1:20) for 20min and filtered through gauze; the second time, 1000mL of water was added and soaked for 10min (1:10) and filtered through gauze. After mixing, the mixture was filtered again until clear, and a total volume of about 2400mL of yellow radix scutellariae tea juice was obtained;
[0024] Step 2: Dosage of corn polypeptide: add corn polypeptide into the yellow grass juice to dissolve, observe the dosage of corn polypeptide until it is clear, and set aside;
[0025] Step 3: Screening and dosage of food additives;
[0026] Step 4: Check the quality.
[0027] In a preferred embodiment, in step 3, the effect of the concentration of the Herba Lycopodii extract on the particle size needs to be investigated, and the amount of the Herba Lycopodii extract can be increased. The proportions of the auxiliary materials can be screened with 40 g of Herba Lycopodii extract to prepare the microemulsion solution.
[0028] In a preferred embodiment, the screening of the mixing ratio of vegetable oil and surfactant in step 3: corn oil and Tween-80 are used as the oil phase, and the ratios of 2:1, 1:1, and 1:2 are respectively examined, and added to the mixed aqueous phase, heated and stirred, and after sufficient dissolution, a high-pressure homogenizer is used to homogenize 20 times to prepare the Herba Glehniae microemulsion, so that the particle size range is about 209.8nm, the polydispersity index PDI is about 19.9%, and the ratio of corn oil to Tween-80 is 1:1.
[0029] In a preferred embodiment, the amount of vegetable oil and surfactant is screened in step 3: Tween-80 is dissolved in corn oil to prepare a microemulsion so that the particle size range is about 210nm and the PDI is about 20%, and the amount of corn oil and Tween-80 screened is in the range of 0.50-1.0g.
[0030] In a preferred embodiment, the dosage of corn oligopeptide in step 2 is screened: 0.5g, 1g, and 1.5g of corn oligopeptide can be added to 40g of radix strychnifoliae juice to prepare microemulsion, so that the particle size range is about 230nm and the PDI is about 20%. The dosage range of corn oligopeptide screened is 0.50-1.0g. In steps 2 and 3, three factors of corn oil, Tween-80, and corn oligopeptide are investigated, and a three-factor four-level orthogonal experimental design table is designed. The particle size and PDI are measured, and the transmittance after centrifugation is used as an investigation index to screen the optimal ratio of the microemulsion.
[0031] In a preferred embodiment, the optimal amount of corn oil, Tween-80, and corn oligopeptide in step 2 and step 3 is to take 40g of scutellaria baicalensis tea juice, add 1g of corn polypeptide to completely dissolve it, as the water phase; weigh 1g of Tween and 0.75g of corn oil and mix them evenly, as the oil phase; add the oil phase to the water phase and stir until the mixture is evenly mixed, homogenize 20 times with an ultra-high pressure microfluidizer, filter at 0.44μm, and finally obtain the scutellaria baicalensis microemulsion. Three batches of samples were prepared in parallel for investigation, and a scutellaria baicalensis microemulsion with a particle size of about 210nm, relatively stable and uniform, and a PDI of 19.0% was obtained. The shape of the scutellaria baicalensis microemulsion was observed by transmission scanning electron microscopy (TEM).
[0032] In a preferred embodiment, the stability of the microemulsion of the herb
[0033] (1) Centrifugal stability: The samples were centrifuged at 3500 r / min, 4500 r / min, and 5500 r / min for 10 min to determine their sedimentation and stratification. The results showed that no sedimentation was produced in the samples.
[0034] (2) Thermal stability: The absorbance (A) was measured at 510 nm using an ultraviolet spectrophotometer at 4°C, 25°C, 40°C, 50°C, 60°C, 70°C and 80°C. The results showed that when the temperature reached above 70°C, significant stratification began to be observed, and the absorbance A value suddenly increased. Therefore, the storage temperature of the Herba Gentianae microemulsion should not exceed 60°C.
[0035] (3) Storage stability: The particle size of the microemulsion was tested after the samples were stored at 4°C and 25°C for 1 day, 4 days, 7 days, 14 days, 28 days, and 35 days to investigate the storage stability of the microemulsion. The results showed that the particle size of the microemulsion was 221.2 nm and 197.4 nm when it was stored for 35 days, indicating that the microemulsion system had good stability within 35 days of storage at 4°C and 25°C, and no precipitation occurred.
[0036] In a preferred embodiment, the steps 2 and 3 are used to prepare the finished product of the Herba Glehniae microemulsion: after the above microemulsion mother liquor is diluted 50 times, a certain amount of flavoring agents (erythritol and oligofructose), acidity regulators (citric acid and sodium citrate), preservatives (sodium benzoate) and other food additives are investigated, and a taste evaluation panel composed of 30 relevant professionals is randomly selected, and they score the color, taste, smell and tissue morphology of the flavored drinks (with a full score of 100 points), and the food auxiliary materials are screened, and finally the type and amount of additives are determined, namely 0.5% citric acid, 0.5% sodium citrate, 2% erythritol and 4% oligofructose, 0.05% sodium benzoate, to obtain a stable microemulsion system with a slightly sweet, slightly sour taste and clear and transparent.
[0037] The present invention uses a new food resource for medicine, namely, ganhuangcao. (1) ganhuangcao as a new food raw material has broad market prospects and is rich in a variety of nutritional and health care ingredients, and has the effects of sobering up and "lowering the three highs". (2) It innovatively integrates a natural, green and healthy sobering peptide, corn oligopeptide, to increase the product's sobering up and lipid-lowering ability. The developed microemulsion has the advantages of being natural and non-toxic, unique in efficacy, combining medicine and adjuvant, high in nutritional value, and moderate in price. (3) At the same time, after adopting high-pressure homogenization technology, the microemulsion can retain more bioactive ingredients than the traditional pasteurization method, has higher nutritional value, and has significant advantages such as a refrigerated shelf life of more than 35 days, thereby ensuring the efficacy and nutritional value.
[0038] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A herba scutellariae microemulsion for sobering up, characterized in that: Specifically including the following raw materials: The invention comprises a flavoring agent, an acidity regulator, a preservative, a surfactant and a vegetable oil, and the rest are herbaceous chrysanthemum juice and corn polypeptide. The flavoring agent is sucrose oligosaccharide and erythritol. The pH regulator is citric acid and sodium citrate. The preservative is sodium benzoate. The surfactant is Tween-80. The vegetable oil is corn oil.
2. A method for preparing a herbaceous chrysanthemum microemulsion for sobering up, applied to the herbaceous chrysanthemum microemulsion for sobering up as claimed in claim 1, characterized in that: The specific steps include: Step 1: Extraction of Herba Lycopodiellae Juice: 100g of the leaves of the Chinese yew were first soaked in 2000mL of hot water (90°C) (1:20) for 20min and filtered through gauze; secondly, 1000mL of water was added and soaked for 10min (1:10) and filtered through gauze, and after mixing, filtered again until clear, to obtain a total volume of about 2400mL of yellow Chinese yew tea juice; Step 2: Dosage of corn polypeptide: add corn polypeptide into the yellow grass juice to dissolve, observe the dosage of corn polypeptide until it is clear, and set aside; Step 3: Screening and dosage of food additives; Step 4: Test the quality of the finished product.
3. The method for preparing a herbaceous chrysanthemum microemulsion for sobering up according to claim 2, characterized in that: In step 3, the effect of the concentration of the Herba Lycopodiellae juice on the particle size needs to be investigated. The amount of the Herba Lycopodiellae can be increased, and the proportions of various auxiliary materials can be screened with 40 g of Herba Lycopodiellae juice to prepare the microemulsion.
4. The method for preparing a herbaceous chrysanthemum microemulsion for sobering up according to claim 3, characterized in that: The screening of the mixing ratio of vegetable oil and surfactant in the step 3: corn oil and Tween-80 are used as the oil phase, and the ratios of 2:1, 1:1, and 1:2 are respectively investigated, and added to the mixed aqueous phase, heated and stirred, and after sufficient dissolution, a high-pressure homogenizer is used to homogenize 20 times to prepare the herb microemulsion, so that the particle size range is 209.8nm, the polydispersity index PDI is 19.9%, and the ratio of corn oil to Tween-80 is 1:
1.
5. The method for preparing a herbaceous chrysanthemum microemulsion for sobering up according to claim 4, characterized in that: The amount of vegetable oil and surfactant in step 3 is screened: Tween-80 is dissolved in corn oil to prepare a microemulsion so that the particle size range is about 210nm and the PDI is 20%. The amount of corn oil and Tween-80 screened is in the range of 0.5-1.0g.
6. The method for preparing the herb microemulsion for sobering up according to claim 5, characterized in that: The dosage of corn oligopeptide in step 2 is screened as follows: 0.5g, 1.0g, and 1.5g of corn oligopeptide can be added to 40g of radix scutellariae juice to prepare microemulsion, so that the particle size range is 230nm and the PDI is 20%. The dosage range of corn oligopeptide screened is 0.5-1.0g. In step 2 and step 3, three factors of corn oil, Tween-80, and corn oligopeptide are investigated, a three-factor four-level orthogonal experimental design table is designed, the particle size and PDI are measured, and the transmittance after centrifugation is used as an investigation index to screen the optimal ratio of microemulsion.
7. The method for preparing a herb microemulsion for sobering up according to claim 6, characterized in that: The optimal dosage of corn oil, Tween-80, and corn oligopeptide in step 2 and step 3 is to take 40g of scutellaria baicalensis tea juice, add 1g of corn polypeptide to completely dissolve it, and use it as the water phase; weigh 1g of Tween and 0.75g of corn oil and mix them evenly, and use the oil phase; add the oil phase to the water phase and stir until the mixture is evenly mixed, and then use an ultra-high pressure microfluidizer to homogenize 20 times, and filter at 0.44μm to finally obtain the scutellaria baicalensis microemulsion. Three batches of samples were prepared in parallel for investigation, and the scutellaria baicalensis microemulsion with a particle size of 210nm, relatively stable and uniform, and a PDI of 19.0% was obtained. The shape of the scutellaria baicalensis microemulsion was observed by transmission scanning electron microscopy.
8. The method for preparing the herbaceous chrysanthemum microemulsion for sobering up according to claim 7, characterized in that: The step 2 and step 3 are used to prepare the finished product of the herb microemulsion: after the above microemulsion mother liquor is diluted 50 times, a certain amount of flavor correctives, acidity regulators, and preservative food additives are examined, and food auxiliary materials are screened, and finally the type and amount of additives are determined, namely 0.5% citric acid, 0.5% sodium citrate, 2% erythritol, 4% oligofructose and 0.05% sodium benzoate, to obtain a stable microemulsion system with a slightly sweet and sour taste and clear and transparent.