Anti-fatigue health-care wine and rapid preparation process thereof

Abstract

The invention discloses anti-fatigue health-care wine and a rapid preparation process thereof. The health-care wine is prepared from the following components in parts by weight: 8-12 parts of cornu cervi pantotrichum, 4-6 parts of lucid ganoderma, 10-15 parts of ginseng, 15-25 parts of fructus lycii and 15-25 parts of herba cistanche. The preparation method comprises the following steps: slicing the corn cervi pantotrichum, the lucid ganoderma, the ginseng and the cistanche deserticola, proportioning the corn cervi pantotrichum, the lucid ganoderma, the ginseng slices, the Chinese wolfberry fruits and the cistanche deserticola slices according to a ratio, putting into a stainless steel barrel, soaking in white spirit with the alcoholic strength of 63 degrees for 24 hours, performing ultrasonic treatment for 8 hours, filtering, and regulating the alcoholic strength to 35 degrees by using purified water. The health-care wine disclosed by the invention has a remarkable anti-fatigue effect, and the production efficiency can be greatly improved by the preparation process of the health-care wine.

Description

Background Art

[0001] At present, there are many varieties of medicinal wine, health wine and health-preserving wine in the Chinese market, and their health-preserving functions are varied, but the effects are also uneven. Generally, health-preserving wine is made by soaking a variety of Chinese medicinal materials in liquor. The Chinese medicinal materials are fully soaked in liquor, so that the medicinal ingredients of the Chinese medicinal materials are integrated into the liquor, so that the liquor has the effect of Chinese medicinal materials and the effect of health preservation.

[0002] In the prior art, there are various preparation processes for health wines. Most of them adopt the soaking method to make health wines. Most of them are to directly put different Chinese medicinal materials into white wine and seal them for a period of time. The time is relatively long, generally more than 15 days at room temperature, low production efficiency, low utilization rate of medicinal materials, and the effective ingredients in the medicinal materials may not be completely extracted, resulting in waste, and the efficacy often fails to achieve the expected effect. In addition, there is a percolation method, which requires special equipment and has relatively high requirements for factory conditions. Although the solvent utilization rate is high and the effective ingredients are completely leached, the preparation time is also more than 5 days; there is also a reflux extraction method, although the extraction efficiency is high, the raw materials and solvents are heated for too long, which may cause some effective ingredients to be destroyed and easily produce precipitation. The extract is easy to produce precipitation when stored at room temperature, which is not suitable for the preparation of health wine. Summary of the invention

[0003] The purpose of the present invention is to overcome the problems of preparing medicinal wine in the prior art and provide an anti-fatigue health wine.

[0004] Another object of the present invention is to provide a rapid preparation process for the anti-fatigue health wine suitable for mass production.

[0005] The object of the present invention is achieved in the following ways:

[0006] An anti-fatigue health wine is prepared from the following components in parts by weight:

[0007] Take 8-12 parts by weight of pilose antler, 4-6 parts by weight of ganoderma lucidum, 10-15 parts by weight of ginseng, 15-25 parts by weight of wolfberry, and 15-25 parts by weight of Cistanche deserticola.

[0008] Preferably, the anti-fatigue health wine is made of the following components in parts by weight: 10-12 parts by weight of pilose antler, 5-6 parts by weight of ganoderma lucidum, 12-15 parts by weight of ginseng, 20-25 parts by weight of wolfberry, and 18-20 parts by weight of Cistanche deserticola.

[0009] Most preferably, the anti-fatigue health wine is made of the following components in parts by weight: 10 parts by weight of pilose antler, 5 parts by weight of ganoderma lucidum, 15 parts by weight of ginseng, 20 parts by weight of wolfberry, and 20 parts by weight of Cistanche deserticola.

[0010] The rapid preparation process of the anti-fatigue health wine comprises the following steps:

[0011] Slice the antler, ganoderma, ginseng and cistanche, mix the antler slices, ganoderma slices, ginseng slices, wolfberry and cistanche slices in proportion, put them into a stainless steel barrel, add white wine with an alcohol content of 63° and soak them for 24 hours, ultrasonicate for 8 hours, filter and adjust the alcohol content to 35° with purified water.

[0012] Preferably, 4 times the weight of the medicinal materials is added with liquor having an alcohol content of 63° for soaking.

[0013] Preferably, the power used for ultrasound is 2000W.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0015] The efficacy experiment shows that the health wine of the present invention can prolong the weight-bearing swimming time of mice, reduce the serum urea nitrogen of mice after exercise, increase the liver glycogen of mice after exercise, and reduce the blood lactic acid of mice after exercise. According to the judgment standard of anti-fatigue effect, the health wine of the present invention has a significant anti-fatigue effect. And the preparation process of the health wine of the present invention can greatly improve the production efficiency. The traditional percolation process is inferior to the ultrasonic extraction method of the present invention in terms of time and yield. DETAILED DESCRIPTION

[0016] The technical solution of the present invention is further described in detail below in conjunction with several preferred embodiments. This embodiment is implemented on the premise of the technical solution of the invention, and a detailed implementation method and specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

[0017] The experimental methods described in the following examples are conventional methods unless otherwise specified, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials, reagents, etc. described in the following examples are all commercially available unless otherwise specified:

[0018] Example 1

[0019] Formula: 10 parts by weight of pilose antler, 5 parts by weight of ganoderma lucidum, 15 parts by weight of ginseng, 20 parts by weight of wolfberry, and 20 parts by weight of Cistanche deserticola.

[0020] Preparation method: Slice pilose antler, ganoderma lucidum, ginseng and cistanche deserticola, mix the pilose antler slices, ganoderma lucidum, ginseng slices, wolfberry and cistanche deserticola slices in proportion, put them into a stainless steel barrel, add 63° alcohol content of liquor which is 4 times the weight of the medicinal materials and soak them, soak for 24 hours, ultrasonicate for 8 hours at a power of 2000W, filter, and adjust the alcohol content to 35° with purified water.

[0021] Example 2

[0022] Formula: 12 parts by weight of pilose antler, 5 parts by weight of ganoderma lucidum, 10 parts by weight of ginseng, 20 parts by weight of wolfberry, and 20 parts by weight of Cistanche deserticola.

[0023] Preparation method: Slice pilose antler, ganoderma lucidum, ginseng and cistanche deserticola, mix the pilose antler slices, ganoderma lucidum slices, ginseng slices, wolfberry and cistanche deserticola slices in proportion, put them into a stainless steel barrel, add 63° alcohol content of liquor which is 4 times the weight of the medicinal materials and soak them, soak for 24 hours, ultrasonicate for 8 hours at a power of 2000W, filter, and adjust the alcohol content to 35° with purified water.

[0024] Example 3

[0025] Formula: 10 parts by weight of pilose antler, 5 parts by weight of ganoderma lucidum, 15 parts by weight of ginseng, 15 parts by weight of wolfberry, and 18 parts by weight of Cistanche deserticola.

[0026] Preparation method: Slice pilose antler, ganoderma lucidum, ginseng and cistanche deserticola, mix the pilose antler slices, ganoderma lucidum slices, ginseng slices, wolfberry and cistanche deserticola slices in proportion, put them into a stainless steel barrel, add 63° alcohol content of liquor which is 4 times the weight of the medicinal materials and soak them, soak for 24 hours, ultrasonicate for 8 hours at a power of 2000W, filter, and adjust the alcohol content to 35° with purified water.

[0027] Comparative Example 1

[0028] Preparation method: Slice antler, ganoderma, ginseng and cistanche, mix antler slices, ganoderma slices, ginseng slices, wolfberry and cistanche slices according to the weight ratio (10:5:15:20:20), and put them into a stainless steel barrel. Add 4 times the weight of the medicinal materials and 63° alcohol content of liquor to soak. After soaking for 42 days, filter and adjust the alcohol content to 35° with purified water.

[0029] Comparative Example 2

[0030] Preparation method: Slice pilose antler, ganoderma lucidum, ginseng and cistanche deserticola, mix the pilose antler slices, ganoderma lucidum slices, ginseng slices, wolfberry and cistanche deserticola slices in a weight ratio of (10:5:15:20:20), put them into a percolation device, percolate with 63° alcohol content liquor which is 4 times the weight of the medicinal materials at a speed of 1 ml / (min / kg) for 3 days, filter, and adjust the alcohol content to 35° with purified water.

[0031] Comparative Example 3

[0032] Preparation method: Slice antler, ganoderma, ginseng and cistanche, mix antler slices, ganoderma slices, ginseng slices, wolfberry and cistanche slices according to the weight ratio (10:5:15:20:20), and put them into a stainless steel barrel. Add 4 times the weight of the medicinal materials and 63° alcohol content of white wine to soak. After soaking for 24 hours, ultrasonicate for 4 hours at a power of 2000W, filter, and adjust the alcohol content to 35° with purified water.

[0033] Comparative Example 4

[0034] Preparation method: Slice antler, ganoderma, ginseng and cistanche, mix antler slices, ganoderma slices, ginseng slices, wolfberry and cistanche slices according to the weight ratio (10:5:15:20:20), and put them into a stainless steel barrel. Add 4 times the weight of the medicinal materials and 63° alcohol content of white wine to soak for 24 hours, ultrasonicate for 12 hours at a power of 2000W, filter, and adjust the alcohol content to 35° with purified water.

[0035] The effective component polysaccharides and total saponins of the samples of the above embodiments and comparative examples were tested. For the convenience of comparison, we examined the same multiples of extraction solvents, the content of effective components in the samples obtained under different extraction conditions, and the preferred process methods and parameters.

[0036] 1. Detection of polysaccharide components

[0037] The total sugar is extracted with hot water, and the polysaccharide is precipitated with high concentration ethanol; the sugar reacts with sulfuric acid and dehydrates to form hydroxymethyl furanaldehyde (hydroxymethyl sugar alcohol), which is then condensed with anthrone to form a blue compound, the color depth of which is proportional to the concentration of sugar in the solution. Quantitative determination is performed using a spectrophotometer, and the absorption wavelength is 625nm.

[0038] Reagents: concentrated sulfuric acid (AR), anthrone (AR), anhydrous ethanol; Standard source purity: anhydrous glucose standard, China Food and Drug Inspection Institute; anthrone reagent (0.1g anthrone dissolved in 100ml 80% concentrated sulfuric acid)

[0039] Instruments: spectrophotometer, colorimetric tube, water bath, centrifuge

[0040] Preparation of standard curve

[0041] Preparation of standard solution: Take the glucose standard dried at 105°C, weigh it accurately, and add water to make a solution containing 0.1 mg per 1 ml.

[0042] Accurately measure 0.2ml, 0.4ml, 0.6ml, 0.8ml, 1.0ml and 1.2ml of the reference solution and place them in 10ml volumetric flasks respectively. Add water to 2.0ml, then accurately add 6ml of anthrone sulfate solution, shake well, heat in a boiling water bath for 15 minutes, take out, shake well, cool in ice water for 15 minutes, use the corresponding reagent as blank, and test according to the UV-Vis spectrophotometry. Measure the absorbance at a wavelength of 625nm, and draw a standard curve with absorbance as the ordinate and concentration as the abscissa.

[0043] Sample treatment: After the sample is shaken thoroughly, take 2 ml of the sample into a test tube, add 30 ml of ethanol, shake well, and place at 4°C for 12 hours. Take it out and centrifuge it, pour off the supernatant, dissolve the precipitate in water, shake well, and make up to 50 ml as the test solution.

[0044] Sample determination: Accurately measure 2 ml of the test solution and place it in a 10 ml stoppered test tube. According to the method under the standard curve preparation, starting from "add 6 ml of anthrone sulfate solution", determine the absorbance according to the law, read the amount of glucose in the test solution from the standard curve, and calculate the result.

[0045] 1.7 Calculation of results

[0046]

[0047] Where:

[0048] X---------Polysaccharide content in the sample, mg / 100ml;

[0049] m 1 --------The mass of glucose in the sample test solution, mg;

[0050] V 1 --------Volume of sample solution used to precipitate polysaccharides, ml;

[0051] V 2 --------Polysaccharide solution volume, ml;

[0052] V 3 --------The volume of sample solution used for determination, ml;

[0053] The polysaccharide detection results are shown in Table 1:

[0054] Table 1

[0055] Extraction time Polysaccharide content mg / 100ml Comparative Example 1 42 days 108.3 Comparative Example 2 3 days 115.4 Comparative Example 3 28 hours 112.2 Comparative Example 4 36 hours 118.6 Example 1 32 hours 116.3 Example 2 32 hours 115.3 Example 3 32 hours 103.1

[0056] From the above data, it can be seen that the polysaccharide yields of different extraction processes are not much different, but the extraction time is very different. The polysaccharide yields of different formulas are different. The four ultrasonic extraction processes of Examples 1-3 and Comparative Example 3 take less time and have a high polysaccharide yield. However, the experimental results show that the length of ultrasonic extraction time has no obvious effect on the polysaccharide content.

[0057] 2. Detection of total saponins

[0058] The total saponin components of the sample were extracted with water and passed through a macroporous resin column to remove impurities. The saponin components in the sample reacted with vanillin under the action of perchloric acid to produce a characteristic purple-red color. The absorbance at a wavelength of 560nm was measured by spectrophotometry for quantification.

[0059] Reagents and materials

[0060] The reagents used in this method were of analytical grade and the water was first-grade water as specified in GB / T 6682.

[0061] Reagents: Amberlite-XAD-2 macroporous resin (or D-101 macroporous resin): 20-60 mesh, activation treatment should be carried out according to the instructions before use. Neutral alumina: for chromatography (100-200 mesh). Anhydrous ethanol (CH 3 CH 2 OH). Methanol (CH 3 OH). Perchloric acid (HClO 4 ). Glacial acetic acid (CH 3 COOH). Vanillin (C 8 H 8 O 3 ).

[0062] Standard: Ginsenoside Re standard sample CAS registration number 52286-59-6.

[0063] Standard solution preparation

[0064] Ginsenoside Re standard stock solution (0.2 mg / mL): Accurately weigh 10 mg (accurate to 0.01 mg) of ginsenoside Re standard sample into a 50 mL volumetric flask, dissolve it in methanol and dilute to the mark, and shake well.

[0065] Reagent preparation

[0066] 70% ethanol: Take 70 mL of anhydrous ethanol, add water to make 100 mL, and mix well.

[0067] Vanillin solution: Weigh 5 g of vanillin, dissolve it in glacial acetic acid and make up to 100 mL, mix well.

[0068] Instruments and equipment: UV / visible spectrophotometer. Balance: 0.01 mg and 0.001 g. Ultrasonic cleaner. Constant temperature water bath.

[0069] Sample preparation

[0070] Pipette 10.0 mL of the mixed sample to be tested (or the total saponin content of the sample) and place it in a water bath to evaporate the ethanol. Then transfer it to a 10 mL volumetric flask with water and dilute it to the scale with water for later use.

[0071] Column chromatography

[0072] In a glass chromatography column with an inner diameter of 1.5 cm, 3 cm of activated macroporous resin was placed, and 1 cm of neutral alumina was added. First, the column was washed with 25 mL of 70% ethanol, the eluent was discarded, and then about 25 mL of water was used to elute until there was no alcohol smell, the eluent was discarded, 1.0 mL of the treated sample solution was added, and 25 mL of water was used to elute, the eluent was discarded, and then 25 mL of 70% ethanol was used to elute the ginsenoside at a speed of no more than 3 mL / min until the eluent was colorless, and the eluent was collected in an evaporating dish, placed in a 60°C water bath to evaporate, and the residue was dissolved with a small amount of methanol and transferred to a 10 mL stoppered colorimetric tube for standby use.

[0073] Preparation of standard curve

[0074] Pipette 0.0mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL and 1.2mL of ginsenoside Re standard solution into a 10mL stoppered colorimetric tube, place in a water bath to evaporate the solvent, add 0.2mL of vanillin solution, then add 0.8mL of perchloric acid, mix well to dissolve all the residue, heat in a 60℃ water bath for 10min, take out, cool in an ice bath, add 5.0mL of glacial acetic acid, shake well, use the corresponding reagent as blank, and immediately measure the absorbance at a wavelength of 560nm.

[0075] Determination of sample solution

[0076] Take the reserve solution obtained in “Sample Preparation” and determine the absorbance in the same way as the standard solution starting from “Put in a water bath to evaporate the solvent…” in “Preparation of standard curve”.

[0077] Result calculation

[0078] The total saponin content in the sample (measured as ginsenoside Re) is calculated as follows:

[0079]

[0080] Where:

[0081] Xi—the content of total saponins in the sample (calculated as ginsenoside Re), in milligrams per 100 grams (mg / 100g) or milligrams per 100 milliliters (mg / 100mL);

[0082] Ci—the mass of ginsenoside Re in the test solution calculated from the standard curve, in milligrams (mg);

[0083] V—the dilution volume of the sample to be tested, in milliliters (mL);

[0084] V0—the volume of sample solution used for column chromatography, in milliliters (mL);

[0085] m—sample volume, in grams (g) or milliliters (mL);

[0086] 100—Unit conversion.

[0087] The calculated results were expressed as the arithmetic mean of two independent determination results obtained under repeated conditions, with three significant figures retained.

[0088] The results of total saponin detection are shown in Table 2:

[0089] Table 2

[0090]

[0091]

[0092] It can be seen from the data in Table 2 above that there are differences in saponin extraction processes and the extraction time is also very different. The yield of saponin in different formulas is different. The ultrasonic extraction process of Example 1-3 takes less time and has a high yield of total saponin, but the length of ultrasonic time has a significant effect on the yield of total saponin. It is necessary to choose a suitable time to increase both efficiency and yield.

[0093] In summary, the extraction method of the embodiment: after soaking for 24 hours, ultrasonic treatment for 8 hours can achieve the effect of soaking and extracting the medicinal materials for 42 days, greatly improving the production efficiency. The traditional percolation process is inferior to the ultrasonic extraction process of the present invention in terms of time and yield.

[0094] The following functional experiments are used to verify the health effects of the health wine of the present invention:

[0095] 1 Materials and methods

[0096] 1.1 Sample: Example 1 health wine. It is a brown translucent liquid. The recommended intake for human body is: 0.5ml / kg.BW / d (the recommended daily intake is 25ml, and the human body weight is 60kg). The sample is prepared with distilled water.

[0097] 1.2 Animals and groups: Kunming mice, weighing 18-22g. Male mice were used for swimming test and liver glycogen test; female mice were used for urea nitrogen test and blood lactate test. They were randomly divided into normal control group (distilled water) and three dosage groups of health wine of Example 1, 2.5ml / kg.Bw / d, 5ml / kg.Bw / d, and 10ml / kg.Bw / d (equivalent to 5 times, 10 times, and 20 times the recommended intake of human body, respectively). All experimental animals were fed with conventional feed.

[0098] 1.3 Methods: According to the "Health Food Functional Evaluation Procedures and Test Methods", the anti-fatigue effect test methods include weighted swimming test, serum urea nitrogen determination (diacetyl monoxime method), liver glycogen determination (anthraquinone method), and lactic acid determination. The gavage volume is 2ml / 100g.BW, once a day, for 28 consecutive days.

[0099] 2 Results 2.1 The body weights of mice in each group at the beginning, middle (14 days) and end (28 days) of the experiment are shown in Tables 3, 4 and 5.

[0100] The effect of the health wine of Example 1 on the weight gain of animals (28 days) is shown in Table 6. The statistical processing results show that the health wine of Example 1 of the present invention has no significant effect on the weight of animals.

[0101] Table 3 Initial body weight of animals in each group (mean ± standard deviation)

[0102]

[0103] Table 4 Body weight of each group of animals at the mid-term (14 days) of the experiment (mean ± SD)

[0104]

[0105] Table 5 Body weight of each group of animals at the end of the experiment (28 days) (mean ± standard deviation)

[0106]

[0107] Table 6 Effect of health wine in Example 1 on weight gain of animals (28 days) (mean ± standard deviation)

[0108]

[0109] 2.2 Weighted swimming test for mice: 5% of body weight was loaded at the tail base. The results are shown in Table 7.

[0110] Table 7 Effect of Example 1 Health Wine on Weight-bearing Swimming Time of Mice (mean ± standard deviation)

[0111] Dosage group (ml / kg) Number of animals Weighted swimming time (min) 0 10 26.8+10.6 2.5 10 34.0+8.8 5.0 10 37.7±9.6* 10.0 10 38.5±9.9*

[0112] *There is a significant difference compared with the control group (p<0.05).

[0113] The time from the start of swimming to the death of mice in each group was analyzed by single factor ANOVA: the variance homogeneity test P = 0.975997. F value = 3.006, P = 0.042107. It shows that there is a significant difference in the time from the start of swimming to the death of mice in each group. The mean time from the start of swimming to the death of mice in each dose group is compared with the normal control group. The results are shown in Table 8.

[0114] Table 8 ANOVA of weight-bearing swimming time of mice

[0115] Comparison group (ml / kg) Difference Variance Homogeneity Test P Value F-number P-value 2.5～0 7.2 0.599877 2.739 0.111999 5.0～0 10.9 0.784548 5.825 0.025288 10.0～0 11.7 0.845940 6.546 0.018780

[0116] The variance analysis results in Table 8 show that the health wine of Example 1 at a dose of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended dose for humans) has the effect of prolonging the time from the start of swimming to the death of mice. 2.3 Serum urea nitrogen determination The mice swam for 90 minutes without weight bearing, and the determination results are shown in Table 9.

[0117] Table 9 Effect of Example 1 Health Wine on Serum Urea Nitrogen in Mice after Exercise (mean ± standard deviation)

[0118] Dosage group (ml / kg) Number of animals Serum urea nitrogen (mg / 100ml) 0 10 32.34±3.31 2.5 10 31.15±2.55 5.0 10 29.49±2.55* 10.0 10 28.47±3.05*

[0119] *There is a significant difference compared with the control group (p<0.05).

[0120] The mean values ​​of serum urea nitrogen in each group of mice after exercise were analyzed by one-way ANOVA: the variance homogeneity test P value = 0.882963, F value = 3.559, P = 0.023188. This shows that there are significant differences in serum urea nitrogen in each group of mice after exercise. The results of the comparison of serum urea nitrogen in each dose group of mice after exercise with the normal control group are shown in Table 10.

[0121] Table 10 Analysis of variance of serum urea nitrogen in mice

[0122]

[0123] The variance analysis results in Table 10 show that the health wine of Example 1 has the effect of reducing serum urea nitrogen in mice after exercise at a dose of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended amount for humans).

[0124] 2.4 Liver glycogen determination: The subjects swam for 90 minutes without bearing any weight. The determination results are shown in Table 11.

[0125] Table 11 Effect of Example 1 Health Wine on Liver Glycogen in Mice after Exercise (mean ± standard deviation)

[0126] Dosage group (ml / kg) Number of animals Glycogen (mg / g liver) 0 10 5.88±1.29 2.5 10 6.65±0.94 5.0 10 7.00±0.90* 10.0 10 7.41±1.23*

[0127] * There is a significant difference compared with the control group (p<0.05). ** There is a very significant difference compared with the control group (p<0.01).

[0128] The mean values ​​of liver glycogen after exercise in each group of mice were analyzed by one-way ANOVA: the variance homogeneity test P value = 0.738256, F value = 3.471, P = 0.025445. This shows that there are significant differences in the mean values ​​of liver glycogen after exercise in each group of mice. The comparison results of the mean values ​​of liver glycogen after exercise in each dose group of mice and the normal control group are shown in Table 12.

[0129] Table 12 ANOVA of mouse liver glycogen

[0130]

[0131] *When variances are not uniform, daily values ​​are used.

[0132] The variance analysis results in Table 12 show that the health wine of Example 1 has the effect of increasing liver glycogen after exercise in mice at a dose of 5.0ml / kg and 10.0ml / kg (equivalent to 10 times and 20 times the recommended amount for humans). 2.5 Blood lactate determination The mice swam for 60 minutes with a minus of 2% body weight and rested for 15 minutes. The determination results are shown in Table 13.

[0133] Table 13 Effect of Example 1 Health Wine on Blood Lactic Acid in Mice after Exercise (mean ± standard deviation)

[0134] Dosage group (ml / kg) Number of animals Blood lactate (mmol / L) 0 10 8.56+1.53 2.5 10 7.74+1.36 5.0 10 7.08±1.07* 10.0 10 6.72±1.02**

[0135] * There is a significant difference compared with the control group (p<0.05). ** There is a very significant difference compared with the control group (p<0.01).

[0136] The mean blood lactate of each group of mice after exercise was analyzed by one-way ANOVA: the variance homogeneity test P value = 0.690, F value = 4.172, P = 0.012330. It shows that there is a significant difference in blood lactate of each group of mice after exercise. The results of the comparison of blood lactate of each dose group of mice after exercise with the normal control group are shown in Table 14.

[0137] Table 14 Analysis of variance of blood lactate in mice

[0138]

[0139] The variance analysis results in Table 14 show that the health wine of Example 1 has the effect of reducing blood lactate after exercise in mice at a dose of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended amount for humans).

[0140] 3 Conclusion

[0141] 1. The results of the mouse weight-bearing swimming test showed that the health wine of the present invention can prolong the weight-bearing swimming time of mice at a dosage of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended amount for humans).

[0142] 2. The results of serum urea nitrogen determination showed that the health wine of the present invention, at a dosage of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended amount for humans), could reduce the serum urea nitrogen of mice after exercise.

[0143] 3. The results of liver glycogen determination showed that the health wine of the present invention, at a dosage of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended amount for humans), could increase the liver glycogen of mice after exercise.

[0144] 4. The results of blood lactate determination showed that the health wine of the present invention, at a dosage of 5.0 ml / kg and 10.0 ml / kg (equivalent to 10 times and 20 times the recommended dosage for humans), could reduce the blood lactate of mice after exercise.

[0145] According to the judgment standard of anti-fatigue effect, the health wine of the present invention has significant anti-fatigue effect.

Claims

1. An anti-fatigue health wine, characterized in that Made from the following components in parts by weight: 8-12 parts by weight of velvet antler, 4-6 parts by weight of ganoderma lucidum, 10-15 parts by weight of ginseng, 15-25 parts by weight of wolfberry, and 15-25 parts by weight of Cistanche deserticola.

2. The anti-fatigue health wine according to claim 1, characterized in that The invention is prepared from the following components in parts by weight: 10-12 parts by weight of pilose antler, 5-6 parts by weight of ganoderma lucidum, 12-15 parts by weight of ginseng, 20-25 parts by weight of wolfberry and 18-20 parts by weight of cistanche deserticola.

3. The anti-fatigue health wine according to claim 1, characterized in that The invention is prepared from the following components in parts by weight: 10 parts by weight of pilose antler, 5 parts by weight of ganoderma lucidum, 15 parts by weight of ginseng, 20 parts by weight of wolfberry and 20 parts by weight of Cistanche deserticola.

4. The rapid preparation process of the anti-fatigue health wine according to claim 1, 2 or 3, characterized in that The following steps are involved: Slice the antler, ganoderma, ginseng and cistanche, mix the antler slices, ganoderma slices, ginseng slices, wolfberry and cistanche slices in proportion, put them into a stainless steel barrel, add white wine with an alcohol content of 63° and soak them for 24 hours, ultrasonicate for 8 hours, filter and adjust the alcohol content to 35° with purified water.

5. The rapid preparation process of the health wine according to claim 4, characterized in that Add 4 times the weight of the medicinal materials and 63° alcohol content white wine to soak.

6. The rapid preparation process of the health wine according to claim 4, characterized in that The power used for ultrasound is 2000W.

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