Liver-protecting herbaceous plant beverage and preparation method thereof

Abstract

The invention discloses a liver-protecting herbaceous plant beverage which is prepared from the following raw materials in percentage by mass: 0.1-1% of a radix puerariae extract, 0.1-1% of a hovenia dulcis thunb extract, 0.4-1% of black fungus, 1-5% of hippophae rhamnoides fruit primary pulp, 6-15% of prune primary pulp, 2-10% of honey and the balance of water. The liver-protecting herbaceous plant beverage disclosed by the invention is reasonable in compatibility, can improve liver tissue inflammation, reduce liver injury and promote liver cell healing, so that the liver-protecting effect is effectively achieved, and the sensory quality and the stability are good. The invention also provides a preparation method of the liver-protecting herbaceous plant beverage. The preparation method comprises the following steps: (1) blending; (2) mixing; and (3) filtering and homogenizing. The preparation method of the liver-protecting herbaceous plant beverage disclosed by the invention is low in equipment requirement, simple in process steps and high in operability.

Description

Technical Field

[0001] The invention relates to a beverage, in particular to a liver-protecting herbal beverage and a preparation method thereof. Background Art

[0002] Drinking in moderation can promote blood circulation, increase the secretion of saliva and gastric juice, and promote gastrointestinal digestion and absorption. The liver, as the largest detoxification organ in the human body, will metabolize the alcohol that enters the human body, but long-term drinking will cause certain damage to the human liver, resulting in alcoholic cirrhosis, increased transaminase, etc. At present, the common method of protecting the liver is to take some oral liver protection drugs, but liver protection drugs will have certain side effects. The Chinese patent application publication number CN102048212A, published on May 11, 2011, discloses a liver-protecting beverage and a preparation method thereof, wherein the beverage contains the following substances and weight portions: 5-20 parts of scutellaria baicalensis, 2-10 parts of licorice, 5-15 parts of wolfberry, 5-10 parts of hawthorn, 10-15 parts of red dates, and 100-300 parts of water. The liver-protecting beverage is made of herbal raw materials such as scutellaria baicalensis and licorice, and has poor stability and is prone to precipitation, thereby affecting the sensory quality and consumer acceptance. Summary of the invention

[0004] The present invention aims to solve the above problems existing in the prior art liver protection beverages and provides a liver protection herbal beverage with reasonable compatibility, good sensory quality and stability.

[0005] The invention also provides a method for preparing a liver-protecting herbal beverage, which has low requirements on equipment, simple process steps and strong operability.

[0006] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a liver-protecting herbal beverage of the present invention is made of the following raw materials in mass percentage: 0.1-1% of kudzu root extract, 0.1-1% of Hovenia dulcis extract, 0.4-1% of black fungus, 1-5% of sea buckthorn puree, 6-15% of prune puree, 2-10% of honey, and the rest is water. Modern research shows that black fungus is rich in polysaccharides and not only has strong antioxidant activity in removing ABTS·+, DPPH· and superoxide free radicals, but also can accelerate the healing of damaged liver cells and reduce serum transaminase, thereby protecting the liver. Other studies have shown that the melanin rich in black fungus can not only improve liver damage caused by acute alcohol, but also regulate the metabolism of serum transaminase and enhance the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) related to liver alcohol metabolism in the human body, and increase the activity of catalase and superoxide dismutase, thereby achieving the effect of liver protection and anti-oxidation; modern research has found that honey can reduce serum aspartate transaminase (AST) and alanine in the serum. The activity of amino acid transaminase (ALT) is increased, and the activity of ADH and ALDH is increased, thereby achieving the effect of protecting the liver. At the same time, honey plays a taste correction role to improve the flavor of the present invention; modern research has shown that the flavonoids in Pueraria root and the dihydromyricetin contained in Hovenia dulcis have the effect of protecting the liver; prunes are rich in vitamins, minerals and dietary fiber, which can play an antioxidant and digestion-promoting role for the human body; seabuckthorn, as a medicinal and edible plant, is rich in nutrients such as vitamins, minerals and flavonoids. Related studies have shown that seabuckthorn can promote the repair of liver cells, promote the metabolism of liver cells, and reduce serum transaminase, thereby protecting the liver; seabuckthorn also contains rich fructose, glucose and organic acids, which can provide energy to the liver. The present invention is compatible with black fungus, honey, seabuckthorn, Pueraria root, Hovenia dulcis and prunes, and the beverage prepared can improve liver tissue inflammation, reduce liver damage, and promote liver cell healing, thereby effectively playing a liver protection effect.

[0007] Preferably, the kudzu root extract is prepared by the following method: washing, drying and then crushing the kudzu root, adding an appropriate amount of distilled water for decoction and extraction, evaporating and concentrating the extract and then spray drying, and sieving the obtained solid powder to obtain the kudzu root extract.

[0008] Preferably, the Pueraria root is washed and dried at 55-65°C, decocted and extracted three times, each time for 1-2 hours, and the extracts are combined; the evaporation concentration temperature is 55-65°C; and the solid powder is sieved through an 80-120 mesh sieve.

[0009] Preferably, the Hovenia dulcis fruit extract is prepared by the following method: washing, drying and then crushing the Hovenia dulcis fruit, adding an appropriate amount of distilled water for decocting and extraction, evaporating and concentrating the extract and then spray drying, and sieving the obtained solid powder to obtain the Hovenia dulcis fruit extract.

[0010] Preferably, the Hovenia dulcis fruit is washed and dried at 55-65°C, decocted and extracted three times, each time for 1-2 hours, and the extracts are combined; the evaporation concentration temperature is 55-65°C; and the solid powder is sieved through an 80-120 mesh sieve.

[0011] Preferably, the black fungus extract is prepared by the following method: washing, drying and then crushing the black fungus, adding an appropriate amount of distilled water for decoction and extraction, centrifuging to obtain the supernatant, evaporating and concentrating the supernatant and then spray drying, and sieving the obtained solid powder to obtain the black fungus extract.

[0012] Preferably, the black fungus is washed and dried at 55-65°C, decocted and extracted three times, each time for 1-2 hours; centrifuged at 8000-10000 rpm / min for 10-15 minutes, and the supernatant is combined; the evaporation concentration temperature is 55-65°C; and the solid powder is sieved through an 80-120 mesh sieve.

[0013] A method for preparing a liver-protecting herbal beverage comprises the following steps: (1) Preparation: After weighing the raw materials according to the above mass percentages, dissolve the Pueraria extract, the Hovenia dulcis extract and the Auricularia auricula extract with part of the water, filter and obtain the extract mixture for later use; mix honey and part of the water heated to 40-60° C. to obtain honey water for later use; mix the seabuckthorn puree and the prune puree with part of the water to obtain the puree mixture for later use; (2) Mixing: After the extract mixture, honey water and original puree mixture are fully mixed, the remaining water is added and mixed evenly to obtain a crude beverage; (3) Filtration and homogenization: The crude beverage is filtered and then homogenized to obtain a finished beverage. The finished beverage is then canned, sealed and sterilized using a pasteurization method at 85-95°C for 30 minutes.

[0014] Preferably, in step (3), homogenization is carried out at 20 to 30 MPa.

[0015] Therefore, the present invention has the following beneficial effects: (1) By combining black fungus, honey, sea buckthorn, kudzu root, Hovenia dulcis and prune, the beverage can improve liver tissue inflammation, reduce liver damage, and promote liver cell healing, thereby effectively protecting the liver, and has good sensory quality and stability; (2) A method for preparing a liver-protecting herbal beverage is provided, which has low equipment requirements, simple process steps, strong operability, and the prepared liver-protecting herbal beverage has good sensory quality and stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The results of biochemical index testing.

[0017] Figure 2 HE staining of paraffin sections of liver tissue.

[0018] Figure 3 This is a graph showing the changes in the liver-protecting herbal beverage prepared in Example 1.

[0019] Figure 4 This is a graph showing changes in the liver-protecting herbal beverage of Example 2.

[0020] Figure 5 This is a graph showing changes in the liver-protecting herbal beverage of Example 3.

[0021] Figure 6 This is a graph showing changes in the liver-protecting herbal beverage of Example 4. DETAILED DESCRIPTION

[0022] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments.

[0023] In the following embodiments, the kudzu root extract is prepared by the following method: the kudzu root is washed, dried at 60°C, crushed, and an appropriate amount of distilled water is added to decoct and extract 3 times, each time for 1 hour, the extract is evaporated and concentrated at 60°C, and then spray-dried, and the obtained solid powder is sieved through a 100-mesh sieve to obtain the kudzu root extract; the huoyu fruit extract is prepared by the following method: the huoyu fruit is washed, dried at 60°C, crushed, and an appropriate amount of distilled water is added to decoct and extract 3 times, each time for 1 hour, the extract is evaporated and concentrated at 60°C, and then spray-dried, and the obtained solid powder is sieved through an 80-mesh sieve to obtain the huoyu fruit extract; the black fungus extract is prepared by the following method: the black fungus is washed, dried at 60°C, crushed, and an appropriate amount of distilled water is added to decoct and extract 3 times, each time for 1 hour, and the supernatant is obtained by centrifugation at 8000rpm / min for 10 minutes, and the three supernatants are combined and the supernatant is evaporated and concentrated at 60°C, and then spray-dried, and the obtained solid powder is sieved through an 80-mesh sieve to obtain the black fungus extract.

[0024] Example 1 (1) Preparation: After weighing the raw materials according to the mass percentage ratio of 0.5% of kudzu root extract, 0.1% of Hovenia dulcis extract, 0.6% of black fungus, 1% of sea buckthorn puree, 8% of prune puree, 6% of honey, and the rest of water, the kudzu root extract, the Hovenia dulcis extract and the black fungus extract are dissolved in part of water, filtered to obtain an extract mixture, and set aside; honey is mixed with part of water heated to 40° C. to obtain honey water, and set aside; sea buckthorn puree and prune puree are mixed with part of water to obtain a puree mixture, and set aside; (2) Mixing: After the extract mixture, honey water and original puree mixture are fully mixed, the remaining water is added and mixed evenly to obtain a crude beverage; (3) Filtration and homogenization: After filtering the crude beverage, homogenize it under 20 MPa to obtain a finished beverage.

[0025] Example 2 Compared with Example 1, the difference between this example and Example 1 is the raw material ratio: 0.5% of Pueraria extract, 0.5% of Hovenia dulcis extract, 0.2% of Auricularia auricula extract, 1% of Seabuckthorn puree, 12% of Prune puree, 4% of honey, and the rest is water. The rest is the same as Example 1.

[0026] Example 3 Compared with Example 1, the difference between this example and Example 1 is the raw material ratio: 0.1% of Pueraria extract, 1% of Hovenia dulcis extract, 0.4% of Auricularia auricula extract, 1% of Seabuckthorn puree, 12% of Prune puree, 6% of honey, and the rest is water. The rest is the same as Example 1.

[0027] Example 4 Compared with Example 1, the difference between this example and Example 1 is the raw material ratio: 0.1% of Pueraria extract, 0.1% of Hovenia dulcis extract, 0.6% of Auricularia auricula extract, 2% of Hippophae rhamnoides puree, 12% of Prune puree, 4% of honey, and the rest is water. The rest is the same as Example 1.

[0028] 1. Sensory Evaluation

[0023] The liver-protecting herbal beverages of the above four implementation cases were subjected to sensory evaluation according to sensory evaluation table 1. The scoring criteria are shown in table 1. The evaluation method adopted a 100-point system, with 40 points for taste, 20 points for smell, 20 points for texture, and 20 points for color. The results are shown in 2.

[0029] Table 1 Rating criteria for sensory evaluation Table 2 Sensory evaluation results Example taste odor Organization Status Color Score 1 34.2 14.2 13.6 15.2 77.2 2 35.8 9.6 13.4 13 71.8 3 35.8 12.4 11.6 12.4 72.2 4 25.4 15.6 14.8 15.6 71.4 As can be seen from Table 2, the scores of the beverages prepared in various embodiments are close to each other in terms of sensory evaluation, which indicates that the liver-protecting herbal beverage of the present invention has a relatively stable and good sensory experience.

[0030] 2. Zebrafish hangover experiment 1. Zebrafish husbandry Adult wild AB zebrafish aged 4-5 months were purchased from the National Zebrafish Resource Center and placed in a constant temperature environment at 28°C with 14h of light and 10h of darkness for 2-3 days. During the adaptation period, no feeding or water change was performed (the tap water needed to be dechlorinated, exposed to the sun in advance, and equipped with a filter). The zebrafish that had completed the adaptation were fed with fish bait at regular intervals and quantitatively every day, and fed with normal feed for one week, during which the water was changed regularly and then used for the experiment.

[0031] 2. Zebrafish Grouping and Drug Administration 60 zebrafish to be used were randomly divided into a normal group, a model group, a positive group, and a beverage group, with 15 zebrafish in each group, and were raised in separate tanks. Normal group: raised in regular fish water; Model group: raised in 1% alcohol; Positive group: Dissolve the weighed metadoxine drug in a 1% alcohol solution (Metadoxine drug concentration 0.15 mg / mL); Beverage group: Pour the weighed liver-protecting herbal beverage prepared in Example 1 into a 1% alcohol solution and mix evenly (liver-protecting herbal beverage concentration 0.15 mg / mL). Change the water regularly once a day, feed twice, and raise for 3 weeks. During the feeding period, observe the behavior of the zebrafish every day and record the number of deaths. The observation results are shown in Table 3.

[0032] Table 3 Number of zebrafish deaths and mortality after modeling Grouping Quantity (items) Number of deaths mortality rate Normal group 15 0 0％ Model Group 15 10 67％ Positive group 15 3 20％ Beverage Group 15 2 13％ In terms of performance, compared with the normal group, the zebrafish in the model group reacted more violently at the beginning and swam faster, indicating that adult zebrafish are more sensitive to alcohol. As the treatment time increased, the swimming speed became slower, and they began to flip sideways and even sank to the bottom of the fish tank. The zebrafish's abdomen was slightly white, and their food intake decreased. The zebrafish in other groups swam more slowly and their food intake decreased accordingly.

[0033] As can be seen from Table 3, no death occurred in the normal group, while the other groups all experienced death to varying degrees, among which the model group had the largest number of deaths and the highest mortality rate of 67%. The mortality rates of the positive group and the beverage group were lower than those of the model group, indicating that metadoxine and the liver-protecting herbal beverage of the present invention can alleviate the damage of alcohol to fish (liver) to a certain extent.

[0034] 3. Biochemical index detection CON: normal group, MOD: model group, PC: positive group, GBB: beverage group On the 21st day of feeding, 10 mg of zebrafish liver tissue was added to 1 mL of pre-cooled PBS solution, and ground with a grinder for 3 minutes. The grinder needs to be pre-cooled in advance to obtain a 10% grinding solution. Centrifuge at 4000 r / min, 4°C for 10 minutes to take the supernatant and detect the biochemical indicators of the fish liver (MDA, SOD, AST, ALT). The detection methods were all carried out according to the corresponding instructions. For aspartate aminotransferase (AST) and alanine aminotransferase (ALT), the corresponding parameters were set in the automatic biochemical analyzer according to the relevant instructions of the kit. The test results are as follows: Figure 1 Different lowercase letters in the figure indicate significant difference (P<0.05).

[0035] from Figure 1It can be seen that compared with the normal group, the MDA content of the model group increased significantly, and the positive group (metadoxine) and the beverage group could reduce the MDA content and increase the SOD level (P < 0.05). ALT is mainly distributed in the cytoplasm of liver cells, and AST is mainly distributed in the mitochondria of liver cells. With the increase of alcohol intake, liver damage occurs, which will cause ALT and AST to enter the blood from liver cells, thereby causing an increase in AST and ALT in serum and a relative decrease in the content in liver cells. The positive group and the beverage group can alleviate the flow of ALT and AST in the liver into the blood (P < 0.05), indicating that metadoxine and the liver-protecting herbal beverage of the present invention can reduce the damage of alcohol to the liver.

[0036] 4. HE staining of adult zebrafish liver 4.1 Fixation and preparation of specimens CON: normal group, MOD: model group, PC: positive group, GBB: beverage group The tissue samples of zebrafish in each group were collected in 1.5 mL high temperature sterilized EP tubes, washed three times with 1×PBS, and then added with paraformaldehyde fixation solution, placed in a 4°C refrigerator shaker for at least 24 hours, and stored in a 4°C refrigerator for later use. The fixed tissue samples were washed twice with 1×PBS before dehydration to remove the residual paraformaldehyde on the surface of the specimens. The fixed tissue samples were dehydrated in the following order: 85% ethanol 2h→90% ethanol 2h→95% ethanol 2h→95% ethanol 10min→100% ethanol 15min→100% ethanol 15min→100% ethanol 15min→xylene I 15min→xylene II 15min→xylene III 15min→paraffin I 15min→paraffin II 15min→paraffin III 15min→embedding.

[0037] 4.2 Fixation and preparation of specimens The slice thickness was 4 microns. The slices were first dewaxed and immersed in xylene I and II for 20 minutes each. Then the slices were hydrated and immersed in 100% ethanol I, 100% ethanol II, 95% ethanol I, 95% ethanol II, 90% ethanol, 80% ethanol, 70% ethanol, distilled water I, and distilled water II (5 minutes each). Then, HE staining was performed, and the slices were immersed in hematoxylin stain for 3 to 5 minutes (the staining time was adjusted according to the room temperature), rinsed with distilled water for 3 minutes, differentiated with 1% hydrochloric acid ethanol for 2 to 5 seconds, rinsed with distilled water for 3 minutes, soaked in warm water for 3 minutes, Rinse with distilled water for 5 minutes, counterstain with eosin solution for 3 minutes, rinse with distilled water, and then dehydrate. Place in 70% ethanol (3 minutes), 80% ethanol (3 minutes), 95% ethanol I (3 minutes), 95% ethanol II (3 minutes), 100% ethanol I (3 minutes), and 100% ethanol II (3 minutes) in sequence. After dehydration, place in xylene I and xylene II for 5 minutes respectively. Finally, seal the tissue with neutral gum to prevent the generation of bubbles. Use a fast super-resolution laser confocal microscope to observe the pathological changes of the liver in the slices. HE staining of liver tissue paraffin sections is shown in the figure. Figure 2 shown.

[0038] from Figure 2 It can be seen that the liver cells in the normal group were arranged neatly, with clear cell boundaries and clear cytoplasm; the liver cells in the model group were arranged disorderly, the cells were obviously swollen, balloon-like degeneration, and there was inflammatory infiltration (indicated by the blue arrow); the positive group (metadoxine) and the beverage group were able to improve the inflammation and degeneration and necrosis of liver tissue.

[0039] 3. Stability evaluation (1) Accelerated stability evaluation. Place equal amounts of the beverages prepared in Examples 1 to 4 in suitable sealed, clean, transparent containers, with three replicates for each Example. Place the beverages at a temperature of 40°C and a humidity of 80% for 1 to 8 weeks. Observe the beverages on the 1st, 8th, 15th, 22nd, 29th, 36th, 43rd, and 50th day to see if there are any abnormalities such as color change, unevenness, stratification, precipitation, foam, or scum, and take photos to record the changes (e.g. Figure 3-6 shown).

[0040] As can be seen from the figure, in the accelerated stability experiment, the color of the beverages prepared in Examples 1 to 4 did not change significantly, the solution was evenly distributed, no stratification and large amounts of precipitation occurred, and no abnormal phenomena such as foam and scum appeared, indicating that the liver-protecting herbal beverage of the present invention has good stability.

[0041] (2) Centrifugal stability evaluation The centrifugal stability of the liver-protecting herbal beverages prepared in the above four examples was analyzed using a LUMiSizer dispersion analyzer. The experimental parameters are shown in Table 4, and the experimental results are shown in Table 5.

[0042] Table 4 Experimental parameters time Speed temperature 5min 500×g, 1000×g, 2000×g 25℃ Table 5 Stability analysis results As shown in Table 5, the liver-protecting herbal beverages prepared in Examples 1 to 4 did not undergo stratification in the centrifugal stability test, and there was no oil floating phenomenon. A small amount of precipitation was the pulp components in the sea buckthorn puree and the prune puree, and there was almost no difference in stability. The above results show that the liver-protecting herbal beverage of the present invention has good stability.

[0043] The above-described embodiment is only a preferred solution of the present invention and does not limit the present invention in any form. There are other variations and modifications without exceeding the technical solution described in the claims.

Claims

1. A liver-protecting herbal beverage, characterized in that: The invention is prepared from the following raw materials in percentage by mass: 0.1-1% of kudzu root extract, 0.1-1% of Hovenia dulcis extract, 0.4-1% of black fungus, 1-5% of sea buckthorn puree, 6-15% of prune puree, 2-10% of honey, and the rest of water.

2. The liver-protecting herbal beverage according to claim 1, characterized in that: The kudzu root extract is prepared by the following method: washing, drying and then crushing the kudzu root, adding an appropriate amount of distilled water for decoction and extraction, evaporating and concentrating the extract and then spray drying, and sieving the obtained solid powder to obtain the kudzu root extract.

3. The herbal beverage for protecting liver according to claim 2, characterized in that: After washing the Pueraria root, dry it at 55-65°C, decoct and extract it 3 times, each time for 1-2 hours, and combine the extracts; evaporate and concentrate at 55-65°C; and pass the solid powder through a 80-120 mesh sieve.

4. The liver-protecting herbal beverage according to claim 1, characterized in that: The Hovenia dulcis fruit extract is prepared by the following method: washing, drying and then crushing the Hovenia dulcis fruit, adding an appropriate amount of distilled water for decoction and extraction, evaporating and concentrating the extract and then spray drying, and sieving the obtained solid powder to obtain the Hovenia dulcis fruit extract.

5. The liver-protecting herbal beverage according to claim 4, characterized in that: After washing, the Hovenia dulcis fruit is dried at 55-65°C, decocted and extracted for 3 times, each time for 1-2 hours, and the extracts are combined; the evaporation concentration temperature is 55-65°C; and the solid powder is sieved through an 80-120 mesh sieve.

6. The liver-protecting herbal beverage according to claim 1, characterized in that: The black fungus extract is prepared by the following method: washing, drying and then crushing the black fungus, adding an appropriate amount of distilled water for decoction and extraction, centrifuging to obtain the supernatant, evaporating and concentrating the supernatant and then spray drying, and sieving the obtained solid powder to obtain the black fungus extract.

7. The liver-protecting herbal beverage according to claim 6, characterized in that: After washing the black fungus, dry it at 55-65°C, decoct and extract it three times, each time for 1-2 hours; centrifuge it at 8000-10000 rpm / min for 10-15 minutes, and combine the supernatants; evaporate and concentrate at 55-65°C; and pass the solid powder through a 80-120 mesh sieve.

8. A method for preparing a liver-protecting herbal beverage according to claim 1, characterized in that: The following steps are involved: (1) Preparation: After weighing the raw materials according to the above mass percentages, dissolve the Pueraria extract, the Hovenia dulcis extract and the Auricularia auricula extract with part of the water, filter and obtain the extract mixture for later use; mix honey and part of the water heated to 40-60° C. to obtain honey water for later use; mix the seabuckthorn puree and the prune puree with part of the water to obtain the puree mixture for later use; (2) Mixing: After the extract mixture, honey water and original puree mixture are fully mixed, the remaining water is added and mixed evenly to obtain a crude beverage; (3) Filtration and homogenization: The crude beverage is filtered and then homogenized to obtain a finished beverage.

9. The method for preparing the liver-protecting herbal beverage according to claim 8, characterized in that: In step (3), homogenization is carried out at 20 to 30 MPa.

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