Composition for protecting liver, dispelling effects of alcohol and resisting oxidation as well as preparation method and application of composition

Abstract

The invention provides a liver-protecting, hangover-alleviating and antioxidant composition as well as a preparation method and application thereof, and belongs to the technical field of food processing, the liver-protecting, hangover-alleviating and antioxidant composition comprises the following components in parts by mass: 20-45 parts of raspberry pulp, 35-60 parts of water, 10-18 parts of Chinese wolfberry primary pulp, 1-3 parts of xylitol, 2-4 parts of radix puerariae, 0.2-1 part of hovenia dulcis thunb, 0.01-0.03 part of curcumin, 0.4-1.6 * 10 <-4 > parts of VB6 and 0.025-0.05 part of VC. According to the invention, the raspberries are treated by using new processing technologies such as a crushing method, wet-process superfine grinding, high-pressure homogenization, ultrahigh-temperature instantaneous sterilization and the like, so that nutritional ingredients such as flavones, polyphenols, polysaccharides, triterpenes, vitamins and the like of the raspberries are reserved. The mass parts of the components are also limited, and the flavor of the raspberry pulp is blended, so that the raspberry pulp is easier to accept by consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a liver-protecting, alcohol-resolving and antioxidant composition and a preparation method and application thereof. Background Art

[0002] Raspberry is a berry with rich nutritional value and multiple medicinal values, and is a food-medicinal crop. Raspberry is rich in nutrients, including vitamin C, vitamin E, amino acids, trace elements, etc. Raspberry contains active ingredients such as flavonoids, terpenoids, and phenolic acid compounds, which give it antioxidant, anti-inflammatory, anti-tumor, and anti-aging physiological activities.

[0003] Raspberry puree is a healthy drink that combines the essence of multiple medicinal and edible raw materials. Raspberries are rich in flavonoids and polyphenols, which have antioxidant and anti-inflammatory effects. They can also reduce the burden on the liver after drinking, reduce the ethanol content in the blood, and protect the liver. However, in the existing preparation technology, insufficient crushing may lead to a large loss of nutrients and flavor substances such as polyflavonoids, terpenoids, phenolic acid compounds, and proteins in the raspberry puree. Therefore, further research is needed to obtain a technical solution with high flavor and nutritional value. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a liver-protecting, alcohol-resolving and antioxidant composition and a preparation method and application thereof.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a liver-protecting, alcohol-resolving and antioxidant composition, comprising the following components in parts by weight: 20-45 parts of raspberry pulp, 35-60 parts of water, 10-18 parts of wolfberry pulp, 1-3 parts of xylitol, 2-4 parts of kudzu root, 0.2-1 part of Hovenia dulcis, 0.01-0.03 parts of curcumin, V B6 0.4~1.6×10 -4 parts, VC 0.025~0.05 parts.

[0007] Preferably, the method for preparing raspberry pulp comprises the following steps:

[0008] S1. Mix raspberries and water and crush them to obtain raspberry puree;

[0009] S2. Wet-mill the raspberry puree by ultrafine grinding, remove insoluble matter and then homogenize to obtain raspberry pulp.

[0010] Preferably, the mass ratio of raspberries to water in step S1 is raspberries: water = 1 to 2:1.

[0011] Preferably, the crushing in step S1 includes continuous crushing and shearing;

[0012] The shearing speed is 1000-2200 rpm, and the shearing time is 2-5 min.

[0013] Preferably, the rotation speed of the wet ultrafine grinding in step S2 is 1000-5000 rpm.

[0014] Preferably, the wet ultrafine grinding in step S2 is performed 1 to 5 times.

[0015] Preferably, in step S2, insoluble matter is removed by sieving, and the mesh number of the sieving sieve is 100 to 300 meshes.

[0016] Preferably, the homogenization pressure of S2 is 400-800 bar, and the homogenization times are 1-5 times.

[0017] The present invention provides a method for preparing the composition, comprising the following steps:

[0018] The kudzu root, Hovenia dulcis fruit and water are mixed and heated, and the water is filtered to obtain kudzu root-Hovenia dulcis fruit water, and the kudzu root-Hovenia dulcis fruit water, raspberry pulp, wolfberry pulp, xylitol, kudzu root, Hovenia dulcis fruit, curcumin, V B6 , VC, and sterilize;

[0019] The heating temperature is 90-110°C and the heating time is 10-60min;

[0020] The sterilization temperature is 120-150° C., and the sterilization time is 3-10 seconds.

[0021] The invention provides application of the composition in preparing food helpful for anti-oxidation.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention compounds raspberry pulp with components such as kudzu root, Hovenia dulcis, wolfberry pulp, xylitol, curcumin, VC, VB6, etc., to achieve good alcohol sobering, liver protection and antioxidant effects. Raspberries are processed by new processing technologies such as crushing method, wet ultrafine grinding, high pressure homogenization, ultra-high temperature instantaneous sterilization, etc., and compared with traditional processing methods, the retention degree of nutrients such as raspberry flavonoids, polyphenols, polysaccharides, triterpenes, vitamins, etc. is higher. The present invention also adjusts the flavor of raspberry pulp by limiting the proportion of components, making it easier for consumers to accept it, and reduces the flavor loss of raspberry concentrated beverage by using mild and efficient food processing technology, so that it has good flavor and high nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1This is a graph of the solid content of different raspberry drinks;

[0025] Figure 2 This is a graph of total phenolic content of different raspberry drinks;

[0026] Figure 3 This is a graph of total flavonoid content in different raspberry drinks;

[0027] Figure 4 This is a graph showing the effects of different raspberry drinks on the intoxication time of mice;

[0028] Figure 5 This is a graph showing the effects of different raspberry drinks on the activity of alcohol dehydrogenase in mouse serum;

[0029] Figure 6 This is a graph showing the effects of different raspberry drinks on acetaldehyde dehydrogenase activity in mouse serum;

[0030] Figure 7 This is a graph showing the effects of different raspberry drinks on the activity of aspartate aminotransferase in mouse serum;

[0031] Figure 8 This is a graph showing the effects of different raspberry drinks on the total antioxidant capacity of mouse serum; DETAILED DESCRIPTION

[0032] The present invention provides a liver-protecting, alcohol-resolving and antioxidant composition, comprising the following components in parts by mass:

[0033] 20-45 parts of raspberry pulp, preferably 30-41 parts, more preferably 35 parts;

[0034] 35-60 parts of water, preferably 41-55 parts, more preferably 49 parts;

[0035] 10-18 parts of wolfberry puree (purchased from Ningxia Runde Biotechnology Co., Ltd.), preferably 12-16 parts, more preferably 14 parts;

[0036] 1 to 3 parts of xylitol, preferably 1.5 to 2.5 parts, more preferably 2 parts;

[0037] 2 to 4 parts of Pueraria root, preferably 2.5 to 3.5 parts, more preferably 3 parts;

[0038] Hovenia dulcis 0.2-1 part, preferably 0.4-0.8 part, more preferably 0.6 part;

[0039] 0.01 to 0.03 parts of curcumin, preferably 0.015 to 0.025 parts, more preferably 0.02 parts;

[0040] V B6 0.4~1.6×10-4 parts, preferably 0.8 to 1.2 × 10 -4 Parts, more preferably 1×10 -4 share;

[0041] VC: 0.025 to 0.05 parts, preferably 0.03 to 0.045 parts, more preferably 0.04 parts.

[0042] In the present invention, the method for preparing raspberry pulp comprises the following steps:

[0043] S1. Mix raspberries and water and crush them to obtain raspberry puree;

[0044] S2. Wet-mill the raspberry puree by ultrafine grinding, remove insoluble matter and then homogenize to obtain raspberry pulp.

[0045] In the present invention, the mass ratio of raspberries to water in step S1 is preferably raspberries: water = 1-2: 1, more preferably 1.3-1.7: 1, and further preferably 1.5: 1; the crushing in step S1 includes continuous crushing and shearing, and the continuous crushing is preferably crushed using a continuous crusher, the rotation speed of the continuous crushing is preferably 2000-8000 rpm, more preferably 2500-5000 rpm, and further preferably 3000 rpm, and the crushing time is preferably 10-30 min, more preferably 15-25 min, and further preferably 20 min; the shearing is preferably sheared using a high-speed shearing device, and the high-speed shearing device is preferably a high-shear dispersing emulsifier (Shanghai Fluke Fluid Machinery Manufacturing Co., Ltd., FA90-1.5), the shearing rotation speed is preferably 1000-2200 rpm, more preferably 1400-2000 rpm, and further preferably 1800 rpm, and the shearing time is preferably 2-5 min, more preferably 3-4 min, and further preferably 3.5 min.

[0046] In the present invention, the rotation speed of the wet ultrafine grinding in step S2 is preferably 1000-5000rpm, more preferably 2000-4000rpm, and more preferably 3000rpm. The number of wet ultrafine grinding is preferably 1-5 times, more preferably 2-4 times, and more preferably 3 times. Step S2 preferably removes insoluble matter by sieving, and the sieving is preferably graded sieving. The number of sieving is preferably 1-5 times, more preferably 2-4 times, and more preferably 3 times. The mesh number of the sieve is preferably 100-300 mesh, more preferably 150-250 mesh, and more preferably 200 mesh. The homogenization pressure of S2 is preferably 400-800bar, more preferably 500-700bar, and more preferably 600bar. The number of homogenization is preferably 1-5 times, more preferably 2-4 times, and more preferably 3 times.

[0047] The present invention provides a method for preparing the composition, comprising the following steps:

[0048] The kudzu root, Hovenia dulcis fruit and water are mixed and heated, and the water is filtered to obtain kudzu root-Hovenia dulcis fruit water, and the kudzu root-Hovenia dulcis fruit water, raspberry pulp, wolfberry pulp, xylitol, kudzu root, Hovenia dulcis fruit, curcumin, V B6 , VC, and sterilize to obtain the product. The heating temperature is preferably 90-110°C, more preferably 95-105°C, and more preferably 100°C for 10-60 minutes. The heating time is preferably 10-60 minutes, more preferably 20-40 minutes, and more preferably 30 minutes.

[0049] The sterilization temperature is 120-150° C., preferably 130-140° C., and more preferably 135° C.; the sterilization time is 3-10 s, preferably 5-9 s, and more preferably 8 s.

[0050] In the present invention, the mixing speed is preferably 1000-5000 rpm, more preferably 2000-4000 rpm, and even more preferably 3000 rpm. A vertical mixer (Dermas SHB-BP-BM40) is preferably used for mixing, and the mixing time is preferably 5-15 min, more preferably 8-12 min, and even more preferably 10 min.

[0051] The present invention provides application of the composition in preparing antioxidant food. The composition is rich in antioxidant ingredients and has strong antioxidant capacity.

[0052] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0053] Sources

[0054] Raspberries were provided by Lishui Benrun Agriculture Co., Ltd.;

[0055] Wolfberry puree was purchased from Ningxia Runde Biotechnology Co., Ltd.;

[0056] Xylitol was purchased from Zhejiang Huakang Pharmaceutical Co., Ltd.;

[0057] Pueraria root was purchased from Xuzhou Tengzhilong Network Technology Co., Ltd.;

[0058] Hovenia dulcis was purchased from Bozhou Yudetang E-commerce Co., Ltd.;

[0059] Curcumin was purchased from Guanxin Biotechnology Co., Ltd.;

[0060] V B6 Purchased from Shanghai Wankang Biotechnology Co., Ltd.;

[0061] V C Purchased from Shanghai Wankang Biotechnology Co., Ltd.;

[0062] Gallic acid, product number G823638-20MG; Folin, product number P824172-100ml; Rutin, product number R817260-20mg; Sodium nitrite solution, product number S818033-500g; Aluminum nitrate, product number A800886-500g; Sodium carbonate, product number S818079-500g were all purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0063] Alcohol dehydrogenase (ADH) test kit, item number A083-1-1; acetaldehyde dehydrogenase (ALDH) test kit, item number A075-1-1; total antioxidant capacity (T-AOC) test kit, item number A015-1-2; aspartate aminotransferase (AST / GOT) test kit, item number C010-1-1 were all purchased from Nanjing Jiancheng Bioengineering Institute.

[0064] BALB / C 6-week-old male mice were purchased from Jiangsu Jicui Pharmaceutical Biotechnology Co., Ltd.

[0065] Example 1

[0066] (1) fresh raspberries were mixed with water in a mass ratio of 1.7 / 1, and placed in a continuous crusher for continuous crushing for 20 min at a rotation speed of 3000 rpm;

[0067] (2) using a high shear dispersing emulsifier to shear the continuously crushed raspberries at a speed of 2200 rpm for 5 min to obtain raspberry puree;

[0068] (3) Wet ultrafine grinding of raspberry pulp at a rotation speed of 3000 r / min, sieving and separating twice, with sieve apertures of 100 and 300 meshes respectively, removing insoluble matter and homogenizing in a high-pressure homogenizer at a pressure of 600 bar, and repeating for 3 times to obtain raspberry pulp;

[0069] (4) 41 kg of raspberry pulp, 34.8 kg of water, 16.9 kg of wolfberry pulp, 2.6 kg of xylitol, 3.7 kg of kudzu root, 0.9 kg of Hovenia dulcis, 0.03 kg of curcumin, V B6 0.16 g, Vc 50 g were mixed with a vertical mixer at 3000 rpm for 10 min to obtain a mixed solution;

[0070] (5) The mixed solution is subjected to ultra-high temperature instantaneous sterilization at a sterilization temperature of 135° C. for a sterilization time of 5 seconds, and the sterilized mixture is aseptically filled into a PET bottle to obtain a raspberry drink.

[0071] Example 2

[0072] (1) Mix fresh raspberries and water in a mass ratio of 1:1, put them into a continuous crusher and crush them continuously for 20 min at a speed of 3000 rpm;

[0073] (2) using a high shear dispersing emulsifier to shear the continuously crushed raspberries at a speed of 1000 rpm for 2 min;

[0074] (3) Wet ultrafine grinding of raspberry pulp at a rotation speed of 1000 rpm, sieving separation once, sieving with an aperture of 100 mesh, removing insoluble matter, and homogenizing in a high-pressure homogenizer at a pressure of 400 bar, and circulating once to obtain raspberry pulp;

[0075] (4) 35 kg of raspberry pulp, 49 kg of water, 12 kg of wolfberry pulp, 1.5 kg of xylitol, 2 kg of kudzu root, 0.4 kg of Hovenia dulcis, 0.01 kg of curcumin, V B6 0.04 g, Vc 25 g were mixed with a vertical mixer at 3000 rpm for 10 min to obtain a mixed solution;

[0076] (5) The mixed solution is subjected to ultra-high temperature instantaneous sterilization at a sterilization temperature of 135° C. for a sterilization time of 8 seconds, and the sterilized mixture is aseptically filled into a PET bottle to obtain a raspberry drink.

[0077] Example 3

[0078] (1) fresh raspberries were mixed with water in a mass ratio of 2 / 1, and the mixture was placed in a continuous crusher and crushed continuously for 20 min at a rotation speed of 3000 rpm;

[0079] (2) using a high shear dispersing emulsifier to shear the continuously crushed raspberries at a speed of 2000 rpm for 3 min;

[0080] (3) Wet ultrafine grinding of raspberry pulp at a rotation speed of 2000 rpm, sieving separation once, sieving with an aperture of 300 mesh, removing insoluble matter, and homogenizing in a high-pressure homogenizer at a pressure of 500 bar, repeating the process twice to obtain raspberry pulp;

[0081] (4) 38 kg of raspberry pulp, 41 kg of water, 15 kg of wolfberry pulp, 2 kg of xylitol, 3 kg of kudzu root, 0.6 kg of Hovenia dulcis, 0.02 kg of curcumin, V B6 0.1 g, Vc 30 g were mixed with a vertical mixer at 3000 rpm for 10 min to obtain a mixed solution;

[0082] (5) The mixed solution is subjected to ultra-high temperature instantaneous sterilization at a sterilization temperature of 150° C. for a sterilization time of 3 seconds, and the sterilized mixture is aseptically filled into a PET bottle to obtain a raspberry drink.

[0083] Comparative Example 1

[0084] (1) fresh raspberries were mixed with water in a mass ratio of 1.7 / 1, and placed in a continuous crusher for continuous crushing for 20 min at a rotation speed of 3000 rpm;

[0085] (2) using a high shear dispersing emulsifier to shear the continuously crushed raspberries at a speed of 2200 rpm for 5 min to obtain raspberry puree;

[0086] (3) subjecting the raspberry puree to wet ultrafine grinding at a rotation speed of 3000 r / min, sieving and separating twice, with sieve apertures of 100 and 300 meshes, respectively, to remove insoluble matter to obtain raspberry pulp;

[0087] (4) The raspberry pulp is subjected to ultra-high temperature instantaneous sterilization at a sterilization temperature of 135° C. for a sterilization time of 5 seconds, and the sterilized mixture is aseptically filled into a PET bottle to obtain a raspberry drink.

[0088] Comparative Example 2

[0089] (1) fresh raspberries were mixed with water in a mass ratio of 1.7 / 1, and placed in a continuous crusher for continuous crushing for 20 min at a rotation speed of 3000 rpm;

[0090] (2) filtering the initially crushed raspberry puree by ordinary filtration, i.e., filtering with gauze, to remove insoluble matter to obtain raspberry puree;

[0091] (3) 41 kg of raspberry pulp, 34.8 kg of water, 16.9 kg of wolfberry pulp, 2.6 kg of xylitol, 3.7 kg of kudzu root, 0.9 kg of Hovenia dulcis, 0.03 kg of curcumin, V B6 0.16 g, Vc 50 g were mixed with a vertical mixer at 3000 rpm for 10 min to obtain a mixed solution;

[0092] (4) The mixed solution is subjected to ultra-high temperature instantaneous sterilization at a sterilization temperature of 150° C. for a sterilization time of 3 seconds, and the sterilized mixture is aseptically filled into a PET bottle to obtain a raspberry drink.

[0093] Experimental Example 1 Performance Determination of Different Raspberry Drinks

[0094] 1) Determination of solid content

[0095] The weighing dish and the raspberry drinks prepared in Example 1, Comparative Example 1 and Comparative Example 2 were placed in a 105° C. forced air drying oven and heated to constant weight. The weighing dish was taken out regularly, placed in a dryer to cool to room temperature, and then weighed again until the difference in mass between two consecutive weighings did not exceed 0.02 g, i.e., constant weight was achieved.

[0096] Solid content = (mass after drying - initial sample mass) / initial sample mass × 100%

[0097] The results are as follows Figure 1 As shown, the solid content of Example 1 was higher than that of Comparative Examples 1 and 2 (P<0.05), indicating that the compounding of multiple auxiliary materials can significantly increase the solid content of the raspberry concentrated beverage, and the wet ultrafine grinding process enables the raspberry puree to retain nutrients well.

[0098] 2) Determination of total phenol content

[0099] Weigh 8 mg of gallic acid reference substance, dilute to 8 mL, obtain 0.08 mg / mL reference substance solution, take 0.0, 0.1, 0.2, 0.3, 0.4, 0.5 mL respectively to 25 mL volumetric flask, make up the volume to 1 mL with distilled water, add 2 mL of 12% sodium carbonate solution and 1 mL of folin phenol, dilute to volume, shake well and place in the dark for 2 hours, use spectrophotometer to measure the absorbance at 765 nm, and prepare gallic acid standard curve. Take 1 mL of raspberry beverage prepared in Example 1, Comparative Example 1 and Comparative Example 2 respectively, repeat the above operation, and calculate the total phenol content.

[0100] The results are as follows Figure 2 As shown, the total phenol content of Example 1 is significantly higher than that of Comparative Example 1, indicating that the combination of multiple auxiliary materials can significantly increase the total phenol content of the raspberry concentrated beverage.

[0101] 3) Determination of total flavonoids content

[0102] Accurately weigh 2.5 mg of rutin reference substance, dilute to 250 mL with 70% ethanol to obtain 0.01 mg / mL reference substance solution, take 0, 1.0, 2.0, 3.0, 4.0, 5.0 mL to a 10 mL volumetric flask, add 70% ethanol to a total volume of 5 mL, add 0.3 mL of 5% sodium nitrite solution, shake and mix, let stand for 6 min, add 0.3 mL of 10% aluminum nitrate, shake and mix, let stand for 6 min, add 4 mL of 4% sodium hydroxide solution, 70% ethanol dilute to volume, shake and mix for 15 min, use a spectrophotometer to measure the absorbance at 765 nm, and prepare a rutin standard curve. Take 5 mL of the raspberry drink prepared in Example 1, Comparative Example 1 and Comparative Example 2, respectively, repeat the above operation, and calculate the total flavonoid content.

[0103] The results are as follows Figure 3 As shown, the total flavonoids content of Example 1 is significantly higher than that of Comparative Examples 1 and 2, indicating that the compounding of multiple auxiliary materials can significantly increase the total flavonoids content of the raspberry concentrated beverage, and the wet ultrafine grinding process enables the raspberry puree to retain nutrients well.

[0104] 4) Sensory evaluation

[0105] The raspberry drinks prepared in Example 1, Comparative Example 1 and Comparative Example 2 were subjected to sensory evaluation analysis to detect the quality of the raspberry drinks prepared by different methods.

[0106] The sensory evaluation was conducted by 20 food professional testers, including 10 males and 10 females, who evaluated the color, smell, texture, taste and other aspects of the food according to the evaluation criteria in Table 1. The results of the sensory evaluation are shown in Table 2.

[0107] Table 1 Sensory evaluation criteria for raspberry concentrate beverage

[0108]

[0109]

[0110] Table 2 Sensory evaluation results

[0111] sample odor Color Organizational form taste Total score Comparative Example 1 7 6 41 19 73 Comparative Example 2 7 7 38 24 76 Example 1 8 7 42 28 85

[0112] As shown in Table 2, the flavor substances of the raspberry drink prepared in Example 1 are well retained, the total phenol content and total flavonoids content in the raspberry drink are high, the sensory score result is 85 points, the color of the raspberry drink is bright and uniform; the shape is uniform, the taste and flavor are good, the flavor substances and nutrients of the raspberry drink are largely retained, and the texture and uniformity are greatly improved.

[0113] Example 2 Effects of different raspberry drinks on mice with acute alcoholic liver injury model

[0114] Establishment of acute alcoholic liver injury model: 45 6-week-old BALB / C male mice were selected and adaptively fed for 7 days. They were fasted but not watered for 12 hours before the experiment and randomly divided into 6 groups, namely, blank group, model group, comparative example 2 group, Example 1-high dose group, Example 1-medium dose group, and Example 1-low dose group.

[0115] The blank group and the model group were gavaged with 300 μL of normal saline, the comparative example 2 group was gavaged with 300 μL of the raspberry drink prepared in comparative example 2, the example 1-high dose group was gavaged with 400 μL of the raspberry drink prepared in example 1, the example 1-medium dose group was gavaged with 300 μL of the raspberry drink prepared in example 1, and the example 1-low dose group was gavaged with 200 μL of the raspberry drink prepared in example 1. After 30 minutes, except for the blank group which was gavaged with normal saline, the other groups were gavaged with 52° Beijing Red Star Erguotou 0.014 mL / kg.bw at one time, fasted for 1 hour, and blood samples were collected. After resting for 1.5 hours, the samples were centrifuged at 3000 rpm for 15 minutes, and serum was taken to determine the alcohol dehydrogenase activity, acetaldehyde dehydrogenase activity, aspartate aminotransferase activity, and total antioxidant capacity.

[0116] Drunkenness time: The sign of drunkenness is the disappearance of the mouse's righting reflex: the back of the drunk mouse is gently turned downward. If the mouse maintains the backward posture for more than 30 seconds, it is considered drunk.

[0117] Intoxication time (min) = righting reflex disappearance time (min) - intragastric administration time (min)

[0118] The results of drunkenness time are as follows Figure 4 As shown, the drunkenness time of the model group was 4.67 min, and the drunkenness time of the low-dose group, medium-dose group and high-dose group in Example 1 were 7.67 min, 11.33 min and 15 min, respectively, which were significantly higher than those of the model group (P < 0.05), indicating that the concentrated drink has a good alcohol sobering effect and makes mice less likely to get drunk.

[0119] Alcohol dehydrogenase (ADH) enzyme activity results Figure 5 As shown, ethanol taken into the liver can be catalytically decomposed by the ethanol oxidation system in the liver, among which ADH expression is the highest. Example 1-The ADH activity of the high-dose group reached 11.28U / mL, which was significantly higher than 7.26U / mL of the model group and 8.29U / mL of Comparative Example 2 (P<0.05), indicating that intragastric administration of concentrated beverages can significantly increase the ADH activity of drunk mice, which is beneficial to the degradation of alcohol.

[0120] Aldehyde dehydrogenase (ALDH) enzyme activity results Figure 6As shown, ALDH activity plays an important role in alcohol metabolism. The ALDH activity of the drunk mice after oral administration of Example 1 was significantly higher than that of the model group (P < 0.05). Oral administration of Example 1 can significantly increase the ADH and ALDH activities of drunk mice. The raspberry concentrated beverage is compounded with a variety of medicinal and edible raw materials and nutritional functional substances such as Pueraria root, Hovenia dulcis, Lycium barbarum puree, xylitol, curcumin, VC, VB6, etc., which promotes the metabolic degradation of ethanol in the liver.

[0121] Aspartate aminotransferase (AST) enzyme activity results Figure 7 As shown in the figure, the AST activity in serum can reflect the degree of liver damage. The AST activity of Example 1 and Comparative Example 2 decreased significantly (P < 0.05). The raspberry concentrated beverage is compounded with a variety of medicinal and edible raw materials and nutritional functional substances such as Pueraria lobata, Hovenia dulcis, Lycium barbarum puree, xylitol, curcumin, VC, VB6, etc., which have protective, repairing and stabilizing effects on liver cell membranes.

[0122] The total antioxidant capacity results are as follows Figure 8 As shown, acetaldehyde can be oxidized to form superoxide after entering the blood, leading to liver damage and hepatocyte degeneration. Intragastric gavage Example 1-The total antioxidant content of the serum of drunk mice after high doses was significantly higher than that of the model group (P < 0.05). The compounding of multiple excipients can significantly increase the solid content, polyphenols, flavonoids and other bioactive ingredients of raspberry concentrated beverages, have a good inhibitory effect on free radicals, and can effectively inhibit the oxidative damage of superoxide to hepatocytes.

[0123] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A liver-protecting, alcohol-detoxifying and antioxidant composition, characterized in that: The invention comprises the following components by weight: 20-45 parts of raspberry pulp, 35-60 parts of water, 10-18 parts of wolfberry pulp, 1-3 parts of xylitol, 2-4 parts of kudzu root, 0.2-1 parts of Hovenia dulcis, 0.01-0.03 parts of curcumin, V B6 0.4~1.6×10 -4 parts, VC 0.025~0.05 parts.

2. The composition according to claim 1, characterized in that The method for preparing raspberry pulp comprises the following steps: S1. Mix raspberries and water and crush them to obtain raspberry puree; S2. Wet-mill the raspberry puree by ultrafine grinding, remove insoluble matter and then homogenize to obtain raspberry pulp.

3. The composition according to claim 2, characterized in that The mass ratio of raspberries to water in step S1 is raspberries: water = 1-2:

1.

4. The composition according to claim 2, characterized in that The crushing in step S1 includes continuous crushing and shearing; The shearing speed is 1000-2200 rpm, and the shearing time is 2-5 min.

5. The composition according to claim 2, characterized in that The rotation speed of the wet ultrafine grinding in step S2 is 1000-5000 rpm.

6. The composition according to claim 2 or 5, characterized in that The wet ultrafine grinding in step S2 is performed 1 to 5 times.

7. The composition according to claim 2, characterized in that In step S2, insoluble matter is removed by sieving, and the mesh number of the sieving sieve is 100 to 300 meshes.

8. The composition according to claim 2, characterized in that The homogenization pressure of S2 is 400-800 bar, and the homogenization times are 1-5 times.

9. The method for preparing the composition according to any one of claims 1 to 8, characterized in that: The following steps are involved: The kudzu root, Hovenia dulcis fruit and water according to claim 1 are mixed and heated, and the water is filtered to obtain kudzu root-Hovenia dulcis fruit water, and the kudzu root-Hovenia dulcis fruit water, raspberry pulp, wolfberry pulp, xylitol, kudzu root, Hovenia dulcis fruit, curcumin, V B6 , VC, and sterilize; The heating temperature is 90-110°C and the heating time is 10-60min; The sterilization temperature is 120-150° C., and the sterilization time is 3-10 seconds.

10. Use of the composition according to any one of claims 1 to 8 in preparing an antioxidant beverage.

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