Hawk tea compound as well as preparation method and application thereof

Abstract

The litsea coreana compound comprises the following components in parts by weight: 5-10 parts of litsea coreana; 1-5 parts of radix puerariae; 1-5 parts of flos puerariae; 1-4 parts of imperial chrysanthemum; the preparation method comprises the following steps: (1) burdening according to a ratio, crushing and uniformly mixing to obtain a mixture; (2) mixing the mixture with water according to the weight ratio of the mixture to the water being 1: (10-20), refluxing for 1-3 times in a boiling state, 0.5-1 hour each time, and combining water extracts; (3) filtering the water extract, and then centrifuging or performing suction filtration to obtain fine filtrate; and (4) performing vacuum concentration on the fine filtrate, and performing spray drying or freeze drying to obtain the litsea coreana compound. According to the invention, the drunkenness rate can be obviously reduced, the sobering time can be shortened, and the risk of acute alcoholic liver injury can be effectively reduced.

Description

Technical Field

[0001] The invention relates to the application field of tea, and in particular to an eagle tea complex and a preparation method and application thereof. Background Art

[0002] China has a long history of alcohol culture and a drinking market worth nearly one trillion yuan. With the acceleration of the pace of social life and the popularization of drinking culture, health problems such as liver damage and discomfort caused by drinking have become more prominent. Seeking natural health products with the function of sobering up and protecting the liver has become a hot topic of public concern.

[0003] At present, alcohol sobering and liver protection products mainly achieve alcohol sobering and liver protection functions by providing antioxidants, promoting liver cell regeneration, and removing harmful substances. Common alcohol sobering and liver protection products include herbal liver supplements, vitamins and nutritional supplements, amino acid supplements, heparin drugs, and bioactive peptides, which have different effects and certain side effects. Market research has found that consumers prefer alcohol sobering and liver protection products that are both medicinal and edible, which are green, healthy, and have no side effects. Therefore, it is of great significance to develop a medicinal and edible product that can both quickly sober up and protect the liver. Summary of the invention

[0004] One of the purposes of the present invention is to provide an eagle tea complex to address the deficiencies of the prior art, which can significantly reduce the drunkenness rate, shorten the sobering time, and effectively reduce the risk of acute alcoholic liver damage.

[0005] The second object of the present invention is to provide a method for preparing the above-mentioned eagle tea complex, which has a simple and reliable preparation process, can effectively ensure the utilization rate of raw materials, and improve the flavor of the complex.

[0006] The technical solution to achieve one of the purposes of the present invention is: an eagle tea complex, comprising the following components in parts by weight:

[0007] 5-10 servings of Eagle Tea;

[0008] 1-5 parts of Pueraria root;

[0009] 1-5 parts of kudzu flower;

[0010] 1-4 servings of royal chrysanthemum;

[0011] 1-6 servings of white beans.

[0012] Preferably, the Eagle Tea is Eagle black tea.

[0013] Preferably, the Eagle Tea complex comprises the following components in parts by weight:

[0014] 10 servings of Eagle Tea;

[0015] 3 parts of Pueraria root;

[0016] 3 parts kudzu flower;

[0017] 2 portions of royal chrysanthemum;

[0018] 4 servings of white beans.

[0019] The technical solution for achieving the second object of the present invention is: the preparation method of any of the above-mentioned eagle tea complexes comprises the following steps:

[0020] 1) Mix the ingredients according to the proportion, crush and mix them to obtain a mixture;

[0021] 2) Mixing the mixture with water, the weight ratio of the mixture to water is 1:10-20, refluxing at a boiling state for 1-3 times, each time for 0.5-1h, and combining the water extracts;

[0022] 3) After filtering the water extract, centrifuge or filter to obtain a refined filtrate;

[0023] 4) The refined filtrate is concentrated under reduced pressure, and then spray-dried or freeze-dried to obtain the eagle tea complex.

[0024] Preferably, in step 1), the kudzu root, kudzu flower, royal chrysanthemum and eagle tea are ground and passed through an 80-mesh sieve, and the white hyacinth bean is crushed and passed through a 24-mesh sieve.

[0025] Preferably, the weight ratio of the mixture to water in step 2) is 1:10, and the mixture is refluxed twice under boiling conditions, each time for 1 hour.

[0026] Preferably, in step 3), the filtration is performed while hot using multiple layers of gauze, and the centrifugal speed is 8000-20000 r / min.

[0027] Preferably, step 4) is concentrated under reduced pressure at 50-60° C., and the freeze-drying is vacuum freeze-drying with a vacuum degree of 0-15 Pa, a temperature of -(40-50)° C., and a time of 30-48 h.

[0028] The present invention also provides use of the eagle tea complex in preparing alcohol sobering and liver protecting medicines or foods.

[0029] Preferably, the medicine or food is in the form of oral liquid, powder, tablet and / or capsule.

[0030] The above technical solution has the following beneficial effects:

[0031] 1. The Eagle Tea complex of the present invention, wherein the Eagle Tea, especially the Eagle Black Tea, has a sweet and mellow taste, can activate alcohol metabolism-related enzymes such as alcohol dehydrogenase and acetaldehyde dehydrogenase, promote the metabolic rate of ethanol and / or acetaldehyde in the body, can significantly reduce the drunkenness rate, shorten the sobering time, and can also delay oxidative stress and lipid accumulation, thereby alleviating polar alcoholic liver damage caused by alcohol exposure. Pueraria root, Pueraria flower, Royal Chrysanthemum and White Hyacinthus Bean are medicinal and edible plants. Pueraria root and Pueraria flower are rich in puerarin, daidzein, daidzin, puerarin alcohol, arachidic acid, amino acids, etc., and have the effects of anti-oxidation, liver protection, improving blood circulation, and lowering blood sugar; Royal Chrysanthemum has the functions of calming the liver and improving eyesight, clearing away heat and detoxifying, anti-inflammatory and anti-oxidation; White Hyacinthus Bean has the functions of strengthening physical strength, aiding digestion, and regulating liver function. Compounding in proportion can not only improve the flavor quality of the complex, but also give full play to the synergistic effect, reduce the drunkenness rate, prolong the drunkenness time point, shorten the drunkenness time, and have a good alcohol sobering and liver protection effect.

[0032] 2. The Eagle Tea complex of the present invention controls the mass ratio of Eagle Tea, Pueraria root, Pueraria flower, Chrysanthemum and White Lablab to be 5-10:1-5:1:5:1-4:1-6. This ratio of the complex can effectively reduce the drunkenness rate, prolong the drunkenness time point and shorten the drunkenness time. If other ratios are used, the effects will be greatly reduced.

[0033] 3. The preparation method of the present invention first mixes the raw materials with water after being crushed according to the ingredients, and then uses reflux extraction under boiling state, which can effectively reduce the loss of active ingredients and volatile components and improve the extraction effect of each effective ingredient in the raw material. The extract is filtered while hot, and on the basis of removing solid impurities in the extract, the solubility of the solute in the extract is guaranteed, and the solute precipitation and interception are avoided to cause solute waste, which greatly improves the yield and flavor quality of the complex. Then, the insoluble impurities are further removed by centrifugation or fine filtration, and the complex is obtained by spray drying or freeze drying, which can effectively ensure the shelf life of the target product and retain the flavor and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 Effects of eagle tea on body weight and liver indexes in mice with acute alcoholic liver injury;

[0035] Figure 2 This is a histopathological analysis. DETAILED DESCRIPTION

[0036] In the present invention, the materials, reagents, etc. used can be obtained from commercial sources unless otherwise specified. Experimental methods without specific conditions in the examples are usually carried out under conventional conditions or under conditions recommended by the manufacturer.

[0037] Fresh leaves of Eagle Tea were purchased from Lianhua Village, Pulian Town, Wuxi County, Chongqing, and Eagle Tea (fried green Eagle Tea, sun-dried green Eagle Tea, and Eagle black tea) was prepared according to conventional processing technology.

[0038] Example 1

[0039] Determination of sensory quality and main biochemical components of eagle tea processed by different techniques

[0040] (1) Sensory evaluation

[0041] Five senior tea tasters conducted traditional sensory evaluation according to GB / T 23776-2018 “Tea Sensory Evaluation Method”.

[0042] From the sensory evaluation results of Eagle Tea with different processing techniques in Table 1, it can be seen that the change of processing technology has an important impact on its quality. In terms of appearance, the roasted green Eagle Tea, black tea and sun-dried Eagle Tea processed by the rolling process are more tightly rolled, and both green teas have visible hairs, while black tea has golden hairs; the soup color of roasted green and sun-dried Eagle Tea is bright yellow, while black tea is bright orange-red; the tea soups of roasted green, sun-dried green and black tea all show the unique aroma of Lauraceae plants, while black tea also shows sweet and fruity aromas; the taste of roasted green and sun-dried Eagle Tea is bitter, fresh and refreshing, and the aftertaste is insufficient, while black tea is sweet and mellow; the bottom of the two Eagle Teas is bright green, and the sun-dried green has a higher uniformity, while the bottom of the black tea leaves is not uniform due to more breakage caused by the rolling process. Judging from the overall results, Eagle Black Tea has a sweet and mellow taste, bright orange-red soup color, special aroma, camphor fragrance with a hint of sweetness, and the best sensory quality. There is no obvious difference in the overall scores of sun-dried and fried Eagle Tea, with sun-dried Eagle Tea being slightly higher than fried Eagle Tea.

[0043] (2) Determination of main biochemical components

[0044] Total flavonoids, total polyphenols, free amino acids, soluble proteins, soluble sugars and polysaccharides are the main flavor substances and active ingredients of eagle tea. As shown in Table 2, different processing techniques have a significant impact on total flavonoids, total polyphenols, free amino acids, soluble proteins, soluble sugars and polysaccharides of eagle tea. The average total flavonoids content in the three types of Eagle Tea, namely, stir-fried green tea, sun-dried green tea and black tea, is 11.90%. The stir-fried green Eagle Tea has the highest total flavonoids content, reaching 18.30%, while the content in black tea is the lowest, only 3.84%. Therefore, the bitterness of the black tea soup is very weak, and the taste score in the sensory evaluation is relatively high; the content of tea polyphenols ranges from 6.85% to 22.36%, with an average of 16.33%, and the content is in the order of stir-fried green tea process > sun-dried green tea process > Kung Fu black tea process; the average amino acid content is 1.74%, and the relative standard deviation is 23.01%, indicating that the total amount of free amino acids in Eagle Tea varies greatly and is greatly affected by the processing technology; the soluble protein content of Eagle black tea is the highest, at 1.25%; the soluble sugar content ranges from 3.18% to 5.80%, with an average of 4.73%; the polysaccharide content is between 0.45% and 0.85%, and the stir-fried green Eagle Tea has the highest content.

[0045] Based on comprehensive sensory evaluation and analysis of main biochemical components, the flavor quality of Eagle Tea is ranked as follows: Eagle Tea black tea > sun-dried Eagle Tea > stir-fried Eagle Tea.

[0046] Table 1 Sensory evaluation results of Eagle Tea with different processing technologies

[0047]

[0048] Table 2 Content of main biochemical components of eagle tea with different processing technologies (%)

[0049]

[0050] Note: Different lowercase letters in the same column indicate significant differences at the 0.05 level tested by Duncan's method, and the same letters indicate insignificant differences.

[0051] Example 2

[0052] Effects of different processing techniques on sobering up and protecting liver of eagle tea

[0053] (1) Establishment of acute alcoholic liver damage (ALD) model

[0054] Thirty-five C57BL / 6J mice aged 6-8 weeks were selected and divided into five groups after one week of adaptive culture: healthy group, alcohol model group, stir-fried green eagle tea group (PFHT), sun-dried green eagle tea group (SDHT), and black eagle tea group (FHT). Mice in the PFHT, SDHT, and FHT groups were gavaged with 5 mg / mL eagle tea 10 mL / kg·BW, and mice in the healthy and alcohol groups were gavaged with an equal volume of distilled water. After 30 minutes, except for the mice in the healthy group who were given an equal volume of distilled water, the rest of the mice were given 50% alcohol (12 mL / kg·BW). This was repeated every 24 hours for 3 consecutive days.

[0055] (2) Righting reflex test

[0056] The loss of righting reflex (LORR) was measured to detect the effect of Eagle Tea on tolerance to acute alcohol exposure after the first alcohol treatment (detoxification effect). Mice that could not right themselves three times within 30 seconds after alcohol treatment were defined as LORR. The time from alcohol exposure to the appearance of LORR was defined as the LORR latency time (drunkenness time). The time from the disappearance of LORR to the recovery of LORR was defined as the LORR duration (detoxification time). The proportion of drunk mice to the total number of mice was defined as the drunkenness rate. The LORR test for each mouse was repeated three times. After the experiment, CO 2 The mice were euthanized and the livers were harvested for further analysis.

[0057] The sobering effect of Eagle Tea is shown in Table 3. Compared with the alcohol group, the three Eagle Teas all reduced the drunkenness rate, among which Eagle Black Tea had the strongest protective effect, followed by Fried Green and Sun-dried Green Eagle Tea. Eagle Tea had no significant effect on the incubation period of LORR, but significantly shortened the duration of LORR, that is, shortened the sobering time.

[0058] (3) Body weight and liver index

[0059] Alcohol intake can lead to weight loss and liver damage. Body weight was measured at the beginning and end of the experiment. Figure 1 a It can be seen that the alcohol model group lost 7% of its body weight, while only Eagle Black Tea significantly reversed this trend. Compared with the healthy group, acute alcohol intake led to a significant increase in liver index (5.62%), which was 1.24 times that of the healthy group. Eagle Tea significantly reduced the liver index, and there was no significant difference in liver index between the healthy group, the roasted green Eagle Tea group, and the Eagle Black Tea group (such as Figure 1 b).

[0060] (4) Histopathological analysis

[0061] The liver-protective effect of eagle tea was also confirmed by histopathological analysis of liver tissue (e.g. Figure 2). The livers in the healthy group had normal structure, similar size, close arrangement, and uniform staining. However, alcohol treatment caused liver damage in mice, mainly involving vacuolization, necrosis, and fat accumulation in the liver. Compared with the alcohol group, eagle tea treatment significantly alleviated alcohol-induced liver damage, including a reduction in lipid accumulation and vacuolization. PFHT and FHT extracts had stronger protective effects against ALD than SDHT. However, in most cases, there were no significant differences in ALD-related biochemical parameters between PFHT- and FHT-treated mice.

[0062] In summary, given its higher sensory quality and significant hangover and liver protection effects, Eagle Black Tea shows higher value than stir-fried and sun-dried Eagle Tea, and has great potential for developing hangover and liver protection products.

[0063] Table 3 The hangover-relieving effects of Eagle Tea with different processing technologies

[0064]

[0065] Example 3

[0066] Comparison of the hangover-relieving effects of Eagle Tea Complex and similar products on the market

[0067] Thirty-five C57BL / 6J mice aged 6-8 weeks were taken. After one week of adaptive culture, they were fasted but not watered for 12 hours, and then divided into groups for gavage treatment according to the following scheme. The low-dose group (50 mg / kg), high-dose group (200 mg / kg), wine cube group (125 mg / kg), Hydrodol group (250 mg / kg), and Neptune Golden Bottle group (625 mg / kg) were gavaged with 10 ml / kg, respectively. The blank control group and alcohol model group were gavaged with distilled water, and 30 minutes later, 56% ethanol 12 ml / kg was gavaged, with 5 mice in each group. The product group was converted to a mouse dose based on the body surface area equivalent to the human recommended dose. After gavage, the righting reflex test was performed, and the drunkenness rate of mice, the latency of the disappearance of the righting reflex (drunkenness time), and the duration of the disappearance of the righting reflex (sobering time) were recorded.

[0068] As shown in Table 4, compared with the alcohol model group, the Eagle Tea compound and the three products can reduce the drunkenness rate of mice, prolong the drunkenness time (disappearance of righting reflex), and reduce the sobering time (recovery of righting reflex), that is, delay drunkenness and sober up in advance. Comprehensive analysis of drunkenness rate, drunkenness time and sobering time shows that the sobering effect is high-dose Eagle Tea compound> Liquor Cube> Hydrodol≈Neptune Golden Bottle>Low-dose Eagle Tea compound.

[0069] Implementation Case 4

[0070] Comparison of the hangover-relieving effects of Eagle Tea complex and single dose

[0071] 35 C57BL / 6J mice (11 weeks old) were fasted for 12 hours but not water. The Eagle Tea complex and single dose were both 200mg / kg, and 10ml / kg were gavaged. The alcohol model group was gavaged with distilled water, and 30 minutes later, 56% ethanol 12ml / kg was gavaged, with 5 mice in each group. After gavage, the righting reflex test was performed, and the drunkenness rate of mice, the latency of righting reflex disappearance (drunkenness time) and the duration of righting reflex disappearance (sobering time) were recorded.

[0072] Both the Eagle Tea complex and the single dose have good hangover-relieving effects (Table 5). From the perspective of the drunkenness rate of mice, the Eagle Tea complex did not cause drunkenness in mice. The single doses of Royal Chrysanthemum, Pueraria and Eagle Black Tea were the same, and were better than the White Kidney Bean and Pueraria Root groups. From the perspective of drunkenness time and sobering time, the Eagle Black Tea group was better than the Royal Chrysanthemum group, Pueraria Root group and White Kidney Bean group. Overall, the hangover-relieving effects of the same dose of single and compound prescriptions were ranked as follows: Complex>Eagle Black Tea>Royal Chrysanthemum>Pueraria Root>Pueraria Root>White Kidney Bean.

[0073] Table 4 Comparison of the hangover-relieving effects of Eagle Tea Complex and similar products on the market

[0074]

[0075] Table 5 Comparison of the hangover-relieving effects of Eagle Tea complex and single dose

[0076]

[0077] Implementation Case 5

[0078] Eagle Tea Complex Alcohol Detoxification Effect

[0079] The Eagle Tea complex was prepared in the proportions of Table 6. 20 C57BL / 6J mice (11 weeks old) were taken. After fasting for 12 hours, the Eagle Tea complex was administered with a dose of 200 mg / kg, and 10 ml / kg was administered intragastrically. The alcohol model group was administered with distilled water, and 30 minutes later, 12 ml / kg of 56% ethanol was administered intragastrically, with 5 mice in each group. The measurement indicators were the same as those in Case 4.

[0080] As shown in Table 7, the Eagle Tea complex has a good hangover sobering effect, and the Eagle Tea complex combination 2 has the best hangover sobering effect. From the perspective of the drunkenness rate of mice, the Eagle Tea complex can effectively reduce the drunkenness rate. The drunkenness rate of mice in combination 2 is zero, and the drunkenness rate of combinations 1 and 3 is 20%, which prolongs the drunkenness time and shortens the sobering time.

[0081] Table 6 Eagle Tea Complex Combinations

[0082]

[0083]

[0084] Table 7 The hangover-relieving effect of Eagle Tea Complex

[0085]

Claims

1. An eagle tea complex, characterized in that: It includes the following components by weight: 5-10 servings of Eagle Tea; 1-5 parts of Pueraria root; 1-5 parts of kudzu flower; 1-4 servings of royal chrysanthemum; 1-6 servings of white beans.

2. The Eagle Tea complex according to claim 1, characterized in that The Eagle tea is Eagle black tea.

3. The Eagle Tea complex according to claim 1 or 2, characterized in that: It includes the following components by weight: 10 servings of Eagle Tea; 3 parts of Pueraria root; 3 parts kudzu flower; 2 portions of royal chrysanthemum; 4 servings of white beans.

4. The method for preparing the eagle tea complex according to any one of claims 1 to 3, characterized in that: The steps include: 1) Mix the ingredients according to the proportion, crush and mix them to obtain a mixture; 2) Mixing the mixture with water, the weight ratio of the mixture to water is 1:10-20, refluxing at a boiling state for 1-3 times, each time for 0.5-1h, and combining the water extracts; 3) After filtering the water extract, centrifuge or filter to obtain a refined filtrate; 4) The refined filtrate is concentrated under reduced pressure, and then spray-dried or freeze-dried to obtain the eagle tea complex.

5. The preparation method according to claim 4, characterized in that: Step 1) Grind kudzu root, kudzu flower, royal chrysanthemum and eagle tea and pass through an 80-mesh sieve; grind white lentil and pass through a 24-mesh sieve.

6. The preparation method according to claim 4, characterized in that: Step 2) The weight ratio of the mixture to water is 1:10, and the mixture is refluxed twice under boiling conditions, each time for 1 hour.

7. The preparation method according to claim 4, characterized in that: Step 3) The filtration is performed while hot using multiple layers of gauze, and the centrifugal speed is 8000-20000 r / min.

8. The preparation method according to claim 4, characterized in that: Step 4) Concentrating under reduced pressure at 50-60° C., wherein the freeze drying is vacuum freeze drying, the vacuum degree is 0-15 Pa, the temperature is -(40-50)° C., and the time is 30-48 h.

9. Use of the eagle tea complex according to any one of claims 1 to 3 in preparing alcohol sobering and liver protecting medicines or foods.

10. The use according to claim 9, characterized in that: The medicine or food is oral liquid, powder, tablet and / or capsule.

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