Nutritional composition for dispelling effects of alcohol, nourishing stomach and protecting liver and preparation method thereof

Abstract

The invention discloses a hangover-alleviating stomach-nourishing liver-protecting nutritional composition and a preparation method thereof, and belongs to the technical field of hangover-alleviating products. The nutritional composition for dispelling effects of alcohol, nourishing stomach and protecting liver is prepared from the following raw materials in parts by mass: 15-30 parts of radix puerariae, 5-10 parts of mulberries, 3-7 parts of exocarpium citri grandis, 2-6 parts of pleurotus geesteranus, 5-10 parts of fructus piperis longi and 3-8 parts of honey. The nutritional composition disclosed by the invention has a good hangover alleviating effect, also has the effects of nourishing the stomach and protecting the liver, and has a wide market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of hangover sobering products, and more specifically, to a hangover sobering, stomach-nourishing and liver-protecting nutrient composition and a preparation method thereof. Background Art

[0002] Excessive drinking damages the liver and spleen, causing endogenous dampness and heat, qi stagnation and blood stasis, and loss of vital energy, which leads to a series of liver and spleen disorders such as epigastric distension and pain, hypochondria, nausea, vomiting, thirst, dizziness and headache. Currently, a variety of alcohol-detoxifying products sold on the market cannot achieve the ideal rapid alcohol detoxification, and the liver, spleen and stomach will still be damaged after taking them. Therefore, an alcohol-detoxifying composition with higher efficiency and the effect of nourishing the stomach and protecting the liver has become a technical problem that urgently needs to be solved. Summary of the invention

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a nutritious composition for sobering up, nourishing the stomach and protecting the liver and a preparation method thereof.

[0004] In order to achieve the above object, the present invention adopts the following technical solution:

[0005] A nutrient composition for sobering up, nourishing the stomach and protecting the liver is prepared from the following raw materials in parts by mass: 15-30 parts of kudzu root, 5-10 parts of mulberry, 3-7 parts of tangerine peel, 2-6 parts of Pleurotus geesteranus, 5-10 parts of Piper longum and 3-8 parts of honey.

[0006] The present invention is further configured to be prepared from the following raw materials in parts by mass: 19-27 parts of kudzu root, 6-8 parts of mulberry, 4-5.5 parts of tangerine peel, 3.2-5 parts of Pleurotus geesteranus, 6-8.4 parts of Piper longum, and 4-6 parts of honey.

[0007] The present invention is further configured to be made from the following raw materials in parts by mass: 25.3 parts of kudzu root, 7 parts of mulberry, 4.5 parts of tangerine peel, 3.6 parts of Pleurotus geesteranus, 8 parts of Piper longum, and 5.2 parts of honey.

[0008] Pueraria root is sweet, pungent and cool in nature, and enters the spleen, stomach and lung meridians. It has the effects of relieving muscles and reducing fever, promoting fluid and quenching thirst, regulating the spleen and stomach, promoting rash, raising yang and stopping diarrhea, promoting blood circulation and activating collaterals, and detoxifying alcohol.

[0009] Mulberries are sweet, sour, and cold in nature, and enter the heart, liver, and kidney meridians. They play an important role in nourishing yin and blood, relieving liver and kidney yin deficiency, and strengthening the spleen and stomach. The polysaccharide components they contain have a protective effect on acute alcoholic liver damage.

[0010] Huajuhong has the effects of regulating qi, relieving fullness, drying dampness and resolving phlegm. It is used to treat symptoms such as cough with excessive phlegm, food stagnation and alcohol damage, nausea and stuffy stomach. Huajuhong contains active substances such as flaking sugar and naringin, which have a protective effect on alcohol-induced acute liver damage.

[0011] As a kind of edible fungus that can be used as both medicine and food, Pleurotus geesteranus polysaccharides are rich in Pleurotus geesteranus polysaccharides, which can effectively protect the structure of liver cells, significantly inhibit oxidative stress and inflammatory stress, regulate lipid metabolism, and protect liver tissue.

[0012] Piper longum is pungent and hot in nature, and enters the stomach and large intestine meridians. It has the effects of warming the middle and dispersing cold, and relieving pain by lowering qi. It is used for symptoms such as cold pain in the abdomen, vomiting and diarrhea, and stagnation of qi due to cold. The active ingredients in Piper longum can protect the gastric mucosa and repair gastric mucosal damage, reduce the release of inflammatory factors, and inhibit or prevent liver cell damage.

[0013] Honey is sweet and mild in nature, and enters the lung, spleen, and large intestine meridians. It has the effects of tonifying the middle and moistening dryness, relieving pain and detoxifying, and sobering up. It has a significant protective effect on gastric mucosal damage caused by acute alcohol poisoning.

[0014] A method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver comprises the following steps:

[0015] a. Dried fresh mulberries and fresh enoki mushrooms;

[0016] b. The dried mulberries, Pleurotus geesteranus and Pueraria root, orange peel, Piper longum were crushed into powder, an ethanol aqueous solution was added for ultrasonic extraction, and filtered to obtain an extract A and a residue;

[0017] c. Add ethanol aqueous solution to the filter residue, adjust the pH value to 5-6, then add an enzymatic agent for ultrasonic enzymatic hydrolysis, adjust the pH value to 3-4.5 after a period of enzymatic hydrolysis, and continue ultrasonic enzymatic hydrolysis to obtain extract B;

[0018] d. The extract A and the extract B are mixed and then distilled under reduced pressure and spray dried to obtain a mixed extract; the mixed extract is then evenly mixed with honey and granulated to obtain a nutrient composition for sobering up, nourishing the stomach and protecting the liver.

[0019] The present invention is further configured as follows: in step b, the concentration of the ethanol aqueous solution is 70-85%, and the material-liquid ratio of the dried mixture of mulberry, kudzu root, red tangerine peel and longan to the ethanol aqueous solution is 1:20-25 g / mL.

[0020] The present invention is further configured such that, in step b, the ultrasonic extraction is carried out at 40-53° C., the ultrasonic time is 20-30 min, and the ultrasonic power is 40 KHz.

[0021] The present invention is further configured such that, in step c, the concentration of the ethanol aqueous solution is 60-70%, and the material-liquid ratio of the filter residue to the ethanol aqueous solution is 1:10-15 g / mL.

[0022] The present invention is further configured such that, in step c, an acetic acid-sodium acetate buffer is used to adjust the pH value.

[0023] The present invention is further configured as follows: in step c, the amount of enzymolysis agent added is 3600-5000U / g; the first enzymolysis temperature is 55-65°C, the enzymolysis time is 40-60min, the second enzymolysis temperature is 50-60°C, the enzymolysis time is 20-35min; the ultrasonic power of both enzymolysis is 40KHz.

[0024] The present invention is further configured that, in step c, the enzymatic agent is a combination of papain, cellulase and pectinase, and the enzyme addition ratio of papain to cellulase and pectinase is 1:(1.2-2):(0.3-0.7).

[0025] In summary, the present invention has the following beneficial effects:

[0026] The nutritional composition is prepared by rationally compounding kudzu root extract, mulberry extract, tangerine peel extract, Pleurotus geesteranus extract, Piper longum extract and honey. Taking the nutritional composition can relieve the discomfort symptoms after drinking, significantly reduce the drunkenness rate, prolong the tolerance time, effectively improve liver tissue cell damage and prevent gastric mucosal damage caused by alcohol. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] The alcohol-relieving, stomach-nourishing and liver-protecting nutritious composition of the present invention is prepared from the following raw materials in parts by mass: 15-30 parts of kudzu root, 5-10 parts of mulberry, 3-7 parts of dried orange peel, 2-6 parts of pleurotus geesteranus, 5-10 parts of longan and 3-8 parts of honey; preferably, 19-27 parts of kudzu root, 6-8 parts of mulberry, 4-5.5 parts of dried orange peel, 3.2-5 parts of pleurotus geesteranus, 6-8.4 parts of longan and 4-6 parts of honey.

[0029] The alcohol-relieving, stomach-nourishing and liver-protecting nutritional composition is prepared by the following method:

[0030] a. Dry fresh mulberries and fresh Pleurotus geesteranus in an oven at 50℃;

[0031] b. The dried mulberries, Pleurotus geesteranus, Pueraria lobata, orange peel, and Piper longum were crushed into powder, and 70-85% ethanol aqueous solution was added for ultrasonic extraction at 40-53 ° C for 20-30min (ultrasonic power of 40KHz), and the solid-liquid ratio of the mixture of mulberries, Pueraria lobata, orange peel, and Piper longum to the ethanol aqueous solution after drying was controlled to be 1: 20-25g / mL, filtered to obtain an extract A and a residue;

[0032] c. Add 60-70% ethanol aqueous solution to the filter residue, control the material-liquid ratio of the filter residue to the ethanol aqueous solution to be 1:10-15 g / mL, use acetic acid-sodium acetate buffer to adjust the pH value to 5-6, then add an enzymolyzing agent, and perform ultrasonic enzymolysis at 55-65°C for 40-60 minutes, then use acetic acid-sodium acetate buffer to adjust the pH value to 3-4.5, and continue ultrasonic enzymolysis at 50-60°C for 20-35 minutes to obtain extract B; wherein the enzyme amount of the enzymolyzing agent is 3600-5000 U / g, the enzymolyzing agent is a combination of papain, cellulase, and pectinase, and the enzyme amount ratio of papain to cellulase and pectinase is 1:(1.2-2):(0.3-0.7); the ultrasonic power of both enzymolysis is 40KHz.

[0033] Example 1

[0034] a. Prepare the following parts by mass of raw materials: 25.3 parts of Pueraria root, 7 parts of mulberries, 4.5 parts of orange peel, 3.6 parts of Pleurotus geesteranus, 8 parts of Piper longum, 5.2 parts of honey; fresh mulberries and fresh Pleurotus geesteranus were dried in an oven at 50 ℃;

[0035] b. The dried mulberries, Pleurotus geesteranus, Pueraria root, Citrus aurantium, and Piper longum were crushed into powder, and 80% ethanol aqueous solution was added for ultrasonic extraction at 46°C for 25 min (ultrasonic power was 40KHz), and the material-liquid ratio of the mixture of dried mulberries, Pueraria root, Citrus aurantium, and Piper longum to the ethanol aqueous solution was controlled to be 1:20 g / mL, and filtered to obtain extract A and filter residue;

[0036] c. Add 60% ethanol aqueous solution to the filter residue, control the solid-liquid ratio of the filter residue to the ethanol aqueous solution to be 1:12 g / mL, use acetic acid-sodium acetate buffer to adjust the pH value to 6, then add enzymolysis agent, and perform ultrasonic enzymolysis at 62°C for 50 minutes, then use acetic acid-sodium acetate buffer to adjust the pH value to 4, and continue ultrasonic enzymolysis at 50°C for 25 minutes to obtain extract B; wherein, the enzyme amount of the enzymolysis agent is 4200 U / g, the enzymolysis agent is a combination of papain, cellulase, and pectinase, and the enzyme amount ratio of papain to cellulase and pectinase is 1:1.5:0.6; the ultrasonic power of the two enzymolysis is 40KHz.

[0037] Comparative Example 1

[0038] The hangover-relieving composition was prepared according to the method of Example 1, but without adding mulberries.

[0039] Comparative Example 2

[0040] The hangover relieving composition was prepared according to the method of Example 1, but without adding Citrus aurantium.

[0041] Comparative Example 3

[0042] The hangover relieving composition was prepared according to the method of Example 1, but without adding Pleurotus geesteranus.

[0043] Comparative Example 4

[0044] The hangover-relieving composition was prepared according to the method of Example 1, but without adding Piper longum.

[0045] Comparative Example 5

[0046] The hangover-relieving composition was prepared according to the method of Example 1, except that step c was a single enzymatic hydrolysis, i.e., 60% ethanol aqueous solution was added to the filter residue, the solid-liquid ratio of the filter residue to the ethanol aqueous solution was controlled to be 1:12 g / mL, the pH value was adjusted to 6 with acetic acid-sodium acetate buffer, and then an enzymatic agent was added, and ultrasonic enzymatic hydrolysis was performed at 62° C. for 75 min to obtain extract B.

[0047] The performance test of the hangover-relieving composition prepared in Example 1 and Comparative Examples 1 to 5 was performed. The test method was described in the test method for the application of the shiya tea extract in the preparation of hangover-relieving products (CN109331088A), wherein the dosage of the hangover-relieving composition in the low, medium and high dose groups of mice was 30, 90 and 270 mg / (kg·bw), respectively. The results of the low dose group are shown in

[0048] Table 1.

[0049]

[0050] The drunkenness time of mice after intragastric administration of alcohol (refer to the method in patent CN111418850A "A composition for sobering up and protecting the liver and its preparation method") was 245min (model group), 148min (composition of Example 1), 202min (composition of Comparative Example 1), 213min (composition of Comparative Example 2), 207min (composition of Comparative Example 3), 219min (composition of Comparative Example 4), and 210min (composition of Comparative Example 5), and the tolerance time was 18min (model group), 49min (composition of Example 1), 30min (composition of Comparative Example 1), 26min (composition of Comparative Example 2), 28min (composition of Comparative Example 3), 33min (composition of Comparative Example 4), and 29min (composition of Comparative Example 5).

[0051] The gastric mucosa protection effect experiment was carried out with reference to the method in "A composition for nourishing the stomach, protecting the liver and relieving alcohol and its preparation method" (CN111281939A) (the experimental group was gavaged with 0.5g of the alcohol-relieving composition every day). The scores of gastric mucosal injury of rats in each group [mucosal degeneration and necrosis (points) + inflammatory cell infiltration between mucosal glands (points) + ulcer formation (points) + inflammatory reaction of mucosal muscular layer (points)] with anhydrous ethanol were 6 points (composition of Example 1), 9 points (composition of Comparative Example 1), 10 points (composition of Comparative Example 2), 8 points (composition of Comparative Example 3), 10 points (composition of Comparative Example 4), and 9 points (composition of Comparative Example 5). The score of the experimental group of the alcohol-relieving composition of Example 1 was closest to that of the control group (damage score of 5 points), indicating that the gastric mucosa of rats in this group was the lightest damaged by anhydrous ethanol.

[0052] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A nutritious composition for sobering up, nourishing the stomach and protecting the liver, characterized in that: The invention is prepared from the following raw materials in parts by weight: 15-30 parts of kudzu root, 5-10 parts of mulberry, 3-7 parts of tangerine peel, 2-6 parts of Pleurotus geesteranus, 5-10 parts of Piper longum and 3-8 parts of honey.

2. A nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 19-27 parts of kudzu root, 6-8 parts of mulberry, 4-5.5 parts of tangerine peel, 3.2-5 parts of Pleurotus geesteranus, 6-8.4 parts of Piper longum and 4-6 parts of honey.

3. A nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 25.3 parts of kudzu root, 7 parts of mulberry, 4.5 parts of tangerine peel, 3.6 parts of Pleurotus geesteranus, 8 parts of Piper longum and 5.2 parts of honey.

4. A method for preparing the alcohol-relieving, stomach-nourishing and liver-protecting nutritional composition according to any one of claims 1 to 3, characterized in that: The following steps are involved: a. Dried fresh mulberries and fresh enoki mushrooms; b. The dried mulberries, Pleurotus geesteranus and Pueraria root, orange peel, Piper longum were crushed into powder, an ethanol aqueous solution was added for ultrasonic extraction, and filtered to obtain an extract A and a residue; c. Add ethanol aqueous solution to the filter residue, adjust the pH value to 5-6, then add an enzymatic agent for ultrasonic enzymatic hydrolysis, adjust the pH value to 3-4.5 after a period of enzymatic hydrolysis, and continue ultrasonic enzymatic hydrolysis to obtain extract B; d. The extract A and the extract B are mixed and then distilled under reduced pressure and spray dried to obtain a mixed extract; the mixed extract is then evenly mixed with honey and granulated to obtain a nutrient composition for sobering up, nourishing the stomach and protecting the liver.

5. The method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 4, characterized in that: In step b, the concentration of the ethanol aqueous solution is 70-85%, and the material-liquid ratio of the dried mixture of mulberry, kudzu root, red tangerine peel and longan to the ethanol aqueous solution is 1:20-25 g / mL.

6. The method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 4, characterized in that: In step b, the ultrasonic extraction is carried out at 40-53° C., the ultrasonic time is 20-30 min, and the ultrasonic power is 40 KHz.

7. The method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 4, characterized in that: In step c, the concentration of the ethanol aqueous solution is 60-70%, and the material-liquid ratio of the filter residue to the ethanol aqueous solution is 1:10-15 g / mL.

8. The method for preparing the alcohol-relieving, stomach-nourishing and liver-protecting nutritional composition according to claim 4, characterized in that: In step c, acetic acid-sodium acetate buffer is used to adjust the pH value.

9. The method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 4, characterized in that: In step c, the amount of enzymolysis agent added is 3600-5000U / g; the first enzymolysis temperature is 55-65°C, the enzymolysis time is 40-60min, the second enzymolysis temperature is 50-60°C, the enzymolysis time is 20-35min; the ultrasonic power of both enzymolysis is 40KHz.

10. The method for preparing a nutritious composition for sobering up, nourishing the stomach and protecting the liver according to claim 4, characterized in that: In step c, the enzymatic agent is a combination of papain, cellulase and pectinase, and the enzyme addition ratio of papain to cellulase and pectinase is 1:(1.2-2):(0.3-0.7).

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