Liver-protecting wine and preparation method thereof

Abstract

The invention discloses wine with a liver protection function and a preparation method thereof, and relates to the technical field of preparation of health-care wine. The wine comprises the following component raw materials: 20g of fructus lycii, 25g of dried chrysanthemum, 10g of radix puerariae, 10g of lucid ganoderma and 5g of radix angelicae sinensis, and the component raw materials are added into deuterium-depleted water to be subjected to heat preservation extraction at 85 DEG C and filtered to obtain extract liquid 1; extracting filter residues obtained by filtering in 68-72% vol of raw wine at normal temperature, and filtering to obtain extract liquor 2; and reducing the alcohol content of the filtrate 2 by using the filtrate 1 until the alcohol content is reduced to 45% vol, thereby obtaining the finished wine. Through verification, the obtained finished wine has a liver protection effect, can obviously reduce the damage of alcohol to the human liver, enriches wine products, and has an application prospect in the field of health-care wine.

Description

Technical Field

[0001] The present invention relates to the technical field of health wine preparation, and particularly relates to a wine with liver protection function and its production method. Background Art

[0002] Wine is one of the common commodities in daily life and is often used in social, entertainment, health preservation and other scenarios in today's society. However, the impact of alcohol on the body is relatively large, especially on the liver. Long-term and excessive drinking may cause liver damage, such as fatty liver, alcoholic hepatitis, liver cirrhosis, and even liver cancer.

[0003] Health wines with health preservation effects are favored by consumers. Health wines prepared from Chinese medicinal materials with different ratios have various health care effects, and long-term consumption has health preservation effects. Based on this, the present application provides a wine with liver protection function, which is of great significance for reducing the harm of alcohol to the liver. Summary of the Invention

[0004] The purpose of the present invention is to provide a wine with liver protection function and its production method, which has a promoting effect on reducing liver damage caused by alcohol damage.

[0005] To achieve the above purpose, the present invention provides a wine with liver protection function. Calculated by weight, the wine contains the following component raw materials: 20 g of wolfberries, 25 g of dried chrysanthemums, 10 g of kudzu roots, 10 g of ganoderma lucidum, and 5 g of angelica sinensis.

[0006] Preferably, the wine with liver protection function provided by the present invention further contains low-deuterium water, and the deuterium content of the low-deuterium water is ≤ 100 ppm, and the component raw materials are extracted by the low-deuterium water.

[0007] The present invention provides a production method of the wine with liver protection function as described above, which includes the following steps: S1. Low-deuterium water extraction: Take 20 g of wolfberries, 25 g of dried chrysanthemums, 10 g of kudzu roots, 10 g of ganoderma lucidum, and 5 g of angelica sinensis as the component raw materials, add them to low-deuterium water for heat preservation extraction, and filter to obtain extraction liquid 1; S2. Original wine extraction: The filter residue obtained by filtration in S1 is extracted at room temperature in original wine with a volume fraction of 68 - 72% vol, and filtered to obtain extraction liquid 2; S3. Degree reduction: Use filtrate 1 to reduce the degree of filtrate 2 to make the alcohol content drop to 45% vol.

[0008] Preferably, in S1 of the above production method, the ratio of the component raw materials to low-deuterium water is 1 g : 5 mL; the heat preservation extraction is heat preservation extraction at 85°C for 24 h.

[0009] Preferably, in S3 of the above production method, the degree reduction of the wine is to drop to 45% vol.

[0010] The wine provided by the present invention has a liver protection effect and can be applied to the technical field of health wine.

[0011] The present invention has the following advantages: The present invention provides a wine with liver protection function and its production method. The active ingredient extraction is carried out by using both medicine and food materials. The prepared wine can be used as a health food for daily drinking, which can not only meet the requirements of business drinking, but also enrich the wine products, and has good effects of protecting the liver and promoting liver detoxification. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 It is the situation of the yolk sac area of zebrafish eggs after being treated with the finished wine of the present invention.

[0013] Figure 2 It is the comparison of the changes in the yolk sac area of zebrafish in each treatment group after being treated with the finished wine in the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0015] Note: The experimental methods in the following embodiments are all conventional methods unless otherwise specified, and are carried out according to the technologies or conditions described in the literature in this field or according to the product instructions. The materials, reagents, etc. used in the following embodiments can be obtained from commercial channels unless otherwise specified.

[0016] Embodiment 1 Production method of wine with liver protection function Formula: 650 mL of 68 - 72%vol Luzhou-flavor liquor (raw wine, that is, the liquor obtained by solid-state fermentation and distillation), 350 mL of low-deuterium water (deuterium content ≤ 100 ppm), 20 g of wolfberries, 25 g of dried chrysanthemums, 10 g of kudzu roots, 10 g of ganoderma lucidum, 5 g of angelica sinensis.

[0017] I. Production method of health wine with liver protection function, specifically as follows: 1. Low-deuterium water extraction: 20 g of wolfberries, 25 g of dried chrysanthemums, 10 g of kudzu roots, 10 g of ganoderma lucidum (artificially cultivated), and 5 g of angelica sinensis are incubated in 350 mL of low-deuterium water at 85 °C for 24 h, and then filtered to obtain extraction solution 1. Among them, after the 70 g of initial raw materials are extracted by low-deuterium water, the weight after weighing in terms of dry matter is about 65 g, and the filter residue after extraction is collected.

[0018] 2. Extraction of raw liquor: Extract the above-mentioned filter residue in 650 mL of raw liquor with a volume fraction of 68-72% at room temperature for 24 h, filter and discard the residue to obtain the extraction liquid 2 for standby; 3. Reducing the alcohol content: Use the extraction liquid 1 obtained by extracting with low-deuterium water to reduce the alcohol content of the extraction liquid 2 obtained by extracting raw liquor to 45% vol, and the finished wine is obtained.

[0019] The sensory characteristics of the obtained finished wine were evaluated by trained sensory assessors: its color is light red, maintaining the inherent body characteristics of the liquor, slightly sweet, and having a unique herbal fragrance.

[0020] Determine the contents of the signature components (polysaccharides, total flavonoids) in the finished wine, and obtain that the total polysaccharides ≥ 1.5 g / 1000 mL and the total flavonoids 0.5 g / 1000 mL.

[0021] Meanwhile, prepare by replacing the low-deuterium water in the above production method with ordinary water to obtain the control group wine. Compare the finished wine prepared by the above method with the control group wine, and the contents of dry extract and signature components are 30% higher than those of the functional wine prepared by the same method with ordinary water.

[0022] II. Functional verification Adopt model animal experiments for functional verification: Verify the liver protection effect of the finished wine on zebrafish by detecting the yolk sac area, specifically as follows: The detection principle is: There are many lipid metabolism enzymes homologous to mammals in the liver of zebrafish, which is equivalent to the defense mechanism of mammals against exogenous chemicals, including enzyme induction and oxidative stress. Moreover, the larvae of zebrafish are transparent throughout, and it is easy to observe the toxic phenotypes. Ethanol can induce liver damage in zebrafish to simulate human liver diseases. The absorption of the yolk sac is closely related to liver function, and the liver function effect of the sample is evaluated by detecting the yolk sac absorption ability.

[0023] Meanwhile, Metadoxine (Zhejiang Zhenyuan Pharmaceutical Co., Ltd.) was selected as the positive drug for comparative verification.

[0024] Select wild AB strain zebrafish of the same batch. Three days after fertilization, the tested zebrafish are divided into four groups, namely the blank control group, the model control group, the positive control group and the sample treatment group, with 30 in each group. Among them, the blank control group is not treated, and the model control group, the positive control group and the sample treatment group are all added with an equal amount of ethanol (ethanol is ingested into the zebrafish body by dissolving it in the fish-raising water). The positive control group and the sample treatment group are respectively added with Metadoxine and the finished wine to be tested while adding ethanol. After culturing for a period of time, evaluate whether the sample has liver protection effect by detecting the yolk sac absorption ability.

[0025] Analysis was performed using SPSS 26 software, graphs were plotted using GraphPad Prism 8, data statistics were expressed as mean ± standard deviation, and the experimental results were tested for normal distribution using SPSS software. If the data conformed to a normal distribution, data significance was tested using the T parameter test or analysis of variance (ANOVA); if it did not conform to a normal distribution, non-parametric tests were used (results P values < 0.05 indicated statistically significant differences). The determination criterion was that on the basis of the experiment meeting the effectiveness, compared with the blank control group, the yolk sac area in the model control group was significantly increased ( P < 0.05), indicating successful modeling. When comparing the sample treatment group with the model control group, the yolk sac area in the sample treatment group was significantly reduced (P < 0.05), indicating that the sample had a liver-protecting effect.

[0026] The results of the preliminary experiment showed that there was no significant difference between the 1% concentration sample group and the blank control group, so the 1% concentration was the maximum safe concentration.

[0027] The yolk sac area of zebrafish after treatment with the finished wine is shown in Figure 1 as follows. Among them, * represents P < 0.05, ** represents P < 0.01, *** represents P < 0.001, and the more *, the smaller the P value, indicating the more significant the difference. The quantitative results are shown in Table 1 below. Among them, the yolk sac area of zebrafish in the blank control group (k) was 266431.67 ± 114244.28, in the model control group (m) was 413674.33 ± 118046.76, in the positive control group (y) was 250734.33 ± 118946.95, and in the sample treatment group (this) was 275243.63 ± 106949.31. Among them, the comparison of the changes in the yolk sac area of the blank control group, model control group, positive control group, and sample treatment group is shown in Figure 2 as follows. It can be seen that the wine prepared by the present invention can significantly reduce the yolk sac area compared with the model group, and has a significant liver-protecting effect.

[0028] Table 1 Determination of the effect of the finished wine on the yolk sac of zebrafish Evaluation was carried out using the low-deuterium water extract (to verify the efficacy of the inherent components of the above formula in the absence of alcohol). The results showed that there were significant differences between the experimental group (low-deuterium water extraction product) and the control group (ordinary water extraction product), proving significant efficacy; Evaluation was carried out after the finished wine was evaporated at 85 °C until the alcohol content ≤ 5% vol (to prevent the damage of alcohol to the efficacy components). The results showed that the efficacy was the same as that of the low-deuterium water extract, indicating that the efficacy components were not affected in the alcohol-containing solution.

[0029] At the same time, other methods of wine preparation were carried out, including ordinary water extraction (in the above method, only ordinary water was used to replace low-deuterium water, and the rest was exactly the same), simple water dissolution (the low-deuterium water extract prepared by the above method was used to reduce the alcohol content of the original wine, and no extraction of the original wine was performed), and simple alcohol dissolution (only the original wine was extracted according to the above formula, and then the alcohol content was reduced by low-deuterium water, and no low-deuterium water extraction was performed). The results showed that the finished wine prepared by other methods had a liver protection effect (the yellow sac absorption capacity in the zebrafish experiment) that was much lower than the wine produced by the above preparation process provided by the present invention.

[0030] At the same time, the present invention also conducts the following experimental verification, including: 1. The animal detoxification function comparison test was conducted using ordinary water and deuterium-depleted water. The results showed that deuterium-depleted water was positive, while ordinary water was negative, indicating that deuterium-depleted water itself has the effect of detoxification.

[0031] 2. The characteristic components of ordinary water and deuterium-depleted water extracts were tested, and the results showed that the content of characteristic components (polysaccharides, total flavonoids) in the deuterium-depleted water extract increased by 27.1%.

[0032] 3. When the characteristic components no longer increased after 24 hours of deuterium-depleted water extraction, the original wine was used for extraction. The results showed that the characteristic components could still increase by 9%, indicating that the combination of deuterium-depleted water extraction and original wine extraction can maximize the dissolution rate of the dry extract and characteristic components (polysaccharides, total flavonoids) in the finished wine.

[0033] 4. The original liquor was directly reduced to 45%vol with low-deuterium water and then the above materials were extracted at room temperature. The results showed that the extraction rate was only 67% of the total extraction green of low-deuterium water extraction plus original liquor extraction, and heat preservation extraction would cause a large amount of alcohol evaporation loss. Therefore, low-deuterium water extraction plus original liquor extraction is the best extraction method.

[0034] 5. After the finished wine was evaporated at 85°C to an alcohol content of ≤5%vol, the animal detoxification function was evaluated (this evaluation was conducted to prevent alcohol from damaging the active ingredients). The results showed that the efficacy was consistent with that of the low-deuterium water extract, indicating that the active ingredients were not affected in the solution containing alcohol.

[0035] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be appreciated that the above description should not be considered as a limitation of the present invention. After reading the above content, it will be apparent to those skilled in the art that various modifications and substitutions of the present invention will occur. Therefore, the protection scope of the present invention should be limited by the appended claims.

Claims

1. A wine with liver protection function, characterized in that: In terms of weight, the wine contains the following raw materials: 20g wolfberry, 25g dried chrysanthemum, 10g kudzu root, 10g ganoderma lucidum, and 5g angelica.

2. The wine having liver protection function according to claim 1, characterized in that: The wine also contains deuterium-depleted water and 68-72%vol of original wine, wherein the deuterium content of the deuterium-depleted water is ≤100ppm.

3. A method for making wine as claimed in claim 2, characterized in that: The following steps are involved: S1, deuterium-depleted water extraction: take component raw materials 20g of wolfberry, 25g of dried chrysanthemum, 10g of kudzu root, 10g of ganoderma lucidum, and 5g of angelica, add them into the deuterium-depleted water for heat preservation extraction, and filter to obtain extract 1 and filter residue; S2, extraction of original wine: extract the filter residue obtained in S1 in 68-72%vol original wine at room temperature, and filter to obtain extract 2; S3. Alcohol reduction: Use filtrate 1 to reduce the alcohol content of filtrate 2 to 45%vol.

4. The method according to claim 3, characterized in that: In the S1, the ratio of the component raw materials to the deuterium-depleted water is 1 g: 5 mL; and the heat preservation extraction is heat preservation extraction at 85° C. for 24 hours.

5. The manufacturing method according to claim 3, characterized in that: The room temperature extraction in S3 is extraction at 18-25°C for 24 hours.

6. Use of the wine as described in any one of claims 1-2 in liver protection.

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