Uric acid-reducing plant extract composition and preparation method thereof

Abstract

The embodiment of the invention discloses a uric acid reducing plant extract composition and a preparation method thereof, relates to the technical field of composite compositions, and aims to develop a composite plant extract composition with a uric acid reducing function and an excellent taste so as to meet market requirements. The uric acid-reducing plant extract composition comprises a mixed solution composed of turnip liquid and roxburgh rose primary pulp in a volume ratio of (1-3): (0.5-1.5), the mass volume ratio of the erythritol to the mixed solution is 5%-7%, the mass volume ratio of the citric acid to the mixed solution is 0.1%-0.4%, and the mass volume ratio of the compound stabilizer to the mixed solution is 0.03%-0.09%. The plant extract composition for reducing uric acid makes up the vacancy that no plant extract composition for reducing uric acid exists in the market, and synthesis-excretion dual-path regulation is realized by inhibiting xanthine oxidase (XOD) through turnip alkaloid and regulating urate transporter (ABCG-2 through rosa roxburghii tratt polyphenol, so that the effect of reducing uric acid is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of composite compositions, and particularly relates to a plant extract composition for reducing uric acid and a preparation method thereof. Background Art

[0002] At present, the products on the market for the demand of reducing uric acid are mainly divided into two categories:

[0003] Synthetic drug derivatives: Such as auxiliary drinks containing allopurinol and febuxostat ingredients. Although they can inhibit uric acid synthesis, long-term use is likely to cause side effects such as liver and kidney toxicity and allergic reactions, and does not meet consumers' preference for natural ingredients.

[0004] Single plant extract compositions: Such as lotus leaf tea, coptis extract, etc. They rely on a single active ingredient (such as nuciferine, berberine) to play the role of reducing uric acid. However, due to the low concentration of ingredients, bitter taste, and single functional target, the actual effect is limited.

[0005] Therefore, there is an urgent need to develop a plant extract composition that combines the function of reducing uric acid with excellent taste to meet the market demand. Summary of the Invention

[0006] The main purpose of the present application is to provide a plant extract composition for reducing uric acid and a preparation method thereof, aiming to develop a composite plant extract composition that combines the function of reducing uric acid with excellent taste to meet the market demand.

[0007] To achieve the above object, the technical solutions adopted in the embodiments of the present application are as follows:

[0008] In the first aspect, the embodiments of the present application provide a plant extract composition for reducing uric acid, including a mixed solution composed of turnip liquid and rose hip puree with a volume ratio of 1 - 3:0.5 - 1.5; erythritol with a mass-to-volume ratio of 5% - 7% to the mixed solution, citric acid with a mass-to-volume ratio of 0.1% - 0.4% to the mixed solution, and a composite stabilizer with a mass-to-volume ratio of 0.03% - 0.09% to the mixed solution.

[0009] As some optional embodiments of the present application, it includes a mixed solution composed of turnip liquid and rose hip puree with a volume ratio of 2 - 2.5:1; erythritol with a mass-to-volume ratio of 6.4% - 6.5% to the mixed solution, citric acid with a mass-to-volume ratio of 0.3% - 0.4% to the mixed solution, and a composite stabilizer with a mass-to-volume ratio of 0.07% - 0.08% to the mixed solution.

[0010] In some alternative embodiments of the present application, it includes a mixed solution composed of turnip juice and rosa roxburghii puree with a volume ratio of 2.048:1; erythritol with a mass-to-volume ratio of 6.493% to the mixed solution, citric acid with a mass-to-volume ratio of 0.33% to the mixed solution, and a composite stabilizer with a mass-to-volume ratio of 0.075% to the mixed solution.

[0011] In some alternative embodiments of the present application, the composite stabilizer includes sodium carboxymethylcellulose:xanthan gum:sodium alginate with a mass ratio of 1-3:0.5-1:0.5-1.

[0012] In some alternative embodiments of the present application, the composite stabilizer includes sodium carboxymethylcellulose:xanthan gum:sodium alginate with a mass ratio of 2:1:1.

[0013] In a second aspect, the embodiments of the present application further provide a uric acid-lowering plant extract composition as described above, including the following steps:

[0014] Wash the turnips, peel and dice them, and perform pre-cooking treatment and juice extraction and filtration treatment to obtain turnip juice;

[0015] Wash the rosa roxburghii, remove the seeds and make a pulp, and sieve to remove impurities to obtain rosa roxburghii puree;

[0016] After mixing the turnip juice and rosa roxburghii puree in proportion, obtain a mixed solution; add erythritol, citric acid and a composite stabilizer to the mixed solution according to a preset ratio, stir and homogenize, then perform pasteurization treatment, cool and fill to obtain the uric acid-lowering plant extract composition.

[0017] In some alternative embodiments of the present application, the pre-cooking treatment refers to soaking the turnips in a solution of 0.3%-0.7% citric acid + 0.3%-0.7% sodium erythorbate and pre-cooking for 3-7 minutes.

[0018] In some alternative embodiments of the present application, the juice extraction and filtration treatment refers to adding water according to a material-liquid ratio of 0.5-1.5:1-3 for juice extraction, and filtering with a gauze after juice extraction is completed.

[0019] In some alternative embodiments of the present application, the stirring and homogenizing treatment refers to mixing with a variable-frequency stirring paddle at 100 rpm - 140 rpm for 8 - 12 minutes, and then treating with a high-pressure homogenizer to refine the particles to ≤50 μm.

[0020] In some alternative embodiments of the present application, the treatment conditions of the pasteurization treatment are treatment at 80°C - 90°C for 10 - 20 minutes; cooling to below 25°C.

[0021] Compared with the prior art, the plant extraction composition described in the present application comprises a mixed solution composed of turnip liquid and rosa roxburghii puree with a volume ratio of 1 - 3:0.5 - 1.5; as well as erythritol with a mass - volume ratio of 5% - 7% to the mixed solution, citric acid with a mass - volume ratio of 0.1% - 0.4% to the mixed solution, and a composite stabilizer with a mass - volume ratio of 0.03% - 0.09% to the mixed solution. That is, it fills the gap in the market for plant extraction compositions that can be used to reduce uric acid. Through special process treatment, while removing the pungent taste of turnips, it maximally retains alkaloids and rosa roxburghii polyphenols. And by compounding sodium carboxymethylcellulose, xanthan gum, and sodium alginate, a three - dimensional network structure is formed to solve the layering problem of high - activity ingredient beverages. The plant extraction composition described in the present application can inhibit xanthine oxidase (XOD) through turnip alkaloids and regulate uric acid transporter (ABCG - 2) through rosa roxburghii polyphenols, achieving a dual - path regulation of "synthesis - excretion" to achieve the effect of reducing uric acid. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a graph showing the influence result of the volume ratio of turnip to rosa roxburghii on the sensory score of turnip - rosa roxburghii composite beverage involved in the embodiment of the present application;

[0023] Figure 2 It is a graph showing the influence result of the addition amount of erythritol on the sensory score of turnip - rosa roxburghii composite beverage involved in the embodiment of the present application;

[0024] Figure 3 It is a graph showing the influence result of the addition amount of citric acid on the sensory score of turnip - rosa roxburghii composite beverage involved in the embodiment of the present application;

[0025] Figure 4 It is a graph showing the influence result of the addition amount of composite stabilizer on the sensory score of turnip - rosa roxburghii composite beverage involved in the embodiment of the present application;

[0026] Figure 5 It is a graph showing the response surface test result of the volume ratio and erythritol involved in the embodiment of the present application;

[0027] Figure 6 It is a graph showing the response surface test result of erythritol and citric acid involved in the embodiment of the present application;

[0028] Figure 7 It is a graph showing the response surface test result of erythritol and composite stabilizer involved in the embodiment of the present application;

[0029] Figure 8 It is a graph showing the response surface test result of citric acid and composite stabilizer involved in the embodiment of the present application;

[0030] Figure 9 It is a graph showing the response surface test result of citric acid and volume ratio involved in the embodiment of the present application;

[0031] Figure 10 This is the response surface test result diagram of the volume ratio and the composite stabilizer involved in the embodiments of the present application;

[0032] Figure 11 This is the test result diagram of the uric acid lowering effect involved in the embodiments of the present application;

[0033] Figure 12 This is the nematode survival curve diagram involved in the embodiments of the present application;

[0034] Figure 13 This is the nematode egg laying amount result diagram involved in the embodiments of the present application. Detailed implementation manners

[0035] It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0036] As described above, there is an urgent need to develop a plant extract composition with both uric acid lowering function and excellent taste to meet the market demand. Most of the existing compound compositions focus on flavor blending (such as fruit and vegetable juice mixing) and lack functional design for metabolic diseases. A few studies (such as the uric acid lowering drink of "kudzu root + corn silk") only verify the effect through in vitro experiments and lack the support of animal models or clinical data, lacking scientific rigor. For example, the prior art once proposed a uric acid lowering tea beverage, but it relies on chemical additives (such as sodium pyrophosphate) to maintain stability, has poor naturalness, and does not solve the problem of precipitation and stratification.

[0037] Because of the glucosinolate substances in turnips, it is easy to produce a pungent taste when directly juiced. Traditional deodorization methods (such as long-term high-temperature cooking) will destroy its active ingredients (such as alkaloids and flavonoids), resulting in functional loss. The prior art once proposed to improve the flavor of turnips by enzymatic hydrolysis, but the process is complex, the cost is high, and the compatibility problem with other raw materials is not solved. Rosa roxburghii is rich in vitamin C and polyphenols, but it has strong acidity and obvious astringency. When made into a beverage alone, a large amount of sweeteners need to be added to cover the taste, resulting in too high sugar content, which does not conform to the health trend.

[0038] Based on this, the present application proposes a plant extract composition with both uric acid lowering function and excellent taste, and the specific scheme is as follows:

[0039] The uric acid lowering plant extract composition includes a mixed liquid composed of turnip liquid and Rosa roxburghii puree with a volume ratio of 1-3:0.5-1.5; erythritol with a mass-volume ratio of 5%-7% to the mixed liquid, citric acid with a mass-volume ratio of 0.1%-0.4% to the mixed liquid, and a composite stabilizer with a mass-volume ratio of 0.03%-0.09% to the mixed liquid.

[0040] Preferably, the uric acid-lowering plant extract composition comprises a mixed solution composed of turnip liquid and rosa roxburghii tratt pulp with a volume ratio of 2 - 2.5:1; erythritol with a mass-to-volume ratio of 6.4% - 6.5% to the mixed solution, citric acid with a mass-to-volume ratio of 0.3% - 0.4% to the mixed solution, and a composite stabilizer with a mass-to-volume ratio of 0.07% - 0.08% to the mixed solution.

[0041] More preferably, the uric acid-lowering plant extract composition comprises a mixed solution composed of turnip liquid and rosa roxburghii tratt pulp with a volume ratio of 2.048:1; erythritol with a mass-to-volume ratio of 6.493% to the mixed solution, citric acid with a mass-to-volume ratio of 0.33% to the mixed solution, and a composite stabilizer with a mass-to-volume ratio of 0.075% to the mixed solution.

[0042] In the above uric acid-lowering plant extract composition, the composite stabilizer comprises sodium carboxymethylcellulose:xanthan gum:sodium alginate with a mass ratio of 1 - 3:0.5 - 1:0.5 - 1. Preferably, the composite stabilizer comprises sodium carboxymethylcellulose:xanthan gum:sodium alginate with a mass ratio of 2:1:1.

[0043] In addition, the embodiment of the present application also provides a uric acid-lowering plant extract composition as described above, comprising the following steps:

[0044] Wash the turnips, peel and dice them, and perform pre-boiling treatment and juice extraction and filtration treatment to obtain turnip liquid; the pre-boiling treatment refers to soaking the turnips in a solution of 0.3% - 0.7% citric acid + 0.3% - 0.7% sodium erythorbate and pre-boiling for 3 - 7 minutes; the juice extraction and filtration treatment refers to adding water according to a material-liquid ratio of 0.5 - 1.5:1 - 3 for juice extraction, and filtering with a gauze after juice extraction is completed;

[0045] Wash the rosa roxburghii tratt, remove the seeds and make a pulp, and sieve to remove impurities to obtain rosa roxburghii tratt pulp;

[0046] After mixing the turnip liquid and rosa roxburghii tratt pulp in proportion, obtain a mixed solution; add erythritol, citric acid and a composite stabilizer to the mixed solution according to a preset ratio, stir and homogenize, then perform pasteurization treatment, cool and fill to obtain the uric acid-lowering plant extract composition; the stirring and homogenization treatment refers to mixing with a variable-frequency stirring paddle at 100 rpm - 140 rpm for 8 - 12 minutes, and then processing with a high-pressure homogenizer to refine the particles to ≤50 μm; the treatment conditions of the pasteurization treatment are 80°C - 90°C for 10 - 20 minutes; cool to below 25°C.

[0047] To improve production efficiency, the production system of the uric acid-lowering plant extract composition described in this application adopts a more efficient and automated system. The production system includes a pretreatment unit, a pre-cooking and deodorizing unit, a juicing and filtering unit, a mixing and blending unit, a homogenization and sterilization unit, a filling and packaging unit, and a control system configured in series to form a continuous production line. Specifically, the pretreatment unit is connected to the pre-cooking and deodorizing unit by a conveyor belt to ensure automatic raw material transportation; the outlet of the juicing and filtering unit is docked with the inlet of the mixing and blending unit through a food-grade hose to avoid cross-contamination; a buffer storage tank is arranged between the homogenization and sterilization unit and the filling and packaging unit to balance the production rhythm. It should be noted that the prickly pear puree is obtained by processing outside this production system, so the production system does not include a sub-unit for obtaining prickly pear puree through processing.

[0048] Specifically:

[0049] The pretreatment unit includes a cleaning machine, a peeling machine, and a dicing machine; the cleaning machine includes a high-pressure spraying device for removing sediment and impurities on the surface of turnips and prickly pears; the peeling machine includes a rotary blade system for removing the epidermis of turnips; the dicing machine includes a multi-blade cutting module for cutting turnips into uniform diced pieces (5×5 mm).

[0050] The pre-cooking and deodorizing unit includes a pre-cooking tank and a circulation pump; the pre-cooking tank is made of acid-resistant stainless steel and is equipped with a heating coil and a temperature sensor (temperature control accuracy ±1°C) for pre-cooking turnip dices with a citric acid + sodium erythorbate solution; the circulation pump is used to ensure the uniform flow of the pre-cooking liquid and avoid local overheating.

[0051] The juicing and filtering unit includes a screw juicer and a multi-layer filtering device; the screw juicer is equipped with a low-speed pressing module, i.e., the rotation speed ≤ 50 rpm, to reduce oxidation and thermal damage; the multi-layer filtering device is equipped with 4 layers of medical-grade gauze or a 100-mesh stainless steel filter screen for separating turnip juice and residues.

[0052] The mixing and blending unit includes a stirring tank and a metering system; the stirring tank is equipped with a double-layer jacket with temperature control function and a variable-frequency stirring paddle with a rotation speed of 50 rpm - 200 rpm; the metering system is equipped with a high-precision liquid flow meter and a powder weighing module for quantitative addition of erythritol, citric acid, and compound stabilizer.

[0053] The homogenization and sterilization unit includes a high-pressure homogenizer and a pasteurizer; the pressure range of the high-pressure homogenizer is 20 MPa - 50 MPa to break macromolecular substances to improve the stability of the beverage; the pasteurizer is equipped with a plate heat exchanger and a heat preservation pipeline to control the temperature at 85°C ± 2°C and the sterilization time at about 15 minutes.

[0054] The filling and packaging unit includes a sterile filling machine and a capping machine; the sterile filling machine is equipped with a negative pressure filling head and a nitrogen replacement system to ensure an oxygen-free filling process; the capping machine is controlled by an automatic torque to adapt to PET bottles or Tetra Pak packages.

[0055] The control system includes a PLC central controller and a sensor network; the PLC central controller is equipped with an integrated touch screen to monitor the parameters of each unit (temperature, pressure, flow rate) in real time; the sensor network includes a pH sensor, a turbidity sensor, and a liquid level sensor for on-line quality monitoring.

[0056] Among them, the temperature control system of the pre-cooking tank is linked with the PLC central controller to ensure the accurate execution of the pre-cooking conditions (temperature, time); the metering system automatically triggers the addition of auxiliary materials according to the liquid level signal of the mixing tank to achieve accurate proportion control. The sensor data (such as temperature, pH value) is transmitted to the PLC central controller through the RS485 bus to drive the actuators (such as heating coils, stirring motors); when the temperature of the sterilization unit is abnormal, the system automatically pauses filling and alarms.

[0057] The system also includes a SCADA system for integrating production data (such as sterilization time, filling volume) and generating reports to support remote monitoring and process optimization.

[0058] Based on the above production system, the composition described in this application is obtained through the following steps:

[0059] After the turnips are washed by a washing machine to remove the sediment, they enter a peeling machine to remove the epidermis, and a dicing machine cuts them into uniform dices; after the prickly pears are washed, the seeds are removed manually by workers, and then they enter a pulping machine to prepare the original pulp.

[0060] The turnip dices are put into a pre-cooking tank and pre-cooked at 85°C for 5 minutes in a 0.5% citric acid + 0.5% sodium erythorbate solution to remove the pungent taste; the pre-cooked turnip dices are slowly pressed by a screw juicer, and the juice is filtered through four layers of gauze and stored in a temporary storage tank.

[0061] The turnip juice and the prickly pear original pulp are pumped into a stirring tank at a volume ratio of 2:1, and at the same time, erythritol, citric acid, and a composite stabilizer are added; the variable-frequency stirring paddle mixes at 120 rpm for 10 minutes, and then is processed by a high-pressure homogenizer (30 MPa) to refine the particles to ≤50 μm.

[0062] The homogenized beverage enters a pasteurizer and is treated at 85°C for 15 minutes, and then quickly cooled to below 25°C; the sterile filling machine completes filling under nitrogen protection, and after the capping machine seals the bottle, it is labeled and boxed.

[0063] On-line sensors continuously monitor the key parameters, and abnormal data triggers an automatic rejection mechanism; the final product is sampled and tested (physical indicators, uric acid inhibition rate, microbial indicators) and then stored in the warehouse.

[0064] The technical solution described in this application realizes the full - process automation from raw materials to finished products through modular equipment design and intelligent control, and has the characteristics of high efficiency, stability and scalability.

[0065] The following further elaborates on the technical solution described in this application with specific embodiments, so as to facilitate those skilled in the art to have a better understanding of the technical solution of this application:

[0066] Example 1

[0067] Preparation of turnip juice: Wash the turnips clean with clear water, remove the surface sediment and impurities, peel and dice them, and pre - cook them in a solution of 0.5% citric acid + 0.5% sodium erythorbate for 5 minutes to eliminate the special pungent taste of turnips. Squeeze the pre - treated turnips according to a material - to - liquid ratio of 1:2, and then filter with four - layer clean gauze to obtain clear turnip juice.

[0068] Preparation of turnip - prickly pear composite beverage: Using turnip juice and prickly pear puree as the main raw materials, supplemented with appropriate amounts of erythritol and citric acid for blending. After obtaining the raw material liquid, add a composite stabilizer (m sodium carboxymethylcellulose:m xanthan gum:m sodium alginate = 2:1:1) relative to the weight of the raw material liquid. The specific formula is that the volume ratio of turnip to prickly pear is 2:1, the dosage of erythritol is 6.50%, the dosage of citric acid is 0.33%, and the dosage of the composite stabilizer is 0.075%. Stir the raw and auxiliary materials until they are evenly mixed to obtain the turnip - prickly pear composite beverage. After filtration, fill the beverage into bottles and sterilize it by pasteurization to obtain the finished turnip - prickly pear composite beverage.

[0069] Experimental Example 1 Sensory Evaluation Experiment

[0070] Under the fixed conditions of a volume ratio of turnip to prickly pear solution of 2:1, erythritol 6%, citric acid 0.3%, and composite stabilizer 0.07%, the effects of the volume ratio of turnip to prickly pear solution (1:1, 1.5:1, 2:1, 2.5:1, 3:1), the dosage of erythritol (4%, 5%, 6%, 7%, 8%), the dosage of citric acid (0.1%, 0.2%, 0.3%, 0.4%, 0.5%), and the dosage of the composite stabilizer (0.01%, 0.03%, 0.05%, 0.07%, 0.09%) on the sensory score of the turnip - prickly pear composite beverage were investigated respectively.

[0071] That is: The prepared turnip - prickly pear composite beverages were randomly grouped and numbered. The participating evaluators consisted of 10 members of a sensory evaluation panel majoring in food science, including 5 males and 5 females. The sensory evaluation required the evaluators to rinse their mouths with clear water after evaluating one sample and wait for 5 minutes before evaluating the next sample.

[0072] Based on the evaluation results, a fuzzy mathematics model is established through the following steps:

[0073] Step 1: Determine the evaluation factors, weights, and scoring sets. The evaluation factor set U = {color, aroma, taste, tissue form}; the evaluation factor weight set uses the entropy weight method; the scoring set V = {excellent, good, medium, poor} = {90, 80, 70, 60}.

[0074] Step 2: Fuzzy relation comprehensive evaluation set. The comprehensive evaluation result of the sensory index is represented by Y, Y = X·R, where X represents the sensory index weight and R is the fuzzy matrix. The calculation method uses the weighted average type operator for calculation.

[0075] The evaluation criteria are shown in Table 1, and the evaluation results are as Figures 1 - 4 shown, as well as Tables 5 - 8.

[0076] Table 1:

[0077]

[0078]

[0079] Based on the results of the single-factor experiment, taking the volume ratio of turnip to prickly pear solution and the dosages of erythritol, citric acid, and composite stabilizer (m sodium carboxymethylcellulose: m xanthan gum: m sodium alginate) as the factors for response surface test investigation, the optimal formula of turnip prickly pear compound beverage is determined, as shown in Table 2 specifically:

[0080] Table 2 Experimental factor and level design

[0081]

[0082] The response surface result diagrams are shown in Tables 3 - 4, Tables 10 - 11, and Figures 5 - 10 as shown:

[0083] Table 3:

[0084]

[0085]

[0086] Table 4:

[0087]

[0088] Note: "*" (P < 0.05), "**" (P < 0.01), "***" (P < 0.0001)

[0089] Using Design Expert 8.0 software to perform multiple regression fitting on the results in Table 3, a quadratic polynomial regression equation with 4 independent variables as coded values is obtained:

[0090] Y = 88.40 + 0.8827A + 3.22B + 1.84C + 2.01D - 2.00AB - 0.4778AC + 0.3150AD

[0091] + 0.7668BC + 0.5190BD + 2.57CD - 3.43A2 - 4.84B2 - 6.08C2 - 6.06D2; By performing extreme value analysis on the above formula, the optimal formulation parameters of the beverage are predicted as follows: the volume ratio of turnip to rosa roxburghii tratt is 2.048:1, the dosage of erythritol is 6.493%, the dosage of citric acid is 0.33%, the dosage of compound stabilizer is 0.075%, and the theoretically predicted score is 89.32 points. For ease of operation, the volume ratio of turnip to rosa roxburghii tratt is selected as 2.05:1, the dosage of erythritol is 6.50%, the dosage of citric acid is 0.33%, the dosage of compound stabilizer is 0.075%, and the sensory score is (89.56 ± 0.4) points, indicating that the results predicted by the regression model are feasible and have practical significance.

[0092] Experimental Example 2

[0093] Treatment of uric acid samples: After increasing the uric acid content of caenorhabditis elegans by treating with xanthine, the nematodes were fed with the samples of the experimental group and the blank group, and the nematode collection fluid (each group containing 1000 nematodes) was obtained by rinsing 3 times with M9 buffer solution. The collection fluid was centrifuged (4000 rpm, 3 min), and after discarding the supernatant, an appropriate amount of M9 buffer solution was added for crushing and homogenization. The homogenates of each group were centrifuged (4000 rpm, 20 min), the precipitate was discarded, and the supernatant was ready for high performance liquid chromatography analysis. DIKMA Spursil C18 chromatographic column (250×4.6 mm, 5 μm) was used; the injection volume was 20 μL; the detection wavelength was 235 nm; mobile phase A was pure water, and mobile phase B was acetonitrile. Isocratic elution was carried out at a ratio of mobile phase A:mobile phase B = 90:10 (volume ratio) for 10 min, and the flow rate was 1 mL / min.

[0094] Synchronized larvae were picked onto NGM medium coated with the samples and cultured at a constant temperature of 20°C. The lifespan of nematodes in the experimental group and the blank control group was investigated. Each plate contained 50 nematodes, and each test was repeated at three experimental levels in parallel. The nematodes were transferred to a new plate every other day. The number of surviving nematodes and the egg laying amount were recorded every day. The experiment ended when all the nematodes died, and finally a nematode survival curve graph was generated.

[0095] The uric acid lowering result graph is as Figure 11 shown in and Table 12, the nematode survival curve graph is as Figure 12 shown in and Table 13, the nematode egg laying amount result graph is as Figure 13As shown in Figure 14. In the figure, control refers to the blank control group under the same treatment; Model refers to treating nematodes with hypoxanthine at a concentration of 0.25 mg / mL, and a hyperuric acid Caenorhabditis elegans model can be successfully established after solid culture for 24 h; Turnip refers to treating nematodes with turnip juice alone; Rosa roxburghii refers to treating nematodes with magnetic original pulp alone; Allopurinol refers to a drug commonly used to reduce uric acid; Op50 refers to Escherichia coli OP50 strain. It can be seen that the turnip and Rosa roxburghii composite beverage described in this application can significantly reduce the content of uric acid in Caenorhabditis elegans without sacrificing lifespan and reproductive ability.

[0096] Thus, the technical solution of this application fills the gap in the market for plant extract compositions that can be used to reduce uric acid. Through special process treatment, while removing the pungent taste of turnip, alkaloids and Rosa roxburghii polyphenols are retained to the greatest extent. And by compounding sodium carboxymethylcellulose, xanthan gum and sodium alginate to form a three-dimensional network structure, the layering problem of high-active ingredient beverages is solved; The plant extract composition described in this application can inhibit xanthine oxidase (XOD) through turnip alkaloids and regulate uric acid transporter (ABCG-2) through Rosa roxburghii polyphenols to achieve dual-path regulation of "synthesis-excretion" to achieve the effect of reducing uric acid.

[0097] In addition, to ensure the full disclosure of the performance data described in this application, Figures 1 - 13 the original data corresponding to each are attached, as shown in Tables 5-14 in sequence. Among them, Figures 5 - 10 the original data of the response surface diagrams shown in are shown in Tables 10-11:

[0098] Table 5:

[0099]

[0100] Table 6:

[0101]

[0102] Table 7:

[0103]

[0104] Table 8:

[0105]

[0106]

[0107] Table 9:

[0108] Evaluation Index Taste Odor Color and Luster Texture Weight Taste 10 6.9 6.5 7.1 0.305 Odor 3.1 10 5.4 6.4 0.249 Color and Luster 3.5 4.6 10 6.1 0.242 Texture 2.9 3.6 3.9 10 0.204

[0109] Table 10:

[0110]

[0111]

[0112] Table 11:

[0113]

[0114] Table 12:

[0115]

[0116] Table 13:

[0117]

[0118] Remark: The daily survival rate of nematodes, starting with 150 in each group.

[0119] Table 14:

[0120]

[0121] The above are only the preferred embodiments of the present application and are not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A uric acid-lowering plant extract composition, characterized in that: The invention comprises a mixed liquid composed of turnip liquid and roxburghii pulp in a volume ratio of 1-3:0.5-1.5; and erythritol in a mass volume ratio of 5%-7% to the mixed liquid, citric acid in a mass volume ratio of 0.1%-0.4% to the mixed liquid, and a composite stabilizer in a mass volume ratio of 0.03%-0.09% to the mixed liquid.

2. The uric acid-lowering plant extract composition according to claim 1, characterized in that: The invention comprises a mixed liquid composed of turnip liquid and roxburghii pulp in a volume ratio of 2-2.5:1; and erythritol in a mass volume ratio of 6.4%-6.5% to the mixed liquid, citric acid in a mass volume ratio of 0.3%-0.4% to the mixed liquid, and a composite stabilizer in a mass volume ratio of 0.07%-0.08% to the mixed liquid.

3. The uric acid-lowering plant extract composition according to claim 1, characterized in that: The invention comprises a mixed liquid composed of turnip liquid and roxburghii pulp in a volume ratio of 2.048:1; and erythritol in a mass volume ratio of 6.493% to the mixed liquid, citric acid in a mass volume ratio of 0.33% to the mixed liquid, and a composite stabilizer in a mass volume ratio of 0.075% to the mixed liquid.

4. The uric acid-lowering plant extract composition according to claim 1, characterized in that: The composite stabilizer includes sodium carboxymethyl cellulose: xanthan gum: sodium alginate in a mass ratio of 1-3:0.5-1:0.5-1.

5. The uric acid-lowering plant extract composition according to claim 1, characterized in that: The composite stabilizer includes sodium carboxymethyl cellulose: xanthan gum: sodium alginate in a mass ratio of 2:1:

1.

6. A uric acid-lowering plant extract composition according to any one of claims 1 to 5, characterized in that: The following steps are involved: Washing the turnips, peeling and dicing them, pre-cooking them, and juicing and filtering them to obtain turnip juice; Wash the roxburghii, remove the seeds and pulp it, and sieve it to remove impurities to obtain roxburghii pulp; The turnip juice and the roxburghii puree are mixed in proportion to obtain a mixed liquid; erythritol, citric acid and a composite stabilizer are added to the mixed liquid in a preset proportion, the mixed liquid is stirred and homogenized, and then pasteurized, cooled and filled to obtain a uric acid-lowering plant extract composition.

7. The uric acid-lowering plant extract composition according to claim 6, characterized in that: The pre-cooking treatment refers to soaking the turnips in a 0.3%-0.7% citric acid + 0.3%-0.7% sodium isoascorbate solution and pre-cooking for 3 minutes to 7 minutes.

8. The uric acid-lowering plant extract composition according to claim 6, characterized in that: The juice extraction and filtration process refers to adding water to extract the juice at a material-liquid ratio of 0.5-1.5:1-3, and filtering the juice with gauze after the juice extraction is completed.

9. The uric acid-lowering plant extract composition according to claim 6, characterized in that: The stirring and homogenizing treatment refers to mixing with a variable frequency stirring blade at 100 rpm-140 rpm for 8 minutes-12 minutes, and then treating with a high-pressure homogenizer to refine the particles to ≤50 μm.

10. The uric acid-lowering plant extract composition according to claim 6, characterized in that: The pasteurization treatment conditions are: treatment at 80° C.-90° C. for 10 minutes-20 minutes; and cooling to below 25° C.

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