可调节机体免疫力复方人参保健酒工艺研究

Production of Compound Ginseng Healthcare Liqueur with Immunity-Enhancing Functions

优选制备具有调节机体免疫力的人参复方保健酒的最佳制备工艺。通过正交设计,考察乙醇浓度、浸提温度、时间、次数对总皂苷溶出量的影响,优选最佳制备工艺。测定制备样品的小鼠迟发型变态反应能力、血清溶血素值、免疫器官指数、单核-巨噬细胞碳廓清能力。以50%vol乙醇浓度、温度25℃±2℃、浸提10 d、连续2次为最佳工艺。16.67 mL/kg·bw、50.00 mL/kg·bw中、高剂量组能够显著提高小鼠迟发型变态反应能力(P<0.05),50.00 mL/kg·bw高剂量组能显著提高小鼠血清溶血素值(P<0.05)。表明该制备样品可以调节机体体液和细胞免疫功能,具有显著的增强机体免疫力作用。

In order to achieve the optimum processing techniques of ginseng healthcare liqueur with immunity-enhancing functions, the effects of ethanol concentration, extraction temperature, extraction time and extraction frequency on total saponin yield were investigated by orthogonal design. Furthermore, the delayed allergic reaction ability, serum hemolysin value, immune organ index and mononuclear macrophage carbon clearance ability of mice after the administration of the prepared liqueur samples were determined. As a result, the best technical parameters were summed up as follows: 50 % ethanol concentration used, extraction operated at 25 ℃±2 ℃, 10 d leaching for two consecutive times. Mice experiments suggested that, middle/high dosage(16.67 mL/kg·bw and 50.00 mL/kg·bw) could significantly improve the late abnormal response ability of mice(P<0.05), and high dosage(50.00 m L/kg·bw) could significantly increase the serum hemolysis value of mice(P<0.05). It has proved that the produced liqueur has humoral fluid-regulating and immunity-enhancing functions.