复方醒酒茶的配方优化及解酒效果评价

Optimization of Formula of Compound Sobering Tea and Evaluation of Its Anti Alcohol Effect

以葛根、葛花、枳椇子为主要材料,配以栀子、酸枣仁、枸杞、金银花、冰糖制成复方醒酒茶。采用感官评价法优化配方组成,通过复方醒酒茶对小鼠醉酒潜伏期和睡眠维持时间的影响及小鼠乙醇急性中毒试验对解酒效果进行评价。结果表明,按最佳配方制备的茶饮颜色黄嫩明亮,气味纯正清香,味道醇厚。茶饮存放24 h,颜色仍然鲜亮,没有浑浊、沉淀及乳凝物,72 h没有异味,不会散袋。茶饮储藏6个月,袋封完好,内容物不粘连、没有虫蛀、霉变及异味,口感未打折。解酒效果评价结果表明,与对照组相比,各试验组均能显著延长小鼠醉酒潜伏期,缩短睡眠维持时间,提高乙醇致小鼠急性中毒的存活率。

The main ingredient of this study contents pueraria lobata,flos puerariae and hovenia dulcis thunb,combined with gardenia,wild jujube kernel,medlar,honeysuckle and rock sugar,which make compound sobering tea.We had optimized the formula by sensory evaluation method,and evaluated the antialcoholismic effect by the influence of compound sobering tea on drunkenness latency,sleep maintenance time and acute ethanol poisoning in mice.The results manifested that the formula tea had bright yellow color,pure fragrance and taste.When the tea was stored for 24 h,the color was still bright,without turbidity,sediment and milk condensate.Besides,there was no peculiar smell and the tea bag would not be loose after 72 h.However,when the tea was stored for 6 months,the taste was not discounted,though the bag was well sealed,the contents were not adhered,moth eaten,moldy and peculiar smell.At the same time,the evaluation of antialcoholismic effect showed that compared with the control group,each experimental group could significantly prolong the latency of drunkenness,shorten the sleep maintenance time of mice,and improve the survival rate of acute toxicity induced by ethanol in mice.