女士养生酒的工艺优化及功能评价

Process Optimization and Functional Evaluation of Women's Health Wine

以当归、枸杞子和桑葚等5味药食同源原料制备女士养生酒,进行3因素3水平正交试验,以总多糖含量为检测指标,筛选女士养生酒制备的最佳工艺。并建立气血双虚及痛经敏感小鼠模型,用低、中、高剂量女士养生酒分别连续灌胃21d和14d,检测小鼠的出血时间、凝血时间、骨髓有核细胞数、扭体次数和雌二醇含量。结果表明,女士养生酒最佳浸提工艺条件为料液比1∶10,浸提温度50℃,浸提时间192h。该方法制备的女士养生酒可显著延长气血双虚模型小鼠的出血时间和凝血时间,极显著减少痛经敏感模型小鼠的扭体次数,极显著提升血清中雌二醇含量。

Lady health wine was prepared from Angelica sinensis,wolfberry and mulberry,and the best preparation process of lady health wine was screened by three-factor and three-level orthogonal test with total polysaccharide content as the test index.The mice model of qi and blood deficiency and dysmenorrhea sensitivity was established.The bleeding time,coagulation time,bone marrow nucleated cells number,twisting times and estradiol content of the mice were detected by continuous administration of low,medium and high doses of women’s health wine for 21 d and 14 d respectively.The results showed that the optimum extraction conditions of lady health wine were the ratio of material to liquid 1∶10,extraction temperature 50℃and extraction time 192 h.The lady health wine prepared by this method can significantly prolong the bleeding time and coagulation time of the mice model of qi and blood deficiency,significantly reduce the number of writhing of the mice model of dysmenorrhea sensitivity,and significantly increase the serum estradiol content.