Study On The Develop Of Compound Schisandra Hepatoprotective Health Beverage And Its Functional Evaluation

Shisandra chinensis (Turcz.) Baill has extremely high medieinal and nutritional value, it is one kind new functionality health foods of the medieine food homology. Pharmacological test showed that the main active ingredient Schisandra lignans with anti-hepatic injury. The research purpose is that the develop of compound Schisandra hepatoprotective health beverage, Extraction of its functionality and optimized beverage formulation process, The hepatoprotective effect of the beverage were comprehensive evaluated by animal experiments, In order to make better use of Schisandra development of functional health food for technology reference.1. To select hepatoprotective main functional components of Schisandra in vitro. The hepatoprotecfive effect of six Schisandra standard samples were compared through measuring viability of L02 cells injuryed and the activity of ALT and AST on the supernatant. The results showed that Schisandrin B was higher than other five Schisandra standard samples to hepatoprotecfive effect. Took Schisandrin B as the main evaluation index, the extraction technology of functional components was optimized.2. The extraction optimized of ultrasonic assisted method Schisandrin B. The effections of ultrosonic time, the ratio of material to solution, ethanol concentration to solution on the yield of Schisandrin B were researched with single factor experiment, and the central composite design and SAS analysis software were used to optimize the extraction technology parameters of Schisandrin B.Results showed that the effects of all factors on the extraction yields were as the following order:ethanol concentration>the ratio of material to solution>ultrasonic time. the optimal conditions were as following:ultrasonic time 38min; the ratio of material to solution 1:11; ethanol concentration 87%. Under these conditions, the yield of Schisandrin B can was 2.16 mg/g.3. The formula optimized of compound Schisandra hepatoprotective health beverage. With Schisandra as the main raw material, the Schisandra health drink was very special in the appearance, taste, organizational status and created nice palatability. The optimized formula of Schisandra beverage was:Schisandra liquid 7%, sugar 6%, citric acid 0.04%, ethyl maltol 0.05‰, Vc 0.02%, taurine 0.03%. The product color was orange-yellow and tasted moderately sweet and sour. It is a new developed functional beverage.4. Hepatoprotective experiment on animal in vivo. The results of experiments showed that there was no obvious influence to the ratio of live, spleen, thymus with body weight after 4 weeks preventive beverage treatment. the activity of ALT and AST on model mice were restored remarkably by low-does, medium-does and high-does group. Furthermore compared with model group difference were significant. Histopathological changes in liver tissue shows that there were balloon-like degeneration in liver cells and cellular necrosis in model and the degree higher than control, which indicated that the model was successful. Drink group could obviously improve the degree of hepatic necrosis, cell swelling cloud, balloon-like degeneration and interstitial inflammation to reduce with model group, it indicated that health of hepatoprotective compound Schisandra beverage had a protective action on chemical liver injured.