Research On The Methods For Quality Control Of Anti-alcoholism Beverage And The Protective Effect On Chemical Liver Injury

Objective To study the factors affect the stability of Kudzuvine Root and Mung Bean beverage,and to construct the alcohol liver injury in mice in order to investigate the therapeutic effect on alcoholic liver injury of the disease.Methods(1)Using high performance liquid chromatography(HPLC)method to determination of puerarin and mung bean functional drink the contents of puerarin,construction method of beverage investigation index;(2)According to the national standard-Food Safety Microbiology Testing GB4789.2-2010,GB47-89.15-2010 and GB4789.3-2010 requirements,determination of puerarin and mung bean beverage total bacteria,molds and yeasts count and coliform count,examines whether drinks under the condition of laboratory microbiology indicators have reached the national standard;(3)Investigation on the factors affect the stability of the beverage,detected by p H,beverage heating time,heating temperature,adding stabilizer sodium carboxymethy cellulose(CMC-Na)and dextrin aspects,each index of the stability study of beverage effect,in order to achieve the best beverage stability conditions summary;(4)Determination of ethanol content in mice the variation tendency of "first drink medicine" in the blood,to study the effects of Puerarin on alcohol metabolism and mung bean beverage;(5)Construction of alcohol liver injury mouse model,through the analysis of modeling the success of pathological sections histology,and detection of MDA,GSH-Px and TG contents in mice liver homogenate,and the contents of AST and ALT in serum in order to investigate the therapeutic effects of puerarin and mung bean beverage on alcoholic liver injury in mice.Results(1)Using high performance liquid chromatography method,measured precision RSD value 2.27%,RSD value 0.19%,repeatability,stability of RSD value of 0.41%,recovery 2.8% of RSD value,content determination results of 167.84?g·m L-1;(2)According to the national standard requirements,the total number of colonies counting results of 10CFU·m L-1,yeast and mold count is less than 10CFU·m L-1,Escherichia coli tests are negative;(3)Investigation of factors affecting stability of Puerarin-mung bean beverage by p H,heating time,heating temperature inspect,add a couple of stabilizer CMC-Na and dextrin results show,kudzu-mung bean beverage optimum p H value between 3.5~4.5,the optimal heating time was 60 min,the optimum heating temperature is 80°C,adding amount of CMC-Na as between 0.2~0.4%,adding dextrin content is 0.3%;(4)Determination of ethanol content in mice the variation tendency of "first drink medicine" in the blood,through the test of 30 min,60 min,120 min after the three time points for determination of ethanol in mice blood changes,the results showed that,compared with model group,Radix Puerariae and mung bean beverage can speed up the alcohol metabolism,P<0.05;(5)Construction of alcohol liver injury mouse model,through histopathological investigation,frozen section display,mouse model group had obvious liver fatty degeneration,that alcohol liver injury mouse model successfully established;the content of MDA in mice was detected in liver homogenate,resulted in the model group compared with normal group,P< 0.01,experimental group,control group compared with the model group,P <0.05.Determination of GSH-Px content in mice liver homogenate,the results showed that,compared with the model group,the dose experimental group GSH-Px activity values were elevated,P<0.01,compared with the normal group,model group,the activity of GSH-Px was significantly reduced,P<0.01.Small liver homogenate TG content were measured.Results compared with the normal group,model group,P<0.05,compared with model group,Radix mung bean beverage experimental group P<0.05;Determination of content of AST,the mice serum results as compared with the model group,the normal group,P< 0.05;Determination of content of ALT,mice serum results as compared with the normal group,P<0.01,comparison between the experimental group and the control group and the normal group,the difference was statistically significant(P<0.01 or P<0.05).Compared with the model group,high concentration group and RU-21 positive drug control group P<0.05.Conclusion Determination of the content of puerarin and mung bean beverage HPLC method used in this experiment,the method with good reproducibility,high sensitivity,strong feasibility;laboratory studies of Puerarin-stability of mung bean beverage reached the national food safety standards;puerarin-mung bean beverage can effectively alleviate the mouse alcoholic liver injury,liver protective effect to achieve.