Preparation Of Traditional Wu Chia-Pee Liquor And Its Preliminary Pharmacodynamic Study

Objective With the increasing improvement of consumers’quality of life,the demand for alcohol products is becoming increasingly personalized and diversified,and the new low-grade wine with soft taste,health care and nourishing taste is becoming more and more popular among consumers.At present,most of Wu chia-pee Liquor sold on the market is based on grain liquor,and matched with multi-flavor medicinal materials by soaking,preparation,color blending and other processes.Current for the use of traditional rice wine brewing process preparation of Wu chia-pee Liquor research has not reported,Cortex Acanthopanacis contains rich nutrients and a variety of functional ingredients,development with Wu chia-pee Liquor as raw material,which can expand Wu chia-pee Liquor product use,also can satisfy people the growing awareness of healthy drinking and"low health,nutrition and health care"new drinking concept,and has greater economic interests and health benefits.Referring to the record of Wu chia-pee Liquor in"Compendium of Materia Medica"and"Secret Secret of Outer itai"in the Tang Dynasty,we can optimize the quality evaluation of the Wu chia-pee Liquor,determine the content of the phenolic components,and conduct a preliminary study on its anti-fatigue and anti-inflammatory and analgesic effects.Method1.Taking the content of extractable and chlorogenic acid as the index,three factors of immersion time,solvent amount and extraction time were selected to carry out the single-factor investigation of the Cortex Acanthopanacis water extraction process,and the L₉（3⁴）orthogonal test was designed based on the single-factor investigation results,and the optimal process for the preparation of Cortex Acanthopanacis water extract was obtained,and the best process was verified.Taking the comprehensive score of reducing sugar content as the index,three factors of adding curvature,saccharification time and saccharification temperature were selected to carry out the single-factor investigation of the saccharification process of Wu chia-pee Liquor,and the L₉（3⁴）orthogonal test was designed based on the single-factor investigation results,and the best process of saccharification of Wu chia-pee Liquor was obtained,and the best process was verified.2.Prepare the best process obtained in the previous study,evaluate the sugar content,non-sugar solid content,alcohol content,p H value,total acid content,amino acid nitrogen content and calcium oxide content;determine the main functional components of chlorogenic acid,raw catechic acid,caffeic acid,and methodology;analyze the volatile flavor components;establish the HPLC fingerprint map of the wine.3.Select exercise endurance,energy needed for exercise and serum urea nitrogen for animal pharmacological experiments,study the effects of Wu chia-pee Liquor on weight-bearing swimming time,urea nitrogen content in mouse serum and liver glycogen,and explore the effect of five plus skin wine on anti-fatigue in mice.4.Two animal models of xylene-induced inflammation and acetate-induced pain were selected to study the levels of anti-inflammatory factors and inflammatory factors in mouse ear tissue,acetic acid torsion body in mice,analgesic substances and pain-causing substances in the serum of mice,and explore the pharmacodynamic characteristics of anti-inflammatory analgesia.Results:After one-factor investigation and orthogonal tests,The best water extraction process of Cortex Acanthopanacis is determined to add 12 times the amount of water,Soak for 40 min,Frying for 90 min;The best saccharification process of leather wine is14%,saccharification temperature 65℃,Glyification for 50 min;Validated,The preferred extraction process has a high extraction efficiency,Good reproducibility,The process is stable and feasible;The physical and chemical indexes of the Wu chia-pee Liquor are in line with the national GB/T13662-2010"Yellow Wine"standard;The high dose group can significantly prolong the weight-bearing swimming test,reduce the serum urea nitrogen,and increase the liver glycogen content of mice;The high dose group can effectively reduce the TNF-α,histamine level,Improve the content of anti-inflammatory factor IL-10 in the body;High doses inhibited the number of twists in acetic mice,Increasing the content of the analgesic substanceβ-EP in the serum of acetic acid twist mice,To hibit the content of the algogenic substance PGE₂Outcome1.After single factor investigation and orthogonal test,the best water extraction process is 12 times water,soaking for 40 min and decocting for 90 min;the best saccharification process of the wine is 14%,temperature 65℃and 50 min;the preferred extraction process has high extraction efficiency,good repeatability and stable and feasible process.2.The physical and chemical indexes of Wujia leather wine were tested according to the national yellow rice wine standard GB/T13662-2010"Yellow rice Wine"standard.The total sugar content of Wu chia-pee Liquor was 15.5 g/L;The content of non-sugar solid substance was 116.5g/L;Alcohol level was 10.3%vol;The p H value is 3.6;Five-total acid was 8.0g/L,The amino acid nitrogen was 0.25 g/L;Calcium oxide content was 0.31g/L,All meet the requirements of the traditional semi-dry type of yellow rice wine;The content of chlorogenic acid,original catechin acid,caffeic acid and ferulic acid in three batches of Wu chia-pee Liquor was determined,The content limit of chlorogenic acid,original catechin acid,caffeic acid and ferulic acid in Wujia leather wine was formulated,The content of chlorogenic acid no less than 0.14 mg,0.14 mg,original catechtic acid no less than 0.024 mg,caffeic acid no less than 0.026 mg,ferulic acid no less than 0.0073 mg;Analysis of the volatile components of Wu chia-pee Liquor by GC-MS,It can be seen that there are 35 kinds of volatile substances at the end of fermentation,Among them,10 esters,The total content was 14.02%,The most types of ethyl esters;15 alcohol compounds,The total content was 71.84%,Benzyl ethanol content is the highest;The HPLC fingerprint analysis of Wuskin wine,And use the similarity index to 10 batches of Wu chia-pee Liquor quality evaluation;Comparison of the high-performance liquid chromatograms of different batches of WVP,To screen the component peaks,Preferably obtain 16 common component peaks as characteristic bees,Identified the 4 common peaks,The characteristic peaks of the fingerprint map select these 16 peaks,As one of the main indicators of the quality identification of the product.3.In the weight-bearing swimming experiment of mice,the swimming time of the five-infused group compared with the three doses of the five-coated liquor group;the positive control group was significantly higher than that of the normal control group（P<0.01）,indicating that the high dose group was significantly different from the normal control group（P<0.01）,and the high dose group could significantly prolong the weight-bearing swimming time of mice.In the serum BUN experiment,the positive control group was significantly lower than that of the normal control group（P<0.01）,indicating that the high dose of the group was significantly different from the normal control group（P<0.01）,and the high dose of the group could significantly reduce the BUN in mice.In the mouse liver glycogen content determination experiment,the positive control group was significantly higher than that in the normal group.In the control group（P<0.01）,it indicated that the liver glycogen content in mice was increased,and the high dose group was also significantly different from the normal control group（P<0.01）,indicating that the high dose group could significantly reduce the liver glycogen content in mice.4.In the xylene inflammatory model,the inhibition rate of ear tablet swelling in the positive drug and high dose group were 38.87%,36.99%and 32.96%,respectively,compared with the model group（P<0.01）.Compared with the model group,the high dose of VVP effectively reduced the TNF-α（P<0.001,P<0.05）and histamine（P<0.01,P<0.05）,and increased the IL-10（P<0.01）levels.In the acetic acid-induced pain model,the positive rate of 0.6%acetic acid injection of mice was 100%,and the typical twisting movements of the trunk and hind limbs were elongated by stimulation,abdominal cavity depression and high hip rise.The low,medium and high dose groups were prolonged compared with the model group,and there were significant differences between the medium and high dose groups（P<0.01,P<0.05）.Compared with the model group,the medium and high doses of five-plus skin wine increased theβ-EP content of acetic acid mice（P<0.01,P<0.05）and increased the analgesic effect;significantly decreased PGE2 content in the serum of acetic acid mice（P<0.01,P<0.05）.Conclusion:The preferred preparation process of the Wu chia-pee Liquor in this study has good stability and strong operability,and the physical and chemical indexes of the brewed five plus leather wine are all in line with the national GB/T13662-2010"Yellow Rice Wine"standard.Preliminary pharmacodynamic studies found that the high dose of five doses could significantly prolong the time of weight-bearing swimming and reduce the amount of serum urea nitrogen during exercise,Increase the reserve of liver glycogen in mice to exert the anti-fatigue effect;The high dose group could effectively inhibit the inflammatory response induced by xylene,And can effectively reduce the body of TNF-α,histamine levels,Thus inhibiting the inflammatory response,At the same time,increase the content of anti-inflammatory factor IL-10 in the body to inhibit inflammation;High doses inhibited the number of twists in the mice,And increased the content of analgesic substanceβ-EP in the serum of acetic mice,To hibit the content of the algogenic substance PGE₂.Subject of Wu chia-pee Liquor preparation process,Wu chia-pee Liquor research and preliminary pharmacodynamics three aspects has carried on the system study,determine the best preparation process,preliminary formulated the quality evaluation,pharmacodynamic research proves that the five plus leather wine has the effect of anti-fatigue,anti-inflammatory analgesia,laid a foundation for the further development of Wu chia-pee Liquor.