Preparation process, composition and activity evaluation of Ginseng-Sea buckthorn functional drink

Abstract

In this paper, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was studied. The results showed that the optimum process for preparing RSGY was a liquid material ratio of 1:7, temperature 80℃, and time 60 min. The qualitative and quantitative analysis of RSGY by UPLC-Q-Exactive-MS and HPLC-UV showed that the phenolic acid in sea buckthorn juice converted the original ginsenoside into rare saponin with strong activity. Immune experiments showed that RSGY could enhance the phagocytosis of macrophages in low-immune and normal mice and inhibit delayed allergic reactions. RSGY could significantly reverse the decrease in ACP and LDH caused by cyclophosphamide-induced spleen injury. In addition, RSGY could significantly inhibit the tumor volume in nude mice (P < 0.01), with a tumor inhibition rate of 40.30 %. In conclusion, RSGY is a formula beverage with a reasonable ratio and synergistic effects. This provides a theoretical basis for the development of functional foods with ginseng and sea buckthorn to enhance immunity.

Keywords

• Ginseng-sea buckthorn functional drink
• Rare ginsenoside
• Immune enhancement
• Anti-tumor