A freeze-dried product of fresh ginseng based on bioprocessing and its applications

Abstract

The present invention belongs to the technical field of ginseng processing, and mainly relates to a freeze-dried product of fresh ginseng and its application, specifically to a freeze-dried product of fresh ginseng based on biological processing and its application. The freeze-dried ginseng product developed by the present invention uses fresh ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal as raw materials, and improves its performance through the co-fermentation of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181. The prepared freeze-dried ginseng product has the effects of relieving physical fatigue, improving memory, and maintaining a healthy blood pressure level.

Description

Technical Field

[0001] The present invention belongs to the technical field of ginseng processing, and mainly relates to a freeze-dried product of fresh ginseng and its application, specifically to a freeze-dried product of fresh ginseng based on bioprocessing and its application. Background Art

[0002] The freeze-dried product of ginseng, also known as active ginseng, refers to a product processed from fresh ginseng by vacuum low-temperature freeze-drying technology. This processing method can better retain the active ingredients in ginseng, such as ginsenosides, ginseng polysaccharides, polypeptide compounds, etc. Freeze-dried ginseng can be eaten directly, and due to its extremely low water content, it is not easy to deteriorate and has a longer shelf life. Although the current freeze-dried products of ginseng on the market have certain effects, their effects are relatively single and cannot meet the diverse needs of consumers for health products. Therefore, it is particularly crucial and urgent to develop a freeze-dried product of ginseng that integrates multiple effects such as relieving physical fatigue, improving memory, and maintaining a healthy blood pressure level. Summary of the Invention

[0003] In view of the above problems, the present invention develops a freeze-dried product of fresh ginseng. Using fresh ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal as raw materials, the performance is improved through the co-fermentation of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181. The prepared freeze-dried product of ginseng has the effects of relieving physical fatigue, improving memory, and maintaining a healthy blood pressure level.

[0004] In the first aspect, the present invention provides a preparation method of a freeze-dried product of ginseng, and the specific steps are as follows:

[0005] S1. Take 10-15 g of fresh ginseng, 5-8 g of maca powder, 20-25 g of cistanche, 10-15 g of red ginseng, 3-5 g of black pepper, 5-7 g of dried ginger, and 5-7 g of galangal. Except for the maca powder which does not need to be treated, after washing the remaining raw materials, cut the ginseng, cistanche, red ginseng, dried ginger, and galangal into thin slices, and then dry and crush the above medicinal materials into powder respectively;

[0006] S2. Inoculate Lactobacillus plantarum CICC-20313 provided by the China Center for Industrial Culture Collection Management with MRS solid medium, put it into an incubator, and perform aerobic fermentation at 37 °C for 20-24 h to obtain activated Lactobacillus plantarum; transfer the activated Lactobacillus plantarum to 700-900 mL of MRS liquid medium and continue aerobic fermentation for 7 h to obtain a Lactobacillus plantarum fermentation broth with a concentration of 5.0-6.0×108 cfu / mL;

[0007] S3. Inoculate Bifidobacterium breve CICC-6181 provided by the China Center for Industrial Culture Collection of Microorganisms into BL solid medium, place it in an incubator, and conduct anaerobic fermentation at 37°C for 20 - 24 h to obtain activated Bifidobacterium breve; transfer the activated Bifidobacterium breve to 700 - 900 mL of BL liquid medium and continue anaerobic fermentation for 7 h to obtain a Bifidobacterium breve fermentation broth with a concentration of 4.5 - 5.5×10⁸ cfu / mL;

[0008] S4. Place the ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal prepared in step S1 into 18 - 22 mL of the Lactobacillus plantarum CICC-20313 fermentation broth prepared in step S2 and 18 - 22 mL of the Bifidobacterium breve CICC-6181 fermentation broth prepared in step S3, first conduct aerobic fermentation at 37°C for 20 - 22 h, then conduct anaerobic fermentation for 20 - 22 h. After fermentation, inactivate the Bifidobacterium breve and Lactobacillus plantarum in the obtained fermented product with 3% H₂O₂ solution to obtain a fermented product; add 5 - 8 times the ethanol solution to the fermented product and conduct ultrasonic extraction twice, concentrate under reduced pressure until there is no ethanol, and filter to obtain a fermentation broth;

[0009] S5. Place the fermentation broth in a vacuum freeze-drying oven, pre-freeze at -80°C for 1 h, and then conduct primary drying at -10°C for 8 h to obtain a freeze-dried product; crush the freeze-dried product into a powder and tablet it in a tablet press to obtain a freeze-dried ginseng product.

[0010] Second, the ginseng product prepared by the present invention has the effects of relieving physical fatigue, improving memory, and maintaining a healthy blood pressure level.

[0011] Preferably: When drying in step S1 of the present invention, the fresh ginseng is baked at 30 - 35°C for 2 - 3 h, dried at 45 - 50°C for 4 - 6 h, and dried at 55 - 60°C for 1 - 2 h in sequence, and the other medicinal materials are dried at 55 - 60°C for 5 - 6 h.

[0012] Preferably: The particle size of the powder obtained by the crushing treatment in step S1 of the present invention is 80 - 100 mesh.

[0013] Preferably: The components of the MRS solid medium used in step S2 of the present invention are: peptone 10 g, beef extract powder 10 g, yeast extract powder 5 g, glucose 20 g, Tween 1 g, sodium acetate 5 g, ammonium citrate 2 g, dipotassium hydrogen phosphate 2 g, magnesium sulfate heptahydrate 0.2 g, manganese sulfate monohydrate 0.05 g, agar 15 g, and distilled water 1000 mL.

[0014] Preferably, the components of the BL solid medium used in step S3 of the present invention are as follows: 3 g of beef extract powder, 10 g of peptone, 5 g of tryptone (BBL), 3 g of plant peptone, 5 g of yeast extract powder, 150 mL of liver extract, 10 g of glucose, 0.5 g of soluble starch, 10 mL of solution A, 5 mL of solution B, 10 mL of 5% L-cysteine hydrochloride solution, 1 g of Tween 80, 15 g of agar, 50 mL of defibrinated sheep blood, and 825 mL of distilled water; wherein solution A: 10 g of K2HPO4, 10 g of KH2PO4, and 100 mL of distilled water; solution B: 4 g of MgSO4·7H2O, 0.2 g of NaCl, 0.2 g of FeSO4·7H2O, 0.2 g of MnSO4·H2O, and 100 mL of distilled water.

[0015] Preferably, the volume fraction of the ethanol solution in step S4 of the present invention is 75%.

[0016] Preferably, the ultrasonic extraction temperature in step S4 of the present invention is 50 - 55 °C.

[0017] Preferably, the time for each ultrasonic extraction in step S4 of the present invention is 25 min.

[0018] Preferably, the filtration used in step S4 of the present invention is filtration through a 100-mesh sieve.

[0019] The present invention has the following beneficial effects:

[0020] 1. Under the co-fermentation conditions of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181 in the present invention, ginseng, maca powder, and red ginseng have a synergistic effect in relieving physical fatigue.

[0021] 2. The synergistic effect of the maca powder fermentation broth and the cistanche deserticola fermentation broth in the present invention helps to maintain a healthy blood pressure level.

[0022] 3. The synergistic effect of the ginseng fermentation broth and the red ginseng fermentation broth in the present invention has the effect of improving memory. Description of the Drawings

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required for use in the embodiments or the description of the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0024] Figure 1 It is a comparison chart of the negative gravity exhaustion swimming duration of each group of mice.

[0025] Figure 2 It is a comparison chart of the blood pressure changes of each group of mice.

[0026] Figure 3 It is a picture of the freeze-dried ginseng product prepared by the present invention. Detailed implementation manners

[0027] The following specific examples illustrate the implementation manners of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific implementation manners. Various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that, without conflict, the following examples and the features in the examples can be combined with each other.

[0028] Cistanche deserticola, red ginseng, dried ginger, galangal, and ginseng were purchased from Shaanxi Sugou Youpin Network Co., Ltd.; maca powder was purchased from Shanxi Jinnian Biotechnology Co., Ltd.; black pepper was purchased from Guangxi Weishu Technology Co., Ltd.

[0029] Example 1

[0030] This example proves that under the co-fermentation conditions of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181, the synergistic effect of ginseng, maca powder, and red ginseng has the effect of relieving physical fatigue.

[0031] This example provides a preparation method of a freeze-dried ginseng product, and the specific steps are as follows:

[0032] S1. Take 10 g of fresh ginseng, 5 g of maca powder, 20 g of Cistanche deserticola, 10 g of red ginseng, 3 g of black pepper, 5 g of dried ginger, and 5 g of galangal. Except for the maca powder that does not need to be processed, after washing the remaining raw materials, cut the ginseng, Cistanche deserticola, red ginseng, dried ginger, and galangal into thin slices. Then, bake the ginseng at 30 °C for 2 h, dry it at 45 °C for 4 h, and dry it at 55 °C for 1 h; the other medicinal materials are dried at 55 °C for 5 h respectively, and after cooling, they are ground into powder with a particle size of 80 mesh.

[0033] S2. Inoculate Lactobacillus plantarum CICC-20313 provided by the China Center for Industrial Culture Collection Management with MRS solid medium, and carry out aerobic fermentation in an incubator at 37 °C for 20 h to obtain activated Lactobacillus plantarum; transfer the activated Lactobacillus plantarum to 700 mL of MRS liquid medium and continue aerobic fermentation for 7 h to obtain a Lactobacillus plantarum fermentation broth with a concentration of 5.0×108 cfu / mL.

[0034] S3. Inoculate Bifidobacterium breve CICC-6181 provided by the China Center for Industrial Culture Collection of Microorganisms into BL solid medium, and conduct anaerobic fermentation in an incubator at 37°C for 20 h to obtain activated Bifidobacterium breve. Transfer the activated Bifidobacterium breve to 700 mL of BL liquid medium and continue anaerobic fermentation for 7 h to obtain a Bifidobacterium breve fermentation broth with a concentration of 4.5×10⁸ cfu / mL.

[0035] S4. Place the ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal prepared in step S1 into 18 mL of the Lactobacillus plantarum CICC-20313 fermentation broth prepared in step S2 and 18 mL of the Bifidobacterium breve CICC-6181 fermentation broth prepared in step S3. First, conduct aerobic fermentation at 37°C for 20 h, and then conduct anaerobic fermentation for 20 h. After fermentation, inactivate the Bifidobacterium breve and Lactobacillus plantarum in the obtained fermented product with 3% H₂O₂ solution to obtain a fermented product. Add 5 times the 75% ethanol solution to the fermented product, conduct ultrasonic extraction at 50°C for 25 min, repeat the extraction 2 times, concentrate under reduced pressure until there is no ethanol, and filter to obtain a fermentation broth.

[0036] S5. Place the fermentation broth into a vacuum freeze-drying oven, pre-freeze at -80°C for 1 h, and then conduct primary drying at -10°C for 8 h to obtain a freeze-dried product. Crush the freeze-dried product into powder form and press it into tablets in a tablet press to obtain a freeze-dried ginseng product.

[0037] Comparative Example 1: In step S4, do not add red ginseng, and the rest of the steps are the same as in Example 1.

[0038] Comparative Example 2: In step S4, do not add ginseng, and the rest of the steps are the same as in Example 1.

[0039] Comparative Example 3: In step S4, do not add maca powder, and the rest of the steps are the same as in Example 1.

[0040] Comparative Example 4: Except for not adding Lactobacillus plantarum CICC-20313 in step S4, the rest of the steps are the same as in Example

[0041] 1.

[0042] Comparative Example 5: Except for not adding Bifidobacterium breve CICC-6181 in step S4, the rest of the steps are the same as in Example

[0043] 1.

[0044] Comparative Example 6: In step S4, replace Lactobacillus plantarum CICC-20313 with Lactobacillus plantarum CICC-21786 (purchased from the China Center for Industrial Culture Collection of Microorganisms), and the rest of the steps are the same as in Example 1.

[0045] Comparative Example 7: In step S4, Bifidobacterium breve CICC-6181 was replaced with Bifidobacterium breve CICC-24633 (purchased from China Center of Industrial Culture Collection), and the remaining steps were the same as those in Example 1.

[0046] Animals: SPF-grade KM mice, half male and half female, with a body weight of 20 ± 2 g, were purchased from Spf (Beijing) Biotechnology Co., Ltd. The mice were placed in a light environment with a temperature of 22 ± 2 °C, a relative humidity of 55 ± 10%, and a 12-hour light-dark cycle for adaptive feeding for 7 days. During the feeding period, the mice had free access to food.

[0047] Grouping: After 7 days of adaptive feeding, the mice were randomly divided into a blank group, an Example 1 group, and Comparative Example 1-7 groups, with 8 mice in each group.

[0048] Drug administration: The Example 1 group and Comparative Example 1-7 groups were intragastrically administered the corresponding freeze-dried ginseng products at a dose of 12 mg / kg, once a day for 1 day, and the blank group was intragastrically administered an equal dose of distilled water for continuous intragastric administration for 28 days.

[0049] Negative gravity exhaustive swimming experiment for mice: After 28 days of intragastric administration, the body weight of the mice was weighed, and after waiting for 1 hour, a lead sheet equivalent to 5% of their body weight was added to the root of the mouse's tail. The mice were placed in a swimming box with a volume of 55 cm × 55 cm × 45 cm, and warm water at 25 °C was injected into the box to a depth of 30 cm. When the mice completely sank to the water surface, they were immediately fished out to prevent the mice from drowning, and the time required for the entire process from the start of the mice swimming to their sinking to the water surface was accurately recorded. This time was the negative gravity swimming duration of the mice. The experimental results are shown as Figure 1 shown.

[0050] Figure 1 is a comparison chart of the negative gravity exhaustive swimming duration of mice in each group. It can be directly seen from the figure that compared with the mice in the blank group, the negative gravity exhaustive swimming time of the mice in the Example 1 group and Comparative Example 1-7 groups was prolonged. Further comparison found that the negative gravity exhaustive swimming time of the mice in the Example 1 group was significantly longer than that in Comparative Example 1-7 groups. This indicates that in terms of alleviating physical fatigue, the mice in the Example 1 group showed a better physical state. It was confirmed that under the co-fermentation conditions of Lactobacillus plantarum CICC-20313 and Bifidobacterium breve CICC-6181, ginseng, maca powder, and red ginseng had a synergistic effect in alleviating physical fatigue.

[0051] Example 2

[0052] This example proves that the synergistic effect of maca powder fermentation broth and cistanche fermentation broth helps to maintain a healthy blood pressure level.

[0053] This example provides a preparation method of a freeze-dried ginseng product, and the specific steps are as follows:

[0054] S1. Take 12 g of fresh ginseng, 6 g of maca powder, 22 g of cistanche, 12 g of red ginseng, 4 g of black pepper, 6 g of dried ginger, and 6 g of galangal. Except for the maca powder which needs no treatment, wash the remaining raw materials. Then, subject the fresh ginseng to baking at 32 °C for 2.5 h, drying at 47 °C for 5 h, and drying at 57 °C for 1 - 2 h in sequence. Dry the other medicinal materials at 57 °C for 5.5 h and then crush them into powders with a particle size of 90 mesh.

[0055] S2. Inoculate Lactobacillus plantarum CICC - 20313 provided by the China Center for Industrial Culture Collection into MRS solid medium and perform aerobic fermentation in an incubator at 37 °C for 22 h to obtain activated Lactobacillus plantarum. Transfer the activated Lactobacillus plantarum to 800 mL of MRS liquid medium and continue aerobic fermentation for 7 h to obtain a Lactobacillus plantarum fermentation broth with a concentration of 5.5×10⁸ cfu / mL.

[0056] S3. Inoculate Bifidobacterium breve CICC - 6181 provided by the China Center for Industrial Culture Collection into BL solid medium and perform anaerobic fermentation in an incubator at 37 °C for 22 h to obtain activated Bifidobacterium breve. Transfer the activated Bifidobacterium breve to 800 mL of BL liquid medium and continue anaerobic fermentation for 7 h to obtain a Bifidobacterium breve fermentation broth with a concentration of 5.0×10⁸ cfu / mL.

[0057] S4. Place the ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal prepared in step S1 into a container containing 20 mL of the Lactobacillus plantarum CICC - 20313 fermentation broth prepared in step S2 and 20 mL of the Bifidobacterium breve CICC - 6181 fermentation broth prepared in step S3. First, perform aerobic fermentation at 37 °C for 21 h, and then perform anaerobic fermentation for 21 h. After the fermentation ends, inactivate the Bifidobacterium breve and Lactobacillus plantarum in the obtained fermented product with 3% H₂O₂ solution to obtain a fermented product. Add 6 - fold 75% ethanol solution to the fermented product and perform ultrasonic extraction at 53 °C for 25 min. Repeat the extraction 2 times, concentrate under reduced pressure until there is no ethanol left, and filter to obtain a fermentation broth.

[0058] S5. Put the fermentation broth into a vacuum freeze - drying oven, pre - freeze at - 80 °C for 1 h, and then perform primary drying at - 10 °C for 8 h to obtain a freeze - dried product. Crush the freeze - dried product into a powder and press it into tablets in a tablet press to obtain the freeze - dried ginseng product.

[0059] Comparative Example 8: Except for not adding maca powder in step S4, all other steps are the same as in Example 2.

[0060] Comparative Example 9: Except for not adding cistanche in step S4, all other steps are the same as in Example 2.

[0061] Animals: SPF-grade C57BL / 6J mice, half male and half female, weighing 20±2 g, were purchased from Spf (Beijing) Biotechnology Co., Ltd. The mice were placed in an environment with a temperature of 22±2 °C, a relative humidity of 55±5%, and a 12-hour light-dark cycle for adaptive feeding for 7 days. During the feeding period, the mice had free access to food.

[0062] Model establishment: After 7 days of adaptive feeding, 8 mice were randomly selected from all the mice as the blank group, and the remaining mice were assigned to the modeling group. The mice in the blank group were gavaged with distilled water, and the mice in the modeling group were gavaged with N-nitro-L-arginine methyl ester at 40 mg / kg for 4 consecutive weeks. When the systolic blood pressure of the mice increased by more than 20 mmHg, it indicated successful modeling.

[0063] Drug administration treatment: The successfully modeled mice were randomly divided into 5 groups, namely the model group, Example 2 group, Comparative Examples 8-9 groups, and positive control group. These 5 groups of mice continued to be gavaged with N-nitro-L-arginine methyl ester (40 mg / kg) and administered drugs. The administration methods were as follows: The mice in the Example 2 group and Comparative Examples 8-9 groups were gavaged with the corresponding ginseng products at 12 mg / kg, once a day; the mice in the positive control group were gavaged with lisinopril drug at 6.1 mg / kg, once a day; the mice in the blank control group continued to be gavaged with distilled water for 4 consecutive weeks.

[0064] Blood pressure measurement: A small animal blood pressure measuring instrument was used to measure the blood pressure of the mice. The mice needed to adapt to the blood pressure measuring instrument for 8 minutes before measurement. The blood pressure of the mice was measured before and after drug administration. The experimental results before drug administration and 4 weeks after drug administration are as Figure 2 shown.

[0065] Figure 2 is a comparison chart of the blood pressure changes of each group of mice. According to Figure 2 the data show that: Before and after drug administration, the systolic blood pressure of the mice in the blank group remained at about 110-114 mmHg, which is within the normal blood pressure range; in contrast, after 4 weeks of gavage treatment, the systolic blood pressure of the mice in the model group was still more than 20 mmHg higher than that of the blank group, indicating that the mice in the model group were continuously in a hypertensive state; compared with the model group, the systolic blood pressure of the mice in the Comparative Examples 8-9 groups decreased but the effect of improving hypertension was not good, while the systolic blood pressure of the mice in the Example 2 group decreased significantly and the effect of improving hypertension was remarkable, indicating that the ginseng products prepared with the formula in Example 2 have the effect of reducing blood pressure, and it is confirmed that the synergistic effect of maca powder fermentation broth and cistanche deserticola fermentation broth helps to maintain a healthy blood pressure level.

[0066] Example 3

[0067] This example proves that the synergistic effect of ginseng fermentation broth and red ginseng fermentation broth has the efficacy of improving memory.

[0068] This embodiment provides a preparation method of freeze-dried ginseng products, and the specific steps are as follows:

[0069] S1. Take 15 g of ginseng, 8 g of maca powder, 25 g of cistanche, 15 g of red ginseng, 5 g of black pepper, 7 g of dried ginger, and 7 g of galangal. After cleaning the other raw materials except the maca powder, the fresh ginseng is baked at 35 °C for 3 h, dried at 50 °C for 6 h, and dried at 60 °C for 2 h in sequence. The other medicinal materials are dried at 60 °C for 6 h and then crushed into powders with a particle size of 100 mesh.

[0070] S2. Inoculate Lactobacillus plantarum CICC-20313 provided by the China Center for Industrial Culture Collection of Microorganisms into MRS solid medium, and perform aerobic fermentation in an incubator at 37 °C for 24 h to obtain activated Lactobacillus plantarum. Transfer the activated Lactobacillus plantarum to 900 mL of MRS liquid medium and continue aerobic fermentation for 7 h to obtain a Lactobacillus plantarum fermentation broth with a concentration of 6.0×108 cfu / mL.

[0071] S3. Inoculate Bifidobacterium breve CICC-6181 provided by the China Center for Industrial Culture Collection of Microorganisms into BL solid medium, and perform anaerobic fermentation in an incubator at 37 °C for 24 h to obtain activated Bifidobacterium breve. Transfer the activated Bifidobacterium breve to 900 mL of BL liquid medium and continue anaerobic fermentation for 7 h to obtain a Bifidobacterium breve fermentation broth with a concentration of 5.5×108 cfu / mL.

[0072] S4. Place the ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal prepared in step S1 into 22 mL of the Lactobacillus plantarum CICC-20313 fermentation broth prepared in step S2 and 22 mL of the Bifidobacterium breve CICC-6181 fermentation broth prepared in step S3, perform aerobic fermentation at 37 °C for 22 h first, and then perform anaerobic fermentation for 22 h. After the fermentation is completed, inactivate the Bifidobacterium breve and Lactobacillus plantarum in the obtained fermentation product with 3% H2O2 solution to obtain a fermentation product. Add 8 times the 75% ethanol solution to the fermentation product, perform ultrasonic extraction at 55 °C for 25 min, repeat the extraction 2 times, concentrate under reduced pressure until there is no ethanol, and filter to obtain a fermentation broth.

[0073] S5. Freeze the fermentation broth at -40 °C for 6 h, and then slowly heat it under a vacuum condition of 13 Pa to obtain a freeze-dried product. Crush the freeze-dried product into a powder and press it into tablets in a tablet press to obtain the freeze-dried ginseng product.

[0074] Comparative Example 10: Except for not adding red ginseng in step S4, the other steps are the same as those in Example 3.

[0075] Comparative Example 11: Except for not adding ginseng in step S4, the other steps are the same as those in Example 3.

[0076] Animals: SPF-grade ICR mice, half male and half female, with a body weight of 20 ± 2 g, were purchased from Spf (Beijing) Biotechnology Co., Ltd. The mice were placed in a light environment with a temperature of 22 ± 2 °C, a relative humidity of 55 ± 10%, and a 12-hour light-dark cycle for adaptive feeding for 7 days. During the feeding period, the mice had free access to food.

[0077] Grouping: After 7 days of adaptive feeding, the mice were randomly divided into a blank group, a model group, an Example 3 group, and Comparative Examples 10 - 11 groups, with 6 mice in each group.

[0078] Model group: Subcutaneously injected with D-galactose at 210 mg / kg for 45 days, once a day.

[0079] Blank group: Subcutaneously injected with the same volume of normal saline as the model group for 45 days, once a day.

[0080] Example 3 and Comparative Examples 10 - 11 groups: Given corresponding ginseng products by gavage at 12 mg / kg, and at the same time subcutaneously injected with 210 mg / kg of D-galactose for 45 days, once a day.

[0081] Mouse step-down test: On the 44th day, the mice were placed in a step-down test device for adaptive training. The bottom of the device was equipped with an electric shock rod. When the electric shock rod was powered on and the mice were electrocuted, they would jump onto the platform to avoid the electric shock. First, let the mice adapt to the environment with the electric shock on in the step-down test device for 5 minutes. After 24 hours, the mice were placed on the platform again for testing. During the test, the mice were first placed on the step-down platform, the stopwatch was started while the power was on, and the time required for the mice to first jump off the platform within 5 minutes (step-down latency) and the number of times they jumped off the platform within 5 minutes (error times) were recorded to evaluate the learning and memory ability of the mice.

[0082] Table 1

[0083]

[0084] Table 1 is a comparison table of the learning and memory abilities of mice in each group. By analyzing the data in the table, the following conclusions can be drawn: compared with the blank group, the step-through latency of the mice in the model group was significantly shortened, while the number of step-through errors was significantly increased, indicating that the learning and memory abilities of the mice in the model group were impaired; compared with the model group, the step-through latency of the mice in Example 3 group and Comparative Examples 10-11 groups was significantly prolonged, and the number of step-through errors was also significantly reduced, indicating that the learning and memory abilities of these two groups of mice were significantly improved; between Example 3 group and Comparative Examples 10-11 groups, the step-through latency of the mice in Example 3 group was longer and the number of step-through errors was lower, indicating that the learning and memory abilities of the mice in Example 3 group were better than those in Comparative Examples 10-11 groups. It shows that the mice in Example 3 group had the best memory, confirming that the synergistic effect of ginseng fermentation broth and red ginseng fermentation broth has the effect of improving memory.

[0085] The above embodiments only represent the specific implementation manners of the present invention, and the description thereof is relatively specific and detailed, but it should not be construed as a limitation to the protection scope of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention should be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. Freeze-dried product of fresh ginseng, characterized in that, The freeze-dried product of fresh ginseng is obtained by fermentation extraction and freeze-drying; the ferment is obtained by fermenting a traditional Chinese medicine composition with a composite strain, and the traditional Chinese medicine composition is composed of the following components in parts by weight: 10-15 parts of fresh ginseng, 5-8 parts of maca powder, 20-25 parts of cistanche, 10-15 parts of red ginseng, 3-5 parts of black pepper, 5-7 parts of dried ginger, 5-7 parts of galangal, and the composite strain is Bifidobacterium breve CICC-6181 and Lactobacillus plantarum CICC-20313.

2. The preparation method of the freeze-dried fresh ginseng product according to claim 1, wherein, The specific preparation method is as follows: S1. Take 10-15 g of fresh ginseng, 5-8 g of maca powder, 20-25 g of cistanche, 10-15 g of red ginseng, 3-5 g of black pepper, 5-7 g of dried ginger, and 5-7 g of galangal. Except for the maca powder which needs no treatment, wash the rest of the raw materials. Then, cut the fresh ginseng, cistanche, red ginseng, dried ginger, and galangal into thin slices, dry them, and then crush them into powder. S2. Inoculate Lactobacillus plantarum CICC-20313 into MRS solid medium and culture it in an incubator at 37°C for 20-24 h to activate Lactobacillus plantarum; transfer the activated strain to 700-900 mL of MRS liquid medium and carry out aerobic fermentation for 7 h to finally obtain a Lactobacillus plantarum fermentation broth with a concentration of 5.0-6.0×108 cfu / mL. S3. Inoculate Bifidobacterium breve CICC-6181 into BL solid medium and culture it in an incubator at 37°C for 20-24 h to activate Bifidobacterium breve; transfer the activated strain to 700-900 mL of BL liquid medium and carry out anaerobic fermentation for 7 h to finally obtain a Bifidobacterium breve fermentation broth with a concentration of 4.5-5.5×108 cfu / mL. S4. Place the fresh ginseng, maca powder, cistanche, red ginseng, black pepper, dried ginger, and galangal prepared in step S1 into 18-22 mL of the Lactobacillus plantarum CICC-20313 fermentation broth prepared in step S2 and 18-22 mL of the Bifidobacterium breve CICC-6181 fermentation broth prepared in step S3. First, carry out aerobic fermentation at 37°C for 20-22 h, and then carry out anaerobic fermentation for 20-22 h. After the fermentation is completed, inactivate the Bifidobacterium breve and Lactobacillus plantarum in the obtained ferment with 3% H2O2 solution to obtain a ferment; add 5-8 times the ethanol solution to the ferment and carry out ultrasonic extraction twice, and then concentrate it under reduced pressure until there is no ethanol. After filtration, obtain a fermentation broth. S5. Put the fermentation broth into a vacuum freeze-drying oven, pre-freeze it at -80°C for 1 h, and then carry out main drying at -10°C for 8 h to obtain a freeze-dried product; crush the freeze-dried product into powder and press it into tablets in a tableting machine to obtain the freeze-dried product of fresh ginseng.

3. The preparation method of the freeze-dried fresh ginseng product according to claim 2, wherein: When drying in step S1, the fresh ginseng is baked at 30-35°C for 2-3 h, dried at 45-50°C for 4-6 h, and dried at 55-60°C for 1-2 h in sequence, and other medicinal materials are dried at 55-60°C for 5-6 h.

4. The preparation method of the freeze-dried fresh ginseng product according to claim 2, characterized in that: The particle size of the powder obtained by the crushing treatment in step S1 is 80-100 mesh.

5. The preparation method of the freeze-dried fresh ginseng product according to claim 2, characterized in that: The components of the MRS solid medium used in the step S2 are as follows: 10 g of peptone, 10 g of beef extract powder, 5 g of yeast extract powder, 20 g of glucose, 1 g of Tween, 5 g of sodium acetate, 2 g of ammonium citrate, 2 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate monohydrate, 15 g of agar, and 1000 mL of distilled water.

6. The preparation method of the freeze-dried fresh ginseng product according to claim 2, wherein: The components of the BL solid medium used in the step S3 are as follows: 3 g of beef extract powder, 10 g of peptone, 5 g of tryptone, 3 g of plant peptone, 5 g of yeast extract powder, 150 mL of liver extract, 10 g of glucose, 0.5 g of soluble starch, 10 mL of solution A, 5 mL of solution B, 10 mL of 5% L-cysteine hydrochloride solution, 1 g of Tween 80, 15 g of agar, 50 mL of defibrinated sheep blood, and 825 mL of distilled water; wherein solution A: 10 g of K2HPO4, 10 g of KH2PO4, and 100 mL of distilled water; solution B: 4 g of MgSO4·7H2O, 0.2 g of NaCl, 0.2 g of FeSO4·7H2O, 0.2 g of MnSO4·H2O, and 100 mL of distilled water.

7. The preparation method of the freeze-dried fresh ginseng product according to claim 2, wherein: In the step S4, the volume fraction of the ethanol solution is 75%.

8. The preparation method of the freeze-dried fresh ginseng product according to claim 2, wherein: In the step S4, the ultrasonic extraction temperature is 50 - 55 °C, and the time for each ultrasonic extraction is 25 min.

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