Tiegun yam flour for repairing gastric mucosa and preparation method of Tiegun yam flour

Abstract

The invention provides iron stick yam flour for repairing gastric mucosa and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine food. The preparation method comprises the following steps: cleaning fresh iron stick yam, slicing, soaking in 0.5 wt% calcium ascorbate, performing low-temperature gradient drying, and crushing to obtain pretreated yam powder; dispersing the pretreated Chinese yam powder in purified water, adjusting the pH value to be acidic, adding cellulase, alpha amylase and pectinase, performing heating treatment, performing centrifugal washing, collecting precipitates, adding neutral protease, adjusting the pH value to be neutral, performing heating treatment, performing centrifugal washing, collecting precipitates, and performing freeze drying to obtain Chinese yam powder extract; the preparation method comprises the following steps: mixing astragalus membranaceus, bletilla striata, bighead atractylodes rhizome, turmeric powder and orange peel to prepare powder, sieving to obtain mixed powder, adding a Chinese yam powder extract, modified resveratrol, a hericium erinaceus extract and L-glutamine, and mixing to obtain the iron stick yam powder.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine and food, and particularly relates to iron stick yam powder for repairing gastric mucosa and a preparation method thereof. Background Art

[0002] The mucosa lining the stomach cavity is the gastric mucosa, the innermost layer of the stomach wall. Fresh gastric mucosa is light pink. When the stomach is empty or half full, the gastric mucosa forms many wrinkles. The lesser curvature of the stomach has approximately 4 to 5 longitudinal wrinkles; the greater curvature of the stomach is mostly transverse or oblique wrinkles; the wrinkles in other parts are irregular in shape. The gastric mucosa is composed of three layers: epithelium, lamina propria, and muscularis mucosa. The various types of gastritis (and ulcers) seen clinically are mainly lesions of the gastric mucosa. Gastric mucosal lesions are common, especially inflammation, ulcers, mucosal prolapse, and cancer.

[0003] Consumers favor agricultural products such as yam, millet, and pumpkin for daily stomach nourishment. Influenced by traditional beliefs and long-standing word-of-mouth from their elders, consumers generally believe these foods are beneficial for the spleen and stomach, but lack an accurate scientific understanding of their true effects. There is a lack of systematic, scientific evidence supporting the stomach-nourishing properties of these foods.

[0004] Patent CN 117137101 A discloses a medicinal and edible composition for repairing gastric mucosa, its preparation method, and application. The composition comprises the following raw materials: iron stick yam powder, coix seed powder, polygonatum powder, tangerine peel powder, lily powder, malt powder, poria powder, lotus seed powder, gorgon fruit powder, and jujube powder. It is used to repair gastric mucosal damage. It has a good alleviating effect on diseases caused by gastric mucosal damage, such as acute gastritis, chronic gastritis, gastric ulcers, and gastric perforation. However, it suffers from a lack of innovation. For example, the formula ingredients (yam, poria, lotus seeds, etc.) highly overlap with existing stomach-nourishing products (such as Xiangsha Liujunzi Pills), lacking differentiation advantages. The cost and process are relatively complex. The 10 raw materials are separately ground and then mixed, which is a cumbersome and costly process. The powder easily absorbs moisture and clumps, affecting shelf life and user experience.

[0005] The traditional yam powder in the existing technology has the following limitations: (1) The stickiness may aggravate the symptoms of patients with excessive gastric acid secretion or spleen deficiency and dampness, and a single ingredient is difficult to deal with complex gastric mucosal damage; (2) Traditional high-temperature drying (such as microwave drying, bran frying) or mechanical crushing causes the denaturation and inactivation of heat-sensitive components such as viscous polysaccharides and allantoin in yam; (3) The allergenic proteins (such as saponins and allantoin derivatives) in yam mucus are not effectively removed, which may cause allergic reactions; (4) The traditional formula relies only on the single ingredient of yam and lacks multi-target synergistic effects for gastric mucosal repair.

[0006] Therefore, providing a kind of iron stick yam powder that can repair gastric mucosal damage is an important problem to be solved in this field. Summary of the Invention

[0007] In order to solve the problems existing in the prior art, the present invention provides a gastric mucosa repairing iron stick yam powder and a preparation method thereof. Specifically, the technical solution of the present invention includes the following contents:

[0008] A method for preparing iron stick yam powder for repairing gastric mucosa, the method comprising the following steps:

[0009] Fresh Chinese yam was washed and sliced, and then soaked in 0.5 wt% calcium ascorbate, followed by low-temperature gradient drying and pulverization to obtain pretreated Chinese yam powder;

[0010] The pretreated yam powder is dispersed in purified water, the pH is adjusted to acidic, cellulase, α-amylase and pectinase are added, the mixture is heated, the precipitate is collected by centrifugation, neutral protease is added, the pH is adjusted to neutral, the mixture is heated, the precipitate is collected by centrifugation and freeze-drying to obtain a yam powder extract;

[0011] Astragalus, Bletilla striata, Atractylodes macrocephala, turmeric powder and orange peel are mixed to prepare powder, sieved to obtain mixed powder, and then added with yam powder extract, modified resveratrol, Hericium erinaceus extract and L-glutamine to prepare the iron stick yam powder.

[0012] Furthermore, the preparation method of the modified resveratrol comprises the following steps:

[0013] Resveratrol, sucrose and dextran sucrase are reacted to obtain glycosylated resveratrol; pretreated rice bran and glycosylated resveratrol are dispersed in purified water, stirred for reaction, and after completion of the reaction, the residue is collected by filtration, washed with water, and vacuum dried to obtain an intermediate;

[0014] Zein and linolenic acid are dispersed in 70% ethanol and mixed to obtain dispersion A. The intermediate is added to coconut oil and mixed to obtain dispersion B. Dispersion B is slowly poured into dispersion A and stirred at room temperature to obtain an emulsion. The emulsion is spray-dried to obtain modified resveratrol.

[0015] Furthermore, the reaction conditions of resveratrol, sucrose and glucan sucrase are as follows: resveratrol and sucrose are dispersed in sodium acetate buffer, the pH is adjusted to 5.5, glucan sucrase is added and stirred at 30-35° C. for 3-5 days, the temperature is raised to 95° C. and kept warm for 10 minutes to terminate the reaction, and glycosylated resveratrol is obtained after purification; the concentration of the sodium acetate buffer is 45-55 mM.

[0016] Furthermore, the pre-treated rice bran treatment step comprises the following steps: wet-loading the rice bran into a column, removing fat-soluble substances therein with 5 times the column bed volume of n-hexane, removing the filler and filtering, drying at 40° C. for 8 hours, and passing through a 200-440 mesh sieve to obtain the pre-treated rice bran.

[0017] Furthermore, the weight ratio of the resveratrol, sucrose, sodium acetate buffer and dextran sucrase is 0.5-1.5:3-5:400-500:0.004-0.005.

[0018] Furthermore, the weight ratio of the pretreated rice bran and the glycosylated resveratrol dispersed in purified water is 4-5:1.5-2.5:800-1000.

[0019] Furthermore, the weight ratio of the zein, linolenic acid, 70% ethanol, coconut oil and the intermediate is 30-40:8-15:150-250:30-50:2-8.

[0020] Furthermore, the spray drying is performed using a spray dryer with an air inlet temperature of 120° C., an air outlet temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar.

[0021] Furthermore, the stirring reaction is carried out at 35-45° C. for 4-6 hours; and the stirring time at room temperature is 5-10 minutes.

[0022] Furthermore, the slice thickness is 2 to 4 mm; and the soaking time is 5 to 15 minutes.

[0023] Furthermore, the amount of calcium ascorbate is 0.3% to 0.5% of the weight of the iron stick yam.

[0024] Furthermore, the low-temperature gradient drying is performed by vacuum drying at 50° C. for 3 h, then cooling to 30° C. for vacuum drying for 4 h, and then cooling to 10° C. for vacuum drying for 5 h.

[0025] Furthermore, the pulverization is performed by using an ultrafine pulverizer at a rotation speed of 2500 to 3000 r / min to a particle size of 8 to 10 μm.

[0026] Furthermore, the mass ratio of the pretreated yam powder, purified water, cellulase, α-amylase, pectinase and neutral protease is 10-30:80-120:0.05-0.4:0.1-0.5:0.05-0.4:0.05-0.4.

[0027] Furthermore, the pH value adjusted to acidic is 4.5 to 5.5.

[0028] Furthermore, the heating treatment is to treat at 45-55° C. for 1.5-2.5 hours, then raise the temperature to 95-100° C. and keep the temperature for 5-10 minutes.

[0029] Furthermore, the pH adjusted to neutral is 7.0±0.4.

[0030] Furthermore, the mass ratio of the astragalus, bletilla striata, atractylodes macrocephala, turmeric powder, orange peel, yam powder extract, modified resveratrol, hericium erinaceus extract and L-glutamine is 5-15:4-12:2-8:2-8:1-3:45-65:2-8:10-30:2-8.

[0031] Furthermore, the sieved particle size is 100-200 mesh.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] (1) The proteins and polysaccharides in the Chinese yam, Hericium erinaceus and Astragalus membranaceus used in the present invention can form a protective film on the surface of the gastric mucosa, reducing gastric acid erosion; Astragalus membranaceus and Bletilla striata combined with Chinese yam can help relieve stomach pain, repair ulcer surfaces, and promote ulcer surface cell regeneration; Turmeric and modified resveratrol have anti-inflammatory and antioxidant effects, can inhibit Helicobacter pylori, and reduce further corrosion of gastric acid on damaged gastric mucosa; Atractylodes macrocephala and tangerine peel can help regulate gastrointestinal motility and relieve flatulence.

[0034] (2) The present invention adopts low-temperature gradient drying and staged temperature control to avoid the damage of high temperature to the polysaccharide structure and improve the retention rate of effective ingredients; adopts cellulase and protease combined enzymatic hydrolysis to decompose allergenic proteins and significantly reduce the residual amount; optimizes inactivation conditions to avoid the risk of secondary sensitization; and α-amylase and pectinase can degrade starch and fiber, reduce stickiness, and effectively prevent starch and fiber residues from affecting digestion and absorption.

[0035] (3) The present invention uses multifunctional ingredients such as modified resveratrol to form a synergistic effect. Glycosylation increases the water solubility of resveratrol, facilitates absorption, and improves bioavailability. Resveratrol and sucrose are acted upon by dextran sucrase to obtain glycosylated resveratrol, and rice bran is treated with n-hexane to obtain porous pretreated rice bran, which can adsorb glycosylated resveratrol through hydrogen bonding and other interactions to obtain an intermediate. The intermediate is then encapsulated in a zein-linolenic acid shell through emulsification and spray drying to obtain hydrophobic modified resveratrol. The glycosylated resveratrol has increased water solubility after glycosylation, which helps improve its bioavailability. The adsorption of pretreated rice bran and encapsulation by zein-linolenic acid allows for the slow release of glycosylated resveratrol, avoiding sudden release. When the modified resveratrol reaches the gastric environment and comes into contact with reactive oxygen species produced by gastric ulcers, the double bonds of the linolenic acid are oxidized to generate hydrophilic carboxylic acid compounds. The hydrophilic carboxylic acid compounds destroy the hydrophobic network of the zein, causing the shell to swell and disintegrate, and the coconut oil gradually melts, releasing the intermediate and achieving slow release of the glycosylated resveratrol, avoiding sudden release due to shell rupture.

[0036] (4) The zein used in the present invention is an alcohol-soluble protein extracted from corn, and its amino acid sequence is rich in non-polar residues. It forms an α-helical structure through hydrophobic interactions in ethanol solution and forms a dense hydrophobic network after drying. In addition, zein and linolenic acid, as amphiphilic substances, are adsorbed at the oil-water interface, reducing interfacial tension and stabilizing the emulsion. The hydrophobic network of zein and the filling effect of linoleic acid prevent the penetration of external water molecules and protect the core components. DETAILED DESCRIPTION

[0037] The following will clearly and completely describe the technical solutions of the present invention through the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any creative efforts shall fall within the scope of protection of the present invention.

[0038] Unless otherwise specified, the raw materials and reagents used in the present invention are commercially available or can be prepared by known methods.

[0039] Glucansucrase is produced by fermentation of Leuconostoc citrinum.

[0040] Preparation Example 1:

[0041] The preparation method of modified resveratrol comprises the following steps:

[0042] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0043] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0044] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0045] Preparation Example 2:

[0046] The preparation method of modified resveratrol comprises the following steps:

[0047] 1.5 parts by weight of resveratrol and 3 parts by weight of sucrose were dispersed in 400 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.005 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C and kept for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0048] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0049] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0050] Preparation Example 3:

[0051] The preparation method of modified resveratrol comprises the following steps:

[0052] 0.5 parts by weight of resveratrol and 5 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C and kept for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0053] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0054] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0055] Preparation Example 4:

[0056] The preparation method of modified resveratrol comprises the following steps:

[0057] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0058] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 5 parts by weight of pretreated rice bran and 1.5 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0059] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0060] Preparation Example 5:

[0061] The preparation method of modified resveratrol comprises the following steps:

[0062] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0063] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2.5 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0064] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0065] Preparation Example 6:

[0066] The preparation method of modified resveratrol comprises the following steps:

[0067] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0068] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0069] 40 parts by weight of zein and 8 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, the temperature was raised to 40° C., and the mixture was stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 50 parts by weight of coconut oil were heated to 45° C., 2 parts by weight of the intermediate were added, and the mixture was stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and a high-speed homogenizer was used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion was passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0070] Preparation Example 7:

[0071] The preparation method of modified resveratrol comprises the following steps:

[0072] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0073] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0074] 30 parts by weight of zein and 15 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, the temperature was raised to 40° C., and the mixture was stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 30 parts by weight of coconut oil were heated to 45° C., 8 parts by weight of the intermediate were added, and the mixture was stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and a high-speed homogenizer was used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion was passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0075] Preparation Example 8:

[0076] The preparation method of modified resveratrol comprises the following steps:

[0077] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0078] After wet-loading the rice bran column, 5 times the column bed volume of deionized water was used to remove the water-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction filtration, and the filter residue was washed with water and vacuum dried to obtain an intermediate;

[0079] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0080] Preparation Example 9:

[0081] The preparation method of modified resveratrol comprises the following steps:

[0082] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0083] 4 parts by weight of rice bran and 2 parts by weight of glycosylated resveratrol are dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction is completed, the filter residue is collected by filtration, washed with water, and vacuum-dried to obtain an intermediate;

[0084] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0085] Preparation Example 10:

[0086] The preparation method of modified resveratrol comprises the following steps:

[0087] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, and the mixture was dried at 40° C. for 8 hours and passed through a 250-mesh sieve to obtain pretreated rice bran. 4 parts by weight of pretreated rice bran and 2 parts by weight of resveratrol were dispersed in 1000 parts by weight of purified water, and the mixture was stirred and reacted at 45° C. for 4 hours. After the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate.

[0088] 35 parts by weight of zein and 10 parts by weight of linolenic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0089] Preparation Example 11:

[0090] The preparation method of modified resveratrol comprises the following steps:

[0091] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0092] After wet-loading the rice bran column, 5 times the column bed volume of n-hexane was used to remove the fat-soluble substances therein, the filler was removed and filtered, dried at 40° C. for 8 hours, and passed through a 250-mesh sieve to obtain pretreated rice bran, 4 parts by weight of pretreated rice bran and 2 parts by weight of glycosylated resveratrol were dispersed in 1000 parts by weight of purified water, stirred and reacted at 45° C. for 4 hours, and after the reaction was completed, the filter residue was collected by suction and washed with water and vacuum dried to obtain an intermediate;

[0093] 35 parts by weight of zein and 10 parts by weight of linoleic acid are dispersed in 200 parts by weight of 70% ethanol, the temperature is raised to 40° C., and the mixture is stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of coconut oil are heated to 45° C., 5 parts by weight of the intermediate are added, and the mixture is stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B is slowly poured into dispersion A, and a high-speed homogenizer is used to homogenize at a speed of 10,000 r / min at 37° C. for 10 minutes to obtain an emulsion. The emulsion is passed through a spray dryer with an inlet air temperature of 120° C., an outlet air temperature of 70° C., a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0094] Preparation Example 12:

[0095] The preparation method of modified resveratrol comprises the following steps:

[0096] 1 part by weight of resveratrol and 4 parts by weight of sucrose were dispersed in 500 parts by weight of 50 mM sodium acetate buffer, the pH was adjusted to 5.5, and 0.004 parts by weight of dextran sucrase was added. The mixture was stirred at 35°C for 4 days, and then the temperature was raised to 95°C for 10 minutes to terminate the reaction. Glycosylated resveratrol was obtained after purification.

[0097] 35 parts by weight of zein and 10 parts by weight of linolenic acid were dispersed in 200 parts by weight of 70% ethanol, heated to 40°C, and stirred and dispersed at a speed of 600 r / min for 30 minutes to obtain dispersion A. 40 parts by weight of corn oil were heated to 45°C, 5 parts by weight of glycosylated resveratrol were added, and stirred and dispersed at a speed of 500 r / min for 10 minutes to obtain dispersion B. Dispersion B was slowly poured into dispersion A, and a high-speed homogenizer was used to homogenize at a speed of 10,000 r / min at 37°C for 10 minutes to obtain an emulsion. The emulsion was passed through a spray dryer with an inlet air temperature of 120°C, an outlet air temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar to obtain modified resveratrol.

[0098] Example 1:

[0099] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0100] Fresh iron stick yam was washed and sliced, and then soaked in a calcium ascorbate solution for 10 minutes, with the amount of calcium ascorbate being 0.5% of the weight of the iron stick yam. The yam was then dried at a low temperature gradient, vacuum dried at 50° C. for 3 hours, cooled to 30° C. for 4 hours, and then cooled to 10° C. for 5 hours. The yam was then pulverized in an ultrafine grinder at a speed of 3000 r / min to a particle size of 10 μm to obtain a pretreated yam powder.

[0101] 20 parts by weight of pretreated yam powder were dispersed in 100 parts by weight of purified water, the pH was adjusted to 5, 0.2 parts by weight of cellulase, 0.3 parts by weight of α-amylase and 0.2 parts by weight of pectinase were added, the mixture was treated at 50°C for 2 hours, the temperature was increased to 100°C and kept for 10 minutes, the precipitate was collected by centrifugation and washing, 0.2 parts by weight of neutral protease was added, the pH was adjusted to 7.4, the mixture was kept at 45°C for 2 hours, the temperature was increased to 100°C and kept for 10 minutes, the precipitate was collected by centrifugation and washing, and freeze-dried to obtain a yam powder extract;

[0102] Weigh 10 parts by weight of astragalus, 8 parts by weight of white striata, 5 parts by weight of white atractylodes, 5 parts by weight of turmeric powder and 2 parts by weight of orange peel, mix them into powder, pass through a 150-mesh sieve to obtain a mixed powder, and then add 55 parts by weight of yam powder extract, 5 parts by weight of modified resveratrol obtained in Preparation Example 1, 15 parts by weight of Hericium erinaceus extract and 5 parts by weight of L-glutamine to prepare iron stick yam powder.

[0103] Example 2:

[0104] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0105] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 2, and the remaining steps are consistent with Example 1.

[0106] Example 3:

[0107] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0108] The only difference between this embodiment and embodiment 1 is that the modified resveratrol prepared in preparation example 1 is replaced by the modified resveratrol prepared in preparation example 3, and the remaining steps are the same as those in embodiment 1.

[0109] Example 4:

[0110] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0111] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 4, and the remaining steps are consistent with Example 1.

[0112] Example 5:

[0113] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0114] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 5, and the remaining steps are consistent with Example 1.

[0115] Example 6:

[0116] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0117] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 6, and the remaining steps are consistent with Example 1.

[0118] Example 7:

[0119] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0120] The only difference between this embodiment and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 7, and the remaining steps are consistent with Example 1.

[0121] Comparative Example 1:

[0122] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0123] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 8, and the remaining steps are consistent with Example 1.

[0124] Comparative Example 2:

[0125] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0126] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 9, and the remaining steps are consistent with Example 1.

[0127] Comparative Example 3:

[0128] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0129] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 10, and the remaining steps are consistent with Example 1.

[0130] Comparative Example 4:

[0131] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0132] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 11, and the remaining steps are consistent with Example 1.

[0133] Comparative Example 5:

[0134] A method for preparing iron stick yam powder for repairing gastric mucosa comprises the following steps:

[0135] The only difference between this comparative example and Example 1 is that the modified resveratrol prepared in Preparation Example 1 is replaced by the modified resveratrol prepared in Preparation Example 12, and the remaining steps are consistent with Example 1.

[0136] Performance testing:

[0137] Test Example 1: Toxicity test:

[0138] Kunming mice weighing 18-22 g were randomly divided into 13 groups according to their body weight, with 10 mice in each group, half male and half female, and the mice were treated with a normal saline solution group, a group treated with the iron stick yam powder of Examples 1-7 of the present invention, and a group treated with the iron stick yam powder of Comparative Examples 1-5 of the present invention. The iron stick yam powder prepared in Examples 1-7 of the present invention and Comparative Examples 1-5 of the present invention were dispersed with purified water at a weight ratio of 1:10 to obtain a dilution. The mice were gavaged with the dilution obtained by brewing the iron stick yam powder of Examples 1-7 of the present invention and the iron stick yam powder of Comparative Examples 1-5 of the present invention at a dosage of 10 mL / kg per day. The normal saline group was given an equal volume of normal saline for 30 consecutive days. The mice were weighed every 2 days, and the weight gain and weight growth rate of the mice after 30 days were calculated. During the test, the mice were allowed to eat and drink freely. The test results are shown in Table 1.

[0139] Table 1. Changes in mouse body weight

[0140]

[0141] It can be seen from the test results in Table 1 that the iron stick yam powder prepared in Examples 1 to 7 of the present invention and Comparative Examples 1 to 5 effectively promoted the weight gain of mice, and the weight growth rate was significantly improved compared with the normal saline group, indicating that the iron stick yam powder prepared in the present invention is non-toxic and will not cause damage to the normal growth of mice.

[0142] Test Example 2: Active Oxygen Response Performance

[0143] 1 g of each of the iron stick yam powder prepared in Examples 1 to 7 of the present invention and Comparative Examples 4 to 5 was placed in an EP tube, and resuspended with equal amounts of PBS and PBS containing 3% H2O2, respectively. The tubes were slowly and continuously shaken in a constant temperature oscillator at 37°C to measure the release rate of glycosylated resveratrol. The test results are shown in Table 2.

[0144] Table 2. Release rate of glycosylated resveratrol

[0145]

[0146] The test results in Table 2 show that the iron stick yam powder prepared in Examples 1 to 7 of the present invention has a good sustained-release effect in PBS containing H2O2, but has a negligible release effect in PBS. The sustained-release effect of the iron stick yam powder prepared in Comparative Example 4 is reduced, which may be due to the replacement of linoleic acid with linoleic acid, which reduces the carbon-carbon double bonds in its structure, reduces the hydrophilic groups generated by oxidation, and slows down the rupture rate of the zein-linolenic acid shell, resulting in a reduced release rate of glycosylated resveratrol. The release rate of glycosylated resveratrol in PBS containing H2O2 for the iron stick yam powder prepared in Comparative Example 5 reached 80.2% at 30 min. This may be due to the lack of pre-treated rice bran and coconut oil, which cannot adsorb and fix glycosylated resveratrol. After the zein-linolenic acid shell is ruptured, the glycosylated resveratrol is released suddenly, and the sustained-release effect is greatly reduced.

[0147] Test Example 3: Gastric mucosal repair effect

[0148] Model establishment: acute gastric mucosal injury anhydrous ethanol model;

[0149] Experimental animals: Healthy Kunming mice weighing 18-22 g;

[0150] Experimental method: The experimental animals were randomly divided into a blank control group, a model group, and a sample group, with 10 animals in each group. The 12 sample groups were gavaged with a dilution prepared by mixing the iron stick yam powder prepared in Examples 1 to 7 and Comparative Examples 1 to 5 with purified water at a weight ratio of 1:10. The blank control group was gavaged with an equal amount of normal saline, and the model group was gavaged with an equal amount of normal saline, once a day at a dose of 10 mL / kg. After 30 days of gavage in each experimental group, all animals were strictly fasted for 24 hours (water was not allowed). During this period, the test substance was also prohibited. Except for the blank control group, all experimental groups were given 1.0 mL of anhydrous ethanol per animal. After 1 hour, the animals were killed, the complete stomach was exposed, the pylorus was ligated, and an appropriate amount of 10% formalin solution was perfused. The stomach was fixed for 20 minutes, and then it was cut open along the greater curvature. The stomach contents were washed and the gastric mucosa was unfolded. The length and width of the bleeding point or bleeding band were measured with a vernier caliper under a stereoscopic dissection microscope or with the naked eye. The injury score index and injury inhibition rate were calculated. The test results are shown in Table 3.

[0151] Table 3. Gastric injury scores

[0152]

[0153]

[0154] It can be seen from the test structure in Table 3 that the damage integral index of the iron stick yam powder obtained in Examples 1 to 7 of the present invention is significantly lower than that of the comparison model group, and has a good damage inhibition effect, which can better improve the gastric mucosal damage caused by anhydrous ethanol and promote gastric mucosal repair. The damage inhibition rate effect of comparative example 1 is reduced, which may be due to the pretreated rice bran obtained by deionized water treatment, the content of water-soluble components is reduced, and the adsorption efficiency of glycosylated resveratrol is reduced, which in turn leads to a decrease in the content of glycosylated resveratrol in the iron stick yam powder, and a decrease in the efficiency of resisting gastric mucosal damage and promoting gastric mucosal repair; the anti-damage effect of comparative example 2 is reduced, which may be due to the fat-soluble components in the untreated rice bran affecting the adsorption performance of glycosylated resveratrol, thereby affecting its performance in resisting gastric mucosal damage and promoting gastric mucosal repair; the effect of comparative example 3 is reduced, which may be due to the fact that The reason is that resveratrol has not been glycosylated, so it has poor water solubility and reduced bioavailability, which affects its anti-damage effect; the reduced effect of Comparative Example 4 may be that the oxidative activity of linoleic acid is not as good as that of linolenic acid, and the content of glycosylated resveratrol released in a short time is too low, which reduces the anti-gastric mucosal damage effect; the reduced effect of Comparative Example 5 may be that after the zein-linolenic acid shell is broken, the glycosylated resveratrol is released suddenly, and the sustained-release effect is greatly reduced. Excessive release of glycosylated resveratrol in a short time may cause irritation to the damaged area, affecting its repair effect.

[0155] The embodiments described above provide a detailed description of the technical solutions and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention, and such changes and modifications fall within the scope of the present invention as claimed.

Claims

1. A method for preparing iron stick yam powder for repairing gastric mucosa, characterized in that: The preparation method comprises the following steps: Fresh iron stick yam was washed and sliced, soaked in 0.5 wt% calcium ascorbate, then dried using a low temperature gradient, and pulverized to obtain pretreated yam powder; The pretreated yam powder is dispersed in purified water, the pH is adjusted to acidic, cellulase, α-amylase and pectinase are added, the mixture is heated, the precipitate is collected by centrifugation, neutral protease is added, the pH is adjusted to neutral, the mixture is heated, the precipitate is collected by centrifugation and freeze-drying to obtain a yam powder extract; Astragalus, Bletilla striata, Atractylodes macrocephala, turmeric powder and orange peel are mixed to prepare powder, sieved to obtain mixed powder, and then added with yam powder extract, modified resveratrol, Hericium erinaceus extract and L-glutamine to prepare the iron stick yam powder.

2. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 1, wherein: The preparation method of the modified resveratrol comprises the following steps: Resveratrol, sucrose and dextran sucrase are reacted to obtain glycosylated resveratrol; pretreated rice bran and glycosylated resveratrol are dispersed in purified water, stirred for reaction, and after completion of the reaction, the residue is collected by filtration, washed with water, and vacuum dried to obtain an intermediate; Zein and linolenic acid are dispersed in 70% ethanol and mixed to obtain dispersion A. The intermediate is added to coconut oil and mixed to obtain dispersion B. Dispersion B is slowly poured into dispersion A and stirred at room temperature to obtain an emulsion. The emulsion is spray-dried to obtain modified resveratrol.

3. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 2, wherein: The reaction conditions of resveratrol, sucrose and glucan sucrase are as follows: resveratrol and sucrose are dispersed in a sodium acetate buffer solution, the pH is adjusted to 5.5, glucan sucrase is added, the reaction is stirred at 30-35° C. for 3-5 days, the temperature is raised to 95° C. and the solution is kept warm for 10 minutes to terminate the reaction, and glycosylated resveratrol is obtained after purification; the concentration of the sodium acetate buffer solution is 45-55 mM.

4. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 2, wherein: The pre-treated rice bran treatment steps include wet-loading the rice bran into a column, removing fat-soluble substances therein with n-hexane of 5 times the column bed volume, removing the filler and then filtering, drying at 40° C. for 8 hours, and passing through a 200-440 mesh sieve to obtain the pre-treated rice bran.

5. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 2, wherein: The weight ratio of the resveratrol, sucrose, sodium acetate buffer and dextran sucrase is 0.5-1.5:3-5:400-500:0.004-0.005; the weight ratio of the pretreated rice bran and glycosylated resveratrol dispersed in purified water is 4-5:1.5-2.5:800-1000; the weight ratio of zein, linolenic acid, 70% ethanol, coconut oil and intermediate is 30-40:8-15:150-250:30-50:2-8.

6. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 2, wherein: The spray drying is performed using a spray dryer with an air inlet temperature of 120°C, an air outlet temperature of 70°C, a feed rate of 5 mL / min, and an atomization pressure of 0.5 bar; the stirring reaction is performed at 35-45°C for 4-6 hours; and the stirring time at room temperature is 5-10 minutes.

7. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 1, characterized in that: The slice thickness is 2 to 4 mm; the soaking time is 5 to 15 minutes; the amount of calcium ascorbate is 0.5% of the weight of the iron stick yam; the low-temperature gradient drying is vacuum drying at 50°C for 3 hours, then cooling to 30°C for vacuum drying for 4 hours, and then cooling to 10°C for vacuum drying for 5 hours; the pulverization is performed using an ultrafine grinder at a rotation speed of 2500 to 3000 r / min to pulverize to a particle size of 8 to 10 μm.

8. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 1, wherein: The mass ratio of the pretreated yam powder, purified water, cellulase, α-amylase, pectinase and neutral protease is 10-30:80-120:0.05-0.4:0.1-0.5:0.05-0.4:0.05-0.4; the pH adjusted to acidity is 4.5-5.5; the heating treatment is to treat at 45-55°C for 1.5-2.5 hours, then heat to 95-100°C and keep warm for 5-10 minutes; the pH adjusted to neutrality is 7.0±0.

4.

9. The method for preparing the iron stick yam powder for repairing gastric mucosa according to claim 1, characterized in that: The mass ratio of the astragalus root, bletilla striata, atractylodes macrocephala, turmeric powder, orange peel, yam powder extract, modified resveratrol, hericium erinaceus extract and L-glutamine is 5-15:4-12:2-8:2-8:1-3:45-65:2-8:10-30:2-8; the sieved particle size is 100-200 meshes.

10. A kind of iron stick yam powder for repairing gastric mucosa, characterized in that: The gastric mucosa repairing iron stick yam powder is prepared by the preparation method of any one of claims 1 to 9.

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