American ginseng composite freeze-dried powder capable of prolonging life as well as preparation method and application of American ginseng composite freeze-dried powder

Abstract

The invention belongs to the technical field of traditional Chinese medicines, and discloses American ginseng composite freeze-dried powder for prolonging life as well as a preparation method and application thereof. The composite freeze-dried powder comprises the following freeze-dried powder in parts by weight: 25-35 parts of American ginseng freeze-dried powder and 5-15 parts of sea-buckthorn freeze-dried powder which are mixed and fermented to obtain freeze-dried powder A, 15-25 parts of rhodiola rosea, 10-20 parts of freeze-dried powder B which is obtained by enzymolysis of pilose antler freeze-dried powder, 3-8 parts of dogwood, 2-5 parts of allium macrostemon, 1-3 parts of mint and 2-5 parts of lophatherum gracile. The effects of active ingredients are remarkably improved through enzymolysis and strain fermentation technologies, wherein American ginseng and sea-buckthorn are mixed according to the proportion and then are fermented through lactobacillus bulgaricus CICC 6047 and saccharomyces cerevisiae CICC1009 in sequence, and cornu cervi pantotrichum is subjected to enzymolysis through subtilisin. The composite freeze-dried powder has the effects of prolonging the life of nematodes and resisting oxidation; meanwhile, a mild bowel-relaxing effect is also shown, the bowel-relaxing powder can shorten the first defecation time of mice with constipation and increase the grain number and weight of excrement excreted by the mice, and the bowel-relaxing powder is particularly suitable for sub-health old people with long-term fatigue and constipation.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine, and particularly relates to a longevity-promoting American ginseng composite freeze-dried powder and a preparation method and application thereof. Background Art

[0002] With the accelerating aging population and rising awareness of health and wellness in modern society, market demand for products with longevity benefits is growing. Traditional Chinese medicine (TCM) theory holds that aging is closely linked to "qi and blood deficiency and imbalance of the five internal organs." Precious Chinese medicinal herbs such as American ginseng, rhodiola rosea, and deer antler have been documented since ancient times to possess the properties of "tonifying qi and blood, nourishing the liver and kidneys, and prolonging life." Modern scientific research has also confirmed that the active ingredients contained in these herbs, such as saponins, polysaccharides, and flavonoids, possess significant antioxidant, immunomodulatory, and metabolic benefits, potentially slowing the aging process through multiple pathways. However, the active ingredients in these herbs often suffer from low bioavailability and poor stability, severely limiting their efficacy. While existing technologies have attempted to develop related products through simple compound formulations or conventional processing methods, they have struggled to overcome technical bottlenecks such as low absorption and utilization of active ingredients and poor targeting. Especially for the complex physiological process of aging, traditional formulations struggle to achieve synergistic regulation across multiple systems, hindering the full potential of the herbs' longevity-promoting properties. Therefore, how to improve the bioavailability of active ingredients in medicinal materials through modern modification technology, achieve synergistic enhancement of multiple components, and develop innovative products with truly significant anti-aging functions has become a key issue that needs to be solved urgently. Summary of the Invention

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a composite freeze-dried American ginseng powder and its application in longevity and anti-aging products to solve the problems raised in the above technical background.

[0004] To achieve the above object, the present invention is implemented through the following technical solutions: In a first aspect, the present invention provides a composite freeze-dried powder of American ginseng, comprising freeze-dried powder A obtained by fermenting a mixture of 25-35 parts of American ginseng freeze-dried powder and 5-15 parts of sea buckthorn freeze-dried powder, 15-25 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 10-20 parts of deer antler freeze-dried powder, 3-8 parts of cornus officinalis, 2-5 parts of leek macrostemon, 1-3 parts of mint, and 2-5 parts of loblolly bamboo leaf.

[0005] Preferably, the American ginseng composite freeze-dried powder comprises the following components by weight of the freeze-dried powder: freeze-dried powder A obtained by mixing and fermenting 30 parts of American ginseng freeze-dried powder and 10 parts of sea buckthorn freeze-dried powder, 20 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 15 parts of deer antler freeze-dried powder, 5 parts of cornus officinalis, 3 parts of leek, 2 parts of mint, and 3 parts of loblolly leaves.

[0006] Preferably, the freeze-dried American ginseng powder and the freeze-dried seabuckthorn powder are mixed in proportion and then fermented with Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047.

[0007] Preferably, the freeze-dried velvet antler powder is enzymatically hydrolyzed with subtilisin.

[0008] In a second aspect, the present invention provides a method for preparing a composite freeze-dried powder of American ginseng, comprising the following steps: (1) Preparation and fermentation of freeze-dried powder of American ginseng and sea buckthorn 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0009] 3) Vacuum Drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly heat the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 30 hours. Then, gradually heat the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample in a pulverizer (≥ 200 mesh).

[0010] 4) Select fresh sea buckthorn berries ≥90% mature. Soak in 1% sodium bicarbonate solution for 3 minutes to remove surface wax. Rinse with running water, remove the cores, and immediately pulp with a pulper. Add a color preservative (0.1% vitamin E and 0.5% citric acid) to inhibit vitamin C oxidation. Pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the sea buckthorn pulp evenly into a 2-3 mm thin layer to ensure uniform heat transfer. Quick-freeze at -45°C for 3 hours. Transfer the frozen pulp to a freeze-drying chamber, maintain a vacuum of ≤8 Pa, and maintain the plate temperature at -25°C for 20 hours. Then increase the temperature stepwise from -5°C (4 hours) to 15°C (4 hours) to 30°C (5 hours). Process the dried pulp blocks in a crusher (≥300 mesh).

[0011] 5) Fermentation: The fermentation system consists of 25-35 parts of freeze-dried American ginseng powder, 5-15 parts of freeze-dried seabuckthorn powder, 2.5 parts of food-grade glucose, 0.01 parts of magnesium sulfate, and 20 parts of distilled water. Inoculate with 5% (v / w) Lactobacillus bulgaricus CICC6047 culture (OD600 of 1.0-1.2) and ferment at 37°C for 24 hours. After 24 hours, inoculate with 3% (v / w) Saccharomyces cerevisiae CICC1009 culture (OD600 of 1.0-1.2) and ferment at 30°C for 48 hours with stirring to produce a slight wine aroma. After fermentation, inactivate Lactobacillus bulgaricus CICC6047 and Saccharomyces cerevisiae CICC1009 in the fermentation product with 3% H2O2 solution. The inoculum amount is based on the total mass of freeze-dried American ginseng powder and freeze-dried seabuckthorn powder. 6) Powder Production: The fermented product is filtered and the filtrate is concentrated under reduced pressure at 50°C to 1 / 5 of its original volume. Then, 5% maltodextrin is added and pre-frozen (4°C → -20°C → -40°C, 8 hours). The product is then freeze-dried in two stages: the first stage is -35°C → 0°C (24 hours) to remove free water, and the second stage is 0°C → 25°C (8 hours) to remove bound water. The freeze-dried product is then cryogenically ground to 200 mesh.

[0012] (2) Preparation and enzymatic hydrolysis of velvet antler freeze-dried powder 1) Cleaning: Thaw and slice the frozen fresh velvet antler tips, and wash the velvet antler tips with 4°C pre-cooled distilled water. Wash the blood off the tissue slices and cut into slices of about 5mm; 2) Quick freezing: Spread the antler slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0013] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the pressure in the chamber to below 0.01 mbar, and slowly increase the pressure from -40°C to 0°C for 30 hours; then gradually increase the pressure from 0°C to 30°C for 16 hours. Grind the sample in a pulverizer (≥300 mesh).

[0014] 4) Enzymatic Hydrolysis: Weigh subtilisin and dissolve it in PBS solution (pH 7.1). Once dissolved, add freeze-dried antler antler powder for enzymatic hydrolysis at 52°C, pH 7.1, and for 3 hours. The subtilisin activity is 150 U / mg, and the amount of enzyme added is 0.05% of the freeze-dried antler antler powder, resulting in a 15% (w / v) mass fraction of the freeze-dried antler antler powder in the enzymatic hydrolysis system.

[0015] pH 7.1 PBS solution: Take 33 ml of 0.2 M NaH2PO4 solution and 67 ml of 0.2 M Na2HPO4 solution, mix well to obtain pH 7.1 PBS buffer.

[0016] 5) Powdering: The supernatant after enzymatic hydrolysis was pre-frozen at -40°C, and then dried in stages under a vacuum of 25 Pa (sublimation at -20°C, desorption at 27°C), and finally ground to obtain freeze-dried powder (≥200 mesh).

[0017] (3) Rhodiola rosea freeze-dried powder The crushed Rhodiola rosea (100 mesh) was placed in water (1 g dissolved in 10 ml water) and extracted at 85°C for 2 hours. After filtration, it was concentrated to 1 / 5 volume, pre-frozen at -40°C for 4 hours, and then freeze-dried in stages under 13 Pa vacuum (-25°C 12 hours → 30°C 6 hours), and finally ultrafinely ground to 200 mesh.

[0018] (4) Cornus officinalis The dried cornus officinalis was crushed into 30 mesh, placed in water (1g dissolved in 10ml water), extracted at 80℃ for 2 hours, filtered and concentrated to 1 / 5 volume, pre-frozen at -40℃ for 4 hours, freeze-dried in stages under 15Pa vacuum (-25℃ for 12h → 30℃ for 6h), and finally ultrafine ground to 200 mesh.

[0019] (5) Xiebai Select fresh bulbs, manually peel off the outer fiber membrane, then clean with ultrasound (40kHz), soak in 1% nisin solution for 5 minutes to inhibit spore-forming bacteria, cut into 3mm slices longitudinally after treatment, put the slices into 0.3% cysteine ​​+ 1% salt color protection solution, and deep freeze at -50℃ for 4 hours after color protection; after quick freezing, put the Xiebai slices into a freeze-drying chamber with a vacuum degree of ≤5Pa, maintain at -30℃ for 22 hours, and then dry in stages: -10℃ (2h) → 0℃ (3h) → 25℃ (4h), and the obtained Xiebai blocks are air flow crushed (≥300 mesh) at 5℃.

[0020] (6) Mint Fresh mint was selected and cleaned with ultrasonic wave (40kHz / 3min) to remove impurities. It was disinfected with 0.05% sodium hypochlorite and 0.1% citric acid. After rinsing, it was centrifuged and dehydrated. The leaves were then crushed into 2-3mm fragments at low temperature (4℃). The stems were ultrafinely sheared into 1cm segments. After shearing, they were immediately immersed in 0.2% ascorbic acid + 0.5% trehalose composite color protection solution. After being spread flat, they were deep-frozen at -50℃ for 2 hours. After being quickly frozen, they were placed in a freeze-drying chamber with a vacuum degree of ≤5Pa and maintained at -35℃ for 18 hours. Finally, the temperature was raised in stages: -20℃ (3h) → 0℃ (3h) → 25℃ (3h); finally, they were crushed in a grinder at low temperature (-15℃) (≥300 mesh).

[0021] (7) Pale bamboo leaves Select fresh bamboo leaves, remove the waxy layer on the surface, soak them in 0.1% sodium bicarbonate solution for 2 minutes, quickly freeze them with liquid nitrogen and break them into 2-3 mm fragments (-196℃ / 1min), spread them flat and quickly freeze them at -45℃ for 3 hours, place them in a freeze-drying chamber, vacuum degree ≤10Pa, maintain the plate temperature at -30℃ for 16 hours, then gradually increase the temperature: -15℃ (3h) → 5℃ (4h) → 25℃ (5h), and place them in a grinder for crushing (≥400 mesh).

[0022] (8) Compounding The freeze-dried powder obtained in steps (1) to (7) is compounded with freeze-dried powder A obtained by fermenting 25-35 parts of American ginseng freeze-dried powder and 5-15 parts of sea buckthorn freeze-dried powder, 15-25 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 10-20 parts of deer antler, 3-8 parts of cornus officinalis, 2-5 parts of leek, 1-3 parts of mint, and 2-5 parts of lophatherum gracile to obtain the product.

[0023] In a second aspect, the present invention provides the American ginseng composite freeze-dried powder and its application in longevity and anti-aging products.

[0024] Compared with the prior art, the present invention has the following beneficial effects: 1. In the present embodiment, American ginseng and sea buckthorn are fermented with saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047, and deer antler is enzymatically hydrolyzed with subtilisin to improve the yield of deer antler polypeptides. The fermentation and enzymatic hydrolysis products are compounded with Rhodiola rosea, Cornus officinalis, Allium macrostemon, mint and Bambusa chinensis to prepare freeze-dried powder. The components in the American ginseng composite freeze-dried powder act synergistically, and have significant effects on prolonging the lifespan of nematodes and scavenging DPPH free radicals. 2. The freeze-dried powder of the present application, the fermented products of American ginseng and sea buckthorn and menthol work synergistically to stimulate intestinal peristalsis, increase stool volume and lubricate the intestine, giving it a mild laxative effect.

[0025] 3. The freeze-dried powder disclosed in this application has the effect of extending the lifespan of nematodes, has excellent antioxidant effects in in vitro experiments, has a very outstanding anti-aging effect, and has a good market application prospect. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a graph showing the experimental results of the effect of the American ginseng composite freeze-dried powder of the present invention on the lifespan of nematodes; Figure 2 Graph showing the experimental results of the effect of the American ginseng composite freeze-dried powder of the present invention on the scavenging rate of DPPH free radicals; Figure 3 This is a graph showing the experimental results of the effect of the American ginseng composite freeze-dried powder of the present invention on laxative effects in mice. DETAILED DESCRIPTION

[0027] The following describes the embodiments of the present invention through specific examples. 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 embodiments. The 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 the following embodiments and features in the embodiments can be combined with each other unless they conflict.

[0028] Some of the raw materials in this application: Rhodiola rosea and Cornus officinalis are dried products, and their quality meets the 2020 Pharmacopoeia standards.

[0029] American ginseng, deer antler, sea buckthorn, allium macrostemon, mint and bamboo leaves are all fresh products and purchased from Huinong.com.

[0030] Lactobacillus bulgaricus CICC6047 was purchased from China Industrial Microorganism Culture Collection Center.

[0031] Saccharomyces cerevisiae CICC1009 was purchased from China Industrial Microorganism Culture Collection Center.

[0032] Saccharomyces cerevisiae CICC1001 was purchased from China Industrial Microorganism Culture Collection Center.

[0033] Subtilisin, specification 150 U / mg, product number: 9014-01-1, was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0034] Flavor protease, specification 20U / mg, product number: S10153, was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0035] Example 1

[0036] A composite freeze-dried powder of American ginseng comprises: freeze-dried powder A obtained by fermenting a mixture of 30 parts of freeze-dried American ginseng powder and 10 parts of freeze-dried seabuckthorn powder; freeze-dried powder B obtained by enzymatic hydrolysis of 15 parts of freeze-dried pilose antler powder; 5 parts of cornus officinalis; 3 parts of allium macrostemon; 2 parts of peppermint; and 3 parts of loblolly bamboo leaf.

[0037] The freeze-dried American ginseng powder and the freeze-dried seabuckthorn powder are mixed in proportion and then fermented with Lactobacillus bulgaricus CICC6047 and Saccharomyces cerevisiae CICC1009; The freeze-dried velvet antler powder is treated with subtilisin.

[0038] Example 2

[0039] A composite freeze-dried powder of American ginseng comprises: freeze-dried powder A obtained by fermenting a mixture of 25 parts of freeze-dried American ginseng powder and 15 parts of freeze-dried seabuckthorn powder; freeze-dried powder B obtained by enzymatic hydrolysis of 10 parts of freeze-dried pilose antler powder; 3 parts of cornus officinalis; 2 parts of allium macrostemon; 3 parts of peppermint; and 2 parts of loblolly bamboo leaf.

[0040] The preparation method of the American ginseng composite freeze-dried powder in this example refers to Example 1.

[0041] Example 3

[0042] A composite freeze-dried powder of American ginseng comprises, by weight percentage: freeze-dried powder A obtained by fermenting a mixture of 35 parts of freeze-dried American ginseng powder and 5 parts of freeze-dried seabuckthorn powder, 15 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 20 parts of freeze-dried pilose antler powder, 8 parts of cornus officinalis, 5 parts of allium macrostemon, 1 part of mint, and 5 parts of loblolly bamboo leaves.

[0043] The preparation method of the American ginseng composite freeze-dried powder in this example refers to Example 1.

[0044] Comparative Example 1 This comparative example is similar to Example 1, except that American ginseng and seabuckthorn are only fermented by Lactobacillus bulgaricus CICC6047.

[0045] Comparative Example 2 This comparative example is similar to Example 1, except that sea buckthorn and sea buckthorn are only fermented by Saccharomyces cerevisiae CICC1009.

[0046] Comparative Example 3 This comparative example is similar to Example 1, except that both American ginseng and sea buckthorn are not fermented.

[0047] Comparative Example 4 This comparative example is similar to Example 1, except that American ginseng and sea buckthorn were fermented with Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047 instead of Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047.

[0048] Comparative Example 5 This comparative example is similar to Example 1, except that the velvet antler is not hydrolyzed by subtilisin but by flavor protease.

[0049] Comparative Example 6 This comparative example is similar to Example 1, except that the velvet antler is not subjected to enzymatic hydrolysis but is directly prepared into freeze-dried powder and then compounded.

[0050] Comparative Example 7 This comparative example is similar to Example 1, except that American ginseng is omitted.

[0051] Comparative Example 8 This comparative example is similar to Example 1, except that seabuckthorn is omitted.

[0052] Comparative Example 9 This comparative example is similar to Example 1, except that Rhodiola rosea is omitted.

[0053] Comparative Example 10 This comparative example is similar to Example 1, except that the velvet antler is omitted.

[0054] Comparative Example 11 This comparative example is similar to Example 1, except that mint is omitted.

[0055] The preparation method of the American ginseng composite freeze-dried powder of Example 1 is prepared according to the following method: (1) Preparation and fermentation of freeze-dried powder of American ginseng and sea buckthorn 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0056] 3) Vacuum Drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly heat the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 30 hours. Then, gradually heat the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample to a 200-mesh size using a pulverizer.

[0057] 4) Select fresh sea buckthorn berries ≥90% mature. Soak in 1% sodium bicarbonate solution for 3 minutes to remove surface wax, then rinse with running water, remove the cores, and immediately pulp with a pulper. Add a color preservative (0.1% vitamin E and 0.5% citric acid) to inhibit vitamin C oxidation. Pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the sea buckthorn pulp evenly into a 2-3 mm thin layer to ensure uniform heat transfer. Quick-freeze at -45°C for 3 hours. Transfer the frozen pulp to a freeze-drying chamber, maintain a vacuum of ≤8 Pa, and maintain the plate temperature at -25°C for 20 hours. Then increase the temperature stepwise from -5°C (4 hours) to 15°C (4 hours) to 30°C (5 hours). The dried pulp blocks are crushed to 300 mesh.

[0058] 5) Fermentation: The fermentation system consists of 30 parts of freeze-dried American ginseng powder, 10 parts of freeze-dried seabuckthorn powder, 2.5 parts of food-grade glucose, 0.01 parts of magnesium sulfate, and 20 parts of distilled water. A 5% (v / w) culture of Lactobacillus bulgaricus CICC6047 (OD600 of 1.0) was inoculated and allowed to ferment at 37°C for 24 hours. Then, a 3% (v / w) culture of Saccharomyces cerevisiae CICC1009 (OD600 of 1.0) was inoculated and allowed to ferment at 30°C for 48 hours with stirring, producing a slight wine aroma. After fermentation, the Lactobacillus bulgaricus CICC6047 and Saccharomyces cerevisiae CICC1009 in the fermentation product were inactivated with a 3% H2O2 solution. The inoculum size was calculated based on the total mass of freeze-dried American ginseng powder and freeze-dried seabuckthorn powder. 6) Powder Production: The fermented product is filtered and the filtrate is concentrated under reduced pressure at 50°C to 1 / 5 of its original volume. Then, 5% maltodextrin is added and pre-frozen (4°C → -20°C → -40°C, 8 hours). The product is then freeze-dried in two stages: the first stage is -35°C → 0°C (24 hours) to remove free water, and the second stage is 0°C → 25°C (8 hours) to remove bound water. The freeze-dried product is then cryogenically ground to 200 mesh.

[0059] (2) Preparation and enzymatic hydrolysis of velvet antler freeze-dried powder 1) Cleaning: Thaw and slice the frozen fresh velvet antler tips, and wash the velvet antler tips with 4°C pre-cooled distilled water. Wash the blood off the tissue slices and cut into slices of about 5mm; 2) Quick freezing: Spread the antler slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0060] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the pressure in the chamber to below 0.01 mbar, and slowly increase the pressure from -40°C to 0°C for 30 hours; then gradually increase the pressure from 0°C to 30°C for 16 hours. Grind the sample into 300 mesh using a pulverizer.

[0061] 4) Enzymatic Hydrolysis: Weigh subtilisin and dissolve it in PBS solution (pH 7.1). Once dissolved, add freeze-dried antler antler powder for enzymatic hydrolysis at 52°C, pH 7.1, and for 3 hours. The enzymatic activity of subtilisin is 150 U / mg, and the amount of enzyme added is 0.05% of the freeze-dried antler antler powder, resulting in a mass fraction of 15% (w / v) of the freeze-dried antler antler powder in the enzymatic hydrolysis system.

[0062] 5) Powdering: The supernatant after enzymatic hydrolysis was pre-frozen at -40°C, and then dried in stages under a vacuum of 25 Pa (sublimation at -20°C, desorption at 27°C), and finally ground to obtain freeze-dried powder to 200 mesh.

[0063] (3) Rhodiola rosea freeze-dried powder The crushed Rhodiola rosea (100 mesh) was placed in water (1 g dissolved in 10 ml water) and extracted at 85°C for 2 hours. After filtration, it was concentrated to 1 / 5 volume, pre-frozen at -40°C for 4 hours, and then freeze-dried in stages under 13 Pa vacuum (-25°C 12 hours → 30°C 6 hours), and finally ultrafinely ground to 200 mesh.

[0064] (4) Cornus officinalis The dried cornus officinalis was crushed into 30 mesh, placed in water (1 g dissolved in 10 ml water), extracted at 80 ° C for 2 hours, filtered and concentrated to 1 / 5 volume, pre-frozen at -40 ° C for 4 hours, freeze-dried in stages under 15 Pa vacuum (-25 ° C for 12 hours → 30 ° C for 6 hours), and finally ultrafine ground into 200 mesh.

[0065] (5) Xiebai Select fresh bulbs, peel off the outer fiber membrane manually, then clean with ultrasound (40kHz), soak in 1% nisin solution for 5 minutes to inhibit spore-forming bacteria, cut into 3mm slices longitudinally after treatment, put the slices into 0.3% cysteine ​​+ 1% salt color protection solution, and deep freeze at -50℃ for 4 hours after color protection; after quick freezing, put the Xiebai slices into a freeze-drying chamber with a vacuum degree of ≤5Pa, maintain at -30℃ for 22 hours, and then dry in stages: -10℃ (2h) → 0℃ (3h) → 25℃ (4h), and crush the obtained Xiebai blocks into 300 mesh at 5℃ with air flow.

[0066] (6) Mint Fresh mint was selected and cleaned with ultrasonic wave (40kHz / 3min) to remove impurities. It was disinfected with 0.05% sodium hypochlorite and 0.1% citric acid. After rinsing, it was centrifuged and dehydrated. The leaves were then crushed into 2-3mm fragments at low temperature (4℃). The stems were ultrafinely sheared into 1cm segments. After shearing, they were immediately immersed in 0.2% ascorbic acid + 0.5% trehalose composite color protection solution. After being spread flat, they were deep-frozen at -50℃ for 2 hours. After being quickly frozen, they were placed in a freeze-drying chamber with a vacuum degree of ≤5Pa and maintained at -35℃ for 18 hours. Finally, the temperature was raised in stages: -20℃ (3h) → 0℃ (3h) → 25℃ (3h); finally, they were crushed into 300 mesh using a grinder at low temperature (-15℃).

[0067] (7) Pale bamboo leaves Select fresh bamboo leaves, remove the waxy layer on the surface, soak them in 0.1% sodium bicarbonate solution for 2 minutes, quickly freeze them with liquid nitrogen and break them into 2-3 mm fragments (-196℃ / 1min), spread them flat and quickly freeze them at -45℃ for 3 hours, place them in a freeze-drying chamber, vacuum degree ≤10Pa, maintain the plate temperature at -30℃ for 16 hours, then gradually increase the temperature: -15℃ (3h) → 5℃ (4h) → 25℃ (5h), and place them in a grinder and grind them into 400 mesh.

[0068] (8) Compounding The freeze-dried powder obtained in steps (1) to (7) is compounded with freeze-dried powder A obtained by fermenting 30 parts of American ginseng freeze-dried powder and 10 parts of sea buckthorn freeze-dried powder, freeze-dried powder B obtained by enzymatic hydrolysis of 20 parts of rhodiola rosea and 15 parts of pilose antler freeze-dried powder, 5 parts of cornus officinalis freeze-dried powder, 3 parts of Allium macrostemon freeze-dried powder, 2 parts of mint freeze-dried powder, and 3 parts of loblolly antler freeze-dried powder to obtain the product.

[0069] Preparation method of comparative example 1: 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0070] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly raise the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 30 hours; then gradually raise the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample into 200 mesh using a pulverizer.

[0071] 4) Select fresh sea buckthorn berries ≥90% mature. Soak in 1% sodium bicarbonate solution for 3 minutes to remove surface wax, then rinse with running water, remove the cores, and immediately pulp with a pulper. Add a color preservative (0.1% vitamin E and 0.5% citric acid) to inhibit vitamin C oxidation. Pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the sea buckthorn pulp evenly into a 2-3 mm thin layer to ensure uniform heat transfer. Quick-freeze at -45°C for 3 hours. Transfer the frozen pulp to a freeze-drying chamber, maintain a vacuum of ≤8 Pa, and maintain the plate temperature at -25°C for 20 hours. Then increase the temperature stepwise from -5°C (4 hours) to 15°C (4 hours) to 30°C (5 hours). The dried pulp blocks are crushed to 300 mesh.

[0072] 5) Fermentation: The fermentation system consisted of 30 parts freeze-dried American ginseng powder, 10 parts freeze-dried sea buckthorn powder, 2.5 parts food-grade glucose, 0.01 parts magnesium sulfate, and 20 parts distilled water. Inoculated with 5% Lactobacillus bulgaricus CICC6047 (OD600: 1.0) and incubated at 37°C for 24 hours. After fermentation, the Lactobacillus bulgaricus CICC6047 in the fermentation medium was inactivated with a 3% H2O2 solution.

[0073] 6) Powder Production: The fermented product is filtered and the filtrate is concentrated under reduced pressure at 50°C to 1 / 5 of its original volume. Then, 5% maltodextrin is added and pre-frozen (4°C → -20°C → -40°C, 8 hours). The product is then freeze-dried in two stages: the first stage is -35°C → 0°C (24 hours) to remove free water, and the second stage is 0°C → 25°C (8 hours) to remove bound water. The freeze-dried product is then cryogenically ground to 200 mesh.

[0074] The remaining steps are consistent with the preparation method in Example 1.

[0075] Preparation method of comparative example 2: Preparation and fermentation of freeze-dried powder of American ginseng and sea buckthorn 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0076] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly raise the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 30 hours; then gradually raise the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample into 200 mesh using a pulverizer.

[0077] 4) Select fresh sea buckthorn fruits with a maturity of ≥90%, soak them in 1% sodium bicarbonate solution for 3 minutes to remove surface wax, then rinse with running water, remove the cores after washing, and immediately pulp them with a pulper. Add 0.1% vitamin E and 0.5% citric acid as a color preservative to inhibit VC oxidation, and then pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the sea buckthorn pulp evenly into a thin layer of 2-3 mm to ensure uniform heat transfer, and quickly freeze it at -45°C for 3 hours. Transfer the quick-frozen pulp to a freeze-drying chamber, control the vacuum degree to ≤8Pa, and the plate temperature to -25°C for 20 hours. Then increase the temperature stepwise from -5°C (4 hours) to 15°C (4 hours) to 30°C (5 hours). Process the dried pulp blocks into a 300-mesh grinder.

[0078] 5) Fermentation: The fermentation system consisted of 30 parts freeze-dried American ginseng powder, 10 parts freeze-dried sea buckthorn powder, 2.5 parts food-grade glucose, 0.01 parts magnesium sulfate, and 20 parts distilled water. 3% Saccharomyces cerevisiae CICC1009 (OD600: 1.0) was inoculated and fermented at 30°C for 48 hours with stirring, producing a slight wine aroma. After fermentation, the Saccharomyces cerevisiae CICC1009 in the fermentation medium was inactivated with a 3% H2O2 solution.

[0079] 6) Powder Production: The fermented product is filtered and the filtrate is concentrated under reduced pressure at 50°C to 1 / 5 of its original volume. Then, 5% maltodextrin is added and pre-frozen (4°C → -20°C → -40°C, 8 hours). The product is then freeze-dried in two stages: the first stage is -35°C → 0°C (24 hours) to remove free water, and the second stage is 0°C → 25°C (8 hours) to remove bound water. The freeze-dried product is then cryogenically ground to 200 mesh.

[0080] The remaining steps are consistent with the preparation method in Example 1.

[0081] Preparation method of comparative example 3: Preparation of freeze-dried powder of American ginseng and sea buckthorn 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0082] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly raise the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 30 hours; then gradually raise the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample into 200 mesh using a pulverizer.

[0083] 4) Select fresh sea buckthorn berries ≥90% mature. Soak in 1% sodium bicarbonate solution for 3 minutes to remove surface wax. Rinse with running water, remove the cores, and immediately pulp with a pulper. Add a color preservative (0.1% vitamin E and 0.5% citric acid) to inhibit vitamin C oxidation. Pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the resulting sea buckthorn pulp into a 3-5 mm thin layer and quickly freeze at -50°C for 2 hours. After quick freezing, place the pulp in a freeze-drying chamber with a vacuum of ≤10 Pa and a temperature of -30°C for 24 hours. Then, increase the temperature stepwise: -10°C (4 hours) → 10°C (4 hours) → 30°C (6 hours). Grind the freeze-dried sea buckthorn pieces to 200 mesh using a grinder. Mix 30 parts of American ginseng freeze-dried powder with 10 parts of sea buckthorn freeze-dried powder to obtain the desired product.

[0084] The remaining steps are consistent with the preparation method in Example 1.

[0085] Preparation method of Comparative Example 4: Preparation and fermentation of freeze-dried powder of American ginseng and sea buckthorn 1) Cleaning: Use a soft brush to rinse the surface with running water to avoid damaging the epidermis, and cut into 2-3mm slices; 2) Quick freezing: Spread the American ginseng slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0086] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the chamber pressure to below 0.01 mbar, and slowly raise the temperature from -40°C to 5°C (at a rate of approximately 1°C / hour) for 24-36 hours; then gradually raise the temperature from 0°C to 40°C (at a rate of 1°C / hour) for 24 hours. After drying, crush the sample into 200 mesh using a pulverizer.

[0087] 4) Select fresh sea buckthorn berries ≥90% mature. Soak in 1% sodium bicarbonate solution for 3 minutes to remove surface wax. Rinse with running water, remove the cores, and immediately pulp with a pulper. Add a color preservative (0.1% vitamin E and 0.5% citric acid) to inhibit vitamin C oxidation. Pasteurize (65°C, 30 seconds) to obtain sea buckthorn pulp. Spread the resulting sea buckthorn pulp into a 3-5 mm thin layer and quick-freeze at -50°C for 2 hours. After quick freezing, place the pulp in a freeze-drying chamber with a vacuum of ≤10 Pa and a temperature of -30°C for 24 hours. Then, increase the temperature stepwise: -10°C (4 hours) → 10°C (4 hours) → 30°C (6 hours). Grind the freeze-dried sea buckthorn chunks to 200 mesh using a grinder.

[0088] 5) Fermentation: The fermentation system consisted of 30 parts freeze-dried American ginseng powder, 10 parts freeze-dried sea buckthorn powder, 2.5 parts food-grade glucose, 0.01 parts magnesium sulfate, and 20 parts distilled water. 5% Lactobacillus bulgaricus CICC6047 (OD600: 1.0) was inoculated and allowed to ferment at 37°C for 24 hours. Then, 3% Saccharomyces cerevisiae CICC1001 (OD600: 1.0) was inoculated and fermented at 30°C with stirring for 48 hours, producing a slight wine aroma. After fermentation, Lactobacillus bulgaricus CICC6047 and CICC1001 were inactivated with a 3% H2O2 solution.

[0089] 6) Powder Production: The fermented product is filtered and the filtrate is concentrated under reduced pressure at 50°C to 1 / 5 of its original volume. Then, 5% maltodextrin is added and pre-frozen (4°C → -20°C → -40°C, 8 hours). The product is then freeze-dried in two stages: the first stage is -35°C → 0°C (24 hours) to remove free water, and the second stage is 0°C → 25°C (8 hours) to remove bound water. The freeze-dried product is then cryogenically ground to 200 mesh.

[0090] The remaining raw material preparation steps are consistent with the preparation method in Example 1.

[0091] Preparation method of Comparative Example 5: Preparation and enzymatic hydrolysis of velvet antler freeze-dried powder 1) Cleaning: Thaw and slice frozen fresh velvet antler tip tissue. Wash the velvet antler tip tissue slices with 4°C pre-cooled distilled water until all blood is removed. Cut into approximately 5 mm slices. 2) Quick freezing: Spread the antler slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0092] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the pressure in the chamber to below 0.01 mbar, and slowly increase the pressure from -40°C to 0°C for 30 hours; then gradually increase the pressure from 0°C to 30°C for 16 hours. Grind the sample into 300 mesh using a pulverizer.

[0093] 4) Enzymatic Hydrolysis: Weigh flavor protease and dissolve it in PBS (pH 7.1). Once dissolved, add freeze-dried antler antler powder for enzymatic hydrolysis at 47°C, pH 7.1, and for 3 hours. The activity of flavor protease is 20 U / mg, and the amount of enzyme added is 0.375% of the freeze-dried antler antler powder, resulting in a 15% (w / v) mass fraction of the freeze-dried antler antler powder in the enzymatic hydrolysis system.

[0094] 5) Powdering: The supernatant after enzymatic hydrolysis was pre-frozen at -40°C, and then dried in stages under a vacuum of 25 Pa (sublimation at -20°C, desorption at 27°C), and finally ground to obtain freeze-dried powder to 200 mesh.

[0095] The remaining raw material preparation steps are consistent with the preparation method in Example 1.

[0096] Preparation method of Comparative Example 6: Preparation of freeze-dried antler powder 1) Cleaning: Thaw and slice the frozen fresh velvet antler tips, and wash the velvet antler tips with 4°C pre-cooled distilled water. Wash the blood off the tissue slices and cut into slices of about 5mm; 2) Quick freezing: Spread the antler slices flat on a freeze-drying tray with a thickness of ≤1cm and freeze them in a -45℃ ultra-low temperature freezer for 4 hours.

[0097] 3) Vacuum drying: Place the sample in a freeze-drying chamber, turn on the vacuum pump, reduce the pressure in the chamber to below 0.01 mbar, and slowly increase the pressure from -40°C to 0°C for 30 hours; then gradually increase the pressure from 0°C to 30°C for 16 hours. Grind the sample into 200 mesh using a pulverizer.

[0098] To further illustrate the efficacy of the American ginseng composite freeze-dried powder provided in the examples of the present application, the following performance tests were also conducted in the examples of the present application: 1. Experiment on extending the lifespan of nematodes Escherichia coli OP50, product number: HZB452999, was purchased from Huizao Biological Co., Ltd.

[0099] Caenorhabditis elegans (catalog number: X2344) was purchased from Baosai Biological Co., Ltd.

[0100] Reagent configuration: Nematode growth medium (NGM): Add 0.25 g tryptone, 0.3 g sodium chloride, and 2.1 g agar powder to 100 mL of distilled water. Sterilize at 121°C for 20 min. After the medium cools to a cool temperature, add 2.5 mL of K2HPO4-KOH buffer (1 mol / L, pH 6.0), 0.1 mL of cholesterol solution (5 mg / mL, dissolved in 95% ethanol), 0.1 mL of MgSO4 solution (1 mol / L), and 0.1 mL of CaCl2 solution (1 mol / L). Shake well, pour into a plate, and store in a refrigerator at 4°C until solidified.

[0101] M9 buffer: Add 6g Na2HPO4, 3g KH2PO4, 5g NaCl and 0.25g MgSO4·7H2O to 1L distilled water, filter the residue, and sterilize at 121℃ for 20min.

[0102] LB medium: Add 0.5 g NaCl, 0.5 g tryptone, and 0.25 g yeast extract to 50 mL of distilled water and sterilize at 121°C for 15 min.

[0103] Nematode lysis solution: Add 0.1g NaOH and 0.5mL NaClO2 to 9.5mL distilled water and prepare it before use.

[0104] Specific experimental methods: To obtain L4 nematodes, this method uses a lysis synchronization method. Pipette 100 μL of E. coli OP50 (OD600 = 1.0) onto the surface of NGM medium, gently spread the solution, air-dry in a clean hood, and incubate the nematodes inverted overnight in a 37°C biochemical incubator. Synchronize the nematodes when a majority of the nematodes are in the egg-laying stage. Wash the nematodes with M9, sterilize them three times, and centrifuge at 200 rpm. Discard the supernatant and add 1 mL of hypochlorite lysis buffer (nematode lysis buffer). Vortex the tube for 3 minutes, centrifuge at 5000 rpm, and discard the supernatant. Add 1 mL of lysis buffer and vortex for 2 minutes. Observe the EP tube under a microscope until the nematodes are completely lysed. Centrifuge at 5000 rpm and discard the supernatant. Wash with M9 and centrifuge at the same speed for approximately 2-3 times until the pungent odor disappears. Place the eggs on uninoculated NGM medium and incubate for 14 hours to obtain L1 nematodes. Transfer the nematodes to inoculated medium for 2 days to obtain L4 nematodes, which can be used for experiments.

[0105] The American ginseng composite freeze-dried powder from Example 1 and Comparative Examples 1-10 was diluted with distilled water to a concentration of 50 μg / mL. 100 μl of distilled water and 100 μl of the combined solution were each mixed with 100 μl of Escherichia coli OP50 (OD600 = 1.0) and evenly coated on the surface of nematode growth medium (NGM) to prepare NGM plates with different compositions. A control group was also established, in which a mixture of distilled water and E. coli OP50 was evenly coated on the surface of the nematode growth medium. Synchronized L4-stage Caenorhabditis elegans N2 were picked and placed on the NGM plates containing different compositions, 45 per plate, and incubated at 20°C. Day 0 was designated as day 0. Survivors, deaths, and accidental deaths were counted daily until all nematodes died. Death criteria included nematodes showing no reaction to light probing or swallowing. Nematodes that appeared bag-like, had burrowed into the agar, or had crawled onto the plate wall and died were removed.

[0106] according to Figure 1 As shown, the lifespan of the nematodes in Example 1 was longer than that of the control group. Compared with Example 1, the results of Comparative Examples 1, 2, and 3 showed that American ginseng and sea buckthorn needed to be mixed and fermented before they could exert their life-extending effects; the results of Comparative Example 4 showed that American ginseng and sea buckthorn needed to be fermented by specific strains, namely, Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047, before they could have the effect of prolonging lifespan; the results of Comparative Examples 5 and 6 showed that the effect of deer antler protease on prolonging lifespan was far lower than that of Example 1 without subtilisin hydrolysis; the results of Comparative Examples 1-10 showed that fermenting American ginseng and sea buckthorn with Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047 and hydrolyzing deer antler protease increased the yield of deer antler polypeptides, and the fermentation and hydrolysis products were compounded with Rhodiola rosea to produce freeze-dried powder. The components of the freeze-dried powder composition synergistically acted with each other and significantly prolonged the lifespan of nematodes.

[0107] 2. DPPH free radical scavenging test Specific experimental methods: The American ginseng composite freeze-dried powder of Examples 1-3 and Comparative Examples 1-10 was prepared into a 50 ug / mL solution with distilled water to construct a DPPH free radical scavenging reaction system, as shown in the following table: Reaction system a b c Lyophilized powder solution (ml) － 0.5 0.5 0.2 mM DPPH methanol solution (ml) 0.5 0.5 － Deionized water (ml) 0.5 － 0.5 After the addition of the sample, the sample was placed in a dark place at a constant temperature of 25°C in a water bath for 30 minutes. The absorbance values ​​of a, b, and c were measured at 517 nm. Each sample was repeated 5 times. The DPPH free radical scavenging ability was calculated as follows: DPPH free radical scavenging rate = [1-(bc) / a] × 100% Table 2: Grouping DPPH free radical scavenging rate (%) Example 1 96.1±1.2 Example 2 90.1±0.9 Example 3 91.2±2.1 Comparative Example 1 67.1±3.2 Comparative Example 2 68.2±2.1 Comparative Example 3 56.7±3.4 Comparative Example 4 69.6±2.2 Comparative Example 5 66.1±0.9 Comparative Example 6 60.2±2.9 Comparative Example 7 64.2±3.1 Comparative Example 8 62.7±1.3 Comparative Example 9 63.6±1.9 Comparative Example 10 59.7±4.1 The results in Table 2 show that the DPPH radical scavenging rates of Examples 1-3 are much higher than those of Comparative Examples 1-10. The results of Example 1 compared with Comparative Examples 1-4 show that American ginseng and sea buckthorn require a combined fermentation with Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047 before they can exert their antioxidant effects. The results of Comparative Examples 4-5 show that the antioxidant effect of deer antler without subtilisin hydrolysis is much lower than that of Example 1. The results of Comparative Examples 1-10 show that American ginseng and sea buckthorn fermented with Saccharomyces cerevisiae CICC1009 and Lactobacillus bulgaricus CICC6047, deer antler hydrolyzed with subtilisin, and the fermentation and hydrolysis products synergistically combined with Rhodiola rosea exhibit a higher DPPH radical scavenging rate.

[0108] 3. Laxative experiment Mice: 96 male Kunming mice weighing 18.0-22.0 g, specific pathogen-free grade, purchased from Weitonglihua Co., Ltd. The mice were randomly divided into 12 groups, namely model control group, blank control group, and drug-treated groups (Examples 1-3, Comparative Examples 1-4, Comparative Examples 7-8, Comparative Example 11), with 8 mice in each group; Specific experimental methods: The American ginseng composite freeze-dried powder of Examples 1-3, Comparative Examples 1-4, Comparative Examples 7-8, and Comparative Example 11 was prepared into a 40 mg / mL solution with distilled water, and the solution was administered to mice at a gavage volume of 0.2 mL / 10 (g·BW) (i.e., 200 μl of the composition solution was administered per 10 grams of body weight per day). The model control group and the blank control group were gavaged with the corresponding volume of distilled water at 0.2 mL / 10 (g·BW) once a day for 7 consecutive days. After the last administration of the test sample, mice in each group were fasted but not watered for 16 h. The model control group, Example 1-3 groups, and Comparative Examples 1-4, 7-8, and 11 groups were gavaged with 10 mg / (kg·BW) of compound diphenoxylate, and the blank control group was given an equal amount of distilled water. 0.5 h after the administration of compound diphenoxylate, mice in the model control group and the blank control group were gavaged with ink, and mice in Example 1-3 groups and Comparative Examples 1-4, 7-8, and 11 groups were given ink containing the corresponding test sample, and the timer was started at the same time. Each animal was housed individually, and drank water and ate normally. The time of the first black stool of each mouse, the number of stool particles within 5 h, and the weight were observed and recorded. As shown in Table 3: Table 3

[0109] The results in Table 3 show that the laxative effect of Example 1 is significantly higher than that of Examples 2-3, Comparative Examples 1-4, Comparative Examples 7-8 and Comparative Example 11; the results of Comparative Examples 1-4 and Comparative Examples 7-8 show that American ginseng and sea buckthorn need to be fermented by brewer's yeast CICC1009 and Lactobacillus bulgaricus CICC6047 before they can exert a mild laxative effect; the results of Comparative Example 11 show that mint plays an indispensable role in the laxative effect; in summary, American ginseng and sea buckthorn need to be fermented by brewer's yeast CICC1009 and Lactobacillus bulgaricus CICC6047, and the freeze-dried powder prepared after fermentation and the mint freeze-dried powder can synergistically exert a mild laxative effect after compounding.

[0110] The present application provides an application of the American ginseng composite freeze-dried powder in the preparation of longevity-promoting, anti-aging and bowel-moisturizing products.

[0111] The above-described embodiments merely represent specific implementations of the present invention. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, and all such variations and improvements fall within the scope of protection of the present invention.

Claims

1. A composite freeze-dried powder of American ginseng, characterized in that: The freeze-dried powder comprises the following components by weight: freeze-dried powder A obtained by fermenting a mixture of 25-35 parts of American ginseng freeze-dried powder and 5-15 parts of sea buckthorn freeze-dried powder, 15-25 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 10-20 parts of deer antler freeze-dried powder, 3-8 parts of cornus officinalis, 2-5 parts of leek macrostemon, 1-3 parts of mint, and 2-5 parts of loblolly bamboo leaves.

2. The American ginseng composite freeze-dried powder according to claim 1, characterized in that The freeze-dried powder comprises the following components by weight: freeze-dried powder A obtained by fermenting a mixture of 30 parts of American ginseng freeze-dried powder and 10 parts of sea buckthorn freeze-dried powder, 20 parts of rhodiola rosea, freeze-dried powder B obtained by enzymatic hydrolysis of 15 parts of deer antler freeze-dried powder, 5 parts of cornus officinalis, 3 parts of leek macrostemon, 2 parts of mint, and 3 parts of loblolly leaves.

3. The American ginseng composite freeze-dried powder according to claim 1, characterized in that The American ginseng freeze-dried powder and the sea buckthorn freeze-dried powder are mixed in proportion and then fermented by Lactobacillus bulgaricus CICC6047 and Saccharomyces cerevisiae CICC1009.

4. The American ginseng composite freeze-dried powder according to claim 1, characterized in that The freeze-dried velvet antler powder is enzymatically hydrolyzed with subtilisin.

5. A method for preparing the American ginseng composite freeze-dried powder according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Fresh American ginseng and sea buckthorn were prepared into American ginseng freeze-dried powder and sea buckthorn freeze-dried powder respectively, and then 25-35 parts of American ginseng freeze-dried powder, 5-15 parts of sea buckthorn freeze-dried powder, 2.5 parts of food-grade glucose, 0.01 parts of magnesium sulfate and 20 parts of distilled water were mixed, and then 5% (v / w) bulgaricus CICC6047 was first inoculated, and the mixture was allowed to ferment at 37°C for 24 hours, and then 3% (v / w) cerevisiae CICC1009 was inoculated, and the mixture was stirred and fermented at 30°C for 48 hours to prepare freeze-dried powder A; wherein the inoculation amount was calculated based on the total mass of American ginseng freeze-dried powder and sea buckthorn freeze-dried powder; (2) Weigh subtilisin and dissolve it in PBS solution at pH 7.

1. After dissolution, add lyophilized antler powder and perform enzymatic hydrolysis for 3 hours at a temperature of 52°C to obtain lyophilized powder B. (3) The remaining raw materials are made into freeze-dried powders respectively, and the freeze-dried powders are compounded with the freeze-dried powder A obtained in step (1) and the freeze-dried powder B obtained in step (2) in proportion to obtain the American ginseng composite freeze-dried powder.

6. The method for preparing a composite freeze-dried powder of American ginseng according to claim 5, characterized in that: The OD600 of the inoculated Lactobacillus bulgaricus CICC6047 bacterial solution in step (1) is 1.0-1.2; the OD600 of the inoculated Saccharomyces cerevisiae CICC1009 bacterial solution is 1.0-1.

2.

7. The method for preparing a composite freeze-dried powder of American ginseng according to claim 5, characterized in that: In the enzymatic hydrolysis system of step (2), the enzyme activity of the subtilisin is 150 U / mg, the amount of enzyme added is 0.05% of the velvet antler freeze-dried powder, and the mass fraction of the velvet antler freeze-dried powder is 15% (w / v).

8. The American ginseng composite freeze-dried powder according to any one of claims 1 to 4, characterized in that: The freeze-dried powder can be taken orally after brewing.

9. The American ginseng composite freeze-dried powder according to any one of claims 1 to 4, characterized in that: The freeze-dried powder has the effects of prolonging the lifespan of nematodes, anti-oxidation and laxative effects.

10. Use of the American ginseng composite freeze-dried powder according to any one of claims 1 to 4 in the preparation of products for prolonging life, resisting aging and moisturizing the intestines and promoting bowel movements.

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