Method for obtaining astragaloside IV by using citrus fermentation liquor, composition and application of astragaloside IV

Abstract

The invention relates to the technical field of natural organic chemistry, in particular to a method for obtaining astragaloside IV by using citrus fermentation broth, which utilizes organic acid, enzymes and fermentation metabolites produced by natural fermentation of citrus to destroy cell wall structures of astragalus membranaceus medicinal materials, reduce intermolecular forces and improve the yield of astragaloside IV. Therefore, fat-soluble macromolecular astragaloside is promoted to be dissolved into a water phase from the interior of a cell. The method mainly comprises the following three stages: 1, preparing citrus fermentation liquor; 2, fermenting the astragalus membranaceus by utilizing the citrus fermentation liquor; and 3, extracting and purifying. Compared with traditional water extraction or alcohol extraction, the method has the advantages that natural and renewable oranges are utilized, conditions are mild, damage to heat-sensitive components is reduced, the dissolution rate and extraction efficiency of astragaloside are improved, use of organic solvents is reduced, and the composition prepared from the astragaloside prepared through the method is beneficial to delaying cell senescence of mammals.

Description

Technical Field

[0001] The present invention belongs to the technical field of natural organic chemistry, and specifically relates to a method for obtaining astragaloside IV by utilizing citrus fermentation broth, a composition and application thereof. Background Art

[0002] Astragaloside IV (ASI), the most representative triterpenoid saponin compound in the traditional Chinese medicine Astragalus, has been identified as a core indicator for quality control of Astragalus preparations. Modern pharmacological research has demonstrated that Astragaloside IV possesses multiple biological activities, including immune enhancement, anti-inflammatory and analgesic properties, liver protection, antioxidant activity, anti-aging, anti-tumor, cardiotonic, blood sugar lowering, and improved hemorheology.

[0003] Its source relies entirely on extraction from the Astragalus plant. Even more challenging, the concentration of astragaloside IV in Astragalus is extremely low, at only approximately 0.04%. This means that a large amount of plant resources and organic solvents are required to obtain even a small amount of the target product. This inefficient extraction method is not only costly but also imposes a severe environmental burden, contradicting the current industry philosophy of green and sustainable development.

[0004] Organic solvent-dependent extraction systems are the primary source of pollution in traditional methods. Organic solvents not only pose volatile organic compound (VOC) emissions issues but also pose flammable and explosive safety risks. Furthermore, solvent recovery systems consume a lot of energy, increasing the overall carbon footprint. High-temperature and high-pressure extraction conditions not only increase energy consumption but can also cause degradation of heat-sensitive components. Multiple extractions may even be required to ensure optimal yields, further exacerbating energy consumption.

[0005] Therefore, it is necessary to study a method for preparing astragaloside IV to achieve the goal of no pollution and low energy consumption. Summary of the Invention

[0006] Based on this, this scheme provides a method for obtaining astragaloside IV using citrus fermentation broth. Citrus fermentation broth is used as the main solvent to ferment astragalus to produce astragaloside IV. The method is mild, low-energy-consuming and completely pollution-free.

[0007] The technical solution of the present invention to solve the above technical problems is as follows:

[0008] The method for obtaining astragaloside IV using citrus fermentation broth comprises the following specific steps:

[0009] Step S1, selecting fresh, ripe, and non-rotten citrus fruits and cleaning their skins;

[0010] Step S2, cutting or juicing the washed citrus to obtain a citrus mixture, wherein the initial sugar content of the citrus mixture is controlled at 10%-20%;

[0011] Step S3, placing the citrus mixture processed in step S2 in a sealable fermentation container, and placing the fermentation container in a light-proof environment at 25° C.-35° C. for natural fermentation;

[0012] Step S4: After the fermentation is completed, filtering is performed to separate the liquid portion, i.e., the citrus fermented liquid;

[0013] Step S5, selecting astragalus slices that meet quality standards, and crushing the astragalus slices to obtain astragalus powder;

[0014] Step S6: Evenly mix the astragalus powder and the citrus fermentation liquid according to a preset solid-liquid ratio to obtain the astragalus fermentation liquid, and then transfer the astragalus fermentation liquid to a sealable fermentation container, and place the fermentation container in a dark, 2

[0015] Fermentation is carried out at 5℃-30℃;

[0016] Step S7, after reaching the predetermined fermentation time, terminating the fermentation;

[0017] Step S8, inactivating the extracted Astragalus fermentation broth to terminate enzymatic activity and prevent further changes;

[0018] Step S9: performing solid-liquid separation on the Astragalus fermentation liquid, separating the medicinal residue from the liquid, and obtaining the residual liquid by squeezing the medicinal residue.

[0019] Optionally, in one embodiment of the present invention, the washed citrus is cut into pieces or juiced in step S2, specifically: the washed citrus is cut into pieces with the skin on, the size of the pieces being 5-10 mm; and the juice is roughly squeezed with residue.

[0020] Optionally, in one embodiment of the present invention, the initial sugar content in step S2 is controlled by adding sugar or water, wherein the sugar is sucrose and the water is sterile water, and the initial sugar content is controlled at 12%-18%.

[0021] Optionally, in one embodiment of the present invention, the bacteria used for fermentation in step S3 are a combination of Lactobacillus plantarum and Saccharomyces cerevisiae, the ratio of yeast to Lactobacillus plantarum is 1:2, and the total inoculation amount is 3%-5%.

[0022] Optionally, in one embodiment of the present invention, in step S3, the fermentation conditions are specifically as follows: temperature of 30° C.-32° C., fermentation time of 5-7 days, and final pH value of 3.2-3.8.

[0023] Optionally, in one embodiment of the present invention, the standard for the pulverization in step S5 is to pass through a 20-40 mesh sieve.

[0024] Optionally, in one embodiment of the present invention, the solid-liquid ratio preset in step S6 is 1:8-12.

[0025] Optionally, in one embodiment of the present invention, the fermentation conditions of step S6 are specifically as follows: temperature of 28° C.-30° C., time of 4-10 days, anaerobic environment and regular emission of carbon dioxide, and pH maintained at 3.5-4.0 during the fermentation process.

[0026] A highly bioavailable astragaloside composition comprising astragaloside IV and a co-fermented derivative of citrus astragalus;

[0027] The citrus-astragalus co-fermented derivative comprises citric acid, lactic acid, oligofructose and citrus-derived flavonoids;

[0028] Wherein, the mass ratio of astragaloside IV to the citrus astragalus co-fermentation derivative in the composition is 1:0.5-2.

[0029] Alternatively, in one embodiment of the present invention, a highly bioavailable astragaloside composition is used to prepare a SIRT1 activator to delay mammalian cell aging.

[0030] Compared with the prior art, the method for obtaining astragaloside IV from citrus fermentation broth provided by the present invention has the following characteristics:

[0031] The cell wall dissociation rate is improved through acid hydrolysis, enzymatic hydrolysis and microbial transformation of citrus fermentation liquid.

[0032] The natural antioxidants in the fermentation broth can inhibit oxidation and increase the retention rate of astragaloside IV.

[0033] The enzymatic hydrolysis system is composed of endogenous pectinase in citrus and enzymes secreted by microorganisms. The enzyme activity unit is increased, and yeast and lactic acid bacteria independently adjust the pH to the appropriate range for the enzyme to avoid inactivation of exogenous enzymes.

[0034] β-glucosidase in citrus fermentation broth can hydrolyze low-activity saponins I and II in Astragalus membranaceus to methyl saponin IV with a high conversion rate.

[0035] The glycoside-citrus flavonoid complex in the fermentation product forms molecular self-assembled micelles with high bioavailability. The new iridoid glycosides produced by fermentation synergistically activate the SIRT1 pathway with glycoside, thereby increasing telomerase activity and playing an anti-aging role.

[0036] This method does not use any organic solvents and can be fermented at room temperature without heating, thus achieving low production costs and being environmentally friendly and pollution-free. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following is a brief introduction to the drawings required for use in the embodiments. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without creative work.

[0038] Figure 1 This is a flow chart of the method for obtaining astragaloside IV using citrus fermentation broth according to Example 1 of the present invention. DETAILED DESCRIPTION

[0039] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other. The following will further describe the technical solution of the present invention in conjunction with the drawings of the embodiments of the present invention, and the present invention is not limited to the following specific embodiments.

[0040] Example 1

[0041] Since some traditional preparation methods of astragaloside IV have poor environmental characteristics and do not meet current development requirements, and some methods involve high energy consumption, a pollution-free method for preparing astragaloside IV was studied. The specific scheme is as follows:

[0042] like Figure 1 As shown in FIG, the method for obtaining astragaloside IV using citrus fermentation broth comprises the following specific steps:

[0043] Step S1, selecting fresh, ripe, and non-rotten citrus fruits and cleaning their skins;

[0044] The peel contains pectinase precursors, terpenes that promote permeability, and phenols that act as antioxidants. The pulp provides sugars that serve as a fermentation substrate. Excessive peeling can lead to loss of enzymes, while too little peeling can lead to loss of essential oils and inhibition of microorganisms.

[0045] The citrus is soaked in 0.1% sodium hypochlorite and then rinsed with sterile water. Citrus varieties recommended are lemon, grapefruit, and orange. In this embodiment, lemon is used as the citrus raw material because lemon has high pectinase potential and relatively low inhibitory components in its essential oil.

[0046] Step S2, cutting or juicing the washed citrus to obtain a citrus mixture, wherein the initial sugar content of the citrus mixture is controlled at 10%-20%;

[0047] In step S2, the washed citrus fruits are cut into pieces or juiced. Specifically, the washed citrus fruits are cut into pieces with the peel, with the pieces being 5-10 mm in size. Juicing is performed by coarsely squeezing the fruit with the residue. Cutting or juicing releases endogenous enzymes, namely pectinase; the residue remains to provide attachment sites for microorganisms. Avoid excessive homogenization, which can lead to excessive dissolved oxygen, which is not conducive to anaerobic fermentation.

[0048] The initial sugar content is controlled by adding sugar or water. The sugar is sucrose and the water is sterile water. In this embodiment, the initial sugar content is controlled at 12%-18%. An initial sugar content <10°Bx results in insufficient bacterial growth; an initial sugar content >20°Bx results in high osmotic pressure that inhibits yeast and lactic acid bacteria. Sucrose is the preferred sugar supplement, as it provides high microbial utilization.

[0049] Step S3, placing the citrus mixture processed in step S2 in a sealable fermentation container, and placing the fermentation container in a light-proof environment at 25° C.-35° C. for natural fermentation;

[0050] It is important to note that the fermentation vessel should retain 1 / 3 of its volume and be equipped with a one-way valve to periodically discharge carbon dioxide to prevent explosion. The fermentation vessel should be sterilized at 121°C for 20 minutes. Regular shaking or stirring is required during the fermentation process, but the stirring speed should not be too fast to avoid the introduction of oxygen and oxidation. For large-scale production, paddle stirring is used at a speed of <50 rpm.

[0051] It is preferred to carry out the inoculation of the strains manually, as this provides better controllability.

[0052] The fermentation bacteria used in step S3 are a combination of Lactobacillus plantarum and Saccharomyces cerevisiae. The yeast rapidly produces enzymes; the lactic acid bacteria, Lactobacillus plantarum, dominates acid production. The yeast:lactic acid bacteria ratio is 1:2, with a total inoculum size of 3-5%. Avoid using ester-producing yeast.

[0053] In step S3, fermentation conditions are as follows: a temperature of 30°C-32°C, a fermentation time of 5-7 days, and a final pH of 3.2-3.8. Temperatures above 35°C promote the growth of bacteria, while temperatures below 25°C slow fermentation. Fermentation is terminated when pH is stable, gas production ceases, and a prominent sour aroma is achieved. Key enzyme activities and total acidity / major organic acid content are also tested to ensure consistent fermentation broth quality.

[0054] In step S3, pectinase can also be added after 24 hours of fermentation. Natural fermentation enzyme activity fluctuates greatly. Adding exogenous enzyme after 24 hours of fermentation can avoid degradation by proteases and improve cell wall dissociation efficiency.

[0055] Step S4: After the fermentation is completed, filtering is performed to separate the liquid portion, i.e., the citrus fermented liquid;

[0056] After fermentation is completed, the liquid portion is separated by filtering with multiple layers of gauze or a filter bag. The obtained liquid is the citrus fermentation liquid. The supernatant can be centrifuged to obtain a clearer fermentation liquid. In this embodiment, the supernatant is centrifuged to obtain a highly clarified fermentation liquid. The centrifugation parameters are 6000-8000 rpm, 10-15 min.

[0057] Step S5, selecting astragalus slices that meet quality standards, and crushing the astragalus slices to obtain astragalus powder;

[0058] Among them, the quality-compliant Astragalus slices are, in actual operation, made from the dried roots of Mongolian Astragalus or Membranous Astragalus, in the form of thick, round slices with a diameter of 0.8-3.5 cm, free from mildew, insect damage, or black heart, and the content of astragaloside IV is ≥0.030%.

[0059] The crushing standard in step S5 is passed through a 20-40 mesh sieve. The extraction rate of 40 mesh is 15% higher than that of 10 mesh, but exceeding 60 mesh will make subsequent filtration difficult. In this embodiment, the astragalus slices are crushed according to the 40 mesh standard and can also be sterilized by spraying with 70% ethanol to prevent high temperature from destroying astragaloside IV. After spraying evenly, the slices are briefly allowed to stand / air-dry under sterile conditions before use.

[0060] Step S6, uniformly mixing the astragalus powder and the citrus fermentation liquid according to a preset solid-liquid ratio to obtain an astragalus fermentation liquid, then transferring the astragalus fermentation liquid to a sealable fermentation container, and placing the fermentation container in a dark environment at 25°C-30°C for fermentation;

[0061] The preset solid-to-liquid ratio in step S6 is 1:8-12. When the solid-to-liquid ratio is less than 1:5, the slurry is too viscous and oxygen diffusion is poor. When the solid-to-liquid ratio is greater than 1:15, the active ingredients are diluted. After 24 hours of fermentation, the fermentation liquid is replenished to alleviate water absorption and swelling. The fermentation liquid replenished is fresh citrus fermentation liquid.

[0062] The fermentation conditions of step S6 are as follows: a temperature of 28°C-30°C, a fermentation time of 4-10 days, an anaerobic environment with regular emission of carbon dioxide, and a pH maintained at 3.5-4.0 during the fermentation process. Temperatures > 32°C accelerate hydrolysis and cleavage of glycosidic bonds; an aerobic environment easily promotes mold growth, while an anaerobic environment is more conducive to the dominance of acid-producing bacteria. Regular sampling is performed to test the astragaloside content to determine the optimal time. HPLC monitoring shows that the astragaloside peak often occurs on the 6th to 8th day. During the fermentation process, the container is gently shaken or stirred 1-2 times a day to promote material exchange and uniform contact, and to avoid excessive oxidation or foaming caused by vigorous stirring.

[0063] Step S7, after reaching the predetermined fermentation time, terminating the fermentation;

[0064] In step S7, the timing of terminating the fermentation can be quickly detected by TLC primary screening, specifically: chloroform: methanol: water = 65:35:10, 10% sulfuric acid ethanol color development.

[0065] In step S8, the removed Astragalus fermentation liquid is inactivated to terminate enzymation and prevent further changes; wherein, the inactivation treatment can be performed by heating, selecting a 60-80°C water bath for 15-30 minutes, or adding an appropriate amount of food-grade alcohol, the concentration of which is greater than 20%, to kill the microorganisms; in this embodiment, if inactivation is performed by heating, selecting a 70-75°C water bath for 20-25 minutes, and then rapidly cooling after heating is completed, step S9, then performing solid-liquid separation on the Astragalus fermentation liquid, separating the residue from the liquid, and obtaining the residual liquid by squeezing the residue to obtain an extract.

[0066] The fermented medicinal residue can be separated from the liquid extract by using methods such as Buchner funnel filtration, filter press or high-speed centrifugation.

[0067] The obtained extract can be used directly as a crude extract.

[0068] Specifically, pretreatment of organic acids with anion exchange resin to remove organic acids such as citric acid and lactic acid can significantly reduce the burden of subsequent purification and may increase the recovery rate of glycosides.

[0069] Macroporous adsorption resin removes pigments and some polar impurities.

[0070] Ultrafiltration is used to remove large molecular weight polysaccharides and residual proteins. Ultrafiltration is performed after deacidification with anion resin and treatment with macroporous resin to protect the ultrafiltration membrane and improve efficiency. An appropriate molecular weight cut-off is selected to retain astragaloside IV.

[0071] Example 2

[0072] In this embodiment, the experimental steps of the method of embodiment 1 are provided, which are as follows:

[0073] 1. Preparation of citrus fermentation broth

[0074] Raw material processing:

[0075] Soak 1 kg of rot-free citrus in a 0.1% NaClO solution for 10 minutes, then rinse three times with sterile water. Cut the citrus into pieces with the skin intact, to a size of 8 ± 2 mm, or roughly squeeze the citrus with the pulp, leaving ≥ 30% of the pulp residue.

[0076] Add sucrose to 14°Bx, measured range: 13.5-14.5°Bx.

[0077] Fermentation control

[0078] Lactobacillus plantarum: Saccharomyces cerevisiae = 1:2, total inoculation amount 4%.

[0079] Fermentation conditions: Fermentation at 32 ± 0.5°C in the dark, with manual shaking twice daily at 20 rpm for 5 minutes. After 24 hours of fermentation, add 50 U / g of pectinase.

[0080] Stop fermentation:

[0081] pH dropped to 3.5 ± 0.1

[0082] CO2 emissions <0.1L / h

[0083] Lactic acid content ≥9g / L

[0084] Post-processing

[0085] Filter through 400-mesh filter cloth → Centrifuge at 4000 rpm for 10 min → Sterilize the supernatant at 70°C for 15 min to obtain approximately 650±50 mL of citrus fermentation liquid.

[0086] 2. Astragalus Fermentation Extraction

[0087] Raw material processing:

[0088] Astragalus slices, glycoside content ≥ 0.3%, crushed through a 30-mesh sieve, particle size 0.6-0.8mm.

[0089] Sterilize with 70% ethanol spray, seal and let stand for 30 minutes, then ventilate and dry.

[0090] Fermentation Extraction:

[0091] The ratio of astragalus powder to citrus fermentation liquid is 1:10, and the initial pH is 3.8.

[0092] Fermentation conditions: anaerobic fermentation at 30±1℃, nitrogen aeration for 5 minutes, stirring once a day, stirring at 30 rpm for 2 minutes.

[0093] Time (days) pH Methyl glycoside content (mg / g) Description of the phenomenon 0 3.8 3.2±0.3* Slurry stratification 2 3.6 5.8±0.4 Produce microbubbles 4 3.5 8.1±0.5 obvious sour aroma 7 3.5 12.6±0.7 Gas production stops 10 3.5 11.9±0.6 Slight browning

[0094] Note: The content of astragaloside is calculated based on dry astragalus powder, and the HPLC detection method refers to the "Chinese Pharmacopoeia".

[0095] Processing of Astragalus fermentation broth:

[0096] Inactivation was performed in a 75°C water bath for 20 min.

[0097] The solid-liquid separation was carried out by plate and frame filter pressing at a pressure of 0.8 MPa, and then the residue was rinsed with 20% ethanol.

[0098] The combined extracts yielded ≈8.2 L / kg of astragalus powder.

[0099] Example 3

[0100] A highly bioavailable astragaloside composition comprising astragaloside IV and a co-fermented derivative of citrus astragalus;

[0101] Citrus Astragalus co-fermented derivatives contain citric acid, lactic acid, oligofructose, and citrus-derived flavonoids;

[0102] The mass ratio of astragaloside IV to the co-fermented derivative of citrus astragalus in the composition is 1:0.5-2.

[0103] Example 4

[0104] A highly bioavailable astragaloside composition for preparing a SIRT1 activator to delay mammalian cell aging.

[0105] The method for preparing astragaloside IV in the above scheme conforms to the characteristics of green environmental protection and sustainability. It uses the fermentation broth rich in enzymes and organic acids produced by citrus fermentation as the main solvent, avoiding the large-scale use of organic solvents in traditional extraction methods, reducing environmental pollution and solvent recovery costs; it effectively utilizes citrus peel, pulp, and residue, converting them into valuable bio-enzyme catalysts and extraction media, realizing the utilization of agricultural by-products; the temperature involved in the entire preparation method is in the room temperature to medium temperature range, which is much lower than that of the thermal extraction method, significantly reducing energy consumption.

[0106] Pectinase, cellulase, hemicellulase, etc. produced by natural fermentation of citrus can efficiently and gently degrade the cell wall and extracellular matrix of Astragalus, destroy its dense structure, and significantly increase the dissolution rate and release rate of astragaloside IV; the organic acids and terpenes in the citrus fermentation broth may act as penetration enhancers, helping the active ingredients to pass through the plant tissue barrier; the low pH environment of the fermentation broth can effectively inhibit miscellaneous bacteria.

[0107] Low operating temperature and a near-neutral to slightly acidic environment help protect the saponin components of astragaloside IV, avoiding degradation, isomerization or glycosidic bond breakage caused by high temperature or strong acid and alkali; during the fermentation process, microorganisms and their metabolic enzymes may carry out a certain degree of biotransformation on the coexisting components in astragalus, which may convert the bound astragaloside IV into a free state, or degrade interfering substances, indirectly improving the extraction efficiency of the extract and the subsequent purification effect.

[0108] The equipment requirements for preparation are low, the raw material cost is low, and there is no need to purchase commercial enzyme preparations.

[0109] By artificially inoculating a specific ratio of Lactobacillus plantarum and Saccharomyces cerevisiae, the repeatability and controllability of the fermentation process are improved and the risk of contamination is reduced.

[0110] This method can provide a valuable reference for the research on extracting other plant active ingredients from other fruit and vegetable fermentation broths rich in enzymes and functional ingredients.

[0111] Obviously, the above embodiments of the present invention are merely examples for the purpose of clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Those skilled in the art will appreciate that other variations or modifications can be made based on the above description. It is not necessary and impossible to enumerate all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the claims of the present invention.

Claims

1. A method for obtaining astragaloside IV using citrus fermentation broth, characterized in that: The specific steps include: Step S1, selecting fresh, ripe, and non-rotten citrus fruits and cleaning their skins; Step S2, cutting or juicing the washed citrus to obtain a citrus mixture, wherein the initial sugar content of the citrus mixture is controlled at 10%-20%; Step S3, placing the citrus mixture processed in step S2 in a sealable fermentation container, and placing the fermentation container in a light-proof environment at 25° C.-35° C. for natural fermentation; Step S4: After the fermentation is completed, filtering is performed to separate the liquid portion, i.e., the citrus fermented liquid; Step S5, selecting astragalus slices that meet quality standards, and crushing the astragalus slices to obtain astragalus powder; Step S6, uniformly mixing the astragalus powder and the citrus fermentation liquid according to a preset solid-liquid ratio to obtain an astragalus fermentation liquid, then transferring the astragalus fermentation liquid to a sealable fermentation container, and placing the fermentation container in a dark environment at 25°C-30°C for fermentation; Step S7, after reaching the predetermined fermentation time, terminating the fermentation; Step S8, inactivating the extracted Astragalus fermentation broth to terminate enzymatic activity and prevent further changes; Step S9, further performing solid-liquid separation on the Astragalus fermentation liquid, separating the medicinal residue from the liquid, and obtaining the residual liquid by squeezing the medicinal residue, and combining the liquids to obtain an extract.

2. The method for obtaining astragaloside IV using citrus fermentation broth according to claim 1, characterized in that: In the step S2, the washed citrus is cut into pieces or juiced, specifically: the washed citrus is cut into pieces with the skin, the size of the pieces being 5-10 mm; and the juice is roughly squeezed with residue.

3. The method for obtaining astragaloside IV using citrus fermentation broth according to claim 1, characterized in that: The initial sugar content in step S2 is controlled by adding sugar or water, wherein the sugar is sucrose and the water is sterile water, and the initial sugar content is controlled at 12%-18%.

4. The method for obtaining astragaloside IV using citrus fermentation broth according to claim 1, characterized in that: The bacteria used for fermentation in step S3 are a combination of Lactobacillus plantarum and Saccharomyces cerevisiae, with the ratio of yeast to Lactobacillus plantarum being 1:2, and the total inoculation amount being 3%-5%.

5. The method for obtaining astragaloside IV using citrus fermentation broth according to claim 1, characterized in that: In step S3, the fermentation conditions are specifically as follows: temperature of 30° C.-32° C., fermentation time of 5-7 days, and final pH value of 3.2-3.

8.

6. The method for obtaining astragaloside IV from citrus fermentation broth according to claim 1, characterized in that: The standard of the pulverization in step S5 is to pass through a 20-40 mesh sieve.

7. The method for obtaining astragaloside IV from citrus fermentation broth according to claim 1, characterized in that: The preset solid-liquid ratio in step S6 is 1:8-12.

8. The method for obtaining astragaloside IV from citrus fermentation broth according to claim 1, characterized in that: The fermentation conditions of step S6 are specifically as follows: temperature of 28° C.-30° C., fermentation time of 4-10 days, anaerobic environment with regular emission of carbon dioxide, and pH maintained at 3.5-4.0 during the fermentation process.

9. A highly bioavailable astragaloside composition, characterized in that: Contains: Astragaloside IV and citrus astragalus co-fermented derivatives; The citrus-astragalus co-fermented derivative comprises citric acid, lactic acid, oligofructose and citrus-derived flavonoids; The mass ratio of astragaloside IV to the citrus-astragalus co-fermentation derivative in the composition is 1:0.5-2.

10. The highly bioavailable astragaloside composition according to claim 9, characterized in that: Used to prepare SIRT1 activators to delay mammalian cell aging.

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