Dendrobium devonianum paxt beverage with gastric mucosa protection effect, and preparation method and application of dendrobium devonianum paxt beverage

Abstract

The invention relates to the technical field of preparation of health-care products, in particular to a dendrobium devonianum paxt beverage with a gastric mucosa protection effect as well as a preparation method and application of the dendrobium devonianum paxt beverage. The dendrobium devonianum paxt beverage is prepared from the following components in parts by volume: 80 to 120 parts of dendrobium devonianum paxt primary pulp and 10 to 20 parts of Pu'er tea soup. The dendrobium devonianum paxt. Beverage contains the dendrobium devonianum paxt. Primary pulp and the Pu'er tea soup, the flavone content and the polyphenol content in the beverage obtained by mixing the dendrobium devonianum paxt. Primary pulp and the Pu'er tea soup are high, and the antioxidant and anti-inflammatory effects of the beverage are improved. And a basis is provided for development of health-care products capable of protecting excellent gastric mucosa and treating and preventing gastric ulcer.

Description

Technical Field

[0001] The present invention relates to the technical field of health care product preparation, and in particular to a purple dendrobium drink with gastric mucosa protection effect, and a preparation method and application thereof. Background Art

[0002] Gastric diseases are a common category of digestive system disorders, including gastritis, gastric ulcers, gastroesophageal reflux disease (GERD), functional dyspepsia (FD), and gastric cancer. The incidence of gastric diseases is influenced by multiple factors, including dietary habits, lifestyle, Helicobacter pylori (H. pylori) infection, medication use, and genetic factors. Acute alcohol-induced gastric ulcers, a common type of gastric disease, are primarily caused by the ingestion of large amounts of alcohol over a short period of time, which impairs the gastric mucosal barrier function, thereby destroying the gastric mucosal barrier, increasing gastric acid secretion, inhibiting prostaglandin synthesis, triggering oxidative stress and inflammatory responses, and leading to microcirculatory disorders and gastric motility disorders. Alcohol and its metabolites directly damage gastric mucosal cells, increasing permeability, allowing gastric acid and pepsin to penetrate into the submucosa, causing tissue damage. Disruption of the gastric mucosal barrier can also lead to congestion, edema, erosion, and even bleeding, which in severe cases can develop into acute gastric ulcers.

[0003] Currently, the main treatments for gastric problems include antacids, mucosal protectants, and antibacterials. Long-term use of these medications can cause a range of side effects, such as intestinal dysbiosis and osteoporosis. Furthermore, increasing antibiotic resistance has significantly reduced the effectiveness of treatment. As people's expectations for health and quality of life continue to rise, the demand for safe and effective medications is growing, and more and more consumers are opting for treatments with fewer side effects and longer-lasting efficacy.

[0004] Purple Dendrobium (Dendrobium devonianum) is a medicinal plant of the genus Dendrobium in the Orchidaceae family. It has the effects of nourishing yin, clearing heat, nourishing the stomach and promoting fluid production. It is often used to treat symptoms such as insufficient stomach yin, dry mouth and throat, and indigestion. Purple Dendrobium is rich in various bioactive ingredients, including polysaccharides, alkaloids, flavonoids, and phenolic substances. These ingredients give it multiple pharmacological effects such as antioxidant, anti-inflammatory, immunomodulatory, and mucosal repair. The existing technology has not found a solution for preparing purple Dendrobium into a health product with the effect of protecting the gastric mucosa. Summary of the Invention

[0005] In order to solve the above problems, the present invention provides a purple dendrobium beverage that is safe, has no side effects, and has the effect of protecting gastric mucosa, and specifically relates to a purple dendrobium beverage that has the effect of protecting gastric mucosa, and its preparation method and application.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a purple dendrobium drink having the effect of protecting gastric mucosa, comprising the following components in parts by volume:

[0008] 80-120 parts of purple dendrobium puree and 10-20 parts of Pu'er tea soup.

[0009] Preferably, the method for preparing the purple dendrobium pulp comprises the following steps:

[0010] (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension;

[0011] (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate;

[0012] (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution;

[0013] (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain the purple dendrobium pulp.

[0014] Preferably, the mass ratio of the purple dendrobium and water in step (1) is 1:10-60; the rotation speed during pulverization is 1500-1800 rpm, and the pulverization time is 30-60 min.

[0015] Preferably, the power of the ultrasound in step (2) is 260-280 W, the frequency of the ultrasound is 45-50 kHz, and the time of the ultrasound is 20-30 min.

[0016] Preferably, the decoction temperature in step (3) is 90-96°C;

[0017] The filtration method in step (3) is as follows: first centrifuging, taking the supernatant, sieving, and then performing plate and frame filter pressing;

[0018] The centrifugal speed is 3000-5000 rpm, and the centrifugal time is 5-10 min;

[0019] When sieving, the aperture of the screen is 70 to 90 mesh;

[0020] The pressure of the plate and frame filter pressing is 0.3-0.5 MPa.

[0021] Preferably, the concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, and the concentration temperature is 50 to 60°C.

[0022] Preferably, the preparation method of the Pu'er tea soup is as follows:

[0023] Mix Pu'er tea with water, boil for 20-40 minutes, filter, and take the filtrate to obtain Pu'er tea soup;

[0024] The mass volume ratio of the Pu'er tea and water is 1-3 g: 50-80 mL;

[0025] The decoction temperature is 90-96°C;

[0026] The filtration is performed by filtering through 8 to 10 layers of gauze.

[0027] The present invention also provides the use of the purple dendrobium beverage in preparing a health-care product capable of protecting gastric mucosa and treating and / or preventing gastric diseases.

[0028] The present invention also provides a method for preparing a purple dendrobium drink having the effect of protecting gastric mucosa, comprising the following steps:

[0029] Weighing the raw materials according to the volume fractions, mixing, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium drink;

[0030] The homogenization pressure is 30-40 MPa, and the homogenization temperature is 50-60°C.

[0031] Preferably, the sterilization method is high-pressure instantaneous sterilization, the sterilization temperature is 105-121°C, and the sterilization time is 8-12s;

[0032] The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., and the secondary sterilization time is 60-110 minutes.

[0033] The present invention provides a purple dendrobium beverage with gastric mucosal protective properties, as well as a preparation method and application thereof. The purple dendrobium beverage of the present invention contains purple dendrobium puree and Pu'er tea infusion. The resulting beverage, obtained by mixing the two, has high flavonoid and polyphenol content, enhancing the beverage's antioxidant and anti-inflammatory properties. This provides a basis for the development of a health care product that effectively protects the gastric mucosa and can treat and prevent gastric ulcers. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the process flow chart of purple dendrobium beverage;

[0035] Figure 2 The effect of Dendrobium officinale beverage on gastric ulcer index in mice;

[0036] Figure 3 The effect of purple dendrobium drink on T-SOD content in gastric tissue of mice;

[0037] Figure 4 The effect of purple dendrobium drink on the MDA content in gastric tissue of mice;

[0038] Figure 5The effect of purple dendrobium drink on the MPO content in gastric tissue of mice;

[0039] Figure 6 This study investigates the effect of Dendrobium officinale beverage on NO content in gastric tissue of mice. DETAILED DESCRIPTION

[0040] The present invention provides a purple dendrobium drink having the effect of protecting gastric mucosa, comprising the following components in parts by volume:

[0041] 80-120 parts of purple dendrobium puree, preferably 90-110 parts, more preferably 100 parts;

[0042] The amount of Pu'er tea soup is 10 to 20 parts, preferably 12 to 18 parts, and more preferably 15 parts.

[0043] In the present invention, the preparation method of the purple dendrobium pulp comprises the following steps:

[0044] (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension;

[0045] (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate;

[0046] (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution;

[0047] (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain the purple dendrobium pulp.

[0048] In the present invention, the mass ratio of the purple dendrobium and water in step (1) is 1:10-60; the purple dendrobium is fresh purple dendrobium, and the mass ratio of the purple dendrobium and water is 1:10-20; the purple dendrobium is dry purple dendrobium, and the mass ratio of the purple dendrobium and water is 1:30-60.

[0049] The rotation speed during pulverization is 1500-1800 rpm, preferably 1700 rpm;

[0050] The crushing time is 30 to 60 minutes, preferably 45 minutes.

[0051] In the present invention, the power of the ultrasound in step (2) is 260-280 W, preferably 270 W; the frequency of the ultrasound is 45-50 kHz, preferably 47 kHz; and the time of the ultrasound is 20-30 min, preferably 25 min.

[0052] In the present invention, the decoction temperature in step (3) is 90-96°C, preferably 95°C;

[0053] The filtration method in step (3) is as follows: first centrifuging, taking the supernatant, sieving, and then performing plate and frame filter pressing;

[0054] The centrifugal speed is 3000-5000 rpm, preferably 4000 rpm; the centrifugal time is 5-10 min, preferably 8 min;

[0055] The pore size of the sieve during sieving is 70 to 90 mesh, preferably 80 mesh;

[0056] The pressure of the plate and frame filter pressing is 0.3-0.5 MPa, preferably 0.4 MPa.

[0057] In the present invention, the concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, preferably -0.09 MPa; the concentration temperature is 50 to 60°C, preferably 55°C.

[0058] In the present invention, the preparation method of the Pu'er tea soup is as follows:

[0059] Mix Pu'er tea with water, boil for 20-40 minutes, filter, and take the filtrate to obtain Pu'er tea soup;

[0060] The mass volume ratio of the Pu'er tea to water is 1-3 g:50-80 mL, preferably 2 g:70 mL;

[0061] The decoction temperature is 90-96° C., preferably 95° C.; the decoction time is preferably 30 minutes.

[0062] The filtration is performed by filtering through 8 to 10 layers of gauze; the number of layers of gauze is preferably 9 layers.

[0063] The present invention also provides the use of the purple dendrobium beverage in preparing a health-care product capable of protecting gastric mucosa and treating and / or preventing gastric diseases.

[0064] The present invention also provides a method for preparing a purple dendrobium drink having the effect of protecting gastric mucosa, comprising the following steps:

[0065] Weighing the raw materials according to the volume fractions, mixing, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium drink;

[0066] The homogenization pressure is 30-40 MPa, preferably 35 MPa, and the homogenization temperature is 50-60°C, preferably 55°C.

[0067] In the present invention, the sterilization method is high-pressure instantaneous sterilization, the sterilization temperature is 105-121°C, preferably 115°C; the sterilization time is 8-12s, preferably 10s;

[0068] The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., preferably 85° C.; the secondary sterilization time is 60-110 min, preferably 80 min.

[0069] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0070] Example 1

[0071] Fresh purple Dendrobium officinale from Longling was cleaned and cut into 1 cm long segments. The segments were mixed with water at a mass ratio of 1:18 and pulverized in a wet ultrafine grinder at 1500 rpm for 50 minutes to obtain a purple Dendrobium officinale particle suspension. The purple Dendrobium officinale particle suspension was ultrasonically treated at 270 W power and 45 kHz frequency for 30 minutes to obtain a purple Dendrobium officinale homogenate. The purple Dendrobium officinale homogenate was decocted at 95°C for 1 hour and centrifuged at 4000 rpm for 8 minutes. The precipitate was discarded, and the supernatant was sieved through an 80-mesh sieve. The filtrate was filtered in a plate-and-frame filter press at 0.5 MPa. The filtrate was collected to obtain an intermediate solution. The intermediate liquid was placed in a vacuum concentrator with a vacuum degree of -0.08 MPa and a temperature of 50° C. for concentration until the volume of the intermediate liquid was reduced to 1 / 8, thereby obtaining the purple dendrobium pulp.

[0072] Mix Pu'er tea and water in a mass volume ratio of 1g:50mL, boil at 95°C for 30min, filter through 10 layers of gauze, and take the filtrate to obtain Pu'er tea soup.

[0073] 100 mL of purple dendrobium puree and 15 mL of Pu'er tea were mixed and placed in a homogenizer. Homogenization was performed at 35 MPa and 55°C for 30 minutes to obtain a homogenous solution. The homogenous solution was sterilized by autoclaving at 115°C for 10 seconds to obtain a sterile solution. The sterile solution was then filled into glass bottles, sterilized in an 85°C water bath for 90 minutes, and packaged to obtain a purple dendrobium beverage.

[0074] The process flow chart of purple dendrobium beverage is as follows Figure 1 shown.

[0075] Example 2

[0076] Dried Longling purple Dendrobium officinale was cleaned and cut into 1 cm long segments. The segments were mixed with water at a mass ratio of 1:45 and soaked for 2 hours. The segments were then pulverized in a wet ultrafine grinder at 1800 rpm for 40 minutes to obtain a purple Dendrobium officinale particle suspension. The purple Dendrobium officinale particle suspension was ultrasonically treated at a power of 260 W and an ultrasonic frequency of 50 kHz for 20 minutes to obtain a purple Dendrobium officinale homogenate. The purple Dendrobium officinale homogenate was then boiled at 95°C for 1.5 hours and centrifuged at 5000 rpm for 5 minutes. The precipitate was discarded, and the supernatant was sieved through an 80-mesh screen. The filtrate was filtered in a plate-and-frame filter press at 0.3 MPa. The filtrate was collected to obtain an intermediate solution. The intermediate liquid was placed in a vacuum concentrator with a vacuum degree of -0.095 MPa and a temperature of 60° C. for concentration until the volume of the intermediate liquid was reduced to 1 / 3, thereby obtaining the purple dendrobium pulp.

[0077] Mix Pu'er tea and water in a mass volume ratio of 2g:80mL, boil at 95°C for 20min, filter through 10 layers of gauze, and take the filtrate to obtain Pu'er tea soup.

[0078] 80 mL of purple dendrobium puree and 10 mL of Pu'er tea were mixed and placed in a homogenizer. Homogenization was performed at 40 MPa and 50°C for 40 minutes to obtain a homogenous solution. The homogenous solution was sterilized by autoclaving at 105°C for 12 seconds to obtain a sterile solution. The sterile solution was then filled into glass bottles, sterilized in a 90°C water bath for 85 minutes, and packaged to obtain a purple dendrobium beverage.

[0079] Comparative Example 1

[0080] Comparative Example 1 was prepared according to the method of Example 1, except that no ultrasonic step was performed when preparing the purple dendrobium pulp. The remaining steps were the same as those of Example 1.

[0081] Comparative Example 2

[0082] Comparative Example 1 was prepared according to the method of Example 1. The difference from Example 1 was that Pu'er tea soup was not added when preparing the purple dendrobium beverage, and the Pu'er tea soup in Example 1 was replaced with the same volume of purified water. The remaining steps were consistent with Example 1.

[0083] Experimental Example 1

[0084] The purple dendrobium beverages obtained in Examples 1-2 and Comparative Examples 1-2 were tested for the total flavonoids content in the purple dendrobium beverages prepared by different methods using the sodium nitrite-aluminum nitrate colorimetric method, as shown in Table 1. The total polyphenol content in the purple dendrobium beverages prepared by different methods was tested using the Folin-phenol method, as shown in Table 1.

[0085] Table 1 The content of active ingredients in purple dendrobium beverages prepared by different methods

[0086]

[0087]

[0088] As can be seen, the total flavonoids and total polyphenols in the purple dendrobium beverage prepared in Examples 1 and 2 were higher than those in Comparative Examples 1 and 2, indicating that ultrasound can improve the dissolution of flavonoids and polyphenols in the raw materials. Adding Pu'er tea can also increase the total flavonoids and total polyphenols in the beverage.

[0089] Experimental Example 2

[0090] Male SD rats (200g ± 20g) (purchased from the Experimental Animal Center of Yunnan University) were selected and adaptively fed for 7 days before the experiment. The rats were then randomly divided into 7 groups, namely, a blank control group, a model control group, a positive control group, an embodiment 1 group, an embodiment 2 group, a comparative example 1 group and a comparative example 2 group, with 10 rats in each group. During the experiment, except for the blank control group and the model control group, the remaining groups were gavaged with drugs, the positive control group was gavaged with 40mg / kg omeprazole, the embodiment 1 group was gavaged with 3mL / kg of the purple dendrobium beverage prepared in embodiment 1, the embodiment 2 group was gavaged with 3mL / kg of the purple dendrobium beverage prepared in embodiment 2, the comparative example 1 group was gavaged with 3mL / kg of the purple dendrobium beverage prepared in comparative example 1, and the comparative example 2 group was gavaged with 3mL / kg of the purple dendrobium beverage prepared in comparative example 2. After 15 days of gavage, all rats were fasted for 12 hours. Except for the blank control group, gastric ulcers were induced in rats of other groups by ethanol. After 1 hour, the rats in each group were anesthetized, blood was collected from their orbits, and the rats were killed by dissection of the stomach.

[0091] A digital image analysis system (ImageViewer software) was used to accurately measure the ulcer lesion area, and the severity of gastric ulcer was assessed using the ulcer index (UI). The ulcer index was calculated as follows:

[0092] UI = 10 / x;

[0093] Where x is the ratio of total mucosal area to total ulcer area. Figure 2 shown.

[0094] Figure 2 The results showed that the protective effects of the purple dendrobium beverages in Example 1 and Example 2 on acute alcoholic gastric ulcers caused by ethanol were basically the same as those of the positive control, indicating that the purple dendrobium beverage prepared by the present invention can be used as an auxiliary means of treating gastric ulcers.

[0095] Experimental Example 3

[0096] The gastric tissues of the mice in the above groups were mixed with normal saline in a ratio of 1:9, and homogenized under ice bath conditions to obtain a 10% gastric homogenate solution. The gastric homogenate solution was centrifuged at 2000 rpm at 4°C, and the supernatant was collected. The superoxide dismutase (T-SOD) detection kit (purchased from Wuhan Sevier Biotechnology Co., Ltd.) was used to detect the content of T-SOD in gastric tissue, the malondialdehyde (MDA) detection kit (purchased from Wuhan Sevier Biotechnology Co., Ltd.) was used to detect the content of MDA in gastric tissue, the myeloperoxidase (MPO) detection kit (purchased from Wuhan Sevier Biotechnology Co., Ltd.) was used to detect the content of MPO in gastric tissue, and the nitric oxide (NO) detection kit (purchased from Wuhan Sevier Biotechnology Co., Ltd.) was used to detect the content of NO in gastric tissue. The results are as follows. Figures 3 to 6 shown.

[0097] T-SOD is a key enzyme in the body that scavenges oxygen free radicals. Increased activity of T-SOD can inhibit lipid peroxidation in the gastric mucosa, thereby Figure 3 It can be seen that the content of T-SOD in the gastric tissue of the mice in Examples 1 and 2 was higher than that in Comparative Examples 1 and 2, indicating that the purple dendrobium beverage prepared according to the method of the present invention has a good protective effect on ethanol-induced gastric damage.

[0098] MDA level reflects the severity of the body's attack by free radicals. Figure 4 From the results, it can be seen that the MDA level in the model control mice was the highest, indicating that the ethanol-induced gastric damage in the mice was serious. The MDA level in the gastric tissue of the mice fed with the purple dendrobium beverage of Examples 1-2 was lower than that of the mice in the control group 1-2, indicating that the purple dendrobium beverage prepared according to the method of the present invention can protect the gastric tissue.

[0099] Upregulation of MPO is usually associated with increased severity of gastritis. Figure 5 The results showed that the MPO levels of the positive control group and the mice in Examples 1-2 were significantly lower than those of the mice in the model control group, and were also lower than those of the mice in Comparative Examples 1-2. This indicates that the purple dendrobium beverage prepared in Examples 1-2 has the effect of protecting the gastric mucosa.

[0100] NO free radicals also play an important role in the process of gastric mucosal damage. Figure 6 The results showed that the NO content in mice fed with the purple dendrobium beverage prepared in Examples 1 and 2 was lower than that in Comparative Examples 1 and 2, and close to that in the positive control group, indicating that the purple dendrobium beverage prepared in the present invention can protect the gastric mucosa.

[0101] from Figures 3 to 6 It can be seen that the purple dendrobium beverage prepared by the present invention has a protective effect on ethanol-induced gastric damage in mice, indicating that the purple dendrobium beverage prepared by the present invention can achieve the protective effect of gastric mucosa by regulating oxidative stress and inflammatory response.

[0102] As can be seen from the above examples, the present invention provides a purple dendrobium beverage with gastric mucosal protective properties, as well as its preparation method and application. The purple dendrobium beverage of the present invention contains purple dendrobium puree and Pu'er tea infusion. The resulting beverage has high flavonoid and polyphenol content, enhancing the beverage's antioxidant and anti-inflammatory properties. This provides a basis for the development of a health product that effectively protects the gastric mucosa and can treat and prevent gastric ulcers.

[0103] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A purple dendrobium drink with the effect of protecting gastric mucosa, characterized in that: The following components are included in parts by volume: 80-120 parts of purple dendrobium puree and 10-20 parts of Pu'er tea soup.

2. The purple dendrobium beverage according to claim 1, characterized in that The preparation method of the purple dendrobium pulp comprises the following steps: (1) mixing purple dendrobium with water, and crushing to obtain purple dendrobium particle suspension; (2) ultrasonically treating the suspension of purple dendrobium particles for 20 to 30 minutes to obtain a purple dendrobium homogenate; (3) Decoction the Dendrobium officinale homogenate for 1-2 h, filter, and collect the filtrate to obtain the intermediate solution; (4) Concentrating the intermediate liquid to 1 / 8 to 1 / 3 of the volume of the intermediate liquid to obtain the purple dendrobium pulp.

3. The purple dendrobium beverage according to claim 2, characterized in that The mass ratio of the purple dendrobium and water in step (1) is 1:10-60; the rotation speed during crushing is 1500-1800 rpm, and the crushing time is 30-60 min.

4. The purple dendrobium beverage according to claim 2, characterized in that The power of the ultrasound in step (2) is 260-280W, the frequency of the ultrasound is 45-50kHz, and the time of the ultrasound is 20-30min.

5. The purple dendrobium beverage according to claim 2, characterized in that The decoction temperature in step (3) is 90-96° C. The filtration method in step (3) is as follows: first centrifuging, taking the supernatant, sieving, and then performing plate and frame filter pressing; The centrifugal speed is 3000-5000 rpm, and the centrifugal time is 5-10 min; When sieving, the aperture of the screen is 70 to 90 mesh; The pressure of the plate and frame filter pressing is 0.3-0.5 MPa.

6. The purple dendrobium beverage according to claim 2, characterized in that The concentration in step (4) is vacuum concentration, the vacuum degree during vacuum concentration is -0.08 to -0.095 MPa, and the concentration temperature is 50 to 60°C.

7. The purple dendrobium beverage according to claim 1, characterized in that The preparation method of the Pu'er tea soup is as follows: Mix Pu'er tea with water, boil for 20-40 minutes, filter, and take the filtrate to obtain Pu'er tea soup; The mass volume ratio of the Pu'er tea and water is 1-3 g: 50-80 mL; The decoction temperature is 90-96°C; The filtration is performed by filtering through 8 to 10 layers of gauze.

8. Use of the purple dendrobium beverage according to any one of claims 1 to 7 in the preparation of a health-care product for protecting gastric mucosa and treating and / or preventing gastric diseases.

9. A method for preparing a purple dendrobium drink having the effect of protecting gastric mucosa, characterized in that: The steps include: Weighing the raw materials according to the volume fractions described in any one of claims 1 to 7, mixing, homogenizing, sterilizing, filling, secondary sterilizing, and packaging to obtain a purple dendrobium beverage; The homogenization pressure is 30-40 MPa, and the homogenization temperature is 50-60°C.

10. The preparation method according to claim 9, characterized in that The sterilization method is high-pressure instantaneous sterilization, the sterilization temperature is 105-121°C, and the sterilization time is 8-12s; The secondary sterilization method is water bath sterilization, the secondary sterilization temperature is 80-90° C., and the secondary sterilization time is 60-110 minutes.

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