Traditional Chinese medicine aromatherapy for relieving anxiety and preparation method thereof

Abstract

The invention belongs to the technical field of traditional Chinese medicine, and particularly relates to traditional Chinese medicine aromatherapy for relieving anxiety and a preparation method thereof. According to the traditional Chinese medicine fermented composition, radix bupleuri, radix paeoniae alba, fructus gardeniae, moutan bark, albizia flowers, fructus lycii, spina date seeds, poria cocos, rhizoma nardostachyos, licorice roots and Chinese dates serve as raw materials and are mixed with deionized water, sterilization is conducted, then lactococcus gasseri, lactobacillus gasseri and lactobacillus pentosus are inoculated, anaerobic fermentation is conducted, and the prepared traditional Chinese medicine fermented composition has the excellent anxiety relieving effect; the traditional Chinese medicine fermentation composition can be applied to preparation of traditional Chinese medicine aromatherapy with the anxiety relieving effect, and the problems that an existing product is poor in anxiety relieving effect and the like can be solved. The preparation method of the traditional Chinese medicine aromatherapy product is easy to operate and suitable for actual industrial production, and has good clinical application value.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine technology, specifically relating to a traditional Chinese medicine aromatherapy for relieving anxiety and its preparation method. Background Technology

[0002] Anxiety disorder is a mental illness characterized by anxiety as its core symptom, belonging to the category of psychotic disorders. Its main features include persistent and widespread anxiety or recurrent episodes of panic, often accompanied by a range of autonomic nervous system symptoms and motor tension, such as dizziness, chest tightness, palpitations, shortness of breath, dry mouth, frequent urination, urinary urgency, sweating, and tremors. Currently, anxiety disorders are mainly classified into six types: generalized anxiety disorder, social anxiety disorder, panic disorder, post-traumatic stress disorder, obsessive-compulsive disorder, and specific phobias. With rapid societal development and increasing work and study pressures, the incidence of anxiety disorders continues to rise, becoming a hot research area in neuroscience.

[0003] Currently, methods for alleviating daily anxiety mainly include psychological interventions (such as meditation and mindfulness training), physical therapies (such as aromatherapy and music therapy), and some plant-based products (such as herbal teas and essential oils). Among these, aromatherapy has gradually become a popular mood regulation method due to its ease of use, high acceptance, and non-invasiveness. However, most commercially available aromatherapy products are single plant essential oils or simple blends, which have problems such as unclear active ingredients, unclear mechanisms of action, and unstable anxiety-relieving effects. In addition, some products add synthetic fragrances or preservatives to pursue long-lasting aroma, which may cause allergies or respiratory irritation, making it difficult to balance safety and effectiveness.

[0004] Furthermore, although traditional Chinese medicine (TCM) has a long history of application in mood regulation, existing TCM compositions are mostly used for oral treatment of anxiety disorders. There has been no systematic research on applying TCM compound formulas to aromatherapy to achieve mood relief through non-inhalation methods. Therefore, developing a TCM compound formula with a clear effect on relieving anxiety, high safety, and suitability for daily aromatherapy use has become an urgent technical problem to be solved in this field. Summary of the Invention

[0005] In view of the above-mentioned defects or improvement needs of the existing technology, the present invention provides a traditional Chinese medicine aromatherapy for relieving anxiety and its preparation method, which solves the problems of poor efficacy and side effects of existing products.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing a traditional Chinese medicine fermentation composition for relieving anxiety, comprising the following steps: A1. Weigh out each Chinese herbal fermentation raw material according to the weight parts, mix them together, add deionized water, mix evenly, sterilize, and obtain a mixture; A2. Inoculate the mixture with Lactococcus gasseri, Lactobacillus gasseri, and Lactobacillus pentosus for anaerobic fermentation to obtain the fermentation product; A3. Sterilize and filter the fermentation product, and concentrate the filtrate under reduced pressure to obtain the traditional Chinese medicine fermentation composition. The fermented raw materials of traditional Chinese medicine contain the following components by weight: Bupleurum chinense 9-12 parts, Paeonia lactiflora 8-10 parts, Gardenia jasminoides 8-10 parts, Paeonia suffruticosa 7-9 parts, Albizia julibrissin 6-8 parts, Lycium barbarum 7-9 parts, Ziziphus jujuba var. spinosa 10-15 parts, Poria cocos 10-15 parts, Nardostachys jatamansi 6-8 parts, Glycyrrhiza uralensis 4-6 parts, and Ziziphus jujuba 4-6 parts.

[0007] In this invention, Bupleurum has a pungent and bitter taste and enters the liver, gallbladder and lung meridians. It has the effects of harmonizing and reducing fever, soothing the liver and relieving depression, and raising yang qi.

[0008] White peony root is bitter and sour in taste, and enters the liver and spleen meridians. It has the effects of nourishing blood and regulating menstruation, soothing the liver and relieving pain.

[0009] Gardenia has a bitter taste and enters the heart, lung, and triple burner meridians. It has the effects of purging fire and relieving irritability, clearing heat and promoting diuresis, cooling blood and detoxifying.

[0010] Peony bark is bitter and pungent in taste, and enters the heart, liver, and kidney meridians. It has the effects of clearing heat and cooling blood, and promoting blood circulation and removing blood stasis.

[0011] The flowers of the mimosa tree are sweet in taste and enter the heart and liver meridians. They have the effects of relieving depression, calming the mind, promoting blood circulation, and reducing swelling.

[0012] Goji berries are sweet in taste and enter the liver and kidney meridians. They have the effects of nourishing the liver and kidneys, and benefiting the essence and improving eyesight.

[0013] Sour jujube seed is sweet and sour in taste, and enters the heart, liver, and gallbladder meridians. It has the effects of nourishing the heart and calming the mind, astringing sweat and promoting the production of body fluids.

[0014] Poria cocos is sweet and bland in taste, and enters the heart, spleen, and kidney meridians. It has the effects of promoting diuresis and eliminating dampness, strengthening the spleen and calming the mind.

[0015] Nardostachys jatamansi is pungent and sweet in nature, and enters the spleen and stomach meridians. It has the effects of promoting qi circulation, relieving pain, and invigorating the spleen.

[0016] Licorice has a sweet taste and enters the heart, lung, spleen, and stomach meridians. It has the effects of tonifying the spleen and replenishing qi, clearing heat and detoxifying.

[0017] Jujubes are sweet in taste and enter the spleen and stomach meridians. They have the effects of tonifying the middle energizer, replenishing qi, nourishing blood, and calming the mind.

[0018] Preferably, the Lactococcus gasseri has the accession number GDMCC NO.1.965, the Lactobacillus gasseri has the accession number CGMCC NO.1.3396, and the Lactobacillus pentosus has the accession number GDMCC NO.1.524.

[0019] Preferably, the traditional Chinese medicine fermentation raw material comprises the following components by weight: 11 parts of Radix Bupleuri, 9 parts of Radix Paeoniae Alba, 9 parts of Fructus Gardeniae, 8 parts of Cortex Moutan, 7 parts of Flos Albiziae, 8 parts of Fructus Lycii, 13 parts of Semen Ziziphi Spinosae, 13 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, 5 parts of Fructus Jujubae.

[0020] Preferably, the ratio of the traditional Chinese medicine fermentation raw material to deionized water in step A1 is 1g:8-12mL.

[0021] Preferably, the total inoculation amount of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 3-6% v / v, and the total viable bacterial count of the Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 1.0x10 9 -5.0x10 9 CFU / mL.

[0022] Preferably, the viable bacterial count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 1.5-2:1:1.

[0023] Further preferably, the viable bacterial count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 1.7:1:1.

[0024] Preferably, the fermentation temperature in step A2 is 32-37℃, and the fermentation time is 36-48h.

[0025] Preferably, the sterilization temperature in step A3 is 115-130℃, and the sterilization time is 15-25min.

[0026] Preferably, the filtration in step A3 uses a diatom filter.

[0027] Preferably, the reduced pressure concentration in step A3 uses a rotary evaporator to concentrate to 30-40% of the original volume, and the reduced pressure concentration temperature is 55-65℃.

[0028] In a second aspect, the present application provides the use of the traditional Chinese medicine fermentation composition prepared by the preparation method of the first aspect in the preparation of a traditional Chinese medicine aromatherapy product with the function of relieving anxiety.

[0029] Preferably, the dosage form of the traditional Chinese medicine aromatherapy product is liquid, gel, emulsion or solid.

[0030] In a third aspect, the present application provides an aromatherapy liquid, which comprises the following raw materials by weight: 9-13 parts of the traditional Chinese medicine fermentation composition prepared by the preparation method of the first aspect, 5-8 parts of plant extract, 25-35 parts of 3-methoxy-3-methyl butanol, 2-4 parts of polyacrylamide, 4-9 parts of glycerol, 4-7 parts of silicone oil, 0.3-0.7 parts of phenoxyethanol. The plant extract is at least one of bergamot extract, ylang-ylang extract, jasmine flower extract, orange flower extract or patchouli extract.

[0031] In a fourth aspect, the present application provides a preparation method of the aromatherapy liquid of the third aspect, comprising the following steps: S1, 3-methoxy-3-methyl butanol, polyacrylamide, glycerol, silicone oil are stirred at 200-300 rpm for 12-17 min to obtain mixture I; S2, the traditional Chinese medicine fermentation composition, plant extract and phenoxyethanol are added to mixture I, and stirred at 200-300 rpm for 10-15 min to obtain the aromatherapy liquid.

[0032] The beneficial effects of the present application are: The traditional Chinese medicine fermentation composition for relieving anxiety in the present application is prepared by mixing and sterilizing radix bupleuri, radix paeoniae alba, fructus gardeniae, cortex moutan, flos albiziae, lycium fruit, semen ziziphi spinosae, poria cocos, glycyrrhiza and jujube with deionized water, inoculating lactococcus garevyi, lactobacillus gasseri and lactobacillus pentosus and then performing anaerobic fermentation, wherein lactococcus garevyi, lactobacillus gasseri and lactobacillus pentosus promote each other during fermentation, which helps to release active ingredients in traditional Chinese medicine, so that the prepared traditional Chinese medicine fermentation composition has excellent anxiety relief effect. The traditional Chinese medicine fermentation composition is applied to the preparation of traditional Chinese medicine aromatherapy with anxiety relief effect, which can solve the problem of poor anxiety relief effect of existing products, and the preparation method of the traditional Chinese medicine aromatherapy is simple to operate, suitable for actual industrial production, and has good clinical application value. DETAILED DESCRIPTION

[0033] In order to further illustrate the technical means and effects adopted by the present application to achieve the predetermined invention purposes, the following describes the specific embodiments, structures, features and effects of the present application in combination with the composition.

[0034] The experimental methods not specified in the following compositions are usually carried out under conventional conditions or according to the conditions recommended by the manufacturers. The materials, reagents, etc. used, if not specifically stated, can be obtained from commercial sources.

[0035] Part of the raw materials and sources are as follows: Radix bupleuri is purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd.; Radix paeoniae alba is purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd.; Fructus gardeniae is purchased from Bozhou Huajunzi Biotechnology Co., Ltd.; Cortex moutan is purchased from Bozhou Huajunzi Biotechnology Co., Ltd.; Flos albiziae is purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd.; Fructus Lycii was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd. Semen Ziziphi Spinosae was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd. Poria cocos was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd. Gansong was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd. Gancao was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd. Zizyphus jujuba was purchased from Bozhou Tianzhiyuan Biotechnology Co., Ltd.

[0036] Example 1 A preparation method of a traditional Chinese medicine fermentation composition for relieving anxiety, comprising the following steps: A1, the traditional Chinese medicine fermentation raw materials were weighed according to the weight parts, mixed with deionized water, sterilized, and a mixture was obtained; A2, inoculating Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in the mixture for anaerobic fermentation to obtain a fermentation product; A3, sterilizing and filtering the fermentation product, taking the filtrate, and reducing pressure to concentrate to obtain the traditional Chinese medicine fermentation composition; The traditional Chinese medicine fermentation raw materials comprise the following components by weight parts: Radix Bupleuri 11 parts, Radix Paeoniae Alba 9 parts, Fructus Gardeniae 9 parts, Cortex Moutan 8 parts, Flos Albiziae 7 parts, Fructus Lycii 8 parts, Semen Ziziphi Spinosae 13 parts, Poria cocos 13 parts, Gansong 7 parts, Gancao 5 parts, and Zizyphus jujuba 5 parts; The preservation number of Lactococcus garviae is GDMCC NO.1.965, the preservation number of Lactobacillus gasseri is CGMCC NO.1.3396, and the preservation number of Lactobacillus pentosus is GDMCC NO.1.524; The ratio of the traditional Chinese medicine fermentation raw materials to deionized water in step A1 is 1g:10mL; The total inoculation amount of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 5%v / v, the total viable bacterial count of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 3.0×10 9 CFU / mL, and the viable bacterial count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 1.7:1:1; The fermentation temperature in step A2 is 35℃, and the fermentation time is 42h; The sterilization temperature in step A3 is 121℃, and the sterilization time is 20min; The filtration in step A3 uses a diatom filter; The reduced pressure concentration in step A3 uses a rotary evaporator to concentrate to 35% of the original volume, and the reduced pressure concentration temperature is 60℃.

[0037] Example 2 A preparation method of a traditional Chinese medicine fermentation composition for relieving anxiety, comprising the following steps: A1, each traditional Chinese medicine fermentation raw material is weighed by weight parts, mixed with deionized water, sterilized, and a mixture is obtained; A2, inoculating the mixture with Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus for anaerobic fermentation to obtain a fermentation product; A3, sterilizing and filtering the fermentation product, taking the filtrate, and reducing pressure concentration to obtain the traditional Chinese medicine fermentation composition; The traditional Chinese medicine fermentation raw material comprises the following components by weight parts: 9 parts of Radix Bupleuri, 8 parts of Radix Paeoniae Alba, 8 parts of Fructus Gardeniae, 7 parts of Cortex Moutan, 6 parts of Flos Albiziae, 7 parts of Fructus Lycii, 10 parts of Semen Ziziphi Spinosae, 10 parts of Poria cocos, 6 parts of Radix Glycyrrhizae, 4 parts of Fructus Jujubae; The preservation number of Lactococcus garviae is GDMCC NO.1.965, the preservation number of Lactobacillus gasseri is CGMCC NO.1.3396, and the preservation number of Lactobacillus pentosus is GDMCC NO.1.524; The ratio of the traditional Chinese medicine fermentation raw material to deionized water in step A1 is 1g:12mL; The total inoculation amount of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 3%v / v, and the total viable bacterial count of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 5.0x10 9 CFU / mL, and the viable bacterial count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 1.5:1:1; The fermentation temperature in step A2 is 37℃, and the fermentation time is 36h; The sterilization temperature in step A3 is 130℃, and the sterilization time is 15min; The filtration in step A3 uses a diatom filter; The reduced pressure concentration in step A3 uses a rotary evaporator to concentrate to 30% of the original volume, and the reduced pressure concentration temperature is 65℃.

[0038] Example 3 A preparation method of a traditional Chinese medicine fermentation composition for relieving anxiety, comprising the following steps: A1, each traditional Chinese medicine fermentation raw material is weighed by weight parts, mixed with deionized water, sterilized, and a mixture is obtained; A2, inoculating the mixture with Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus for anaerobic fermentation to obtain a fermentation product; A3, sterilizing and filtering the fermentation product, taking the filtrate, and reducing pressure concentration to obtain the traditional Chinese medicine fermentation composition; The traditional Chinese medicine fermentation raw material comprises the following components in parts by weight: 12 parts of Bupleurum, 10 parts of White Peony Root, 10 parts of Gardenia, 9 parts of Tree Peony Bark, 8 parts of Albizia Flower, 9 parts of Medlar, 15 parts of Suanzaoren, 15 parts of Poria, 8 parts of Gansong, 6 parts of Licorice, and 6 parts of Jujube; The preservation number of the Lactococcus duran sis is GDMCC NO.1.965, the preservation number of the Lactobacillus gasseri is CGMCC NO.1.3396, and the preservation number of the Lactobacillus pentosus is GDMCC NO.1.524; The ratio of the traditional Chinese medicine fermentation raw material to deionized water in step A1 is 1g:8mL; The total inoculation amount of the Lactococcus duran sis, the Lactobacillus gasseri and the Lactobacillus pentosus in step A2 is 6%v / v, the total viable bacterial count of the Lactococcus duran sis, the Lactobacillus gasseri and the Lactobacillus pentosus is 1.0×10 9 CFU / mL, and the viable bacterial quantity ratio of the Lactococcus duran sis, the Lactobacillus gasseri and the Lactobacillus pentosus is 2:1:1; The fermentation temperature in step A2 is 32℃, and the fermentation time is 48h; The sterilization temperature in step A3 is 115℃, and the sterilization time is 25min; The filtration in step A3 is performed by using a diatom filter; The reduced pressure concentration in step A3 is performed by using a rotary evaporator to concentrate to 40% of the original volume, and the reduced pressure concentration temperature is 55℃.

[0039] Comparative Example 1 The preparation method thereof is compared with that of Example 1, and the difference lies in that no Lactococcus duran sis is inoculated in Comparative Example 1, the total inoculation amount of the Lactobacillus gasseri and the Lactobacillus pentosus in step A2 is 5%v / v, the total viable bacterial count of the Lactobacillus gasseri and the Lactobacillus pentosus is 3.0×10 9 CFU / mL, the viable bacterial quantity ratio of the Lactobacillus gasseri and the Lactobacillus pentosus is 1:1, and the other steps and parameters are consistent with those of Example 1.

[0040] Comparative Example 2 The preparation method thereof is compared with that of Example 1, and the difference lies in that no Lactobacillus gasseri is inoculated in Comparative Example 2, the total inoculation amount of the Lactococcus duran sis and the Lactobacillus pentosus in step A2 is 5%v / v, the total viable bacterial count of the Lactococcus duran sis and the Lactobacillus pentosus is 3.0×10 9 CFU / mL, the viable bacterial quantity ratio of the Lactococcus duran sis, the Lactobacillus gasseri and the Lactobacillus pentosus is 1.7:1, and the other steps and parameters are consistent with those of Example 1.

[0041] Comparative Example 3 The preparation method is compared with that of Example 1, the difference lies in that Lactobacillus pentosus is not inoculated in Comparative Example 3, the total inoculation amount of Lactococcus garviae and Lactobacillus gasseri in the step A2 is 5% v / v, the total viable count of the Lactococcus garviae and Lactobacillus gasseri is 3.0 x 10 9 CFU / mL, the viable count ratio of the Lactococcus garviae and Lactobacillus gasseri is 1.7:1, and the other steps and parameters are consistent with those of Example 1.

[0042] Comparative Example 4 The preparation method is compared with that of Example 1, the difference lies in that the viable count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 1:1:1 in Comparative Example 4, and the other steps and parameters are consistent with those of Example 1.

[0043] Comparative Example 5 The preparation method is compared with that of Example 1, the difference lies in that the viable count ratio of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 2.5:1:1 in Comparative Example 5, and the other steps and parameters are consistent with those of Example 1.

[0044] Comparative Example 6 The preparation method is compared with that of Example 1, the difference lies in that the Lactococcus garviae with the preservation number of GDMCC NO.1.965 is replaced by the Lactococcus garviae with the preservation number of CGMCC NO.9485 in Comparative Example 6, and the other steps and parameters are consistent with those of Example 1.

[0045] Effect Example 1 The chronic restraint stress (CRS) model is proved to be an effective anxiety stress model; the open field test of exploratory behavior is used to evaluate general movement and anxiety-like behavior; the elevated plus maze test can be used to evaluate animal anxiety behavior, based on the contradictory state that animals want to explore the new environment and are afraid of the open arm, the shorter the time of mice entering the open arm, the more anxious the mice are; In this embodiment, the restraint stress model is used, and the open field test and the elevated plus maze test are used to evaluate the anxiety relief effect of the compositions prepared in Examples 1-3 and Comparative Examples 1-6 of the application; Experimental animals: 96 male C57BL / 6 mice, weighing 21-25 g, the feeding conditions are temperature 25±1℃, relative humidity 50±5%, and the mice are adaptively fed for one week before the experiment; Grouping: the experimental animals are randomly divided into a blank control group, a model group, a positive control group and a test group, a total of 12 groups, and each group contains 8 mice; Establishment of the CRS model: the mice in the model group, the positive control group and the test group are placed in a well-ventilated restraint device for 3 hours a day for 10 consecutive days to induce acute restraint stress, while the mice in the blank control group are placed in a home cage for free movement during the same period; Dosing: 30 minutes after the end of restraint stress, the positive control group was given diazepam tablets, diazepam tablets were weighed according to the dosage of 1 mg / kg and crushed, and then suspended in normal saline according to the gavage volume of 10 mL / kg to prepare a suspension, which was then gavaged; the test groups were respectively given the compositions prepared in Examples 1-3 and Comparative Examples 1-6, each composition was weighed according to the dosage of 5 mg / kg, and then suspended in normal saline according to the gavage volume of 10 mL / kg to prepare a suspension, which was then gavaged; the blank control group and the model group were respectively gavaged with the same volume of normal saline; continuous administration was performed for 14 days, and 30 minutes after the last administration, behavioral tests were performed, one item was tested per day; Open field test: the experiment was performed in an open field box with a length of 50 cm, a width of 50 cm, and a depth of 50 cm. The bottom of the open field box was equally divided into 9 squares, with the central region being the central zone and the remaining regions being the peripheral zone. The bottom and the periphery of the open field box were all white, and the camera device was placed at the center of the region. Sixty minutes before the experiment, the mice were placed in the laboratory to adapt. The experiment was performed in a quiet weak red light environment, and uniform illumination and a quiet environment were ensured throughout the experiment. The mice were gently placed in the center of the open field box and allowed to move freely in the open field box for 10 minutes. The distance traveled was analyzed using Ethovision software (Noldus Information Technology, Sacramento, CA), and the total distance traveled, the proportion of the central zone distance, and the central zone time were recorded. One mouse was tested each time, and the region was cleaned with 75% alcohol after the test. When the alcohol smell dissipated and there were no obvious wet marks on the bottom of the box, the next mouse was tested. The total distance traveled, the proportion of the central zone distance, and the proportion of the central zone time were calculated. The specific results are shown in Table 2.

[0046] Elevated plus maze test: the test system included 2 open arms of 35 cm x 6 cm and 2 closed arms of 35 cm x 6 cm. The upper part of the closed arm was open, the open arm was open on all sides, and there was a relatively open part of 5 cm x 5 cm between the open arm and the closed arm, with the maze being 50 cm from the ground. Before testing, the test mice were placed in an open field for 5 minutes to adapt, and then the mice were placed in the middle of the cross-maze with their heads facing the open arm. The mice were allowed to move freely for 5 minutes, and the time for the mice to enter the open arm (with all four limbs entering or exiting the arm as the standard) was recorded using Supermaze software. One mouse was tested each time, and the maze was wiped with 75% alcohol after the test. When the alcohol smell dissipated and there were no obvious wet marks on the bottom of the box, the next mouse was tested. The proportion of time for the mice to enter and stay in the open arm was calculated. The specific results are shown in Table 3.

[0047] Data processing: data statistics were processed by SPSS statistical software, all measurement data were expressed as mean ± standard deviation; statistical analysis was performed by t test, P<0.05 was statistically significant.

[0048] Compared with Example 1, Comparative Examples 1-3 are fermentation without Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus, Comparative Examples 4-5 are fermentation with Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in a ratio exceeding the scope of the present application, and Comparative Example 6 is fermentation with Lactococcus garviae of different preservation numbers.

[0049] From the data of the model group and the blank control group in Tables 1-2, compared with the blank control group, the total distance of movement, the proportion of the central area distance, the proportion of the central area time and the proportion of the time of entering the open arm and staying of the model group were significantly reduced, indicating that the CRS-induced mouse anxiety-like behavior was successful.

[0050] From the data of the total distance of movement, the proportion of the central area distance, the proportion of the central area time and the proportion of the time of entering the open arm and staying of the model group, Example 1-3 and Comparative Examples 1-6 in Tables 1-2, the effects of Example 1-3 and Comparative Examples 1-6 were better than that of the model group, indicating that the traditional Chinese medicine composition prepared from Bupleurum, Paeonia, Gardenia, Cortex Moutan, Albizia julibrissin, Fructus Lycii, Semen Ziziphi Spinosae, Poria cocos, Nardostachys, Glycyrrhiza and Ziziphi Jujuba had anxiolytic effect.

[0051] From the data of Example 1 and Comparative Examples 1-3 in Tables 1-2, the effect of Example 1 was better than that of Comparative Examples 1-3, indicating that the composition of the fermentation strains would affect the anxiolytic effect of the composition, and when Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus were contained in the fermentation strains, the composition had a good anxiolytic effect, which might be because the three fermentation strains promoted each other in fermentation, which was helpful for releasing the active ingredients in the traditional Chinese medicine, so that the composition had excellent anxiolytic effect; from the data of Example 1 and Comparative Examples 4-5 in Tables 1-2, the ratio of the number of viable bacteria of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus would also affect the anxiolytic effect of the composition, and when the ratio of the number of viable bacteria of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus was 1.5-2:1:1, the composition had the best anxiolytic effect; from the data of Example 1 and Comparative Example 6 in Tables 1-2, different Lactococcus garviae had a certain effect on the fermentation effect, indicating that even the same strain, the property difference of different strains would also affect the fermentation effect, and the Lactococcus garviae selected by the present application was the best strain which could have a synergistic effect with Lactobacillus gasseri and Lactobacillus pentosus obtained by the inventors through a large number of experiments in the early stage.

[0052] In summary, the traditional Chinese medicine fermentation composition prepared by mixed fermentation of Bupleurum chinense, Paeonia lactiflora, Gardenia jasminoides, Paeonia suffruticosa, Albizia julibrissin, Lycium barbarum, Ziziphus jujuba var. spinosa, Poria cocos, Nardostachys japonica, Glycyrrhiza uralensis, and Ziziphus jujuba var. spinosa can effectively relieve anxiety and solve the problem of poor efficacy of existing products.

[0053] Table 1. Open Field Test Data Group Total movement distance (m) Central area distance ratio (%) Central area time ratio (%) Blank control group 32.48 ± 1.13 ▲ ]] 14.30 ± 0.86 ▲ ]] 7.20 ± 0.42 ▲ ]] Model group 23.96 ± 0.99 * ]] 7.82 ± 0.34 * ]] 3.54 ± 0.27 * ]] Positive control group 30.58 ± 1.46 ▲ ]] 13.44 ± 0.72 ▲ ]] 6.12 ± 0.24 ▲ ]] Example 1 31.43 ± 1.30 ▲ ]] 13.39 ± 0.78 ▲ ]] 6.41 ± 0.39 ▲ ]] Example 2 30.29 ± 1.34 ▲ ]] 12.28 ± 0.69 ▲ ]] 5.92 ± 0.28 ▲ ]] Example 3 30.73 ± 1.09 ▲ ]] 12.84 ± 0.75 ▲ ]] 6.08 ± 0.40 ▲ ]] Comparative example 1 25.60 ± 1.56 # ]] 8.91 ± 0.27 ▲# ]] 4.32 ± 0.23 ▲# ]] Comparative example 2 26.91 ± 1.24 ▲# ]] 9.67 ± 0.59 ▲# ]] 4.62 ± 0.35 ▲# ]] Comparative example 3 26.75 ± 0.92 ▲# ]] 9.38 ± 0.30 ▲# ]] 4.57 ± 0.29 ▲# ]] Comparative example 4 27.52 ± 1.50 ▲# ]] 10.86 ± 0.54 ▲# ]] 5.11 ± 0.26 ▲# ]] Comparative example 5 27.16 ± 1.37 ▲# ]] 10.26 ± 0.43 ▲# ]] 4.95 ± 0.21 ▲# ]] Comparative example 6 28.78 ± 0.64 ▲# ]] 11.03 ± 0.51 ▲# ]] 5.23 ± 0.22 ▲# ]] Note:" * "This indicates that compared with the blank control group, P < 0.05;" ▲ "This indicates that compared with the model group, P < 0.05 for each group;" # "" indicates that compared with Example 1, Comparative Examples 1-6 have P < 0.05.

[0054] Table 2. Test data of the elevated cross maze Group Time ratio (%) of entering open arms Blank control group 25.74 ± 1.04 ▲ ]] Model group 14.34 ± 0.57 * ]] Positive control group 24.42 ± 1.53 ▲ ]] Example 1 25.11 ± 1.02 ▲ ]] Example 2 24.36 ± 1.81 ▲ <!-- 7 -->]]> Example 3 24.78 ± 1.16 ▲ ]] Comparative example 1 17.73 ± 0.70 ▲# ]] Comparative example 2 19.95 ± 0.87 ▲# ]] Comparative example 3 <![CDATA[19.70±0.72 ▲# ]]> Comparative example 4 21.53 ± 1.41 ▲# ]] Comparative example 5 21.34 ± 1.36 ▲# ]] Comparative example 6 22.89 ± 1.31 ▲# ]] Note:" * "This indicates that compared with the blank control group, P < 0.05;" ▲ "This indicates that compared with the model group, P < 0.05;" # "" indicates that compared with Example 1, Comparative Examples 1-6 have P < 0.05.

[0055] Application example: An aromatherapy liquid with anxiety-relieving effects. The traditional Chinese medicine fermentation compositions of Examples 1-3 were used as raw materials for the aromatherapy liquids with anxiety-relieving effects in Examples 1-3.

[0056] The aromatherapy liquid with anxiety-relieving effects comprises the following raw materials in parts by weight: 11 parts of the traditional Chinese medicine fermentation composition, 1 part of bergamot extract, 1 part of ylang-ylang extract, 2 parts of jasmine extract, 1 part of orange blossom extract, 1 part of patchouli extract, 27 parts of 3-methoxy-3-methylbutanol, 3 parts of polyacrylamide, 7 parts of glycerol, 5 parts of silicone oil, and 0.5 parts of phenoxyethanol.

[0057] The preparation method of the aromatherapy liquid with anxiety-relieving effect specifically includes the following steps: S1. Mixture I is obtained by stirring 3-methoxy-3-methylbutanol, polyacrylamide, glycerol and silicone oil at 300 rpm for 15 min. S2. Add the traditional Chinese medicine fermentation composition, bergamot extract, ylang-ylang extract, jasmine extract, orange blossom extract, patchouli extract and phenoxyethanol to mixture I, and stir at 300 rpm for 15 min to obtain the aromatherapy liquid.

[0058] Test Example 2: Fragrance Diffusion Ability Test The test example refers to the method in CN117752723B to detect the diffusion effect and the degree of relieving anxiety and relaxing body and mind of the aromatherapy liquid prepared in application examples 1-3. The specific test method is as follows: Test sample: the aromatherapy liquid prepared in application examples 1-3; Test personnel: 30 volunteers with fragrance evaluation ability and mental anxiety, divided into 3 groups, 10 people in each group; Diffusion effect test: 4 drops of the aromatherapy liquid were dropped on the fragrance diffusion stone in a closed space of 25℃, 10m 2 After the test personnel sniffed the test sample for 15 min, the aroma concentration in the room was evaluated and scored, and the data were presented as an average value; the score range was 0-40, 39.1-40 represented good fragrance diffusion effect, 36-39 represented better fragrance diffusion effect, 32-35.9 represented acceptable fragrance diffusion effect, 28-31.9 represented acceptable fragrance diffusion effect, 24-27.9 represented acceptable fragrance diffusion effect, and 24 or less represented unacceptable fragrance diffusion effect; Relieving anxiety and relaxing body and mind degree test: the test personnel sniffed the test sample for 30 min, and then scored the degree of relieving anxiety and relaxing body and mind, and the data were presented as an average value; the score range was 0-40, 31-40 represented obvious effectiveness, 21-30 represented effectiveness, 11-20 represented invalidity, and 0-10 represented more nervous and excited; The specific statistical results are shown in Table 3, and the aromatherapy liquids prepared in application examples 1-3 all have excellent diffusion and anxiety relieving effects.

[0059] Table 3 Test data Group Fragrance diffusion effect Anxiety-relieving and body-mind relaxing degree Application example 1 40.0 38.7 Application example 2 38.4 36.2 Application example 3 39.1 37.5 The above is only the preferred composition of the present application, and does not limit the present application in any form. Although the present application has been disclosed as the preferred composition above, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the equivalent composition with the disclosed technical content without departing from the scope of the technical solution of the present application. Any modification, equivalent change and modification of the above composition made according to the technical essence of the present application, without departing from the technical solution of the present application, still belongs to the scope of the technical solution of the present application.

Claims

1. A method for preparing a traditional Chinese medicine fermentation composition for relieving anxiety, characterized in that, The method comprises the following steps: A1, the fermentation raw materials of traditional Chinese medicine are weighed and mixed, deionized water is added and mixed uniformly, sterilized, and a mixture is obtained; A2, inoculating the mixture with Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus for anaerobic fermentation to obtain a fermentation product; A3, sterilizing and filtering the fermentation product, taking the filtrate, and concentrating under reduced pressure to obtain the fermentation composition of traditional Chinese medicine; The fermentation raw materials of traditional Chinese medicine comprise the following components by weight: Radix Bupleuri 9-12 parts, Radix Paeoniae Alba 8-10 parts, Fructus Gardeniae 8-10 parts, Cortex Moutan 7-9 parts, Flos Albiziae 6-8 parts, Fructus Lycii 7-9 parts, Semen Ziziphi Spinosae 10-15 parts, Poria cocos 10-15 parts, Radix Glycyrrhizae 4-6 parts, Fructus Jujubae 4-6 parts; The preservation number of Lactococcus garviae is GDMCC NO.1.965, the preservation number of Lactobacillus gasseri is CGMCC NO.1.3396, and the preservation number of Lactobacillus pentosus is GDMCC NO.1.

524.

2. The production method according to claim 1, wherein The fermentation raw materials of traditional Chinese medicine comprise the following components by weight: Radix Bupleuri 11 parts, Radix Paeoniae Alba 9 parts, Fructus Gardeniae 9 parts, Cortex Moutan 8 parts, Flos Albiziae 7 parts, Fructus Lycii 8 parts, Semen Ziziphi Spinosae 13 parts, Poria cocos 13 parts, Radix Glycyrrhizae 5 parts, Fructus Jujubae 5 parts.

3. The production method according to claim 1, wherein The ratio of the fermentation raw materials of traditional Chinese medicine to deionized water in step A1 is 1g:8-12mL.

4. The production method according to claim 1, wherein The total inoculum of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 3-6% v / v, and the total viable count of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus is 1.0 x 10 9 -5.0 x 10 9 CFU / mL.

5. The production method according to claim 4, wherein The ratio of the viable bacteria of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 1.5-2:1:

1.

6. The production method according to claim 4, wherein The ratio of the viable bacteria of Lactococcus garviae, Lactobacillus gasseri and Lactobacillus pentosus in step A2 is 1.7:1:

1.

7. The production method according to claim 1, wherein The fermentation temperature in step A2 is 32-37℃, and the fermentation time is 36-48h.

8. The application of the traditional Chinese medicine fermentation composition prepared by the preparation method of any one of claims 1-7 in the preparation of a traditional Chinese medicine aromatherapy product with the efficacy of relieving anxiety, characterized in that, The dosage form of the traditional Chinese medicine aromatherapy product is liquid, gel, emulsion or solid.

9. An aromatherapy liquid characterised in that, The raw materials comprise the following by weight: the fermentation composition of traditional Chinese medicine prepared by the preparation method of any one of claims 1-7 9-13 parts, plant extract 5-8 parts, 3-methoxy-3-methyl butanol 25-35 parts, polyacrylamide 2-4 parts, glycerol 4-9 parts, silicone oil 4-7 parts, phenoxyethanol 0.3-0.7 parts; The plant extract is at least one selected from the group consisting of Citrus aurantium extract, Ylang Ylang extract, Jasmine extract, Orange flower extract and Pogostemonis extract.

10. The method of preparing the aromatherapy liquid as claimed in claim 9, characterized in that, The method comprises the following steps: S1, stirring 3-methoxy-3-methyl butanol, polyacrylamide, glycerol and silicone oil at 200-300rpm for 12-17min to obtain a mixture I; S2, adding the fermentation composition of traditional Chinese medicine, plant extract and phenoxyethanol to the mixture I, and stirring at 200-300rpm for 10-15min to obtain the aromatherapy liquid.