Oral liquid with effects of promoting longevity and prolonging life and preparation method of oral liquid

Abstract

The invention provides a Changchun and longevity oral liquid and a preparation method thereof, and belongs to the field of traditional Chinese medicine preparations. Asparagus cochinchinensis, radix ophiopogonis, prepared rehmannia root, Chinese yam, radix achyranthis bidentatae, rehmannia root, folium cortex eucommiae, radix polygoni multiflori preparata, poria cocos, ginseng, radix aucklandiae, semen boitae, schisandra chinensis, rhizoma cibotii, pepper, rhizoma alismatis, rhizoma acori graminei, polygala tenuifolia, semen cuscutae, fructus rosae laevigatae, fructus lycii, raspberry and cortex lycii radicis are soaked in water and then decocted; filtering to obtain filtrate; concentrating the filtrate under reduced pressure to obtain fragrant paste; adding xylitol, adding potassium sorbate at the same time, adding purified water, and stirring to completely dissolve the xylitol and the potassium sorbate; and cooling the prepared liquid medicine to room temperature, standing, finely filtering by adopting a precision filtering device, filling the finely filtered liquid medicine into an oral liquid bottle under an aseptic condition, and carrying out circulating steam sterilization, cooling, bottle wiping, labeling and packaging on the sealed oral liquid to obtain the Changchun and longevity oral liquid. The medicine can be taken once a bottle is opened, the dosage is accurate, carrying and taking are greatly facilitated, and medication compliance is improved.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine preparation technology, specifically relating to a Changchun Yishou oral liquid and its preparation method. Background Technology

[0002] "Changchun Yishou Gao" is a classic traditional Chinese medicine preparation. Its standard formula is included in the National Drug Standard, with approval number Z32020759. This formula consists of more than twenty Chinese herbs, including Asparagus cochinchinensis, Ophiopogon japonicus, Rehmannia glutinosa (processed), Dioscorea opposita, Achyranthes bidentata, Rehmannia glutinosa, Eucommia ulmoides leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Aucklandia lappa, Platycladus orientalis seed, Schisandra chinensis, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia (processed), Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark. It has the effects of tonifying the five internal organs, regulating yin and yang, replenishing qi and blood, and strengthening muscles and bones. It is suitable for symptoms such as physical weakness and fatigue, palpitations and insomnia, dizziness, and weakness in the lower back and knees.

[0003] However, the existing "Changchun Yishou Gao" is a decoction (paste), which has the following obvious defects: Excipient issue: The original formulation used sucrose as an excipient and flavoring agent, resulting in a high sugar content in the product, making it unsuitable for diabetic patients, people with abnormal blood sugar, and people who are concerned about weight management, thus limiting its application range.

[0004] Inconvenient to use: The paste has a thick texture, requiring special tools to measure it, making it difficult to accurately control the dosage. It is also inconvenient to carry, especially when traveling or on business trips, which affects patients' medication adherence.

[0005] Therefore, there is an urgent need in the field for a new formulation that can overcome the above-mentioned defects. Summary of the Invention

[0006] Technical problems solved: The present invention addresses the problems in the existing technology where the original dosage form uses sucrose as an excipient and flavoring agent, resulting in a high sugar content in the product, which is unsuitable for diabetic patients, people with abnormal blood sugar, and people who pay attention to weight management, thus limiting its application range. The paste has a viscous texture, which requires special tools to measure when taking it, making it difficult to accurately control the dosage. It is also inconvenient to carry, especially when traveling or on business trips, which affects patients' medication compliance.

[0007] Purpose of the invention: This application provides a Changchun Yishou oral liquid and its preparation method, which improves the traditional paste dosage form into an oral liquid and replaces the excipient sucrose with xylitol, thereby preparing a traditional Chinese medicine oral liquid suitable for a wider range of people, including diabetic patients, and which is easy to carry and take in a fixed amount.

[0008] To address the problems in the existing technology, the technical solution adopted by this invention is as follows: A method for preparing Changchun Yishou Oral Liquid specifically includes the following steps: Step 1: Weigh out the following ingredients according to the specified weight proportions: Asparagus root 30-50 parts, Ophiopogon root 30-50 parts, Rehmannia root (processed) 30-50 parts, Dioscorea root 30-50 parts, Achyranthes root 20-40 parts, Rehmannia root (raw) 20-40 parts, Eucommia leaf 20-40 parts, Polygonum multiflorum (processed) 20-40 parts, Poria cocos 20-40 parts, Ginseng 10-20 parts, Aucklandia root 10-20 parts, Platycladus orientalis seed 20-40 parts, Schisandra fruit 20-40 parts, Cibotium barometz 20-40 parts, Sichuan pepper 10-20 parts, Alisma rhizome 20-40 parts, Acorus tatarinowii rhizome 20-40 parts, Polygala root 20-40 parts, Cuscuta seed 30-50 parts, Rosa laevigata fruit 30-50 parts, Lycium fruit 30-50 parts, Rubus idaeus fruit 30-50 parts, and Lycium chinense root bark 20-40 parts. Step 2: Soak the following herbs in water for 1-2 hours: Asparagus root, Ophiopogon root, Rehmannia root (processed), Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Costus root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Sichuan pepper, Alisma rhizome, Acorus tatarinowii rhizome, Polygala root, Cuscuta seed, Rosa laevigata fruit, Lycium fruit, Rubus idaeus fruit, and Lycium chinense root bark. Then decoct them 2-3 times, 1-3 hours each time. Step 3: Combine all the decoction liquids, filter them, and obtain the filtrate; Step 4: Concentrate the filtrate under reduced pressure at 60-70℃ and a vacuum of -0.05 to -0.08 MPa to obtain a fragrance paste with a relative density of 1.10-1.15; Step 5: Add xylitol at 3%-5% of the weight of the fragrance paste, and at the same time add potassium sorbate at 0.1%-0.3% of the weight of the fragrance paste, and add purified water of the same weight as the fragrance paste. Stir until the xylitol and potassium sorbate are completely dissolved to obtain the prepared medicinal solution. Step 6: Cool the prepared medicine solution to room temperature and let it stand for 24 hours to allow it to fully stabilize; Step 7: Use a precision filtration device to perform fine filtration to ensure the medicine solution is clear; Step 8: Under aseptic conditions, fill the finely filtered medicine solution into oral liquid bottles, 30g per bottle, and seal immediately; Step 9, Sterilization and Packaging: The sealed oral liquid is sterilized by circulating steam, cooled, wiped, labeled, and packaged to obtain Changchun Yishou Oral Liquid.

[0009] Preferably, the Polygala tenuifolia is roasted Polygala tenuifolia.

[0010] Preferably, the following herbs are medicinal decoction pieces: Asparagus root, Ophiopogon root, Rehmannia root, Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum root, Poria cocos, Ginseng, Costus root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia, Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark.

[0011] Preferably, the second step involves decocting twice: for the first decoction, add 10 times the amount of water, bring to a boil, and maintain a simmer for 2 hours, then filter out the liquid; for the second decoction, add 8 times the amount of water, bring to a boil, and maintain a simmer for 1.5 hours, then filter out the liquid.

[0012] Preferably, the second step of decocting three times involves adding 8-10 times the amount of water, first bringing it to a boil over high heat, then simmering it over low heat for 120-180 minutes. Filter out the decocted liquid, add 6-8 times the amount of hot water to the dregs, and decoct again for 90-120 minutes. Filter out the decocted liquid, add 6-8 times the amount of hot water to the dregs, and decoct again for 60-90 minutes.

[0013] Preferably, the filtration in the third step is performed using a 200-mesh sieve.

[0014] Preferably, xylitol is used as a flavoring agent and filler, and potassium sorbate is used as a preservative.

[0015] Preferably, the precision filtration device in the seventh step is a fine filtration device using a 0.45μm microporous membrane.

[0016] Preferably, the steam sterilization is performed at 100°C for 30 minutes.

[0017] A Changchun Yishou oral liquid prepared by any of the above preparation methods.

[0018] Compared with the prior art, the present invention, a longevity oral liquid and its preparation method, has the following beneficial effects: 1. Innovative dosage form and convenient use: This application relates to a preparation method for improving the traditional classic prescription "Changchun Yishou Gao" into an oral liquid dosage form. The traditional viscous paste is changed into an oral liquid, which realizes a fundamental change in dosage form. Each bottle contains a fixed amount of 30g, which patients can take immediately after opening the bottle. The dosage is accurate, which greatly facilitates carrying and taking the medicine, improves patients' medication compliance, and is especially convenient to carry when traveling or on business trips. 2. Stable process and controllable quality: The preparation process provided by this invention has a clear flow and well-defined parameters (such as concentration density, sterilization conditions, etc.), which makes it easy to achieve large-scale industrial production and can ensure the stability and uniformity of product quality in different batches. The manufacturing process is simple and the quality is controllable. 3. Innovative excipients, broadening the target audience: Free of sucrose, it creatively uses xylitol as a substitute, resulting in a sweet taste without causing drastic fluctuations in blood sugar. This makes it safe for diabetics, those with high blood sugar, and those trying to lose weight, significantly expanding the product's target audience and generating significant social benefits. Suitable for diabetics, those with abnormal blood sugar, and those focused on weight management, it also caters to those experiencing weakness, fatigue, palpitations, insomnia, dizziness, and lower back and knee pain. 4. Preserves efficacy and is easily absorbed: The oral liquid dosage form retains the effective ingredients of the traditional decoction process, and the liquid dosage form is easier for the human body to absorb, so it can better exert its traditional effects of nourishing the five internal organs, regulating yin and yang, replenishing qi and blood, and strengthening muscles and bones. Detailed Implementation

[0019] The present invention will be further described below through specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0020] Example 1: A method for preparing Changchun Yishou Oral Liquid, specifically including the following steps: Step 1: Weigh out the following ingredients according to the specified proportions: Asparagus root 30 parts, Ophiopogon root 30 parts, Rehmannia root (processed) 30 parts, Dioscorea root 30 parts, Achyranthes root 20 parts, Rehmannia root (raw) 20 parts, Eucommia leaf 20 parts, Polygonum multiflorum (processed) 20 parts, Poria cocos 20 parts, Ginseng 10 parts, Costus root 10 parts, Platycladus orientalis seed 20 parts, Schisandra fruit 20 parts, Cibotium barometz 20 parts, Sichuan pepper 10 parts, Alisma rhizome 20 parts, Acorus tatarinowii rhizome 20 parts, Polygala root 20 parts, Cuscuta seed 30 parts, Rosa laevigata fruit 30 parts, Lycium fruit 30 parts, Rubus idaeus fruit 30 parts, and Lycium chinense root bark 20 parts. Step 2: Soak the following herbs in 8 times the amount of water for 1 hour: Asparagus root, Ophiopogon root, Rehmannia root (processed), Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Costus root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Sichuan pepper, Alisma rhizome, Acorus tatarinowii rhizome, Polygala root, Cuscuta seed, Rosa laevigata fruit, Lycium barbarum fruit, Rubus idaeus fruit, and Lycium chinense root bark. First, bring to a boil over high heat, then simmer over low heat for 120 minutes. Filter the decoction, add 6 times the amount of hot water to the dregs, and simmer again for 90 minutes. Filter the decoction again, add 6 times the amount of hot water to the dregs, and simmer again for 60 minutes. Step 3: Combine all the decoction liquids and filter them through a 200-mesh sieve to obtain the filtrate; Step 4: Concentrate the filtrate under reduced pressure at 60℃ and a vacuum of -0.05MPa to obtain a fragrance paste with a relative density of 1.10; Step 5: Add xylitol as a flavoring agent and filler at 3% of the weight of the fragrance paste, and potassium sorbate at 0.1% of the weight of the fragrance paste as a preservative. Add purified water of the same weight as the fragrance paste, and stir to completely dissolve the xylitol and potassium sorbate to obtain the prepared medicinal solution. Step 6: Cool the prepared medicine solution to room temperature and let it stand for 24 hours to allow it to fully stabilize; Step 7: Then perform fine filtration using a 0.45μm microporous membrane to ensure the drug solution is clear; Step 8: Under aseptic conditions, fill the finely filtered medicine solution into oral liquid bottles, 30g per bottle, and seal immediately; Step 9, Sterilization and Packaging: After sealing, the oral liquid is sterilized by circulating steam at 100°C for 30 minutes, cooled, wiped, labeled, and packaged to obtain Changchun Yishou Oral Liquid.

[0021] The ingredients listed are processed Polygala tenuifolia, Asparagus cochinchinensis, Ophiopogon japonicus, Rehmannia glutinosa, Dioscorea opposita, Achyranthes bidentata, Rehmannia glutinosa, Eucommia ulmoides leaf, processed Polygonum multiflorum, Poria cocos, Panax ginseng, Aucklandia lappa, Platycladus orientalis seed, Schisandra chinensis, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia, Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark. These are all processed medicinal materials.

[0022] Example 2, a method for preparing Changchun Yishou Oral Liquid, specifically includes the following steps: Step 1: Weigh out the following ingredients according to the specified weight proportions: Asparagus root 50 parts, Ophiopogon root 50 parts, Rehmannia root (processed) 50 parts, Dioscorea root 50 parts, Achyranthes root 40 parts, Rehmannia root (raw) 40 parts, Eucommia leaf 40 parts, Polygonum multiflorum (processed) 40 parts, Poria cocos 40 parts, Ginseng 20 parts, Costus root 20 parts, Platycladus orientalis seed 40 parts, Schisandra fruit 40 parts, Cibotium barometz 40 parts, Sichuan pepper 20 parts, Alisma rhizome 40 parts, Acorus tatarinowii rhizome 40 parts, Polygala root 40 parts, Cuscuta seed 50 parts, Rosa laevigata fruit 50 parts, Lycium fruit 50 parts, Rubus idaeus fruit 50 parts, and Lycium chinense root bark 40 parts. Step 2: Soak the following herbs in 10 times the amount of water for 2 hours: Asparagus root, Ophiopogon root, Rehmannia root (processed), Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Costus root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Sichuan pepper, Alisma rhizome, Acorus tatarinowii rhizome, Polygala root, Cuscuta seed, Rosa laevigata fruit, Lycium fruit, Rubus idaeus fruit, and Lycium chinense root bark. First, bring to a boil over high heat, then simmer over low heat for 180 minutes. Filter out the decoction, add 8 times the amount of hot water to the dregs, and simmer again for 120 minutes. Filter out the decoction again, add 8 times the amount of hot water to the dregs, and simmer again for 90 minutes. Step 3: Combine all the decoction liquids and filter them through a 200-mesh sieve to obtain the filtrate; Step 4: Concentrate the filtrate under reduced pressure at 70℃ and a vacuum of -0.08MPa to obtain a fragrance paste with a relative density of 1.15; Step 5: Add xylitol as a flavoring agent and filler at 5% of the weight of the fragrance paste, and potassium sorbate at 0.3% of the weight of the fragrance paste as a preservative. Add the same weight of purified water as the fragrance paste, and stir to completely dissolve the xylitol and potassium sorbate to obtain the prepared medicinal solution. Step 6: Cool the prepared medicine solution to room temperature and let it stand for 24 hours to allow it to fully stabilize; Step 7: Then perform fine filtration using a 0.45μm microporous membrane to ensure the drug solution is clear; Step 8: Under aseptic conditions, fill the finely filtered medicine solution into oral liquid bottles, 30g per bottle, and seal immediately; Step 9, Sterilization and Packaging: After sealing, the oral liquid is sterilized by circulating steam at 100°C for 30 minutes, cooled, wiped, labeled, and packaged to obtain Changchun Yishou Oral Liquid.

[0023] The ingredients listed are processed Polygala tenuifolia, Asparagus cochinchinensis, Ophiopogon japonicus, Rehmannia glutinosa, Dioscorea opposita, Achyranthes bidentata, Rehmannia glutinosa, Eucommia ulmoides leaf, processed Polygonum multiflorum, Poria cocos, Panax ginseng, Aucklandia lappa, Platycladus orientalis seed, Schisandra chinensis, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia, Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark. These are all processed medicinal materials.

[0024] Example 3, a method for preparing Changchun Yishou oral liquid, specifically includes the following steps: Step 1: Weigh out the following ingredients according to the following mass ratio: Asparagus root 40g, Ophiopogon root 40g, Rehmannia root (processed) 40g, Dioscorea root 40g, Achyranthes root 30g, Rehmannia root 30g, Eucommia leaf 30g, Polygonum multiflorum (processed) 30g, Poria cocos 30g, Ginseng 15g, Aucklandia root 15g, Platycladus orientalis seed 30g, Schisandra fruit 30g, Cibotium barometz 30g, Sichuan pepper 15g, Alisma rhizome 30g, Acorus tatarinowii rhizome 30g, Polygala root 30g, Cuscuta seed 40g, Rosa laevigata fruit 40g, Lycium fruit 40g, Rubus idaeus fruit 40g, Lycium chinense root bark 30g. Step 2: Soak the following herbs in 10 times the amount of water for 1.5 hours: Asparagus root, Ophiopogon root, Rehmannia root (processed), Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Aucklandia root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Sichuan pepper, Alisma rhizome, Acorus tatarinowii rhizome, Polygala root, Cuscuta seed, Rosa laevigata fruit, Lycium fruit, Rubus idaeus fruit, and Lycium chinense root bark. Then, decoct the herbs for the first time, bringing them to a boil and maintaining a simmer for 2 hours. Filter out the liquid. For the second decoction, add 8 times the amount of water, bring it to a boil, and maintain a simmer for 1.5 hours. Filter out the liquid. Step 3: Combine all the decoction liquids and filter them through a 200-mesh sieve to obtain the filtrate; Step 4: Concentrate the filtrate under reduced pressure at 65℃ and a vacuum of -0.06MPa to obtain approximately 500g of a fragrance paste with a relative density of 1.12 (60℃); Step 5: Add 20g of xylitol as a flavoring agent and filler, and 1.5g of potassium sorbate as a preservative. Add purified water to a total weight of 1000g, and stir to completely dissolve the xylitol and potassium sorbate to obtain the prepared medicine solution. Step 6: Cool the prepared medicine solution to room temperature and let it stand for 24 hours to allow it to fully stabilize; Step 7: Then perform fine filtration using a 0.45μm microporous membrane to ensure the drug solution is clear; Step 8: Under aseptic conditions in a clean room, fill the finely filtered medicine solution into 10mL oral liquid bottles, each containing 30g, and seal immediately; Step 9, Sterilization and Packaging: After sealing, the oral liquid is sterilized by circulating steam at 100°C for 30 minutes, cooled, wiped, labeled, and packaged to obtain 1000 bottles of Changchun Yishou Oral Liquid.

[0025] The ingredients listed are processed Polygala tenuifolia, Asparagus cochinchinensis, Ophiopogon japonicus, Rehmannia glutinosa, Dioscorea opposita, Achyranthes bidentata, Rehmannia glutinosa, Eucommia ulmoides leaf, processed Polygonum multiflorum, Poria cocos, Panax ginseng, Aucklandia lappa, Platycladus orientalis seed, Schisandra chinensis, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia, Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark. These are all processed medicinal materials.

[0026] The oral liquid prepared by the above method has a brownish-red color, a fragrant aroma, and a sweet taste. It meets the relevant standards for oral liquids after quality inspection.

[0027] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A method for preparing Changchun Yishou Oral Liquid, characterized in that, Specifically, the steps include the following: Step 1: Weigh out the following ingredients according to the specified weight proportions: Asparagus root 30-50 parts, Ophiopogon root 30-50 parts, Rehmannia root (processed) 30-50 parts, Dioscorea root 30-50 parts, Achyranthes root 20-40 parts, Rehmannia root (raw) 20-40 parts, Eucommia leaf 20-40 parts, Polygonum multiflorum (processed) 20-40 parts, Poria cocos 20-40 parts, Ginseng 10-20 parts, Aucklandia root 10-20 parts, Platycladus orientalis seed 20-40 parts, Schisandra fruit 20-40 parts, Cibotium barometz 20-40 parts, Sichuan pepper 10-20 parts, Alisma rhizome 20-40 parts, Acorus tatarinowii rhizome 20-40 parts, Polygala root 20-40 parts, Cuscuta seed 30-50 parts, Rosa laevigata fruit 30-50 parts, Lycium fruit 30-50 parts, Rubus idaeus fruit 30-50 parts, and Lycium chinense root bark 20-40 parts. Step 2: Soak the following herbs in water for 1-2 hours: Asparagus root, Ophiopogon root, Rehmannia root (processed), Dioscorea root, Achyranthes root, Rehmannia root, Eucommia leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Costus root, Platycladus orientalis seed, Schisandra fruit, Cibotium barometz, Sichuan pepper, Alisma rhizome, Acorus tatarinowii rhizome, Polygala root, Cuscuta seed, Rosa laevigata fruit, Lycium fruit, Rubus idaeus fruit, and Lycium chinense root bark. Then decoct them 2-3 times, 1-3 hours each time. Step 3: Combine all the decoction liquids, filter them, and obtain the filtrate; Step 4: Concentrate the filtrate under reduced pressure at 60-70℃ and a vacuum of -0.05 to -0.08 MPa to obtain a fragrance paste with a relative density of 1.10-1.15; Step 5: Add xylitol at 3%-5% of the weight of the fragrance paste, and at the same time add potassium sorbate at 0.1%-0.3% of the weight of the fragrance paste, and add purified water of the same weight as the fragrance paste. Stir until the xylitol and potassium sorbate are completely dissolved to obtain the prepared medicinal solution. Step 6: Cool the prepared medicine solution to room temperature and let it stand for 24 hours to allow it to fully stabilize; Step 7: Use a precision filtration device to perform fine filtration to ensure the medicine solution is clear; Step 8: Under aseptic conditions, fill the finely filtered medicine solution into oral liquid bottles, 30g per bottle, and seal immediately; Step 9, Sterilization and Packaging: The sealed oral liquid is sterilized by circulating steam, cooled, wiped, labeled, and packaged to obtain Changchun Yishou Oral Liquid.

2. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The Yuanzhi mentioned is roasted Yuanzhi.

3. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The ingredients listed above, including Asparagus cochinchinensis, Ophiopogon japonicus, Rehmannia glutinosa, Dioscorea opposita, Achyranthes bidentata, Rehmannia glutinosa, Eucommia ulmoides leaf, Polygonum multiflorum (processed), Poria cocos, Ginseng, Aucklandia lappa, Platycladus orientalis seed, Schisandra chinensis, Cibotium barometz, Zanthoxylum bungeanum, Alisma plantago-aquatica, Acorus tatarinowii, Polygala tenuifolia, Cuscuta chinensis, Rosa laevigata, Lycium barbarum, Rubus idaeus, and Lycium chinense root bark, are all medicinal processed slices.

4. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The second step involves decocting twice. Specifically, for the first decoction, add 10 times the amount of water, bring to a boil, and then keep simmering for 2 hours before filtering out the liquid. For the second decoction, add 8 times the amount of water, bring to a boil, and then keep simmering for 1.5 hours before filtering out the liquid.

5. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The second step involves decocting the herbs three times. Specifically, add 8-10 times the amount of water, bring to a boil over high heat, then simmer over low heat for 120-180 minutes. Filter out the decocted liquid, add 6-8 times the amount of hot water to the dregs, and decoct again for 90-120 minutes. Filter out the decocted liquid again, add 6-8 times the amount of hot water to the dregs, and decoct again for 60-90 minutes.

6. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, In the third step, the filtration is performed using a 200-mesh sieve.

7. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The xylitol is used as a flavoring agent and filler, and the potassium sorbate is used as a preservative.

8. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The precision filtration device in the seventh step is a fine filtration device using a 0.45μm microporous membrane.

9. The preparation method of Changchun Yishou Oral Liquid according to claim 1, characterized in that, The steam sterilization process involves sterilizing at 100°C for 30 minutes.

10. A Changchun Yishou oral liquid prepared by any one of the preparation methods described in claims 1-9.