A mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and healing-promoting effects, and its preparation method.

Abstract

This invention belongs to the field of dressing preparation technology, specifically relating to a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and wound-healing effects, and its preparation method. The invention comprises the following raw materials by weight: 15-25 parts mussel adhesive protein ferment, 2-5 parts reed extract, 6-10 parts geranium extract, 4-8 parts mannitol, 10-15 parts glycerin, 0.6-1 part sodium chloride, 0.2-0.5 parts p-hydroxyacetophenone, 1-2 parts 1,2-hexanediol, 0.05-0.1 parts ectoine, and 100-200 parts water. This invention utilizes a specific combination of mussel adhesive protein ferment, reed extract, and geranium extract to facilitate the synergistic effect of each active substance and fully release its efficacy. Therefore, the technical solution of this invention has the advantages of more comprehensive functions and more significant effects, enabling anti-inflammatory, antibacterial, moisturizing, repairing, and wound-healing effects.

Description

Technical Field

[0001] This invention belongs to the field of dressing preparation technology, specifically relating to a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing and healing-promoting effects and its preparation method. Background Technology

[0002] Mussel protein dressing is a type of medical wound repair material made by extracting, purifying, or genetically recombining mussel adhesive protein (MAP) based on its biological properties. Its core component is a natural high molecular weight protein rich in dopamine (DOPA) from mussel byssal threads, which has strong adhesion and bioactivity in wet environments.

[0003] With the increasing global aging population and the growing number of patients undergoing surgery, recovering from injuries, and suffering from chronic wounds (such as diabetic foot and pressure ulcers), the medical dressing market continues to expand. Therefore, the preparation of mussel protein dressings is a hot topic in market research. For example, in Chinese patent CN116196466 A, a mussel adhesive protein cream dressing and its preparation method, mussel adhesive protein is dissolved in purified water and heated to 80±5℃. A pH adjuster is then added to the mussel adhesive protein to adjust the pH value to a preset range. Sodium hyaluronate and silk fibroin are added to the mussel adhesive protein and stirred thoroughly to prepare the aqueous phase. An oily matrix is ​​heated to 75-90℃ to prepare the oil phase. The oil phase is then added to the aqueous phase, and the oil and aqueous phases are stirred using a stirring device until they are uniformly mixed, resulting in a water-in-oil system mussel adhesive protein cream dressing. This water-in-oil system allows the product to be stored at room temperature instead of under special refrigerated or frozen conditions, saving storage and transportation costs and making it more convenient to use. The above-mentioned preparation methods are not only cumbersome, but also produce dressings with relatively limited functions. Therefore, the development of a multifunctional protein dressing would greatly promote the rapid development of this field. Summary of the Invention

[0004] The purpose of this invention is to provide a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing and healing effects, and its preparation method, which has comprehensive functions and significant effects.

[0005] This invention provides a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and healing-promoting effects, comprising the following raw materials by weight: 15-25 parts mussel adhesive protein ferment, 2-5 parts reed extract, 6-10 parts geranium extract, 4-8 parts mannitol, 10-15 parts glycerin, 0.6-1 part sodium chloride, 0.2-0.5 parts p-hydroxyacetophenone, 1-2 parts 1,2-hexanediol, 0.05-0.1 parts ectoine, and 100-200 parts water.

[0006] This invention provides a method for preparing the mussel protein dressing described in the above technical solution, comprising the following steps: The mixed meat, water, and compound enzymes were mixed and enzymatically hydrolyzed to obtain an enzymatic hydrolysate. The enzymatic hydrolysate was then mixed with Lactobacillus casei for anaerobic fermentation, centrifugation, filtration, and low-temperature concentration to obtain mussel adhesive protein fermentation product. The reed shoots were subjected to low-temperature storage, drying, and subcritical extraction to obtain the reed shoot extract. Geranium was extracted with alcohol to obtain an alcohol extract and a sample after alcohol extraction; the sample after alcohol extraction was extracted with water to obtain an aqueous extract; the alcohol extract and the aqueous extract were combined, concentrated and dried to obtain Geranium extract. Mussel adhesive protein fermentation product, reed extract, geranium extract, mannitol, glycerin, sodium chloride, p-hydroxyacetophenone, 1,2-hexanediol, ectoine and water were mixed to obtain mussel protein dressing. The mixed meat includes mussel meat and clam meat; the complex enzyme includes flavor protease and chymotrypsin.

[0007] Preferably, during enzymatic hydrolysis, the mass ratio of the mixed meat, water, and compound enzyme is 10:25-35:0.5-1; The temperature for the mixed enzymatic hydrolysis is 55-65℃, and the time is 3-5 hours.

[0008] Preferably, in the mixed meat mixture, the mass ratio of mussel meat to clam meat is 9-10:0.5-1; In the complex enzyme, the mass ratio of flavor protease to chymotrypsin is 1.5-2.5:0.5-1.

[0009] Preferably, during anaerobic fermentation, the mass ratio of the enzymatic hydrolysate to *Lactobacillus casei* is 100:5-8; and the effective viable count of *Lactobacillus casei* is ≥1×10⁻⁶. 8 cfu / g; The anaerobic fermentation was carried out at a temperature of 38-42℃ for 24-48 hours.

[0010] Preferably, the reed is stored at -8 to 0°C for 8-10 hours and then dried to obtain reed with a moisture content of 15%-20%.

[0011] Preferably, subcritical extraction is performed using n-butane as the extractant, and the mass-to-volume ratio of Reed Root to extractant is 1g:10-12mL; The subcritical extraction temperature is 45-55℃, the pressure is 2-3MPa, and the time is 3-4h.

[0012] Preferably, the alcohol extraction process is as follows: Geranium wilfordii is mixed with methanol solution at a mass-volume ratio of 1g:8-10mL, ultrasonically extracted, and then separated into solid and liquid components to obtain geranium wilfordii after alcohol extraction and alcohol extract. The ultrasonic extraction temperature is 45-50℃, the time is 3-4 hours, and the power is 800-1000w.

[0013] Preferably, the water extraction process is as follows: the alcohol-extracted geranium is mixed with water at a mass-volume ratio of 1g:8-10mL, cooked, and then separated into solid and liquid components to obtain the water-extracted geranium and the water extract. The temperature for the mixed cooking is 85-100℃, and the time is 3-4 hours.

[0014] Preferably, the volume ratio of the alcohol extract to the water extract is 1:1.

[0015] Beneficial effects: This invention provides a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and wound-healing effects. By weight, it comprises the following ingredients: 15-25 parts mussel adhesive protein ferment, 2-5 parts reed extract, 6-10 parts geranium extract, 4-8 parts mannitol, 10-15 parts glycerin, 0.6-1 part sodium chloride, 0.2-0.5 parts p-hydroxyacetophenone, 1-2 parts 1,2-hexanediol, 0.05-0.1 parts ectoine, and 100-200 parts water. This invention utilizes a specific combination of mussel adhesive protein ferment, reed extract, and geranium extract to facilitate the synergistic effect of each active substance, thereby achieving anti-inflammatory, antibacterial, moisturizing, repairing, and wound-healing effects.

[0016] This invention also provides a method for preparing the mussel protein dressing described in the above technical solution. The method involves enzymatically hydrolyzing mussel meat and clam meat to obtain mussel mussel mucin fermentation product; performing subcritical extraction with *Arundo donax* to obtain *Arundo donax* extract; and combining the alcohol and water extracts to obtain *Geranium wilfordii* extract. This process not only facilitates the full extraction of effective active substances from each raw material but also promotes the comprehensive release of their efficacy. The mussel protein dressing prepared in this way has more comprehensive functions and more significant effects, including anti-inflammatory and antibacterial properties, moisturizing and repairing effects, and promoting wound healing. Detailed Implementation

[0017] Unless otherwise specified, the equipment, raw materials and methods used in this invention are conventionally selected.

[0018] To further illustrate the present invention, the solutions provided by the present invention will be 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.

[0019] Example 1 The steps for preparing a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and healing-promoting effects are as follows: (1) Mussel adhesive protein fermentation product Mussel meat (Mediterranean mussel) Mytilus galloprovincialis(Clean the meat thoroughly and set aside.) Clam meat (hard clam) Whore, whore (Clean the meat thoroughly and set aside.) Mussel meat and clam meat were mixed and crushed at a mass ratio of 9:1 to obtain mixed meat material; Flavor protease (enzyme activity ≥5000U / g) and chymotrypsin (enzyme activity ≥5000U / g) were mixed evenly at a mass ratio of 1.5:0.5 to obtain a compound enzyme; Mix the meat mixture, water, and compound enzyme at a mass ratio of 10:25:0.5 until homogeneous, and hydrolyze at 55°C for 5 hours to obtain the enzymatic hydrolysate. Then, mix the enzymatic hydrolysate with *Lactobacillus casei* (…). Lactobacillus casei The effective viable count is ≥1×10 8 The mixture (cfu / g) was mixed at a mass ratio of 100:5 and anaerobic fermented at 38℃ for 48 hours to obtain the fermented product. The fermented product was centrifuged and filtered, and the filtrate was concentrated at low temperature to obtain mussel adhesive protein fermented product.

[0020] (2) Reed extract Reed ( Reed gift The roots of L. were cleaned, dried, and crushed to obtain Reed Powder; At 0℃, the powdered Reed shavings were stored at low temperature for 8 hours and then dried at 50℃ to obtain Reed shavings with a moisture content of 15%. The dried Reed shavings were subjected to subcritical extraction (55℃, 2MPa, 4h) using n-butane as the extractant, wherein the mass-volume ratio of Reed shavings to n-butane was 1g:10mL, to obtain Reed shavings extract.

[0021] (3) Geranium extract Geranium ( Geranium wilfordii (Maxim.) Clean, dry, and crush to obtain geranium powder; mix geranium powder with 60% methanol solution at a mass-volume ratio of 1g:10mL, and extract by ultrasonication at 50℃ and 1000w for 3h. After solid-liquid separation, obtain alcohol extract and filter residue. The filter residue was mixed with water at a mass-volume ratio of 1g:10mL and boiled at 85℃ for 3 hours. After solid-liquid separation, the aqueous extract was obtained. The alcohol extract and the water extract were mixed evenly at a volume ratio of 1:1, and then concentrated and dried to obtain the Geranium extract.

[0022] (4) Mussel protein dressing By weight, 15 parts of mussel adhesive protein fermentation product, 5 parts of reed extract, 10 parts of geranium extract, 4 parts of mannitol, 10 parts of glycerin, 1 part of sodium chloride, 0.5 parts of p-hydroxyacetophenone, 1 part of 1,2-hexanediol, 0.05 parts of ectoine and 200 parts of water were mixed evenly to obtain mussel protein dressing.

[0023] Example 2 The steps for preparing a mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and healing-promoting effects are as follows: (1) Mussel adhesive protein fermentation product Mussel meat (Mediterranean mussel) Mytilus galloprovincialis (Clean the meat thoroughly and set aside.) Clam meat (hard clam) Whore, whore (Clean the meat thoroughly and set aside.) Mussel meat and clam meat were mixed and crushed at a mass ratio of 10:0.5 to obtain mixed meat material; Flavor protease (enzyme activity ≥5000U / g) and chymotrypsin (enzyme activity ≥5000U / g) were mixed evenly at a mass ratio of 1.5:0.5 to obtain a compound enzyme; Mix the meat mixture, water, and compound enzyme at a mass ratio of 10:25:0.5 until homogeneous, and hydrolyze at 55°C for 5 hours to obtain the enzymatic hydrolysate. Then, mix the enzymatic hydrolysate with *Lactobacillus casei* (…). Lactobacillus casei The effective viable count is ≥1×10 8 The mixture (cfu / g) was mixed at a mass ratio of 100:5 and anaerobic fermented at 38℃ for 48 hours to obtain the fermented product. The fermented product was centrifuged and filtered, and the filtrate was concentrated at low temperature to obtain mussel adhesive protein fermented product.

[0024] (2) Reed extract Reed ( Reed gift The roots of L. were cleaned, dried, and crushed to obtain Reed Powder; At 0℃, the powdered Reed shavings were stored at low temperature for 8 hours and then dried at 50℃ to obtain Reed shavings with a moisture content of 15%. The dried Reed shavings were subjected to subcritical extraction (55℃, 2MPa, 4h) using n-butane as the extractant, wherein the mass-volume ratio of Reed shavings to n-butane was 1g:10mL, to obtain Reed shavings extract.

[0025] (3) Geranium extract Geranium ( Geranium wilfordii (Maxim.) Clean, dry, and crush to obtain geranium powder; mix geranium powder with 60% methanol solution at a mass-volume ratio of 1g:8mL, and extract by ultrasonication at 50℃ and 1000w for 3h. After solid-liquid separation, obtain alcohol extract and filter residue. The filter residue was mixed with water at a mass-volume ratio of 1g:10mL and boiled at 85℃ for 3 hours. After solid-liquid separation, the aqueous extract was obtained. The alcohol extract and the water extract were mixed evenly at a volume ratio of 1:1, and then concentrated and dried to obtain the Geranium extract.

[0026] (4) Mussel protein dressing By weight, 25 parts of mussel adhesive protein fermentation product, 2 parts of reed extract, 6 parts of geranium extract, 4 parts of mannitol, 10 parts of glycerin, 1 part of sodium chloride, 0.5 parts of p-hydroxyacetophenone, 1 part of 1,2-hexanediol, 0.05 parts of ectoine and 200 parts of water were mixed evenly to obtain mussel protein dressing.

[0027] Comparative Example 1 The only difference from Example 1 is that step (1) of Comparative Example 1 is as follows: (1) Mussel adhesive protein fermentation product Mussel meat (the meat of the Mediterranean mussel Mytilus galloprovincialis, cleaned and set aside). Flavor protease (enzyme activity ≥5000U / g) and chymotrypsin (enzyme activity ≥5000U / g) were mixed evenly at a mass ratio of 1.5:0.5 to obtain a compound enzyme; Mussel meat was pulverized, and water and compound enzyme were mixed evenly at a mass ratio of 10:25:0.5. The mixture was then hydrolyzed at 55℃ for 5 hours to obtain the enzymatic hydrolysate. The hydrolysate was then mixed with Lactobacillus casei (with an effective viable count of ≥1×10⁻⁶). 8 The mixture (cfu / g) was mixed at a mass ratio of 100:5 and anaerobic fermented at 38℃ for 48 hours to obtain the fermented product. The fermented product was centrifuged and filtered, and the filtrate was concentrated at low temperature to obtain mussel adhesive protein fermented product.

[0028] Comparative Example 2 The only difference from Example 1 is that step (1) of Comparative Example 2 is as follows: (1) Mussel adhesive protein fermentation product Mussel meat (Mediterranean mussel) Mytilus galloprovincialis (Clean the meat thoroughly and set aside.) Clam meat (hard clam) Whore, whore (Clean the meat thoroughly and set aside.) Mussel meat and clam meat were mixed and crushed at a mass ratio of 9:1 to obtain mixed meat material; Flavor protease (enzyme activity ≥5000U / g) and chymotrypsin (enzyme activity ≥5000U / g) were mixed evenly at a mass ratio of 1.5:0.5 to obtain a compound enzyme; Mix the mixed meat, water, and compound enzyme at a mass ratio of 10:25:0.5 until homogeneous, and then hydrolyze the mixture at 55°C for 5 hours to obtain the enzymatic hydrolysate. After enzyme inactivation, the enzymatic hydrolysate is centrifuged and filtered, and the filtrate is concentrated at low temperature to obtain mussel adhesive protein fermentation product.

[0029] Comparative Example 3 The only difference from Example 1 is that step (2) of Comparative Example 3 is as follows: (2) Reed extract Reed ( Reed gift The roots of L. were cleaned, dried, and crushed to obtain Reed Powder; Subcritical extraction (55℃, 2MPa, 4h) was performed on the powdered Arundo donax using n-butane as the extractant, with a mass-to-volume ratio of Arundo donax to n-butane of 1g:10mL, to obtain the Arundo donax extract.

[0030] Comparative Example 4 The only difference from Example 1 is that in Comparative Example 4, Litsea cubeba ( Litsea cubeba (Lour.) Pers.) replaces Reed in Example 1.

[0031] Comparative Example 5 The only difference from Example 1 is that step (3) of Comparative Example 5 is as follows: (3) Geranium extract Geranium ( Geranium wilfordii (Maxim.) Clean, dry, and crush to obtain geranium powder; mix geranium powder with 60% methanol solution at a mass-volume ratio of 1g:10mL, and extract by ultrasonication at 50℃ and 1000w for 3h. After solid-liquid separation, obtain alcohol extract and filter residue. The obtained alcohol extract was concentrated and dried to obtain Geranium extract.

[0032] Comparative Example 6 The only difference from Example 1 is that step (3) of Comparative Example 6 is as follows: (3) Geranium extract Geranium ( Geranium wilfordii (Maxim.) Clean, dry, and pulverize to obtain geranium powder; mix geranium powder with water at a mass-volume ratio of 1g:8mL, and extract by ultrasonication at 50℃ and 1000w for 3h, and then obtain water extract after solid-liquid separation. After concentration and drying, the aqueous extract was used to obtain Geranium extract.

[0033] Comparative Example 7 The only difference from Example 1 is that step (4) of Comparative Example 7 is as follows: (4) Mussel protein dressing By weight, 30 parts of mussel adhesive protein fermentation product, 1 part of reed extract, 1 part of geranium extract, 4 parts of mannitol, 10 parts of glycerin, 1 part of sodium chloride, 0.5 parts of p-hydroxyacetophenone, 1 part of 1,2-hexanediol, 0.05 parts of ectoine and 200 parts of water were mixed evenly to obtain mussel protein dressing.

[0034] Application Example 1 Mussel protein dressings prepared in Examples 1-2 and Comparative Examples 1-7 (10g per sample, with three replicates per sample) were placed in an environment of 25±2℃ and 55±5% relative humidity for 24 hours. The moisture retention rate was then calculated, and the results are shown in Table 1. The moisture retention rate (%) = (weight of sample before standing - weight of sample after standing) / weight of sample after standing × 100%.

[0035] Table 1. Moisture retention rate of samples under different treatments

[0036] As can be seen from the data in Table 1, the mussel protein dressings prepared in the examples and comparative examples all have good moisturizing effects.

[0037] Application Example 2 RAW264.7 cells in logarithmic growth phase (cell density 2×10⁻⁶) were collected. 5 Inoculate 0.5 mL of mussel protein dressing (1 μg / mL) into 24-well plates and label them. Incubate for 24 h. Remove the supernatant and add 0.5 mL of the following samples to each well: blank control group: DMEM medium; inflammation model group: LPS (1 μg / mL); positive control group: 0.001% dexamethasone + LPS (1 μg / mL); experimental group: 10 μL of 2 mg / mL mussel protein dressing and 10 μL of each test solution + LPS (1 μg / mL). After culturing each of the above treatments for 24 hours, the supernatant was collected after centrifugation and analyzed using TNF. The α-inflammatory factor detection kit was used to detect changes in inflammatory factors in the supernatant; TNF was calculated. α inhibition rate = (model group TNF) α quantity TNF in the experimental group α amount) / model group TNF The α value was multiplied by 100%, and the results are shown in Table 2.

[0038] Table 2 TNF levels in different treatments inhibition rate of α

[0039] Based on the data in Table 2, it can be seen that the mussel protein dressings prepared in Examples 1-2 have a lower TNF content. The α inhibition rate is the highest, thus it is more effective in inhibiting the occurrence of inflammation.

[0040] Application Example 3 Ninety healthy white rabbits (average weight 3.9-4.1 kg) were selected and randomly divided into 9 groups. After anesthetizing the rabbits, the fur on their backs was shaved and disinfected. Artificial wounds with a diameter of 2 cm were made on the backs using a skin biopsy device, and tissue (including skin, subcutaneous tissue, and muscle tissue) was removed to a depth of 0.2 cm within the circle. After cleaning each wound, the mussel protein dressing prepared in Examples 1-2 and Comparative Examples 1-7 was evenly applied to the wound (the amount of dressing was the same for each wound), and then bandaged with sterile gauze. The mussel protein dressing was reapplied and re-bandaged every other day for one week. The area of ​​the wound was then measured using Image1 software, and the wound reduction rate (%) in each treatment was calculated as (S0-S1) / S0×100%, where S0 is the area of ​​the wound before treatment and S1 is the area of ​​the wound after treatment. The results are shown in Table 3.

[0041] Table 3. Average wound shrinkage rate under different treatments

[0042] As can be seen from the data in Table 3, the mussel protein dressings prepared in Examples 1-3 are beneficial for wound shrinkage, with a shrinkage rate of 95.9%-97.2%; while in the comparative examples, changes in the preparation method or adjustments in the dosage are not conducive to the exertion of its active function, resulting in a lower wound shrinkage rate.

[0043] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A mussel protein dressing with anti-inflammatory, antibacterial, moisturizing, repairing, and healing-promoting effects, characterized in that, By weight, it includes the following raw materials: 15-25 parts mussel adhesive protein ferment, 2-5 parts reed extract, 6-10 parts geranium extract, 4-8 parts mannitol, 10-15 parts glycerin, 0.6-1 part sodium chloride, 0.2-0.5 parts p-hydroxyacetophenone, 1-2 parts 1,2-hexanediol, 0.05-0.1 parts ectoine, and 100-200 parts water.

2. The method for preparing the mussel protein dressing according to claim 1, characterized in that, Includes the following steps: The mixed meat, water, and compound enzymes were mixed and enzymatically hydrolyzed to obtain an enzymatic hydrolysate. The enzymatic hydrolysate was then mixed with Lactobacillus casei for anaerobic fermentation, centrifugation, filtration, and low-temperature concentration to obtain mussel adhesive protein fermentation product. The reed shoots were subjected to low-temperature storage, drying, and subcritical extraction to obtain the reed shoot extract. Geranium was extracted with alcohol to obtain an alcohol extract and a sample after alcohol extraction; the sample after alcohol extraction was extracted with water to obtain an aqueous extract; the alcohol extract and the aqueous extract were combined, concentrated and dried to obtain Geranium extract. Mussel adhesive protein fermentation product, reed extract, geranium extract, mannitol, glycerin, sodium chloride, p-hydroxyacetophenone, 1,2-hexanediol, ectoine and water were mixed to obtain mussel protein dressing. The mixed meat includes mussel meat and clam meat; the complex enzyme includes flavor protease and chymotrypsin.

3. The preparation method according to claim 2, characterized in that, When performing mixed enzymatic hydrolysis, the mass ratio of the mixed meat feed, water, and compound enzyme is 10:25-35:0.5-1. The temperature for the mixed enzymatic hydrolysis is 55-65℃, and the time is 3-5 hours.

4. The preparation method according to claim 2 or 3, characterized in that, In the mixed meat mixture, the mass ratio of mussel meat to clam meat is 9-10:0.5-1; In the complex enzyme, the mass ratio of flavor protease to chymotrypsin is 1.5-2.5:0.5-1.

5. The preparation method according to claim 2, characterized in that, During anaerobic fermentation, the mass ratio of enzymatic hydrolysate to *Lactobacillus casei* is 100:5-8; the effective viable count of *Lactobacillus casei* is ≥1×10⁻⁶. 8 cfu / g; The anaerobic fermentation was carried out at a temperature of 38-42℃ for 24-48 hours.

6. The preparation method according to claim 2, characterized in that, The reed was stored at -8 to 0℃ for 8-10 hours and then dried to obtain reed with a moisture content of 15%-20%.

7. The preparation method according to claim 2, characterized in that, Subcritical extraction was performed using n-butane as the extractant, with a mass-to-volume ratio of Rehmannia glutinosa to the extractant of 1 g: 10-12 mL. The subcritical extraction temperature is 45-55℃, the pressure is 2-3MPa, and the time is 3-4h.

8. The preparation method according to claim 2, characterized in that, The alcohol extraction process is as follows: Geranium wilfordii is mixed with methanol solution at a mass-volume ratio of 1g:8-10mL, ultrasonically extracted, and then separated into solid and liquid components to obtain Geranium wilfordii after alcohol extraction and alcohol extract. The ultrasonic extraction temperature is 45-50℃, the time is 3-4 hours, and the power is 800-1000w.

9. The preparation method according to claim 2, characterized in that, The water extraction process is as follows: Geranium spp. after alcohol extraction is mixed with water at a mass-volume ratio of 1g:8-10mL, cooked, and then separated into solid and liquid to obtain Geranium spp. after water extraction and water extract. The temperature for the mixed cooking is 85-100℃, and the time is 3-4 hours.

10. The preparation method according to claim 2, characterized in that, The volume ratio of the alcohol extract to the water extract is 1:1.

Images