A soup with the effects of protecting liver, strengthening spleen, relieving alcoholism and digesting food and a preparation method thereof

Abstract

This invention discloses a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects, and its preparation method, relating to the field of health food. It is made from the following Chinese medicinal herbs in parts by weight: 20-50 parts of Hovenia dulcis fruit, 25-60 parts of Pueraria lobata root, 10-20 parts of Poria cocos, 5-15 parts of Chaenomeles speciosa fruit, 3-10 parts of ginger, 15-40 parts of Lycium barbarum fruit, 20-50 parts of jujube, 5-12 parts of raw licorice root, 5-15 parts of dried tangerine peel, and raw... Hawthorn 5-15 parts, chrysanthemum 5-15 parts; This decoction and its preparation method, which have the effects of protecting the liver, strengthening the spleen, relieving alcohol and aiding digestion, are based on the holistic view of traditional Chinese medicine. It uses Hovenia dulcis as the chief ingredient and Pueraria lobata as the assistant ingredient, supplemented with Poria cocos, papaya, ginger, tangerine peel, and raw hawthorn to strengthen the spleen, promote diuresis, resolve dampness and aid digestion. Goji berries and chrysanthemum are used to cleanse and nourish, achieving the four effects of relieving alcohol poisoning, clearing liver fire, regulating spleen dampness and aiding digestion, and comprehensively covering the pathological aspects of alcohol-induced damage.

Description

Technical Field

[0001] This invention relates to health food technology, specifically to a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects, and its preparation method. Background Technology

[0002] Alcoholic Liver Disease (ALD) is a prevalent metabolic disease worldwide. Traditional Chinese medicine believes that alcohol is inherently hot in nature; excessive consumption generates internal damp-heat, primarily affecting the spleen and stomach, leading to dysfunction of the middle jiao (middle burner) in digestion and absorption. Subsequently, this damp-heat affects the liver and gallbladder, resulting in a pathological state of simultaneous liver and spleen disease. Currently, most commercially available hangover remedies are Western medicines or simple diuretics. While they can temporarily accelerate the elimination of alcohol and some of its metabolites, they cannot simultaneously repair the liver damage and spleen and stomach dysfunction caused by alcohol. Therefore, there is an urgent need for a product that can simultaneously achieve four effects: detoxification, liver protection, spleen strengthening, and digestion aid, while also being highly safe and suitable for long-term use. Summary of the Invention

[0003] The purpose of this invention is to provide a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects, and its preparation method, so as to solve the technical problem that existing hangover-relieving products cannot simultaneously achieve alcohol detoxification, liver protection, spleen strengthening, and digestion aid.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects, made from the following Chinese medicinal materials in parts by weight: 20-50 parts of Hovenia dulcis, 25-60 parts of Pueraria lobata root, 10-20 parts of Poria cocos, 5-15 parts of Chaenomeles speciosa, 3-10 parts of fresh ginger, 15-40 parts of Lycium barbarum, 20-50 parts of jujube, 5-12 parts of raw licorice root, 5-15 parts of dried tangerine peel, 5-15 parts of raw hawthorn, and 5-15 parts of chrysanthemum.

[0005] Furthermore, it is made from the following Chinese medicinal materials in parts by weight: 30-50 parts of Hovenia dulcis, 35-45 parts of Pueraria lobata root, 12-18 parts of Poria cocos, 8-12 parts of Chaenomeles speciosa, 4-8 parts of fresh ginger, 20-30 parts of Lycium barbarum, 30-40 parts of jujube, 6-10 parts of raw licorice root, 8-12 parts of dried tangerine peel, 8-12 parts of raw hawthorn, and 8-12 parts of chrysanthemum.

[0006] Furthermore, the decoction is an oral liquid preparation.

[0007] The formulation principle and the compatibility analysis of the principal, assistant, adjuvant, and guide herbs in this invention are as follows:

[0008] Chief herb: Hovenia dulcis (largest dosage, 50 parts). Sweet and neutral in nature, it enters the stomach meridian. Its functions include detoxifying alcohol, quenching thirst and relieving irritability, and promoting urination. The Compendium of Materia Medica states that it "stops vomiting and detoxifies alcohol," making it an essential medicine for detoxifying alcohol throughout history. This formula uses a large dose of 50 parts, directly targeting the pathogenesis of alcohol poisoning, hence it is the chief herb.

[0009] Assistant herb: Kudzu root (40 parts). Sweet, pungent, and cool in nature; enters the spleen and stomach meridians. Relieves muscle tension and reduces fever, generates fluids and quenches thirst, raises yang and stops diarrhea, unblocks meridians and collaterals, and is effective in detoxifying alcohol. When used in conjunction with Hovenia dulcis, it enhances the detoxifying and fluid-generating effects, and also helps to clear the mind and reduce turbidity, relieving headaches and thirst after drinking. Its dosage is secondary; it is an assistant herb.

[0010] The adjuvant herbs consist of seven ingredients, categorized into three types. ① Spleen-strengthening, diuretic, dampness-resolving, stomach-soothing, and nausea-relieving herbs: Poria cocos (15 parts) strengthens the spleen, eliminates dampness, calms the mind, and promotes diuresis to expel alcohol toxins; Papaya (10 parts) harmonizes the stomach, eliminates dampness, relaxes muscles and tendons, and relieves nausea and muscle aches after drinking; Ginger (5 parts) warms the stomach and stops nausea, detoxifies alcohol and counteracts the cold nature of other herbs; Tangerine peel (12 parts, added later) regulates qi, strengthens the spleen, dries dampness, resolves phlegm, prevents the greasiness of tonics, and aids digestion. ② Digestive and blood-activating herbs, and liver protection from alcohol: Hawthorn (8 parts, added later) aids digestion and relieves stagnation (especially good at eliminating alcohol and meat accumulation), activates blood circulation, and protects liver vessels. ③ Nourishing the liver and kidneys, clearing the liver and improving eyesight: Goji berries (30 parts) nourish the liver and kidneys, benefit essence and improve eyesight. Alcohol damages liver yin, and goji berries directly protect the liver's essence; chrysanthemum (10 parts, added later) clears the liver and improves eyesight, disperses wind-heat, and together with goji berries, they form a "medicinal pair," combining clearing and nourishing effects, relieving red and blurred vision after drinking. The above seven ingredients assist the principal and assistant herbs, either to resolve the side effects of alcohol, or to protect the liver and nourish liver yin, serving as adjuvant herbs.

[0011] Guiding herbs: Raw licorice root (6 parts) and jujubes (30 parts, about 10 pieces). Raw licorice root clears heat and detoxifies, tonifies the spleen and replenishes qi, relieves spasms and pain, and harmonizes the effects of other herbs; jujubes tonify the middle jiao and replenish qi, nourish blood and calm the mind, and assist licorice root in harmonizing the spleen and stomach. When used together, the two herbs protect the stomach qi, ensure that alcohol detoxification does not harm the body's vital energy, and guide other herbs into the middle jiao, hence they serve as guiding herbs.

[0012] Based on the holistic view of traditional Chinese medicine, the formula achieves four effects: detoxifying alcohol, clearing liver fire, regulating spleen dampness, and eliminating food stagnation, comprehensively covering the pathological aspects of alcohol-induced damage.

[0013] A method for preparing the above-described decoction includes the following steps:

[0014] S1: Take the remaining medicinal materials except for dried tangerine peel, raw hawthorn, and chrysanthemum, add water with a total weight of 8-12 times that of the remaining medicinal materials in step S1, soak for 20-40 minutes, then decoct, keeping the decoction at a boil for 20-40 minutes.

[0015] S2: After step S1, add dried tangerine peel, raw hawthorn, and chrysanthemum, and continue to boil for 10-15 minutes. Then filter and collect the filtrate to obtain the decoction.

[0016] Furthermore, in step S1, the amount of water added is 10 times the total weight of the medicinal materials, the soaking time is 30 minutes, and the decoction time is 30 minutes.

[0017] Furthermore, in step S2, the simmering time continues for 10 minutes.

[0018] Furthermore, after the S2 filtration step, the method further includes sterilizing and dispensing the collected filtrate.

[0019] The sterilization step is steam sterilization at 105°C for 30 minutes.

[0020] The above-mentioned decoction is used in the preparation of health products or functional foods that can relieve hangovers, protect the liver, strengthen the spleen, and aid digestion.

[0021] Compared with existing technologies, the present invention provides a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects, and its preparation method, which have the following beneficial effects:

[0022] Based on the holistic view of traditional Chinese medicine, the formula uses Hovenia dulcis as the principal ingredient and Pueraria lobata as the assistant ingredient, supplemented with Poria cocos, papaya, ginger, tangerine peel, and hawthorn to resolve dampness and promote digestion, while wolfberry and chrysanthemum provide both cleansing and nourishing effects. This formula achieves four effects: detoxifying alcohol, clearing liver fire, regulating spleen dampness, and eliminating food stagnation, comprehensively covering the pathological aspects of alcohol-induced damage.

[0023] All ingredients are food and medicine homologous substances, and can be taken as a daily health drink for a long time.

[0024] The process of adding dried tangerine peel, raw hawthorn, and chrysanthemum later in the decoction maximizes the retention of heat-sensitive and volatile active ingredients, resulting in significantly better efficacy than the traditional decoction method. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0026] Figure 1 This is a schematic diagram of the decoction preparation process provided in an embodiment of the present invention. Detailed Implementation

[0027] To enable those skilled in the art to better understand the technical solution of this invention, the invention will be further described in detail below with reference to the accompanying drawings. All jujubes used in this solution are pitted jujubes. All experimental data were obtained using the following method: SPF-grade male Kunming mice, weighing 18-22g, were randomly divided into groups of 10 mice each. Each group was administered the corresponding test substance by gavage for 7 consecutive days. Thirty minutes after the last administration, 56° liquor (0.15mL / 10g body weight) was administered by gavage. The latency period of intoxication was measured by the disappearance of the righting reflex. Blood ethanol concentration was determined by gas chromatography, and serum ALT was detected using a fully automated biochemical analyzer. Compared with the model control group, *P<0.05, **P<0.01.

[0028] As attached Figure 1As shown:

[0029] Example 1:

[0030] Take 50g of Hovenia dulcis fruit, 40g of Pueraria lobata root, 15g of Poria cocos, 10g of Chaenomeles speciosa, 5g of ginger, 30g of Lycium barbarum fruit, 30g of jujube (about 10 pieces), and 6g of licorice root. Add 10 times the amount of water (about 1700ml), soak for 30 minutes, and boil for 30 minutes. Then add 12g of dried tangerine peel, 8g of hawthorn, and 10g of chrysanthemum, and continue to boil for 10 minutes. Filter and collect about 600ml of the liquid, which can then be dispensed into individual containers. This product is an oral liquid preparation. The following table shows the pharmacodynamic test results:

[0031] detection indicators Model control group Example 1 Group Prolonged intoxication latency rate (%) - 92.3** Blood ethanol concentration decrease rate (%) - 68.7** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 32.6** Time to relieve abdominal bloating after drinking (in minutes) 115.3 28.4** Serum ALT level (U / L) 85.6 32.5**

[0032] Example 2:

[0033] Take 20g of Hovenia dulcis fruit, 25g of Pueraria lobata root, 10g of Poria cocos, 5g of Chaenomeles speciosa, 3g of ginger, 15g of Lycium barbarum fruit, 20g of jujube, and 5g of licorice root. Add 8 times the amount of water (approximately 800ml), soak for 20 minutes, and boil for 20 minutes. Then add 5g of dried tangerine peel, 5g of hawthorn, and 5g of chrysanthemum, and continue to boil for 5 minutes. Filter and collect approximately 400ml of the liquid, which can then be dispensed into individual containers. The table below shows the pharmacodynamic test results:

[0034] detection indicators Model control group Example 2 group Prolonged intoxication latency rate (%) - 65.3** Blood ethanol concentration decrease rate (%) - 43.8** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 56.4** Time to relieve abdominal bloating after drinking (in minutes) 115.3 49.7** Serum ALT level (U / L) 85.6 50.2**

[0035] Example 3:

[0036] Take 35g of Hovenia dulcis fruit, 38g of Pueraria lobata root, 15g of Poria cocos, 10g of Chaenomeles speciosa, 5g of ginger, 25g of Lycium barbarum fruit, 35g of jujube, and 8g of licorice root. Add 10 times the amount of water (approximately 1700ml), soak for 30 minutes, and boil for 30 minutes. Then add 10g of dried tangerine peel, 10g of hawthorn fruit, and 10g of chrysanthemum, and continue to boil for 10 minutes. Filter and collect approximately 600ml of the liquid, which can then be dispensed into individual containers. The table below shows the pharmacodynamic test results:

[0037] detection indicators Model control group Example 3 Group Prolonged latency period of intoxication (%) - 78.6** Blood ethanol concentration decrease rate (%) - 52.4** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 45.2** Time to relieve abdominal bloating after drinking (in minutes) 115.3 38.1** Serum ALT level (U / L) 85.6 41.3**

[0038] Experimental example:

[0039] To verify the effect of the decoction of the present invention on relieving the symptoms of discomfort after drinking alcohol, the following human trial was conducted.

[0040] Subjects: Thirty healthy volunteers aged 25-50 years old who regularly drink alcohol and are prone to experiencing discomfort such as headache, red eyes, nausea, and abdominal distension after drinking were recruited, with an equal number of men and women. Participants had no serious organic diseases and signed informed consent forms before the trial.

[0041] Experimental Methods: A self-controlled and crossover design was used. Thirty volunteers were randomly divided into two groups, A and B, with 15 volunteers in each group. The experiment was conducted in two rounds, with a one-week interval between the two rounds as the washout period.

[0042] Round 1: Group A took 200 mL of the decoction prepared in Example 1 30 minutes before drinking alcohol, while Group B took an equal amount of warm water as a control 30 minutes before drinking alcohol.

[0043] Second round: One week later, the treatments of groups A and B were switched, that is, group B took the decoction and group A took warm water.

[0044] The drinking protocol was as follows: Participants drank 56° baijiu (a type of Chinese liquor) at a steady pace over 10 minutes, adjusting the amount according to their individual alcohol tolerance until they felt slightly intoxicated (approximately 100-200 mL). After drinking, participants self-rated the following indicators (on a scale of 0-10, where 0 indicates no symptoms and 10 indicates extremely severe symptoms) at 0.5, 1, 2, 4, and 8 hours: degree of headache, degree of dry mouth / bitter taste / red eyes, degree of nausea / vomiting, and degree of abdominal distension; the time (in hours) from the onset of each symptom to its complete disappearance was also recorded.

[0045] Experimental results: Statistical results are expressed as mean ± standard deviation ( ). P(a) indicates that a paired t-test was used for comparison. **P<0.01 indicates that the difference is highly significant.

[0046] Observation indicators control group Decoction group Remission rate Headache peak score 6.8±1.2 1.9±0.8** 72.1% Peak score for dry mouth and bitter taste / red eyes 7.1±1.5 2.1±0.9** 70.4% Nausea and vomiting peak score 5.9±1.6 1.5±0.7** 74.6% Peak score of abdominal distension 6.5±1.4 1.8±1.0** 72.3% Headache relief time (h) 6.2±1.8 1.8±0.7** 71.0% Nausea relief time (h) 5.5±1.5 1.3±0.6** 76.4% Time to relief of abdominal bloating (h) 5.8±1.7 1.6±0.8** 72.4%

[0047] Conclusion: Human trial results show that, compared with the control group, the decoction of Example 1 of this invention can significantly reduce the severity of discomfort symptoms such as headache, dry mouth, bitter taste, nausea, and abdominal distension after drinking alcohol, and greatly shorten the duration of these symptoms. This strongly proves that the decoction of this invention has definite effects of relieving hangovers, protecting the liver, strengthening the spleen, and aiding digestion in the human body, and can effectively alleviate a series of subjective symptoms caused by alcohol damage, thus possessing good health care application value.

[0048] Comparative Example 1:

[0049] Take 50g of Hovenia dulcis fruit, 40g of Pueraria lobata root, 15g of Poria cocos, 10g of Chaenomeles speciosa, 5g of ginger, 30g of Lycium barbarum fruit, 30g of jujube, 6g of licorice root, and 10g of chrysanthemum. Add 10 times the amount of water, soak for 30 minutes, then boil and decoct for 40 minutes (if there is no subsequent step, decoct the chrysanthemum first). Filter to obtain the medicinal liquid. The table below shows the pharmacodynamic test results:

[0050] detection indicators Model control group Comparative Example 1 Prolonged latency period of intoxication (%) - 48.3** Blood ethanol concentration decrease rate (%) - 39.1** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 78.2** Time to relieve abdominal bloating after drinking (in minutes) 115.3 85.6** Serum ALT level (U / L) 85.6 58.4**

[0051] Comparative Example 2:

[0052] Take 8g of Hovenia dulcis fruit, 40g of Pueraria lobata root, 15g of Poria cocos, 10g of Chaenomeles speciosa, 5g of ginger, 30g of Lycium barbarum fruit, 30g of jujube, 6g of licorice root, 12g of dried tangerine peel, 8g of hawthorn fruit, and 10g of chrysanthemum. The preparation method is the same as in Example 1. The following table shows the pharmacodynamic test results:

[0053] detection indicators Model control group Comparative Example 2 Prolonged latency period of intoxication (%) - 28.3** Blood ethanol concentration decrease rate (%) - 22.1** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 102.4* Time to relieve abdominal bloating after drinking (in minutes) 115.3 98.6* Serum ALT level (U / L) 85.6 71.8**

[0054] Comparative Example 3:

[0055] Take all 11 medicinal materials in the same proportions as in Example 1 (50g of Hovenia dulcis fruit, 40g of Pueraria lobata root, 15g of Poria cocos, 10g of Chaenomeles speciosa, 5g of ginger, 30g of Lycium barbarum fruit, 30g of jujube, 6g of licorice root, 12g of dried tangerine peel, 8g of hawthorn fruit, and 10g of chrysanthemum), add 10 times the amount of water, soak for 30 minutes, boil and decoct for 40 minutes (no subsequent steps), and filter to obtain the medicinal liquid. The following table shows the pharmacodynamic test results:

[0056] detection indicators Model control group Comparative Example 3 Groups Prolonged intoxication latency rate (%) - 48.7** Blood ethanol concentration decrease rate (%) - 41.2** How long does it take for headaches and red eyes to subside after drinking alcohol (in minutes)? 120.5 69.3** Time to relieve abdominal bloating after drinking (in minutes) 115.3 65.8** Serum ALT level (U / L) 85.6 51.3**

[0057] Toxicological safety experiments:

[0058] Forty Kunming mice (half male and half female) were administered the decoction from Example 1 via a single gavage at the maximum dosing concentration (2g crude drug / mL) and the maximum gavage volume (0.4mL / 10g), equivalent to 200 times the clinical daily dose. After 14 days of continuous observation, no animal deaths or significant toxic reactions were observed, indicating that the product is safe and non-toxic.

[0059] Industrial applicability:

[0060] The decoction and its preparation method provided by this invention have a simple process and a wide range of process parameters, making them suitable for industrial mass production. They can be used as functional foods or health foods for relieving hangovers, protecting the liver, strengthening the spleen, and aiding digestion.

[0061] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A soup having the effects of protecting liver, strengthening spleen, relieving alcoholism and digesting food, characterized in that, It is made from the following Chinese medicinal materials in parts by weight: 20-50 parts of Japanese raisin tree fruit, 25-60 parts of kudzu root, 10-20 parts of poria cocos, 5-15 parts of papaya, 3-10 parts of ginger, 15-40 parts of wolfberry, 20-50 parts of jujube, 5-12 parts of raw licorice root, 5-15 parts of dried tangerine peel, 5-15 parts of raw hawthorn, and 5-15 parts of chrysanthemum.

2. The soup agent with the effects of protecting liver, strengthening spleen, relieving alcoholism and digesting food according to claim 1, characterized in that, It is made from the following Chinese medicinal materials in parts by weight: 30-50 parts of Japanese raisin tree fruit, 35-45 parts of kudzu root, 12-18 parts of poria cocos, 8-12 parts of papaya, 4-8 parts of ginger, 20-30 parts of wolfberry, 30-40 parts of jujube, 6-10 parts of raw licorice root, 8-12 parts of dried tangerine peel, 8-12 parts of raw hawthorn, and 8-12 parts of chrysanthemum. 3.The soup agent with the effects of protecting liver, strengthening spleen, relieving alcoholism and promoting digestion according to claim 1 or 2, characterized in that, The decoction is an oral liquid preparation.

4. A process for the preparation of the soup of any one of claims 1 to 3, characterized in that, Includes the following steps: S1: Take the remaining medicinal materials except for dried tangerine peel, raw hawthorn, and chrysanthemum, add water with a total weight of 8-12 times that of the remaining medicinal materials in step S1, soak for 20-40 minutes, then decoct, keeping the decoction at a boil for 20-40 minutes. S2: After step S1, add dried tangerine peel, raw hawthorn, and chrysanthemum, and continue to boil for 10-15 minutes. Then filter and collect the filtrate to obtain the decoction.

5. The method for preparing a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects according to claim 4, characterized in that, In step S1, the amount of water added is 10 times the total weight of the medicinal materials, the soaking time is 30 minutes, and the decoction time is 30 minutes.

6. The method for preparing a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects according to claim 4, characterized in that, In step S2, the simmering time is 10 minutes.

7. The method for preparing a decoction with liver-protecting, spleen-strengthening, hangover-relieving, and digestion-aiding effects according to claim 4, characterized in that, Following the S2 filtration step, the process further includes sterilizing and dispensing the collected filtrate.

8. The use of the decoction according to any one of claims 1 to 3 in the preparation of health products or functional foods that relieve hangovers, protect the liver, strengthen the spleen, and aid digestion.

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