Preparation method and application of Poria cocos and coix seed paste

Abstract

The invention discloses a method for preparing a tuckahoe's-coix seed paste, wherein the reducing sugar and the amino compound in the tuckahoe's-coix seed paste undergo Maillard reaction by controlling the process conditions of the paste collection process, thereby reducing the bitter taste and increasing the content of the aroma and flavor substances, thereby improving the flavor and taste. The invention further investigates the effect of the tuckahoe's-coix seed paste on the digestive function of rats by preparing an animal model of dyspepsia caused by excessive phlegm and dampness. The results show that the tuckahoe's-coix seed paste prepared by the invention can significantly promote gastric emptying of the model rats, and increase the content of serum motilin (MTL) and gastrin (GAS). Therefore, the product prepared by the invention also has a better application prospect in the clinical treatment of functional dyspepsia.

Description

Technical Field

[0001] The invention belongs to the field of traditional Chinese medicine and relates to a preparation method and application of a tuckahoe coix seed paste. Background Art

[0002] Poria cocos and coix seed are two traditional Chinese medicines that can promote diuresis and reduce swelling, penetrate dampness and strengthen the spleen. Based on these two flavors, many traditional Chinese medicine prescriptions for strengthening the spleen and removing dampness can be formed. Among them, the most widely used in my country is the Poria cocos and coix seed paste made by combining Poria cocos and coix seed with white hyacinth bean, hawthorn, etc. This product has therapeutic and preventive effects on various diseases such as abdominal distension, loose stools, edema, insomnia, etc., and is widely used because of its safety and reliability. The production process of Poria cocos and coix seed paste is relatively simple. Generally, the medicinal materials are extracted by heating with water and then concentrated to form a paste. Since traditional Chinese medicine tastes bitter, sugar substances are usually added during the paste collection process to increase the consistency and sweetness of the paste.

[0003] CN 113730516 A discloses a Poria cocos and coix seed paste for removing dampness and strengthening the spleen, which uses oligosaccharides to thicken the paste, uses arabinose to neutralize, and uses grapefruit concentrated juice for seasoning to improve the paste quality and taste of the finished product. CN114073311A discloses a stomach-warming Poria cocos and coix seed paste, which is boiled with old brown sugar when boiling to increase the sugar content and viscosity of the product. CN 111529642 A discloses a children's Chinese medicine stick paste, which adds maltitol, isomalt, trehalose, etc. when boiling the concentrated Poria cocos and coix seed paste to increase the sweetness and improve the taste. CN 111298064 A discloses a Chinese medicine composition for treating phlegm-damp constitution, which is boiled with yellow gelatin and maltose to increase palatability.

[0004] In the prior art, sugars are often added to the paste collection process of Poria cocos and coix seed paste, but the paste is concentrated to a certain consistency by traditional slow fire heating, with the purpose of increasing the quality of the paste by utilizing the sugar's own sweetness and consistency. However, due to the lack of strict control over the type of sugar and the specific process parameters for collecting the paste, the flavor and taste of the paste are poor. In fact, if the collection conditions are properly controlled, many sugars will also react with the ingredients in the paste juice in a series of reactions, thereby affecting the quality of the paste, the most typical of which is the Maillard reaction.

[0005] The Maillard reaction is a non-enzymatic reaction between amino compounds and carbonyl compounds, also known as the carbonyl-amine reaction. It was originally discovered in the food processing process. A large amount of literature shows that the Maillard reaction between reducing sugars and free amino acids during food processing has a significant impact on the color, flavor and nutrition of food.

[0006] The Maillard reaction is different from ordinary chemical reactions. The reaction has no fixed products and the reaction principle is very complicated. The products include sulfur-containing heterocycles such as thiophene and thiazole, nitrogen-containing heterocycles such as pyrazines, oxygen-containing heterocycles, hydrogen sulfide, and ammonia. These products are not all substances that can increase the flavor of food. For example, pyrazines, hydrogen sulfide, and ammonia can make the flavor of food worse. In addition, there are a lot of literature showing that the types and amounts of reducing sugars and amino acids, the temperature and time of the Maillard reaction, etc. play an important role in the formation of flavor products. Different reaction conditions form different flavor substances and produce different sensory perceptions.

[0007] Based on this, on the basis of the prior art, the present invention conducts a lot of exploration on the conditions for collecting the paste, so that reducing sugars and amino compounds such as amino acids, proteins, peptides, alkaloids, etc. in the Poria cocos and coix seed paste undergo Maillard reaction and improve its flavor and taste, so that the product can be better applied in clinical practice. Summary of the invention

[0008] The invention aims to provide a preparation method of tuckahoe's coix seed paste, and improves the flavor and taste of the tuckahoe's coix seed paste by controlling the process conditions of the paste collection process, so as to make it better applied in clinical practice.

[0009] The above purpose is achieved through the following technical solutions:

[0010] A method for preparing Poria cocos and coix seed paste comprises the following steps:

[0011] 1) Add water to the prescription medicinal materials of Poria and Coix Seed Paste and boil them, and concentrate the decoction into a clear paste;

[0012] 2) The pH of the paste is adjusted to 6-9, and then reducing sugar is added, and the paste is boiled at 70-130° C. for 0.5-3 hours to allow the amino compounds in the paste to undergo Maillard reaction with the reducing sugar. After boiling, the paste is collected to obtain the Poria cocos and coix seed paste.

[0013] Preferably, the reducing sugar is selected from one or more of xylitol, maltitol, mannitol, sorbitol and arabinose.

[0014] Further preferably, the reducing sugar is a combination of xylitol and maltitol.

[0015] Preferably, the reducing sugar is added in an amount of 10-30% by weight of the clear paste.

[0016] Preferably, the cooking temperature is 110-120°C.

[0017] Preferably, the cooking time is 1-2 hours.

[0018] Preferably, the pH is 7.5-8.5.

[0019] Preferably, the prescription medicinal materials are as follows: 100 parts by weight of coix seed, 60 parts by weight of Poria cocos, 60 parts by weight of hawthorn, 50 parts by weight of tangerine peel, 40 parts by weight of citrus fruit, 30 parts by weight of white hyacinth bean, 20 parts by weight of yam, 20 parts by weight of Euryale ferox, and 20 parts by weight of adzuki bean.

[0020] According to a specific embodiment of the present invention, a preferred preparation method is as follows:

[0021] 1) Add water to the prescription medicinal materials of Poria cocos and coix seed paste and boil them twice, add 10 times the weight of water for 3 hours for the first time, and add 6 times the weight of water for 2 hours for the second time, and combine the decoctions and concentrate them into a clear paste with a relative density of 1.30-1.35;

[0022] 2) The pH of the paste is adjusted to 8.5, and then reducing sugar consisting of xylitol and maltitol in a weight ratio of 1:1 is added, and the mixture is boiled at 110° C. for 1 hour to allow the amino compounds in the paste to undergo a Maillard reaction with the reducing sugar. After the boiling is completed, the paste is collected to obtain the Poria cocos and coix seed paste.

[0023] By using the above process conditions, the present invention reduces the bitter taste of Poria cocos seed paste, increases the content of aroma and flavor substances, significantly improves the flavor and taste of traditional Chinese medicine, and enables it to be better applied in traditional Chinese medicine or health food. In addition, the applicant further investigated the effect of Poria cocos seed paste on the digestive function of rats by preparing an animal model of dyspepsia caused by internal accumulation of phlegm and dampness. It was found that the Poria cocos seed paste prepared by the present invention can significantly promote gastric emptying of model rats, increase serum motilin (MTL) and gastrin (GAS) content, and the effect is better than the Poria cocos seed paste prepared by the common method. Therefore, this product also has better application prospects in the clinical treatment of functional dyspepsia. DETAILED DESCRIPTION

[0024] The present invention is further described in detail below with reference to specific embodiments.

[0025] The experimental methods involved in the following examples are as follows:

[0026] 1. Sensory evaluation test

[0027] The testers are technicians engaged in the research and development and production of traditional Chinese medicines in Jianmin Pharmaceutical Group. They are young women aged between 22 and 30 years old, all of whom have rich experience in the sensory evaluation of traditional Chinese medicines. Those with bad habits such as smoking, alcoholism, and staying up late are excluded. The testers are in good health, have a keen sense of smell, and are in good mental state. They do not have chronic rhinitis, sinusitis, colds, and other diseases that affect the sense of smell. During the evaluation, take a spoonful (about 5ml) of the sample and swallow it. The sample is scored by sensory evaluation in a blind parallel test. The total score is 100 points, and the average of several participants is finally taken. The scoring table is shown in Table 1.

[0028] Table 1 Sensory rating table

[0029]

[0030] 2. Absorbance Measurement

[0031] Dilute the Poria cocos and coix seed paste 200 times with distilled water, and then measure the absorbance at 420nm with a UV spectrophotometer. The A420 value can represent the degree of Maillard reaction. The higher the A420 value, the higher the degree of Maillard reaction and the greater the possibility of non-enzymatic browning.

[0032] Example 1 Feasibility study and preliminary process screening of the taste correction method of Poria cocos and coix seed paste

[0033] 1. Extraction of medicinal materials

[0034] 10Kg of coix seed, 6Kg of poria, 6Kg of hawthorn, 5Kg of tangerine peel, 4Kg of tangerine peel, 3Kg of white hyacinth bean, 2Kg of yam, 2Kg of Euryale ferox, and 2Kg of red bean.

[0035] Add 10 times the weight of water to the above nine ingredients and boil for 3 hours. Filter and set aside the filtrate. Add 6 times the weight of water to the residue and boil for 2 hours. Filter and combine the two filtrates. Concentrate under reduced pressure to a clear paste with a relative density of 1.33.

[0036] 2. Taste correction test

[0037] 1. Reducing sugar type screening test

[0038] Take 0.2 kg of clear paste, put it in a steam-layered kettle with a stirring device, adjust the pH to 7.0 with sodium hydroxide, then add 40 g of reducing sugar, stir and heat, control the steam pressure to keep the material temperature at 90 ° C, stop heating after stirring for 2 hours, take samples for sensory evaluation and testing, and take the clear paste before flavor correction as a blank control. The results are shown in the following table:

[0039] Table 2 Effect of reducing sugar types on sensory scores and A420 values ​​of Fuling Coix Seed Paste (n=5)

[0040] Reducing sugar types Comprehensive sensory score Reaction degree (A420) Xylitol 51 0.56 Maltitol 56 0.53 Glucose alcohol 45 0.39 Mannitol 67 0.62 Sorbitol 63 0.71 lactose 42 0.35 Galactose 33 0.86 Arabinose 58 0.49 Blank control 39 0.25

[0041] The results showed that the comprehensive sensory scores of glucose, lactose and galactose were not high. Among them, the clear paste after galactose reaction produced an obvious burnt smell. From its A420 value, it can be seen that the reaction degree of galactose is more intense than that of other reducing sugars. It is speculated that it may have undergone serious non-enzymatic browning and produced undesirable flavor substances; the scores of glucose and lactose were not much different from the blank control. It is speculated that the reason may be due to the low Maillard reaction ability of the two reducing sugars. The comprehensive sensory scores of xylitol, maltitol, mannitol, sorbitol and arabinose were significantly higher than the blank control, so they can be used for flavor correction of Fuling Coix Seed Paste. Sorbitol was selected for further testing in the following experiments.

[0042] 2. Heating temperature screening test

[0043] Take 0.2 kg of clear paste, place it in a steam-layered kettle with a stirring device, adjust the pH to 7.0 with sodium hydroxide, then add 40 g of sorbitol, stir and heat, control the steam pressure to keep the material temperature at 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, and 130°C, respectively, stop heating after stirring for 2 hours, and take samples for sensory evaluation and testing.

[0044] Table 3 Effect of heating temperature on sensory score and A420 value of Fuling Coix Seed Paste (n=5)

[0045] Reaction temperature Comprehensive sensory score Reaction degree (A420) 70 42 0.43 80 51 0.66 90 63 0.71 100 60 0.75 110 70 0.81 120 66 0.95 130 48 1.09

[0046] The results showed that as the reaction temperature increased, the comprehensive sensory score first increased and then decreased, and the A420 value continued to increase. When the temperature rose to a certain level, non-enzymatic browning would occur in the Poria cocos and coix seed paste, producing other flavor substances and causing a decrease in taste.

[0047] 3. Heating time screening test

[0048] Take 0.2 kg of clear paste and place it in a steam-layered kettle with a stirring device. Adjust the pH to 7.0 with sodium hydroxide, then add 40 g of sorbitol, stir and heat, control the steam pressure to keep the material temperature at 110°C, stir for 0.5 h, 1 h, 1.5 h, 2 h, 2.5 h, and 3 h respectively, then stop heating and take samples for sensory evaluation and testing.

[0049] Table 4 Effect of heating time on sensory score and A420 value of Fuling Coix Seed Paste (n=5)

[0050] Reaction time Comprehensive sensory score Reaction degree (A420) 0.5 46 0.45 1 55 0.63 1.5 74 0.78 2 70 0.81 2.5 64 0.87 3 56 0.93

[0051] The results showed that the A420 value and the comprehensive sensory score increased rapidly in the first 2 hours. After 2 hours, as the A420 value continued to increase, the comprehensive sensory score decreased. Therefore, it is better to control the heating time within 2 hours.

[0052] 4. pH screening test

[0053] Take 0.2 kg of clear paste and place it in a steam-layered kettle with a stirring device. Use sodium hydroxide to adjust the pH to 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, and 9.0, respectively. Then add 40 g of sorbitol, stir and heat, control the steam pressure to keep the material temperature at 110°C, stop heating after stirring for 1.5 hours, and take samples for sensory evaluation and testing.

[0054] Table 5 Effect of pH on sensory scores and A420 values ​​of Fuling Coix Seed Paste (n=5)

[0055] Reaction pH Comprehensive sensory score Reaction degree (A420) 6.0 48 0.55 6.5 56 0.64 7.0 74 0.78 7.5 74 0.85 8.0 79 0.92 8.5 78 0.94 9.0 71 1.03

[0056] The results showed that as the pH increased, the degree of Maillard reaction gradually increased, while the comprehensive sensory score showed a trend of first increasing and then decreasing. After comprehensive comparison, a pH of around 8.0 was selected for better results.

[0057] Result analysis:

[0058] On the one hand, there is no fixed rule to follow between the Maillard reaction and the flavor and taste of traditional Chinese medicine. Different reaction conditions form different flavor substances and produce different sensory perceptions. However, in general, the flavor and taste of this product will show a trend of first rising and then falling as the degree of the Maillard reaction continues to deepen, indicating that the early stage of the reaction is conducive to the formation of flavor substances, while the late stage of the reaction will produce undesirable flavor substances. This also suggests that it is feasible to use the Maillard reaction to correct the taste of Poria cocos and coix seed paste. On the other hand, temperature, time, pH, etc. are strongly correlated with the degree of the Maillard reaction. The higher the temperature, the longer the time, and the higher the pH, the higher the degree of the Maillard reaction of Poria cocos and coix seed paste. However, the reaction degree (A420) is only a reference indicator for evaluating the progress of the Maillard reaction. Since different flavor substances will be generated at different reaction stages, there is no absolute linear relationship between the reaction degree and the sensory score.

[0059] Example 2 Further Optimization of Reducing Sugar Types

[0060] Poria cocos and coix seed paste is made of nine Chinese medicinal materials with complex ingredients. There are many types of amino compounds that can undergo Maillard reaction with reducing sugars. The reaction ability of each amino compound with reducing sugars and the types of flavor substances generated are also different. In view of the complexity of the ingredients of this product, this embodiment intends to use a variety of reducing sugars to react in combination, in order to further improve the flavor correction effect of Poria cocos and coix seed paste.

[0061] Take 0.2 kg of clear paste and place it in a steam-layered kettle with a stirring device. Adjust the pH to 8.0 with sodium hydroxide, then add 40 g of reducing sugar (see the formula in the table below), stir and heat, control the steam pressure to keep the material temperature at 110°C, stop heating after reacting for 1.5 hours, take samples for sensory evaluation, and the results are shown in the table below:

[0062] Table 6 Effects of different reducing sugar combinations on sensory scores of Poria cocos and coix seed paste (n=5)

[0063] Reducing sugar types Ratio Comprehensive sensory score Mannitol + arabinose 1:1 73 Xylitol + Sorbitol 1:1 66 Maltitol + Mannitol 1:1 81 Sorbitol + arabinose 1:1 77 Xylitol + Maltitol 1:1 86

[0064] The results showed that the combination of xylitol and maltitol had a higher taste score. Xylose is a five-carbon monosaccharide, and maltose is a twelve-carbon disaccharide. This result suggests that the combination of monosaccharides and disaccharides is more conducive to increasing the flavor substances in Poria cocos and coix seed paste.

[0065] Example 3 Further process screening test (orthogonal test)

[0066] Using the combination of xylitol and maltitol (1:1) reducing sugar, L9 (3 4 )Orthogonal experiment was conducted to further investigate the amount of reducing sugar, reaction temperature, time, and pH. The factor levels are shown in the table below.

[0067] Table 7 Orthogonal test factor level table

[0068]

[0069] Take 0.2 kg of clear paste, put it in a steam-layered pot with a stirring device, adjust the pH with sodium hydroxide, then add reducing sugar (xylitol + maltitol), stir and heat, control the steam pressure to maintain the material temperature, stop heating after a certain reaction time, and take samples for sensory evaluation. The results are shown in the table below.

[0070] Table 8 Orthogonal test results

[0071]

[0072]

[0073] Table 9 Variance analysis table

[0074] Sources of variance Sum of Squared Deviations Degrees of Freedom F Ratio F critical value Significance A 142.889 2 14.953 19.000 B 233.556 2 24.441 19.000 * C 9.556 2 1.000 19.000 D 38.889 2 4.070 19.000 error 9.56 2

[0075] Note: F 0.05(2，2) =19.0, F 0.01(2，2) =99.0

[0076] From the above results, it can be seen that the influence of the four factors on the comprehensive sensory score of Poria cocos and coix seed paste is B>A>D>C, that is, temperature>reducing sugar dosage>pH>time, among which temperature has a significant effect on the result (P<0.05). According to the experimental results, A3B2C1D3 should be selected, that is, the reducing sugar dosage is 40g; the temperature is 110℃; the time is 1h; and the pH is 8.5.

[0077] The final preparation method of Poria and Coix Seed Paste is as follows: add 10 times the weight of water to the above 11 ingredients and boil for 3 hours, filter, set aside the filtrate, add 6 times the weight of water to the residue and boil for 2 hours, filter, combine the two filtrates, and concentrate under reduced pressure to a clear paste with a relative density of 1.33. Place the clear paste in a steam-layered pot with a stirring device, adjust the pH to 8.5 with sodium hydroxide, then add 20% reducing sugar (xylitol: maltitol = 1:1), stir and heat, control the steam pressure to keep the material temperature at 110°C, stop heating after 1 hour of reaction, and obtain the paste.

[0078] Example 4 Verification Test

[0079] 10Kg of coix seed, 6Kg of poria, 6Kg of hawthorn, 5Kg of tangerine peel, 4Kg of tangerine peel, 3Kg of white hyacinth bean, 2Kg of yam, 2Kg of Euryale ferox, and 2Kg of red bean.

[0080] Test example: The above nine ingredients are boiled with 10 times the weight of water for 3 hours, filtered, and the filtrate is reserved. The residue is boiled with 6 times the weight of water for 2 hours, filtered, and the two filtrates are combined and concentrated under reduced pressure to a clear paste with a relative density of 1.33. The clear paste is placed in a steam-layered pot with a stirring device, and the pH is adjusted to 8.5 with sodium hydroxide, and then 20% reducing sugar (xylitol: maltitol = 1:1) is added, stirred and heated, and the steam pressure is controlled to keep the material temperature at 110°C. After reacting for 1 hour, the heating is stopped to obtain the product.

[0081] Comparative example: add 10 times the weight of water to the above nine ingredients and boil for 3 hours, filter, set aside the filtrate, add 6 times the weight of water to the residue and boil for 2 hours, filter, combine the two filtrates, and concentrate under reduced pressure to a clear paste with a relative density of 1.33. Add 20% sugar alcohol (xylitol: maltitol = 1:1) to the clear paste, and heat over low heat to collect the paste.

[0082] Table 10 Verification test results (n=10)

[0083] Bitterness Rating Aroma Rating Astringency score Total score Test example 41 28 16 85 Comparison Example 32 11 14 57

[0084] The results showed that the bitterness, aroma and astringency scores of the test example were higher than those of the control example, indicating that the Maillard reaction occurred during the collection process and improved the flavor.

[0085] Example 5 Evaluation of the efficacy of Poria cocos and coix seed paste on dyspepsia caused by excessive phlegm and dampness

[0086] 1. Preparation of drugs and reagents

[0087] Test drug: weigh 50 g of the test drug Poria cocos and coix seed paste prepared in Example 4, and add triple-distilled water to make a 0.5 g / mL solution before use;

[0088] Positive control drug: weigh 50 g of the control drug Poria cocos and coix seed paste prepared in Example 4, and add triple-distilled water to prepare a 0.5 g / mL solution before use;

[0089] Preparation of nutritional semi-solid paste: Take 10g sodium carboxymethyl cellulose, dissolve it in 250mL distilled water, add 16g milk powder, 8g sugar, 8g starch and 2g activated carbon powder respectively, stir evenly, and prepare 300mL (about 300g) of black semi-solid paste. Refrigerate and return to room temperature before use.

[0090] 2. Test methods

[0091] 40 SD rats (80-100g, purchased from the Experimental Animal Center of Tongji Medical College, Huazhong University of Science and Technology) were randomly divided into 4 groups according to the weight balance method, with 10 rats in each group, half male and half female. After 2 days of adaptive feeding, the rats except the blank control group were modeled by "tail clamping, anger and irregular diet". The modeled rats were given normal drinking water, fasted on single days, and fed on double days; the tail of the rat was clamped with a long sponge clamp at the end of 1 / 3, and stimulated continuously for 30 minutes each time. The force of clamping the tail was not to break the skin, so that it was furious, provoked and fought with other rats in the group, and angered all the rats in the group. As the fight intensified, the rats might scratch each other. In order to avoid inflammation interference, 0.5% iodine tincture could be used to rub the injured part. After 21 days, normal feeding was resumed. The changes in the food intake, water intake, defecation, body weight, hair color and gloss, activity, reactivity, etc. of the modeled rats were observed to determine whether the model was successful.

[0092] After the modeling was completed, except for the blank control group, the model rats were divided into: model group, experimental group, and positive control group.

[0093] The day after modeling, oral administration began. The blank control group and the model group were given 1 mL / 100 g of normal saline by oral administration, and the experimental group and the positive control group were given drugs of corresponding concentrations by oral administration at 1 mL / 100 g. The drugs were administered once a day for 14 consecutive days. After the last administration, the mice were fasted but not watered for 16 h.

[0094] Fasted rats were gavaged with nutritious semisolid paste (3 mL / rat). After 1 hour, blood was collected from the orbits under ether anesthesia, and the rats were killed by cervical dislocation. Routine laparotomy was performed, the cardia and pylorus were ligated, and the stomach pouch was cut off. The rats were wiped dry with filter paper and weighed. Then the stomach body was cut open along the greater curvature of the stomach, the stomach contents were washed out, wiped dry, and weighed again. The difference between the two weighings was recorded as the weight of the residual matter in the stomach, and the weight percentage of the residual matter in the stomach to the given nutritious paste was calculated as the gastric residual rate. Gastric residual rate (%) = gastric residual weight (g) / gavage nutritious paste (g) × 100%; the blood taken from the orbital vein was separated into plasma according to the instructions of the kit, and stored at -80°C for later use. The serum motilin (MTL) and serum gastrin (GAS) were determined by ELISA.

[0095] 3. Test results

[0096] Table 11 Effect of Poria cocos and coix seed paste on gastric residual rate in rats with indigestion model

[0097] Group Gastric residual rate (%) Blank group 37.12±9.18 Model Group <![CDATA[61.55±21.17 ## ]]> Experimental Group 43.38±13.64* Positive control group 54.26±18.15

[0098] Note: Compared with the blank group, # P<0.05, ## P<0.01; compared with the model group, *P<0.05

[0099] As shown in Table 11, compared with the blank group, the gastric residual rate of the rats in the model group increased significantly (P<0.01), indicating that the model was successfully established. The gastric residual rate of the rats in the Poria cocos seed paste test group and the control group was lower than that in the model group, and there was a significant difference between the test group and the model group (P<0.05). It shows that Poria cocos seed paste has a certain promoting effect on gastric emptying of functional dyspepsia model rats, and the Poria cocos seed paste prepared by the present invention is better than the control drug.

[0100] Table 12: Effect of Fuling Yiren Paste on Serum MTL and GAS in Indigestion Model Rats

[0101] Group MTL(pg / mL) GAS (pg / mL) Blank group 1553.38±85.27 1433.32±155.20 Model Group <![CDATA[1348.20±133.25 # ]]> <![CDATA[1122.90±131.28 ## ]]> Experimental Group <![CDATA[1485.67±103.22 * ]]> <![CDATA[1478.33±137.64 ** ]]> Positive control group <![CDATA[1507.65±122.85 * ]]> <![CDATA[1231.68±66.43 * ]]>

[0102] Note: Compared with the blank group, # P<0.05, ## P<0.01; compared with the model group, * P<0.05, ** P<0.01

[0103] As shown in Table 12, compared with the blank group, the levels of serum motilin (MTL) and gastrin (GAS) in the model group rats were significantly reduced, and the differences were statistically significant (P<0.05 or P<0.01); compared with the model group, serum MTL and GAS in the Fuling Coix Seed Paste test group and the control group were significantly increased, and the differences were significant (P<0.05), and the GAS in the test group was significantly different from that in the model group (P<0.01). This suggests that Fuling Coix Seed Paste can increase the levels of serum motilin (MTL) and gastrin (GAS) in rats with functional dyspepsia model.

[0104] 4. Results Analysis

[0105] A large number of documents show that the Maillard reaction in the food processing process will have a significant impact on the color, flavor and nutrition of the food, and the Chinese medicine ingredients are more complex, containing a large number of amino compounds. After these compounds react, they will not only change the taste of the Chinese medicine, but also may have an effect on the efficacy of the Chinese medicine. For example, studies have shown that the melanoidins, reductones and volatile heterocyclic compounds containing nitrogen and sulfur in the Maillard reaction products have antioxidant capacity and can enhance the antioxidant effect of Chinese medicine; tetramethylpyrazine generated by the Maillard reaction can enhance the antihypertensive and blood circulation effects of Chinese medicine; the Chinese medicine betel nut can enhance gastrointestinal motility through the Maillard reaction. The present invention enhances the gastric emptying effect of Poria cocos and coix seed paste through the Maillard reaction, which can be better used for functional dyspepsia.

Claims

1. A method for preparing a Poria cocos and coix seed paste, characterized in that The following steps are involved: 1) Add water to the prescription medicinal materials of Poria and Coix Seed Paste and boil them, and concentrate the decoction into a clear paste; 2) Adjust the pH of the paste to 7.5-8.5, then add reducing sugar and cook at 110-120℃ for 1-2 hours to allow the amino compounds in the paste to react with the reducing sugar in the Maillard reaction. After cooking, collect the paste to obtain Poria cocos and coix seed paste. The prescribed medicinal materials are as follows: 100 parts by weight of coix seeds, 60 parts by weight of tuckahoe, 60 parts by weight of hawthorn, 50 parts by weight of dried orange peel, 40 parts by weight of tangerine peel, 30 parts by weight of white hyacinth bean, 20 parts by weight of yam, 20 parts by weight of Euryale ferox, and 20 parts by weight of adzuki bean; The reducing sugar is selected from one or more of xylitol, maltitol, mannitol, sorbitol and arabinose, and the amount of the reducing sugar added is 10-30% of the weight of the clear paste.

2. The method for preparing the Poria and Coix Seed Paste according to claim 1, characterized in that: The reducing sugar is a combination of xylitol and maltitol.

3. The method for preparing the Poria and Coix Seed Paste according to claim 1, characterized in that The following steps are involved: 1) Add water to the prescription medicinal materials of Poria and Coix Seed Paste and decoct them twice. The first time, add 10 times the weight of water and decoct for 3 hours. The second time, add 6 times the weight of water and decoct for 2 hours. Combine the decoctions and concentrate them into a clear paste with a relative density of 1.30-1.

35. 2) Adjust the pH of the paste to 8.5, then add reducing sugar composed of xylitol and maltitol in a weight ratio of 1:1, and cook at 110°C for 1 hour to allow the amino compounds in the paste to undergo Maillard reaction with the reducing sugar. After cooking, collect the paste to obtain Poria cocos and coix seed paste.

4. A use of Poria cocos and coix seed paste in the preparation of a drug for treating functional dyspepsia, characterized in that: The Poria cocos and coix seed paste is prepared according to the method described in any one of claims 1 to 3.

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