A health preserving liquor of radix scrophulariae and rhizoma polygonati and a preparation method thereof

Abstract

This invention relates to the field of medicinal wine technology, specifically to a medicinal wine made from Polygonatum odoratum and Polygonatum sibiricum, and its preparation method. The raw materials include baijiu (Chinese white liquor) and medicinal herbs, with a weight ratio of baijiu to medicinal herbs of 100:(1-5). The medicinal herbs, by weight, include: 10-15 parts Polygonatum odoratum, 20-30 parts Polygonatum sibiricum, 10-15 parts ginseng, 10-15 parts licorice root, 10-15 parts raspberry, 20-30 parts Cistanche deserticola, 20-30 parts Morinda officinalis, 30-50 parts Lycium barbarum, and 40-50 parts jujube. The specific method involves first pulverizing the medicinal herbs into powder, then processing the powder; then separating and purifying the processed medicinal herbs; finally, preparing the purified extract into nanospheres, which are then mixed with baijiu to obtain the product. Compared with traditional Polygonatum wine, the product of this invention can improve the efficient encapsulation of bioactive substances, achieve targeted delivery and slow release, significantly prolong the residence time of the drug at the site of action, promote drug penetration and absorption, and improve bioavailability.

Description

Technical Field

[0001] This invention relates to the field of health-preserving medicinal wine technology, specifically to Polygonatum wine, and more specifically to a Polygonatum and Codonopsis health-preserving wine and its preparation method. Background Technology

[0002] Polygonatum, belonging to the genus Polygonatum, is a perennial herb. Its dried rhizome is used medicinally and enters the spleen, lung, and kidney meridians. It is believed to replenish qi and nourish yin, strengthen the spleen, moisten the lungs, and benefit the kidneys, possessing nourishing and health-preserving effects. Therefore, it is often processed by soaking in alcohol for easier consumption.

[0003] Polygonatum wine is made by soaking and extracting Polygonatum sibiricum with baijiu (Chinese white liquor) or other alcoholic beverages, allowing the active ingredients of Polygonatum sibiricum to dissolve in the liquor to achieve medicinal and tonic purposes. Also known as Tangjing wine, it is a special type of traditional Chinese medicinal wine with effects such as warming and tonifying the liver and kidneys, replenishing qi and blood, promoting blood circulation and removing blood stasis, and moistening the lungs and relieving cough.

[0004] Nourishing the Liver and Kidneys: Polygonatum wine has the effect of nourishing the liver and kidneys, replenishing their nutrition, promoting their metabolism, and enhancing their resistance, thereby improving liver and kidney function and preventing liver and kidney diseases. In addition, Polygonatum wine can also improve blood circulation in the liver and kidneys, promote their metabolism, and enhance their resistance, thus playing a role in nourishing the liver and kidneys.

[0005] Nourishing and Boosting Qi: Polygonatum wine has the effect of nourishing and boosting qi, replenishing the body's deficient nutrients, improving the body's disease resistance, and alleviating fatigue, thus playing a role in nourishing and boosting qi. In addition, Polygonatum wine can also improve the body's immunity, promote metabolism, and enhance the body's disease resistance, thereby playing a role in nourishing and boosting qi.

[0006] Promoting blood circulation and removing blood stasis: Polygonatum wine has the effect of promoting blood circulation and removing blood stasis. It can promote blood circulation, eliminate toxins in the blood, and improve blood circulation, thus playing a role in promoting blood circulation and removing blood stasis. In addition, Polygonatum wine can also improve blood circulation, promote metabolism, and enhance the body's disease resistance, thereby playing a role in promoting blood circulation and removing blood stasis.

[0007] Lung-moistening and cough-relieving effects: Polygonatum wine has the effect of moisturizing the lungs and relieving coughs. It can moisturize the lungs, relieve coughs, improve respiratory diseases, and enhance the lungs' resistance, thus playing a role in moisturizing the lungs and relieving coughs. In addition, Polygonatum wine can also improve blood circulation in the lungs, promote metabolism, and enhance the lungs' resistance, thereby playing a role in moisturizing the lungs and relieving coughs.

[0008] Other effects: Polygonatum wine also has the effects of clearing heat and detoxifying, dispelling wind and dampness, regulating qi and eliminating phlegm, reducing inflammation and relieving pain. It can treat a variety of diseases such as headache, back pain, hepatitis, nephritis, diarrhea, dysentery, and high blood pressure.

[0009] Traditional Polygonatum wine is prepared by soaking Polygonatum and other auxiliary ingredients in baijiu or huangjiu for a long time. This method of preparation takes a long time, which is not conducive to mass production. The effective components in the prepared Polygonatum wine are low, and a large amount of medicinal materials are required per unit weight of Polygonatum wine. The prepared Polygonatum wine also contains more impurities and other ineffective components, resulting in a poor taste.

[0010] The most important factors determining the efficacy of Polygonatum sibiricum wine include the compatibility of its active ingredients and whether these ingredients can be accurately and adequately absorbed by the relevant parts of the body. Traditional soaking methods for preparing Polygonatum sibiricum wine result in two main drawbacks: firstly, the extraction rate of active ingredients is low, leading to poor compatibility; secondly, the self-assembly efficiency of the active ingredients in the liquor is low, and the hydrophobicity of the active ingredients limits their bioavailability. The active ingredients cannot persist in the body's internal environment, thus failing to meet the body's slow absorption requirements and insufficiently promoting their absorption. This is particularly true for kidney treatment, as the active ingredients cannot reach the kidneys for conversion and absorption, thus failing to enhance the therapeutic efficacy of Polygonatum sibiricum for the kidneys.

[0011] Therefore, it is necessary to provide a novel formula for Polygonatum wine, along with a specific preparation method. Summary of the Invention

[0012] The purpose of this invention is to solve the aforementioned technical problems existing in traditional Polygonatum medicinal wines in the prior art, and to provide a Polygonatum health wine and its preparation method. This Polygonatum wine can improve the utilization rate of Polygonatum and enable the body to absorb sufficient effective ingredients to enhance the therapeutic effect of Polygonatum wine on the kidneys.

[0013] Specifically, the present invention addresses the aforementioned problems using the following technical solutions:

[0014] A health-preserving wine containing Solomon's Seal and Polygonatum, the raw materials of which include white wine and medicinal herbs, wherein the weight ratio of white wine to medicinal herbs is 100:(1-5); the medicinal herbs, by weight, include: 10-15 parts of Solomon's Seal, 20-30 parts of Polygonatum, 10-15 parts of Ginseng, 10-15 parts of Licorice, 10-15 parts of Rubus idaeus, 20-30 parts of Cistanche deserticola, 20-30 parts of Morinda officinalis, 30-50 parts of Lycium barbarum, and 40-50 parts of Jujube.

[0015] Preferably, the liquor is selected from 53-degree Maotai-town-style pure grain base liquor.

[0016] Preferably, the medicinal materials are first pulverized into powder, and then the pulverized medicinal powder is processed; then the processed medicinal materials are separated and purified; finally, the separated and purified extract is prepared into nanospheres for later use.

[0017] A method for preparing a medicinal wine containing ginseng and polygonatum, the method comprising the following steps:

[0018] (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio, and the particle size of the coarse powder is less than 100μm; then, the crushed medicinal materials are added with mutton fat at a weight ratio of 10-15:1 and cooked honey at a weight ratio of 8-10:1. After mixing, the medicinal materials with mutton fat and honey are stir-fried at 110-125℃ for 0.5-2 hours.

[0019] (2) Separation and extraction: The mixture obtained in step (1) is heated and refluxed with water for 3 times. The first extraction time is 2 hours, and the second and third extraction times are 1 hour. The filtrate is obtained. Cellulase and pectinase are used to enzymatically hydrolyze the residue. After enzymatic hydrolysis, the mixture is refluxed with 50% ethanol twice. The ethanol is recovered and the filtrate is obtained.

[0020] The filtrates obtained from the reflux treatment were combined, and protease and amylase were added. The enzymatic hydrolysis was carried out for 2 hours, and the extract was concentrated.

[0021] (3) Preparation of nanospheres: The obtained extract was combined with zein as the core and then with sodium alginate to form sodium alginate microspheres. Finally, hydroxypropyl methylcellulose phthalate was coated to form nanospheres.

[0022] (4) Final product: Finally, the prepared nanospheres are added to the liquor, stirred evenly at 30-50℃, and cooled to obtain the Yushenhuangjing health wine product.

[0023] As a preferred embodiment, in the separation and extraction in step (2), the mixture is first boiled in water for 1 hour; then, when refluxing with water, the decoction obtained from the boiling is used for the first refluxing, the pH is adjusted to 5-6 for the second refluxing extraction, and the pH is adjusted to 7.5-8 for the third refluxing extraction.

[0024] Preferably, the specific steps for preparing the nanospheres in step (3) are as follows:

[0025] a. Dissolve zein in a 60-70% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, and then quickly add the mixed solution to a 0.2 mol / L hydrochloric acid buffer solution to adjust the pH to 5.5-6. Add 3-5% of the extract weight of lecithin, stir quickly, and after stirring for 1 hour, nanoparticles are obtained.

[0026] b. Prepare a 0.2 mol / L solution by mixing isopropyl myristate and sodium octanoate sulfosuccinate in a 1:1 ratio. Then add the nanoparticles obtained in the previous step to the solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then sonicate for 1 hour and centrifuge to precipitate the nanoparticles.

[0027] c. Finally, add the nanoparticles obtained in the previous step to an aqueous solution of hydroxypropyl methylcellulose phthalate alcohol with a pH of 6-6.5, stir for 0.5-1 h, and centrifuge to precipitate and obtain nanospheres.

[0028] Zeolite comprises approximately 80% of the total protein in corn and contains >50% hydrophobic amino acid groups (including 20% ​​leucine, 10% proline, and 10% alanine), along with a corresponding amount (21-26%) of hydrophilic amino acids (glutamine), exhibiting amphiphilic properties. The hydrophilic and hydrophobic regions of the zeolite molecule are clearly defined, exhibiting unique self-assembly, film-forming, and gelling properties. It is water- and oil-resistant, and possesses excellent biocompatibility and bioadhesion. These unique properties give it a natural advantage in the preparation of bioactive substances, drug delivery systems, and edible materials. This invention utilizes zeolite as a carrier to hold the effective active substances in traditional Chinese medicine ingredients, then coats it with sodium alginate to form microparticles, thereby achieving sustained release.

[0029] In order to improve the loading capacity of the effective components of traditional Chinese medicine and control the sustained release, this invention specifically involves coating the effective components of traditional Chinese medicine with sodium alginate on the outside of zein as a carrier. This greatly improves the loading capacity and the control of sustained release of the drug, thereby prolonging the efficacy and improving the body's absorption efficiency.

[0030] Finally, hydroxypropyl methylcellulose phthalate was used as an enteric coating to help the nanospheres avoid disintegration or dissolution in the stomach, thus avoiding stomach irritation and allowing the nanospheres to enter the intestines smoothly, thereby improving the absorption of the effective components of traditional Chinese medicine.

[0031] As a preferred method, the ripe honey used is prepared by boiling honey with 1 / 3 to 1 / 2 water at 105 to 115°C for 5 to 10 minutes, then filtering to remove foam and impurities, and then concentrating to achieve a water content of 10% to 15%.

[0032] The beneficial effects of this invention are:

[0033] This invention's medicinal wine employs a novel formula design, using Polygonatum as the main ingredient, combined with other tonifying Chinese herbs that enter the kidney meridian, to achieve a synergistic effect, greatly enhancing the kidney-tonifying and kidney-benefiting efficacy of Polygonatum; promoting the effective components of Polygonatum to reach the kidneys, thereby achieving an effective therapeutic effect on the kidneys;

[0034] The medicinal wine of this invention uses a wine preparation, and then the extract of the medicine is mixed into the wine in the form of nanospheres. This dosage form allows the effective components of the medicine to be fully dissolved in the wine. With the help of the wine to promote blood circulation, the efficacy of the medicine can be enhanced.

[0035] The health-preserving wine of this invention is mainly used to nourish the kidneys and replenish essence. It has a mellow aroma, a light yellow color, and a good taste. At the same time, the health-preserving wine of this invention has passed all quality inspections and is a pure natural green product. It is safe and reliable and can be consumed in moderation over a long period of time.

[0036] The health-preserving wine of the present invention improves the effectiveness of medicinal materials by purifying the effective components, thereby enhancing the therapeutic effect and reducing the discomfort caused by side effects;

[0037] Compared with traditional Polygonatum wine, this invention uses a mixture of nanospheres and liquor, which can improve the efficient encapsulation of bioactive substances, achieve targeted delivery and slow release, significantly prolong the residence time of the drug at the site of action, promote drug penetration and absorption, and improve bioavailability. Detailed Implementation

[0038] Representative embodiments will now be further refined. It should be understood that the following description is not intended to limit the embodiments to a single preferred embodiment. Rather, it is intended to cover alternatives, modifications, and equivalents that may be included within the substance and scope of the embodiments defined by the appended claims.

[0039] The overall solution provided by this invention is as follows:

[0040] A health-preserving wine made from ginseng and polygonatum, the raw materials of which include baijiu (Chinese white liquor) and medicinal herbs, wherein the weight ratio of baijiu to medicinal herbs is 100:(1-5).

[0041] The baijiu is selected from 53-degree Maotai-town pure grain base liquor with a sauce aroma.

[0042] The medicinal materials, by weight, include: 10-15 parts of Polygonatum odoratum, 20-30 parts of Polygonatum sibiricum, 10-15 parts of ginseng, 10-15 parts of licorice, 10-15 parts of raspberry, 20-30 parts of Cistanche deserticola, 20-30 parts of Morinda officinalis, 30-50 parts of wolfberry, and 40-50 parts of jujube.

[0043] In preparing this Yu Shen Huang Jing health wine, the medicinal materials are first pulverized into powder, and then the pulverized medicinal powder is processed; then the processed medicinal materials are separated and purified; finally, the separated and purified extract is prepared into nanospheres, and then the nanospheres are mixed with white wine to obtain Yu Shen Huang Jing health wine.

[0044] Specifically, the preparation method of the Yushen Huangjing Health Wine provided in this application includes the following steps:

[0045] (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio, and the particle size of the coarse powder is less than 100μm; then, the crushed medicinal materials are added with mutton fat at a weight ratio of 10-15:1 and cooked honey at a weight ratio of 8-10:1. After mixing, the medicinal materials with mutton fat and honey are stir-fried at 110-125℃ for 0.5-2h; cooked honey is prepared by adding 1 / 3-1 / 2 water to honey and boiling it at 105-115℃ for 5-10min, then filtering to remove foam and impurities, and then concentrating it to make the water content 10%-15%.

[0046] (2) Separation and extraction: The mixture obtained in step (1) is heated and refluxed with water for 3 extractions. The first extraction time is 2 hours, and the second and third extraction times are 1 hour each, to obtain the filtrate.

[0047] Then, cellulase and pectinase were used to enzymatically hydrolyze the residue. After enzymatic hydrolysis, the mixture was refluxed twice with 50% ethanol, and the ethanol was recovered to obtain the filtrate. Specifically, the mixture was first boiled in water for 1 hour. Then, when refluxing with water, the first reflux was performed using the decoction obtained from the boiling. The second reflux extraction was performed to adjust the pH to 5-6, and the third reflux extraction was performed to adjust the pH to 7.5-8.

[0048] The filtrates obtained from the reflux treatment were combined, and protease and amylase were added. The enzymatic hydrolysis was carried out for 2 hours, and the extract was concentrated.

[0049] (3) Preparation of nanospheres: The obtained extract was combined with zein as the core and then with sodium alginate to form sodium alginate microspheres. Finally, hydroxypropyl methylcellulose phthalate was coated to form nanospheres.

[0050] The specific steps for preparing nanospheres are as follows:

[0051] a. Dissolve zein in a 60-70% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, and then quickly add the mixture to a 0.2 mol / L hydrochloric acid buffer solution to adjust the pH to 5.5-6. Add 3-5% of the extract weight of lecithin, stir quickly, and after stirring for 1 hour, nanoparticles are obtained.

[0052] b. Prepare a 0.2 mol / L solution by mixing isopropyl myristate and sodium octanoate sulfosuccinate in a 1:1 ratio. Then add the nanoparticles obtained in the previous step to this solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then sonicate for 1 hour and centrifuge to precipitate the nanoparticles.

[0053] c. Finally, add the nanoparticles obtained in the previous step to an aqueous solution of hydroxypropyl methylcellulose phthalate alcohol with a pH of 6-6.5, stir for 0.5-1 h, and centrifuge to precipitate and obtain nanospheres.

[0054] (4) Final product: Finally, the prepared nanospheres are added to the liquor, stirred evenly at 30-50℃, and cooled to obtain the Yushenhuangjing health wine product.

[0055] The following analysis uses specific practical examples.

[0056] Example 1: Preparation method of Yushen Huangjing Health Wine, the steps are as follows:

[0057] (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio. The particle size of the coarse powder is less than 100μm. The ratio between the components of the medicinal materials is as follows: 10 parts of Polygonatum odoratum, 20 parts of Polygonatum sibiricum, 10 parts of ginseng, 10 parts of licorice, 10 parts of raspberry, 20 parts of Cistanche deserticola, 20 parts of Morinda officinalis, 30 parts of wolfberry, and 40 parts of jujube.

[0058] Then, add mutton fat to the pulverized medicinal materials at a weight ratio of 10:1, and add cooked honey at a weight ratio of 8:1. After mixing, stir-fry the medicinal materials with mutton fat and honey at 125℃ for 1 hour.

[0059] (2) Separation and extraction: The mixture obtained by stir-frying in step (1) is heated with water and refluxed. The mixture is extracted three times by reflux. The first extraction time is 2 hours, and the second and third extraction times are 1 hour each, to obtain the filtrate.

[0060] Then, cellulase and pectinase were used to enzymatically hydrolyze the filter residue at a concentration of 4200 U / g. After enzymatic hydrolysis, the mixture was refluxed twice with 50% ethanol, and the ethanol was recovered to obtain the filtrate. Specifically, the mixture was first boiled in water for 1 hour. Then, during the water reflux, the first reflux was performed using the decoction obtained from the boiling process, the second reflux was performed to adjust the pH to 5-6, and the third reflux was performed to adjust the pH to 7.5-8.

[0061] After combining the filtrates obtained from the reflux treatment, protease and amylase were added at a concentration of 3500 U / g. The enzymes were hydrolyzed for 2 hours, and the extract was concentrated.

[0062] (3) Preparation of nanospheres: The specific steps are as follows:

[0063] a. Dissolve zein in a 60% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, and then quickly add the mixture to a 0.2 mol / L hydrochloric acid buffer solution to adjust the pH to 5.5-6. Add 3% lecithin by weight of the extract, stir quickly, and continue stirring for 1 hour to obtain nanoparticles.

[0064] b. Prepare a 0.2 mol / L solution by mixing isopropyl myristate and sodium octanoate sulfosuccinate in a 1:1 ratio. Then add the nanoparticles obtained above to the solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then, sonicate at 30-50 kHz for 1 h and centrifuge to precipitate the nanoparticles.

[0065] c. Finally, the obtained nanoparticles are added to an aqueous solution of hydroxypropyl methylcellulose phthalate alcohol with a pH of 6-6.5, stirred for 0.5-1 h, and centrifuged to obtain nanospheres.

[0066] (4) Final product: Finally, the prepared nanospheres are added to the liquor according to the initial liquor medicinal material ratio, and then stirred evenly at 30°C. After cooling, the Yushen Huangjing health wine product is obtained.

[0067] The nanospheres prepared in Example 1 have an average particle size of approximately 250 nm, a drug loading of 6.9%, and an encapsulation efficiency of 45.3%.

[0068] Example 2: Preparation method of Yushen Huangjing Health Wine, the steps are as follows:

[0069] (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio. The particle size of the coarse powder is less than 100μm. The ratio between the components of the medicinal materials is as follows: 15 parts of Polygonatum odoratum, 30 parts of Polygonatum sibiricum, 15 parts of ginseng, 15 parts of licorice, 15 parts of raspberry, 30 parts of Cistanche deserticola, 30 parts of Morinda officinalis, 50 parts of wolfberry, and 50 parts of jujube.

[0070] Then, add mutton fat and cooked honey to the pulverized medicinal materials in a weight ratio of 10:1. After mixing, stir-fry the medicinal materials with mutton fat and honey at 115℃ for 2 hours.

[0071] (2) Separation and extraction: The mixture obtained by stir-frying in step (1) is heated with water and refluxed. The mixture is extracted three times by reflux. The first extraction time is 2 hours, and the second and third extraction times are 1 hour each, to obtain the filtrate.

[0072] Then, cellulase and pectinase were used to enzymatically hydrolyze the filter residue at a concentration of 4200 U / g. After enzymatic hydrolysis, the mixture was refluxed twice with 50% ethanol, and the ethanol was recovered to obtain the filtrate. Specifically, the mixture was first boiled in water for 1 hour. Then, during the water reflux, the first reflux was performed using the decoction obtained from the boiling process, the second reflux was performed to adjust the pH to 5-6, and the third reflux was performed to adjust the pH to 7.5-8.

[0073] After combining the filtrates obtained from the reflux treatment, protease and amylase were added at a concentration of 4000 U / g. The enzymes were hydrolyzed for 2 hours, and the extract was concentrated.

[0074] (3) Preparation of nanospheres: The specific steps are as follows:

[0075] a. Dissolve zein in 70% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, then quickly add the mixed solution to 0.2 mol / L hydrochloric acid buffer, adjust the pH to 5.5-6, add 5% lecithin by weight of the extract, stir quickly, and after stirring for 1 hour, obtain nanoparticles;

[0076] b. Mix isopropyl myristate and sodium octanoate in a 1:1 ratio to prepare a 0.2 mol / L solution. Then add the nanoparticles obtained above to the solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then sonicate at 50 kHz for 1 h and centrifuge to precipitate the nanoparticles.

[0077] c. Finally, the obtained nanoparticles are added to an aqueous solution of hydroxypropyl methylcellulose phthalate alcohol with a pH of 6-6.5, stirred for 0.5-1 h, and centrifuged to obtain nanospheres.

[0078] (4) Final product: Finally, the prepared nanospheres are added to the liquor, stirred evenly at 50°C, and cooled to obtain the Yushenhuangjing health wine product.

[0079] The nanospheres prepared in Example 1 have an average particle size of approximately 220 nm, a drug loading of 5.8%, and an encapsulation efficiency of 38.5%.

[0080] Example 3: Preparation method of Yushen Huangjing Health Wine, the steps are as follows:

[0081] (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio. The particle size of the coarse powder is less than 100μm. The ratio between the components of the medicinal materials is as follows: 15 parts of Polygonatum odoratum, 20 parts of Polygonatum sibiricum, 15 parts of ginseng, 10 parts of licorice, 10 parts of raspberry, 30 parts of Cistanche deserticola, 20 parts of Morinda officinalis, 30 parts of wolfberry, and 40 parts of jujube.

[0082] Then, add mutton fat to the pulverized medicinal materials at a weight ratio of 15:1, and add cooked honey at a weight ratio of 10:1. After mixing, stir-fry the medicinal materials with mutton fat and honey at 120℃ for 1 hour.

[0083] (2) Separation and extraction: The mixture obtained by stir-frying in step (1) is heated with water and refluxed. The mixture is extracted three times by reflux. The first extraction time is 2 hours, and the second and third extraction times are 1 hour each, to obtain the filtrate.

[0084] Then, cellulase and pectinase were used to enzymatically hydrolyze the filter residue at a concentration of 3500 U / g. After enzymatic hydrolysis, the mixture was refluxed twice with 50% ethanol, and the ethanol was recovered to obtain the filtrate. Specifically, the mixture was first boiled in water for 1 hour. Then, during the water reflux, the first reflux was performed using the decoction obtained from the boiling process, the second reflux was performed to adjust the pH to 5-6, and the third reflux was performed to adjust the pH to 7.5-8.

[0085] After combining the filtrates obtained from the reflux treatment, protease and amylase were added at a concentration of 4200 U / g. The enzymes were hydrolyzed for 2 hours, and the extract was concentrated.

[0086] (3) Preparation of nanospheres: The specific steps are as follows:

[0087] a. Dissolve zein in a 60% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, and then quickly add the mixture to a 0.2 mol / L hydrochloric acid buffer solution to adjust the pH to 5.5-6. Add 4% (by weight) of lecithin from the extract, stir rapidly, and after stirring for 1 hour, nanoparticles are obtained.

[0088] b. Mix isopropyl myristate and sodium octanoate in a 1:1 ratio to prepare a 0.2 mol / L solution. Then add the nanoparticles obtained above to the solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then sonicate at 40 kHz for 1 h and centrifuge to precipitate the nanoparticles.

[0089] c. Finally, the obtained nanoparticles are added to an aqueous solution of hydroxypropyl methylcellulose phthalate alcohol with a pH of 6-6.5, stirred for 0.5-1 h, and centrifuged to obtain nanospheres.

[0090] (4) Final product: Finally, the prepared nanospheres are added to the liquor, stirred evenly at 30-50℃, and cooled to obtain the Yushenhuangjing health wine product.

[0091] The nanospheres prepared in Example 3 have an average particle size of approximately 220 nm, a drug loading of 5.8%, and an encapsulation efficiency of 38.5%.

[0092] Comparative Example 1: First, prepare each medicinal material according to the specific weight ratio. The ratio between each component of the medicinal material is as follows: 15 parts of Polygonatum odoratum, 30 parts of Polygonatum sibiricum, 15 parts of ginseng, 15 parts of licorice, 15 parts of raspberry, 30 parts of Cistanche deserticola, 30 parts of Morinda officinalis, 50 parts of wolfberry, and 50 parts of jujube. Then, add each component to white wine and soak for more than 3 months.

[0093] This invention relates to a medicinal wine containing Polygonatum and Codonopsis pilosula. The main components of the traditional Chinese medicine are effectively extracted and then mixed into white wine. The medicinal herbs used are non-toxic, and the extracted active ingredients do not contain any toxic components. Drinking this wine can enhance the body's immunity. This Polygonatum and Codonopsis pilosula medicinal wine has the effect of warming and tonifying the liver and kidneys. It can replenish the nutrition of the liver and kidneys, promote their metabolism, and enhance their resistance, thereby improving liver and kidney function and preventing the occurrence of liver and kidney diseases. Furthermore, the Polygonatum and Codonopsis pilosula wine can also improve blood circulation in the liver and kidneys, promote their metabolism, and enhance their resistance, thus playing a role in warming and tonifying the liver and kidneys.

[0094] Dosage instructions: Take 50-100 ml after meals each time.

[0095] Contraindications: Individuals with alcohol allergies, heart disease patients, pregnant women, and children.

[0096] Real-world use cases:

[0097] The health-preserving wine prepared according to the above embodiments was tested on 100 people for a period of 40 days.

[0098] All 100 selected individuals exhibited symptoms of kidney deficiency, including:

[0099] Symptoms include lower back and knee pain, lethargy, dizziness and tinnitus, frequent urination, hearing loss, cold limbs, impotence and seminal emission, forgetfulness and insomnia, night sweats, etc.

[0100] After 40 days of use, all 100 people experienced varying degrees of positive effects, with an effectiveness rate exceeding 95%.

[0101] Meanwhile, 10 people were selected to take the health-preserving wine in a comparative ratio. The 10 people in the comparative ratio showed the same positive effects on the same symptoms, and the number of days they took the wine was usually 60 days later.

[0102] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Other variations and modifications are possible without departing from the technical solutions described in the claims.

Claims

1. A medicinal wine made with ginseng and polygonatum, characterized in that: Its raw materials include liquor and medicinal herbs, with the weight ratio of liquor to medicinal herbs being 100:(1-5); the medicinal herbs, by weight, include: 10-15 parts of Polygonatum odoratum, 20-30 parts of Polygonatum sibiricum, 10-15 parts of ginseng, 10-15 parts of licorice, 10-15 parts of raspberry, 20-30 parts of Cistanche deserticola, 20-30 parts of Morinda officinalis, 30-50 parts of wolfberry, and 40-50 parts of jujube. The preparation method of the above-mentioned Jade Ginseng and Polygonatum Health Wine includes the following steps: (1) Processing of medicinal materials: First, each medicinal material is crushed into coarse powder according to the specific weight ratio, and the particle size of the coarse powder is less than 100μm; then, the crushed medicinal materials are added with mutton fat at a weight ratio of 10-15:1 and cooked honey at a weight ratio of 8-10:

1. After mixing, the medicinal materials with mutton fat and honey are stir-fried at 110-125℃ for 0.5-2 hours. (2) Separation and extraction: The mixture obtained in step (1) was heated and refluxed with water for 3 extractions. The first extraction time was 2 hours, and the second and third extraction times were 1 hour each, to obtain the filtrate; Then, cellulase and pectinase were used to enzymatically hydrolyze the filter residue. After enzymatic hydrolysis, the mixture was refluxed twice with 50% ethanol, the ethanol was recovered, and the filtrate was obtained. The filtrates obtained from the reflux treatment were combined, and protease and amylase were added. The enzymatic hydrolysis was carried out for 2 hours, and the extract was concentrated. (3) Preparation of nanospheres: The obtained extract was mixed with zein as the core, and then sodium alginate was added to form sodium alginate microspheres. Finally, hydroxypropyl methylcellulose phthalate was coated to form nanospheres. The specific steps for preparing nanospheres are as follows: a. Dissolve zein in a 60-70% ethanol aqueous solution, then add the prepared extract to the ethanol aqueous solution, and then quickly add the mixture to a 0.2 mol / L hydrochloric acid buffer solution to adjust the pH to 5.5-6. Add 3-5% lecithin by weight of the extract, stir quickly, and after stirring for 1 hour, nanoparticles are obtained. b. Mix isopropyl myristate and sodium octanoate in a 1:1 ratio to prepare a 0.2 mol / L solution. Then add the nanoparticles obtained in the previous step to the solution. At the same time, add sodium alginate with a volume concentration of 0.3% and calcium chloride with a volume concentration of 0.8% to the solution. Then sonicate for 1 hour and centrifuge to precipitate the nanoparticles. c. Finally, add the nanoparticles obtained in the previous step to an alcoholic aqueous solution of hydroxypropyl methylcellulose phthalate with a pH of 6-6.5, stir for 0.5-1 h, and centrifuge to precipitate and obtain nanospheres. (4) Final product: Finally, the prepared nanospheres are added to the liquor, stirred evenly at 30-50℃, and cooled to obtain the Yushen Huangjing health wine product.

2. The ginseng and polygonatum health-preserving wine according to claim 1, characterized in that: The liquor is selected from 53-degree Maotai-town-style pure grain base liquor.

3. The ginseng and polygonatum health-preserving wine according to claim 1, characterized in that: The medicinal materials are first pulverized into powder, and then the pulverized medicinal powder is processed; then the processed medicinal materials are separated and purified; finally, the separated and purified extracts are prepared into nanospheres for later use.

4. The ginseng and polygonatum health-preserving wine according to claim 1, characterized in that: In the separation and extraction in step (2), the mixture is first boiled in water for 1 hour; then, when refluxing with water, the decoction obtained from the first boiling is used for the first reflux extraction, the pH is adjusted to 5-6 for the second reflux extraction, and the pH is adjusted to 7.5-8 for the third reflux extraction.

5. The ginseng and polygonatum health-preserving wine according to claim 1, characterized in that: The ripe honey used is prepared by boiling honey with 1 / 3 to 1 / 2 water at 105 to 115°C for 5 to 10 minutes, then filtering to remove foam and impurities, and then concentrating it to achieve a water content of 10% to 15%.