A preparation method of emblica water extract

Abstract

The present invention relates to the technical field of preparation of Chinese medicine extracts, and specifically to a method for preparing an aqueous extract of Phyllanthus amara. The method comprises the following steps, which are performed in sequence: fresh Phyllanthus amara fruits are frozen and thawed in cold storage to obtain Phyllanthus amara to be dried; the Phyllanthus amara to be dried is dried to obtain Phyllanthus amara dried fruits; water is used as a solvent to perform hot-soaking extraction on the crushed Phyllanthus amara dried fruits, and after the extraction is completed, the supernatant is centrifuged to obtain a crude extract; the crude extract is refrigerated and allowed to stand for solid-liquid separation to obtain a filter residue; the filter residue is dried to obtain an Phyllanthus amara extract. The use of this technical solution can increase the content of gallic acid in the Phyllanthus amara dried fruits; the use of water extraction and cold storage not only increases the content of gallic acid in the extract, but also promotes the smooth drying process of the extract. Therefore, the Phyllanthus amara pretreatment and extraction method of the present invention has an ideal application and promotion prospect.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of traditional Chinese medicine extracts, and in particular to a method for preparing an emblica fruit water extract. Background Art

[0002] Emblica emblica L., the mature fruit of the Euphorbiaceae family, is a traditional Tibetan medicinal herb. It is typically dried and used as a decoction piece or as the herbal medicine. Emblica emblica L. is sweet, sour, astringent, and cooling; it enters the lung and stomach meridians. Its functions and indications include clearing heat and cooling blood, promoting digestion and strengthening the stomach, promoting fluid production and relieving coughs. It is used to treat blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, and dry mouth. Reports indicate that an aqueous extract of the fruit of the emblica emblica L., a natural traditional Chinese medicinal herb with both medicinal and edible properties, can lower blood glucose levels in diabetic mice and improve lipid disorders and insulin resistance in diabetic rats. One of the hallmark components of Phyllanthus amla is gallic acid. Generally speaking, the gallic acid content of commercially available Phyllanthus amla slices / medicinal materials is slightly greater than 1.2%. Although it just meets the pharmacopoeia standard (the 2020 edition of the pharmacopoeia stipulates no less than 1.2%), due to the low content of the hallmark component in the Phyllanthus amla slices / medicinal materials, the quality of the Phyllanthus amla slices / medicinal materials is not ideal, and its quality needs to be further improved. In addition, when preparing the water extract of Phyllanthus amla, the water extract is not easy to dry due to the high polysaccharide content, and a complex drying process needs to be adopted, such as adding certain excipients and then spray drying. How to increase the content of the hallmark component in the water extract of Phyllanthus amla and reduce the difficulty of drying it is an urgent problem to be solved in this technical field. Summary of the Invention

[0003] The present invention aims to provide a method for preparing an aqueous extract of emblica buds, so as to solve the technical problem in the prior art that the content of characteristic components in the aqueous extract of emblica buds is not ideal.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A method for preparing an aqueous extract of emblica buds, comprising the following steps performed in sequence:

[0006] S1 pretreatment: fresh emblica fruit is frozen and thawed in cold storage to obtain emblica fruit to be dried; and then dried to obtain emblica dried fruit;

[0007] S2 water extraction: using water as solvent to perform hot soaking extraction on the crushed dried fruits of Phyllanthus emblica. After the extraction is completed, the supernatant is collected by centrifugation to obtain a crude extract;

[0008] S3 drying treatment: the crude extract is refrigerated and allowed to stand, and solid-liquid separation is performed to obtain a filter residue; the filter residue is dried to obtain the emblica extract.

[0009] Furthermore, in S1, the temperature of frozen storage of fresh emblica fruit is -4--35°C, and the duration is ≥14 days; the temperature of refrigerated thawing is 0-10°C, and the duration is 0-24h.

[0010] Furthermore, in S2, the parameters of the drying process are set as follows: front-stage drying temperature 55-60°C, drying time 0.5-3h; middle-stage drying temperature 80-85°C, drying time 2-8h; rear-stage drying temperature 60-65°C, drying time 1-4h.

[0011] Furthermore, in S2, the amount of water used is 5-20 times the mass of the emblica fruit dried fruit; and the emblica fruit dried fruit is crushed and passed through a 40-80 mesh sieve.

[0012] Furthermore, in S2, the hot soaking extraction is performed at a temperature of 90-97°C for 1-4 hours and 1-3 times; the crude extract is concentrated to a solid content of 20-30%, and then refrigerated and allowed to stand.

[0013] Furthermore, in S3, the method of refrigerating and standing is: after the concentrated crude extract is placed at 18-30°C, it is placed in a 0-4°C environment and stood for 6-24 hours.

[0014] Furthermore, in S3, the filter residue is dried by hot air drying at 60-100°C for 2-10 hours.

[0015] This technical solution also provides an extract of emblica fructus prepared by the above method, and emblica fructus dried fruit (emblica fructus slices) prepared by the above method. Compared with conventional emblica fructus slices in the prior art, the gallic acid content in the emblica fructus dried fruit is greatly increased, with the gallic acid content being greater than 3%, far exceeding the 1.2% specified in the pharmacopoeia standard.

[0016] The principle and beneficial effects of this technical solution are:

[0017] This technical solution develops a complete set of deep processing methods for emblica buds, including the process of processing fresh emblica buds into emblica bud slices (emblica bud dried fruit), and the process of extracting effective ingredients from emblica bud dried fruit.

[0018] In the first stage, fresh emblica was frozen and tunnel-dried to ensure that the moisture in the emblica was fully removed and to promote the biotransformation of the active ingredients in the emblica, thereby improving the quality of the emblica slices and creating the material conditions for obtaining emblica extracts of ideal quality. The freezing treatment before drying has a significant impact on the subsequent drying effect, which in turn affects the moisture content and gallic acid content of the emblica slices. The three-stage drying method of this scheme ensures that the moisture in the emblica slices is fully removed in a relatively short period of time and that tannic acid is fully converted into gallic acid.

[0019] In the second stage, water is used as a solvent to extract the dried fruit of the amla. Most amla extractions use ethanol reflux extraction, but because ethanol is flammable and explosive, it is dangerous in industrial production, and the construction requirements of the workshop are also high (explosion-proof). In order to reduce the burden on the enterprise, this solution uses hot water extraction to avoid the above risks. After the extraction is completed, the crude extract is concentrated and refrigerated at 0-4°C to ensure that its effective ingredients are fully precipitated and enriched, thereby increasing the content of effective ingredients in the amla extract. In addition, the above precipitation treatment can also remove substances that affect drying efficiency (such as some polysaccharides). The amla extract can be dried by conventional drying methods subsequently, without the need to add other auxiliary substances or adopt other drying methods with higher energy consumption.

[0020] In summary, the emblica extract and emblica slices (dried fruit) obtained by adopting this technical solution have relatively ideal technical indicators and enhance the market competitiveness of the products. At the same time, the novel preparation process provided by this solution has a simple process, low energy consumption, and reduced production costs. In particular, the freezing treatment step and the three-stage drying step for the emblica fresh fruit, as well as the refrigeration treatment step in the extraction stage, play a key role in ensuring the smooth progress of the process and achieving the desired effect. DETAILED DESCRIPTION

[0021] The present invention will be further described in detail below with reference to the examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used are all commercially available.

[0022] Example 1: Pretreatment of Phyllanthus emblica

[0023] Phyllanthus emblica L. is a traditional Tibetan medicinal material. It is the mature fruit of Phyllanthus emblica L., a plant of the Euphorbiaceae family. After drying, it can be used as a medicinal piece. Take the fresh fruit of Phyllanthus emblica, wash it, sort it, remove the core, and store it in a freezer at -4--35℃ (preferably -18℃) for ≥14 days (14-30 days can be selected), and then dry it. Before drying, transfer it to a cold storage and thaw it at 0-10℃ (preferably 4℃) for 0-24h (preferably 12h), and then dry (dry) the frozen fruit of Phyllanthus emblica. The entire drying process is carried out in a tunnel oven with a heat pump dehumidification dryer (Guangzhou Shengqi Energy Equipment Co., Ltd.). The tunnel oven is a drying equipment commonly used in the prior art. The material is transported in the oven by a conveyor belt, and the material is heated and dried simultaneously in the tunnel equipment. The conveying speed of the conveyor belt, the length of the tunnel, and the temperature of different tunnel sections can all be set according to actual needs, which is a conventional method in the existing technology. In this technical solution, the tunnel oven includes three sections: the front section, the middle section, and the rear section. The front section and the rear section use the ordinary drying mode. The specified temperature is maintained in the front section and the rear section to heat the materials in the front section and the rear section tunnel to remove moisture. In addition to maintaining a certain temperature inside the middle section tunnel like the front section and the rear section, a heat pump dehumidification dryer is also used to heat pump dehumidify and dry the materials in the middle section. That is, the middle section is connected to the heat pump dehumidification dryer, and air can circulate between the middle section and the heat pump dehumidification dryer; the humid air in the middle section tunnel enters the heat pump dehumidification dryer and is cooled and dehumidified by the refrigeration system of the heat pump dehumidification dryer, and then the air circulates into the middle section tunnel. The heat pump dehumidification dryer is a conventional equipment in the existing technology, and the heat pump dehumidification dryer model TDDMB64T of Guangzhou Shengqi Energy Equipment Co., Ltd. can be used.

[0024] The drying process parameters are set as follows: front-stage drying temperature of 55-60°C (preferably 60°C) and drying time of 0.5-3 hours (preferably 1 hour); middle-stage drying temperature of 80-85°C (preferably 50°C) and drying time of 2-8 hours (preferably 4 hours); and rear-stage drying temperature of 60-65°C (preferably 60°C) and drying time of 1-4 hours (preferably 2 hours). This technical solution uses a heat pump dehumidification dryer for tunnel drying. The front-stage preheating process, at a low temperature of 55-60°C, reduces surface moisture on the fruit's surface. This prevents the surface from becoming overly dry (excessive drying of the exterior would block the drainage of moisture from the interior), thereby creating a channel for moisture to flow from the fruit's interior to the exterior. After front-stage pre-drying, the temperature inside and outside the fruit remains consistent, and water molecules are in a relatively active state. The middle-stage temperature is controlled at 80-85°C. The use of a heat pump dehumidification dryer rapidly removes moisture from the surrounding environment, effectively removing moisture from the fruit's surface. At the same time, hot air dried by a heat pump is added, creating a humidity difference inside and outside the amla, promoting evaporation of moisture from the fruit and its discharge through the channels formed in the first stage, thus promoting thorough drying of the fruit from the inside out. In the second stage, the temperature is lowered to 60-65°C to remove any remaining moisture. The temperature is lowered in the second stage, removing any remaining moisture from the amla. During the drying process, the material does not deform, crack, discolor, deteriorate, or oxidize. Drying is thorough, with excellent rehydration after drying, minimal nutrient loss, and a long shelf life. This method protects the active ingredients in the dried material more effectively than any traditional drying method. Furthermore, at a certain temperature, the conversion of tannic acid in the amla into gallic acid is promoted, increasing the content of the active ingredients in the amla slices and improving the quality of the medicinal material.

[0025] The dried emblica fruit obtained by the above process has a moisture content of <10% (<13% according to the 2020 edition of the Pharmacopoeia) and a gallic acid content significantly increased to >3% (>1.2% according to the Pharmacopoeia). This effectively improves the quality of emblica fruit slices (dried mature fruits).

[0026] The specific experimental parameter settings and the results of moisture content and gallic acid content are shown in Table 1. The moisture content and gallic acid detection methods are shown in Part 1 (Emblica officinalis) of the Chinese Pharmacopoeia (2020 edition).

[0027] Table 1: Experimental parameter settings and test results of dried emblica fruit (experimental data are the average of 3-5 repeated experiments)

[0028]

[0029]

[0030] It can be seen from the above experimental data that the gallic acid content of the emblica slices purchased on the market is generally low, but the moisture content can generally meet the requirements of the pharmacopoeia (tests 17 and 18). If the ordinary method of soaking the fresh fruit in boiling water and then drying it is adopted, it will take a relatively long time to reduce the moisture content of the emblica to below 13%, and if a certain drying time is extended, the moisture content of the emblica is also difficult to reduce to below 10% (test 16). In addition, the gallic acid content is low when the fresh fruit is soaked in boiling water and then dried (test 16), which may be because it is difficult to achieve the biotransformation of gallic acid by only using the drying method. Overall, the quality of the emblica slices in tests 16-18 is not ideal. Generally speaking, the lower the moisture content of the emblica slices and the higher the gallic acid content, the more ideal its quality is. The standards in the Chinese Pharmacopoeia are the minimum standards for such products.

[0031] By using the preparation method of the emblica slices of this scheme (tests 1-3), the moisture content of the emblica obtained can be reduced to below 10%, and the content of gallic acid in the emblica is increased to more than 3%, which is an increase of about 170% relative to the prescribed value in the Chinese Pharmacopoeia, exceeding the inventor's expectations in increasing the content of the characteristic components.

[0032] During the research process, the inventors also considered various influencing factors of the entire process. If the storage time is too short during the -4--35℃ storage stage, the moisture content of the obtained emblica slices will be too high, exceeding 10%, and the gallic acid content will also decrease. In test 4, the gallic acid content dropped from 3.27% to 3.03% relative to test 1, with a decrease of about 8%. The freezing time will affect the moisture content and gallic acid content of the emblica slices, which is something the inventors had not thought of before the attempt. If the fresh fruit is directly processed according to the drying method of this scheme without going through the -4--35℃ storage stage, it will be difficult for the moisture content of the emblica slices to drop below 10%, and the gallic acid content will also decrease significantly (test 11). This shows that the freezing treatment before drying has a significant effect on the subsequent drying effect, which in turn affects the moisture content and gallic acid content of the emblica slices.

[0033] In terms of the middle drying temperature, the temperature of test 5 is higher, which has a certain positive promoting effect on reducing the moisture content of the emblica fruit and increasing the gallic acid content, but it also brings the problem of high energy consumption, so it is not suitable for use. The middle drying temperature of test 6 is lower. Although it extends the processing time, its effect on reducing the moisture content is still different from that of test 1. After the temperature is lowered, the content of gallic acid in the emblica fruit slices is significantly reduced, from 3.27% in test 1 to 2.87%, a decrease of about 14%. The change in temperature brings about a large change in the content of the product's effective ingredients, which is something the inventor had not expected.

[0034] Test 7 increased the temperature of the front section, and Test 9 increased the temperature of the back section, both of which reduced the moisture content of the phyllanthus amla slices and increased the gallic acid content. However, both had the problem of high energy consumption. Test 8 reduced the temperature of the front section and extended the processing time, and Test 10 reduced the temperature of the back section and extended the processing time, both of which led to a decrease in the gallic acid content in the phyllanthus amla slices. This shows that the temperature setting in each step of the drying process is very important for the conversion of tannic acid in phyllanthus amla to gallic acid.

[0035] Tests 12-14 adopted a constant temperature drying method, all of which were carried out in the middle section of the above-mentioned drying equipment (with a heat pump dehumidification dryer). However, the content of gallic acid in the obtained emblica slices was very low, and the moisture content was difficult to drop below 10%. This shows that the segmented drying method not only affects the water removal effect, but also affects the conversion efficiency of tannic acid to gallic acid. Test 15 adopted a direct freeze-dried fruit drying method, and did not adopt the three-stage drying method of this scheme, resulting in the water content in the emblica slices being too high, and the tannic acid was not fully converted into gallic acid, and the content of gallic acid in the slices was relatively low.

[0036] Example 2: Preparation of Phyllanthus emblica extract

[0037] Emblica dry fruit (obtained by the method for embodiment 1 test 1) is pulverized to 40-80 mesh (preferably 60 mesh), and pure water of 5-20 times (preferably 15 times) of the Emblica dry fruit quality is added, and extracted for 1-4h (preferably 2 hours) at a temperature of 90-97 ℃ (preferably 93 ℃), and the number of extractions is 1-3 time (preferably extracting 2 times). Because the Emblica powder is very easy to absorb water and swell, it is difficult for filtering, so a horizontal spiral blanking decanter centrifuge (main engine frequency 48Hz, auxiliary engine frequency 44Hz, feed rate 1 ton / hour) is adopted to rapidly centrifuge the extract, and the centrifugal supernatant of the extract is obtained, and solid content is guaranteed to be lower than 5% in the supernatant. The supernatants produced by multiple extractions and centrifugation are combined to obtain a crude extract, which is concentrated under reduced pressure to a solid content of 20-30% (preferably 25%), placed at room temperature (18-30° C.), and then allowed to stand in a cold storage at 0-4° C. (excluding 0° C., preferably 4° C.) for 6-24 hours (preferably 12 hours), and then filtered using a tubular centrifuge (speed 15,000 rpm, feed rate 500 liters / hour), and the filter residue is taken for subsequent treatment. The filter residue obtained by centrifugation is dried with hot air at 60-100° C. (preferably 80° C.) for 2-10 hours (preferably 4 hours) to obtain the emblica extract.

[0038] Most of the extractions of emblica fruit are done by ethanol reflux extraction. However, since ethanol is flammable and explosive, it is dangerous in industrial production and the construction requirements of the workshop are also high (explosion-proof). In order to reduce the burden on enterprises, this solution uses hot water extraction to avoid the above risks. First, the gallic acid in emblica fruit is extracted with hot water. After centrifugation, the supernatant is refrigerated at 4°C and left to stand overnight, and a large amount of gallic acid is precipitated. After filtration, the filter residue is dried with hot air. Generally speaking, the water extract concentrate of emblica fruit is difficult to dry, and a certain amount of auxiliary material (maltodextrin) is conventionally added for spray drying. However, the conventional operation method in the prior art consumes a lot of energy and is costly. However, this solution adopts refrigerated filtration, which not only increases the content of the characteristic components in the product, but also does not need to add any auxiliary materials, and can achieve conventional hot air drying, which is low in cost and energy consumption.

[0039] More specifically, the following experiments were conducted in this embodiment:

[0040] Test 1: Dried emblica fruit was ground to a 60-mesh size and extracted with 15 times the weight of pure water at 97°C for 2 hours, for a total of two extractions. After each extraction, the supernatant was centrifuged in a horizontal spiral-feeding decanter centrifuge, and the solids content in the supernatant was less than 5%. The supernatants from the two extractions were combined and concentrated under reduced pressure to a solids content of 25%. After being allowed to cool to room temperature (20°C), the supernatant was placed in a 4°C refrigerator for 12 hours, and then filtered using a tubular centrifuge to obtain a residue. The residue obtained by centrifugation was dried with hot air at 80°C for 4 hours to obtain the emblica extract used in this test. The moisture content and gallic acid content of the emblica extract were determined, and the yield was calculated by weight; yield = (dried product / input amount) × 100%. More specifically, the tested emblica extract had a moisture content of 5.0% and a gallic acid content of 21.2% (the above experimental data is the average of three repeated experiments, the same below). Furthermore, the yield of emblica extract in each repeated experiment was >5%, meeting application requirements. Furthermore, the obtained emblica extract was highly uniform, with a dispersed powder state after pulverization, free of partial lumps or water accumulation.

[0041] Test 2: This test was essentially the same as Test 1, with the following differences: the supernatants from the two extractions were combined, concentrated under reduced pressure to a solids content of 25%, and then dried at room temperature (20°C) using hot air drying at 80°C for 4, 6, and 8 hours. Complete drying was not possible within these drying times; the exterior of the material was dry, but the interior moisture content was high, resulting in poor product uniformity and an overall moisture content well exceeding 10%. Extending the drying time to 2 days still failed to achieve complete drying, with the interior still remaining partially dry and the overall moisture content well exceeding 10%. Extending the drying process to 3 days yielded an extract of 10.3% moisture and 16.3% gallic acid; the yield of the extract was >5%. This test demonstrates that conventional drying of the emblica extract without refrigeration at 4°C is difficult to achieve complete drying. Even when the drying time was extended to 8 hours, the extract was very dry on the exterior, but the interior remained relatively humid, making it difficult for moisture to evaporate. The inventors analyzed that the reason is that the presence of various types of polysaccharides in the water extract of Phyllanthus emblica hinders its drying process.

[0042] This test did not refrigerate the hot water extract of the Chinese amla fruit. This firstly made it difficult to fully dry the Chinese amla fruit extract. Even after three days of drying, the moisture content was still difficult to reduce to the 5% level of Test 1. This indicates that the low-temperature refrigeration of the reduced-pressure concentrate of the crude extract produces a certain amount of precipitate, in which gallic acid is enriched in large quantities. By taking this precipitate and drying it, the gallic acid content in the obtained Chinese amla fruit extract was effectively increased. The low-temperature refrigeration of the precipitate removed some polysaccharides that are detrimental to the drying of the Chinese amla fruit extract, while also enriching gallic acid. In summary, the refrigeration treatment achieved the following benefits: Refrigeration separated gallic acid from other impurities, achieving purification and enrichment of gallic acid in a simple manner; Refrigeration removed some polysaccharides that seriously affected drying efficiency, reducing the difficulty of drying the Chinese amla fruit extract.

[0043] Test 3: This test was essentially the same as Test 1, except that the supernatants from the two extractions were combined, concentrated under reduced pressure to a solids content of 25%, and then, after being allowed to cool to room temperature (20°C), the concentrate was conventionally freeze-dried for 36 hours. The resulting lyophilized extract contained 4% water and 17.7% gallic acid. The yield of the lyophilized extract was >5%. The lyophilized extract was bulky and highly hygroscopic, requiring prompt collection and packaging in double-layer aluminum-plastic bags. Although freeze-drying can effectively reduce the moisture content of the extract, it is costly, energy-intensive, and time-consuming, making it unsuitable for industrial production. Furthermore, freeze-drying negatively impacts the packaging and transportation of the lyophilized extract.

[0044] The amla extract obtained in this test was fluffy and had a high bulk density, resulting in a bulky product that was difficult to package and transport. Freeze-dried amla extract is highly hygroscopic, requiring specialized packaging methods, which increases packaging costs and the required continuous operation speed. Furthermore, freeze-drying did not further enrich gallic acid; it merely ensured the drying process at the expense of increased energy consumption.

[0045] Test 4: This test is essentially the same as Test 1, except that the supernatants from the two extractions were combined, and an auxiliary substance, maltodextrin, was added to the supernatant at a concentration equivalent to 20% of the mass of the solid matter in the supernatant (calculated based on solids content). The mixture was then subjected to conventional spray drying. While the resulting emblica extract was sufficiently dried, the addition of the auxiliary substance significantly reduced the gallic acid content in the final product, impacting the overall quality of the extract. However, if the auxiliary substance is not added during the spray drying process, spray drying will be impossible. The addition of auxiliary substances, such as maltodextrin, during the spray drying process is common knowledge in the art. This can reduce the concentration of the target substance in the spray solution, lowering viscosity and enabling more uniform particle formation without wall sticking during spraying. However, the addition of auxiliary substances can reduce the relative content of the active ingredient.

[0046] In summary, this technical solution uses a method for hot water extraction of emblica dried fruit. The obtained crude extract is concentrated under reduced pressure to a solid content of 20-30%, and then placed in a cold storage at 0-4°C for 6-24 hours. The obtained filter residue is dried to obtain the emblica extract. The main difference between this technical solution and the existing technology is that the above-mentioned cold storage standing process achieves further enrichment of gallic acid and reduces the difficulty of drying the emblica extract. Without adding auxiliary materials, dehydration can be achieved in a relatively short time through conventional drying methods, thereby improving process efficiency and product quality.

[0047] The above is only an embodiment of the present invention, and the common knowledge such as the specific technical solutions and / or characteristics in the solution are not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the description can be used to interpret the content of the claims.

Claims

1. A method for preparing an aqueous extract of emblica buds, characterized in that: The method includes the following steps: S1 pretreatment: fresh emblica fruit is frozen and thawed in cold storage to obtain emblica fruit to be dried; and then dried to obtain emblica dried fruit; The drying process is carried out in a tunnel oven, which includes a front section, a middle section and a back section; The parameters for the drying process are set as follows: The front drying temperature is 55-60℃ and the drying time is 0.5-3h; The middle section is connected to the heat pump dehumidification dryer, and the air circulates between the middle section and the heat pump dehumidification dryer to perform heat pump dehumidification and drying on the materials in the middle section; the drying temperature of the middle section is 80-85℃, and the drying time is 2-8h; The drying temperature in the latter stage is 60-65℃ and the drying time is 1-4h; S2 water extraction: using water as solvent to perform hot soaking extraction on the crushed dried fruits of Phyllanthus emblica. After the extraction is completed, the supernatant is collected by centrifugation to obtain a crude extract; S3 drying treatment: the crude extract is refrigerated and allowed to stand, and solid-liquid separation is performed to obtain a filter residue; the filter residue is dried to obtain the emblica extract.

2. The method for preparing the emblica water extract according to claim 1, wherein: In S1, the temperature of frozen storage of fresh emblica fruit is -4--35℃, and the duration is ≥14 days; the temperature of refrigerated thawing is 0-10℃, and the duration is ≤24h and >0h.

3. The method for preparing the emblica water extract according to claim 2, wherein: In S2, the amount of water used is 5-20 times the mass of the emblica fruit; and the emblica fruit is crushed and passed through a 40-80 mesh sieve.

4. The method for preparing the emblica water extract according to claim 3, wherein: In S2, the temperature of the hot soaking extraction is 90-97° C., the duration is 1-4 hours, and the number of times is 1-3 times; the crude extract is concentrated to a solid content of 20-30%, and then refrigerated and allowed to stand.

5. The method for preparing the water extract of Emblica officinalis according to claim 4, wherein: In S3, the method of refrigerated standing is: after the concentrated crude extract is placed at 18-30°C, it is placed in a 0-4°C environment and allowed to stand for 6-24 hours.

6. The method for preparing the water extract of Emblica officinalis according to claim 5, wherein: In S3, the filter residue is dried by hot air drying at 60-100° C. for 2-10 hours.

7. The emblica extract prepared by the method according to any one of claims 1 to 6.

8. The emblica emblica dried fruit obtained by step S1 of the method according to any one of claims 1 to 6.

9. The emblica dried fruit according to claim 8, characterized in that Its gallic acid content is >3%.

Images