An egg yolk oil composition for anti-inflammatory analgesic, moistening lung and reducing phlegm and a preparation method thereof

Abstract

The application discloses an egg yolk oil composition for anti-inflammatory and analgesic, lung moistening and phlegm resolving and a preparation method thereof. The egg yolk oil composition is composed of the following components: 50-70 parts of egg yolk oil, 5-10 parts of a carnation extract, 2-6 parts of a black sage root extract, 20-30 parts of Shouwu vine, 10-15 parts of Liangfang vine, 8-10 parts of Daji, 5-8 parts of phytosterol oleate, 1-3 parts of beta-cyclodextrin and 90-120 parts of deionized water. The egg yolk oil composition of the application is prepared by using pure natural selected Chinese herbal medicines, can safely and effectively relieve pain and resolve phlegm, improve immunity and is suitable for diseases caused by respiratory tract infection.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine technology, and in particular to an egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, and its preparation method. Background Technology

[0002] Egg yolk oil, also known as egg yolk lipid, is an extract of egg yolk obtained by separating and extracting fresh poultry eggs. It is rich in lecithin and unsaturated fatty acids, as well as various nutrients such as protein, amino acids, minerals, and vitamins. It is widely used in clinical medicine, health food, cosmetics, pharmaceuticals, and chemical industries.

[0003] Coughing is one of the most common symptoms of respiratory diseases and a protective defense mechanism of the body. Through coughing, secretions from the respiratory tract or foreign objects that have entered the trachea can be expelled. Coughing may be accompanied by phlegm. There are many causes of cough, such as chronic pharyngitis, chronic laryngitis, chronic bronchitis, bronchial asthma, tuberculosis, lung cancer, infectious cough, as well as diseases such as tracheal foreign bodies, pleurisy, pleural effusion, and many physical and chemical factors. Traditional Chinese medicine classifies coughs into two main categories: external coughs and internal coughs. External coughs generally have symptoms of external pathogens, such as runny nose, sore throat, and fever. Internal coughs are generally caused by chronic diseases. Currently, egg yolk oil is commonly used to treat skin burns and scalds (e.g., CN1358502A, "Traditional Chinese Medicine for Treating Burns and Scalds and its Preparation Method"), which has the effect of repairing and promoting tissue regeneration. However, it is rarely used in combination with traditional Chinese medicine to treat internal diseases, achieving anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing effects. Therefore, this invention is of great significance. Summary of the Invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention proposes an egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, and its preparation method, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising, by weight: 50-70 parts egg yolk oil, 5-10 parts carnation extract, 2-6 parts Artemisia argyi root extract, 20-30 parts Polygonum multiflorum vine, 10-15 parts Hexagrammium truncata, 8-10 parts Cirsium japonicum, 5-8 parts phytosterol oleate, 1-3 parts β-cyclodextrin, and 90-120 parts deionized water; Preferably, the egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes comprises, by weight, the following components: 60 parts egg yolk oil, 8 parts carnation extract, 4 parts black wormwood root extract, 25 parts Polygonum multiflorum vine, 12 parts hexagonal vine, 9 parts large thistle, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water. Preferably, carnations are plants of the genus Dianthus in the family Caryophyllaceae. Dianthus caryophyllus Carnation extract is obtained from the petals of carnations; Artemisia argyi root Artemisia ordosica Crash Artemisia annua, a plant in the Asteraceae family Artemisia ordosica Crash The root of Artemisia annua, Artemisia argyi root extract is obtained from the root of Artemisia annua.

[0006] Preferably, the preparation method of egg yolk oil is as follows: Select fresh poultry eggs, wash them, break the shells to separate the yolks and egg whites, dry the yolks and pulverize them to obtain yolk powder; mix the yolk powder with edible alcohol of 90-100% concentration at a ratio of 1g:28mL, extract and filter to obtain crude egg yolk oil; rotary evaporate the crude egg yolk oil at 45-55℃ for 13 hours, recover the alcohol and reuse it to obtain egg yolk oil; Preferably, the preparation method of carnation extract is as follows: dried carnations are cut into sections, crushed, sieved, and extracted with 4-7 times the total mass of edible ethanol under reflux for 8-10 hours. After filtration, the first filtrate and the first residue are obtained. The first residue is extracted with 2-4 times the total mass of edible ethanol under reflux for 5-7 hours. After filtration, the two filtrates are combined, centrifuged at 2000-3000 rpm for 20-30 minutes, the supernatant is separated, evaporated to dryness and concentrated, and then dried under reduced pressure to obtain a dry extract. The extract is crushed and sieved to obtain the final product. Preferably, the preparation method of Artemisia argyi root extract is as follows: take Artemisia argyi root as raw material, add 8 to 20 times the total mass of purified water for heating and extraction, extract 2 to 3 times, each extraction for 2 to 3 hours, centrifuge and filter, combine the filtrates, and concentrate at 55℃ to 60℃ to obtain Artemisia argyi root extract concentrate; Preferably, the preparation method of the egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to an ethanol solution with a mass concentration of 70-80%, the weight ratio of solid powder to ethanol solution is 1:15-20, and heat and stir to extract for 100-120 min under water bath conditions of 50-60℃. After heat extraction, filter and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 10-20 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 25~30 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 40~50℃, then add egg yolk oil, continue stirring for 5~8 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0007] Preferably, in step S2, the mass concentration of the ethanol solution is 75%, the weight ratio of the solid powder to the ethanol solution is 1:18, and the extraction is carried out by heating and stirring in a water bath at 55°C for 110 min.

[0008] Compared with existing technologies, the beneficial effects of this invention are as follows: This invention provides an egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, and its preparation method. It uses pure, carefully selected natural Chinese herbal medicines, which can safely and effectively relieve pain and reduce phlegm. The reaction between egg yolk oil and phytosterol oleate can enhance immunity, making it suitable for diseases caused by respiratory infections. Regarding the formulation of this invention, the Chinese herbal ingredients are first mixed with phytosterol oleate, deionized water, and β-cyclodextrin, allowing the effective components to fully react. Then, egg yolk oil is added, ensuring the product reaches a stable state. The addition of β-cyclodextrin contributes to the storage stability of the egg yolk composition and reduces its volatility. The raw materials for this product are readily available, the processing method is simple, and it is suitable for large-scale production. Detailed Implementation

[0009] The technical solution of the present invention will be further described in detail below with reference to specific embodiments.

[0010] Example 1 An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 50 parts egg yolk oil, 5 parts carnation extract, 2 parts Artemisia argyi root extract, 20 parts Polygonum multiflorum vine, 10 parts Hexagrammium truncata, 8 parts Cirsium japonicum, 5 parts phytosterol oleate, 1 part β-cyclodextrin, and 90 parts deionized water.

[0011] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 4 times the total mass of edible ethanol, refluxing and extracting for 8 hours, filtering to obtain the first filtrate and the first residue; adding 2 times the total mass of edible ethanol to the first residue and refluxing and extracting for 5 hours, filtering, combining the two filtrates, centrifuging at 2000 rpm for 20 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0012] The extract of Artemisia argyi root is prepared by taking Artemisia argyi root, adding 8 times the total mass of purified water, heating and extracting twice, each time for 2 hours, centrifuging and filtering, combining the filtrates, and concentrating at 55℃ to obtain concentrated Artemisia argyi root extract.

[0013] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 70% ethanol solution with a weight ratio of 1:15. Heat and stir the mixture in a 50°C water bath for 100 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 10 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 25 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 40°C, then add egg yolk oil, continue stirring for 5 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0014] Example 2 An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 70 parts egg yolk oil, 10 parts carnation extract, 6 parts Artemisia argyi root extract, 30 parts Polygonum multiflorum vine, 15 parts Hexagrammium truncata, 10 parts Cirsium japonicum, 8 parts phytosterol oleate, 3 parts β-cyclodextrin, and 120 parts deionized water.

[0015] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 7 times the total mass of edible ethanol, refluxing and extracting for 10 hours, filtering to obtain the first filtrate and the first residue; adding 2-4 times the total mass of edible ethanol to the first residue and refluxing and extracting for 7 hours, filtering, combining the two filtrates, centrifuging at 3000 rpm for 30 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0016] The extract of Artemisia argyi root is prepared by taking Artemisia argyi root, adding 20 times the total mass of purified water, heating and extracting three times, each time for 3 hours. After centrifugation and filtration, the filtrates are combined and concentrated at 60℃ to obtain concentrated Artemisia argyi root extract.

[0017] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to an 80% (w / w) ethanol solution with a weight ratio of 1:20. Heat and stir the mixture in a 60°C water bath for 120 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 20 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 30 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 50°C, then add egg yolk oil, continue stirring for 8 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0018] Example 3 An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 60 parts egg yolk oil, 8 parts carnation extract, 4 parts Artemisia argyi root extract, 25 parts Polygonum multiflorum vine, 12 parts Hexagrammium truncata, 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0019] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 5 times the total mass of edible ethanol, refluxing and extracting for 9 hours, filtering to obtain the first filtrate and the first residue; adding 3 times the total mass of edible ethanol to the first residue and refluxing and extracting for 6 hours, filtering, combining the two filtrates, centrifuging at 2500 rpm for 25 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0020] The extract of Artemisia argyi root is prepared by: taking Artemisia argyi root, adding 15 times the total mass of purified water and heating for extraction, extracting 3 times, each extraction for 2.5 hours, centrifuging and filtering, combining the filtrates, and concentrating at 58℃ to obtain concentrated Artemisia argyi root extract.

[0021] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C, then add egg yolk oil, continue stirring for 7 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0022] Example 4 An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 60 parts egg yolk oil, 8 parts carnation extract, 4 parts Artemisia argyi root extract, 25 parts Polygonum multiflorum vine, 12 parts Hexagrammium truncata, 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0023] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 5 times the total mass of edible ethanol, refluxing and extracting for 9 hours, filtering to obtain the first filtrate and the first residue; adding 3 times the total mass of edible ethanol to the first residue and refluxing and extracting for 6 hours, filtering, combining the two filtrates, centrifuging at 2500 rpm for 25 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0024] The extract of Artemisia argyi root is prepared by: taking Artemisia argyi root, adding 15 times the total mass of purified water and heating for extraction, extracting 3 times, each extraction for 2.5 hours, centrifuging and filtering, combining the filtrates, and concentrating at 58℃ to obtain concentrated Artemisia argyi root extract.

[0025] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 70% ethanol solution with a weight ratio of 1:15. Heat and stir the mixture in a 50°C water bath for 100 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 10 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 25 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 40°C, then add egg yolk oil, continue stirring for 5 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0026] Example 5 An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 50 parts egg yolk oil, 5 parts carnation extract, 2 parts Artemisia argyi root extract, 20 parts Polygonum multiflorum vine, 10 parts Hexagrammium truncata, 8 parts Cirsium japonicum, 5 parts phytosterol oleate, 1 part β-cyclodextrin, and 90 parts deionized water.

[0027] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 4 times the total mass of edible ethanol, refluxing and extracting for 8 hours, filtering to obtain the first filtrate and the first residue; adding 2 times the total mass of edible ethanol to the first residue and refluxing and extracting for 5 hours, filtering, combining the two filtrates, centrifuging at 2000 rpm for 20 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0028] The extract of Artemisia argyi root is prepared by taking Artemisia argyi root, adding 8 times the total mass of purified water, heating and extracting twice, each time for 2 hours, centrifuging and filtering, combining the filtrates, and concentrating at 55℃ to obtain concentrated Artemisia argyi root extract.

[0029] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C, then add egg yolk oil, continue stirring for 7 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0030] Comparative Example 1 The difference between this comparative example and Example 3 is that no egg yolk oil is added, while the other ingredients and steps remain unchanged.

[0031] A composition for anti-inflammatory, analgesic, lung-moistening, and expectorant purposes, comprising, by weight, the following components: 8 parts carnation extract, 4 parts Artemisia argyi root extract, 25 parts Polygonum multiflorum vine, 12 parts Hexagrammium truncata, 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0032] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 5 times the total mass of edible ethanol, refluxing and extracting for 9 hours, filtering to obtain the first filtrate and the first residue; adding 3 times the total mass of edible ethanol to the first residue and refluxing and extracting for 6 hours, filtering, combining the two filtrates, centrifuging at 2500 rpm for 25 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0033] The extract of Artemisia argyi root is prepared by: taking Artemisia argyi root, adding 15 times the total mass of purified water and heating for extraction, extracting 3 times, each extraction for 2.5 hours, centrifuging and filtering, combining the filtrates, and concentrating at 58℃ to obtain concentrated Artemisia argyi root extract.

[0034] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C to obtain a homogenized liquid, test qualified, dispense and obtain the composition.

[0035] Comparative Example 2 The difference between this comparative example and Example 3 is that no Artemisia argyi root extract was added, while the other ingredients and steps remained unchanged.

[0036] An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 60 parts egg yolk oil, 8 parts carnation extract, 25 parts Polygonum multiflorum vine, 12 parts Hexagrammium spp., 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0037] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 5 times the total mass of edible ethanol, refluxing and extracting for 9 hours, filtering to obtain the first filtrate and the first residue; adding 3 times the total mass of edible ethanol to the first residue and refluxing and extracting for 6 hours, filtering, combining the two filtrates, centrifuging at 2500 rpm for 25 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0038] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C, then add egg yolk oil, continue stirring for 7 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0039] Comparative Example 3 The difference between this comparative example and Example 3 is that carnation extract and black sand wormwood root extract are not added, while the other ingredients and steps remain unchanged.

[0040] An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 60 parts egg yolk oil, 25 parts Polygonum multiflorum vine, 12 parts Hexagrammium argenteum, 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0041] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine, Hexagram vine, and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A, phytosterol oleate and deionized water obtained in step S3 to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C, then add egg yolk oil, continue stirring for 7 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0042] Comparative Example 4 The difference between this comparative example and Example 3 is that hexagonal vine is not added, while the other ingredients and steps remain unchanged.

[0043] An egg yolk oil composition for anti-inflammatory, analgesic, lung-moistening, and phlegm-reducing purposes, comprising the following components by weight: 60 parts egg yolk oil, 8 parts carnation extract, 4 parts Artemisia argyi root extract, 25 parts Polygonum multiflorum vine, 9 parts Cirsium japonicum, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

[0044] Carnation extract is prepared by: cutting dried carnations into sections, crushing them, sieving them, adding 5 times the total mass of edible ethanol, refluxing and extracting for 9 hours, filtering to obtain the first filtrate and the first residue; adding 3 times the total mass of edible ethanol to the first residue and refluxing and extracting for 6 hours, filtering, combining the two filtrates, centrifuging at 2500 rpm for 25 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, crushing it, and sieving it to obtain the final product.

[0045] The extract of Artemisia argyi root is prepared by: taking Artemisia argyi root, adding 15 times the total mass of purified water and heating for extraction, extracting 3 times, each extraction for 2.5 hours, centrifuging and filtering, combining the filtrates, and concentrating at 58℃ to obtain concentrated Artemisia argyi root extract.

[0046] The method for preparing this egg yolk oil composition includes the following steps: S1. Wash, cut into sections, and crush the Polygonum multiflorum vine and Cirsium japonicum to obtain solid powder; S2. Add the solid powder obtained in step 1 to a 75% ethanol solution with a weight ratio of 1:18. Heat and stir the mixture in a 55°C water bath for 110 min. After extraction, filter the mixture and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 15 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 28 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 45°C, then add egg yolk oil, continue stirring for 7 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

[0047] Experimental Example 1: Anti-inflammatory effect 1.1 Test materials The drugs obtained by the preparation methods of Examples 1-5 and Comparative Examples 1-4 were used as test materials.

[0048] 1.2 Test Methods One hundred healthy male Kunming mice, weighing 32±2g, were randomly divided into 10 groups of 10 mice each. 15μL of the test drug solution was applied evenly to both the anterior and posterior sides of the right ear of each mouse using a cotton swab. The left ear was treated with physiological saline in the same manner. Then, approximately 15μL of xylene was applied evenly and quickly to both the anterior and posterior sides of the right ear of each mouse using a cotton swab. The application time and sensitization time were recorded for each mouse. The drug was repeated at 0.5, 1.5, and 2.5 hours after inflammation induction. An equal volume of physiological saline was used as a control for the left ear during the same period. Four hours after inflammation induction, the animals were sacrificed, and both ears were cut off along the auricle baseline. Ear flaps were obtained from both ears using a 6mm diameter trephine and weighed. The difference in weight between the two ear flaps for each mouse was the degree of swelling.

[0049] 1.3 Test Results The anti-inflammatory effects in mice are shown in Table 1. Table 1 Anti-inflammatory effects in mice

[0050] As can be seen from the experimental data in Table 1, the swelling degree of mice in Examples 1-5 was significantly smaller than that in Comparative Examples 1-4 and the saline control group, indicating that the egg yolk oil composition has an anti-inflammatory effect. Among them, Example 3 had the best anti-inflammatory effect. In Comparative Example 1, without the addition of egg yolk oil, the swelling degree was 1.52, which was relatively poor, indicating that egg yolk oil plays a very important role in this preparation method.

[0051] Experimental Example 2: Analgesic Effect 1.1 Test materials The drugs prepared using the methods described in Example 3 and Comparative Examples 1-4 were used as test materials. The pethidine group served as the positive control group, and the saline group served as the blank control group.

[0052] 1.2 Test Methods Seventy healthy male Kunming mice were randomly divided into seven groups of ten each. The ZL-020 hot plate analgesia tester was used. The instrument was heated to 55°C, and the mice were placed on the hot plate. The baseline pain threshold was measured three times, with the time the mice spent licking their hind paws as the indicator. After applying the medication, the average time the mice spent licking their paws on the hot plate was measured; this was the pain threshold value. The medication was administered topically. Twenty-four hours before the experiment, the mice were shaved on their abdomens and the nape of their necks using 8% sodium sulfide, with a shaving area of ​​approximately 3×3 cm². The medication was then evenly applied to the shaving area at a dose of 1 ml per mouse. The 0.1% pethidine group was administered via gavage at a dose of 1 ml per mouse. The pain threshold values ​​of each group were measured at 30, 60, and 90 minutes after administration.

[0053] 1.3 Test Results The pain threshold results of the hot plate test in mice are shown in Table 2. Table 2. Pain threshold results of the hot plate test in mice.

[0054] As shown in Table 2, the egg yolk oil composition prepared in Example 3 significantly increased the pain threshold in mice. From Comparative Examples 2 and 3, it was found that the combination of carnation extract and black wormwood root extract had a better effect. Although 0.1% pethidine could increase the pain threshold in mice, the effect was not better than that in Example 3.

[0055] Experimental Example 3: Lung-moistening effect 1.1 Test materials The drug obtained by the preparation method in Example 3 was used as the test material.

[0056] 1.2 Test Methods SPF-grade male Kunming mice were used as experimental animals. Forty male mice were randomly divided into four groups: normal control group 1, normal control group 2, model group, and example group 3, with 10 mice in each group. The experimental protocol is as follows:

[0057] Normal control group 1: 10 male Kunming mice were exposed to the normal animal house environment daily and were given physiological saline by gavage at a fixed time every day at a dose of 0.2 ml / 20 g.

[0058] Normal control group 2: 10 male Kunming mice were exposed to the normal animal house environment daily and were given 0.1% DMSO (dimethyl sulfoxide) solution by gavage at a fixed time every day at a dose of 0.2 ml / 20 g.

[0059] Model group: 10 male Kunming mice were exposed to the normal animal house environment in the first and second weeks, and were fumigated in the third and fourth weeks. The mice were given 0.1% DMSO solution by gavage at a fixed time every day at a dose of 0.2 ml / 20 g.

[0060] Example 3 Group: 10 male Kunming mice were exposed to the normal animal house environment for weeks 1 and 2, and for weeks 3 and 4... The mice were subjected to fumigation treatment. The egg yolk oil composition was administered to the mice at a gavage dose of 750 mg / kg / day, dissolved in 0.1% DMSO solution, at a gavage dose of 0.2 ml / 20 g, at a fixed time each day.

[0061] The fumigation treatment method is as follows: place the mice in an 80×70×50cm cardboard box, light 4 cigarettes and place them in the box to burn naturally, seal the box for 1 hour, and fumigate once a day.

[0062] 1.3 Test Indicators Lung index measurement: Lung index = Lung mass (mg) / Body mass (g).

[0063] Histopathological observation: A small tissue sample was taken from the left lobe of the lung, fixed in 4% paraformaldehyde, routinely dehydrated, embedded in paraffin, stained with hematoxylin and eosin (HE), and sectioned. The degree of lung tissue damage was observed using a regular optical microscope. Three indicators were analyzed from the tissue sections: mean lining septum (MLT), alveolar destruction index (DI), and mean alveolar septum thickness (MAST).

[0064] 1.4 Test Results Table 3 shows the results of lung index measurement, and Table 4 shows the results of histopathological observation and testing.

[0065] Table 3 Results of Lung Index Measurement

[0066] As shown in Table 3, the lung index changed in mice after the model was established due to lung damage. Compared with the normal group, the lung index increased in the model group, indicating that the lungs may have been edematous, congested, or enlarged. The lung index of mice in the egg yolk oil composition group decreased, indicating that the egg yolk oil composition can improve lung abnormalities caused by smoke exposure.

[0067] Table 4. Results of measurements of mean lining septum (MLT), alveolar destruction index (DI), and mean alveolar septum thickness (MAST) in the lungs.

[0068] As shown in Table 4, mice in the model group and Example 3 group exhibited significant lung inflammation after smoke treatment, with extensive alveolar septal rupture and marked enlargement of alveolar cavities. By observing lung pathological tissue sections, the mean lining septum (MLT), alveolar destruction index (DI), and mean alveolar septal thickness (MAST) were compared between the model group, the normal control group, and Example 3 group. The results showed that the MLT and DI values ​​in the model group were higher than those in the normal control group and Example 3 group, while the MAST value in the model group was lower than that in the normal control group and Example 3 group. This indicates that smoke treatment causes lung damage in mice, and the egg yolk oil composition can effectively improve lung abnormalities caused by smoke treatment.

[0069] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. An egg yolk oil composition for anti-inflammatory and analgesic purposes, characterized in that, By weight, it consists of the following ingredients: 50-70 parts egg yolk oil, 5-10 parts carnation extract, 2-6 parts Artemisia argyi root extract, 20-30 parts Polygonum multiflorum vine, 10-15 parts Hexagram vine, 8-10 parts Cirsium japonicum, 5-8 parts phytosterol oleate, 1-3 parts β-cyclodextrin, and 90-120 parts deionized water; The carnation extract is prepared by: cutting dried carnations into sections, pulverizing them, sieving them, adding 4-7 times the total mass of edible ethanol, refluxing and extracting for 8-10 hours, filtering to obtain the first filtrate and the first residue; adding 2-4 times the total mass of edible ethanol to the first residue and refluxing and extracting for 5-7 hours, filtering, combining the two filtrates, centrifuging at 2000-3000 rpm for 20-30 minutes, separating the supernatant, evaporating to dryness and concentrating, then drying under reduced pressure to obtain a dry extract, pulverizing, and sieving to obtain the final product. The black sand wormwood root extract is prepared by taking the root of black sand wormwood as raw material, adding 8 to 20 times the total mass of purified water, heating and extracting 2 to 3 times, each extraction for 2 to 3 hours, centrifuging and filtering, combining the filtrates, and concentrating at 55℃ to 60℃ to obtain black sand wormwood root extract concentrate. The method for preparing the egg yolk oil is as follows: Select fresh poultry eggs, wash them, break the shells to separate the yolks and egg whites, dry the yolks and then pulverize them to obtain yolk powder; mix the yolk powder with edible alcohol of 90-100% concentration at a ratio of 1g:28mL, extract and filter to obtain crude egg yolk oil; rotary evaporate the crude egg yolk oil at 45-55℃ for 13 hours, recover the alcohol and reuse it to obtain egg yolk oil.

2. The egg yolk oil composition for anti-inflammatory and analgesic purposes according to claim 1, characterized in that, By weight, it consists of the following ingredients: 60 parts egg yolk oil, 8 parts carnation extract, 4 parts black wormwood root extract, 25 parts Polygonum multiflorum vine, 12 parts hexagonal vine, 9 parts large thistle, 7 parts phytosterol oleate, 2 parts β-cyclodextrin, and 100 parts deionized water.

3. The method for preparing the egg yolk oil composition for anti-inflammatory and analgesic purposes according to claim 1, characterized in that, Includes the following steps: S1. Wash the dried Polygonum multiflorum vine, Hexagram rotundifolia vine, and Cirsium japonicum, cut them into sections, and crush them to obtain solid powder; S2. Add the solid powder obtained in step S1 to an ethanol solution with a mass concentration of 70-80%, the weight ratio of solid powder to ethanol solution is 1:15-20, and heat and stir to extract for 100-120 min under water bath conditions of 50-60℃. After heat extraction, filter and collect the filtrate. S3. The filtrate obtained in step S2 is desolventized and concentrated for 10-20 min. The concentrated solution is then freeze-dried under vacuum. The dried product is ground and sieved to obtain component A. S4. Add component A obtained in step S3, carnation extract, black wormwood root extract, phytosterol oleate and deionized water to the reaction vessel according to the weight parts, stir for 25~30 min to obtain component B. S5. Add β-cyclodextrin to component B obtained in step S4 according to the weight parts, heat and stir continuously to 40~50℃, then add egg yolk oil, continue stirring for 5~8 minutes to obtain a homogenized liquid, pass the test, and package to obtain the egg yolk oil composition.

4. The method for preparing an egg yolk oil composition for anti-inflammatory and analgesic purposes according to claim 3, characterized in that, In step S2, the mass concentration of the ethanol solution is 75%, and the weight ratio of the solid powder to the ethanol solution is 1:

18. The extraction is carried out by heating and stirring in a water bath at 55°C for 110 min.

Images