A method for preparing a medicated bath

Abstract

This invention provides a method for preparing a medicinal bath, the method comprising the following steps: Step 1, taking raw materials such as Tibetan ephedra, rhododendron, juniper leaves, water cypress branches, and Artemisia annua, and steaming them with barley water to obtain steamed raw materials and barley water; Step 2, mixing the steamed raw materials obtained in Step 1 with barley water, adding an appropriate amount of water, adding yeast, and fermenting under a ventilated environment to obtain fermented medicinal materials; Step 3, extracting the fermented medicinal materials obtained in Step 2 to obtain the final product.

Description

Technical Field

[0001] This application relates to a method for preparing a medicinal bath, belonging to the field of Tibetan medicine technology. Background Technology

[0002] Tibetan medicinal bath was officially listed as a UNESCO Intangible Cultural Heritage in 2018, becoming the second such item in my country's traditional medicine field after acupuncture. Five-Flavor Nectar is the main formula for Tibetan medicinal bath, a classic prescription recorded in the Four Medical Classics, and is mainly used clinically for the treatment of rheumatoid arthritis and osteoarthritis. Five-Flavor Nectar belongs to the mild external treatment methods of Tibetan medicine, a type of slow-acting external therapy. It is a technical accumulation based on Tibetan medicine theory, clinical experience, and authentic medicinal materials.

[0003] Traditional medicinal liquid fermentation mainly uses room temperature natural fermentation, which takes a long time, generally 3 to 5 days, and is cumbersome and time-consuming, failing to meet the needs of modern society for speed, convenience, and safety. In recent years, with the widespread promotion of Five-Flavor Ganlu Therapy, three improved methods for preparing Five-Flavor Ganlu medicinal liquid have emerged: namely, direct decoction method: directly decoct Five-Flavor Ganlu Tibetan medicine to obtain the medicinal liquid; direct decoction method combined with ethanol method: adding an appropriate proportion of white wine to the direct decoction base; and dissolution method: extracting Five-Flavor Ganlu Tibetan medicine into granules (or paste), which are then dissolved in hot water before use.

[0004] Although the above methods can significantly shorten the preparation time of Five Flavors Dew, the quality of the liquid is still far behind that of traditional fermentation methods. Summary of the Invention

[0005] To address the problems existing in the prior art, the present invention provides a method for preparing a medicinal bath.

[0006] As one aspect of the present invention, the present invention provides a method for preparing a medicinal bath, the method comprising the following steps:

[0007] Step 1: Take the raw materials Ephedra sinica, Rhododendron simsii, Juniperus chinensis leaves, Juniperus chinensis branches, and Artemisia capillaris, and steam them with barley water to obtain the steamed raw materials and barley water.

[0008] Step 2: Mix the steamed raw medicinal material obtained in Step 1 with barley water, add an appropriate amount of water, add yeast, and ferment in a ventilated environment to obtain fermented medicinal materials;

[0009] Step 3: Extract the fermented medicinal materials obtained in Step 2 to obtain the final product.

[0010] The dosage of each raw material is as follows: Tibetan ephedra 100-300 parts by weight, Rhododendron simsii 100-300 parts by weight, Juniperus chinensis leaves 100-300 parts by weight, Juniperus chinensis branches 100-300 parts by weight, and Artemisia capillaris 100-300 parts by weight.

[0011] Preferably, the dosage of each raw material is: 150-250 parts by weight of Tibetan ephedra, 150-250 parts by weight of Rhododendron simsii, 150-250 parts by weight of Juniperus chinensis leaves, 150-250 parts by weight of Myrica rubra branches, and 150-250 parts by weight of Artemisia capillaris. More preferably, the dosage of each raw material is: 200 parts by weight of Tibetan ephedra, 200 parts by weight of Rhododendron simsii, 200 parts by weight of Juniperus chinensis leaves, 200 parts by weight of Myrica rubra branches, and 200 parts by weight of Artemisia capillaris.

[0012] Preferably, the amount of barley used in step 1 is 20% to 60% of the total amount of raw materials; more preferably, the amount of barley used is 30% to 50% of the total amount of raw materials.

[0013] Preferably, the barley water mentioned in step 1 is an extract containing barley residue obtained by boiling barley in water.

[0014] Further preferred, the simmering time is 40-120 minutes; even more preferred, the simmering time is 45-100 minutes; even more preferred, the simmering time is 50-80 minutes; most preferred, the simmering time is 60 minutes.

[0015] Further preferred, the barley is soaked in water before boiling for 6 to 20 hours; even more preferred, soaked for 8 to 18 hours; even more preferred, soaked for 10 to 15 hours; and most preferred, soaked for 12 hours.

[0016] Preferably, the steaming time in step 1 is 20 to 60 minutes; more preferably, the steaming time is 30 to 50 minutes; and most preferably, the steaming time is 40 minutes.

[0017] Preferably, the amount of water added in step 2 is 1 to 3 times the total amount of the raw material; more preferably, the amount of water added is 1 to 2 times the total amount of the raw material; most preferably, the amount of water added is 1 times the total amount of the raw material.

[0018] Preferably, the amount of yeast added in step 2 is 8% to 12% of the total amount of raw materials; more preferably, the amount of yeast added is 9% to 11% of the total amount of raw materials; even more preferably, the amount of yeast added is 9.8% to 10.2% of the total amount of raw materials; most preferably, the amount of yeast added is 9.92% to 10% of the total amount of raw materials.

[0019] Preferably, the fermentation temperature in step 2 is 15–35°C; more preferably, the fermentation temperature in step 2 is 22–28°C; even more preferably, the fermentation temperature is 23–27°C; and most preferably, the fermentation temperature is 24.6–25°C.

[0020] Preferably, the fermentation time in step 2 is 2 to 4 days; more preferably 2 to 3 days; and most preferably 2 days.

[0021] Preferably, the extraction solvent in step 3 is water or ethanol solution, the extraction is performed 2-4 times, and the extraction methods include reflux extraction, percolation extraction, maceration extraction, ultrasonic extraction or decoction extraction.

[0022] More preferably, the extraction solvent is water, the extraction is performed three times, and the extraction method is reflux extraction.

[0023] Furthermore, step 3 extraction includes the following steps:

[0024] Step a: Take the fermented medicinal materials, add 6-10 times the amount of water, reflux and extract for 70-130 minutes to obtain the residue and extract 1;

[0025] Step b: Add 0.2% to 0.8% of the mass of the residue obtained in step a to an alkaline reagent, add 4 to 6 times the amount of water, and reflux for 5 to 10 minutes to obtain residue and extract 2.

[0026] Step c: Add 2 to 4 times the amount of water to the residue obtained in step b, reflux and extract for 5 to 10 minutes to obtain residue and extract 3;

[0027] Step d: Combine extracts 1, 2, and 3 to obtain the final product.

[0028] The preferred extraction step, step 3, includes the following steps:

[0029] Step a: Take the fermented medicinal material obtained in step one, add 8 times the amount of water, reflux and extract for 90 minutes to obtain the residue and extract 1;

[0030] Step b: Add 0.6% of the mass of the residue obtained in step a to the baking soda, add 5 times the amount of water, and reflux for 5 minutes to obtain residue and extract 2.

[0031] Step c: Add twice the amount of water to the residue obtained in step b, reflux and extract for 5 minutes to obtain residue and extract 3;

[0032] Step d: Combine extracts 1, 2, and 3 to obtain the final product.

[0033] The raw materials for this application, Rhododendron simsii, Juniperus chinensis, and Artemisia argyi, are listed in the first volume of the Ministry-issued Tibetan Medicine Standards, Juniperus chinensis leaves are listed in the Ministry-issued Mongolian Medicine Volume, and Ephedra saxatilis is the whole plant of Ephedra saxatilis.

[0034] Beneficial effects of this invention:

[0035] (I) High content of active ingredients. The preparation method of the medicinal bath of this invention includes three steps: steaming, fermentation, and extraction. The steaming step uses barley boiled in water to steam the raw materials. The fermentation step uses aerated fermentation and optimizes the fermentation process parameters. A specific extraction process is also employed. Studies have shown that the medicinal bath prepared by the specific preparation method of this invention significantly increases the content of active ingredients such as quercetin, ephedrine, total flavonoids, and total alkaloids, as well as the yield of the extract, compared to existing technologies.

[0036] (ii) The process is simple and time-saving. Compared with the existing fermentation process (generally 3 to 5 days), the optimized fermentation process of this invention only takes 2 days, which greatly shortens the fermentation time and saves costs.

[0037] (III) The process is stable and reliable. Verification showed that the content of effective components and the yield of the medicated bath solution prepared in different batches of this invention were within the standard range, indicating that the preparation method of this invention is stable and reliable. Detailed Implementation

[0038] The present invention is further described below through specific embodiments, but the present invention is not limited to the following embodiments. Modifications, combinations, or substitutions made to the present invention within the scope of the present invention or without departing from the content, spirit, and scope of the present invention will be obvious to those skilled in the art and are included within the scope of the present invention.

[0039] The raw materials used in the following examples, namely Rhododendron simsii, Juniperus chinensis, Artemisia annua, Juniperus chinensis leaves, Ephedra sinica, and excipients, barley and yeast, were all provided by the Tibetan Medicine Hospital of Tibet.

[0040] Example 1 Fermentation

[0041] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0042] Additional ingredients: 400g highland barley, 99.2g yeast;

[0043] Fermentation method:

[0044] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0045] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0046] Step 2: Separate the barley water, add distilled water to 1L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 24.6℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0047] Example 2 Fermentation

[0048] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0049] Additional ingredients: 400g highland barley, 100g yeast;

[0050] Fermentation method:

[0051] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 10 hours; then add 500ml of distilled water and simmer for 80 minutes until the barley is soft and mushy.

[0052] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 35 minutes until the powder becomes fluffy and soft.

[0053] Step 2: Separate the barley water, add distilled water to 1L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 25℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0054] Example 3 Fermentation

[0055] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0056] Additional ingredients: 400g highland barley, 100g yeast;

[0057] Fermentation method:

[0058] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 18 hours; then add 500ml of distilled water and simmer for 45 minutes until the barley is soft and mushy.

[0059] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 60 minutes until the powder becomes fluffy and soft.

[0060] Step 2: Separate the barley water, add distilled water to 3L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 25℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0061] Example 4 Fermentation

[0062] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0063] Additional ingredients: 400g highland barley, 100g yeast;

[0064] Fermentation method:

[0065] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 14 hours; then add 500ml of distilled water and simmer for 50 minutes until the barley is soft and mushy.

[0066] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 45 minutes until the powder becomes fluffy and soft.

[0067] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 25℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0068] Example 5 Fermentation

[0069] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0070] Additional ingredients: 400g highland barley, 100g yeast;

[0071] Fermentation method:

[0072] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0073] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0074] Step 2: Separate the barley water, add distilled water to make up to 3L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 25℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0075] Comparative Examples

[0076] The amount of raw materials and auxiliary materials used is the same as in Example 5.

[0077] The fermentation method is basically the same as in Example 5, except that step 2 is "fermentation in a sealed container".

[0078] The content of each effective component and the yield of extract of the fermented medicinal materials prepared by the fermentation method in Examples 1-5 and the control examples are shown in Table 1.

[0079] Table 1. Content of each effective component and yield of extract from fermented medicinal materials in each embodiment.

[0080]

[0081]

[0082] Example 6 Fermentation

[0083] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0084] Additional ingredients: 400g highland barley, 100g yeast;

[0085] Fermentation method:

[0086] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 14 hours; then add 500ml of distilled water and simmer for 50 minutes until the barley is soft and mushy.

[0087] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 45 minutes until the powder becomes fluffy and soft.

[0088] Step 2: Separate the barley water, add distilled water to 3L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 25℃ for 4 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0089] Example 7 Fermentation

[0090] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0091] Additional ingredients: 400g highland barley, 100g yeast;

[0092] Fermentation method:

[0093] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0094] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0095] Step 2: Separate the barley water, add distilled water to 1L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 15℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0096] Example 8 Fermentation

[0097] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0098] Additional ingredients: 400g highland barley, 100g yeast;

[0099] Fermentation method:

[0100] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0101] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0102] Step 2: Separate the barley water, add distilled water to 1L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 35℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0103] Example 9 Fermentation

[0104] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0105] Additional ingredients: 400g highland barley, 100g yeast;

[0106] Fermentation method:

[0107] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0108] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0109] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 15℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0110] Example 10 Fermentation

[0111] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0112] Additional ingredients: 400g highland barley, 100g yeast;

[0113] Fermentation method:

[0114] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0115] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0116] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 35℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0117] The contents of each effective component and the yield of extract of the fermented medicinal materials prepared by the fermentation method in Examples 6-10 are shown in Table 2.

[0118] Table 2. Content of each effective component and yield of extract from fermented medicinal materials in each embodiment.

[0119]

[0120] Example 11 Fermentation

[0121] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0122] Additional ingredients: 400g highland barley, 60g yeast;

[0123] Fermentation method:

[0124] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0125] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0126] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 25℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0127] Example 12 Fermentation

[0128] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0129] Additional ingredients: 400g highland barley, 140g yeast;

[0130] Fermentation method:

[0131] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0132] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0133] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 25℃ for 2 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0134] Example 13 Fermentation

[0135] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0136] Additional ingredients: 400g highland barley, 60g yeast;

[0137] Fermentation method:

[0138] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0139] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0140] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 15℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0141] Example 14 Fermentation

[0142] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0143] Additional ingredients: 400g highland barley, 140g yeast;

[0144] Fermentation method:

[0145] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0146] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0147] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, ferment at 15℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0148] Example 15 Fermentation

[0149] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0150] Additional ingredients: 400g highland barley, 60g yeast;

[0151] Fermentation method:

[0152] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0153] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0154] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 35℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0155] Example 16 Fermentation

[0156] Raw materials: Weigh 200g each of crushed Tibetan ephedra, rhododendron, juniper leaves, water juniper branches, and large-seeded artemisia powder, pass them through a No. 4 sieve, and weigh them accurately.

[0157] Additional ingredients: 400g highland barley, 140g yeast;

[0158] Fermentation method:

[0159] Step 1: Add 1000ml of distilled water to the barley and soak at room temperature for about 12 hours; then add 500ml of distilled water and simmer for 60 minutes until the barley is soft and mushy.

[0160] Place 200g each of coarse powdered ephedra, juniper leaves, rhododendron, Artemisia annua, and juniper branches on a steamer rack, then add 500ml of distilled water to the barley and steam for 40 minutes until the powder becomes fluffy and soft.

[0161] Step 2: Separate the barley water, add distilled water to 2L, mix the medicinal powder, barley and barley water evenly, cool to room temperature, add yeast, mix thoroughly, place in a breathable canvas bag, and ferment at 35℃ for 3 days to obtain Tibetan medicine Five Flavors Sweet Dew fermented medicinal material.

[0162] The contents of each effective component and the yield of extract of the fermented medicinal materials prepared by the fermentation method in Examples 11-16 are shown in Table 3.

[0163] Table 3. Content of each effective component and yield of extract from fermented medicinal materials in each embodiment.

[0164]

[0165] Example 17 Fermentation

[0166] The amount of raw materials and the amount of barley used as an auxiliary material are the same as in Example 1, except that the amount of yeast used is 98g.

[0167] The preparation method is the same as in Example 1.

[0168] Example 18 Fermentation

[0169] The amount of raw materials and the amount of barley used as an auxiliary material are the same as in Example 1, except that the amount of yeast used is 102g.

[0170] The preparation method is the same as in Example 1.

[0171] Example 19 Fermentation

[0172] The amount of raw materials and the amount of barley used as an auxiliary material are the same as in Example 1, except that the amount of yeast used is 90g.

[0173] The preparation method is the same as in Example 1.

[0174] Example 20 Fermentation

[0175] The amount of raw materials and the amount of barley used as an auxiliary material are the same as in Example 1, except that the amount of yeast used is 110g. The preparation method is the same as in Example 1.

[0176] Example 21 Fermentation

[0177] The amounts of raw materials and auxiliary materials are the same as in Example 1.

[0178] The preparation method is basically the same as in Example 1, except that the fermentation temperature is 24℃.

[0179] Example 22 Fermentation

[0180] The amounts of raw materials and auxiliary materials are the same as in Example 1.

[0181] The preparation method is basically the same as in Example 1, except that the fermentation temperature is 26℃.

[0182] Example 23 Fermentation

[0183] The amounts of raw materials and auxiliary materials are the same as in Example 1.

[0184] The preparation method is basically the same as in Example 1, except that the fermentation temperature is 20℃.

[0185] Example 24 Fermentation

[0186] The amounts of raw materials and auxiliary materials are the same as in Example 1.

[0187] The preparation method is basically the same as in Example 1, except that the fermentation temperature is 30℃.

[0188] Example 25 Extraction

[0189] Step a: Take any of the fermented medicinal materials prepared in Examples 1-24, add 8 times the amount of water, reflux extract for 90 minutes, cool to room temperature, make up the weight loss with distilled water, filter while hot through a 200-mesh filter, and squeeze the residue thoroughly to obtain the residue and extract 1.

[0190] Step b: Add 0.6% Na2CO3 (by weight of the residue) to the residue obtained in step a, add 5 times the amount of water, reflux for 5 minutes, cool to room temperature, make up for the weight loss with distilled water, filter while hot through a 200-mesh filter, and squeeze the residue thoroughly to obtain residue and extract 2.

[0191] Step c: Add twice the amount of water to the residue obtained in step b, reflux for 5 minutes, cool to room temperature, make up for the weight loss with distilled water, filter while hot through a 200-mesh filter, and squeeze the residue thoroughly to obtain residue and extract 3;

[0192] Step d: Combine extracts 1, 2, and 3, mix thoroughly, and stir until minimal foaming occurs.

Claims

1. A method for preparing a medicinal bath, characterized in that, The method includes the following steps: Step 1: Take the raw materials Ephedra sinica, Rhododendron simsii, Juniperus chinensis leaves, Juniperus chinensis branches, and Artemisia capillaris, and steam them with barley water to obtain the steamed raw materials and barley water. Step 2: Mix the steamed raw medicinal material obtained in Step 1 with barley water, add an appropriate amount of water, add yeast, and ferment in a ventilated environment to obtain fermented medicinal materials; Step 3: Extract the fermented medicinal materials obtained in Step 2 to obtain the final product; The dosage of each raw material is as follows: Tibetan ephedra 100-300 parts by weight, Rhododendron simsii 100-300 parts by weight, Juniperus chinensis leaves 100-300 parts by weight, Myrica rubra branches 100-300 parts by weight, and Artemisia capillaris 100-300 parts by weight; the dosage of barley is 20%-60% of the total raw materials. The barley water mentioned in step 1 is an extract containing barley residue obtained by boiling barley in water. The amount of yeast added in step 2 is 8% to 12% of the total amount of raw materials, and the fermentation temperature is 22 to 28°C.

2. The preparation method according to claim 1, characterized in that, The steaming time in step 1 is 20-60 minutes.

3. The preparation method according to claim 1, characterized in that, The steaming time described in step 1 is 30-50 minutes.

4. The preparation method according to claim 1, characterized in that, The steaming time in step 1 is 40 minutes.

5. The preparation method according to claim 1, characterized in that, In step 2, the amount of water added should be 1 to 3 times the total amount of the raw materials.

6. The preparation method according to claim 1, characterized in that, In step 2, the amount of yeast added is 9% to 11% of the total amount of raw materials.

7. The preparation method according to claim 6, characterized in that, In step 2, the amount of yeast added is 9.92% to 10% of the total amount of raw materials.

8. The preparation method according to claim 1, characterized in that, The fermentation temperature for step 2 is 23~27℃.

9. The preparation method according to claim 8, characterized in that, The fermentation temperature for step 2 is 24.6~25℃.

10. The preparation method according to claim 1, characterized in that, The fermentation time for step 2 is 2-3 days.

11. The preparation method according to claim 1, characterized in that, The extraction solvent in step 3 is water or ethanol solution, and the extraction is performed 2-4 times. The extraction methods include reflux extraction, percolation extraction, maceration extraction, ultrasonic extraction, or decoction extraction.

12. The preparation method according to claim 1, characterized in that, Step 3 includes the following steps: Step a: Take the fermented medicinal materials, add 6-10 times the amount of water, reflux and extract for 70-130 minutes to obtain the residue and extract 1; Step b: Add 0.2% to 0.8% of the mass of the residue obtained in step a to an alkaline reagent, add 4 to 6 times the amount of water, and reflux for 5 to 10 minutes to obtain residue and extract 2. Step c: Add 2 to 4 times the amount of water to the residue obtained in step b, reflux and extract for 5 to 10 minutes to obtain residue and extract 3; Step d: Combine extracts 1, 2, and 3 to obtain the final product.

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