Peony pistil complex, preparation method and application thereof

Abstract

The present application belongs to the field of peony pistil products, and particularly relates to a peony pistil compound, a preparation method and application thereof. The peony pistil compound is composed of peony pistil, acai berry powder, sugar and a traditional Chinese medicine concentrate in a ratio of (0.25-1.25 g):(1.5-3.5 g):(2.5-4.5 g):(50-150 mL). The peony pistil compound is prepared by compounding peony pistil with raw materials of the same origin of food and medicine to realize functional value. The ratio of the peony pistil compound is determined through single factor test and Box-Behnken response surface method, the taste of the compounded peony pistil for oral use is improved, and the peony pistil compound with uric acid-lowering and antioxidant activity is obtained.

Description

Technical Field

[0001] This invention belongs to the field of peony stamen products, specifically relating to a peony stamen complex, its preparation method, and its application. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] Hyperuricemia can be divided into primary and secondary types. Primary hyperuricemia is often related to the deletion of a genetic gene. Secondary hyperuricemia is often associated with other diseases or long-term use of certain medications. Currently, the clinical diagnostic criteria are: within a normal purine diet, two fasting blood uric acid levels measured on different days, with levels above 420 μmol / L for men and above 360 ​​μmol / L for women, can be diagnosed as hyperuricemia. Long-term hyperuricemia can lead to gout, and in affected individuals, it is often associated with various complications, including hypertension, chronic kidney disease, coronary heart disease, and diabetes.

[0004] Current clinical drug and non-drug treatment strategies all revolve around reducing uric acid production and increasing uric acid excretion. Based on different uric acid-lowering methods, current clinical drug treatments can be mainly divided into three categories: The first category of drugs primarily reduces uric acid production, mainly xanthine oxidase inhibitors, such as allopurinol and febuxostat. The second category of drugs primarily increases uric acid excretion, such as benzbromarone and colchicine. The third category of drugs primarily inhibits uric acid reabsorption in the renal tubules, mainly probenecid and xanthine. While these drugs have certain clinical efficacy, they all have side effects. Allopurinol can cause fatal allopurinol allergy syndrome, while benzbromarone has potential hepatotoxicity. Traditional Chinese medicine (TCM) research on the prevention and treatment of hyperuricemia focuses on regulating purine metabolism-related enzymes and improving the expression of related transport proteins. However, the specific mechanisms of action of TCM in treating hyperuricemia remain unclear, lack unified standards, and have a long onset time.

[0005] Besides being rich in various bioactive components such as amino acids, catechins, squalene, polyphenols, and flavonoids, peony stamens also contain a variety of minerals, offering benefits such as nourishing blood and qi, clearing heat and reducing inflammation, and beautifying the skin. Thanks to the diverse bioactive components in peony stamens, they are considered potentially useful for lowering uric acid levels through diet. However, existing peony stamen products are mainly tea bags, offering limited utilization and relatively weak efficacy. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a peony stamen complex, its preparation method, and its applications. This invention utilizes peony stamens as both food and medicine ingredients to create a compound that achieves functional value. The formulation of the peony stamen complex was determined through single-factor experiments and the Box-Behnken response surface methodology, improving the taste of the oral peony stamen compound and yielding a peony stamen complex with uric acid-lowering and antioxidant activities.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solution:

[0008] Firstly, a peony stamen complex is composed of peony stamens, acai berry powder, sugar, and concentrated traditional Chinese medicine in a ratio of (0.25–1.25 g):(1.5–3.5 g):(2.5:4.5 g):(50–150 mL).

[0009] Preferably, the concentrated Chinese medicine liquid is obtained by boiling Poria cocos, Polygonatum sibiricum and Cornus officinalis with water.

[0010] A further preferred ratio of Poria cocos, Polygonatum sibiricum, Cornus officinalis and water is (90-110g):(30-50g):(40-60g):(3000mL).

[0011] In a further optimized formulation, the ratio of Poria cocos, Polygonatum sibiricum, Cornus officinalis and water is (100g):(40g):(50g):(3000mL).

[0012] Preferably, the sugar includes zero-calorie sugar, sucrose, xylitol, fructooligosaccharides, or erythritol.

[0013] Preferably, it is composed of peony stamens, acai berry powder, sugar and concentrated Chinese medicine in a ratio of (0.5g):(3g):(3.5g):(100mL).

[0014] Secondly, a method for preparing the peony stamen complex as described in the first aspect includes the following steps:

[0015] S1. Pre-treat the harvested peony stamens;

[0016] S2. Add water to Poria cocos, Polygonatum sibiricum and Cornus officinalis to steam and boil to obtain a concentrated Chinese medicine liquid;

[0017] S3. Add the pretreated peony stamens to the concentrated Chinese medicine liquid, stir evenly, and then cook to obtain the cooking liquid.

[0018] S4. Add acai berry powder and sugar to the cooking liquid to obtain the peony stamen complex.

[0019] Preferably, in step S1, the pretreatment includes washing, blanching, and drying.

[0020] Preferably, the cooking time in step S2 is 2-3 hours, and the cooking time in step S3 is 4-6 minutes.

[0021] Thirdly, the application of the peony stamen complex as described in the first aspect in the preparation of uric acid-lowering or antioxidant drugs.

[0022] The beneficial effects achieved by one or more technical solutions of the present invention are as follows:

[0023] This invention selects Poria cocos, Cornus officinalis, and Polygonatum sibiricum, which are both medicinal and edible, to compound peony stamens to obtain a peony stamen complex that realizes its functional value. The peony stamen complex has excellent uric acid lowering and antioxidant capabilities, which can not only improve the utilization value of peony stamens and broaden the source of natural uric acid lowering substances, but also provide new ideas for the safe treatment of hyperuricemia and provide a scientific basis for industrial production.

[0024] This invention determined the formulation of the peony stamen complex through single-factor experiments and Box-Behnken response surface methodology. The prepared peony stamen complex has a clear color, a fresh peony fragrance, and a slightly sweet and sour taste without any astringency.

[0025] This invention overcomes the shortcomings of traditional oral liquids, such as being difficult to swallow and unbearably bitter. It uses only acai berry powder and sugar as excipients, making it healthy, safe, and rich in nutrients with a natural taste, catering to modern consumers' pursuit of a healthy lifestyle. In terms of production technology, the process is simple and easy to implement, requiring no complex equipment, providing a foundation for commercialization. Simultaneously, it fully explores the application value of peony as a new food ingredient, promoting the development of the peony industry and providing a scientific basis for the rational development and industrial production of peony flower stamen complexes. Attached Figure Description

[0026] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0027] Figure 1 Sensory evaluation scores of the peony stamen complex under different amounts of peony stamens used;

[0028] Figure 2 Sensory evaluation scores of the peony stamen complex under different amounts of acai berry powder;

[0029] Figure 3 Sensory evaluation scores of peony stamen complex under different sugar types;

[0030] Figure 4 Sensory evaluation scores of peony stamen complex under different zero-calorie sugar dosages;

[0031] Figure 5 Sensory evaluation scores of peony stamen complex under different volumes of concentrated Chinese medicine liquid;

[0032] Figure 6 The response surface plot and contour lines show the effect of the interaction between the volume of concentrated Chinese medicine liquid and the amount of peony stamens on the sensory evaluation score.

[0033] Figure 7 The response surface plot and contour lines show the effect of the interaction between the volume of concentrated Chinese medicine liquid and the amount of acai berry powder on the sensory evaluation score.

[0034] Figure 8 The response surface plot and contour lines show the effect of the interaction between the volume of concentrated Chinese medicine liquid and the amount of zero-calorie sugar on the sensory evaluation score.

[0035] Figure 9 Response surface plot and contour lines showing the effect of the interaction between the amount of peony stamens and the amount of acai berry powder on the sensory evaluation score;

[0036] Figure 10 Response surface plot and contour lines showing the effect of the interaction between the amount of peony stamens and the amount of zero-calorie sugar on the sensory evaluation score;

[0037] Figure 11 Response surface plot and contour lines showing the effect of the interaction between acai berry powder dosage and zero-calorie sugar dosage on sensory evaluation scores;

[0038] Figure 12 The SOD inhibition rate of different concentrations of peony stamen complex;

[0039] Figure 13 The blood uric acid levels of rats in the model group and the peony stamen complex group;

[0040] Figure 14 The uric acid level in the urine of rats in the model group and the peony stamen complex group was measured. Detailed Implementation

[0041] With the continuous improvement of living standards, the incidence of hyperuricemia, a disease caused by disordered purine metabolism or reduced uric acid excretion, is increasing, becoming the fourth largest health risk factor after hypertension, hyperglycemia, and hyperlipidemia. Long-term hyperuricemia can lead to complications such as gout and kidney stones. Currently, Western medicine's clinical treatments for hyperuricemia can cause certain degrees of irreversible damage to the body. Traditional Chinese medicine (TCM) research on the prevention and treatment of hyperuricemia has made some progress, but the syndrome differentiation of TCM lacks unified standards, is greatly affected by the herbs themselves, and has a long onset time. Therefore, the extraction of food-derived uric acid-lowering functional components and the development of related products have become a research hotspot for the safe treatment of hyperuricemia. Peony stamens contain abundant amino acids, polysaccharides, flavonoids, phytosterols, phenolic acids, alkaloids, and other active ingredients, including all essential amino acids. Poria cocos, as an important food and medicine homology substance, has diuretic, dampness-removing, spleen-strengthening, and calming effects; its medicinal properties are mild, and it has long been regarded as a wonderful remedy for removing dampness. Studies have shown that the polysaccharides PS1 and PS2 in Poria cocos enhance non-specific and cellular immunity, thus endowing Poria cocos with certain anti-inflammatory effects. Cornus officinalis has good effects in tonifying the liver and kidneys and stopping sweating. Polygonatum sibiricum, neutral in nature and sweet in taste, enters the spleen, lung, and kidney meridians, and has the effects of tonifying the spleen and lungs, nourishing yin and moistening dryness. It is a major traditional Chinese medicine that is both food and medicine. The clinical effect of Polygonatum sibiricum in the adjuvant treatment of early-stage kidney damage in hypertension is encouraging, and it has good effects in protecting kidney function and tonifying the spleen and replenishing essence. Therefore, this invention selects Poria cocos, Cornus officinalis, and Polygonatum sibiricum to compound with peony stamens, using these food and medicine homologous raw materials to prepare a peony stamen complex to realize its functional value.

[0042] To enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments and comparative examples.

[0043] The Poria cocos used in this example is raw white Poria cocos, Polygonatum sibiricum is nine-times-processed Polygonatum sibiricum, and Cornus officinalis is steamed Cornus officinalis fruit. The processing method for Cornus officinalis is as follows: Take clean Cornus officinalis fruit, place it in a suitable steamer, first use high heat, then reduce to low heat after the "round steam" appears, steam until purplish-black, turn off the heat and let it sit overnight, then remove and dry. The processing method for nine-times-processed Polygonatum sibiricum is as follows: Sun-dry fresh Polygonatum sibiricum for about 10 days until it is 70-80% dry. Then wash the sun-dried Polygonatum sibiricum clean. Then put the Polygonatum sibiricum in a pot and boil it in water for about half an hour, then cut it into thick slices, put it in a suitable container, add an appropriate amount of rice wine and mix well, let it sit until the wine is absorbed. Then put the Polygonatum sibiricum in a steamer and steam it for about 1 hour. Finally, put the steamed Polygonatum sibiricum in the sun to dry until the surface is dry. Then put the Polygonatum sibiricum in the steamer again to continue steaming and drying. Repeat this process nine times until the surface of the Polygonatum sibiricum is brownish-black and glossy.

[0044] The peony stamens used in this example were supplied by the oil peony planting base in Liuji Village, Mudan District, Heze City (35°22'19"N; 115°33'28"E). Poria cocos was purchased from Anhui Aoxiangtang Health Industry Co., Ltd. Polygonatum sibiricum was purchased from Anhui Aoxiangtang Health Industry Co., Ltd. Cornus officinalis was purchased from Anhui Aoxiangtang Health Industry Co., Ltd. Acai berry powder was purchased from Huizhou Daotianfang Food Co., Ltd.

[0045] Sensory evaluation criteria were established based on four aspects: color, taste, aroma, and texture, as shown in Table 1.

[0046] Table 1 Sensory Evaluation Criteria

[0047]

[0048]

[0049] Example 1

[0050] The harvested peony stamens were washed, blanched, and dried to obtain pretreated peony stamens. 100g of Poria cocos, 40g of Polygonatum sibiricum, and 50g of Cornus officinalis were weighed, added to 3000mL of water, and steamed in a stainless steel pot for 2.5 hours to prepare a concentrated herbal extract. 0.25g of the pretreated peony stamens were added to 100mL of the concentrated herbal extract, stirred evenly, and steamed for another 5 minutes. Then, 2.5g of acai berry powder and 3.5g of zero-calorie sugar were added to obtain a peony stamen complex.

[0051] Example 2

[0052] Unlike Example 1, 0.5g of pretreated peony stamens were added to 100mL of concentrated traditional Chinese medicine solution.

[0053] Example 3

[0054] Unlike Example 1, 0.75g of pretreated peony stamens were added to 100mL of concentrated traditional Chinese medicine solution.

[0055] Example 4

[0056] Unlike Example 1, 1g of pretreated peony stamens was added to 100mL of concentrated traditional Chinese medicine solution.

[0057] Example 5

[0058] Unlike Example 1, 1.25g of pretreated peony stamens were added to 100mL of concentrated traditional Chinese medicine solution.

[0059] Sensory evaluation scores were performed on the peony stamen complexes obtained in Examples 1-5, and the results are as follows: Figure 1As shown, the greater the amount of peony stamens used, the lower the sensory evaluation score. The highest sensory evaluation score was achieved when the amount of peony stamens was 0.5g, with a good taste, a brownish color, and a suitable aroma. As the amount of peony stamens increased, the bitterness became stronger, and the stamen flavor gradually thickened, resulting in a poorer taste experience and a consequently lower sensory evaluation score.

[0060] Example 6

[0061] Unlike Example 2, 1.5g of acai berry powder was added.

[0062] Example 7

[0063] Unlike Example 2, 2.0g of acai berry powder was added.

[0064] Example 8

[0065] Unlike Example 2, 3.0g of acai berry powder was added.

[0066] Example 9

[0067] Unlike Example 2, 3.5g of acai berry powder was added.

[0068] Sensory evaluation scores were performed on the peony stamen complexes obtained in Examples 2 and 6-9, and the results are as follows: Figure 2 As shown, the sensory evaluation score was highest when the amount of acai berry powder was 3g. At this level, the taste was sweet and sour, the color was vibrant, and the aroma of the flower buds was strong. When the amount of acai berry powder added was less than 3g, the sensory evaluation score gradually increased with the increase of the amount of acai berry powder; however, when the amount of acai berry powder was small, the taste was slightly bitter, and the aroma of the flower buds was pungent; when the amount of acai berry powder was 3.5g, the taste was too sour, the texture was cloudy, and the appearance was poor.

[0069] Example 10

[0070] Unlike Example 2, zero-calorie sugar was replaced with sucrose.

[0071] Example 11

[0072] Unlike Example 2, zero-calorie sugar was replaced with xylitol.

[0073] Example 12

[0074] Unlike Example 2, zero-calorie sugar was replaced with fructooligosaccharides.

[0075] Example 13

[0076] Unlike Example 2, zero-calorie sugar was replaced with erythritol.

[0077] Sensory evaluation scores were performed on the peony stamen complexes obtained in Examples 2 and 10-13, and the results are as follows: Figure 3 As shown, the sensory evaluation score was highest when zero-calorie sugar was used, while other sugars scored slightly lower. The peony stamen complex with zero-calorie sugar had a pleasant taste, a brownish color, and a rich floral aroma. The addition of zero-calorie sugar gave the peony stamen complex a sweet and sour taste, satisfying cravings while reducing calorie intake, making it safe for obese individuals to consume. When other sugars were added, the taste was slightly inferior, the color was brownish, and there was more sediment.

[0078] Example 14

[0079] Unlike Example 2, 2.5g of zero-calorie sugar was added.

[0080] Example 15

[0081] Unlike Example 2, 3.0g of zero-calorie sugar was added.

[0082] Example 16

[0083] Unlike Example 2, 4.0g of zero-calorie sugar was added.

[0084] Example 17

[0085] Unlike Example 2, 4.5g of zero-calorie sugar was added.

[0086] Sensory evaluation scores were performed on the peony stamen complexes obtained in Examples 2 and 14-17, and the results are as follows: Figure 4 As shown, when the amount of zero-calorie sugar is 3.5g, the peony stamen complex has a suitable taste, a brownish color, and a light fragrance, and achieves the highest sensory evaluation score. When the amount of zero-calorie sugar is less than 3.5g, the sensory evaluation score gradually increases with the increase of the amount of zero-calorie sugar; however, when the amount of zero-calorie sugar is greater than 3.5g, the peony stamen complex becomes increasingly sweet with the increase of the amount of zero-calorie sugar, and the sensory evaluation score gradually decreases.

[0087] Example 18

[0088] Unlike Example 2, 0.5g of pretreated peony stamens were added to 50mL of concentrated traditional Chinese medicine solution.

[0089] Example 19

[0090] Unlike Example 2, 0.5g of pretreated peony stamens were added to 75mL of concentrated traditional Chinese medicine solution.

[0091] Example 20

[0092] Unlike Example 2, 0.5g of pretreated peony stamens were added to 125mL of concentrated traditional Chinese medicine solution.

[0093] Example 21

[0094] Unlike Example 2, 0.5g of pretreated peony stamens were added to 150mL of concentrated traditional Chinese medicine solution.

[0095] Sensory evaluation scores were performed on the peony stamen complexes obtained in Examples 2 and 18-21, and the results are as follows: Figure 5 As shown, when using 100mL of concentrated Chinese medicine solution for compounding, the resulting product has a refreshing taste, a brownish color, and an appealing aroma, achieving the highest sensory evaluation score. When the volume of concentrated Chinese medicine solution is less than 100mL, the volume is relatively small, resulting in a strong taste; while when the volume of concentrated Chinese medicine solution is greater than 100mL, the taste is astringent and has a strong bitterness, leading to a lower sensory evaluation score.

[0096] Example 22

[0097] Based on the peony stamen complex and its sensory evaluation scores obtained in Examples 1-9 and Examples 14-21, four factors were selected for Box-Behnken response surface methodology experiment: peony stamen dosage (A), acai berry powder dosage (B), zero-calorie sugar dosage (C), and traditional Chinese medicine concentrate dosage (D). The factor level codes are shown in Table 2, and the response surface methodology experimental results are shown in Table 3.

[0098] Table 2 Response Surface Experiment Factor Levels

[0099]

[0100] Table 3. Experimental Results of Response Surface Analysis

[0101]

[0102]

[0103]

[0104] The data in Table 3 were fitted using Design-expert software with a quadratic regression. The quadratic polynomial regression equation for the sensory evaluation score (Y) was obtained by fitting four influencing factors: concentrated liquid volume (A), peony stamen dosage (B), acai berry powder dosage (C), and zero-calorie sugar dosage (D). The equation is: Y = 91.20 + 1.56A - 1.16B + 0.5333C + 0.5167D + 0.1000AB - 0.1000AC + 0.2750AD - 0.2000BC + 0.0750BD + 0.1000CD - 4.77A² ​​- 2.95B² - 3.18C² - 3.23D².

[0105] A represents the volume of the concentrated liquid, mL; B represents the amount of peony stamens used, g; C represents the amount of acai berry powder used, g; and D represents the amount of zero-calorie sugar used, g.

[0106] The overall coefficient of determination (R²) of the regression polynomial equation is 0.8816, indicating that the quadratic polynomial regression equation has high reliability and can predict and analyze the influence of factors A, B, C, and D on sensory evaluation scores relatively well. The CV value is 1.91%, indicating high experimental reliability; the Adeq Precision value is 9.0046, indicating that the model can predict and analyze experimental results well.

[0107] Table 4 shows that the F-value of the quadratic polynomial regression model is 7.45, and the P-value is 0.0003, indicating that the model has extremely high statistical significance. The lack-of-fit term P = 0.0620 > 0.05, indicating that the lack-of-fit term is not significant. Among them, A2, B2, C2, and D2 have significant effects on the sensory evaluation scores (P < 0.01). R2 = 0.8816. The analysis of variance results show that the order of influence of the four factors on the sensory evaluation scores of the peony stamen complex is: concentrated liquid volume (A) > peony stamen amount (B) > acai berry powder amount (C) > zero-calorie sugar amount (D).

[0108] Table 4. Results of Analysis of Variance

[0109]

[0110] As shown in Table 5, the model confidence analysis demonstrates that the quadratic polynomial model effectively fits the experimental data and can predict and analyze the sensory experimental results of the peony stamen complex relatively well. Figures 6-11 The interaction between the two factors shows a significant interaction between the dosage of peony stamens and the concentrated traditional Chinese medicine solution. The steeper the surface plot and the denser the contour lines, the stronger the interaction, indicating that changes in factor values ​​have a greater impact on sensory evaluation. To verify the rationality and feasibility of the response surface methodology results, three parallel replicate experiments were conducted under optimized experimental conditions. The sensory evaluation score of the peony stamen complex was 98, which is small compared to the theoretical prediction of 98.6, indicating that the process is feasible.

[0111] Table 5 Model Confidence Analysis

[0112]

[0113]

[0114] Example 23

[0115] Weigh the peony stamen complex prepared in Example 2, and add 9 times its volume of phosphate buffer (phosphate buffer: 0.1 mol / L, pH 7-7.4) at a weight (g):volume (ml) ratio of 1:9. Vortex for 3 minutes, centrifuge at 3500 rpm or higher for 10 minutes, and collect the supernatant (10% homogenate supernatant). Dilute the supernatant with phosphate buffer to different concentrations for preliminary experiments. The supernatant obtained after homogenization and centrifugation should be as clear and transparent as possible; the centrifugation speed and time can be increased appropriately.

[0116] Superoxide dismutase (SOD) is an antioxidant metalloenzyme found in living organisms and is an important component of the antioxidant enzyme system, widely distributed in microorganisms, plants, and animals. SOD inhibition rate is an indicator used to assess antioxidant activity and is commonly used in antioxidant research. The SOD inhibition rate assesses antioxidant activity by measuring the ability of superoxide dismutase (SOD) in a sample to scavenge superoxide anions. Generally, a higher SOD inhibition rate indicates stronger SOD activity in the sample, a stronger ability to scavenge superoxide anions, and better antioxidant activity.

[0117] SOD inhibition rate and SOD activity were determined according to the SOD kit assay method.

[0118] SOD inhibition rate (100%) = (A control - A control blank) - (A assay - A assay blank) / (A control - A control blank) × 100%

[0119] SOD activity (U / g tissue) = SOD inhibition rate ÷ 50% × reaction system / dilution factor (0.24mL / 0.02mL) × before test / dilution factor ÷ tissue weight (g) / added homogenization buffer (mL).

[0120] The antioxidant properties of the peony stamen complex were determined in vitro using an SOD kit (WST-1 method), as shown in Table 6.

[0121] Table 6. SOD Measurement Results

[0122]

[0123] Table 6 shows that: A control well = 1.236; A control blank well = 0.042; A undiluted test well = 0.924; A 3-fold dilution test well = 1.121; A 5-fold dilution test well = 1.163; A undiluted test blank well = 0.230; A 3-fold dilution test blank well = 0.115; A 5-fold dilution test blank well = 0.073.

[0124] The SOD inhibition rate and SOD activity of the undiluted, 3-fold, and 5-fold diluted wells can be obtained from the formulas:

[0125] (1) Undiluted measurement well

[0126] SOD inhibition rate = (1.236-0.042)-(0.924-0.230) / (1.236-0.042)×100% = 41.88%;

[0127] SOD activity = 41.88% ÷ 50% × 0.24ml / 0.02ml × 1 ÷ 1g / 9ml = 90.461 (U / g tissue);

[0128] (2) 3-fold dilution measurement well

[0129] SOD inhibition rate = (1.236-0.042)-(1.035-0.115) / (1.236-0.042)×100% = 22.95%;

[0130] SOD activity = 22.95% ÷ 50% × 0.24ml / 0.02ml × 3 ÷ 1g / 9ml = 148.716 (U / g tissue);

[0131] (3) 5-fold dilution measurement well

[0132] SOD inhibition rate = (1.236-0.042)-(1.163-0.073) / (1.236-0.042)×100% = 8.71%;

[0133] SOD activity = 8.71% ÷ 50% × 0.24ml / 0.02ml × 5 ÷ 1g / 9ml = 94.068 (U / g tissue).

[0134] like Figure 12 Based on the above calculations, the SOD inhibition rate of the peony stamen complex decreased with increasing dilution factor. The SOD inhibition rate of the undiluted test well was 41.90%, the SOD inhibition rate of the 3-fold dilution test well was 22.95%, and the SOD inhibition rate of the 5-fold dilution test well was 8.71%. The SOD inhibition rates were all relatively high, indicating that the peony stamen complex has strong SOD activity and good antioxidant activity.

[0135] Example 24

[0136] Weigh an appropriate amount of lyophilized peony stamen powder (fresh peony stamen extraction rate 5%), add purified water at a ratio of 1:10 (mg:mL) or 0.5:100 (mg:mL), and decoct for 1 hour. Filter to obtain the filtrate, which is the peony stamen water extract. Also, prepare peony stamen complexes 2, 5, and 15 from Table 2 for later use. The xanthine oxidase inhibition assay was performed with slight modifications according to the method of Masuda et al. The reaction mixture consisted of 50 μL of sample and 50 μL of 0.02 U / mL xanthine oxidase solution, shaken appropriately for 30 seconds, and incubated at 25°C for 5 minutes. Then, 150 μL of 0.48 mM xanthine solution was added, the mixture was carefully shaken again for 30 seconds, and incubated at 25°C for 25 minutes. Finally, the absorbance was measured at 290 nm. The xanthine oxidase inhibition rate was calculated using the following formula:

[0137]

[0138] In the formula:

[0139] D – Xanthine oxidase inhibition rate, %;

[0140] A1 – Absorbance of the product containing the sample and XOD, produced using a buffer solution;

[0141] A2 – is the absorbance of the product containing the sample;

[0142] A3 – is the absorbance of the product containing buffer solution and XOD;

[0143] A4 represents the absorbance of the product containing the buffer solution.

[0144] The effects of peony stamen water extract and peony stamen complex (No. 2) on lowering uric acid were measured by in vitro detection, as shown in Tables 7 and 8, respectively.

[0145] Table 7. Uric acid-lowering effect of peony stamen complex.

[0146]

[0147]

[0148] Table 8. Uric acid-lowering effect of peony flower stamen water extract.

[0149]

[0150] Calculations showed that the peony stamen complex inhibited xanthine oxidase by 87.4%, while the aqueous extract of peony stamen showed an inhibition rate of 43%. Xanthine oxidase plays a crucial role in uric acid metabolism; therefore, inhibiting xanthine oxidase activity can suppress uric acid production, thereby alleviating hyperuricemia.

[0151] Example 25

[0152] Ten male rats, weighing approximately 200g (fluctuating by 20g), were used. The ambient temperature was controlled at 18-22℃, and the relative humidity at 40-70%. After 7 days of acclimatization, both groups of rats were fed normally. A rat model was established by gavage administration of a mixture of 250mg / kg·d potassium oxonate (OAPS) and 150mg / kg·d hypoxanthine. Uric acid levels were measured starting on the seventh day. A rat model of hyperuricemia was considered successful when the serum uric acid concentration reached 110μmol / L. Five rats were randomly selected as the model group, and the remaining five were assigned to the peony stamen complex group. The peony stamen complex group received the modeling drug via gavage daily, along with the peony stamen complex (250mg / kg·d) from Example 2. The other group received an equal volume of physiological saline. Treatment continued for 14 days, with urine collected every 4 days to measure uric acid levels in both groups of rats. Urine collection was performed using the reflex method: mice exhibited an excretory reflex when their tails were grasped and lifted, allowing for the collection of a small amount of urine, which was then collected in a 5ml centrifuge tube. The urine was collected before gavage.

[0153] After urine collection and analysis, when it was decided to terminate the experiment, the mice were fasted for twelve hours, their eyeballs were enucleated to collect blood, and after standing for 30-60 minutes, the blood was centrifuged at 3000 rpm for 10 minutes. The supernatant was then collected and tested using a uric acid reagent kit.

[0154] Compared with the model group, the blood of rats in the peony stamen complex group (e.g. Figure 13 (as shown) and urine (such as) Figure 14 The uric acid levels in rats (as shown in the figure) were significantly reduced, indicating that the peony stamen complex has a therapeutic effect on rats with hyperuricemia.

[0155] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A peony stamen complex for lowering uric acid, characterized in that, It is composed of peony stamens, acai berry powder, sugar and concentrated Chinese medicine in a ratio of (0.5 g):(3 g):(3.5 g):(100 mL); The sugar is a zero-calorie sugar; The concentrated Chinese medicine liquid is obtained by boiling Poria cocos, Polygonatum sibiricum and Cornus officinalis with water, wherein the ratio of Poria cocos, Polygonatum sibiricum, Cornus officinalis and water is (100 g):(40 g):(50 g):(3000 mL).

2. A method for preparing the peony stamen complex for lowering uric acid as described in claim 1, characterized in that, Includes the following steps: S1. Pre-treat the harvested peony stamens; S2. Add water to Poria cocos, Polygonatum sibiricum and Cornus officinalis to steam and boil to obtain a concentrated Chinese medicine liquid; S3. Add the pretreated peony stamens to the concentrated Chinese medicine liquid, stir evenly, and then cook to obtain the cooking liquid. S4. Add acai berry powder and sugar to the cooking liquid to obtain the peony stamen complex.

3. The preparation method according to claim 2, characterized in that, In step S1, the pretreatment includes washing, blanching, and drying.

4. The preparation method according to claim 2, characterized in that, The steaming time in step S2 is 2-3 hours, and the steaming time in step S3 is 4-6 minutes.

5. The use of the peony stamen complex for lowering uric acid as described in claim 1 in the preparation of uric acid-lowering drugs.

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