Pepper and dried ginger extract and preparation method thereof

Abstract

The invention belongs to the field of pharmacy, and particularly relates to a capsicum and dried ginger extract and a preparation method thereof, and the capsicum and dried ginger extract is obtained by crushing capsicum and dried ginger raw materials, wetting, soaking, percolating and extracting, and concentrating under reduced pressure. The process route is clear, operability is high, repeatability is good, the extraction rate of effective components is high, the transfer rate of capsaicin and dihydrocapsaicin is not lower than 90%, and the transfer rate of 6-gingerol is not lower than 85%.

Description

Technical Field

[0001] The present application belongs to the pharmaceutical field, and specifically relates to a chili and dried ginger extract and a preparation method thereof. Background Art

[0002] In the pharmaceutical field, the material basis determines the clinical efficacy. However, due to different extraction processes of traditional Chinese medicine, the yield of the extracts is different, and the content of effective active ingredients is uncertain. Chili pepper and dried ginger have the effects of dispelling wind, promoting blood circulation and relieving pain. They are the main ingredients of traditional Chinese medicine external preparations for the treatment of joint pain, periarthritis of the shoulder, and back pain. Blood circulation and pain relief ointment, blood circulation and pain relief ointment, etc. all contain chili pepper and dried ginger ingredients. The standardized production of chili pepper and dried ginger extracts is a difficult problem that needs to be solved urgently in the modernization of traditional Chinese medicine.

[0003] Pepper is a plant of the Solanaceae family Capsicum annuum ( Capsicum annuum L.) or its cultivars. The dried mature fruit is harvested in summer and autumn when the peel turns red, the branches and stems are removed, and the fruit is dried in the sun. The main active ingredient of pepper is capsaicin (C 18 H 27 NO3) and dihydrocapsaicin (C 18 H 29 NO3), capsaicin and dihydrocapsaicin have a significant inhibitory effect on neurotransmission of biological pain caused by external stimuli. The analgesic mechanism of capsaicin and dihydrocapsaicin is that capsaicin can act on the TRPV1 receptors of sensory nerve fibers, inhibiting the neurotransmission of pain, thereby producing an analgesic effect. However, due to the different usage amounts and action times, capsaicin exhibits a dual nature, namely pain phenomena and analgesic effects. When capsaicin first acts on the nerves or acts on the nerves in small amounts, it exhibits pain phenomena; when capsaicin acts on the nerves for a long time or is used in large quantities in a certain part, it produces analgesic and anti-inflammatory effects.

[0004] Public literature reports that commonly used pepper extraction methods include ① hot immersion method: hot immersion method is a more mature and commonly used extraction method for extracting capsaicin from peppers. Various factors such as pepper variety, blanching temperature, chopping degree, leaching temperature and leaching time all affect the extraction yield of capsaicin. Although the process technology and equipment of the hot immersion method are relatively mature, the extraction time is long and the extraction rate is low. ② two-phase method: the two-phase method uses the different solubility of capsaicin in two immiscible phases to separate and extract capsaicin. The two-phase method requires strict control of the proportion and dosage of the operation, and has high technical requirements for workers. The extracted capsaicin has high purity and high extraction rate, but it is not suitable for large-scale industrial production. ③ sodium hydroxide method: also known as alkaline water method, the molecular structure of capsaicin contains weakly acidic phenolic hydroxyl groups, which can react with alkaline water to react with acid-base neutralization to extract capsaicin. This method is simple and easy to operate, but it takes a long time and has a low extraction rate. ④ ion exchange method: the ion exchange method uses ion exchangers to separate liquid mixtures of different electrolytes. The ion exchange method is simple to operate, but the amount of capsaicin extracted in a single time is small, and it is not suitable for large-scale industrial production. ⑤ Organic solvent extraction method: The organic solvent extraction method uses the principle of similar dissolution and the high lipophilicity of capsaicin. The organic solvent extraction method is a method with relatively mature technology and equipment, easy to operate, and widely used in industrial production. It is suitable for large-scale production. The disadvantage is that it pollutes the environment and has high production costs. ⑥ Supercritical CO2 extraction method: The supercritical CO2 extraction method uses CO2 in a supercritical state to have a special dissolving effect on certain substances, thereby separating the mixture. This method has high requirements for the operation of equipment and technology, large equipment investment, high operating costs, and is not suitable for large-scale industrial production. ⑦ Enzyme method: The enzyme method refers to the method of using enzymes for biological decomposition to separate and extract capsaicin from peppers. It has high requirements for the temperature, pH value and time during decomposition, and has certain limitations. It is suitable for laboratory extraction and not suitable for industrial production. ⑧ Ultrasonic extraction method: Ultrasonic extraction method refers to the method of using the energy generated by ultrasound to rupture the cell wall of peppers and accelerate the release, diffusion and dissolution of active ingredients in pepper cells. Compared with traditional methods, it has the advantages of simplicity, high extraction rate, and green environmental protection, but the extraction cost is relatively high.

[0005] Dried ginger is a perennial herbaceous plant of the Zingiberaceae family. Zingiber officinale Rosc.) is a commonly used Chinese medicine for both medicinal and edible purposes. Gingerol is a general term for gingerol, gingerone, gingerol and other spicy ingredients in dried ginger, among which 6-gingerol (C 17 H 26 O4) is an important active ingredient in dried ginger. There is a lack of mature industrial extraction methods for dried ginger.

[0006] The inventor applied for application number CN200410046782.9 on September 21, 2004, “A Chinese herbal cataplasm for treating arthritis, periarthritis of the shoulder and bone hyperplasia, and its preparation method”, and CN201810408716.3 applied for on August 17, 2018, “A compound Chinese herbal preparation with the effects of promoting blood circulation and relieving pain, and its preparation method”. During the actual production research process, the applicant found that during the pre-treatment of medicinal materials, due to the different yields of extracts of peppers and dried ginger from different batches, the content of active ingredients in the product was affected, resulting in large fluctuations in the yield of the prepared samples, which did not meet the requirements for the preparation process of marketed preparations.

[0007] The present invention aims to provide a more effective method for preparing pepper and dried ginger extracts. The method has simple process, clear process route, clear process parameters and good repeatability, which is conducive to the preparation development and industrial production of the product. Summary of the invention

[0008] One of the purposes of the present invention is to provide a pepper and dried ginger extract. The extract is made of the following raw materials by mass: 8 to 10 parts of pepper and 4 to 6 parts of dried ginger, preferably 9 parts of pepper and 5 parts of dried ginger. The pepper and dried ginger extract has a capsaicin content of 0.31% to 0.50%, a dihydrocapsaicin content of 0.16% to 0.24%, and a 6-gingerol content of 0.51% to 0.67%.

[0009] The second object of the present invention is to provide a method for preparing a pepper and dried ginger extract, comprising: crushing pepper and dried ginger, wetting, soaking, percolating and extracting, and concentrating the percolating liquid under reduced pressure.

[0010] Furthermore, the preparation method of the pepper and dried ginger extract comprises the following steps: (1) Wetting: Crush the pepper and dried ginger, mix evenly, and add 0.8 to 1.2 times the volume (relative to the total mass of the pepper and dried ginger) of 90% ethanol to moisten for 2 to 6 hours; (2) Soaking: Add the moistened pepper and dried ginger powder into a percolation cylinder with 1 to 1.5 times the volume (relative to the total mass of the pepper and dried ginger) of 90% ethanol as solvent and soak for 18 to 30 hours; (3) Percolation extraction: collect the percolation liquid at a flow rate of 1.0-3.0 ml / min per kg of medicinal material, with the percolation liquid volume: raw material mass ratio being 6.5-9.0:1; (4) Concentration under reduced pressure: The percolate is pumped into a concentrator, ethanol is recovered under reduced pressure, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration endpoint is reached.

[0011] Preferably, in step (1), the pepper, calculated as a dry product, contains a total amount of capsaicin and dihydrocapsaicin of ≥ 0.16%. Preferably, the pepper contains ≥ 0.20% capsaicin and ≥ 0.10% dihydrocapsaicin.

[0012] Preferably, in step (1), the dried ginger contains 6-gingerol ≥ 0.60%.

[0013] Preferably, in step (3), the total amount of capsaicin and dihydrocapsaicin in the percolation liquid is ≥ 222 μg / ml.

[0014] Preferably, in step (4), the temperature of reduced pressure concentration is ≤60°C and the vacuum degree is ≤-0.06Mpa.

[0015] Furthermore, the reduced pressure concentration is divided into two steps: (1) Taking the percolate, recovering ethanol under reduced pressure, with the temperature ≤ 60°C and the vacuum degree ≤ -0.06Mpa, and concentrating it to a relative density of 1.12 to 1.17 to obtain an extract; (2) Add water to the extract of step (1), keep the temperature ≤ 60°C, keep the vacuum degree ≤ -0.06Mpa, and continue to concentrate until the relative density measured at 60°C is 1.14-1.17 to obtain the pepper and dried ginger extract.

[0016] Preferably, the amount of water added is 0.5 to 2 times the weight of the extract; and the extract contains ethanol ≤6.5%.

[0017] In the step (4), the content of capsaicin in the obtained dried chili and ginger extract is 0.31% to 0.50%, the content of dihydrocapsaicin is 0.16% to 0.24%, and the content of 6-gingerol is 0.51% to 0.67%.

[0018] Through the preparation method, the transfer rates of capsaicin and dihydrocapsaicin are not less than 90%, and the transfer rate of gingerol is not less than 85%.

[0019] The pepper and dried ginger extract can be further prepared into a pharmaceutical preparation for treating joint pain, osteoarthritis, muscle pain and sports injuries. Beneficial Effects

[0020] The above technical solution of the present invention has the following advantages compared with the prior art: (1) The preparation method of the pepper and dried ginger extract of the present invention is simple to operate, has a high extraction rate of effective ingredients, good repeatability, and the transfer rates of capsaicin and dihydrocapsaicin can reach 90% to 95%, and the transfer rate of gingerol can reach 86% to 96%; (2) In the preparation method of the pepper and dried ginger extract of the present invention, water is added during the concentration process to drive away ethanol, which has a higher concentration efficiency and reduces the loss of effective ingredients than directly concentrating until there is no alcohol taste; (3) The chili and dried ginger extract of the present invention has a high content of effective ingredients, with the content of capsaicin being 0.31% to 0.50%, the content of dihydrocapsaicin being 0.16% to 0.24%, and the content of 6-gingerol being 0.51% to 0.67%. It can be further prepared into a pharmaceutical preparation, providing material guarantee for the quality and efficacy of the drug. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Attached Figure 1 This is a process flow chart of Examples 1 to 9.

[0022] Attached Figure 2 Schematic diagram of a pycnometer. Specific implementation plan

[0023] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail through examples below. The following examples are only used to explain the present invention and do not represent the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0024] The reagents and raw materials used in the present invention are all commercially available. The experimental method is as follows: 1. Density detection Take a clean, dry and accurately weighed specific gravity bottle (attached Figure 2 ), fill it with the test sample (temperature should be below 20℃), install the thermometer (there should be no bubbles in the bottle), place it in a 60℃ water bath for several minutes to make the temperature of the contents reach 60℃, remove the liquid overflowing the side tube with filter paper, and immediately cover it. Then take the pycnometer out of the water bath, wipe the outside of the pycnometer with filter paper, weigh it accurately, subtract the weight of the pycnometer, and obtain the weight of the test sample. Then pour out the test sample, wash the pycnometer, fill it with freshly boiled cold water, and then measure the weight of water at the same temperature according to the above method, and calculate it according to the following formula.

[0025]

[0026] 2. Content detection 2.1 Capsaicin and dihydrocapsaicin content (1) Chromatographic conditions Instrument: High Performance Liquid Chromatography; Detector: UV or DAD detector; Chromatographic column: C18 column; Wavelength: 280nm; Column temperature: 40℃; Injection volume: 10~20μl; Mobile phase: methanol-water (50:50), isocratic elution; (2) Solution preparation Reference solution: Take appropriate amount of capsaicin and dihydrocapsaicin reference substances, weigh accurately, dissolve in methanol and quantitatively dilute to a mixed solution containing 50 μg of capsaicin and 20 μg of dihydrocapsaicin per 1 ml of methanol; Test solution: accurately weigh about 1g of pepper and dried ginger extract into a 50ml volumetric flask, add methanol to dilute to the mark, shake well, and filter to obtain the test solution; (3) Determination Accurately measure the reference solution and the test solution, inject them into the liquid chromatograph, and record the chromatogram.

[0027] 2.2 6-gingerol content (1) Chromatographic conditions Instrument: High Performance Liquid Chromatography; Detector: UV detector; Column: Waters sunfire C18, 4.6 mm × 250 mm, 5 μm; Mobile phase: acetonitrile-methanol-water (40:5:55); Flow rate: 1.0 ml / min; Column temperature: 30°C; Wavelength: 280 nm; Injection volume: 10 μl; (2) Solution preparation Reference solution: Take an appropriate amount of 6-gingerol reference substance, weigh accurately, and add methanol to make a solution containing 0.1 mg of 6-gingerol per 1 ml. Test solution: accurately weigh about 0.5 g of pepper and dried ginger extract into a 50 ml volumetric flask, add methanol to dilute to the mark, shake well, filter, and obtain the test solution; (3) Determination Accurately measure 10 μl of the reference solution and the test solution, inject them into the liquid chromatograph, and record the chromatogram.

[0028] 3. Transfer rate Calculation method for transfer rate of capsaicin, dihydrocapsaicin and 6-gingerol:

[0029] The specific embodiments of the present invention are as follows, and the process flow charts of embodiments 1 to 9 are as follows: Figure 1 As shown, the raw materials are selected as follows: the chili pepper has a moisture content of ≤13.0%, a capsaicin content of ≥0.20%, and a dihydrocapsaicin content of ≥0.10% calculated on a dry basis; the dried ginger has a moisture content of ≤19.0%, a volatile oil content of ≥0.8% (ml / g), and a 6-gingerol content of ≥0.60%.

[0030] Example 1 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 448ml of 90% ethanol to moisten for 4h, put them into a percolation cylinder, and soak them in 1 times the volume of 90% ethanol for 18h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 1 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 3640 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0031] Example 2 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 448ml of 90% ethanol to moisten for 4h, put them into a percolation cylinder, and add 1 volume of 90% ethanol for 18h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 2 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 4400 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0032] Example 3 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 448ml of 90% ethanol to moisten for 4h, put them into a percolation cylinder, and soak them in 1 times the volume of 90% ethanol for 18h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 3 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 4870 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0033] Example 4 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 560ml of 90% ethanol to moisten for 2h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 24h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 1 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 4530 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0034] Example 5 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 560ml of 90% ethanol to moisten for 2h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 24h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 2 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 50-30 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0035] Example 6 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 560ml of 90% ethanol to moisten for 2h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 24h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 3 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 3990 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0036] Example 7 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 672ml of 90% ethanol to moisten for 6h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 30h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 1 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 50-50 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0037] Example 8 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 672ml of 90% ethanol to moisten for 6h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 30h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 2 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 3750 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0038] Example 9 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, add 672ml of 90% ethanol to moisten for 6h, put them into a percolation cylinder, and soak them in 1.5 times the volume of 90% ethanol for 30h; (2) Use 90% ethanol as the percolation liquid, open the percolation cylinder, and perform percolation at a percolation rate of 3 ml / min per kg of medicinal materials, and collect the percolate; (3) After collecting 4470 ml of percolation liquid, close the liquid outlet at the bottom of the percolation cylinder and mix the percolation liquid evenly; (4) The percolation liquid is decompressed to recover ethanol at a temperature of ≤60°C and a vacuum degree of ≤-0.06Mpa, and concentrated to a relative density of 1.12 to 1.17. Water is added and the concentration is continued. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0039] Comparative Example 1 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, and reflux extract them with 90% ethanol three times, 3920ml each time, and each time for 2 hours; (2) Combine the extracts, recover ethanol under reduced pressure, temperature ≤ 60°C, vacuum degree ≤ -0.06Mpa, concentrate to a relative density of 1.12 to 1.17, add water, and continue concentrating. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0040] Comparative Example 2 (1) Take 360g of chili pepper and 200g of dried ginger, crush them, and reflux extract them with 90% ethanol three times, 4480ml each time, and each time for 2 hours; (2) Combine the extracts, recover ethanol under reduced pressure, temperature ≤ 60°C, vacuum degree ≤ -0.06Mpa, concentrate to a relative density of 1.12 to 1.17, add water, and continue concentrating. When the relative density reaches 1.14 to 1.17, the concentration end point is reached.

[0041] Experimental example The transfer rates of capsaicin, dihydrocapsaicin and 6-gingerol in Examples 1 to 9 and Comparative Examples 1 to 2 were measured, and the measurement results are shown in Tables 1 to 3.

[0042] Table 1 Capsaicin determination results

[0043] Table 2 Dihydrocapsaicin determination results

[0044] Table 3 6-Gingerol determination results

Claims

1. A chili and dried ginger extract, characterized in that The content of capsaicin is 0.31%~0.50%, the content of dihydrocapsaicin is 0.16%~0.24%, and the content of 6-gingerol is 0.51% ~ 0.67%.

2. The chili and dried ginger extract according to claim 1, characterized in that The extract is prepared from the following raw materials: 8 to 10 parts of chili pepper and 4 to 6 parts of dried ginger, by weight.

3. Use of the pepper and dried ginger extract according to any one of claims 1 to 2 in the preparation of a pharmaceutical preparation for treating joint pain, osteoarthritis, muscle pain, and sports injuries.

4. A method for preparing a pepper and dried ginger extract, characterized in that: The preparation method comprises the following steps: crushing pepper and dried ginger, wetting, soaking, percolating and extracting, and concentrating the percolating liquid under reduced pressure.

5. The preparation method according to claim 4, characterized in that: The chili pepper contains ≥0.20% capsaicin and ≥0.10% dihydrocapsaicin; the dried ginger contains ≥0.60% 6-gingerol.

6. The preparation method according to claim 4, characterized in that: The wetting is carried out using 90% ethanol, the volume ratio of ethanol to raw material mass is 0.8-1.2:1, and the wetting time is 2-6 hours; The soaking is carried out using 90% ethanol, the volume ratio of ethanol to raw material mass is 1 to 1.5:1, and the soaking time is 18 to 30 hours; The percolation extraction collects percolation liquid at a flow rate of 1.0-3.0 ml / min per kilogram of medicinal material, the percolation liquid volume: raw material mass ratio is 6.5-9.0:1, and the total amount of capsaicin and dihydrocapsaicin in the percolation liquid is ≥222 μg / ml.

7. The preparation method according to claim 4, characterized in that: The reduced pressure concentration is divided into two steps: (1) Taking the percolate, recovering ethanol under reduced pressure, and concentrating it to a relative density of 1.12 to 1.17 to obtain an extract; (2) Add water to the extract of step (1) and continue to concentrate until the relative density is 1.14 to 1.17 to obtain a chili and dried ginger extract.

8. The preparation method according to claim 7, characterized in that: The temperature of the reduced pressure concentration is ≤60°C, and the vacuum degree is ≤-0.06Mpa.

9. The preparation method according to claim 7, characterized in that: The ethanol content in the extract of step (1) is ≤6.5%, and the amount of water added in step (2) is 0.5 to 2 times the weight of the extract.

10. The preparation method according to any one of claims 4 to 9, characterized in that: The transfer rates of capsaicin and dihydrocapsaicin shall not be less than 90%, and the transfer rate of gingerol shall not be less than 85%.

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