Dendrobium officinale concentrated powder as well as preparation method and application thereof

Abstract

The invention relates to the technical field of biological medicine, and discloses dendrobium officinale concentrated powder and a preparation method and application thereof.The preparation method comprises the steps that dendrobium officinale is soaked in a bamboo leaf-based auxiliary agent and then dried, and a dendrobium officinale pretreated material is obtained; sophora alopecuroide is dried and then crushed, the crushed sophora alopecuroide is mixed with the dendrobium officinale kimura et migo pretreated material, and spray drying and concentration are performed to obtain the dendrobium officinale kimura et migo concentrated powder. The preparation method of the bamboo leaf-based auxiliary agent comprises the following steps: fermenting fresh bamboo leaves, and crushing and sieving a fermentation mixture after the fermentation is completed, so as to obtain the bamboo leaf-based auxiliary agent. According to the method, the extraction efficiency and the biological activity of the dendrobium officinale are remarkably improved by utilizing a fermentation technology, so that the bioavailability of the dendrobium officinale is improved, and the health benefits of oxidation resistance, immunoregulation and the like of the dendrobium officinale are enhanced in the process. Besides, the technology is carried out under mild operation conditions, so that active ingredients in the dendrobium officinale are protected, and dependence on chemical solvents is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of biomedicine, and in particular to a concentrated Dendrobium officinale powder and a preparation method and application thereof. Background Art

[0002] Dendrobium candidum is a precious Chinese herbal medicine with high medicinal value and health care functions. Traditionally, people use Dendrobium candidum by decocting or making tea, but these methods often fail to fully utilize its active ingredients. With the development of science and technology, people have begun to explore more efficient extraction and concentration methods in order to obtain better quality Dendrobium candidum products.

[0003] However, due to the high content and complex distribution of active ingredients in Dendrobium officinale, existing extraction technologies often fail to achieve ideal results, and some sensitive ingredients may be destroyed during the extraction process. Therefore, it is particularly important to develop an extraction and concentration method that can effectively retain the active ingredients in Dendrobium officinale. Summary of the invention

[0004] In view of this, the present invention proposes a concentrated Dendrobium officinale powder and a preparation method and application thereof, aiming to provide a new method for extracting and concentrating Dendrobium officinale to maximize the retention of effective ingredients in Dendrobium officinale while reducing damage to sensitive components.

[0005] The present invention provides a method for preparing a concentrated powder of Dendrobium officinale, comprising:

[0006] After soaking the Dendrobium officinale in a bamboo leaf-based additive, the Dendrobium officinale pretreatment material is dried to obtain; after drying the Sophora alopecuroides, the Sophora alopecuroides is crushed, and then mixed with the Dendrobium officinale pretreatment material and spray-dried and concentrated to obtain the Dendrobium officinale concentrated powder;

[0007] The preparation method of the bamboo leaf-based additive comprises: fermenting fresh bamboo leaves, and crushing and screening the fermented mixture after the fermentation is completed to obtain the bamboo leaf-based additive.

[0008] Preferably, the preparation method of the bamboo leaf-based additive further comprises:

[0009] Drying the fresh bamboo leaves at 45±5° C. until the moisture content of the fresh bamboo leaves drops below 10%, thereby obtaining dried bamboo leaves;

[0010] After the dried bamboo leaves are crushed into bamboo leaf powder with a particle size of 50-100 nm, the bamboo leaf powder, water and chitosan are mixed to obtain a nano suspension;

[0011] The nano suspension is fermented by microorganisms, and after the fermentation is completed, the fermentation mixture is crushed and sieved to obtain the bamboo leaf-based additive.

[0012] Preferably, the microorganism is lactic acid bacteria.

[0013] Preferably, the Dendrobium officinale is fresh Dendrobium officinale.

[0014] Preferably, after soaking the Dendrobium officinale in the bamboo leaf-based additive, drying comprises:

[0015] The Dendrobium officinale is soaked in the fermented bamboo leaf extract, and after soaking, the Dendrobium officinale is dried to obtain the Dendrobium officinale pretreated material.

[0016] Preferably, when the Dendrobium officinale is dried after soaking, the drying temperature does not exceed 40° C. and the drying time does not exceed 12 hours.

[0017] Preferably, before the bitter beans are ground after being dried, the process comprises:

[0018] Firstly, the bitter beans are peeled, and then the peeled bitter beans are steamed and dried after the steaming and boiling process.

[0019] The drying temperature of the bitter bean is 55±5° C., and the drying time is 12±2 hours.

[0020] Preferably, the mass fraction ratio of the dried Sophora alopecuroides to the pretreated Dendrobium officinale material is 1:6-7.

[0021] The present invention also provides a concentrated Dendrobium officinale powder, which is prepared according to the above-mentioned preparation method.

[0022] The present invention also proposes an application of the above-mentioned concentrated Dendrobium officinale powder in the preparation of antioxidant and / or immune enhancement products.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. Improve the extraction efficiency of active ingredients

[0025] Fermentation enhances extraction rate: Compared with traditional hot water extraction, alcohol extraction and other methods, the fermentation process can utilize the metabolism of microorganisms to promote the degradation, transformation and release of effective ingredients (such as polysaccharides, flavonoids, cyclic peptides, etc.) in Dendrobium officinale. The enzymes secreted by microorganisms can destroy the cell wall, making the effective ingredients inside the plant easier to dissolve and extract, greatly improving the extraction efficiency.

[0026] Low-temperature extraction protects active ingredients: The fermentation process is usually carried out under mild conditions, avoiding thermal degradation of active ingredients at high temperatures, and can maintain the biologically active ingredients in Dendrobium officinale, especially polysaccharides and flavonoids, to the greatest extent.

[0027] 2. Enhance the biological activity of Dendrobium candidum

[0028] Microbial transformation generates new active substances: During the fermentation process, the metabolism of microorganisms can not only degrade the macromolecular substances in Dendrobium officinale, but also synthesize new secondary metabolites. These products may have stronger biological activities than the original ingredients, such as enhancing immunity, anti-oxidation, and anti-tumor effects.

[0029] Transformation of polysaccharides and phenolic substances: Fermentation can convert the polysaccharides and phenolic compounds in Dendrobium officinale into smaller molecular and more active substances. The antioxidant and anti-inflammatory effects of these substances are stronger than those of unfermented ingredients and have better health care effects.

[0030] 3. Enhance the bioavailability of Dendrobium candidum

[0031] Cell wall destruction and release of active ingredients: The dense structure of the cell wall of Dendrobium officinale makes it difficult to completely extract the active ingredients. Through the fermentation process, the enzyme activity of microorganisms can effectively degrade the cell wall and improve the bioavailability of active ingredients. In addition, the enzymes secreted by microorganisms during the fermentation process can also promote the release of active ingredients through dissolution and diffusion, improve their solubility in aqueous solution, and thus improve their bioavailability.

[0032] 4. No need for high temperature and high pressure conditions to reduce the destruction of nutrients

[0033] Operation under mild conditions: Compared with the traditional high-temperature extraction method, the fermentation process is carried out at room temperature or low temperature, which avoids the damage of high temperature to the active ingredients in Dendrobium candidum, especially the significant protective effect on heat-sensitive polysaccharides and flavonoids. This allows the fermented extract to better retain the original nutrients and pharmacological effects.

[0034] 5. Improve the stability of the extract

[0035] Antioxidant environment enhances stability: During the fermentation process, substances such as lactic acid produced by microbial metabolism can maintain the acidic environment of the solution and reduce the occurrence of oxidation reactions. This environment helps stabilize the active ingredients in Dendrobium officinale, prevents them from degradation during storage, and prolongs the shelf life of the product.

[0036] Synergistic effect of active ingredients: The new substances produced by microbial fermentation and the ingredients in traditional Dendrobium officinale work together to produce a synergistic effect, making the biological activity of the final extract more lasting and stable.

[0037] 6. Green and environmentally friendly, reducing dependence on organic solvents

[0038] Reduce the use of chemical solvents: Traditional extraction methods often rely on organic solvents (such as ethanol, methanol, etc.) for extraction, which poses the risk of solvent residues and environmental pollution. The use of fermentation technology can reduce dependence on organic solvents and use water or other green solvents, which is in line with the trend of modern green chemistry and has higher environmental protection and safety.

[0039] 7. Strong controllability and adjustable process

[0040] Synergistic effect with auxiliary materials such as bitter beans: During the fermentation process, the combination of bitter beans and other auxiliary materials can produce additional synergistic effects and improve the overall effect of Dendrobium officinale. This process optimization makes the product more targeted and effective in different application scenarios.

[0041] In summary, this method effectively improves the extraction efficiency and biological activity of Dendrobium officinale through fermentation technology, improves its bioavailability, and enhances its health functions such as antioxidant and immunomodulatory. It is operated under mild conditions, which can not only protect the active ingredients in Dendrobium officinale, but also reduce the dependence on chemical solvents, and has significant environmental protection and sustainability advantages. The Dendrobium officinale extract obtained by this method can have higher added value and application potential in the market. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Various other advantages and benefits will become apparent to those of ordinary skill in the art by reading the detailed description of the preferred embodiments below. The accompanying drawings are only for the purpose of illustrating the preferred embodiments and are not to be considered as limiting the present invention. Moreover, the same reference symbols are used throughout the accompanying drawings to represent the same components. In the accompanying drawings:

[0043] Figure 1 This is one of the safety test results of the concentrated dendrobium powder of Example 1 of the present invention;

[0044] Figure 2 The present invention is the second safety test result of the concentrated Dendrobium powder of Example 1. DETAILED DESCRIPTION

[0045] Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features described in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0046] Example 1

[0047] 1. Preparation of bamboo leaf-based additives

[0048] 1. Raw material preparation:

[0049] Choose fresh, unpolluted bamboo leaves with uniform thickness and a moisture content of less than 50%.

[0050] Source of bamboo leaves: The selected bamboo species is Phyllostachys pubescens.

[0051] 2. Cleaning and drying of bamboo leaves:

[0052] Cleaning: Soak the bamboo leaves in clean water and wash them under running water for 10 minutes, making sure there is no dust or chemical residue on the surface.

[0053] Drying: Use low-temperature drying equipment and control the temperature at 45±2℃ for drying. The drying time is about 12 hours, until the moisture content of the bamboo leaves drops below 10%.

[0054] 3. Bamboo leaf nanotechnology treatment:

[0055] Nano-crushing: Use a ball mill to crush the bamboo leaves into nano-scale particles, with a target particle size of 50-100nm. The processing equipment used is an ultra-fine airflow pulverizer, and the processing time is controlled within 2 hours.

[0056] Preparation of nano-treatment solution: Mix the crushed bamboo leaf powder with an appropriate amount of deionized water, add chitosan, and form a stable nano-suspension with a concentration of 1%.

[0057] 4. Bamboo leaf fermentation process:

[0058] Fermentation broth preparation: use 1×10 8 CFU / mL lactic acid bacteria were used for fermentation. Selecting lactic acid bacteria for fermentation can improve the biological activity of flavonoids and phenolic substances in bamboo leaves.

[0059] Fermentation process: Mix the nano-treated liquid with the fermentation liquid, keep the fermentation temperature at 34±1℃, and control the pH value between 4.5-5.5. The fermentation time is 48 hours.

[0060] Post-fermentation treatment: After fermentation is completed, the fermentation mixture is crushed and then filtered through 120-200 mesh to remove the residue to obtain the fermented bamboo leaf extract. The concentration of the extract is controlled at 3% (dry weight ratio) for subsequent use.

[0061] 2. Pretreatment of fresh Dendrobium officinale with bamboo leaf-based additives

[0062] 1. Raw material preparation:

[0063] When choosing fresh Dendrobium officinale, it is required that it is fresh after picking, has a firm texture, and is free of diseases and pests.

[0064] Cleaning: Wash the Dendrobium candidum thoroughly with running water to remove dirt and impurities on the surface. It is recommended to use a weak acid solution (pH 5-6) for cleaning to avoid damage to the active ingredients.

[0065] 2. Soaking treatment:

[0066] Preparation of bamboo leaf-based additive solution: Dilute the fermented bamboo leaf extract and water in a ratio of 1:1 to prepare an immersion solution.

[0067] Soaking conditions: Soak the cleaned Dendrobium officinale in the bamboo leaf-based additive solution for 5 hours at a temperature of 28±2°C. Through soaking, the natural active substances in the bamboo leaves can promote the release of nutrients in Dendrobium officinale and improve its antioxidant and immunomodulatory functions.

[0068] 3. Post-processing:

[0069] After soaking, take out the Dendrobium officinale and dry it slightly at a temperature not exceeding 40°C to avoid loss of active ingredients. The drying time should be controlled within 12 hours.

[0070] 3. Processing of Sophora alopecuroides

[0071] 1. Raw material preparation:

[0072] Choose fresh bitter beans free of pests and diseases, with a moisture content of less than 12%.

[0073] 2. Cleaning and peeling:

[0074] Soak the bitter beans in water for 30 minutes, wash them and remove surface impurities.

[0075] The bitter beans are peeled to reduce the bitter taste.

[0076] 3. Steaming:

[0077] The bitter beans are steamed in a steamer for 30 minutes with the steam temperature controlled at 95-100°C, in order to remove the bitter components and retain the nutrients.

[0078] 4. Drying and crushing:

[0079] After cooking, bitter beans need to be dried quickly using low-temperature drying equipment (temperature controlled at 55±2℃) for 12 hours to ensure that their nutrients are not lost.

[0080] Crushing: The dried bitter beans are crushed, and the particle size of the final powder is controlled at 60-80 mesh to ensure uniform and fine particles.

[0081] 4. Mixing the processed bitter beans and Dendrobium candidum to prepare concentrated powder

[0082] 1. Mixing:

[0083] The Dendrobium officinale powder and Sophora alopecuroides powder treated with bamboo leaf-based additives are mixed in a mass ratio of 6:1, and the mixing is ensured to be uniform by using a vibrating screen, a mixer and other equipment.

[0084] 2. Concentration:

[0085] The spray drying technology is used for concentration. The inlet temperature of the spray drying is set at 160°C and the outlet temperature is controlled at 75±3°C to maintain the active ingredients of the product.

[0086] Moisture-proof and light-proof materials are used for packaging, and vacuum packaging is used to ensure the long-term stability of the concentrated powder.

[0087] Example 2

[0088] 1. Preparation of bamboo leaf-based additives

[0089] 1. Raw material preparation:

[0090] Choose fresh, unpolluted bamboo leaves with uniform thickness and a moisture content of less than 50%.

[0091] Source of bamboo leaves: The selected bamboo species is Phyllostachys pubescens.

[0092] 2. Cleaning and drying of bamboo leaves:

[0093] Cleaning: Soak the bamboo leaves in clean water and wash them under running water for 1-15 minutes to ensure that there is no dust or chemical residue on the surface.

[0094] Drying: Use low-temperature drying equipment and control the temperature at 43±2℃ for drying. The drying time is about 13 hours, until the moisture content of the bamboo leaves drops below 10%.

[0095] 3. Bamboo leaf nanotechnology treatment:

[0096] Nano-crushing: Use a ball mill to crush the bamboo leaves into nano-scale particles, with a target particle size of 50-100nm. The processing equipment used is an ultra-fine airflow pulverizer, and the processing time is controlled within 2 hours.

[0097] Preparation of nano-treatment solution: Mix the crushed bamboo leaf powder with an appropriate amount of deionized water, add chitosan, and form a stable nano-suspension with a concentration of 1%.

[0098] 4. Bamboo leaf fermentation process:

[0099] Fermentation broth preparation: use 1×10 8 CFU / mL lactic acid bacteria were used for fermentation. Selecting lactic acid bacteria for fermentation can improve the biological activity of flavonoids and phenolic substances in bamboo leaves.

[0100] Fermentation process: Mix the nano-treated liquid with the fermentation liquid, keep the fermentation temperature at 32±1℃, and control the pH value between 4.5-5.5. The fermentation time is 50 hours.

[0101] Post-fermentation treatment: After fermentation is completed, the fermentation mixture is crushed and then filtered through 120-200 mesh to remove the residue to obtain the fermented bamboo leaf extract. The concentration of the extract should be controlled at 4% (dry weight ratio) for subsequent use.

[0102] 2. Pretreatment of fresh Dendrobium officinale with bamboo leaf-based additives

[0103] 1. Raw material preparation:

[0104] When choosing fresh Dendrobium officinale, it is required that it is fresh after picking, has a firm texture, and is free of diseases and pests.

[0105] Cleaning: Wash the Dendrobium candidum thoroughly with running water to remove dirt and impurities on the surface. It is recommended to use a weak acid solution (pH 5-6) for cleaning to avoid damage to the active ingredients.

[0106] 2. Soaking treatment:

[0107] Preparation of bamboo leaf-based additive solution: Dilute the fermented bamboo leaf extract and water in a ratio of 1:1 to prepare an immersion solution.

[0108] Soaking conditions: Soak the cleaned Dendrobium officinale in the bamboo leaf-based additive solution for 6 hours at a temperature of 25±2°C. Through soaking, the natural active substances in the bamboo leaves can promote the release of nutrients in Dendrobium officinale and improve its antioxidant and immune regulation functions.

[0109] 3. Post-processing:

[0110] After soaking, take out the Dendrobium officinale and dry it slightly at a temperature not exceeding 40°C to avoid loss of active ingredients. The drying time should be controlled within 12 hours.

[0111] 3. Processing of Sophora alopecuroides

[0112] 1. Raw material preparation:

[0113] Choose fresh bitter beans free of pests and diseases, with a moisture content of less than 12%.

[0114] 2. Cleaning and peeling:

[0115] Soak the bitter beans in water for 30 minutes, wash them and remove surface impurities.

[0116] The bitter beans are peeled to reduce the bitter taste.

[0117] 3. Steaming:

[0118] The bitter beans are steamed in a steamer for 30 minutes with the steam temperature controlled at 95-100°C, in order to remove the bitter components and retain the nutrients.

[0119] 4. Drying and crushing:

[0120] After cooking, bitter beans need to be dried quickly using low-temperature drying equipment (temperature controlled at 55±2℃) for 12 hours to ensure that their nutrients are not lost.

[0121] Crushing: The dried bitter beans are crushed, and the particle size of the final powder is controlled at 60-80 mesh to ensure uniform and fine particles.

[0122] 4. Mixing the processed bitter beans and Dendrobium candidum to prepare concentrated powder

[0123] 1. Mixing:

[0124] The Dendrobium officinale powder and Sophora alopecuroides powder treated with bamboo leaf-based additives are mixed in a mass ratio of 7:1, and the mixing is ensured to be uniform by using a vibrating screen, a mixer and other equipment.

[0125] 2. Concentration:

[0126] The spray drying technology is used for concentration. The inlet temperature of the spray drying is set at 160°C and the outlet temperature is controlled at 73±3°C to maintain the active ingredients of the product.

[0127] Moisture-proof and light-proof materials are used for packaging, and vacuum packaging is used to ensure the long-term stability of the concentrated powder.

[0128] Example 3

[0129] 1. Preparation of bamboo leaf-based additives

[0130] 1. Raw material preparation:

[0131] Choose fresh, unpolluted bamboo leaves with uniform thickness and a moisture content of less than 50%.

[0132] Source of bamboo leaves: The selected bamboo species is Phyllostachys pubescens.

[0133] 2. Cleaning and drying of bamboo leaves:

[0134] Cleaning: Soak the bamboo leaves in clean water and wash them under running water for 10 minutes, making sure there is no dust or chemical residue on the surface.

[0135] Drying: Use low-temperature drying equipment and control the temperature at 44±2℃ for drying. The drying time is about 12 hours, until the moisture content of the bamboo leaves drops below 10%.

[0136] 3. Bamboo leaf nanotechnology treatment:

[0137] Nano-crushing: Use a ball mill to crush the bamboo leaves into nano-scale particles, with a target particle size of 50-100nm. The processing equipment used is an ultra-fine airflow pulverizer or a ball mill, and the processing time is controlled within 2 hours.

[0138] Preparation of nano-treatment solution: Mix the crushed bamboo leaf powder with an appropriate amount of deionized water, add chitosan, and form a stable nano-suspension with a concentration of 1%.

[0139] 4. Bamboo leaf fermentation process:

[0140] Preparation of fermentation liquid: Use beneficial microorganisms (such as lactic acid bacteria or yeast) for fermentation. Choosing lactic acid bacteria for fermentation can increase the biological activity of flavonoids and phenolic substances in bamboo leaves.

[0141] Fermentation process: Mix the nano-treated liquid with the fermentation liquid, keep the fermentation temperature at 33±2℃, and control the pH value between 4.5-5.5. The fermentation time is 60 hours.

[0142] Post-fermentation treatment: After fermentation is completed, the fermentation mixture is crushed and then filtered through 120-200 mesh to remove the residue to obtain the fermented bamboo leaf extract. The concentration of the extract should be controlled at 5% (dry weight ratio) for subsequent use.

[0143] 2. Pretreatment of fresh Dendrobium officinale with bamboo leaf-based additives

[0144] 1. Raw material preparation:

[0145] When choosing fresh Dendrobium officinale, it is required that it is fresh after picking, has a firm texture, and is free of diseases and pests.

[0146] Cleaning: Wash the Dendrobium candidum thoroughly with running water to remove dirt and impurities on the surface. It is recommended to use a weak acid solution (pH 5-6) for cleaning to avoid damage to the active ingredients.

[0147] 2. Soaking treatment:

[0148] Preparation of bamboo leaf-based additive solution: Dilute the fermented bamboo leaf extract and water in a ratio of 1:1 to prepare an immersion solution.

[0149] Soaking conditions: Soak the cleaned Dendrobium officinale in the bamboo leaf-based additive solution for 4-6 hours at a temperature of 25±2°C. Through soaking, the natural active substances in the bamboo leaves can promote the release of nutrients in Dendrobium officinale and improve its antioxidant and immune regulation functions.

[0150] 3. Post-processing:

[0151] After soaking, take out the Dendrobium officinale and dry it slightly at a temperature not exceeding 40°C to avoid loss of active ingredients. The drying time should be controlled within 12 hours.

[0152] 3. Processing of Sophora alopecuroides

[0153] 1. Raw material preparation:

[0154] Choose fresh bitter beans free of pests and diseases, with a moisture content of less than 12%.

[0155] 2. Cleaning and peeling:

[0156] Soak the bitter beans in water for 30 minutes, wash them and remove surface impurities.

[0157] The bitter beans are peeled to reduce the bitter taste. The outer skin can be removed mechanically or using appropriate enzymatic methods to reduce the astringency.

[0158] 3. Steaming:

[0159] The bitter beans are steamed in a steamer for 30 minutes with the steam temperature controlled at 95-100°C, in order to remove the bitter components and retain the nutrients.

[0160] 4. Drying and crushing:

[0161] After cooking, bitter beans need to be dried quickly using low-temperature drying equipment (temperature controlled at 55±2℃) for 12 hours to ensure that their nutrients are not lost.

[0162] Crushing: The dried bitter beans are crushed, and the particle size of the final powder is controlled at 60-80 mesh to ensure uniform and fine particles.

[0163] 4. Mixing the processed bitter beans and Dendrobium candidum to prepare concentrated powder

[0164] 1. Mixing:

[0165] The Dendrobium officinale powder and the Sophora alopecuroides powder treated with bamboo leaf-based additives were mixed in a mass ratio of 6.5:1, and the mixing was ensured to be uniform by using a vibrating screen, a mixer and other equipment.

[0166] 2. Concentration:

[0167] The spray drying technology is used for concentration. The inlet temperature of the spray drying is set at 160°C and the outlet temperature is controlled at 76±2°C to maintain the active ingredients of the product.

[0168] The packaging is moisture-proof and light-proof materials, and the packaging method is vacuum packaging to ensure the long-term stability of the concentrated powder.

[0169] Comparative Example 1

[0170] Compared with Example 1, the only difference is that Comparative Example 1 does not use bamboo leaf-based auxiliary agent.

[0171] Comparative Example 2

[0172] Compared with Example 1, the only difference is that in Comparative Example 2, dried Dendrobium officinale is directly used.

[0173] Comparative Example 3

[0174] Compared with Example 1, the only difference is that the comparative example does not add sophora alopecuroides.

[0175] Test Example 1

[0176] The concentrated powders obtained in Examples 1-3 and Comparative Examples 1-3 were subjected to performance tests.

[0177] 1. Test indicators and methods

[0178] 1. Antioxidant capacity test

[0179] Test method: DPPH free radical scavenging ability determination method is used.

[0180] Test parameters: The sample concentration was 1 mg / mL, the absorbance change (OD value) was measured and the free radical scavenging rate (%) was calculated.

[0181] Formula: Clearance rate (%) = (A0−A1) / A0×100%;

[0182] Among them, A0 is the absorbance of the blank control, and A1 is the absorbance of the sample after reaction.

[0183] 2. Test of immune enhancement effect

[0184] Test method: The proliferation rate was determined by MTT method through in vitro mouse spleen cell proliferation experiment.

[0185] Test parameters: Sample concentration was 10µg / mL, and OD570 value was recorded.

[0186] Formula: Proliferation rate (%) = (OD experimental group − OD blank group) / OD blank group × 100%.

[0187] 3. Determination of polysaccharide content

[0188] Test method: The polysaccharide content of the sample was determined by phenol-sulfuric acid colorimetry.

[0189] Test parameters: Use glucose as the standard, draw a standard curve, and calculate the polysaccharide content (mg / g) in the sample.

[0190] 2. Testing process

[0191] Sample preparation: Each group of samples was dissolved in distilled water to prepare a 1 mg / mL solution. Each test was repeated 3 times and the average value was taken.

[0192] Data recording: The DPPH clearance rate, splenocyte proliferation rate and polysaccharide content of each group of samples were recorded. All experiments were carried out under strict environmental conditions (temperature 25°C, humidity 50%).

[0193] 3. Test Results

[0194] The test results are shown in Table 1.

[0195] Table 1

[0196]

[0197] As shown in Table 1, the antioxidant capacity, immune enhancement effect and polysaccharide content of Examples 1-3 are all higher than those of Comparative Examples 1-3. This shows that in the preparation process of the concentrated powder of Dendrobium Officinale, the use of bamboo leaf-based adjuvants and bitter beans can significantly improve the antioxidant capacity and immune enhancement effect of the product, while increasing the polysaccharide content. Comparative Example 1 does not use bamboo leaf-based adjuvants, and its various indicators are lower than those of Example 1, indicating that bamboo leaf-based adjuvants have a positive effect on improving the performance of the concentrated powder of Dendrobium Officinale. Comparative Example 2 directly uses dried Dendrobium Officinale without undergoing a specific treatment process, and its performance index is also lower than that of Example 1, which may be because the specific treatment process helps to extract and retain more effective ingredients. Comparative Example 3 does not add bitter beans, and its performance index is the lowest, indicating that bitter beans also play an auxiliary role in improving the performance of the concentrated powder of Dendrobium Officinale. Therefore, taking all factors into consideration, the preparation method of Example 1 is the most ideal and can obtain the concentrated powder of Dendrobium Officinale with the best performance.

[0198] 4. Safety Testing

[0199] The concentrated powder of Dendrobium officinale of Example 1 was tested for safety, and the test results were as follows: Figure 1-2 As shown. Figure 1-2 The data shows:

[0200] In terms of moisture content, the moisture content of the product is 6.05%, which fully meets the requirement of the upper limit of moisture content R≤7.0% stipulated in relevant standards.

[0201] Regarding sulfur dioxide residues, the test results showed that the residual amount was less than 0.01g / kg, which meets the strict requirement of no detection stipulated in the standard.

[0202] In terms of heavy metal content, the contents of arsenic, cadmium, mercury and lead in the product are 0.150 mg / kg, 0.0858 mg / kg, lower than 0.003 mg / kg and 0.114 mg / kg respectively, all lower than their corresponding limit requirements.

[0203] The pesticide residue situation shows that the residues of jinggangmycin, thiophanate-methyl, dimethomorph, fenpropimorph, metalaxyl-M, imidacloprid, prochloraz and prochloraz manganese salt are all within the range permitted by the standards.

[0204] In terms of microbial indicators, the test results of the product showed that the coliform group, mold and total colony count did not exceed the prescribed limit requirements, and Salmonella was not detected.

[0205] Regarding the net content deviation, the net content deviation displayed on the product is 0g, which meets the strict standard stipulated in the standard that the net content deviation must not be less than -0.18g.

[0206] In the detection of other residues, the residues of quinoline copper and tetraacetaldehyde were both below the limit requirements, indicating that the product also meets the safety standards in this regard.

[0207] Finally, in terms of sensory evaluation, the product's color, smell and taste, texture, impurities, etc. all met the requirements of relevant standards, indicating that the overall quality of the product was guaranteed.

[0208] 5. Principle and Mechanism

[0209] From a microscopic perspective, the principles of Dendrobium officinale fermentation and extraction methods mainly involve multiple processes such as biochemical transformation, cell wall disruption, dissolution diffusion and molecular stabilization. These processes maximize the release of the effective ingredients of Dendrobium officinale and enhance its biological activity through the synergistic effect of microorganisms and physical and chemical means. The following is an analysis of the specific principles:

[0210] 1. Biochemical transformation of microbial fermentation

[0211] During the fermentation process, the added microorganisms (lactic acid bacteria) degrade, transform and activate the macromolecular substances (such as polysaccharides, proteins and phenols) in Dendrobium officinale through their metabolic activities, producing more active secondary metabolites:

[0212] Polysaccharide degradation: Enzymes secreted by microorganisms can degrade the macromolecular polysaccharides in Dendrobium officinale into oligosaccharides or oligosaccharides, which have higher water solubility and bioavailability and are easily absorbed by the human body.

[0213] Phenolic transformation: The metabolism of microorganisms can convert phenolic compounds into small molecule phenols, increasing their antioxidant capacity.

[0214] Secondary metabolite production: Microbial fermentation can also synthesize metabolites such as lactic acid and short-chain fatty acids, which have additional immunomodulatory and anti-inflammatory effects.

[0215] 2. Cell wall disruption and component release

[0216] The cell wall of Dendrobium officinale is mainly composed of cellulose, hemicellulose and lignin, with a dense structure and difficult to be destroyed, which limits the release of active ingredients:

[0217] Physical action: Physical means such as ultrasound and mechanical disruption can directly destroy the cell wall and release the active ingredients in the cell.

[0218] Enzymatic cell wall breaking: During the fermentation process, the cellulase and xylanase secreted by microorganisms can degrade the cellulose and hemicellulose in the plant cell walls, further releasing the flavonoids, polysaccharides and cyclic peptide components in the cells.

[0219] Solution osmosis: The acidic environment of the fermentation broth (metabolites such as lactic acid) can dissolve some cell wall components and accelerate the diffusion of effective ingredients into the liquid phase.

[0220] 3. Dissolution and diffusion mechanism

[0221] During the fermentation and extraction process, the dissolution and diffusion of active ingredients are affected by physical and chemical conditions such as solvent, temperature, and stirring:

[0222] Diffusion dynamics: After the cell wall is broken, the active ingredients in the cell diffuse outward driven by the concentration gradient. Appropriate stirring can accelerate this process.

[0223] 4. Molecular stabilization and synergistic effect

[0224] During extraction and subsequent processing, some active ingredients may be degraded by the external environment. Molecular stabilization is achieved through the following mechanisms:

[0225] Antioxidant environment: Secondary metabolites in the fermentation broth (such as lactic acid) can reduce the redox potential of the solution and inhibit the oxidative degradation of the target components.

[0226] Protective effect of polysaccharides: Dendrobium officinale polysaccharides form a protective layer in the solution, which can stabilize phenols and flavonoids and delay their degradation.

[0227] Synergistic effect: The combination of ingredients of Dendrobium officinale and Sophora alopecuroides produces a synergistic effect. For example, certain alkaloids of Sophora alopecuroides can enhance the antioxidant capacity of flavonoids in Dendrobium officinale, thereby improving the overall biological effect.

[0228] 5. The auxiliary mechanism of bitter bean

[0229] The trace alkaloids and other active ingredients contained in bitter beans can enhance the effects of Dendrobium officinale through the following mechanisms:

[0230] Promote absorption: Certain active ingredients in bitter beans can improve the gastrointestinal environment and promote the absorption of polysaccharides and flavonoids in Dendrobium officinale.

[0231] Enhance anti-inflammatory and immune regulation: The alkaloids in bitter beans work synergistically with Dendrobium officinale polysaccharides to further enhance the activity of immune cells and anti-inflammatory effects.

[0232] Summary: From a microscopic perspective, this method utilizes multiple mechanisms such as microbial metabolic transformation, cell wall destruction, and effective ingredient stabilization to transform the complex macromolecular components in Dendrobium officinale into more easily absorbed small molecular active substances, significantly improving its biological activity. At the same time, through the synergistic effect with Sophora alopecuroides, the overall function is further enhanced. The optimization of these microscopic mechanisms is the scientific basis of this technology in improving the biological effects of Dendrobium officinale.

[0233] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a concentrated powder of Dendrobium officinale, characterized in that: include: After soaking the Dendrobium officinale in a bamboo leaf-based additive, the mixture is dried to obtain a Dendrobium officinale pretreated material; The bitter bean is dried and then crushed, and then mixed with the pre-treated material of Dendrobium officinale and then spray-dried and concentrated to obtain the concentrated powder of Dendrobium officinale; The preparation method of the bamboo leaf-based additive comprises: fermenting fresh bamboo leaves, and crushing and screening the fermented mixture after the fermentation is completed to obtain the bamboo leaf-based additive.

2. The method for preparing the concentrated Dendrobium officinale powder according to claim 1, characterized in that: The preparation method of the bamboo leaf-based additive also includes: Drying the fresh bamboo leaves at 45±5° C. until the moisture content of the fresh bamboo leaves drops below 10%, thereby obtaining dried bamboo leaves; After the dried bamboo leaves are crushed into bamboo leaf powder with a particle size of 50-100 nm, the bamboo leaf powder, water and chitosan are mixed to obtain a nano suspension; The nano suspension is fermented by microorganisms, and after the fermentation is completed, the fermentation mixture is crushed and sieved to obtain the bamboo leaf-based additive.

3. The method for preparing the concentrated Dendrobium officinale powder according to claim 2, characterized in that: The microorganism is lactic acid bacteria.

4. The method for preparing the concentrated Dendrobium officinale powder according to claim 1, characterized in that: The Dendrobium officinale is fresh Dendrobium officinale.

5. The method for preparing the concentrated Dendrobium officinale powder according to claim 4, characterized in that: After soaking the Dendrobium officinale in the bamboo leaf-based additive, the process of drying the Dendrobium officinale includes: The Dendrobium officinale is soaked in the fermented bamboo leaf extract, and after soaking, the Dendrobium officinale is dried to obtain the Dendrobium officinale pretreated material.

6. The method for preparing the concentrated Dendrobium officinale powder according to claim 5, characterized in that: When the Dendrobium officinale is dried after soaking, the drying temperature shall not exceed 40°C and the drying time shall not exceed 12 hours.

7. The method for preparing the concentrated Dendrobium officinale powder according to claim 1, characterized in that: After the bitter beans are dried and before they are crushed, the following steps are included: Firstly, the bitter beans are peeled, and then the peeled bitter beans are steamed and dried after the steaming and boiling process. The drying temperature of the bitter bean is 55±5° C., and the drying time is 12±2 hours.

8. The method for preparing the concentrated Dendrobium officinale powder according to claim 1, characterized in that: The mass fraction ratio of the dried bitter beans to the pretreated dendrobium officinale material is 1:6-7.

9. A concentrated powder of Dendrobium officinale, characterized in that: The Dendrobium officinale concentrated powder Prepared according to the preparation method according to any one of claims 1 to 8.

10. Use of the concentrated Dendrobium officinale powder according to claim 9 in the preparation of antioxidant and / or immune enhancement products.

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