Preparation method and application of mannan drink preparation

Abstract

The invention relates to the technical field of mannan drink preparations, in particular to a preparation method and application of a mannan drink preparation. The radix scutellariae, the radix rehmanniae recen, the prepared rehmannia root, the radix ophiopogonis, the radix asparagi, the herba artemisiae scopariae, the liquorice root, the fructus aurantii, the herba dendrobii and the folium eriobotryae are adopted as raw materials, all the medicine raw materials are coordinated, the mannan drink is endowed with the medicine effect, and meanwhile through the technologies of decoction, enzymolysis, fermentation, ultrafiltration and the like, the human body anti-oxidation and auxiliary digestion effects of the preparation are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of Ganluyin preparations, and in particular to a preparation method and application of Ganluyin preparations. Background Art

[0002] The Ganluyin recipe comes from "Taiping Huimin Hejijufang·Volume 6·Treatment of Accumulated Heat" compiled by the Imperial Medical Bureau of the Song Dynasty, and is included in the "Catalogue of Ancient Classic Prescriptions (First Batch)" issued by the State Administration of Traditional Chinese Medicine in 2018.

[0003] The complementary and synergistic effects of various ingredients in Ganluyin are the important basis for its pharmacological effects, and the content of various effective ingredients is closely related to the clinical treatment effect. Ganluyin is mainly based on nourishing yin, supplemented by clearing heat and removing dampness, with a clear distinction between the main and the secondary, and is as moist as nectar. The main active ingredient in Scutellaria baicalensis is baicalin, which has the effects of clearing heat and drying dampness. It is clinically used to treat chest tightness, thirst without desire to drink, damp-heat diarrhea, jaundice, and fetal movement disorders in pregnant women. Asparagus and Ophiopogon japonicus both have the effects of nourishing yin and moistening dryness, clearing the lungs and promoting fluid production, and can be used to treat symptoms such as dry cough due to lung dryness, internal heat and thirst, and dry bowel constipation. The main active ingredient in Dendrobium is Erianin, which is often used in combination with Lycium barbarum, Chrysanthemum, etc. to treat blurred vision caused by liver and kidney yin deficiency. Artemisia capillaris can clear dampness and heat, and is often used for jaundice, oliguria, and itching of wet sores. Loquat leaf is the dried leaf of loquat, a plant of Rosaceae, which has the effects of clearing lung and relieving cough, lowering adverse qi and stopping vomiting. Citrus aurantium is the dried immature fruit of the plant of Rutaceae and its cultivated varieties, which has the effects of regulating qi, relieving fullness, relieving stagnation and relieving swelling. Raw Rehmannia root is the dried root of Rehmannia root, a plant of Scrophulariaceae, which has the functions of clearing heat and cooling blood, nourishing yin and promoting body fluid. Cooked Rehmannia root is the processed product of raw Rehmannia root, which has the effects of nourishing blood, nourishing yin, and replenishing essence and filling marrow. Licorice has the effects of clearing heat and detoxifying, and is often added to the prescription to reconcile various medicines. It is used for spleen and stomach weakness, fatigue, cough and sputum, and acute pain in the abdomen and limbs, and can relieve the toxicity and potency of drugs.

[0004] Ganluyin, which is made of scutellaria, raw rehmannia, cooked rehmannia, ophiopogon, asparagus, capillaris, licorice, fructus aurantii, dendrobium, and loquat leaves, can treat diseases caused by yin deficiency and dampness and heat. However, there are relatively few studies on how to enhance the antioxidant and digestive effects of this type of Ganluyin, which is one of the topics that need to be studied at present. Summary of the invention

[0005] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes a preparation method and application of a Ganluyin preparation. The present invention uses scutellaria baicalensis, raw rehmannia root, cooked rehmannia root, ophiopogon japonicus, asparagus cochinchinensis, capillaris ternata, liquorice, fructus aurantii, dendrobium officinale, and loquat leaf as raw materials, coordinates the raw materials of various drugs, and gives Ganluyin medicinal efficacy. At the same time, through process adjustment, the preparation is improved to enhance the antioxidant and digestion-aiding effects of the human body.

[0006] The present invention provides a method for preparing a Ganluyin preparation, comprising the following preparation steps:

[0007] S1: Prepare the raw materials: Scutellaria baicalensis, Radix Rehmanniae glutinosae, Radix Rehmanniae glutinosae, Radix Ophiopogonis, Radix Asparagi, Artemisia Capillaris, Radix Glycyrrhizae, Fructus Aurantii Immaturus, Dendrobium candidum and Loquat leaf;

[0008] S2: mixing and crushing the above raw materials to obtain a powder mixture, and then adding water to boil to obtain a decoction;

[0009] S3: cooling the decoction liquid, adding a composite protease for enzymatic hydrolysis to obtain an enzymatic hydrolyzate;

[0010] S4: the enzymatic hydrolysate is sterilized and then a carbon source and a composite fermentation bacteria are added to perform fermentation to obtain a fermentation liquid;

[0011] S5: sterilizing the fermentation broth, filtering, ultrafiltration and concentrating under reduced pressure to obtain a concentrate;

[0012] S6: adding flavoring agents to the concentrated solution to prepare the Ganluyin preparation.

[0013] Preferably, in S1, the following raw materials are prepared in parts by mass: 7-11 parts of Scutellaria baicalensis, 13-17 parts of Rehmannia glutinosa, 13-17 parts of Rehmannia glutinosa, 8-12 parts of Ophiopogon japonicus, 10-14 parts of Asparagus cochinchinensis, 13-17 parts of Capillaris ternata, 4-8 parts of Licorice root, 4-8 parts of Citrus aurantium, 8-12 parts of Dendrobium officinale and 10-14 parts of Eriobotrya japonica leaf.

[0014] Preferably, in S2, the amount of water added is 8-40 times the mass of the powder mixture.

[0015] Preferably, in S2, the decocting method comprises first boiling and then keeping warm at 80-95° C. for 0.5-4 hours.

[0016] Preferably, in S3, the composite protease is bromelain and nattokinase.

[0017] Preferably, in S3, the added amounts of bromelain and nattokinase are 300-800u / g decoction liquid and 300-800u / g decoction liquid, respectively.

[0018] Preferably, in S3, the enzymatic hydrolysis temperature and time are 35-65° C. and 2-7 hours, respectively.

[0019] Preferably, in S4, the composite fermentation bacteria consists of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantitative ratio of 0.2-0.5:1;

[0020] Preferably, the amount of compound fermentation bacteria added is (2-5)×10 9 cfu / g enzymatic hydrolysate.

[0021] Preferably, in S4, the fermentation temperature and time are 28-40° C. and 60-100 hours, respectively.

[0022] Preferably, in S4, the carbon source includes at least one of glucose, sucrose and fructose.

[0023] Preferably, the amount of carbon source added is 1%-4% of the mass of the enzymatic hydrolysate.

[0024] Preferably, the ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cut-off lower than 4 KDa.

[0025] Preferably, the reduced pressure concentration is performed to 0.08-0.12 times the mass of the powder mixture.

[0026] Preferably, the temperature of the reduced pressure concentration is 50-65°C.

[0027] Preferably, the flavoring agent is 0.005-1% by mass of the concentrate.

[0028] Preferably, the flavoring agent comprises a sweetener.

[0029] Preferably, the sweetener comprises xylitol and / or stevia.

[0030] Preferably, xylitol accounts for 0.004-0.99% of the mass of the concentrate.

[0031] Preferably, the stevioside is 0.001-0.01% by mass of the concentrate.

[0032] Preferably, the preparation method may further include the step of adding a flavoring agent to the concentrated liquid, followed by filling, sterilizing, packaging and other processes.

[0033] The present invention also provides a Ganluyin preparation prepared according to the preparation method.

[0034] The present invention also provides the use of the Ganluyin preparation in the preparation of a traditional Chinese medicine liquid preparation.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] The invention adopts scutellaria baicalensis, raw rehmannia root, cooked rehmannia root, ophiopogon japonicus, asparagus cochinchinensis, capillaris ternata, liquorice, fructus aurantii, dendrobium officinale and loquat leaf to prepare ganlu drink. The above raw materials work together to give ganlu drink the efficacy of treating yin deficiency and dampness. At the same time, through process adjustment, the preparation is improved in enhancing the antioxidant and digestion-aiding effects of the human body.

[0037] The preparation prepared by the present invention has a scavenging rate of 99.83% for DPPH·, can effectively increase the body's ability to resist free radicals, and impart anti-aging effects.

[0038] The preparation prepared by the present invention releases flavonoids in amounts of 283.7 and 372.1 mg / 100 g after 0.5 hour and 1 hour of digestion test, and has good digestion-assisting effect and good health-care effect.

[0039] The decoction process and fermentation process in the preparation process of the preparation of the present invention can enhance the efficacy of the preparation in scavenging free radicals and assisting digestion, and the effect of using other bacteria for fermentation is not as good as the effect of the specific bacteria combination of the present invention.

[0040] The combination of bromelain and nattokinase in the present invention can further enhance the free radical scavenging and digestion-aiding effects of the preparation.

[0041] The co-fermentation by the specific bacteria of the present invention can significantly improve the performance of the preparation. Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 are co-fermented to synergistically improve the efficacy of the preparation; and the best effect is achieved when the ratio of the two is 0.2-0.5:1. DETAILED DESCRIPTION

[0042] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0043] 1. Preparation of Ganluyin Preparation

[0044] Preparation 1:

[0045] The preparation method is as follows:

[0046] S1: Preparation: Prepare the following raw materials by weight: 9 parts of Scutellaria baicalensis, 15 parts of Radix Rehmanniae glutinosae, 15 parts of Radix Rehmanniae glutinosae, 10 parts of Radix Ophiopogonis, 12 parts of Asparagus cochinchinensis, 15 parts of Artemisia capillaris, 6 parts of Glycyrrhiza uralensis, 6 parts of Fructus Aurantii Immaturus, 10 parts of Dendrobium candidum and 12 parts of Loquat leaf;

[0047] S2: Mix the above raw materials and crush them to less than 100 mesh to obtain a powder mixture, then add 24 times the mass of water of the powder mixture, boil, and keep warm at 90° C. for 1 hour to obtain a decoction;

[0048] S3: the decoction liquid is cooled to room temperature, a composite protease is added, and enzymolysis is performed at 55°C for 4 hours to obtain an enzymolysis liquid; the composite protease is bromelain and nattokinase, and the addition amounts of bromelain and nattokinase are 420u / g decoction liquid and 530u / g decoction liquid respectively;

[0049] S4: The enzymatic hydrolysate was sterilized and then glucose as a carbon source and composite fermentation bacteria were added. The fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquid. The amount of carbon source added was 3.46% of the mass of the enzymatic hydrolysate. The composite fermentation bacteria consisted of Lactobacillus reuteri CI CC 6126 and Lactobacillus rhamnosus CI CC 6137 in a ratio of 0.3:1. The amount of composite fermentation bacteria added was 3.90×10 9 cfu / g enzymatic solution;

[0050] S5: sterilize the fermentation broth, filter it through a filter membrane with a pore size of 1 μm to obtain a filtrate; ultrafilter the filtrate using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; concentrate the ultrafiltrate under reduced pressure at 60° C. to 0.10 times the mass of the powder mixture to obtain a concentrated solution;

[0051] S6: Adding 0.4% of the weight of the concentrate as a flavoring agent xylitol to the concentrate to prepare a Ganluyin preparation.

[0052] Preparation 2:

[0053] The preparation method is as follows:

[0054] S1: Preparation: Prepare the following raw materials according to weight: 7 parts of Scutellaria baicalensis, 17 parts of Radix Rehmanniae glutinosae, 13 parts of Radix Rehmanniae glutinosae, 8 parts of Radix Ophiopogonis, 10 parts of Asparagus cochinchinensis, 17 parts of Artemisia capillaris, 4 parts of Glycyrrhiza uralensis, 8 parts of Fructus Aurantii Immaturus, 8 parts of Dendrobium officinale and 14 parts of Loquat Leaf;

[0055] S2: Mix the above raw materials and crush them to less than 100 mesh to obtain a powder mixture, then add 23.5 times the mass of water of the powder mixture, boil, and keep warm at 87° C. for 1.1 hours to obtain a decoction;

[0056] S3: the decoction liquid is cooled to room temperature, a composite protease is added, and enzymolysis is performed at 52°C for 4.2 hours to obtain an enzymolysis liquid; the composite protease is bromelain and nattokinase, and the addition amounts of bromelain and nattokinase are 300u / g decoction liquid and 660u / g decoction liquid, respectively;

[0057] S4: The enzymatic hydrolysate was sterilized and then glucose as a carbon source and composite fermentation bacteria were added. The fermentation was carried out at 36°C for 82.5 hours to obtain a fermentation liquid. The amount of carbon source added was 3.53% of the mass of the enzymatic hydrolysate. The composite fermentation bacteria consisted of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a ratio of 0.5:1. The amount of composite fermentation bacteria added was 3.85×10 9 cfu / g enzymatic solution;

[0058] S5: sterilize the fermentation broth, filter it through a filter membrane with a pore size of 1 μm to obtain a filtrate; ultrafilter the filtrate using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; concentrate the ultrafiltrate under reduced pressure at 60° C. to 0.10 times the mass of the powder mixture to obtain a concentrated solution;

[0059] S6: Adding 0.4% of the weight of the concentrate as a flavoring agent xylitol to the concentrate to prepare a Ganluyin preparation.

[0060] Formulation 3:

[0061] The preparation method is as follows:

[0062] S1: Preparation: Prepare the following raw materials by weight: 9 parts of Scutellaria baicalensis, 15 parts of Radix Rehmanniae glutinosae, 15 parts of Radix Rehmanniae glutinosae, 10 parts of Radix Ophiopogonis, 12 parts of Asparagus cochinchinensis, 15 parts of Artemisia capillaris, 6 parts of Glycyrrhiza uralensis, 6 parts of Fructus Aurantii Immaturus, 10 parts of Dendrobium candidum and 12 parts of Loquat leaf;

[0063] S2: Mix the above raw materials and crush them to less than 100 mesh to obtain a powder mixture, then add 24 times the mass of water of the powder mixture and mix to obtain a mixed material;

[0064] S3: adding compound protease to the mixed material, performing enzymolysis at 55°C for 4 hours to obtain an enzymolysis solution; the compound protease is bromelain and nattokinase, and the addition amounts of bromelain and nattokinase are 420u / g decoction solution and 530u / g decoction solution respectively;

[0065] S4: The enzymatic hydrolysate was sterilized and then glucose as a carbon source and composite fermentation bacteria were added. The fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquid. The amount of carbon source added was 3.46% of the mass of the enzymatic hydrolysate. The composite fermentation bacteria consisted of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a ratio of 0.3:1. The amount of composite fermentation bacteria added was 3.90×10 9 cfu / g enzymatic hydrolysate; Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 were purchased from China Industrial Microbiological Culture Collection Administration Center;

[0066] S5: sterilize the fermentation broth, filter it through a filter membrane with a pore size of 1 μm to obtain a filtrate; ultrafilter the filtrate using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; concentrate the ultrafiltrate under reduced pressure at 60° C. to 0.10 times the mass of the powder mixture to obtain a concentrated solution;

[0067] S6: Adding 0.4% of the weight of the concentrate as a flavoring agent xylitol to the concentrate to prepare a Ganluyin preparation.

[0068] Preparation 4:

[0069] The preparation method is as follows:

[0070] S1: Preparation: Prepare the following raw materials by weight: 9 parts of Scutellaria baicalensis, 15 parts of Radix Rehmanniae glutinosae, 15 parts of Radix Rehmanniae glutinosae, 10 parts of Radix Ophiopogonis, 12 parts of Asparagus cochinchinensis, 15 parts of Artemisia capillaris, 6 parts of Glycyrrhiza uralensis, 6 parts of Fructus Aurantii Immaturus, 10 parts of Dendrobium candidum and 12 parts of Loquat leaf;

[0071] S2: Mix the above raw materials and crush them to less than 100 mesh to obtain a powder mixture, then add 24 times the mass of water of the powder mixture, boil, and keep warm at 90° C. for 1 hour to obtain a decoction;

[0072] S3: the decoction liquid is cooled to room temperature, a composite protease is added, and enzymolysis is performed at 55°C for 4 hours to obtain an enzymolysis liquid; the composite protease is bromelain and nattokinase, and the addition amounts of bromelain and nattokinase are 420u / g decoction liquid and 530u / g decoction liquid respectively;

[0073] S4: inactivate the enzyme in the enzymatic hydrolyzate, filter through a filter membrane with a pore size of 1 μm to obtain a filtrate; ultrafilter the filtrate using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; concentrate the ultrafiltrate under reduced pressure at 60° C. to 0.10 times the mass of the powder mixture to obtain a concentrated solution;

[0074] S5: Adding 0.4% of the weight of the concentrate as a flavoring agent xylitol to the concentrate to prepare a Ganluyin preparation.

[0075] Preparation 5:

[0076] Step S3 is: the decoction liquid is cooled to room temperature, protease is added, and enzymolysis is performed at 55° C. for 4 hours to obtain an enzymolysis liquid; the protease is bromelain, and the amount of bromelain added is 950 u / g of decoction liquid. Other processes are the same as those of Preparation 1.

[0077] Preparation 6:

[0078] Step S3 is: the decoction liquid is cooled to room temperature, a protease is added, and an enzymolysis treatment is performed at 55° C. for 4 hours to obtain an enzymolysis liquid; the protease is nattokinase, and the amount of nattokinase added is 950 u / g of decoction liquid. Other processes are the same as those of Preparation 1.

[0079] Preparation 7:

[0080] Step S4 is: the enzymatic solution is sterilized and then the carbon source glucose and fermentation bacteria are added, and the fermentation is carried out at 35°C for 85.2 hours to obtain a fermentation solution; the carbon source is added in an amount of 3.46% of the mass of the enzymatic solution; the fermentation bacteria is Lactobacillus reuteri CICC6126, and the addition amount is 3.90×10 9 cfu / g enzymatic solution. Other processes are the same as those of Preparation 1.

[0081] Preparation 8:

[0082] Step S4 is: the enzymatic solution is sterilized and then the carbon source glucose and fermentation bacteria are added, and the fermentation is carried out at 35°C for 85.2 hours to obtain a fermentation solution; the carbon source is added in an amount of 3.46% of the mass of the enzymatic solution; the fermentation bacteria is Lactobacillus rhamnosus CI CC 6137, and the addition amount is 3.90×10 9 cfu / g enzymatic solution. Other processes are the same as those of Preparation 1.

[0083] Preparation 9:

[0084] S4: The enzymatic hydrolysate was sterilized and then glucose as a carbon source and composite fermentation bacteria were added. The fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquid. The amount of carbon source added was 3.46% of the mass of the enzymatic hydrolysate. The composite fermentation bacteria consisted of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a ratio of 0.05:1. The amount of composite fermentation bacteria added was 3.90×10 9 cfu / g enzymatic solution. Other processes are the same as those of Preparation 1.

[0085] Preparation 10:

[0086] S4: The enzymatic hydrolysate was sterilized and then the carbon source glucose and composite fermentation bacteria were added. The fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquid. The amount of carbon source added was 3.46% of the mass of the enzymatic hydrolysate. The composite fermentation bacteria consisted of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a ratio of 1:1. The amount of composite fermentation bacteria added was 3.90×10 9 cfu / g enzymatic solution. Other processes are the same as those of Preparation 1.

[0087] Preparation 11:

[0088] S4: The enzymatic hydrolysate was sterilized and then the carbon source glucose and fermentation bacteria were added. The fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquid. The carbon source was added in an amount of 3.46% of the mass of the enzymatic hydrolysate. The fermentation bacteria was Saccharomyces cerevisiae CICC 33384 (purchased from the China Industrial Microbiological Culture Collection Center), and the amount of fermentation bacteria added was 3.90×10 9 cfu / g enzymatic solution. Other processes are the same as those of Preparation 1.

[0089] 2. DPPH removal and determination:

[0090] Take 0.5 mL of the above preparation and add deionized water to 2 mL, then add 2 mL of 8.62×10-5 mol / L DPPH ethanol solution, mix well, keep it in the dark for 30 min, and measure its absorbance (Ai) at a wavelength of 517 nm;

[0091] Take 0.5 mL of the above preparation and add deionized water to make up to 2 mL, then add 2 mL of anhydrous ethanol, mix well, keep it in the dark for 30 min, and measure its absorbance (Aj) at a wavelength of 517 nm;

[0092] At 8.62×10 -5 2 mL of anhydrous ethanol was added to 2 mL of 1 mol / LDPPH alcohol solution, mixed and kept in dark for 30 min, and its absorbance (A0) was measured at a wavelength of 517 nm. The DPPH clearance rate was calculated according to the following formula = [1-(Ai-Aj) / A0]×100%. The test is shown in Table 2 below.

[0093] Table 1: DPPH scavenging assay

[0094] test DPPH clearance rate / % Preparation 1 99.83 Preparation 2 99.61 Preparation 3 90.37 Preparation 4 85.93 Preparation 5 93.72 Preparation 6 95.06 Preparation 7 94.35 Preparation 8 92.74 Preparation 9 97.41 Preparation 10 98.12 Preparation 11 90.54

[0095] 3. In vitro digestion test

[0096] 20g wheat flour and 200g deionized water were mixed, boiled in a water bath for 15min, cooled to room temperature, and supplemented with deionized water to 220; 1M HCl was used to adjust the pH to 2.0; 2.5mL simulated gastric juice (mixed in a ratio of 0.2g pepsin and 5mL 0.01M HCl) was added and mixed and nitrogen was filled in a constant temperature water bath shaker at 37°C for 1h; the liquids of 0.5h digestion and 1h digestion were centrifuged at 12000r / min and 4°C for 15min respectively; acetone was added to the supernatant to a concentration of 80% to produce precipitation to remove protein / polysaccharide impurities, and the blank group samples (digested for 0.5 hours and digested for 1 hour) were obtained. The samples to be tested in the experimental group (digested for 0.5 hours and digested for 1 hour) were prepared by the above method, except that 50g preparation + 150g deionized water were used to replace the above 200g deionized water and wheat flour for mixing.

[0097] Take 1 mL of the above-mentioned samples (blank group samples and experimental group samples), add an equal volume of 80% ethanol solution, extract at 50°C for 120 min, and centrifuge at 4000 rpm for 10 min; take 10 mL of supernatant, add 0.7 mL of 5% sodium nitrite solution, mix well, and let stand for 5 min; add 0.7 mL of 10% aluminum nitrate solution, mix well, and let stand for 5 min; add 5 mL of 4% sodium hydroxide solution, dilute to 25 ml with 80% ethanol, and let stand for 20 min; centrifuge at 4000 rpm for 5 min, take the supernatant and measure the absorbance at 510 nm colorimetrically, and obtain the flavonoid release amount (in mg / 100 g) in each group of samples digested for 0.5 hours and 1 hour and the release increase value △P (in mg / 100 g) compared with the blank group. The results are shown in Tables 2 and 3.

[0098] Table 2: Flavonoids release in each group of samples tested

[0099]

[0100]

[0101] Table 3: Increase △P

[0102] test △P (0.5 hours, mg / 100g) △P (1 hour, mg / 100g) Blank group / / Preparation 1 25.4 70.9 Preparation 2 25.1 70.3 Preparation 3 22.3 62.8 Preparation 4 14.2 42.4 Preparation 5 23.6 65.6 Preparation 6 22.8 64.2 Preparation 7 21.3 60.3 Preparation 8 21.9 62.0 Preparation 9 23.7 66.7 Preparation 10 24.2 67.9 Preparation 11 20.1 57.5

[0103] The invention adopts scutellaria baicalensis, raw rehmannia root, cooked rehmannia root, ophiopogon japonicus, asparagus cochinchinensis, capillaris ternata, liquorice, fructus aurantii, dendrobium officinale and loquat leaf to prepare ganlu drink. The above raw materials work together to give ganlu drink the efficacy of treating yin deficiency and dampness. At the same time, through process adjustment, the preparation is improved in enhancing the antioxidant and digestion-aiding effects of the human body.

[0104] The preparation prepared by the present invention has a scavenging rate of 99.83% for DPPH·, can effectively increase the body's ability to resist free radicals, and impart anti-aging effects.

[0105] The preparation prepared by the present invention releases flavonoids in amounts of 283.7 and 372.1 mg / 100 g after 0.5 hour and 1 hour of digestion test, and has good digestion-assisting effect and good health-care effect.

[0106] According to the test results of preparations 1, 3, 4, and 11, the decoction process and the fermentation process can enhance the efficacy of the preparations in scavenging free radicals and assisting digestion, and the effect of fermentation using other bacteria is not as good as the effect of the specific bacteria combination of the present invention.

[0107] According to the test results of preparations 1, 5, and 6, the combination of bromelain and nattokinase in the present invention can further enhance the free radical scavenging and digestion-aiding effects of the preparations.

[0108] According to the test results of preparations 1, 7-10, co-fermentation by specific bacteria significantly improves the performance of the preparations. Lactobacillus reuteri CI CC 6126 and Lactobacillus rhamnosus CI CC 6137 are co-fermented to synergistically improve the efficacy of the preparation; and the best effect is achieved when the ratio of the two is 0.2-0.5:1.

[0109] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing a Ganluyin preparation, characterized in that: The method comprises the following preparation steps: S1: Prepare the raw materials: Scutellaria baicalensis, Radix Rehmanniae glutinosae, Radix Rehmanniae glutinosae, Radix Ophiopogonis, Radix Asparagi, Artemisia Capillaris, Radix Glycyrrhizae, Fructus Aurantii Immaturus, Dendrobium candidum and Loquat leaf; S2: mixing and crushing the above raw materials to obtain a powder mixture, and then adding water to boil to obtain a decoction; S3: cooling the decoction liquid, adding a composite protease for enzymatic hydrolysis to obtain an enzymatic hydrolyzate; S4: the enzymatic hydrolysate is sterilized and then a carbon source and a composite fermentation bacteria are added to perform fermentation to obtain a fermentation liquid; S5: sterilizing the fermentation broth, filtering, ultrafiltration and concentrating under reduced pressure to obtain a concentrate; S6: adding flavoring agents to the concentrated solution to prepare the Ganluyin preparation.

2. The preparation method according to claim 1, characterized in that: In S1, the following raw materials are prepared according to weight: 7-11 parts of Scutellaria baicalensis, 13-17 parts of Rehmannia glutinosa, 13-17 parts of Rehmannia glutinosa, 8-12 parts of Ophiopogon japonicus, 10-14 parts of Asparagus cochinchinensis, 13-17 parts of Capillaris ternata, 4-8 parts of Licorice root, 4-8 parts of Citrus aurantium, 8-12 parts of Dendrobium officinale and 10-14 parts of Eriobotrya japonica leaf.

3. The preparation method according to claim 1, characterized in that: In S2, the amount of water added is 8-40 times the mass of the powder mixture.

4. The preparation method according to claim 1, characterized in that: In S2, the decoction method includes first boiling and then keeping warm at 80-95° C. for 0.5-4 hours.

5. The preparation method according to claim 1, characterized in that: In S3, the composite protease is bromelain and nattokinase; And / or, in S3, the added amounts of bromelain and nattokinase are 300-800u / g decoction liquid and 300-800u / g decoction liquid, respectively.

6. The preparation method according to claim 1, characterized in that: In S4, the composite fermentation bacteria consisted of Lactobacillus mucilaginosus CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantitative ratio of 0.2-0.5:1; And / or, the addition amount of composite fermentation bacteria is (2-5)×10 9 cfu / g enzymatic hydrolysate.

7. The preparation method according to claim 1, characterized in that: In S3, the enzymatic hydrolysis temperature and time were 35-65°C and 2-7 hours, respectively; And / or, in S4, the fermentation temperature and time are 28-40° C. and 60-100 hours, respectively.

8. The preparation method according to claim 1, characterized in that: In S4, the carbon source includes at least one of glucose, sucrose, and fructose; and / or, the amount of carbon source added is 1%-4% of the mass of the enzymatic hydrolysate; and / or, the ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cut-off of less than 4 kDa; and / or, concentrating under reduced pressure to 0.08-0.12 times the mass of the powder mixture; And / or, the flavoring agent is 0.005-1% by mass of the concentrated liquid.

9. A Ganluyin preparation prepared according to the preparation method according to any one of claims 1 to 8.

10. Use of the Ganluyin preparation according to claim 9 in preparing a liquid Chinese medicine preparation.

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