Preparation method and application of a ganlu drink preparation

Abstract

The present application relates to the technical field of Ganlu Yin preparation, in particular to a preparation method and application of Ganlu Yin preparation. The present application uses Huangqin, Shengdihuang, Shudihuang, Maidong, Tianzhu, Yincheng, Gancao, Zhike, Shihu and Pipaye as raw materials, coordinates various drug raw materials, gives the efficacy of Ganlu Yin, and at the same time, through processes such as decoction, enzymolysis, fermentation and ultrafiltration, the preparation enhances the antioxidant and auxiliary digestion efficacy of human body.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of Ganlu Yin preparation, and particularly relates to a preparation method and application of Ganlu Yin preparation. BACKGROUND

[0002] Ganlu Yin is from Song Dynasty Taibu Bureau, which is collected in the Ancient Classical Famous Prescription Catalog (the first batch) issued by the State Administration of Traditional Chinese Medicine in 2018.

[0003] The synergistic effect of various components in Ganlu Yin is the important basis for its pharmacological effect, and the content of various effective components is closely related to the clinical treatment effect. Ganlu Yin is mainly yin-nourishing, supplemented by heat-clearing and dampness-removing, with distinct main and secondary effects, and is as smooth as sweet dew. The main active ingredient in Huangqin is Huangqin glycoside, which has the effects of clearing heat and drying dampness, and is used in the treatment of chest tightness, thirst without drinking, and damp-heat diarrhea, jaundice, and fetal movement in pregnant women. Both Tian Dong and Mai Dong have the effects of nourishing yin and moistening dryness, clearing the lung and generating fluid, and can be used to treat dry cough, internal heat and thirst, and constipation due to dryness in the intestines. The main active ingredient in Shihuch is Mao Lan Su, which is often used with Gouqi Zi and Ju Hua to treat visual impairment due to liver and kidney yin deficiency. Yin Chen can clear damp-heat and is often used for jaundice, oliguria, and pruritus. Puli Leaf is the dried leaf of the Rosaceae plant Puli, which has the effects of clearing the lung, relieving cough, and stopping vomiting. Jujie is the dried immature fruit of the Rutaceae plant Sour Orange and its cultivated varieties, which has the effects of regulating qi, broadening the middle, and removing stagnation and distension. Shengdihuang is the dried tuber of the Scrophulariaceae plant Dihuang, which has the functions of clearing heat and cooling blood, nourishing yin and generating fluid. Shugan has the effects of clearing heat and detoxifying, and is often added to prescriptions to harmonize various drugs, and is used for spleen and stomach weakness, fatigue, cough and sputum, and abdominal and limb pain, and can relieve drug toxicity and virulence.

[0004] Ganlu Yin made of Huangqin, Shengdihuang, Shujie, Maidong, Tiandong, Yincheng, Shugan, Jujie, Shihuch, and Puli Leaf has the effect of treating yin deficiency and damp-heat diseases. However, there are few studies on how to improve the antioxidant and digestion-assisting effects of this type of Ganlu Yin, which is one of the topics to be studied at present. SUMMARY

[0005] The present application provides a preparation method and application of Ganlu Yin preparation. The present application uses Huangqin, Shengdihuang, Shujie, Maidong, Tiandong, Yincheng, Shugan, Jujie, Shihuch, and Puli Leaf as raw materials, coordinates various drug raw materials, gives Ganlu Yin the pharmacological effects, and improves the antioxidant and digestion-assisting effects of the preparation through process adjustment.

[0006] The present application provides a preparation method of Ganlu Yin preparation, which comprises the following preparation steps:

[0007] S1: preparing raw materials of Huangqin, Shengdihuang, Shudihuang, Maidong, Tian- dou, Yincheng, Gancao, Jujing, Shihu and Pibaye;

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

[0009] S3: cooling the decocting liquid, and adding a compound protease to perform enzymatic hydrolysis to obtain an enzymatic hydrolysis liquid;

[0010] S4: sterilizing the enzymatic hydrolysis liquid, and then adding a carbon source and a compound fermentation bacteria to perform fermentation to obtain a fermentation liquid;

[0011] S5: sterilizing the fermentation liquid, and then performing filtration, ultrafiltration and reduced pressure concentration to obtain a concentrated liquid;

[0012] S6: adding a flavoring agent to the concentrated liquid to prepare a Ganlu preparation.

[0013] Preferably, in S1, the following raw materials are prepared according to mass parts: 7-11 parts of Huangqin, 13-17 parts of Shengdihuang, 13-17 parts of Shudihuang, 8-12 parts of Maidong, 10-14 parts of Tian- dou, 13-17 parts of Yincheng, 4-8 parts of Gancao, 4-8 parts of Jujing, 8-12 parts of Shihu and 10-14 parts of Pibaye.

[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 boiling first, and then 80-95℃ for 0.5-4 hours.

[0016] Preferably, in S3, the compound protease is bromelain and natto kinase.

[0017] Preferably, in S3, the addition amounts of bromelain and natto kinase are 300-800u / g of the decocting liquid and 300-800u / g of the decocting liquid, respectively.

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

[0019] Preferably, in S4, the compound fermentation bacteria are composed of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 0.2-0.5:1;

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

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

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

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

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

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

[0026] Preferably, the vacuum concentration is performed at a temperature of 50-65 DEG C.

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

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

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

[0030] Preferably, the xylitol is 0.004-0.99% of the mass of the concentrated solution.

[0031] Preferably, the stevia is 0.001-0.01% of the mass of the concentrated solution.

[0032] Preferably, the preparation method further comprises, after the step of adding the flavoring agent to the concentrated solution, a step of using a filling, sterilization, packaging or the like process.

[0033] The application also provides a liquid preparation of manna prepared according to the preparation method.

[0034] The application also provides use of the liquid preparation of manna in preparing a traditional Chinese medicine liquid preparation.

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

[0036] The application uses Huangqi, Shengdihuang, Shu-dihuang, Maidong, Dendranthema, Yinchen, Gancao, Zhike, Shihu and Ploes, to prepare a liquid preparation of manna, which, through the combined action of the above-mentioned raw materials, has the effect of treating yin deficiency and dampness, and, through process adjustment, enhances the effects of resisting oxidation and assisting digestion.

[0037] The liquid preparation of manna prepared by the application has a DPPH scavenging rate of 99.83%, can effectively increase the ability of the human body to resist free radicals, and has the effect of resisting aging.

[0038] The prepared preparation of the present application can release flavone amount of 283.7 and 372.1 mg / 100 g in 0.5 hours and 1 hour of digestion test, has better auxiliary digestion effect, and has better health care effect.

[0039] The decocting process and fermentation process in the preparation process of the preparation of the present application can improve the free radical scavenging and auxiliary digestion effects of the preparation, and the effect of fermentation using other bacteria is not as good as the effect of the specific bacteria combination of the present application.

[0040] The combination of bromelain and natto kinase used in the present application can further improve the free radical scavenging and digestion assisting effects of the preparation.

[0041] The co-fermentation of the specific bacteria can significantly improve the performance of the preparation, and the co-fermentation of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 can improve the performance of the preparation in a synergistic manner; and the effect is optimal when the ratio of the two is 0.2-0.5:1. DETAILED DESCRIPTION

[0042] The various effects of the present application will be more clearly presented hereinafter in conjunction with the specific embodiments. Those skilled in the art should understand that these specific embodiments are used to illustrate the present application, rather than limit the present application.

[0043] I. Preparation of Ganlu Drink Preparation

[0044] Preparation 1

[0045] The preparation method is as follows:

[0046] S1: Preparation of raw materials: prepare the following raw materials according to mass parts: 9 parts of Huangqi, 15 parts of Shengdihuang, 15 parts of Shudihuang, 10 parts of Maidong, 12 parts of Tian-dong, 15 parts of Yinchen, 6 parts of Gancao, 6 parts of Zhike, 10 parts of Shihu, and 12 parts of Pipaye;

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

[0048] S3: Cool the decoction to room temperature, add a complex protease, and perform enzymatic treatment at 55℃ for 4 hours to obtain an enzymatic solution; the complex protease is bromelain and natto kinase, and the addition amounts of bromelain and natto kinase are 420 u / g of the decoction and 530 u / g of the decoction, respectively;

[0049] S4: The enzyme solution was sterilized and then carbon source glucose and complex fermentation bacteria were added, and anaerobic fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation liquor; the addition amount of the carbon source was 3.46% of the mass of the enzyme solution; the complex fermentation bacteria were composed of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 0.3:1, and the addition amount of the complex fermentation bacteria was 3.90 x 10 9 cfu / g of the enzyme solution;

[0050] S5: The fermentation liquor was sterilized and filtered through a filter membrane with a pore size of 1μm to obtain a filtered liquor; the filtered liquor was subjected to ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off of 2KDa to obtain an ultrafiltration liquor; the ultrafiltration liquor was concentrated under reduced pressure at 60°C until the mass of the powder mixture was 0.10 times, to obtain a concentrated liquor;

[0051] S6: 0.4% of the flavoring agent xylitol was added to the concentrated liquor, and a Ganlu drink preparation was prepared.

[0052] Preparation 2:

[0053] The preparation method is as follows:

[0054] S1: Preparation of raw materials: the following raw materials were prepared according to mass parts: 7 parts of Huangqi, 17 parts of Shengdihuang, 13 parts of Shudihuang, 8 parts of Maidong, 10 parts of Tian-dong, 17 parts of Yincheng, 4 parts of Gancao, 8 parts of Jishengsheng, 8 parts of Shihua, and 14 parts of Pipaye;

[0055] S2: The above raw materials were mixed and crushed to less than 100 mesh to obtain a powder mixture, and then water was added in an amount of 23.5 times the mass of the powder mixture, boiled, and kept at 87°C for 1.1 hours to obtain a decoction liquor;

[0056] S3: The decoction liquor was cooled to room temperature, a complex protease was added, and enzymatic treatment was carried out at 52°C for 4.2 hours to obtain an enzyme solution; the complex protease was bromelain and nattokinase, and the addition amounts of the bromelain and the nattokinase were 300u / g of the decoction liquor and 660u / g of the decoction liquor, respectively;

[0057] S4: The enzyme solution was sterilized and then carbon source glucose and complex fermentation bacteria were added, and anaerobic fermentation was carried out at 36°C for 82.5 hours to obtain a fermentation liquor; the addition amount of the carbon source was 3.53% of the mass of the enzyme solution; the complex fermentation bacteria were composed of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 0.5:1, and the addition amount of the complex fermentation bacteria was 3.85 x 10 9 cfu / g of the enzyme solution;

[0058] S5: The fermentation broth was sterilized and filtered through a filter membrane with a pore size of 1 pm to obtain a filtrate; the filtrate was subjected to ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at 60°C until the mass of the powder mixture was 0.10 times, to obtain a concentrated solution;

[0059] S6: 0.4% of the flavoring agent xylitol was added to the concentrated solution, relative to the mass of the concentrate, to prepare the Ganlu Yin preparation.

[0060] Preparation 3:

[0061] The preparation method is as follows:

[0062] S1: Preparation of materials: the following raw materials were prepared according to mass parts: 9 parts of Huangqi, 15 parts of Shengdihuang, 15 parts of Shudihuang, 10 parts of Maidong, 12 parts of Tian-dong, 15 parts of Yincheng, 6 parts of Gancao, 6 parts of Zhike, 10 parts of Shihu, and 12 parts of Pipaye;

[0063] S2: The above raw materials were mixed and pulverized to less than 100 mesh to obtain a powder mixture, and then water was added in an amount of 24 times the mass of the powder mixture, and mixed to obtain a mixture;

[0064] S3: The mixture was added with a complex protease, and subjected to enzymatic hydrolysis treatment at 55°C for 4 hours to obtain an enzymatic hydrolysis solution; the complex protease was bromelain and natto kinase, and the addition amounts of bromelain and natto kinase were 420 u / g of the decoction solution and 530 u / g of the decoction solution, respectively;

[0065] S4: The enzymatic hydrolysis solution was sterilized and then added with a carbon source glucose and a complex fermentation bacteria, and subjected to anaerobic fermentation at 35°C for 85.2 hours to obtain a fermentation broth; the addition amount of the carbon source was 3.46% of the mass of the enzymatic hydrolysis solution; the complex fermentation bacteria consisted of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 0.3:1, and the addition amount of the complex fermentation bacteria was 3.90 x 10 9 cfu / g of the enzymatic hydrolysis solution; Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 were purchased from the China Industrial Microbial Culture Collection Center;

[0066] S5: The fermentation broth was sterilized and filtered through a filter membrane with a pore size of 1 pm to obtain a filtrate; the filtrate was subjected to ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at 60°C until the mass of the powder mixture was 0.10 times, to obtain a concentrated solution;

[0067] S6: 0.4% of the flavoring agent xylitol was added to the concentrated solution, relative to the mass of the concentrate, to prepare the Ganlu Yin preparation.

[0068] Preparation 4:

[0069] The preparation method is as follows:

[0070] S1: Preparation of raw materials: prepare the following raw materials according to mass parts: 9 parts of Huangqi, 15 parts of Shengdihuang, 15 parts of Shudi Huang, 10 parts of Maidong, 12 parts of Tian- dong, 15 parts of Yinchen, 6 parts of Gancao, 6 parts of Zhike, 10 parts of Shihu and 12 parts of Pipaye;

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

[0072] S3: Cool the decoction liquid to room temperature, add a complex protease, and perform enzymatic hydrolysis treatment at 55°C for 4 hours to obtain an enzymatic hydrolysis liquid; the complex protease is bromelain and natto kinase, and the addition amounts of bromelain and natto kinase are 420 u / g of the decoction liquid and 530 u / g of the decoction liquid, respectively;

[0073] S4: Inactivate the enzyme of the enzymatic hydrolysis liquid, filter through a filter membrane with a pore size of 1 μm to obtain a filtered liquid; perform ultrafiltration on the filtered liquid using an ultrafiltration membrane with a molecular weight cut-off of 2 KDa to obtain an ultrafiltration liquid; perform vacuum concentration on the ultrafiltration liquid at 60°C to 0.10 times the mass of the powder mixture to obtain a concentrated liquid;

[0074] S5: Add 0.4% of a flavoring agent, xylose, to the concentrated liquid to prepare a Ganlu preparation.

[0075] Preparation 5:

[0076] Step S3: Cool the decoction liquid to room temperature, add a protease, and perform enzymatic hydrolysis treatment at 55°C for 4 hours to obtain an enzymatic hydrolysis liquid; the protease is bromelain, and the addition amount of bromelain is 950 u / g of the decoction liquid. Other processes are the same as those of Preparation 1.

[0077] Preparation 6:

[0078] Step S3: Cool the decoction liquid to room temperature, add a protease, and perform enzymatic hydrolysis treatment at 55°C for 4 hours to obtain an enzymatic hydrolysis liquid; the protease is natto kinase, and the addition amount of natto kinase is 950 u / g of the decoction liquid. Other processes are the same as those of Preparation 1.

[0079] Preparation 7:

[0080] Step S4: Inactivate and sterilize the enzyme of the enzymatic hydrolysis liquid, then add a carbon source, glucose, and a fermentation bacteria, and perform anaerobic fermentation at 35°C for 85.2 hours to obtain a fermentation liquid; the addition amount of the carbon source is 3.46% of the mass of the enzymatic hydrolysis liquid; the fermentation bacteria is Lactobacillus reuteri CICC6126, and the addition amount is 3.90 x 10 9 cfu / g of the enzymatic hydrolysis liquid. Other processes are the same as those of Preparation 1.

[0081] Preparation 8:

[0082] Step S4: the enzyme solution was sterilized, then carbon source glucose and fermentation bacteria were added, and anaerobic fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation solution; the addition amount of the carbon source was 3.46% of the mass of the enzyme solution; the fermentation bacteria were Lactobacillus rhamnosus CICC 6137, and the addition amount of the fermentation bacteria was 3.90 x 10 9 cfu / g of the enzyme solution. Other processes were the same as those of Preparation 1.

[0083] Preparation 9:

[0084] S4: the enzyme solution was sterilized, then carbon source glucose and complex fermentation bacteria were added, and anaerobic fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation solution; the addition amount of the carbon source was 3.46% of the mass of the enzyme solution; the complex fermentation bacteria were composed of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 0.05:1, and the addition amount of the complex fermentation bacteria was 3.90 x 10 9 cfu / g of the enzyme solution. Other processes were the same as those of Preparation 1.

[0085] Preparation 10:

[0086] S4: the enzyme solution was sterilized, then carbon source glucose and complex fermentation bacteria were added, and anaerobic fermentation was carried out at 35°C for 85.2 hours to obtain a fermentation solution; the addition amount of the carbon source was 3.46% of the mass of the enzyme solution; the complex fermentation bacteria were composed of Lactobacillus reuteri CICC 6126 and Lactobacillus rhamnosus CICC 6137 in a quantity ratio of 1:1, and the addition amount of the complex fermentation bacteria was 3.90 x 10 9 cfu / g of the enzyme solution. Other processes were the same as those of Preparation 1.

[0087] Preparation 11:

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

[0089] II. DPPH· scavenging assay:

[0090] 0.5 mL of the above preparation was taken, deionized water was added to 2 mL, 8.62 x 10-5 mol / L DPPH ethanol solution was added to 2 mL, and the mixture was uniformly mixed, and then was placed in the dark for 30 min, and the absorbance value (Ai) was measured at a wavelength of 517 nm;

[0091] Take 0.5 mL of the above preparation, add deionized water to 2 mL, then add 2 mL of anhydrous ethanol, mix well, avoid light and stand for 30 min, and measure the absorbance (Aj) at a wavelength of 517 nm.

[0092] In 8.62 x 10 -5 In 8.62 x 10

[0093] Table 1: DPPH· scavenging assay

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

[0095] III. In vitro digestion test

[0096] Take 20 g of wheat flour and 200 g of deionized water, mix well, and boil in a water bath for 15 min, then cool to room temperature, add deionized water to 220 g; adjust the pH to 2.0 with 1 M HCl; add 2.5 mL of simulated gastric juice (mixed according to the ratio of 0.2 g pepsin to 5 mL 0.01 M HCl) and mix well, then fill with nitrogen and digest in a constant temperature water bath shaker at 37°C for 1 h; centrifuge the 0.5 h and 1 h digestion liquids at 12000 r / min at 4°C for 15 min; add acetone to the supernatant to a concentration of 80% to produce a precipitate and remove protein / polymer impurities, obtaining the blank group samples to be tested (0.5 h and 1 h digestion). The test samples of the experimental group (0.5 h and 1 h digestion) are prepared using the above method, except that 50 g of the preparation is used instead of the above 200 g of deionized water and wheat flour.

[0097] Take 1 mL of the above test samples (blank group test samples, experimental group test samples), add an equal volume of 80% ethanol solution, and extract at 50°C for 120 min, then centrifuge at 4000 rpm for 10 min; take 10 mL of the supernatant, add 0.7 mL of 5% sodium nitrite solution, mix well, and stand for 5 min; add 0.7 mL of 10% aluminum nitrate solution, mix well, and stand for 5 min; add 5 mL of 4% sodium hydroxide solution, then dilute to 25 mL with 80% ethanol, and stand for 20 min; centrifuge at 4000 rpm for 5 min, and measure the absorbance of the supernatant at 510 nm by colorimetry, obtaining the flavonoid release amount (in mg / 100 g) in the 0.5 h and 1 h digestion groups and the release amount increase value ΔP (in mg / 100 g) compared to the blank group. The results are shown in Tables 2 and 3.

[0098] Table 2: the amount of flavonoids released in each group of samples to be tested

[0099]

[0100]

[0101] Table 3: the increase amount ΔP

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

[0103] The present application adopts Scrophulariaceae, Rehmannia glutinosa, Radix Rehmanniae Recens, Ophiopogon japonicus, Radix Asparagi, Herba Artemisiae Scopariae, Glycyrrhiza uralensis, Fructus Aurantii, Dendrobium nobile Lindl and leaf of Pyrus calleryana to prepare Ganlu drink, and the above raw materials jointly give the Ganlu drink the efficacy of treating yin deficiency and dampness, and meanwhile, through process adjustment, the efficacy of the preparation in enhancing the antioxidant and auxiliary digestion of human body is improved.

[0104] The scavenging rate of the preparation prepared by the present application to DPPH· reaches 99.83%, which can effectively increase the ability of human body to resist free radicals and give the efficacy of anti-aging.

[0105] The preparation prepared by the present application has a good auxiliary digestion effect and a good health care effect, and the amount of flavonoids released reaches 283.7 and 372.1 mg / 100g in 0.5 hours and 1 hour of digestion test.

[0106] According to the test results of preparations 1, 3, 4 and 11, it can be known that the decoction process and the fermentation process can improve the efficacy of the preparation in scavenging free radicals and auxiliary digestion, and the effect of using other bacteria for fermentation is not as good as the effect of using the specific bacteria in the present application.

[0107] According to the test results of preparations 1, 5 and 6, it can be known that the use of the combination of bromelain and natto kinase in the present application can further improve the effect of the preparation in scavenging free radicals and auxiliary digestion.

[0108] According to the test results of preparations 1 and 7-10, it can be known that the co-fermentation of specific bacteria can significantly improve the performance of the preparation, and the co-fermentation of Lactobacillus mucus CI CC 6126 and Lactobacillus rhamnosus CI CC 6137 can improve the efficacy of the preparation in a synergistic manner, and the effect is optimal when the ratio of the two is 0.2-0.5:1.

[0109] Obviously, those skilled in the art can make various modifications and variations to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application belong to the scope of the claims of the present application and the equivalent technology thereof, the present application also intends to include these modifications and variations.

Claims

1. A method for preparing a sweet dew drink preparation, characterized in that, The preparation steps include the following: S1: Preparation of materials: Prepare the following raw materials according to the weight parts: 7-11 parts Scutellaria baicalensis, 13-17 parts Rehmannia glutinosa (raw), 13-17 parts Rehmannia glutinosa (processed), 8-12 parts Ophiopogon japonicus, 10-14 parts Asparagus cochinchinensis, 13-17 parts Artemisia capillaris, 4-8 parts Glycyrrhiza uralensis, 4-8 parts Citrus aurantium, 8-12 parts Dendrobium nobile, and 10-14 parts Eriobotrya japonica leaf; S2: Mix and pulverize the above raw materials to obtain a powder mixture, then add water and decoct to obtain a decoction; S3: Cool the decoction and add a complex protease for enzymatic hydrolysis to obtain the hydrolysate; the complex protease is bromelain and nattokinase; the amount of bromelain and nattokinase added is 300-800u / g decoction and 300-800u / g decoction, respectively. S4: The enzyme hydrolysate is sterilized by enzyme inactivation, then a carbon source and a compound fermentation bacteria are added, and fermentation is carried out to obtain a fermentation broth; the compound fermentation bacteria consist of *Lactobacillus reuteri* CICC 6126 and *Lactobacillus rhamnosus* CICC 6137 in a ratio of 0.2-0.5:1; the amount of compound fermentation bacteria added is (2-5) × 10⁻⁶. 9 CFU / g enzyme hydrolysate; S5: The fermentation broth is sterilized, then filtered, ultrafiltered, and concentrated under reduced pressure to obtain a concentrated solution; S6: Add flavoring agent to the concentrate to prepare Ganlu drink preparation.

2. 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.

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

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

5. 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, ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cutoff of less than 4 kDa; And / or, concentrate under reduced pressure to 0.08-0.12 times the mass of the powder mixture; And / or, the flavoring agent is 0.005-1% of the concentrate mass.

6. A nectar drink preparation prepared according to any one of claims 1-5.

7. The application of the Ganlu Yin preparation according to claim 6 in the preparation of traditional Chinese medicine liquid preparations.

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