Ginseng extract without causing excessive internal heat and preparation method thereof

Abstract

The invention belongs to the field of ginseng deep processing, and particularly relates to a ginseng extract without causing excessive internal heat and a preparation method thereof. The preparation method comprises the following steps: dicing dried ginseng, and crushing to obtain ginseng powder; soaking the ginseng powder in water, performing natural fermentation, and then performing ultrasonic treatment to obtain ultrasonic ginseng fermentation liquor; adding glycosidase compound enzyme into the ultrasonic ginseng fermentation liquor for enzymolysis to obtain ginseng enzymatic hydrolysate; sequentially carrying out enzyme deactivation, centrifugation and filtration on the ginseng enzymatic hydrolysate to obtain a finely purified ginseng solution; and filling and sterilizing the finely purified ginseng liquid in sequence. According to the preparation method disclosed by the invention, the dry ginseng is subjected to deep'no-internal-heat 'treatment mainly through the processes of crushing, natural fermentation, ultrasonic treatment, enzymolysis, centrifugation, filtration and the like, and a detection result shows that'internal-heat' components in the obtained ginseng extract stock solution are greatly reduced, so that the application range of the ginseng extract stock solution is greatly expanded, and the ginseng extract stock solution is more beneficial to popularization.

Description

Technical Field

[0001] The invention belongs to the field of ginseng deep processing, and particularly relates to a ginseng extract that does not cause internal heat and a preparation method thereof. Background Art

[0002] According to TCM theory, ginseng is warm in nature, sweet and slightly bitter in taste, and enters the spleen, lung, and heart meridians. Its main effects are to replenish vital energy, nourish the spleen and lungs, and promote the production of body fluids and calm the mind. However, due to its warm nature, taking it may aggravate the heat symptoms in the body and cause internal heat. In addition, ginsenosides and other ingredients in ginseng may promote metabolism, enhance energy metabolism, and lead to increased heat production, similar to the manifestation of "internal heat".

[0003] The patent application publication number CN115252666A discloses a ginseng slice that does not cause internal heat and a preparation method thereof, wherein the steamed ginseng slice is soaked in a Chinese medicinal liquid so that the active substances in the Chinese medicinal liquid enter the ginseng slice; the Chinese medicinal liquid is obtained by decocting Chinese medicinal materials including polygonatum and mulberry; and the soaked ginseng slice is freeze-dried. However, this method is relatively simple and has very limited effect.

[0004] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a method for preparing a ginseng extract that does not cause internal heat, the preparation method comprising the following steps: (1) dicing and crushing dried ginseng to obtain ginseng powder; (2) soaking the ginseng powder in water and fermenting it naturally, and then ultrasonically treating it to obtain an ultrasonic ginseng fermentation liquid; (3) adding glycosidase complex enzyme to the ultrasonic ginseng fermentation liquid for enzymatic hydrolysis to obtain ginseng enzymatic hydrolyzate; (4) inactivating the enzyme, centrifuging and filtering the ginseng hydrolyzate in sequence to obtain a purified ginseng liquid; (5) The purified ginseng liquid is sequentially filled and sterilized.

[0006] Preferably, in step (1), the ginseng is diced and crushed and then passed through a 100-120 mesh sieve.

[0007] Preferably, in step (2), the mass ratio of ginseng powder to soaking water is 1:16-20.

[0008] Preferably, in step (2), the temperature of the natural fermentation is 30-36° C., and the time of the natural fermentation is 6-8 hours.

[0009] Preferably, in step (2), the temperature of the ultrasonic treatment is 70-75°C; and / or, the ultrasonic treatment time is 30 to 50 minutes; and / or, the frequency of ultrasonic treatment is 20 to 22 kHz; And / or, the power of ultrasonic treatment is 800~850W.

[0010] Preferably, in step (3), the added amount of the glycosidase complex enzyme is 4-6wt% of the dry ginseng; And / or, the glycosidase complex enzyme includes β-glucosidase, xylosidase, and rhamnosidase; And / or, the mass ratio of the β-glucosidase, xylosidase and rhamnosidase is 1~2:1~2:1~2.

[0011] Preferably, in step (3), the enzymatic hydrolysis temperature is 45-50° C., and the enzymatic hydrolysis time is 8-10 h.

[0012] Preferably, in step (4), the enzyme inactivation temperature is 85-95°C and the enzyme inactivation time is 10-15 min; And / or, the centrifugal speed is 10000~12000r / min; And / or, the pore size of the filter is 0.22 μm.

[0013] Preferably, in step (5), the sterilization temperature is 105-110° C., and the sterilization time is 30-40 min.

[0014] Based on the same technical concept, another embodiment of the present invention is to provide a ginseng extract obtained by the above preparation method that does not cause internal heat.

[0015] The beneficial effects of the present invention are: The preparation method described in the present invention mainly performs a deep "non-heat-causing" treatment on dry ginseng through processes such as crushing, natural fermentation, ultrasound, enzymatic hydrolysis, centrifugation, and filtration. From the test results, it can be seen that the content of "heat-causing" components in the obtained ginseng extract stock solution has been greatly reduced, and its scope of application has been greatly expanded, which is more conducive to promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0017] Figure 1 This is the "concentration-mortality" curve after treatment with ginseng extract.

[0018] Figure 2 This is a typical picture of the number of neutrophils in the zebrafish body after treatment with ginseng extract (Note: green fluorescent dots are neutrophils).

[0019] Figure 3 This is a data chart of the number of neutrophils in the zebrafish body after treatment with ginseng extract. DETAILED DESCRIPTION

[0020] To make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described in detail below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention.

[0021] Example 1 This embodiment provides a method for preparing a ginseng extract that does not cause internal heat, the preparation method comprising the following steps: (1) 100 g of dried ginseng was diced, crushed and passed through a 100-mesh sieve to obtain ginseng powder; (2) soaking the ginseng powder in 1600 g of water and fermenting it naturally at 30° C. for 8 h, and then ultrasonically treating it at 70° C., 20 kHz, and 800 W for 30 min to obtain an ultrasonic ginseng fermentation liquid; (3) adding 4 g of glycosidase complex enzyme (comprising 1.3 g of β-glucosidase, 1.3 g of xylosidase, and 1.4 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and performing enzymolysis at 45° C. for 10 h to obtain ginseng enzymolysis liquid; (4) inactivating the ginseng hydrolysate at 85° C. for 15 min, centrifuging at 10,000 r / min, and finally filtering through a 0.22 μm plate and frame to obtain a purified ginseng solution; (5) The purified ginseng liquid is bottled at room temperature, and then sterilized at 105° C. for 40 minutes, thereby finally obtaining a ginseng extract product that does not cause internal heat.

[0022] Example 2 This embodiment provides a method for preparing a ginseng extract that does not cause internal heat, the preparation method comprising the following steps: (1) 100 g of dried ginseng was diced, crushed and passed through a 120-mesh sieve to obtain ginseng powder; (2) soaking the ginseng powder in 2000 g of water and fermenting it naturally at 36° C. for 6 h, and then ultrasonically treating it for 50 min at a temperature of 75° C., a frequency of 22 kHz, and a power of 850 W to obtain an ultrasonic ginseng fermentation liquid; (3) adding 6 g of glycosidase complex enzyme (comprising 2 g of β-glucosidase, 2 g of xylosidase, and 2 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and performing enzymolysis at 50° C. for 8 h to obtain ginseng enzymolysis liquid; (4) inactivating the ginseng hydrolysate at 95° C. for 10 min, centrifuging at 12,000 r / min, and finally filtering through a 0.22 μm plate and frame to obtain a purified ginseng solution; (5) The purified ginseng liquid is bottled at room temperature, and then sterilized at 110° C. for 30 minutes, thereby finally obtaining a ginseng extract product that does not cause internal heat.

[0023] Example 3 This embodiment provides a method for preparing a ginseng extract that does not cause internal heat, the preparation method comprising the following steps: (1) 100 g of dried ginseng was diced, crushed and passed through a 110-mesh sieve to obtain ginseng powder; (2) soaking the ginseng powder in 1800 g of water and fermenting it naturally at 33° C. for 7 h, and then ultrasonically treating it for 40 min at a temperature of 72° C., a frequency of 21 kHz, and a power of 830 W to obtain an ultrasonic ginseng fermentation liquid; (3) adding 5 g of glycosidase complex enzyme (comprising 2 g of β-glucosidase, 2 g of xylosidase, and 1 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and performing enzymolysis at 48° C. for 9 h to obtain ginseng enzymolysis liquid; (4) inactivating the ginseng hydrolysate at 90° C. for 12 min, centrifuging at 11000 r / min, and finally filtering through a 0.22 μm plate and frame to obtain a purified ginseng solution; (5) The purified ginseng liquid is bottled at room temperature, and then sterilized at 108° C. for 35 minutes, thereby finally obtaining a ginseng extract product that does not cause internal heat.

[0024] Test example Among the components of ginseng, the heat-inducing saponins are shown in Table 1.

[0025] Table 1

[0026] The ginseng extract obtained in Example 1 that does not cause internal heat was tested, and the internal heat components before and after enzymatic hydrolysis are shown in Table 2 and Table 3. By comparison, it can be seen that the content of the components that cause "internal heat" has been greatly reduced.

[0027] Table 2

[0028] Table 3

[0029] Note: ND a = Not detected, limit of quantification is 0.08; ND b = Not detected, limit of quantitation is 0.15.

[0030] Verification Example 1. Testing materials 1.1 Sample preparation information Taking Example 1 as an object, the ginseng extract solution that does not cause internal heat is directly inhaled.

[0031] 1.2 Animal experiments Zebrafish were raised in fish farming water at 28°C (water quality: 200 mg of instant sea salt was added to every 1 L of reverse osmosis water, conductivity was 450-550 μS / cm; pH was 6.5-8.5; hardness was 50-100 mg / L CaCO3), bred and provided by the fish farming center of the testing company, with the experimental animal use license number: SYXK (Zhejiang) 2022-0004, and the breeding management complied with the requirements of the international AAALAC certification (certification number: 001458), and the IACUC ethics review number: IACUC-2024-11074-01.

[0032] 1.3 Instruments, consumables and reagents Dissecting microscope (SZX7, OLYMPUS, Japan); CCD camera (VertA1, Shanghai Tusen Vision Technology Co., Ltd., China); precision electronic balance (CP214, OHAUS, USA); motorized focus continuous zoom fluorescence microscope (AZ100, Nikon, Japan); 6-well plate (Zhejiang Bellanbo Biotechnology Co., Ltd., China). Methylcellulose (Batch No. C2004046, Shanghai Aladdin Biochemical Technology Co., Ltd., China).

[0033] 2. Detection methods 2.1 Maximum non-lethal concentration (MNLC) determination Transgenic neutrophil green fluorescent zebrafish (MPX) at 3 days post fertilization (3dpf) were randomly selected in 6-well plates, and 30 zebrafish were treated in each well (experimental group). The samples were given in water (concentrations are shown in Table 4), and a normal control group was set up at the same time, with a volume of 3mL per well. After 1 day of treatment at 28℃, the number of zebrafish deaths in each experimental group was counted. The best "concentration-mortality" effect curve was drawn using Origin8.0 statistical software, and the MNLC of the samples on zebrafish was calculated.

[0034] 2.2 No-ignition detection 3dpf transgenic neutrophil green fluorescent zebrafish (MPX) were randomly selected in 6-well plates, and 30 zebrafish were treated in each well. Water-soluble samples (concentrations are shown in Table 5), and a normal control group was set up at the same time, with a volume of 3mL per well. After 1 day of treatment at 28℃, 10 zebrafish were randomly selected from each experimental group and photographed under a fluorescence microscope. The data were analyzed and collected using NIS-Elements D 3.20 advanced image processing software, and the number of neutrophils in the whole body of zebrafish was analyzed. The statistical analysis results of this indicator were used to evaluate whether the sample had an inflammatory reaction. The statistical processing results were expressed as mean±SE. SPSS26.0 software was used for statistical analysis, and p<0.05 indicated that the difference was statistically significant.

[0035] (III) Test results 3.1 MNLC Under the experimental conditions, the MNLC of ginseng extract in zebrafish was 118 μL / mL for the detection of zebrafish MNLC. See Table 4 and Figure 1 shown.

[0036] Table 4 Results of the experimental study on the concentration of samples without irritation (n=30)

[0037] 3.2 No-ignition detection Under the experimental conditions, the ginseng extract solution does not have a heaty reaction. See Table 5 for details. Figure 2 and Figure 3 shown.

[0038] Table 5 Sample non-ignition test results (n=10)

[0039] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for preparing a ginseng extract that does not cause internal heat, characterized in that: The preparation method comprises the following steps: (1) dicing and crushing dried ginseng to obtain ginseng powder; (2) soaking the ginseng powder in water and fermenting it naturally, and then ultrasonically treating it to obtain an ultrasonic ginseng fermentation liquid; (3) adding glycosidase complex enzyme to the ultrasonic ginseng fermentation liquid for enzymatic hydrolysis to obtain ginseng enzymatic hydrolyzate; (4) inactivating the enzyme, centrifuging and filtering the ginseng hydrolyzate in sequence to obtain a purified ginseng liquid; (5) The purified ginseng liquid is sequentially filled and sterilized.

2. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (1), the ginseng is diced and crushed and then passed through a 100-120 mesh sieve.

3. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (2), the mass ratio of ginseng powder to soaking water is 1:16-20.

4. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (2), the temperature of the natural fermentation is 30-36° C., and the time of the natural fermentation is 6-8 hours.

5. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (2), the temperature of the ultrasonic treatment is 70-75°C; and / or, the ultrasonic treatment time is 30 to 50 minutes; and / or, the frequency of ultrasonic treatment is 20 to 22 kHz; And / or, the power of ultrasonic treatment is 800~850W.

6. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (3), the added amount of the glycosidase complex enzyme is 4-6wt% of the dry ginseng; And / or, the glycosidase complex enzyme includes β-glucosidase, xylosidase, and rhamnosidase; And / or, the mass ratio of the β-glucosidase, xylosidase and rhamnosidase is 1~2:1~2:1~2.

7. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (3), the enzymatic hydrolysis temperature is 45-50° C., and the enzymatic hydrolysis time is 8-10 h.

8. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (4), the enzyme inactivation temperature is 85-95°C and the enzyme inactivation time is 10-15 minutes; And / or, the centrifugal speed is 10000~12000r / min; And / or, the pore size of the filter is 0.22 μm.

9. The method for preparing the ginseng extract that does not cause internal heat according to claim 1, characterized in that: In step (5), the sterilization temperature is 105-110°C and the sterilization time is 30-40 minutes.

10. The ginseng extract that does not cause internal heat obtained by the preparation method according to any one of claims 1 to 9.

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