A ginseng extract that does not cause excessive internal heat and its preparation method

Abstract

The present invention belongs to the field of deep processing of ginseng, and particularly relates to a ginseng extract that does not cause excessive internal heat and a preparation method thereof. The preparation method comprises the following steps: dicing and pulverizing dry ginseng to obtain ginseng powder; soaking the ginseng powder in water and naturally fermenting it, and then performing ultrasonic treatment to obtain an ultrasonic ginseng fermentation liquid; adding glycosidase complex enzyme to the ultrasonic ginseng fermentation liquid for enzymatic hydrolysis to obtain a ginseng enzymatic hydrolysis liquid; subjecting the ginseng enzymatic hydrolysis liquid to enzyme inactivation, centrifugation, and filtration in sequence to obtain a refined and purified ginseng liquid; and filling and sterilizing the refined and purified ginseng liquid in sequence. The preparation method of the present invention mainly performs deep "non-excessive internal heat" treatment on dry ginseng through processes such as pulverization, natural fermentation, ultrasonic treatment, enzymatic hydrolysis, centrifugation, and filtration. As can be seen from the detection results, the "excessive internal heat" components in the obtained ginseng extract stock solution have been greatly reduced, its scope of application has been greatly expanded, and it is more conducive to promotion.

Description

Technical Field

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

[0002] According to traditional Chinese medicine theory, ginseng is warm in nature, sweet and slightly bitter in taste, and belongs to the spleen, lung, and heart meridians. Its main effects are to greatly tonify the primordial qi, invigorate the spleen and benefit the lung, promote the production of body fluid and calm the mind. However, precisely because of its warm nature, taking it may exacerbate the heat symptoms in the body and cause excessive internal heat. Moreover, components such as ginsenosides in ginseng may promote metabolism and enhance energy metabolism, resulting in increased heat production, similar to the manifestation of "internal heat".

[0003] The patent with the application publication number CN115252666A discloses a non-excessive internal heat ginseng slice and its processing method. The processing method is as follows: soaking the steamed ginseng slices in a traditional Chinese medicine liquid so that the active substances in the traditional Chinese medicine liquid enter the ginseng slices; the traditional Chinese medicine liquid is obtained by decocting Chinese medicinal materials containing polygonatum odoratum and mulberry; freeze-drying the soaked ginseng slices. However, this method is relatively simple and the effect is extremely limited.

[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 preparation method of a ginseng extract that does not cause excessive internal heat. The preparation method includes the following steps:

[0006] (1) Dicing and pulverizing dry ginseng to obtain ginseng powder;

[0007] (2) Soaking the ginseng powder in water and naturally fermenting it, and then performing ultrasonic treatment to obtain an ultrasonic ginseng fermentation liquid;

[0008] (3) Adding glycosidase complex enzyme to the ultrasonic ginseng fermentation liquid for enzymatic hydrolysis to obtain a ginseng enzymatic hydrolysis liquid;

[0009] (4) Inactivating the enzyme, centrifuging, and filtering the ginseng enzymatic hydrolysis liquid in sequence to obtain a refined and purified ginseng liquid;

[0010] (5) Filling and sterilizing the refined and purified ginseng liquid in sequence.

[0011] Preferably, in step (1), after dicing and pulverizing the ginseng, it is passed through a 100-120 mesh sieve.

[0012] Preferably, in step (2), the mass ratio of the ginseng powder to the soaking water is 1:16-20.

[0013] Preferably, in step (2), the temperature of the natural fermentation is 30-36 °C, and the time of the natural fermentation is 6-8 h.

[0014] Preferably, in step (2), the temperature of the ultrasonic treatment is 70-75 °C;

[0015] and / or, the time of the ultrasonic treatment is 30-50 min;

[0016] and / or, the frequency of the ultrasonic treatment is 20-22 kHz;

[0017] and / or, the power of the ultrasonic treatment is 800-850 W.

[0018] Preferably, in step (3), the addition amount of the glycosidase complex enzyme is 4-6 wt% of the dry ginseng;

[0019] and / or, the glycosidase complex enzyme includes β-glucosidase, xylosidase, rhamnosidase;

[0020] and / or, the mass ratio of the β-glucosidase, xylosidase, and rhamnosidase is 1-2:1-2:1-2.

[0021] Preferably, in step (3), the temperature of the enzymatic hydrolysis is 45-50 °C, and the time of the enzymatic hydrolysis is 8-10 h.

[0022] Preferably, in step (4), the temperature of the enzyme inactivation is 85-95 °C, and the time of the enzyme inactivation is 10-15 min;

[0023] and / or, the rotation speed of the centrifugation is 10000-12000 r / min;

[0024] and / or, the pore size of the filtration is 0.22 μm.

[0025] Preferably, in step (5), the temperature of the sterilization is 105-110 °C, and the time of the sterilization is 30-40 min.

[0026] Based on the same technical concept, another solution of the present invention is to provide a ginseng extract that does not cause excessive internal heat obtained by the above preparation method.

[0027] The beneficial effects of the present invention are as follows:

[0028] The preparation method described in the present invention mainly performs a deep "non-excessive internal heat" treatment on dry ginseng through processes such as crushing, natural fermentation, ultrasonic treatment, enzymatic hydrolysis, centrifugation, and filtration. As can be seen from the detection results, the content of the "excessive internal heat" components in the obtained ginseng extract stock solution has been greatly reduced, its scope of application has been greatly expanded, and it is more conducive to promotion. Description of the Drawings

[0029] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0030] Figure 1 It is the "concentration - mortality" curve graph after the treatment of the original solution of ginseng extract.

[0031] Figure 2 It is a typical graph of the number of neutrophils in the whole body of zebrafish after the treatment of the original solution of ginseng extract (note: the green fluorescent dots are neutrophils).

[0032] Figure 3 It is a data graph of the number of neutrophils in the whole body of zebrafish after the treatment of the original solution of ginseng extract. Detailed implementation manners

[0033] To make the objectives, technical solutions and advantages of the present invention clearer, the following will describe the technical solutions of the present invention in detail. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other implementation manners obtained by those of ordinary skill in the art without creative efforts belong to the scope protected by the present invention.

[0034] Embodiment 1

[0035] This embodiment provides a preparation method of ginseng extract that does not cause excessive internal heat. The preparation method includes the following steps:

[0036] (1) Cut 100 g of dry ginseng into pieces, crush it and pass it through a 100 - mesh sieve to obtain ginseng powder;

[0037] (2) Immerse the ginseng powder in 1600 g of water, and naturally ferment it at 30 °C for 8 h, and then perform ultrasonic treatment at a temperature of 70 °C, a frequency of 20 kHz, and a power of 800 W for 30 min to obtain ultrasonic ginseng fermentation liquid;

[0038] (3) Add 4 g of glycosidase complex enzyme (including 1.3 g of β - glucosidase, 1.3 g of xylosidase, and 1.4 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and perform enzymatic hydrolysis at 45 °C for 10 h to obtain ginseng enzymatic hydrolysis liquid;

[0039] (4) First inactivate the enzyme in the ginseng enzymatic hydrolysis liquid at 85 °C for 15 min, then centrifuge it at 10000 r / min, and finally filter it through a 0.22 - μm plate - and - frame filter to obtain refined and purified ginseng liquid;

[0040] (5) Fill the refined ginseng liquid at room temperature, and then sterilize it at 105 °C for 40 min to finally obtain the finished product of ginseng extract that does not cause excessive internal heat.

[0041] Example 2

[0042] This example provides a preparation method of ginseng extract that does not cause excessive internal heat. The preparation method includes the following steps:

[0043] (1) Cut 100 g of dried ginseng into pieces, crush it, and sieve it through a 120-mesh sieve to obtain ginseng powder.

[0044] (2) Soak the ginseng powder in 2000 g of water, and naturally ferment it at 36 °C for 6 h. Then, perform ultrasonic treatment at a temperature of 75 °C, a frequency of 22 kHz, and a power of 850 W for 50 min to obtain ultrasonic ginseng fermentation liquid.

[0045] (3) Add 6 g of glycosidase complex enzyme (including 2 g of β-glucosidase, 2 g of xylosidase, and 2 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and perform enzymatic hydrolysis at 50 °C for 8 h to obtain ginseng enzymatic hydrolysis liquid.

[0046] (4) First, inactivate the enzyme in the ginseng enzymatic hydrolysis liquid at 95 °C for 10 min, then centrifuge it at 12000 r / min, and finally filter it through a 0.22-μm plate and frame to obtain refined ginseng liquid.

[0047] (5) Fill the refined ginseng liquid at room temperature, and then sterilize it at 110 °C for 30 min to finally obtain the finished product of ginseng extract that does not cause excessive internal heat.

[0048] Example 3

[0049] This example provides a preparation method of ginseng extract that does not cause excessive internal heat. The preparation method includes the following steps:

[0050] (1) Cut 100 g of dried ginseng into pieces, crush it, and sieve it through a 110-mesh sieve to obtain ginseng powder.

[0051] (2) Soak the ginseng powder in 1800 g of water, and naturally ferment it at 33 °C for 7 h. Then, perform ultrasonic treatment at a temperature of 72 °C, a frequency of 21 kHz, and a power of 830 W for 40 min to obtain ultrasonic ginseng fermentation liquid.

[0052] (3) Add 5 g of glycosidase complex enzyme (including 2 g of β-glucosidase, 2 g of xylosidase, and 1 g of rhamnosidase) to the ultrasonic ginseng fermentation liquid, and perform enzymatic hydrolysis at 48 °C for 9 h to obtain ginseng enzymatic hydrolysis liquid.

[0053] (4) Heat-inactivate the ginseng enzymatic hydrolysate at 90°C for 12 min, then centrifuge at 11,000 r / min, and finally filter through a 0.22-μm plate and frame to obtain a refined and purified ginseng solution;

[0054] (5) Fill the refined and purified ginseng solution at room temperature, and then sterilize it at 108°C for 35 min to obtain the final ginseng extract product that does not cause excessive internal heat.

[0055] Detection Example

[0056] Among the ginseng components, the saponins that cause excessive internal heat are shown in Table 1.

[0057] Table 1

[0058]

[0059] Taking the ginseng extract that does not cause excessive internal heat obtained in Example 1 as the object for detection, the components that cause excessive internal heat before and after enzymatic hydrolysis are shown in Tables 2 and 3 respectively. By comparison, it can be seen that the content of the components that cause "excessive internal heat" has been greatly reduced.

[0060] Table 2

[0061]

[0062] Table 3

[0063]

[0064] Note: ND a = Not detected, the quantification limit is 0.08; ND b = Not detected, the quantification limit is 0.15.

[0065] Verification Example

[0066] (I) Detection Materials

[0067] 1.1 Sample Preparation Information

[0068] Taking Example 1 as the object, directly suck the undiluted ginseng extract that does not cause excessive internal heat.

[0069] 1.2 Animal Experiments

[0070] Zebrafish were all raised in fish-raising water at 28°C (water quality: 200 mg of instant sea salt was added to every 1 L of reverse osmosis water, the conductivity was 450 - 550 μS / cm; pH was 6.5 - 8.5; hardness was 50 - 100 mg / L CaCO3). They were provided by the fish-raising center of the testing company, and the experimental animal use license number was: SYXK (Zhe) 2022 - 0004. The feeding management complied with the requirements of international AAALAC accreditation (accreditation number: 001458), and the IACUC ethical review number was: IACUC - 2024 - 11074 - 01.

[0071] 1.3 Instruments, Consumables and Reagents

[0072] Dissecting microscope (SZX7, OLYMPUS, Japan); CCD camera (VertA1, Shanghai Tusen Vision Technology Co., Ltd., China); Precision electronic balance (CP214, OHAUS, USA); Electrically focused continuously variable fluorescence microscope (AZ100, Nikon, Japan); 6-well plate (Zhejiang Beilambo Biotechnology Co., Ltd., China). Methyl cellulose (batch number C2004046, Shanghai Aladdin Biochemical Technology Co., Ltd., China).

[0073] (II) Detection Methods

[0074] 2.1 Determination of the Maximum Non-Lethal Concentration (MNLC)

[0075] Randomly select transgenic neutrophil green fluorescent zebrafish (MPX) at 3 days post-fertilization (3 dpf) into 6-well plates, with 30 zebrafish in each well (experimental group). Administer the sample in water solution (concentrations are shown in Table 4), and at the same time set up a normal control group, with a volume of 3 mL in each well. After treatment at 28°C for 1 day, count the number of dead zebrafish in each experimental group. Use Origin8.0 statistical software to draw the best "concentration-mortality" effect curve, and calculate the MNLC of the sample for zebrafish.

[0076] 2.2 Non-Fire-Up Detection

[0077] Randomly select 3 dpf transgenic neutrophil green fluorescent zebrafish (MPX) into 6-well plates, with 30 zebrafish in each well. Administer the sample in aqueous solution (concentration is shown in Table 5), and at the same time set up a normal control group, with a volume of 3 mL in each well. After treatment at 28 °C for 1 day, randomly select 10 zebrafish from each experimental group and place them under a fluorescence microscope for photographing. Use NIS-Elements D 3.20 advanced image processing software to analyze and collect data, and analyze the number of neutrophils in the whole body of zebrafish. Evaluate whether the sample has a "getting angry" reaction based on the statistical analysis results of this index. The statistical processing results are expressed as mean ± SE. Use SPSS 26.0 software for statistical analysis, and p < 0.05 indicates that the difference is statistically significant.

[0078] (III) Detection Results

[0079] 3.1 MNLC

[0080] Under the conditions of this experiment, the original solution of ginseng extract has a MNLC of 118 μL / mL for the "not getting angry" detection of zebrafish. See Table 4 and Figure 1 as shown.

[0081] Table 4 Results of the experiment for exploring the concentration of the sample for "not getting angry" detection (n = 30)

[0082]

[0083] 3.2 "Not getting angry" detection

[0084] Under the conditions of this experiment, the original solution of ginseng extract does not have a "getting angry" reaction. See Table 5, Figure 2 and Figure 3 as shown.

[0085] Table 5 Results of the "not getting angry" detection of the sample (n = 10)

[0086]

[0087] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of changes or substitutions, which should all be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claimed rights.

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; wherein: The added amount of the glycosidase complex enzyme is 4-6wt% of the dry ginseng; The glycosidase complex enzyme includes β-glucosidase, xylosidase and rhamnosidase; The mass ratio of the β-glucosidase, xylosidase and rhamnosidase is 1-2:1-2:1-2; The enzymatic hydrolysis temperature is 45-50°C and the enzymatic hydrolysis time is 8-10h; (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 (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.

7. 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.

8. The ginseng extract that does not cause internal heat obtained by the preparation method according to any one of claims 1 to 7.

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