Traditional Chinese medicine diet decoction and preparation method thereof

Abstract

The invention relates to the technical field of traditional Chinese medicine soup formulas, in particular to a traditional Chinese medicine soup and a making method thereof. The black-bone chicken soup comprises the following raw materials in parts by weight: 20-40 parts of black-bone chicken, 10-15 parts of black beans, 1-3 parts of rhizoma atractylodis macrocephalae, 1-3 parts of poria cocos, 10-20 parts of a composite concentrated solution, 5-10 parts of shiitake mushrooms, 3-5 parts of agaric, 10-15 parts of apples, 1-5 parts of pears, 5-10 parts of white gourds and 3-5 parts of Chinese yams. Through methylation reaction, the density of electron clouds around phenolic hydroxyl groups in the plant extract is changed, and the possibility that the plant extract is oxidized is reduced, so that the chemical structure of the plant extract can be better maintained, the loss of effective components is reduced, and the efficacy stability of the medicated diet decoction is ensured. Besides, a chitosan embedding technology is adopted and can be used as a physical barrier to isolate the plant extract and the tea pigment from the external environment, so that oxygen and moisture are effectively prevented from entering, and internal active ingredients are protected.

Description

Technical Field

[0001] The invention relates to the technical field of Chinese medicinal soup formula, in particular to a Chinese medicinal soup and a preparation method thereof. Background Art

[0002] As the pace of modern life accelerates, people are facing more and more health problems, such as chronic fatigue, low immunity and increased risk of cardiovascular diseases. At the same time, people's attention to health and wellness continues to rise, and they are pursuing more natural and effective health care methods. Traditional Chinese medicine and diet, as a treasure of the Chinese nation, integrates Chinese medicine theory and food culture, providing a unique path to meet people's health needs.

[0003] On the one hand, Chinese medicine has a long history and thousands of years of historical accumulation. It emphasizes the integrity and balance of the human body and regulates body functions through syndrome differentiation and treatment. As an important branch of Chinese medicine, medicated diet is cleverly combined according to the nature, taste and meridians of different ingredients and Chinese medicinal materials to achieve the purpose of preventing diseases, strengthening the body and assisting in the treatment of diseases. On the other hand, in the field of food culture, consumers are no longer satisfied with the simple demand for fullness, but pay more attention to the nutritional value and medicinal effects of food. Nowadays, various health catering and dietary therapy products have sprung up like mushrooms after rain, reflecting the strong market demand for healthy diet. However, most of the existing dietary therapy products have some limitations: many active ingredients in traditional Chinese medicinal diet decoctions, such as polyphenols, saponins, flavonoids, etc., are easily degraded or oxidized when boiled at high temperature, stored for a long time or exposed to light, oxygen and moisture, resulting in weakened or even lost efficacy. In addition, the interaction between different medicinal materials may also accelerate the decomposition of certain ingredients, further reducing the overall stability of the decoction. In view of this, we propose a Chinese medicinal diet decoction and a preparation method thereof. Summary of the invention

[0004] The object of the present invention is to provide a Chinese medicinal diet decoction and a preparation method thereof, so as to solve the problem mentioned in the above background technology that many active ingredients in traditional Chinese medicinal diet decoctions, such as polyphenols, saponins, flavonoids, etc., are easily degraded or oxidized when boiled at high temperature, stored for a long time or exposed to light, oxygen and moisture, resulting in weakened or even lost efficacy; in addition, the interaction between different medicinal materials may also accelerate the decomposition of certain ingredients, further reducing the overall stability of the decoction.

[0005] To achieve the above object, the present invention provides a Chinese medicinal decoction, comprising the following raw materials: 20-40 parts by weight of black chicken, 10-15 parts by weight of black beans, 1-3 parts by weight of Atractylodes macrocephala, 1-3 parts by weight of Poria cocos, 10-20 parts by weight of composite concentrated liquid, 5-10 parts by weight of shiitake mushrooms, 3-5 parts by weight of fungus, 10-15 parts by weight of apples, 1-5 parts by weight of pears, 5-10 parts by weight of wax gourd and 3-5 parts by weight of yam;

[0006] The composite concentrated solution is prepared by methylating the plant extract with a methylating agent, mixing it with tea pigment, and then embedding it; the methylating agent is dimethyl carbonate.

[0007] Preferably, the preparation method of the composite concentrated solution is as follows:

[0008] S1.1, weigh the following raw materials in parts by weight respectively: 30-50 parts by weight of plant extract, 10-20 parts by weight of anhydrous ethanol, 10-20 parts by weight of methylating agent, 5-15 parts by weight of tea pigment, 5-15 parts by weight of trehalose and 6-8 parts by weight of chitosan;

[0009] S1.2, dissolving the plant extract in anhydrous ethanol, adjusting the pH value of the solution to 8-10 with sodium bicarbonate solution, slowly adding a methylating agent, and stirring the reaction at 300-500 rpm at 35-45°C for 3-4 hours; after the reaction, adjusting the pH value of the solution to neutral with acetic acid, and performing reduced pressure distillation on the reaction product with a vacuum degree of 10-30 mmHg and a heating temperature of 60-70°C to remove unreacted methylating agent and other volatile components to obtain a methylated plant extract;

[0010] The active ingredients in many plant extracts (such as compounds containing phenolic hydroxyl groups) are easily degraded by environmental factors. Methylation reagents can modify these active ingredients to make them resistant to the influence of factors such as high temperature, light and oxidation, thereby reducing the loss of effective ingredients and ensuring that the medicinal decoction maintains its efficacy for a longer period of time. In addition, the phenolic components in plant extracts may react with the iron ions and calcium ions in the soup to form insoluble complexes, affecting the dissolution and absorption of the ingredients. The chemical activity of the methylated ingredients is reduced, which can reduce these unnecessary reactions.

[0011] In traditional Chinese medicine, plant extracts often need to be used in combination with other Chinese medicinal materials to achieve a synergistic effect. The use of methylation reagents can adjust the chemical properties of plant extracts, making their compatibility with other medicinal materials more reasonable, thereby achieving better pharmacological effects than using them alone.

[0012] S1.3, mixing the methylated plant extract with tea pigment, stirring at a speed of 300-500 rpm for 5-10 min with a stirrer, adding trehalose, and continuing to stir at a speed of 200-300 rpm for 10-15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution; mixing the mixture with the chitosan solution, stirring at a speed of 200-300 rpm for 10-15 min to form a mixed solution;

[0013] In Chinese herbal medicine decoctions, trehalose can be used as an excellent protective agent to protect the active ingredients therein (such as effective ingredients in plant extracts, functional ingredients in compound concentrates, etc.); many active ingredients are prone to denaturation or degradation under environmental factors such as high temperature, high humidity, and light, and trehalose can form a protective film around these ingredients to reduce their contact with adverse external factors; this protective effect can prevent them from denaturing and inactivating due to high temperature during long-term stewing, ensuring that these active ingredients can still maintain their original functions after processing, such as anti-oxidation and regulating physiological functions; trehalose has a moderate sweetness and can add natural sweetness to Chinese herbal medicine decoctions; compared with traditional sweeteners such as sucrose, trehalose has a lower sweetness, and this mild sweetness will not give people a feeling of being too sweet. It can balance the taste of other ingredients (such as the bitterness and astringency that Chinese medicinal materials may bring), making the taste of herbal medicine decoctions more pleasant.

[0014] S1.4, spray drying the mixed solution, with the air inlet temperature of 150-170°C and the air outlet temperature of 60-80°C, to form embedded microcapsules; dispersing the embedded microcapsules in deionized water, and performing low-temperature vacuum concentration to obtain a composite concentrated solution.

[0015] During the preparation and storage of Chinese medicinal decoctions, the active ingredients in plant extracts and tea pigments are easily disturbed by external environmental factors, resulting in oxidation, degradation or loss of activity of the active ingredients; the microcapsules formed by chitosan encapsulation can serve as a physical barrier to isolate plant extracts and tea pigments from the external environment, and can effectively prevent the entry of oxygen and moisture, thereby protecting the active ingredients inside; in the complex system of medicinal decoctions, a variety of solvent components may be involved. For example, during the stewing process, there will be solvents such as water, ethanol (if there are ingredients such as cooking wine), and chitosan encapsulation can improve their stability in different solvents. Chitosan microcapsules can control the release rate of active ingredients to prevent them from dissolving too quickly in the solvent or undergoing chemical reactions.

[0016] Preferably, in S1.2, the plant extract is any one of green tea extract, ginkgo leaf extract or pomegranate peel extract.

[0017] Preferably, in S1.2, the concentration of the sodium bicarbonate solution is 4-6%.

[0018] Preferably, in S1.2, the speed of slowly adding the methylating agent is 1-2 mL / min.

[0019] Preferably, in S1.2, the concentration of acetic acid is 0.1-1M.

[0020] Preferably, in S1.3, the tea pigment is any one of theaflavins, thearubigins or theabrownins.

[0021] Preferably, in S1.3, the concentration of the chitosan solution is 6-8%.

[0022] Preferably, in S1.4, the temperature of low-temperature vacuum concentration is 40-50°C, and the vacuum degree is 0.08-0.09MPa.

[0023] In another aspect, the present invention provides a method for preparing a Chinese medicinal decoction, which is used for any one of the above-mentioned Chinese medicinal decoctions, comprising the following steps:

[0024] S2.1. Weigh the following raw materials in parts by weight respectively: 20-40 parts by weight of black chicken, 10-15 parts by weight of black beans, 1-3 parts by weight of Atractylodes macrocephala, 1-3 parts by weight of Poria cocos, 10-20 parts by weight of composite concentrate, 5-10 parts by weight of shiitake mushrooms, 3-5 parts by weight of fungus, 10-15 parts by weight of apples, 1-5 parts by weight of pears, 5-10 parts by weight of wax gourd, and 3-5 parts by weight of yam;

[0025] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 60-70℃, set the pressure to -0.05ˉ-0.08MPa, and stew at low temperature for 2-3h; then add the pretreated shiitake mushrooms, fungus, apples, pears, winter melon and yam, continue to stew at low temperature for 1-2 hours, and keep the temperature at 60-70℃; finally, add the composite concentrate and continue to stew for 20-30min; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 300-500MPa, and maintain the pressure for 5-10min to obtain a Chinese medicinal decoction.

[0026] Chinese herbal decoctions contain a variety of heat-sensitive ingredients, such as bioactive peptides and enzymes in plant extracts, and volatile oils and polysaccharides in Chinese medicinal materials. These ingredients are easily destroyed during high-temperature cooking, resulting in loss of activity. Therefore, low-temperature stewing can effectively avoid this situation and maintain the integrity of the chemical structure of these ingredients, thereby better playing their role in regulating human physiological functions.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. In the Chinese medicinal decoction and its preparation method, the addition of a methylating agent can significantly enhance the chemical stability of the active ingredients of the plant extract. This is because the methylation reaction changes the electron cloud density around the phenolic hydroxyl group, reducing the possibility of its oxidation, so that the methylated ingredients can better maintain their chemical structure, reduce the loss of effective ingredients, and ensure the efficacy stability of the medicinal decoction; in addition, the reaction activity of the phenolic hydroxyl group in the methylated plant extract is reduced, thereby greatly reducing the possibility of complexation reaction, so that the plant extract can better coexist with other ingredients and give full play to its synergistic effect in the medicinal diet.

[0029] 2. In the Chinese medicinal decoction and its preparation method, the microcapsules formed by chitosan encapsulation can serve as a physical barrier to isolate the plant extracts and tea pigments from the external environment, and can effectively prevent the entry of oxygen and moisture, thereby protecting the active ingredients inside; in the complex system of medicinal decoctions, a variety of solvent components may be involved, such as water, ethanol and other solvents during the stewing process, and chitosan encapsulation can improve their stability in different solvents. Chitosan microcapsules can control the release rate of active ingredients to prevent them from dissolving too quickly in the solvent or undergoing chemical reactions. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0031] The invention provides a Chinese medicinal decoction, comprising the following components: 20-40 parts by weight of black chicken, 10-15 parts by weight of black beans, 1-3 parts by weight of white atractylodes, 1-3 parts by weight of tuckahoe, 10-20 parts by weight of composite concentrated liquid, 5-10 parts by weight of shiitake mushrooms, 3-5 parts by weight of fungus, 10-15 parts by weight of apples, 1-5 parts by weight of pears, 5-10 parts by weight of wax gourd and 3-5 parts by weight of yam;

[0032] The composite concentrated solution is prepared by methylating the plant extract with a methylating agent, mixing it with tea pigment, and then embedding it; the methylating agent is dimethyl carbonate.

[0033] The plant extract is any one of green tea extract, ginkgo leaf extract or pomegranate peel extract, preferably green tea extract.

[0034] The tea pigment is any one of theaflavin, thearubigin or theabrownin, preferably theaflavin.

[0035] Plant extract extraction was performed by crushing the dried plant material, dissolving it in 75% ethanol, and extracting it by ultrasound at 50°C for 2 h with a power density of 0.5 W / cm 2 , the frequency is 30kHz; after the extraction is completed, the residue is filtered to obtain a crude plant extract; the crude extract is transferred to a rotary evaporator, and concentrated under the conditions of a water bath temperature of 50°C and a vacuum degree of -0.08MPa to obtain a plant extract.

[0036] The pretreatment of black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos are as follows: wash the black chicken and cut it into large pieces; soak the black beans in advance for 4-6 hours to allow them to fully absorb water and soften; grind the Atractylodes macrocephala and Poria cocos into coarse particles using a grinder; the pretreatment of shiitake mushrooms, black fungus, apples, pears, winter melon and yam are as follows: remove the stems of the shiitake mushrooms and make a cross cut on the top to facilitate flavoring; remove impurities from the roots of the black fungus after soaking, and tear it into small pieces; peel and core the apples and pears and cut them into small pieces; peel and remove the pulp of the winter melon and cut it into thick slices; peel the yam, wash it, cut it into small sections, and immediately soak it in clean water with white vinegar.

[0037] Embodiment 1: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0038] S2.1. Weigh the following raw materials in parts by weight: 30 parts by weight of black chicken, 12 parts by weight of black beans, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos, 15 parts by weight of composite concentrate, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fungus, 12 parts by weight of apples, 3 parts by weight of pears, 8 parts by weight of wax gourd, and 4 parts by weight of yam;

[0039] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0040] The preparation method of the composite concentrated solution is as follows:

[0041] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 15 parts by weight of anhydrous ethanol, 13 parts by weight of dimethyl carbonate, 10 parts by weight of theaflavins, 10 parts by weight of trehalose and 7 parts by weight of chitosan;

[0042] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0043] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0044] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0045] Embodiment 2: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0046] S2.1. Weigh the following raw materials in parts by weight: 30 parts by weight of black chicken, 12 parts by weight of black beans, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos, 15 parts by weight of composite concentrate, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fungus, 12 parts by weight of apples, 3 parts by weight of pears, 8 parts by weight of wax gourd, and 4 parts by weight of yam;

[0047] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0048] The preparation method of the composite concentrated solution is as follows:

[0049] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 15 parts by weight of anhydrous ethanol, 15 parts by weight of dimethyl carbonate, 10 parts by weight of theaflavins, 10 parts by weight of trehalose and 7 parts by weight of chitosan;

[0050] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0051] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0052] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0053] Embodiment 3: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0054] S2.1. Weigh the following raw materials in parts by weight: 30 parts by weight of black chicken, 12 parts by weight of black beans, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos, 15 parts by weight of composite concentrate, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fungus, 12 parts by weight of apples, 3 parts by weight of pears, 8 parts by weight of wax gourd, and 4 parts by weight of yam;

[0055] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0056] The preparation method of the composite concentrated solution is as follows:

[0057] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 15 parts by weight of anhydrous ethanol, 17 parts by weight of dimethyl carbonate, 10 parts by weight of theaflavins, 10 parts by weight of trehalose and 7 parts by weight of chitosan;

[0058] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0059] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0060] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0061] Embodiment 4: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0062] S2.1. Weigh the following raw materials in parts by weight: 30 parts by weight of black chicken, 12 parts by weight of black beans, 2 parts by weight of Atractylodes macrocephala, 2 parts by weight of Poria cocos, 15 parts by weight of composite concentrate, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fungus, 12 parts by weight of apples, 3 parts by weight of pears, 8 parts by weight of wax gourd, and 4 parts by weight of yam;

[0063] S2.2, S2.2, put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65℃, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, keeping the temperature at 65℃; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0064] The preparation method of the composite concentrated solution is as follows:

[0065] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 15 parts by weight of anhydrous ethanol, 20 parts by weight of dimethyl carbonate, 10 parts by weight of theaflavins, 10 parts by weight of trehalose and 7 parts by weight of chitosan;

[0066] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0067] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0068] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0069] Embodiment 5: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0070] S2.1. Weigh the following raw materials in parts by weight respectively: 20 parts by weight of black chicken, 10 parts by weight of black beans, 1 part by weight of Atractylodes macrocephala, 1 part by weight of Poria cocos, 10 parts by weight of composite concentrate, 5 parts by weight of shiitake mushrooms, 3 parts by weight of fungus, 10 parts by weight of apples, 1 part by weight of pears, 5 parts by weight of wax gourd, and 3 parts by weight of yam;

[0071] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0072] The preparation method of the composite concentrated solution is as follows:

[0073] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 10 parts by weight of anhydrous ethanol, 17 parts by weight of dimethyl carbonate, 5 parts by weight of theaflavins, 5 parts by weight of trehalose and 6 parts by weight of chitosan;

[0074] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0075] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0076] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0077] Embodiment 6: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0078] S2.1. Weigh the following raw materials in parts by weight respectively: 20 parts by weight of black chicken, 10 parts by weight of black beans, 1 part by weight of Atractylodes macrocephala, 1 part by weight of Poria cocos, 15 parts by weight of composite concentrate, 5 parts by weight of shiitake mushrooms, 3 parts by weight of fungus, 10 parts by weight of apples, 1 part by weight of pears, 5 parts by weight of wax gourd, and 3 parts by weight of yam;

[0079] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0080] The preparation method of the composite concentrated solution is as follows:

[0081] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 10 parts by weight of anhydrous ethanol, 17 parts by weight of dimethyl carbonate, 5 parts by weight of theaflavins, 5 parts by weight of trehalose and 6 parts by weight of chitosan;

[0082] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0083] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0084] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0085] Embodiment 7: A Chinese medicinal decoction and a preparation method thereof, comprising the following steps:

[0086] S2.1, weigh the following raw materials in parts by weight respectively: 20 parts by weight of black chicken, 10 parts by weight of black beans, 1 part by weight of Atractylodes macrocephala, 1 part by weight of Poria cocos, 20 parts by weight of composite concentrate, 5 parts by weight of shiitake mushrooms, 3 parts by weight of fungus, 10 parts by weight of apples, 1 part by weight of pears, 5 parts by weight of wax gourd and 3 parts by weight of yam;

[0087] S2.2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 65°C, set the pressure to -0.06MPa, and stew at low temperature for 3 hours; then add the pretreated shiitake mushrooms, fungus, apples, pears, wax gourd and yam, continue to stew at low temperature for 2 hours, and keep the temperature at 65°C; finally, add the composite concentrate and continue to stew for 30 minutes; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 400MPa, and maintain the pressure for 10 minutes to obtain a Chinese medicinal decoction.

[0088] The preparation method of the composite concentrated solution is as follows:

[0089] S1.1, weigh the following raw materials in parts by weight respectively: 40 parts by weight of green tea extract, 10 parts by weight of anhydrous ethanol, 17 parts by weight of dimethyl carbonate, 5 parts by weight of theaflavins, 5 parts by weight of trehalose and 6 parts by weight of chitosan;

[0090] S1.2, dissolving the green tea extract in anhydrous ethanol, adjusting the pH value of the solution to 8 with a 5% sodium bicarbonate solution, adding dimethyl carbonate dropwise at a rate of 2 mL / min, and stirring at 500 rpm at 40°C for 4 hours; after the reaction, adjusting the pH value of the solution to neutral with 0.5 M acetic acid, and performing reduced pressure distillation on the reaction product at a vacuum degree of 30 mmHg and a heating temperature of 60°C to remove unreacted dimethyl carbonate and other volatile components to obtain a methylated green tea extract;

[0091] S1.3, mixing the methylated green tea extract and theaflavins, stirring at 500 rpm for 10 min with a stirrer, adding trehalose, and continuing stirring at 300 rpm for 15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution with a concentration of 7%; mixing the mixture with the chitosan solution, and stirring at 300 rpm for 15 min to form a mixed solution;

[0092] S1.4. The mixed solution is spray-dried at an inlet air temperature of 150°C and an outlet air temperature of 60°C to form embedded microcapsules; the embedded microcapsules are dispersed in deionized water and low-temperature vacuum concentrated at a temperature of 50°C and a vacuum degree of 0.09 MPa to obtain a composite concentrated solution.

[0093] Comparative Example 1: The method of Example 3 was adopted, but the composite concentrated solution was not used, and the Chinese medicinal decoction was directly prepared with plant extracts.

[0094] Comparative Example 2: The method of Example 3 was adopted to remove trehalose in the preparation of the composite concentrated solution.

[0095] Comparative Example 3: The method of Example 3 was adopted to remove the tea pigment in the preparation method of the composite concentrated liquid.

[0096] The present invention is a Chinese medicinal decoction prepared by the composite concentrated liquid, wherein the performance index inspection items and inspection standards of the Chinese medicinal decoction are as follows:

[0097] According to GB 5009.227-2016, the content of the main active ingredients of the samples was determined by gas chromatography. A high content of active ingredients indicates that there are more effective substances per unit dose, which may provide more significant therapeutic or health effects.

[0098] According to GB / T 29518-2013 standard, the samples are placed in a high temperature (40±2°C) and high humidity (75±5%RH) environment for 6 months, and the samples are taken out at predetermined time intervals (such as once a month). The content of the main active ingredients in the samples is determined by gas chromatography. The rate at which the active ingredients decrease over time can be expressed by the degradation rate. A lower degradation rate means that the sample has better stability.

[0099] According to the above standards, the Chinese medicinal decoctions prepared in the above Examples 1-7 and Comparative Examples 1-3 were tested, and the obtained data are shown in Table 1:

[0100] Table 1 Performance data of Chinese medicinal decoctions of Examples 1-7 and Comparative Examples 1-3

[0101]

[0102] It can be seen from Examples 1-4 that: when the mass ratio of the methylating agent to the plant extract in the composite concentrated solution gradually increases, the content of the active ingredient in the Chinese herbal medicine decoction gradually increases, and the degradation rate of the active ingredient gradually decreases, but when the mass ratio of the methylating agent to the plant extract reaches a certain value, the content of the active ingredient in the Chinese herbal medicine decoction gradually decreases, and the degradation rate of the active ingredient gradually increases. It can be seen that with the increase in the mass ratio of the methylating agent, the content of the active ingredient and the degradation rate of the active ingredient in the Chinese herbal medicine decoction are improved, but excessive increase may increase the degradation rate of the active ingredient in the Chinese herbal medicine decoction and reduce the content of the active ingredient in the Chinese herbal medicine decoction;

[0103] Methylation reagents can significantly change the chemical structure of active ingredients in plant extracts (such as compounds containing phenolic hydroxyl groups) by methylating them. Specifically, after the phenolic hydroxyl groups of phenolic compounds are methylated, their electron cloud density distribution changes, thereby enhancing the stability of these active ingredients to environmental factors such as light, heat, and oxygen. During the processing (such as heating and stewing) and storage stages of Chinese herbal medicine decoctions, methylated phenolic compounds can reduce oxidation, hydrolysis and other degradation reactions of active ingredients, thereby reducing the degradation rate of active ingredients. In addition, in the complex system of Chinese herbal medicine decoctions, unmethylated phenolic components may undergo complexation reactions with metal ions in the soup, resulting in precipitation or loss of activity of the active ingredients, while methylated phenolic components can avoid this situation, thereby retaining more active ingredients, which is manifested as an increase in the content of active ingredients.

[0104] In Chinese herbal decoctions, methylated plant extracts in the compound concentrate may produce a synergistic effect with other ingredients (such as Chinese medicinal materials, food ingredients, etc.). When the mass ratio of the methylation agent to the plant extract increases, the active ingredients in the methylated plant extract may interact with certain ingredients in the Chinese medicinal materials to promote each other's dissolution and stabilization; this synergistic effect can reduce the loss of active ingredients during processing and storage, keep the content of active ingredients at a high level, and reduce their degradation rate.

[0105] Furthermore, by comparing Examples 5-7, it can be seen that: when other raw materials remain unchanged, only when the proportion of the composite concentrate gradually increases, the content of active ingredients in the Chinese herbal medicine decoction gradually increases, and the degradation rate of the active ingredients gradually decreases. It can be seen that the composite concentrate itself is rich in a variety of active ingredients, such as specially treated plant extracts and tea pigments, etc. These plant extracts may contain rich flavonoids, saponins, etc., and have various effects such as antioxidant and anti-inflammatory. As the proportion of the composite concentrate in the decoction increases, the absolute content of these active ingredients will also increase accordingly; during the preparation process, by adding a protective agent (such as trehalose) or performing an encapsulation treatment (such as chitosan encapsulation), the active ingredients can resist the influence of external factors (such as light, heat, oxygen, etc.), thereby reducing the degradation rate of the active ingredients; the plant extracts in the composite concentrate may cooperate with the ingredients in the Chinese medicinal materials to promote the dissolution and stabilization of each other's active ingredients. This combination is not only conducive to the stable existence of the active ingredients and reduces degradation, but also can enhance the efficacy of the overall herbal medicine decoction.

[0106] It can be seen from Example 3 and Comparative Example 1 that when the composite concentrated liquid is not used and the plant extract is directly used to prepare the Chinese herbal medicine decoction, the content of active ingredients in the Chinese herbal medicine decoction is significantly reduced and the degradation rate of the active ingredients is significantly increased.

[0107] Taking Example 3 as the best example and combining it with Comparative Example 2, it can be seen that in the method for preparing the composite concentrated solution, when trehalose is removed, the content of active ingredients in the Chinese medicinal decoction is significantly reduced, and the degradation rate of the active ingredients is significantly improved;

[0108] Trehalose plays an important role in protecting active ingredients in compound concentrates and Chinese herbal medicine decoctions. In the process of making and storing herbal medicine decoctions, factors such as temperature changes, light, and contact with oxygen in the air will accelerate the degradation of active ingredients, especially for some heat-sensitive and light-sensitive active ingredients, such as bioactive peptides and flavonoids in certain plant extracts. Without the protection of trehalose, these ingredients will undergo denaturation and oxidation reactions more quickly when stewed at high temperatures or stored under light for a long time, resulting in a significant reduction in the content of active ingredients. In addition, in compound concentrates and herbal medicine decoctions, chemical reactions may occur between active ingredients or with other ingredients (such as metal ions, other organic matter, etc.). Trehalose can inhibit these reactions by changing the chemical environment of the reaction system (such as adjusting ionic strength, hydrogen bonding, etc.). In the absence of trehalose, phenolic components in plant extracts may be more likely to undergo complexation reactions with metal ions, or undergo redox reactions with other redox-active ingredients, thereby consuming active ingredients, reducing their content, and increasing degradation rates.

[0109] Example 3 is the best example, and combined with Comparative Example 3, it can be seen that in the method for preparing the composite concentrated liquid, when the tea pigment is removed, the content of the active ingredient in the Chinese medicinal decoction is significantly reduced, and the degradation rate of the active ingredient is significantly improved;

[0110] Tea pigments have significant antioxidant properties and can scavenge free radicals in the body, such as superoxide anion radicals and hydroxyl radicals, thereby protecting cells from oxidative damage. In Chinese herbal medicine decoctions, tea pigments not only have strong antioxidant capacity themselves, but can also work synergistically with other active ingredients to jointly resist oxidative reactions caused by external factors. When tea pigments are removed, the overall antioxidant capacity of the system decreases, making other active ingredients more vulnerable to free radical attack, which then undergoes oxidative degradation, resulting in a decrease in the content of active ingredients and an increase in the degradation rate. In addition, tea pigments can also protect other active ingredients (such as polysaccharides and saponins in plant extracts) from oxidative attack and maintain their chemical stability by scavenging free radicals in the surrounding environment. Once the tea pigments are removed, these originally protected active ingredients are directly exposed to the threat of oxidative factors such as free radicals, which accelerates their degradation process, reduces the content of active ingredients and increases the degradation rate.

[0111] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A Chinese medicinal decoction, characterized in that: The invention comprises the following raw materials: 20-40 parts by weight of black chicken, 10-15 parts by weight of black beans, 1-3 parts by weight of Atractylodes macrocephala, 1-3 parts by weight of Poria cocos, 10-20 parts by weight of composite concentrated liquid, 5-10 parts by weight of shiitake mushrooms, 3-5 parts by weight of fungus, 10-15 parts by weight of apples, 1-5 parts by weight of pears, 5-10 parts by weight of wax gourd and 3-5 parts by weight of yam; The composite concentrated solution is prepared by methylating the plant extract with a methylating agent, mixing it with tea pigment, and then embedding it; the methylating agent is dimethyl carbonate.

2. The Chinese medicinal decoction according to claim 1, characterized in that: The preparation method of the composite concentrated solution is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 30-50 parts by weight of plant extract, 10-20 parts by weight of anhydrous ethanol, 10-20 parts by weight of methylating agent, 5-15 parts by weight of tea pigment, 5-15 parts by weight of trehalose and 6-8 parts by weight of chitosan; S1.2, dissolving the plant extract in anhydrous ethanol, adjusting the pH value of the solution to 8-10 with sodium bicarbonate solution, slowly adding a methylating agent, and stirring the reaction at 300-500 rpm at 35-45°C for 3-4 hours; after the reaction, adjusting the pH value of the solution to neutral with acetic acid, and performing reduced pressure distillation on the reaction product with a vacuum degree of 10-30 mmHg and a heating temperature of 60-70°C to remove unreacted methylating agent and other volatile components to obtain a methylated plant extract; S1.3, mixing the methylated plant extract with tea pigment, stirring at a speed of 300-500 rpm for 5-10 min with a stirrer, adding trehalose, and continuing to stir at a speed of 200-300 rpm for 10-15 min to obtain a mixture; dissolving chitosan in deionized water to obtain a chitosan solution; mixing the mixture with the chitosan solution, stirring at a speed of 200-300 rpm for 10-15 min to form a mixed solution; S1.4, spray drying the mixed solution, with the air inlet temperature of 150-170°C and the air outlet temperature of 60-80°C, to form embedded microcapsules; dispersing the embedded microcapsules in deionized water, and performing low-temperature vacuum concentration to obtain a composite concentrated solution.

3. The Chinese medicinal decoction according to claim 2, characterized in that: In S1.2, the plant extract is any one of green tea extract, ginkgo leaf extract or pomegranate peel extract.

4. The Chinese medicinal decoction according to claim 2, characterized in that: In S1.2, the concentration of the sodium bicarbonate solution is 4-6%.

5. The Chinese medicinal decoction according to claim 2, characterized in that: In S1.2, the methylation reagent is slowly added dropwise at a speed of 1-2 mL / min.

6. The Chinese medicinal decoction according to claim 2, characterized in that: In S1.2, the concentration of acetic acid is 0.1-1M.

7. The Chinese medicinal decoction according to claim 2, characterized in that: In S1.3, the tea pigment is any one of theaflavin, thearubigin or theabrownin.

8. The Chinese medicinal decoction according to claim 2, characterized in that: In the S1.3, the concentration of the chitosan solution is 6-8%.

9. The Chinese medicinal decoction according to claim 2, characterized in that: In the above S1.4, the temperature of low-temperature vacuum concentration is 40-50°C, and the vacuum degree is 0.08-0.09MPa.

10. A method for preparing a Chinese medicinal decoction, for preparing a Chinese medicinal decoction as claimed in any one of claims 1 to 9, characterized in that: The preparation method of the Chinese medicinal decoction is as follows: S2.

1. Weigh the following raw materials in parts by weight respectively: 20-40 parts by weight of black chicken, 10-15 parts by weight of black beans, 1-3 parts by weight of Atractylodes macrocephala, 1-3 parts by weight of Poria cocos, 10-20 parts by weight of composite concentrate, 5-10 parts by weight of shiitake mushrooms, 3-5 parts by weight of fungus, 10-15 parts by weight of apples, 1-5 parts by weight of pears, 5-10 parts by weight of wax gourd, and 3-5 parts by weight of yam; S2.

2. Put the pretreated black chicken pieces, black beans, Atractylodes macrocephala and Poria cocos into a vacuum stew pot, add clean water, set the temperature to 60-70℃, set the pressure to -0.05ˉ-0.08MPa, and stew at low temperature for 2-3h; then add the pretreated shiitake mushrooms, fungus, apples, pears, winter melon and yam, continue to stew at low temperature for 1-2 hours, and keep the temperature at 60-70℃; finally, add the composite concentrate and continue to stew for 20-30min; after the stewing is completed, pour it into an ultra-high pressure container, set the pressure to 300-500MPa, and maintain the pressure for 5-10min to obtain a Chinese medicinal decoction.

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