A juhong powder for respiratory health, its preparation method and application

Abstract

The present invention provides a tangerine peel powder for respiratory health, its preparation method and application. The tangerine peel powder further enhances the protective effect on the respiratory tract by soaking and fermenting papaya juice and adding essential oil components. The present invention combines hot air drying and freeze drying, which not only avoids the destruction of active ingredients by high temperature, but also improves the re-dissolution property through the porous structure of freeze drying, facilitating the rapid release of active ingredients. The tangerine peel in the present invention mainly functions to resolve phlegm and relieve cough, and the fermented papaya juice assists in promoting digestion and regulating the stomach, reducing the generation of phlegm-dampness. At the same time, the anti-inflammatory effect is enhanced through flavonoid components. Peppermint and litsea cubeba essential oils assist in anti-inflammation and soothe the throat, possibly forming a multi-level respiratory protection mechanism. The final product of the present invention is in powder form and can be added to different final products, such as sprays, oral lozenges, creams, etc., to expand its scope of application.

Description

Technical Field

[0001] The present invention belongs to the field of pharmaceutical, dental or cosmetic preparations, and particularly relates to a powdered Exocarpium Citri Grandis for respiratory health, its preparation method and application. Background Art

[0002] Exocarpium Citri Grandis is a traditional Chinese medicinal material, which is the immature or nearly mature dried outer pericarp of Citrus grandis var. tomentosa (Rutaceae). Because it is mainly produced in Huazhou City, Guangdong Province, it is named "Exocarpium Citri Grandis". Exocarpium Citri Grandis has a unique aroma and medicinal value, and is known as "Southern Ginseng", and is widely used in the field of traditional Chinese medicine. The extract of Exocarpium Citri Grandis has a protective effect on respiratory tract injury caused by PM2.5; its unique component "naringenin-7-glucoside" has been proven to have anti-allergic properties, and related research has been published in the journal "Phytomedicine".

[0003] At present, there is no relevant national standard for Exocarpium Citri Grandis, but there are relevant local standards:

[0004] DB44 / T 615-2017: Specifies the geographical indication protection scope, technical requirements, test methods, etc. of Exocarpium Citri Grandis, and is applicable to Exocarpium Citri Grandis products approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China.

[0005] DB4409 / T 44—2023: Defines the quality grade classification of Exocarpium Citri Grandis, covering term definitions, test methods and label requirements.

[0006] DB4409 / T 32—2023: "Technical Regulations for Drying and Processing of Exocarpium Citri Grandis" standardizes the drying process (fruit selection, blanching, temperature-controlled drying, etc.) and packaging requirements.

[0007] CN 113893283A discloses a ginger-processed Exocarpium Citri Grandis and its processing method, which records that Exocarpium Citri Grandis is processed by ginger roasting (ginger processing) to obtain a new Exocarpium Citri Grandis product with better medicinal effects.

[0008] In addition to traditional dry slices, there are currently products such as decoction pieces, oral liquids, and pastes for Exocarpium Citri Grandis, but most of these products only differ in form, and there is no further research on their preparation processes or effects. Summary of the Invention

[0009] The object of the present invention is to provide a powdered Exocarpium Citri Grandis for respiratory health, its preparation method and application, mainly to expand and explore the application scope of Exocarpium Citri Grandis, and the application scenario is expanded beyond oral lozenges.

[0010] In order to achieve the above object, the present invention provides a preparation method of powdered Exocarpium Citri Grandis, comprising the following steps:

[0011] S1 Pretreatment: Wash, drain, and blanch the fresh Citrus grandis 'Tomentosa' fruits.

[0012] S2 Soaking: Soak the blanched Citrus grandis 'Tomentosa' fruits in the fermented papaya juice.

[0013] S3 Drying: Dry the soaked Citrus grandis 'Tomentosa' using hot air and slice it after drying.

[0014] S4 Freeze-drying: Make the sliced Citrus grandis 'Tomentosa' into powder through freeze-drying.

[0015] S5 Adding essential oils: Mix the freeze-dried powder with peppermint essential oil and litsea cubeba essential oil, then seal and store to obtain the Citrus grandis 'Tomentosa' powder.

[0016] In the step S2, the mass ratio of Citrus grandis 'Tomentosa' to the fermented papaya juice is 1:(0.8 - 1.5), and the soaking time is at least 12 h.

[0017] In the step S2, the fermented papaya juice is obtained by fermenting fresh papaya with Lactobacillus casei.

[0018] Preferably, in the step S2, the preparation steps of the fermented papaya juice are as follows: Wash, peel, and remove the seeds of the fresh papaya; cut it into grains, sterilize, and inoculate with Lactobacillus casei; inoculate at a concentration of at least 7.0 (lgCFU / ml); ferment at 35 ± 2 °C for 20 - 28 h.

[0019] Preferably, in the step S2, the concentration of the fermented papaya juice is 15 - 20 °Brix.

[0020] Preferably, in the step S2, the fresh papaya is the fruit of Chaenomeles speciosa (Sweet) Nakai of the genus Chaenomeles in the Rosaceae family.

[0021] Preferably, in the step S5, the mass ratio of the freeze-dried powder to the peppermint essential oil and the litsea cubeba essential oil is 1:(0.1 - 0.25):(0.05 - 0.1).

[0022] Preferably, in the step S5, the peppermint essential oil is at least one of Mentha piperita L., Mentha haplocalyx Briq., and Mentha spicata L. of the genus Mentha in the Lamiaceae family.

[0023] Preferably, in the step S5, the peppermint essential oil is Mentha piperita L. of the genus Mentha in the Lamiaceae family.

[0024] The present invention also provides the application of the Citrus grandis 'Tomentosa' powder prepared by the aforementioned method in the preparation of medicines; especially the related drugs for respiratory health problems.

[0025] In the present invention:

[0026] Tangerine peel is the core ingredient, which is warm in nature and belongs to the lung and spleen meridians. Its main active ingredients include volatile oils, flavonoids and cellulose. Its core functions are to dry dampness and resolve phlegm, regulate qi and relieve chest distress. It can relieve cough by stimulating respiratory secretion and diluting phlegm, especially suitable for respiratory symptoms caused by cold phlegm or damp phlegm (such as chronic bronchitis, wind-cold cough); the cleaning, draining, fixing and drying are all carried out according to the method of DB4409 / T 32-2023 Technical Regulations for Drying and Processing of Tangerine Peel.

[0027] In CN 113893283A, the ginger processing of tangerine peel is mentioned, but the present invention finds that the warm nature of tangerine peel after ginger processing may be more intense, and it is easier to cause discomfort symptoms for people with weak spleen and stomach or sensitive gastrointestinal tract.

[0028] In the comparative experiment of the present invention, traditional dietary therapy products with the functions of moistening the lung and relieving cough, such as loquat paste and pear juice made from loquat leaves, are used to reprocess tangerine peel, and it is found that the effect is not significantly improved; while reprocessing with papaya will significantly increase the content of water-soluble extracts and total flavonoids, and at the same time, animal experiments prove that it has a good effect on the respiratory tract.

[0029] Since the water content of the papaya fruit itself is relatively low, directly chopping and juicing for soaking may not achieve the required effect; therefore, the present invention adopts fermentation treatment. Through comparative experiments of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, etc., it is found that the fermentation effect of Lactobacillus casei is the best.

[0030] It should be particularly noted that the papaya in the present invention refers to the fruit of Chaenomeles speciosa of the genus Chaenomeles in the family Rosaceae; rather than the plant of the genus Carica in the family Caricaceae.

[0031] After drying, the present invention adopts freeze-drying treatment, and low-temperature dehydration avoids the loss of heat-sensitive components (such as volatile oils) and maintains the anti-cough and phlegm-resolving activity. At the same time, due to the characteristics of the freeze-drying process, if essential oil components are mixed in before drying, the essential oils may be difficult to be evenly distributed in the final product due to their hydrophobicity; and partial loss will still occur. Therefore, essential oil components are mixed in after freeze-drying.

[0032] The present invention selects Litsea cubeba essential oil and mint essential oil for addition; among them, components such as citral in Litsea cubeba can inhibit inflammatory factors (such as IL-6, TNF-α), reduce airway inflammation; at the same time, stimulate mucus secretion and assist in expectoration; and act together with the volatile oil components (such as limonene) of tangerine peel to enhance the effect of regulating qi and relieving chest distress.

[0033] The menthol in peppermint essential oil can stimulate cold receptors, relieve the burning sensation during sore throat and cough, and improve respiratory discomfort in the short term. Moreover, peppermint essential oil has a certain inhibitory effect on common pathogenic bacteria in the respiratory tract (such as Staphylococcus aureus), and can cooperate with tangerine peel to reduce the risk of infection.

[0034] However, the edible mint in the conventional context includes species under the genus Mentha of the Lamiaceae family and some species under the genus Monarda in the United States, such as Monarda citriodora, Monarda didyma, Mentha canadensis, Mentha spicata, Mentha × piperita, Mentha citrata, Mentha longifolia, etc. The present invention selects Monarda citriodora of the genus Monarda and Mentha canadensis, Mentha spicata, Mentha × piperita of the genus Mentha for experiments, and finds that the effects of Mentha × piperita, Mentha canadensis, and Mentha spicata are better, among which Mentha × piperita has the best effect.

[0035] The beneficial technical effects of the present invention are at least as follows:

[0036] By combining hot air drying and freeze drying, the present invention not only avoids the destruction of active ingredients by high temperature, but also improves the re-solubility through the porous structure of freeze drying, which is beneficial to the rapid release of active ingredients.

[0037] Tangerine peel mainly functions to resolve phlegm and relieve cough, and fermented papaya juice assists in resolving dampness and regulating the stomach, reducing the generation of phlegm-dampness. At the same time, the anti-inflammatory effect is enhanced through flavonoid components. Peppermint and litsea cubeba essential oil assist in anti-inflammatory and soothe the throat, and may form a multi-level respiratory protection mechanism.

[0038] The final product of the present invention is in powder form and can be added to different final products, such as sprays, oral lozenges, creams, etc.; expanding its scope of application. Detailed implementation manners

[0039] To better understand the present invention, the present invention will be further described below with specific serial numbers. The terms used in the serial numbers are for describing specific specific implementation manners and do not constitute a limitation on the protection scope of the present invention.

[0040] In the detailed implementation manners, the experimental methods used are all conventional methods unless otherwise specified, and the materials, reagents, etc. used can be obtained from commercial channels unless otherwise specified.

[0041] The sources of some raw materials used in the present invention are as shown in Table 1 below:

[0042] Table 1

[0043]

[0044] Pretreatment of raw materials:

[0045] Snow pear: Take fresh snow pears, wash, peel, core, juice, filter, and take the filtrate. Add an equal volume of pure water to make pear juice for standby.

[0046] Tangerine peel: Clean, drain, and blanch according to the method of the technical regulations for the drying and processing of tangerine peel in DB4409 / T 32 - 2023; then set aside.

[0047] Chaenomeles speciosa (Chinese quince): Wash, peel, and core the obtained Chaenomeles speciosa fruits and snow pears; chop them and put them into a blender to break them up. Then sterilize them at 90 °C for 15 min using the pasteurization method; then cool them to room temperature and inoculate different lactobacilli at a concentration of at least 7.0 (lgCFU / ml); ferment for a period of time under the condition of maintaining the temperature at 35 ± 2 °C to obtain the corresponding fermented Chinese quince juice.

[0048] Example 1 Preparation method of tangerine peel powder, including the following steps:

[0049] S1 Pretreatment: Clean fresh tangerine peel: Wash, drain, and blanch according to the method of the technical regulations for the drying and processing of tangerine peel in DB4409 / T 32 - 2023;

[0050] S2 Soaking: Soak the blanched tangerine peel fruits in the fermented Chinese quince juice; the concentration of the fermented Chinese quince juice is detected to be 16 °Brix.

[0051] The mass ratio of tangerine peel to fermented Chinese quince is 1:0.8 - 1.5, and the soaking time is 12 h;

[0052] The specific technical parameters of the fermented Chinese quince juice are: fermented using Lactobacillus casei, and the fermentation time is 20 h.

[0053] S3 Drying: Conduct hot air drying according to the method of the technical regulations for the drying and processing of tangerine peel in DB4409 / T 32 - 2023, and cut it into thin slices of 2 - 4 mm after drying;

[0054] S4 Freeze - drying: Freeze - dry the sliced tangerine peel, and then break it into powder;

[0055] The freeze - drying equipment is a freeze - dryer model HTFD30L from Shandong Huchuan Intelligent Equipment Co., Ltd.

[0056] S5 Adding essential oil: Mix the freeze - dried powder with peppermint essential oil and litsea cubeba essential oil, and then seal and store to obtain tangerine peel powder; the mass ratio of the freeze - dried powder to peppermint essential oil and litsea cubeba essential oil is 1:0.1:0.05.

[0057] Example 2 Preparation Method of Exocarpium Citri Grandis Powder

[0058] The difference between this example and Example 1 is that in the soaking step S2, the specific technical parameters of the fermented papaya juice are: fermented with Lactobacillus plantarum, and the fermentation time is 20h.

[0059] Example 3 Preparation Method of Exocarpium Citri Grandis Powder

[0060] The difference between this example and Example 1 is that in the soaking step S2, the specific technical parameters of the fermented papaya juice are: fermented with Lactobacillus acidophilus, and the fermentation time is 20h.

[0061] Example 4 Preparation Method of Exocarpium Citri Grandis Powder

[0062] The difference between this example and Example 1 is that in the step S5 of adding essential oil, peppermint essential oil is used to replace piperita oil.

[0063] Example 5 Preparation Method of Exocarpium Citri Grandis Powder

[0064] The difference between this example and Example 1 is that in the step S5 of adding essential oil, mentha spicata oil is used to replace piperita oil.

[0065] Example 6 Preparation Method of Exocarpium Citri Grandis Powder

[0066] The difference between this example and Example 1 is that in the step S5 of adding essential oil, melissa officinalis oil is used to replace piperita oil.

[0067] Example 7 Preparation Method of Exocarpium Citri Grandis Powder

[0068] The difference between this example and Example 1 is that in the step S5 of adding essential oil, ginger essential oil is used to replace piperita oil.

[0069] Example 8 Preparation Method of Exocarpium Citri Grandis Powder

[0070] The difference between this example and Example 1 is that in the soaking step S2, fresh pear juice is used to replace the fermented papaya juice.

[0071] Example 9 Preparation Method of Exocarpium Citri Grandis Powder

[0072] The difference between this example and Example 1 is that in the soaking step S2, the pear juice fermented by the same method as in Example 1 is used to replace the fermented papaya juice.

[0073] Example 10 Preparation Method of Exocarpium Citri Grandis Powder

[0074] The difference between this example and Example 1 is that in the soaking step S2, loquat and autumn pear paste is used to replace the fermented papaya juice.

[0075] Example 11 Preparation Method of Exocarpium Citri Grandis Powder

[0076] The difference between this example and Example 1 is that in the soaking step S2, the mass ratio of Exocarpium Citri Grandis to fermented papaya is 1:1.2, and the soaking time is 12 h.

[0077] Example 12 Preparation Method of Exocarpium Citri Grandis Powder

[0078] The difference between this example and Example 1 is that in the soaking step S2, the mass ratio of Exocarpium Citri Grandis to fermented papaya is 1:1.5.

[0079] Example 13 Preparation Method of Exocarpium Citri Grandis Powder

[0080] The difference between this example and Example 1 is that in the soaking step S2, the mass ratio of Exocarpium Citri Grandis to fermented papaya is 1:2.

[0081] Example 14 Preparation Method of Exocarpium Citri Grandis Powder

[0082] The difference between this example and Example 1 is that in the soaking step S2, the mass ratio of Exocarpium Citri Grandis to fermented papaya is 1:0.5.

[0083] Example 15 Preparation Method of Exocarpium Citri Grandis Powder

[0084] The difference between this example and Example 1 is that in the soaking step S2, the soaking time is 8 h.

[0085] Example 16 Preparation Method of Exocarpium Citri Grandis Powder

[0086] The difference between this example and Example 1 is that in the soaking step S2, the fermentation time of fermented papaya juice is 16 h. The concentration of fermented papaya juice is detected to be 13 °Brix.

[0087] Example 17 Preparation Method of Exocarpium Citri Grandis Powder

[0088] The difference between this example and Example 1 is that in the soaking step S2, the fermentation time of fermented papaya juice is 24 h. The concentration of fermented papaya juice is detected to be 18 °Brix.

[0089] Example 18 Preparation Method of Exocarpium Citri Grandis Powder

[0090] The difference between this example and Example 1 is that in the soaking step S2, the fermentation time of fermented papaya juice is 28 h. The concentration of fermented papaya juice is detected to be 20 °Brix.

[0091] Example 19 Preparation Method of Exocarpium Citri Grandis Powder

[0092] The difference between this example and Example 1 is that in the soaking step S2, the fermentation time of fermented papaya juice is 32 h. The concentration of fermented papaya juice is detected to be 21 °Brix.

[0093] Example 20 Preparation Method of Exocarpium Citri Grandis Powder

[0094] The difference between this example and Example 1 is that in S5 when adding essential oils, only peppermint essential oil is added; that is, the additional amount of peppermint essential oil is used to replace the original amount of litsea cubeba essential oil added.

[0095] Example 21 Preparation Method of Exocarpium Citri Grandis Powder

[0096] The difference between this example and Example 1 is that in S5 when adding essential oils, only litsea cubeba essential oil is added; that is, the additional amount of litsea cubeba essential oil is used to replace the original amount of peppermint essential oil added.

[0097] Example 22 Preparation Method of Exocarpium Citri Grandis Powder

[0098] The difference between this example and Example 1 is that in S5 when adding essential oils, only ginger essential oil is added; that is, ginger essential oil is used to replace the original peppermint essential oil and litsea cubeba essential oil.

[0099] Example 23 Preparation Method of Exocarpium Citri Grandis Powder

[0100] The difference between this example and Example 1 is that in S5 when adding essential oils, only lemon balm essential oil is added; that is, ginger essential oil is used to replace the original peppermint essential oil and litsea cubeba essential oil.

[0101] Example 24 Preparation Method of Exocarpium Citri Grandis Powder

[0102] The difference between this example and Example 1 is that S2 soaking is not carried out, and directly S3 drying is carried out after S1 pretreatment.

[0103] Example 25 Preparation Method of Exocarpium Citri Grandis Powder

[0104] The difference between this example and Example 1 is that the implementation order of adding essential oils in step S5 and freeze-drying in step S4 is reversed.

[0105] Example 26 Preparation Method of Exocarpium Citri Grandis Powder

[0106] The difference between this example and Example 1 is that essential oils are not added in step S5 after freeze-drying in step S4.

[0107] Example 27 Preparation Method of Exocarpium Citri Grandis Powder

[0108] The difference between this example and Example 1 is that neither step S2 soaking nor step S5 adding essential oils is carried out.

[0109] The samples of the examples were tested, and the items are as follows:

[0110] Water-soluble extract: Determined by the cold extraction method under General Chapter 2201 of the Chinese Pharmacopoeia (2020 Edition), and the content is calculated based on the dried product.

[0111] Naringin content: Determined by the content determination method under Exocarpium Citri Grandis of the Chinese Pharmacopoeia (2020 Edition).

[0112] Flavonoid content: Measured by spectrophotometry (using the aluminum salt colorimetric method), specifically as follows:

[0113] Experimental procedure:

[0114] 1. Sample preparation

[0115] Crush the dried sample, pass through a 60-mesh sieve, and accurately weigh 1 g of the sample (accurate to 0.001 g).

[0116] 2. Flavonoid extraction

[0117] Treat with 70% ethanol by ultrasonic for 60 minutes (power 200 W, temperature 40 °C); filter the extract, evaporate the solvent, and dissolve with 60% ethanol and make up the volume to 25 mL in a volumetric flask.

[0118] 3. Color reaction

[0119] Take 1 mL of the extract and add successively:

[0120] 0.3 mL of 5% sodium nitrite, shake well and let stand for 6 minutes.

[0121] 0.3 mL of 10% aluminum nitrate, shake well and let stand for 6 minutes.

[0122] 4 mL of 4% sodium hydroxide, make up the volume to 10 mL with 60% ethanol, and let stand for 15 minutes.

[0123] Blank control: Use the solvent instead of the sample and process synchronously.

[0124] 4. Absorbance measurement

[0125] Measure the absorbance at a wavelength of 510 nm.

[0126] Standard curve: Prepared with rutin standard (0 - 100 μg / mL), and calculate the regression equation.

[0127] 5. Calculate the flavonoid content

[0128] Flavonoid content (mg / g) = (C × V × N) / (W × 1000)

[0129] C: Concentration corresponding to the absorbance of the sample (μg / mL);

[0130] V: Volume made up (mL);

[0131] N: Dilution factor;

[0132] W: Sample mass (g).

[0133] Taste evaluation: Select experimental personnel to conduct odor olfactory and edible comparison on the samples. The edible method is to hold 1 g of sample powder in the mouth.

[0134] The experimental results are shown in Table 2 below.

[0135] Table 2

[0136]

[0137] Table 2 (continued)

[0138]

[0139] According to the results shown in Table 2:

[0140] The fermentation of three Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus acidophilus has a significant difference in increasing the content of flavonoids and water-soluble extracts (Examples 1, 2, and 3). Moreover, Lactobacillus acidophilus will cause a decline in taste due to excessive acidity; while too short fermentation time (Example 16) and too long fermentation time (Example 19) will also lead to a decrease in the total amount of flavonoids. Thus, it can be seen that the relationship between fermentation time and the increase in the total amount of flavonoids is not a linear relationship, but has a peak interval; the fermentation time is more suitable within 20 - 28 h.

[0141] Through the comparison of the addition of edible essential oils in different species of Mentha and Monarda (Examples 1, 4, 5, and 6), it can be seen that Mentha is better than Monarda in terms of taste and flavonoid content, and caraway mint essential oil is slightly better than peppermint essential oil and spearmint essential oil; but all three are at a relatively good level. And using ginger essential oil instead of litsea cubeba essential oil (Example 7), and the existence of single-added essential oils (Examples 20, 21, 22, and 23) all have the same problems.

[0142] In the soaking step S2, the present invention respectively uses fresh pear juice, fermented pear juice, and loquat and autumn pear paste to replace fermented papaya juice (8, 9, and 10); similar problems also exist; even though the total amount of flavonoids after soaking with fermented pear juice will be significantly increased compared with fresh pear juice, the effect is still not as good as that of fermented papaya juice; at the same time, the flavonoid content of fresh pear juice is even lower than that without soaking (Example 27); the present invention believes that it is because fresh pear juice has more water, which makes the drying process take a longer time and exacerbates the loss of flavonoid components. And the taste of soaking with loquat and autumn pear paste is strange and overly sweet and greasy.

[0143] In the soaking step S2, through the exploration of the ratio of tangerine peel and fermented papaya juice (Examples 11, 12, 13, 14), it is found that too much fermented papaya juice will seriously weaken the taste of tangerine peel itself. Although it will not have an obvious impact on the naringin content after drying and freeze-drying, at this time, the fermented papaya juice has become the main component, so it does not meet the purpose of the present invention. If too little fermented papaya juice is added, the total flavonoid content will be significantly reduced.

[0144] In the soaking step S2, if the soaking time is too short and the fermentation time of papaya juice (Examples 15, 16) is insufficient, it will also cause adverse effects.

[0145] The present invention has conducted comparative experiments on the sequence and necessity of the process (Examples 1, 24, 25, 26, 27). The results of adding essential oil before freeze-drying are not significantly different from those without adding essential oil. It can be seen that most of the essential oil components are lost during the freeze-drying process; while not adding essential oil and not soaking papaya juice will result in insufficient taste and a decrease in the total amount of flavones.

[0146] In order to further study its effects, the present invention has conducted the following animal experiments:

[0147] Materials and Methods

[0148] 1.1 Clean-grade Kunming mice, half male and half female, with a body weight of 18 - 22 g; SD rats, half male and half female, with a body weight of 180 - 200 g. The mice were adaptively fed for 1 week before the experiment.

[0149] 1.2 Tangerine peel powder prepared in Examples 1, 2, 3, 6, 8, 9, 20, 21, 22, 23, 24, 26, 27.

[0150] 1.3 Antitussive effect: The Kunming mice were randomly divided into 14 groups, namely the blank control group and 13 experimental groups with 10 mice in each group. Before the experiment, the mice were fasted but allowed to drink water for 12 h. The mice in the blank control group were intragastrically administered an equal volume of normal saline, and the mice in each experimental group were intragastrically administered the test solution. The drug was administered once a day for 7 consecutive days. 30 minutes after the last administration, the mice were placed in a fixed container and were stimulated by 15% concentrated ammonia water aerosol until coughing was induced for a predetermined time. After 5 s, the stimulation was stopped, and the mice were immediately taken out. The number of coughs within 3 minutes was recorded and observed.

[0151] 1.4 Expectorant effect SD rats were randomly divided into 14 groups, namely a blank control group and 13 example groups, with 10 rats in each group. Before the experiment, the rats were fasted for 12 h without water deprivation. After anesthesia by intraperitoneal injection of urethane at a dose of 1 g / kg body weight, the rats were fixed in the supine position. The skin in the middle of the neck was incised, the trachea was isolated, and a small hole was pricked between the upper and middle cartilage rings at the lower edge of the thyroid cartilage with a sharp injection needle tip. Then, a capillary glass tube with an inner diameter was inserted into the trachea so that the capillary glass tube just touched the bottom surface of the trachea to aspirate the sputum at the back of the trachea. The capillary glass tube should be tilted 60 degrees towards the head. The normal secretion volume in the 2 h before drug administration was recorded, and then the drug was administered by gavage at a dose of 1 ml / 100 g body weight. The blank control group was given an equal volume of distilled water. Then, the sputum secretion volume within 2 h after drug administration was observed, and the length of the sputum in the capillary glass tube was used as an evaluation index for the expectorant effect.

[0152] The results are shown in Table 3 and Table 4.

[0153] Table 3

[0154]

[0155] Table 4

[0156]

[0157] According to the results in Table 3 and Table 4, it can be seen that in terms of relieving cough, the addition of fermented papaya juice and essential oils in the present invention has a relatively significant effect; and the selection of different types of essential oils has an obvious difference in the cough-relieving effect. For example, in Example 22, only ginger essential oil was added, resulting in a poor effect due to its strong irritation, while there are still certain differences in the effects of other essential oils. The difference between Example 24 and Example 26 shows that the lack of essential oil or fermented papaya juice will lead to a worse effect. In terms of expectorant effect, the type of essential oil has little impact, and the main influencing factor is the difference in the soaking liquid before drying; in Examples 1, 8, 9, and 10, fermented papaya juice, fresh pear juice, fermented pear juice, and loquat autumn pear paste were used for soaking respectively, and it was found that the loquat autumn pear paste did not improve the effect; the fermented pear juice had a partial improvement compared with the fresh pear juice, but there was still a large difference from the fermented papaya juice used in the present invention; the present invention believes that this is due to the difference in their components (such as different types of flavonoids, etc.).

[0158] The differences caused by using different strains for fermentation in Examples 1, 2, and 3 are also relatively obvious, indicating that the selected strain for fermentation is a key factor.

[0159] The above detailed description is a specific description of one feasible embodiment of the present invention. This embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification without departing from the present invention shall be included within the scope of the technical solution of the present invention.

Claims

1. A preparation method of tangerine peel powder, characterized in that, It includes the following steps: S1 Pretreatment: Wash, drain, and deactivate the fresh Exocarpium Citri Grandis fruits. S2 Soaking: Soak the deactivated Exocarpium Citri Grandis fruits in the fermented papaya juice. S3 Drying: Dry the soaked Exocarpium Citri Grandis using hot air and slice it after drying. S4 Freeze-drying: Make the sliced Exocarpium Citri Grandis into powder through freeze-drying. S5 Adding essential oil: Mix the freeze-dried powder with peppermint essential oil and litsea cubeba essential oil, then seal and store to obtain Exocarpium Citri Grandis powder. In step S2, the mass ratio of Exocarpium Citri Grandis to the fermented papaya juice is 1:(0.8 - 1.5), and the soaking time is at least 12h. In step S2, the fermented papaya juice is prepared by fermenting fresh papaya with Lactobacillus casei at 35±2°C for 20 - 28h. The fresh papaya is the fruit of Chaenomeles speciosa (Sweet) Nakai in the genus Chaenomeles of the Rosaceae family. In step S5, the raw material of the peppermint essential oil is at least one of Mentha piperita L., Mentha haplocalyx Briq., and Mentha spicata L. in the genus Mentha of the Lamiaceae family.

2. The preparation method of the tangerine peel powder according to claim 1, wherein, In step S5, the mass ratio of the freeze-dried powder to the peppermint essential oil and the litsea cubeba essential oil is 1:(0.1 - 0.25):(0.05 - 0.1).

3. The preparation method of the tangerine peel powder according to claim 1, wherein, In step S5, the raw material of the peppermint essential oil is Mentha piperita L. in the genus Mentha of the Lamiaceae family.

4. The preparation method of the tangerine peel powder according to claim 1, wherein, In step S2, the preparation steps of the fermented papaya juice are: Wash, peel, and core the fresh papaya; cut it into grains, sterilize, and inoculate Lactobacillus casei; inoculate at a concentration of at least 7.0lgCFU / ml.

5. The preparation method of the tangerine peel powder according to claim 4, characterized in that, In step S2, the concentration of the fermented papaya juice is 15 - 20°Brix.

6. A kind of tangerine peel powder, characterized in that, Prepared by the preparation method described in any one of claims 1 - 5.

7. An application of the tangerine peel powder as described in claim 6, characterized in that, Application in the preparation of phlegm-reducing and cough-suppressing drugs.

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