Nutritional composition for postoperative intestinal paralysis recovery and preparation method thereof

Abstract

The invention discloses a nutritional composition for postoperative enteroparalysis recovery and a preparation method thereof, and the method comprises the following steps: mixing Chinese prickly ash powder, dried ginger powder and ginseng powder to obtain ginger and ginseng mixed powder; the mixing mass ratio of the Chinese prickly ash powder to the dried ginger powder to the ginseng powder is (5-20): (1-10): (1-5); mixing the ginger and ginseng mixed powder with the first mixture, and performing dry granulation to obtain a first composition; soybean peptide powder and the second mixture are mixed and then subjected to wet granulation, and a second composition is obtained; mixing the first composition with the second composition to obtain the nutritional composition, the mixing time is 20-30 min, and in the nutritional composition, the content of the ginger and ginseng mixed powder is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%. The nutritional composition prepared by the invention can enhance gastrointestinal motility and can also supplement protein for postoperative patients.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to a nutritional composition for recovery of postoperative intestinal paralysis and a preparation method thereof. Background Art

[0002] Postoperative intestinal paralysis (POI), also known as postoperative gastrointestinal dysfunction (POGD), refers to the temporary inhibition of gastrointestinal motility after surgery due to non-mechanical reasons, and the inability to take food orally. It can cause nausea, vomiting, abdominal distension, abdominal pain, and delayed flatus and defecation. Almost all surgical patients will experience temporary POI symptoms, which are more common after abdominal surgery. It usually occurs on the 3rd to 5th day after surgery and can last for 2-3 days. Mild cases can prolong hospitalization, and severe cases can cause multiple organ dysfunction, seriously affecting postoperative recovery. Therefore, the prevention and treatment of POI can alleviate postoperative gastrointestinal motility disorders to a certain extent and accelerate early recovery.

[0003] Enhanced Recovery After Surgery (ERAS) refers to the application of a series of optimized perioperative management measures with evidence-based medicine to reduce the perioperative psychological and physiological stress response of surgical patients, thereby achieving the goal of rapid recovery. One of the core mechanisms of ERAS is the rapid recovery of intestinal function. Its perioperative nutritional support should be carried out around reducing surgical stress response and relieving postoperative intestinal paralysis, so as to promote rapid recovery of surgical patients after surgery.

[0004] The main means of relief and treatment are as follows:

[0005] 1. Gastrointestinal decompression: Gastrointestinal decompression is a procedure that uses the principles of negative pressure suction and siphoning to insert a gastric tube from the oral cavity or nasal cavity to suck out the gas and liquid accumulated in the gastrointestinal tract. It can reduce the pressure and expansion degree in the gastrointestinal tract for patients with gastrointestinal obstruction.

[0006] 2. Drug treatment: Various parasympathetic stimulants can be used, such as neostigmine, pituitary hormone, etc., which have a certain effect on the prevention and treatment of paralytic ileus. In addition, sympathetic inhibitors such as chlorpromazine can also be used;

[0007] 3. Surgical treatment: For those who cannot differentiate from mechanical intestinal obstruction, abdominal exploration can be performed and full-thickness biopsy of the diseased intestine can be performed to clarify the cause. At the same time, corresponding surgical treatment can be performed according to the location and degree of intestinal lesions.

[0008] 4. Treat the primary disease: For those with a clear cause, the primary disease should be actively treated. Intestinal paralysis can be alleviated as the primary disease heals. Summary of the invention

[0009] The present application provides a nutritional composition for recovery from postoperative intestinal paralysis and a preparation method thereof. The nutritional composition is prepared by mixing pepper powder, dry ginger powder and ginseng powder in proportion to obtain a ginger-ginseng mixed powder, and then combining the ginger-ginseng mixed powder with soybean peptide powder and other additives. The nutritional composition can be used for recovery from postoperative intestinal paralysis, enhance gastrointestinal motility, and supplement protein for postoperative patients.

[0010] In one aspect, the present application provides a method for preparing a nutritional composition for recovery of postoperative intestinal paralysis, the method comprising:

[0011] Mixing pepper powder, dried ginger powder and ginseng powder to obtain ginger-ginseng mixed powder; the mixing mass ratio of the pepper powder, dried ginger powder and ginseng powder is (5-20): (1-10): (1-5);

[0012] The ginger and ginseng mixed powder is mixed with the first mixture and then dry granulated to obtain a first composition;

[0013] The soy peptide powder and the second mixture are mixed and wet granulated to obtain a second composition; the peptide content of the soy peptide powder is greater than or equal to 80%, the protein content is greater than or equal to 85%, the target peptide segment in the soy peptide powder is greater than 80%, and the relative molecular weight of the target peptide segment is less than or equal to 1000 Daltons;

[0014] The first composition and the second composition are mixed to obtain the nutritional composition; the mixing time is 20-30 minutes. In the nutritional composition, the content of the ginger and ginseng mixed powder is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%.

[0015] Furthermore, the pepper powder, dry ginger powder and ginseng powder are mixed to obtain ginger and ginseng mixed powder, comprising:

[0016] The pepper powder and the dried ginger powder are mixed in a mass ratio of (1-10): (1-5), and the initial mixed powder is obtained after the mixture is evenly mixed;

[0017] The initial mixed powder and the ginseng powder are mixed in a mass ratio of (2-15):(5-20), and the ginger and ginseng mixed powder is obtained after mixing evenly.

[0018] Furthermore, the first mixture includes flavor and a first weight of a filler, and the ginger and ginseng mixed powder and the first mixture are mixed and dry granulated to obtain a first composition, comprising:

[0019] The ginger and ginseng mixed powder, the essence and the first weight of the filler are mixed to obtain a first initial mixture after uniform mixing; the first weight is 25%-50% of the total weight of the filler;

[0020] The first initial mixture is subjected to the dry granulation to obtain the first composition; wherein the horizontal feeding speed corresponding to the dry granulation is 120-140rpm, the roller speed is 15-18rpm, the granulation speed is 100-130rpm, and the pressure is 12-15Mpa.

[0021] Furthermore, the second mixture comprises an acidity regulator, a sweetener, a thickener and a second weight of a filler, and the soy peptide powder and the second mixture are mixed and wet granulated to obtain a second composition, comprising:

[0022] The soybean peptide powder, the acidity regulator, the sweetener, the thickener and the second weight of the filler are mixed to obtain a second initial mixture after uniform mixing; the second weight is 50%-75% of the total weight of the filler;

[0023] The second initial mixture is subjected to the wet granulation to obtain the second composition; wherein the liquid inlet speed corresponding to the wet granulation is 100-160rpm, the air inlet volume is 1000-1800rpm, the air inlet temperature is 60℃-90℃, the air outlet temperature is 30℃-50℃, the spray pressure is 0.1-0.25Mpa, and the bag shaking interval is 4-20s.

[0024] Furthermore, in the nutritional composition, the content of the flavor is 0.5%-1%.

[0025] Furthermore, in the nutritional composition, the content of the acidity regulator is 5%-15%; wherein the acidity regulator is one or more of citric acid, potassium citrate, and sodium citrate.

[0026] Furthermore, the content of the sweetener is 0.5‰-2‰; wherein the sweetener is one or more of acesulfame potassium, sucralose, and aspartame.

[0027] Furthermore, in the nutritional composition, the content of the thickener is 1‰-8‰; wherein the thickener is one or more of gellan gum, xanthan gum, locust bean gum, and sodium alginate.

[0028] Furthermore, in the nutritional composition, the filler is one or more of maltodextrin or resistant dextrin.

[0029] On the other hand, a nutritional composition for recovery from postoperative intestinal paralysis is provided, and the nutritional composition for recovery from postoperative intestinal paralysis is prepared by the above-mentioned preparation method.

[0030] The nutritional composition for recovery of postoperative intestinal paralysis and the preparation method thereof provided in the present application have the following technical effects:

[0031] The present application mixes pepper powder, dried ginger powder and ginseng powder to obtain ginger-ginseng mixed powder; the mixing mass ratio of pepper powder, dried ginger powder and ginseng powder is (5-20): (1-10): (1-5); the ginger-ginseng mixed powder and the first mixture are mixed and dry granulated to obtain a first composition; the soybean peptide powder and the second mixture are mixed and wet granulated to obtain a second composition; the peptide content of the soybean peptide powder is greater than or equal to 80%, the protein content is greater than or equal to 85%, the target peptide segment in the soybean peptide powder is greater than 80%, and the relative molecular weight of the target peptide segment is less than or equal to 1000 Daltons; the first composition and the second composition are mixed to obtain a nutritional composition; the mixing time is 20-30 minutes, and the content of the ginger-ginseng mixed powder in the nutritional composition is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%. In the present application, pepper powder, dried ginger powder and ginseng powder are mixed in proportion to obtain ginger-ginseng mixed powder, and the ginger-ginseng mixed powder is then combined with soybean peptide powder and other mixtures. The prepared nutritional composition can be used for recovery from postoperative intestinal paralysis, enhancing gastrointestinal motility, and supplementing protein for postoperative patients.

[0032] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the technical solutions and advantages of the embodiments of this specification or the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0034] Figure 1 It is a schematic flow chart of a method for preparing a nutritional composition for recovery of postoperative intestinal paralysis provided in an embodiment of this specification;

[0035] Figure 2 It is a schematic flow chart of a method for preparing ginger and ginseng mixed powder provided in an embodiment of this specification;

[0036] Figure 3 is a schematic flow chart of a method for preparing a first composition provided in an embodiment of this specification;

[0037] Figure 4 is a schematic flow chart of a method for preparing a second composition provided in an embodiment of this specification;

[0038] Figure 5 This is a soybean peptide molecular weight distribution result diagram provided in the examples of this specification;

[0039] Figure 6 This is a soybean peptide HPLC chromatogram provided in the examples of this specification;

[0040] Figure 7 This is a secondary mass spectrum of soybean peptide T1 provided in the examples of this specification;

[0041] Figure 8 This is a secondary mass spectrum of soybean peptide T2 provided in the examples of this specification;

[0042] Fig. 9 This is a diagram showing the effect of different samples provided in the examples of this specification on the histomorphological structure of mouse colon;

[0043] Fig.10 This is a diagram showing the effect of different samples provided in the examples of this specification on the histomorphological structure of the small intestine of mice;

[0044] Fig.11 This is a graph of changes in the beta diversity related index of each group of intestinal bacteria microorganisms provided in the embodiments of this specification;

[0045] Fig.12 This is a diagram of changes in each group of intestinal bacteria microorganisms at the phylum level provided in the embodiments of this specification;

[0046] Fig.13 This is a graph showing the results of a standard curve test of thunbergia amide provided in the embodiments of this specification;

[0047] Fig.14 This is an experimental diagram showing the effect of different compositions on small intestinal propulsion rate provided in the examples of this specification;

[0048] Fig.15 This is an experimental diagram showing the effect of another different composition on the propulsion rate of the small intestine provided in the examples of this specification;

[0049] in, Fig.12 (a) is the relative abundance of Bacteroidetes in different experimental groups. Fig.12 (b) is the relative abundance of Firmicutes in different experimental groups. Fig.12 (c) is a schematic diagram of the F / B ratio (ratio of Firmicutes to Bacteroidetes, Firmicutes / Bacteroidota, F / B) results of each experimental group. Fig.12 Group A was the control group, group B was the model group, group F was the morphine + soybean peptide T1 low-dose group, group G was the morphine + soybean peptide T1 medium-dose group, group H was the morphine + soybean peptide T1 high-dose group, and group K was the morphine + carbachol group. Fig.14 (a) is the result of ink propagation in the small intestine of mice in the normal control group. Fig.14(b) is the result of ink propagation in the small intestine of mice in the morphine group. Fig.14 (c) is the ink propagation result of small intestine in mice in the morphine + carbachol group. Fig.14 (d) is the result of ink propagation in the small intestine of mice in the morphine + 0.5 portion composition group. Fig.15 (a) is the result of ink propagation in the small intestine of mice in the morphine + 1 composition group, Fig.15 (b) is the result of ink propagation in the small intestine of mice in the morphine + 2-portion composition group. Fig.15 (c) is the result of ink propagation in the small intestine of mice in the morphine + 3-portion composition group. Fig.15 (d) is a graph showing the results of ink propagation in the small intestine of mice in the morphine + 4-portion composition group. DETAILED DESCRIPTION

[0050] The following will be combined with the drawings in the embodiments of this specification to clearly and completely describe the technical solutions in the embodiments of this specification. Obviously, the described embodiments are only part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0051] The following describes a method for preparing a nutritional composition for postoperative intestinal paralysis recovery of the present application, specifically as follows Figure 1 As shown, the method may include:

[0052] S1: Mix pepper powder, dry ginger powder and ginseng powder to obtain ginger-ginseng mixed powder; the mixing mass ratio of the pepper powder, dry ginger powder and ginseng powder is (5-20): (1-10): (1-5).

[0053] In the embodiments of the present specification, the ginger and ginseng mixed powder is obtained by mixing pepper powder containing pepperamide, dry ginger powder containing 6-gingerol and ginseng powder containing ginsenoside Rb1. Pepper powder containing 3.15±0.05mg pepperamide, dry ginger powder containing 0.5±0.05mg 6-gingerol and ginseng powder containing 0.3±0.05mg ginsenoside Rb1 are mixed into one portion of ginger and ginseng mixed powder. When preparing a nutritional composition for recovery of postoperative intestinal paralysis, the ginger and ginseng mixed powder is used in an amount of 1-6 portions; wherein, in order to ensure the content of pepperamide, 6-gingerol and ginsenoside Rb1, in one portion of ginger and ginseng mixed powder, the mass of pepper powder can be 0.05-0.2g, the mass of dry ginger powder can be 0.01-0.1g, and the mass of ginseng powder can be 0.01-0.05g.

[0054] In this embodiment, pepper powder, dry ginger powder and ginseng powder are mixed according to a preset mass ratio to obtain ginger and ginseng mixed powder. As one of the raw materials of the nutritional composition, pepper powder, dry ginger powder and ginseng powder are all soluble in water, which can effectively reduce the gastrointestinal burden on postoperative patients.

[0055] In an exemplary embodiment, Figure 2 As shown, the step of mixing pepper powder, dried ginger powder and ginseng powder to obtain ginger and ginseng mixed powder may include:

[0056] S11: Mix the pepper powder and the dried ginger powder in a mass ratio of (1-10):(1-5), and mix them evenly to obtain an initial mixed powder.

[0057] S12: Mixing the initial mixed powder and the ginseng powder in a mass ratio of (2-15):(5-20), and mixing them evenly to obtain the ginger and ginseng mixed powder.

[0058] In the embodiments of the present specification, pepper powder, dried ginger powder and ginseng powder are mixed in a mass ratio, and the ginger-ginseng mixed powder is obtained after mixing evenly; wherein, two kinds of pepper powder, dried ginger powder and ginseng powder can be mixed first, and then mixed with the other powder after mixing evenly to obtain the ginger-ginseng mixed powder, or pepper powder, dried ginger powder and ginseng powder can be weighed separately according to the mixing mass ratio according to the usage amount, and then mixed at the same time, and the ginger-ginseng mixed powder can be obtained after mixing evenly.

[0059] In this embodiment, pepper powder, dried ginger powder and ginseng powder are mixed in batches, which can make the three raw materials mixed more evenly. The mixed powder obtained by combining pepper powder, dried ginger powder and ginseng powder can improve the gastrointestinal function of the patient, keep the patient's gastrointestinal motility within a healthy range, and provide nutrition for the patient.

[0060] S2: mixing the ginger and ginseng mixed powder and the first mixture and then performing dry granulation to obtain a first composition.

[0061] In an exemplary embodiment, Figure 3 As shown, the first mixture includes flavor and a first weight of filler, and the ginger and ginseng mixed powder and the first mixture are mixed and dry granulated to obtain a first composition, which may include:

[0062] S21: Mix the ginger and ginseng mixed powder, the essence and the first weight of the filler to obtain a first initial mixture after mixing evenly; the first weight is 25%-50% of the total weight of the filler.

[0063] S22: subjecting the first initial mixture to the dry granulation to obtain the first composition; wherein the horizontal feeding speed corresponding to the dry granulation is 120-140 rpm, the roller speed is 15-18 rpm, the granulation speed is 100-130 rpm, and the pressure is 12-15 MPa.

[0064] In the examples of the present specification, the ginger and ginseng mixed powder, essence and part of the filler are mixed using a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation are set as follows: horizontal feeding speed 120-140rpm, roller speed 15-18rpm, granulation speed 100-130rpm, pressure 12-15Mpa, and sieve mesh number 18 meshes.

[0065] In this embodiment, the ginger and ginseng mixed powder, essence and a part of the filler are mixed and then dry granulated to obtain a first intermediate product for preparing a nutritional composition. The dry granulation can press the mixed raw materials into thin slices of the required hardness first and then make them into granules, so as to quickly obtain the first intermediate product and improve the preparation efficiency.

[0066] S3: The soybean peptide powder and the second mixture are mixed and wet granulated to obtain a second composition; the peptide content of the soybean peptide powder is greater than or equal to 80%, the protein content is greater than or equal to 85%, the target peptide segment in the soybean peptide powder is greater than 80%, and the relative molecular weight of the target peptide segment is less than or equal to 1000 Daltons.

[0067] In the examples of this specification, the usage of soybean peptide powder in the nutritional composition is 40%-65%, wherein the soybean peptide powder used meets the requirements that the peptide segments with relative molecular weight ≤1000Da are greater than 80%, the peptide content is ≥80%, and the protein content is ≥85%.

[0068] This embodiment uses soybean peptide powder mixed with ginger and ginseng mixed powder and other mixtures to enhance gastrointestinal motility, inhibit excessive gastrointestinal motility, inhibit the occurrence of intestinal obstruction, and at the same time take into account nutritional supplements to supplement protein for postoperative patients.

[0069] In an exemplary embodiment, Figure 4 As shown, the second mixture includes an acidity regulator, a sweetener, a thickener and a second weight of a filler, and the soy peptide powder and the second mixture are mixed and wet granulated to obtain a second composition, which may include:

[0070] S31: mixing the soybean peptide powder, the acidity regulator, the sweetener, the thickener and the second weight of the filler to obtain a second initial mixture after mixing evenly; the second weight is 50%-75% of the total weight of the filler.

[0071] S32: subjecting the second initial mixture to the wet granulation to obtain the second composition; wherein, the liquid inlet speed corresponding to the wet granulation is 100-160rpm, the air inlet volume is 1000-1800rpm, the air inlet temperature is 60℃-90℃, the air outlet temperature is 30℃-50℃, the spray pressure is 0.1-0.25Mpa, and the bag shaking interval is 4-20s.

[0072] In the examples of the present specification, soybean peptide powder, acidity regulator, sweetener, thickener and remaining filler are mixed, and wet granulation is performed after mixing to obtain a second composition; wherein, the parameters corresponding to the wet granulation are set as follows: liquid inlet speed is 100-160rpm, air inlet volume is 1000-1800rpm, air inlet temperature is 60℃-90℃, air outlet temperature is 30℃-50℃, spray pressure is 0.1-0.25Mpa, and bag shaking interval is 4-20s.

[0073] In this embodiment, soybean peptide powder, acidity regulator, sweetener, thickener and remaining filler are mixed and then wet granulated to obtain a second intermediate product for preparing a nutritional composition. The particles of the second intermediate product obtained by wet granulation are atomized by the binder, sweetener and acidity regulator to perfectly combine the powder and crystals to have good particle quality, forming a hollow network structure based on the thickener, which is convenient for the subsequent molding and dissolution of the nutritional composition to obtain a stable nutritional composition.

[0074] S4: mixing the first composition and the second composition to obtain the nutritional composition; the mixing time is 20-30 minutes, and the content of the ginger and ginseng mixed powder in the nutritional composition is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%.

[0075] In an exemplary embodiment, in the nutritional composition, the content of the flavor is 0.5%-1%.

[0076] In the embodiments of the present application, the flavor is one or more food flavors, and may be one or more natural flavors, artificial synthetic flavors, and various other food flavors.

[0077] In this embodiment, edible flavoring is used as one of the raw materials for preparing the nutritional composition, which can not only ensure the safety of the nutritional composition, but also provide fragrance for the nutritional composition, thereby improving the taste and flavor of the nutritional composition.

[0078] In an exemplary embodiment, in the nutritional composition, the content of the acidity regulator is 5%-15%; wherein the acidity regulator is one or more of citric acid, potassium citrate, and sodium citrate.

[0079] In the embodiments of the present application, one or more of citric acid, potassium citrate, and sodium citrate are used as the acidity regulator of the nutritional composition, and the content of the acidity regulator in the nutritional composition may range from 5% to 15%.

[0080] In this embodiment, the addition of the acidity regulator to the nutritional composition can not only adjust the sour taste of the nutritional composition, but also form an isotonic solution at a suitable brewing concentration by adjusting the osmotic pressure, thereby reducing the gastrointestinal burden of the user and ensuring safety of use.

[0081] In an exemplary embodiment, the content of the sweetener is 0.5‰-2‰; wherein the sweetener is one or more of acesulfame potassium, sucralose, and aspartame.

[0082] In the embodiments of the present application, one or more of acesulfame potassium, sucralose, and aspartame are used as sweeteners in the nutritional composition, and the content of the sweetener in the nutritional composition may range from 0.5‰ to 2‰.

[0083] The embodiments of the present application can improve the sweetness of the nutritional composition by adding a small amount of sweetener to the nutritional composition, and can also help improve the microecological environment of the intestine.

[0084] In an exemplary embodiment, in the nutritional composition, the content of the thickener is 1‰-8‰; wherein the thickener is one or more of gellan gum, xanthan gum, locust bean gum, and sodium alginate.

[0085] In the embodiments of the present application, one or more of gellan gum, xanthan gum, locust bean gum, and sodium alginate are used as thickeners of the nutritional composition, and the content of the thickener in the nutritional composition may range from 1‰ to 8‰.

[0086] This embodiment can not only adjust the viscosity of the nutritional composition by adding a small amount of thickener into the nutritional composition, but also keep the nutritional composition in a stable state, thereby ensuring the safety of the nutritional composition.

[0087] In an exemplary embodiment, in the nutritional composition, the filler is one or more of maltodextrin or resistant dextrin.

[0088] In the embodiments of the present application, one or more of maltodextrin or resistant dextrin is used as a filler of the nutritional composition to make the nutritional composition reach a fixed weight.

[0089] In this embodiment, by adding a filler to the nutritional composition, the nutritional composition can reach a fixed weight, and can also be beneficial to the molding of the nutritional composition and increase the stability of the nutritional composition.

[0090] In an embodiment of the present application, the mass of the nutritional composition can be used as the quantitative amount, and the ginger and ginseng mixed powder, soybean peptide powder, flavor, acidity regulator, sweetener and thickener within the above-mentioned content range are weighed respectively, and the remaining part to the quantitative amount of the nutritional composition is filled with a filler, and the filler can be one or more of maltodextrin or resistant dextrin; wherein the filler required for filling is divided into two parts, the first part of the filler is used for dry granulation with the ginger and ginseng mixed powder and the flavor, and the mass of this part of the filler is 25%-50% of the total mass of the filler; the second part of the filler is used for wet granulation with the soybean peptide powder, acidity regulator, sweetener and thickener, and the mass of this part of the filler is 50%-75% of the total mass of the filler.

[0091] The preparation method provided in this embodiment can prepare a nutritional composition for recovery from postoperative intestinal paralysis. The nutritional composition for recovery from postoperative intestinal paralysis adopts a residue-free formula design, and all raw materials used are soluble in water. The ingredients are safe and very friendly to patients with poor gastrointestinal function. In addition, the nutritional composition for recovery from postoperative intestinal paralysis can also supplement protein for postoperative patients while enhancing gastrointestinal motility.

[0092] In the embodiments of the present specification, the pepper powder can be prepared by the following preparation method: (1) raw material processing: take 500kg of dried pepper peel, wash it and dry it in a 40-50℃ blast dryer until the water content is less than 6%, then use an ultrafine grinder to grind it to 40-60 mesh and set it aside; (2) water extraction: add 5000-5500L of deionized water (conductivity less than 10 Siemens) to the crushed pepper peel, with a liquid-to-solid ratio of (10-11): 1, v / w, and heat it in a 40-50℃ water bath for 2h, and ensure that it is stirred evenly during the heating process; (3) enzymolysis: adjust the pH of the feed solution in step (2) to 6.5-7.0, add After adding 0.2-0.22 kg of cellulase and 0.18-0.2 kg of ligninase for hydrolysis for 2-2.5 hours, continue to add 0.15-0.18 kg of β-glucosidase and 0.1-0.12 kg of neutral protease to continue hydrolysis and extraction for 1-1.5 hours, raise the temperature to 85-90°C, inactivate the enzyme for 5-8 minutes, and then quickly cool down to 40-50°C; (4) Filtration: Use ceramic membrane equipment for filtration, the pore size of the membrane tube is 0.2 microns, and control the liquid temperature at 40-50°C during filtration; (5) Precipitation: Slowly add 30-40% ethanol (v / v) to the filtrate, stirring while adding, until the volume of ethanol accounts for 15-20% of the total solution volume. After stirring evenly, let it stand for 1-2 hours to allow macromolecular impurities such as proteins and polysaccharides to precipitate, and then collect the supernatant by plate and frame filtration; (6) Concentration and drying: The supernatant is concentrated by vacuum falling film at 40-50°C until the volume is reduced to 4 / 5 of the original volume, and the concentrate is freeze-dried to finally obtain light yellow to dark brown powdered Zanthoxylum bungeanum; (7) Quality inspection: The inspection method for the Zanthoxylum bungeanum index is based on the determination of the total content of Zanthoxylum bungeanum in Zanthoxylum bungeanum and processed Zanthoxylum bungeanum by high performance liquid chromatography GH / T 1291-2020, and the Zanthoxylum bungeanum content is 15.75 mg / g (0.01575%).

[0093] In the embodiments of the present specification, ginseng powder can be prepared by the following preparation method: (1) raw material processing: take 100 kg of ginseng (artificially grown for less than 5 years), wash it and dry it in a 40-50°C air dryer until the water content is less than 6%, then use an ultra-fine grinder to grind it to 40-60 mesh and set it aside; (2) water extraction: add 800-1000 L of deionized water (conductivity less than 10 Siemens) after grinding the ginseng, liquid-to-solid ratio (8-10): 1, v / w, and heat it in a 50-60°C water bath for 2 hours, and keep uniform stirring during the heating process; (3) enzymatic hydrolysis: adjust the pH of the liquid in step (2) to 6.5-7.0, add 0.15-0.2kg pectinase and 0.18-0.2kg cellulase for hydrolysis for 2-2.5h, then continue to add 0.1-0.12kg neutral protease for hydrolysis and extraction for 1-1.5h, raise the temperature to 85-90℃, inactivate the enzyme for 5-8min and then quickly cool to 40-50℃; (4) Filtration: use ceramic membrane equipment for filtration, the pore size of the membrane tube is 0.2 micron, and control the liquid temperature at 40-50℃ during filtration; (5) Precipitation: slowly add 30-40% ethanol (v / v) to the filtrate, stirring while adding, until the volume of ethanol accounts for 15-20% of the total solution volume. After stirring evenly, let it stand for 1-2 hours to allow macromolecular impurities such as proteins and polysaccharides to precipitate, and then collect the supernatant by plate and frame filtration; (6) Concentration and drying: The supernatant is placed at 40-50°C for vacuum falling film concentration until the volume is reduced to 4 / 5 of the original volume, and the concentrate is freeze-dried to finally obtain a light yellow to light gray powder of ginseng powder; (7) Quality inspection: The inspection method for ginsenoside Rb1 index is based on the determination of ginsenoside Rb1 in ginseng processed products by high performance liquid chromatography (National Pharmacopoeia), and the content of ginsenoside Rb1 is 30 mg / g (0.03%).

[0094] In the embodiments of the present specification, the dried ginger powder can be prepared by the following preparation method: (1) Raw material processing: Take 500 kg of dried ginger, wash it and dry it in a 40-50°C blast dryer until the water content is less than 6%, then use an ultra-fine grinder to grind it to 40-60 mesh and set it aside; (2) Water extraction: Add 5000-5500L of deionized water (conductivity less than 10 Siemens) after grinding the dried ginger to a liquid-to-solid ratio of (10-11): 1, v / w, and heat it in a 40-50°C water bath for 2h, and ensure that it is stirred evenly during the heating process; (3) Enzymatic hydrolysis: Adjust the pH of the liquid in step (2) to 6.5 -7.0, add 0.2-0.22kg cellulase and 0.18-0.2kg pectinase to hydrolyze for 2-2.5h, then continue to add 0.1-0.12kg neutral protease to continue hydrolyzing and extracting for 1-1.5h, heat to 85-90℃, inactivate the enzyme for 5-8min, and then quickly cool to 40-50℃; (4) Filtration: Filtration is performed using ceramic membrane equipment with a membrane tube pore size of 0.2 microns. During filtration, the feed liquid temperature is controlled at 40-50℃; (5) Precipitation: Slowly add 30-40% ethanol (v / v) to the filtrate while stirring until the volume of ethanol accounts for 15-20% of the total solution volume. After stirring evenly, let it stand for 1-2h to allow macromolecular impurities such as proteins and polysaccharides to precipitate, and then collect the supernatant by plate and frame filtration; (6) Concentration and drying: The supernatant is concentrated by vacuum falling film at 40-50℃ until the volume is reduced to 4 / 5 of the original volume. The concentrate is freeze-dried to obtain a light yellow to light grey powdered dry ginger powder; (7) Quality inspection: The inspection method of 6-gingerol index is based on the determination of 6-gingerol in dry ginger processed products by high performance liquid chromatography (National Pharmacopoeia), and the 6-gingerol content is 5 mg / g (0.005%).

[0095] In the examples of this specification, the soybean peptide powder can be obtained by first preparing a soybean peptide mixture and then separating and purifying the soybean peptide mixture.

[0096] In the examples of this specification, the preparation method of the soybean peptide mixture is as follows: (1) prepare 1000L of deionized water (conductivity less than 20 microsiemens per centimeter (us / cm)) and heat it to 50°C, adjust the pH of the deionized water to 10.0 with 30% NaOH, take 50kg of soybean protein for slurrying, and obtain a soybean protein solution with a concentration of 5%; (2) stir the soybean protein solution evenly, and then use a high-pressure homogenizer to treat it at a pressure of 50MPa for 2h to obtain a homogenate, and the particle size of the protein particles in the homogenate is 30-80μm; (3) heat the homogenate to 55°C, and stir it for 0.5-1h; (4) heat the homogenate treated with 30% The pH value of the NaOH solution is adjusted to 10.0, and the temperature is kept constant; (5) alkaline protease (2 million U / g) is added to the homogenate in step (4), and the pH is continuously monitored during the enzymatic hydrolysis. When the pH drops to 7.0-7.5, papain (800,000 U / g) and neutral protease (3 million U / g) are added, and the enzymatic hydrolysis is continued for 4 hours, and then flavor protease (500,000 U / g) is added, and the enzymatic hydrolysis is continued for 2-2.5 hours; (6) the enzymatic hydrolyzate obtained in step (5) is heated to 110°C and maintained for 5 minutes to inactivate the protease; (7) the inactivated enzymatic hydrolyzate is cooled to room temperature and then passed through a 50 nm pore size ceramic membrane; 8) Collect the clear liquid filtered by the ceramic membrane, and filter it with a nanofiltration membrane with a molecular weight cutoff of 500 Dalton to obtain the nanofiltration membrane cutoff liquid; (9) The material treated by the nanofiltration membrane is concentrated by double-effect falling film concentration to increase the material concentration to 35%-40%; (10) The concentrated material is sterilized in a high-temperature sterilizer at 115°C for 3s; (11) The sterilized material is dried in a spray drying tower at the following conditions: inlet air temperature 180-190°C, exhaust air temperature 70-80°C, atomization pressure 150-160Bar, and finally 25kg of soybean peptide mixture is obtained after spray drying. Among them, the basic physical and chemical properties of the soybean peptide mixture are measured with reference to the national standard for soybean peptides GB / T 22492-2008. Table 1 shows the basic physical and chemical properties of the prepared soybean peptide mixture, and Table 2 is a statistical table of the distribution results of the soybean peptide molecular weight. Figure 5 The distribution result of soybean peptide molecular weight is shown in Figure 2. Figure 5 As shown in Table 2, the molecular weight of soybean peptides is mainly concentrated below 1000 Daltons, accounting for as high as 89.09%.

[0097] Table 1. Basic physicochemical properties of soybean peptide mixture

[0098]

[0099]

[0100] Table 2. Statistical table of the distribution results of soybean peptide molecular weight

[0101] Molecular weight range Peak area percentage (%, λ=220nm) Number average molecular weight Weight average molecular weight >5000 1.43 7266 8146 3000-5000 1.73 3735 3817 2000-3000 2.14 2416 2451 1000-2000 5.61 1326 1376 500-1000 29.11 645 669 180-500 42.39 255 275 <180 17.59 44 100

[0102] In the examples of this specification, a preparative high performance liquid chromatograph can be used to separate and purify the soybean peptide mixture prepared above, wherein the separation and purification parameters of the preparative high performance liquid chromatograph can be set as follows:

[0103] Mobile phase A: 0.1% trifluoroacetic acid + 99.9% ultrapure water;

[0104] Mobile phase B: 0.1% trifluoroacetic acid + 99.9% acetonitrile;

[0105] Detection wavelength: 214nm;

[0106] Detection time: 30 minutes;

[0107] Column temperature: 21℃-25℃;

[0108] The mobile phase A was used at 20 mL / min for equilibration for 6 column volumes until the baseline was stable.

[0109] In the examples of this specification, the obtained soybean peptide mixture was dissolved with mobile phase A, the concentration of the prepared soybean peptide was 10 mg / mL, centrifuged at 10000 r / min for 5 min, the supernatant was filtered with a 0.22 μm filter membrane, and the sample volume was 15 mL. A mixture of mobile phase A and mobile phase B was used for gradient elution, and the elution gradient is shown in Table 3.

[0110] Table 3. Preparative liquid phase gradient

[0111] time Mobile phase A Mobile phase B 0min 100％ 0％ 5min 95％ 5％ 20min 20％ 80％ 25min 95％ 5％ 30min 95％ 5％

[0112] In the embodiment of this specification, the concentration of mobile phase B is increased from 0% to 5% in a gradient from 0 to 5 minutes; from 5 to 20 minutes, the concentration of mobile phase B is increased from 5% to 80% in a gradient; from 20 to 25 minutes, the concentration of mobile phase B is decreased from 80% to 5% in a gradient; from 25 to 30 minutes, the concentration of mobile phase B is maintained at 5% for elution for 5 minutes. Different components are collected every 1 minute, and 15 components are collected. The peak times of the 15 components are shown in Table 4 below.

[0113] Table 4. Statistics of peak times of 15 components

[0114] Components Peak time Components Peak time 1 0~2min 9 16~18min 2 2~4min 10 18~20min 3 4~6min 11 20~22min 4 6~8min 12 22~24min 5 8~10min 13 24~26min 6 10~12min 14 26~28min 7 12~14min 15 18~30min 8 14-16 minutes

[0115] In the examples of this specification, the effects of different components of soybean peptides on the inhibition of intestinal propulsion in mice induced by morphine were also studied in order to evaluate the effects of different components of soybean peptides on delayed intestinal propulsion. The test materials are as follows:

[0116] Test samples: soybean peptides of different components; morphine injection, 10 mg / 1 mL; carbachol injection, 0.1 mg / 1 mL; each dose of soybean peptide was prepared with distilled water, while morphine injection and carbachol injection were prepared with normal saline;

[0117] Reagents: India ink;

[0118] Experimental animals: Kunming mice, SPF grade, male, weight 25-30g, animal license number: SCXK (Shaanxi) 2023-001, provided by the Experimental Animal Center of Xi'an Jiaotong University School of Medicine. Animals were housed in separate cages and fed solid feed with free access to water. Feed was provided by the Experimental Animal Center of Xi'an Jiaotong University School of Medicine. Room temperature 20-25℃, relative humidity 40%-60%.

[0119] In the examples of this specification, for the statistical processing part, the experimental data are expressed as mean ± standard error (x ± S). SPSS26 statistical software was used for processing, t test was used for comparison between two groups, and one-way ANOVA (single factor analysis of variance) was used for statistical analysis between multiple groups, and P < 0.05 was considered statistically significant.

[0120] In the examples of this specification, the experimental method for the above study on the effects of different components of soybean peptides on the inhibition of intestinal propulsion in mice induced by morphine is as follows: 210 healthy male Kunming mice were taken and adaptively raised for 7 days. They were randomly divided into 21 groups, with 10 mice in each group, and the grouping was as follows:

[0121] Normal control group: the same volume of distilled water;

[0122] Morphine group: the same volume of distilled water;

[0123] Morphine + carbachol group: subcutaneous injection of carbachol 0.1 mg / kg;

[0124] Morphine + low-dose soybean peptide group: low-dose soybean peptide group (0.5 g / kg);

[0125] Morphine + medium-dose soybean peptide group: medium-dose soybean peptide group (1 g / kg);

[0126] Morphine + high-dose soybean peptide group: high-dose soybean peptide group (2 g / kg);

[0127] Morphine + different components of soybean peptide group (15 components): gavage dose was 0.1g / kg;

[0128] All animals were fasted for 12 hours before the experiment. The intervention substance was given by gavage according to the above dose, 0.3 mL / 10 g.bw. The mice in the control group and the model group were given distilled water by gavage. 30 minutes after the administration, the mice in the normal control group were subcutaneously injected with 10 mL / kg of saline, and the mice in the model group and all the intervention groups were subcutaneously injected with 1.5 mg / kg of morphine hydrochloride injection. The mouse POI model was established by classic small intestinal interference, which is briefly described as follows: 30 minutes after the injection of morphine, the mice were anesthetized and placed supine on the operating table, depilated and disinfected; the abdominal cavity was opened along the linea alba, and a sterile gauze towel was placed on the abdomen of the mouse. Two sterile cotton swabs moistened with saline were taken to gently remove the small intestine segment from the abdominal cavity and place it on the gauze, and rolled back and forth from the proximal jejunum (Treitz ligament) to the terminal ileum and gently squeezed for 15 minutes; after the stimulation, the small intestine was returned to the abdominal cavity, and the abdominal cavity was closed with double-layer continuous sutures. India ink (dilution ratio 1:5) was given by gavage at 10 mL / kg. After 30 minutes, the mice were killed, and the intestinal tubes from the upper end to the pylorus and the lower end to the ileocecal part were separated and straightened to measure the total length from the pylorus to the ileocecal part (total length of small intestine) and the distance from the pylorus to the front of the charcoal powder (ink advancement length), and the small intestine advancement percentage was calculated: small intestine advancement rate (%) = (ink advancement distance / total length of small intestine) × 100%. The experimental results are shown in Table 5 below.

[0129] Table 5. Effects of different samples on morphine-induced intestinal propulsion inhibition in mice

[0130]

[0131]

[0132] Note: Compared with the normal control group: *P<0.05, **P<0.01; compared with the morphine group: #P<0.05, ##P<0.01.

[0133] In the examples of this specification, it can be seen from Table 5 that compared with the normal control group, the small intestinal propulsion rate of mice after subcutaneous injection of morphine was significantly reduced (P<0.01), and the ink propulsion distance was significantly shortened (P<0.01). Compared with the morphine group, the small intestinal propulsion rate of mice subcutaneously injected with carbachol was significantly increased (P<0.01), and the ink propulsion distance was significantly increased (P<0.01); the small intestinal propulsion rate was significantly increased by gavage of different doses of soybean peptides (P<0.05, P<0.01). Among them, soybean peptide component 9 had the best results, and the small intestinal propulsion rate was significantly increased (P<0.01), which had a significant improvement effect on the intestinal propulsion inhibition of mice caused by morphine.

[0134] In the embodiments of this specification, Figure 6The HPLC chromatogram of the soybean peptide mixture shows that the chromatographic peak area of ​​component 9 is relatively large in the soybean peptide mixture, indicating that component 9 accounts for a relatively high proportion in the soybean peptide mixture. Figure 7 is the secondary mass spectrum of soybean peptide T1, Figure 7 It can be seen that the purity of component 9 obtained by separation and purification is relatively high. The purity and structure of component 9 obtained were further identified using a nanoliter liquid chromatography-QEXACTIVE mass spectrometry system. The detection conditions are:

[0135] Mobile phase: Phase A: 100% pure water + 0.1% formic acid;

[0136] Phase B: 100% acetonitrile + 0.1% formic acid;

[0137] Mobile phase flow rate: 300 nL / min;

[0138] Injection volume: 1 μL supernatant;

[0139] The mobile phase gradient program is shown in Table 6.

[0140] Table 6. Mobile phase gradient program

[0141] Time (min) 0 2.0 36.0 38.0 41.0 42.0 45.0 A(％) 97 97 63 10 10 97 97 B(％) 3 3 37 90 90 3 3

[0142] In the examples of this specification, the structure of component 9 was identified by nanoliter liquid chromatography-Q EXACTIVE mass spectrometry, and two polypeptides were identified. The amino acid composition of T1 was VDEPAPGLK (H-Val-Asp-Glu-Pro-Ala-Pro-Gly-Leu-Lys-OH), and its molecular weight was 925.01Da. The secondary mass spectrum is shown in Figure 7 As shown; the amino acid composition of T2 is RIPAGTTY (H-Arg-Ile-Pro-Ala-Gly-Thr-Thr-Tyr-OH), its molecular weight is 877.98Da, and the secondary mass spectrum is as shown Figure 8 The mass percentage of the two single-chain polypeptides in soybean peptides was further determined by liquid chromatography-mass spectrometry, and the mass percentages were 0.93% and 0.31% respectively.

[0143] In the examples of this specification, an in vitro digestion test was also carried out on polypeptide T1 and polypeptide T2, and the steps were as follows:

[0144] Preparation of artificial gastric juice: Take 240 mL of HCl solution (pH = 2), 1.8 g of pepsin (3500 U / g), shake well, dilute to 300 mL with water, and place in a 4°C refrigerator for later use;

[0145] Prepare artificial small intestinal fluid: take 2g of potassium dihydrogen phosphate, add 150mL of water to dissolve it, adjust the pH value to 6.8 with 0.1mol / LNaOH solution, take 3g of pancreatic enzyme (3000U / g), add appropriate amount of water to dissolve it, mix the above prepared solutions, dilute with water to 300mL, and place in a 4℃ refrigerator for use;

[0146] Artificial gastric juice and intestinal juice were used as solvents, and polypeptide T1 and polypeptide T2 were added respectively, and the concentration was controlled at 4 mg / mL. Take 1 mg of sample, add 20 mL of artificial gastric juice, shake at 37 ° C, 100 r / min for 2 hours, adjust the pH to 6.8, transfer 20 mL of artificial small intestinal juice and shake well, shake at 37 ° C, 100 r / min for 3 hours, and finally inactivate the enzyme at 85 ° C for 10 minutes, cool to room temperature, and perform ultrafiltration centrifugation to retain the filtrate. The filtrate was detected by mass spectrometry, and it was identified that the molecular weight of polypeptide S1 and polypeptide S2 did not change, indicating that polypeptide T1 and polypeptide T2 were not degraded by digestive proteases, among which SI and S2 were the peptides obtained after polypeptide T1 and polypeptide T2 were shaken by artificial intestinal juice and gastric juice.

[0147] The present specification also conducted a study on the effect of soybean peptide T1 on improving intestinal function in mice with postoperative intestinal paralysis, by observing the effect of soybean peptide T1 on the inhibition of intestinal propulsion in mice caused by morphine, in order to evaluate the effect of soybean peptide T1 on delayed intestinal propulsion. The experimental materials are as follows:

[0148] Test samples: soybean peptide T1 (VDEPAPGLK); morphine injection, 10 mg / 1 mL; carbachol injection, 0.1 mg / 1 mL; each dose of soybean peptide T1 was prepared with distilled water, and morphine injection and carbachol injection were prepared with normal saline;

[0149] Reagents: India ink;

[0150] Experimental animals: Kunming mice, SPF grade, male, weighing 25-30g, animal license number: SCXK(Shaanxi)2023-001, provided by a qualified professional experimental animal center. Animals were raised in separate cages, fed solid feed, and had free access to water. Feed was provided by a qualified professional experimental animal center. Room temperature was 20-25℃, relative humidity was 40%-60%.

[0151] In the examples of this specification, the experimental data are expressed as mean ± standard error (x ± S). SPSS26 statistical software was used for processing, t-test was used for comparison between two groups, and one-way ANOVA was used for statistical analysis for comparison between multiple groups. P < 0.05 was considered statistically significant. The experimental method is as follows:

[0152] (1) Grouping and calculation of small intestinal propulsion rate: 60 healthy male Kunming mice were selected and adaptively fed for 3 days. They were randomly divided into 6 groups, with 10 mice in each group: normal control group, morphine group, low-dose soybean peptide T1 group, medium-dose soybean peptide T1 group, and high-dose soybean peptide T1 group. All animals were fasted for 12 hours before the experiment. Mice in the normal control group were gavaged with distilled water 10 mL / kg, and mice in the morphine + carbachol group were subcutaneously injected with carbachol 0.1 mg / kg, morphine + soybean peptide T1 10 mg / kg, morphine + soybean peptide T1 20 mg / kg, and morphine + soybean peptide T1 40 mg / kg. Mice in the model group and all intervention groups were subcutaneously injected with 1.5 mg / kg of morphine hydrochloride injection. The mouse POI model was established by using the classic small intestinal interference technique, which is briefly described as follows: 30 minutes after the injection of morphine, the mice were anesthetized and placed supine on the operating table, depilated and disinfected; the abdominal cavity was opened along the linea alba, and a sterile gauze towel was placed on the mouse abdomen. Two sterile cotton swabs moistened with saline were used to gently remove the small intestine segment from the abdominal cavity and place it on the gauze, and then rolled back and forth from the proximal jejunum (Treitz ligament) to the terminal ileum and gently squeezed for 15 minutes; after the stimulation was completed, the small intestine was returned to the abdominal cavity, and the abdominal cavity was closed with double-layer continuous sutures. 10 mL kg of India ink (diluted at a ratio of 1:5) was given by gavage. The mice were killed after 30 minutes, and the intestinal tubes from the upper end of the pylorus to the lower end of the ileocecal region were separated and straightened, and the total length from the pylorus to the ileocecal region (total length of the small intestine) and the distance from the pylorus to the front of the charcoal powder (ink advancement length) were measured, and the small intestine advancement percentage was calculated: small intestine advancement rate (%) = (ink advancement distance / total length of the small intestine) × 100%.

[0153] (2) Histopathological observation: Fresh intestinal tissues of mice in each group were quickly taken out, and the total length of the intestine and colon was measured. The above tissues were washed in 4°C pre-cooled physiological saline to remove blood, dried with filter paper, and then packaged and stored at -80°C; liver, pancreas, intestine, and adipose tissues from the same part were selected and placed in 4% neutral formaldehyde for full fixation, and then the tissues were dehydrated and paraffin-embedded to make 5μm paraffin sections. Hematoxylin and eosin (HE) staining was performed, and the morphology of the ileum, colon, and small intestine was observed under an optical microscope and photographed for analysis.

[0154] (3) Effects of changes in mouse intestinal flora: After the experiment, fresh cecal contents were collected, frozen in liquid nitrogen, and transferred to a -80°C refrigerator for metagenomic sequencing using the Illumina NovaSeq / Hiseq Xten (Illumina, USA) sequencing platform. After quality control and assembly of the data, species function annotation, functional comparison analysis, and functional difference analysis were performed.

[0155] In the examples of this specification, Table 7 is a statistical table of the effects of soybean peptide T1 on the inhibition of intestinal propulsion in mice caused by morphine. It can be seen from the experimental results in Table 7 that compared with the normal control group, the small intestinal propulsion rate of mice after subcutaneous injection of morphine was significantly reduced (P<0.01), and the ink propulsion distance was significantly shortened (P<0.01). Compared with the morphine group, the small intestinal propulsion rate of mice subcutaneously injected with carbachol was significantly increased (P<0.01), and the ink propulsion distance was significantly increased (P<0.01); the small intestinal propulsion rate of soybean peptide T1 with different doses of gavage was significantly increased (P<0.01), indicating that soybean peptide T1 has a significant improvement effect on the inhibition of intestinal propulsion in mice caused by morphine.

[0156] Table 7. Effects of soybean peptide T1 on morphine-induced intestinal motility inhibition in mice

[0157]

[0158] Note: Compared with the normal control group: *P<0.05, **P<0.01; compared with the morphine group: #P<0.05, ##P<0.01.

[0159] In the examples of this specification, the morphological characteristics of colon tissues in each group were observed by HE staining. Fig. 9 The figure shows the effect of different samples on the morphological structure of mouse colon tissue. The colon wall includes the mucosal layer, muscularis mucosa, submucosal layer, muscular layer and serosa layer from the inside to the outside. Fig. 9 It can be seen that the colon tissue structure of the control group was intact, the layers were clear, and no obvious abnormalities were found. The colon tissue of the model group showed thickening of the muscular layer, hyperplasia of the submucosal connective tissue, and atrophy and shallowing of the crypt structure. Different intervention groups improved the pathological changes of colon tissue to a certain extent, and the degree of improvement varied with the different intervention methods.

[0160] In the embodiments of this specification, Fig.10 The effect of different samples on the morphological structure of mouse small intestine tissue is shown in Figure 2. Fig.10 It can be seen that the epithelial cells of the small intestinal tissue of the mice in the normal control group were intact, with a small amount of inflammatory cell infiltration, and no congestion and edema. Compared with the normal control group, the neutrophils and lymphocytes in the lamina propria of the small intestinal tissue of the mice in the model control group increased, and the epithelial cells reactively proliferated, indicating changes in acute injury. At the same time, the epithelial cell nuclei became larger, and subserous fibrous connective tissue edema, vascular dilation, congestion and bleeding were observed on some serosal surfaces; similar to the morphine + carbachol group, the intestinal tissue damage, mucosal congestion and edema of the mice in the morphine + soy peptide T1 intervention group were significantly alleviated, and the infiltration of inflammatory cells was significantly reduced.

[0161] In the examples of this specification, the effects of different samples on changes in the intestinal flora of mice were also explored. By calculating the observed features representing the abundance of the flora and the Shannon index reflecting the diversity of the flora, and constructing a rarefaction curve, the coverage of the sequencing and the species richness of the samples were evaluated to ensure that the species in this application were rich and the sequencing depth was sufficient to meet the subsequent analysis requirements. Among them, the observed features index is an index of the features and indicators observed in the measurement process, and the Shannon index is an index used to measure biodiversity, also known as the species diversity index or information entropy index.

[0162] In the embodiments of this specification, the degree of difference between samples can also be reflected by a species-level NMDS (Non-metric Multidimensional Scaling Analysis) analysis diagram. In this NMDS diagram, the species information of the samples is presented in the form of scattered points, and the distance between different points reflects the degree of difference between samples, including intra-group consistency and inter-group differences. Fig.11 is the change diagram of the beta diversity related index of intestinal bacteria in each group, Fig.11 It can be seen that the samples within each group are distributed more closely, indicating that the difference within the group is small, while the distance between different groups is far, showing significant inter-group differences. The control group is farthest away from the other groups, and the distance between the model group and the intervention groups is also large. In contrast, the distance between the intervention groups is closer. The species annotation of its genome uses the Kraken2 tool and combines it with a self-built microbial nucleic acid database, which screens out sequences of bacteria, fungi, archaea and viruses from the NCBI NT nucleic acid database and the RefSeq (Reference Sequence Database) whole genome database. Subsequently, the abundance of the species is calculated based on the sum of the gene abundance corresponding to the species, and the species abundance in each sample is statistically analyzed at the phylum level. Fig.12 The diagram of the changes in intestinal microorganisms at the phylum level in each group is shown in Figure 2. Fig.12 (a) and Fig.12(b) It can be seen that the relative abundance of Bacteroidetes and Firmicutes changed in different experimental groups. After statistical analysis of the inter-group differences of these two bacterial phyla, it was found that compared with the control group, the relative abundance of Bacteroidetes in the model group decreased significantly (P < 0.05); compared with the model group, the relative abundance of Bacteroidetes in the medium-dose group of soybean peptide T1 and the drug intervention group increased significantly (P < 0.05). In addition, compared with the control group, the relative abundance of Firmicutes in the model group decreased, but the difference was not statistically significant (P > 0.05); compared with the model group, the relative abundance of Firmicutes in each intervention group showed an upward trend, but did not reach a significant level (P > 0.05). Among them, the ratio of Firmicutes to Bacteroidetes (Firmicutes / Bacteroidota, F / B) is closely related to the body's homeostatic regulation. The results of quantitative analysis showed that compared with the normal control group, such as Fig.12 As shown in (c), the F / B ratio of the model group increased significantly (P < 0.05), while the F / B ratios of each intervention group were significantly lower than those of the model group (P < 0.05). Fig.12 Group A was the control group, group B was the model group, group F was the morphine + soy peptide T1 low-dose group, group G was the morphine + soy peptide T1 medium-dose group, group H was the morphine + soy peptide T1 high-dose group, and group K was the morphine + carbachol group.

[0163] In a specific embodiment of the present application, a nutritional composition for recovery from postoperative intestinal paralysis is prepared using ginger and ginseng mixed powder, soybean peptide powder, flavor, acidity regulator, sweetener, thickener and filler as an example, and its preparation conditions include but are not limited to the raw material ratios and preparation conditions in the following embodiments.

[0164] Embodiment 1:

[0165] Product formula: 0.5 parts of ginger and ginseng mixed powder (Zanthoxylum bungeanum powder containing 3.15 mg of Zanthoxylum bungeanum, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1 are used as one part of ginger and ginseng mixed powder), 6.5g of soy peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0166] The specific preparation method is as follows:

[0167] Mix 0.025 g of pepper powder, 0.005 g of dried ginger powder and 0.005 g of ginseng powder to obtain 0.035 g of ginger and ginseng mixed powder;

[0168] 0.035 g of ginger and ginseng mixed powder (i.e., 0.5 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.356 g of resistant dextrin are mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation are set as follows: horizontal feeding speed 130 rpm, roller speed 16 rpm, granulation speed 110 rpm, pressure 13 Mpa, and screen mesh number 18 meshes;

[0169] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.357 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0170] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 1; in the nutritional composition 1, the content of the ginger and ginseng mixed powder was 0.47%, and the content of the soybean peptide powder was 54.2%.

[0171] Embodiment 2:

[0172] Product formula: 1 portion of ginger and ginseng mixed powder (Zanthoxylum bungeanum powder containing 3.15 mg of Zanthoxylum bungeanum, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1 are used as one portion of ginger and ginseng mixed powder), 6.5 g of soy peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose, 0.001 g of food flavoring, and the rest is supplemented to 12 g with resistant dextrin.

[0173] The specific preparation method is as follows:

[0174] Mix 0.1 g of pepper powder, 0.05 g of dried ginger powder and 0.03 g of ginseng powder to obtain 0.18 g of ginger and ginseng mixed powder;

[0175] 0.18 g of ginger and ginseng mixed powder (i.e., 1 portion of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.284 g of resistant dextrin are mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation are set as follows: horizontal feeding speed 130 rpm, roller speed 16 rpm, granulation speed 110 rpm, pressure 13 Mpa, and screen mesh number 18 meshes;

[0176] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.284 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0177] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 2; in the nutritional composition 2, the content of the ginger and ginseng mixed powder was 1.5%, and the content of the soybean peptide powder was 54.2%.

[0178] Embodiment 3:

[0179] Product formula: 2 parts of ginger and ginseng mixed powder (one part of ginger and ginseng mixed powder is pepper powder containing 3.15 mg of pepper amide, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1), 6.5g of soybean peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0180] The specific preparation method is as follows:

[0181] Mix 0.2 g of pepper powder, 0.1 g of dried ginger powder and 0.06 g of ginseng powder to obtain 0.36 g of ginger and ginseng mixed powder;

[0182] 0.36 g of ginger and ginseng mixed powder (i.e., 2 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.194 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 130 rpm, roller speed of 16 rpm, granulation speed of 110 rpm, pressure of 13 Mpa, and screen mesh of 18 meshes;

[0183] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.194 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0184] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 3; in the nutritional composition 3, the content of the ginger and ginseng mixed powder was 3%, and the content of the soybean peptide powder was 54.2%.

[0185] Embodiment 4:

[0186] Product formula: 3 parts of ginger and ginseng mixed powder (one part of ginger and ginseng mixed powder is made up of pepper powder containing 3.15 mg of pepper amide, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1), 6.5g of soy peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0187] The specific preparation method is as follows:

[0188] Mix 0.3 g of pepper powder, 0.15 g of dried ginger powder and 0.09 g of ginseng powder to obtain 0.54 g of ginger and ginseng mixed powder;

[0189] 0.54 g of ginger and ginseng mixed powder (i.e. 4 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.104 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 130 rpm, roller speed of 16 rpm, granulation speed of 110 rpm, pressure of 13 Mpa, and screen mesh of 18 meshes;

[0190] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.104 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0191] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 4; in the nutritional composition 4, the content of the ginger and ginseng mixed powder was 4.5%, and the content of the soybean peptide powder was 54.2%.

[0192] Embodiment 5:

[0193] Product formula: 4 parts of ginger and ginseng mixed powder (one part of ginger and ginseng mixed powder is pepper powder containing 3.15 mg of pepper amide, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1), 6.5g of soybean peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0194] The specific preparation method is as follows:

[0195] Mix 0.4 g of pepper powder, 0.2 g of dried ginger powder and 0.12 g of ginseng powder to obtain 0.72 g of ginger and ginseng mixed powder;

[0196] 0.72 g of ginger and ginseng mixed powder (i.e. 4 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.014 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 130 rpm, roller speed of 16 rpm, granulation speed of 110 rpm, pressure of 13 Mpa, and screen mesh of 18 meshes;

[0197] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.014 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0198] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 5; in the nutritional composition 5, the content of the ginger and ginseng mixed powder was 6%, and the content of the soybean peptide powder was 54.2%.

[0199] Embodiment 6:

[0200] Product formula: 6 parts of ginger and ginseng mixed powder (one part of ginger and ginseng mixed powder is made up of pepper powder containing 3.15 mg of pepper amide, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1), 6.5g of soybean peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0201] The specific preparation method is as follows:

[0202] Mix 0.6 g of pepper powder, 0.3 g of dried ginger powder and 0.18 g of ginseng powder to obtain 1.08 g of ginger and ginseng mixed powder;

[0203] 1.08 g of ginger and ginseng mixed powder (i.e., 6 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 1.834 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 130 rpm, roller speed of 16 rpm, granulation speed of 110 rpm, pressure of 13 Mpa, and screen mesh of 18 meshes;

[0204] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 1.834 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1500 rpm, air inlet temperature was 70° C., air outlet temperature was 40° C., spray pressure was 0.2 MPa, and bag shaking interval was 10 s;

[0205] The first composition and the second composition were mixed for 25 minutes to obtain a nutritional composition 6; in the nutritional composition 6, the content of the ginger and ginseng mixed powder was 9%, and the content of the soybean peptide powder was 54.2%.

[0206] Embodiment 7:

[0207] Product formula: 1 portion of ginger and ginseng mixed powder (Zanthoxylum bungeanum powder containing 3.15 mg of Zanthoxylum bungeanum, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1 are used as one portion of ginger and ginseng mixed powder), 6.5 g of soy peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose, 0.001 g of food flavoring, and the rest is supplemented to 12 g with resistant dextrin.

[0208] Mix 0.05 g of pepper powder, 0.01 g of dried ginger powder and 0.01 g of ginseng powder to obtain 0.07 g of ginger and ginseng mixed powder;

[0209] 0.07 g of ginger and ginseng mixed powder (i.e., 1 portion of ginger and ginseng mixed powder), 0.001 g of food flavor and 2.339 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 120 rpm, roller speed of 15 rpm, granulation speed of 100 rpm, pressure of 12 Mpa, and screen mesh of 18 meshes;

[0210] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 2.339 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 100 rpm, air inlet volume was 1000 rpm, air inlet temperature was 60° C., air outlet temperature was 30° C., spray pressure was 0.1 MPa, and bag shaking interval was 4 s;

[0211] The first composition and the second composition were mixed for 20 minutes to obtain a nutritional composition 7; in the nutritional composition 7, the content of the ginger and ginseng mixed powder was 0.58%, and the content of the soybean peptide powder was 54.2%.

[0212] Embodiment 8:

[0213] Product formula: 6 parts of ginger and ginseng mixed powder (one part of ginger and ginseng mixed powder is made up of pepper powder containing 3.15 mg of pepper amide, dry ginger powder containing 0.5 mg of 6-gingerol, and ginseng powder containing 0.3 mg of ginsenoside Rb1), 6.5g of soybean peptide powder, 0.005g of xanthan gum, 0.21g of sodium citrate, 0.53g of citric acid, 0.006g of sucralose, 0.001g of food flavoring, and the rest is supplemented to 12g with resistant dextrin.

[0214] The specific preparation method is as follows:

[0215] Mix 1.2 g of pepper powder, 0.6 g of dried ginger powder and 0.3 g of ginseng powder to obtain 2.1 g of ginger and ginseng mixed powder;

[0216] 2.1 g of ginger and ginseng mixed powder (i.e., 6 parts of ginger and ginseng mixed powder), 0.001 g of food flavor and 1.324 g of resistant dextrin were mixed in a mixer, and then dry granulated to obtain a first composition; wherein the parameters corresponding to the dry granulation were set as follows: horizontal feeding speed of 140 rpm, roller speed of 18 rpm, granulation speed of 130 rpm, pressure of 15 MPa, and screen mesh of 18 meshes;

[0217] 6.5 g of soybean peptide powder, 0.005 g of xanthan gum, 0.21 g of sodium citrate, 0.53 g of citric acid, 0.006 g of sucralose and 1.324 g of resistant dextrin were mixed and wet granulated to obtain a second composition; wherein the parameters corresponding to the wet granulation were set as follows: liquid inlet speed was 160 rpm, air inlet volume was 1800 rpm, air inlet temperature was 90° C., air outlet temperature was 50° C., spray pressure was 0.25 MPa, and bag shaking interval was 20 s;

[0218] The first composition and the second composition were mixed for 30 minutes to obtain a nutritional composition 8; in the nutritional composition 8, the content of the ginger and ginseng mixed powder was 17.5%, and the content of the soybean peptide powder was 54.2%.

[0219] In the above embodiments, the difference between Embodiments 1-6 lies in the difference in the number of portions of the ginger and ginseng mixed powder. In Embodiment 1, the number of portions of the ginger and ginseng mixed powder used is 0.5 portions, while the preferred usage amount of the ginger and ginseng mixed powder provided in the specification of the present application is 1-6 portions. Therefore, the contents of the ginger and ginseng mixed powder in each nutritional composition obtained in Embodiments 1-6 are different, and Embodiment 1 can be used as a comparative example of the present application.

[0220] In the examples of the present application, a whole animal experiment method is also provided, by observing the effects of different groups of compositions on the inhibition of intestinal propulsion in mice induced by morphine, so as to evaluate the effects of different groups of compositions on delayed intestinal propulsion.

[0221] In the embodiments of the present application, the materials for the whole animal experiment include test samples, reagents and test animals. Among them, the test samples are 0.5 parts of ginger and ginseng mixed powder group, 1 part of ginger and ginseng mixed powder group, 2 parts of ginger and ginseng mixed powder group, 3 parts of ginger and ginseng mixed powder group, and 4 parts of ginger and ginseng mixed powder group; morphine injection, 10 mg / 1 mL; carbachol injection, 0.1 mg / 1 mL; each dose is prepared with distilled water, and morphine injection and carbachol injection are prepared with physiological saline. The reagent is India ink. The experimental animals are Kunming mice, SPF grade, male, weighing 25-30 g, animal license number: SCXK (Shaanxi) 2023-001, provided by a qualified professional experimental animal center. The animals are kept in cages, eat solid feed, and have free access to water. The feed is provided by a qualified professional experimental animal center. The room temperature is 20-25°C, and the relative humidity is 40%-60%.

[0222] In the embodiments of the present application, the test samples include 0.5 parts of ginger and ginseng mixed powder group, 1 part of ginger and ginseng mixed powder group, 2 parts of ginger and ginseng mixed powder group, 3 parts of ginger and ginseng mixed powder group, and 4 parts of ginger and ginseng mixed powder group, and the difference lies in the different contents of ginger and ginseng mixed powder. The test samples can adopt the nutritional composition prepared in the above embodiments 1-5, and can also be prepared according to the preparation method of the nutritional composition for recovery of postoperative intestinal paralysis provided in the embodiments of the present application.

[0223] In the embodiments of the present application, Fig.13 This is a graph showing the results of the standard curve detection of prickly ash amide. The results of the prickly ash amide content in different compositions are shown in Table 8.

[0224] Table 8. Calculation results of pepperylic acid content in different compositions

[0225] Serial number name Spectrum value μg / mL Mass Constant volume mL Dilution multiple Content calculation mg / 12g 1 0.5 parts of composition 1.172 1.0000 100 1 1.4064 2 1 composition 2.625 1.0000 100 1 3.15 3 2 Compositions 5.318 1.0000 100 1 6.3816 4 3 Compositions 7.980 1.0000 100 1 9.576 5 4 Compositions 10.102 1.0000 100 1 12.1224 6 6 Compositions 16.458 1.0000 100 1 19.7496

[0226] In the examples of the present application, the data obtained from the above animal experiments are expressed as mean ± standard error (x ± S). SPSS26 statistical software was used for processing, t-test was used for comparison between two groups, and one-way ANOVA was used for statistical analysis for comparison between multiple groups, and P < 0.05 was considered statistically significant.

[0227] In the present application example, the method of animal experiment is as follows: 80 healthy male Kunming mice were taken and adaptively raised for 3 days. They were randomly divided into 8 groups, each with 10 mice: normal control group, morphine group, morphine + carbachol group, morphine + 0.5 ginger ginseng mixed powder group, morphine + 1 ginger ginseng mixed powder group, morphine + 2 ginger ginseng mixed powder group, morphine + 3 ginger ginseng mixed powder group, morphine + 4 ginger ginseng mixed powder group. All animals were fasted for 12 hours before the experiment. Mice in the normal control group were gavaged with distilled water 10 mL / kg, mice in the morphine + carbachol group were subcutaneously injected with carbachol 0.1 mg / kg, mice in the morphine + 0.5 portion of ginger and ginseng mixed powder group were injected 2.88 g / kg, mice in the morphine + 1 portion of ginger and ginseng mixed powder group were injected 2.88 g / kg, mice in the morphine + 2 portions of ginger and ginseng mixed powder group were injected 2.88 g / kg, mice in the morphine + 3 portions of ginger and ginseng mixed powder group were injected 2.88 g / kg, and mice in the morphine + 4 portions of ginger and ginseng mixed powder group were injected 2.88 g / kg. 30 minutes after administration, mice in the normal control group were subcutaneously injected with 10 ml / kg of physiological saline, mice in the morphine group, morphine + carbachol group, and morphine + carbachol group were subcutaneously injected with 0.1 mg / kg of carbachol, mice in the morphine + 0.5 portion ginger and ginseng mixed powder group were subcutaneously injected with 2.88 g / kg, mice in the morphine + 1 portion ginger and ginseng mixed powder group were subcutaneously injected with 1.5 mg / kg of morphine hydrochloride injection, and mice in the morphine + 4 portion ginger and ginseng mixed powder group were subcutaneously injected with 10 ml / kg of India ink (dilution ratio 1:5) 30 minutes after morphine injection. The mouse POI model was established by using the classic small intestinal interference technique, which is briefly described as follows: 30 minutes after the injection of morphine, the mice were anesthetized and placed supine on the operating table, depilated and disinfected; the abdominal cavity was opened along the linea alba, and a sterile gauze towel was placed on the mouse abdomen. Two sterile cotton swabs moistened with saline were used to gently remove the small intestine segment from the abdominal cavity and place it on the gauze, and then rolled back and forth from the proximal jejunum (Treitz ligament) to the terminal ileum and gently squeezed for 15 minutes; after the stimulation was completed, the small intestine was returned to the abdominal cavity, and the abdominal cavity was closed with double-layer continuous sutures. 10 mL / kg of India ink (diluted at a ratio of 1:5) was administered by gavage. After 30 minutes, the mice were killed, and the intestinal tubes from the upper end to the pylorus and the lower end to the ileocecal part were separated and straightened to measure the total length from the pylorus to the ileocecal part (total length of the small intestine) and the distance from the pylorus to the front of the charcoal powder (ink advancement length), and the small intestine advancement percentage was calculated: small intestine advancement rate (%) = (ink advancement distance / total length of the small intestine) × 100%. The final results are shown in Table 9.

[0228] In the examples of the present application, compared with the normal control group: *P<0.05, **P<0.01; compared with the morphine group: #P<0.05, ##P<0.01.

[0229] Table 9. Effects of different compositions on morphine-induced inhibition of intestinal motility in mice

[0230]

[0231] In the examples of the present application, Table 9 is a statistical table showing the effects of different compositions on the inhibition of intestinal propulsion in mice induced by morphine. Fig.14 and Fig.15 This is an experimental diagram showing the effects of different compositions on small intestinal propulsion rate. Fig.14 (a) is the result of ink propagation in the small intestine of mice in the normal control group. Fig.14 (b) is the result of ink propagation in the small intestine of mice in the morphine group. Fig.14 (c) is the ink propagation result of small intestine in mice in the morphine + carbachol group. Fig.14 (d) is the result of ink propagation in the small intestine of mice with morphine + 0.5 portion of the composition. Fig.15 (a) is the result of ink propagation in the small intestine of mice in the morphine + 1 composition group, Fig.15 (b) is the result of ink propagation in the small intestine of mice in the morphine + 2 portions of the composition group. Fig.15 (c) is the result of ink propagation in the small intestine of mice in the morphine + 3-portion composition group. Fig.15 (d) is the result of ink propagation in the small intestine of mice in the morphine + 4-portion composition group. Fig.14 and Fig.15 As shown in Table 9, compared with the normal control group, the small intestinal propulsion rate of mice after subcutaneous injection of morphine was significantly reduced (P<0.01), and the ink propulsion distance was significantly shortened (P<0.01). Compared with the morphine group, the small intestinal propulsion rate of mice subcutaneously injected with carbachol was significantly increased (P<0.01), and the ink propulsion distance was significantly increased (P<0.01); the small intestinal propulsion rate of the 2-portion composition group and the 3-portion composition group was significantly increased by gavage (P<0.05, P<0.01). From the above experimental results, it can be obtained that the 2-portion composition group and the 3-portion composition group have a significant improvement effect on the intestinal propulsion inhibition of mice caused by morphine.

[0232] The embodiment of the present application combines traditional food and medicine with natural protein, which has fewer side effects and is suitable for long-term use by postoperative patients; the composition regulates gastrointestinal function and bioactive peptides repair the intestines, which can significantly shorten the recovery time of postoperative intestinal paralysis; in addition, soybean peptides help enhance the body's immune function, promote intestinal health, and improve the overall recovery of patients; and the composition can be made into an oral dosage form, which is convenient for patients to receive nutritional support and treatment after surgery.

[0233] It can be seen from the embodiments provided by the present application that the present application mixes pepper powder, dried ginger powder and ginseng powder to obtain ginger and ginseng mixed powder; the mixing mass ratio of pepper powder, dried ginger powder and ginseng powder is (5-20): (1-10): (1-5); the ginger and ginseng mixed powder and the first mixture are mixed and dry granulated to obtain a first composition; the soybean peptide powder and the second mixture are mixed and wet granulated to obtain a second composition; the peptide content of the soybean peptide powder is greater than or equal to 80%, the protein content is greater than or equal to 85%, the target peptide segment in the soybean peptide powder is greater than 80%, and the relative molecular weight of the target peptide segment is less than or equal to 1000 Daltons; the first composition and the second composition are mixed to obtain a nutritional composition; the mixing time is 20-30min, and the content of the ginger and ginseng mixed powder in the nutritional composition is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%. In the present application, pepper powder, dried ginger powder and ginseng powder are mixed in proportion to obtain ginger-ginseng mixed powder, and the ginger-ginseng mixed powder is then combined with soybean peptide powder and other mixtures. The prepared nutritional composition can be used for the recovery of postoperative intestinal paralysis, and can enhance gastrointestinal motility while supplementing protein for postoperative patients; the nutritional composition does not require surgery or medication when used, and can effectively reduce the patient's psychological and physiological stress response; in addition, the nutritional composition of the present application adopts a residue-free formula design, and all ingredients used are soluble in water, which is very friendly to patients with poor intestinal function.

[0234] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing a nutritional composition for recovery of postoperative intestinal paralysis, characterized in that: The method comprises: Mixing pepper powder, dried ginger powder and ginseng powder to obtain ginger-ginseng mixed powder; the mixing mass ratio of the pepper powder, dried ginger powder and ginseng powder is (5-20): (1-10): (1-5); The ginger and ginseng mixed powder and the first mixture are mixed and then dry granulated to obtain a first composition; The soy peptide powder and the second mixture are mixed and wet granulated to obtain a second composition; the peptide content of the soy peptide powder is greater than or equal to 80%, the protein content is greater than or equal to 85%, the target peptide segment in the soy peptide powder is greater than 80%, and the relative molecular weight of the target peptide segment is less than or equal to 1000 Daltons; The first composition and the second composition are mixed to obtain the nutritional composition; the mixing time is 20-30 minutes. In the nutritional composition, the content of the ginger and ginseng mixed powder is 0.58%-17.5%, and the content of the soybean peptide powder is 40%-65%.

2. The method according to claim 1, characterized in that The method of mixing pepper powder, dried ginger powder and ginseng powder to obtain ginger and ginseng mixed powder comprises: The dried ginger powder and the ginseng powder are mixed in a mass ratio of (1-10):(1-5), and after mixing evenly, an initial mixed powder is obtained; The initial mixed powder and the pepper powder are mixed in a mass ratio of (2-15):(5-20), and the ginger and ginseng mixed powder is obtained after mixing evenly.

3. The method according to claim 1, characterized in that The first mixture includes flavor and a first weight of filler, and the ginger and ginseng mixed powder and the first mixture are mixed and dry granulated to obtain a first composition, including: The ginger and ginseng mixed powder, the essence and the first weight of the filler are mixed to obtain a first initial mixture after uniform mixing; the first weight is 25%-50% of the total weight of the filler; The first initial mixture is subjected to the dry granulation to obtain the first composition; wherein the horizontal feeding speed corresponding to the dry granulation is 120-140rpm, the roller speed is 15-18rpm, the granulation speed is 100-130rpm, and the pressure is 12-15Mpa.

4. The method according to claim 3, characterized in that The second mixture comprises an acidity regulator, a sweetener, a thickener and a second weight of a filler, and the soy peptide powder and the second mixture are mixed and wet granulated to obtain a second composition, comprising: The soybean peptide powder, the acidity regulator, the sweetener, the thickener and the second weight of the filler are mixed to obtain a second initial mixture after uniform mixing; the second weight is 50%-75% of the total weight of the filler; The second initial mixture is subjected to the wet granulation to obtain the second composition; wherein the liquid inlet speed corresponding to the wet granulation is 100-160rpm, the air inlet volume is 1000-1800rpm, the air inlet temperature is 60℃-90℃, the air outlet temperature is 30℃-50℃, the spray pressure is 0.1-0.25Mpa, and the bag shaking interval is 4-20s.

5. The method according to claim 3, characterized in that: In the nutritional composition, the content of the flavor is 0.5%-1%.

6. The method according to claim 4, characterized in that In the nutritional composition, the content of the acidity regulator is 5%-15%; wherein the acidity regulator is one or more of citric acid, potassium citrate and sodium citrate.

7. The method according to claim 4, characterized in that The content of the sweetener is 0.5‰-2‰; wherein the sweetener is one or more of acesulfame potassium, sucralose, and aspartame.

8. The method according to claim 4, characterized in that In the nutritional composition, the content of the thickener is 1‰-8‰; wherein the thickener is one or more of gellan gum, xanthan gum, locust bean gum, and sodium alginate.

9. The method according to claim 4, characterized in that In the nutritional composition, the filler is one or more of maltodextrin or resistant dextrin.

10. A nutritional composition for recovery of postoperative intestinal paralysis, characterized in that: The nutritional composition for recovery of postoperative intestinal paralysis is prepared by the preparation method according to any one of claims 1 to 9.

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