Preparation method of black ginseng, mulberry and wolfberry paste

Abstract

The invention relates to the field of traditional Chinese medicine products, and discloses a preparation method of black ginseng, mulberry and wolfberry paste, which comprises the following steps: extracting effective components of black ginseng and wolfberry through a low-temperature ultrasonic extraction method, and controlling the extraction temperature to be 40-60 DEG C, the ultrasonic power to be 200-500W and the extraction time to be 30-90 minutes; a nano catalyst is added in the extraction process, the catalyst is nano titanium dioxide or nano silica gel, and the addition amount of the catalyst is 0.1-1% of the total mass; adding a natural antioxidant and a sustained-release material, and adjusting the water activity aw of the paste; the components are mixed and subjected to vacuum packaging to form paste, and the packaging material has the characteristics of oxygen resistance and ultraviolet resistance. According to the method, the damage of high temperature to heat sensitive components is avoided, more active components are reserved, the extraction efficiency and the stability of the components are remarkably improved, adverse reactions are effectively inhibited, and the long-term effectiveness of the components in the paste is ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of traditional Chinese medicine products, and particularly to a preparation method of black ginseng mulberry wolfberry paste. Background Art

[0002] As a common traditional Chinese herbal medicine, black ginseng is widely used in health products and traditional Chinese medicine preparations, and has effects such as enhancing immunity and delaying aging. Wolfberry, as a commonly used medicinal material in traditional Chinese medicine, contains rich nutritional components and also has significant effects on improving physical strength and anti-aging.

[0003] In the prior art, most of the extraction methods for black ginseng and wolfberry adopt high-temperature extraction methods. Although a certain amount of active ingredients can be obtained in this way, the high-temperature process often causes the destruction of some thermosensitive components, reducing the extraction efficiency and the activity of the components. In addition, during the preparation process of the existing paste, the effective control of moisture is often lacking, resulting in too high moisture content in the paste, which in turn leads to the growth of microorganisms and the degradation of components, seriously affecting the stability and shelf life of the paste. In addition, the extracts in the traditional method are released too quickly, and the effects of long-term stability and slow release cannot be achieved, often resulting in the loss of activity of the active ingredients in the paste in a short time. Therefore, these existing methods have many limitations in practical applications. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of black ginseng mulberry wolfberry paste, which solves the problems of loss of thermosensitive components, too high moisture content in the paste, and too fast release of active ingredients in the prior art during the high-temperature extraction of black ginseng mulberry wolfberry paste.

[0005] To achieve the above purposes, the present invention is realized through the following technical solutions: A preparation method of black ginseng mulberry wolfberry paste, comprising the following steps:

[0006] Extract the active ingredients of black ginseng and wolfberry by low-temperature ultrasonic extraction method, wherein the extraction temperature is controlled at 40°C to 60°C, the ultrasonic power is 200W to 500W, and the extraction time is 30 to 90 minutes; compared with the traditional high-temperature extraction method, the low-temperature ultrasonic extraction method has better extraction efficiency and higher retention rate of active ingredients. Ultrasonic waves generate high-frequency vibrations to produce tiny bubbles. When these bubbles burst, a powerful energy is released, helping the solvent to better penetrate into the plant cells, thereby promoting the release of active ingredients. At the same time, the low-temperature environment avoids the degradation of thermosensitive components (ginsenosides and wolfberry polysaccharides) at high temperatures, ensuring the integrity and biological activity of the components. This process not only improves the extraction efficiency but also can maximize the retention of natural active ingredients in plants.

[0007] A nanocatalyst is added during the extraction process, wherein the catalyst is nano-titanium dioxide or nano-silica gel, and the amount of the catalyst added is 0.1% to 1% of the total mass; the introduction of the nanocatalyst can effectively promote the release and conversion of active ingredients during the extraction of black ginseng and wolfberry. Nanomaterials have a large specific surface area and high surface energy, which can accelerate the rupture of plant cell walls and enhance the contact between solvents and active ingredients, thereby improving the extraction efficiency. In addition, the catalyst can reduce the energy barrier of the reaction, reduce the occurrence of adverse reactions, make the extraction process more selective, and effectively reduce the generation of by-products. This catalytic effect significantly increases the extraction amount and activity of active ingredients in black ginseng and wolfberry.

[0008] Add natural antioxidants and slow-release materials. The addition of antioxidants can prevent the active ingredients in the paste from being degraded due to oxidation reactions, especially for ingredients that are susceptible to oxidation (flavonoids, polysaccharides). Commonly used natural antioxidants include vitamin C and green tea extract, which neutralize free radicals and reduce oxidative damage, thereby maintaining the stability and effectiveness of the paste. The role of slow-release materials (sodium alginate, chitosan) is to control the release rate of the active ingredients, slowly release the active ingredients therein, and enhance the sustained effect of the paste. The slow-release material can form a structural network or colloidal layer in the paste, gradually release the active ingredients, and avoid the decrease in efficacy caused by the rapid release of ingredients in the paste. In addition, the slow-release material can further enhance the stability of the paste and avoid microbial growth or component degradation caused by high moisture content. Adjust the water activity aw of the paste; control the shelf life and stability of the paste by adjusting the water activity (aw). Controlling the water activity within the range of 0.2 to 0.4 helps to inhibit the growth of microorganisms and avoid the occurrence of adverse reactions such as hydrolysis. When the water activity is low, the water in the paste does not participate in the reaction, thus reducing the degradation caused by excessive water and enhancing the long-term stability of the paste. The low-moisture environment protects the active ingredients in the paste, ensuring that they are not excessively degraded or oxidized during storage.

[0009] The above ingredients are mixed and vacuum packaged to form a paste, and the packaging material has oxygen barrier and UV protection properties; vacuum packaging can effectively remove air from the paste and reduce the occurrence of oxidation reactions. At the same time, the oxygen barrier and UV protection functions of the packaging material further enhance the storage stability of the paste. This packaging method ensures that the effective ingredients of the paste are not easily lost during long-term storage, maintaining its efficacy.

[0010] The ingredients of the paste include:

[0011] Black ginseng extract 10%-20%;

[0012] Wolfberry extract 15%-25%;

[0013] Honey 5%-15%;

[0014] Antioxidant 0.5%-2%;

[0015] Sustained-release material 2%-5%;

[0016] Catalyst 0.1%-1%;

[0017] Water 50%-65%.

[0018] Preferably, the black ginseng extract is extracted by the low-temperature water extraction method. The extraction temperature does not exceed 60°C, the extraction time is 30 to 60 minutes, and the solvent is water or a 50%-70% ethanol solution. The basic principle of the low-temperature water extraction method is that the solvent penetrates into plant cells and uses the solvent's solubility to dissolve and release the active ingredients into the solution. Under low-temperature conditions, the polarity of the solvent and the intermolecular interactions will not be overly enhanced, so it is possible to avoid damaging the thermosensitive chemical components in plant cells. The mixed solution of water and ethanol helps to improve the extraction selectivity, enabling it to effectively break down the plant cell wall and release the contained active ingredients without causing excessive thermal degradation reactions. This mild extraction method enables the retention of various active ingredients in black ginseng and ensures the stability of the final extract.

[0019] Preferably, the wolfberry extract is extracted by the supercritical fluid extraction method. The extraction temperature is 40°C to 60°C, the pressure is 15 MPa to 25 MPa, and the solvent is supercritical carbon dioxide. The solubility of supercritical carbon dioxide is closely related to temperature and pressure. In the supercritical state, the solubility of carbon dioxide is greatly enhanced, enabling it to selectively dissolve fat-soluble or relatively complex active ingredients, such as carotenoids, polysaccharides, and vitamins in wolfberries, while avoiding the toxicity problems brought by traditional solvents. Supercritical carbon dioxide can penetrate into the interior of plant cells during the extraction process, dissolve and carry away the active ingredients in the wolfberry cell wall without thermal degradation or solvent residue. In addition, compared with the conventional liquid-phase extraction method, the supercritical fluid extraction method has higher selectivity and efficiency, the extraction process is mild and does not produce by-products, thus ensuring the purity and activity of the wolfberry extract.

[0020] Preferably, the catalyst is nano-titanium dioxide or nano-silica gel. The addition amount of the nano-catalyst is 0.1% to 1% of the total mass, and the particle size of the catalyst is controlled between 10 nanometers and 100 nanometers. As catalysts, nano-titanium dioxide and nano-silica gel can reduce the energy barrier of the reaction during the extraction process, providing a higher reaction rate. The highly active sites on the surface of the catalyst can accelerate the interaction between the solvent and the plant cell wall, promoting the rupture of the cell wall and the release of active ingredients. The addition of the nano-catalyst not only improves the extraction efficiency but also makes the extraction process more selective, effectively avoiding unnecessary side reactions. At the same time, the nano-catalyst can improve the permeability of the solvent to a certain extent, making the extraction process more efficient and maximizing the retention of active ingredients in the plant. Therefore, through its surface activity and large specific surface area, the nano-catalyst significantly enhances the catalytic effect during the extraction process and improves the extraction effect of black ginseng and wolfberry.

[0021] Preferably, the natural antioxidant is one or a combination of vitamin C, green tea extract, and flavonoids, and its addition amount is 0.5% to 2% of the total mass. Through the phenolic hydroxyl groups or other groups with reducing ability in its molecular structure, the natural antioxidant can react with the free radicals generated in the paste and be converted into stable molecules. Free radicals are the root cause of many oxidation reactions and can trigger the degradation of active ingredients in the paste. The antioxidant reacts with these free radicals by providing electrons or hydrogen atoms, reducing the occurrence of the oxidation chain reaction, thereby effectively slowing down the oxidative degradation of the ingredients. As the concentration of the antioxidant increases, it can more fully capture free radicals and reduce their damage to the active ingredients in the paste. This not only helps to delay the oxidation of the paste but also significantly improves the stability of the paste during long-term storage, ensuring that its efficacy is not reduced during use.

[0022] Preferably, the sustained-release material is one or a combination of sodium alginate and chitosan, and the addition amount thereof is 2% to 5% of the total mass. The sustained-release material is prepared into microparticles by spray drying or freeze drying, and the particle size is 100 microns to 500 microns. Sodium alginate and chitosan form a film or network structure with high viscosity through their unique physicochemical properties. These structures can encapsulate the active ingredients in the paste and control their release. Specifically, the microparticles of the sustained-release material will gradually decompose or dissolve with the penetration of moisture or the diffusion of solvent in the environment, thereby slowly releasing the active ingredients therein. The control of the particle size enables the sustained-release material to achieve a predetermined release rate when needed, avoiding the rapid or uneven release of the active ingredients in a short time. By slowly and continuously releasing the active ingredients, the sustained-release material can extend the action time of the paste and improve its bioavailability. At the same time, the use of the sustained-release material reduces the waste of the active ingredients in the paste, ensuring its stability and efficacy throughout the use cycle. Therefore, the sustained-release material plays a crucial role in the present invention, not only improving the effect stability of the paste, but also optimizing its use effect.

[0023] Preferably, the paste is vacuum-packed, and the packaging material is a high-barrier plastic film or an aluminum foil bag, which has oxygen barrier and UV protection properties. The core mechanism of vacuum packaging is to remove oxygen and moisture inside the package, reducing the occurrence of oxidation and hydrolysis reactions. In an oxygen-free environment, oxidation reactions cannot occur, avoiding the degradation of the active ingredients in the paste. In addition, the removal of oxygen and moisture can also inhibit the growth of microorganisms, reducing the growth of bacteria and molds, which helps the paste maintain stability for a longer time. The high-barrier material reduces the permeation of gases (oxygen) and water vapor through the physical barrier effect, maintaining a dry and oxygen-free environment inside the package. The UV protection function blocks UV rays, reducing the damage of photocatalytic reactions to the active ingredients in the paste, further ensuring the stability of the paste. In such a packaging environment, the paste can effectively extend its shelf life, ensuring that it will not be damaged by external factors during storage and transportation.

[0024] Preferably, the paste is stored in a low-temperature environment of 5°C to 10°C, avoiding direct sunlight, and stored in a low-oxygen environment with an oxygen concentration of 0.5% to 2%. Low-temperature storage reduces the rate of chemical reactions in the paste by lowering the temperature, especially oxidation reactions and enzymatic reactions. The low-temperature environment can inhibit the progress of these reactions, reduce the phenomenon of thermal degradation caused by excessive temperature, and maintain the stability of the paste components. At the same time, the control of the low-oxygen environment directly slows down the occurrence of oxidation reactions by reducing the oxygen concentration. When the oxygen concentration is too high, the oxidation-sensitive parts in the active ingredients will be oxidized by oxygen, resulting in a decrease in their efficacy. By controlling the oxygen concentration, the occurrence of oxidation reactions is reduced, ensuring that the active ingredients in the paste can maintain their activity for a long time. In addition, avoiding direct sunlight reduces the photolysis reaction caused by ultraviolet rays, further enhancing the storage stability of the paste.

[0025] Preferably, the water activity aw is controlled between 0.2 and 0.4, and is adjusted by controlling the water content in the paste formula and the selection of the sustained-release material. Controlling the water activity between 0.2 and 0.4 mainly reduces adverse reactions by restricting the availability of water in the paste. Water is a catalyst for many reactions, including oxidation, enzymatic reactions, and the growth and reproduction of microorganisms. At a lower water activity, water no longer flows freely, so these reactions can be effectively reduced. In addition, the control of water activity can also achieve the stable release of the active ingredients in the paste by adjusting the use of the sustained-release material. The sustained-release material adsorbs water through its polymer structure or colloidal network and restricts its rapid release, which not only helps to delay the degradation of the components in the paste but also maintains its long-term medicinal effect. By precisely controlling the water content and the selection of the sustained-release material, the stability of the paste, the slow release of the active ingredients, and the long-term storage efficacy are ensured.

[0026] The present invention provides a method for preparing black ginseng mulberry wolfberry paste. It has the following beneficial effects:

[0027] 1. The present invention adopts a technical scheme combining low-temperature ultrasonic extraction and supercritical fluid extraction, achieving efficient extraction of the active ingredients in black ginseng and wolfberry. Compared with the common high-temperature extraction methods in the prior art, the present invention avoids the destruction of heat-sensitive components by high temperature, retains more active ingredients, and significantly improves the extraction efficiency and the stability of the components.

[0028] 2. The present invention introduces a nano-catalyst as the core part of the heterogeneous catalytic system, promoting the synergistic and stable reaction of the active ingredients in black ginseng and wolfberry. Compared with the prior art without using a catalyst, the present invention improves the selectivity and stability of the reaction during extraction through the nano-level catalytic effect, effectively inhibits the occurrence of adverse reactions, and ensures the long-term effectiveness of the components in the paste.

[0029] 3. The present invention adopts a combination of natural antioxidants and slow-release materials in the paste. Through scientific proportion design, the active ingredients can be continuously released and avoid oxidative degradation. Different from the prior art solutions that use antioxidants or slow-release materials alone, the dual mechanism of the present invention greatly extends the shelf life of the paste and enhances its bioavailability.

[0030] 4. The present invention realizes the optimal stability of the paste by precisely controlling the water activity (aw) of the paste and the low-oxygen storage environment. Compared with the traditional technology that ignores the storage conditions, the control scheme of the present invention effectively avoids the degradation of the components in the paste during storage, ensures that the product maintains its effect for a long time, and improves the user experience of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a schematic diagram of the method flow of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0033] Example 1:

[0034] Raw material preparation:

[0035] Black ginseng: 15 g, wolfberry: 20 g, honey: 10 g, green tea extract (antioxidant): 1 g, sodium alginate (slow-release material): 3 g, water: 50 ml.

[0036] Extraction steps:

[0037] After washing the black ginseng and wolfberry, cut them into small pieces respectively. Put the black ginseng into an ultrasonic extractor, add 40 ml of 50% ethanol solution, set the ultrasonic power to 300 W, control the temperature at 50°C, and the extraction time is 60 minutes.

[0038] For wolfberry, supercritical fluid extraction method is used. Set the temperature at 50°C, the pressure is 18 MPa, use supercritical carbon dioxide as the solvent to extract the active ingredients in wolfberry, and the extraction time is 45 minutes.

[0039] Catalyst addition:

[0040] After extraction, add titanium dioxide nanoparticles (the addition amount is 0.5 g, 0.5% by mass) to the extract, and continue to stir for 20 minutes. This step promotes the stabilization of the active ingredients through catalytic reaction.

[0041] Mixing and Molding:

[0042] Mix the extract with honey and sodium alginate evenly. Keep stirring until the colloid is homogeneous, ensuring that sodium alginate is fully dispersed in the solution with a particle size of about 300 microns.

[0043] Vacuum Packaging and Storage:

[0044] Put the prepared paste into the packaging bag through a vacuum packaging machine. The packaging bag has high barrier properties and ultraviolet protection function. After sealing, store it in a low-temperature environment of 5°C, avoiding direct sunlight.

[0045] Example 2:

[0046] Raw Material Preparation:

[0047] Black Ginseng: 18 g, Chinese Wolfberry: 18 g, Honey: 7 g, Flavonoid Extract (Antioxidant): 0.8 g, Chitosan (Sustained Release Material): 4 g, Water: 53.2 ml.

[0048] Extraction Step:

[0049] Chop black ginseng and Chinese wolfberry separately. Put black ginseng into an ultrasonic extractor, add 40 ml of 60% ethanol solution, set the ultrasonic power at 400 W, temperature at 60°C, and extraction time at 80 minutes.

[0050] Use supercritical carbon dioxide extraction method for Chinese wolfberry, with temperature at 45°C, pressure at 20 MPa, and extraction time at 50 minutes.

[0051] Catalyst Usage:

[0052] During the extraction process, add nano-silica gel (addition amount 0.2 g, 0.2% by mass). After mixing the catalyst with the extract, continue to react for 30 minutes.

[0053] Mixing and Homogenization:

[0054] Mix the extract, honey, chitosan and flavonoid extract, and use a stirrer to stir until homogeneous, ensuring that the components are completely dissolved to form a uniform paste.

[0055] Finished Product Packaging and Storage:

[0056] After mixing, put the paste into the packaging bag through a vacuum packaging machine and store it under low temperature (10°C) conditions, avoiding light. The packaging bag is made of high-oxygen-barrier plastic to ensure the stability of the paste within 6 months.

[0057] Example 3:

[0058] Raw Material Preparation:

[0059] Black ginseng: 12g, wolfberry: 22g, honey: 12g, vitamin C (antioxidant): 0.6g, sodium alginate (sustained release material): 3.5g, water: 50ml.

[0060] Extraction steps:

[0061] Cut the black ginseng and wolfberry into pieces. Put the black ginseng into a low-temperature ultrasonic extraction device, using 40 ml of 55% ethanol solution as the solvent, 350W of ultrasonic power, 50°C of temperature, and 45 minutes of extraction time.

[0062] Wolfberry was extracted by supercritical fluid extraction, the solvent was supercritical carbon dioxide, the temperature was 50°C, the pressure was 19MPa, and the extraction time was 40 minutes.

[0063] Catalyst addition:

[0064] Nano-titanium dioxide (0.4 g, 0.4% by mass) was added to the extract, and the reaction was stirred for 20 minutes to ensure that the catalytic effect was fully exerted.

[0065] Mix into paste:

[0066] Mix the extract with honey and sodium alginate and stir with a high-speed stirrer until uniform. The sodium alginate particles are dispersed at micron level in the solution, ensuring a good sustained release effect.

[0067] Vacuum packaging and low temperature storage:

[0068] The paste is packed into packaging bags by vacuum packaging machine, using high barrier packaging materials. After packaging, it is stored in a low temperature environment of 5℃ and avoid direct sunlight.

[0069] Embodiment 4:

[0070] Raw materials preparation:

[0071] Black ginseng: 16g, wolfberry: 19g, honey: 8g, green tea extract (antioxidant): 0.9g, chitosan (sustained release material): 4.5g, water: 52.6ml.

[0072] Extraction steps:

[0073] The black ginseng and wolfberry were cut into pieces respectively. The black ginseng was extracted by low-temperature ultrasonic extraction method, with the solvent being 40 ml 60% ethanol solution, the ultrasonic power being 300 W, the extraction temperature being 50° C., and the extraction time being 70 minutes.

[0074] Wolfberry was extracted by supercritical fluid extraction, the solvent was supercritical carbon dioxide, the temperature was 46°C, the pressure was 22MPa, and the extraction time was 45 minutes.

[0075] Catalyst addition and reaction:

[0076] Add nano-silica gel to the extract (addition amount: 0.3 g, 0.3% by mass), and continue stirring and reacting for 30 minutes after adding the catalyst.

[0077] Preparation and mixing of paste:

[0078] Mix the extract with honey, chitosan, and green tea extract, and use a stirrer to mix thoroughly to ensure the uniformity of the paste and the even dispersion of the sodium alginate sustained-release material.

[0079] Packaging and storage:

[0080] Load the paste into a high-barrier packaging bag through a vacuum packaging machine. After packaging, store it under low temperature (5°C) conditions, avoid sunlight irradiation, and ensure the long-term stability of the components.

[0081] Example 5:

[0082] Raw material preparation:

[0083] Black ginseng: 14 g, wolfberry: 21 g, honey: 9 g, vitamin C (antioxidant): 0.7 g, sodium alginate (sustained-release material): 4 g, water: 49.3 ml.

[0084] Extraction step:

[0085] Wash and cut black ginseng and wolfberry separately. Ultrasonic extraction is used for black ginseng, the solvent is 50% ethanol, the ultrasonic power is 400 W, the extraction temperature is controlled at 55°C, and the extraction time is 60 minutes.

[0086] Supercritical fluid extraction method is used for wolfberry, the solvent is supercritical carbon dioxide, the temperature is 50°C, the pressure is 19 MPa, and the extraction time is 45 minutes.

[0087] Addition of catalyst:

[0088] Add nano-titanium dioxide (0.4 g, 0.4% by mass) to the extract to make it react fully with the extract and promote the stability of the components.

[0089] Mixing and paste formation:

[0090] Mix the extract with honey and sodium alginate, and stir evenly to form a stable paste, ensuring the even dispersion of the sustained-release material particles.

[0091] Vacuum packaging and low-temperature storage:

[0092] Load the prepared paste into a high-barrier packaging bag through a vacuum packaging machine, and store it in a low-temperature environment of 5°C, avoiding direct sunlight, to ensure its long-term stability.

[0093] Comparative Example 1: Preparation method without using nano-catalyst:

[0094] Raw material preparation:

[0095] Black ginseng: 15 g, Chinese wolfberry: 20 g, honey: 10 g, green tea extract (antioxidant): 1 g, sodium alginate (sustained-release material): 3 g, water: 50 ml.

[0096] Extraction steps:

[0097] Cut black ginseng and Chinese wolfberry into small pieces respectively. Put black ginseng into an ultrasonic extractor, add 40 ml of 50% ethanol solution, set the ultrasonic power to 300 W, control the temperature at 50 °C, and the extraction time is 60 minutes.

[0098] Chinese wolfberry is extracted by supercritical fluid extraction method, at a temperature of 50 °C, a pressure of 18 MPa, and an extraction time of 45 minutes.

[0099] Comparison points:

[0100] This comparative experiment is the same as Example 1. The only difference is that no nano-catalyst (nano-titanium dioxide) is used, which makes it impossible to promote the synergistic and stable reaction of active ingredients during the extraction process, and it is expected to cause the degradation of ingredients and the loss of active ingredients.

[0101] Mixing and molding:

[0102] Mix the extract with honey and sodium alginate, and continue stirring until the colloid is uniform.

[0103] Vacuum packaging and storage:

[0104] Put the prepared paste into a packaging bag through a vacuum packaging machine. The packaging bag has high barrier properties and anti-ultraviolet function, and is stored in a low-temperature environment of 5 °C.

[0105] Comparative Example 2: Preparation method without using sustained-release material:

[0106] Raw material preparation:

[0107] Black ginseng: 15 g, Chinese wolfberry: 20 g, honey: 10 g, green tea extract (antioxidant): 1 g, water: 54 g.

[0108] Extraction steps:

[0109] Cut black ginseng and Chinese wolfberry into pieces respectively. Put black ginseng into a low-temperature ultrasonic extraction device, the solvent is 40 ml of 50% ethanol solution, the ultrasonic power is 350 W, the temperature is 60 °C, and the extraction time is 80 minutes.

[0110] Chinese wolfberry is extracted by supercritical fluid extraction method, at a temperature of 45 °C, a pressure of 20 MPa, and an extraction time of 50 minutes.

[0111] Comparison points:

[0112] Same as Example 2, but without adding the sustained-release material (sodium alginate or chitosan), resulting in a relatively fast release rate of the active ingredient in the paste and a lack of long-term effective effect during use.

[0113] Catalyst use:

[0114] Add nano-silica gel (0.2 g, 0.2% by mass), and react with stirring for 30 minutes.

[0115] Mixing and homogenization:

[0116] Mix the extract with honey, and stir with a stirrer until uniform to form a homogeneous paste.

[0117] Vacuum packaging and storage:

[0118] Put the paste into a packaging bag through a vacuum packaging machine, and store it under low temperature (10 °C) conditions, avoiding light.

[0119] Comparative Example 3: Preparation method without controlling water activity:

[0120] Raw material preparation:

[0121] Black ginseng: 16 g, wolfberry: 19 g, honey: 8 g, flavonoid extract (antioxidant): 0.9 g, sodium alginate (sustained-release material): 4.5 g, water: 53.2 ml.

[0122] Extraction step:

[0123] Chop the black ginseng and wolfberry. Put the black ginseng into a low-temperature ultrasonic extractor, with the solvent being 40 ml of 60% ethanol solution, ultrasonic power of 300 W, extraction temperature of 50 °C, and extraction time of 70 minutes.

[0124] The wolfberry is extracted by supercritical fluid extraction method, with the solvent being supercritical carbon dioxide, temperature of 46 °C, pressure of 22 MPa, and extraction time of 45 minutes.

[0125] Comparison point:

[0126] Same as Example 4, but without controlling the water activity (aw) of the paste in the final formula. Therefore, problems such as microbial growth or degradation of active ingredients will occur during the storage of the paste.

[0127] Catalyst use:

[0128] Add nano-silica gel (addition amount 0.3 g, 0.3% by mass) to the extract, and continue to react for 30 minutes.

[0129] Mix into paste:

[0130] Mix the extract with honey, sodium alginate, and flavonoid extract to ensure complete dissolution of the ingredients and form a stable paste.

[0131] Packaging and storage:

[0132] Load the paste into a packaging bag through a vacuum packaging machine. After packaging, store it under low temperature (5°C) conditions and avoid direct sunlight.

[0133] Comparative Example 4: High-temperature extraction method and preparation method without antioxidant:

[0134] Raw material preparation:

[0135] Black ginseng: 18 g, wolfberry: 18 g, honey: 7 g, flavonoid extract: 0.5 g, chitosan: 3 g, water: 53 ml.

[0136] Extraction steps:

[0137] Cut black ginseng and wolfberry into pieces. Put black ginseng into a conventional hot extractor with 50 ml of water as the solvent, control the temperature at 90°C, and the extraction time is 90 minutes.

[0138] Use supercritical carbon dioxide extraction method for wolfberry, with a temperature of 50°C, a pressure of 25 MPa, and an extraction time of 60 minutes.

[0139] Comparison points:

[0140] Compared with Example 5, this comparative example uses a traditional high-temperature extraction method, and high temperature will cause the loss of some heat-sensitive components in black ginseng and wolfberry. At the same time, no antioxidant is added, and the components in the paste are more likely to oxidize.

[0141] Catalyst:

[0142] No catalyst is added, and the extract is not catalytically treated.

[0143] Mix into paste:

[0144] Mix the extract with honey and chitosan, stir evenly to form a paste.

[0145] Packaging and storage:

[0146] Load the paste into a packaging bag through a vacuum packaging machine and store it in an environment at 20°C after packaging.

[0147] Comparative Example 5: Preparation method without using a low-oxygen storage environment:

[0148] Raw material preparation:

[0149] Black ginseng: 14 g, wolfberry: 22 g, honey: 9 g, vitamin C: 0.7 g, sodium alginate (sustained-release material): 4 g, water: 49.3 ml.

[0150] Extraction steps:

[0151] Wash the black ginseng and wolfberry fruits, and then cut them into pieces separately. For the black ginseng, ultrasonic extraction is used with 50% ethanol as the solvent, an ultrasonic power of 400 W, the extraction temperature controlled at 55 °C, and the extraction time of 60 minutes.

[0152] For the wolfberry fruits, supercritical fluid extraction is used with supercritical carbon dioxide as the solvent, a temperature of 50 °C, a pressure of 19 MPa, and an extraction time of 45 minutes.

[0153] Comparison points:

[0154] Different from Example 5, a low-oxygen environment was not adopted during storage. The oxidation of the paste led to the degradation of the active ingredients, thus affecting the stability of the paste.

[0155] Catalyst use:

[0156] Add nano-titanium dioxide (0.4 g, 0.4% by mass) and make it react fully with the extract.

[0157] Mixing and paste forming:

[0158] Mix the extract with honey and sodium alginate, stir evenly to ensure the formation of the paste.

[0159] Packaging and storage:

[0160] Put the paste into the packaging bag through a vacuum packaging machine and store it at room temperature (25 °C) without special oxygen adsorption treatment.

[0161] Experiment 1:

[0162] Purpose: To verify the retention effect of the low-temperature ultrasonic extraction method on the active ingredients (ginsenosides, wolfberry polysaccharides) in black ginseng and wolfberry fruits compared with the traditional high-temperature extraction method, and to analyze the influence of different extraction methods on the component stability.

[0163] Experimental steps:

[0164] Raw material preparation:

[0165] Take 15 g of black ginseng and 20 g of wolfberry fruits, and cut them into small pieces for standby.

[0166] Use 50% ethanol solution as the solvent.

[0167] Low-temperature ultrasonic extraction:

[0168] Put the cut black ginseng and wolfberry fruits into an ultrasonic extractor and add 50 ml of 50% ethanol solution.

[0169] Set the ultrasonic power to 300 W, the temperature to 50 °C, and the extraction time to 60 minutes.

[0170] Regularly check the color of the solution during the extraction process to ensure that the temperature during the extraction process does not increase.

[0171] High-temperature extraction method:

[0172] After cutting black ginseng and wolfberry into pieces, put them into a conventional extractor and use 50 ml of water as the solvent.

[0173] Set the extraction temperature to 90 °C and the extraction time to 90 minutes.

[0174] Filter out impurities after extraction and collect the extract.

[0175] Analysis of the extract:

[0176] Use high performance liquid chromatography (HPLC) to quantitatively analyze the main active ingredients (ginsenosides, wolfberry polysaccharides) in the two groups of extracts.

[0177] Determine the content of the active ingredients and compare the component stability of the two groups of samples.

[0178] Data recording and analysis:

[0179] Record the extraction efficiency and the concentration change of the active ingredients, and analyze the differences between low-temperature ultrasonic extraction and high-temperature extraction methods.

[0180] Experimental data: Comparison of the extraction effects of low-temperature ultrasonic extraction and high-temperature extraction on the active ingredients of black ginseng and wolfberry is shown in the following table:

[0181]

[0182] It can be seen from the experimental results that the low-temperature ultrasonic extraction method is more prominent in retaining the active ingredients compared with the high-temperature extraction method. Specifically, the low-temperature extraction method has a higher extraction efficiency, and the concentrations of ginsenosides and wolfberry polysaccharides are higher. Behind this phenomenon, it can be attributed to the energy effect of ultrasonic waves under low-temperature conditions, which can more effectively break the plant cell walls and release more active ingredients, without causing the degradation of some heat-sensitive substances due to high temperature. Compared with high-temperature extraction, the action of ultrasonic waves reduces the dependence of the solvent on temperature, keeping the reaction rate and temperature during the extraction process at a relatively low level and avoiding thermal degradation reactions.

[0183] During the extraction process, the low-temperature ultrasonic extraction method enhances the contact area between the solvent and the plant raw materials through mechanical waves and sound pressure, greatly improving the dissolution rate of active ingredients. Especially for the polysaccharides in wolfberry, they are easily decomposed by heat, and low-temperature extraction can better preserve their structure and biological activity. In contrast, high-temperature extraction methods often lead to the decomposition of some active ingredients due to excessive temperature, thus affecting the concentration of active ingredients in the final extract. High temperature not only accelerates the degradation of substances but also causes the loss of thermally unstable components, such as some flavonoids and ginsenosides in wolfberry.

[0184] This difference is also related to the basic principles of chemical reaction kinetics during the extraction process. Under high-temperature conditions, the reaction rate will increase significantly, but the degradation rate of thermally unstable components also rises. At low temperatures, the reaction rate is slower, avoiding excessive degradation reactions and facilitating the stable preservation of active ingredients. The low-temperature ultrasonic extraction technology demonstrates its potential in natural plant extraction by improving extraction efficiency and the stability of retained components.

[0185] Experiment 2:

[0186] Objective: To evaluate the promoting effect of a nano-catalyst (nano-titanium dioxide) on the extraction of active ingredients from black ginseng and wolfberry, and to verify its advantages in improving extraction efficiency and component stability.

[0187] Experimental procedure:

[0188] Raw material preparation:

[0189] Take 15 g of black ginseng, 20 g of wolfberry, 50 ml of water, and use a 50% ethanol solution as the solvent.

[0190] Extraction procedure:

[0191] With catalyst addition: After chopping black ginseng and wolfberry respectively, put them into an ultrasonic extraction device, and add 50 ml of 50% ethanol solution. Add nano-titanium dioxide (0.5% by mass), set the ultrasonic power to 300 W, the extraction temperature to 50 °C, and the extraction time to 60 minutes.

[0192] Without catalyst addition: Cut black ginseng and wolfberry into pieces in the same way, use a 50% ethanol solution as the solvent, set the ultrasonic power to 300 W, the extraction temperature to 60 °C, and the extraction time to 60 minutes. No nano-catalyst is added.

[0193] Collection of extract: After extraction is completed, filter out the residue and collect the extract.

[0194] Analysis of extraction effect: Use high-performance liquid chromatography (HPLC) to analyze the concentrations of the main active ingredients, ginsenosides and wolfberry polysaccharides, in the extract.

[0195] Data recording and analysis:

[0196] Record the concentrations of the active ingredients in the two groups of extracts, and compare the extraction efficiency and the stability of the active ingredients with and without the addition of the nanocatalyst.

[0197] Experimental data: The comparative data on the effect of the nanocatalyst on low-temperature ultrasonic extraction are shown in the following table:

[0198]

[0199]

[0200] The experimental results show that the extraction method with the addition of the nanocatalyst is significantly higher than the group without the catalyst in terms of the concentrations of ginsenosides and wolfberry polysaccharides. Especially in the process of low-temperature ultrasonic extraction, the role of titanium dioxide nanoparticles not only increases the concentration of the active ingredients in the extract, but also maintains a higher extraction efficiency during the extraction process. After adding the catalyst, the reaction rate and the intermolecular collision effect during the extraction process are optimized, enhancing the contact between the solvent and the plant cell wall, so that more active ingredients can be quickly dissolved. In contrast, the group without the catalyst has a lower reaction efficiency, resulting in a decrease in the concentration of the active ingredients in the extract.

[0201] Mechanistically, the application of the nanocatalyst in ultrasonic extraction utilizes the surface activity of the catalyst, provides an additional reaction surface, promotes the rupture of the cell walls of black ginseng and wolfberry, and helps the active ingredients to be more easily released into the solvent. Compared with traditional ultrasonic extraction, this reduces excessive heat loss and unnecessary thermal reactions, improving the selectivity and efficiency of the extraction process. The introduction of the catalyst makes this process more efficient and controllable, avoiding the degradation of components caused by excessive temperature, while increasing the extraction speed and the stability of the components.

[0202] Therefore, the addition of the nanocatalyst not only optimizes the extraction efficiency, but also effectively increases the concentration of the target components in the extract, thereby enhancing the stability and effect of the paste. The nanocatalyst makes the extraction process more precise by adjusting the reaction kinetic path, avoiding side reactions at high temperatures. Generally speaking, the use of the catalyst enables this extraction method to maintain the high-efficiency extraction of the active ingredients while ensuring the quality and stability of the paste, significantly improving the overall effect of the present invention.

[0203] Experiment 3:

[0204] Objective: To verify the promoting effect of the sustained-release materials (sodium alginate, chitosan) on the stability of the active ingredients in the paste, especially in terms of prolonging the release of the ingredients and improving the long-term preservation effect of the paste.

[0205] Experimental steps:

[0206] Raw material preparation:

[0207] 16 g of black ginseng, 22 g of wolfberry, 9 g of honey, 1 g of flavonoid extract (antioxidant), 4 g of sodium alginate (sustained-release material), 53.2 ml of water.

[0208] Chop the black ginseng and wolfberry and set aside.

[0209] Extraction steps:

[0210] Put the black ginseng and wolfberry into a low-temperature ultrasonic extraction device respectively. The solvent is 50% ethanol solution, the ultrasonic power is 300 W, the temperature is set at 50 °C, and the extraction time is 60 minutes.

[0211] After extraction, filter out the plant residues and collect the extract.

[0212] Add the sustained-release material:

[0213] Mix sodium alginate (4% by mass) with the extract and stir until homogeneous to ensure that the sodium alginate is completely dissolved.

[0214] During this process, ensure that the solution temperature does not exceed 60 °C to prevent the sustained-release material from denaturing at high temperatures.

[0215] Paste forming:

[0216] Mix the extract with honey and flavonoid extract, and continue to stir until homogeneous to form a paste.

[0217] Use a stirrer to ensure the homogeneity and stability of the paste.

[0218] Packaging and storage:

[0219] Put the paste into a packaging bag through a vacuum packaging machine. The packaging bag must have the characteristics of high oxygen barrier and UV resistance.

[0220] Storage conditions: Store the packaged paste in a low-temperature environment of 5 °C and avoid direct sunlight.

[0221] Experimental data: The following is a table comparing the effects of the sustained-release material on the stability of the low-temperature ultrasonic extraction paste:

[0222]

[0223] The experimental results show that the addition of the sustained-release material (sodium alginate) significantly improves the stability of the active ingredients in the paste. Compared with the group without the sustained-release material, the extraction efficiency and the concentration of the active ingredients are significantly increased. Especially in the extraction amount of wolfberry polysaccharide, after adding the sustained-release material, not only the extraction effect is improved, but also the long-term stability of the paste is enhanced. By adding the sustained-release material, the active ingredients of the paste can be continuously released, avoiding the rapid release or degradation of the ingredients, which is in sharp contrast to the direct release method in the traditional method.

[0224] Mechanistically, the addition of the sustained-release material slows down the dissolution rate of the active ingredients by forming a thin film or particle structure, resulting in a more lasting effect. This process is similar to controlling the diffusion and release of substances at the microscale, ensuring that the paste does not lose its efficacy due to rapid ingredient loss during storage and use. As a natural polymer material, sodium alginate binds to the active ingredients by forming a colloidal substance, playing a dual role of isolation and slow release. In contrast, the paste without the sustained-release material has poor ingredient stability and lasting effect due to its fast release rate.

[0225] This mechanism explains the enhancement of the long-term stability and bioavailability of the paste by the sustained-release material. Through the sustained-release system, the degradation rate of the active ingredients is effectively controlled, and its effect can be maintained for a long time. Therefore, the sustained-release material not only enhances the efficiency of the extraction process, but also extends the usage period of the paste, providing better product quality and consumer experience than the traditional method.

[0226] Experiment 4:

[0227] Objective: To verify the effect of water activity (aw) on the stability of the active ingredients in the paste, especially its control effect on ingredient degradation.

[0228] Experimental procedure:

[0229] Raw material preparation:

[0230] 16 g of black ginseng, 19 g of wolfberry, 8 g of honey, 1 g of flavonoid extract, 4 g of sodium alginate, 53.2 ml of water.

[0231] Cut the black ginseng and wolfberry into pieces for later use.

[0232] Extraction steps:

[0233] Cut the black ginseng and wolfberry into pieces respectively, and put them into a low-temperature ultrasonic extraction device. Use 50% ethanol solution as the solvent, ultrasonic power 300 W, extraction temperature 50 °C, and extraction time 60 minutes.

[0234] After extraction, filter out the residue and collect the extract.

[0235] Water activity control:

[0236] Mix the extract with honey and flavonoid extract, add sodium alginate and stir well. Use freeze-drying technology (lyophilization) to dehydrate the paste to ensure that the water activity (aw) is controlled between 0.2 and 0.4.

[0237] During the process, regularly monitor the water activity using a water activity meter (aw meter) and adjust the water content in the paste.

[0238] Paste forming:

[0239] After freeze-drying, the paste has a low water content. Add honey and stir well with a stirrer to ensure the stability and effectiveness of the paste.

[0240] Packaging and storage:

[0241] The paste is filled into packaging bags by a vacuum packaging machine. The packaging bags must have high oxygen barrier and UV protection properties. Store in a low-temperature environment of 5°C and avoid direct sunlight.

[0242] Experimental data: The comparison data of the experimental data on the influence of water activity control on the stability of the paste are shown in the following table:

[0243]

[0244] According to the experimental results, controlling the water activity between 0.2 and 0.4 significantly improves the stability of the active ingredients in the paste and effectively extends its shelf life. The paste with water control has a significantly higher concentration of active ingredients (ginsenosides and wolfberry polysaccharides) compared to the group without water activity control, and the extraction efficiency of the paste is also improved. Through freeze-drying, the water content of the paste is effectively reduced, thereby reducing the incidence of hydrolysis and oxidation reactions. Compared with conventional treatment methods, this avoids the problem of ingredient degradation caused by excessive water.

[0245] From a mechanistic perspective, water activity control effectively slows down the degradation rate of active ingredients in the paste by restricting the promoting effect of water on microbial growth and chemical reactions. In a low-water environment, the activity of water decreases, greatly reducing the probability of hydrolysis and oxidation reactions. In addition, low water activity helps to slowly release the active ingredients, reducing the rapid dissolution and degradation of the ingredients and enhancing the long-term stability of the paste. Especially for the thermosensitive component of wolfberry polysaccharides, low water activity can maintain its activity and effectively delay its degradation during storage.

[0246] Overall, the control of water activity provides a new stability solution for the paste. By controlling water activity, the stability and release rate of components in the paste can be precisely regulated, extending the product's shelf life. Compared with traditional methods, the technical solution of controlling water activity demonstrates its potential in paste stability, long-term preservation, and consumer experience.

[0247] Experiment 5:

[0248] Purpose: To verify the effects of antioxidants (green tea extract, vitamin C) on the stability of active ingredients in the paste, especially their roles in delaying oxidation reactions and maintaining the active ingredients of the paste.

[0249] Experimental steps:

[0250] Raw material preparation:

[0251] 14 g of black ginseng, 22 g of wolfberries, 9 g of honey, 1 g of green tea extract (antioxidant), 4 g of sodium alginate (sustained-release material), and 49.3 ml of water.

[0252] Cut the black ginseng and wolfberries into pieces for later use.

[0253] Extraction steps:

[0254] Cut the black ginseng and wolfberries into pieces and put them into a low-temperature ultrasonic extraction device. The solvent is a 50% ethanol solution, the ultrasonic power is 300 W, the extraction temperature is 50°C, and the extraction time is 60 minutes.

[0255] After extraction, filter out the residue and collect the extract.

[0256] Add antioxidants:

[0257] Add 1 g of green tea extract (antioxidant) and 0.5 g of vitamin C to the extract. Stir well to ensure that the antioxidants are completely dissolved in the solution.

[0258] After adding the antioxidants, continue to stir for 10 minutes to ensure uniform mixing.

[0259] Paste forming:

[0260] Mix the extract with honey and sodium alginate, and use a stirrer to stir until uniform to form a paste.

[0261] Packaging and storage:

[0262] Put the paste into a packaging bag through a vacuum packaging machine. The packaging bag must have high oxygen barrier and UV protection properties. Store it in a low-temperature (5°C) environment and avoid direct sunlight.

[0263] Experimental data: The data on the effects of antioxidants on the low-temperature ultrasonic extraction effect and paste stability are shown in the following table:

[0264]

[0265] It can be seen from the experimental data that adding green tea extract and vitamin C as antioxidants significantly improves the stability of the active ingredients in the paste. Compared with the group without antioxidants, the concentrations of ginsenosides and wolfberry polysaccharides in the extract are higher, and the extraction efficiency is also improved. The antioxidants inhibit the oxidation reaction, reduce the loss of active ingredients during extraction and storage, and significantly improve the long-term stability of the paste.

[0266] Analyzed from the mechanism, antioxidants can neutralize free radicals and reduce the damage of oxidative stress to the active ingredients of plants. During the extraction process, the roles of green tea extract and vitamin C are similar to a "protective barrier". They can react with oxidizing substances through reduction reactions and inhibit the occurrence of the oxidation process. In this way, the active ingredients ginsenosides and wolfberry polysaccharides in the extract will not be excessively degraded, and more medicinal ingredients are retained.

[0267] In addition, the introduction of antioxidants also improves the stability of the paste. They can form a protective layer in the paste, slow down the rate of the oxidation reaction, and ensure that the paste is not easily damaged by the external environment during storage. With the inhibition of the oxidation reaction, the active ingredients of the paste can be continuously and stably released, thus providing a longer-lasting health care effect. Compared with the paste without antioxidants, the paste added with antioxidants not only has better stability, but also retains more active ingredients during long-term storage, extending the use effect of the product.

[0268] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing black ginseng, mulberry and wolfberry paste, characterized in that: The following steps are involved: The effective components of black ginseng and wolfberry are extracted by low-temperature ultrasonic extraction, wherein the extraction temperature is controlled at 40°C to 60°C, the ultrasonic power is 200W to 500W, and the extraction time is 30 to 90 minutes; Adding a nano catalyst during the extraction process, wherein the catalyst is nano titanium dioxide or nano silica gel, and the amount of the catalyst added is 0.1% to 1% of the total mass; Add natural antioxidants, slow-release materials, and adjust the water activity aw of the paste; The above ingredients are mixed and vacuum packed to form a paste, and the packaging material has oxygen barrier and UV protection properties; The ingredients of the paste include: Black ginseng extract 10%-20%; Wolfberry extract 15%-25%; Honey 5%-15%; Antioxidants 0.5%-2%; Sustained release material 2%-5%; Catalyst 0.1%-1%; Water 50%-65%.

2. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The black ginseng extract is extracted by low-temperature water extraction, the extraction temperature does not exceed 60° C., the extraction time is 30 to 60 minutes, and the solvent is water or 50%-70% ethanol solution.

3. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The wolfberry extract is extracted by supercritical fluid extraction, the extraction temperature is 40° C. to 60° C., the pressure is 15 MPa to 25 MPa, and the solvent is supercritical carbon dioxide.

4. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The catalyst is nano titanium dioxide or nano silica gel, the added amount of the nano catalyst is 0.1% to 1% of the total mass, and the catalyst particle size is controlled between 10 nanometers and 100 nanometers.

5. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The natural antioxidant is one of vitamin C, green tea extract, flavonoids or a combination thereof, and the added amount thereof is 0.5% to 2% of the total mass.

6. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The sustained-release material is sodium alginate, chitosan or a combination thereof, and the added amount thereof is 2% to 5% of the total mass. The sustained-release material is prepared into microparticles by spray drying or freeze drying, and the particle size is 100 to 500 microns.

7. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The paste is vacuum packed, and the packaging material is a high-barrier plastic film or an aluminum foil bag, which has oxygen-barrier and UV-proof properties.

8. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The paste is stored in a low temperature environment of 5° C. to 10° C., away from direct sunlight, and in a low oxygen environment with an oxygen concentration of 0.5% to 2%.

9. The method for preparing black ginseng, mulberry and wolfberry paste according to claim 1, characterized in that: The water activity aw is controlled between 0.2 and 0.4, and is adjusted by controlling the water content in the paste formula and the selection of sustained-release materials.

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