Traditional Chinese medicine composition and preparation method thereof

Abstract

The invention discloses a traditional Chinese medicine composition and a preparation method thereof. The traditional Chinese medicine composition is an oral preparation prepared from the following raw materials in parts by weight: 40-60 parts of dandelion roots, 10-20 parts of malt, 10-20 parts of coix seeds, 3-7 parts of lucid ganoderma and 3-7 parts of cassia seeds. According to the traditional Chinese medicine composition disclosed by the invention, a solution prepared through specific compatibility of medicinal and edible traditional Chinese medicinal materials and extraction by a specific method is similar to traditional ganoderma lucidum coffee in mouth feel, and the coffee is rich in fragrance, has the effects of Chinese herbal medicines, meets the life demand of combining fashion and health preservation, and has practical popularization and application values.

Description

Technical Field

[0001] The present invention specifically relates to a traditional Chinese medicine composition and a preparation method thereof. Background Art

[0002] Ganoderma coffee is a combined coffee of Ganoderma lucidum and coffee. It was first invented by the professional Ganoderma brand GanoExcel in Malaysia and has a development history of more than 20 years so far. Traditional Ganoderma coffee has the effects of antioxidant, immune regulation, anti-tumor, lipid-lowering, sedative and tranquilizing, but it is contraindicated for pregnant women, infants, patients with autoimmune diseases, people taking sedative, sleeping pills and anticoagulant drugs. Moreover, excessive consumption of coffee can cause side effects such as gastric spasm, gastritis, osteoporosis, etc. Therefore, traditional Ganoderma coffee is not suitable for long-term consumption. It is necessary to develop a drink with a similar taste to traditional Ganoderma coffee and a wider audience to meet people's taste needs while ensuring physical health.

[0003] Dandelion root is cool in nature and has a faint coffee flavor, so soaking dandelion root in water is also called "Chinese coffee". Since dandelion root is bitter and astringent, it cannot completely replace coffee. And after being combined with Ganoderma lucidum, affected by the specific bacterial fragrance of Ganoderma lucidum, the faint coffee flavor is covered up, and the taste is quite different from that of traditional Ganoderma coffee, with a low acceptance degree. Summary of the Invention

[0004] To solve the above problems, the present invention provides a traditional Chinese medicine composition, which is an oral preparation prepared from the following raw materials in parts by weight:

[0005] 40-60 parts of dandelion root, 10-20 parts of malt, 10-20 parts of coix seed, 3-7 parts of Ganoderma lucidum, 3-7 parts of cassia seed.

[0006] Further, it is an oral preparation prepared from the following raw materials in parts by weight:

[0007] 50-60 parts of dandelion root, 10-20 parts of malt, 15 parts of coix seed, 5-6 parts of Ganoderma lucidum, 3-5 parts of cassia seed.

[0008] Still further, it is an oral preparation prepared from the following raw materials in parts by weight:

[0009] 50 parts of dandelion root, 15-20 parts of malt, 15 parts of coix seed, 5 parts of Ganoderma lucidum, 4-5 parts of cassia seed.

[0010] Still further, it is an oral preparation prepared from the following raw materials in parts by weight:

[0011] 50 parts of dandelion root, 15 parts of malt, 15 parts of coix seed, 5 parts of Ganoderma lucidum, 5 parts of cassia seed.

[0012] Further, the dandelion root is the root of Taraxacum mongolicum Hand.-Mazz. of the genus Taraxacum in the Compositae family, and it is a Chinese medicinal material that is both a medicine and a food.

[0013] Furthermore, the malt is stir-fried malt, and the cassia seed is stir-fried cassia seed.

[0014] Further, the preparation method of the oral preparation is as follows:

[0015] Weigh the raw materials according to the ratio, add water and extract for 45 - 75 minutes, and take the extractive solution to obtain the product.

[0016] Furthermore, the mass-volume ratio of the raw materials to water is 1 g: 10 - 15 ml.

[0017] Furthermore, the mass-volume ratio of the raw materials to water is 1 g: 15 ml.

[0018] Furthermore, the extraction is reflux extraction, for 60 minutes, and the number of times is 2 times.

[0019] The present invention also provides the use of the aforementioned traditional Chinese medicine composition in the preparation of a medicine or traditional Chinese medicine food with a coffee taste.

[0020] Further, the traditional Chinese medicine food is a traditional Chinese medicine health food.

[0021] The traditional Chinese medicine composition of the present invention, through the compatibility of specific Chinese medicinal materials that are both medicine and food, and then a solution prepared by a specific method, is similar to traditional ganoderma coffee in taste, has a strong coffee aroma, and has the health care or medicinal effects of Chinese herbal medicines, meeting the living needs of the combination of fashion and health preservation, and having practical popularization and application value.

[0022] Obviously, based on the above content of the present invention, according to the common general technical knowledge and customary means in the art, without departing from the above basic technical idea of the present invention, various other forms of modifications, substitutions or changes can be made.

[0023] The following is a further detailed description of the above content of the present invention through specific embodiments in the form of examples. However, this should not be understood as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention belong to the scope of the present invention. Specific Embodiments

[0024] Example 1 Preparation of the traditional Chinese medicine composition of the present invention - Ganoderma Coffee

[0025] Formula: 50 g of dandelion root, 15 g of stir-fried malt, 15 g of coix seed, 5 g of ganoderma, 5 g of stir-fried cassia seed.

[0026] Preparation method: Weigh the above raw materials according to the ratio, add water for reflux extraction for 60 minutes at a material-liquid ratio of 1:15 g / mL, and take the extract to obtain the product.

[0027] Example 2 Preparation of the traditional Chinese medicine composition of the present invention - Ganoderma lucidum coffee

[0028] Formula: 50 g of dandelion root, 20 g of stir-fried malt, 15 g of coix seed, 5 g of Ganoderma lucidum, 4 g of stir-fried cassia seed.

[0029] Preparation method: Weigh the above raw materials according to the ratio, add water for reflux extraction for 60 minutes at a material-liquid ratio of 1:10 g / mL, and take the extract to obtain the product.

[0030] Example 3 Preparation of the traditional Chinese medicine composition of the present invention - Ganoderma lucidum coffee

[0031] Formula: 40 g of dandelion root, 10 g of stir-fried malt, 10 g of coix seed, 3 g of Ganoderma lucidum, 3 g of stir-fried cassia seed.

[0032] Preparation method: The same as Example 1.

[0033] Example 4 Preparation of the traditional Chinese medicine composition of the present invention - Ganoderma lucidum coffee

[0034] Formula: 60 g of dandelion root, 20 g of stir-fried malt, 20 g of coix seed, 7 g of Ganoderma lucidum, 7 g of stir-fried cassia seed.

[0035] Preparation method: The same as Example 2.

[0036] Example 5 Preparation of the traditional Chinese medicine composition of the present invention - Ganoderma lucidum coffee

[0037] Formula: 50 g of dandelion root, 15 g of stir-fried malt, 15 g of coix seed, 5 g of Ganoderma lucidum, 5 g of stir-fried cassia seed.

[0038] Preparation method: Weigh the above raw materials according to the ratio, add water for reflux extraction for 60 minutes at a material-liquid ratio of 1:15 g / mL, and take the extract to obtain the product.

[0039] The beneficial effects of the present invention are illustrated by the following test examples.

[0040] Test Example 1 Taste study of the Ganoderma lucidum coffee of the present invention

[0041] 1 Materials and methods

[0042] 1.1 Materials

[0043] Dandelion root, stir-fried malt, coix seed, Ganoderma lucidum, bergamot, polygonatum, stir-fried cassia seed, purchased from Sichuan Traditional Chinese Medicine Decoction Pieces Co., Ltd., all meet the quality requirements of the medicinal materials in Part Ⅳ of the Chinese Pharmacopoeia 2020 Edition.

[0044] 1.2 Instruments and equipment

[0045] AL104 electronic balance, METTLER TOLEDO Instruments (Shanghai) Co., Ltd.; DZF-6050 vacuum concentration dryer, Shanghai Jinghong Experimental Equipment Co., Ltd.; Eppendorf 5810R bench-top refrigerated centrifuge, Eppendorf (Shanghai) International Trading Co., Ltd.; 101-2AB electrothermal blast drying oven, Beijing Zhongxing Weiye Century Instruments Co., Ltd.

[0046] 1.3 Ganoderma lucidum coffee preparation process

[0047] 1.3.1 Single-factor experiment

[0048] Based on the basic process of using 50 g of dandelion root, 15 g of roasted malt, 15 g of coix seed, 5 g of Ganoderma lucidum, 5 g of semen cassiae, a material-liquid ratio of 1:15 g / mL, and extracting with water twice for 60 min each time, using single-factor experiments with sensory evaluation scores as the index, investigate the effects of the addition amounts of dandelion root, roasted malt, coix seed, Ganoderma lucidum, roasted semen cassiae, extraction time, extraction times, and material-liquid ratio on the sensory evaluation scores of Ganoderma lucidum coffee. Design the levels of each factor: addition amount of dandelion root 30 g, 40 g, 50 g, 60 g, 70 g; addition amount of roasted malt 5 g, 10 g, 15 g, 20 g, 25 g; addition amount of coix seed 5 g, 10 g, 15 g, 20 g, 25 g; addition amount of Ganoderma lucidum 2 g, 3 g, 4 g, 5 g, 6 g; addition amount of bergamot 3 g, 4 g, 5 g, 6 g, 7 g; addition amount of polygonatum sibiricum 2 g, 3 g, 4 g, 5 g, 6 g; addition amount of roasted semen cassiae 3 g, 4 g, 5 g, 6 g, 7 g; extraction time 20 min, 40 min, 60 min, 80 min, 100 min; number of reflux extraction times 1 time, 2 times, 3 times, 4 times, 5 times, and material-liquid ratio 1:5 g / mL, 1:10 g / mL, 1:15 g / mL, 1:20 g / mL, 1:25 g / mL to conduct single-factor experiments and screen the optimal factor levels.

[0049] 1.3.2 Multi-factor experimental design

[0050] On the basis of single-factor experiments, conduct a multi-factor experimental design with the addition amount of dandelion root (A), addition amount of roasted malt (B), addition amount of coix seed (C), addition amount of Ganoderma lucidum (D), addition amount of roasted semen cassiae (E), extraction time (F), and material-liquid ratio (G) as influencing factors, and use sensory evaluation scores as the index for multi-factor experiments. The levels of each factor are shown in the table.

[0051] Table 1 Multi-factor level table

[0052]

[0053] 1.4 Sensory evaluation method

[0054] Thirty sensory evaluation personnel were selected to conduct a sensory evaluation of Ganoderma coffee according to the score ratio of three indicators: external performance (30 points), taste (50 points), and basic taste (20 points). The specific evaluation criteria are shown in Table 2.

[0055] Table 2 Evaluation Criteria

[0056]

[0057]

[0058] 2 Results and Analysis

[0059] 2.1 Single - factor experiment

[0060] 2.1.1 Effect of the addition amount of dandelion root on the sensory score of Ganoderma coffee

[0061] Table 3 Sensory influence of dandelion root

[0062]

[0063] As the main raw material of the experiment, dandelion root has a taste similar to coffee and plays an important role in Ganoderma coffee. The experiment shows that when the addition amount of dandelion root is small, the aroma is light and there is a slight sour and astringent taste; when the addition amount is too much, the bitterness is enhanced, the taste is inconsistent, affecting the taste and reducing the sensory score. As can be seen from Table 3, with the increase of the addition amount of dandelion root, the sensory evaluation shows a trend of first rising and then falling. When the addition amount is 50 g, the sensory score reaches the highest of 79 points. Therefore, the optimal addition amounts of dandelion root are determined to be 40 g, 50 g, and 60 g.

[0064] 2.1.2 Effect of the addition amount of stir - fried malt on the sensory score of Ganoderma coffee

[0065] Table 4 Sensory influence of stir - fried malt

[0066]

[0067] Stir - fried malt has the effects of promoting qi and digestion, strengthening the spleen and promoting appetite, and reducing lactation and relieving distension. After being stir - fried, malt has a fragrant smell. The experiment shows that when the addition amount of stir - fried malt is small, the fragrance is light, and when the addition amount of stir - fried malt is small, the Ganoderma coffee will lack viscosity, affecting the taste and reducing the sensory score. As can be seen from Table 4, with the increase of the addition amount of stir - fried malt, the sensory evaluation shows a trend of first rising and then slowly falling. When the addition amount is 15 g, the sensory evaluation reaches the highest of 84 points. Therefore, the optimal addition amounts of stir - fried malt are determined to be 15 g, 20 g, and 25 g.

[0068] 2.1.3 Effect of the addition amount of coix seed on the sensory score of Ganoderma coffee

[0069] Table 5 Sensory influence of coix seed

[0070]

[0071] Coix seed has the effects of clearing and tonifying the spleen and lungs, and is sweet and moistening to nourish yin. The influence of the addition amount of coix seed on the sensory score of Ganoderma coffee is shown in Table 5. As the addition amount of coix seed increases, the sensory score of Ganoderma coffee shows a trend of first rising and then falling. When the addition amount of coix seed is less than 10 g, the taste of coix seed is relatively light and the flavor of coix seed is not very prominent; when the addition amount of coix seed exceeds 20 g, the flavor of coix seed will be too strong and the sensory score will decrease; when the addition amount of coix seed is 15 g, the taste is soft and harmonious, and various flavors are distinct, and the sensory score is the highest; therefore, the optimal addition amounts of stir-fried malt are determined to be 10 g, 15 g, and 20 g.

[0072] 2.1.4 Influence of Ganoderma addition amount on the sensory score of Ganoderma coffee

[0073] Table 6 Influence of Ganoderma on the senses

[0074]

[0075] Ganoderma has the effects of enhancing the body's immunity and anti-aging. The influence of the addition amount of Ganoderma on the sensory score of Ganoderma coffee is shown in Table 6. As the addition amount of Ganoderma increases, the sensory score of Ganoderma coffee shows a trend of first rising and then falling. When the addition amount of Ganoderma is less than 4 g, the taste of Ganoderma is relatively light and the flavor of Ganoderma is not very prominent; when the addition amount of Ganoderma reaches 6 g, the flavor of Ganoderma will be too bitter and the sensory score will decrease; therefore, the optimal addition amounts of Ganoderma are determined to be 4 g, 5 g, and 6 g.

[0076] 2.1.5 Influence of the addition amount of fingered citron on the sensory score of Ganoderma coffee

[0077] Table 7 Influence of fingered citron on the senses

[0078]

[0079] Fingered citron has the effects of tonifying the liver and warming the stomach, and dispelling stomach cold and phlegm. The influence of the addition amount of fingered citron on the sensory score of Ganoderma coffee is shown in Table 7. As the addition amount of fingered citron increases, the sensory score of Ganoderma coffee is consistently below 70 points. The reason is that fingered citron has a sour taste and the flavors and tastes are not coordinated when added with other medicinal materials. Therefore, fingered citron medicinal materials are not used.

[0080] 2.1.6 Influence of the addition amount of polygonatum on the sensory score of Ganoderma coffee

[0081] Table 8 Influence of polygonatum on the senses

[0082]

[0083]

[0084] Polygonatum sibiricum has the effect of stabilizing blood sugar and blood lipids. The influence of the addition amount of Polygonatum sibiricum on the sensory score of Ganoderma coffee is shown in Table 8. As the addition amount of Polygonatum sibiricum increases, the sensory score of Ganoderma coffee is consistently below 70 points, and the highest is only 61 points. The reason is that Polygonatum sibiricum has a numb taste, which will stimulate the throat, so the sensory score is relatively low. Therefore, Polygonatum sibiricum medicinal materials are not used.

[0085] 2.1.7 Influence of the addition amount of Cassia obtusifolia on the sensory score of Ganoderma coffee

[0086] Table 9 Sensory influence of Cassia obtusifolia

[0087]

[0088] Cassia obtusifolia has the effects of clearing heat and improving eyesight, and moistening the intestines and relieving constipation. The influence of the addition amount of Cassia obtusifolia on the sensory score of Ganoderma coffee is shown in Table 9. As the amount of Cassia obtusifolia increases, the sensory score of Ganoderma coffee shows a trend of first increasing and then decreasing. When the addition amount is 5g, the sensory score is the highest, the taste is moderate, and it has the unique flavor of Cassia obtusifolia, etc. When the addition amount of Cassia obtusifolia exceeds 6g, the sensory score of Ganoderma coffee decreases, the unique bitter taste of Cassia obtusifolia is too strong, and the flavors of Coix lacryma-jobi and Taraxacum officinale roots are covered by the bitter taste of Cassia obtusifolia, and the taste is uncoordinated and the taste is unbalanced. Therefore, it is determined that the optimal addition amounts of Cassia obtusifolia are 3g, 4g, and 5g.

[0089] 2.1.8 Influence of extraction time on the sensory score of Ganoderma coffee

[0090] Table 10 Sensory influence of extraction time

[0091]

[0092] To ensure the full dissolution of the active ingredients of the drug, it is necessary to investigate the extraction time of the Ganoderma coffee raw materials. As can be seen from Table 10, as the extraction time increases, the sensory score of Ganoderma coffee shows a trend of first increasing and then decreasing. When the extraction time is 60 minutes, the sensory score is the highest. When the extraction time exceeds 60 minutes, the sensory score of Ganoderma coffee decreases. Therefore, it is determined that the optimal extraction times are 40 minutes, 60 minutes, and 80 minutes.

[0093] 2.1.9 Influence of extraction times on the sensory score of Ganoderma coffee

[0094] Table 11 Sensory influence of extraction times

[0095]

[0096] The extraction times of traditional Chinese medicine will cause the active ingredients to first dissolve in the aqueous solution that enters the medicinal material tissue and then diffuse into the aqueous solution outside the medicinal material through molecular movement. Therefore, it is necessary to investigate the extraction times of Ganoderma coffee raw materials. As can be seen from Table 11, as the extraction times increase, the sensory score of Ganoderma coffee first increases and then decreases. When the extraction times are 2, the sensory score is the highest; and when it reaches 3 extractions, the sensory score of Ganoderma coffee shows a rapid downward trend, indicating that too many extraction times will affect the taste of Ganoderma coffee. Therefore, the optimal extraction times are determined to be 2 times.

[0097] 2.1.10 Influence of solid-liquid ratio on the sensory score of Ganoderma coffee

[0098] Table 12 Sensory influence of solid-liquid ratio

[0099]

[0100] The size of the solid-liquid ratio will affect the viscosity and concentration of the solution. Therefore, it is necessary to investigate the solid-liquid ratio of Ganoderma coffee raw materials. As can be seen from Table 12, as the solid-liquid ratio increases, the sensory score of Ganoderma coffee shows a trend of first increasing and then decreasing. When the solid-liquid ratio is 1:15 g / mL, the sensory score is the highest, the taste is moderate, and the viscosity and concentration of the extract are moderate; when the solid-liquid ratio exceeds 1:20 g / mL, the sensory score of Ganoderma coffee decreases, and the viscosity and concentration of the extract are lower, and the taste is unbalanced. Therefore, the solid-liquid ratios of 1:10 g / mL, 1:15 g / mL, and 1:20 g / mL are determined to be the best.

[0101] 2.2 Multi-factor experiment

[0102] Table 13 Results of multi-factor experiment

[0103]

[0104] It can be seen from the intuitive analysis of Table 13 that the five factors of the addition amount of Coix seed, the addition amount of Ganoderma lucidum, the addition amount of Cassia obtusifolia, the extraction time, and the extraction times all have significant effects on the preparation process of Ganoderma coffee (P < 0.05). The F value of the extraction time is greater than the other six factors, indicating the importance of "time" in the extraction process. Through comprehensive intuitive analysis, it is determined that the oral solutions with better taste can be obtained under the preparation processes of No. 9, No. 13, and No. 19. Among them, the best preparation process is No. 19 A2B1C2D2E3F2G2, that is, the addition amount of dandelion root is 50 g, the addition amount of stir-fried malt is 15 g, the addition amount of Coix seed is 15 g, the addition amount of Ganoderma lucidum is 5 g, the addition amount of Cassia obtusifolia is 5 g, the reflux extraction time is 60 min, and the solid-liquid ratio is 1:15 g / mL.

[0105] 2.3 Process verification

[0106] The obtained optimal solution combinations were respectively subjected to 3 verification tests, and the average sensory scores obtained were 92, 91, and 94 respectively, which were on average higher than the score of formulation No. 9 (91) with a similar taste score in the intuitive analysis, indicating that the selected factor levels were reliable, the formulation was reasonable, and the process was stable and reliable. By comparing with traditional Ganoderma coffee, the obtained optimal solution combination had a similar taste and a higher acceptance level.

[0107] 3. Conclusion

[0108] By formulating 50 g of dandelion root, 15 g of malt, 15 g of coix seed, 5 g of Ganoderma lucidum, and 5 g of cassia seed, adding water at a material-liquid ratio of 1:15 g / mL, refluxing and extracting for 60 min, and extracting 2 times, the obtained extract had a slight luster, had a pure and strong coffee aroma, and at the same time retained the specific bacterial aroma of Ganoderma lucidum itself, with a moderate bitterness, no astringency or sourness, and a rich taste layer.

[0109] In summary, the solution prepared by the specific compatibility of traditional Chinese medicinal and edible herbs and then extracted by a specific method in the present invention is similar to traditional Ganoderma coffee in taste, has a strong coffee aroma, and has the health care or medicinal efficacy of Chinese herbal medicines, meets the living needs of the combination of fashion and health preservation, and has practical popularization and application value.

Claims

1. A traditional Chinese medicine composition, characterized in that: It is an oral preparation prepared from the following raw materials in parts by weight: 40 - 60 parts of dandelion root, 10 - 20 parts of malt, 10 - 20 parts of coix seed, 3 - 7 parts of ganoderma lucidum, 3 - 7 parts of cassia seed.

2. The traditional Chinese medicine composition according to claim 1, characterized in that: It is an oral preparation prepared from the following raw materials in parts by weight: 50 - 60 parts of dandelion root, 10 - 20 parts of malt, 15 parts of coix seed, 5 - 6 parts of ganoderma lucidum, 3 - 5 parts of cassia seed.

3. The traditional Chinese medicine composition according to claim 2, wherein: It is an oral preparation prepared from the following raw materials in parts by weight: 50 parts of dandelion root, 15 - 20 parts of malt, 15 parts of coix seed, 5 parts of ganoderma lucidum, 4 - 5 parts of cassia seed.

4. The Chinese medicine composition according to claim 3, wherein: It is an oral preparation prepared from the following raw materials in parts by weight: 50 parts of dandelion root, 15 parts of malt, 15 parts of coix seed, 5 parts of ganoderma lucidum, 5 parts of cassia seed.

5. The traditional Chinese medicine composition according to any one of claims 1 to 4, characterized in that: The malt is stir - fried malt, and the cassia seed is stir - fried cassia seed.

6. The traditional Chinese medicine composition according to claim 1, wherein: The preparation method of the oral preparation is as follows: Weigh the raw materials according to the ratio, add water for extraction for 45 - 75 min, and take the extractive solution to obtain the product.

7. The traditional Chinese medicine composition according to claim 5, wherein: The mass - volume ratio of the raw materials to water is 1 g: 10 - 15 ml, preferably 1 g: 15 ml.

8. The traditional Chinese medicine composition according to claim 7, characterized in that: The extraction is reflux extraction for 60 min and 2 times.

9. Use of the traditional Chinese medicine composition according to any one of claims 1 - 8 in the preparation of a drug or food with a coffee taste.

10. The use according to claim 9, characterized in that: The food is a health food.

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