Radix clematidis decoction for treating stroke dysphagia and preparation method of radix clematidis decoction

Abstract

The invention belongs to the field of medicaments, and provides a radix clematidis decoction for treating stroke dysphagia and a preparation method of the radix clematidis decoction. The traditional Chinese medicine is prepared from 15-20 parts of radix clematidis, 12-15 parts of radix astragali, 10-12 parts of radix salviae miltiorrhizae, 8-10 parts of radix puerariae, 6-8 parts of rhizoma acori graminei, 5-6 parts of rhizoma gastrodiae, 4-5 parts of radix glycyrrhizae and 2-4 parts of honey. The prepared radix clematidis decoction can remarkably improve the swallowing function of a stroke patient, improve the life quality of the patient and reduce complications, and all the component materials are specially treated, so that the effective components of the radix clematidis decoction can be reserved to the maximum extent, the stability of the effective components is improved, and the texture of the medicinal materials is improved.

Description

Technical Field

[0001] The present invention belongs to the field of pharmaceuticals, and specifically relates to a Clematis chinensis decoction for treating dysphagia after stroke and its preparation method. Background Art

[0002] Stroke is a common cerebrovascular disease, characterized by high incidence, high disability rate and high mortality. Dysphagia is one of the common complications after stroke, with a relatively high incidence rate, which can lead to serious problems such as malnutrition and aspiration pneumonia in patients. It not only affects the rehabilitation process of patients, but also reduces the quality of life of patients, increasing the burden on families and society.

[0003] At present, traditional Chinese medicine has a long history and unique advantages in the treatment of stroke and its complications. Chinese medicinal materials such as Clematis chinensis are considered to have the effects of dredging meridians, relieving muscle tension, and improving blood circulation in traditional Chinese medicine theory, and have certain potential for treating dysphagia after stroke. However, there is a lack of special traditional Chinese medicine preparations for dysphagia after stroke on the market at present, and the preparation process of traditional Chinese medicine decoctions is relatively cumbersome, and the extraction rate of effective components is low, which affects the exertion of its clinical efficacy.

[0004] Therefore, the technical personnel in this field have proposed a Clematis chinensis decoction for treating dysphagia after stroke and its preparation method to solve the problems raised in the background art. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a Clematis chinensis decoction for treating dysphagia after stroke and its preparation method to solve the problem of the lack of special traditional Chinese medicine preparations for dysphagia after stroke in the prior art.

[0006] A Clematis chinensis decoction for treating dysphagia after stroke is composed of the following raw materials in parts by weight: 15 - 20 parts of Clematis chinensis, 12 - 15 parts of Astragalus membranaceus, 10 - 12 parts of Salvia miltiorrhiza, 8 - 10 parts of Pueraria lobata, 6 - 8 parts of Acorus tatarinowii, 5 - 6 parts of Gastrodia elata, 4 - 5 parts of Glycyrrhiza uralensis, and 2 - 4 parts of honey.

[0007] Preferably, the Clematis chinensis is Clematis chinensis processed with wine, and its preparation method is: take the cleaned Clematis chinensis segments or slices, add yellow rice wine and mix evenly according to a ratio of 10:1, moisten until the wine is completely absorbed, then stir-fry over low heat until the surface is slightly yellow, and let it cool for later use.

[0008] Preferably, the Astragalus membranaceus is Astragalus membranaceus processed with honey, and its preparation method is: take the cleaned Astragalus membranaceus slices, add refined honey and mix evenly according to a ratio of 4:1, moisten until absorbed, then stir-fry over low heat until not sticky and the surface is dark yellow, and let it cool for later use.

[0009] Preferably, the salvia miltiorrhiza is processed salvia miltiorrhiza, and the processing method is as follows: place the salvia miltiorrhiza in a ventilated and dry place to dry in the shade until the water content is 10%-15%, and then use ultrafine comminution technology to comminute it to a particle size of 50-100 μm.

[0010] Preferably, the kudzu root is fermented kudzu root, and the fermentation method is as follows: after comminuting the kudzu root, mix it with yeast in a ratio of 10:1, and ferment it for 3-5 days under the condition of 30-35 °C.

[0011] Preferably, the acorus tatarinowii is steam-treated acorus tatarinowii, and the processing method is as follows: place the acorus tatarinowii in a steam generator and steam-treat it for 20-30 minutes under the condition of 100-110 °C.

[0012] Preferably, the gastrodia elata is freeze-dried gastrodia elata, and the processing method is as follows: wash the fresh gastrodia elata and cut it into thin slices, freeze it for 2-3 hours under the condition of -40 °C to -30 °C, and then perform freeze-drying under the condition of a vacuum degree of 10-20 Pa.

[0013] A preparation method of a clematis chinensis decoction for stroke dysphagia includes the following preparation steps:

[0014] S1. Weigh the clematis chinensis, astragalus membranaceus, salvia miltiorrhiza, kudzu root, acorus tatarinowii, gastrodia elata, and licorice in proportion and mix them evenly;

[0015] S2. Put the mixed medicinal materials into an extraction tank, add 8 times the amount of pure water for the first time, soak for 30 minutes, bring to a boil over high heat and then simmer for 1.5 hours, filter the medicinal residues to obtain the first extraction solution;

[0016] S3. Put the medicinal residues in step S2 into the extraction tank, add 6 times the amount of pure water, bring to a boil over high heat and then simmer for 1 hour, filter the medicinal residues to obtain the second extraction solution, and mix the first extraction solution and the second extraction solution;

[0017] S4. Concentrate the mixed solution obtained in step S3 to a clear paste with a relative density of 1.1-1.2;

[0018] S5. Add honey to the clear paste, stir evenly, and perform packaging.

[0019] Preferably, in step S4, the concentration process adopts the method of vacuum concentration and is carried out under the conditions of a temperature of 60-70 °C and a pressure of -0.08 to -0.06 MPa.

[0020] Preferably, in step S5, after adding honey, ultrasonic treatment is also carried out, the ultrasonic power is 200-300 W, and the ultrasonic time is 10-15 minutes.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The Clematis chinensis Decoction prepared by the present invention can significantly improve the swallowing function of stroke patients, improve the quality of life of patients, and reduce the occurrence of complications.

[0023] 2. By specially treating each component material, the present invention can maximize the retention of its active ingredients, improve the stability of the active ingredients, and improve the texture of the medicinal materials.

[0024] 3. The medicinal materials selected in the present invention are all natural Chinese medicinal materials. After scientific treatment and compatibility, they have no side effects, high safety, and are suitable for long-term use. Specific Embodiments

[0025] The following further describes in detail the embodiments of the present invention in conjunction with the examples. The following examples are used to illustrate the present invention, but cannot be used to limit the scope of the present invention.

[0026] Example 1: The present invention provides a Clematis chinensis Decoction for dysphagia after stroke, which is composed of the following raw materials in parts by weight: 18 parts of Clematis chinensis, 13 parts of Astragalus membranaceus, 10 parts of Salvia miltiorrhiza, 10 parts of Pueraria lobata, 8 parts of Acorus tatarinowii, 5 parts of Gastrodia elata, 5 parts of Glycyrrhiza uralensis, and 4 parts of honey.

[0027] Among them, Clematis chinensis has the effects of dredging meridians and relieving muscle tension, and can improve the dysfunction of the swallowing muscle group caused by nerve injury after stroke.

[0028] Astragalus membranaceus can tonify qi and blood, enhance the body's immunity, improve the qi deficiency state of patients after stroke, and promote the recovery of nerve and muscle functions.

[0029] Salvia miltiorrhiza has the effects of improving microcirculation and promoting blood flow, can relieve local blood circulation disorders after stroke, and reduce the ischemia and hypoxia state of the swallowing muscle group, thereby improving the swallowing function.

[0030] Pueraria lobata can dilate blood vessels, improve cerebral blood circulation, and at the same time has the effect of relieving muscle tension, which helps to relieve the spasm and stiffness of the swallowing muscle group.

[0031] Acorus tatarinowii has the effect of opening orifices and resolving phlegm, can improve dysphagia caused by phlegm stagnation after stroke, and at the same time helps to restore nerve function and promote the coordination of swallowing reflexes.

[0032] Gastrodia elata can relieve muscle spasm and nerve dysfunction caused by endogenous liver wind after stroke, improve the coordination of the swallowing muscle group, and at the same time has a sedative effect, which helps to relieve the anxiety of patients

[0033] Glycyrrhiza uralensis can reconcile the properties of various drugs, relieve the irritation of drugs such as Clematis chinensis, and at the same time has the effect of tonifying the spleen and stomach, improving the digestion and absorption function of patients

[0034] Honey can improve the taste of the medicinal liquid, enhance the compliance of patients, and also has the function of moistening dryness. It can relieve the dry and uncomfortable throat caused by insufficient body fluid after stroke, and at the same time enhance the persistence of the medicinal effect.

[0035] Furthermore, the Clematis Root is the stir-fried-with-wine Clematis Root, and its preparation method is as follows: Take the clean Clematis Root segments or slices, add yellow rice wine and mix well according to the ratio of 10:1, moisten until the wine is completely absorbed, then stir-fry over low heat until the surface is slightly yellow, and let it cool for later use.

[0036] Among them, through stir-frying with wine, the Clematis Root can not only enhance its medicinal effect, but also improve its properties, reduce irritation, increase the dissolution rate of active ingredients, making it more suitable for the treatment of stroke dysphagia. At the same time, the stir-fried-with-wine Clematis Root is easier to store and decoct.

[0037] Furthermore, the Astragalus Root is the honey-fried Astragalus Root, and its preparation method is as follows: Take the clean Astragalus Root slices, add refined honey and mix well according to the ratio of 4:1, moisten until absorbed, then stir-fry over low heat until it does not stick to the hand and the surface is dark yellow, and let it cool for later use.

[0038] Among them, through honey-frying the Astragalus Root, not only can the qi-tonifying effect of the Astragalus Root be enhanced, but also its properties can be improved, its dryness can be reduced, the dissolution rate of active ingredients can be increased, making it more suitable for the treatment of stroke dysphagia.

[0039] Furthermore, the Salvia Root is the processed Salvia Root, and its processing method is as follows: Place the Salvia Root in a ventilated and dry place to dry in the shade until the water content is 12%, and then use ultrafine comminution technology to crush it to a particle size of 65μm.

[0040] Among them, through drying in the shade and ultrafine comminution technology to process the Salvia Root, not only can the dissolution rate and medicinal effect of its active ingredients be increased, but also the texture of the drug can be improved, the decocting efficiency can be increased, and the stability of the medicinal effect can be enhanced.

[0041] Furthermore, the Kudzu Root is the fermented Kudzu Root, and its fermentation method is as follows: Crush the Kudzu Root and mix it with yeast in a ratio of 10:1, and ferment at 32°C for 5 days.

[0042] Among them, through fermenting the Kudzu Root, the bioavailability and medicinal effect of its active ingredients are increased, and its properties are also improved, and the antioxidant and anti-inflammatory effects are enhanced.

[0043] Furthermore, the Acorus Tatarinowii is the steam-treated Acorus Tatarinowii, and its processing method is as follows: Place the Acorus Tatarinowii in a steam generator and steam-treat it at 100°C for 22 minutes.

[0044] Among them, through steam-treating the Acorus Tatarinowii, the extraction rate and medicinal effect of its active ingredients are increased, its properties are improved, the decocting efficiency is increased, and the stability of the medicinal effect is enhanced.

[0045] Furthermore, the gastrodia elata is the gastrodia elata treated by freeze-drying, and the treatment method is as follows: wash the fresh gastrodia elata, cut it into thin slices, freeze it at -40°C for 2 hours, and then perform freeze-drying under the condition of a vacuum degree of 102 Pa.

[0046] Among them, treating the gastrodia elata by freeze-drying can maximize the retention of its active ingredients, improve the stability of the active ingredients, improve the texture of the medicinal material, facilitate storage and transportation, and improve the decoction efficiency and the stability of the medicinal effect.

[0047] A preparation method of a clematis chinensis decoction for stroke dysphagia includes the following preparation steps:

[0048] S1. Weigh clematis chinensis, astragalus membranaceus, salvia miltiorrhiza, pueraria lobata, acorus tatarinowii, gastrodia elata, and licorice in proportion and mix them evenly;

[0049] S2. Put the mixed medicinal materials into an extraction tank, add 8 times the amount of pure water for the first time, soak for 30 minutes, bring to a boil over high heat and then decoct over low heat for 1.5 hours, filter the medicinal residues to obtain the first extraction solution;

[0050] S3. Put the medicinal residues in step S2 into the extraction tank, add 6 times the amount of pure water, bring to a boil over high heat and then decoct over low heat for 1 hour, filter the medicinal residues to obtain the second extraction solution, and mix the first extraction solution and the second extraction solution;

[0051] S4. Concentrate the mixed solution obtained in step S3 to a clear paste with a relative density of 1.1;

[0052] S5. Add honey to the clear paste, stir evenly, and perform packaging.

[0053] Furthermore, in step S4, the concentration process adopts the method of vacuum concentration, and the concentration is carried out under the conditions of a temperature of 60°C and a pressure of -0.08 MPa.

[0054] Furthermore, in step S5, after adding honey, ultrasonic treatment is also carried out, the ultrasonic power is 200 W, and the ultrasonic time is 10 minutes.

[0055] As can be seen from the above, by specially treating each component material of the present invention, the active ingredients can be maximally retained, the stability of the active ingredients can be improved, and the texture of the medicinal material can be improved.

[0056] Example 2: This example is basically the same as the previous example, the difference is that a clematis chinensis decoction for stroke dysphagia includes the following raw materials by weight: 16 parts of clematis chinensis, 14 parts of astragalus membranaceus, 11 parts of salvia miltiorrhiza, 10 parts of pueraria lobata, 8 parts of acorus tatarinowii, 5 parts of gastrodia elata, 4 parts of licorice, and 3 parts of honey.

[0057] Furthermore, the Clematis chinensis Osbeck is the stir-fried Clematis chinensis Osbeck with wine, and its preparation method is as follows: Take the cleaned Clematis chinensis Osbeck segments or slices, add yellow rice wine and mix well according to the ratio of 10:1, moisten until the wine is completely absorbed, then stir-fry over low heat until the surface is slightly yellow, cool and set aside.

[0058] Furthermore, the Astragalus membranaceus (Fisch.) Bunge is the stir-fried Astragalus membranaceus (Fisch.) Bunge with honey, and its preparation method is as follows: Take the cleaned Astragalus membranaceus (Fisch.) Bunge slices, add refined honey and mix well according to the ratio of 4:1, moisten until absorbed, then stir-fry over low heat until not sticky and the surface is dark yellow, cool and set aside.

[0059] Furthermore, the Salvia miltiorrhiza Bunge is the processed Salvia miltiorrhiza Bunge, and its processing method is as follows: Place the Salvia miltiorrhiza Bunge in a ventilated and dry place to dry in the shade until the water content is 14%, and then pulverize it to a particle size of 80 μm by using ultrafine pulverization technology.

[0060] Furthermore, the Pueraria lobata (Willd.) Ohwi is the fermented Pueraria lobata (Willd.) Ohwi, and its fermentation method is as follows: Pulverize the Pueraria lobata (Willd.) Ohwi and mix it with yeast in a ratio of 10:1, and ferment at 33 °C for 4 days.

[0061] Furthermore, the Acorus tatarinowii Schott is the Acorus tatarinowii Schott processed by steam, and its processing method is as follows: Place the Acorus tatarinowii Schott in a steam generator and steam-treat it at 105 °C for 26 minutes.

[0062] Furthermore, the Gastrodia elata Blume is the Gastrodia elata Blume processed by freeze-drying, and its processing method is as follows: Wash the fresh Gastrodia elata Blume and cut it into thin slices, freeze it at -35 °C for 2.5 hours, and then perform freeze-drying under the condition of a vacuum degree of 18 Pa.

[0063] A preparation method of a Clematis chinensis Osbeck decoction for stroke dysphagia includes the following preparation steps:

[0064] S1. Weigh the Clematis chinensis Osbeck, Astragalus membranaceus (Fisch.) Bunge, Salvia miltiorrhiza Bunge, Pueraria lobata (Willd.) Ohwi, Acorus tatarinowii Schott, Gastrodia elata Blume, and Glycyrrhiza uralensis Fisch. in proportion and mix them evenly;

[0065] S2. Put the mixed medicinal materials into an extraction tank, add 8 times the amount of pure water for the first time, soak for 30 minutes, bring to a boil over high heat and then decoct over low heat for 1.5 hours, filter the medicinal residues to obtain the first extraction solution;

[0066] S3. Put the medicinal residues in step S2 into the extraction tank, add 6 times the amount of pure water, bring to a boil over high heat and then decoct over low heat for 1 hour, filter the medicinal residues to obtain the second extraction solution, and mix the first extraction solution and the second extraction solution;

[0067] S4. Concentrate the mixed solution obtained in step S3 to a clear paste with a density of 1.1;

[0068] S5. Add honey to the clear paste, stir evenly, and carry out packaging.

[0069] Further, in step S4, the concentration process adopts the method of reduced-pressure concentration, and the concentration is carried out under the conditions of a temperature of 68°C and a pressure of -0.06 MPa.

[0070] Further, in step S5, after adding honey, ultrasonic treatment is also carried out, with an ultrasonic power of 250 W and an ultrasonic time of 12 minutes.

[0071] Example 3: This example is basically the same as the previous example, except that a Clematis decoction for stroke dysphagia includes the following raw materials by weight: 20 parts of Clematis, 14 parts of Astragalus membranaceus, 12 parts of Salvia miltiorrhiza, 10 parts of Pueraria lobata, 7 parts of Acorus tatarinowii, 6 parts of Gastrodia elata, 5 parts of Glycyrrhiza uralensis, and 4 parts of honey.

[0072] Further, the Clematis is Clematis decocted with wine, and its preparation method is: take the cleaned Clematis sections or slices, add yellow rice wine and mix evenly according to the ratio of 10:1, moisten until the wine is absorbed, then stir-fry over low heat until the surface is slightly yellow, and cool for later use.

[0073] Further, the Astragalus membranaceus is Astragalus membranaceus processed with honey, and its preparation method is: take the cleaned Astragalus membranaceus slices, add refined honey and mix evenly according to the ratio of 4:1, moisten until absorbed, then stir-fry over low heat until not sticky and the surface is dark yellow, and cool for later use.

[0074] Further, the Salvia miltiorrhiza is processed Salvia miltiorrhiza, and its processing method is: place the Salvia miltiorrhiza in a ventilated and dry place to dry in the shade until the water content is 15%, and then pulverize it to a particle size of 100 μm using ultrafine pulverization technology.

[0075] Further, the Pueraria lobata is fermented Pueraria lobata, and its fermentation method is: pulverize the Pueraria lobata and mix it with yeast in a ratio of 10:1, and ferment at 33°C for 5 days.

[0076] Further, the Acorus tatarinowii is Acorus tatarinowii processed by steam, and its processing method is: place the Acorus tatarinowii in a steam generator and steam-treat it at 110°C for 28 minutes.

[0077] Further, the Gastrodia elata is Gastrodia elata processed by freeze-drying, and its processing method is: wash the fresh Gastrodia elata and cut it into thin slices, freeze it at -40°C for 3 hours, and then carry out freeze-drying under a vacuum degree of 20 Pa.

[0078] A preparation method of a Clematis decoction for stroke dysphagia includes the following preparation steps:

[0079] S1. Weigh Clematis, Astragalus membranaceus, Salvia miltiorrhiza, Pueraria lobata, Acorus tatarinowii, Gastrodia elata, and Glycyrrhiza uralensis according to the ratio and mix them evenly;

[0080] S2. Put the mixed medicinal materials into the extraction tank, soak them in 8 times the amount of pure water for 30 minutes for the first time, bring to a boil over high heat and then simmer for 1.5 hours, filter the medicinal residues to obtain the first extraction solution.

[0081] S3. Put the medicinal residues in step S2 into the extraction tank, add 6 times the amount of pure water, bring to a boil over high heat and then simmer for 1 hour, filter the medicinal residues to obtain the second extraction solution, and mix the first extraction solution and the second extraction solution.

[0082] S4. Concentrate the mixed solution obtained in step S3 to a clear extract with a relative density of 1.2.

[0083] S5. Add honey to the clear extract, stir evenly, and carry out packaging.

[0084] Furthermore, in step S4, the concentration process adopts the method of vacuum concentration, and the concentration is carried out under the conditions of a temperature of 70 °C and a pressure of -0.07 MPa.

[0085] Furthermore, in step S5, after adding honey, ultrasonic treatment is also carried out, the ultrasonic power is 300 W, and the ultrasonic time is 11 minutes.

[0086] Experimental example:

[0087] Select 30 patients with swallowing disorders after stroke, aged between 50 and 75 years old, and randomly divide the 30 people into two groups (experimental group and control group).

[0088] The subjects in the experimental group take the Clematis chinensis decoction prepared by the present invention 50 ml each time, twice a day in the morning and evening. The subjects in the control group take the conventional therapeutic drugs. For 4 weeks, the swallowing function is evaluated and recorded once a week and statistically analyzed. The results are shown in the following table:

[0089]

[0090]

[0091] Among them: The swallowing function evaluation scale adopts a 5-point system, and the higher the score, the better the swallowing function.

[0092] As can be seen from the above table: After the subjects in the experimental group took the Clematis chinensis decoction, the swallowing function was significantly improved, and the improvement rate reached 65.7%. While the improvement degree of the swallowing function of the subjects in the control group was relatively low, and the improvement rate was only 22.2%. Therefore, the Clematis chinensis decoction in the present invention can significantly improve the swallowing function of stroke patients, improve the quality of life of patients, reduce the occurrence of complications. At the same time, the medicinal materials selected in the present invention are all natural Chinese medicinal materials, which are scientifically processed and formulated, have no side effects, high safety, and are suitable for long-term use.

[0093] The embodiments of the present invention are given for the purposes of illustration and description. Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

Claims

1. A Clematis chinensis Decoction for dysphagia after stroke, characterized in that: It consists of the following raw materials by weight: 15-20 parts of Clematis chinensis, 12-15 parts of Astragalus membranaceus, 10-12 parts of Salvia miltiorrhiza, 8-10 parts of Pueraria lobata, 6-8 parts of Acorus tatarinowii, 5-6 parts of Gastrodia elata, 4-5 parts of Glycyrrhiza uralensis, and 2-4 parts of honey.

2. The Clematis decoction for dysphagia caused by stroke according to claim 1, characterized in that: The Clematis chinensis is Clematis chinensis processed with wine, and its preparation method is as follows: Take the cleaned Clematis chinensis segments or slices, mix them evenly with yellow rice wine at a ratio of 10:1, moisten them until the wine is completely absorbed, then stir-fry them over low heat until the surface turns slightly yellow, and let them cool for later use.

3. The Clematis chinensis decoction for dysphagia caused by stroke according to claim 1, wherein: The Astragalus membranaceus is Astragalus membranaceus processed with honey, and its preparation method is as follows: Take the cleaned Astragalus membranaceus slices, mix them evenly with refined honey at a ratio of 4:1, moisten them until the honey is completely absorbed, then stir-fry them over low heat until they are not sticky and the surface turns dark yellow, and let them cool for later use.

4. The Clematis chinensis decoction for dysphagia caused by stroke according to claim 1, wherein: The Salvia miltiorrhiza is processed Salvia miltiorrhiza, and its processing method is as follows: Place the Salvia miltiorrhiza in a ventilated and dry place to dry in the shade until the water content is 10%-15%, and then pulverize it to a particle size of 50-100 μm using ultrafine pulverization technology.

5. The Clematis chinensis decoction for dysphagia caused by stroke according to claim 1, wherein: The Pueraria lobata is fermented Pueraria lobata, and its fermentation method is as follows: After pulverizing the Pueraria lobata, mix it with yeast in a ratio of 10:1 and ferment it for 3-5 days under the condition of 30-35 °C.

6. The Clematis chinensis decoction for dysphagia caused by stroke according to claim 1, characterized in that: The Acorus tatarinowii is Acorus tatarinowii processed with steam, and its processing method is as follows: Place the Acorus tatarinowii in a steam generator and steam it for 20-30 minutes under the condition of 100-110 °C.

7. The Clematis chinensis decoction for dysphagia caused by stroke according to claim 1, wherein: The Gastrodia elata is Gastrodia elata processed by freeze-drying, and its processing method is as follows: Wash the fresh Gastrodia elata and cut it into thin slices, freeze it for 2-3 hours under the condition of -40 °C to -30 °C, and then perform freeze-drying under the condition of a vacuum degree of 10-20 Pa.

8. A preparation method of a Clematis chinensis decoction for dysphagia caused by stroke, such as the Clematis chinensis decoction for dysphagia caused by stroke described in claim 1, characterized in that: It includes the following preparation steps: S1. Weigh the Clematis chinensis, Astragalus membranaceus, Salvia miltiorrhiza, Pueraria lobata, Acorus tatarinowii, Gastrodia elata, and Glycyrrhiza uralensis according to the ratio and mix them evenly. S2. Put the mixed medicinal materials into an extraction tank, add 8 times the amount of pure water for the first time, soak for 30 minutes, bring to a boil over high heat and then decoct over low heat for 1.5 hours, filter the medicinal residues to obtain the first extraction solution. S3. Put the medicinal residues in step S2 into the extraction tank, add 6 times the amount of pure water, bring to a boil over high heat and then decoct over low heat for 1 hour, filter the medicinal residues to obtain the second extraction solution, and mix the first extraction solution and the second extraction solution. S4. Concentrate the mixed solution obtained in step S3 to a clear paste with a relative density of 1.1-1.

2. S5. Add honey to the clear paste, stir evenly, and then package it.

9. The preparation method of a Clematis chinensis decoction for dysphagia caused by stroke according to claim 8, characterized in that: In step S4, the concentration process adopts the method of vacuum concentration, and the concentration is carried out under the conditions of a temperature of 60-70 °C and a pressure of -0.08 to -0.06 MPa.

10. The preparation method of a Clematis chinensis decoction for dysphagia caused by stroke according to claim 8, characterized in that: In step S5, after adding honey, ultrasonic treatment is also carried out, with an ultrasonic power of 200-300 W and an ultrasonic time of 10-15 minutes.

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