Traditional Chinese medicine tea as well as preparation method and application thereof

Abstract

The invention provides traditional Chinese medicine tea and a preparation method and application thereof, and belongs to the technical field of traditional Chinese medicine tea preparation. The preparation method comprises the following steps: mixing traditional Chinese medicine liquid, aspergillus niger and lactobacillus plantarum to obtain traditional Chinese medicine bacterial liquid; mixing and fermenting the pile-fermented cooked tea and the traditional Chinese medicine bacterial liquid to obtain traditional Chinese medicine tea; the fermentation temperature is 25-35 DEG C, the humidity is 65-85%, and the number of days is 7-10. According to the preparation method disclosed by the invention, the pile fermentation cooked tea and the traditional Chinese medicine bacterial liquid are mixed for fermentation, so that the content of active ingredients in the traditional Chinese medicine tea is increased, new active ingredients are increased, and the original efficacy of the traditional Chinese medicine liquid is further remarkably improved. The traditional Chinese medicine tea prepared by the method has high sensory scores in taste, aroma and soup color.

Description

Technical Field

[0001] The invention belongs to the technical field of Chinese medicinal tea preparation, and in particular relates to Chinese medicinal tea and a preparation method and application thereof. Background Art

[0002] Pu'er tea is a fermented tea produced in Yunnan Province, China. It has attracted much attention for its soft taste and unique health benefits. Modern research has found that Pu'er tea can effectively reduce the levels of total cholesterol and triglycerides in the blood. Animals that drink Pu'er tea have reduced their fasting blood sugar levels by about 25%. Because tea is rich in active ingredients such as catechins, flavonoids and polyphenols, it has significant antioxidant properties. In addition, tea contains prebiotic ingredients that contribute to intestinal health. Regular consumption of Pu'er tea can reduce gastrointestinal discomfort symptoms by about 30% to 50%. Regular consumption of Pu'er tea (about 5 cups a day) can make participants lose an average of about 2 kg in 8 weeks. The main reason for weight loss is believed to be the promotion of fat oxidation. Pu'er tea can lower blood pressure, especially in animal models of hypertension, where systolic and diastolic blood pressure were reduced by about 7 to 15 mmHg, respectively.

[0003] Although the efficacy of Pu'er tea has been recognized by most people, due to the different sources of raw tea and fermentation processes, the degree of conversion of beneficial ingredients in the tea is different, and the efficacy of Pu'er tea is also different. How to effectively improve the efficacy of Pu'er tea is the main problem facing the entire Pu'er tea industry. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a Chinese medicinal tea and a preparation method and application thereof.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing Chinese medicinal tea, comprising the following steps:

[0007] The Chinese medicine liquid, Aspergillus niger and Lactobacillus plantarum are mixed to obtain the Chinese medicine bacterial liquid;

[0008] Mixing the pile-fermented cooked tea with the Chinese medicinal bacteria liquid to obtain the Chinese medicinal tea;

[0009] The fermentation temperature is 25-35° C., the humidity is 65-85%, and the fermentation period is 7-10 days.

[0010] Preferably, the mass-volume ratio of the pile-fermented ripe tea to the traditional Chinese medicine bacterial liquid is 3-4 kg: 100 L; during the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned; within 4 days of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 25-55 L: 3-4 kg; during the 5th to 10th day of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 15-35 L: 3-4 kg.

[0011] Preferably, the traditional Chinese medicine liquid is traditional Chinese medicine liquid 1, traditional Chinese medicine liquid 2 or traditional Chinese medicine liquid 3;

[0012] The traditional Chinese medicine liquid 1 is made from raw materials in the following mass ratio: the mass ratio of mulberry leaves, kudzu roots and balsam pears is 15:10:5;

[0013] The traditional Chinese medicine liquid 2 is made from raw materials in the following mass ratio: the mass ratio of hawthorn fruits, lotus leaves and cassia seeds is 20:15:10;

[0014] The traditional Chinese medicine liquid 3 is made from raw materials in the following mass ratio: the mass ratio of chicory, corn silk, coix seeds and Clerodendranthus spicatus is 10:5:20:10.

[0015] Preferably, the preparation method of the traditional Chinese medicine liquid includes the following steps:

[0016] Mix each raw material of the traditional Chinese medicine liquid with edible alcohol, perform reflux extraction, filter, and collect the filtrate to obtain the traditional Chinese medicine liquid.

[0017] Preferably, the mass-volume ratio of the total amount of the raw materials of the traditional Chinese medicine liquid to the edible alcohol is 1:(10-20); the number of extractions is 1 time, the extraction time is 0.5-1.5 h; the edible alcohol is 50-60% edible alcohol.

[0018] Preferably, the ratio of the volume of the traditional Chinese medicine liquid to the total mass of Aspergillus niger and Lactobacillus plantarum is 100 L: 0.2-0.4 kg; the ratio of the viable cell numbers of Aspergillus niger and Lactobacillus plantarum is 1:2; the strain number of Aspergillus niger is CICC40048, and the strain number of Lactobacillus plantarum is CICC 21786;

[0019] The pile-fermented ripe tea is activated tea leaves;

[0020] The preparation method of the activated tea leaves includes: subjecting the ripe tea after traditional pile fermentation to steam treatment at a temperature of 65-75 °C and a humidity of 80-90% for 1-2 hours to raise the water content of the tea leaves to 25-30% to obtain activated tea leaves.

[0021] Preferably, the fermentation is divided into the first fermentation and the second fermentation;

[0022] The temperature of the first fermentation is 31 - 33°C, the humidity is 77 - 83%, and the fermentation period is 2 - 4 days;

[0023] The temperature of the second fermentation is 27 - 29°C, the humidity is 67 - 73%, and the fermentation period is 5 - 10 days;

[0024] During the fermentation process, the traditional Chinese medicine bacterial liquid is added each time when turning the pile and after obtaining the first fermented product;

[0025] During the first fermentation, the volume - mass ratio of the traditional Chinese medicine bacterial liquid added each time when turning the pile to the pile - fermented ripe tea is 45 - 55L: 3 - 4kg;

[0026] In the first fermented product, the volume of the added traditional Chinese medicine bacterial liquid is 25 - 35L;

[0027] During the second fermentation, the volume - mass ratio of the traditional Chinese medicine bacterial liquid added each time when turning the pile to the pile - fermented ripe tea is 15 - 25L: 3 - 4kg.

[0028] The present invention provides a traditional Chinese medicine tea prepared by the above - mentioned preparation method.

[0029] The present invention provides an application of the above - mentioned traditional Chinese medicine tea in the preparation of at least one of the following products a - c;

[0030] a. Lowering blood sugar;

[0031] b. Lowering blood lipid;

[0032] c. Lowering uric acid.

[0033] Preferably, the product includes a drug or a health product.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] The present invention provides a traditional Chinese medicine tea, its preparation method and application. By mixing pile - fermented ripe tea and traditional Chinese medicine bacterial liquid for fermentation, the present invention not only improves the content of active ingredients in the traditional Chinese medicine tea, but also adds new active ingredients, thus further significantly improving the original efficacy of the traditional Chinese medicine liquid. The traditional Chinese medicine tea prepared by the present invention has a high sensory score in terms of taste, aroma and soup color. Description of the Drawings

[0036] Figure 1 It is the BPC diagram of ripe Pu - er tea, traditional Chinese medicine liquid, and secondary - fermented Pu - er tea in cation mode;

[0037] Figure 2 It is the BPC diagram of ripe Pu - er tea, traditional Chinese medicine liquid, and secondary - fermented Pu - er tea in anion mode. Detailed Embodiments

[0038] The present invention provides a preparation method of a traditional Chinese medicine tea, comprising the following steps:

[0039] Mix a traditional Chinese medicine liquid, Aspergillus niger and Lactobacillus plantarum to obtain a traditional Chinese medicine bacterial liquid;

[0040] Mix the pile-fermented ripe tea and the traditional Chinese medicine bacterial liquid for fermentation to obtain the traditional Chinese medicine tea;

[0041] The temperature of the fermentation is 25-35°C, the humidity is 65-85%, and the number of days is 7-10 days.

[0042] In the present invention, a traditional Chinese medicine liquid, Aspergillus niger and Lactobacillus plantarum are mixed to obtain a traditional Chinese medicine bacterial liquid; the ratio of the volume of the traditional Chinese medicine liquid to the total mass of Aspergillus niger and Lactobacillus plantarum is preferably 100 L: 0.2-0.4 kg, more preferably 100 L: 0.25-0.35 kg, and still more preferably 100 L: 0.3 kg; the ratio of the viable cell numbers of Aspergillus niger and Lactobacillus plantarum is 1:2; the strain number of Aspergillus niger is CICC 40048, and the strain number of Lactobacillus plantarum is CICC 21786. In the present invention, the traditional Chinese medicine liquid is traditional Chinese medicine liquid 1, traditional Chinese medicine liquid 2 or traditional Chinese medicine liquid 3; traditional Chinese medicine liquid 1 is made from raw materials with the following mass ratio: the mass ratio of mulberry leaves, kudzu roots and balsam pears is 15:10:5; traditional Chinese medicine liquid 2 is made from raw materials with the following mass ratio: the mass ratio of hawthorns, lotus leaves and cassia seeds is 20:15:10; traditional Chinese medicine liquid 3 is made from raw materials with the following mass ratio: the mass ratio of chicory, corn silk, coix seeds and Clerodendranthus spicatus is 10:5:20:10. The preparation method of the traditional Chinese medicine liquid comprises the following steps: mix each raw material of the traditional Chinese medicine liquid with edible alcohol, carry out reflux extraction, filtration, and collect the filtrate to obtain the traditional Chinese medicine liquid. The mass-volume ratio of the total amount of the raw materials of the traditional Chinese medicine liquid to the edible alcohol is 1 kg: (10-20) L, more preferably 1 kg: (15-20) L, and still more preferably 1 kg: 15 L or 1 kg: 20 L; the number of extractions is 1 time, the extraction time is 0.5-1.5 h, more preferably 1 h; the edible alcohol is 50-60% edible alcohol, and the percentage of the edible alcohol is the volume percentage; after collecting the filtrate and before obtaining the traditional Chinese medicine liquid, a step of adding water for dilution is further included, and the amount of water added is the same as the volume of the added edible alcohol. The present invention can effectively extract the active ingredients in traditional Chinese medicine liquid 1, traditional Chinese medicine liquid 2 or traditional Chinese medicine liquid 3 through edible alcohol, so as to achieve the purposes of reducing blood sugar, reducing blood lipid and reducing uric acid.

[0043] In the present invention, the pile-fermented ripe tea is mixed with a traditional Chinese medicine bacterial liquid for fermentation to obtain a traditional Chinese medicine tea. The mass-volume ratio of the pile-fermented ripe tea to the traditional Chinese medicine bacterial liquid is 3 - 4 kg: 100 L; during the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned; within 4 days of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 25 - 55 L: 3 - 4 kg; on the 5th to 10th day of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 15 - 35 L: 3 - 4 kg. During the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned, and the pile is turned once every 24 hours. As a preferred embodiment, the temperature of the fermentation is 27 - 33 °C, the humidity is 68 - 83%, and the number of days is 7 - 10 days. The fermentation is preferably divided into a first fermentation and a second fermentation; the temperature of the first fermentation is 31 - 33 °C, the humidity is 77 - 83%, and the number of days of fermentation is 2 - 4 days; the temperature of the second fermentation is 27 - 29 °C, the humidity is 67 - 73%, and the number of days of fermentation is 5 - 10 days. When the above first fermentation and second fermentation are adopted, during the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned and after obtaining the first fermentation product, and the pile is turned once every 24 hours. During the first fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is preferably 45 - 55 L: 3 - 4 kg, and more preferably 50 L: 3.5 kg; in the first fermentation product, the volume of the traditional Chinese medicine bacterial liquid added is preferably 25 - 35 L, and more preferably 30 L; during the second fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is preferably 15 - 25 L: 3 - 4 kg, and more preferably 20 L: 3.5 kg.

[0044] The pile-fermented ripe tea is activated tea; the preparation method of the activated tea includes: subjecting the ripe tea after traditional pile fermentation to steam treatment at a temperature of 65 - 75 °C and a humidity of 80 - 90% for 1 - 2 hours to increase the water content of the tea to 25 - 30%, thereby obtaining the activated tea. In the present invention, the traditional Chinese medicine bacterial liquid and the pile-fermented ripe tea are co-fermented. On the one hand, it can regulate the beneficial flora of the fermentation, ensure sufficient fermentation of the pile-fermented ripe tea, obtain more beneficial components in the tea, and at the same time, it can add the effective components in the traditional Chinese medicine to the ripe Pu-erh tea, and ultimately achieve the effect of enhancing the efficacy through synergistic effects.

[0045] The present invention provides a traditional Chinese medicine tea prepared by the above preparation method.

[0046] The present invention provides an application of the above traditional Chinese medicine tea in the preparation of at least one of the following products a - c;

[0047] a. Lowering blood sugar;

[0048] b. Lowering blood lipid;

[0049] c. Lowering uric acid.

[0050] In the present invention, the product includes a drug or a health product. The drug further includes a pharmaceutically acceptable excipient.

[0051] In the present invention, unless otherwise specified, all raw material components are commercially available products well-known to those skilled in the art.

[0052] The technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0053] In the following embodiments, the strain number of Aspergillus niger is CICC 40048, and the Lactiplantibacillus plantarum is CICC 21786.

[0054] Example 1

[0055] A method for preparing a traditional Chinese medicine tea comprises the following steps:

[0056] (1) The Yunnan big-leaf sun-dried green tea is subjected to traditional pile fermentation according to GB / T 22111-2008, fermented at a constant temperature of 35 °C and a humidity of 85% for 45 days to obtain the pile-fermented ripe tea.

[0057] (2) The pile-fermented ripe tea is steam-treated at a temperature of 70 °C and a humidity of 85% for 1.5 hours to raise the water content of the tea leaves to 28% to obtain the activated tea leaves (also known as the pile-fermented ripe tea).

[0058] (3) Weigh 1.5 kg of mulberry leaves, 1 kg of kudzu roots and 0.5 kg of balsam pears, mix them, add 60 L of 50% edible alcohol for reflux extraction for 1 h, filter to obtain a filtrate, and dilute it with 60 L of water to obtain a traditional Chinese medicine liquid.

[0059] (4) Mix 2×10 6 CFU of Aspergillus niger with 1×10 6 CFU of Lactiplantibacillus plantarum to obtain a compound microbial agent.

[0060] (5) Mix 0.3 kg of the compound microbial agent with 100 L of the traditional Chinese medicine liquid to obtain a traditional Chinese medicine microbial liquid.

[0061] (6) Mix 3.5 kg of activated tea leaves with 100 L of traditional Chinese medicine bacterial liquid, and conduct the first fermentation for 4 days at a temperature of 32 °C and a humidity of 80%. During this period, turn the pile every 24 hours, and add 50 L of traditional Chinese medicine bacterial liquid each time when turning the pile to obtain the first fermented product. Mix the first fermented product with 30 L of traditional Chinese medicine bacterial liquid, and conduct the second fermentation for 6 days at a temperature of 28 °C and a humidity of 70%. During this period, turn the pile every 24 hours, and add 20 L of traditional Chinese medicine bacterial liquid each time when turning the pile to obtain the second fermented product. Conduct low-temperature drying at 65 °C until the water content is 9% to obtain traditional Chinese medicine tea.

[0062] Detect the physical and chemical indexes and conduct sensory evaluation on the prepared traditional Chinese medicine tea. At the same time, use the ripe tea after piling fermentation in Comparative Example 1 as the control group. The results are shown in Table 1:

[0063] a. Physical and chemical indexes: Detect theabrownine and gallic acid according to GB / T 31740.3-2015.

[0064] b. Sensory evaluation: According to the standard of GB / T 23776-2018, 5 national-level tea tasters conduct blind evaluation (100-point system), and take the average value.

[0065] Table 1 Content of theabrownine and gallic acid in traditional Chinese medicine tea and sensory evaluation

[0066] Group Theabrownin (%) Gallic acid (mg / kg) Soup color score Taste score Aroma score Control group 14.2±0.3 0.82±0.05 18.5 35.2 28.8 Experimental group 21.9±0.6** 1.93±0.12** 23.7 42.5 33.6

[0067] Note: The data of the experimental group and the control group were tested by t-test, and **p<0.01 indicates a significant difference.

[0068] The results in Table 1 show that, compared with the control group, the contents of theabrownine and gallic acid in the traditional Chinese medicine tea prepared by the present invention are significantly increased, and the scores of the soup color, taste and aroma are high. The soup color of the traditional Chinese medicine tea of the present invention is clear and bright, has the taste of traditional Chinese medicine, and the aroma is mellow.

[0069] Example 2

[0070] The difference between this example and Example 1 is that in step (3) of this example, weigh 2.0 kg of hawthorn, 1.5 kg of lotus leaf, and 1.0 kg of cassia seed, add 90 L of 50% edible alcohol for reflux extraction for 1 h, filter to obtain the filtrate, and add 90 L of water for dilution to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 1.

[0071] Example 3

[0072] The difference between this example and Example 1 is that in step (3) of this example, weigh 1.0 kg of chicory, 0.50 kg of corn silk, 2.0 kg of coix seed, and 1.0 kg of clinopodium polycephalum, add 90 L of 50% edible alcohol for reflux extraction for 1 h, filter to obtain the filtrate, and add 90 L of water for dilution to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 1.

[0073] Comparative Example 1

[0074] A method for preparing ripe Pu-erh tea after piling fermentation, the steps are as follows:

[0075] According to GB / T 22111-2008, 10 kg of sun-dried green tea made from Yunnan big-leaf tea is subjected to traditional piling fermentation at a constant temperature of 35 °C and a humidity of 85% for 45 days to obtain ripe Pu-erh tea after piling fermentation.

[0076] Take 30 g of ripe Pu-erh tea after piling fermentation, add 600 mL of water, reflux and extract for 1 h, and concentrate to an extract with a relative density of 1.05 to obtain a ripe Pu-erh tea extract.

[0077] Comparative Example 2

[0078] A method for preparing a traditional Chinese medicine liquid, the steps are as follows:

[0079] Take 15 g of mulberry leaves, 10 g of kudzu roots, and 5 g of balsam pears, add 600 mL of 50% edible alcohol, reflux and extract for 1 h, filter to obtain a filtrate, which is the traditional Chinese medicine liquid.

[0080] Concentrate the traditional Chinese medicine liquid to an extract with a relative density of 1.05 to obtain a traditional Chinese medicine extract.

[0081] Experimental Example 1

[0082] Study on the hypoglycemic function of the traditional Chinese medicine tea prepared in Example 1

[0083] Take 30 g of the traditional Chinese medicine tea prepared in Example 1, add 600 mL of water, reflux and extract for 1 h, and concentrate to an extract with a relative density of 1.05 to obtain a traditional Chinese medicine tea extract.

[0084] Healthy SPF-grade male SD rats, weighing 180 - 220 g, were adaptively fed for 1 week (temperature 23 ± 2 °C, humidity 55 ± 10%, 12 h light-dark cycle), and fasted for 12 hours before injection (free access to water) before modeling.

[0085] Construction of a diabetic rat model:

[0086] (1) Preparation of 0.1 mol / L citric acid-sodium citrate buffer solution

[0087] Add 2.1 g of citric acid to 100 mL of double-distilled water, mix evenly to obtain a citric acid stock solution;

[0088] Add 2.94 g of sodium citrate to 100 mL of double-distilled water, mix evenly to obtain a sodium citrate stock solution;

[0089] Mix the citric acid stock solution and the sodium citrate stock solution in a ratio of 1:1.32, measure the pH value with a pH meter, and adjust the pH of the solution to 4.5 to obtain 0.1 mol / L citric acid-sodium citrate buffer solution.

[0090] (2) Preparation of streptozotocin (STZ) solution

[0091] Dissolve 500 mg of streptozotocin in 50 mL of 0.1 mol / L citric acid - sodium citrate buffer to obtain a 10 mg / mL streptozotocin (STZ) solution.

[0092] (3) Inject streptozotocin (STZ) solution into the abdominal cavity of rats at a single dose of 55 mg / kg. Fourteen days after modeling, measure the fasting blood glucose. A fasting blood glucose value of blood glucose ≥ 16.7 mmol / L and < 33.3 mmol / L indicates successful construction of a diabetic rat model.

[0093] After successful modeling, randomly divide the diabetic model rats into 5 groups, with 10 rats in each group, namely the model group, the ripe tea group (Group A), the traditional Chinese medicine group (Group B), the traditional Chinese medicine tea group (Group C), and the traditional Chinese medicine tea group without any strains (Group D). Among them, in the model group, diabetic rats are intragastrically administered the same amount of water as the other groups once a day for 14 consecutive days; in the ripe tea group, diabetic rats are intragastrically administered the ripe tea extract prepared in Comparative Example 1 at a dose of 2 g / kg body weight of crude drug amount once a day for 14 consecutive days; in the traditional Chinese medicine group, diabetic rats are intragastrically administered the traditional Chinese medicine extract prepared in Comparative Example 2 at a dose of 2 g / kg body weight of crude drug amount once a day for 14 consecutive days; in the traditional Chinese medicine tea group, diabetic rats are intragastrically administered the traditional Chinese medicine tea extract prepared in this example at a dose of 2 g / kg body weight of crude drug amount once a day for 14 consecutive days; in the traditional Chinese medicine tea group without any strains, diabetic rats are intragastrically administered the traditional Chinese medicine tea extract without any strains prepared in this example at a dose of 2 g / kg body weight of crude drug amount once a day for 14 consecutive days.

[0094] The preparation method of the traditional Chinese medicine tea without any strains is as follows:

[0095] Mix 3.5 kg of activated tea leaves with 100 L of the traditional Chinese medicine liquid in step (3) of Example 1, and conduct the first fermentation for 4 days at a temperature of 32 °C and a humidity of 80%. During this period, turn the pile once every 24 hours, and add 50 L of the traditional Chinese medicine liquid in step (3) of Example 1 each time when turning the pile to obtain the first fermented product. Mix the first fermented product with 30 L of the traditional Chinese medicine liquid in step (3) of Example 1, and conduct the second fermentation for 6 days at a temperature of 28 °C and a humidity of 70%. During this period, turn the pile once every 24 hours, and add 20 L of the traditional Chinese medicine liquid in step (3) of Example 1 each time when turning the pile to obtain the second fermented product. Conduct low-temperature drying at 65 °C until the water content is 9% to obtain the traditional Chinese medicine tea without any strains.

[0096] Fasting blood glucose was detected by the glucose oxidase method, fasting insulin was detected by the chemiluminescence method, and the insulin resistance index (HOMA-IR) was calculated, where the insulin resistance index = fasting insulin (uU / mL) × fasting blood glucose (mmol / L) ÷ 22.5 。 The islet β-cell area was detected by immunohistochemistry, and the proportion of the islet β-cell area was calculated. The proportion of the islet β-cell area = islet β-cell area / total islet cell area × 100%.

[0097] Table 2 Comparison results of blood glucose lowering in different groups

[0098] Group Fasting blood glucose (mmol / L) HOMA-IR Proportion of pancreatic islet β cell area (%) Model group 22.4±1.5 5.73±0.41 31.6±2.9 Group A 18.9±1.1* 4.25±0.38* 42.7±3.2* Group B 15.2±0.8** 3.16±0.29** 59.4±4.1** Group C 11.6±0.6*** 1.98±0.21*** 75.3±5.8*** Group D 16.3±0.9* 3.25±0.42* 49.8±3.8*

[0099] Note: *p < 0.05, **p < 0.01, ***p < 0.001 in the table vs the model group; and p < 0.01 when group C was compared with group B.

[0100] The results in Table 2 showed that compared with the model group, the cooked tea group, the traditional Chinese medicine group, the traditional Chinese medicine tea group, and the traditional Chinese medicine tea group without any strains all had the effect of lowering blood glucose after treatment. However, compared with the traditional Chinese medicine tea group without any strains, the traditional Chinese medicine tea group prepared in Example 1 of the present invention had a more obvious medicinal effect. And compared with the traditional Chinese medicine group, the traditional Chinese medicine tea group prepared in Example 1 of the present invention had a more obvious effect of lowering blood glucose.

[0101] Comparative Example 3

[0102] A preparation method of a traditional Chinese medicine liquid is as follows:

[0103] Take 20 g of hawthorn, 15 g of lotus leaf, and 10 g of cassia seed, add 900 mL of 50% edible alcohol and reflux for 1 h, filter to obtain the filtrate, which is the traditional Chinese medicine liquid.

[0104] Concentrate the traditional Chinese medicine liquid into an extract with a relative density of 1.05 to obtain a traditional Chinese medicine extract.

[0105] Test Example 2

[0106] Study on the blood lipid-lowering function of the traditional Chinese medicine tea prepared in Example 2

[0107] Add 30 g of the traditional Chinese medicine tea prepared in Example 2 to 600 mL of water, reflux for 1 h, and concentrate into an extract with a relative density of 1.05 to obtain a traditional Chinese medicine tea extract.

[0108] Male golden hamsters aged 8 - 10 weeks were selected. After purchase, they were first adaptively fed in a standard environment (temperature 22 - 24 °C, 12-hour light-dark cycle) for 1 week and given ordinary feed.

[0109] Male golden hamsters were randomly divided into 5 groups of 10 each, namely the normal group, the model group, the cooked tea group (Group A), the traditional Chinese medicine group (Group B), and the traditional Chinese medicine tea group (Group C). Except for the normal group which was given normal feed, the other groups were fed with high-fat feed. After four weeks of feeding, body weight and blood lipid levels were monitored to obtain hyperlipidemic model rats. After successful model establishment, the normal group was given the same amount of water as the other groups by gavage to normal golden hamsters once a day for 4 consecutive weeks; the model group was given the same amount of water as the other groups by gavage to hyperlipidemic model rats once a day for 4 consecutive weeks; the cooked tea group was given the cooked tea extract prepared in Comparative Example 1 at a dose of 2 g / kg body weight of crude drug by gavage to hyperlipidemic model rats once a day for 4 consecutive weeks; the traditional Chinese medicine group was given the traditional Chinese medicine extract prepared in Comparative Example 3 at a dose of 2 g / kg body weight of crude drug by gavage to hyperlipidemic models once a day for 4 consecutive weeks; the traditional Chinese medicine tea group was given the traditional Chinese medicine tea extract prepared in this example at a dose of 2 g / kg body weight of crude drug by gavage to hyperlipidemic model rats once a day for 4 consecutive weeks.

[0110] The enzyme method was used to detect serum total cholesterol (TC) and triglyceride (TG); the precipitation method was used to detect high-density lipoprotein cholesterol (HDL-C), and at the same time, the arteriosclerosis index was calculated as = (total cholesterol - high-density lipoprotein cholesterol) ÷ high-density lipoprotein cholesterol.

[0111] Table 3 Comparison results of lipid-lowering effects of different groups

[0112] Group TC (mmol / L) TG (mmol / L) HDL-C (mmol / L) Arteriosclerosis index Normal group 3.5±0.3 1.5±0.4 1.8±0.2 2.6±0.4 Model group 8.2±0.5 3.5±0.3 0.8±0.1 9.25±0.6 Group A 6.7±0.3** 3.1±0.5** 1.2±0.1* 7.6±0.2* Group B 5.4±0.4*** 2.5±0.2** 1.2±0.2* 5.7±0.5*** Group C 4.3±0.3***# 1.6±0.2***# 1.7±0.2***# 2.53±0.3***#

[0113] Note: Compared with the model group, *p < 0.05, **p < 0.01, ***p < 0.001, and compared between Group C and Group B, #p < 0.05.

[0114] The results in Table 3 show that compared with the model group, the cooked tea group, the traditional Chinese medicine group, and the traditional Chinese medicine tea group all have lipid-lowering effects after treatment, and the lipid-lowering effect of the traditional Chinese medicine tea group prepared in Example 2 of the present invention is more obvious.

[0115] Comparative Example 4

[0116] A preparation method of a traditional Chinese medicine liquid is as follows:

[0117] Take 10 g of chicory, 5 g of corn silk, 20 g of coix seed, and 10 g of Clerodendranthus spicatus, add 900 mL of 50% edible alcohol and reflux for 1 hour, filter to obtain the filtrate, which is the traditional Chinese medicine liquid.

[0118] Concentrate the traditional Chinese medicine liquid into an extract with a relative density of 1.05 to obtain the traditional Chinese medicine extract.

[0119] Test Example 3

[0120] Study on the uric acid-lowering function of the traditional Chinese medicine tea prepared in Example 3

[0121] Add 30 g of the traditional Chinese medicine tea prepared in Example 3 to 600 mL of water, reflux and extract for 1 h, and concentrate it into an extract with a relative density of 1.05 to obtain the traditional Chinese medicine tea extract.

[0122] Select 180 - 200 g of male SD rats. After purchase, first acclimatize and raise them in a standard environment (temperature 22 - 24 °C, 12-hour light-dark cycle) for 1 week, and feed them with ordinary feed.

[0123] Randomly divide the male SD rats into 5 groups, with 10 rats in each group, namely the normal group, the model group, the ripe tea group (Group A), the traditional Chinese medicine group (Group B), and the traditional Chinese medicine tea group (Group C). Except for the normal group, each of the other groups is intraperitoneally injected with potassium oxonate (Potassium Oxonate, CAS 38820 - 53 - 0) at a dose of 300 mg / kg body weight every day for 7 consecutive days to establish an acute hyperuricemia model. After the successful establishment of the model, the normal group intragastrically administers the same amount of water as the other groups to male SD rats each time, once a day for 4 consecutive weeks; the model group intragastrically administers the same amount of water as the other groups to the acute hyperuricemia model rats each time, once a day for 4 consecutive weeks; the ripe tea group intragastrically administers the ripe tea extract prepared in Comparative Example 1 at a dose of 2 g / kg body weight of crude drug amount to the acute hyperuricemia model rats each time, once a day for 4 consecutive weeks; the traditional Chinese medicine group intragastrically administers the traditional Chinese medicine extract prepared in Comparative Example 4 at a dose of 2 g / kg body weight of crude drug amount to the acute hyperuricemia model rats each time, once a day for 4 consecutive weeks; the traditional Chinese medicine tea group intragastrically administers the traditional Chinese medicine tea extract prepared in this example at a dose of 2 g / kg body weight of crude drug amount to the acute hyperuricemia model rats each time, once a day for 4 consecutive weeks.

[0124] The serum uric acid of each group was detected by the phosphotungstic acid method, the liver XOD activity was detected by the ultraviolet spectrophotometry method, and the renal uric acid excretion rate = urinary uric acid excretion amount (mg / 24 h) / serum uric acid concentration (mg / dL).

[0125] Table 4 Comparison results of uric acid reduction in different groups

[0126] Group Serum uric acid (μmol / L) XOD activity (U / mgprot) Renal uric acid excretion rate (%) Normal group 85±12 1.6±0.4 20±2.4 Model group 598±32 12.5±1.2 41.3±3.8 Group A 457±24* 10.6±2.2* 35.6±4.2* Group B 348±12** 8.6±1.6** 20.4±2.4** Group C 265±24**# 5.2±0.5***# 73.2±6.3***#

[0127] Note: Compared with the model group, *p < 0.05, **p < 0.01, ***p < 0.001, and compared with Group B, #p < 0.05 for Group C.

[0128] The results in Table 4 show that compared with the model group, the traditional Chinese medicine tea extract prepared in Example 3 can significantly reduce the uric acid content, and compared with the traditional Chinese medicine extract in Comparative Example 4, the traditional Chinese medicine tea extract prepared in Example 3 has a higher ability to reduce uric acid.

[0129] Test Example 4

[0130] Study on the component differences among the ripe tea (Pu-erh ripe tea) of Comparative Example 1, the traditional Chinese medicine liquid (medicine liquid) of Comparative Example 2, and the traditional Chinese medicine tea (second-fermented Pu-erh tea) of Example 1 by liquid chromatography-mass spectrometry

[0131] Take 200 mg of the ripe tea of Comparative Example 1, the traditional Chinese medicine liquid of Comparative Example 2, and the traditional Chinese medicine tea of Example 1 respectively, place them in a 15 mL centrifuge tube, add 10 mL of 50% methanol aqueous solution (v:v, water:methanol = 50:50), vortex for 5 min, then ultrasonicate for 30 min, centrifuge at 14000 r / min for 5 min, take the supernatant and filter it through a 0.22 μm microporous filter membrane for UPLC-Q-TOF-MS / MS analysis and determination.

[0132] Chromatographic conditions:

[0133] Chromatographic column: ACQUITY UPLC HSS T3 column (100 mm × 2.1 mm, 1.8 μm); column temperature: 40 °C; injection volume: 1.0 μL; flow rate: 0.3 mL / min; mobile phase: A (aqueous solution containing 0.1% formic acid); B (acetonitrile containing 0.1% formic acid), and the gradient elution program is shown in Table 5.

[0134] Table 5 Gradient elution program

[0135] Time (min) Flow rate (mL / min) Mobile phase A (%) Mobile phase B (%) 0～2 0.3 95 5 2～6 0.3 95～70 5～30 6～7 0.3 70 30 7～10 0.3 70～40 30～60 10～11.5 0.3 40 60 11.5～13 0.3 40～20 60～80 13～13.5 0.3 20 80 13.5～16 0.3 20～10 80～90 16～17 0.3 10 90 17～17.5 0.3 10～0 90～100 17.5～20 0.3 0 100 20～20.5 0.3 0～95 100～5 20.5～23 0.3 95 5

[0136] Mass spectrometry conditions:

[0137] The mass spectrometry scan was carried out using an electrospray ionization source (ESI) and a multiple reaction monitoring (MRM) mode. The scanning ranges of the first-stage mass spectrometry and the second-stage mass spectrometry were 100 - 1200 m / z and 50 - 1200 m / z respectively; nitrogen was used for each gas path; ion source parameters: the heating gas (GS1) and the auxiliary heating gas (GS2) were both 60 psi, the desolvation gas temperature was 550 °C; the curtain gas (CUR) was 35 psi, the collision gas (CAD) was 6 psi; the spray needle (IS) voltage was 5500 V.

[0138] Figure 1 The results show that the traditional Chinese medicine tea of the present invention can not only retain the components in the medicinal materials (such as the retention times of 6.002 min, 8.625 min, etc.), but also produce new components that do not exist in tea and traditional Chinese medicine liquid, such as the retention times of 7.022 min, 9.001 min, etc.

[0139] Figure 2 The results show that the traditional Chinese medicine tea of the present invention can not only retain the components in the medicinal materials (such as the retention times of 7.864 min, 8.046 min, etc.), but also produce new components that do not exist in tea and traditional Chinese medicine liquid, such as the retention time of 8.216 min. And it can increase the content of the original components in the ripe tea, such as the component with a retention time of 4.952 min.

[0140] As can be seen from the above, the traditional Chinese medicine tea of the present invention can not only improve the active ingredients in the original ripe tea, but also generate new active ingredients.

[0141] Test Example 5

[0142] Perform toxicological safety experiments on mice with the traditional Chinese medicine tea prepared in Examples 1 to 3:

[0143] Add the traditional Chinese medicine tea prepared in Examples 1 to 3 to water according to a weight - to - volume ratio of 1:20, reflux and extract for 1 h, and concentrate to an extract with a relative density of 1.05 to obtain at least 30 g of the extracts of the traditional Chinese medicine tea in Examples 1 to 3 respectively.

[0144] Randomly divide SD rats into 4 groups, with 10 rats in each group, and half male and half female in each group. They are divided into the extract group of the traditional Chinese medicine tea in Example 1, the extract group of the traditional Chinese medicine tea in Example 2, the extract group of the traditional Chinese medicine tea in Example 3, and the negative control group. Fast 40 SD rats for 16 h, and according to the method of GB15193.3 - 2014, using the maximum - dose - administration method, administer the maximum dose at one time with a liquid volume of 20 mL / kg, and at the same time, intragastrically administer the rats with the same dose of water as the negative control group, and observe the state of the rats.

[0145] The results show that no rats died or had lesions in each group, and there was no significant difference in the body weights of each group. Moreover, no toxic reactions occurred in the extract group of the traditional Chinese medicine tea in Example 1, the extract group of the traditional Chinese medicine tea in Example 2, and the extract group of the traditional Chinese medicine tea in Example 3 at the doses of 20.3, 21.6, and 23.5 g / kg (raw drug amount) respectively, indicating that the extract of the traditional Chinese medicine tea prepared by the present invention has good safety.

[0146] Example 4

[0147] A preparation method of a traditional Chinese medicine tea is as follows:

[0148] (1) Carry out traditional pile - fermentation on Yunnan large - leaf sun - dried green tea according to GB / T 22111 - 2008, ferment at a constant temperature of 35 °C and a humidity of 85% for 45 days to obtain pile - fermented ripe tea;

[0149] (2) Steam - treat the pile - fermented ripe tea at a temperature of 65 °C and a humidity of 80% for 2 hours to make the water content of the tea leaves rise back to 25% to obtain activated tea leaves;

[0150] (3) Weigh 1.5 kg of mulberry leaves, 1 kg of kudzu roots, and 0.5 kg of balsam pears, add 30 L of 60% edible alcohol, reflux and extract for 1 h, filter to obtain a filtrate, and add 30 L of water for dilution to obtain a traditional Chinese medicine liquid;

[0151] (4) Mix 4×10 6 CFU of Aspergillus niger with 2×106 Mix Lactiplantibacillus plantarum CFU to obtain a compound microbial agent;

[0152] (5) Mix 0.2 kg of the compound microbial agent with 100 L of the traditional Chinese medicine liquid to obtain a traditional Chinese medicine microbial liquid;

[0153] (6) Mix 4 kg of activated tea leaves with 100 L of the traditional Chinese medicine microbial liquid, and conduct the first fermentation for 3 days at a temperature of 31 °C and a humidity of 77%. During this period, turn the pile once every 24 hours, and add 55 L of the traditional Chinese medicine microbial liquid each time when turning the pile to obtain the first fermentation product. Mix the first fermentation product with 35 L of the traditional Chinese medicine microbial liquid, and conduct the second fermentation for 5 days at a temperature of 27 °C and a humidity of 67%. During this period, turn the pile once every 24 hours, and add 25 L of the traditional Chinese medicine microbial liquid each time when turning the pile to obtain the second fermentation product. Conduct low-temperature drying at 60 °C until the water content is 7% to obtain the traditional Chinese medicine tea.

[0154] Example 5

[0155] The difference between this example and Example 4 is that in step (3) of this example, 2.0 kg of hawthorn, 1.5 kg of lotus leaf, and 1.0 kg of cassia seed are weighed, reflux-extracted with 45 L of 60% edible alcohol for 1 h, filtered to obtain a filtrate, and diluted with 45 L of water to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 4.

[0156] Example 6

[0157] The difference between this example and Example 4 is that in step (3) of this example, 1.0 kg of chicory, 0.50 kg of corn silk, 2.0 kg of coix seed, and 1.0 kg of Clerodendranthus spicatus are weighed, reflux-extracted with 45 L of 60% edible alcohol for 1 h, filtered to obtain a filtrate, and diluted with 45 L of water to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 4.

[0158] Example 7

[0159] A preparation method of traditional Chinese medicine tea, the steps are as follows:

[0160] (1) Conduct traditional pile fermentation on Yunnan large-leaf sun-dried green tea according to GB / T 22111-2008, ferment at a constant temperature of 35 °C and a humidity of 85% for 45 days to obtain pile-fermented ripe tea;

[0161] (2) Steam-treat the pile-fermented ripe tea at a temperature of 75 °C and a humidity of 90% for 1 hour to make the water content of the tea leaves rise back to 30% to obtain activated tea leaves;

[0162] (3) Weigh 1.5 kg of mulberry leaves, 1 kg of kudzu root, and 0.5 kg of balsam pear, reflux-extracted with 45 L of 55% edible alcohol for 1 h, filtered to obtain a filtrate, and diluted with 45 L of water to obtain the traditional Chinese medicine liquid;

[0163] (4) Mix 3×10 6 CFU of Aspergillus niger with 1.5×10 6 CFU of Lactiplantibacillus plantarum to obtain a compound microbial agent;

[0164] (5) Mix 0.4 kg of the compound microbial agent with 100 L of the traditional Chinese medicine liquid to obtain a traditional Chinese medicine microbial liquid;

[0165] (6) Mix 3 kg of activated tea leaves with 100 L of the traditional Chinese medicine microbial liquid, and conduct the first fermentation for 2 days at a temperature of 33 °C and a humidity of 83%. During this period, turn the pile once every 24 hours, and add 45 L of the traditional Chinese medicine microbial liquid each time when turning the pile to obtain the first fermentation product. Mix the first fermentation product with 25 L of the traditional Chinese medicine microbial liquid, and conduct the second fermentation for 5 days at a temperature of 29 °C and a humidity of 73%. During this period, turn the pile once every 24 hours, and add 15 L of the traditional Chinese medicine microbial liquid each time when turning the pile to obtain the second fermentation product. Conduct low-temperature drying at 70 °C until the water content is 5% to obtain the traditional Chinese medicine tea.

[0166] Example 8

[0167] The difference between this example and Example 7 is that in step (3) of this example, 2.0 kg of hawthorn, 1.5 kg of lotus leaf, and 1.0 kg of cassia seed are weighed, reflux-extracted with 67.5 L of 55% edible alcohol for 1 h, filtered to obtain a filtrate, and diluted with 67.5 L of water to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 7.

[0168] Example 9

[0169] The difference between this example and Example 7 is that in step (3) of this example, 1.0 kg of chicory, 0.50 kg of corn silk, 2.0 kg of coix seed, and 1.0 kg of Clerodendranthus spicatus are weighed, reflux-extracted with 52.5 L of 55% edible alcohol for 1 h, filtered to obtain a filtrate, and diluted with 52.5 L of water to obtain the traditional Chinese medicine liquid. The remaining steps are carried out in the same manner as in Example 7.

[0170] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can still be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A preparation method of a traditional Chinese medicine tea, characterized in that, It includes the following steps: Mix the traditional Chinese medicine liquid, Aspergillus niger and Lactobacillus plantarum to obtain a traditional Chinese medicine bacterial liquid; Mix the pile-fermented ripe tea with the traditional Chinese medicine bacterial liquid and ferment to obtain a traditional Chinese medicine tea; The temperature of the fermentation is 25-35°C, the humidity is 65-85%, and the number of days is 7-10 days.

2. The preparation method according to claim 1, characterized in that, The mass-volume ratio of the pile-fermented ripe tea to the traditional Chinese medicine bacterial liquid is 3-4 kg: 100 L; during the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned; within 4 days of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 25-55 L: 3-4 kg; on the 5th to 10th day of fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time to the pile-fermented ripe tea is 15-35 L: 3-4 kg.

3. The preparation method according to claim 1, characterized in that, The traditional Chinese medicine liquid is traditional Chinese medicine liquid 1, traditional Chinese medicine liquid 2 or traditional Chinese medicine liquid 3; The traditional Chinese medicine liquid 1 is made from raw materials with the following mass ratios: the mass ratio of mulberry leaves, kudzu roots and balsam pears is 15:10:5; The traditional Chinese medicine liquid 2 is made from raw materials with the following mass ratios: the mass ratio of hawthorns, lotus leaves and cassia seeds is 20:15:10; The traditional Chinese medicine liquid 3 is made from raw materials with the following mass ratios: the mass ratio of chicory, corn silk, coix seeds and Clerodendranthus spicatus is 10:5:20:

10.

4. The preparation method according to claim 3, characterized in that, The preparation method of the traditional Chinese medicine liquid includes the following steps: Mix each raw material of the traditional Chinese medicine liquid with edible alcohol, carry out reflux extraction, filter, and collect the filtrate to obtain the traditional Chinese medicine liquid.

5. The preparation method according to claim 4, characterized in that, The mass-volume ratio of the total amount of the raw materials of the traditional Chinese medicine liquid to the edible alcohol is 1:(10-20); the number of extractions is 1 time, the extraction time is 0.5-1.5 h; the edible alcohol is 50-60% edible alcohol.

6. The preparation method according to claim 1, wherein The ratio of the volume of the traditional Chinese medicine liquid to the total mass of Aspergillus niger and Lactobacillus plantarum is 100 L: 0.2-0.4 kg; the ratio of the viable bacteria numbers of Aspergillus niger and Lactobacillus plantarum is 1:2; the strain number of Aspergillus niger is CICC 40048, and the strain number of Lactobacillus plantarum is CICC 21786; The pile-fermented ripe tea is activated tea leaves; The preparation method of the activated tea leaves includes: subjecting the ripe tea after traditional pile fermentation to steam treatment at a temperature of 65-75°C and a humidity of 80-90% for 1-2 hours to raise the water content of the tea leaves to 25-30% to obtain activated tea leaves.

7. The preparation method according to claim 1, characterized in that, The fermentation is divided into the first fermentation and the second fermentation; The temperature of the first fermentation is 31-33°C, the humidity is 77-83%, and the number of days of fermentation is 2-4 days; The temperature of the second fermentation is 27-29°C, the humidity is 67-73%, and the number of days of fermentation is 5-10 days; During the fermentation process, the traditional Chinese medicine bacterial liquid is added each time the pile is turned and after obtaining the first fermentation product; During the first fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time the pile is turned to the pile-fermented ripe tea is 45-55 L: 3-4 kg; In the first fermentation product, the volume of the traditional Chinese medicine bacterial liquid added is 25-35 L; During the second fermentation, the volume-mass ratio of the traditional Chinese medicine bacterial liquid added each time the pile is turned to the pile-fermented ripe tea is 15-25 L: 3-4 kg.

8. The traditional Chinese medicine tea prepared by the preparation method according to any one of claims 1-7.

9. Use of the traditional Chinese medicine tea according to claim 8 in the preparation of at least one of the following products a to c; a. Lowering blood sugar; b. Lowering blood lipid; c. Lowering uric acid.

10. The application according to claim 9, characterized in that, The product includes a drug or a health product.

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