Anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract

Abstract

The invention relates to the technical field of anti-inflammatory intestinal health oral liquid, and discloses an anti-inflammatory intestinal health oral liquid formula based on a yellow mushroom extract. Comprising the following raw materials: 3g of yellow mushroom extract (containing ergosterol), 1g of fructo-oligosaccharide, 2g of erythritol, 5g of cane sugar, 2g of xylitol, 0.2 g of pectin, 0.1 g of xanthan gum, 0.2 g of citric acid, 0.1 g of malic acid, 5ml of glycerol, 0.2 g of natural orange essence, 0.05 g of nisin, 0.05 g of vitamin C and 100ml of purified water. According to the anti-inflammatory intestinal health-care oral liquid formula based on the yellow mushroom extract, the oral liquid is orally taken for 9 days in an equivalent dose continuously in DSS induced UC mice, the colon length can be remarkably recovered, the spleen index is reduced, tissue inflammation lesion is relieved, and the anti-inflammatory intestinal health-care oral liquid formula has anti-inflammatory and health-care functions aiming at UC patients and people with sub-healthy intestinal functions, and has a good application prospect. And compared with the prior art, the active ingredients are clearer, and the stability and the taste are better.

Description

Technical Field

[0001] The invention relates to the technical field of anti-inflammatory intestinal health oral liquids, in particular to a formula of an anti-inflammatory intestinal health oral liquid based on a yellow mushroom extract. Background Art

[0002] Intestinal health oral liquid is a kind of health drink aimed at maintaining and improving intestinal function. For example, probiotics: such as Bifidobacterium, Lactobacillus acidophilus, etc., can regulate the balance of intestinal microecology, inhibit the growth of harmful bacteria, and promote normal intestinal peristalsis and digestion and absorption. Kangerle probiotic oral liquid is rich in a variety of probiotic strains. Prebiotics: common oligofructose, etc. belong to this category, which can provide nutrition for beneficial intestinal bacteria and promote their growth and reproduction. Shuchang oral liquid uses oligofructose syrup as raw material, which can regulate intestinal flora. Chinese medicine extracts: such as Hericium erinaceus, Codonopsis pilosula, Poria cocos, Chinese yam, etc. The Hericium erinaceus in Hericium erinaceus gastrointestinal health oral liquid can enhance the activity of digestive enzymes and regulate flora; Yanggujian Changxinwei oral liquid contains Hericium erinaceus polysaccharides, Codonopsis pilosula, etc., which can assist in protecting gastric mucosa and regulating intestinal flora.

[0003] At present, the intestinal health oral liquid on the market has been widely used. It is suitable for people with intestinal dysfunction: including those who often suffer from constipation, diarrhea, or indigestion symptoms such as abdominal distension and abdominal pain. Shuchang oral liquid is suitable for people with constipation and intestinal dysfunction, people with low immunity: because the intestine is an important immune organ of the human body, intestinal health oral liquid can enhance immunity by improving intestinal function, special groups: such as office workers with irregular diet, middle-aged and elderly people with declining gastrointestinal function, children with imperfect intestinal development, etc.

[0004] However, most intestinal health oral liquids have a single ingredient. Currently, auxiliary health drinks mainly focus on probiotics and polysaccharides. Although probiotics help regulate intestinal microecology and polysaccharides may have immune regulation and other effects, relying solely on these ingredients, for diseases such as ulcerative colitis (UC) with a complex pathogenesis (involving immune imbalance, inflammatory response and other links), the intervention methods are relatively limited, making it difficult to fully respond to the disease process, and the anti-inflammatory targeting is lacking. One of the core pathological characteristics of ulcerative colitis is intestinal inflammatory response. It is difficult to alleviate the condition and reduce the patient's symptoms from the key pathological links, and there are key functional shortcomings in auxiliary treatment. Summary of the Invention

[0005] (1) Technical problems solved

[0006] In response to the shortcomings of the existing technology, the present invention provides an anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract, which has the advantages of good anti-inflammatory, low cost and good taste, and solves the problem of the singleness of ingredients in most intestinal health oral liquids. At present, auxiliary health drinks mainly focus on probiotics and polysaccharides. Although probiotics help regulate intestinal microecology and polysaccharides may have immune regulation and other effects, relying solely on these ingredients, for diseases such as ulcerative colitis (UC) with a complex pathogenesis (involving multiple links such as immune imbalance and inflammatory response), the intervention methods are relatively limited, making it difficult to fully respond to the disease process, and the anti-inflammatory targeting is lacking. One of the core pathological characteristics of ulcerative colitis is intestinal inflammatory response. It is difficult to alleviate the condition and relieve the patient's symptoms from the key pathological links, and there is a key functional shortcoming in auxiliary treatment.

[0007] (2) Technical solution

[0008] In order to achieve the above-mentioned purposes of good anti-inflammatory, low cost and good taste, the present invention provides the following technical solution: a formula of an anti-inflammatory intestinal health oral liquid based on yellow mushroom extract, comprising raw materials: 3 grams of yellow mushroom extract (containing ergosterol), 1 gram of oligofructose, 2 grams of erythritol, 5 grams of sucrose, 2 grams of xylitol, 0.2 grams of pectin, 0.1 grams of xanthan gum, 0.2 grams of citric acid, 0.1 grams of malic acid, 5 milliliters of glycerol, 0.2 grams of natural orange flavor, 0.05 grams of nisin, 0.05 grams of vitamin C and 100 milliliters of purified water, comprising the following preparation process steps:

[0009] Step 1: Raw material pretreatment: First, select dried yellow mushrooms that are free of mold and insects, remove impurities, and evenly spread the yellow mushrooms on a vacuum drying oven tray. Set the vacuum degree to 0.06MPa, temperature to 40°C, and dry for 6 hours.

[0010] Step 2: Grinding: Put the dried yellow mushrooms into a powder grinder and grind them into particles ≤ 2mm;

[0011] Step 3: Sieve: Pass through an 80-mesh sieve (pore size 180 μm) twice, collect the powder, seal and store in a cool and dry place (relative humidity ≤ 30%);

[0012] Step 4: Ergosterol extraction:

[0013] Ethanol extraction: Weigh 100 g of yellow mushroom powder, add 500 mL of 70% ethanol solution (v / v), and let it stand for 12 hours with magnetic stirring every 2 hours;

[0014] Hot reflux extraction: add 300 mL of 70% ethanol solution to the filter residue and reflux with magnetic stirring in a 75°C water bath for 1 hour;

[0015] Step 5: Filtration and Filtration: The cold infusion and hot reflux solution were filtered three times using double-layer filter paper (pore size 10-15 μm) and the filtrates were combined;

[0016] Step 6: Concentration: Pour the filtrate into a rotary evaporator, set the water bath temperature to 70°C, the vacuum degree to 0.08 MPa, and concentrate to a volume of 1 / 10 of the original solution (about 80 mL);

[0017] Step 7: Drying: The concentrate was dried in a spray dryer (inlet air temperature 150° C., outlet air temperature 80° C.) to obtain a yellow mushroom extract powder (ergosterol content ≥16.67%);

[0018] Step 8: Preparation of oral solution:

[0019] Dissolve excipients: Dissolve 8.0 g of sucrose and 2.0 g of xylitol in 50 mL of purified water, heat to 60°C and stir until completely dissolved;

[0020] Colloidal dispersion: add 0.2g pectin, 0.1g xanthan gum, and 0.1g CMC-Na in sequence and homogenize until there are no lumps;

[0021] Acidity adjustment: add 0.2g citric acid and 0.1g malic acid, stir until dissolved;

[0022] Mixing and homogenization: Add 3.0 g of yellow mushroom extract powder, 5 mL of glycerol (density 1.26 g / mL), and 0.05 g of potassium sorbate to the above solution, add purified water to 100 mL, and homogenize under high pressure (pressure 50 MPa, 3 cycles) to ensure suspension stability;

[0023] Sterilization and filling: The mixed solution was sterilized through a 0.45 μm filter membrane, filled into glass bottles, sealed and then pasteurized (65°C, 30 minutes).

[0024] Furthermore, the raw material pretreatment in step 1 also includes raw material moisture control, raw material heavy metal detection and pesticide residue detection;

[0025] Raw material moisture control: The moisture content of the incoming yellow mushroom powder is measured by the loss on drying method. According to the standard "Determination of Moisture in Food (Oven Method)", the moisture content is ≤5% to prevent microbial growth and affect the subsequent extraction efficiency;

[0026] Heavy metal detection of raw materials: Use high performance liquid chromatography to quantitatively detect heavy metals such as arsenic, cadmium, lead, and mercury to avoid the risk of heavy metal pollution;

[0027] Pesticide residue detection: High performance liquid chromatography is used to screen common pesticides (such as chlorantraniliprole, paraquat, etc.) in yellow mushroom powder to ensure the safety of raw materials.

[0028] Furthermore, the endpoint of the vacuum drying in step 1 is controlled as follows: sampling and measuring the moisture content ≤ 5% (referring to GB5009.3-2016 oven method).

[0029] Furthermore, the ergosterol extraction in step 4 also includes detecting the content of the active ingredient (ergosterol), and the yellow mushroom extract is subjected to liquid chromatography detection by high performance liquid chromatography, and its peak value is substituted into the linear regression equation of pure ergosterol to detect its content, which is 16.67±3.5%.

[0030] Furthermore, the specific operation of the ethanol extraction in step 4 is as follows: weigh 100g of yellow mushroom powder, add 500mL of 70% ethanol solution by volume, and then let it stand for 12 hours. During this period, use a magnetic stirrer to stir for 5 minutes at a speed of 300 rpm every 2 hours to allow the yellow mushroom powder to fully contact with the ethanol solution, so that the target components such as ergosterol therein can be better dissolved in the ethanol.

[0031] Furthermore, the specific operation of the hot reflux extraction in step 4 is as follows: first, the filter residue after ethanol extraction is collected, and then 300 mL of 70% ethanol solution is added. In a 75°C water bath environment, reflux stirring is carried out at a speed of 570 rpm using a magnetic stirrer for 1 hour. The hot reflux can further promote the dissolution of the residual ergosterol in the filter residue into the ethanol under heating conditions, thereby improving the extraction rate.

[0032] Furthermore, the concentration process in step 6 is performed using a rotary evaporator, and the vacuum degree and evaporation temperature are monitored in real time (maintained at 70±1° C.).

[0033] Furthermore, the specific operating steps of the colloidal dispersion in step eight are as follows: 0.2 g of pectin, 0.1 g of xanthan gum, and 0.1 g of sodium carboxymethyl cellulose (CMC-Na) are added to the system in sequence. Pectin is a polysaccharide often used as a thickener and stabilizer; xanthan gum is a polysaccharide produced by microbial fermentation, which has thickening and emulsifying effects; CMC-Na is an anionic cellulose ether that can increase the viscosity of the system and improve stability. A homogenizer is used to perform three cycles at a pressure of 50 MPa.

[0034] (3) Beneficial effects

[0035] Compared with the prior art, the present invention provides an anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract, which has the following beneficial effects:

[0036] 1. This anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract can significantly restore colon length, reduce spleen index and alleviate tissue inflammatory lesions in DSS-induced UC mice by oral administration of an equivalent dose of this oral liquid for 9 consecutive days. It is targeted at UC patients and people with sub-healthy intestinal function, and has both anti-inflammatory and health-care functions. Compared with existing technologies, it has clearer active ingredients and better stability and taste.

[0037] 2. This anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract is suitable for nutritional support in medical clinics, health management centers, health product channels and community medical institutions; the domestic UC patient and intestinal sub-health user group has a scale of over one million people, and it can be expanded to the immune regulation and metabolic disease assistance market in the future. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 Provide a detailed schematic diagram of the present invention;

[0039] Figure 2 A flow chart was prepared for the present invention. DETAILED DESCRIPTION

[0040] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0041] See also Figure 1-2 A formula for an anti-inflammatory intestinal health oral liquid based on yellow mushroom extract includes the following raw materials: 3 grams of yellow mushroom extract (containing ergosterol), 1 gram of oligofructose, 2 grams of erythritol, 5 grams of sucrose, 2 grams of xylitol, 0.2 grams of pectin, 0.1 grams of xanthan gum, 0.2 grams of citric acid, 0.1 grams of malic acid, 5 milliliters of glycerin, 0.2 grams of natural orange flavor, 0.05 grams of nisin, 0.05 grams of vitamin C, and 100 milliliters of purified water, and includes the following preparation steps:

[0042] Step 1: Raw material pretreatment: First, select dried yellow mushrooms that are free of mold and insects, remove impurities, and evenly spread the yellow mushrooms on a vacuum drying oven tray. Set the vacuum degree to 0.06MPa, temperature to 40°C, and dry for 6 hours.

[0043] Step 2: Grinding: Put the dried yellow mushrooms into a powder grinder and grind them into particles ≤ 2mm;

[0044] Step 3: Sieve: Pass through an 80-mesh sieve (pore size 180 μm) twice, collect the powder, seal and store in a cool and dry place (relative humidity ≤ 30%);

[0045] Step 4: Ergosterol extraction:

[0046] Ethanol extraction: Weigh 100 g of yellow mushroom powder, add 500 mL of 70% ethanol solution (v / v), and let it stand for 12 hours, stirring magnetically every 2 hours.

[0047] Hot reflux extraction: add 300 mL of 70% ethanol solution to the filter residue and reflux with magnetic stirring in a 75°C water bath for 1 hour;

[0048] Step 5: Filtration and Filtration: The cold infusion and hot reflux solution were filtered three times using double-layer filter paper (pore size 10-15 μm) and the filtrates were combined;

[0049] Step 6: Concentration: Pour the filtrate into a rotary evaporator, set the water bath temperature to 70°C, the vacuum degree to 0.08 MPa, and concentrate to a volume of 1 / 10 of the original solution (about 80 mL);

[0050] Step 7: Drying: The concentrate was dried in a spray dryer (inlet air temperature 150° C., outlet air temperature 80° C.) to obtain a yellow mushroom extract powder (ergosterol content ≥16.67%);

[0051] Step 8: Preparation of oral solution:

[0052] Dissolve excipients: Dissolve 8.0 g of sucrose and 2.0 g of xylitol in 50 mL of purified water, heat to 60°C and stir until completely dissolved;

[0053] Colloidal dispersion: add 0.2g pectin, 0.1g xanthan gum, and 0.1g CMC-Na in sequence and homogenize until there are no lumps;

[0054] Acidity adjustment: add 0.2g citric acid and 0.1g malic acid, stir until dissolved;

[0055] Mixing and homogenization: Add 3.0 g of yellow mushroom extract powder, 5 mL of glycerol (density 1.26 g / mL), and 0.05 g of potassium sorbate to the above solution, add purified water to 100 mL, and homogenize under high pressure (pressure 50 MPa, 3 cycles) to ensure suspension stability;

[0056] Sterilization and filling: The mixed solution was sterilized through a 0.45 μm filter membrane, filled into glass bottles, sealed and then pasteurized (65°C, 30 minutes).

[0057] In the case implementation, step 1 of raw material pretreatment also includes raw material moisture control, raw material heavy metal detection and pesticide residue detection;

[0058] Raw material moisture control: The moisture content of the incoming yellow mushroom powder is measured by the loss on drying method. According to the standard "Determination of Moisture in Food (Oven Method)", the moisture content is ≤5%. This can inhibit the growth of microorganisms and prevent the breeding of microorganisms due to excessive moisture, which affects the subsequent extraction process. At the same time, it ensures that the extraction efficiency is not affected by moisture factors.

[0059] Heavy metal detection of raw materials: Quantitative detection of heavy metals such as arsenic, cadmium, lead, and mercury using high-performance liquid chromatography can accurately grasp the heavy metal content in raw materials, identify heavy metal pollution risks, and avoid damage to product quality and subsequent applications caused by excessive heavy metals;

[0060] Pesticide residue testing: Using high-performance liquid chromatography (HPLC) to screen common pesticides (such as chlorantraniliprole and paraquat) in yellow mushroom powder can effectively detect whether there are pesticide residues in the raw materials, ensuring that the raw materials used in production meet safety standards and guaranteeing the safety of the final product;

[0061] Among them, moisture determination adopts the "Method for Determination of Moisture in Food (Oven Method)" standard, and heavy metal and pesticide residue detection uses high-performance liquid chromatography. Both are mature and recognized scientific detection methods with reliable test results. The quality of raw materials is controlled from multiple dimensions of moisture, heavy metals, and pesticide residues, and microbial contamination, heavy metal pollution, and pesticide residue hazards are prevented in all directions, ensuring the safety of products from the raw material end, reducing subsequent production risks and product safety risks. At the same time, controlling the moisture content of raw materials can avoid its adverse effects on extraction efficiency, ensure the smooth progress of the production process, improve production efficiency, and reduce production delays or product quality problems caused by raw material quality problems.

[0062] In the case implementation, step 4, ergosterol extraction, also includes the detection of the active ingredient (ergosterol) content. The yellow mushroom extract is subjected to liquid chromatography detection by high-performance liquid chromatography, and its peak value is substituted into the linear regression equation of pure ergosterol to detect its content. The content is 16.67±3.5%, which can accurately determine the ergosterol content, providing a quantitative basis for product quality control and judging whether the extract meets the expected standards.

[0063] Among them, high performance liquid chromatography combined with linear regression equation is used to detect the ergosterol content. This method has high separation efficiency and good detection sensitivity, can accurately determine the content, and provide reliable data support for product quality control.

[0064] In the case implementation, the specific operation of step 4, ethanol extraction, is as follows: 100g of yellow mushroom powder is weighed, 500mL of 70% by volume ethanol solution is added, and then the mixture is allowed to stand for 12 hours. During this period, a magnetic stirrer is used to stir for 5 minutes every 2 hours at 300 rpm to allow the yellow mushroom powder to fully contact with the ethanol solution, so that the target components such as ergosterol therein can be better dissolved in the ethanol. After the standing and stirring operations, the target components such as ergosterol are fully dissolved in the ethanol, thereby achieving the preliminary separation and enrichment of ergosterol and other components from the yellow mushroom powder, laying the foundation for the subsequent extraction steps;

[0065] Among them, ethanol extraction fully dissolves the target component through reasonable solvent dosage, standing and stirring operations; hot reflux extraction further extracts the residual components in the filter residue with the help of heating and reflux stirring. The multi-step synergy significantly improves the ergosterol extraction efficiency, fully utilizes the raw materials, and increases the output of effective ingredients.

[0066] In the case implementation, the specific operation of step 4, hot reflux extraction, is as follows: first, the filter residue after ethanol extraction is collected, and then 300 mL of 70% ethanol solution is added. The mixture is refluxed and stirred at 570 rpm in a 75°C water bath with a magnetic stirrer for 1 hour. The hot reflux can further dissolve the ergosterol remaining in the filter residue into the ethanol under the heating condition. The heating environment further dissolves the ergosterol remaining in the filter residue into the ethanol, thereby maximizing the extraction of ergosterol, improving its extraction rate, and increasing the amount of the target component in the final extract.

[0067] Each step has clear specifications for material dosage, solvent concentration, operating temperature, rotation speed, time and other conditions to ensure consistency and repeatability of operations, facilitating quality control and large-scale promotion in industrial production.

[0068] In the case implementation, a rotary evaporator was used in the concentration process in step six. The vacuum degree and evaporation temperature (maintained at 70±1°C) were monitored in real time. Through the principle of reduced pressure distillation, the solvent was evaporated quickly at a lower temperature to concentrate the extract, reduce the solvent content, and increase the concentration of the target component, preparing for subsequent processing steps.

[0069] Among them, the rotary evaporator concentration method is carried out under reduced pressure conditions, which can achieve solvent evaporation at a relatively low temperature (70±1°C), avoiding the damage of heat-sensitive components by high temperature, while accelerating the concentration speed, improving production efficiency, and ensuring the activity and content of the target components.

[0070] In the case implementation, the specific operating steps of step eight, colloidal dispersion, are as follows: 0.2 g of pectin, 0.1 g of xanthan gum, and 0.1 g of sodium carboxymethyl cellulose (CMC-Na) are added to the system in sequence. Pectin is a polysaccharide commonly used as a thickener and stabilizer; xanthan gum is a polysaccharide produced by microbial fermentation and has thickening and emulsifying effects; CMC-Na is an anionic cellulose ether that can increase the viscosity of the system and improve stability. A homogenizer is used and three cycles are performed at a pressure of 50 MPa. The purpose is to evenly disperse the added colloidal substances in the system, break up lumps, and allow them to fully dissolve and evenly distribute, thereby obtaining a uniform and stable dispersion system and improving product quality and stability.

[0071] Among them, the dosage of each colloidal substance is clearly defined, and it functions according to its characteristics. With the help of a homogenizer, the pressure and number of cycles are accurately controlled to ensure that the colloidal substance is evenly dispersed and has strong repeatability. This can effectively improve the stability of product quality and meet the strict requirements of industrial production for product uniformity and stability.

[0072] In summary, the anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract can significantly restore colon length, reduce spleen index and alleviate tissue inflammatory lesions in DSS-induced UC mice by oral administration of an equivalent dose of the oral liquid for 9 consecutive days. It is targeted at UC patients and people with sub-healthy intestinal function, has both anti-inflammatory and health-care functions, and has clearer active ingredients and better stability and taste than the existing technology.

[0073] In addition, it is suitable for nutritional support in medical clinics, health management centers, health product channels and community medical institutions; the domestic UC patient and intestinal sub-health user group has a population of over one million, and it can be expanded to the immune regulation and metabolic disease auxiliary market in the future.

[0074] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0075] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A formula for an anti-inflammatory intestinal health oral liquid based on yellow mushroom extract, comprising the following ingredients: 3 grams of yellow mushroom extract (containing ergosterol), 1 gram of oligofructose, 2 grams of erythritol, 5 grams of sucrose, 2 grams of xylitol, 0.2 grams of pectin, 0.1 grams of xanthan gum, 0.2 grams of citric acid, 0.1 grams of malic acid, 5 milliliters of glycerol, 0.2 grams of natural orange flavor, 0.05 grams of nisin, 0.05 grams of vitamin C, and 100 milliliters of purified water, characterized in that: The preparation process comprises the following steps: Step 1: Raw material pretreatment: First, select dried yellow mushrooms that are free of mold and insects, remove impurities, and evenly spread the yellow mushrooms on a vacuum drying oven tray. Set the vacuum degree to 0.06MPa, temperature to 40°C, and dry for 6 hours. Step 2: Grinding: Put the dried yellow mushrooms into a powder grinder and grind them into particles ≤ 2mm; Step 3: Sieve: Pass through an 80-mesh sieve (pore size 180 μm) twice, collect the powder, seal and store in a cool and dry place (relative humidity ≤ 30%); Step 4: Ergosterol extraction: Ethanol extraction: Weigh 100 g of yellow mushroom powder, add 500 mL of 70% ethanol solution (v / v), and let it stand for 12 hours with magnetic stirring every 2 hours; Hot reflux extraction: add 300 mL of 70% ethanol solution to the filter residue and reflux with magnetic stirring in a 75°C water bath for 1 hour; Step 5: Filtration and Filtration: The cold infusion and hot reflux solution were filtered three times using double-layer filter paper (pore size 10-15 μm) and the filtrates were combined; Step 6: Concentration: Pour the filtrate into a rotary evaporator, set the water bath temperature to 70°C, the vacuum degree to 0.08 MPa, and concentrate to a volume of 1 / 10 of the original solution (about 80 mL); Step 7: Drying: The concentrate was dried in a spray dryer (inlet air temperature 150° C., outlet air temperature 80° C.) to obtain a yellow mushroom extract powder (ergosterol content ≥16.67%); Step 8: Preparation of oral solution: Dissolve excipients: Dissolve 8.0 g of sucrose and 2.0 g of xylitol in 50 mL of purified water, heat to 60°C and stir until completely dissolved; Colloidal dispersion: add 0.2g pectin, 0.1g xanthan gum, and 0.1g CMC-Na in sequence and homogenize until there are no lumps; Acidity adjustment: add 0.2g citric acid and 0.1g malic acid, stir until dissolved; Mixing and homogenization: Add 3.0 g of yellow mushroom extract powder, 5 mL of glycerol (density 1.26 g / mL), and 0.05 g of potassium sorbate to the above solution, add purified water to 100 mL, and homogenize under high pressure (pressure 50 MPa, 3 cycles) to ensure suspension stability; Sterilization and filling: The mixed solution was sterilized through a 0.45 μm filter membrane, filled into glass bottles, sealed and then pasteurized (65°C, 30 minutes).

2. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The raw material pretreatment in step 1 also includes raw material moisture control, raw material heavy metal detection and pesticide residue detection; Raw material moisture control: The moisture content of the incoming yellow mushroom powder is measured by the loss on drying method. According to the standard "Determination of Moisture in Food (Oven Method)", the moisture content is ≤5% to prevent microbial growth and affect the subsequent extraction efficiency; Heavy metal detection of raw materials: Use high performance liquid chromatography to quantitatively detect heavy metals such as arsenic, cadmium, lead, and mercury to avoid the risk of heavy metal pollution; Pesticide residue detection: High performance liquid chromatography is used to screen common pesticides (such as chlorantraniliprole, paraquat, etc.) in yellow mushroom powder to ensure the safety of raw materials.

3. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The endpoint of the vacuum drying in step 1 is controlled as follows: sampling and measuring the moisture content ≤ 5% (refer to GB5009.3-2016 oven method).

4. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The ergosterol extraction in step 4 also includes detecting the content of the active ingredient (ergosterol). The yellow mushroom extract is subjected to liquid chromatography detection by high performance liquid chromatography, and its peak value is substituted into the linear regression equation of pure ergosterol to detect its content, which is 16.67±3.5%.

5. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The specific operation of the ethanol extraction in step 4 is as follows: weigh 100g of yellow mushroom powder, add 500mL of 70% by volume ethanol solution, and then let it stand for 12 hours. During this period, use a magnetic stirrer to stir for 5 minutes at 300 rpm every 2 hours to allow the yellow mushroom powder to fully contact with the ethanol solution, so that the target components such as ergosterol therein can be better dissolved in the ethanol.

6. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The specific operation of the hot reflux extraction in step 4 is as follows: first, the filter residue after ethanol extraction is collected, and then 300 mL of 70% ethanol solution is added. The mixture is refluxed and stirred at 570 rpm in a 75°C water bath with a magnetic stirrer for 1 hour. The hot reflux can further dissolve the residual ergosterol in the filter residue into the ethanol under heating conditions, thereby improving the extraction rate.

7. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The concentration process in step 6 is performed using a rotary evaporator, and the vacuum degree and evaporation temperature are monitored in real time (maintained at 70±1°C).

8. The anti-inflammatory intestinal health oral liquid formula based on yellow mushroom extract according to claim 1, characterized in that: The specific operating steps of the colloidal dispersion in step 8 are as follows: 0.2 g of pectin, 0.1 g of xanthan gum, and 0.1 g of sodium carboxymethyl cellulose (CMC-Na) are added to the system in sequence. Pectin is a polysaccharide often used as a thickener and stabilizer; xanthan gum is a polysaccharide produced by microbial fermentation, which has thickening and emulsifying effects; CMC-Na is an anionic cellulose ether that can increase the viscosity of the system and improve stability. Use a homogenizer and perform three cycles at a pressure of 50 MPa.

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