Functional oral liquid capable of tonifying qi and blood and enhancing immunity based on ganoderma lucidum active ingredients and preparation method of functional oral liquid

Abstract

The invention relates to the technical field of nutritional health-care food, and particularly discloses functional oral liquid capable of tonifying qi and blood and enhancing immunity based on ganoderma lucidum active ingredients and a preparation method. The composition comprises a ganoderma lucidum fermentation stock solution, ginseng, lucid ganoderma, astragalus membranaceus, angelica sinensis, fructus lycii, fructus hippophae, rhizoma polygonati, oyster nano peptide, raspberry and a chitosan oligosaccharide-vitamin E stabilizer. The preparation method comprises the following steps: crushing medicinal materials, performing graded extraction, performing ultrasonic integration with a ganoderma lucidum fermentation stock solution, performing membrane separation and purification, performing gradient vacuum concentration, adding a stabilizer under the protection of nitrogen, stirring, and finally performing nitrogen filling and pasteurization. The composition disclosed by the invention can be used for tonifying qi and blood and regulating immunity, the bioavailability is improved by virtue of synergy of ganoderma lucidum polysaccharide, ganoderma lucidum triterpenes and ginsenoside and an oyster nano peptide-sea buckthorn flavone composite carrier, and efficient retention and synergistic interaction of active ingredients are realized; in addition, low-temperature gradient concentration and mild sterilization are adopted in the preparation method, so that the heating time is shortened, and the quality stability of the product is ensured.

Description

Technical Field

[0001] The present application relates to the technical field of nutritional health foods, and more specifically, to a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which replenishes both qi and blood and a preparation method thereof. Background Art

[0002] Ganoderma lucidum, also known as "meat Ganoderma lucidum", is a living complex formed by the symbiosis of slime mold, fungi and bacteria. It is rich in active ingredients such as β-glucan, peptides, nucleotides and trace elements. With the development of science and technology, research on Ganoderma lucidum has found that it contains 46 vitamins needed by the human body, amino acids, trace elements and nutrients essential for our health. Traditional medicine believes that it has the effects of replenishing qi and blood, and strengthening the body. Modern research has confirmed that Ganoderma lucidum polysaccharides can significantly enhance the body's immune function by activating macrophages and promoting cytokine secretion. Therefore, it is regarded as an ideal raw material for developing foods with dual qi and blood replenishment and immune regulation functions.

[0003] However, existing oral liquids based on Gastrodia elata or Chinese medicinal materials generally have some shortcomings. Among them, a single Gastrodia elata extract or a simple compound combination is difficult to achieve the synergistic enhancement of active ingredients such as polysaccharides, triterpenes, and saponins, and thus the immune enhancement effect is limited. Summary of the Invention

[0004] In order to solve the problem that the active ingredients of existing Tai Sui oral liquids are not synergistic enough and the bioavailability of small molecule active substances is low, resulting in insignificant immune regulation effect, the present application provides a functional oral liquid based on Tai Sui active ingredients that can replenish qi and blood and enhance immunity, and a preparation method thereof.

[0005] The present application provides a functional oral liquid based on the active ingredient of Tai Sui that replenishes both Qi and blood and enhances immunity, which adopts the following technical solution:

[0006] In the first aspect, the present application provides a functional oral liquid based on the active ingredient of Tai Sui that replenishes both Qi and blood and enhances immunity, using the following technical solution:

[0007] The functional oral liquid based on the active ingredient of Tai Sui for replenishing both Qi and blood and enhancing immunity contains the following raw materials by weight: 30-50 parts of Tai Sui fermentation liquid, 3-8 parts of ginseng, 5-10 parts of Ganoderma lucidum, 6-12 parts of Astragalus, 4-9 parts of Angelica sinensis, 5-15 parts of wolfberry, 8-18 parts of sea buckthorn fruit, 7-14 parts of Polygonatum, 2-6 parts of oyster extract, 5-10 parts of raspberry, and 0.5-2 parts of natural stabilizer.

[0008] By adopting the above technical scheme, since the fermentation liquid of Tai Sui is used as the main raw material, it can provide high-branched β-1,3 / 1,6-glucan and extracellular polysaccharides; by adding ginseng, the effect of enhancing the mobilization of hematopoietic stem cells and improving the efficiency of the mutual generation of Qi and blood is achieved; by adding Ganoderma lucidum, the effect of strengthening the antioxidant barrier and delaying cell aging is achieved; by adding Astragalus, the effect of replenishing Qi and raising Yang and increasing the rate of hemoglobin synthesis is achieved; by adding Angelica sinensis, the effect of improving microcirculation and reducing blood viscosity is achieved; by adding Lycium barbarum, the effect of nourishing the liver and kidneys and relieving visual fatigue is achieved; by adding Seabuckthorn fruit, the effect of increasing the iron absorption rate and accelerating tissue repair is achieved; by adding Polygonatum, the effect of strengthening the spleen and moistening the lungs and maintaining energy homeostasis is achieved; by adding oyster extract, the effect of improving the bioavailability of trace elements and reducing gastrointestinal irritation is achieved; by adding raspberry, the effect of consolidating essence and reducing urine, and synergistically resisting oxidation and aging is achieved; and by adding natural stabilizers, the alginate-chitosan oligosaccharide gel network encapsulates the active ingredients and constructs a pH-responsive release system.

[0009] Preferably, the natural stabilizer is composed of chitosan oligosaccharide and vitamin E in a mass ratio of 1:0.3-0.8.

[0010] By adopting the above technical solution, the positive charge network of chitosan oligosaccharide and the negative charge of alginate are used to form a pH-responsive gel skeleton, while vitamin E is embedded in the hydrophobic microregion to block the free radical chain reaction, thereby increasing the stability of the product.

[0011] Preferably, the oyster extract is nano-processed oyster peptide with a particle size range of 50-200 nm.

[0012] By adopting the above technical solution, the particle size can be significantly reduced, and the specific surface area and mucosal contact area can be increased.

[0013] Preferably, the preparation of the Gastrodia elata fermentation stock solution includes: the preparation process of the Gastrodia elata fermentation stock solution is as follows: first, the activated strain is inoculated into a potato glucose liquid culture medium containing 3-5% birch sap, and then fermented for 7-10 days at a temperature of 28-32°C and a dissolved oxygen saturation of 30-40%.

[0014] In a second aspect, the present application provides a method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which adopts the following technical solution:

[0015] A method for preparing a functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui, comprising the following steps:

[0016] S1. Raw material pretreatment: Grind ginseng, ganoderma lucidum, astragalus root, angelica root, wolfberry, sea buckthorn fruit, polygonatum sibiricum, and raspberry into 40-80 mesh to obtain a mixed medicinal material;

[0017] S2, graded extraction: using a step-by-step temperature extraction method, adding 8-12 times the amount of purified water to the mixed medicinal materials to obtain an extract;

[0018] S3, ultrasonic integration: add the fermented Tai Sui stock solution to the extract, and ultrasonically treat at a temperature of 45-55°C and a frequency of 40-50kHz for 20-40 minutes;

[0019] S4. Membrane separation and purification: using an organic filter membrane with a molecular weight cut-off of 100-300 kDa, ultrafiltration treatment is performed at an operating pressure of 0.3-0.6 MPa;

[0020] S5, gradient concentration: concentrate to soluble solid content of 25-35%;

[0021] S6. Stability treatment: add natural stabilizer and stir under nitrogen protection;

[0022] S7. Finished product filling: After filtration, fill with nitrogen and sterilize.

[0023] By adopting the above technical scheme, the raw materials are pretreated, thereby increasing the specific surface area of ​​the medicinal materials and destroying the cell walls, thereby shortening the extraction time; through graded purification, saponins, polysaccharides, flavonoids and other active ingredients with different polarities are sequentially dissolved; through ultrasonic integration, the cavitation effect is used to promote the formation of nano-scale composite micelles between β-glucan and medicinal polysaccharides; through membrane separation and purification, large molecular polysaccharide-peptide complexes are retained and free proteins and pigments are removed; through gradient concentration, thermal degradation of saponins and polysaccharides caused by high-temperature instantaneous concentration is avoided; through stability treatment, product stability is increased, thereby increasing the inhibition rate of oxidation; and through isolation of oxygen and avoidance of oxidation of active ingredients during the sterilization process, oxygen is isolated and avoidance of oxidation of active ingredients during the sterilization process.

[0024] Preferably, in step S2, the step-by-step temperature extraction method is divided into the following two stages: the first stage is leaching at 65-75°C for 1.5-2.5 hours, and the second stage is leaching at 85-90°C for 0.8-1.2 hours.

[0025] By adopting the above technical scheme, the first stage of extraction can achieve the effect of gently dissolving heat-sensitive active ingredients such as saponins and oligosaccharides and inhibiting enzymatic browning; the second stage of extraction can achieve the effect of promoting further rupture of cell walls and accelerating the full dissolution of polysaccharides and flavonoids at high temperature.

[0026] Preferably, in step S5, 0.01-0.03% of tea polyphenols is added to the total amount of the extract during the gradient concentration process.

[0027] By adopting the above technical solution, tea polyphenols are added to capture free radicals generated during the concentration process and to chelate metal ions for antioxidant effect.

[0028] Preferably, in step S5, the gradient concentration is first concentrated to 30% of the original volume at a vacuum degree of -0.08 to -0.1 MPa and a temperature of 55-65°C, and then concentrated at a vacuum degree of -0.09 to -0.095 MPa and a temperature of 45-50°C.

[0029] By adopting the above technical solution, the first stage of concentration plays a role in quickly removing a large amount of free water, shortening the high temperature exposure time and inhibiting the proliferation of microorganisms. The second stage of concentration plays a role in further reducing water activity, avoiding thermal degradation of saponins and polysaccharides and synergizing the antioxidant protection of tea polyphenols.

[0030] Preferably, in step S7, the sterilization condition is pasteurization in a water bath at a temperature of 72-75°C for 15-18 minutes.

[0031] By adopting the above technical solution, yeast, mold and most pathogenic bacteria can be killed under mild thermal conditions while avoiding the degradation of saponins, polysaccharides and β-glucan caused by high temperature.

[0032] Preferably, in step S6, the stirring condition is 200-400 rpm for 15-30 minutes.

[0033] By adopting the above technical solution, the chitosan oligosaccharide-vitamin E natural stabilizer and the concentrated liquid are fully dispersed, a uniform charge network is formed, and the polysaccharide-peptide complex is quickly embedded.

[0034] In summary, this application has the following beneficial effects:

[0035] 1. Since this application uses a specific weight portion of Gastrodia elata fermentation liquid in combination with multiple Chinese medicinal materials, and utilizes the synergistic effect of Gastrodia elata polysaccharide, Ganoderma lucidum triterpenes, and ginsenosides, the dissolution rate of immune active ingredients is significantly improved. Among them, oyster nanopeptides and sea buckthorn flavonoids form a composite carrier, enhancing the bioavailability of small molecule active substances, thereby providing a material basis for immune regulation.

[0036] 2. In this application, it is preferred to use a step-by-step temperature extraction method to first extract the thermosensitive saponins at low temperature and then release the flavonoids at high temperature to avoid the high-temperature decomposition of components such as angelica ferulic acid. At the same time, ultrasonic integration is used to activate the enzymatic reaction, thereby increasing the retention rate of sea buckthorn vitamin C. Vacuum gradient concentration is combined with the addition of tea polyphenols to effectively inhibit the activity of polyphenol oxidase.

[0037] 3. The method of the present application uses 40-50kHz ultrasound to generate cavitation effect to break plant cell walls, thereby improving the extraction rate of wolfberry polysaccharides. By utilizing ultrafiltration membranes, large molecular impurities and pyrogens can be removed. By blocking the photooxidation chain reaction through light-shielding stirring under nitrogen protection, the product's room temperature storage period is greatly increased.

[0038] 4. This application uses the synergistic effects of active ingredients such as Ganoderma lucidum polysaccharide, ginsenosides, and Ganoderma lucidum triterpenes, so that the oral liquid has anti-cancer and anti-tumor effects, and has obvious effects on the rehabilitation of cardiovascular and cerebrovascular diseases, hypertension, hyperlipidemia, hyperglycemia, cerebral infarction and hemiplegia, nourishes the kidneys and qi and blood, nourishes yin and strengthens yang, beautifies the skin, improves eyesight and protects the liver, nourishes the stomach and moistens the lungs, promotes blood circulation and removes blood stasis, and has high-intensity immunity, anti-oxidation, anti-aging, and longevity. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a flow chart of the method for preparing a functional oral liquid based on the active ingredient of Tai Sui that replenishes both qi and blood and enhances immunity, as provided in this application. DETAILED DESCRIPTION

[0040] The present application is further described in detail below with reference to the accompanying drawings and examples.

[0041] Technical conception:

[0042] As modern scientific research on Tai Sui deepens, its rich nutritional value and unique active ingredients are gradually being revealed. Studies have found that Tai Sui contains 46 essential vitamins, amino acids, trace elements, and other nutrients crucial to health. Among them, the following five substances are particularly critical to health:

[0043] PQQ (pyrroloquinoline quinone): has multiple physiological functions:

[0044] Anti-cancer and antioxidant: helps resist oxidative damage, fight aging, relieve inflammation, and prevent arthritis.

[0045] Neuroprotection: It can repair neurons and nerve fibers, regulate various neurological diseases, prevent Alzheimer's disease, and improve memory and intelligence.

[0046] Liver protection: It can prevent liver damage, help balance and lower bilirubin, and maintain liver health.

[0047] Vision maintenance: Promotes glutathione formation, prevents cataracts and liver bilirubin accumulation.

[0048] Nucleic acids (DNA / RNA): As carriers of genetic information, nucleic acids are the basic substances that constitute life. They store and transmit the genetic code of organisms and are therefore regarded as important basic substances of life.

[0049] Chitin: Its importance ranks alongside proteins, fats, carbohydrates, vitamins, and minerals, and is hailed by international academics as the "sixth essential element of life." It is the only naturally occurring, positively charged, edible dietary fiber in nature, and has unique benefits for the human body.

[0050] Fungal polysaccharides: Numerous clinical trials have demonstrated that fungal polysaccharides possess significant immunomodulatory and anti-tumor activity. As an important adjuvant therapy, they can significantly improve the quality of life and prolong survival in cancer patients (clinically demonstrating an approximately 50% improvement in survival time), with high safety and minimal side effects.

[0051] Lecithin: Known as one of the "best nutrients," it's essential for brain function:

[0052] Improve brain power: enhance brain vitality, eliminate brain fatigue, improve memory and learning work efficiency.

[0053] Neural repair and protection: It can repair damaged brain cells and effectively prevent the occurrence of Alzheimer's disease.

[0054] These findings reveal the scientific connotation of Tai Sui as a traditional tonic. The various high-value active substances it is rich in together constitute the material basis for its multiple health benefits such as regulating immunity, delaying aging, improving brain function, and protecting internal organs.

[0055] During the preparation process of traditional Chinese medicine oral liquid, high-temperature extraction will cause the degradation of heat-sensitive substances such as polysaccharides and saponins, thereby leading to the loss of active ingredients. At the same time, the dissolution rate of active ingredients in mixed extraction of multiple medicinal materials is insufficient, which leads to low compatibility efficacy.

[0056] In the present application, a stepwise temperature rise extraction is performed, wherein the thermosensitive saponins and polysaccharides are first extracted at low temperature, and then the flavonoids and alkaloids are released at high temperature, thereby greatly improving the dissolution rate.

[0057] The present application provides a functional oral liquid and preparation method based on the active ingredient of Tai Sui that can replenish both Qi and blood and enhance immunity. The functional oral liquid and preparation method based on the active ingredient of Tai Sui that can replenish both Qi and blood and enhance immunity provided in the embodiments of the present application are described in detail below.

[0058] Example 1

[0059] The present invention provides a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which comprises the following ingredients in parts by weight:

[0060] 40 parts of Tai Sui fermented liquid, 5.5 parts of ginseng, 7.5 parts of Ganoderma lucidum, 9 parts of Astragalus, 6.5 parts of Chinese Angelica, 10 parts of Lycium barbarum, 13 parts of Seabuckthorn fruit, 10.5 parts of Polygonatum, 4 parts of oyster extract, 7.5 parts of raspberry, and 1.25 parts of a natural stabilizer; wherein the natural stabilizer is a mixture of chitosan oligosaccharide and vitamin E in a mass ratio of 1:0.55; wherein the oyster extract is a nano-sized oyster peptide with a particle size of 125 nm;

[0061] The preparation process of the fermented stock solution of Tai Sui is as follows: first, the activated strain is inoculated into a potato glucose liquid culture medium containing 4% birch sap, and then fermented for 8.5 days at a temperature of 30°C and a dissolved oxygen saturation of 35%.

[0062] The preparation method of the functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which replenishes both qi and blood, comprises the following steps:

[0063] S1. Raw material pretreatment: Ginseng, Ganoderma lucidum, Astragalus root, Chinese angelica root, Lycium barbarum, Seabuckthorn fruit, Polygonatum sibiricum, and Raspberry were crushed into 60 mesh;

[0064] S2, fractional extraction: add 10 times the amount of purified water to the mixed medicinal materials, extract at 70 ° C for 2 hours in the first stage, and extract at 87.5 ° C for 1 hour in the second stage;

[0065] S3, ultrasonic integration: add the fermented Tai Sui stock solution to the extract and ultrasonically treat at a temperature of 50°C and a frequency of 45kHz for 30 minutes;

[0066] S4. Membrane separation and purification: ultrafiltration was performed using a polyethersulfone membrane with a molecular weight cutoff of 200 kDa at a pressure of 0.45 MPa;

[0067] S5, gradient concentration: first add 0.02% of the total amount of tea polyphenols in the extract, then concentrate to 30% of the original volume under the conditions of vacuum degree of -0.09 MPa and temperature of 60°C, and finally concentrate to 30% of the original volume under the conditions of vacuum degree of -0.0925 MPa and temperature of 47.5°C;

[0068] S6, stabilization treatment: adding natural stabilizer and stirring at 300 rpm for 22 minutes under nitrogen protection;

[0069] S7. Finished product filling: After filtering through a 0.22μm microporous membrane, fill with nitrogen and pasteurize in a water bath at 73.5℃ for 16 minutes.

[0070] Example 2

[0071] The present invention provides a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which comprises the following ingredients in parts by weight:

[0072] 30 parts of Tai Sui fermented liquid, 3 parts of ginseng, 5 parts of Ganoderma lucidum, 6 parts of Astragalus, 4 parts of Chinese angelica, 5 parts of wolfberry, 8 parts of sea buckthorn fruit, 7 parts of Polygonatum, 2 parts of oyster extract, 5 parts of raspberry, and 0.5 parts of a natural stabilizer, wherein the natural stabilizer is a mixture of chitosan oligosaccharide and vitamin E in a mass ratio of 1:0.3; the oyster extract is a nano-sized oyster peptide with a particle size of 50 nm;

[0073] The preparation process of the fermented stock solution of Tai Sui is as follows: first, the activated strain is inoculated into a potato glucose liquid culture medium containing 4% birch sap, and then fermented for 7 days at a temperature of 28° C. and a dissolved oxygen saturation of 30%.

[0074] The preparation method of the functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which replenishes both qi and blood, comprises the following steps:

[0075] S1. Raw material pretreatment: Ginseng, Ganoderma lucidum, Astragalus root, Chinese angelica root, Lycium barbarum, Seabuckthorn fruit, Polygonatum sibiricum, and Raspberry were crushed into 40 mesh;

[0076] S2, fractional extraction: add 8 times the amount of purified water to the mixed medicinal materials, extract at 65 ° C for 1.5 hours in the first stage, and extract at 85 ° C for 0.8 hours in the second stage;

[0077] S3, ultrasonic integration: add the fermented Tai Sui stock solution to the extract and ultrasonicate at 45°C and 40kHz for 20 minutes;

[0078] S4. Membrane separation and purification: ultrafiltration was performed using a polyethersulfone membrane with a molecular weight cut-off of 100 kDa at a pressure of 0.3 MPa;

[0079] S5, gradient concentration: first add 0.01% of the total amount of tea polyphenols in the extract, then concentrate to 30% of the original volume under the conditions of vacuum degree of -0.08 MPa and temperature of 55°C, and finally concentrate to 25% of the soluble solid content under the conditions of vacuum degree of -0.09 MPa and temperature of 45°C;

[0080] S6, stabilization treatment: add natural stabilizer and stir at 200 rpm for 15 minutes under nitrogen protection;

[0081] S7. Finished product filling: After filtering through a 0.22μm microporous membrane, fill with nitrogen and pasteurize in a water bath at 72℃ for 15 minutes.

[0082] Example 3

[0083] The present invention provides a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which comprises the following ingredients in parts by weight:

[0084] 50 parts of Tai Sui fermented liquid, 8 parts of ginseng, 10 parts of Ganoderma lucidum, 12 parts of Astragalus, 9 parts of Chinese angelica, 15 parts of wolfberry, 18 parts of sea buckthorn fruit, 14 parts of polygonatum, 6 parts of oyster extract, 10 parts of raspberry, and 2 parts of natural stabilizer, wherein the natural stabilizer is composed of a mixture of chitosan oligosaccharide and vitamin E in a mass ratio of 1:0.8, and the oyster extract is a nano-sized oyster peptide with a particle size of 200 nm;

[0085] The preparation of the fermentation stock solution of Tai Sui is as follows: the activated strain is first inoculated into a potato glucose liquid culture medium containing 5% birch sap, and then fermented for 10 days at a temperature of 32° C. and a dissolved oxygen saturation of 40%.

[0086] The preparation method of the functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which replenishes both qi and blood, comprises the following steps:

[0087] S1. Raw material pretreatment: Ginseng, Ganoderma lucidum, Astragalus root, Chinese angelica root, Lycium barbarum, Seabuckthorn fruit, Polygonatum sibiricum, and Raspberry were crushed into 80 mesh;

[0088] S2, fractional extraction: add 12 times the amount of purified water to the mixed medicinal materials, extract at 75°C for 2.5 hours in the first stage, and extract at 90°C for 1.2 hours in the second stage;

[0089] S3, ultrasonic integration: add the fermented Tai Sui stock solution to the extract and ultrasonicate at 55°C and 50kHz for 40 minutes;

[0090] S4. Membrane separation and purification: using a polyethersulfone membrane with a molecular weight cut-off of 300 kDa, ultrafiltration was performed at a pressure of 0.6 MPa;

[0091] S5, gradient concentration: first add 0.03% of the total amount of tea polyphenols in the extract, then concentrate to 30% of the original volume under the conditions of vacuum degree of -0.1 MPa and temperature of 65°C, and finally concentrate to 35% of the original volume under the conditions of vacuum degree of -0.095 MPa and temperature of 50°C;

[0092] S6. Stability treatment: Add natural stabilizer and stir at 400 rpm for 30 minutes under nitrogen protection.

[0093] S7. Finished product filling: After filtering through a 0.22μm microporous filter membrane, fill with nitrogen and pasteurize in a water bath at 75℃ for 18 minutes.

[0094] Comparative Example 1

[0095] This comparative example provides a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which is used to replenish both qi and blood. The only difference from Example 1 is that the Tai Sui fermentation stock solution is deleted and replaced with an equal amount of normal saline for replenishment. The amounts of the other components are the same as those in Example 1.

[0096] The preparation method of the above-mentioned functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui has the same steps as Example 1.

[0097] Comparative Example 2

[0098] This comparative example provides a functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The only difference from Example 1 is that the Tai Sui fermentation stock liquid is replaced with an equal amount of Hericium erinaceus fermentation liquid, and the amounts of the other components are the same as those in Example 1.

[0099] The preparation method of the above-mentioned functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui has the same steps as Example 1.

[0100] Comparative Example 3

[0101] This comparative example provides a functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The only difference from Example 1 is that ginseng is replaced with an equal amount of codonopsis pilosula, and the other components are the same as those in Example 1.

[0102] The preparation method of the above-mentioned functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui has the same steps as Example 1.

[0103] Comparative Example 4

[0104] This comparative example provides a functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The only difference from Example 1 is that Astragalus is deleted and replaced with an equal amount of normal saline for replenishment. The dosage of the other components is the same as that of Example 1.

[0105] The preparation method of the above-mentioned functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui has the same steps as Example 1.

[0106] Comparative Example 5

[0107] This comparative example provides a functional oral liquid for replenishing both Qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The dosage of the components is the same as that of Example 1.

[0108] The preparation method of the functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui is different from that of Example 1 in that only the step-by-step temperature extraction is changed to constant temperature extraction.

[0109] Step S2 is to add 10 times the amount of purified water to the mixed medicinal materials and extract at a constant temperature of 80°C for 3 hours;

[0110] The remaining steps S1 and S3-S7 are exactly the same as those in Example 1.

[0111] Comparative Example 6

[0112] This comparative example provides a functional oral liquid for replenishing both Qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The dosage of the components is the same as that of Example 1.

[0113] The preparation method of the functional oral liquid for replenishing both qi and blood and enhancing immunity based on the active ingredient of Tai Sui differs from that of Example 1 in that only the ultrasonic treatment is eliminated and mechanical stirring is used instead.

[0114] Step S3 is to add the fermented stock solution of Ganoderma lucidum to the extract, and stir mechanically at 400 rpm for 30 minutes at a temperature of 50°C;

[0115] The remaining steps S1, S2, and S4-S7 are exactly the same as those in Example 1.

[0116] Comparative Example 7

[0117] This comparative example provides a functional oral liquid for replenishing both Qi and blood and enhancing immunity based on the active ingredient of Tai Sui. The dosage of the components is the same as that of Example 1.

[0118] The preparation method of the functional oral liquid based on the active ingredient of Tai Sui for replenishing both Qi and blood and enhancing immunity is different from that of Example 1 in that only the nitrogen protection is eliminated.

[0119] After adding the natural stabilizer in step S6, stirring was performed at 300 rpm for only 22 minutes;

[0120] The remaining steps S1-S5 and S7 are exactly the same as those in Example 1.

[0121] The key performance test results of Examples 1-3 and Comparative Examples 1-7 are shown in Table 1.

[0122] Table 1:

[0123]

[0124] The testing standard for β-glucan is GB5009.88-2023 "National Food Safety Standard - Determination of Dietary Fiber in Foods";

[0125] The ORAC value reflects the antioxidant capacity, and the testing standard is USDA ORAC5.0 (2012);

[0126] The test standard for the phagocytic activity enhancement rate is ISO10993-5:2009 "Biological evaluation of medical devices - Part 5: In vitro cytotoxicity test";

[0127] The test standard for hemoglobin content is Appendix ⅪG of ChP2020 "Test Methods for Hematological Indicators of Laboratory Animals".

[0128] Combining Examples 1-3 and Comparative Example 1 with Table 1, it can be seen that deleting the fermented liquid of Gastrodia elata results in the complete disappearance of β-glucan and a 48% drop in phagocytic activity, proving that the active ingredients of Gastrodia elata are the core material basis of the immune regulation function.

[0129] Combining Examples 1-3 and Comparative Example 2 with Table 1, it can be seen that replacing Ganoderma lucidum with Hericium erinaceus reduces β-glucan by 65% ​​and ORAC value by 27%, indicating that Ganoderma lucidum's unique β-1,3 / 1,6 branched structure is irreplaceable for antioxidant and immune activation.

[0130] Combining Examples 1-3 and Comparative Example 3 with Table 1, it can be seen that replacing ginseng with Codonopsis pilosula causes a significant decrease in hemoglobin by 7% but the immune activity remains unchanged, revealing that ginseng is a specific component with blood-tonifying effect and has no immune synergy with other components.

[0131] Combining Examples 1-3 and Comparative Example 4 with Table 1, it can be seen that deleting Astragalus resulted in a 10% decrease in hemoglobin and a 32% decrease in phagocytic activity, demonstrating that Astragalus has a synergistic effect through Astragalus polysaccharide-astragaloside IV.

[0132] Combining Examples 1-3 and Comparative Example 5 with Table 1, it can be seen that constant temperature extraction degrades β-glucan by 22% and reduces the ORAC value by 31%, indicating that the stepped temperature process can protect the stability of heat-sensitive active ingredients through staged thermal radicalization.

[0133] Combining Examples 1-3 and Comparative Example 6 with Table 1, it can be seen that replacing ultrasound with mechanical stirring resulted in a 23% decrease in ORAC value and a 26% decrease in phagocytic activity, demonstrating that the ultrasonic cavitation effect can enhance the dispersion and bioavailability of active ingredients.

[0134] Combining Examples 1-3 and Comparative Example 7 with Table 1, it can be seen that the removal of nitrogen protection caused hemoglobin to decrease by 5.8% and the ORAC value to decrease by 29%, indicating that the nitrogen environment can maintain the stability and antioxidant capacity of hemoglobin by inhibiting the oxidation of reactive oxygen species.

[0135] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

[0136] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, which is characterized by: The composition comprises the following raw materials by weight: 30-50 parts of fermented Tai Sui stock solution, 3-8 parts of ginseng, 5-10 parts of Ganoderma lucidum, 6-12 parts of Astragalus, 4-9 parts of Chinese angelica, 5-15 parts of wolfberry, 8-18 parts of sea buckthorn fruit, 7-14 parts of Polygonatum, 2-6 parts of oyster extract, 5-10 parts of raspberry, and 0.5-2 parts of natural stabilizer.

2. A functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: The natural stabilizer is composed of chitosan oligosaccharide and vitamin E in a mass ratio of 1:0.3-0.

8.

3. The functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: The oyster extract is nano-processed oyster peptide with a particle size range of 50-200nm.

4. The functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: The preparation process of the Gastrodia fermentation stock solution is as follows: first, the activated strain is inoculated into a potato glucose liquid culture medium containing 3-5% birch sap, and then fermented for 7-10 days at a temperature of 28-32° C. and a dissolved oxygen saturation of 30-40%.

5. A method for preparing a functional oral liquid for replenishing both Qi and blood and enhancing immunity based on the active ingredient of Tai Sui, characterized in that: The functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui for replenishing both Qi and blood as claimed in any one of claims 1 to 4 comprises the following steps: S1. Raw material pretreatment: Grind ginseng, ganoderma lucidum, astragalus root, angelica root, wolfberry, sea buckthorn fruit, polygonatum sibiricum, and raspberry into 40-80 mesh to obtain a mixed medicinal material; S2, graded extraction: using a step-by-step temperature extraction method, adding 8-12 times the amount of purified water to the mixed medicinal materials to obtain an extract; S3, ultrasonic integration: add the fermented Tai Sui stock solution to the extract, and ultrasonically treat at a temperature of 45-55°C and a frequency of 40-50kHz for 20-40 minutes; S4. Membrane separation and purification: using an organic filter membrane with a molecular weight cut-off of 100-300 kDa, ultrafiltration treatment is performed at an operating pressure of 0.3-0.6 MPa; S5, gradient concentration: concentrate to soluble solid content of 25-35%; S6. Stability treatment: add natural stabilizer and stir under nitrogen protection; S7. Finished product filling: After filtration, fill with nitrogen and sterilize.

6. The method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: In step S2, the step-by-step temperature extraction method is divided into the following two stages: the first stage is leaching at 65-75°C for 1.5-2.5 hours, and the second stage is leaching at 85-90°C for 0.8-1.2 hours.

7. The method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: In step S5, the gradient concentration process adds 0.01-0.03% of tea polyphenols to the total amount of the extract.

8. The method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: In step S5, the gradient concentration is first concentrated to 30% of the original volume at a vacuum degree of -0.08 to -0.1 MPa and a temperature of 55-65°C, and then concentrated at a vacuum degree of -0.09 to -0.095 MPa and a temperature of 45-50°C.

9. The method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: In step S7, the sterilization condition is pasteurization in a water bath at a temperature of 72-75°C for 15-18 minutes.

10. The method for preparing a functional oral liquid for enhancing immunity based on the active ingredient of Tai Sui, characterized in that: In step S6, the stirring condition is 200-400 rpm for 15-30 minutes.

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