Chocolate composition based on bioinformatics and preparation method thereof

Abstract

The invention relates to a chocolate composition based on bioinformatics and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine chocolate preparation, and the preparation method specifically comprises the following steps: S1, constructing a C-T-D network through a database by using a bioinformatics means, screening key active components and core targets after multi-omics verification, and obtaining a C-T-D network; compatibility of medicinal materials providing core active ingredients is carried out to obtain a medicine formula; s2, weighing traditional Chinese medicine components according to the formula determined in S1, and decocting to obtain traditional Chinese medicine water decoction; s3, mixing the white granulated sugar fine powder with the molten cocoa butter replacer, adding an emulsifier, and grinding to obtain chocolate primary processing slurry; and S4, mixing the traditional Chinese medicine water decoction obtained in S2 with the chocolate primary processing slurry obtained in S3, pouring into a mold, and cooling to obtain the chocolate composition based on bioinformatics.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of traditional Chinese medicine chocolate preparation, and particularly relates to a chocolate composition based on bioinformatics and a preparation method thereof. BACKGROUND

[0002] Skin pigmentation is a complex physiological process involving excessive generation and deposition of melanin, which is regulated by multiple factors such as genetics, oxidative stress, and ultraviolet exposure. Traditional Chinese medicine compounds improve pigmentation through the synergistic effect of multiple components, but their formula design is highly dependent on empirical compatibility, and there are problems such as unclear component targets, unclear mechanism of action, and difficulty in tracing the material basis of efficacy. Moreover, traditional Chinese medicine compounds are complex and have redundant components that interfere with each other, and there is no component optimization strategy based on network pharmacology.

[0003] In the prior art, the development of functional foods using chocolate as a carrier has mainly focused on the addition of single components of functional ingredients, but there are the following shortcomings: 1) liposoluble active components such as saponins and sterols are easily oxidized and degraded in the chocolate matrix, leading to a decline in efficacy; 2) the synergistic antioxidant mechanism of traditional Chinese medicine extracts and chocolate components is not fully utilized, limiting the improvement of pigmentation intervention effect; 3) the formula design does not combine target regulation networks, making it difficult to achieve multi-pathway synergistic blocking of melanin production; 4) the preparation process lacks control over the uniformity of active ingredient dispersion, resulting in poor consistency of product efficacy.

[0004] Based on the above statements, the present application provides a chocolate composition based on bioinformatics and a preparation method thereof. SUMMARY

[0005] The purpose of the present application is to provide a chocolate composition based on bioinformatics and a preparation method thereof to solve the problems raised in the background art.

[0006] The purpose of the present application can be achieved by the following technical solutions:

[0007] A preparation method of a chocolate composition based on bioinformatics, comprising the following steps:

[0008] S1, using bioinformatics means, constructing a C-T-D network through a database, screening key active ingredients and core targets after multi-omics verification, and compounding medicinal materials providing core active ingredients to obtain a medicinal formula;

[0009] S2, weighing the traditional Chinese medicine components according to the formula determined in S1, soaking at room temperature for 10-30 minutes; first decoction, filtering to collect the filtrate and residue; adding water to the residue for second decoction, combining the two filtrates and rotary evaporating to concentrate, obtaining a traditional Chinese medicine decoction;

[0010] S3, the white granulated sugar powder is mixed with the melted cocoa butter substitute, and is ground at 40-45 DEG C for 8-10 hours, and the emulsifier is added at the 5th hour to obtain a chocolate primary processing slurry;

[0011] S4, the Chinese medicine decoction obtained in S2 is mixed with the chocolate primary processing slurry obtained in S3, and is poured into a mold and cooled to obtain a chocolate composition based on bioinformatics.

[0012] Further, a preparation method of a chocolate composition based on bioinformatics comprises the following steps:

[0013] S1, active ingredients related to pigmentation are obtained by digital extraction of Chinese medicine ingredients through a database; disease targets of skin pigmentation are obtained by analyzing differential genes; a C-T-D (drug-active ingredient-disease target) network is constructed, and then, after verifying the pathways of the active ingredients for improving pigmentation and verifying the binding ability of the active ingredients and the disease targets through GO enrichment, KEGG enrichment, BP (biological process) analysis, DO (disease ontology) analysis, molecular docking and MD (molecular dynamics) simulation, key active ingredients and core targets are obtained; through the "jun-chen-zuo-shi" compatibility principle, medicinal materials providing core active ingredients are selected for combination, and medicinal materials with combination synergy are verified through network topological molecular screening to obtain a drug formula;

[0014] S2, the Chinese medicine components are weighed according to the drug formula obtained in S1, mixed, soaked at room temperature for 10-30 minutes, and then subjected to first decoction, and the filtrate and the residue are collected; the residue is added with water for second decoction, and the filtrate is collected and combined with the filtrate obtained in the first decoction, and is concentrated by rotary evaporation to 1 / 3 of the original volume to obtain a Chinese medicine decoction;

[0015] S3, the white granulated sugar is crushed, put into a refiner, and refined for 20-30 min to obtain white granulated sugar powder with a particle size of ≤80 μm; the solid cocoa butter substitute is heated and stirred in a chocolate melting tank at a temperature of 50-60 DEG C for 3 hours to completely melt the cocoa butter substitute, and white granulated sugar powder and melted cocoa butter substitute are obtained; the white granulated sugar powder and the melted cocoa butter substitute are mixed and ground at 40-45 DEG C for 8-10 hours, and the emulsifier is added at the 5th hour to obtain a chocolate primary processing slurry;

[0016] S4, the Chinese medicine decoction and the chocolate primary processing slurry are mixed and stirred at 60-70 DEG C for 3-5 min, and finally poured into a mold, and cooled at 10-12 DEG C for 20-30 min to obtain a chocolate composition based on bioinformatics.

[0017] Further, in S1, the key active ingredients include hederagenin, beta-sitosterol, anisatin, corallin and squalene.

[0018] Further, in the S1 step, the screening criteria of the core target point is that the DC value is greater than twice the median, the BC value is greater than the median, and the CC value is greater than the median in network topology analysis.

[0019] In the technical solution, the DC value, the BC value and the CC value are respectively values for evaluating the importance of the target point in the network in network topology analysis. The DC value is degree centrality, which refers to the number of edges directly connected between a node and other nodes. In the PPI network, the target point with high degree centrality has more interactions with other proteins, and may be in a pivotal position in signal transduction. The BC value is betweenness centrality, which measures the number of times a node appears on the shortest path between other nodes. The node with high betweenness centrality plays a "bridge" role in the network, connecting different functional modules and controlling information flow. The CC value is closeness centrality, which reflects the reciprocal of the average distance of the shortest path from a node to all other nodes. The node with high closeness centrality can quickly reach other nodes in the network, and the information transmission efficiency is high.

[0020] Further, in the S1 step, the core target point includes CCNB1, GSK3B, MDM2, AURKA, TOP2A, NEK2, MCL1, MET, KIT, ADRB2, HMOX1, NOX4, HDAC4 and HDAC9.

[0021] Further, in the S1 step, the drug formula is Angelica 10-15 parts, Baizhi 10-15 parts, Fuling 18-22 parts, Taoren 8-12 parts and Gancao 10-15 parts.

[0022] In the technical solution, the selected Angelica, Baizhi, Fuling, Taoren and Gancao five Chinese medicines are integrated according to the classic "monarch, minister, assistant and messenger" compatibility principle of traditional Chinese medicine, to construct a compound formula structure with treatment specificity and food safety: Angelica is the monarch, focusing on tonifying blood and promoting blood circulation, regulating Ying and Wei, improving microcirculation, and thus lightening skin dullness; Baizhi is the minister, dispersing wind and cold, connecting inside and outside, and mainly treating skin diseases, and also having the function of removing spots and whitening; Fuling is the assistant, tonifying the spleen, regulating qi, and tonifying the spleen, and helping the skin to remove turbidity; Taoren is used as the assistant, assisting Angelica in promoting blood circulation and removing blood stasis, and also as the messenger, through the large intestine, to move blood to the skin spots; Gancao is the messenger, harmonizing various drugs, and also assisting in detoxification and moisturizing, calming the middle, and enhancing the synergy and mildness of the whole drug group.

[0023] In terms of nature, flavor, meridian, five drugs are mainly warm and flat, with pungent and sweet flavor but not hot and intense, suitable for long-term regulation. It mainly belongs to liver, spleen and lung meridians, and is closely related to the generation of qi and blood and the nourishment of skin, reflecting the treatment outline of "regulating Ying and Wei, regulating qi and activating blood, invigorating spleen and resolving dampness, clearing heat and detoxifying". In terms of compatibility structure, it can not only adjust the imbalance of qi in the body from the perspective of zang-fu organs, but also directly reach the skin, intervene in the formation of melanin and accelerate its metabolism, reflecting the systematic regulation of TCM holistic concept and syndrome differentiation and treatment of skin diseases.

[0024] Further, in the first decoction of S2, the ratio of traditional Chinese medicine components to water is 1g:(4-6)mL.

[0025] Further, in the second decoction of S2, the ratio of traditional Chinese medicine components to water is 1g:(2-3)mL.

[0026] Further, in S3, the mass ratio of white sugar powder to melted cocoa butter is 1:(5-7).

[0027] Further, in S3, the amount of emulsifier used in the chocolate primary processing slurry is 0.1-0.3wt%.

[0028] Further, in S4, the mass ratio of traditional Chinese medicine decoction to chocolate primary processing slurry is (50-54):(29-33).

[0029] The beneficial effects of the present application are:

[0030] 1. In the technical scheme of the present application, through database, GEO differential gene analysis, C-T-D network construction and other bioinformatics technology means, effective components such as hederosapogenin and beta-sitosterol directly related to skin pigmentation are screened from traditional Chinese medicine compound, and GO / KEGG enrichment, DO analysis is used to clarify the key pathways such as melanin production and oxidative stress regulated by them, and finally the precise correlation of "component-target-pathway-disease" is formed. This design avoids the blindness of traditional "empirical compatibility", focuses the formula on the core function of "improving pigmentation", while retaining the advantages of multi-component synergy of traditional Chinese medicine, realizing the unity of "food and medicine" and "function-oriented".

[0031] 2. In the technical scheme of the present application, through network topology analysis, core target points with DC≥2 times of median, BC≥median, CC≥median are selected, and key active ingredients with high connectivity are screened out. The core component content is allocated according to the DC value proportion in the formula, ensuring that a single component can regulate multiple targets, so as to optimize the traditional Chinese medicine components. For example, in the present application, active ingredient hederosapogenin can regulate MITF expression by inhibiting GSK3B activity, and at the same time, cooperates with beta-sitosterol to inhibit PI3K-Akt pathway, double-blocks melanin production, and significantly improves the efficiency of the formula.

[0032] 3. The chocolate component containing cocoa base is combined with traditional Chinese medicine, and the fat-soluble environment of cocoa butter substitute can effectively stabilize the fat-soluble active ingredients such as gypenoside and β-sitosterol, reduce the possibility of oxidative degradation, and the flavanol and other polyphenols in the cocoa liquor and the vitamin C and procyanidin in the traditional Chinese medicine extract have the effect of synergistic free radical scavenging in terms of antioxidant, which can further reduce the oxidative stress-induced melanin deposition. In addition, the reasonable ratio of cocoa butter substitute and white granulated sugar and the addition of emulsifier can optimize the fluidity and stability of the slurry, ensure the uniform dispersion of the active ingredients, and further improve the reliability of the product function. BRIEF DESCRIPTION OF DRAWINGS

[0033] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the description of the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.

[0034] Figure 1 、 Figure 2 and Figure 3 is the volcano plot of differential genes in Example 1 of the present application.

[0035] Figure 4 is the C-T-D network topology graph in Example 1 of the present application.

[0036] Figure 5 is the MD simulation docking result graph in Example 1 of the present application. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present application will be described clearly and completely in the following with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only some embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0038] The specific embodiments in the present application involve:

[0039] White granulated sugar: first grade, Shandong Yongtai Sugar Industry Co., Ltd.;

[0040] Cocoa butter substitute: first grade, Qingdao Miaoyuan Chocolate Co., Ltd.

[0041] Refiner, JFB-15, Guangzhou Conghua Xinko Light Chemical Equipment Factory; Mixer, ZX-500, Dongguan Zhengxiang Environmental Protection Machinery Co., Ltd.; Conveying equipment, TJ31932, Suzhou Zhongde Mechanical and Electrical Equipment Co., Ltd.; Texture analyzer: Shanghai Baosheng TA.XTC-18.

[0042] Example 1

[0043] A method for preparing a chocolate composition based on bioinformatics, comprising the following steps:

[0044] S1 Obtain the core drug by means of TCMSP and TCMIP platforms to digitally extract traditional Chinese medicine ingredients, and obtain active ingredients related to pigmentation; then predict the active ingredient target points through the Swiss Target Prediction platform, download the GSE56803, GSE72140 and GSE185308 expression matrix information through the GEO database, and analyze the differential genes of the skin pigmentation group and the healthy group by means of GEO2R, screen the differential expression genes according to the conditions of |logFC|>0.2 and P<0.05, sort according to the P value, draw a volcano plot, and obtain the disease target points of skin pigmentation; the differential gene volcano plot is shown in Figures 1-3 The horizontal coordinate is log2(tumor vs normal), that is, the gene expression fold change, and the vertical coordinate is -log 10 (pvalue), that is, the P value; the red color in the right color scale corresponds to high significance (small p value), and the green color corresponds to low significance (p value close to 0.05).

[0045] Construct a C-T-D network by means of Cytoscape3.9.1 software, and the C-T-D network topology diagram is shown in Figure 4 Integrate potential target points through the STRING 11.5 database, perform network topology analysis through the Network Analyzer and Cyto NCA plug-ins, and verify the pathways of the active ingredients for improving pigmentation and the binding ability of the active ingredients to the disease target points through GO enrichment, KEGG enrichment, BP analysis, DO analysis (with a cutoff value of FDR<0.05 and P<0.05), molecular docking and MD simulation, to obtain key active ingredients and core target points.

[0046] Perform molecular docking analysis to verify the binding characteristics through AutoDockVina 1.1.2, and visualize the results by means of Pymol 2.4.0a0, and the docking results of the computer simulation research are shown in Figure 5Wherein the vertical axis is the target name, the horizontal axis is the name of the small molecule compound to be screened, from left to right are hederagenin, Scopoletin, squalene, beta-sitosterol, Phellopterin, and the numerical range marked by the color scale on the right represents the binding energy. The smaller the numerical value, the stronger the binding energy and the higher the stability.

[0047] The key active ingredients include hederagenin, beta-sitosterol, Scopoletin, Phellopterin and squalene. The core targets include CCNB1, GSK3B, MDM2, AURKA, TOP2A, NEK2, MCL1, MET, KIT, ADRB2, HMOX1, NOX4, HDAC4 and HDAC9.

[0048] By the "jun-chen-zuo-shi" compatibility principle, the medicinal materials providing the core active ingredients are selected for combination, and the medicinal materials with combination synergy are verified by network topology molecular screening to obtain a drug formula.

[0049] The drug formula is Angelica 12 parts, Baizhi 12 parts, Fuling 20 parts, Taoren 10 parts and Gancao 12 parts.

[0050] S2, the medicinal components obtained in the S1 step are weighed and mixed, soaked for 30 minutes at room temperature, and then subjected to the first decoction, with the ratio of medicinal components to water being 1g:5mL. After boiling the water, decoction is performed for 30 minutes. The filtrate and the residue are collected by filtration. Water is added to the residue for the second decoction, with the ratio of medicinal components to water being 1g:2.5mL. After boiling the water, decoction is performed for 30 minutes. The filtrate is collected and combined with the filtrate obtained in the first decoction. Rotary evaporation (vacuum degree-0.08Mpa, temperature 60℃) is performed to concentrate the combined filtrate to 1 / 3 of the original volume, thereby obtaining a water decoction of traditional Chinese medicine.

[0051] S3, the white granulated sugar is crushed and put into a refiner for 30 minutes to obtain white granulated sugar powder with a particle size of ≤80μm. The solid cocoa butter substitute is heated and stirred in a chocolate melting tank at a temperature of 55℃ for 3 hours to completely melt it, thereby obtaining the white granulated sugar powder and the melted cocoa butter substitute. The white granulated sugar powder and the melted cocoa butter substitute are mixed and ground at 45℃ for 9 hours. An emulsifier is added after 5 hours of grinding to obtain a chocolate primary processing slurry. The mass ratio of the white granulated sugar powder to the melted cocoa butter substitute is 1:6. The emulsifier used is food-grade soy lecithin, which is used in an amount of 0.2wt% in the chocolate primary processing slurry.

[0052] S4, stirring the decoction of Chinese medicine and chocolate initial processing slurry at 65℃ for 5 minutes, the mass ratio of the decoction of Chinese medicine and chocolate initial processing slurry is 52:31, finally pouring into the mold, cooling at 10℃ for 30 minutes, then a chocolate composition based on bioinformatics is obtained.

[0053] Example 2

[0054] The difference between this example and Example 1 is that in the S1 step of this example, the drug formula is Angelica 15 parts, Baizhi 15 parts, Fuling 22 parts, Taoren 12 parts and Gancao 15 parts.

[0055] Example 3

[0056] The difference between this example and Example 1 is that in the S3 step of this example, the mass ratio of white sugar powder and melted cocoa butter is 1:5; in the S4 step, the mass ratio of the decoction of Chinese medicine and chocolate initial processing slurry is 50:29.

[0057] Example 4

[0058] The difference between this example and Example 1 is that in the S3 step of this example, the mass ratio of white sugar powder and melted cocoa butter is 1:7; in the S4 step, the mass ratio of the decoction of Chinese medicine and chocolate initial processing slurry is 54:33.

[0059] Comparative Example 1

[0060] The difference between this comparative example and Example 1 is that in the S1 step of this comparative example, the drug formula is Angelica 12 parts, Baizhi 12 parts, Fuling 20 parts, Taoren 10 parts and Gancao 12 parts, Baishao 5 parts and Honghua 3 parts.

[0061] Comparative Example 2

[0062] The difference between this comparative example and Example 1 is that in the S1 step of this comparative example, the drug formula is Angelica 12 parts, Baizhi 12 parts, Fuling 20 parts and Gancao 12 parts.

[0063] Comparative Example 3

[0064] The difference between this comparative example and Example 1 is that in the S1 step of this comparative example, the drug formula is Angelica 15 parts, Baizhi 19 parts, Fuling 15 parts, Taoren 15 parts and Gancao 12 parts.

[0065] Now the chocolate composition samples prepared in Examples 1-4 and Comparative Examples 1-3 are tested for performance, and the specific test methods are as follows.

[0066] Molding condition test:

[0067] The test was performed using a texture analyzer and P100 probe; the pre-test and post-test speed was 1.0 mm / s; the compression ratio was 60%; the dwell time was 5 s, and the sample was prepared into a standard cuboid with a length of 10 mm, a width of 6 mm, and a thickness of 6 mm. Other parameters were set as follows: acquisition rate: 200 pps; trigger value: 0.05 N, and the sample quality was judged by the hardness, fracturability, cohesiveness, chewiness, and gumminess values.

[0068] Each sample was tested 5 times, and the average value was recorded. The specific test results are shown in Table 1 below.

[0069] Table 1

[0070]

[0071]

[0072] As can be seen from the results in Table 1, the chocolate samples prepared in Examples 1-4 all have good molding conditions, and the chocolate components and traditional Chinese medicine components have good combination effects.

[0073] Now the chocolate composition samples prepared in Examples 1-4 and Comparative Examples 1-3 are subjected to sensory tests, and the specific test results are as follows.

[0074] The sensory test was completed in a food sensory evaluation room, and 20 people with certain evaluation experience were invited to form an evaluation team. The purpose and significance of the experiment, as well as the indicators and precautions for sensory evaluation, were first clarified. Each evaluation member conducted the evaluation independently without contacting each other, and the samples were evaluated with water between them. The definition of the sensory evaluation indicators is as follows: hardness (Hardness): the force exerted by the first bite of the sample with the molars; fracturability (Fracturability): a small piece of product is placed between the molars, slowly bitten and continued until the appearance of the sudden and continuous breaking of the biscuit-like structure, and the degree of breaking into small pieces is evaluated at the same biting rate as possible; chewiness (Chewiness): the amount of work required to chew the sample to be able to swallow; cohesiveness (Cohesiveness): the degree of deformation (rather than crushing, cracking, breaking) of the sample with the molars; elasticity (Flasticily): the degree of recovery of the sample part to its original state with the molars; overall acceptability (overall acceptability): the overall acceptance of the sample.

[0075] In order to reduce the influence of many factors such as preference and bias, experience, etc. between determination and concept formation on the test results, the present study adopts a double-blind method for testing. That is, the samples are coded, and the test samples are also randomized. The evaluation score is based on a 1-100 point system, and the results are averaged. The specific test results are shown in Table 2 below.

[0076] Table 2

[0077]

[0078]

[0079] From the results in Table 2, it can be seen that the chocolate composition samples prepared in Examples 1-4 have good acceptance.

[0080] Now the chocolate composition samples prepared in Examples 1-4 and Comparative Examples 1-3 are tested for color improvement effect, and the specific test method is as follows.

[0081] The actual use effect of the chocolate composition samples in different groups is verified by volunteer test. After ethical approval, the subjects are screened. Healthy women with facial color deposition (Fitzpatrick skin type III-IV) aged 18-45 are selected as subjects, and different groups of chocolate compositions prepared are consumed, twice a day, 15g each time, for 16 consecutive weeks. One week before and after the test, other whitening products are avoided. The pigment deposition area before and after the test is measured by dermoscopy, and the skin melanin content and trans-epidermal water loss are tested, and the color deposition area reduction rate, melanin content reduction rate and trans-epidermal water loss improvement rate are recorded.

[0082] The specific test results are shown in Table 3.

[0083] Table 3

[0084]

[0085]

[0086] From the results in Table 3, it can be seen that the improvement effect of the samples in several examples is better than the effect achieved by the samples in the comparative examples. From the results in Comparative Example 1, it can be seen that the addition of commonly used traditional Chinese medicine components for improving color deposition in the formula also affects the synergy of active ingredients; the active ingredients of white peony root and safflower in Comparative Example 1 show interference to the original formula, and the color deposition improvement effect is not further improved. From the results in Comparative Example 2, it can be seen that with the same amount of traditional Chinese medicine components, the formula of the traditional Chinese medicine components defined in the present application has the best color deposition improvement effect. From the results in Comparative Example 3, it can be further verified that in the case of unbalanced compatibility, the color deposition improvement effect is not obvious.

[0087] In the description, references to "one embodiment," "an example," "certain examples" etc. mean that the particular feature, structure, material, or characteristic being described is included in at least one embodiment or example of the application. The appearances of an item in various examples is not necessarily indicative of several embodiments or examples, that include the item. Furthermore, the particular features, structures, materials, or characteristics can be combined in any suitable manner in one or more embodiments or examples. It will also be appreciated by those of skill in the art that references to a structure or feature that is "near" another feature can be interpreted also to include an indirect connection, where components that are not directly connected can be connected through other components or by way of an indirect communication means. It will be apparent to those skilled in the art that various modifications and variations can be made to the specific embodiments or examples described herein. Other embodiments will be apparent from consideration of the specification and practice of the application disclosed herein. It is intended that the specification and examples be considered as exemplary only, with a true scope of the application being indicated by the following claims.

[0088] The foregoing merely illustrates the principles of the application. Various modifications and adaptations will occur to those skilled in the art after consideration of the preceding description. All such modifications and adaptations employing the principles of the application are intended to be within the scope of the claims.

Claims

1. A method for preparing a chocolate composition based on bioinformatics, characterized by, Comprise the following steps: S1, using bioinformatics means, through the database to build C-T-D network, after verification by multi-omics screening key active ingredients and core target, compatibility provides the core active ingredient of medicinal material, get the medicine formula; S2, according to the formula determined in S1, the traditional Chinese medicine components are weighed, soaked at room temperature for 10-30 minutes; first decoction, filter collection filtrate and filter residue; the filter residue is added with water for the second decoction, the filtrate of two times is combined and concentrated by rotary evaporation, and the traditional Chinese medicine decoction is obtained; S3, the fine powder of white sugar is mixed with the melted cocoa butter, and is ground at 40-45 DEG C for 8-10 hours; the emulsifier is added at the 5th hour of grinding, and the chocolate primary processing slurry is obtained; S4, the traditional Chinese medicine decoction obtained in S2 is mixed with the chocolate primary processing slurry obtained in S3, and is poured into a mold and cooled, and a chocolate composition based on bioinformatics is obtained.

2. The method of claim 1, wherein the method is based on bioinformatics. In the S1 step, the key active ingredients include hederagenin, β-sitosterol, anosol, and squalene.

3. The method of claim 1, wherein the method is based on bioinformatics. In the S1 step, the core target includes CCNB1, GSK3B, MDM2, AURKA, TOP2A, NEK2, MCL1, MET, KIT, ADRB2, HMOX1, NOX4, HDAC4, and HDAC9.

4. The method of claim 1, wherein the method is based on bioinformatics. In the S1 step, the medicine formula is angelica 10-15 parts, white peony root 10-15 parts, poria cocos 18-22 parts, peach kernel 8-12 parts, and licorice 10-15 parts.

5. The method of claim 1, wherein the method is based on bioinformatics. In the S1 step, the screening standard of the core target is that the DC value in network topology analysis is greater than or equal to twice the median, the BC value is greater than or equal to the median, and the CC value is greater than or equal to the median.

6. The method of claim 1, wherein the method is based on bioinformatics. In the S2 step, the ratio of traditional Chinese medicine components to water in the first decoction is 1g:(4-6)mL.

7. The method of claim 1, wherein the method is based on bioinformatics. In the S2 step, the ratio of traditional Chinese medicine components to water in the second decoction is 1g:(2-3)mL.

8. The method of claim 1, wherein the method is based on bioinformatics. In the S3 step, the mass ratio of fine powder of white sugar to melted cocoa butter is 1:(5-7).

9. The method of claim 1, wherein the method is based on bioinformatics. In the S3 step, the use amount of emulsifier in the chocolate primary processing slurry is 0.1-0.3wt%.

10. A chocolate composition prepared by the method of claim 1-9.

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