Functional medicinal drink and preparation method thereof

Abstract

The invention provides a functional medicinal drink and a preparation method thereof, and belongs to the technical field of medicinal drink preparation. The functional medicinal drink is prepared from the following raw materials in parts by weight: 3-5 parts of semen cassiae, 3-5 parts of herba menthae, 1-3 parts of radix puerariae, 1-3 parts of radix astragali, 1-3 parts of poria cocos, 1-3 parts of radix polygonati officinalis, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of fructus lycii, 1-3 parts of rhizoma polygonati, 1-2 parts of flos chrysanthemi, 1-2 parts of citrus aurantium, 1-2 parts of radix ginseng, 1-2 parts of fructus gardeniae and 1-2 parts of radix glycyrrhizae. The preparation method comprises the four steps of raw material pretreatment, hot water extraction, secondary extraction and merging. The functional medicinal drink disclosed by the invention can effectively solve the problem of single effect of the existing medicinal drink through three-dimensional synergy of eye protection, fatigue resistance and liver protection of the fourteen raw materials, and a natural formula system integrating multiple effects is formed.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of medicine preparation, and particularly relates to a functional medicine and a preparation method thereof. BACKGROUND

[0002] With the acceleration of modern life rhythm, long-term staying up, long-term sitting at the office, overuse of eyes and other unhealthy lifestyles, people generally face health problems such as fatigue, decreased vision and increased burden of liver and gallbladder, and the demand for medicines with regulating function and drinking convenience is increasing.

[0003] At present, the functional drinks on the market mainly focus on single effect, and there are many disputes about the safety of ingredients, and some natural herbal medicines often have unreasonable formula matching, which leads to poor synergistic effect and cannot effectively relieve complex health problems. SUMMARY

[0004] The technical problem to be solved by the application is how to improve the synergistic effect of the functional medicine, and the application provides a functional medicine and a preparation method thereof in view of the deficiencies of the prior art.

[0005] To solve the above technical problems, the technical scheme adopted by the application is as follows: In a first aspect, the application provides a functional medicine, which is composed of the following raw materials by weight: Cassia seed 3-5 parts, mint 3-5 parts, radix puerariae 1-3 parts, radix astragali 1-3 parts, tuckahoe 1-3 parts, polygonatum 1-3 parts, dried tangerine or orange peel 1-3 parts, medlar 1-3 parts, polygonatum 1-3 parts, chrysanthemum 1-2 parts, dahlia 1-2 parts, ginseng 1-2 parts, gardenia 1-2 parts and licorice 1-2 parts.

[0006] Compared to existing technologies, the beneficial effects of the functional medicinal drink of this invention include: The formula for this functional medicinal drink, composed of cassia seed, peppermint, kudzu root, astragalus, poria cocos, polygonatum odoratum, tangerine peel, wolfberry, polygonatum sibiricum, chrysanthemum, bitter orange blossom, ginseng, gardenia, and licorice, firstly, cassia seed and chrysanthemum have eye-protecting effects. Cassia seed can clear the liver and improve eyesight, effectively relieving blurred vision caused by liver fire, while chrysanthemum can calm liver yang and clear liver fire. The two can synergistically enhance the effect of protecting eyesight, while also jointly clearing liver fire. Firstly, it effectively protects and nourishes the liver, enhancing the synergistic effects of functional medicinal drinks. Secondly, astragalus, ginseng, and kudzu root have anti-fatigue effects. Astragalus can replenish qi and invigorate yang, enhancing physical strength; ginseng can greatly replenish vital energy, improving qi deficiency and fatigue; and kudzu root can promote body fluid production and quench thirst, relieving muscle fatigue. These three ingredients form a synergistic system of replenishing qi, promoting body fluid production, and strengthening the body, specifically addressing fatigue and further enhancing the synergistic effects of functional medicinal drinks. Thirdly, poria, polygonatum, and polygonatum combine anti-fatigue and liver-protecting effects. Poria can strengthen the spleen and calm the mind. The heart, by improving spleen and stomach function, indirectly enhances physical strength. Meanwhile, Polygonatum odoratum and Polygonatum sibiricum nourish yin and moisten dryness, nourishing the yin fluids of the internal organs. This not only relieves yin deficiency fatigue but also assists in nourishing the liver by nourishing yin and protecting the internal organs. Combined with Cassia tora and Chrysanthemum, this effectively enhances the liver-nourishing effects of the functional medicinal drink, further improving its synergistic effects. Next, peppermint, bitter orange blossom, and gardenia specifically target liver protection. Peppermint can soothe the liver and regulate qi, while bitter orange blossom can regulate qi and relieve depression. Together, they can regulate liver qi stagnation. Gardenia can clear heat, relieve irritability, and clear damp-heat from the liver and gallbladder. The three ingredients work together to soothe the liver. The synergistic effect of regulating Qi and clearing damp-heat in liver protection improves liver and gallbladder metabolism, further enhancing the liver-nourishing efficacy of functional medicinal drinks. Finally, tangerine peel, licorice root, and goji berries act as harmonizing ingredients. Tangerine peel regulates Qi and strengthens the spleen, promoting the absorption of the effective components of other ingredients. Licorice root, with its sweet and warm properties, alleviates the bitter and cold nature of gardenia and chrysanthemum, while enhancing the overall spleen-strengthening and Qi-boosting ability of the formula, further improving the synergistic efficacy of the functional medicinal drink. The mildly sweet goji berries effectively improve the taste of the functional medicinal drink, enhancing its comfort. This arrangement, through the three-dimensional synergy of eye protection, anti-fatigue, and liver protection of fourteen ingredients, effectively solves the problem of single efficacy in existing medicinal drinks, forming a multi-functional natural formula system.

[0007] Optionally, the raw materials may also include 1-3 parts of longan pulp.

[0008] Optionally, the raw materials may also include 1-3 parts of mulberry leaves.

[0009] Optionally, the ingredients may also include 5-7 parts of monk fruit.

[0010] Optionally, the raw materials are in the following weight proportions: 6 parts monk fruit, 4 parts cassia seed, 4 parts peppermint, 2 parts kudzu root, 2 parts astragalus, 2 parts poria cocos, 2 parts polygonatum odoratum, 2 parts dried tangerine peel, 2 parts wolfberry, 2 parts polygonatum sibiricum, 2 parts longan pulp, 2 parts mulberry leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part ginseng, 1 part gardenia, and 1 part licorice.

[0011] Optionally, the raw materials may also include 1-2 parts of Dendrobium or 1-2 parts of Patchouli.

[0012] Secondly, the present invention also provides a method for preparing a functional medicinal beverage, comprising: S1. Raw material pretreatment: Take the raw materials of each weight, remove impurities, rinse with purified water 1-2 times and drain, cut kudzu root, astragalus, poria, polygonatum, tangerine peel and gardenia into 0.8-1.2cm pieces, and remove dust from mint, chrysanthemum and bitter orange flowers. S2. Hot water extraction: Put all the pretreated raw materials into the extraction tank, add purified water, heat to 85-95℃, and extract with constant temperature and stirring for 1.2-1.8h. Collect the first extract. S3. Secondary extraction: Add purified water to the residual raw material in the extraction tank, heat again to 85-95℃, and extract at a constant temperature for 0.8-1.2 hours. Collect the second extract. S4. Combining: Combine the two extracts, filter through a 100-120 mesh filter cloth to remove raw material residue, add purified water to make up to volume to obtain a clear functional medicinal drink.

[0013] Compared to existing technologies, the beneficial effects of the preparation method of the functional medicinal beverage of this invention include: First, removing impurities ensures the cleanliness of the raw materials. The block-shaped cutting of kudzu root and astragalus increases the contact area, facilitating the dissolution of active ingredients, while dust removal of peppermint and chrysanthemum prevents impurities from entering. This pretreatment of raw materials provides high-quality raw materials for subsequent extraction, ensuring high extraction efficiency. Next, a water temperature of 85-95℃ promotes the dissolution of water-soluble active ingredients such as astragalus polysaccharides and chrysanthemum flavonoids while avoiding damage to heat-sensitive components. Constant temperature stirring for 1.2-1.8 hours ensures full release of components, allowing the first extraction to obtain most of the soluble components. Second, adding purified water for a second extraction further dissolves residual active ingredients such as puerarin and geniposide, improving raw material utilization. Finally, combining the two extracts integrates all active ingredients, while a 100-120 mesh filter removes residues, ensuring clarity. After volume adjustment and concentration unification, the quality of the finished product remains stable. This setup lays the foundation for extraction through pretreatment, allows for efficient component acquisition through two separate extraction steps, and ensures product homogeneity through filtration and volume adjustment, forming a complete process of raw material purification, component extraction, and finished product shaping.

[0014] Optionally, the raw material pretreatment in S1 further includes: removing the pits from the longan pulp, tearing the pulp into small pieces of 1-2 cm, rinsing with purified water and draining; laying the mulberry leaves flat in a blanching machine, blanching at 110-120℃ for 2-3 minutes, cooling, removing the veins, and cutting into 3-5 cm pieces; breaking the monk fruit open, removing the internal pits, and breaking the shell and pulp into small pieces of 2-3 cm.

[0015] Optionally, the hot water extraction in step S2 further includes: putting the pretreated monk fruit into an extraction tank, adding purified water, extracting at a constant temperature of 80-85℃ for 0.5-0.8h, and collecting the monk fruit extract; putting the remaining pretreated raw materials into an extraction tank, adding purified water, and collecting the raw material extract, wherein the mulberry leaves, cassia seeds, and kudzu root are simultaneously added to the extraction tank, and the stirring speed during extraction is 30-50 r / min; and combining the monk fruit extract with the raw material extract.

[0016] Optionally, the raw material pretreatment in S1 further includes soaking Dendrobium in purified water for 40-60 minutes and cutting it into 2-3 cm segments, or removing the withered yellow leaves of Agastache rugosa, retaining the intact stems and green leaves, and cutting it into 3-4 cm segments; the hot water extraction in S2 further includes simultaneously adding Dendrobium or Agastache rugosa, along with Peppermint, Chrysanthemum, and Bitter Orange Blossom into the extraction tank, and adjusting the extraction time to 1-1.5 hours. Attached Figure Description

[0017] The present invention will now be described in further detail with reference to the accompanying drawings.

[0018] Figure 1 : A schematic flowchart of the preparation method of the functional medicinal drink in this embodiment of the invention; Figure 2 Microscopic images showing the effects of each experimental group on the relative fat content of zebrafish liver in this invention; Figure 3 : Statistical chart of the effects of each experimental group on the relative fat content of zebrafish liver in this invention; Figure 4 : Statistical graph of the effects of each experimental group on the expression level of the gabra1 gene in zebrafish in this invention; Figure 5 : Statistical graph of the effects of each experimental group on the expression level of mtnr1aa gene in zebrafish in this invention; Figure 6 Phenotypic images of apoptosis in zebrafish eye cells from various experimental groups in this invention; Figure 7 : Pathological sections of apoptotic cells in the eyes of zebrafish from each experimental group in this invention. Detailed Implementation

[0019] To better understand the present invention, the following embodiments further illustrate the content of the invention, but the scope of protection of the present invention is not limited to the following embodiments. Numerous specific details are set forth in the following description to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the present invention can be practiced without one or more of these details.

[0020] The term "comprising" and its variations as used herein are open-ended, meaning "including but not limited to"; the term "based on" means "at least partially based on"; the term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; the term "some embodiments" means "at least some embodiments"; and the term "optionally" means "optional embodiments". Definitions of other terms will be given in the following description. It should be noted that the concepts of "first," "second," etc., mentioned in this invention are used only to distinguish different devices, modules, or units, and are not intended to limit the order of functions performed by these devices, modules, or units or their interdependencies.

[0021] It should be noted that the terms "a" and "a plurality of" used in this invention are illustrative rather than restrictive. Those skilled in the art should understand that, unless otherwise expressly indicated in the context, they should be understood as "one or more".

[0022] In a first aspect, an embodiment of the present invention provides a functional medicinal drink, which is composed of the following raw materials in parts by weight: 3-5 parts of cassia seed, 3-5 parts of peppermint, 1-3 parts of kudzu root, 1-3 parts of astragalus, 1-3 parts of poria cocos, 1-3 parts of polygonatum odoratum, 1-3 parts of dried tangerine peel, 1-3 parts of wolfberry, 1-3 parts of polygonatum sibiricum, 1-2 parts of chrysanthemum, 1-2 parts of bitter orange blossom, 1-2 parts of ginseng, 1-2 parts of gardenia, and 1-2 parts of licorice.

[0023] In this embodiment, a functional medicinal drink is formulated with cassia seed, peppermint, kudzu root, astragalus, poria cocos, polygonatum odoratum, tangerine peel, wolfberry, polygonatum sibiricum, chrysanthemum, bitter orange blossom, ginseng, gardenia, and licorice. Firstly, cassia seed and chrysanthemum have eye-protecting effects. Cassia seed can clear liver heat and improve vision, effectively relieving blurred vision caused by liver fire, while chrysanthemum can calm liver yang and clear liver fire. The two can synergistically enhance the effect of protecting vision, and at the same time, their combined clearing of liver fire can protect and nourish the liver, effectively improving the functional medicinal drink. The efficacy of the three herbs is synergistic; secondly, astragalus, ginseng, and kudzu have anti-fatigue effects. Astragalus can replenish qi and raise yang, enhancing physical strength; ginseng can greatly replenish vital energy, improving qi deficiency and fatigue; and kudzu can promote body fluid production and quench thirst, relieving muscle fatigue. The three herbs form a synergistic system of replenishing qi, promoting body fluid production, and strengthening the body, specifically addressing fatigue problems and further enhancing the synergistic efficacy of the functional medicinal drink. Thirdly, poria, polygonatum, and polygonatum have both anti-fatigue and liver-protecting effects. Poria can strengthen the spleen and calm the mind, improving spleen and stomach function. Indirectly boosting physical strength, while Solomon's Seal and Polygonatum can nourish yin and moisten dryness, nourishing the yin fluids of the internal organs, relieving yin deficiency fatigue, and also assisting in liver nourishment through yin-nourishing and organ-protecting effects. Combined with Cassia Seed and Chrysanthemum, it effectively enhances the liver-nourishing effects of functional medicinal drinks, further improving synergistic effects. Next, Peppermint, Bitter Orange Flower, and Gardenia specifically target liver protection. Among them, Peppermint can soothe the liver and regulate qi, while Bitter Orange Flower can regulate qi and relieve depression. The combination of the two can regulate liver qi stagnation, while Gardenia can clear heat, relieve irritability, and clear damp heat from the liver and gallbladder. The three form a liver-soothing, qi-regulating, and clearing effect. The synergistic effect of damp-heat in protecting the liver improves liver and gallbladder metabolism, further enhancing the liver-nourishing efficacy of the functional medicinal drink. Finally, tangerine peel, licorice root, and goji berries act as harmonizing ingredients. Tangerine peel regulates qi and strengthens the spleen, promoting the absorption of the effective components of other ingredients. Licorice root, with its sweet and warm properties, alleviates the bitter and cold nature of gardenia and chrysanthemum, while enhancing the overall spleen-strengthening and qi-tonifying ability of the formula, further effectively improving the synergistic efficacy of the functional medicinal drink. The mildly sweet goji berries effectively improve the taste of the functional medicinal drink, enhancing its drinking comfort. This arrangement, through the three-dimensional synergy of eye protection, anti-fatigue, and liver protection from fourteen ingredients, effectively solves the problem of single efficacy in existing medicinal drinks, forming a multi-functional natural formula system.

[0024] Optionally, the ingredients may also include 1-3 portions of longan pulp.

[0025] In this optional embodiment, longan pulp is added to the original formula. Longan pulp is sweet and warm in nature, and its core functions are to nourish the heart and spleen, and to nourish blood and calm the mind. Longan pulp can work synergistically with Poria cocos, which has a calming effect, and ginseng, which has a calming and intellect-enhancing effect, in the original formula. Through the pathway of nourishing the heart and spleen, nourishing qi and blood, and calming the mind, the sleep-improving effect is enhanced. At the same time, the nourishing effect of longan pulp works in conjunction with the qi-tonifying and yin-nourishing functions of Astragalus membranaceus and Polygonatum sibiricum to further strengthen the anti-fatigue effect. This setting can effectively improve the shortcomings of the original formula in improving sleep, adding a calming and sleep-aiding dimension to the original three-dimensional effects, and further effectively enhancing the synergistic effects of functional medicinal drinks.

[0026] Optionally, the ingredients may also include 1-3 parts mulberry leaves.

[0027] In this optional embodiment, mulberry leaves are added to the original formula. Mulberry leaves can dispel wind-heat and clear the liver and improve eyesight. They can form a triple eye-protecting combination with cassia seeds and chrysanthemum. Mulberry leaves focus on relieving red and blurred vision caused by wind-heat, while cassia seeds target vision problems caused by liver fire. Chrysanthemum can also calm liver yang and clear heat. The three ingredients specifically cover vision loss problems of different causes, further enhancing the synergistic effect of the functional medicinal drink. At the same time, the heat-clearing effect of mulberry leaves, combined with gardenia and mint, enhances the synergistic effect of clearing liver fire and protecting and nourishing the liver. This setting can strengthen the comprehensiveness of vision protection effects, effectively improve the problem of insufficient coverage of wind-heat type vision problems by the eye-protecting ingredients in the original formula, and make the formula suitable for more scenarios of excessive eye use.

[0028] Optionally, the ingredients may also include 5-7 parts monk fruit.

[0029] In this optional embodiment, monk fruit is added to the original formula. Monk fruit is sweet and cool in nature, and its core functions are clearing heat and moistening the lungs, as well as enhancing sweetness. Monk fruit can also form a three-tiered sweetness system with licorice, which has a sweetness-harmonizing effect, and goji berries, which have a mild sweetness. Monk fruit provides a high sweetness base, licorice can harmonize the bitterness, and goji berries can increase the warm and moist taste, all of which improve the astringency caused by bitter and cold ingredients such as gardenia and chrysanthemum. At the same time, the heat-clearing effect of monk fruit, combined with mulberry leaves and mint, enhances the formula's ability to clear heat and moisten dryness without affecting its core efficacy. This setting can improve the bitterness and poor palatability of the original formula, improve the acceptability of drinking through natural sweetness adjustment, and make the functional medicinal drink easier to take for a long time.

[0030] Optionally, the raw materials are in the following weight proportions: 6 parts monk fruit, 4 parts cassia seed, 4 parts peppermint, 2 parts kudzu root, 2 parts astragalus, 2 parts poria cocos, 2 parts polygonatum odoratum, 2 parts dried tangerine peel, 2 parts wolfberry, 2 parts polygonatum sibiricum, 2 parts longan pulp, 2 parts mulberry leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part ginseng, 1 part gardenia, and 1 part licorice.

[0031] In this optional embodiment, monk fruit is set at 6 parts to ensure sufficient sweetness without masking the medicinal effects; cassia seed and peppermint are each set at 4 parts to ensure the basic dosage and guarantee liver and eye protection effects; 2 parts each of 8 other ingredients, including kudzu root, astragalus, poria, and mulberry leaf, are set to balance the basic effects of anti-fatigue and liver protection; and 1 part each of 6 other ingredients, including chrysanthemum, bitter orange blossom, ginseng, and gardenia, are set to ensure the auxiliary efficacy components and avoid excessive dosage leading to an imbalance of properties and flavors. With this setting, the proportions of sweet ingredients such as monk fruit and efficacy ingredients such as cassia seed are coordinated, and the bitter and cold ingredients such as gardenia are balanced with the sweet and warm ingredients such as ginseng. This precise formulation achieves the triple goals of maximizing efficacy, optimizing taste, and achieving the most balanced properties and flavors, providing a preferred formula that is both reliable and practical.

[0032] Optionally, the ingredients may also include 1-2 parts of Dendrobium or 1-2 parts of Patchouli.

[0033] Specifically, one part each of Dendrobium and Patchouli was used.

[0034] In this optional embodiment, Dendrobium is added to the original formula. Dendrobium has the effects of nourishing the stomach and promoting the production of body fluids, as well as nourishing yin and clearing heat. It can work synergistically with Polygonatum odoratum and Polygonatum sibiricum to enhance the effects of nourishing yin and relieving fatigue, improve the synergistic effect of functional medicinal drinks, and at the same time, it can help nourish the liver by nourishing yin and protecting the internal organs.

[0035] In other optional embodiments of the present invention, agastache is added to the original formula. Agastache has the effects of resolving dampness, invigorating the spleen, and relieving summer heat. When combined with tangerine peel and poria, it can enhance the ability to resolve dampness and invigorate the spleen, and relieve fatigue caused by dampness.

[0036] For example, the proportions of each component in the functional medicinal drink include 54 kg of monk fruit, 36 kg of cassia seed, 36 kg of peppermint, 18 kg of kudzu root, 18 kg of astragalus root, 18 kg of poria cocos, 18 kg of polygonatum rhizome, 18 kg of longan pulp, 18 kg of dried tangerine peel, 18 kg of wolfberry, 18 kg of mulberry leaf, 18 kg of polygonatum rhizome, 9 kg of chrysanthemum, 9 kg of bitter orange flower, 9 kg of ginseng, 9 kg of gardenia, 9 kg of licorice root, and 9 kg of dendrobium / patchouli. 1 kg of the mixed medicinal materials is mixed with 90 kg of purified water to form the functional medicinal drink, and tests are conducted on its anti-fatigue, liver protection, sleep improvement, and vision protection effects.

[0037] One of them is an anti-fatigue experiment, which uses a zebrafish model to verify the potential effect of functional medicinal drinks on combating fatigue.

[0038] Wild-type AB strain zebrafish (4 dpf) were randomly selected and placed in 6-well plates, with 30 zebrafish treated per well in the example group. Functional medicated drinks at the concentrations listed in Table 1 were administered in water. A normal control group was also included, with 5 mL per well. After treatment at 28℃ for 1 day, the maximum tolerated concentration (MTC) of the functional medicated drinks in normal zebrafish was determined.

[0039] Wild-type AB strain zebrafish (4 dpf) were randomly selected and placed in 6-well plates, with 30 zebrafish treated in each well. Functional drugs at the concentrations listed in Table 2 were administered in water, with a positive control group receiving 20.0 μL / mL. Normal and model groups were also included, with 5 mL per well. After treatment at 28℃ for one day, except for the normal control group, all other groups were given anhydrous sodium sulfite in water to establish a zebrafish fatigue model. After co-treatment with the functional drugs and anhydrous sodium sulfite for a period of time, 10 zebrafish were randomly selected from each experimental group and placed in a behavior analyzer to collect data. The total movement distance of the zebrafish was analyzed, and the statistical analysis results of this index were used to evaluate the anti-fatigue efficacy of the samples. Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS 26.0 software, and p < 0.05 indicated statistical significance.

[0040] Table 1. Experimental results of anti-fatigue efficacy concentration in each experimental group.

[0041] Table 2. Experimental results evaluating the anti-fatigue efficacy of each experimental group.

[0042] Among them, compared with the model group, *P<0.001.

[0043] As shown above, under the experimental conditions, the total movement distance of both the normal group and the positive group differed significantly from that of the model group, indicating that the model was successfully established. The total movement distance of the functional herbal decoction at concentrations of 0.613 ug / mL and 1.06 ug / mL also showed highly significant differences compared to the model group, indicating that the functional herbal decoction has anti-fatigue effects at certain concentrations.

[0044] The second experiment involved liver protection and nourishment testing. Alcoholic fatty liver disease is a disorder of liver lipid metabolism caused by long-term or excessive alcohol consumption. Zebrafish liver structure and lipid metabolism pathways are similar to those of mammals. Ethanol immersion was used to induce lipid accumulation in the liver of juvenile zebrafish, thus constructing an alcoholic fatty liver model. Oil Red O staining was used to quantitatively detect changes in liver lipid content, evaluating the liver-protecting and nourishing effects of functional medicinal drinks.

[0045] First, MTC (Mean Transmission Cost) was determined. Healthy wild-type AB zebrafish (4 dpf) were randomly selected and placed in 12-well cell culture plates (10 fish / well). Acids containing 0.25%, 0.5%, 1%, 2%, 4%, and 8% (v / v) of a functional medicated solution were prepared using E3 culture water. The control group received E3 culture water, while the other groups received the corresponding concentrations of the functional medicated solution. The functional medicated solution was ingested by the zebrafish through dissolution in the fish culture water. The zebrafish were incubated at 28.5℃ for 2 days. MTC was determined based on the malformation rate and mortality rate. After treatment with 0.25%, 0.5%, 1%, 2%, 4%, and 8% of the a functional medicated solution, the mortality rates and malformation rates for each group were 0%, 100%, 100%, 100%, 100%, and 100%, respectively. Therefore, the MTC of the functional medicinal drink in zebrafish was 0.25%. In the experiment on the effect of the relative fat content in zebrafish liver, the zebrafish were divided into a normal group, a model group, and a sample group with 0.25% fat content. The sample group was the functional medicinal drink.

[0046] Next, healthy wild-type zebrafish with a 4dpf cell count were randomly selected and placed in 6-well cell culture plates. The normal group was treated with E3 culture water, while the model group and the 0.25% sample group were treated with ethanol solution. The plates were incubated at 28.5℃ for several days to complete model construction. After model construction, the solutions in the wells were discarded. The normal and model groups were treated with E3 culture water, while the 0.25% sample group was treated with 0.25% functional drug solution. The plates were incubated at 28.5℃ for several days. After intervention, the solutions in the wells were discarded, and Oil Red O staining was performed in the dark. After staining, the zebrafish in each group were observed and photographed under a stereomicroscope, and the relative content of liver fat was analyzed using ImageJ software. All data are expressed as mean ± standard error. Data analysis was performed using GraphPadPrism software. The t-test was used for analysis. Compared with the normal group: ## P<0.01, compared with the model group: **P<0.01.

[0047] Based on the above testing methods, the effects of each experimental group on the relative fat content of zebrafish liver are as follows: Figure 2 , Figure 3 As shown in Table 3 below, Figure 2 The area circled in gray dashed lines represents zebrafish liver fat. Compared to the normal group, the relative content of liver fat in the model group was significantly higher (P<0.01), indicating that the zebrafish alcoholic fatty liver disease was successfully constructed in this test. Compared to the model group, the relative content of liver fat in the 0.25% sample group was significantly lower (P<0.01). Therefore, the functional medicinal drink at a concentration of 0.25% can significantly reduce the relative content of liver fat in zebrafish, demonstrating liver-protective and liver-nourishing effects.

[0048] Table 3. Statistical table of the effects of each experimental group on the relative fat content of zebrafish liver.

[0049] Thirdly, sleep improvement experiments were conducted. Sleep disorders have become a global problem affecting human health, and their mechanisms are closely related to the neurotransmitter system and circadian rhythm regulation. Pentyltetrazole (PTZ), as a central nervous system stimulant, can induce insomnia-like behavior by interfering with the γ-aminobutyric acid (GABA) signaling pathway. Zebrafish and humans share highly similar sleep-regulating genes and neural pathways. GABA receptor subunit genes (such as gabra1) and melatonin receptor genes (mtnr1aa) play key roles in sleep-wake regulation: gabra1 mediates inhibitory neurotransmission, while mtnr1aa participates in the regulation of circadian rhythms by melatonin. Using a PTZ-induced zebrafish insomnia model, the sleep-improving efficacy of functional herbal remedies can be evaluated by detecting changes in the expression levels of gabra1 and mtnr1aa.

[0050] Similarly, a normal group, a model group, and a 0.25% sample group were set up. Healthy wild-type AB zebrafish embryos at 3 dpf were randomly selected and placed in 6-well cell culture plates. The normal group was treated with E3 culture water, the model group with pentylenetetrazol solution, the positive control group with melatonin solution containing pentylenetetrazol, and the 0.25% sample group with a 0.25% functional drug solution containing pentylenetetrazol. All were incubated at 28.5℃ for several days. After the intervention, the zebrafish were washed twice with E3 culture water, homogenized in centrifuge tubes, and RNA was extracted using an RNA extraction kit. cDNA was synthesized using a reverse transcription kit. The relative expression levels of gabra1 and mtnr1aa were detected by qPCR. All data are expressed as mean ± SEM. Data analysis was performed using GraphPadPrism software. The t-test was used for analysis. Compared with the normal group: ### P<0.001, compared with the model group: ***P<0.001.

[0051] Based on the above testing methods, the effects of each experimental group on the expression levels of the zebrafish gabra1 and mtnr1aa genes are as follows: Figure 4 , Figure 5As shown in Table 4 below, compared with the normal group, the relative expression levels of the gabra1 and mtnr1aa genes in the model group of zebrafish were significantly decreased (P<0.001), indicating that the zebrafish insomnia model was successfully constructed in this test. Compared with the model group, the relative expression levels of the gabra1 and mtnr1aa genes in the positive group of zebrafish were significantly increased (P<0.001), indicating that this test was effective. Compared with the model group, the relative expression levels of the gabra1 and mtnr1aa genes in the 0.25% sample group of zebrafish were significantly increased (P<0.01), indicating that the functional medicinal drink at a concentration of 0.25% can significantly increase the expression levels of gabra1 and mtnr1aa in zebrafish and has the effect of improving sleep.

[0052] Table 4. Statistical table of the effects of each experimental group on the expression levels of the gabra1 and mtnr1aa genes in zebrafish.

[0053] The fourth test involved vision protection experiments. The first indicator was a mycophenolate mofetil-induced ocular apoptosis model. Zebrafish have ocular vascular structures and retinal structures very similar to humans. Mycophenolate mofetil inhibits lymphocyte synthesis and proliferation, while also inducing lymphocyte apoptosis and inhibiting nitric oxide synthesis. Therefore, it can induce apoptosis in zebrafish ocular cells, simulating human eye diseases. The second indicator was a cobalt chloride-induced zebrafish macular degeneration model. Cobalt ions act on cells, directly replacing iron ions in heme-like pigments, preventing heme-like pigments from binding with oxygen and maintaining a deoxygenated state, thus simulating hypoxia. Hypoxia ultimately induces angiogenesis in the zebrafish eye. Thus, using specific fluorescent staining (appearing green), apoptosis of ocular cells in zebrafish with eye diseases was significantly increased compared to normal zebrafish, which could be observed under a fluorescence microscope.

[0054] The zebrafish were divided into three groups: a normal group, a model group, and an eye protectant group. The normal group did not ingest mycophenolate mofetil, while the model and eye protectant groups ingested equal amounts of mycophenolate mofetil (which was ingested by dissolving in the aquaculture water). The eye protectant group received a functional medicated drink (also ingested by dissolving in the aquaculture water) concurrently with mycophenolate mofetil.

[0055] After administering eye protectants for a period of time, we performed apoptosis-specific staining on the zebrafish to observe cell apoptosis, and at the same time prepared pathological sections to observe pathological structural changes in the eyes.

[0056] like Figure 6As shown, the yellow dashed line area represents the eye, and the green dots represent apoptotic cells. The number of apoptotic cells in the model group was significantly higher than that in the normal group, while the number of apoptotic cells in the eye protectant group was similar to that in the normal group. Figure 7 As shown, the red arrows point to apoptotic cells. This is also evident in the pathological sections. The model control group showed a higher number of apoptotic cells, characterized by cell shrunkenness and chromatin marginalization, while the cells in the eye protectant group were morphologically similar to those in normal zebrafish. Therefore, in the comparative experiment with 30 zebrafish in each group, the eye cells of the zebrafish in the eye protectant group were similar to those in the normal control group, and the large-scale cell apoptosis observed in the model group was not observed, confirming that the functional medicinal drink has a protective effect on vision.

[0057] Secondly, an embodiment of the present invention provides a method for preparing a functional medicinal drink, comprising: S1, raw material pretreatment: taking the raw materials in various weight parts, removing impurities, rinsing with purified water 1-2 times and draining, cutting kudzu root, astragalus, poria, polygonatum, polygonatum, tangerine peel and gardenia into 0.8-1.2cm pieces, and removing dust from peppermint, chrysanthemum and bitter orange flowers; S2, hot water extraction: putting all the pretreated raw materials into an extraction tank, adding purified water, heating to 85-95℃, and extracting at a constant temperature with stirring for 1.2-1.8h, and collecting the first extract; S3, second extraction: adding purified water to the remaining raw materials in the extraction tank, heating again to 85-95℃, and extracting at a constant temperature for 0.8-1.2h, and collecting the second extract; S4, combining: combining the two extracts, filtering through a 100-120 mesh filter cloth to remove raw material residue, adding purified water to make up to a final volume to obtain a clear functional medicinal drink.

[0058] In this optional embodiment, firstly, as Figure 1 As shown in S1, removing impurities ensures the cleanliness of the raw materials. Cutting kudzu root and astragalus into chunks increases the contact area, facilitating the dissolution of active ingredients. Dust removal from peppermint and chrysanthemum prevents impurities from contaminating. This pretreatment provides high-quality raw materials for subsequent extraction, ensuring high extraction efficiency. Next, as... Figure 1 As shown in S2, a water temperature of 85-95℃ promotes the dissolution of water-soluble active ingredients such as astragalus polysaccharides and chrysanthemum flavonoids while avoiding damage to heat-sensitive components by high temperatures. Constant temperature stirring for 1.2-1.8 hours ensures full release of the components, allowing the first extraction to obtain most of the soluble components. Secondly, as... Figure 1 As shown in S3, purified water is added for a second extraction to dissolve residual active ingredients such as puerarin and geniposide from the first extraction, thereby improving raw material utilization. Finally, as... Figure 1As shown in S4, the two extracts are combined to integrate all the effective components, while the 100-120 mesh filter cloth removes residues to ensure clarity. After volume adjustment, the concentration is uniform, ensuring stable product quality. This setup lays the foundation for extraction through pretreatment, allows for efficient step-by-step component acquisition through two extractions, and ensures product homogeneity through filtration and volume adjustment, forming a complete process of raw material purification, component extraction, and finished product shaping.

[0059] Optionally, the raw material pretreatment in S1 also includes: removing the pits from the longan pulp, tearing the pulp into small pieces of 1-2cm, rinsing with purified water and draining; laying the mulberry leaves flat in the blanching machine, blanching at 110-120℃ for 2-3 minutes, cooling and removing the veins, and cutting into 3-5cm pieces; breaking the monk fruit open, removing the internal pits, and breaking the shell and pulp into small pieces of 2-3cm.

[0060] In this optional embodiment, removing the shell and tearing the longan pulp into pieces avoids the inclusion of fruit pits and impurities. The small pieces facilitate the dissolution of polysaccharides, amino acids, and other components, ensuring a smooth transition to the S2 extraction step and guaranteeing the full release of nutrients. Meanwhile, blanching at 110-120℃ destroys the oxidases in mulberry leaves, preserving flavonoids and other effective components. After being chopped, these can be extracted simultaneously with the block-shaped raw materials, improving extraction efficiency and seamlessly connecting with the raw material input stage of S2. Simultaneously, the pits of monk fruit contain no active ingredients; removing them reduces impurities. Breaking the shell and pulp into pieces facilitates the dissolution of its sweet glycosides, preparing for subsequent separate extraction and ensuring the full extraction of sweet components. This setup, with pretreatment designed specifically for the characteristics of longan pulp, mulberry leaves, and monk fruit, provides a more suitable raw material form for subsequent extraction steps.

[0061] Optionally, the hot water extraction in S2 also includes: putting the pretreated monk fruit into an extraction tank, adding purified water, and extracting at a constant temperature of 80-85℃ for 0.5-0.8h, and collecting the monk fruit extract; putting the remaining pretreated raw materials into an extraction tank, adding purified water, and collecting the raw material extract, wherein mulberry leaves, cassia seeds, and kudzu root are added to the extraction tank simultaneously, and the stirring speed during the extraction process is 30-50 r / min; and combining the monk fruit extract with the raw material extract.

[0062] In this optional embodiment, monk fruit is extracted separately. Low-temperature extraction at 80-85℃ avoids the high-temperature decomposition of its sweet glycosides, while short-time extraction of 0.5-0.8 hours reduces the dissolution of bitter substances, ensuring a pure sweet taste and not affecting the efficacy components when combined with subsequent raw material extracts. Simultaneously, mulberry leaves are extracted together with the blocky raw materials. The mulberry leaves, after being chopped, are added simultaneously with the blocky raw materials such as kudzu root and cassia seed. A stirring speed of 30-50 rpm ensures sufficient saturation of the mulberry leaves while preventing leaf breakage and clogging of the filter cloth, seamlessly connecting with the S4 filtration step and reducing filtration resistance. Based on this, the monk fruit extract is combined with the other raw material extracts, integrating sweet and efficacy components to ensure a balance between taste and efficacy in the finished product. This setup optimizes the extraction method for the specific properties of monk fruit and mulberry leaves, providing a purer extract for the combined filtration in S4 and improving the quality of the finished product.

[0063] Optionally, the raw material pretreatment in S1 also includes soaking Dendrobium in purified water for 40-60 minutes and cutting it into 2-3 cm segments, or removing the withered yellow leaves of Agastache rugosa, keeping the whole stems and green leaves, and cutting it into 3-4 cm segments; the hot water extraction in S2 also includes Dendrobium or Agastache rugosa being put into the extraction tank simultaneously with peppermint, chrysanthemum and bitter orange blossom, and the extraction time is adjusted to 1-1.5 hours.

[0064] In this optional embodiment, the added raw material, Dendrobium, undergoes pretreatment and extraction. Soaking for 40-60 minutes allows for more complete dissolution of its polysaccharide components. After being cut into sections, it is added simultaneously with mint and other ingredients. Shortening the extraction time to 1-1.5 hours avoids polysaccharide degradation and ensures seamless integration with the S2 extraction step, maximizing the retention of yin-nourishing components. This setup adjusts the pretreatment and extraction parameters to suit the heat-sensitive characteristics of Dendrobium, ensuring that the effective components of the added raw material are not destroyed, while maintaining the extraction efficiency of the original raw material.

[0065] In other optional embodiments of the present invention, the added raw material, *Agastache rugosa*, undergoes pretreatment and extraction. Removing yellow leaves ensures purity; after being cut into sections, it is added simultaneously with mint and other ingredients. A short extraction time of 1-1.5 hours avoids excessive loss of the core component of *Agastache rugosa*, namely its volatile oil. This is coordinated with the S2 extraction step to ensure its dampness-resolving effect. This setup adjusts the pretreatment and extraction parameters according to the characteristics of *Agastache rugosa*, which has volatile components, ensuring that the effective components of the added raw material are not destroyed, while not affecting the extraction efficiency of the original raw material.

[0066] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A functional medicinal beverage, characterized in that, It is composed of the following ingredients in parts by weight: Cassia seed 3-5 parts, peppermint 3-5 parts, kudzu root 1-3 parts, astragalus 1-3 parts, poria cocos 1-3 parts, polygonatum odoratum 1-3 parts, dried tangerine peel 1-3 parts, wolfberry 1-3 parts, polygonatum sibiricum 1-3 parts, chrysanthemum 1-2 parts, bitter orange flower 1-2 parts, ginseng 1-2 parts, gardenia 1-2 parts, and licorice 1-2 parts.

2. The functional medicinal drink as described in claim 1, characterized in that, The ingredients also include 1-3 parts of longan pulp.

3. The functional medicinal drink as described in claim 2, characterized in that, The raw materials also include 1-3 parts of mulberry leaves.

4. The functional medicinal drink as described in claim 3, characterized in that, The ingredients also include 5-7 parts of monk fruit.

5. The functional medicinal drink as described in claim 4, characterized in that, The raw materials are weighed in the following proportions: 6 parts monk fruit, 4 parts cassia seed, 4 parts peppermint, 2 parts kudzu root, 2 parts astragalus, 2 parts poria cocos, 2 parts polygonatum odoratum, 2 parts dried tangerine peel, 2 parts wolfberry, 2 parts polygonatum sibiricum, 2 parts longan pulp, 2 parts mulberry leaf, 1 part chrysanthemum, 1 part bitter orange flower, 1 part ginseng, 1 part gardenia, and 1 part licorice.

6. The functional medicinal beverage according to any one of claims 1 to 5, characterized in that, The raw materials also include 1-2 parts of Dendrobium or 1-2 parts of Patchouli.

7. A method for preparing a functional medicinal beverage, characterized in that, include: S1. Raw material pretreatment: Take the raw materials of each weight, remove impurities, rinse with purified water 1-2 times and drain, cut kudzu root, astragalus, poria, polygonatum, tangerine peel and gardenia into 0.8-1.2cm pieces, and remove dust from mint, chrysanthemum and bitter orange flowers. S2. Hot water extraction: Put all the pretreated raw materials into the extraction tank, add purified water, heat to 85-95℃, and extract with constant temperature and stirring for 1.2-1.8h. Collect the first extract. S3. Secondary extraction: Add purified water to the residual raw material in the extraction tank, heat again to 85-95℃, and extract at a constant temperature for 0.8-1.2 hours. Collect the second extract. S4. Combining: Combine the two extracts, filter through a 100-120 mesh filter cloth to remove raw material residue, add purified water to make up to volume to obtain a clear functional medicinal drink.

8. The method for preparing the functional medicinal beverage as described in claim 7, characterized in that, The raw material pretreatment in S1 further includes: removing the pits from the longan pulp, tearing the pulp into small pieces of 1-2cm, rinsing with purified water and draining; laying the mulberry leaves flat in a blanching machine, blanching at 110-120℃ for 2-3 minutes, cooling, removing the veins, and cutting into 3-5cm pieces; breaking the monk fruit open, removing the internal pits, and breaking the shell and pulp into small pieces of 2-3cm.

9. The method for preparing the functional medicinal beverage as described in claim 8, characterized in that, The hot water extraction in step S2 further includes: putting the pretreated monk fruit into an extraction tank, adding purified water, and extracting at a constant temperature of 80-85℃ for 0.5-0.8h, and collecting the monk fruit extract; putting the remaining pretreated raw materials into an extraction tank, adding purified water, and collecting the raw material extract, wherein the mulberry leaves, cassia seeds, and kudzu root are added to the extraction tank simultaneously, and the stirring speed during the extraction process is 30-50 r / min; and combining the monk fruit extract with the raw material extract.

10. The method for preparing the functional medicinal beverage as described in claim 7, characterized in that, The raw material pretreatment in S1 also includes soaking Dendrobium in purified water for 40-60 minutes and cutting it into 2-3 cm segments, or removing the withered yellow leaves of Agastache rugosa, keeping the whole stems and green leaves, and cutting it into 3-4 cm segments; the hot water extraction in S2 also includes simultaneously adding Dendrobium or Agastache rugosa, along with peppermint, chrysanthemum and bitter orange blossom into the extraction tank, and adjusting the extraction time to 1-1.5 hours.

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