Sedum sarmentosum tea with functions of protecting liver and lowering transaminase and preparation method of sedum sarmentosum tea

Abstract

The invention discloses stringy stonecrop herb tea with functions of protecting liver and lowering transaminase and a preparation method thereof, and relates to the field of health-care food, and the preparation method comprises the following steps: S1, weighing 60-85 parts by weight of stringy stonecrop herb, 5-15 parts by weight of radix puerariae, 3-10 parts by weight of fructus lycii, 2-8 parts by weight of flos chrysanthemi, 1-5 parts by weight of pericarpium citri reticulatae and 0.5-2 parts by weight of stevia rebaudiana; s2, mixing the sedum sarmentosum, part of radix puerariae and fructus lycii with water, performing ultrasonic-assisted extraction at 45-60 DEG C, filtering to obtain an extracting solution, and concentrating the extracting solution at 55-65 DEG C under a vacuum condition to obtain thick paste; according to the stringy stonecrop herb tea with the functions of protecting the liver and lowering transaminase and the preparation method of the stringy stonecrop herb tea, a low-temperature ultrasonic extraction, vacuum low-temperature concentration and freeze drying combined process is adopted, degradation of thermosensitive components such as stringy stonecrop herb glycoside is greatly avoided, and the core effect of the product is ensured; the radix puerariae enhances liver protection and improves circulation, the fructus lycii nourishes liver and kidney, and the chrysanthemum and the pericarpium citri reticulatae correct flavor and improve palatability.

Description

Technical Field

[0001] This invention relates to health food technology, specifically to a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions and its preparation method. Background Technology

[0002] Sedum sarmentosum Bunge, a plant in the Crassulaceae family, is the dried whole herb of a traditional medicinal plant. Its main active ingredients, such as sarmentosin and flavonoids, have been proven by modern pharmacology to have significant anti-liver damage and serum transaminase-lowering effects. Currently, there are some tea products on the market made from Sedum sarmentosum, but many have the following drawbacks: First, traditional high-temperature drying or extraction processes easily lead to the degradation and inactivation of heat-sensitive active ingredients, reducing product efficacy. Second, Sedum sarmentosum itself has a grassy and bitter taste, resulting in unpleasant flavor and affecting consumer acceptance. Third, the product form is mostly simply powdered loose tea or ordinary tea bags, resulting in low dissolution rates of effective ingredients and inconvenience for carrying and storage. Summary of the Invention

[0003] The purpose of this invention is to provide a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions and its preparation method, in order to solve the problems in the existing technology where traditional high-temperature drying or extraction processes will degrade and deactivate heat-sensitive active ingredients, reduce product efficacy, and the grassy and bitter taste of Sedum sarmentosum will result in poor taste and affect consumer acceptance. At the same time, the existing product forms are mostly simply crushed loose tea or ordinary tea bags, which have the problems of low dissolution rate of effective ingredients and inconvenience in carrying and storing.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions, comprising the following steps:

[0005] S1. By weight, weigh out 60-85 parts of Sedum sarmentosum, 5-15 parts of Pueraria lobata, 3-10 parts of Lycium barbarum, 2-8 parts of Chrysanthemum morifolium, 1-5 parts of Citrus reticulata peel, and 0.5-2 parts of Stevia reticulata.

[0006] S2. Mix the Sedum sarmentosum, some of the kudzu root and wolfberry with water, and perform ultrasonic-assisted extraction at 45-60℃. Filter to obtain the extract, and concentrate the extract at 55-65℃ under vacuum to obtain a thick paste.

[0007] S3. The thick paste is subjected to vacuum freeze-drying to obtain freeze-dried powder. The freeze-dried powder is mixed with the remaining raw materials and then subjected to ultra-fine pulverization to obtain composite ultra-fine powder.

[0008] S4. Granulate the composite ultrafine powder and vacuum dry it at 50-60℃ to obtain the granular product;

[0009] S5. The dried granules are then sealed and packaged with nitrogen.

[0010] Furthermore, the conditions for ultrasonic-assisted extraction in step S2 are: power 300-500W, frequency 40kHz, extraction time 1-2 hours, and water added in an amount of 8-12 times the total weight of the raw materials.

[0011] This specific power and frequency range can generate a cavitation effect, which can efficiently destroy plant cell walls and promote the dissolution of active ingredients in the cells. At the same time, the strict low temperature conditions prevent the decomposition of heat-sensitive components such as sedum.

[0012] Further, the concentration described in step S2 is a vacuum low-temperature concentration with a vacuum degree of -0.08 to -0.1 MPa, concentrated to a thick paste with a relative density of 1.10-1.15 at 60°C.

[0013] Under this vacuum level, the boiling point of the solution decreases, allowing the concentration process to be carried out at a low temperature of 55-65℃, further ensuring the stability of the active ingredients during the concentration stage.

[0014] Furthermore, the ultrafine pulverization described in step S3 is carried out in a low-temperature environment, with a pulverization temperature of -15 to -5℃, and the particle size of the pulverized material is 300-800 mesh.

[0015] A low-temperature environment can effectively counteract the heat generated during the grinding process, preventing material temperature rise and resulting in changes in composition. Grinding materials to the ultrafine powder level can greatly increase their specific surface area and disrupt cell structure, thereby significantly improving the dissolution rate and dissolution rate of active ingredients when the product is brewed.

[0016] Furthermore, the conditions for vacuum freeze-drying in step S3 are: pre-freezing temperature ≤ -40℃, and plate temperature ≤ 40℃ during the freeze-drying stage.

[0017] Vacuum freeze-drying technology first freezes water into a solid state, and then sublimates it directly in a vacuum environment. The whole process minimizes the damage and loss of active ingredients caused by heat, oxygen and solvent migration, making it the optimal method for preserving the activity of heat-sensitive ingredients.

[0018] Furthermore, the nitrogen-filled sealing packaging described in step S5 is carried out using aluminum foil food-grade filter paper bags.

[0019] Aluminum foil has high barrier properties, effectively blocking light, moisture, and oxygen. Combined with nitrogen filling technology, it can replace the oxygen inside the packaging, providing a stable inert environment for the product, significantly delaying oxidation, and ensuring product quality and shelf life.

[0020] A type of Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions is prepared by the above-described method. The Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions is a granular tea bag, and its contents are made from the following raw materials in parts by weight: 60-85 parts of Sedum sarmentosum, 5-15 parts of kudzu root, 3-10 parts of wolfberry, 2-8 parts of chrysanthemum, 1-5 parts of dried tangerine peel, and 0.5-2 parts of stevia.

[0021] Furthermore, the chrysanthemum mentioned is the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), belonging to the Asteraceae family.

[0022] Furthermore, the particle size range of the contents is 300-800 mesh.

[0023] Compared with the prior art, the present invention provides a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions and its preparation method, which adopts a combination of low-temperature ultrasonic extraction, vacuum low-temperature concentration and freeze-drying processes, which greatly avoids the degradation of heat-sensitive components such as Sedum sarmentosum glycosides and ensures the core efficacy of the product.

[0024] Kudzu root enhances liver protection and improves circulation, wolfberry nourishes the liver and kidneys, chrysanthemum and dried tangerine peel correct the flavor and improve palatability, and stevia provides natural sweetness and masks bitterness, forming a multi-target, synergistic formula;

[0025] Ultrafine pulverization technology destroys plant cell walls, significantly increasing the dissolution rate of active ingredients and their absorption rate by the human body;

[0026] Nitrogen-filled packaging effectively prevents oxidation, maintains the freshness of the product and the stability of its functional ingredients, and extends its shelf life.

[0027] The granular tea bag format makes brewing convenient, and the ingredients dissolve quickly, making it suitable for modern consumption habits. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0029] Figure 1 This is a schematic diagram of the preparation method of Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions provided in an embodiment of the present invention. Detailed Implementation

[0030] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0031] Example 1:

[0032] Please see Figure 1 A tea containing Sedum sarmentosum with liver-protecting and enzyme-lowering functions and its preparation method, comprising the following steps:

[0033] S1. By weight, weigh out 60-85 parts of Sedum sarmentosum, 5-15 parts of Pueraria lobata, 3-10 parts of Lycium barbarum, 2-8 parts of Chrysanthemum morifolium, 1-5 parts of Citrus reticulata peel, and 0.5-2 parts of Stevia reticulata.

[0034] S2. Mix Sedum sarmentosum, some kudzu root and wolfberry with water, and perform ultrasonic-assisted extraction at 45-60℃. Filter to obtain the extract, and concentrate the extract at 55-65℃ under vacuum to obtain a thick paste.

[0035] S3. The thick paste is vacuum freeze-dried to obtain freeze-dried powder. The freeze-dried powder is mixed with the remaining raw materials and then ultra-finely pulverized to obtain composite ultra-fine powder.

[0036] S4. Granulate the composite ultrafine powder and vacuum dry it at 50-60℃ to obtain the granular product;

[0037] S5. The dried granules are then sealed and packaged with nitrogen.

[0038] This formulation follows the principle of principal, assistant, adjuvant, and guide herbs, with *Sedum sarmentosum* as the principal herb to exert its core liver-protecting and enzyme-lowering effects, kudzu root and wolfberry as assistant herbs to enhance efficacy, and chrysanthemum, dried tangerine peel, and stevia as adjuvant herbs to harmonize the medicinal properties and improve the taste. The preparation process employs a step-by-step strategy: first, a portion of kudzu root and wolfberry are extracted together with *Sedum sarmentosum* using ultrasound-assisted extraction to efficiently dissolve water-soluble active ingredients. Then, vacuum low-temperature concentration and freeze-drying are used to maximize the retention of these heat-sensitive substances. Subsequently, the resulting freeze-dried powder is mixed with the remaining raw materials (including unextracted kudzu root, wolfberry, chrysanthemum, dried tangerine peel, and stevia) and ultra-finely pulverized. This process fully preserves the dietary fiber, volatile aroma substances, and natural sweet components in these raw materials. Finally, granulation and nitrogen-filled packaging yield a granular product with high activity, rapid dissolution, good taste, and excellent stability.

[0039] The conditions for ultrasonic-assisted extraction in step S2 are: power 300-500W, frequency 40kHz, extraction time 1-2 hours, and water added in an amount of 8-12 times the total weight of the raw materials.

[0040] A power of 300-500W and a frequency of 40kHz are key ranges for generating the best ultrasonic cavitation effect, which can powerfully break down plant cell walls to accelerate the dissolution of components. An extraction time of 1-2 hours is sufficient to achieve full extraction at this power. An addition of 8-12 times the amount of water ensures sufficient extraction medium. Strictly controlling the temperature at a low temperature of 45-60℃ is the core purpose of pursuing high extraction efficiency while avoiding the degradation and inactivation of heat-sensitive active ingredients due to high temperature.

[0041] In step S2, the concentration is carried out by vacuum low-temperature concentration, with a vacuum degree of -0.08 to -0.1 MPa, until a thick paste with a relative density of 1.10-1.15 at 60°C is obtained.

[0042] By operating under a high vacuum environment of -0.08 to -0.1 MPa, the aqueous solution can be boiled and evaporated at a low temperature of 55-65℃, thus avoiding the problems of destruction and charring of effective components caused by traditional atmospheric pressure high-temperature concentration. The concentrated paste with a relative density of 1.10-1.15 at 60℃ is used to prepare an intermediate with ideal solid content and viscosity for subsequent freeze-drying steps, so as to ensure the efficiency and quality of freeze-drying.

[0043] In step S3, the ultrafine grinding is carried out in a low-temperature environment, with a grinding temperature of -15 to -5℃, and the particle size of the ground material is 300-800 mesh.

[0044] Maintaining the ambient temperature at a low level of -15 to -5°C effectively absorbs and removes the heat generated by the pulverizing machinery, preventing materials from sticking, melting, losing aroma, or deteriorating due to heating. Controlling the final material particle size to 300-800 mesh significantly increases the specific surface area, allowing the product to dissolve instantly during brewing, resulting in a smooth, residue-free texture, and potentially improving bioavailability.

[0045] The conditions for vacuum freeze drying in step S3 are: pre-freezing temperature ≤ -40℃, and plate temperature ≤ 40℃ during the freeze drying stage.

[0046] Pre-freezing temperatures ≤-40℃ enable rapid deep freezing of materials, causing moisture to form fine ice crystals, thereby reducing mechanical damage to the material structure. Maintaining a plate temperature ≤40℃ during the freeze-drying stage ensures that moisture is removed directly by sublimation from solid ice to vapor under high vacuum, keeping the material at a low temperature throughout, thus perfectly preserving the activity of all heat-sensitive components and the natural properties of the product.

[0047] In step S5, nitrogen-filled sealing packaging is performed using food-grade aluminum foil filter paper bags.

[0048] Nitrogen filling replaces oxygen within the packaging, preventing product oxidation and deterioration. The aluminum foil layer provides excellent barrier properties, completely blocking light, oxygen, and moisture—the three major factors that cause product degradation—thereby working in conjunction with nitrogen filling technology to ensure the product's chemical stability and extend its shelf life.

[0049] Example 2:

[0050] This embodiment provides a technical solution based on Embodiment 1: a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions. The Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions is prepared by a method for making this tea. The Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions is a granular tea bag, and its contents are made from the following raw materials in parts by weight: 60-85 parts Sedum sarmentosum, 5-15 parts Pueraria lobata, 3-10 parts Lycium barbarum, 2-8 parts Chrysanthemum morifolium, 1-5 parts Citrus reticulata peel, and 0.5-2 parts Stevia reticulata.

[0051] Chrysanthemum is the dried capitulum of the chrysanthemum plant, belonging to the Asteraceae family.

[0052] By limiting the source of chrysanthemum to the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), the working principle is to ensure the standardization, authenticity, and consistency of quality of raw materials. Using genuine medicinal materials as specified in the pharmacopoeia is the fundamental basis for ensuring the reliable efficacy and stable quality of the final product.

[0053] The particle size of the contents ranges from 300 to 800 mesh.

[0054] This particle size is a direct result and manifestation of the ultrafine grinding process. It defines the product's form, determines its rapid dissolution and brewing performance, and its delicate and smooth taste quality. It is one of the product's core technical characteristics.

[0055] Example 3:

[0056] Weigh 700g of fresh Sedum sarmentosum, 80g of Pueraria lobata, and 50g of Lycium barbarum, and put them into an extraction tank. Add 10 times the weight of purified water and ultrasonically extract for 1.5 hours at 50℃, 400W power, and 40kHz frequency. Filter to obtain the first extract. Add 8 times the weight of water to the residue and extract again for 1 hour. Combine the two extracts and concentrate them into a thick paste with a relative density of 1.12 at 60℃ and -0.09MPa vacuum. The relative density was measured at 60℃. The thick paste was then freeze-dried under vacuum at a pre-freezing temperature of -45℃. During the freeze-drying stage, the plate temperature is 35℃ to obtain freeze-dried powder. Weigh 40g of dried chrysanthemum, 20g of dried tangerine peel, and 8g of stevia. Place them together with the above freeze-dried powder and the remaining 20g of dried kudzu root powder in a low-temperature ultrafine pulverizer and pulverize to 500 mesh at -10℃ to obtain composite ultrafine powder. Mix the composite ultrafine powder evenly and granulate it with 65% edible alcohol as a wetting agent. Pass it through a 16-mesh sieve and dry the wet granules in a vacuum drying oven at 55℃ until the moisture content is ≤5%. After cooling, package them into 2g bags in aluminum foil food-grade filter paper bags and seal them with nitrogen.

[0057] Example 4:

[0058] This embodiment provides a preparation route based on a completely dry process. The core of this method is that all the ultrafine powders used must be prepared using a low-temperature method that conforms to the concept of this invention, so as to ensure that the product has similar quality to that of Example 3.

[0059] First, prepare the raw material powder:

[0060] Preparation of Sedum sarmentosum ultrafine powder: Take dried Sedum sarmentosum, place it in a low temperature ultrafine pulverizer, and pulverize it to 500 mesh at -10℃ for later use.

[0061] To prepare kudzu root ultrafine powder, take dried kudzu root and process it using the same low-temperature ultrafine pulverization process as described above, pulverizing it to 500 mesh for later use.

[0062] To prepare ultrafine wolfberry powder, take dried wolfberry fruit and process it using the same low-temperature ultrafine pulverization process as described above, pulverizing it to 500 mesh for later use.

[0063] To prepare chrysanthemum ultrafine powder, take dried Huai chrysanthemum and process it using the same low-temperature ultrafine pulverization process as described above, pulverizing it to 500 mesh for later use.

[0064] To prepare ultrafine powder of dried tangerine peel, take dried tangerine peel, process it using the same low-temperature ultrafine pulverization process as described above, and pulverize it to 500 mesh for later use.

[0065] Preparation of stevia ultrafine powder: Take dried stevia and process it using the same low-temperature ultrafine pulverization process as described above, pulverizing it to 500 mesh for later use;

[0066] After the raw material powder is prepared, the ingredients are mixed and shaped:

[0067] Weigh out 65g of the prepared Sedum sarmentosum ultrafine powder, 12g of Pueraria lobata ultrafine powder, 8g of Lycium barbarum ultrafine powder, 6g of Chrysanthemum ultrafine powder, 3g of Citrus reticulata ultrafine powder, and 1.5g of Stevia reticulata ultrafine powder. Put all the powders into a three-dimensional mixer and mix for 30 minutes until uniform.

[0068] The subsequent granulation, drying, and packaging steps are the same as in Example 3.

[0069] This dry process is suitable for production scenarios where pretreatment and extraction conditions are not available. Although no extraction or concentration is performed, all raw materials are subjected to deep low-temperature ultrafine pulverization, resulting in a high cell wall breakage rate, which still ensures the efficient dissolution of effective components.

[0070] Example 5:

[0071] Product sensory evaluation

[0072] To objectively evaluate the sensory quality of the Sedum sarmentosum tea described in this invention, professional tasters were organized to conduct a sensory evaluation. The specific methods and results are as follows:

[0073] I. Sample for evaluation:

[0074] Sample A: Sedum sarmentosum tea product prepared in Example 3;

[0075] Sample B: Sedum sarmentosum tea product prepared in Example 4;

[0076] Sample C: Commercially available brand of common Sedum sarmentosum tea (control group);

[0077] II. Tasting Participants:

[0078] Ten trained sensory evaluators (5 men and 5 women, aged 25-50) were invited to form an evaluation group. All evaluators were non-smokers, had normal sensory sensitivity, and had basic experience in tea tasting.

[0079] III. Tasting Methods:

[0080] A combination of blind testing and quantitative descriptive analysis was used. For each tea sample, the same brewing conditions were applied: one tea bag was added to 150 mL of 90℃ hot water, steeped for 5 minutes, and then the tea bag was removed. The tea was then served in randomly numbered white tasting cups to the tasters. The tasters evaluated the tea based on four dimensions: color, aroma, flavor, and mouthfeel, with each dimension scored out of 10. The final score was calculated. The scoring criteria are shown in Table 1.

[0081] Table 1: Sensory Quality Scoring Criteria for Sedum sarmentosum Tea

[0082]

[0083] IV. Tasting Results:

[0084] The tasting results are the average (± standard deviation) of the scores from 10 tasters, as shown in Table 2.

[0085] Table 2: Sensory Evaluation Scoring Results

[0086] sample Color aroma taste taste Overall Score Sample A 8.9±0.7 8.7±0.8 8.5±0.9 9.1±0.6 8.7 Sample B 8.7±0.6 8.5±0.7 8.3±0.8 8.8±0.7 8.5 Sample C 6.5±1.0 5.8±1.2 4.2±1.5 6.0±1.1 5.4

[0087] V. Conclusion:

[0088] The tasting results show that the *Sedum sarmentosum* tea products prepared in Examples 3 and 4 of this invention, samples A and B, scored significantly higher than the commercially available ordinary product, sample C, in terms of color, aroma, taste, and mouthfeel. The tasters generally believed that the product of this invention had a clear and bright liquor, a harmonious and pure aroma with chrysanthemum fragrance and the mellow sweetness of dried tangerine peel, and a mellow and sweet taste that successfully masked the bitterness of the *Sedum sarmentosum* raw material. Moreover, the mouthfeel was smooth and without residue. This indicates that this invention, through scientific formulation and advanced preparation process, significantly improves the sensory quality and consumer experience of the product while retaining its functionality.

[0089] Example 6:

[0090] Evaluation of liver protection and enzyme reduction effects

[0091] To scientifically verify the liver-protecting and enzyme-lowering effects of the Sedum sarmentosum tea described in this invention, we designed the following animal experiments for research.

[0092] I. Experimental Materials:

[0093] Test sample: Sedum sarmentosum tea granules prepared in Example 3 were used. When used, they were dissolved in purified water and prepared into a suspension of the required concentration.

[0094] Experimental animals: Fifty SPF-grade male ICR mice, weighing 18-22g, were selected and provided by a certain experimental animal center. All animals were acclimatized for 7 days under standard experimental conditions before the formal experiment began.

[0095] Positive control drug: Commercially available biphenyl diester pellets were selected, and the pellets were ground and prepared into a suspension with purified water before use.

[0096] Liver injury inducer: 0.1% carbon tetrachloride peanut oil solution;

[0097] Main reagents and instruments: Alanine aminotransferase (ALT) and aspartate aminotransferase (AST) assay kits; fully automated biochemical analyzer.

[0098] II. Experimental Methods:

[0099] Grouping and administration: Fifty mice were randomly divided into 5 groups of 10 mice each;

[0100] Blank control group: Gavage with an equal volume of purified water and subcutaneous injection of an equal volume of peanut oil;

[0101] Model control group: administered an equal volume of purified water by gavage and subcutaneously injected with 0.1% 10 mL / kg CCl4 peanut oil solution;

[0102] Positive control group: Administered 150 mg / kg gastric biphenyl diester solution orally and injected subcutaneously with 0.1% CCl4;

[0103] Low-dose group of test substance: oral administration of a solution of Sedum sarmentosum equivalent to 1.5 g / kg of raw herb, and subcutaneous injection of 0.1% CCl4;

[0104] High-dose group of test substance: oral administration of Sedum sarmentosum tea solution equivalent to 3.0 g / kg of raw herb, and subcutaneous injection of 0.1% CCl4;

[0105] Each group was administered the drug once daily by gavage for 14 consecutive days. One hour after the last administration, except for the blank control group, mice in the other groups were injected subcutaneously with CCl4 to establish the model. After fasting but not watering for 16 hours, blood samples were collected by enucleation and serum was separated for testing.

[0106] Indicator detection: The activity levels of ALT and AST in the serum of mice in each group were measured using a fully automated biochemical analyzer, strictly following the operating procedures in the kit instructions.

[0107] Statistical analysis: All experimental data are expressed as mean ± standard deviation. One-way ANOVA was performed using SPSS 22.0 statistical software. LSD-t test was used for pairwise comparisons between groups. P < 0.05 was used as the criterion for statistical significance.

[0108] III. Experimental Results:

[0109] The results of serum biochemical tests are detailed in Table 3;

[0110] Table 3: Changes in serum ALT and AST activities in mice of each group (n=10, U / L)

[0111] Group ALT activity AST activity Blank control group 28.5±5.2 61.3±8.7 Model control group 185.6±32.4## 210.8±40.1## Positive control group 89.7±18.3** 115.4±22.6** Low-dose group of test substance 132.4±25.1* 158.9±30.5* High-dose group of test substance 75.3±14.8** 98.6±19.7**

[0112] Note: Compared with the blank control group, ##P<0.01; compared with the model control group, *P<0.05, **P<0.01.

[0113] The experimental results showed that, compared with the blank control group, the serum ALT and AST activities of mice in the model control group were significantly increased (P<0.01), indicating that the CCl4 acute liver injury model was successfully established. Compared with the model control group, the serum ALT and AST activities of mice in each treatment group were significantly reduced. Among them, the high-dose group of Sedum sarmentosum tea of ​​this invention had the most significant enzyme-lowering effect (P<0.01), and its ALT and AST activities were close to the level of the positive drug biphenyl diester group and significantly better than the low-dose group (P<0.05). The low-dose group also showed a clear enzyme-lowering effect (P<0.05).

[0114] IV. Experimental Conclusions:

[0115] This study established an animal model of chemically induced liver injury and confirmed that the *Sedum sarmentosum* tea described in this invention can significantly reduce the elevated ALT and AST activities in the serum of mice with CCl4-induced liver injury, showing a clear dose-response relationship. This research result strongly proves that the product of this invention has significant hepatoprotective and enzyme-lowering physiological functions, providing sufficient experimental evidence for the efficacy claims of the product.

[0116] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A method for preparing Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions, characterized in that, Includes the following steps: S1. By weight, weigh out 60-85 parts of Sedum sarmentosum, 5-15 parts of Pueraria lobata, 3-10 parts of Lycium barbarum, 2-8 parts of Chrysanthemum morifolium, 1-5 parts of Citrus reticulata peel, and 0.5-2 parts of Stevia reticulata. S2. Mix the Sedum sarmentosum, some of the kudzu root and wolfberry with water, and perform ultrasonic-assisted extraction at 45-60℃. Filter to obtain the extract, and concentrate the extract at 55-65℃ under vacuum to obtain a thick paste. S3. The thick paste is subjected to vacuum freeze-drying to obtain freeze-dried powder. The freeze-dried powder is mixed with the remaining raw materials and then subjected to ultra-fine pulverization to obtain composite ultra-fine powder. S4. Granulate the composite ultrafine powder and vacuum dry it at 50-60℃ to obtain the granular product; S5. The dried granules are then sealed and packaged with nitrogen.

2. The method for preparing a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 1, characterized in that, The conditions for ultrasonic-assisted extraction in step S2 are: power 300-500W, frequency 40kHz, extraction time 1-2 hours, and water added in an amount of 8-12 times the total weight of the raw materials.

3. The method for preparing a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 1, characterized in that, The concentration described in step S2 is a vacuum low-temperature concentration with a vacuum degree of -0.08 to -0.1 MPa, concentrated to a thick paste with a relative density of 1.10-1.15 at 60°C.

4. The method for preparing a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 1, characterized in that, The ultrafine pulverization described in step S3 is carried out in a low-temperature environment, with a pulverization temperature of -15 to -5℃, and the particle size of the pulverized material is 300-800 mesh.

5. The method for preparing a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 1, characterized in that, The conditions for vacuum freeze drying in step S3 are: pre-freezing temperature ≤ -40℃, and plate temperature ≤ 40℃ during the freeze drying stage.

6. The method for preparing a Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 1, characterized in that, The nitrogen-filled and sealed packaging described in step S5 is carried out using aluminum foil food-grade filter paper bags.

7. A Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions, characterized in that, The tea is prepared by the method of preparing Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions as described in any one of claims 1-6. The Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions is a granular tea bag, and its contents are made from the following raw materials in parts by weight: 60-85 parts of Sedum sarmentosum, 5-15 parts of kudzu root, 3-10 parts of wolfberry, 2-8 parts of chrysanthemum, 1-5 parts of dried tangerine peel, and 0.5-2 parts of stevia.

8. The *Sedum sarmentosum* tea with liver-protecting and enzyme-lowering functions according to claim 7, characterized in that, The chrysanthemum in question is the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), belonging to the Asteraceae family.

9. A Sedum sarmentosum tea with liver-protecting and enzyme-lowering functions according to claim 7, characterized in that, The particle size range of the contents is 300-800 mesh.

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