A method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation

Abstract

This invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation, relating to the field of traditional Chinese medicine processing technology. The method includes: taking raw Morinda officinalis, adding water according to a preset solid-liquid ratio, soaking at a first preset temperature for a first preset time to complete one soaking; adjusting to a second preset temperature and soaking for a second preset time to complete a second soaking; adjusting to a preset pH value with an acidic buffer solution and soaking at a third preset temperature for a third preset time; immersing the acid-soaked Morinda officinalis raw material in boiling water and boiling for a fourth preset time before removing it; immersing the boiled Morinda officinalis raw material in brine for simmering, removing the material, drying the material until it is half-dry, mixing it with the remaining medicinal juice, and drying it after the juice has been absorbed. This invention can solve the technical problem in the prior art where traditional brine simmering with heat treatment leads to large fluctuations in the content of effective components and significant differences in efficacy between batches.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine processing technology, and in particular to a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. Background Technology

[0002] Morinda officinalis, a vine belonging to the Morinda genus of the Rubiaceae family, is used medicinally for its dried root. It is one of the "Four Great Southern Chinese Herbs" and is a commonly used tonic in traditional Chinese medicine. It has the effects of enhancing immunity, improving reproductive function, and delaying aging. It also has auxiliary therapeutic effects on oligospermia, asthenospermia, and osteoporosis. The content and stability of its active ingredients (such as nisose, cyperoside, and deacetylated cypermethrin) are directly related to its medicinal value.

[0003] Processing techniques are the core of regulating the transformation and enrichment of the active ingredients in Morinda officinalis. Currently, Morinda officinalis is processed using the brine simmering method. This process involves slow heating over a low flame to maintain the herb at a near-boiling state. However, this direct heating method has key drawbacks: on the one hand, the activation level of endogenous enzymes in Morinda officinalis (such as iridoid glycosides and polysaccharide hydrolases) is insufficient, making it difficult to efficiently carry out beneficial transformations such as the conversion of glycosides to aglycones and the degradation of polysaccharides into active oligosaccharides. On the other hand, the lack of precise control over enzyme activity can easily lead to harmful reactions such as excessive hydrolysis of glycosides into monosaccharides and degradation of polysaccharides into ineffective small molecules. Ultimately, this results in large fluctuations in the content of active ingredients in the prepared herb, significant differences in efficacy between batches, and an inability to meet the stability requirements for clinical use. Summary of the Invention

[0004] Based on this, the purpose of this invention is to provide a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation, which solves the problem in the background art that the traditional braising in salt water with heat treatment will lead to large fluctuations in the content of effective ingredients and significant differences in efficacy between batches.

[0005] This invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation, the method comprising: Take the raw Morinda officinalis herb, add water according to the preset solid-liquid ratio, soak at the first preset temperature for the first preset time, and complete one soaking; Adjust to the second preset temperature and soak for the second preset time to complete the second soaking; Adjust the pH value to the preset value using an acidic buffer solution, soak at the third preset temperature for the third preset time, and then remove the acid-soaked Morinda officinalis raw medicinal material. Put the acid-soaked Morinda officinalis raw material into boiling water, boil for the fourth preset time, and then take it out. After boiling, the raw Morinda officinalis is soaked in salt water according to a preset mass ratio. The herbs are then removed, dried until half-dry, mixed with the decoction, and dried again after the decoction has been absorbed.

[0006] Compared with existing technologies, the beneficial effects of this invention are as follows: By using a stepped heating method, the intrinsic enzyme activity of Morinda officinalis is precisely utilized. The first preset temperature activates the intrinsic enzyme, initiating conformational unfolding and preventing enzyme inactivation due to sudden temperature changes. Heating to a second preset temperature, close to the optimal temperature range for the intrinsic enzyme, maximizes enzyme activity. Then, an acidic buffer solution is used to adjust the pH to a preset value, enhancing the enzyme's catalytic efficiency and maximizing beneficial transformations such as glycosides → aglycones and polysaccharides → oligosaccharides. Finally, boiling water inactivates the enzyme, preventing excessive reactions and precisely blocking harmful reactions such as excessive hydrolysis of aglycones and degradation of oligosaccharides into monosaccharides, locking in intermediate active products. Finally, brine treatment drives aglycone esterification and polysaccharide degradation into active oligosaccharides, improving lipid solubility and absorption efficiency, increasing the content of active ingredients, and thus improving the stability of active ingredient content, reducing batch-to-batch variability. This solves the technical problem of traditional brine treatment using heat treatment, which leads to large fluctuations in active ingredient content and significant batch-to-batch differences in efficacy.

[0007] According to one aspect of the above technical solution, the preset solid-liquid ratio is 1g:(1~2)ml, the first preset temperature is 25℃~35℃, and the first preset time is 22min~28min.

[0008] According to one aspect of the above technical solution, the second preset temperature is 30℃~40℃, and the second preset time is 22min~28min.

[0009] According to one aspect of the above technical solution, the steps of adjusting the pH value to a preset value with an acidic buffer solution, soaking the raw Morinda officinalis at a third preset temperature for a third preset time, and then removing the acid-soaked raw material specifically include: Remove the raw Morinda officinalis herb, adjust the pH of the second soaking water to a preset value using an acidic buffer solution, and then adjust the temperature to a third preset temperature to obtain acidic soaking water; Place the raw Morinda officinalis herb back into the acid soaking water and soak for the third preset time. Then remove the raw Morinda officinalis herb after acid soaking.

[0010] According to one aspect of the above technical solution, the acidic buffer solution is an acetate-sodium acetate buffer solution, and the preset pH value is 5.5~6.0.

[0011] According to one aspect of the above technical solution, the third preset temperature is 30℃~40℃, and the third preset time is 5min~10min.

[0012] According to one aspect of the above technical solution, the fourth preset time is 3 min to 5 min.

[0013] According to one aspect of the above technical solution, the step of simmering the boiled Morinda officinalis raw material in salt water according to a preset mass ratio includes: After boiling, the raw Morinda officinalis herb is immersed in salt water at a preset mass ratio, and the temperature is raised to boiling at a preset rate and kept at boiling for a fifth preset time. Let it cool naturally for 2 to 6 hours to complete the braising process.

[0014] According to one aspect of the above technical solution, the preset mass ratio is 1:(2~4), and the solid-liquid ratio of the salt water is 120g:(10~21)L.

[0015] According to one aspect of the above technical solution, the preset rate is 8℃ / h~17℃ / h, and the fifth preset time is 2h~8h. Attached Figure Description

[0016] Figure 1 This is a flowchart of the Morinda officinalis processing method based on enzyme-catalyzed reaction regulation in this invention; The following detailed description, in conjunction with the accompanying drawings, will further illustrate the present invention. Detailed Implementation

[0017] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Several embodiments of the invention are illustrated in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0019] Please see Figure 1 The image shows a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation provided by the present invention, the method comprising: Step S10: Take the raw Morinda officinalis herb, add water according to the preset solid-liquid ratio, soak at the first preset temperature for the first preset time, and complete one soaking. It should be noted that the activity of endogenous enzymes in Morinda officinalis (such as iridoid glycosides and polysaccharide hydrolases) is activated as the temperature increases stepwise. The initial soaking gently initiates the enzyme system within the medicinal cell, activating the enzyme conformational unfolding and preparing for subsequent heating, thus avoiding enzyme inactivation caused by sudden temperature changes.

[0020] Preferably, the first preset temperature is 25℃~35℃, for example, it can be 25℃, 30℃, or 35℃, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable. A mild temperature (25℃~35℃) can slowly initiate the conformational unfolding of the endogenous enzyme in Morinda officinalis, initially exposing the enzyme's active site and laying the foundation for subsequent activity enhancement; avoiding slow enzyme activation caused by low temperature (<25℃) or premature enzyme denaturation caused by high temperature (>35℃).

[0021] Preferably, the first preset time is 22 min to 28 min, for example, it can be 22 min, 25 min, or 28 min, but it is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0022] Preferably, the preset solid-liquid ratio is 1g:(1~2)mL, for example, it can be 1g:1mL, 1g:1.5mL, 1g:2mL, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0023] Furthermore, the water added is purified water.

[0024] Step S11: Adjust to the second preset temperature, soak for the second preset time, and complete the second soaking; It should be noted that the second preset temperature is close to the optimal temperature range of Morinda officinalis endogenous enzymes, maximizing enzyme activity and initiating beneficial transformations such as glycosides → aglycones and sugars → oligosaccharides. Aglycones are more easily absorbed, and oligosaccharides enhance the nutritional value. This avoids direct high-temperature steaming, which could lead to unactivated enzymes and insufficient conversion of effective components.

[0025] Furthermore, stepwise temperature increases activate endogenous enzymes in Morinda officinalis (such as iridoid glycosides and polysaccharide hydrolases), enabling the early extraction of their catalytic value and increasing the content of active ingredients (such as aglycones and nyssose precursors). This avoids enzyme inactivation due to sudden heating, ensuring sufficient enzyme activity for subsequent enzymatic reactions and addressing the issue of unreleased enzymatic potential in traditional processes.

[0026] Preferably, the second preset temperature is 30℃~40℃, for example, it can be 30℃, 35℃, or 40℃, but it is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0027] Preferably, the second preset time is 22 min to 28 min, for example, 22 min, 25 min, or 28 min, but is not limited to the listed values; other unlisted values ​​within the range are also applicable. Setting the second preset time ensures sufficient contact between the enzyme and the substrate (glycosides and polysaccharides in the medicinal material) while avoiding over-reaction.

[0028] Step S12: Adjust the pH value to a preset value using an acidic buffer solution, soak at a third preset temperature for a third preset time, and then remove the acid-soaked Morinda officinalis raw material. Specifically, the raw Morinda officinalis herb is removed, and the water used for the second soaking is adjusted to a preset pH value using an acidic buffer solution. Then, the temperature is adjusted to a third preset temperature to obtain acidic soaking water. Place the raw Morinda officinalis herb back into the acid soaking water and soak for the third preset time. Then remove the raw Morinda officinalis herb after acid soaking.

[0029] The acidic buffer solution is an acetate-sodium acetate buffer solution, and the preset pH value is 5.5~6.0.

[0030] Specifically, take 7.52g of anhydrous sodium acetate, dissolve it in 800mL of ultrapure water, add 0.48mL of glacial acetic acid solution to dissolve it, stir to dissolve, measure its pH value, and then adjust it to the preset pH value using 0.1mol / L acetic acid or sodium acetate solution.

[0031] Adjusting the pH to the optimal range for the endogenous enzymes of Morinda officinalis using an acidic buffer can enhance the enzyme's catalytic efficiency while inhibiting side-reaction enzymes, such as oxidases, whose activity decreases under acidic / alkaline conditions, thus reducing the oxidative degradation of components.

[0032] Furthermore, the activation phase of endogenous enzymes in Morinda officinalis is more sensitive to temperature: at low temperatures, the enzyme is in a dormant conformation, and temperature drives the enzyme conformation to gradually unfold, fully exposing the active center, and the activation efficiency of the enzyme increases exponentially, achieving maximum activation of enzyme quantity (more enzymes from inactive to active). After the enzyme is fully activated, the pH value is adjusted to make the charge distribution of the active center of the enzyme most reasonable, thereby improving the catalytic efficiency of the enzyme.

[0033] If the raw Morinda officinalis is added to a weakly acidic environment before the temperature is increased in stages, the enzyme conformation will be more rigid and the tolerance to pH will be lower. It is easy for the pH to become acidic and cause local denaturation, which will inhibit the activation of the enzyme. Even if the temperature is increased later, the enzyme activity will be difficult to recover. In addition, the weakly acidic environment will accelerate non-enzymatic hydrolysis, such as the acid-catalyzed degradation of glycosides, resulting in hybrid products, including both enzymatic hydrolysis of aglycones and acid hydrolysis byproducts.

[0034] Preferably, the third preset temperature is 30℃~40℃, for example, it can be 30℃, 35℃, or 40℃, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable. Setting the third preset temperature can avoid inactivation caused by the decrease in enzyme thermal stability under acidic conditions.

[0035] Preferably, the third preset time is 5 min to 10 min, for example, it can be 5 min, 8 min, or 10 min, but it is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0036] In addition, when adjusting the pH value, the raw Morinda officinalis herb needs to be removed to prevent the enzyme from denaturing and becoming inactive due to a sudden drop / rise in local pH.

[0037] Step S13: Put the acid-soaked Morinda officinalis raw material into boiling water, boil for a fourth preset time, and then take it out. To prevent the enzymatic reaction from further hydrolyzing the aglycone into monosaccharides and degrading the oligosaccharides into glucose, which would reduce the efficacy of the drug, it is necessary to inactivate the enzyme in a timely manner, i.e., to terminate the enzyme activity by high temperature.

[0038] Furthermore, compared to gradual heating and steaming, the high temperature of 100℃ makes the enzyme denature and inactivate instantly more efficient, which can immediately terminate all enzymatic reactions and lock intermediate products such as aglycones and oligosaccharides at the optimal content, avoiding excessive degradation.

[0039] Preferably, the fourth preset time is 3 to 5 minutes, for example, 3 minutes, 4 minutes, or 5 minutes, but not limited to the listed values. Other unlisted values ​​within the range are also applicable. The fourth preset time treatment can reduce the loss of heat-sensitive components such as polysaccharides and iridoid glycosides while ensuring the enzyme inactivation effect.

[0040] Furthermore, the solid-liquid ratio of Morinda officinalis raw material to boiling water is 1g:(2~3)mL, for example, it can be 1g:2mL, 1g:2.5mL, 1g:3mL, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0041] Step S14: Soak the boiled Morinda officinalis raw medicinal material in salt water according to the preset mass ratio, remove the medicinal material, dry the medicinal material until the moisture is half dry, mix it with the remaining medicinal juice, and dry it after it has absorbed all the moisture.

[0042] Specifically, the boiled Morinda officinalis raw material is immersed in salt water according to a preset mass ratio, heated to boiling at a preset rate, and kept at boiling for a fifth preset time. Let it cool naturally for 2 to 6 hours to complete the braising process.

[0043] It should be noted that slow heating allows the salt water to gradually penetrate the inside and outside of the Morinda officinalis raw material, achieving a uniform combination of salt ions and components. Salt roasting enhances the kidney-warming effect and promotes the dissolution of components, avoiding the unevenness caused by high osmosis on the surface and low osmosis inside, which is a problem with traditional rapid heating.

[0044] Secondly, gradual heating causes cells to slowly rupture, releasing endogenous components (such as aglycones and polysaccharides), which undergo ion complexation with saline solution in advance, thus stabilizing the structure and laying the foundation for deep transformation in the subsequent boiling stage.

[0045] In other words, the salt water combines with the polar groups (hydroxyl and carbonyl groups) of the original Morinda officinalis medicinal material, making the molecular structure more compact. For example, the heat-sensitive components are reduced, and the impact of thermal vibration on chemical bonds is reduced. Furthermore, the high osmotic pressure of the salt water reduces free water, inhibits thermally induced hydrolysis / oxidation reactions, and reduces component degradation.

[0046] Preferably, the preset mass ratio is 1:(2~4), for example, it can be 1:2, 1:3, 1:4, but it is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0047] Preferably, the solid-liquid ratio of the brine is 120g:(10~21)L, for example, it can be 120g:10L, 120g:15L, 120g:21L, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0048] Preferably, the preset rate is 8℃ / h to 17℃ / h, for example, it can be 8℃ / h, 10℃ / h, 12℃ / h, 15℃ / h, or 17℃ / h, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0049] Subsequently, continuous high temperature drives aglycone esterification, enhancing lipid solubility and improving absorption. At the same time, it drives polysaccharide degradation into active oligosaccharides to enhance nutritional properties and increase the content of effective ingredients (such as anthraquinone aglycones and nisose).

[0050] Preferably, the fifth preset time is 2h to 8h, for example, it can be 2h, 4h, 6h, or 8h, but it is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0051] In addition, slow cooling will allow the active ingredients to gradually crystallize or complex, reducing the degradation of active ingredients caused by thermal stress.

[0052] Furthermore, the semi-dry + medicinal juice mixing step can maximize the retention of soluble active ingredients in the medicinal juice and avoid the loss of effective ingredients.

[0053] The present invention is further illustrated below with specific embodiments: Example 1 Example 1 of the present invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation, the method comprising: Step S10: Take the raw Morinda officinalis herb, add water according to the preset solid-liquid ratio, soak at the first preset temperature for the first preset time, and complete one soaking. The first preset temperature is 30℃, the first preset time is 25min, and the preset solid-liquid ratio is 1g:1.5mL. Take 100g of Morinda officinalis raw material and add 150mL of purified water.

[0054] Step S11: Adjust to the second preset temperature, soak for the second preset time, and complete the second soaking; The second preset temperature is 35℃, and the second preset time is 25min.

[0055] Step S12: Adjust the pH value to a preset value using an acidic buffer solution, soak at a third preset temperature for a third preset time, and then remove the acid-soaked Morinda officinalis raw material. Specifically, the raw Morinda officinalis herb is removed, and the water used for the second soaking is adjusted to a preset pH value using an acidic buffer solution. Then, the temperature is adjusted to a third preset temperature to obtain acidic soaking water. Place the raw Morinda officinalis herb back into the acid soaking water and soak for the third preset time. Then remove the raw Morinda officinalis herb after acid soaking.

[0056] The acidic buffer solution is an acetate-sodium acetate buffer solution with a preset pH of 5.8, a third preset temperature of 35℃, and a third preset time of 8 min.

[0057] Step S13: Put the acid-soaked Morinda officinalis raw material into boiling water, boil for a fourth preset time, and then take it out. The solid-liquid ratio of Morinda officinalis raw material to boiling water is 1g:2.5mL, that is, Morinda officinalis raw material is put into 250mL of boiling water, and the fourth preset time is 4min.

[0058] Step S14: Soak the boiled Morinda officinalis raw medicinal material in salt water according to the preset mass ratio, remove the medicinal material, dry the medicinal material until the moisture is half dry, mix it with the remaining medicinal juice, and dry it after it has absorbed all the moisture.

[0059] Specifically, the boiled Morinda officinalis raw material is immersed in salt water according to a preset mass ratio, heated to boiling at a preset rate, and kept at boiling for a fifth preset time. Let it cool naturally for 4 hours to complete the braising process.

[0060] The preset mass ratio is 1:3, the solid-liquid ratio of the brine is 120g:15L, the preset rate is 10℃ / h, and the fifth preset time is 5h.

[0061] In addition, the medicinal materials are dried at 65°C until they are half-dry, mixed with the medicinal juice, and dried further after the juice has been absorbed.

[0062] Example 2 Example 2 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is as follows: The first preset temperature is 30℃, and the second preset temperature is 40℃.

[0063] Example 3 Example 3 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is as follows: The first preset temperature is 28℃, and the second preset temperature is 32℃.

[0064] Example 4 Example 4 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is as follows: The first preset temperature is 25℃, and the second preset temperature is 30℃.

[0065] Example 5 Example 5 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is based on enzyme-catalyzed reaction regulation. The first preset temperature is 35℃, and the second preset temperature is 40℃.

[0066] Example 6 Example 6 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: The preset pH value is 5.5.

[0067] Example 7 Example 7 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is based on enzyme-catalyzed reaction regulation. The default pH value is 6.0.

[0068] Example 8 Example 8 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is as follows: The third preset temperature is 30℃.

[0069] Example 9 Example 9 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is as follows: The third preset temperature is 40℃.

[0070] Example 10 Example 10 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is based on enzyme-catalyzed reaction regulation. The fourth preset time is 3 minutes.

[0071] Example 11 Example 11 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between this method and the method in Example 1 is that the latter method is based on enzyme-catalyzed reaction regulation. The fourth preset time is 5 minutes.

[0072] Comparative Example 1 The present invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Comparative Example 1. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this comparative example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: There is no soaking step.

[0073] Comparative Example 2 Comparative Example 2 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this comparative example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: There is no secondary soaking step.

[0074] Comparative Example 3 Comparative Example 3 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this comparative example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: There is no acid soaking step.

[0075] Comparative Example 4 Comparative Example 4 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this comparative example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: There is no fourth preset time step for boiling water.

[0076] Comparative Example 5 Comparative Example 5 of this invention provides a method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation. The difference between the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in this comparative example and the method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation in Example 1 is as follows: Traditional braising only involves step S14.

[0077] Please refer to Tables 1 and 2 below, which show the performance test results for different embodiments and comparative examples. Table 1 contains information on various process parameters, and Table 2 shows the test results corresponding to Table 1. Furthermore, enzyme activity was tested using spectrophotometry (kinetic method), quantifying enzyme activity by measuring the rate of enzyme-catalyzed substrate reaction. The content of each component was tested using high-performance liquid chromatography.

[0078] Table 1:

[0079] Table 2:

[0080] According to the data in the table above, the enzyme activity in Examples 1 to 11 decreased to 0.01 U / g to 0.03 U / g (approaching 0) after boiling in water, and further decreased to 0 U / g to 0.01 U / g after brine simmering, indicating that boiling in water and brine simmering can significantly reduce enzyme activity. Furthermore, compared with the traditional simmering process (Comparative Example 5), the contents of nisose, crystallizing glycoside, and deacetylated cypermethrin were significantly increased in the experimental examples optimized by enzyme regulation and brine simmering, indicating that beneficial enzymatic reactions (conversion of glycosides to aglycones, degradation of polysaccharides into active oligosaccharides, etc.) were efficiently promoted.

[0081] In addition, the contents of nisose and crystallized glycoside in Examples 1 to 11 were significantly higher than those in Comparative Example 5, and the standard deviations of the three batches were significantly smaller than those in Comparative Example 5. This indicates that the optimization of enzymatic regulation and saline curing can reduce the occurrence of harmful reactions such as excessive hydrolysis of glycosides into monosaccharides and degradation of polysaccharides into ineffective small molecules, thereby significantly reducing the fluctuation of the content of effective ingredients and improving the stability of medication.

[0082] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0083] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation, characterized in that, The method includes the following steps: Take the raw Morinda officinalis herb, add water according to the preset solid-liquid ratio, soak at the first preset temperature for the first preset time, and complete one soaking; Adjust to the second preset temperature and soak for the second preset time to complete the second soaking; Remove the raw Morinda officinalis herb, adjust the pH of the second soaking water to the preset value using an acidic buffer solution, and then adjust the temperature to the third preset temperature to obtain acid soaking water. Put the raw Morinda officinalis herb back into the acid soaking water and soak for the third preset time. Remove the raw Morinda officinalis herb after acid soaking. Put the acid-soaked Morinda officinalis raw material into boiling water, boil for the fourth preset time, and then take it out. After boiling, the raw Morinda officinalis is immersed in salt water according to a preset mass ratio. The temperature is raised to boiling at a preset rate and kept at boiling for a fifth preset time. The temperature is then allowed to drop naturally for 2 to 6 hours to complete the stewing process. The herbs are then removed and dried until they are half-dry. They are then mixed with the remaining medicinal juice and dried after the juice has been absorbed. Wherein, the first preset temperature is 25℃~35℃, the second preset temperature is 30℃~40℃, and the first preset temperature is less than the second preset temperature; The third preset temperature is 30℃~40℃, the preset pH value is 5.5~6.0, and the preset rate is 8℃ / h~17℃ / h.

2. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 1, characterized in that, The preset solid-liquid ratio is 1g:(1~2)mL, and the first preset time is 22min~28min.

3. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 1, characterized in that, The second preset time is 22 min to 28 min.

4. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 1, characterized in that, The acidic buffer solution is an acetate-sodium acetate buffer solution.

5. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 4, characterized in that, The third preset time is 5 min to 10 min.

6. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 5, characterized in that, The fourth preset time is 3 to 5 minutes.

7. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 1, characterized in that, The preset mass ratio is 1:(2~4), and the solid-liquid ratio of the salt water is 120g:(10~21)L.

8. The method for processing Morinda officinalis based on enzyme-catalyzed reaction regulation according to claim 1, characterized in that, The fifth preset time is 2h to 8h.

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