Medicinal and edible composition construction method based on functional component content orientation

Abstract

The invention relates to the field of homology of medicine and food. More specifically, the invention relates to a method for constructing a medicinal and edible composition based on functional component content. According to the invention, functional components are used as guidance, a medicinal and edible composition construction method is provided, the method is based on total quantity quantification of core functional components in the composition, and the compatibility proportion can be dynamically adjusted according to the difference of functional active substances of raw materials from different producing areas, so that the efficient utilization of medicinal and edible resources and the stable exertion of the functions of the composition are realized; meanwhile, reference is provided for construction of other medicinal and edible components.

Description

Technical Field

[0001] This invention relates to the field of food and medicine homology. More specifically, this invention relates to a method for constructing food and medicine homology formulations based on the content of functional components. Background Technology

[0002] Due to factors such as origin and variety, the content of functional components such as polysaccharides and flavonoids in food and medicine homologous raw materials varies significantly. Current methods for constructing food and medicine homologous formulations based on the quality ratio of raw materials cannot overcome the inherent volatility of raw materials, resulting in inconsistent content of key functional active ingredients in the formulation. This directly leads to problems such as insufficient stability of formulation efficacy, difficulty in batch-to-batch quality control, and low resource utilization efficiency. Summary of the Invention

[0003] The purpose of this invention is to provide a method for constructing food-medicine homology formulations based on the content of functional ingredients, and to achieve different formulations based on the raw materials from different origins.

[0004] To achieve these objectives and other advantages according to the present invention, a method for constructing a medicinal and edible homology formulation based on the content of functional components is provided, comprising the following steps:

[0005] S1. Obtain the initial formulation and identify at least two target functional components;

[0006] S2. In the initial formulation, each raw material was selected from multiple sources, and the content of the target functional components in each material was determined.

[0007] S3. Based on the initial formulation, each raw material in the initial formulation is sourced from different origins, and multiple transitional formulations are recombined. The content of each target functional component in each transitional formulation is then calculated.

[0008]

[0009] in, is the total amount of the i-th target functional component; n is the number of raw materials containing the i-th target functional component in the initial formulation; Let j be the amount of the j-th raw material; The content of the i-th target functional component in the j-th raw material;

[0010] S4. From the multiple transitional formulations obtained in S3, select multiple transitional components whose contents of each target functional component are not much different from the average contents of the target functional component in the initial formulation. These are the food-medicine homology formulations based on the content of functional components.

[0011] Furthermore, the method for constructing a food-medicine homology formulation based on the content of functional components also includes:

[0012] S5. Based on the medicinal and edible homology formula selected in S4, when it is necessary to replace a certain raw material, the amount of the replaced raw material shall be calculated based on the most important target functional component contained in that raw material:

[0013]

[0014] in, This refers to the amount of raw material after replacement; The amount of raw material being replaced; The content of the most important target functional component in the raw material being replaced; The content of the most important target functional component in the raw material after replacement.

[0015] Furthermore, in the method for constructing a food-medicine homology formula based on the content of functional components, the initial formula includes 6 parts by weight of jujube, 6 parts by weight of wolfberry, 2 parts by weight of licorice, 9 parts by weight of astragalus, 6 parts by weight of honeysuckle and 5 parts by weight of mulberry leaf, with the target functional components being polysaccharides and flavonoids.

[0016] The beneficial effects of this invention are:

[0017] This invention provides a method for constructing formulas based on the functional components. This method is based on the total amount of core functional components in the formula and can dynamically adjust the compatibility ratio according to the differences in the functional active substances of raw materials from different origins. This achieves efficient utilization of medicinal and edible resources and stable performance of the formula function, and also provides a reference for the construction of other medicinal and edible formulas.

[0018] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0019] Figure 1 This is a bar chart showing the polysaccharide content of jujubes from different origins in this invention.

[0020] Figure 2 This is a bar chart showing the polysaccharide content of wolfberries from different origins in embodiments of the present invention;

[0021] Figure 3 This is a bar chart showing the content of licorice polysaccharides from different origins in embodiments of the present invention;

[0022] Figure 4 This is a bar chart showing the polysaccharide content of Astragalus membranaceus from different origins in the embodiments of the present invention;

[0023] Figure 5 This is a bar chart showing the flavonoid content of honeysuckle from different origins in the embodiments of the present invention;

[0024] Figure 6 This is a bar chart showing the flavonoid content of mulberry leaves from different origins in the embodiments of the present invention;

[0025] Figure 7 This is a bar chart showing the flavonoid content of jujubes from different origins in the embodiments of the present invention;

[0026] Figure 8 This is a bar chart showing the flavonoid content of wolfberries from different origins in the embodiments of the present invention;

[0027] Figure 9 This is a bar chart showing the content of licorice flavonoids from different origins in the embodiments of the present invention;

[0028] Figure 10 This is a bar chart showing the flavonoid content of Astragalus membranaceus from different origins in the embodiments of the present invention. Detailed Implementation

[0029] The present invention will be further described in detail below with reference to embodiments, so that those skilled in the art can implement it based on the description.

[0030] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0031] Embodiments of the present invention provide a method for constructing a food-medicine homology formulation based on the content of functional components, comprising the following steps:

[0032] Obtain the initial formulation and identify at least two target functional components;

[0033] The initial formula includes six ingredients: jujube, wolfberry, licorice, astragalus, honeysuckle and mulberry leaf. Take 6g of jujube, 6g of wolfberry, 2g of licorice, 9g of astragalus, 6g of honeysuckle and 5g of mulberry leaf. The target functional components are polysaccharides and flavonoids.

[0034] In the initial formulation, each component was made from raw materials from multiple different origins. The content of the target functional components in each raw material was measured. Three sets of raw materials from each origin were collected, and the average value of the three sets of raw materials was calculated.

[0035]

[0036]

[0037] in, This refers to the total amount of polysaccharides; The content of polysaccharides in jujubes; The content of polysaccharides in wolfberries; This refers to the polysaccharide content in licorice. This refers to the polysaccharide content in Astragalus membranaceus;

[0038] This refers to the total amount of flavonoids; The content of flavonoids in jujubes; This refers to the flavonoid content in wolfberries; This refers to the flavonoid content in licorice. This refers to the flavonoid content in Astragalus membranaceus; This refers to the flavonoid content in honeysuckle; This refers to the flavonoid content in mulberry leaves.

[0039] We will not consider the polysaccharides in mulberry leaves and honeysuckle, but only the polysaccharides in jujubes, goji berries, licorice, and astragalus.

[0040] Figure 1 Table 1 shows a bar chart of jujube polysaccharide content from different origins, and a three-line table of jujube polysaccharide content from different origins. Table 1 shows that the jujube polysaccharide content in Zhangxian County, Gansu Province (34.72 mg / g) was the highest, followed by Fuping County, Hebei Province; there were significant differences in jujube polysaccharide content among the six origins. Based on the principle of constructing a formula with "equal content of functional components but different raw material ratios," the three origins with moderate polysaccharide content—Fuping County, Hebei Province; Qingjian County, Shaanxi Province; and Leling County, Shandong Province—were selected when constructing the formulation.

[0041] Table 1. Polysaccharide content (mg / g) of jujubes from different origins

[0042]

[0043] Figure 2 Table 2 presents a bar chart showing the polysaccharide content of wolfberry from different origins, and a three-line table showing the polysaccharide content of wolfberry from different origins. Table 2 shows that the highest polysaccharide content was found in wolfberry from Tangshan, Hebei (33.58 mg / g), while the lowest was found in Dulan, Qinghai (11.64 mg / g), with a difference of up to 2.88 times between origins. Significant differences were also observed in the polysaccharide content of jujube from all six origins. Based on the principle of constructing a formula with "equal functional component content but different raw material ratios," four origins were selected: Tangshan, Hebei; Zhongning, Ningxia; Bayannur, Inner Mongolia; and Jinghe, Xinjiang.

[0044] Table 2. Polysaccharide content of wolfberry from different origins (mg / g)

[0045]

[0046] Figure 3Table 3 shows a bar chart of licorice polysaccharide content from different origins, and a three-line table of licorice polysaccharide content from different origins. Table 3 reveals that the highest licorice polysaccharide content was found in Zhangxian County, Gansu Province (24.42 mg / g), while the lowest was found in Mianyang, Sichuan Province (4.16 mg / g). The difference in polysaccharide content between origins was as high as 5.87 times, with significant differences observed in licorice polysaccharide content across all six origins. Based on the principle of constructing a formula with "equal content of functional components but different raw material ratios," three origins with moderate polysaccharide content were selected: Yanchi in Ningxia, Weinan in Shaanxi Province, and Ordos City in Inner Mongolia.

[0047] Table 3. Glycyrrhiza polysaccharide content (mg / g) from different origins

[0048]

[0049] Figure 4 Table 4 presents a bar chart showing the polysaccharide content of Astragalus membranaceus from different origins, and a three-line table showing the polysaccharide content of Astragalus membranaceus from different origins. Table 4 shows that the polysaccharide content of Astragalus membranaceus from Yingxian County, Shanxi Province (13.49 mg / g) is the highest, while that from the Daxinganling region of Heilongjiang Province (5.12 mg / g) is the lowest. The difference in polysaccharide content among the origins is as high as 2.63 times, and there are significant differences in polysaccharide content among the six origins. Based on the principle of constructing a formula with "equal content of functional components but different raw material ratios," three origins—Yingxian County in Shanxi Province, Zhangxian County in Gansu Province, and Baotou in Inner Mongolia—were selected when constructing the formula.

[0050] Table 4. Polysaccharide content of Astragalus membranaceus from different origins (mg / g)

[0051]

[0052] Figure 5 Table 5 presents a bar chart showing the flavonoid content of honeysuckle from different origins, and a three-line table showing the flavonoid content of honeysuckle from different origins. Table 5 shows that the highest flavonoid content was found in Shuangbai, Yunnan (114.41 mg / g), while the lowest was found in Tongwei, Gansu (49.79 mg / g), with a difference of up to 2.29 times between origins. Significant differences were observed in the flavonoid content of honeysuckle from all six origins. Based on the principle of constructing a formula with "equal content of functional components but different raw material ratios," four origins were selected: Shuangbai (Yunnan), Mianyang (Sichuan), Julu (Hebei), and Fengqiu (Henan).

[0053] Table 5. Flavonoid content of honeysuckle from different origins (mg / g)

[0054]

[0055] Figure 6Table 6 shows a bar chart of mulberry leaf flavonoid content from different origins, and a three-line table of astragalus polysaccharide content from different origins. Table 6 reveals that the highest mulberry leaf flavonoid content was found in Wuhan, Hubei (23.16 mg / g), followed by Nanchong, Sichuan (22.58 mg / g), while the lowest was found in Nanyang, Henan (9.4 mg / g). The difference in flavonoid content among the origins was as high as 2.46 times, with significant differences observed in mulberry leaf flavonoid content across all six origins. Based on the principle of constructing a formula with "equal functional component content but different raw material ratios," three origins with moderate flavonoid content were selected: Nanchong, Sichuan; Jiaxing, Zhejiang; and Bozhou, Anhui.

[0056] Table 6. Flavonoid content of mulberry leaves from different origins (mg / g)

[0057]

[0058] Figures 7-10 Bar charts are presented for the flavonoid content of jujube, wolfberry, licorice, and astragalus from different origins. Tables 7, 8, 9, and 10 are three-line tables showing the flavonoid content of jujube, wolfberry, licorice, and astragalus from different origins, respectively. The bar charts show that, except for licorice, which showed no significant difference in total flavonoid content across the three origins, the total flavonoid content of all other raw materials varied significantly across different origins. This indicates substantial differences in the content of functional active ingredients among raw materials from different origins. This further confirms the significant fluctuations in the content of functional components (flavonoids in this case) among raw materials from different origins, highlighting the inherent limitation of traditional fixed-raw-ratio formulations where the total amount of active ingredients in compound formulations is difficult to stabilize. Therefore, the "target functional component-oriented dynamic ratio method" proposed in this invention is urgently needed to ensure the stability of the formulation's efficacy.

[0059] Table 7 Flavonoid content (mg / g) of jujubes from different origins

[0060]

[0061] Table 8 Total flavonoid content (mg / g) of wolfberries from different origins

[0062]

[0063] Table 9 Total flavonoid content of licorice from different origins (mg / g)

[0064]

[0065] Table 10 Total flavonoid content of Astragalus membranaceus from different origins (mg / g)

[0066]

[0067] Based on the initial formulation, each component uses raw materials from different origins to recombine multiple transitional formulations, and the content of each target functional component in each transitional formulation is calculated.

[0068] (1) The polysaccharide content of the four raw materials, jujube, wolfberry, licorice and astragalus, and the total flavonoid content of honeysuckle and mulberry leaf are sorted from high to low as ①, ②, ③, ④, ⑤ and ⑥. Based on the minimum recommended dose in the Chinese Pharmacopoeia, as shown in Table 11, the following 6 formulations were constructed.

[0069] Table 11 Schematic diagram of the formulation

[0070]

[0071] (2) Formulas 2, 3 and 4 are three parallel formulas with roughly equal active ingredient content, constructed by selecting raw materials from different origins. They are formulas based on the content of functional ingredients and are food and medicine homologous formulas.

[0072] (3) Formula 1 is based on Formula 2, which realizes the substitution of low-content raw materials with honeysuckle raw materials with high total flavonoid content; Formula 5 is also based on Formula 2, which realizes the substitution of low-content raw materials with wolfberry raw materials with high polysaccharide content; Formula 6 is also based on Formula 2, and its purpose is to maximize the content of polysaccharide and flavonoids at the same time, and to construct a formula with high polysaccharide and high flavonoids.

[0073] (4) This invention takes the polysaccharide and total flavonoid content of food and medicine homology raw materials as the guide, and provides a new idea for the construction of antidepressant formulations. It is highly innovative and can ultimately achieve a highly stable antidepressant formulation with "uniform components and differentiated raw material ratios".

[0074] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and embodiments shown and described herein.

Claims

1. A method for constructing a functional ingredient content-oriented food-medicine homologous formula, characterized in that, The method comprises the following steps: S1, obtaining an initial formula and determining at least two target functional components; S2, selecting multiple materials of different origins for each raw material in the initial formula and determining the content of the target functional components in each material; S3, based on the initial formula, using the materials of different origins for each raw material in the initial formula to recombine multiple transition formulas and calculating the content of each target functional component in each transition formula; ； wherein, Qi is the total amount of the i-th target functional ingredient; n is the amount of the raw material containing the i-th target functional component in the initial formulation; is the amount of the j-th raw material; is the content of the i-th target functional component in the j-th raw material; S4, from the multiple transition formulas obtained in S3, selecting multiple transition components whose content of each target functional component is not much different from the average content of the target functional component in the initial formula, i.e. the formula of the same origin of medicine and food based on the content of the functional component.

2. The method for constructing a food-medicine homology formulation based on the content of functional components as described in claim 1, characterized in that, Further comprising: S5, taking the formula of the same origin of medicine and food selected in S4 as a reference, when it is necessary to replace the material of a certain raw material, taking the most important target functional component among the target functional components contained in the raw material as a reference, and calculating the amount of the replaced raw material: ； wherein, is the amount of the raw material after replacement; is the amount of the raw material to be replaced; is the content of the most important target functional ingredient in the raw material to be replaced; is the content of the most important target functional ingredient in the raw material after replacement.

3. The method for constructing a food-medicine homology formulation based on the content of functional components as described in claim 1, characterized in that, The initial formula comprises 6 parts by weight of jujube, 6 parts by weight of Chinese wolfberry, 2 parts by weight of licorice, 9 parts by weight of astragalus, 6 parts by weight of honeysuckle and 5 parts by weight of mulberry leaf, and the target functional components are polysaccharides and flavonoids.

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