Compound fermented ginseng, radix astragali and radix angelicae sinensis liquid with function of improving qi and blood as well as preparation method and application of compound fermented ginseng, radix astragali and radix angelicae sinensis liquid

Abstract

The invention discloses a compound fermented radix ginseng, radix astragali and radix angelicae sinensis liquid with a function of improving qi and blood as well as a preparation method and application thereof, and belongs to the technical field of food health care. According to the preparation method, microorganisms and peptides are used for fermenting radix ginseng, radix astragali and radix angelicae sinensis, so that the compound fermented radix ginseng, radix astragali and radix angelicae sinensis liquid with polyphenol and saponin as active ingredients is prepared; the microorganism is lactobacillus; the peptide comprises an endophyte activating peptide and a fermentation promoting peptide; the fermentation temperature and the fermentation pH value have a constraint relationship with the total active ingredient content of the compound fermentation Shenqi Chinese angelica liquid. According to the present invention, the relationship among the fermentation temperature, the fermentation pH value and the total active component content of the compound fermentation Shenqi Chinese angelica liquid is constrained so as to rapidly lock the optimal fermentation parameter range, and the efficient fermentation mode is provided;

Description

Technical Field

[0001] This invention belongs to the field of food and health care technology, and in particular relates to a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, its preparation method and application. Background Technology

[0002] Ginseng, astragalus, and angelica have demonstrated significant health benefits, particularly in boosting immunity and improving blood circulation. The value of these traditional medicinal herbs has not only been validated in medical research but is also widely used in health supplements and food products, providing people with natural and effective health support.

[0003] Although compound ginseng, astragalus, and angelica are widely used in the health care field, their production process requires high-quality medicinal materials, resulting in significant costs and relatively high prices. Traditional fermentation suffers from problems such as unclear parameter control, low efficiency, and high risk of contamination by other microorganisms, leading to insufficient release of active ingredients and low bioavailability in the fermentation broth, thus limiting its efficacy. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a compound fermented ginseng, astragalus, and angelica extract with blood-activating properties, its preparation method, and its applications. This invention constrains the relationship between fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract to quickly pinpoint the optimal fermentation parameter range, providing a more efficient fermentation method.

[0005] The first aspect of this invention provides a method for preparing a compound fermented ginseng, astragalus, and angelica extract with the function of improving qi and blood circulation. In this method, microorganisms and peptides are used to ferment ginseng, astragalus, and angelica, thereby obtaining a compound fermented ginseng, astragalus, and angelica extract with polyphenols and saponins as active ingredients; wherein: The microorganism in question is Lactobacillus; The peptides include endophyte-activating peptides and fermentation-promoting peptides; The constraint relationship between the fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract is as follows: , Where Z represents the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, in mg / mL; X represents the fermentation temperature, ranging from 35-45℃; and Y represents the fermentation pH, ranging from 3-6.

[0006] According to the preparation method described in the first aspect of the present invention, the compound fermented ginseng, astragalus, and angelica extract is prepared by means of: Step S1: Ginseng, astragalus and angelica are crushed and mixed with water to obtain ginseng, astragalus and angelica paste; Step S2: Perform a first sterilization treatment on the ginseng, astragalus and angelica pulp to obtain sterile ginseng, astragalus and angelica pulp; Step S3: The sterile ginseng, astragalus and angelica pulp is fermented using endophytic activating peptides, fermentation-promoting peptides and lactobacilli to obtain fermentation broth; The fermentation temperature is 35-45℃, the fermentation pH is 3-6, and the fermentation time is 6-18 days; Step S4: The fermentation broth is subjected to solid-liquid separation, and the upper liquid is taken for a second sterilization treatment to obtain the compound fermented ginseng, astragalus and angelica broth.

[0007] According to the preparation method of the first aspect of the present invention, in step S1, the amount of ginseng added per liter of the ginseng-astragalus-angelica paste is 15-35g, the amount of astragalus added is 60-140g, and the amount of angelica added is 30-70g.

[0008] According to the preparation method of the first aspect of the present invention, in step S2, the temperature of the first sterilization treatment is 90-125°C and the time is 30-60 minutes.

[0009] According to the preparation method of the first aspect of the present invention, in step S3, endophytic bacteria activating peptide, fermentation-promoting peptide and lactobacillus are added to the sterile ginseng, astragalus and angelica pulp for fermentation, wherein: First, add endobiotic activating peptides to the sterile ginseng, astragalus and angelica pulp, and then add lactobacillus and fermentation-promoting peptides after stirring with aeration for 33-40 hours. Alternatively, pre-mixed endobiotic activating peptides, lactobacilli, and fermentation-promoting peptides can be added to the sterile ginseng, astragalus, and angelica syrup.

[0010] According to the preparation method of the first aspect of the present invention, in step S3, the fermentation temperature is 37-42°C, the fermentation pH is 3.5-5.5, and the fermentation time is 8-13 days; The volume ratio of the endophytic activating peptide, the fermentation-promoting peptide, and the sterile ginseng, astragalus, and angelica extract is (1-2):(0.5-1):(94-97.5). The inoculation amount of the lactobacillus is 1-20%.

[0011] According to the preparation method of the first aspect of the present invention, in step S3, the lactobacillus includes at least one of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus rhamnosus. The endophyte-activating peptides include at least one of soybean peptides, angelica oligopeptides, and yeast extract peptides. The fermentation-promoting peptides include at least one of lactic acid bacteria peptidoglycan and fish collagen peptides.

[0012] According to the preparation method of the first aspect of the present invention, in step S4, the temperature of the second sterilization treatment is 90-125°C and the time is 30-60 minutes.

[0013] The second aspect of this invention provides a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by the aforementioned preparation method.

[0014] The third aspect of this invention proposes the application of a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by the aforementioned preparation method, in health products or functional foods.

[0015] The solution proposed in this invention has the following technical effects: This invention provides a more efficient fermentation method by constraining the relationship between fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, thereby quickly locking in the optimal range of fermentation parameters.

[0016] Compared with traditional fermented products, the compound fermented ginseng, astragalus and angelica extract prepared by the method of this invention has a high and stable content of the main active ingredients, and the trial and error cost is greatly reduced. Attached Figure Description

[0017] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1 This is a flowchart illustrating a method for preparing a compound fermented ginseng, astragalus, and angelica extract with blood-circulating and qi-improving functions according to an embodiment of the present invention. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] The first aspect of this invention provides a method for preparing a compound fermented ginseng, astragalus, and angelica extract with the function of improving qi and blood circulation. In this method, microorganisms and peptides are used to ferment ginseng, astragalus, and angelica, thereby obtaining a compound fermented ginseng, astragalus, and angelica extract with polyphenols and saponins as active ingredients; wherein: The microorganism in question is Lactobacillus; The peptides include endophyte-activating peptides and fermentation-promoting peptides; The constraint relationship between the fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract is as follows: , Where Z represents the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, in mg / mL; X represents the fermentation temperature, in °C, with a value range of 35-45 °C; and Y represents the fermentation pH, with a value range of 3-6.

[0021] Fermentation temperature plays a role in regulating microbial growth rate and enzyme activity; exceeding the optimal range can inhibit metabolism or lead to enzyme inactivation. Fermentation pH affects cell membrane function and substrate stability; deviating from the optimal range can alter metabolic flux or trigger product degradation. These two factors have a synergistic effect, necessitating dynamic control to maintain the optimal range of fermentation temperature and pH to promote proliferation and induce secondary metabolism.

[0022] Therefore, this invention constrains the relationship between fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract to quickly lock in the optimal fermentation parameter range, providing a more efficient fermentation method and reducing trial and error costs.

[0023] In some embodiments, such as Figure 1 As shown, the compound fermented ginseng, astragalus, and angelica extract was prepared by means of: Step S1: Ginseng, astragalus and angelica are crushed and mixed with water to obtain ginseng, astragalus and angelica paste.

[0024] Preferably, in step S1, the amount of ginseng added per liter of the ginseng, astragalus and angelica paste is 15-35g, the amount of astragalus added is 60-140g, and the amount of angelica added is 30-70g.

[0025] Preferably, in step S1, the temperature for dissolving and mixing the medicinal powder is 40-60°C.

[0026] Step S2: Perform a first sterilization treatment on the ginseng, astragalus and angelica pulp to obtain sterile ginseng, astragalus and angelica pulp.

[0027] Preferably, in step S2, the temperature of the first sterilization treatment is 90-125°C and the time is 30-60 minutes.

[0028] Specifically, before the first sterilization process, white sugar or other water-soluble food additives can be selectively added to the ginseng, astragalus and angelica syrup according to taste.

[0029] Step S3 involves fermenting the sterile ginseng, astragalus, and angelica extract using endophytic activating peptides, fermentation-promoting peptides, and lactobacillus to obtain a fermentation broth. The fermentation temperature is 35-45℃, preferably 37-42℃; the fermentation pH is 3-6, preferably 3.5-5.5; and the fermentation time is 6-18 days, preferably 8-13 days, and more preferably 9-11 days.

[0030] Preferably, in step S3, endophytic activating peptides, fermentation-promoting peptides, and lactobacilli are added to the sterile ginseng, astragalus, and angelica pulp for fermentation, wherein: First, add endobiotic activating peptides to the sterile ginseng, astragalus and angelica pulp, and then add lactobacillus and fermentation-promoting peptides after stirring with aeration for 33-40 hours. Alternatively, pre-mixed endobiotic activating peptides, lactobacilli, and fermentation-promoting peptides can be added to the sterile ginseng, astragalus, and angelica syrup.

[0031] In this invention, based on the aforementioned formula relating fermentation temperature and pH to the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, it is found that when the fermentation temperature is 35-45℃ and the fermentation pH is 3-6, the Z-value of the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract is significantly increased.

[0032] Preferably, in step S3, the volume ratio of the endophytic activating peptide, the fermentation-promoting peptide, and the sterile ginseng, astragalus, and angelica extract is (1-2):(0.5-1):(94-97.5). The inoculation amount of lactobacillus is 1-20%. Specifically, the inoculation amount of lactobacillus is the volume percentage relative to the culture medium.

[0033] Preferably, in step S3, the lactobacillus includes at least one of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus rhamnosus; when two or more bacteria are used for fermentation, they are mixed cultured.

[0034] The endophyte-activating peptides include at least one of soybean peptides, angelica oligopeptides, and yeast extract peptides.

[0035] The fermentation-promoting peptides include at least one of lactic acid bacteria peptidoglycan and fish collagen peptides.

[0036] Step S4: The fermentation broth is subjected to solid-liquid separation, and the upper liquid is taken for a second sterilization treatment to obtain the compound fermented ginseng, astragalus and angelica broth.

[0037] Preferably, in step S4, the temperature of the second sterilization treatment is 90-125°C and the time is 30-60 minutes.

[0038] Preferably, in step S4, the solid-liquid separation method includes at least one of filtration, centrifugation, sedimentation, flotation, sieving, and magnetic separation.

[0039] Specifically, the centrifugation speed is 1800-2200 r / min.

[0040] The second aspect of this invention provides a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by the aforementioned preparation method.

[0041] The third aspect of this invention proposes the application of a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by the aforementioned preparation method, in health products or functional foods.

[0042] A total of 33 samples, including Experimental Examples 1-25 and Comparative Examples 1-8, were prepared using the aforementioned method. The process parameters for each sample, such as fermentation temperature, fermentation pH, fermentation-promoting peptides, and endophyte-activating peptides, are shown in Table 1.

[0043] It should be noted that the *Lactobacillus plantarum*, *Lactobacillus acidophilus*, *Bifidobacterium*, *Lactobacillus casei*, *Lactobacillus bulgaricus*, and *Lactobacillus rhamnosus* used in Experimental Examples 1-25 and Comparative Examples 1-8 were all purchased from Hebei Yiran Biotechnology Co., Ltd.; soybean peptides and fish collagen peptides were purchased from Zhoushan Economic Development Zone Branch of Zhejiang Haishi Biotechnology Co., Ltd.; yeast extract peptides were purchased from Angel Yeast Co., Ltd.; and angelica oligopeptides and lactic acid bacteria peptidoglycans were purchased from Fufeng Sinote Biotechnology Co., Ltd.

[0044] Experimental Examples 1-24 involve adding endobiotic activating peptides to sterile ginseng, astragalus, and angelica syrup, aerating and stirring for a certain period of time to obtain endobiotic fermentation broth, adding pre-mixed lactobacillus and fermentation-promoting peptides to the endobiotic fermentation broth, and then fermenting to obtain the fermentation broth.

[0045] Specifically, in Experiments 1-8: the temperature for dissolving the mixed powder was 40℃; the temperature for the first sterilization treatment was 90℃ for 60 minutes; the ventilation time was 40 hours; and the temperature for the second sterilization treatment was 90℃ for 60 minutes. Comparative Examples 1-7 and Experimental Examples 9-16: The temperature for dissolving the mixed powder was 50℃; the temperature for the first sterilization treatment was 102℃ for 40 minutes; the ventilation time was 37 hours; the temperature for the second sterilization treatment was 102℃ for 40 minutes. Experimental Examples 17-24: The temperature for dissolving the mixed powder was 60℃; the temperature for the first sterilization treatment was 125℃ for 30 minutes; the ventilation time was 33 hours; the temperature for the second sterilization treatment was 125℃ for 30 minutes.

[0046] The only difference between Experiment 25 and Experiment 1 is that Experiment 25 uses a process of adding pre-mixed endophytic activating peptides, lactobacilli and fermentation-promoting peptides to sterile ginseng, astragalus and angelica pulp and then fermenting to obtain fermentation liquid.

[0047] Comparative Example 8 was a sterile ginseng, astragalus and angelica extract, which did not contain added endobiotic activating peptides, lactobacilli and fermentation-promoting peptides.

[0048] Table 1: Preparation process parameters for each sample

[0049] The total active ingredient content Z-values ​​in the compound fermented ginseng, astragalus and angelica extracts prepared in Experimental Examples 1-25 and Comparative Examples 1-7, as well as the sterile ginseng, astragalus and angelica pulp prepared in Comparative Example 8, were determined respectively. The results are shown in Table 2.

[0050] (1) Determination of polyphenol components under different fermentation conditions: 1 ml of the compound fermented ginseng, astragalus and angelica extract prepared in Experimental Examples 1-25 and Comparative Examples 1-7 was taken respectively. Polyphenols were extracted with anhydrous ethanol, filtered and reacted with Folin-Ciocalteu reagent to generate a blue product. The absorbance was measured at a specific wavelength (765 nm) using an enzyme-linked immunosorbent assay (ELISA) reader. The polyphenol concentration was calculated by plotting a standard curve with polyphenol concentration x1 (unit: mg / mL) as the abscissa and absorbance value y1 as the ordinate. The curve was y1 = 5.4910x1 + 0.0731.

[0051] (2) Determination of saponin components under different fermentation conditions: 1 ml of the compound fermented ginseng, astragalus and angelica extract prepared in Experimental Examples 1-25 and Comparative Examples 1-7 was taken respectively, and saponins were extracted with anhydrous ethanol. After filtration and concentration, the saponins were reacted with colorimetric method (vanillin-sulfuric acid method) to generate colored products. The absorbance was measured at a specific wavelength (540 nm) of the microplate reader. The saponin concentration was calculated by plotting a standard curve with saponin concentration x2 (unit: mg / mL) as the abscissa and absorbance value y2 as the ordinate. The standard curve was plotted with y2=0.089x2+0.0271.

[0052] (3) Determination of polyphenol and saponin components in sterile ginseng, astragalus and angelica pulp: Take the sterile ginseng, astragalus and angelica pulp prepared in Comparative Example 8 and calculate the concentration of polyphenols and saponins using the methods of determination (1) and determination (2) above.

[0053] Table 2: Z-values ​​of total active ingredient content for each sample

[0054] As can be seen from Tables 1 and 2, compared with Comparative Examples 1-7, the total active ingredient content Z value of the compound fermented ginseng, astragalus and angelica extract prepared in Experimental Examples 1-25 of the present invention is significantly increased.

[0055] In particular, when the fermentation temperature was improperly adjusted, resulting in a fermentation temperature T below 35℃, the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract was significantly reduced. This is because when the fermentation temperature is too low, the microbial metabolic rate decreases significantly, cell membrane fluidity decreases, leading to difficulty in nutrient absorption, and the synthesis pathway of secondary metabolites is inhibited. For example, in Comparative Example 1, when the fermentation temperature T was 33℃, the total component content Z value was only 62.809 mg / mL.

[0056] When the fermentation temperature is improperly controlled, resulting in a temperature T greater than 45℃, the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract also decreases. This is because when the fermentation temperature is too high, the microbial cell structure is damaged, key enzymes are denatured and inactivated, leading to the inhibition of active ingredient synthesis and potentially triggering side reactions that consume substrates. For example, in Comparative Example 2, when the fermentation temperature T was 47℃, the total component content Z value was 60.73 mg / mL.

[0057] When the fermentation pH is improperly adjusted, resulting in a pH less than 3, the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract also decreases. This is because when the fermentation pH is too low, the cells need to consume a large amount of energy to maintain intracellular pH homeostasis, significantly reducing the resources for the synthesis of secondary metabolites. Furthermore, the strongly acidic environment can directly hydrolyze the C-ring of flavonoids or activate proteases to degrade peptides. For example, in Comparative Example 3, when the fermentation pH was 2, the total component content Z-value was 64.496 mg / mL.

[0058] When the fermentation pH is improperly adjusted, resulting in a pH greater than 6, the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract also decreases. This is because when the fermentation pH is too high, the microbial cell membrane potential becomes unbalanced, and the active centers of key enzymes are deprotonated and inactivated, leading to a significant decrease in the conversion efficiency of components such as saponins. Simultaneously, the alkaline environment triggers β-elimination degradation of polysaccharides. For example, in Comparative Example 4, when the fermentation pH was 7, the total component content Z-value was 63.6 mg / mL.

[0059] When endophytic activating peptides were lacking, the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract was 63.939 mg / mL, which was lower than that in experimental example 1-25.

[0060] When fermentation-promoting peptides were lacking, the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract was 63.144 mg / mL, which was lower than that in experimental example 1-25.

[0061] Comparing the Z-values ​​of Experimental Examples 1-25, it was found that in the compound fermented ginseng, astragalus, and angelica extract of the present invention, the further preferred range of fermentation temperature is 37-42℃, and the further preferred range of fermentation pH is 3.5-5.5. Within the above preferred ranges, it is more conducive to increasing the Z-value of total active ingredient content. However, when the fermentation temperature or fermentation pH does not fall within the above preferred ranges, but the fermentation temperature is between 35-45℃ and the fermentation pH is between 3-6, referring to Experimental Examples 1-7, 11-13, and 17-24, the compound fermented ginseng, astragalus, and angelica extract still has a higher Z-value of total active ingredient content compared with the aseptic ginseng, astragalus, and angelica pulp (Comparative Example 8).

[0062] The effects of the fermented ginseng, astragalus, and angelica extract prepared in Experiment 9 and Comparative Examples 5-6 on the immune organs and blood cell content of mice were investigated. Grouping: Fifty female Kunming mice were acclimatized to a normal diet for one week and then divided into five groups of 10 mice each. The groups were labeled as follows: blank group (NC group), model group (AA group), compound fermented ginseng, astragalus and angelica liquid group (AA+FPEAPLac group), sterile ginseng, astragalus and angelica pulp + fermentation-promoting peptide + lactobacillus group (AA+FPLac group), and endophytic fermentation liquid + lactobacillus group (AA+EAPLac group).

[0063] The administration methods for each group of mice are as follows: NC group: Each mouse was administered 0.1 mL / g of sterile saline by gavage daily.

[0064] Group AA: Each mouse was administered 0.1 mL / g of sterile saline by gavage daily. On day 14, 150 mg / ml of 5-fluorouracil (5-FU) was injected intraperitoneally.

[0065] AA+FPEAPLac group: Each mouse was administered 0.1 mL / g of the compound fermented ginseng, astragalus and angelica extract prepared in Example 9 by gavage daily. On day 14, 150 mg / ml of 5-FU was injected intraperitoneally.

[0066] AA+FPLac group: Each mouse was administered 0.1 mL / g of sterile ginseng, astragalus and angelica extract, fermentation peptides and lactobacillus prepared in Comparative Example 5 by gavage daily. On day 14, 150 mg / ml of 5-FU was injected intraperitoneally.

[0067] AA+EAPLac group: Each mouse was administered 0.1 mL / g of sterile ginseng, astragalus and angelica extract + endophytic fermentation broth + lactobacillus prepared in Comparative Example 6 by gavage daily. On day 14, 150 mg / ml of 5-FU was injected intraperitoneally.

[0068] Mice in each group were administered the medication by gavage for 28 consecutive days.

[0069] (1) Spleen / body weight ratio: After the administration was completed, the mice in each group were euthanized by cervical dislocation, and the spleen was immediately removed. The blood was absorbed with filter paper and the mice were weighed. The spleen index of each group of mice was calculated. The formula for calculating the spleen index is as follows: Spleen index (mg / g) = spleen weight / mouse body weight; the mouse body weight is the weight of each group of mice after continuous gavage for 28 days. The calculation results of the spleen index of each group of mice are shown in Table 3.

[0070] Table 3: Calculation results of spleen index in each group of mice

[0071] Qi and blood deficiency directly weakens the spleen's digestive function, leading to spleen dysfunction over time, manifested as a decrease in the spleen index. Table 3 shows that the spleen index in the AA group was approximately 30.82% lower than that in the NC group (P < 0.05), while the spleen indices in the AA+FPEAPLac, AA+FPLac, and AA+EAPLac groups were approximately 31.97%, 19.45%, and 12.59% higher than that in the AA group, respectively (P < 0.05). The results indicate that the compound fermented ginseng, astragalus, and angelica extract (Experimental Example 9), sterile ginseng, astragalus, and angelica pulp + fermentation-promoting peptide + lactobacillus (Comparative Example 5), and sterile ginseng, astragalus, and angelica pulp + endophytic fermentation broth + lactobacillus (Comparative Example 6) can promote spleen development in mice and alleviate aplastic anemia. However, the compound fermented ginseng, astragalus, and angelica extract of this invention is more effective than the sterile ginseng, astragalus, and angelica pulp + fermentation-promoting peptide + lactobacillus in Comparative Example 5 and the sterile ginseng, astragalus, and angelica pulp + endophytic fermentation broth + lactobacillus in Comparative Example 6.

[0072] (2) Red blood cell content: Whole blood of mice was collected by removing the eyeballs into anticoagulant tubes containing EDTA. The collected whole blood samples were quickly placed in a refrigerated environment at 4°C and then sent to a testing institution for detailed whole blood analysis. The red blood cell (RBC) content of each group of mice is shown in Table 4.

[0073] Table 4: Red blood cell (RBC) content in each group of mice

[0074] (3) White blood cell count: Whole blood of mice was collected by removing the eyeballs into anticoagulant tubes containing EDTA. The collected whole blood samples were quickly stored in a refrigerated environment at 4°C and then sent to a testing institution for detailed whole blood analysis. The white blood cell (WBC) count of each group of mice is shown in Table 5.

[0075] Table 5: White blood cell (WBC) content in each group of mice

[0076] Deficiency of Qi and Blood leads to a lack of sufficient material basis for the body to generate and nourish blood, thus affecting the hematopoietic function of bone marrow. This not only reduces the number of red blood cells, causing anemia and insufficient oxygen supply, but also leads to insufficient white blood cell production, resulting in a decline in the body's immune defense capabilities. Table 4 shows that the RBC content in the AA group was approximately 49.09% lower than that in the NC group, while the RBC content in the AA+FPEAPLac, AA+FPLac, and AA+EAPLac groups was approximately 48.21%, 28.6%, and 18.64% higher than that in the AA group, respectively. Table 5 shows that the RBC content in the AA group was approximately 56.45% lower than that in the NC group, while the RBC content in the AA+FPEAPLac, AA+FPLac, and AA+EAPLac groups was approximately 50.0%, 31.48%, and 16.66% higher than that in the AA group, respectively. The results showed that the compound fermented ginseng, astragalus and angelica extract, sterile ginseng, astragalus and angelica pulp + fermentation-promoting peptide + lactobacillus, and endophytic fermentation broth + lactobacillus could promote the development of the spleen in mice and alleviate aplastic anemia. The compound fermented ginseng, astragalus and angelica extract in Experiment 9 was more effective than the sterile ginseng, astragalus and angelica pulp + fermentation-promoting peptide + lactobacillus in Comparative Example 5 and the sterile ginseng, astragalus and angelica pulp + endophytic fermentation broth + lactobacillus in Comparative Example 6.

[0077] In summary, the solution proposed in this invention has the following technical effects: This invention provides a more efficient fermentation method by constraining the relationship between fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, thereby quickly locking in the optimal range of fermentation parameters.

[0078] Compared with traditional fermented products, the compound fermented ginseng, astragalus and angelica extract prepared by the method of this invention has a high and stable content of the main active ingredients, and the trial and error cost is greatly reduced.

[0079] The above embodiments merely illustrate several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for preparing a compound fermented ginseng, astragalus, and angelica extract with the function of improving qi and blood circulation, characterized in that, In the preparation method described above, microorganisms and peptides are used to ferment ginseng, astragalus, and angelica, thereby preparing a compound fermented ginseng, astragalus, and angelica liquid with polyphenols and saponins as active ingredients; wherein: The microorganism in question is Lactobacillus; The peptides include endophyte-activating peptides and fermentation-promoting peptides; The constraint relationship between the fermentation temperature, fermentation pH, and the total active ingredient content of the compound fermented ginseng, astragalus, and angelica extract is as follows: ， Where Z represents the total active ingredient content of the compound fermented ginseng, astragalus and angelica extract, in mg / mL; X represents the fermentation temperature, ranging from 35-45℃; and Y represents the fermentation pH, ranging from 3-6.

2. The preparation method according to claim 1, characterized in that, The compound fermented ginseng, astragalus, and angelica extract was prepared by means of: Step S1: Ginseng, astragalus and angelica are crushed and mixed with water to obtain ginseng, astragalus and angelica paste; Step S2: Perform a first sterilization treatment on the ginseng, astragalus and angelica pulp to obtain sterile ginseng, astragalus and angelica pulp; Step S3: The sterile ginseng, astragalus and angelica pulp is fermented using endophytic activating peptides, fermentation-promoting peptides and lactobacilli to obtain fermentation broth; The fermentation temperature is 35-45℃, the fermentation pH is 3-6, and the fermentation time is 6-18 days; Step S4: The fermentation broth is subjected to solid-liquid separation, and the upper liquid is taken for a second sterilization treatment to obtain the compound fermented ginseng, astragalus and angelica broth.

3. The preparation method according to claim 2, characterized in that, In step S1, the amount of ginseng added per liter of the ginseng, astragalus and angelica paste is 15-35g, the amount of astragalus added is 60-140g, and the amount of angelica added is 30-70g.

4. The preparation method according to claim 2, characterized in that, In step S2, the temperature of the first sterilization treatment is 90-125°C, and the time is 30-60 minutes.

5. The preparation method according to claim 2, characterized in that, In step S3, endophytic activating peptides, fermentation-promoting peptides, and lactobacilli are added to the sterile ginseng, astragalus, and angelica syrup to carry out fermentation, wherein: First, add endobiotic activating peptides to the sterile ginseng, astragalus and angelica pulp, and then add lactobacillus and fermentation-promoting peptides after stirring with aeration for 33-40 hours. Alternatively, pre-mixed endobiotic activating peptides, lactobacilli, and fermentation-promoting peptides can be added to the sterile ginseng, astragalus, and angelica syrup.

6. The preparation method according to claim 2, characterized in that, In step S3, the fermentation temperature is 37-42℃, the fermentation pH is 3.5-5.5, and the fermentation time is 8-13 days. The volume ratio of the endophytic activating peptide, the fermentation-promoting peptide, and the sterile ginseng, astragalus, and angelica extract is (1-2):(0.5-1):(94-97.5). The inoculation amount of the lactobacillus is 1-20%.

7. The preparation method according to claim 2, characterized in that, In step S3, the lactobacillus includes at least one of the following: Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus rhamnosus; The endophyte-activating peptides include at least one of soybean peptides, angelica oligopeptides, and yeast extract peptides. The fermentation-promoting peptides include at least one of lactic acid bacteria peptidoglycan and fish collagen peptides.

8. The preparation method according to claim 2, characterized in that, In step S4, the temperature of the second sterilization process is 90-125°C, and the time is 30-60 minutes.

9. A compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by the preparation method according to any one of claims 1-8.

10. The application of a compound fermented ginseng, astragalus and angelica extract with the function of improving qi and blood, prepared by any one of the preparation methods described in claims 1-8, in health products or functional foods.

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