Method for extracting active ingredients of fructus swietenia macrophylla
By employing a step-by-step extraction method, including grinding, microwave treatment, defatting, and reflux heating, the problem of low extraction rate of active ingredients from *Swissia lingua* fruit was solved, the content of polyphenols and saponins was increased, and the extraction efficiency and edible experience were improved.
Patent Information
- Application Number
- CN202610086686.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-22
- Publication Date
- 2026-03-06
AI Technical Summary
Existing technologies have low extraction rates of active ingredients from *Swissia lingua*, especially polyphenols and saponins, which are difficult to extract fully, and the bitter taste cannot be avoided, affecting the eating experience.
A stepwise extraction method is adopted, including grinding, microwave treatment, defatting, light-shielded ultrasonic treatment, and heating reflux. The grinding and microwave pretreatment disrupt cell tissue and reduce fat interference. Polyphenols and saponins are obtained using a gentle extraction method. Finally, heating reflux promotes the release of saponins.
This method improves the extraction rate of active ingredients from *Swissia lingua*, especially the content of polyphenols and saponins, solving the problem of low extraction rate. At the same time, it reduces the impact of bitter taste, improving extraction efficiency and product quality.
Abstract
Description
Technical Field
[0001] This application relates to the field of plant component extraction, and in particular to a method for extracting active components from *Swissia sinensis* fruit. Background Technology
[0002] The fruit of the *Swisshortsweet tree* has a bitter and astringent taste and is cool in nature. It has antipyretic and astringent effects. When eating it, the kernel is removed, and a white inner core can be seen when the kernel is broken open. *Swisshortsweet tree* can promote blood circulation and regulate the body's metabolic function, enabling blood sugar to be efficiently absorbed and utilized by the body's tissue cells, thus lowering blood sugar and achieving long-term, stable, and comprehensive control of blood sugar, effectively treating diabetes, physical weakness, and other conditions.
[0003] Because of the strong bitterness of the Xiangtian fruit, people often crush the kernels and swallow them with water to avoid chewing and improve the eating experience. However, this still cannot avoid the bitter taste when the fruit passes through the back of the tongue. In response, some people have proposed to extract the active ingredients of the Xiangtian fruit to obtain these active ingredients while avoiding its bitter taste.
[0004] In addition to basic natural proteins, minerals, vitamins and other nutrients, Xiangtian fruit also contains abundant polyphenols and saponins. Polyphenols and saponins are important components that enable Xiangtian fruit to exert its effects such as lowering blood sugar. At present, the extraction of Xiangtian fruit is still mainly concentrated on alcohol extraction and water extraction methods, which have low and incomplete extraction rates of active ingredients and still need to be improved. Summary of the Invention
[0005] To effectively and more comprehensively extract the active ingredients of polyphenols and saponins from *Swissia lingua*, this application provides a method for extracting the active ingredients of *Swissia lingua*.
[0006] The extraction method for active ingredients from *Swissia japonica* provided in this application adopts the following technical solution: The method for extracting the active ingredients from *Swissia sinensis* includes the following steps: The kernels of the angelica fruit are crushed into kernel powder, then ground into a paste, microwaved, and dried to obtain pretreated kernel powder. The pretreated nut powder is defatted to obtain defatted nut powder; The defatted nut powder was dispersed in a ketone solvent and / or an alcohol solvent, ultrasonically treated in the dark, and filtered to obtain a first filtrate and a filter residue. The first filtrate was concentrated and purified to obtain a polyphenol-containing extract of *Swissia lingua*. The filter residue was dispersed in an alcohol solvent, heated under reflux, and filtered to obtain a second filtrate. The second filtrate was concentrated and purified to obtain a saponin-containing extract of *Swissia lingua* fruit.
[0007] By adopting the above technical solution and using a stepwise extraction method, firstly, defatting is performed to reduce the interference of fat on the subsequent extraction of polyphenols and saponins. Then, defatted nut powder is treated with ultrasound in the dark to obtain polyphenols with weaker stability through a gentle extraction method. Finally, the release of saponins is promoted by heating and reflux, and the solubility of saponins in solution is increased, thereby fully obtaining saponins.
[0008] Because extracting the active ingredients from *Swissia lingua* fruit is difficult, pretreatment methods such as grinding and microwave treatment are used before extraction. Grinding breaks down the tissue of *Swissia lingua* fruit, which not only helps the cavitation effect of subsequent ultrasonic treatment to release polyphenols into the first filtrate, but also, combined with microwave treatment, has a better effect on destroying cell tissue, further promoting the release of polyphenols. This also facilitates the release of saponins during subsequent extraction. The time required for saponin reflux is short, and it can effectively inactivate polyphenol oxidase, reducing the loss after polyphenol release. This solves the problem of low extraction rate of active ingredients from *Swissia lingua* fruit in the past.
[0009] Optionally, the method for grinding nut powder includes mixing nut powder with water, controlling the material-to-liquid mass ratio at 1:(0.7~0.9), soaking at 10~20℃ for 12~24h, and grinding to a particle size of 0.18~0.12mm.
[0010] By adopting the above technical solution, the cell tissue of the nut powder expands after being soaked in water, making it easier to break down the cell tissue during the grinding process and release active ingredients. Soaking in water at 10~20℃ can reduce the loss of active ingredients during the grinding process, and controlling the particle size can ensure that the active ingredients are fully extracted and the loss is minimal.
[0011] Optionally, the microwave treatment method includes adding water to the slurry after grinding to adjust the material-liquid mass ratio to 1:(1.2~1.5), heating it to 35~45℃, and then placing it in a microwave field for microwave treatment, with a microwave power of 600~700W and a microwave treatment time of 20~40s.
[0012] By adopting the above technical solution, microwaves are applied in the form of a slurry. The penetration of water into the cell tissue of *Swissia lingua* enhances the effect of tissue destruction. Water is added to dilute the slurry, consuming some of the microwaves and reducing the microwave energy acting on the active ingredients. The microwave power and time are controlled, and an initial temperature of 35-45°C is used. Thus, microwaves destroy cell tissue while minimizing damage to active ingredients and increasing the extraction rate of active ingredients from *Swissia lingua*.
[0013] Optionally, the defatting process includes dispersing the pretreated nut powder in petroleum ether or supercritical carbon dioxide solvent, stirring, filtering, collecting and drying the powder to obtain defatted nut powder.
[0014] By adopting the above technical solution, the fat in the fruit is dissolved in a non-polar solvent, which greatly reduces the proportion of fat in the kernel powder and reduces the obstacles to the subsequent extraction and release of polyphenols and saponins.
[0015] Optionally, the oscillation frequency of the ultrasonic treatment is 40~60KHz, and the ultrasonic treatment time is 30~60min.
[0016] By adopting the above technical solution, the frequency and time of ultrasonic oscillation are controlled to fully release the active ingredients of the fruit.
[0017] Optionally, a method for purifying polyphenol-containing *Swissia lingua* extract includes concentrating the first filtrate and passing it through a polyamide column, eluting with water and then with methanol, collecting the methanol eluent, concentrating and drying the methanol eluent to obtain the polyphenol-containing *Swissia lingua* extract.
[0018] By adopting the above technical solution, other components dissolved during ultrasonic treatment can be removed by passing through a polyamide column, and sugar components can be removed by elution with water first, resulting in a higher polyphenol content in the extract eluted with methanol.
[0019] Optionally, a method for purifying saponin-containing *Swissia lingua* extract includes concentrating the second filtrate and passing it through a macroporous resin column, eluting with water first, then with methanol, collecting the methanol eluent, concentrating and drying the methanol eluent to obtain the saponin-containing *Swissia lingua* extract.
[0020] By adopting the above technical solution, the macroporous resin column can remove other components dissolved during heating and reflux, especially sugar impurities can be removed during water elution, thereby increasing the saponin content in the extract.
[0021] Optionally, in the step of obtaining polyphenol-containing shikimyak-ko extract, the mass ratio of the liquid to the material used to disperse the defatted nut powder is 1:(6~10).
[0022] Optionally, in the step of obtaining the saponin-containing extract of *Swissia lingua*, the mass ratio of the liquid to the filter residue is 1:(8~15).
[0023] By adopting the above technical solutions and controlling the material-liquid mass ratio, extraction efficiency can be improved.
[0024] Optionally, the alcohol solvent includes one or both of methanol and ethanol.
[0025] Optionally, the ketone solvent includes acetone.
[0026] In summary, this application has the following beneficial effects: 1. A stepwise extraction method is adopted. First, defatting is performed to reduce the interference of fat on the subsequent extraction of polyphenols and saponins. Then, defatted kernel powder is treated with ultrasound in the dark to obtain polyphenols with a gentle extraction method. Finally, reflux heating is used to promote saponin release and improve the solubility of saponins in solution, thereby fully extracting saponins. Due to the difficulty in extracting the active ingredients of *Swissia lingua*, pretreatment with grinding and microwave is performed before extraction. Grinding breaks down the tissue of *Swissia lingua*, which not only helps the cavitation effect of subsequent ultrasonic treatment to release polyphenols into the first filtrate, but also, combined with microwave treatment, has a better effect on destroying cell tissue, further promoting the release of polyphenols and facilitating the release of saponins in the subsequent extraction. The saponin reflux time is short and can effectively inactivate polyphenol oxidase, reducing the loss after polyphenol release, thus solving the problem of low extraction rate of active ingredients from *Swissia lingua* in the past.
[0027] 2. In the microwave treatment method, microwaves are applied in the form of a slurry. The penetration of water into the cell tissue of the fruit enhances the effect of tissue destruction. Water is added to dilute the slurry, consuming some of the microwaves and reducing the microwave energy acting on the active ingredients. The microwave power and time are controlled, and an initial temperature of 35~45℃ is used. In this way, microwaves can destroy cell tissues while reducing the damage to active ingredients and increasing the extraction rate of active ingredients from the fruit. Detailed Implementation
[0028] The following provides a further detailed description of this application.
[0029] Currently, the extraction of *Swissia lingua* fruit is mainly concentrated on alcohol extraction and water extraction methods, but the extraction rate is low. Even when using a combined alcohol and water extraction method, the stability of polyphenols makes it difficult to use high-temperature heating for dissolution extraction, and it is still difficult to fully dissolve polyphenols.
[0030] According to the inventor's research, there are two reasons for the low extraction rate of active ingredients from *Swissia lingua* fruit. First, the cell tissue of *Swissia lingua* kernels is not sufficiently destroyed, making it difficult for active ingredients to dissolve. Second, *Swissia lingua* has a high fat content, which easily forms complexes with active ingredients such as polyphenols during the extraction process. In addition, fat hinders solvent penetration, making it difficult for saponins to dissolve, further affecting the extraction efficiency.
[0031] Therefore, the following describes the extraction method of the active ingredients of *Swissia japonica* according to this application.
[0032] Example 1
[0033] The method for extracting the active ingredients from *Swissia sinensis* includes the following steps: S1. The kernels of the oriental angelica fruit are crushed into kernel powder, then ground into a paste, microwaved, and dried to obtain pretreated kernel powder.
[0034] Method for grinding nut powder: Mix nut powder with water, control the material-to-liquid mass ratio at 1:0.7, soak at 10℃ for 24 hours, and grind until the particle size can pass through a 0.08mm sieve.
[0035] Microwave treatment method: Add water to the slurry after grinding to adjust the material-liquid mass ratio to 1:1.2, heat to 35℃, and then place it in a microwave field for microwave treatment. The microwave power is 600W and the microwave treatment time is 40s.
[0036] After microwave treatment, dry in an oven at 45°C.
[0037] S2. Degrease the pretreated nut powder.
[0038] Degreasing method: Disperse the pretreated nut powder in petroleum ether, control the material-to-liquid mass ratio at 1:8, stir at room temperature for 6 hours, filter, collect and dry the powder to obtain defatted nut powder.
[0039] S3. Disperse defatted nut powder in an 80wt% ethanol solution at a material-to-liquid mass ratio of 1:6, and treat it with ultrasound in the dark at a vibration frequency of 40KHz for 60min. Filter to obtain the first filtrate and the filter residue. Concentrate the first filtrate by vacuum evaporation and then purify it.
[0040] Purification method: The first filtrate was concentrated and passed through a polyamide column. It was first eluted with water and then with 75 wt% methanol. The methanol eluent was collected, concentrated, and dried to obtain polyphenol-containing extract of *Swissia lingua*.
[0041] S4. Disperse the filter residue in a 70wt% ethanol solution with a material-to-liquid mass ratio of 1:8, heat under reflux for 1 hour, filter to obtain a second filtrate, concentrate the second filtrate by vacuum evaporation, and then purify it.
[0042] Purification method: The second filtrate was concentrated and passed through a macroporous resin column. It was first eluted with water, then eluted with 60wt% methanol. The methanol eluent was collected, concentrated, and dried to obtain saponin-containing extract of *Swissia lingua* fruit.
[0043] Example 2
[0044] The method for extracting the active ingredients from *Swissia sinensis* includes the following steps: S1. The kernels of the oriental angelica fruit are crushed into kernel powder, then ground into a paste, microwaved, and dried to obtain pretreated kernel powder.
[0045] Method for grinding nut powder: Mix nut powder with water, control the material-to-liquid mass ratio at 1:0.9, soak at 20℃ for 12 hours, and grind until the particle size can pass through a 0.05mm sieve.
[0046] Microwave treatment method: Add water to the slurry after grinding to adjust the material-liquid mass ratio to 1:1.5, heat to 45℃, and then place it in a microwave field for microwave treatment. The microwave power is 700W and the microwave treatment time is 20s.
[0047] After microwave treatment, dry in an oven at 45°C.
[0048] S2. Degrease the pretreated nut powder.
[0049] Degreasing method: Disperse the pretreated nut powder in petroleum ether, control the material-to-liquid mass ratio at 1:8, stir at room temperature for 6 hours, filter, collect and dry the powder to obtain defatted nut powder.
[0050] S3. Disperse defatted nut powder in an 80wt% ethanol solution at a material-to-liquid mass ratio of 1:10, and treat it with ultrasound in the dark at a vibration frequency of 60KHz for 30min. Filter to obtain the first filtrate and the residue. Concentrate the first filtrate by vacuum evaporation and then purify it.
[0051] Purification method: The first filtrate was concentrated and passed through a polyamide column. It was first eluted with water and then with 75 wt% methanol. The methanol eluent was collected, concentrated, and dried to obtain polyphenol-containing extract of *Swissia lingua*.
[0052] S4. Disperse the filter residue in a 70wt% ethanol solution with a material-to-liquid mass ratio of 1:15, heat under reflux for 1 hour, filter to obtain a second filtrate, concentrate the second filtrate by vacuum evaporation, and then purify it.
[0053] Purification method: The second filtrate was concentrated and passed through a macroporous resin column. It was first eluted with water, then eluted with 60wt% methanol. The methanol eluent was collected, concentrated, and dried to obtain saponin-containing extract of *Swissia lingua* fruit.
[0054] Example 3
[0055] The method for extracting active ingredients from Xiangtian fruit differs from Example 1 in that, in the defatting process, the pretreated kernel powder is defatted using supercritical carbon dioxide as a solvent in a supercritical extractor.
[0056] Comparative Example 1 The method for extracting active ingredients from *Swissia lingua* differs from that in Example 1 in that defatting is not performed. Instead, after completing step S1 and obtaining pretreated kernel powder, the pretreated kernel powder is dispersed in an ethanol solution and subjected to ultrasonic treatment.
[0057] Comparative Example 2 The method for extracting the active ingredients from *Swissia japonica* differs from Example 1 in that microwave treatment is not performed; that is, step S1 is as follows: S1. Oriented Tian Guo kernels are crushed into kernel powder, then ground into a paste, and dried to obtain pretreated kernel powder.
[0058] Method for grinding nut powder: Mix nut powder with water, control the material-to-liquid mass ratio at 1:0.7, soak at 10℃ for 24 hours, and grind until the particle size can pass through a 0.08mm sieve.
[0059] Comparative Example 3 The method for extracting the active ingredients from *Swissia japonica* differs from Example 1 in that the pulping process is omitted; that is, step S1 is as follows: S1. Oriented Tian Guo kernels are pulverized into kernel powder, microwaved, and dried to obtain pretreated kernel powder.
[0060] Microwave treatment method: Add water to the nut powder to adjust the material-liquid mass ratio to 1:1.2, heat to 35℃, and then place it in a microwave field for microwave treatment. The microwave power is 600W and the microwave treatment time is 40s.
[0061] After microwave treatment, dry in an oven at 45°C.
[0062] Comparative Example 4 The extraction method of active ingredients from *Swissia japonica* differs from that of Example 1 in that the microwave treatment method is different. Step S1 is specifically as follows: S1. The kernels of the oriental angelica fruit are crushed into kernel powder, then ground into a paste, microwaved, and dried to obtain pretreated kernel powder.
[0063] Method for grinding nut powder: Mix nut powder with water, control the material-to-liquid mass ratio at 1:0.7, soak at 10℃ for 24 hours, and grind until the particle size can pass through a 0.08mm sieve.
[0064] Microwave treatment method: The slurry after grinding is placed in a microwave field for microwave treatment. The microwave power is 600W and the microwave treatment time is 40s.
[0065] After microwave treatment, dry in an oven at 45°C.
[0066] Comparative Example 5 The extraction method of active ingredients from *Swissia japonica* differs from that of Example 1 in that the microwave treatment method is different. Step S1 is specifically as follows: S1. The kernels of the oriental angelica fruit are crushed into kernel powder, then ground into a paste, microwaved, and dried to obtain pretreated kernel powder.
[0067] Method for grinding nut powder: Mix nut powder with water, control the material-to-liquid mass ratio at 1:0.7, soak at 10℃ for 24 hours, and grind until the particle size can pass through a 0.08mm sieve.
[0068] Microwave treatment method: Add water to the slurry after grinding to adjust the material-liquid mass ratio to 1:1.2, heat to 35℃, and then place it in a microwave field for microwave treatment. The microwave power is 500W and the microwave treatment time is 60s.
[0069] After microwave treatment, dry in an oven at 45°C.
[0070] Extraction results Determination of polyphenol content: First, weigh 10 mg of gallic acid standard and prepare a 0.1 g / L gallic acid standard solution with deionized water. Then, measure and place the gallic acid standard solutions separately into 25 mL volumetric flasks, add 1 mL of 0.2 mol / L Folin-Ciocalteu reagent and 2 mL of 0.15 mg / L sodium carbonate solution, and then add water to make up to 25 mL to obtain a series of standard solutions of 0.5, 1.0, 3.0, 6.0, and 10.0 mg / L. Let the standard solutions stand in the dark at room temperature for 30 min, and measure the absorbance at a wavelength of 760 nm to plot a standard curve.
[0071] Then, 0.5g of polyphenol-containing extract from *Syzygium buergerianum* was taken out, and the absorbance of the obtained solution was measured at 760nm according to the above method. The total amount of polyphenols in the solution was calculated according to the standard curve, and the polyphenol content was calculated in combination with the amount of *Syzygium buergerianum* kernels used.
[0072] Determination of saponin content: First, weigh 6.90 mg of ginsenoside Re standard and prepare a 1.38 mg / mL ginsenoside standard solution with methanol. Pipette 150, 200, 250, 300, 350, and 400 μL of the ginsenoside solution into 10 mL test tubes, respectively, and evaporate to dryness at low temperature. Then, add 0.2 mL of 5 wt% vanillin-glacial acetic acid solution and 0.8 mL of perchloric acid solution sequentially, mix well, and incubate at 60°C for 15 min, followed by an ice bath for 2 min. Finally, add 5 mL of glacial acetic acid, mix well, and measure the absorbance at 554 nm. Plot a standard curve.
[0073] Then, 0.5g of saponin-containing extract from *Swissia lingua* was taken out, and the absorbance of the obtained solution was measured at 554nm according to the above method. The total amount of saponins in the solution was calculated according to the standard curve, and the saponin content was calculated in combination with the amount of *Swissia lingua* kernels used.
[0074] The results of the determination of polyphenol content and saponin content are shown in Table 1.
[0075] Table 1 Polyphenol content (mg / g) Saponin content (mg / g) Example 1 22.53 4.77 Example 2 22.10 4.72 Example 3 23.48 4.97 Comparative Example 1 8.65 2.88 Comparative Example 2 10.74 3.22 Comparative Example 3 12.30 2.42 Comparative Example 4 16.46 3.35 Comparative Example 5 14.56 3.01 As can be seen from the results in Table 1, the extracts of *Swissia lingua* obtained in Examples 1-3 have high polyphenol and saponin contents, and the saponin reflux extraction time is short, which proves that the active ingredients are extracted more fully and have good extraction efficiency.
[0076] Compared with Comparative Example 1, which did not undergo defatting, Example 1 yielded an extract with higher polyphenol and saponin content, demonstrating that defatting reduces the barrier to solvent penetration and effectively promotes the dissolution of active ingredients in subsequent extraction steps.
[0077] Compared with Comparative Examples 2 and 3, Example 1 underwent pulping and microwave treatment, and also obtained extracts with higher polyphenol and saponin contents, demonstrating that the pretreatment methods of pulping and microwave treatment can promote cell tissue destruction, making it easier to release active ingredients in subsequent extraction steps.
[0078] Compared with Comparative Examples 4 and 5, Example 1 adjusted the material-liquid ratio, temperature, microwave power, and time before microwave treatment, ultimately obtaining an extract with higher polyphenol and saponin content. This demonstrates that controlling the specific process of microwave treatment can reduce the damage to active ingredients while using microwaves to destroy cell tissues, thereby improving the extraction rate of active ingredients from *Swissia lingua*.
[0079] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this specific embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A method for extracting active ingredients from the fruit of Terminalia ferdinandiana, characterised in that: The method comprises the following steps: The pretreated kernel powder is subjected to defatting treatment to obtain defatted kernel powder; The defatted kernel powder is dispersed in a ketone solvent and / or an alcohol solvent, and subjected to ultrasonic treatment in the dark, to obtain a first filtrate and a filter residue; the first filtrate is concentrated and purified to obtain a polyphenol-containing Arachis hypogaea L. extract; The filter residue is dispersed in an alcohol solvent, and subjected to heating reflux, to obtain a second filtrate; the second filtrate is concentrated and purified to obtain a saponin-containing Arachis hypogaea L. extract. The method for grinding the kernel powder comprises mixing the kernel powder with water, with the mass ratio of the material to the liquid being controlled to be 1:(0.7-0.9), soaking for 12-24 h at 10-20 ℃, and grinding to a particle size of 0.05-0.08 mm.
2. The method of claim 1, wherein the active ingredient is extracted from the fruit of the genus Ziziphus. The method for microwave treatment comprises adding water to the slurry after grinding to adjust the mass ratio of the material to the liquid to 1:(1.2-1.5), heating to 35-45 ℃, and then placing in a microwave field for microwave treatment, with the microwave power being 600-700 W and the microwave treatment time being 20-40 s.
3. The method of claim 2, wherein the active ingredient is extracted from the fruit of the genus Ziziphus. The method for defatting treatment comprises dispersing the pretreated kernel powder in petroleum ether or supercritical carbon dioxide solvent, stirring, filtering, collecting and drying the powder to obtain defatted kernel powder.
4. The method of claim 1, wherein the active ingredient is extracted from the fruit of Ziziphus jujuba. The ultrasonic treatment has a vibration frequency of 40-60 kHz, and the ultrasonic treatment time is 30-60 min.
5. The method of claim 1, wherein the active ingredients are extracted from the fruits of Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou. The method for purifying the polyphenol-containing Arachis hypogaea L. extract comprises concentrating the first filtrate, passing through a polyamide column, eluting with water first and then with methanol, collecting the methanol eluate, and concentrating and drying the methanol eluate to obtain the polyphenol-containing Arachis hypogaea L. extract.
6. The method of claim 1, wherein the active ingredients are extracted from the fruits of Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou. The method for purifying the saponin-containing Arachis hypogaea L. extract comprises concentrating the second filtrate, passing through a macroporous resin column, eluting with water first and then with methanol, collecting the methanol eluate, and concentrating and drying the methanol eluate to obtain the saponin-containing Arachis hypogaea L. extract.
7. The method of claim 1, wherein the active ingredient is extracted from the fruit of Ziziphus jujuba. In the step of obtaining the polyphenol-containing Arachis hypogaea L. extract, the mass ratio of the material to the liquid for dispersing the defatted kernel powder is 1:(6-10). 8.The method of claim 1, wherein the extract is obtained from the fruit of Ziziphus jujuba cv. inamoena. In the step of obtaining the saponin-containing Arachis hypogaea L. extract, the mass ratio of the material to the liquid for dispersing the filter residue is 1:(8-15).
9. The method of claim 1, wherein the active ingredients are extracted from the fruits of Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou.