Traditional Chinese medicine bitter taste shielding method based on whey protein nano-microcapsule embedding technology and application of traditional Chinese medicine bitter taste shielding method

Abstract

The invention discloses a traditional Chinese medicine bitter taste shielding method based on a whey protein nano-microcapsule embedding technology and application of the traditional Chinese medicine bitter taste shielding method. In the embedding process of the whey protein nano microcapsule, traditional Chinese medicinal materials, a wall material, a solvent, an emulsifier, flavor grease, a high-pressure microcapsule embedding machine, an ultrasonic emulsifier, a vacuum drying oven, an electronic balance, a pH meter, a centrifugal machine, a medicine decocting pot, filter paper, a volumetric flask and an odorless and non-toxic container are prepared, an astragalus membranaceus extracting solution, a plantain seed extracting solution and a Shuanghuanglian extracting solution are prepared, and a wall material solution is prepared. According to the whey protein nano-microcapsule embedding technology, food-grade whey protein and medicinal materials are adopted to prepare stable nano-microcapsules according to a certain ratio, two times of coating are adopted to prepare the stable nano-microcapsules, and the stability of the nano-microcapsules is improved by adopting two times of coating, so that the stability of the nano-microcapsules is improved, and the stability of the nano-microcapsules is improved. The nano microcapsule has a good wrapping effect on drugs, effectively isolates bitterness of the drugs, and has very high encapsulation efficiency on active components.

Description

Technical Field

[0001] This invention relates to the field of pharmaceutical production technology, specifically to a method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology and its application. Background Technology

[0002] Traditional Chinese medicine (TCM) is a valuable and promising supplement in the field of pet health care and treatment. With its "natural," "mild," and "holistic" characteristics, it offers pet owners more options. However, its successful application relies entirely on professional TCM veterinary knowledge. While TCM is widely used in pet health care and treatment, its bitter components often cause pets to refuse to eat it. Therefore, there is an urgent need for an improved technology to address this problem in existing technologies. Summary of the Invention

[0003] The purpose of this invention is to provide a method for shielding the bitterness of traditional Chinese medicine using whey protein nanocapsules prepared from food-grade whey protein and medicinal materials in a specific ratio. This method employs a double-encapsulation technique, which effectively encapsulates the medicine, effectively isolates the bitterness of the medicine itself, and achieves a high encapsulation rate of active ingredients. This method aims to solve the problems mentioned in the background section.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology, comprising... Experimental materials and equipment: Chinese medicinal herbs, wall materials, solvents, emulsifiers, flavored oils, high-pressure microcapsule encapsulation machine, ultrasonic emulsifier, vacuum drying oven, electronic balance, pH meter, centrifuge, decoction pot, filter paper, volumetric flasks, odorless and non-toxic containers; Preparation of Chinese herbal extracts: Preparation of Astragalus membranaceus extract, Plantago asiatica extract and Coptis chinensis extract; Nanocapsule preparation: Prepare wall material solution, determine the amount of emulsifier, mix and emulsify these materials to prepare microcapsules, and finally encapsulate and solidify the microcapsules; Microscopic characterization of the preparation: Samples were prepared and the stable emulsion was observed using an optical microscope; Encapsulation efficiency of active ingredients: The encapsulation efficiency of active ingredients in the samples was calculated using fluorescence analysis.

[0005] Preferably, the Chinese medicinal materials, wall material, solvent, emulsifier, and flavor oil are as follows: Astragalus membranaceus 30g / time, Plantago asiatica 30g / time, Shuanghuanglian 30g / time, food-grade whey protein, deionized water, food-grade lecithin, and flavor oil, respectively. The amount of deionized water used to dissolve the whey protein in each experiment was 500 ml (i.e., the whey protein solution concentration was 10%, w / v); The emulsifier is food-grade lecithin; The flavored oil is made from chicken or beef enzymatic hydrolysate and emulsifier in a mass ratio of 9:1.

[0006] Preferably, in the preparation of the Astragalus extract, 30 grams of Astragalus are weighed, placed in a decoction pot, and 300 ml of water (10 times the amount) are added and soaked for 30 minutes; After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

[0007] Preferably, during the extraction process of the plantain seed extract, 30 grams of plantain seeds are weighed and placed in a decoction pot, 300 ml of water (10 times the amount) is added, and the mixture is soaked for 30 minutes; After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

[0008] Preferably, during the extraction process of Shuanghuanglian extract, 30 grams of Shuanghuanglian are weighed and placed in a decoction pot, 300 ml of water (10 times the amount) is added, and soaked for 30 minutes; After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

[0009] Preferably, the preparation process of the nanocapsules requires preparation of the wall material solution, determination of the emulsifier dosage, mixing and emulsification, microcapsule solidification, and secondary encapsulation. To prepare the wall material solution, accurately weigh 50 grams of whey protein, add 500 ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to 6.5-7.5. In determining the amount of emulsifier, the amount of emulsifier (food-grade lecithin) is fixed at 2% of the whey protein content, i.e., 1 gram, based on the amount of whey protein used. The three herbal extracts were mixed with the wall material solution at a volume ratio of 1:3. 1 gram of emulsifier was added, and the mixture was placed in an ultrasonic emulsifier and emulsified for 5-8 minutes at a certain power and time (200W-300W power) to form a stable emulsion.

[0010] During the microcapsule solidification process, the emulsified mixture is freeze-dried for 24 hours under specific conditions (temperature -50℃, vacuum degree 10Pa) to form nanocapsules. The solidified nanocapsules are then mixed with flavor oils at a mass ratio of 7:3 and emulsified again using an ultrasonic emulsifier at a power of 200-300W for 5-8 minutes to coat the surface of the nanocapsules with a layer of flavor oil.

[0011] Preferably, during the microscopic characterization observation of the prepared material Take a small amount of the emulsified mixture and drop it onto a clean glass slide. Cover it with a coverslip to avoid generating air bubbles. Place the slide on the stage of the optical microscope and adjust the magnification to a suitable level of 400-1000x. The microstructure of the emulsion was observed under a microscope, including the size and uniformity of the droplets, as well as the presence of aggregation or stratification, and photographed and recorded. Take a small amount of dried nanocapsule sample, sprinkle it evenly on conductive adhesive, attach the conductive adhesive with the sample to the sample stage, and perform gold sputtering. The sample stage is placed in an electron microscope (SEM), and the appropriate accelerating voltage (5-10KV accelerating voltage, 10000-50000x magnification) and magnification are adjusted. The sample surface is scanned by an electron beam, generating secondary electron signals. These signals are collected by a detector and converted into images, thereby observing the surface morphology of the nanocapsules, including their shape, size, surface roughness, and whether there is aggregation. The images are then photographed and recorded.

[0012] Preferably, the encapsulation efficiency of the active ingredient is calculated using a fluorescence analysis method. 9.58 mg of Rhodamine B dye is accurately weighed into 20.00 ml of deionized water and fully dissolved to obtain a 1.00 mM Rhodamine B solution for later use. Accurately weigh 5.00g of food-grade whey protein, add 50.00ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to a suitable range of 6.5-7.5. Mix 10.00 ml of Rhodamine B solution with 30.00 ml of wall material solution, and add 60 mg of emulsifier (food grade lecithin). The mixture is placed in an ultrasonic emulsifier and emulsified under a certain power and time (5-8 minutes at 200-300W power) to form a stable emulsion. Take 5.00 ml of the obtained emulsion and transfer it to a dialysis bag with MwCO of 10 kD. Seal the dialysis bag and place it in 45.00 ml of deionized water. Dialyze for 24 hours without changing the water. After dialysis, 2 ml of dialysis medium was taken and its fluorescence emission intensity was measured using a fluorescence spectrometer (Ex=546nm, Em=610nm). The concentration of the dialysis medium was then calculated as C (in μM) using the standard curve method. The formula for calculating encapsulation ratio: Encapsulation rate = [1-(C / 25)]×100%.

[0013] Compared with the prior art, the beneficial effects of the present invention are: This whey protein nanocapsule encapsulation technology uses food-grade whey protein and medicinal materials in a specific ratio to prepare stable nanocapsules. The double encapsulation process provides excellent encapsulation of the drug, effectively isolating it from the bitterness of the drug itself. The nanocapsules have a high encapsulation rate of active ingredients. Detailed Implementation

[0014] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0015] This invention provides a technical solution: a method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology, comprising... Experimental materials and equipment: Chinese medicinal herbs, wall materials, solvents, emulsifiers, flavored oils, high-pressure microcapsule encapsulation machine, ultrasonic emulsifier, vacuum drying oven, electronic balance, pH meter, centrifuge, decoction pot, filter paper, volumetric flasks, odorless and non-toxic containers; Preparation of Chinese herbal extracts: Preparation of Astragalus membranaceus extract, Plantago asiatica extract and Coptis chinensis extract; Nanocapsule preparation: Prepare wall material solution, determine the amount of emulsifier, mix and emulsify these materials to prepare microcapsules, and finally encapsulate and solidify the microcapsules; Microscopic characterization of the preparation: Samples were prepared and the stable emulsion was observed using an optical microscope; Encapsulation efficiency of active ingredients: The encapsulation efficiency of active ingredients in the samples was calculated using fluorescence analysis.

[0016] The Chinese medicinal materials, wall materials, solvents, emulsifiers, and flavor oils are as follows: Astragalus membranaceus 30g / time, Plantago asiatica 30g / time, Coptis chinensis 30g / time, food-grade whey protein, deionized water, food-grade lecithin, and flavor oils. If the medicinal materials used are the dry weight of the medicinal materials, the specific amount can be adjusted according to the actual situation. The amount of whey protein used in each experiment is fixed at 50g. The amount of food-grade lecithin will be fixed according to the amount of whey protein used. Flavor oils are flavor oils made from chicken or beef enzymatic hydrolysates and emulsifiers.

[0017] The amount of deionized water used to dissolve whey protein in each experiment is 500 ml (i.e., the whey protein solution concentration is 10%, w / v). The emulsifier is food-grade lecithin. The flavored oil is made from chicken or beef enzymatic hydrolysate and emulsifier at a mass ratio of 9:1.

[0018] After preparing the experimental materials and equipment, weigh 30 grams of Astragalus membranaceus and place it in a decoction pot. Add 300 ml of water (10 times the amount) and soak for 30 minutes. Bring to a boil over high heat, then simmer over low heat for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs and repeat the decoction once more. Filter, combine the two filtrates, and concentrate to the specified volume (e.g., 100 ml) for later use.

[0019] During the extraction of plantain seed extract, weigh 30 grams of plantain seeds and place them in a decoction pot. Add 300 ml of water (10 times the amount) and soak for 30 minutes. After boiling over high heat, reduce to low heat and simmer for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs and repeat the decoction once more. Filter, combine the two filtrates, and concentrate to the specified volume (e.g., 100 ml) for later use.

[0020] During the extraction of Shuanghuanglian extract, weigh 30 grams of Shuanghuanglian and place it in a decoction pot. Add 300 ml of water (10 times the amount) and soak for 30 minutes. After boiling over high heat, reduce to low heat and simmer for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs and repeat the decoction once more. Filter, combine the two filtrates, and concentrate to the specified volume (e.g., 100 ml) for later use.

[0021] The preparation of nanocapsules requires preparation of wall material solution, determination of emulsifier dosage, mixing and emulsification, microcapsule solidification, and secondary encapsulation. To prepare the wall material solution, accurately weigh 50 grams of whey protein, add 500 ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to 6.5-7.5. In determining the amount of emulsifier, the amount of emulsifier (food-grade lecithin) is fixed at 2% of the whey protein content, i.e., 1 gram, based on the amount of whey protein used.

[0022] The three herbal extracts and the wall material solution were mixed at a volume ratio of 1:3, and 1 gram of emulsifier was added. The mixture was placed in an ultrasonic emulsifier and emulsified for 5-8 minutes at a certain power and time (200W-300W power) to form a stable emulsion.

[0023] During the microcapsule solidification process, the emulsified mixture is freeze-dried for 24 hours under specific conditions (temperature -50℃, vacuum degree 10Pa) to form nanocapsules.

[0024] The solidified nanocapsules are then mixed with flavor oils at a mass ratio of 7:3 and emulsified again using an ultrasonic emulsifier at a power of 200-300W for 5-8 minutes to coat the surface of the nanocapsules with a layer of flavor oil.

[0025] During the observation of the microstructure of the prepared product, a small amount of the emulsified mixture was dropped onto a clean glass slide, covered with a coverslip to avoid air bubbles, and the slide was placed on the stage of an optical microscope. The magnification was adjusted to a suitable magnification of 400-1000 times, and the microstructure of the emulsion was observed through the microscope, including the size of the emulsion droplets, the uniformity of distribution, and whether there was aggregation or stratification. The observation was recorded by taking pictures.

[0026] Optical microscopy observation of the stable emulsions will show that the droplets in the experimental group emulsions are uniform in size, dispersed, and without obvious aggregation or stratification.

[0027] The droplet diameter is expected to be in the range of 1-10 μm, similar to the stable emulsion state observed in the double emulsion method study, showing good emulsification effect.

[0028] Scanning electron microscopy (SEM) observation: SEM observation will further confirm the regular spherical or near-spherical structure of the nanocapsules, with smooth or textured surfaces, uniform particle size distribution, and an average particle size expected to be in the range of 100-500 nm, showing good encapsulation effect.

[0029] The sample stage is placed in an electron microscope (SEM), and the appropriate accelerating voltage (5-10KV accelerating voltage, 10000-50000x magnification) and magnification are adjusted. The sample surface is scanned by an electron beam, generating secondary electron signals. These signals are collected by a detector and converted into images, thereby observing the surface morphology of the nanocapsules, including their shape, size, surface roughness, and whether there is aggregation. The images are then photographed and recorded.

[0030] The encapsulation efficiency of the active ingredient was calculated using fluorescence analysis. 9.58 mg of Rhodamine B dye was accurately weighed into 20.00 ml of deionized water and fully dissolved to obtain a 1.00 mM Rhodamine B solution for later use.

[0031] Accurately weigh 5.00g of food-grade whey protein, add 50.00ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to a suitable range of 6.5-7.5. Mix 10.00ml of Rhodamine B solution with 30.00ml of wall material solution, add 60mg of emulsifier (food-grade lecithin), and place the mixture in an ultrasonic emulsifier. Emulsify under a certain power and time (200-300W power for 5-8 minutes) to form a stable emulsion.

[0032] Take 5.00 ml of the obtained emulsion and transfer it to a dialysis bag with MwCO of 10 kD. Seal the dialysis bag and place it in 45.00 ml of deionized water. Dialyze for 24 hours without changing the water. After dialysis, take 2 ml of dialysis medium and measure its fluorescence emission intensity using a fluorescence spectrometer (Ex = 546 nm, Em = 610 nm). Then, calculate the concentration C (in μM) in the dialysis medium using the standard curve method. The formula for calculating encapsulation ratio: Encapsulation efficiency = [1 - (C / 25)] × 100% After the drug was encapsulated, the bitterness-masking effect was evaluated. The bitterness-masking effect was verified by a sensory evaluation experiment with cats. It was expected that the proportion of positive responses (such as actively approaching and licking) to the Chinese medicine extract in the experimental group would be significantly higher than that in the control group (unencapsulated group). The proportion of positive responses was expected to be no less than 85%, while that in the control group was expected to be less than 30%, indicating that the nano-microcapsule technology can effectively mask the bitterness of Chinese medicine.

[0033] Accurately weigh a certain amount of fluorescent label (such as Rhodamine B) and dissolve it in deionized water to prepare a standard solution of known concentration. Take a certain amount of the prepared nano-microcapsule emulsion, add it to a dialysis bag, and place it in sufficient deionized water for dialysis, so that the unencapsulated fluorescent label diffuses into the dialysis medium.

[0034] After dialysis, the dialysis medium was taken and its fluorescence emission intensity was measured using a fluorescence spectrometer. The concentration of the fluorescent label in the dialysis medium was calculated according to the standard curve method. Based on the total amount of fluorescent label before and after dialysis and the amount in the dialysis medium, the encapsulation rate of the active ingredient by the nanocapsules was calculated. The expected encapsulation rate will reach more than 90%, indicating that the nanocapsule technology can effectively encapsulate the bitter components of traditional Chinese medicine.

[0035] Example 1, Twenty healthy adult cats (weighing 2.5-4 kg, half male and half female) were selected and randomly divided into an experimental group (nanocapsule-encapsulated group) and a control group (unencapsulated group), with 10 cats in each group. The cats were acclimatized for 7 days before the experiment to ensure that they had no food preferences or digestive diseases.

[0036] The Astragalus / Plantago / Shuanghuanglian nanocapsule samples prepared by the method of the present invention were each 10 mL (containing 10 g of raw herbs) and mixed evenly with 5 g of cat food.

[0037] Unwrapped extracts of Astragalus membranaceus, Plantago asiatica, and Coptis chinensis (10 mL each, crude drug concentration 1 g / mL) were mixed evenly with 5 g of cat food.

[0038] Before the experiment, the animals were fasted for 12 hours but allowed to drink water. Each group was given three samples in sequence (with a 24-hour interval to avoid cross-influence). The samples were placed in a fixed position in front of the cat cage, and the animals' behavior was recorded for 30 minutes.

[0039] During the experiment, the animal behavior evaluation criteria were divided into... Positive response (actively approaching, licking, and consuming ≥80% of the food); Neutral response (hesitant to approach, food intake 30%-80%); Negative reactions (refusing to approach, moving away after smelling, food intake <30%).

[0040] The number and proportion of cats that responded positively in each group were counted. The positive response rate in the experimental group was ≥85%, while the positive response rate in the control group was <30%, indicating that the technology of this invention can effectively mask the bitterness of traditional Chinese medicine.

[0041] The experiment was repeated to prepare nanocapsules, including the preparation of wall material solution, determination of emulsifier dosage, mixing and emulsification, microcapsule solidification, and secondary encapsulation. To prepare the wall material solution, 50 grams of whey protein were accurately weighed and added to 500 ml of deionized water. The mixture was stirred on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. The pH was then adjusted to a suitable range.

[0042] In determining the amount of emulsifier, based on the amount of whey protein, the amount of emulsifier (lecithin) is fixed at 2% of the whey protein content, i.e., 1 gram. The three kinds of Chinese herbal extracts and wall material solutions are mixed at a volume ratio of 1:3, 1 gram of emulsifier is added, and the mixture is placed in an ultrasonic emulsifier and emulsified under a certain power and time to form a stable emulsion.

[0043] During the microcapsule solidification process, the emulsified mixture is freeze-dried under specific conditions to form nanocapsules. The nanocapsules are then mixed with flavor oils in a 7:3 ratio and emulsified again using an ultrasonic emulsifier, so that the surface of the nanocapsules is coated with a layer of flavor oil.

[0044] Following the above method, three groups of nanocapsule samples (corresponding to three kinds of traditional Chinese medicine extracts) were prepared in parallel, with three parallel samples in each group, for a total of nine samples.

[0045] Record the concentration C (μM) of Rhodamine B in the dialysis medium after each sample dialysis, and calculate the average and standard deviation of the encapsulation efficiency for each group; the expected average encapsulation efficiency is ≥90% and the standard deviation is ≤3%, which proves the stability and reliability of the technology.

[0046] A blank control group (containing only wall material solution and emulsifier, without Chinese medicine extract) was added to eliminate non-specific encapsulation interference. A single-encapsulation group (containing only whey protein, without secondary encapsulation of flavor oil) was added to verify the effect of "double encapsulation" on the encapsulation rate (the encapsulation rate of the double-encapsulation group is expected to be more than 15% higher than that of the single-encapsulation group).

[0047] This whey protein nanocapsule encapsulation technology uses food-grade whey protein and medicinal materials in a specific ratio to prepare stable nanocapsules. The double encapsulation process provides excellent encapsulation of the drug, effectively isolating it from the bitterness of the drug itself. The nanocapsules have a high encapsulation rate of active ingredients.

[0048] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology, comprising: Experimental materials and equipment: Chinese medicinal herbs, wall materials, solvents, emulsifiers, flavored oils, high-pressure microcapsule encapsulation machine, ultrasonic emulsifier, vacuum drying oven, electronic balance, pH meter, centrifuge, decoction pot, filter paper, volumetric flasks, odorless and non-toxic containers; Preparation of Chinese herbal extracts: Preparation of Astragalus membranaceus extract, Plantago asiatica extract and Coptis chinensis extract; Nanocapsule preparation: Prepare wall material solution, determine the amount of emulsifier, mix and emulsify these materials to prepare microcapsules, and finally encapsulate and solidify the microcapsules; Microscopic characterization of the preparation: Samples were prepared and the stable emulsion was observed using an optical microscope; Encapsulation efficiency of active ingredients: The encapsulation efficiency of active ingredients in the samples was calculated using fluorescence analysis.

2. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: The medicinal materials, wall material, solvent, emulsifier, and flavor oil are as follows: Astragalus membranaceus 30g / time, Plantago asiatica 30g / time, Shuanghuanglian 30g / time, food-grade whey protein, deionized water, food-grade lecithin, and flavor oil. The amount of deionized water used to dissolve the whey protein in each experiment was 500 ml (i.e., the whey protein solution concentration was 10%, w / v); The emulsifier is food-grade lecithin; The flavored oil is made from chicken or beef enzymatic hydrolysate and emulsifier in a mass ratio of 9:

1.

3. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: In the preparation of the Astragalus extract, 30 grams of Astragalus were weighed, placed in a decoction pot, and 300 ml of water (10 times the amount) was added. The mixture was then soaked for 30 minutes. After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

4. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: During the extraction process of the plantain seed extract, 30 grams of plantain seeds were weighed and placed in a decoction pot, 300 ml of water (10 times the amount) was added, and the mixture was soaked for 30 minutes. After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

5. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: During the extraction process of Shuanghuanglian extract, 30 grams of Shuanghuanglian are weighed and placed in a decoction pot, 300 ml of water (10 times the amount) is added, and soaked for 30 minutes; After bringing to a boil over high heat, reduce to a simmer and cook for 30 minutes. Filter and collect the filtrate. Add 240 ml of water (8 times the amount) to the dregs, boil again once, and then filter. Combine the two filtrates and concentrate to the specified volume (e.g., 100 ml) for later use.

6. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: The preparation of the nanocapsules requires preparation of the wall material solution, determination of the emulsifier dosage, mixing and emulsification, microcapsule solidification, and secondary encapsulation. To prepare the wall material solution, accurately weigh 50 grams of whey protein, add 500 ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to 6.5-7.

5. In determining the amount of emulsifier, the amount of emulsifier (food-grade lecithin) is fixed at 2% of the whey protein content, i.e., 1 gram, based on the amount of whey protein used. The three herbal extracts were mixed with the wall material solution at a volume ratio of 1:

3. 1 gram of emulsifier was added, and the mixture was placed in an ultrasonic emulsifier and emulsified for 5-8 minutes at a certain power and time (200W-300W power) to form a stable emulsion.

7. During the microcapsule solidification process, the emulsified mixture is freeze-dried for 24 hours under specific conditions (temperature -50℃, vacuum degree 10Pa) to form nanocapsules. The solidified nanocapsules are then mixed with flavor oils at a mass ratio of 7:3 and emulsified again using an ultrasonic emulsifier at a power of 200-300W for 5-8 minutes to coat the surface of the nanocapsules with a layer of flavor oil.

8. The method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: During the microscopic characterization and observation of the preparation Take a small amount of the emulsified mixture and drop it onto a clean glass slide. Cover it with a coverslip to avoid generating air bubbles. Place the slide on the stage of the optical microscope and adjust the magnification to a suitable level of 400-1000x. The microstructure of the emulsion was observed under a microscope, including the size and uniformity of the droplets, as well as the presence of aggregation or stratification, and photographed and recorded. Take a small amount of dried nanocapsule sample, sprinkle it evenly on conductive adhesive, attach the conductive adhesive with the sample to the sample stage, and perform gold sputtering. The sample stage is placed in an electron microscope (SEM), and the appropriate accelerating voltage (5-10KV accelerating voltage, 10000-50000x magnification) and magnification are adjusted. The sample surface is scanned by an electron beam, generating secondary electron signals. These signals are collected by a detector and converted into images, thereby observing the surface morphology of the nanocapsules, including their shape, size, surface roughness, and whether there is aggregation. The images are then photographed and recorded.

9. A method for masking the bitterness of traditional Chinese medicine based on whey protein nanocapsule encapsulation technology according to claim 1, characterized in that: The encapsulation efficiency of the active ingredient was calculated using fluorescence analysis. 9.58 mg of Rhodamine B dye was accurately weighed into 20.00 ml of deionized water and fully dissolved to obtain a 1.00 mM Rhodamine B solution for later use. Accurately weigh 5.00g of food-grade whey protein, add 50.00ml of deionized water, and stir on a magnetic stirrer until completely dissolved to prepare a 10% (w / v) wall material solution. Adjust the pH to a suitable range of 6.5-7.

5. Mix 10.00 ml of Rhodamine B solution with 30.00 ml of wall material solution, and add 60 mg of emulsifier (food grade lecithin). The mixture is placed in an ultrasonic emulsifier and emulsified at a certain power and time (5-8 minutes at 200-300W power) to form a stable emulsion. Take 5.00 ml of the obtained emulsion and transfer it to a dialysis bag with MwCO of 10 kD. Seal the dialysis bag and place it in 45.00 ml of deionized water. Dialyze for 24 hours without changing the water. After dialysis, 2 ml of dialysis medium was taken and its fluorescence emission intensity was measured using a fluorescence spectrometer (Ex=546nm, Em=610nm). The concentration of the dialysis medium was then calculated as C (in μM) using the standard curve method. The formula for calculating the encapsulation ratio is: Encapsulation ratio = [1-(C / 25)]×100%.