Preparation method and application of ginseng extract

Abstract

The invention discloses a preparation method and application of a ginseng extract. Firstly, cell walls are broken through composite enzymatic hydrolysis to release target components, and vitamin C and beet powder are combined to inhibit oxidation; the preparation method comprises the following steps: carrying out enzyme deactivation by adopting ultrasonic waves, efficiently extracting active substances such as ginsenoside in a low-temperature and low-oxygen environment by utilizing a lecithin-sucrose fatty acid ester solution and a vacuum pulse technology, and adding chitosan for embedding protection, so as to finally obtain the ginseng extract with high stability. The extract can be applied to preparation of ginseng and mesona jelly food with functionality and flavor, and is suitable for ready-to-drink or beverage ingredients. High temperature and organic solvents are avoided in the whole process, component activity is kept, and extraction efficiency and product stability are improved.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a method for preparing ginseng extract and its application. Background Technology

[0002] Ginseng, a traditional Chinese food and medicine, is rich in ginsenosides, ginseng polysaccharides, amino acids, vitamins, and other functional active ingredients. It possesses significant physiological effects such as regulating immunity, combating fatigue, and improving metabolism, making it highly valuable in the functional food industry. With the increasing popularity of health-conscious consumption, the demand for healthy and functional food and beverages among young consumers is growing, making the integration of ginseng into modern trendy drinks a new industry trend. Traditional methods of consuming ginseng, such as decocting, soaking in alcohol, and stewing, present problems like inconvenience and limited absorption efficiency, making it difficult to integrate into the fast-paced modern lifestyle and the dietary habits of young consumers.

[0003] Currently, ginseng-related products are mostly presented in traditional forms such as processed medicinal slices, oral liquids, and health supplements. However, the extraction of functional substances from ginseng presents significant challenges, making it difficult to guarantee the content of these substances in these products. Fresh ginseng contains a large amount of macromolecules such as cellulose and starch. These substances not only encapsulate the functional components of ginseng, hindering their release and absorption, but also result in ginseng products having a rough texture and being difficult to process. Furthermore, during the extraction, subsequent concentration, and processing of ginseng functional components, these substances are easily oxidized, and high-temperature environments can cause the degradation and loss of heat-sensitive active ingredients such as ginsenosides, reducing the functional value of the products.

[0004] With the fast pace of modern life, some consumer groups often experience a sub-healthy state due to irregular work and rest schedules and work pressure, characterized by Qi deficiency (primarily manifested as fatigue and lethargy) and Yin deficiency (primarily manifested as dry mouth and throat discomfort). Currently, ginseng (warm in nature) is mainly used to replenish Qi and consolidate the body, while mesona (cold in nature) is mainly used to clear heat and moisten dryness. However, there are no reports of combining these two ingredients in beverage additives to simultaneously improve both of these symptoms. Summary of the Invention

[0005] The technical problem to be solved: This invention employs enzymatic hydrolysis to degrade macromolecular impurities in ginseng, breaking down barriers to component release and releasing glucose and other substances to enhance sweetness. Simultaneously, vitamin C and beet powder are added to inhibit oxidase activity. Furthermore, a lecithin-sucrose fatty acid ester solution combined with vacuum pulse extraction utilizes the encapsulation effect of phospholipids to simultaneously extract both water-soluble and fat-soluble components, improving the extraction rate. This solves the problems of low dissolution rate of active ingredients, difficulty in extracting fat-soluble components, easy oxidation and inactivation of heat-sensitive components, and poor product stability in traditional ginseng extraction.

[0006] Technical solution: A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash fresh ginseng, cut it into pieces, add water, add a mixed solution of vitamin C and beet powder, crush it into a homogenate, add a compound enzyme solution, adjust the pH, react in a constant temperature water bath, and stir intermittently. After the reaction, use ultrasound to inactivate the enzyme to obtain the enzymatically hydrolyzed ginseng slurry. S2. Extraction: The enzymatically hydrolyzed ginseng pulp is mixed evenly with lecithin aqueous solution and subjected to vacuum pulse extraction. After extraction, sucrose fatty acid ester solution is added, stirring is continued, and vacuum pulse extraction is continued. Then, the crude extract is obtained by filtration. S3. Preparation of ginseng extract: Adjust the pH of the crude extract, let it stand, filter it again, adjust the pH of the filtrate, add chitosan-acetic acid solution, stir in a water bath, concentrate under reduced pressure, and freeze dry to obtain ginseng extract.

[0007] Further, in step S1, the mass ratio of vitamin C to beet powder is (1-3):(5-10); the concentration of the mixed solution is 12-22 wt.%; the complex enzyme is cellulase, lignin-degrading enzyme, β-glucosidase, and amylase; the concentration of the complex enzyme solution is 5-10 wt.%; the mass ratio of fresh ginseng, water, mixed solution, and complex enzyme solution is (9-12):(4-5):1:(1-2); the pH is adjusted to 5.0-5.5; the temperature of the constant temperature water bath is 40-55℃; the reaction time is 2-3 hours; the intermittent stirring conditions are stirring at 300-500 rpm for 10-15 seconds every 20-30 minutes; the ultrasonic enzyme inactivation power is 400-500W; and the enzyme inactivation time is 5-10 minutes.

[0008] Furthermore, the mass ratio of cellulase, lignin-degrading enzyme, β-glucosidase and amylase is (2-4):(1-2):(1.5-3):(0.5-1).

[0009] Furthermore, in step S2, the concentration of the lecithin aqueous solution is 2-3 wt.%; the concentration of the sucrose fatty acid ester solution is 1-3 wt.%; the mass ratio of ginseng slurry, lecithin aqueous solution, and sucrose fatty acid ester solution is (5-9):(2-3):(1-1.5); the stirring speed is 400-600 rpm, and the time is 20-30 min; the vacuum pulse extraction temperature is 30-40℃, the pulse frequency is 30-40 times / min, the pulse pressure is 0.3-0.5 MPa, and the extraction time is 30-40 min; the vacuum pulse is continued under the same conditions as above, and the time is 15-20 min.

[0010] Furthermore, in step S3, the pH is adjusted to 4.0-4.5; the standing time is 15-20 min; the pH is adjusted back to 6.5-7.0; the acetic acid concentration of the chitosan-acetic acid solution is 1-2 wt.%, and the chitosan content is 1-2 wt.%; the mass ratio of crude extract to chitosan-acetic acid solution is (20-40):1; the water bath stirring temperature is 25-30℃, the rotation speed is 200-300 rpm, and the time is 15-20 min; the vacuum concentration temperature is 50-60℃, the vacuum degree is (-0.07)-(-0.09) MPa, and the vacuum concentration is reduced to 40-60% of the original volume.

[0011] The ginseng extract prepared by the above-described preparation method.

[0012] The application of ginseng extract in grass jelly described above, and the preparation method of ginseng grass jelly includes the following steps: grass jelly powder is added to hot water, stirred and dissolved, then heated and boiled, stirring constantly during boiling until it becomes a viscous liquid, cooled, ginseng extract is added and stirring is continued, poured into a mold, cooled to room temperature, and then refrigerated at low temperature to obtain ginseng grass jelly.

[0013] Furthermore, the temperature of the hot water is 80-90℃; the mass ratio of mesona chinensis powder, hot water and ginseng extract is (1-3):(15-25):1; the temperature is raised to 95-100℃; the temperature is lowered to 50-60℃; the stirring is continued at 50-60℃ for 15-25 minutes; and the low-temperature refrigeration time is 2-3 hours.

[0014] Beneficial effects: This invention improves the extraction rate and maximizes the retention of active ingredients such as saponins and polysaccharides in ginseng through an improved extraction and concentration process. Cellulase and ligninase can destroy the cell wall structure, allowing the active ingredients encapsulated within to be fully exposed. Amylase can degrade starchy impurities in ginseng, avoiding turbidity of the extract and component encapsulation problems caused by starch gelatinization, creating favorable conditions for subsequent extraction. β-glucosidase can not only assist in the degradation of cellulose and starch, but also hydrolyze ginsenoside glycosides, which can increase the content of rare saponins and may also promote the release of saponins from organelles. At the same time, the enzymatic hydrolysis of small molecule sugars such as glucose naturally increases the sweetness of the extract and reduces the need for subsequent flavoring agents.

[0015] This invention adds vitamin C and beet powder when ginseng is crushed, which can immediately quench free radicals generated by cell rupture and exposure to oxygen, and inhibit oxidase activity. Beet powder provides comprehensive antioxidant components such as betaine, polyphenols, and nitrates as bioavailable antioxidant precursors. Together with vitamin C, they form a three-dimensional oxidative protection system to prevent the oxidative deterioration of functional substances from the source.

[0016] This invention uses lecithin-sucrose ester as a co-solvent, which can not only improve the extraction rate but also enhance the solubility of fat-soluble ginsenosides. This is a biomimetic membrane dissolution mechanism that enables the fat-soluble components to be carried into the aqueous solution without the need for organic solvents. The sucrose fatty acid ester further stabilizes the micelle system formed by lecithin, prevents aggregation, and improves the uniformity of the system. At the same time, it has a certain antioxidant capacity and can synergistically protect the extract.

[0017] This invention utilizes alternating pulses of vacuum and atmospheric pressure to create a huge instantaneous pressure difference between the inside and outside of cells. This pressure difference can physically disrupt the cell membrane structure at low temperatures, forming more and deeper microchannels, which greatly accelerates the rate and extent of diffusion of intracellular contents (including water-soluble and lipid-soluble components) outward, thereby improving the extraction rate.

[0018] The combined extraction method employed in this invention utilizes vacuum pulses to provide physical destructive force and a low-oxygen environment. Ginsenosides are mainly polar compounds, and the hydrophobic tails of phospholipids can encapsulate the hydrophobic structure of the saponins, while the hydrophilic heads come into contact with the water phase, thus "capturing" the saponins into the water. This is not only physical dissolution but also a form of "encapsulation." The encapsulated ginseng extract often exists in the form of micelles or liposomes, which can improve the lipid solubility of saponins, thereby better penetrating cell membranes and improving bioavailability. Phospholipids and sucrose fatty acid esters can provide stable protection and auxiliary safeguards for the active ingredients in subsequent processing.

[0019] The chitosan molecules added in this invention can form a dense protective film, blocking the destruction of heat-sensitive saponins by external factors such as high temperature and oxygen during subsequent vacuum concentration and storage; at the same time, chitosan has natural antibacterial activity, which can inhibit the growth of microorganisms and extend the shelf life of the product.

[0020] This invention employs low-temperature protection throughout the entire process to maximize the retention of active ingredients. Compared to traditional high-temperature extraction processes, the use of low-temperature treatment methods such as ultrasonic enzyme inactivation not only improves the retention rate of active ingredients such as ginsenosides and polysaccharides, but also increases the extraction rate due to ultrasonic treatment. The entire process system does not require the use of organic solvents such as methanol and ethanol; the extraction medium is water. The auxiliary additives, such as vitamin C, beet powder, lecithin, sucrose fatty acid esters, and chitosan, are all food-grade safe raw materials, combining functionality and safety.

[0021] This invention applies ginseng extract to grass jelly. The cooling properties of grass jelly can neutralize the warming properties of ginseng, while the warming properties of ginseng can replenish the coldness that grass jelly may cause, reducing the risk of diarrhea or nausea from eating grass jelly. The combination of the two simultaneously addresses the problem of qi deficiency and yin deficiency among office workers, providing a refreshing and invigorating alternative to coffee and reducing caffeine intake. Furthermore, the chewy and smooth texture of grass jelly satisfies the taste buds of modern young people, increasing consumer acceptance and expanding the market space for the ginseng industry. Detailed Implementation

[0022] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments: Example 1

[0023] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Example 2

[0024] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 10g of beet powder, add 39g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Example 3

[0025] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 20g of compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Example 4

[0026] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 80g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Example 5

[0027] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 40min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Example 6

[0028] A method for preparing ginseng extract, comprising the following steps: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 20 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 1

[0029] The difference between this comparative example and Example 1 is that beet powder is not added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C, and 49g of water to make a mixed solution. Add 10g of the mixed solution to the ginseng and crush it into a homogenate. Add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution. Add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, and react in a constant temperature water bath at 45℃ for 2 hours. Stir at 300rpm for 10 seconds every 20 minutes. After the reaction is completed, use ultrasound at 400W to inactivate the enzyme for 5 minutes to obtain the enzymatically hydrolyzed ginseng slurry. S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 2

[0030] The difference between this comparative example and Example 1 is that no lignin-degrading enzyme was added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1.5g of β-glucosidase and 0.5g of amylase to 96g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 3

[0031] The difference between this comparative example and Example 3 is that amylase is not added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme and 1.5g of β-glucosidase to 95.5g of water to make a compound enzyme solution, add 10g of compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 4

[0032] The difference between this comparative example and Example 3 is that β-glucosidase is not added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme and 0.5g of amylase to 96.5g of water to make a compound enzyme solution, add 10g of compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 5

[0033] The difference between this comparative example and Example 1 is that high-temperature enzyme inactivation is used instead of ultrasonic enzyme inactivation, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after the reaction is completed, raise the temperature to inactivate the enzyme for 15min, cool back to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 6

[0034] The difference between this comparative example and Example 1 is that lecithin is not added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of water to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain the crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 7

[0035] The difference between this comparative example and Example 1 is that it does not involve a combined vacuum pulse, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, stir and extract for 30min, then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring for 15min, and filter to obtain crude extract after the end. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 8

[0036] The difference between this comparative example and Example 1 is that no sucrose fatty acid ester solution is added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 45min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. After the extraction, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5. 0.2 g of chitosan was added to 9.8 g of 2 wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40 g of filtrate was mixed with 1 g of chitosan-acetic acid solution and stirred in a 30°C water bath at 200 rpm for 15 minutes. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Comparative Example 9

[0037] The difference between this comparative example and Example 1 is that chitosan is not added, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: The pH of the crude extract was adjusted to 4.5, and after standing for 15 minutes, it was filtered again. The pH of the filtrate was adjusted back to 6.5, and then concentrated under reduced pressure to 50% of the original volume. The ginseng extract was obtained by freeze drying. Comparative Example 10

[0038] The difference between this comparative example and Example 1 is that the pH of the crude extract is not adjusted and it is not allowed to stand and filter, as detailed below: S1. Enzymatic hydrolysis: Wash 100g of fresh ginseng, cut it into pieces, add 40g of water, 1g of vitamin C and 5g of beet powder, add 44g of water to make a mixed solution, add ginseng to 10g of the mixed solution, crush to make a homogenate, add 2g of cellulase, 1g of lignin-degrading enzyme, 1.5g of β-glucosidase and 0.5g of amylase to 95g of water to make a compound enzyme solution, add 10g of the compound enzyme solution to the homogenate, adjust the pH to 5.0, react in a constant temperature water bath at 45℃ for 2h, stir at 300rpm for 10s every 20min, after which the enzyme is inactivated by ultrasonication at 400W for 5min to obtain the enzymatically hydrolyzed ginseng slurry; S2. Extraction: Add 20g of 2wt.% lecithin aqueous solution to 50g of enzymatically hydrolyzed ginseng pulp, stir at 600rpm for 15min to mix evenly, and perform vacuum pulse extraction for 30min. The vacuum pulse extraction temperature is 35℃, the pulse frequency is 30 times / min, and the pulse pressure is 0.3MPa. Then add 10g of 1wt.% sucrose fatty acid ester solution, continue stirring, and perform vacuum pulse extraction again for 15min under the same conditions. After the extraction is completed, filter to obtain crude extract. S3. Preparation of ginseng extract: 0.2g of chitosan was added to 9.8g of 2wt.% acetic acid solution and mixed evenly to obtain chitosan-acetic acid solution. 40g of crude extract was mixed with 1g of chitosan-acetic acid solution and stirred in a 30℃ water bath at 200rpm for 15min. Then, the mixture was concentrated under reduced pressure to 50% of the original volume and freeze-dried to obtain ginseng extract. Performance testing

[0039] 1. Determination of the yield of active ingredients in the extract Polysaccharide yield determination: Accurately weigh 0.5 g of ginseng extract sample and place it in a 100 mL volumetric flask. Add 80 mL of water, heat in a boiling water bath for 15 min, cool to room temperature, and make up to volume. Mix well and filter, collecting the filtrate. Take 5 mL of the filtrate and place it in a 50 mL centrifuge tube. Add 20 mL of anhydrous ethanol, mix well, refrigerate at 4℃, and let stand for at least 4 h. Centrifuge at 4000 rpm for 5 min, discard the supernatant, wash the residue with 80% ethanol, centrifuge again, discard the supernatant, and repeat the operation 3 times. Make up to 25 mL of water with the residue and mix well. The polysaccharide yield is determined using the phenol-sulfuric acid method. Polysaccharide yield calculation formula:

[0040] In the formula: X is the polysaccharide yield, %; C is the glucose concentration in the sample solution, mg / mL; N is the dilution factor; V is the total volume of the sample solution, mL; M1 is the total mass of the extract, g; M2 is the mass of the sample weighed, g; M is the mass of fresh ginseng, g; 0.9 is the coefficient for converting glucose to polysaccharide.

[0041] Saponin yield determination: The yields of ginsenoside Rb1, ginsenoside Re, and ginsenoside Rg1 were determined using the Chinese Pharmacopoeia 2020 edition of American ginseng content determination method. Saponin yield calculation formula:

[0042] In the formula: Y is the saponin yield, %; Y1 is the ginsenoside Rb1 yield in the sample extract, %; Y2 is the ginsenoside Re yield in the sample extract, %; Y3 is the ginsenoside Rg1 yield in the sample extract, %; M1 is the total mass of the extract, g; M is the mass of fresh ginseng, g.

[0043] The results are shown in Table 1. Overall, the extraction effects of the examples were better than those of the comparative examples, with Example 3 showing the best performance (polysaccharide yield 7.1%, saponin yield 3.8%). This was mainly attributed to the doubled amount of the complex enzyme solution, which more fully disrupted the plant cell walls, thereby releasing more active ingredients. Comparison of the comparative examples revealed that the absence of lecithin (Comparative Example 6) had a significant impact on the yield, indicating that lecithin plays a crucial role in assisting enzymatic hydrolysis and serving as an extraction medium. The absence of vacuum pulse technology (Comparative Example 7) led to a significant decrease in extraction efficiency, highlighting the importance of physically enhanced extraction. Furthermore, the integrity of the complex enzyme system was crucial; the lack of lignin-degrading enzyme (Comparative Example 2) or amylase (Comparative Example 3) both resulted in reduced yields.

[0044] Table 1. Yields of polysaccharides and saponins in ginseng extracts obtained by different methods.

[0045] 2. Antioxidant properties test DPPH free radical scavenging rate determination Accurately transfer 2 mL of sample solution and add 2 mL of DPPH solution (0.2 mmol / L). After reacting for 30 min, measure the absorbance of the solution at 517 nm. Calculate the clearance rate using the formula.

[0046]

[0047] In the formula: A i The absorbance value is the sample solution and the free radical mixture. A j The absorbance value is the value of the mixture of the sample solution and anhydrous ethanol. A 0 The absorbance value is the value of the mixture of free radical solution and anhydrous ethanol.

[0048] Determination of ABTS free radical scavenging rate Add ABTS solution (7×10) -3 mol / L) and potassium persulfate solution (2.5 × 10⁻⁶ ... -3 Mix equal volumes of ABTS (mol / L) and react in the dark for 12 hours. Afterward, dilute with anhydrous ethanol to obtain a mixed solution with an absorbance of 0.70 ± 0.02 at 734 nm. Take 1 mL of sample solutions of different concentrations and add 5 mL of diluted ABTS. + Mix the potassium persulfate solution with water, shake well, and react in the dark for 30 minutes. Measure the absorbance at 734 nm and calculate ABTS using the above formula. + Clearance rate.

[0049] The antioxidant results are shown in Table 2. The antioxidant properties of the products in the examples were significantly better than those in the comparative examples. Although the use of beet powder to inhibit oxidase, the co-extraction of sucrose fatty acid esters, and the absence of chitosan (comparative examples 1, 8, and 10) had relatively small effects on the yield, they significantly impaired the antioxidant activity of the final extracts. This indicates that these steps are indispensable for removing impurities and protecting the stability of active ingredients. In summary, this process is a multi-step synergistic system, and the absence of any key component or step will lead to a decline in the overall quality of the final product.

[0050] Table 2. Antioxidant properties of ginseng extracts obtained by different methods

[0051] 3. Qi-deficient rat model Rats were randomly divided into a control group, a qi deficiency model group, and various drug-treated experimental groups, with 10 rats in each group.

[0052] This study induced a rat model of Qi deficiency by combining exhaustive swimming training with dietary restriction. This method conforms to the occurrence and development pattern of Qi deficiency syndrome in traditional Chinese medicine theory and is widely used in research on the improvement of Qi deficiency with medication.

[0053] Methods for establishing the Qi deficiency model: Rats were fitted with a weight equal to 10% of their body weight on their backs and subjected to exhaustive swimming training for 15 days in a water tank at a temperature of (26±1)℃ and a depth of 50 cm. Exhaustion was defined as when the rat's nose was submerged for more than 10 seconds. During this period, rats were fed the prescribed amount of food daily and had free access to water. Their weight was measured every 7 days, and swimming time was recorded on the last day. Rats were administered medication by gavage once daily at the indicated weight. The control group and the Qi deficiency model group received the corresponding volume of distilled water for 30 consecutive days. After anesthetizing the rats, samples were collected and processed, and blood tests were performed.

[0054] Complete blood count (CBC) is one of the most routine clinical tests. Changes in CBC indicators can be used in Traditional Chinese Medicine (TCM) diagnosis. Red blood cell (RBC), white blood cell (WBC), hemoglobin (HGB), hematocrit (HCT), lymphocyte (LY), and platelet (PLT) levels can be used as indicators for evaluating Qi deficiency syndrome. Table 3 shows the regulatory effects of different samples on CBC indicators in Qi-deficient rats. The results showed that the serum WBC and LY levels in the model group were significantly increased, while the HGB, PLT, RBC, and HCT levels were significantly decreased compared to the control group. Compared to the model group, the serum WBC and LY levels in the example group were significantly decreased, while all other indicators were significantly increased. The comparative group also showed some effect, but none were as significant as those in the example group, indicating that the extraction process in the example group could maximize the extraction of functional substances and ensure their activity.

[0055] Table 3. Results of mouse experiments with ginseng extracts obtained by different methods.

[0056] Example 7 A method for preparing ginseng and grass jelly includes the following steps: Add 10g of mesona powder to 150g of 80℃ hot water, stir to dissolve, then heat to 100℃ and cook, stirring constantly until it becomes a viscous liquid. Cool down to 60℃, add 10g of ginseng extract and continue stirring for 25 minutes. Pour into a mold, cool to room temperature, and then refrigerate for 3 hours to obtain ginseng mesona jelly.

[0057] Rats were fed the same dose of ginseng extract as in Examples 1 and 7, and administered the same dose for four consecutive days (7, 14, and 21 days). Rats were randomly divided into a control group, a qi deficiency model group, healthy rats receiving the extract and *Xiancao* jelly groups (7, 14, and 21 days), and qi-deficient rats receiving the extract and *Xiancao* jelly groups (7, 14, and 21 days). The timing and dosage of ginseng extract administration in inducing "heatiness" in qi-deficient rats were evaluated.

[0058] The effects of different ginseng products and administration duration on the signs and conditions of "internal heat" in rats were observed in terms of fur, mood, weight, body temperature, diet, and excretion. The results are shown in Table 4. In the control group, rats had glossy fur, docile temperament, normal diet, and moist stools. Compared with the control group, continuous administration of ginseng extract for 7–21 days did not significantly change the signs and conditions of healthy rats. After 21 days of ginseng extract administration, rats exhibited pale yellow urine, dry fur, and dull stools, indicating mild symptoms of "internal heat." These results suggest that short-term excessive intake of ginseng extract did not significantly induce changes in the signs and conditions of healthy rats, while long-term continuous administration of ultra-high doses can induce "internal heat" signs in healthy rats.

[0059] Further investigation into the effects of ginseng water extract on the physical signs of Qi-deficient rats revealed that rats in the Qi-deficient model group exhibited dull fur, a tendency to gather in groups, fatigue, drowsiness, slightly loose stools, and decreased appetite. In contrast, rats that were continuously given ginseng herbal jelly for 7–21 days showed restored fur luster, improved condition, normalized stools, and increased appetite. This indicates that ginseng herbal jelly can not only relieve internal heat but also improve physical weakness.

[0060] Table 4. Effects of Ginseng Grass Jelly and Ginseng Extract on Symptoms of Internal Heat

[0061] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for preparing ginseng extract, characterized in that, Includes the following steps: S1. Enzymatic hydrolysis: Wash fresh ginseng, cut it into pieces, add water, add a mixed solution of vitamin C and beet powder, crush it into a homogenate, add a compound enzyme solution, adjust the pH, react in a constant temperature water bath, and stir intermittently. After the reaction is completed, use ultrasound to inactivate the enzyme and obtain the enzymatically hydrolyzed ginseng slurry. S2. Extraction: The enzymatically hydrolyzed ginseng pulp is mixed evenly with lecithin aqueous solution and subjected to vacuum pulse extraction. After extraction, sucrose fatty acid ester solution is added, stirring is continued, and vacuum pulse extraction is continued. Then, the crude extract is obtained by filtration. S3. Preparation of ginseng extract: Adjust the pH of the crude extract, let it stand, filter it again, adjust the pH of the filtrate, add chitosan-acetic acid solution, stir in a water bath, concentrate under reduced pressure, and freeze dry to obtain ginseng extract.

2. The method for preparing ginseng extract according to claim 1, characterized in that: In step S1, the mass ratio of vitamin C to beet powder is (1-3):(5-10); the concentration of the mixed solution is 12-22 wt.%; the complex enzyme is cellulase, lignin-degrading enzyme, β-glucosidase, and amylase; the concentration of the complex enzyme solution is 5-10 wt.%; the mass ratio of fresh ginseng, water, mixed solution, and complex enzyme solution is (9-12):(4-5):1:(1-2); the pH is adjusted to 5.0-5.5; the temperature of the constant temperature water bath is 40-55℃; the reaction time is 2-3 hours; the intermittent stirring conditions are stirring at 300-500 rpm for 10-15 seconds every 20-30 minutes; the ultrasonic enzyme inactivation power is 400-500 W, and the time is 5-10 minutes.

3. The method for preparing ginseng extract according to claim 1, characterized in that: The mass ratio of cellulase, lignin-degrading enzyme, β-glucosidase and amylase is (2-4):(1-2):(1.5-3):(0.5-1).

4. The method for preparing ginseng extract according to claim 1, characterized in that, In step S2, the concentration of the lecithin aqueous solution is 2-3 wt.%; the concentration of the sucrose fatty acid ester solution is 1-3 wt.%; the mass ratio of ginseng slurry, lecithin aqueous solution, and sucrose fatty acid ester solution is (5-9):(2-3):(1-1.5); the stirring speed is 400-600 rpm, and the time is 20-30 min; the vacuum pulse extraction temperature is 30-40℃, the pulse frequency is 30-40 times / min, the pulse pressure is 0.3-0.5 MPa, and the extraction time is 30-40 min; the vacuum pulse is continued under the same conditions as above, and the time is 15-20 min.

5. The method for preparing ginseng extract according to claim 1, characterized in that: In step S3, the pH is adjusted to 4.0-4.5; the settling time is 15-20 min; the pH is adjusted back to 6.5-7.0; the acetic acid concentration of the chitosan-acetic acid solution is 1-2 wt.%, and the chitosan content is 1-2 wt.%; the mass ratio of crude extract to chitosan-acetic acid solution is (20-40):1; the water bath stirring temperature is 25-30℃, the rotation speed is 200-300 rpm, and the time is 15-20 min; the vacuum concentration temperature is 50-60℃, the vacuum degree is (-0.07)-(-0.09) MPa, and the vacuum concentration is reduced to 40-60% of the original volume.

6. The ginseng extract prepared by the preparation method according to any one of claims 1-5.

7. The application of ginseng extract in grass jelly according to claim 6, characterized in that, The preparation method of ginseng grass jelly includes the following steps: grass powder is added to hot water and stirred to dissolve. Then the temperature is raised and boiled, stirring constantly during the process until it becomes a viscous liquid. The temperature is lowered, ginseng extract is added and stirring is continued. The mixture is poured into a mold, cooled to room temperature, and then refrigerated at low temperature to obtain ginseng grass jelly.

8. The application of ginseng extract in grass jelly according to claim 7, characterized in that: The temperature of the hot water is 80-90℃; the mass ratio of mesona chinensis powder, hot water and ginseng extract is (1-3):(15-25):1; the temperature is raised to 95-100℃; the temperature is lowered to 50-60℃; the stirring is continued at 50-60℃ for 15-25 minutes; the low temperature refrigeration time is 2-3 hours.

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