Dendrobium officinale anthocyanin removal method and application

Abstract

The invention relates to the technical field of traditional Chinese medicines, in particular to a method for removing anthocyanin from dendrobium officinale and application. The technical problem to be solved by the invention is that the existing dendrobium officinale products are mostly purple in color and different in color depth, so that the cognition of consumers is influenced. According to the technical scheme, the preparation method comprises the following steps: adding fresh dendrobium officinale strips into an enzymolysis solution for enzymolysis; after the enzymolysis is finished, carrying out enzyme inactivation to obtain fresh dendrobium officinale strips subjected to enzymolysis treatment; and adding the fresh dendrobium candidum strips subjected to enzymolysis treatment into an ethanol solution, soaking and filtering to obtain a filtrate containing anthocyanin and the fresh dendrobium candidum strips with anthocyanin removed. The method is mainly used for efficiently removing anthocyanin from dendrobium officinale, so that a processed product is kept natural and green, the problem of discoloration is inhibited from the source, and the developed product can be ensured to keep the original green of dendrobium officinale stalks.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine technology, specifically to a method for extracting anthocyanins from Dendrobium officinale and its application. Background Technology

[0002] The main parts of Dendrobium officinale used as raw materials for products are its stems, flowers, and leaves. All three parts are rich in anthocyanins, which are generally formed by anthocyanins linked to one or more sugar groups via glycosidic bonds. Anthocyanins are easily affected by chemical structure, temperature, pH, light, and oxygen, leading to isomerization, polymerization, and degradation, directly affecting their color. Currently, the main raw material for processing Dendrobium officinale is the stem, which is generally green before harvesting. Popular processed products made from this stem include Dendrobium officinale pulp, Dendrobium officinale beverages, and liquid drinks such as Dendrobium officinale liqueur. However, most of these liquid drinks on the market are purple in color, with varying shades. This affects consumers' visual perception of the Dendrobium officinale plant as green, causing them to have doubts about the product's authenticity, expiration date, and the presence of excessive additives, thus seriously impacting their willingness to purchase.

[0003] Therefore, creating natural "green" raw materials from Dendrobium officinale (a long-standing bottleneck problem in the industry) and developing green and healthy products from it is of great significance for enhancing the "green" image of Dendrobium officinale products and establishing their market competitiveness. In addition, the necessary collection or recycling of anthocyanins from Dendrobium officinale is also crucial for increasing the added value of the products. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a method and application for extracting anthocyanins from Dendrobium officinale, in order to solve the problem that the color of existing Dendrobium officinale products is mostly purple and the color depth is inconsistent, which affects consumers' perception.

[0005] The technical solution of the present invention is as follows: This invention provides a method for extracting anthocyanins from Dendrobium officinale, comprising the following steps: S1. Add fresh Dendrobium officinale stems to the enzymatic hydrolysis solution for enzymatic hydrolysis; S2. After enzymatic hydrolysis, enzyme inactivation is performed to obtain fresh Dendrobium officinale stems that have undergone enzymatic hydrolysis. S3. Add the enzymatically hydrolyzed Dendrobium officinale fresh stems to an ethanol solution, soak, filter, and obtain a filtrate containing anthocyanins and Dendrobium officinale fresh stems from which anthocyanins have been extracted.

[0006] By cleverly combining enzyme treatment with ethanol treatment, anthocyanins in Dendrobium officinale can be efficiently extracted, preserving the natural green color of the processed product. This solves the problem that existing Dendrobium officinale products are mostly purple with inconsistent color depth, affecting consumer perception. It inhibits discoloration at the source, ensuring that the developed product retains the original green color of the Dendrobium officinale stems. Simultaneously, it offers energy-saving, environmentally friendly, and synergistic effects. Specifically, the enzymatic hydrolysis process is carried out under mild conditions, significantly reducing energy consumption, and the ethanol used can be recycled, reducing solvent consumption and waste emissions, aligning with green production principles. Furthermore, enzymatic hydrolysis first disrupts the cell wall structure of Dendrobium officinale, breaking down the extraction barrier and creating favorable conditions for subsequent ethanol extraction, significantly improving anthocyanin extraction efficiency and achieving a synergistic process effect.

[0007] Furthermore, in S2, after enzyme inactivation, an upper layer of enzyme hydrolysate can be obtained.

[0008] Furthermore, in S1, the enzymatic hydrolysis solution includes cellulase, pectinase, and water, and the ratio of the fresh Dendrobium officinale stems, cellulase, pectinase, and water is 9g:0.5~1g:0.5~1g:100mL; the enzymatic hydrolysis time is 30~90min, and the enzymatic hydrolysis temperature is 55℃.

[0009] Furthermore, the steps of S2 include: after the enzymatic hydrolysis is completed, the temperature is raised to 90°C and held for 5 minutes to inactivate the enzyme, thereby obtaining fresh Dendrobium officinale stems that have undergone enzymatic hydrolysis.

[0010] Furthermore, in S3, the ethanol solution is an aqueous ethanol solution; the concentration of ethanol in the aqueous ethanol solution is 0~100%, and the soaking time is 7~9 hours.

[0011] Preferably, in S1, the ratio of the amount of fresh Dendrobium officinale stems, cellulase, pectinase and water is 9g:1g:1g:100mL; the enzymatic hydrolysis time is 30min and the enzymatic hydrolysis temperature is 55℃.

[0012] Preferably, in step S3, the concentration of ethanol in the aqueous ethanol solution is 40%, and the soaking time is 7 hours.

[0013] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale pulp.

[0014] Furthermore, the preparation method of the Dendrobium officinale pulp includes the following steps: Step A1: Soak dried lily bulbs, then mix the soaked dried lily bulbs with fresh Dendrobium officinale stems from which anthocyanins have been extracted, and completely crush them to obtain the initial liquid; Step A2: Filter the initial liquid to remove residual Dendrobium officinale fibers and obtain initial Dendrobium officinale pulp; Step A3: Heat the raw Dendrobium officinale pulp, add fructose and potassium sorbate, shake well, and obtain Dendrobium officinale pulp.

[0015] Dendrobium officinale pulp obtained by extracting anthocyanins from fresh Dendrobium officinale stems has the following advantages: ① Achieves high retention, high release, and high utilization of active ingredients. The cell walls of Dendrobium officinale and lily are relatively tough, making it difficult to fully release their contents through traditional brewing or decoction. However, the preparation of the puree typically employs cell-level cell wall breaking and pulverization technology, which can thoroughly break down the cell walls, allowing the full release of active ingredients such as polysaccharides and amino acids, greatly improving bioavailability; ② In terms of efficacy: synergistic enhancement and targeted treatment (focusing on nourishing yin and moisturizing dryness). Dendrobium officinale enters the stomach and kidney meridians, while lily enters the heart and lung meridians. The two are a classic yin-nourishing duo. After being made into puree, the active ingredients of the two are fully integrated, simultaneously nourishing the lungs, stomach, heart, and kidneys. This produces a synergistic effect of "1+1>2" in relieving symptoms such as dry mouth and throat, dry cough, irritability, and insomnia, resulting in a more precise and significant conditioning effect; ③ For the user experience, it has the advantages of extreme convenience, pleasant taste, and precise dosage. Specifically, the process transforms medicinal herbs from a solid state into a liquid pulp, avoiding problems such as clumping, choking when swallowing, and difficulty in digestion that occur with traditional powdering. The liquid form is easier for the digestive system to absorb, making it especially suitable for the elderly with weak digestive systems and those recovering from illness. Combining lily bulbs with fresh Dendrobium officinale stems has the following beneficial effects: ① Super moisturizing and nourishing for the respiratory system: Dendrobium generates body fluids to directly replenish moisture; lily moisturizes the lungs and repairs the respiratory mucosa. Together, they ensure the respiratory tract is adequately moisturized; ② Nourishing Yin and Stomach, Improving Digestive Function: Dendrobium is the first choice for nourishing stomach Yin and can promote gastric juice secretion; lily is cold in nature and enters the stomach, which can help clear stomach heat. The combination of the two can effectively improve digestive problems caused by insufficient body fluids; ③ It calms the mind and soothes the nerves, improving sleep quality. The principle is that dendrobium nourishes kidney yin, and sufficient kidney yin can nourish heart fire (heart and kidneys interact), thus calming heart fire; lily directly enters the heart meridian, clearing the mind and relieving irritability. The combined effect of both brings peace of mind. ④ Enhance immunity and combat fatigue: Both are rich in polysaccharides and other active ingredients, which enhance immunity. Dendrobium can nourish the kidneys and replenish essence, strengthening the body from the root; lily can replenish lung qi. The lungs govern the qi of the whole body, and sufficient lung qi strengthens the body's defenses. ⑤ Beauty and Skin Care: Traditional Chinese medicine believes that "the lungs govern the skin and hair," so when the lungs are nourished, the skin naturally becomes radiant; "the stomach is the sea of ​​water and grain," so when the stomach's yin is sufficient, the body can distribute nutrients throughout the body. Both nourish the lungs and stomach, regulating the body from the inside out.

[0016] Specifically, in step A1, the step of soaking dried lily bulbs is to add 200mL of water to 6g of dried lily bulbs and soak for 12 hours.

[0017] Specifically, in step A2, a 100-mesh screen is used for filtration.

[0018] Specifically, in step A3, the heating temperature is 90~95℃ and the heating time is 30min.

[0019] Furthermore, the ratio of the initial Dendrobium officinale pulp, fructose, and potassium sorbate is 40mL: 5~9mL: 0.01g; Furthermore, the shaking is performed using a shaker with a rotation speed of 100~150 r / min and a shaking time of 8~12 h.

[0020] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale beverages.

[0021] Furthermore, the preparation method of the Dendrobium officinale beverage includes the following steps: Step B1: Perform a first crushing treatment on the fresh Dendrobium officinale stems from which anthocyanins have been extracted until the Dendrobium officinale stems are completely crushed to obtain initial liquid one; Step B2: Perform a first filtration on the initial liquid to remove residual Dendrobium officinale fibers, and obtain the initial filtrate. Heat the initial filtrate and then cool it to obtain the cooled initial filtrate. Step B3: Mix the cactus fruit with the cooled initial filtrate and perform a second crushing process until the cactus fruit is completely crushed to obtain initial filtrate two. Step B4: Perform a second filtration on the initial liquid to remove residual cactus fruit impurities and obtain a green filtrate; Step B5: Add Tremella polysaccharide and potassium sorbate to the green filtrate, seal, shake well, and obtain Dendrobium officinale juice; Step B6: Initially cool the Dendrobium officinale juice, freeze it to obtain Dendrobium officinale juice ice cubes, and then process the Dendrobium officinale juice ice cubes through crushing, melting and third filtration to obtain Dendrobium officinale beverage.

[0022] Dendrobium officinale beverages made from fresh Dendrobium officinale stems extracted with anthocyanins and prickly pear fruit have the following advantages: ① Synergistic effect: Dendrobium officinale excels at "nourishing yin and generating fluids," replenishing body fluids from within to address the root cause of dry mouth and throat; Prickly pear fruit is cooling in nature and adept at "clearing heat and reducing fire," quickly relieving burning discomfort caused by staying up late or internal heat. One is responsible for "opening up the source" (generating fluids), and the other for "clearing away" (reducing fire), working together to target the common modern problem of "deficient fire rising upwards," resulting in a faster and more comprehensive effect of clearing heat and moisturizing dryness. ② Convenient and easily absorbed: The liquid pulp form makes its nutrients easier for the body to absorb directly and quickly, especially suitable for people with weak digestive functions.

[0023] Combining prickly pear fruit with fresh Dendrobium officinale stems has the following beneficial effects: ① Exceptional Antioxidant and Anti-aging Capabilities (Prickly Pear Fruit and Dendrobium officinale are a "Golden Beauty Duo"): Dendrobium officinale itself is rich in polysaccharides, which help with cell repair. Prickly pear fruit has extremely high levels of anthocyanins and vitamin C, and its antioxidant capacity is many times that of vitamin C. Together, they can effectively combat free radicals, slow down the aging process of skin and body cells, help reduce wrinkles and age spots, brighten skin tone, and keep skin elastic and radiant.

[0024] ② Synergistic effect of nourishing Yin and clearing heat: Dendrobium officinale is a superior Yin-nourishing herb, especially effective for symptoms of internal heat caused by staying up late or high stress (such as dry mouth, sore throat, and insomnia). Prickly pear fruit is cooling in nature and can also help clear heat. For people who frequently stay up late, smoke, or work in dry environments, this combination can effectively relieve symptoms such as dry mouth, sore throat, and irritability, bringing a cool and refreshing feeling.

[0025] ③ Enhance immunity and build a healthy defense: Dendrobium officinale polysaccharides can activate human immune cells and enhance the body's non-specific immunity. Prickly pear fruit, rich in vitamins, minerals, and antioxidants, provides ample "ammunition" for the immune system.

[0026] ④ Promotes digestion and nourishes the stomach and intestines: Dendrobium officinale can promote the production of body fluids and benefit the stomach, and has a nourishing effect on chronic gastritis and stomach yin deficiency. Prickly pear fruit is rich in dietary fiber, which can promote intestinal peristalsis and prevent constipation. The combination of the two can both nourish the stomach and promote bowel movement, helping to improve indigestion and constipation and maintain intestinal health.

[0027] Specifically, in step B1, the first crushing process includes: placing the anthocyanin-extracted Dendrobium officinale stems into a mixer, adding water, controlling the rotation speed at 32000 r / min, and stirring for 2-3 minutes.

[0028] Specifically, in step B2, a 40-mesh sieve is used for the first filtration process; the temperature for heating the initial filtrate is 90~95℃, and the heating time is 30min. The ratio of the anthocyanin-extracted Dendrobium officinale stems, water, and cooled initial filtrate was 9g:300mL:190mL.

[0029] Specifically, in step B3, the ratio of the cactus fruit to the cooled initial filtrate is 50g:190mL; the second crushing process is performed at a speed of 32000r / min for 2~3min.

[0030] Specifically, in step B4, a 100-mesh screen is used for the second filtration process.

[0031] Specifically, in step B5, the shaking is performed using a shaker with a rotation speed of 100-150 r / min for 8-12 hours.

[0032] Specifically, in step B5, the ratio of green filtrate, Tremella polysaccharide, and potassium sorbate is 220 mL: 10 mL: 0.3 g.

[0033] Specifically, in step B6, the initial cooling temperature is 0~4℃, the freezing temperature is -25℃, and the freezing time is ≥6h; the third filtration process is performed using a 100-mesh screen.

[0034] The present invention also provides the application of the anthocyanin-containing filtrate obtained by the above method in 18° beauty wine, wherein the 18° beauty wine is light pink or slightly purple.

[0035] Furthermore, the preparation method of the 18° beauty wine includes the following steps: The upper enzymatic hydrolysate and the filtrate containing anthocyanins were mixed, heated, and dried to obtain anthocyanin powder. Angelica sinensis, Rehmannia glutinosa, saffron, Astragalus membranaceus and prepared licorice were mixed to obtain a mixed medicinal material. Distilled water was added to the mixed medicinal material, and the mixture was extracted, filtered, and the filtrate was concentrated and dried to obtain a powder of medicinal material extract. Anthocyanin powder and herbal extract powder are added to 53% baijiu to obtain 18° beauty wine.

[0036] Furthermore, the mass ratio of Angelica sinensis, Rehmannia glutinosa, saffron, Astragalus membranaceus, and prepared licorice root is 1:1:1:1:1.

[0037] Furthermore, the volume-to-mass ratio of the mixed medicinal materials to distilled water is 1g:20mL.

[0038] Furthermore, the volume-to-mass ratio of the anthocyanin powder, the medicinal extract powder, and the 53% baijiu is 0.3g:0.15g:500mL.

[0039] The beneficial effects of this invention are: This invention provides a method for extracting anthocyanins from Dendrobium officinale, which has the following advantages: By cleverly combining enzyme treatment with organic solvent ethanol treatment, anthocyanins in Dendrobium officinale can be efficiently extracted, allowing the processed product to maintain its natural green color and inhibiting discoloration from the source. This ensures that the developed product retains the original green color of the Dendrobium officinale stems. It also has energy-saving, environmentally friendly, and synergistic effects. Specifically, the enzymatic hydrolysis process is carried out under mild conditions, which can significantly reduce energy consumption, and the ethanol used can be recycled, reducing solvent consumption and waste emissions, in line with the concept of green production. Simultaneously, enzymatic hydrolysis first destroys the cell wall structure of Dendrobium officinale, breaking down the extraction barrier and creating favorable conditions for subsequent ethanol extraction, significantly improving the anthocyanin extraction efficiency and achieving a synergistic process effect.

[0040] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale pulp. Dendrobium officinale pulp has the following beneficial effects: ① High retention, high release, and high utilization of active ingredients. The cell walls of Dendrobium officinale and lily are relatively tough, making it difficult to fully release their contents through traditional brewing or decoction. Pulp preparation typically employs cell-level cell wall breaking and pulverization technology, which can thoroughly break down the cell walls, allowing for the full release of internal polysaccharides, amino acids, and other active ingredients, greatly improving bioavailability; ② In terms of efficacy: synergistic enhancement and targeted treatment (focusing on nourishing yin and moisturizing dryness). Dendrobium officinale enters the stomach and kidney meridians, while lily enters the heart and lung meridians; the two are a classic yin-nourishing combination. After being processed into a liquid form, the effective components of both are fully integrated, simultaneously nourishing the lungs, stomach, heart, and kidneys. This results in a synergistic effect ("1+1>2") in relieving symptoms such as dry mouth and throat, dry cough, irritability, and insomnia, making the therapeutic effect more precise and significant. Furthermore, for users, it offers advantages such as extreme convenience, pleasant taste, and precise dosage. Specifically, transforming the medicinal materials from a solid to a liquid liquid avoids problems such as clumping, choking when swallowing, and difficulty in digestion that occur with traditional powdering. The liquid form is easier for the digestive system to absorb, making it especially suitable for the elderly with weak digestive functions and those recovering from illness.

[0041] In the preparation of Dendrobium officinale extract, combining lily bulbs with fresh Dendrobium officinale stems has the following beneficial effects: ① Super moisturizing and nourishing the respiratory system: Dendrobium officinale generates body fluids, directly replenishing moisture; lily bulbs moisten the lungs and repair respiratory mucosa. Together, they ensure the respiratory tract is adequately moisturized; ② Nourishing Yin and stomach, improving digestive function: Dendrobium officinale is the first choice for nourishing stomach Yin and can promote gastric juice secretion; lily bulbs are cold in nature and enter the stomach, helping to clear stomach heat. The combination of the two can effectively improve digestive problems caused by insufficient body fluids; ③ Calming the mind and improving sleep quality: Dendrobium officinale nourishes kidney Yin, and sufficient kidney Yin can nourish heart fire (heart and kidneys interact), thus calming heart fire; lily bulbs directly enter the heart meridian, clearing the heart and relieving irritability. The combined effect of the two brings peace of mind; ④ Enhancing immunity and combating fatigue: Both are rich in polysaccharides and other active ingredients, which enhance immunity. Dendrobium can nourish the kidneys and replenish essence, strengthening the body from the root; lily can replenish lung qi. The lungs govern the body's qi, and sufficient lung qi strengthens the body's defensive capabilities; ⑤ Beauty and skin care: Traditional Chinese medicine believes that "the lungs govern the skin and hair," and when the lungs are nourished, the skin naturally becomes radiant; "the stomach is the sea of ​​water and grain," and sufficient stomach yin allows the body to distribute nutrients throughout the body. Both nourish the lungs and stomach, regulating the body from the inside out.

[0042] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale beverages. The Dendrobium officinale beverage made from the anthocyanin-extracted Dendrobium officinale stems and prickly pear fruit has the following advantages: ① Synergistic effect: Dendrobium officinale excels at "nourishing yin and generating fluids," replenishing body fluids from within to address the root cause of dry mouth and throat; Prickly pear fruit is cooling in nature and adept at "clearing heat and reducing fire," quickly relieving burning discomfort caused by staying up late or internal heat. One is responsible for "opening up the source" (generating fluids), and the other for "clearing away" (reducing fire), working together to target the common modern problem of "deficient fire rising upwards," resulting in a faster and more comprehensive effect of clearing heat and moisturizing dryness. ② Convenient and easily absorbed: The liquid pulp form makes its nutrients easier for the body to absorb directly and quickly, especially suitable for people with weak digestive functions.

[0043] In the preparation of Dendrobium officinale beverages, combining prickly pear fruit with fresh Dendrobium officinale stems has the following beneficial effects: ① Exceptional Antioxidant and Anti-aging Capabilities (Prickly Pear Fruit and Dendrobium officinale are a "Golden Beauty Duo"): Dendrobium officinale itself is rich in polysaccharides, which help with cell repair. Prickly pear fruit has extremely high levels of anthocyanins and vitamin C, and its antioxidant capacity is many times that of vitamin C. Together, they can effectively combat free radicals, slow down the aging process of skin and body cells, help reduce wrinkles and age spots, brighten skin tone, and keep skin elastic and radiant.

[0044] ② Synergistic effect of nourishing Yin and clearing heat: Dendrobium officinale is a superior Yin-nourishing herb, especially effective for symptoms of internal heat caused by staying up late or high stress (such as dry mouth, sore throat, and insomnia). Prickly pear fruit is cooling in nature and can also help clear heat. For people who frequently stay up late, smoke, or work in dry environments, this combination can effectively relieve symptoms such as dry mouth, sore throat, and irritability, bringing a cool and refreshing feeling.

[0045] ③ Enhance immunity and build a healthy defense: Dendrobium officinale polysaccharides can activate human immune cells and enhance the body's non-specific immunity. Prickly pear fruit, rich in vitamins, minerals, and antioxidants, provides ample "ammunition" for the immune system.

[0046] ④ Promotes digestion and nourishes the stomach and intestines: Dendrobium officinale can promote the production of body fluids and benefit the stomach, and has a nourishing effect on chronic gastritis and stomach yin deficiency. Prickly pear fruit is rich in dietary fiber, which can promote intestinal peristalsis and prevent constipation. The combination of the two can both nourish the stomach and promote bowel movement, helping to improve indigestion and constipation and maintain intestinal health.

[0047] In summary, the method for extracting anthocyanins from Dendrobium officinale provided by this invention has broad application prospects. Attached Figure Description

[0048] Figure 1 Image of freshly squeezed juice from Dendrobium officinale stems; Figure 2 Image of juicing fresh Dendrobium officinale stems after peeling off the outer skin; Figure 3 Figure 1 shows the juicing results of fresh Dendrobium officinale stems from each group after treatment with different enzyme dosages and times; Figure 4 The images show the results of soaking fresh Dendrobium officinale stems overnight in ethanol solutions of different concentrations. From left to right, the concentrations of ethanol in the solutions are 20%, 40%, 60%, 80%, and 100%. Figure 5 The image shows the results of soaking fresh Dendrobium stems in ethanol solutions of different concentrations to obtain Dendrobium juice. From left to right, the ethanol concentrations in the solutions are 100%, 80%, 60%, 40%, 20%, and 0%. Figure 6 The image shows the results of Dendrobium juice obtained after soaking fresh Dendrobium stems in ethanol for different times. From left to right, the ethanol treatment times are 9h, 8h, and 7h, respectively. Figure 7 The liquid obtained by mixing the filtrate after enzymatic hydrolysis of A and the filtrate after ethanol treatment. Figure 7 B and Figure 7 The C values ​​are all from 18° beauty wine (image shown); Figure 8 Image of raw Dendrobium officinale pulp; Figure 9Image of a Dendrobium officinale beverage; Figure 10 Image of Dendrobium officinale polysaccharides. Detailed Implementation

[0049] The present invention will be further described in detail below through embodiments, but in no way is the invention limited.

[0050] On the one hand, Dendrobium officinale Kimura et Migo, a perennial herb belonging to the genus Dendrobium in the Orchidaceae family, enjoys a good historical and cultural reputation and is hailed as the first of the "Nine Immortal Herbs of China," having been used for both medicinal and edible purposes in my country for over two thousand years. Dendrobium officinale is rich in polysaccharides, succinates, flavonoids (including anthocyanins), alkaloids, phenols, phenylpropanoids, volatile components, amino acids, trace elements, and other components. According to the pharmacopoeia, Dendrobium officinale has the effects of nourishing yin and clearing heat, benefiting the stomach and promoting body fluids, moistening the throat and protecting the voice, tonifying the five internal organs, and prolonging life. Modern pharmacological studies have proven that Dendrobium officinale has various pharmacological activities, including treating gastrointestinal inflammation, lowering blood sugar, regulating immunity, anti-oxidation, anti-aging, and protecting the liver.

[0051] On the other hand, Dendrobium officinale contains anthocyanins, and the antioxidant and anti-aging effects of anthocyanins are widely recognized by society. Moreover, the colors they produce give the products a natural aesthetic appeal that is incomparable to or irreplaceable by ordinary artificial pigments. Recycling or extracting anthocyanins gives the products a high visual appeal.

[0052] Example 1: Method for extracting anthocyanins and recovery of anthocyanins after extraction 1. Anthocyanin release (1) Determine the location of anthocyanins Weigh out a certain amount of fresh Dendrobium stems, add a fixed amount of water to one group, juice directly, filter, let stand for 24 hours, and observe the results as follows. Figure 1 As shown in the figure; after peeling off the outer skin, a fixed amount of water was added, the juice was extracted, filtered, and observed after standing for 24 hours. The results are as follows. Figure 2 As shown in the image, this confirms that anthocyanins are present in the epidermis of Dendrobium.

[0053] (2) Raw material pretreatment and enzyme treatment ① Material selection: Select fresh Dendrobium officinale stems that are free from mold, disease and pests; ② Cleaning: Wash the surface of the fresh Dendrobium officinale stems with running water to remove mud and impurities; ③ Cutting into sections: Cut the fresh Dendrobium stems into 2-3cm lengths; ④ Set up groups a, b, c, d, e, f, g, h, and i, with the following enzymatic hydrolysis conditions for each group: Group A: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution one, control the temperature at 55℃, and the time is 30min; wherein, enzymatic hydrolysis solution one is prepared by 1g of cellulase, 1g of pectinase and 100ml of water; Group B: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution II, control the temperature at 55℃, and the time is 30min; wherein, enzymatic hydrolysis solution II is prepared by 1g of cellulase, 0.5g of pectinase and 100mL of water; Group C: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution 3, control the temperature at 55℃, and the time is 30min; wherein, enzymatic hydrolysis solution 3 is prepared by 0.5g of cellulase, 1g of pectinase and 100mL of water; Group d: 9g of fresh Dendrobium officinale stems were placed in enzymatic hydrolysis solution one, and the temperature was controlled at 55℃ for 1 hour; the enzymatic hydrolysis solution one was prepared by 1g of cellulase, 1g of pectinase and 100ml of water. Group e: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution II, control the temperature at 55℃, and the time is 1h; wherein, enzymatic hydrolysis solution II is prepared by 1g of cellulase, 0.5g of pectinase and 100mL of water; Group f: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution 3, control the temperature at 55℃, and the time is 1h; wherein, enzymatic hydrolysis solution 3 is prepared by 0.5g of cellulase, 1g of pectinase and 100mL of water; Group g: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution one, control the temperature at 55℃, and the time is 1.5h; wherein, enzymatic hydrolysis solution one is prepared by 1g of cellulase, 1g of pectinase and 100mL of water; Group h: 9g of fresh Dendrobium officinale stems were placed in enzymatic hydrolysis solution II, and the temperature was controlled at 55℃ for 1.5h. Enzymatic hydrolysis solution II was prepared by 1g of cellulase, 0.5g of pectinase and 100mL of water. Group i: Place 9g of fresh Dendrobium officinale stems into enzymatic hydrolysis solution 3, control the temperature at 55℃, and the time is 1.5h; wherein, enzymatic hydrolysis solution 3 is prepared by 0.5g of cellulase, 1g of pectinase and 100mL of water.

[0054] ⑤ Enzyme inactivation: After the enzymatic hydrolysis of each group is completed, the temperature is rapidly raised to 90℃ and maintained for 5 minutes to denature and inactivate the enzyme protein, thereby terminating the reaction. The upper layer of enzymatic hydrolysate of each group is poured out to obtain fresh Dendrobium officinale stems that have undergone enzymatic hydrolysis, which are all kept for later use.

[0055] ⑥ Add 200mL of water to each group of enzymatically hydrolyzed Dendrobium officinale fresh stems, extract the juice, filter, let stand for 24 hours, and observe the results as follows. Figure 3As shown, it can be determined that the optimal enzyme dosage is achieved when the mass ratio of cellulase to pectinase is 1:1 and the enzymatic hydrolysis time is 30 min.

[0056] (3) Treatment of ethanol solutions with different ethanol concentrations The ethanol solution is an aqueous ethanol solution, and the concentration of ethanol in the aqueous ethanol solution is 0~100%.

[0057] Based on enzyme treatment, the effect of ethanol concentration on the color of Dendrobium officinale juice was investigated using ethanol solutions of different concentrations. The specific steps are as follows: Take out the Dendrobium officinale fresh stems from group a that have been treated in steps ①, ②, ③, ④ and ⑤ of step (2), and soak them in ethanol solutions with concentrations of 0%, 20%, 40%, 60%, 80% and 100% for half an hour. After half an hour, the 80% and 100% soaking solutions have begun to turn green.

[0058] After soaking overnight, the Dendrobium officinale epidermis and the alcohol soaking solution soaked in a 20% ethanol solution turned purple. Neither the Dendrobium officinale epidermis nor the soaking solution soaked in a 40% ethanol solution showed purple discoloration. The Dendrobium officinale surface and the soaking solution soaked in 60%, 80%, and 100% ethanol solutions all turned yellowish-green. The results are as follows... Figure 4 As shown, Figure 4 From left to right, the concentrations of ethanol in the ethanol solutions are 20%, 40%, 60%, 80%, and 100%, respectively.

[0059] Remove the fresh Dendrobium stems that have been soaked overnight, add 200ml of water and juice them. Filter the juice through a 40-mesh sieve, and maintain the filtrate at a gentle boil of 90℃ for 30 minutes, keeping the liquid volume at 170mL. Let it stand and observe. After three days, the results are as follows... Figure 5 As shown, Figure 5 From left to right, the ethanol concentrations in the ethanol solutions are 100%, 80%, 60%, 40%, 20%, and 0%. The Dendrobium officinale juice soaked in 0% and 20% ethanol solutions is nearly transparent, while the juice soaked in a 40% ethanol solution remains light green. The juices soaked in 60%, 80%, and 100% ethanol solutions all turn purple. Therefore, the Dendrobium officinale juice treated with a 40% ethanol solution shows the best results, without any discoloration.

[0060] (4) Different ethanol treatment times Based on enzyme treatment, fresh Dendrobium officinale stems were treated with a 40% ethanol solution to investigate the effect of different treatment times at the same ethanol concentration on the color of Dendrobium officinale juice. The specific steps are as follows: The fresh Dendrobium officinale stems from group a, treated in steps ①, ②, ③, ④, and ⑤ of step (2), were soaked in a 40% ethanol solution for 7, 8, and 9 hours, respectively. After filtration, filtrate containing anthocyanins and fresh Dendrobium officinale stems containing anthocyanins were obtained. The Dendrobium officinale stems containing anthocyanins were removed, and 200 mL of water was added to extract the juice. The juice was filtered through a 40-mesh sieve, and the filtrate was kept at a gentle boil at 90°C for 30 minutes, with the liquid volume controlled at 170 mL, to obtain Dendrobium officinale juice. The juice was then allowed to stand and observed. The results are as follows: Figure 6 As shown. Figure 6 In the middle, from left to right, the ethanol treatment times are 9h, 8h, and 7h, respectively.

[0061] Figure 6 Results analysis: Figure 6 The images show the results of Dendrobium juice obtained from fresh Dendrobium stems after soaking in ethanol for different times and then letting it stand for 24 hours. The third bottle (i.e., when the ethanol treatment time was 7 hours) showed the best green preservation effect, which is visible to the naked eye.

[0062] 2. Anthocyanin recycling The extracted anthocyanins can be recovered and applied to the development of related specialty products, giving them a naturally appealing pale pink or slightly purple hue. Specifically, one such specialty product is an 18° beauty-enhancing wine, prepared using the following steps: ① Collect the upper enzymatic hydrolysate of group a treated in step (2) above; then collect the filtrate containing anthocyanins after treatment with 40% ethanol solution and ethanol treatment conditions for 7 hours in step (4) above; mix the upper enzymatic hydrolysate and the filtrate containing anthocyanins to obtain a well mixed liquid as shown in the figure. Figure 7 As shown in A, the anthocyanin powder was obtained by heating at 95°C for 5 min and then freeze-drying under vacuum for 48 h. ② Mix Angelica sinensis, Rehmannia glutinosa, Saffron, Astragalus membranaceus and prepared Glycyrrhiza uralensis in a mass ratio of 1:1:1:1:1 to obtain mixed medicinal materials. Then add distilled water to the mixed medicinal materials and extract at a material-to-liquid ratio of 1g:20mL. The extraction temperature is 95℃ and the extraction time is 2h. After the extraction is completed, pass the mixture through a 40-mesh sieve. The filtrate is concentrated at a ratio of 1:10. The concentrated liquid is then freeze-dried under vacuum for 72h to obtain the medicinal material extract powder. ③ Using 53% baijiu as the base liquor for the 18° beauty wine, add 0.3g of anthocyanin powder and 0.15g of medicinal herb extract powder to every 500mL of 53% baijiu to obtain the 18° beauty wine. Figure 7 B and Figure 7 As shown in C.

[0063] Product Applications: Example 2: Preparation of Dendrobium officinale pulp (1) Pretreatment of fresh Dendrobium officinale stems As shown in Example 1, for enzyme treatment of fresh Dendrobium officinale stems, the optimal enzymatic hydrolysis effect was achieved when the mass ratio of cellulase to pectinase was 1:1 and the treatment time was 30 min. For ethanol treatment of fresh Dendrobium officinale stems, under the aforementioned enzyme treatment conditions, the optimal green preservation effect was achieved when the ethanol concentration in the ethanol solution was 40% and the ethanol treatment time was 7 h. The fresh Dendrobium officinale stems were pretreated according to these enzyme and ethanol treatment conditions. ① Raw material selection: Select fresh Dendrobium officinale stems and wash them with running water to remove surface dirt; ② Enzyme treatment: Dissolve 1g of cellulase and 1g of pectinase in 100ml of water to prepare an enzymatic hydrolysis solution. Cut 9g of fresh Dendrobium officinale stems and put them into the enzymatic hydrolysis solution. Then place them in a 55℃ water bath for 30 minutes to inactivate the enzymes. Rinse and set aside. ③ Alcohol treatment: Place the rinsed Dendrobium officinale fresh stems in an ethanol solution with a concentration of 40% and let them stand for 7 hours before rinsing and using them for later use. (2) Preparation of Dendrobium officinale pulp ① Juicing Weigh 6g of dried lily bulbs and soak them in 200mL of water overnight (12h). Put the soaked dried lily bulbs and fresh Dendrobium officinale stems treated in step (1) into a blender and add 400mL of water. Turn on the blender and blend at medium speed (32000 rpm) for about 2 to 3 minutes until the Dendrobium officinale stems and lily bulbs are completely broken to obtain the initial liquid.

[0064] ② Filtration The initial liquid was filtered using a 100-mesh sieve to remove residual Dendrobium officinale fibers, yielding the initial Dendrobium officinale pulp.

[0065] ③ Heating Heat the raw Dendrobium officinale pulp and maintain it at a gentle boil of 90°C for 30 minutes, keeping the liquid volume at 40mL.

[0066] ④ Mixing Preparation: Carefully pour the heat-treated Dendrobium officinale pulp into 150ml Erlenmeyer flasks. Note: These Erlenmeyer flasks must be cleaned and sterilized beforehand to avoid microbial contamination, which could affect the quality of subsequent preparations.

[0067] Adding Ingredients: Add fructose to the Erlenmeyer flask containing the Dendrobium officinale pulp. Next, add 0.01g of potassium sorbate. Potassium sorbate is a commonly used and safe preservative that effectively inhibits the growth and reproduction of microorganisms, extending the shelf life of the beverage. The amount of fructose added needs to be precisely determined based on the expected sweetness of the finished product. It imparts just the right amount of sweetness to the beverage; for a sweetness level of 30%, use 5mL of fructose; for a sweetness level of 50%, use 7mL of fructose; and for a sweetness level of 70%, use 9mL of fructose.

[0068] Mix and shake thoroughly: After adding all ingredients, quickly seal the mouth of the Erlenmeyer flask tightly with plastic wrap to prevent external dust and microorganisms from entering and to prevent the evaporation of the ingredients. Then, place the Erlenmeyer flask on a shaker and set an appropriate speed and time (generally 100-150 rpm, overnight, approximately 8-12 hours) to ensure the various ingredients are fully mixed and blended, ultimately yielding a uniform Dendrobium officinale pulp. Figure 8 As shown.

[0069] Example 3: Preparation of Dendrobium officinale beverage (1) Pretreatment of fresh Dendrobium officinale stems As shown in Example 1, for enzyme treatment of fresh Dendrobium officinale stems, the optimal enzymatic hydrolysis effect was achieved when the mass ratio of cellulase to pectinase was 1:1 and the treatment time was 30 min. For ethanol treatment of fresh Dendrobium officinale stems, under the aforementioned enzyme treatment conditions, the optimal green preservation effect was achieved when the ethanol concentration in the ethanol solution was 40% and the ethanol treatment time was 7 h. The fresh Dendrobium officinale stems were pretreated according to these enzyme and ethanol treatment conditions. ① Raw material selection: Select fresh Dendrobium officinale stems and wash them with running water to remove surface dirt; ② Enzyme treatment: Dissolve 1g of cellulase and 1g of pectinase in 100ml of water to prepare an enzymatic hydrolysis solution. Cut 9g of fresh Dendrobium officinale stems and put them into the enzymatic hydrolysis solution. Then place them in a 55℃ water bath for 30 minutes to inactivate the enzymes. Rinse and set aside. ③ Alcohol treatment: Place the rinsed Dendrobium officinale fresh stems in an ethanol solution with a concentration of 40% and let them stand for 7 hours before rinsing and using them for later use. (2) Preparation of Dendrobium officinale beverage ① Juicing Place the fresh Dendrobium officinale stems treated in step (1) into a blender and add 300 mL of water. Turn on the blender and blend at medium speed (32,000 rpm) for about 2 to 3 minutes until the Dendrobium officinale stems are completely broken, to obtain the first liquid.

[0070] ② Filtration The initial filtrate was filtered through a 40-mesh sieve to remove residual Dendrobium officinale fibers.

[0071] ③ Heating The initial filtrate was heated and kept at a gentle boil of 90°C for 30 minutes, with the liquid volume maintained at 190 mL. After heating, it was cooled to obtain 190 mL of cooled initial filtrate.

[0072] ④ Juice again Stir 50g of cactus fruit with 190mL of cooled initial filtrate again at medium speed (32000 rpm) for about 2 to 3 minutes until the cactus fruit is completely broken down, to obtain initial filtrate two.

[0073] ⑤ Filter again The initial liquid was filtered a second time using a 100-mesh sieve to remove residual cactus fruit impurities, resulting in a green filtrate.

[0074] ⑥ Mixing Preparation: Carefully pour the green filtrate obtained from the preliminary treatment into a 500mL Erlenmeyer flask. Note: This Erlenmeyer flask must be cleaned and sterilized beforehand to avoid microbial contamination, which could affect the quality of subsequent preparations.

[0075] Adding Ingredients: Add Tremella fuciformis polysaccharide to the Erlenmeyer flask containing the green filtrate. The amount of Tremella fuciformis polysaccharide added needs to be precisely determined based on the polysaccharide content of Dendrobium officinale itself. It can give the beverage just the right thickness. In the final beverage, the total content of Tremella fuciformis polysaccharide and Dendrobium officinale polysaccharide is 30%. Tremella fuciformis polysaccharide plays an important role in thickening and stabilizing the structure of the beverage, improving its texture and taste, making it thicker and smoother. Subsequently, add 0.3g of potassium sorbate. Potassium sorbate is a commonly used and safe preservative that can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of the beverage. In this embodiment, the ratio of green filtrate, Tremella fuciformis polysaccharide, and potassium sorbate is 220mL:10mL:0.3g.

[0076] Mix and shake well: After adding all ingredients, quickly seal the mouth of the Erlenmeyer flask tightly with plastic wrap to prevent external dust and microorganisms from entering and to prevent the evaporation of the ingredients. Then, place the Erlenmeyer flask on a shaker and set an appropriate speed and time (generally, the speed can be set to 100~150 r / min, and the time is overnight, about 8~12 hours) to allow the various ingredients in the flask to be fully mixed and blended, finally obtaining a uniform crude liquid (Dendrobium officinale juice). The total content of polysaccharides from Tremella fuciformis and Dendrobium officinale itself in the Dendrobium officinale juice is 30%.

[0077] ⑦ Frozen Preliminary cooling: Pour the Dendrobium officinale juice into a clean container and place it in a refrigerator at 0-4°C for preliminary cooling. This step helps reduce microbial activity and extend shelf life.

[0078] Freezing process: After initial cooling, the crude Dendrobium officinale extract is transferred to a dedicated freezing container, ensuring the container is tightly sealed to prevent air and moisture from entering. The container is then placed in a -25°C freezer for deep freezing. During this stage, the water in the Dendrobium officinale juice forms ice crystals, thus slowing down the growth rate of microorganisms.

[0079] ⑧ Crushed ice Materials and tools preparation: Frozen Dendrobium officinale juice ice cubes. Note: Freeze in advance using ice cube trays or shallow pans. The ice cubes must be completely frozen (freezing for at least 6 hours), otherwise they will be brittle and lose their shape; ice crusher / blender. Use a powerful ice crusher / blender to avoid damaging the blades with overly hard ice cubes; spoon or ice scoop; container for holding the crushed ice.

[0080] Operating steps: A. Remove the frozen Dendrobium officinale blocks from the ice tray or container. Note: If the ice blocks stick together, let them stand for 1-2 minutes or rinse the back of the mold with cold water to help them unmold. B. Add the Dendrobium officinale ice cubes to the ice crusher in batches, each time not exceeding 2 / 3 of the machine's capacity to avoid overloading. Note: If the ice cubes are too large, wrap them in a towel first, gently tap them into small pieces (fist-sized) before putting them into the ice crusher to avoid jamming the machine. C. Turn on the ice crusher and use the "pulse" operation (press the switch briefly, crush for 2-3 seconds and stop for 1 second), repeat several times until the Dendrobium officinale ice cubes are crushed into uniform particles; if a delicate texture is desired, continue crushing the Dendrobium officinale ice cubes with the ice crusher until the ice cubes resemble snowflakes; if a coarser texture is desired, briefly crush the Dendrobium officinale ice cubes to retain the icy texture; D. After crushing the Dendrobium officinale ice blocks, the resulting coarse beverage ice is poured out immediately to prevent the ice blocks from melting and sticking inside the machine.

[0081] Precautions: Cleaning and maintenance: Disconnect the power immediately after crushing ice. Clean the blades and container with a soft brush or damp cloth to prevent residual juice from freezing or corroding the machine. Regularly check the sharpness of the blades, as dull blades may cause uneven ice crushing or overheating of the machine.

[0082] Ice crusher selection: Prioritize commercial ice crushers (high power, high ice crushing efficiency). For household blenders, confirm whether they support an "ice crushing function" to avoid blade breakage; Ice hardness: If the ice is too hard to break, it can be thawed slightly for 5 minutes (the surface will be slightly softer but the inside will still be hard). Safe operation: Do not push or press the ice directly with your hands; use an ice shovel for assistance. When breaking ice, close the machine lid tightly to prevent ice from splashing.

[0083] 9. Filtering After the crushed ice in the coarse beverage has completely melted, filter it through a 100-mesh sieve to remove any impurities that may be present in the ice, and discard any insoluble substances such as undissolved additive particles, thus obtaining the Dendrobium officinale beverage. Figure 9 As shown.

[0084] Example 4: Preparation of Dendrobium officinale polysaccharides A certain amount of fresh Dendrobium officinale stems were weighed, added to water, juiced, and filtered. The ratio of material to liquid was 1:30. The mixture was heated and concentrated to an equal proportion. After cooling, it was precipitated with 95% edible ethanol. The resulting Dendrobium officinale polysaccharide was as follows: Figure 10 As shown, it can be used as a high-quality basic raw material for product development.

[0085] Example 5 The Dendrobium officinale pulp obtained in Example 2 and the Dendrobium officinale beverage obtained in Example 3 were subjected to bottling. During the bottling process, both the Dendrobium officinale pulp and the Dendrobium officinale beverage are collectively referred to as the "products." The specific bottling steps are as follows: (1) Preliminary preparation Inspect each batch of bottles for damage, cracks, or obvious defects to ensure all bottles are intact and suitable for food packaging.

[0086] (2) Cleaning and disinfection of bottles Before repackaging, all 300ml food-grade plastic bottles and 45ml food-grade acrylic airtight containers used undergo rigorous cleaning and sterilization. This includes using appropriate cleaning agents to remove dirt and residue from the inner and outer surfaces of the bottles, and sterilizing them with hot water or steam to ensure that the bottles meet food-grade hygiene standards.

[0087] (3) Packaging operation Metering and Uniformity: Precise metering equipment is used to ensure accurate product quantity in each bottle, conforming to established product specifications. Simultaneously, careful control of the filling speed is maintained to keep the liquid level stable and prevent air bubbles or overflow.

[0088] Quality control: Strict quality control measures are implemented during the packaging process, and sampling inspections are used to ensure the uniformity and consistency of the products.

[0089] (4) Coding and Marking Coding: Using a specialized coding machine, necessary information such as the production batch number, expiration date, and production date are printed on the surface of the bottle (usually the neck or body). The coding should be clear, durable, and easy to trace later.

[0090] Labeling: Based on product characteristics and market demand, affix necessary information such as product labels, warning statements, and nutrition facts tables to appropriate locations on the bottle. Labels must comply with relevant laws and regulations and be accurate.

[0091] (5) Packing and sealing Packing: Neatly place the pre-packaged, coded, and labeled bottles into cartons, ensuring that the quantity in each carton is consistent for easy counting and inventory management.

[0092] Packaging: Seal the carton with sealing tape to ensure that it will not be opened by external force during transportation and storage, and to protect the product from contamination and damage.

[0093] (6) Storage and Management Warehouse selection: Store the packaged products in a dry, well-ventilated, dark warehouse with suitable temperature and humidity, away from potential sources of pollution and harmful substances.

[0094] Inventory Management: Establish a sound inventory management system, including regular inventory counts, implementation of the first-in, first-out (FIFO) principle, and an effective inventory tracking system to ensure product safety and traceability.

[0095] In summary, this invention provides a method for extracting anthocyanins from Dendrobium officinale, which has the following advantages: By cleverly combining enzyme treatment with organic solvent ethanol treatment, anthocyanins in Dendrobium officinale can be efficiently extracted, ensuring that the processed product retains its natural green color and inhibiting discoloration from the source, thus ensuring that the developed product retains the original green color of the Dendrobium officinale stems. It also has energy-saving, environmentally friendly, and synergistic effects. Specifically, the enzymatic hydrolysis process is carried out under mild conditions, which can significantly reduce energy consumption, and the ethanol used can be recycled, reducing solvent consumption and waste emissions, which is in line with the concept of green production. Simultaneously, enzymatic hydrolysis first destroys the cell wall structure of Dendrobium officinale, breaking down the extraction barrier and creating favorable conditions for subsequent ethanol extraction, significantly improving the anthocyanin extraction efficiency and achieving a synergistic effect of 1+1>2.

[0096] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale pulp. Dendrobium officinale pulp has the following beneficial effects: ① High retention, high release, and high utilization of active ingredients. The cell walls of Dendrobium officinale and lily are relatively tough, making it difficult to fully release their contents through traditional brewing or decoction. Pulp preparation typically employs cell-level cell wall breaking and pulverization technology, which can thoroughly break down the cell walls, allowing for the full release of internal polysaccharides, amino acids, and other active ingredients, greatly improving bioavailability; ② In terms of efficacy: synergistic enhancement and targeted treatment (focusing on nourishing yin and moisturizing dryness). Dendrobium officinale enters the stomach and kidney meridians, while lily enters the heart and lung meridians; the two are a classic yin-nourishing combination. After being processed into a liquid form, the effective components of both are fully integrated, simultaneously nourishing the lungs, stomach, heart, and kidneys. This results in a synergistic effect ("1+1>2") in relieving symptoms such as dry mouth and throat, dry cough, irritability, and insomnia, making the therapeutic effect more precise and significant. Furthermore, for users, it offers advantages such as extreme convenience, pleasant taste, and precise dosage. Specifically, transforming the medicinal materials from a solid to a liquid liquid avoids problems such as clumping, choking when swallowing, and difficulty in digestion that occur with traditional powdering. The liquid form is easier for the digestive system to absorb, making it especially suitable for the elderly with weak digestive functions and those recovering from illness.

[0097] In the preparation of Dendrobium officinale extract, combining lily bulbs with fresh Dendrobium officinale stems has the following beneficial effects: ① Super moisturizing and nourishing the respiratory system: Dendrobium officinale generates body fluids, directly replenishing moisture; lily bulbs moisten the lungs and repair respiratory mucosa. Together, they ensure the respiratory tract is adequately moisturized; ② Nourishing Yin and stomach, improving digestive function: Dendrobium officinale is the first choice for nourishing stomach Yin and can promote gastric juice secretion; lily bulbs are cold in nature and enter the stomach, helping to clear stomach heat. The combination of the two can effectively improve digestive problems caused by insufficient body fluids; ③ Calming the mind and improving sleep quality: Dendrobium officinale nourishes kidney Yin, and sufficient kidney Yin can nourish heart fire (heart and kidneys interact), thus calming heart fire; lily bulbs directly enter the heart meridian, clearing the heart and relieving irritability. The combined effect of the two brings peace of mind; ④ Enhancing immunity and combating fatigue: Both are rich in polysaccharides and other active ingredients, which enhance immunity. Dendrobium can nourish the kidneys and replenish essence, strengthening the body from the root; lily can replenish lung qi. The lungs govern the body's qi, and sufficient lung qi strengthens the body's defensive capabilities; ⑤ Beauty and skin care: Traditional Chinese medicine believes that "the lungs govern the skin and hair," and when the lungs are nourished, the skin naturally becomes radiant; "the stomach is the sea of ​​water and grain," and sufficient stomach yin allows the body to distribute nutrients throughout the body. Both nourish the lungs and stomach, regulating the body from the inside out.

[0098] This invention also provides the application of the anthocyanin-extracted Dendrobium officinale stems obtained by the above method in the preparation of Dendrobium officinale beverages. The Dendrobium officinale beverage made from the anthocyanin-extracted Dendrobium officinale stems and prickly pear fruit has the following advantages: ① Synergistic effect: Dendrobium officinale excels at "nourishing yin and generating fluids," replenishing body fluids from within to address the root cause of dry mouth and throat; Prickly pear fruit is cooling in nature and adept at "clearing heat and reducing fire," quickly relieving burning discomfort caused by staying up late or internal heat. One is responsible for "opening up the source" (generating fluids), and the other for "clearing away" (reducing fire), working together to target the common modern problem of "deficient fire rising upwards," resulting in a faster and more comprehensive effect of clearing heat and moisturizing dryness. ② Convenient and easily absorbed: The liquid pulp form makes its nutrients easier for the body to absorb directly and quickly, especially suitable for people with weak digestive functions.

[0099] In the preparation of Dendrobium officinale beverages, combining prickly pear fruit with fresh Dendrobium officinale stems has the following beneficial effects: ① Exceptional Antioxidant and Anti-aging Capabilities (Prickly Pear Fruit and Dendrobium officinale are a "Golden Beauty Duo"): Dendrobium officinale itself is rich in polysaccharides, which help with cell repair. Prickly pear fruit has extremely high levels of anthocyanins and vitamin C, and its antioxidant capacity is many times that of vitamin C. Together, they can effectively combat free radicals, slow down the aging process of skin and body cells, help reduce wrinkles and age spots, brighten skin tone, and keep skin elastic and radiant.

[0100] ② Synergistic effect of nourishing Yin and clearing heat: Dendrobium officinale is a superior Yin-nourishing herb, especially effective for symptoms of internal heat caused by staying up late or high stress (such as dry mouth, sore throat, and insomnia). Prickly pear fruit is cooling in nature and can also help clear heat. For people who frequently stay up late, smoke, or work in dry environments, this combination can effectively relieve symptoms such as dry mouth, sore throat, and irritability, bringing a cool and refreshing feeling.

[0101] ③ Enhance immunity and build a healthy defense: Dendrobium officinale polysaccharides can activate human immune cells and enhance the body's non-specific immunity. Prickly pear fruit, rich in vitamins, minerals, and antioxidants, provides ample "ammunition" for the immune system.

[0102] ④ Promotes digestion and nourishes the stomach and intestines: Dendrobium officinale can promote the production of body fluids and benefit the stomach, and has a nourishing effect on chronic gastritis and stomach yin deficiency. Prickly pear fruit is rich in dietary fiber, which can promote intestinal peristalsis and prevent constipation. The combination of the two can both nourish the stomach and promote bowel movement, helping to improve indigestion and constipation and maintain intestinal health.

Claims

1. A method for extracting anthocyanins from Dendrobium officinale, characterized in that, Includes the following steps: S1. Add fresh Dendrobium officinale stems to the enzymatic hydrolysis solution for enzymatic hydrolysis; S2. After enzymatic hydrolysis, enzyme inactivation is performed to obtain fresh Dendrobium officinale stems that have undergone enzymatic hydrolysis. S3. Add the enzymatically hydrolyzed Dendrobium officinale fresh stems to an ethanol solution, soak, filter, and obtain a filtrate containing anthocyanins and Dendrobium officinale fresh stems from which anthocyanins have been extracted.

2. The method for extracting anthocyanins from Dendrobium officinale according to claim 1, characterized in that, In S1, the enzymatic hydrolysis solution includes cellulase, pectinase, and water. The ratio of the amount of fresh Dendrobium officinale stems, cellulase, pectinase, and water is 9g:0.5~1g:0.5~1g:100mL. The enzymatic hydrolysis time is 30~90min, and the enzymatic hydrolysis temperature is 55℃. And / or, the steps of S2 include: after the enzymatic hydrolysis is completed, the temperature is raised to 90°C and held for 5 minutes to inactivate the enzyme, thereby obtaining fresh Dendrobium officinale stems treated with enzymatic hydrolysis; And / or, in S3, the ethanol solution is the aqueous ethanol solution; the concentration of ethanol in the aqueous ethanol solution is 0~100%, and the soaking time is 7~9h.

3. The method for extracting anthocyanins from Dendrobium officinale according to claim 2, characterized in that, In S1, the ratio of fresh Dendrobium officinale stems, cellulase, pectinase, and water is 9g:1g:1g:100mL; the enzymatic hydrolysis time is 30min, and the enzymatic hydrolysis temperature is 55℃. And / or, in S3, the concentration of ethanol in the aqueous ethanol solution is 40%, and the soaking time is 7 hours.

4. The application of the anthocyanin-extracted Dendrobium officinale stems obtained by the method of claim 1 in the preparation of Dendrobium officinale pulp.

5. The application according to claim 4, characterized in that, The preparation method of the Dendrobium officinale pulp includes the following steps: Step A1: Soak dried lily bulbs, then mix the soaked dried lily bulbs with fresh Dendrobium officinale stems from which anthocyanins have been extracted, and completely crush them to obtain the initial liquid; Step A2: Filter the initial liquid to remove residual Dendrobium officinale fibers and obtain initial Dendrobium officinale pulp; Step A3: Heat the raw Dendrobium officinale pulp, add fructose and potassium sorbate, shake well, and obtain Dendrobium officinale pulp.

6. The application according to claim 5, characterized in that, In step A1, the step of soaking dried lily bulbs is to add 200mL of water to 6g of dried lily bulbs and soak for 12 hours. And / or, in step A2, the filtration uses a 100-mesh screen; And / or, in step A3, the heat treatment temperature is 90~95℃ and the heat treatment time is 30min; And / or, the ratio of the initial Dendrobium officinale pulp, fructose and potassium sorbate is 40mL: 5~9mL: 0.01g; And / or, the shaking is performed using a shaker with a rotation speed of 100~150 r / min and a shaking time of 8~12 h.

7. The application of the anthocyanin-extracted Dendrobium officinale stems obtained by the method of claim 1 in the preparation of Dendrobium officinale beverages.

8. The application according to claim 7, characterized in that, The preparation method of the Dendrobium officinale beverage includes the following steps: Step B1: Perform a first crushing treatment on the fresh Dendrobium officinale stems from which anthocyanins have been extracted until the Dendrobium officinale stems are completely crushed to obtain initial liquid one; Step B2: Perform a first filtration on the initial liquid to remove residual Dendrobium officinale fibers, and obtain the initial filtrate. Heat the initial filtrate and then cool it to obtain the cooled initial filtrate. Step B3: Mix the cactus fruit with the cooled initial filtrate and perform a second crushing process until the cactus fruit is completely crushed to obtain initial filtrate two. Step B4: Perform a second filtration on the initial liquid to remove residual cactus fruit impurities and obtain a green filtrate; Step B5: Add Tremella polysaccharide and potassium sorbate to the green filtrate, seal, shake well, and obtain Dendrobium officinale juice; Step B6: Initially cool the Dendrobium officinale juice, freeze it to obtain Dendrobium officinale juice ice cubes, and then process the Dendrobium officinale juice ice cubes through crushing, melting and third filtration to obtain Dendrobium officinale beverage.

9. The application according to claim 8, characterized in that, In step B1, the specific steps of the first crushing process include: putting the anthocyanin-extracted Dendrobium officinale fresh stems into a mixer, adding water, controlling the rotation speed at 32000r / min, and stirring for 2~3min. And / or, in step B2, a 40-mesh sieve is used for the first filtration process; the temperature for heating the initial filtrate is 90~95℃ and the heating time is 30min; The ratio of the anthocyanin-extracted Dendrobium officinale stems, water, and cooled initial filtrate was 9g:300mL:190mL; And / or, in step B3, the ratio of the cactus fruit to the cooled initial filtrate is 50g:190mL; the second crushing process is performed at a speed of 32000r / min for 2~3min; And / or, in step B4, a 100-mesh screen is used for the second filtration process; And / or, in step B5, the shaking is performed using a shaker with a rotation speed of 100~150 r / min and a shaking time of 8~12 h; And / or, in step B5, the ratio of green filtrate, Tremella fuciformis polysaccharide, and potassium sorbate is 220 mL: 10 mL: 0.3 g; And / or, in step B6, the initial cooling temperature is 0~4℃, the freezing temperature is -25℃, and the freezing time is ≥6h; the third filtration process is performed using a 100-mesh screen.

10. The application of the anthocyanin-containing filtrate obtained by the method of claim 1 in an 18° beauty wine, characterized in that, The 18° beauty wine is light pink or slightly purple.

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