Blood fat reducing product prepared from sacha inchi oil at low temperature in vacuum and containing traditional Chinese medicine components as well as preparation method and application of blood fat reducing product

Abstract

The invention belongs to the technical field of homology of medicine and food, and particularly relates to a blood fat reducing product containing traditional Chinese medicine components and prepared from sacha inchi oil in a low-temperature vacuum mode and a preparation method and application of the blood fat reducing product. The preparation method comprises the following steps: S1, crushing and sieving traditional Chinese medicinal materials including dendrobium officinale, morinda officinalis, astragalus membranaceus, liquorice and pseudo-ginseng, and mixing with sacha inchi oil and cinnamon oil to obtain a pretreated raw material; s2, vacuumizing the pretreated raw material obtained in the step S1 to-0.08 to-0.09 MPa, raising the oil temperature to 80-95 DEG C, and heating at the temperature and pressure; s3, after heating is finished, filtering treatment is conducted, oil liquid obtained through processing is collected, and the product is obtained. The obtained product can achieve the effect of reducing blood fat, more antioxidant substances are reserved, the activity of in-vitro fat related enzymes is effectively inhibited, the high-fat state of Hepg2 cells is improved, and meanwhile the taste and flavor of the product can be effectively improved.

Description

Technical Field

[0001] This invention belongs to the field of food and medicine homology technology, and particularly relates to a lipid-lowering product containing traditional Chinese medicine components prepared by low-temperature vacuum processing of Sacha indica oil, its preparation method and application. Background Technology

[0002] With the deepening of modern scientific research, the shortcomings of traditional Chinese medicine processing techniques (such as stir-frying, roasting, calcining, steaming, and boiling) have gradually become apparent. Specifically, high-temperature processing such as stir-frying, roasting, and calcining easily decomposes and oxidizes heat-sensitive components, such as volatile oils, glycosides, and proteins, resulting in the loss of some active ingredients, including their antioxidant active components. For example, the traditional processing of Dendrobium officinale involves processing the Dendrobium officinale capsules, hot air drying, and stir-frying. High-temperature baking destroys heat-sensitive components such as polyphenols and polysaccharides, and direct contact with air at high temperatures intensifies the oxidation reaction of active ingredients. At the same time, traditional processes easily cause Dendrobium officinale to shrivel, shrink, and darken in color. Another example is the use of mutton fat for high-temperature stir-frying of herbs such as Panax notoginseng, Angelica sinensis, and Epimedium. Due to the inherent muttony smell of mutton fat and the destruction of heat-sensitive components by high-temperature stir-frying, the efficacy of these herbs cannot be maximized.

[0003] Low-temperature vacuum frying specifically involves using negative pressure to bring the material to its boiling point at a relatively low temperature in the oil, causing the moisture in the material to rapidly turn into steam. This process effectively protects the active components of the material from high-temperature damage, reducing fat spoilage, enzymatic browning, and oxidative non-enzymatic browning. Common applications of low-temperature vacuum frying include fruit and vegetable chips, aquatic products, and meat products, such as persimmon chips, ready-to-eat ribbonfish, and sea asparagus, improving the crispness of the target materials, preserving nutrients, and reducing fatty acid rancidity. However, there are few reports on the processing of traditional Chinese medicinal materials. Summary of the Invention

[0004] This invention proposes a product made by low-temperature vacuum processing of Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis and Panax notoginseng with Sacha indica oil and cinnamon oil, and compounded with DHA and sweet orange oil, which can prevent and treat hyperlipidemia.

[0005] This invention proposes a method for preparing a product containing traditional Chinese medicine components using low-temperature vacuum processing of Sacha indica oil, comprising the following steps:

[0006] S1. After pulverizing and sieving the Chinese medicinal materials Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng, mix them with Sacha indica oil and cinnamon oil to obtain pre-treated raw materials; S2. The pretreated raw material obtained in S1 is evacuated to -0.08~-0.09 MPa, and the oil temperature is raised to 80~95℃. This temperature and pressure are then maintained during heating. S3. After heating is complete, filter the oil obtained from the process and collect the product.

[0007] Further, in S1, the components in the pretreated raw material are composed of the following amounts: 1-50 mL of Sacha Inchi oil, 0.01-0.05 mL of Cinnamon oil, 2-20 g of Dendrobium officinale, 1-20 g of Morinda officinalis, 1-10 g of Astragalus membranaceus, 1-8 g of Glycyrrhiza uralensis, and 1-6 g of Panax notoginseng.

[0008] Furthermore, in S1, the sieving is performed through an 80-100 mesh sieve.

[0009] Furthermore, in S2, the vacuuming specifically involves placing the pre-treated raw material into the raw material cage, closing the hatch, and then performing vacuuming. In S2, the heating time at this temperature is maintained for 40~50 minutes.

[0010] Furthermore, in S3, the filtration process specifically involves passing the material through a 100-120 mesh sieve.

[0011] Furthermore, S3 also includes adding docosahexaenoic acid and sweet orange oil after the oil liquid temperature drops to room temperature, mixing well, and obtaining the product.

[0012] Furthermore, the ratio of sacha inophylline oil, sweet orange oil, and docosahexaenoic acid is 1~50 mL: 0.01~0.08 mL: 0.01~0.05 mL.

[0013] The present invention also provides products prepared by any of the above-described preparation methods.

[0014] The present invention also proposes the application of any of the above-described products in the preparation of health products and pharmaceuticals, wherein the health products help maintain healthy blood lipid (cholesterol / triglyceride) levels; and the pharmaceuticals are used to lower blood lipids or to prevent, improve and / or treat lipid-related diseases.

[0015] This invention has the following advantages: This invention proposes a method for preparing a product containing traditional Chinese medicine components using low-temperature vacuum processing with Sacha inchi oil. The method involves vacuum processing traditional Chinese medicine components (Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng) with Sacha inchi oil and cinnamon oil under specific low-temperature conditions. The resulting oil liquid is then combined with DHA and sweet orange oil to create a product that can lower blood lipids, retain more antioxidants, effectively inhibit the activity of lipid-related enzymes in vitro, improve the hyperlipidemia state of Hepg2 cells, and effectively improve the product's taste and flavor. This product is highly safe and unlikely to cause dependence, providing a new strategy for the prevention, improvement, and treatment of hyperlipidemia. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a comparison of the inhibition rates of pancreatic lipase between Examples 1-2 and Comparative Examples 1-11; Note: Different letters indicate significant differences between different groups. P＜ 0.05); Figure 2 This is a comparison of the sodium taurocholate binding rates between Examples 1-2 and Comparative Examples 1-11; Note: Different letters indicate significant differences between different groups. P <0.05); Figure 3 This is a comparison of the binding rates of sodium glycinecholate in Examples 1-2 and Comparative Examples 1-11; Note: Different letters indicate significant differences between different groups. P <0.05); Figure 4 This is a comparison of the DPPH removal rates between Examples 1-2 and Comparative Examples 1-11; Figure 5 The effects of Examples 1-2 and Comparative Examples 1-11 on cholesterol accumulation in Hepg2 cells; Note: Different letters indicate significant differences between different groups. P <0.05); Figure 6 The effects of Examples 1-2 and Comparative Examples 1-11 on triglyceride accumulation in Hepg2 cells; Note: Different letters indicate significant differences between different groups. P <0.05). Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Unless otherwise specified, the embodiments and features in the embodiments of the present invention can be combined with each other.

[0019] On the one hand, this invention proposes a method for preparing a product containing traditional Chinese medicine components using low-temperature vacuum processing of Sacha inchi oil, comprising the following steps: S1. After pulverizing and sieving the Chinese medicinal materials Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng, mix them with Sacha indica oil and cinnamon oil to obtain pre-treated raw materials; S2. The pretreated raw material obtained in S1 is evacuated to -0.08~-0.09 MPa, and the oil temperature is raised to 80~95℃. This temperature and pressure are then maintained during heating. S3. After heating is complete, filter the oil obtained from the process and collect the product.

[0020] This invention proposes a method for preparing products containing traditional Chinese medicine components. Specifically, it addresses the low-temperature vacuum oil processing of traditional Chinese medicine materials (Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng) using Sacha inchi oil and cinnamon oil. The method aims to fundamentally overcome the drawbacks of traditional processes by precisely controlling temperature, isolating oxygen, reducing water treatment, and avoiding the loss of fat-soluble components. This maximizes the preservation of the fat-soluble flavor and active ingredients of the medicinal materials, resulting in a unique, oily aroma. Furthermore, the synergistic effect of various medicinal materials not only adjusts the taste, improves appearance and color, and produces a pleasant and unique flavor, but also allows the resulting product to be effectively used to prevent, improve, or treat hyperlipidemia through the combined effects of the various medicinal components, thus significantly improving the economic benefits of processing raw materials for traditional Chinese medicine.

[0021] In step S1 of this invention, Sacha inchi oil is an oily substance extracted from Sacha inchi kernels, rich in unsaturated fatty acids linolenic acid and linoleic acid. Cinnamon oil can adjust the flavor of the product. Both Sacha inchi oil and cinnamon oil are highly nutritious, thermally stable plant oils, and are good solvents. Pulverizing and sieving Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng increases the contact area between the medicinal materials and Sacha inchi oil and cinnamon oil, facilitating full penetration and wetting of the oils. Pre-mixing the oils provides a stable oil phase environment for low-temperature vacuum oil preparation, aiding in the initial dissolution of fat-soluble active ingredients.

[0022] In one embodiment of the present invention, in S1, the components in the pretreated raw material are composed of the following amounts: 1-50 mL of Sacha indica oil, 0.01-0.05 mL of cinnamon oil, 2-20 g of Dendrobium officinale, 1-20 g of Morinda officinalis, 1-10 g of Astragalus membranaceus, 1-8 g of Glycyrrhiza uralensis, and 1-6 g of Panax notoginseng.

[0023] In one embodiment of the present invention, in step S1, the sieving is performed through an 80-100 mesh sieve. This ensures that the raw materials are mixed evenly and facilitates subsequent processing.

[0024] In step S2 of this invention, evacuating to -0.08 to -0.09 MPa can lower the boiling point of the system, achieve low-temperature dehydration, and avoid high-temperature damage to heat-sensitive components; the vacuum environment isolates oxygen, inhibits oxidation and browning, and protects the components and color; the constant temperature of 80 to 95°C, combined with the vacuum effect, can ensure rapid removal of moisture and moderate penetration of oil, while also achieving gentle oil processing, promoting the dissolution of fat-soluble components, and forming a unique oily aroma.

[0025] In one embodiment of the present invention, in S2, after the oil temperature is raised to 80~95°C, it is kept at a constant temperature for heating. During the heating process, the vacuum degree inside the chamber is continuously maintained at -0.08~-0.09 MPa to prevent air from entering and causing oxidation of the raw materials.

[0026] In one embodiment of the present invention, in S2, the vacuuming specifically involves placing the pre-treated raw material into the raw material cage, closing the hatch, and then performing vacuuming.

[0027] In one embodiment of the present invention, in S2, the heating time at this temperature is maintained for 40 to 50 minutes.

[0028] In step S3 of this invention, the oil obtained by filtration is enriched with fat-soluble active ingredients and flavor substances of Chinese medicinal materials. It is then compounded with DHA and sweet orange oil to achieve "enhancing efficacy and locking in aroma with oil", ultimately resulting in a high-quality oil product and increasing the added value of Chinese medicinal material processing.

[0029] In one embodiment of the present invention, in step S3, the filtration process specifically involves passing the material through a 100-120 mesh sieve. This removes raw material residue and ensures that the final product is a pure oil.

[0030] In one embodiment of the present invention, S3 further includes adding docosahexaenoic acid (DHA) and sweet orange oil after the oil liquid temperature drops to room temperature, mixing well, and obtaining the product.

[0031] Preferably, the ratio of sacha inchi oil, sweet orange oil, and docosahexaenoic acid is 1~50 mL: 0.01~0.08 mL: 0.01~0.05 mL.

[0032] In this embodiment of the invention, docosahexaenoic acid is an ω-3 polyunsaturated fatty acid, commonly known as DHA.

[0033] Preferably, the room temperature is 20~30℃.

[0034] More preferably, the mixing is carried out by stirring, with a stirring speed of 100~150 r / min and a stirring time of 10~15 min.

[0035] On the other hand, embodiments of the present invention also propose products prepared using any of the preparation methods described above.

[0036] In another aspect, embodiments of the present invention also propose the application of any of the above-mentioned products in the preparation of health products and pharmaceuticals, wherein the health products help maintain healthy levels of blood lipids (cholesterol / triglycerides); and the pharmaceuticals are used to lower blood lipids or to prevent, improve and / or treat lipid-related diseases.

[0037] The product proposed in this invention uses a traditional Chinese medicine composition that has been treated with Sacha Inchi oil and other ingredients at low temperature and vacuum. The resulting oil liquid is then mixed with DHA for compounding. The two work together to synergistically enhance the effect of improving hyperlipidemia.

[0038] The present invention will now be described in detail with reference to the embodiments.

[0039] Example 1 (1) After crushing Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis and Panax notoginseng into powder, pass them through an 80-mesh sieve. Then mix 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of Glycyrrhiza uralensis, 1g of Panax notoginseng, 20ml of Sacha indica oil and 0.02 mL of cinnamon oil to obtain the pre-treated raw materials. (2) After the oil temperature is raised to the set temperature (95 ℃), the pretreated raw material is placed in the raw material cage, the door is closed, and the vacuum is drawn to -0.08~ -0.09 MPa. The temperature and pressure are maintained for heating for 45 min. (3) After heating, filter and collect the oil liquid. After the oil liquid temperature drops to room temperature (25 ℃), add DHA (0.02 mL) and sweet orange oil (0.02 mL), and mix by stirring at a speed of 120 r / min for 12 min to obtain a lipid-lowering composition in the form of oil, labeled as Y1.

[0040] Example 2 (1) After crushing Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis and Panax notoginseng into powder, pass them through an 80-mesh sieve. Then mix 6g of Dendrobium officinale, 2g of Morinda officinalis, 2g of Astragalus membranaceus, 1g of Glycyrrhiza uralensis, 4g of Panax notoginseng, 10ml of Sacha indica oil and 0.02 mL of cinnamon oil to obtain the pre-treated raw materials. (2) After the oil temperature is raised to the set temperature (95 ℃), the pretreated raw material is placed in the raw material cage, the door is closed, and the vacuum is drawn to -0.08~ -0.09 MPa. The temperature and pressure are maintained for heating for 45 min. (3) After heating, control the oil and collect the oil liquid. After the oil liquid temperature drops to room temperature (25 ℃), add DHA (0.02 mL) and sweet orange oil (0.02 mL), and mix by stirring at a speed of 120 r / min for 12 min to obtain a lipid-lowering composition in the form of oil, labeled as Y2.

[0041] Comparative Example 1 Similar to Example 1, except that in step (2), after the oil temperature is raised to the set temperature (200°C), the pretreated raw material is heated at the same temperature for 45 minutes without vacuum to obtain a lipid-lowering composition in the form of oil, labeled as DY1.

[0042] Comparative Example 2 Similar to Example 1, except that in step (2), after the oil temperature is raised to the set temperature (120°C), it is not under vacuum. The pretreated raw material is heated at this temperature for 45 minutes to obtain a lipid-lowering composition in the form of an oil, labeled as DY2.

[0043] Comparative Example 3 Similar to Example 1, except that in step (2), after the oil temperature is raised to the set temperature (95°C), the pretreated raw material is heated at the same temperature for 45 minutes without vacuum to obtain a lipid-lowering composition in the form of oil, labeled as DY3.

[0044] Comparative Example 4 Similar to Example 1, except that in step (2), the pretreated raw materials are mixed at room temperature for 45 min without vacuum to obtain a lipid-lowering composition in the form of an oil, labeled as DY4.

[0045] Comparative Example 5 Same as Example 1, except that 17g of Dendrobium officinale was used to replace 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of Glycyrrhiza uralensis, and 1g of Panax notoginseng to obtain a lipid-lowering composition, which is in oil form and is labeled as DY5.

[0046] Comparative Example 6 Same as Example 1, except that 17g of Morinda officinalis replaced 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of Glycyrrhiza uralensis, and 1g of Panax notoginseng to obtain a lipid-lowering composition, which is in oil form and is labeled as DY6.

[0047] Comparative Example 7 Same as Example 1, except that 17g of Astragalus membranaceus was used to replace 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of Glycyrrhiza uralensis, and 1g of Panax notoginseng to obtain a lipid-lowering composition, which is in oil form and is labeled as DY7.

[0048] Comparative Example 8 Same as Example 1, except that 17g of licorice was used to replace 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of licorice, and 1g of Panax notoginseng to obtain a lipid-lowering composition, which is in oil form and is labeled as DY8.

[0049] Comparative Example 9 Same as Example 1, except that 17g of Panax notoginseng was used to replace 8g of Dendrobium officinale, 3g of Morinda officinalis, 3g of Astragalus membranaceus, 2g of Glycyrrhiza uralensis, and 1g of Panax notoginseng to obtain a lipid-lowering composition, which is in oil form and is labeled as DY9.

[0050] Comparative Example 10 Similar to Example 1, except that in step (3), DHA is not added, and a lipid-lowering composition is obtained, which is in the form of an oil and is labeled as DY10.

[0051] Comparative Example 11 Similar to Example 1, except that in step (2), after the oil temperature is raised to the set temperature (55 °C), the pretreated raw material is placed in the raw material cage, the door is closed, and the vacuum is drawn to -0.08~-0.09 MPa. The temperature and pressure are maintained and heated for 45 min to obtain a lipid-lowering composition in the form of oil, labeled as DY11.

[0052] Experimental Example 1 Sensory evaluation Twenty students (10 males and 10 females) who had received training were selected and subjected to sensory training. The sensory evaluation of Y1-Y2 and DY1-DY11 prepared in Examples 1-2 and Comparative Examples 1-11 was carried out, and the scoring criteria are shown in Table 1.

[0053] Table 1 Sensory Evaluation Form project Scoring Criteria Score Color (20 points) Clear, bright yellow amber color; dull, lackluster, and dark color. 16-2010-155-100-5 Aroma (20) The raw materials have a pleasant, harmonious aroma of herbs and fruits, with no off-odors or fishy smells. The herbal and fruit aroma is moderate, with no off-odors; there is no herbal and fruit aroma, or a slight off-odor; there is no herbal and fruit aroma, or a noticeable off-odor. 16-2010-155-100-5 Flavor (40) The flavor is mellow and refreshing, with a balanced and pleasant taste. The flavor is slightly mellow and refreshing, with an average balance. The flavor is slightly unbalanced, with a noticeably unbalanced taste, excessive bitterness, and off-flavors. 31-4021-3011-200-10 Clarity (20) The liquid is clear and transparent with no sediment; the liquid is slightly cloudy with a little sediment; the liquid is slightly cloudy and opaque with a small amount of sediment; the liquid is cloudy and opaque with a large amount of sediment. 16-2010-155-100-5 Table 2 Sensory Evaluation Results project Y1 Y2 DY1 DY2 DY3 DY4 DY5 DY6 DY7 DY8 DY9 DY10 DY11 Color 18.5 16.6 11.2 14.3 16.5 17.5 16.3 15.7 17.5 17.1 16.8 17.3 15.5 aroma 17.2 18.1 12.3 13.5 14.6 14.4 16.3 15.2 18.2 18.4 16.5 16.9 12.1 taste 37.4 35.3 20.6 16.1 18.3 25.9 25.4 23.4 35.6 32.5 32.2 34.7 34.6 clarify 16.2 14.8 13.1 15.6 14.8 16.2 15.3 14.6 16.3 17.1 18.0 17.6 17.3 Total Score 89.3 84.8 57.2 59.5 64.2 74 73.3 68.9 87.6 85.1 83.5 86.5 79.5 The results are shown in Table 2. Sensory evaluation revealed that Y1 and Y2 had the highest total scores, at 89.3 and 84.8 points respectively. These two groups of samples showed the best overall performance in terms of color, aroma, taste, and clarity.

[0054] DY1 and DY2 scored the lowest, with poor overall sensory quality, at 57.2 and 59.5 points respectively. This was because excessively high temperatures damaged heat-sensitive components, affecting the color, aroma, and taste of the final product. For DY3 and DY4, lower temperatures prevented the full release of active ingredients, similarly impacting the sensory quality of the final product. D11, under vacuum conditions, suffered from excessively low temperatures, also resulting in the incomplete release of active ingredients.

[0055] Because DY5-DY9 uses a single Chinese herbal component to replace the combination of Chinese herbal components, its sensory quality is slightly inferior to that of the example.

[0056] Compared to the example, DY10 does not contain DHA, and its overall sensory quality is slightly inferior.

[0057] Experimental Example 2 In vitro evaluation of pancreatic lipase activity Prepare 5 mL of 0.025 mol / L phosphate buffer and preheat to 40 °C in a water bath. Add 1 mL of 2 mg / mL pancreatic lipase solution, mix well, and maintain incubation for 30 min. Then add 15 mL of 95% ethanol to stop the enzyme reaction. Add 3 drops of phenolphthalein indicator and titrate with 0.05 mol / L phenolphthalein indicator until pink. Record the amount of 0.1 mol / L sodium hydroxide digested as V1. The blank control is the one without enzyme solution, and the sodium hydroxide consumption is V2. For the sample groups, first add 4 mL of phosphate buffer and 1 mL of the sample group (Y1~Y2 and DY1~DY11), then add 1 mL of lipase, incubate at 40 °C for 30 min, and then titrate. Record the sodium hydroxide consumption as V3. Calculate the pancreatic lipase inhibition rate according to the following formula. Results are shown below. Figure 1 .

[0058] Pancreatic lipase inhibition rate = (1 - ) × 100%; Pancreatic lipase is the most crucial enzyme for digesting and metabolizing triglycerides. By inhibiting and blocking the activity of pancreatic lipase, the absorption and hydrolysis of fat can be reduced, as well as the absorption and accumulation of exogenous fat, thereby lowering blood lipid levels.

[0059] Depend on Figure 1 It can be seen that groups Y1-Y2 showed the best inhibitory effect on pancreatic lipase, with inhibition rates reaching 23.94% and 19.68%, respectively. This is significantly superior to other groups. This demonstrates that the method described in the examples can preserve the active ingredients of the traditional Chinese medicine to the greatest extent.

[0060] Experimental Example 3 Evaluation of in vitro bile acid binding capacity Cholesterol is often excreted in the form of bile acids, which then combine with taurine and glycine to form sodium taurocholate and sodium glycocholate. Therefore, the ability of a target substance to lower blood lipids can be reflected by the binding effect of the target substance with these two bile salts.

[0061] To plot the standard curve for bile salts, prepare standard solutions of sodium glycocholate and sodium taurocholate at concentrations of 0, 0.05, 0.10, 0.15, 0.20, 0.25, and 0.30 mmol / mL, and plot the standard curve at an absorbance of 387 nm. Take 1 mL of each sample (Y1~Y2 and DY1~DY11) and place them in a 10 mL stoppered test tube. Add 1 mL of 0.01 mol / L hydrochloric acid solution and shake in a 37°C water bath for 30 min. Adjust the pH to 6.25 using 0.1 mol / L sodium hydroxide solution. Add 4 mL of 10 mg / mL trypsin and shake in a 37°C water bath for 30 min. Add 4 mL of bile salt mixture (1 mmol / L sodium cholate, sodium glycocholate, and sodium taurocholate) to each sample and shake in a 37°C water bath for 60 min. Then centrifuge at 4000 r / min for 20 min and analyze the bile salt content in the supernatant. Take 3 mL of the supernatant from each group into a 10 mL stoppered test tube, add 7.5 mL of 60% sulfuric acid, incubate in a 70 ℃ water bath for 20 min, then in an ice bath for 5 min, measure the absorbance, set up three parallel tests, and obtain the bile salt concentration C of the sample according to the standard curve, with the supernatant volume as V. Calculate the bile salt binding capacity of the sample according to the following formula.

[0062] Binding rate (%) = (1- ) × 100%; Depend on Figure 2 and Figure 3 It can be seen that both the examples and comparative samples have the ability to bind bile salts. Among them, Y1-Y2 showed the best binding effect, with binding rates of 51.34% and 45.04% for sodium taurocholate and 61.93% and 55.79% for sodium glycocholate. DY1-DY2 showed the worst binding ability, with binding rates of 9.94% and 15.36% for sodium taurocholate and 22.76% and 28.98% for sodium glycocholate.

[0063] The experimental results show that the compound group of Chinese medicinal materials fried at low temperature vacuum is significantly better than that fried at normal pressure high temperature and at normal pressure low temperature. At the same dosage, the compound group is significantly better than the single group and can be applied to the regulation of blood lipid metabolism.

[0064] Test Example 4 Evaluation of in vitro antioxidant During the respiratory metabolism process, the human body converts some of these substances into free radicals, which attack normally functioning cells and tissues. DPPH is often used in experiments to simulate harmful free radicals in the human body. When substances with antioxidant functions are added, they neutralize free radicals, causing a change in the color of the solution. The antioxidant capacity of the target substance can be evaluated by observing the absorbance value.

[0065] Accurately pipette 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL samples (Y1~Y2 and DY1~DY11), add an appropriate amount of anhydrous ethanol to a volume of 2.0 mL, shake thoroughly, centrifuge at 4000 r / min for 10 min, pipette 1 mL of the supernatant and mix it with an equal volume of 2 mL of 0.2 mmol / L DPPH solution, denoted as sample reaction group As. Mix an equal volume of anhydrous ethanol and DPPH solution, denoted as blank control group A0. Accurately pipette 2.0 mL of each concentration gradient of sample ethanol solution into test tubes, add 2.0 mL of anhydrous ethanol, vortex to mix, and set aside. The control group is vitamin C (Ac). Wrap all the above test tubes with aluminum foil or place them in a dark chamber and allow them to react at room temperature in the dark for 30 min. After the reaction, use a UV-Vis spectrophotometer at a wavelength of 517 nm, using anhydrous ethanol as a reference, to measure the absorbance values ​​of groups As, A0, and Ac, respectively. The DPPH free radical scavenging rate is calculated using the following formula: DPPH radical scavenging rate (%) = [1 - (As - Ac) / A0] × 100%; See results Figure 4 .like Figure 4 As shown, samples Y1-Y2 and DY1-DY11 both exhibited certain DPPH free radical scavenging capabilities, showing a concentration-dependent effect. The inhibition effect was Y1-2 > DY5-11 > DY1-4. This indicates that these sample groups all possessed certain antioxidant components, but their content and activity were lower than those of the Y1-Y2 group. Furthermore, DY1-DY4 may have had fewer antioxidant substances and may contain other components that inhibit antioxidant activity, resulting in the worst scavenging effect. In conclusion, the Y1-Y2 group of medicinal herb oil samples processed by low-temperature vacuum frying showed the best free radical scavenging effect.

[0066] Experimental Example 5 Evaluation of cholesterol and triglyceride levels in Hepg2 cells Fat is an important component of cells, and vital organs such as the nervous system, liver, and kidneys contain significant amounts of fat. Because the liver is a crucial organ for the synthesis of cholesterol and triglycerides, Hepg2 liver cancer cells are a preferred model for studying fat accumulation.

[0067] Cell culture: Hepg2 cells were placed in DMEM complete medium containing a mixture of 10% FBS and 1% penicillin and streptomycin and cultured in a 37 ℃ 5% CO2 cell culture incubator. When the cell density reached more than 90%, the cells were passaged. The cells were washed twice with 3 mL PBS, digested with 1 mL trypsin solution for 3 min until the cells became round under a microscope, and the reaction was terminated by adding 2 mL DMEM complete medium. After centrifugation, the supernatant was discarded, and the cell pellet was retained. The cells were resuspended in 2 mL DMEM complete medium and then transferred to a cell culture flask. The cells were cultured for 48 h until the cells reached 90% confluence for the next experiment.

[0068] Cell grouping and administration: 1×10 5 Cell suspension of cells / mL was seeded into 12-well plates. A Hepg2 high-fat model was induced using a 2:1 palmitic acid:oleic acid emulsion with a final concentration of 300 μmol / mL:150 μmol / mL. The blank group was cultured in DMEM complete medium as usual, while the rest were high-fat groups. 2 mL of 100 μg / mL sample (Y1~Y2 and DY1~DY11) was administered to each of the high-fat model groups. After 12 h of culture, the cholesterol and triglyceride levels of the cells were measured using the corresponding kits.

[0069] To investigate the effects of samples from different embodiments and comparative examples on Hepg2 cell accumulation, an administration concentration of 50 μg / ml was determined for the determination of intracellular cholesterol and triglycerides.

[0070] Cholesterol is the total cholesterol contained in lipoproteins in human blood and is closely related to hyperlipidemia. The less cholesterol accumulates in the human body, the lower the corresponding serum cholesterol concentration. Therefore, to a certain extent, the reduction of cholesterol concentration in the hepg2 cell experiment is beneficial to reducing lipid accumulation, thereby achieving the goal of lowering blood lipids.

[0071] Depend on Figure 5 It was found that, compared with the model group (MC), Y1 and Y2 could improve lipid accumulation by improving cholesterol accumulation in the high-lipidemia Hepg2 cell model, while DY1 had no significant effect on improving cholesterol. The remaining drugs, DY4-DY11, improved cholesterol levels in Hepg2 cells to varying degrees after administration, but the effect was lower than that of the Y1-Y2 group. The results indicate that the materials prepared using vacuum low-temperature processing were more effective than those prepared using normal-pressure high-temperature treatment or single-ingredient processing.

[0072] Triglycerides are one of the important energy sources for the human body. After being metabolized by the liver, they are used to synthesize hormones and participate in the formation of cell structures and functions. However, excessive accumulation of triglycerides can lead to hyperlipidemia and obesity.

[0073] Depend on Figure 6It was found that, compared with the MC group, the Y1-Y2 groups all showed a significant reduction in triglyceride concentration, with Y1 showing a significantly better improvement than Y2. Simultaneously, the effects of comparative administration were observed; the concentration in the DY1 group did not change significantly compared to the MC group, confirming that the low-temperature vacuum oil preparation method can better exert the drug's efficacy and alleviate fat accumulation in the model group.

[0074] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a product containing traditional Chinese medicine components using low-temperature vacuum processing of Sacha inchi oil, characterized in that, Includes the following steps: S1. After pulverizing and sieving the Chinese medicinal materials Dendrobium officinale, Morinda officinalis, Astragalus membranaceus, Glycyrrhiza uralensis, and Panax notoginseng, mix them with Sacha indica oil and cinnamon oil to obtain pre-treated raw materials; S2. The pretreated raw material obtained in S1 is evacuated to -0.08~-0.09 MPa, and the oil temperature is raised to 80~95℃. This temperature and pressure are then maintained during heating. S3. After heating is complete, filter the oil obtained from the process and collect the product.

2. The preparation method according to claim 1, characterized in that, In S1, the components in the pretreated raw materials consist of the following addition amounts: 1-50 mL of Sacha Inchi oil, 0.01-0.05 mL of Cinnamon oil, 2-20 g of Dendrobium officinale, 1-20 g of Morinda officinalis, 1-10 g of Astragalus membranaceus, 1-8 g of Glycyrrhiza uralensis, and 1-6 g of Panax notoginseng.

3. The preparation method according to claim 1, characterized in that, In S1, the sieving is performed through an 80-100 mesh sieve.

4. The preparation method according to claim 1, characterized in that, In S2, the vacuuming process specifically involves placing the pre-treated raw material into the raw material cage, closing the hatch, and then performing vacuuming. In S2, the heating time at this temperature is maintained for 40~50 minutes.

5. The preparation method according to claim 1, characterized in that, In S3, the filtration process specifically involves passing the material through a 100-120 mesh sieve.

6. The preparation method according to claim 1, characterized in that, S3 also includes adding docosahexaenoic acid and sweet orange oil after the oil liquid temperature drops to room temperature, mixing well, and obtaining the product.

7. The preparation method according to claim 6, characterized in that, The ratio of sacha inophyllum oil, sweet orange oil, and docosahexaenoic acid is 1~50 mL: 0.01~0.08 mL: 0.01~0.05 mL.

8. The product prepared by the preparation method according to any one of claims 1 to 7.

9. The use of the product of claim 8 in the preparation of health products and pharmaceuticals, wherein the health products help maintain healthy blood lipid (cholesterol / triglyceride) levels; and the pharmaceuticals are used to lower blood lipids or to prevent, improve and / or treat lipid-related diseases.

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