Preparation method of Guishen liquor containing multiple amino acids and active substances and application of Guishen liquor in delaying aging and improving skin state products

Abstract

The application discloses turtle-snake liquor containing various amino acids and active substances, a preparation method and application thereof, and belongs to the technical field of health-care liquor preparation.The application adopts compound protease to perform enzymolysis on turtles and snakes, hydrolyzes proteins into small molecular peptides and free amino acids, mixes the enzymolysis residues with traditional Chinese medicines, adopts step extraction technology combining ultrasonic extraction with reflux extraction to extract active ingredients, and finally obtains the finished product through mixing aging, two-stage clarification and filtration.The total amino acid content of the turtle-snake liquor prepared by the application is greater than or equal to 1200 mg / 100 mL, the production cycle is shortened to 6-12 months, the product stability is excellent, the product can be used for preparing products for delaying aging and improving skin conditions, and oral administration or oral administration combined with external administration has remarkable effects.

Description

Technical Field

[0001] This invention relates to the field of health wine preparation technology, specifically to a method for preparing turtle and snake wine containing multiple amino acids and active substances, and its application in products that delay aging and improve skin condition. Background Technology

[0002] Turtle and snake wine is a classic tonic wine with a history of thousands of years in my country. Physicians throughout history have regarded it as a superior tonic for nourishing yin and kidneys, invigorating qi and blood, and strengthening muscles and bones. Traditional turtle and snake wine uses turtle and various medicinal snakes as its core ingredients, combined with authentic Chinese medicinal herbs such as ginseng, eucommia, and angelica, and is made by soaking and aging in baijiu (Chinese white liquor). Due to its unique tonic effects and profound cultural heritage, it enjoys a wide consumer base and a good reputation in domestic and international markets.

[0003] However, the traditional soaking process still in use today can no longer meet the demands of modern industrial production and consumers for high-quality health wines. This process relies solely on the natural osmosis of the liquor to extract the active ingredients, making it difficult for large molecules such as proteins and collagen from turtles and snakes to dissolve, resulting in extremely low amino acid content in the wine. Meanwhile, prolonged high-temperature soaking will cause a large amount of heat-sensitive active substances such as polysaccharides and flavonoids in Chinese medicinal materials to decompose and be destroyed. This not only greatly reduces the health benefits of the product, but also causes many problems such as a production cycle of 1-3 years, large differences in quality between different batches of products, and easy turbidity and sedimentation of the wine, which seriously restricts the healthy development of the turtle and snake wine industry. Summary of the Invention

[0004] To solve the above-mentioned technical problems, the present invention is implemented through the following technical solution: A method for preparing turtle and snake wine containing various amino acids and active substances includes the following steps: Step 1: Raw material pretreatment Take 100-150 portions of turtle meat, slaughter it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces; Take 50-80 parts by weight of cobra, 30-50 parts by weight of banded krait, and 40-60 parts by weight of black-banded snake, wash them clean and cut them into 2-3cm long sections; Take 15-25 parts by weight of Codonopsis pilosula, 10-20 parts by weight of Eucommia ulmoides, 20-30 parts by weight of jujube, 15-25 parts by weight of wolfberry, 10-15 parts by weight of Angelica sinensis, 8-12 parts by weight of Cynomorium songaricum, 15-25 parts by weight of Astragalus membranaceus, 3-8 parts by weight of cinnamon, 10-15 parts by weight of Achyranthes bidentata, 8-12 parts by weight of Ligusticum chuanxiong, and 10-15 parts by weight of Taxillus chinensis. Wash them separately, dry them until the moisture content is ≤8%, and pulverize them to 20-40 mesh.

[0005] Step 2: Enzymatic hydrolysis Mix the turtle meat chunks, cobra segments, banded krait segments, and black-tailed snake segments obtained in step one, add 2-3 times the weight of purified water, heat to 45-55℃, add compound protease, and enzymatically hydrolyze for 2-4 hours at pH 6.5-7.5. After enzymatic hydrolysis, raise the temperature to 90-95℃ to inactivate the enzyme for 10-15 minutes, cool to room temperature, and filter to obtain the enzymatic hydrolysate and enzymatic residue.

[0006] The complex protease is composed of papain, trypsin and neutral protease in a weight ratio of 1:1:2, and the amount of complex protease added is 0.3-0.5% of the total weight of the turtle and snake.

[0007] Step 3: Extraction in stages Mix all the Chinese herbal medicine powder obtained in step one with the enzymatic hydrolysis residue obtained in step two, add 8-10 times the weight of the mixture of 50-60% vol edible white wine, and extract by ultrasonication at 35-45℃ for 30-60 minutes with an ultrasonic power of 200-300W and an ultrasonic frequency of 20-40kHz. Filter to obtain the first extract. Add 6-8 times the weight of the filter residue to 60-70% vol edible liquor, reflux at 40-50℃ for 1-2 hours, and filter to obtain the second extract; Combine the first and second extracts.

[0008] Step 4: Mixed Aging Mix the enzymatic hydrolysate obtained in step two with the combined extract obtained in step three, add edible liquor to adjust the alcohol content to 38-42% vol, and age at 15-20℃ in the dark for 6-12 months. During the aging process, stir once every 1-2 months for 10-20 minutes each time.

[0009] Step 5: Clarification and Filtration The aged wine was first filtered through diatomaceous earth, and then through a 0.22μm microporous membrane to obtain the turtle and snake wine containing a variety of amino acids and active substances.

[0010] Preferably, the mass fractions of each raw material in step one are as follows: 120 parts by mass of turtle, 65 parts by mass of cobra, 40 parts by mass of banded krait, 50 parts by mass of black-tailed snake, 20 parts by mass of codonopsis, 15 parts by mass of eucommia, 25 parts by mass of jujube, 20 parts by mass of wolfberry, 12 parts by mass of angelica, 10 parts by mass of cynomorium, 20 parts by mass of astragalus, 5 parts by mass of cinnamon, 12 parts by mass of achyranthes, 10 parts by mass of chuanxiong, and 12 parts by mass of mulberry mistletoe.

[0011] Preferably, the tortoise and snake wine contains a variety of amino acids and active substances, wherein the total amino acid content is ≥1200mg / 100mL, of which the essential amino acid content is ≥450mg / 100mL; the total polysaccharide content is ≥80mg / 100mL; and the total flavonoid content is ≥30mg / 100mL.

[0012] Preferably, the application of turtle and snake wine containing multiple amino acids and active substances in the preparation of anti-aging products, wherein the product uses the turtle and snake wine as the sole active ingredient, and the product is administered orally, once or twice a day, with each dose being 15-30 mL, for a continuous administration period of not less than 30 days.

[0013] Preferably, the application of turtle and snake wine containing multiple amino acids and active substances in the preparation of products for improving skin condition, wherein the product uses the turtle and snake wine as the sole active ingredient, and the product is used in combination with oral and topical administration.

[0014] Preferably, the oral administration dose is 15-30 mL once or twice daily, with a continuous administration period of not less than 30 days; the external administration dose is 5-10 mL each time, applied evenly to the clean skin surface, and massaged in a circular motion for 3-5 minutes until fully absorbed, once or twice daily.

[0015] This invention provides a method for preparing turtle and snake wine containing various amino acids and active substances, and its application in products for delaying aging and improving skin condition. It has the following beneficial effects: (I) The preparation method of this turtle and snake wine containing multiple amino acids and active substances, and its application in products that delay aging and improve skin condition. This invention utilizes a complex protease to enzymatically hydrolyze turtles and snakes, fully breaking down large molecules such as proteins and collagen into small peptides and free amino acids. By optimizing the composition ratio of the complex protease (papain:trypsin:neutral protease = 1:1:2) and the enzymatic hydrolysis process parameters, the total amino acid content reaches over 1200 mg / 100 mL, and the essential amino acid content reaches over 450 mg / 100 mL, which is 2-3 times that of traditional turtle and snake wine, greatly improving the product's nutritional value.

[0016] (II) The preparation method of the turtle and snake wine containing multiple amino acids and active substances and its application in products for delaying aging and improving skin condition. This invention adopts a stepwise extraction technology that combines ultrasonic extraction and reflux extraction. First, ultrasonic extraction is carried out at a lower temperature. The cavitation effect and mechanical effect of ultrasound are used to accelerate the dissolution of effective components in Chinese medicinal materials and avoid the destruction of heat-sensitive active substances such as polysaccharides and flavonoids by high temperature. Then, the filter residue is refluxed to further improve the extraction rate of effective components.

[0017] (III) The preparation method of the turtle and snake wine containing a variety of amino acids and active substances and its application in products that delay aging and improve skin condition, through enzymatic hydrolysis and stepwise extraction technology, greatly accelerates the dissolution rate of effective ingredients. Combined with optimized aging process, the production cycle is shortened from the traditional 1-3 years to 6-12 months, which significantly improves production efficiency and reduces production costs.

[0018] (iv) The preparation method of the turtle and snake wine containing a variety of amino acids and active substances and its application in products that delay aging and improve skin condition, by adopting a clarification process that combines diatomaceous earth filtration and 0.22μm microporous membrane filtration, can effectively remove suspended particles and microorganisms in the wine, so that the product remains clear and transparent during its shelf life, without turbidity or sedimentation. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: A method for preparing turtle and snake wine containing multiple amino acids and active substances, comprising the following steps: Step 1: Raw material pretreatment; Take 120g of turtle, kill it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces of meat; Take 65g of cobra, 40g of banded krait, and 50g of black-banded snake, wash them thoroughly, and cut them into 2-3cm long sections. Take 20g of Codonopsis pilosula, 15g of Eucommia ulmoides, 25g of jujube, 20g of wolfberry, 12g of Angelica sinensis, 10g of Cynomorium songaricum, 20g of Astragalus membranaceus, 5g of cinnamon, 12g of Achyranthes bidentata, 10g of Ligusticum chuanxiong, and 12g of Taxillus chinensis. Wash them separately and dry them at 60℃ until the moisture content is 7.2%. Grind them into 30 mesh.

[0021] Step 2: Enzymatic hydrolysis; Mix the turtle meat chunks, cobra segments, banded krait segments, and black-tailed snake segments obtained in step one, add 2.5 times the weight of purified water, heat to 50°C, add a complex protease (papain:trypsin:neutral protease = 1:1:2), the amount of complex protease added is 0.4% of the total weight of turtle and snake, adjust the pH to 7.0 with 0.1 mol / L phosphate buffer, and enzymatically hydrolyze for 3 hours; after enzymatic hydrolysis, heat to 92°C to inactivate the enzyme for 12 minutes, cool to room temperature, and filter through 4 layers of gauze to obtain the enzymatic hydrolysate and enzymatic residue.

[0022] Step 3: Extract in stages; Mix all the Chinese herbal medicine powder obtained in step one with the enzymatic hydrolysis residue obtained in step two, add 9 times the weight of the mixture of 55% vol edible white wine, and extract by ultrasonication at 40℃ for 45 minutes with ultrasonic power of 250W and ultrasonic frequency of 30kHz. Filter to obtain the first extract. Add 7 times the weight of the filter residue to 65% vol edible liquor, reflux extract at 45℃ for 1.5 hours, and filter to obtain the second extract; Combine the first and second extracts.

[0023] Step 4: Mixing and aging; Mix the enzymatic hydrolysate obtained in step two with the combined extract obtained in step three, add edible liquor to adjust the alcohol content to 40% vol, and age at 18°C ​​in the dark for 9 months; during the aging process, stir once every 1.5 months for 15 minutes each time.

[0024] Step 5: Clarification and filtration; The aged wine is first filtered through a diatomaceous earth filter, and then through a 0.22μm microporous membrane to obtain the turtle and snake wine containing a variety of amino acids and active substances.

[0025] Example 2: A method for preparing turtle and snake wine containing multiple amino acids and active substances, comprising the following steps: Step 1: Raw material pretreatment; Take 100g of turtle, kill it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces of meat; Take 50g of cobra, 30g of banded krait, and 40g of black-banded snake, wash them thoroughly, and cut them into 2-3cm long sections. Take 15g of Codonopsis pilosula, 10g of Eucommia ulmoides, 20g of jujube, 15g of wolfberry, 10g of Angelica sinensis, 8g of Cynomorium songaricum, 15g of Astragalus membranaceus, 3g of cinnamon, 10g of Achyranthes bidentata, 8g of Ligusticum chuanxiong, and 10g of Taxillus chinensis. Wash them separately and dry them at 55℃ until the moisture content is 6.8%. Grind them into 20 mesh.

[0026] Step 2: Enzymatic hydrolysis; Mix the turtle meat chunks, cobra segments, banded krait segments, and black-tailed snake segments obtained in step one, add twice the weight of purified water, heat to 45°C, add a complex protease (papain:trypsin:neutral protease = 1:1:2), the amount of complex protease added is 0.3% of the total weight of turtle and snake, adjust the pH to 6.5 with 0.1 mol / L phosphate buffer, and enzymatically hydrolyze for 2 hours; after enzymatic hydrolysis, heat to 90°C to inactivate the enzyme for 10 minutes, cool to room temperature, and filter through 4 layers of gauze to obtain the enzymatic hydrolysate and enzymatic residue.

[0027] Step 3: Extract in stages; Mix all the Chinese herbal medicine powder obtained in step one with the enzymatic hydrolysis residue obtained in step two, add 8 times the weight of the mixture of 50% vol edible white wine, and extract by ultrasonication at 35℃ for 30 minutes with ultrasonic power of 200W and ultrasonic frequency of 20kHz. Filter to obtain the first extract. Add 60% vol edible liquor, 6 times the weight of the filter residue, to the filter residue and reflux extract at 40℃ for 1 hour, then filter to obtain the second extract. Combine the first and second extracts.

[0028] Step 4: Mixing and aging; Mix the enzymatic hydrolysate obtained in step two with the combined extract obtained in step three, add edible liquor to adjust the alcohol content to 38% vol, and age at 15°C in the dark for 6 months; during the aging process, stir once a month for 10 minutes each time.

[0029] Step 5: Clarification and filtration; The aged wine is first filtered through a diatomaceous earth filter, and then through a 0.22μm microporous membrane to obtain the turtle and snake wine containing a variety of amino acids and active substances.

[0030] Example 3: A method for preparing turtle and snake wine containing multiple amino acids and active substances, comprising the following steps: Step 1: Raw material pretreatment Take 150g of turtle, kill it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces of meat; Take 80g of cobra, 50g of banded krait, and 60g of black-banded snake, wash them thoroughly, and cut them into 2-3cm long sections. Take 25g of Codonopsis pilosula, 20g of Eucommia ulmoides, 30g of jujube, 25g of wolfberry, 15g of Angelica sinensis, 12g of Cynomorium songaricum, 25g of Astragalus membranaceus, 8g of cinnamon, 15g of Achyranthes bidentata, 12g of Ligusticum chuanxiong, and 15g of Taxillus chinensis. Wash them separately and dry them at 65℃ until the moisture content is 7.5%. Grind them into 40 mesh.

[0031] Step 2: Enzymatic hydrolysis Mix the turtle meat chunks, cobra segments, banded krait segments, and black-tailed snake segments obtained in step one, add purified water at 3 times the weight of the mixture, heat to 55°C, add a complex protease (papain:trypsin:neutral protease = 1:1:2), the amount of complex protease added is 0.5% of the total weight of turtle and snake, adjust the pH to 7.5 with 0.1 mol / L phosphate buffer, and enzymatically hydrolyze for 4 hours; after enzymatic hydrolysis, heat to 95°C to inactivate the enzyme for 15 minutes, cool to room temperature, and filter through 4 layers of gauze to obtain the enzymatic hydrolysate and enzymatic residue.

[0032] Step 3: Extraction in stages Mix all the Chinese herbal medicine powder obtained in step one with the enzymatic hydrolysis residue obtained in step two, add 60% vol edible white wine (10 times the weight of the mixture), and extract by ultrasonication at 45°C for 60 minutes with an ultrasonic power of 300W and an ultrasonic frequency of 40kHz. Filter to obtain the first extract. Add 8 times the weight of the filter residue to 70% vol edible liquor, reflux at 50℃ for 2 hours, and filter to obtain the second extract; Combine the first and second extracts.

[0033] Step 4: Mixed Aging Mix the enzymatic hydrolysate obtained in step two with the combined extract obtained in step three, add edible liquor to adjust the alcohol content to 42% vol, and age at 20°C in the dark for 12 months. During the aging process, stir once every 2 months for 20 minutes each time.

[0034] Step 5: Clarification and Filtration The aged wine is first filtered through a diatomaceous earth filter, and then through a 0.22μm microporous membrane to obtain the turtle and snake wine containing a variety of amino acids and active substances.

[0035] Comparative ratio, traditional soaking process; Take 120g of turtle, kill it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces of meat; Take 65g of cobra, 40g of banded krait, and 50g of black-banded snake, wash them thoroughly, and cut them into 2-3cm long sections. Take 20g of Codonopsis pilosula, 15g of Eucommia ulmoides, 25g of jujube, 20g of wolfberry, 12g of Angelica sinensis, 10g of Cynomorium songaricum, 20g of Astragalus membranaceus, 5g of cinnamon, 12g of Achyranthes bidentata, 10g of Ligusticum chuanxiong, and 12g of Taxillus chinensis, wash them separately and dry them; Mix all the above ingredients together, add 5000mL of 55%vol edible liquor, and soak at room temperature for 12 months, stirring once a month during the period; After soaking, the mixture is filtered to obtain traditional turtle and snake wine.

[0036] Performance testing; 1. Detection of active ingredient content; The effective component content of the tortoise and snake wine prepared in Examples 1-3 and Comparative Example 1 was detected, and the results are shown in the table below: Example 1 1356.2 512.8 92.5 36.7 Example 2 1218.5 465.3 83.2 31.4 Example 3 1423.7 538.6 98.7 39.2 Comparative Example 1 426.8 178.5 58.3 22.1 The total amino acid content, essential amino acid content, total polysaccharide content, and total flavonoid content of the turtle and snake wine prepared in Examples 1-3 were significantly higher than those in Comparative Example 1 (traditional soaking process), indicating that the preparation method of the present invention can significantly improve the extraction rate of effective components.

[0037] 2. Stability testing; The tortoise and snake wine prepared in Examples 1-3 and Comparative Example 1 were left at room temperature for 12 months, and their appearance changes were observed. The results are shown in the table below: Example 1 Clear and transparent, without sediment. Clear and transparent, without sediment. Clear and transparent, without sediment. Example 2 Clear and transparent, without sediment. Clear and transparent, without sediment. Clear and transparent, without sediment. Example 3 Clear and transparent, without sediment. Clear and transparent, without sediment. Clear and transparent, without sediment. Comparative Example 1 Clear and transparent, without sediment. Slightly cloudy with a small amount of sediment. Noticeably cloudy with a lot of sediment The tortoise and snake wine prepared by this invention remains clear and transparent after being stored at room temperature for 12 months, without any turbidity or sedimentation, and its stability is significantly better than that of tortoise and snake wine prepared by traditional processes.

[0038] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0039] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing turtle and snake wine containing multiple amino acids and active substances, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Take 100-150 portions of turtle meat, slaughter it, remove the head, internal organs, shell and skin of the limbs, wash it clean and cut it into 1-2cm³ pieces; Take 50-80 parts by weight of cobra, 30-50 parts by weight of banded krait, and 40-60 parts by weight of black-banded snake, wash them clean and cut them into 2-3cm long sections; Take 15-25 parts by weight of Codonopsis pilosula, 10-20 parts by weight of Eucommia ulmoides, 20-30 parts by weight of jujube, 15-25 parts by weight of wolfberry, 10-15 parts by weight of Angelica sinensis, 8-12 parts by weight of Cynomorium songaricum, 15-25 parts by weight of Astragalus membranaceus, 3-8 parts by weight of cinnamon, 10-15 parts by weight of Achyranthes bidentata, 8-12 parts by weight of Ligusticum chuanxiong, and 10-15 parts by weight of Taxillus chinensis. Wash them separately, dry them until the moisture content is ≤8%, and grind them into 20-40 mesh. Step 2, Enzymatic hydrolysis: Mix the turtle meat chunks, cobra segments, banded krait segments, and black-tailed snake segments obtained in step one, add 2-3 times the weight of purified water, heat to 45-55℃, add compound protease, and enzymatically hydrolyze for 2-4 hours at pH 6.5-7.

5. After enzymatic hydrolysis, raise the temperature to 90-95℃ to inactivate the enzyme for 10-15 minutes, cool to room temperature, and filter to obtain the enzymatic hydrolysate and enzymatic residue. Step 3: Extraction in stages: Mix all the Chinese herbal medicine powder obtained in step one with the enzymatic hydrolysis residue obtained in step two, add 8-10 times the weight of the mixture of 50-60% vol edible white wine, and extract by ultrasonication at 35-45℃ for 30-60 minutes with an ultrasonic power of 200-300W. Filter to obtain the first extract. Add 6-8 times the weight of the filter residue to 60-70% vol edible liquor, reflux at 40-50℃ for 1-2 hours, and filter to obtain the second extract; Combine the first and second extracts; Step 4, Mixing and Aging: Mix the enzymatic hydrolysate obtained in Step 2 with the combined extract obtained in Step 3 evenly, add edible liquor to adjust the alcohol content to 38-42% vol, and age at 15-20℃ in the dark for 6-12 months. Step 5, Clarification and Filtration: The aged wine is first filtered through diatomaceous earth, and then through a 0.22μm microporous membrane to obtain the turtle and snake wine containing a variety of amino acids and active substances.

2. The method for preparing turtle and snake wine containing multiple amino acids and active substances according to claim 1, characterized in that: The mass fractions of each ingredient in Step 1 are as follows: 120 parts turtle, 65 parts cobra, 40 parts banded krait, 50 parts black-tailed snake, 20 parts codonopsis, 15 parts eucommia, 25 parts jujube, 20 parts wolfberry, 12 parts angelica, 10 parts cynomorium, 20 parts astragalus, 5 parts cinnamon, 12 parts achyranthes, 10 parts chuanxiong, and 12 parts mulberry mistletoe.

3. The method for preparing turtle and snake wine containing multiple amino acids and active substances according to claim 1, characterized in that: The complex protease in step two is composed of papain, trypsin and neutral protease in a weight ratio of 1:1:2, and the amount of complex protease added is 0.3-0.5% of the total weight of the turtle and snake.

4. The method for preparing turtle and snake wine containing multiple amino acids and active substances according to claim 1, characterized in that: In step three, the ultrasonic extraction frequency is 20-40kHz.

5. The method for preparing turtle and snake wine containing multiple amino acids and active substances according to claim 1, characterized in that: During the aging process in step four, the mixture should be stirred once every 1-2 months for 10-20 minutes each time.

6. A tortoise and snake wine containing multiple amino acids and active substances, characterized in that, The tortoise and snake wine prepared by any one of claims 1-5 has a total amino acid content ≥1200mg / 100mL, of which the essential amino acid content ≥450mg / 100mL; a total polysaccharide content ≥80mg / 100mL; and a total flavonoid content ≥30mg / 100mL.

7. The application of the tortoise and snake wine containing multiple amino acids and active substances according to claim 6 in the preparation of anti-aging products, characterized in that: The product uses the turtle and snake wine as its sole active ingredient. The product is administered orally, 1-2 times daily, with each dose being 15-30 mL, for a continuous administration period of no less than 30 days.

8. The application of the tortoise and snake wine containing multiple amino acids and active substances according to claim 6 in the preparation of products for improving skin condition, characterized in that, The product uses the turtle and snake wine as its sole active ingredient, and the product is used in combination with oral and topical administration.

9. The application of the tortoise and snake wine containing multiple amino acids and active substances according to claim 8 in the preparation of products for improving skin condition, characterized in that, The oral administration dosage is 15-30 mL once or twice daily, with a continuous administration period of not less than 30 days; the external administration dosage is 5-10 mL each time, applied evenly to the clean skin surface, and massaged in a circular motion for 3-5 minutes until fully absorbed, once or twice daily.