Preparation method of fresh leaf juice of artemisia argyi and method for preparing soft and hard capsules of fresh leaf of artemisia argyi by using the same

Abstract

The application belongs to the technical field of medicine extraction and preparation, and discloses a preparation method of fresh mugwort leaf juice and a method for preparing fresh mugwort leaf soft and hard capsules by using the preparation method. The preparation method of the fresh mugwort leaf juice comprises the following steps: preparing a color protection solution containing vitamin C and an antioxidant composite solution containing rosemary extract, tea polyphenol and bicarbonate; placing fresh mugwort leaves in the color protection solution and performing microwave treatment; then cutting the fresh mugwort leaves, adding the antioxidant composite solution, performing low-temperature juice extraction, filtering, and obtaining fresh mugwort leaf juice. The method can quickly inactivate enzymes, sterilize, inhibit oxidation and browning of the mugwort leaf juice during processing, protect active ingredients, and promote the release of the active ingredients. The fresh mugwort leaf juice provided by the application has wide adaptability, and only by appropriately differentiating and refining, fresh mugwort leaf soft capsules and fresh mugwort leaf hard capsules with high active ingredient content and strong storage stability can be prepared, respectively.

Description

Technical Field

[0001] This invention belongs to the field of drug extraction and preparation technology, specifically relating to a method for preparing fresh mugwort juice and a method for preparing soft and hard capsules of fresh mugwort using the juice. Background Technology

[0002] Artemisia argyi, a traditional Chinese medicine that is both food and medicine, is rich in various active ingredients such as volatile oils, flavonoids, Artemisia argyi polysaccharides, and chlorogenic acid. It has multiple pharmacological effects, including warming the meridians and dispelling cold, removing dampness and reducing inflammation, relieving pain and itching, and regulating the spleen and stomach. It has extremely high application value in the fields of health food and pharmaceutical preparations.

[0003] The existing production technology of Artemisia argyi capsules has the following technical drawbacks that are difficult to solve: (1) Raw material and process defects: Most products on the market use dried Artemisia argyi as raw material and adopt processes such as ethanol reflux, high temperature water extraction, and supercritical extraction. The drying and high temperature extraction processes will cause a large amount of heat-sensitive and volatile active ingredients in Artemisia argyi to be lost, and the effective ingredient retention rate is less than 50%, which greatly reduces the efficacy; (2) Fresh material processing problems: Fresh Artemisia argyi is prone to oxidation and browning, juice separation, and rapid growth of microorganisms when directly juiced, resulting in extremely poor stability. It cannot be directly used for formulation production, and conventional concentration and drying processes will further damage the active ingredients; (3) Dosage form and molding problems: Existing products have a single dosage form, mostly hard capsules, which are suitable for a limited population; the formulation is prone to problems such as moisture absorption and clumping, slow disintegration, uneven content, and poor stability; (4) Safety and cost problems: Traditional extraction processes use organic solvents, which pose a risk of solvent residue. Moreover, the process is complicated, energy consumption is high, and production costs are high, making it difficult to achieve green industrial production.

[0004] To address the above-mentioned industry pain points, a new process for preparing soft and hard capsules by juicing fresh mugwort leaves is provided, which solves the core technical problems such as the difficulty in processing fresh mugwort leaves, the single dosage form, the low retention rate of active ingredients, and the poor stability. This is of great significance to the development and utilization of mugwort leaves. Summary of the Invention

[0005] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a method for preparing fresh mugwort leaf juice and a method for preparing fresh mugwort soft and hard capsules using the juice. By optimizing the fresh mugwort leaf juicing process, this invention can prepare fresh mugwort leaf juice that is not easily oxidized and browned, has a high retention rate of active ingredients, and strong stability. Then, through differentiated purification of the fresh mugwort leaf juice, fresh mugwort leaf soft capsules and fresh mugwort leaf hard capsules can be prepared separately, which not only enriches the product dosage forms but also significantly improves the retention rate of active ingredients and the stability of the formulation.

[0006] This invention provides a method for preparing fresh mugwort juice.

[0007] Specifically, a method for preparing fresh mugwort juice includes the following steps: Prepare a color-protecting solution containing 0.1wt%-0.5wt% vitamin C; Rosemary extract, tea polyphenols, and bicarbonate were mixed in a mass ratio of 1:(0.05-0.3):(0.3-0.8) and then mixed with water to prepare an antioxidant complex solution with a rosemary extract concentration of 0.05wt%-0.3wt%. Fresh mugwort leaves are placed in the color-protecting solution and microwaved. After the treatment, they are cut into sections, added to the antioxidant compound solution, and then juiced at low temperature and filtered to obtain fresh mugwort juice.

[0008] Preferably, the microwave treatment process is carried out at a frequency of 2450MHz and an output power of 300-600W for 2-6 minutes. Microwave treatment in the presence of a color-protecting agent containing vitamin C and citric acid, by controlling the microwave treatment conditions, can effectively inactivate microorganisms attached to the surface of fresh mugwort leaves, destroy polyphenol oxidase activity, and inhibit oxidative browning of the mugwort juice during subsequent juicing. At the same time, this treatment condition does not significantly damage heat-sensitive active ingredients and can also promote controlled rupture of the mugwort cell wall structure, thus promoting the release of active ingredients during subsequent juicing.

[0009] Preferably, the concentration of the rosemary extract in the antioxidant complex solution is 0.02wt%-0.04wt%.

[0010] Preferably, in the antioxidant complex solution, the mass ratio of rosemary extract, tea polyphenols and bicarbonate is 1:(0.1-0.2):(0.3-0.6).

[0011] Preferably, the antioxidant complex solution is added at a ratio of 5-10 mL per 100 g of fresh Artemisia argyi leaves.

[0012] Preferably, the temperature of the low-temperature juicing is 4-10℃.

[0013] Preferably, the filtration process involves first passing the sample through a 60-80 mesh filter cloth or sieve to remove plant fibers, and then finely filtering it through a 180-200 mesh filter membrane to obtain clear fresh mugwort juice.

[0014] This invention also provides the application of the fresh mugwort juice prepared by the above preparation method.

[0015] Specifically, the application of the fresh mugwort juice prepared by the above preparation method in the preparation of fresh mugwort soft capsules and fresh mugwort hard capsules.

[0016] The present invention also provides a method for preparing fresh mugwort soft capsules.

[0017] Specifically, a method for preparing fresh mugwort soft capsules includes the following steps: Add soybean lecithin to the above-mentioned fresh mugwort juice, and concentrate it under vacuum at low temperature to obtain a fresh mugwort concentrate with a solid content of 30%-40%; weigh out the raw materials containing 30-50 parts of fresh mugwort concentrate, 45-65 parts of oily matrix, 2-5 parts of emulsifier, and 0.5-2 parts of stabilizer by weight, mix them, homogenize them, and obtain the inner capsule; compress the soft capsule material and the inner capsule to obtain fresh mugwort soft capsules.

[0018] Preferably, the amount of soybean lecithin added is 0.2%-0.8% of the mass of the fresh mugwort juice; more preferably, the amount of soybean lecithin added is 0.2%-0.5% of the mass of the fresh mugwort juice.

[0019] Preferably, the vacuum cryogenic concentration temperature is 45-55℃ and the vacuum degree is -0.08 to -0.1MPa.

[0020] Preferably, the oily matrix comprises pharmaceutical-grade soybean oil and / or medium-chain triglycerides; the stabilizer comprises vitamin E; and the emulsifier comprises soybean lecithin and / or glyceryl monostearate.

[0021] Preferably, the homogenization conditions are: homogenization at 40-50℃ and 3000-5000rpm for 10-30min.

[0022] Preferably, the homogenization process is followed by a vacuum degassing step, specifically vacuum degassing at -0.085 MPa to -0.095 MPa for 5-20 minutes.

[0023] Preferably, the soft capsule material comprises gelatin and glycerin. In some specific examples, the soft capsule material comprises gelatin, glycerin, and purified water in a mass ratio of 1:(0.3-0.4):(0.8-1.0).

[0024] More specifically, a method for preparing fresh mugwort soft capsules includes the following steps: Add soybean lecithin to the above-mentioned fresh mugwort juice, and concentrate it under vacuum at 45-55℃ and a vacuum degree of -0.08 to -0.1MPa until the solid content is 30%-40% to obtain fresh mugwort concentrate; weigh 30-50 parts by weight of fresh mugwort concentrate, 45-65 parts by weight of oily matrix, 2-5 parts by weight of emulsifier, and 0.5-2 parts by weight of stabilizer, mix them, homogenize them at 40-50℃ and 3000-5000rpm for 10-30min, and then degas them under vacuum at -0.085MPa to -0.095MPa for 5-20min to obtain inner capsules; compress the soft capsule material and the inner capsules into pellets, shape them, wash them, and dry them to obtain fresh mugwort soft capsules.

[0025] The present invention also provides a method for preparing fresh mugwort hard capsules.

[0026] Specifically, a method for preparing a fresh mugwort hard capsule includes the following steps: The above-mentioned fresh mugwort juice was vacuum freeze-dried to obtain fresh mugwort freeze-dried powder; by weight, raw materials containing 70-90 parts of fresh mugwort freeze-dried powder, 8-25 parts of filler, 1-5 parts of disintegrant, and 0.5-2 parts of lubricant were weighed, mixed, and filled to obtain fresh mugwort hard capsules.

[0027] Preferably, the vacuum freeze-drying process is as follows: pre-freezing at -50 to -30°C for 2-3 hours, vacuum degree of 10-20 Pa, sublimation temperature of -20 to 0°C, desorption temperature of 25-35°C, and drying time of 12-18 hours.

[0028] Preferably, the filler is microcrystalline cellulose and / or lactose, the disintegrant is crospovidone, and the lubricant is magnesium stearate.

[0029] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The method for preparing fresh mugwort juice provided by the present invention involves first microwave treatment of fresh mugwort leaves in a color-protecting solution containing vitamin C, then adding an antioxidant complex solution composed of rosemary extract, tea polyphenols, and bicarbonate, followed by low-temperature juicing to obtain fresh mugwort juice. This method can not only rapidly inactivate enzymes and sterilize, inhibiting oxidative browning of mugwort juice during processing, but also protect active ingredients and promote their release. This method can achieve a volatile oil retention rate of ≥85% and a total flavonoid and polysaccharide retention rate of ≥90% in fresh mugwort leaves, which is far superior to the traditional dry extraction process.

[0030] (2) The fresh mugwort juice provided by the present invention is not prone to browning during the preparation process and subsequent processing, and has high stability; and its processing medium is pure water, no organic solvents are used throughout the process, and there is no solvent residue, making it safer.

[0031] (3) The fresh mugwort juice dosage form provided by the present invention has wide applicability. With appropriate differentiated refining, two dosage forms, fresh mugwort soft capsules and fresh mugwort hard capsules with high active ingredient content and strong storage stability, can be prepared to meet the needs of different groups of people. Detailed Implementation

[0032] To enable those skilled in the art to more clearly understand the technical solutions described in this invention, the following embodiments are provided for illustration. It should be noted that the following embodiments do not constitute a limitation on the scope of protection claimed by this invention.

[0033] Unless otherwise specified, the raw materials, reagents or apparatus used in the following examples and comparative examples are available from conventional commercial sources or can be obtained by existing known methods.

[0034] In the embodiments and comparative examples of this invention, the determination of volatile oil content was carried out in accordance with the method for determination of volatile oils in General Chapter 2204 of the Chinese Pharmacopoeia. Total flavonoids were determined using the sodium nitrite-aluminum nitrate colorimetric ultraviolet spectrophotometric method, with rutin as a reference standard, at 510 nm. Polysaccharide content was determined using the phenol-concentrated sulfuric acid ultraviolet spectrophotometric method, with D-glucose as a reference standard, at 487 nm.

[0035] Example 1 A method for preparing fresh mugwort juice includes the following steps: Prepare a color-protecting solution containing 0.3 wt% vitamin C; mix rosemary extract, tea polyphenols and bicarbonate in a mass ratio of 1:0.2:0.5 and prepare an antioxidant complex solution with a rosemary extract concentration of 0.3 wt% with water. Select fresh, unrotten, and pest-free mugwort leaves. Artemisia argyi After cleaning and removing mud and impurities from the above-ground parts, drain the surface water. Immerse the fresh mugwort leaves in a color-protecting solution and place them in a microwave processing device for 3 minutes at a frequency of 2450MHz and an output power of 500W. After processing, drain. Cut the drained fresh mugwort leaves into 5-10mm pieces and put them into a screw juicer. Add an antioxidant compound solution to the fresh mugwort leaves at a ratio of 100g:7mL, and then juice them at a low temperature of 5℃. Collect the juice. Coarsely filter the juice through an 80-mesh filter cloth to remove plant fibers, and then finely filter it through a 200-mesh filter membrane to obtain clear fresh mugwort juice. Seal and store at a low temperature of 5℃.

[0036] Example 2 A method for preparing fresh mugwort juice includes the following steps: Prepare a color-protecting solution containing 0.2 wt% vitamin C; mix rosemary extract, tea polyphenols and bicarbonate in a mass ratio of 1:0.25:0.4 and prepare an antioxidant complex solution with a rosemary extract concentration of 0.2 wt% with water; Select fresh, unrotten, and pest-free mugwort leaves. Artemisia argyi After cleaning and removing mud and impurities from the above-ground parts, drain the surface water. Immerse the fresh mugwort leaves in a color-protecting solution and place them in a microwave processing device for 3 minutes at a frequency of 2450MHz and an output power of 500W. After processing, drain. Cut the drained fresh mugwort leaves into 5-10mm pieces and put them into a screw juicer. Add an antioxidant compound solution to the fresh mugwort leaves at a ratio of 100g:7mL, and then juice them at a low temperature of 4℃. Collect the juice. Coarsely filter the juice through an 80-mesh filter cloth to remove plant fibers, and then finely filter it through a 200-mesh filter membrane to obtain clear fresh mugwort juice. Seal and store at a low temperature of 4℃.

[0037] Comparative Example 1 The difference between this comparative example and Example 1 is that the microwave treatment is replaced with a 90°C heat treatment for 3 minutes. The remaining treatment methods are the same as in Example 1.

[0038] Comparative Example 2 The difference between this comparative example and Example 1 is that the fresh mugwort leaves were soaked in water and microwaved, while the microwave treatment conditions and other treatment methods were the same as in Example 1.

[0039] Comparative Example 3 The difference between this comparative example and Example 1 is that rosemary extract, tea polyphenols and bicarbonate were mixed in a mass ratio of 1:0.8:0.3 and then mixed with water to prepare an antioxidant complex solution with a rosemary extract concentration of 0.3 wt%; the remaining treatment methods were the same as in Example 1.

[0040] Comparative Example 4 The difference between this comparative example and Example 1 is that the fresh mugwort leaves, after being microwaved and drained, were cut into 5-10mm pieces and directly put into a screw juicer for low-temperature juicing. Then, an antioxidant compound solution was added to the juice at a ratio of 7mL of antioxidant compound solution per 100g of fresh mugwort leaves. The remaining processing methods were the same as in Example 1.

[0041] Comparative Example 5 A method for preparing fresh mugwort juice includes the following steps: Select fresh, unrotten, and pest-free mugwort leaves. Artemisia argyi After cleaning and removing mud and impurities from the above-ground parts, drain the surface water. Then cut the drained fresh mugwort leaves into 5-10mm pieces and put them into a screw juicer to extract juice at 25℃. Collect the juice; filter the juice through an 80-mesh filter cloth to remove plant fibers, and then filter it through a 200-mesh filter membrane to obtain clear fresh mugwort juice, which is then sealed and stored at 4℃ for low-temperature storage.

[0042] The browning index (BD) of fresh Artemisia argyi juice prepared in Examples 1-2 and Comparative Examples 1-4 was tested, as well as the browning index (BD) after 14 days of storage (sealed at 4℃). The specific method is as follows: Fresh Artemisia argyi juice and samples stored for 14 days were centrifuged at 10000×g for 10 min at 4℃. The supernatant was collected in a 10mm quartz cuvette, and the absorbance at 410nm was measured. Each sample was measured in triplicate, and the average value was taken. The browning index (BD) was calculated as BD = (A×V) / m, where: A is the absorbance at 410nm; V is the volume of Artemisia argyi juice (mL); and m is the mass of Artemisia argyi juice (g). The test results are shown in Table 1.

[0043] Table 1

[0044] As shown in Table 1, the fresh mugwort juice prepared in Examples 1 and 2 of this invention has a light color and no obvious browning. Compared with the examples, the fresh mugwort juice prepared in the comparative examples all showed varying degrees of browning. The browning of the fresh mugwort juice will further affect the appearance and quality of the subsequent capsule formulation. In addition, the study found that the fresh mugwort juice prepared by the method provided in the examples of this invention has a high retention rate of active ingredients: the retention rate of volatile oil from fresh mugwort is ≥85%, and the retention rates of total flavonoids and polysaccharides are ≥90%, which is far higher than that of traditional dry extraction processes.

[0045] Application examples Application Example 1 A method for preparing fresh mugwort leaf soft capsules includes the following steps: Add 0.3% soybean lecithin to the fresh mugwort juice (7.2 kg) prepared in Example 1, and concentrate it under vacuum at 50°C and -0.09 MPa until the solid content is 35% to obtain a fresh mugwort concentrate (2.1 kg). Weigh 40 parts by weight of the fresh mugwort concentrate, 55 parts by weight of medium-chain triglycerides, 3 parts by weight of soybean lecithin, and 2 parts by weight of vitamin E. After preliminary mixing, homogenize at 45°C and 4000 rpm for 20 min, and then degas under vacuum at -0.09 MPa for 10 min to obtain the inner capsule. Prepare a soft capsule material according to the ratio of gelatin:glycerol:purified water = 1:0.35:0.9. Compress the soft capsule material and the inner capsule material into capsules using a soft capsule pelletizing machine, set at 20°C for 24 h, wash the capsules with ethanol, and dry at low temperature (45°C) until the moisture content of the capsule shell is ≤8% to obtain a 0.3 g / capsule fresh mugwort soft capsule.

[0046] Application Example 2 A method for preparing fresh mugwort leaf soft capsules includes the following steps: Add 0.3% soybean lecithin to the fresh mugwort juice (7.2 kg) prepared in Example 2, and concentrate it under vacuum at 50°C and -0.09 MPa until the solid content is 35% to obtain a fresh mugwort concentrate (2.1 kg). Weigh 40 parts by weight of the fresh mugwort concentrate, 55 parts by weight of medium-chain triglycerides, 3 parts by weight of soybean lecithin, and 2 parts by weight of vitamin E. After preliminary mixing, homogenize at 45°C and 4000 rpm for 20 min, and then degas under vacuum at -0.09 MPa for 10 min to obtain the inner capsule. Prepare a soft capsule material according to the ratio of gelatin:glycerol:purified water = 1:0.35:0.9. Compress the soft capsule material and the inner capsule material into capsules using a soft capsule pelletizing machine, set at 20°C for 24 h, wash the capsules with ethanol, and dry at low temperature (45°C) until the moisture content of the capsule shell is ≤8% to obtain a 0.3 g / capsule fresh mugwort soft capsule.

[0047] Compare and contrast examples 1-5 Based on Application Example 1, fresh mugwort soft capsules were prepared using the fresh mugwort juice prepared in Comparative Examples 1-5, with the remaining preparation processes being the same as in Application Example 1.

[0048] Comparative Application Example 6 This comparative application example uses Artemisia argyi extract prepared by traditional ethanol extraction process to prepare soft capsules, as detailed below: 10 kg of fresh mugwort leaves were dried at 60℃ and then pulverized to obtain 2.2 kg of dried mugwort powder. This powder was then extracted with 75% ethanol under reflux at 85℃ for 2 hours. The ethanol was recovered to obtain an extract, which was then prepared into a 35% solids content mugwort extract using deionized water. 40 parts by weight of mugwort extract, 55 parts by weight of medium-chain triglycerides, 3 parts by weight of soybean lecithin, and 2 parts by weight of vitamin E were weighed and initially mixed. The mixture was then homogenized at 45℃ and 4000 rpm for 20 minutes, followed by vacuum degassing at -0.09 MPa for 10 minutes to obtain the inner capsule. A soft capsule material was prepared using a gelatin:glycerol:purified water ratio of 1:0.35:0.9. The soft capsule material and the inner capsule were then granulated using a soft capsule granulator, set at 20℃ for 24 hours, washed with ethanol, and dried at low temperature (45℃) until the moisture content of the capsule shell was ≤8%, yielding 0.3 g / capsule fresh mugwort soft capsules.

[0049] Application Example 3 A method for preparing fresh mugwort leaf hard capsules includes the following steps: The fresh mugwort juice prepared in Example 1 was vacuum freeze-dried in a vacuum freeze dryer at -40°C for 2.5 hours, with a vacuum degree of 15 Pa, a sublimation temperature of -15°C, and a desorption temperature of 30°C. The mixture was freeze-dried for 15 hours, pulverized, and passed through a 100-mesh sieve to obtain fresh mugwort freeze-dried powder. By weight, 80 parts of fresh mugwort freeze-dried powder, 17 parts of microcrystalline cellulose, 2 parts of crospovidone, and 1 part of magnesium stearate were weighed. The raw materials were mixed using an equal-volume incremental addition method, passing through an 80-mesh sieve twice, for a total mixing time of 15 minutes. Then, capsules (0.4 g / capsule) were quantitatively filled using a fully automatic hard capsule filling machine. Finally, after polishing and sieving, fresh mugwort hard capsules were obtained.

[0050] Application Example 4 A method for preparing fresh mugwort leaf hard capsules includes the following steps: The fresh mugwort juice prepared in Example 2 was vacuum freeze-dried and placed in a vacuum freeze dryer. It was pre-frozen at -40°C for 2.5 hours, with a vacuum degree controlled at 15 Pa, a sublimation temperature of -15°C, and a desorption temperature of 30°C. The freeze-dried product was then pulverized and passed through a 100-mesh sieve to obtain fresh mugwort freeze-dried powder. By weight, 80 parts of fresh mugwort freeze-dried powder, 17 parts of microcrystalline cellulose, 2 parts of crospovidone, and 1 part of magnesium stearate were weighed. The raw materials were mixed using an equal-volume incremental addition method, passing through an 80-mesh sieve twice, for a total mixing time of 15 minutes. Then, a fully automatic hard capsule filling machine was used to quantitatively fill capsules (0.4 g / capsule). Finally, after polishing and sieving, fresh mugwort hard capsules were obtained.

[0051] Compare and contrast with example 7-11 Based on Application Example 3, fresh mugwort leaf hard capsules were prepared using the fresh mugwort leaf juice prepared in Comparative Examples 1-5, with the remaining preparation processes being the same as in Application Example 3.

[0052] Comparative Application Example 12 This comparative application example uses the traditional ethanol extraction process of dried Artemisia argyi leaves to prepare hard capsules from Artemisia argyi extract. Specifically, 10 kg of fresh Artemisia argyi leaves were dried at 60℃ and pulverized to obtain 2.2 kg of dried Artemisia argyi powder. This powder was then extracted with 75% ethanol at 85℃ for 2 hours under reflux, and the ethanol was recovered to obtain the extract. The extract was then freeze-dried under vacuum, placed in a vacuum freeze dryer, pre-frozen at -40℃ for 2.5 hours, with a vacuum degree of 15 Pa, a sublimation temperature of -15℃, and a desorption temperature of 30℃, and freeze-dried for 15 hours. After pulverization, the extract was passed through a 100-mesh sieve to obtain fresh Artemisia argyi freeze-dried powder. By weight, 80 parts of fresh Artemisia argyi freeze-dried powder, 17 parts of microcrystalline cellulose, 2 parts of crospovidone, and 1 part of magnesium stearate were weighed. The raw materials were mixed using an equal-volume incremental method, passing through an 80-mesh sieve twice, for a total mixing time of 15 minutes. Then, a fully automatic hard capsule filling machine was used to quantitatively fill capsules (0.4 g / capsule). Finally, after polishing and sieving, the fresh Artemisia argyi hard capsules were obtained.

[0053] Comparative Application Example 13 In this comparative application example, the fresh mugwort juice prepared in Example 1 was concentrated at 85°C under normal pressure, then spray-dried at 180°C. After drying, it was pulverized and passed through a 100-mesh sieve to obtain fresh mugwort powder. 80 parts by weight of fresh mugwort powder, 17 parts by weight of microcrystalline cellulose, 2 parts by weight of crospovidone, and 1 part by weight of magnesium stearate were weighed. The raw materials were mixed using an equal-volume incremental method, passing through an 80-mesh sieve twice, for a total mixing time of 15 minutes. Then, a fully automatic hard capsule filling machine was used to quantitatively fill capsules (0.4 g / capsule). Finally, after polishing and screening, fresh mugwort hard capsules were obtained.

[0054] Product effectiveness test Artemisia argyi soft capsules prepared according to cases 1-2 and comparative application examples were tested. The test items included volatile oil content (mg / capsule), total flavonoid content (mg / capsule), volatile oil retention rate after 12 months, flavonoid retention rate after 12 months, disintegration time (min), and changes in appearance during storage within 12 months. The test results are shown in Tables 2 and 3.

[0055] Table 2

[0056] Table 3

[0057] As shown in Tables 2 and 3, the mugwort soft capsules prepared using the fresh mugwort juice provided in the embodiments of the present invention have high volatile oil and flavonoid content. After 12 months of storage, the retention rate of active ingredients is high, no browning or stratification occurs, and the quality is stable. In Comparative Example 1, after replacing microwave treatment with blanching, although blanching can also play a good role in inactivating enzymes, it causes significant damage to plant tissues, resulting in the loss of more active water-soluble components. In Comparative Example 3, after increasing the amount of tea polyphenols in the compound antioxidant, it not only failed to effectively inhibit browning, but also, due to the large amount used, it was prone to self-yellowing during subsequent processes and storage, affecting the product appearance. In Comparative Example 5, fresh mugwort leaves were directly juiced without any color-protecting agents or antioxidants. Not only did it exhibit severe browning, but the capsules prepared using it also showed deterioration in appearance and mold growth, and the retention rate of active ingredients decreased sharply.

[0058] Artemisia argyi hard capsules prepared according to Case 3-4 and Comparative Application Example 7-13 were tested. The test items included total flavonoid content (mg / capsule), polysaccharide content (mg / capsule), polysaccharide retention rate after 12 months, flavonoid retention rate after 12 months, disintegration time (min), and appearance after 12 months of storage. The test results are shown in Tables 4 and 5.

[0059] Table 4

[0060] Table 5

[0061] As shown in Tables 4 and 5, the mugwort hard capsules prepared using the fresh mugwort juice provided in this embodiment of the invention have high polysaccharide and flavonoid content. After 12 months of storage, the retention rate of active ingredients is high, there is no moisture absorption or clumping, and the quality is stable.

[0062] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A method for preparing fresh mugwort leaf juice, characterized in that, Includes the following steps: Prepare a color-protecting solution containing 0.1wt%-0.5wt% vitamin C; Rosemary extract, tea polyphenols, and bicarbonate were mixed in a mass ratio of 1:(0.05-0.3):(0.3-0.8) and then mixed with water to prepare an antioxidant complex solution with a rosemary extract concentration of 0.05wt%-0.3wt%. Fresh mugwort leaves were placed in the color-protecting solution and microwaved. After processing, the leaves are cut into sections, the antioxidant complex solution is added, and then the leaves are juiced at low temperature and filtered to obtain fresh mugwort juice.

2. The method for preparing fresh mugwort juice according to claim 1, characterized in that, The microwave processing involves processing for 2-6 minutes at a frequency of 2450MHz and an output power of 300-600W.

3. The method for preparing fresh mugwort juice according to claim 1 or 2, characterized in that, In the antioxidant complex solution, the concentration of the rosemary extract is 0.02wt%-0.04wt%; the mass ratio of the rosemary extract, tea polyphenols and bicarbonate is 1:(0.1-0.2):(0.3-0.6).

4. The method for preparing fresh mugwort juice according to claim 3, characterized in that, The antioxidant compound solution is added at a ratio of 5-10 mL per 100 g of fresh mugwort leaves; the temperature of the low-temperature juicing is 4-10℃.

5. The application of the fresh mugwort juice prepared by the method of any one of claims 1-4 in the preparation of fresh mugwort soft capsules and fresh mugwort hard capsules.

6. A method for preparing fresh mugwort soft capsules, characterized in that, Includes the following steps: Add soybean lecithin to the fresh mugwort juice prepared by the method of any one of claims 1-4, and concentrate under vacuum at low temperature to obtain a fresh mugwort concentrate with a solid content of 30%-40%; weigh 30-50 parts by weight of the fresh mugwort concentrate, 45-65 parts by weight of the oily matrix, 2-5 parts by weight of the emulsifier, and 0.5-2 parts by weight of the stabilizer, mix and homogenize to obtain the inner capsule; compress the soft capsule material and the inner capsule into pellets to obtain fresh mugwort soft capsules.

7. The method for preparing fresh mugwort soft capsules according to claim 6, characterized in that, The amount of soybean lecithin added is 0.2%-0.8% of the mass of the fresh mugwort juice; the temperature of the vacuum low-temperature concentration is 45-55℃, and the vacuum degree is -0.08 to -0.1MPa.

8. The method for preparing fresh mugwort soft capsules according to claim 6, characterized in that, The oily matrix includes pharmaceutical soybean oil and / or medium-chain triglycerides; the stabilizer includes vitamin E; and the emulsifier includes soybean lecithin and / or glyceryl monostearate.

9. A method for preparing a hard capsule made from fresh mugwort leaves, characterized in that, Includes the following steps: Fresh mugwort juice prepared by the method of any one of claims 1-4 is freeze-dried under vacuum to obtain fresh mugwort freeze-dried powder; by weight, raw materials containing 70-90 parts of fresh mugwort freeze-dried powder, 8-25 parts of filler, 1-5 parts of disintegrant, and 0.5-2 parts of lubricant are weighed, mixed, and filled to obtain fresh mugwort hard capsules.

10. The method for preparing fresh mugwort hard capsules according to claim 9, characterized in that, The filler is microcrystalline cellulose and / or lactose, the disintegrant is crospovidone, and the lubricant is magnesium stearate.

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