Processing method of a medicinal and edible phyllanthus and application thereof in reducing uric acid

Abstract

The application relates to a processing method of a medicinal and edible phyllanthus emblica and application thereof in reducing uric acid, and belongs to the technical field of medicinal and edible fruit and vegetable drying processing. The application takes fresh phyllanthus emblica with perfect appearance as raw material, removes impurities through cleaning, carries out infrared pretreatment, removes the core, then soaks the pulp in a composite immersion liquid, carries out vacuum-atmospheric pressure alternating treatment, carries out material treatment through intermittent aeration disturbance and a microwave low-temperature process, carries out pulse spouted radio frequency vacuum treatment, and carries out vacuum packaging after the phyllanthus emblica is cooled to room temperature. Through the segmented drying process of multi-process coupling, the application effectively reduces the loss of active ingredients in the processing process, reduces the browning problem of the product, the obtained phyllanthus emblica dried product has high nutrient retention rate, excellent appearance and stable quality, solves the technical defects of large loss of active substances, poor color and uneven quality in the traditional drying process, and is suitable for large-scale processing and production of high-quality phyllanthus emblica dried products.

Description

Technical Field

[0001] This application relates to the field of drying and processing technology of medicinal and edible fruits and vegetables, specifically to a processing method of Phyllanthus emblica, a medicinal and edible plant, and its application in lowering uric acid. Background Technology

[0002] Phyllanthus emblica L., also known as Yunnan olive, oil gooseberry, and Kuizha (Tibetan), is a plant belonging to the genus Phyllanthus in the family Euphorbiaceae. It is widely distributed in the mountainous or semi-mountainous areas of subtropical climates in Guangdong, Guangxi, Yunnan, and Guizhou provinces (Editorial Committee of Flora of China, Chinese Academy of Sciences. Flora of China: Volume 44, Part 1 [M]. Beijing: Science Press, 1994: 87-89). Modern pharmacological studies have shown that Phyllanthus emblica fruit has antiviral, anti-inflammatory, antitumor, antioxidant, anticancer, and hepatoprotective effects. It also has certain preventive and therapeutic effects on hypertension and diabetes, making it an important economic forest tree with both medicinal and edible uses. Fresh Phyllanthus emblica fruit has a high water content, and after harvesting, it is prone to dehydration, browning, and microbial infection, which reduces its sensory quality and nutritional value and shortens its shelf life. Therefore, drying processing is necessary for preservation and industrial application.

[0003] Currently, due to the small scale of small-scale farmers and the lack of suitable processing facilities, most farmers adopt traditional drying methods such as shade drying and natural sun drying. This method has the advantages of low economic investment and simple operation, but it is severely constrained by the weather. In particular, late summer and early autumn are the peak production season for Phyllanthus emblica, and the rainy and humid season makes it difficult to dry. In addition, this method requires a lot of manpower and resources, and the drying time is long, generally more than 10 days. During this period, it is easy to be contaminated by insects such as ants and ladybugs, as well as by dust and bacteria in the air. In addition to natural sun drying, hot air drying is also widely used for Schisandra chinensis drying, but hot air drying takes a long time (Peng Fei, Song Yulong, Ma Chuangui, et al. Research progress of microwave hot air combined drying technology in agricultural product drying [J]. Agricultural Product Processing, 2024, (24): 69-72). The existing technology lacks a special drying process for Phyllanthus emblica with heat sensitivity, high moisture content and easy crusting characteristics, and cannot simultaneously achieve industrialized production with high activity retention, low energy consumption, high efficiency and high quality, which seriously restricts the in-depth development of Phyllanthus emblica food resources. Summary of the Invention

[0004] Therefore, the purpose of this application is to provide a processing method for Phyllanthus emblica, which is both a food and a medicinal herb, to solve many problems faced in the traditional processing of Phyllanthus emblica in my country. Phyllanthus emblica products processed using this method have advantages such as high activity retention, low energy consumption, high efficiency, and high-quality appearance.

[0005] To achieve the above objectives, this application provides the following technical solution:

[0006] A processing method for Phyllanthus emblica, a plant used in both medicine and food, includes the following steps:

[0007] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0008] (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed;

[0009] (3) Place the pitted Phyllanthus emblica in the composite impregnation solution and apply microwaves, wherein the microwave power is 500-700W and the processing time is 8-10min;

[0010] (4) The above-treated amla seeds are subjected to vacuum-atmospheric pressure alternating treatment: the temperature is 70-75℃, the vacuum degree of the drying chamber is 0 and 0.06-0.07MPa respectively, and the pulse ratio is 0.5-1 minute: 1-2 minutes, and the cycle is repeated 10-20 times.

[0011] (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power of the unit initial wet material was set to 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃; the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode to dry to a moisture content of 25-30%;

[0012] (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation.

[0013] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0014] Preferably, in step (5), the jetting frequency of the intermittent ventilation disturbance is once every 6 minutes.

[0015] Preferably, in step (6), the pulse jetting frequency is once every 3 minutes.

[0016] Preferably, the infrared heating treatment in step (6) is indirect infrared heating, with a heating temperature of 80-85°C, an infrared heating power of 700-800 W, an action time of 20-25 s, and an interval time of 6-8 s.

[0017] Alternatively, in step (5), the above-treated amla seeds are subjected to intermittent ventilation disturbance combined with microwave low-temperature process for material processing: the negative pressure of the system is maintained at -0.1MPa, the microwave loading power per unit material is set at 1.5W / g, the temperature of the condensation and collection device is controlled at -50℃, and the material heating threshold is limited to 40℃: the entire process relies on intermittent ventilation disturbance combined with microwave low-temperature mode processing, and is dried to a moisture content of 25-30%;

[0018] Preferably, the infrared heating treatment in step (6) is indirect infrared heating, with a heating temperature of 80-85°C, an infrared heating power of 700-800 W, an action time of 20-25 s, and an interval time of 6-8 s.

[0019] Preferably, the infrared heating treatment in step (6) is indirect infrared heating, with a heating temperature of 85°C, an infrared heating power of 750 W, an action time of 22s, and an interval time of 7s.

[0020] Preferably, in step (4), the vacuum-atmospheric pressure alternating treatment is carried out at a temperature of 75°C and a vacuum degree of 0 and 0.07 MPa in the drying chamber, with alternating pulse ratios of 1 minute to 3 minutes, and the cycle is repeated 15 times.

[0021] Preferably, the composite impregnation solution in step (3) includes sodium chloride, perilla powder, citric acid, and purified water.

[0022] Preferably, the sodium chloride mass concentration is 2% to 4%, the perilla powder is 1% to 3%, and the citric acid is 1% to 1.5%.

[0023] Preferably, in the composite impregnation solution described in step (3), the mass concentration of sodium chloride is 3%, the mass concentration of perilla powder is 2%, and the mass concentration of citric acid is 1.5%.

[0024] Processed Phyllanthus emblica, a food and medicinal herb, was prepared according to the method described above.

[0025] The processed Phyllanthus emblica, prepared according to the method described above, is used to prepare drugs, health products, and functional foods with uric acid-lowering effects.

[0026] Compared to traditional amla processing techniques, this application utilizes a multi-stage, gradient-based refined processing technology to effectively address the technical shortcomings of traditional methods, such as severe loss of active ingredients, uneven drying, harsh texture, significant nutrient loss, and weak functionality. Simultaneously, it maximizes the retention of amla's core functional components, significantly improving product quality and its uric acid-lowering auxiliary effects. Specific beneficial effects are as follows:

[0027] 1. This application adopts an infrared heating pretreatment followed by pitting, replacing the traditional high-temperature steaming and mechanical crushing pitting process. This method can quickly soften the pulp and easily remove the pit without damaging the structure of the amla pulp. It effectively avoids the degradation and loss of active heat-sensitive components such as polyphenols, gallic acid, and vitamin C caused by high-temperature pretreatment, and retains the core active substances of amla that inhibit xanthine oxidase and improve uric acid metabolism to the greatest extent, laying a solid foundation for the product's function of assisting in lowering uric acid.

[0028] 2. This application innovatively employs a composite impregnation solution combined with microwave-assisted impregnation treatment. Through the short-term synergistic effect of 500-700W microwaves, the pores of the fruit pulp cells can be quickly opened, allowing the composite impregnation solution to fully penetrate into the pulp. On the one hand, this optimizes the flavor of the amla, neutralizes the sour and astringent taste of the fresh fruit, and improves the eating experience of the finished product. On the other hand, it helps to lock in the active nutrients in the pulp, while fine-tuning the pulp structure, improving the material compatibility of subsequent drying processes, and avoiding pulp cracking and nutrient loss during the drying process.

[0029] 3. This application proposes a vacuum-atmospheric pressure alternating pulsed drying process. Through a gradient drying mode with gentle temperature control, a specific pulse ratio, and a number of cycles, it breaks through the limitations of traditional single atmospheric pressure drying or constant vacuum drying. This allows the moisture inside and outside the amla pulp to be released synchronously and evenly, effectively solving the problems of uneven drying inside and outside the finished product, surface scorching, and undercooked inside. At the same time, the low-temperature pulsed drying environment can significantly reduce the oxidation and decomposition of active ingredients, ensuring the stability of product efficacy.

[0030] 4. This application employs a two-stage gradient drying process: intermittent ventilation-induced low-temperature microwave drying and pulse-jet radio frequency vacuum drying. First, the material's moisture content is controlled to an intermediate state of 25-30% using microwave drying with low negative pressure, low microwave power, and a low-temperature trap. This achieves low-temperature pre-drying to preserve the antioxidant, anti-inflammatory, and uric acid metabolism-regulating effects of Phyllanthus emblica to the greatest extent possible. Then, through specific electrode spacing and constant-temperature radio frequency vacuum deep drying, the moisture content of the finished product is quickly controlled to below 4%, significantly reducing the product's water activity, effectively inhibiting microbial growth, and significantly extending the product's shelf life. At the same time, it ensures that the finished product is crisp, intact, and free from shriveling or breakage.

[0031] 5. The entire processing technology is characterized by mild conditions and reasonable step-by-step connections, with no high-temperature or high-intensity processing operations throughout. This maximizes the preservation of the functional components in Phyllanthus emblica that can inhibit uric acid production and promote uric acid excretion. Compared to ordinary Phyllanthus emblica products, the Phyllanthus emblica product prepared by this invention has a superior effect on regulating uric acid metabolism. It can be used as a functional dietary product specifically for people with high uric acid and gout, realizing the therapeutic value of food and medicine from the same source. Simultaneously, the finished product undergoes room temperature cooling and vacuum sealing packaging, effectively isolating it from air and moisture, preventing moisture absorption and deterioration, and ensuring the stability of the product's quality and efficacy after long-term storage. This makes it suitable for large-scale industrial production and market promotion. Detailed Implementation

[0032] Example 1

[0033] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0034] (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed;

[0035] (3) Place the pitted Phyllanthus emblica in the composite impregnation solution and apply microwaves, wherein the microwave power is 500W and the processing time is 10min;

[0036] (4) The above-treated amla seeds were subjected to alternating vacuum and atmospheric pressure treatment: the temperature was 70℃, and the vacuum degree of the drying chamber was 0 and 0.06Pa respectively. The pulse ratio of 1 minute: 2 minutes was alternately switched and the treatment was repeated 15 times.

[0037] (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power of the unit initial wet material was set to 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃; the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode to dry to a moisture content of 25-30%;

[0038] (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation.

[0039] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0040] Example 2

[0041] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0042] (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed;

[0043] (3) Place the pitted Phyllanthus emblica in the composite impregnation solution and apply microwaves, wherein the microwave power is 700W and the processing time is 8min;

[0044] (4) The above-treated amla seeds were subjected to alternating vacuum and atmospheric pressure treatment: the temperature was 75℃, and the vacuum degree of the drying chamber was 0 and 0.07MPa respectively. The pulse ratio of 0.5 minutes: 1 minute was alternately switched and the treatment was repeated 10 times.

[0045] (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power of the unit initial wet material was set to 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃: the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode for processing, and dried to a moisture content of 25-30%;

[0046] (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation.

[0047] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0048] Example 3

[0049] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0050] (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed;

[0051] (3) Place the pitted Phyllanthus emblica seeds into a composite impregnation solution and apply microwaves, wherein the microwave power is 600W and the processing time is 9min; the composite impregnation solution contains 3% sodium chloride, 2% perilla powder, and 1.5% citric acid.

[0052] (4) The above-treated amla seeds were subjected to vacuum-atmospheric pressure alternating treatment: the temperature was 75℃, and the vacuum degree of the drying chamber was 0 and 0.065MPa respectively. The pulsation cycle was performed with a pulsation ratio of 1 minute: 2 minutes, and the cycle was performed 15 times.

[0053] (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power per unit material was set at 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃: the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode for processing, and dried to a moisture content of 25-30%;

[0054] (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation.

[0055] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0056] Example 4

[0057] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0058] (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed.

[0059] (3) Place the pitted Phyllanthus emblica in clean water and apply microwaves, where the microwave power is 600W and the processing time is 9min;

[0060] (4) The above-treated amla seeds were subjected to alternating vacuum and atmospheric pressure treatment: the temperature was 70℃, and the vacuum degree of the drying chamber was 0 and 0.065MPa respectively. The pulse ratio of 1 minute: 2 minutes was alternately switched and the treatment was repeated 15 times.

[0061] (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power per unit material was set to 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃; the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode for processing, and the drying was carried out until the moisture content was 25-30%;

[0062] (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation.

[0063] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0064] Example 5

[0065] (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments;

[0066] (2) The pretreated amla fruit was subjected to infrared heating treatment at a temperature of 85°C, an infrared heating power of 750 W, a treatment time of 22s, and an interval of 7s; then the amla fruit pit was removed.

[0067] (3) Place the pitted Phyllanthus emblica in the composite impregnation solution and apply microwaves, wherein the microwave power is 500-700W and the processing time is 8-10min;

[0068] (4) The above-treated amla seeds are subjected to vacuum-atmospheric pressure alternating treatment: the temperature is 70-75℃, the vacuum degree of the drying chamber is 0 and 0.06-0.07MPa respectively, the pulse ratio is 0.5-1 minute: 1-2 minutes, and the cycle is repeated 10-20 times until the moisture content drops to less than 4% and the operation ends.

[0069] (7) After the amla fruit has cooled to room temperature, vacuum pack it.

[0070] The quality of the medicinal and edible Phyllanthus emblica products obtained in the above five examples was tested according to the following methods:

[0071] Moisture content determination: The method of GB 5009.3—2016 "Determination of moisture in food" was adopted.

[0072] Determination of total polyphenols and total flavonoids: Accurately weigh 1.00 g of Phyllanthus emblica powder sample and add 15 mL of 60% ethanol solvent; perform ultrasonic extraction at 40℃ for 30 minutes. After extraction, centrifuge at 4000 r / min for 10 minutes to obtain the supernatant; repeat the entire extraction and centrifugation process once, collect the supernatants obtained from the two extractions, add solvent to make up to a total volume of 30 mL, and then determine the total polyphenols and total flavonoids.

[0073] Vitamin determination: Refer to the third method of national standard GB 5009.86—2016.

[0074]

[0075] Uric acid-lowering activity evaluation

[0076] Experimental materials: Normal mouse hepatocytes AML12; Culture conditions: DMEM / F-12 medium containing 10% fetal bovine serum, 100 U / mL penicillin, and 100 μg / mL streptomycin, 37°C, 5% CO2. Xanthine was used as the modeling agent. The extract of Phyllanthus emblica from Example 3 was prepared as a stock solution in DMSO, stored at -20°C, and diluted with culture medium before use, with the final DMSO concentration not exceeding 0.1%.

[0077] Grouping scheme: AML12 cells were divided into groups of 1×102 5 / wells were seeded into 12-well plates and cultured for 24 h until adherence. The cells were then randomly divided into 4 groups, with 3 replicates in each group: normal control group, model control group, Phyllanthus emblica extract group, and allopurinol positive control group.

[0078] Modeling and drug administration regimens: The normal control group was given DMEM / F-12 basal medium containing 0.1% DMSO; the model control group was given DMEM / F-12 basal medium containing 100 μmol / L xanthine; the Phyllanthus emblica extract group was given 100 μg / mL Phyllanthus emblica extract in addition to the model group; the positive control group was given 5 μmol / L allopurinol in addition to the model group. All groups were incubated at 37°C and 5% CO2 for 6 h.

[0079] Detection: Cell supernatants from each group were collected, centrifuged at 3000 rpm for 10 min at 4°C, and the supernatants were collected. Uric acid content was determined by HPLC: an Agilent Zorbax SB C18 column (4.6 mm × 250 mm, 5 μm), a mobile phase of methanol-0.5% acetic acid aqueous solution (10:90, v / v), isocratic elution for 10 min, a flow rate of 0.8 mL / min, a column temperature of 30°C, and a detection wavelength of 288 nm.

[0080] Experimental results: The uric acid content in the normal control group was 0.08±0.01 μg / mL; in the model control group, it was 0.52±0.04 μg / mL; in the Phyllanthus emblica extract group, it was 0.15±0.02 μg / mL; and in the allopurinol group, it was 0.10±0.01 μg / mL. The model group showed a significantly higher uric acid level than the normal group (P<0.01). In this example, Phyllanthus emblica significantly reduced the uric acid production level in AML12 cells (P<0.01), demonstrating uric acid-lowering activity.

[0081] The above description is merely a preferred embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A processing method for Phyllanthus emblica, a plant used in both medicine and food, characterized in that, Includes the following steps: (1) Select fresh amla fruits that are uniformly mature, free from mold, rot and damage; wash them thoroughly and remove dead branches, mud, impurities and surface attachments; (2) The pretreated amla fruit was subjected to infrared heating treatment, and then the amla fruit pit was removed; (3) Place the pitted Phyllanthus emblica in the composite impregnation solution and apply microwaves, wherein the microwave power is 500-700W and the processing time is 8-10min; (4) The above-treated amla seeds are subjected to vacuum-atmospheric pressure alternating treatment: the temperature is 70-75℃, the vacuum degree of the drying chamber is 0 and 0.06-0.07MPa respectively, and the pulse ratio is 0.5-1 minute: 1-2 minutes, and the cycle is repeated 10-20 times. (5) The above-treated amla seeds were subjected to intermittent ventilation disturbance coupled with microwave low-temperature drying: the negative pressure of the system was maintained at -0.2MPa, the microwave loading power of the unit initial wet material was set to 0.5W / g, the temperature of the condensation and collection device was controlled at -42℃, and the material heating threshold was limited to 50℃; the entire process relied on intermittent ventilation disturbance combined with microwave low-temperature mode to dry to a moisture content of 25-30%; (6) Place the above-treated amla seeds into a pulse jet radio frequency vacuum dryer for drying: adjust the negative pressure inside the chamber to -0.1MPa, fix the distance between the upper and lower plates at 50mm, maintain the operating temperature at 60℃, and continue processing until the moisture content of the finished product drops to less than 4% to end the operation. (7) After the amla fruit has cooled to room temperature, vacuum pack it.

2. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that... In step (5), the jetting frequency of the intermittent ventilation disturbance is once every 6 minutes.

3. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that... In step (6), the pulse jetting frequency is once every 3 minutes.

4. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that... The infrared heating treatment described in step (2) is indirect infrared heating, with a heating temperature of 80-85℃, an infrared heating power of 700-800W, an action time of 20-25s, and an interval time of 6-8s.

5. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that... The infrared heating treatment described in step (2) is indirect infrared heating, with a heating temperature of 85°C, an infrared heating power of 750 W, an action time of 22s, and an interval time of 7s.

6. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that, The vacuum-atmospheric pressure alternating treatment described in step (4) is carried out at a temperature of 75°C and a vacuum degree of 0 and 0.07 MPa in the drying chamber, with a pulsation ratio of 1 minute to 2 minutes, and is repeated 15 times.

7. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that... The composite impregnation solution mentioned in step (3) includes sodium chloride, perilla powder, citric acid, and purified water.

8. The processing method of Phyllanthus emblica, a plant used in both medicine and food, according to claim 1, is characterized in that, In the composite impregnation solution described in step (3), the mass concentration of sodium chloride is 2% to 4%, the mass concentration of perilla powder is 1% to 3%, and the mass concentration of citric acid is 1% to 1.5%.

9. Processed Phyllanthus emblica, a medicinal and edible herb, obtained by the method according to any one of claims 1-8.

10. The application of the processed Phyllanthus emblica product according to claim 9 in the preparation of drugs, health products and functional foods with uric acid-lowering effects.

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