A traditional Chinese medicinal vinegar capable of reducing
blood pressure is prepared as below: taking 15 parts of
Apocynum venetum, 15 parts of rauvolfia verticillate, 15 parts of
Salvia miltiorrhiza, 10 parts of licorice, 5 parts of honey and 40 parts of vinegar; picking, cleaning,
drying and placing the
Apocynum venetum,
rauvolfia verticillata,
Salvia miltiorrhiza and licorice into a multifunctional extracting tank, adding 75%
ethanol solution to submerge the materials, soaking for a week, leaching an
alcohol liquor, adding 8 times of 75%
ethanol solution, conducting
reflux extraction at 80 DEG C for 120 min, leaching an
alcohol extract, standing overnight, leaching a supernatant, merging the two
alcohol extract, recovering
ethanol, concentrating the extract into a clear paste for standby; adding 10 times of water into the multifunctional extracting tank, heating to a boiling state for 120 min, and leaching a medicinal soup; adding 8 times of water, boiling for 90 min, leaching a medicinal soup, discarding the waste
slag, merging the two filtrate, standing overnight, leaching a supernatant, and concentrating the supernatant into a clear paste; adding honey and vinegar, mixing evenly, adding
purified water equivalent to 1.5 times the amount of vinegar, mixing evenly, packing, and sterilizing to obtain the traditional Chinese medicinal vinegar capable of reducing
blood pressure. The traditional Chinese medicinal vinegar capable of reducing
blood pressure has main function of vasodilator action on primary hypertension, and should be taken 2-3 times daily by 200 ml each time.