Honeysuckle dew containing both chlorogenic acid and volatile oil components and preparation method thereof

Abstract

The invention discloses a honeysuckle dew containing both chlorogenic acid and volatile oil components. The honeysuckle dew contains both chlorogenic acid and volatile oil components, the content of chlorogenic acid is greater than or equal to 10mg / 100ml, and its preparation method uses water as a solvent to extract the active ingredients in honeysuckle respectively in two stages, and the first stage adopts low temperature Countercurrent extraction of chlorogenic acid in honeysuckle, the second stage extracts the volatile oil components from the medicinal residues produced by the first stage of extraction, and then cools them separately, and then filters them according to the proportion of the crude drug. The obtained honeysuckle dew contains both chlorogenic acid and volatile oil components, which not only ensures that the honeysuckle dew has characteristic flavor, good color, and good taste, but also ensures that effective components such as chlorogenic acid, flavonoids, and aromatic components in the honeysuckle are effectively extracted. The advantage is that the obtained honeysuckle dew contains chlorogenic acid and aromatic substances at the same time to ensure clinical efficacy, and the obtained honeysuckle really has the functions of antibacterial, anti-inflammatory, anti-viral, anti-tumor, heat-clearing and detoxifying, and cooling and fire-removing.

Description

technical field [0001] This patent discloses a processing technology of traditional Chinese medicine preparation or health food. Specifically, it discloses a honeysuckle dew obtained by processing honeysuckle, a medicinal and edible material (foodstuff), and a preparation method thereof. Background technique [0002] Honeysuckle is also known as Erhua, Yinhua, and Double Flower. It is the flower bud of Lonicera Lonicera, Red Gland Lonicera, Mountain Silver Flower or Lonicera trichomes. It is distributed throughout the north and south of my country. It is cold in nature and sweet in taste. Traditional Chinese medicine believes that honeysuckle has heat-clearing and detoxifying, evacuating wind-heat; it is mainly used to treat diseases such as exogenous wind-heat, fever due to febrile disease, red and swollen throat, toxic heat and bloody dysentery, carbuncle and furuncle. [0003] Modern research shows that honeysuckle contains volatile oil, luteolin, flavonoids, chlorogen...

AI Technical Summary

Problems solved by technology

Although the traditional decoction method can basically maintain the clinical efficacy, but because of the large loss of aromatic substances, the honeysuckle characteristic aroma of the obtained honeysuckle dew is not strong, the taste is poor, and part of the chlorogenic acid is lost after long-term high-temperature decoction

With the advancement of technology, manufacturers blindly pursue the senses and flavors, ignoring the internal quality. Now most of them use the distillation method to prepare honeysuckle dew. The distillation method better maintains the characteristic aromatic substances in honeysuckle. The flavor of honeysuckle dew is outstanding, the color is good, and the taste is good. The honeysuckle dew produced by this method does not contain chlorogenic acid at all, and there is no guarantee that the honeysuckle dew has antiviral, antibacterial, anti-inflammatory, and antitumor effects.