CN108113962B

CN108113962B - Method for reducing astringency of traditional Chinese medicine oral preparation containing polyphenol

Info

Publication number: CN108113962B
Application number: CN201810155552.8A
Authority: CN
Inventors: 张定堃; 林俊芝; 韩雪; 韩丽; 杨明; 段渠
Original assignee: Chengdu University of Traditional Chinese Medicine
Current assignee: Chengdu University of Traditional Chinese Medicine
Priority date: 2018-02-23
Filing date: 2018-02-23
Publication date: 2021-06-25
Anticipated expiration: 2038-02-23
Also published as: CN108113962A

Abstract

The invention discloses a method for reducing the astringency of a traditional Chinese medicine oral preparation containing polyphenol, belongs to the field of traditional Chinese medicine pharmacy, and provides a method for reducing the astringency of a traditional Chinese medicine containing polyphenol, wherein the pH of an extract of the traditional Chinese medicine containing polyphenol is adjusted to 4-4.5, and the traditional Chinese medicine extract with reduced astringency is obtained. The invention also provides a polyphenol-containing traditional Chinese medicine oral preparation with reduced astringency, which is prepared by the following method: the Chinese medicinal extract with reduced astringency prepared by the method is added with pharmaceutically acceptable adjuvants to prepare into oral preparation. According to the method, the pH value of the extract of the polyphenol-containing pharmaceutical composition is adjusted to 4-4.5, so that the stability of the components is ensured, the original astringent taste of the medicine is unexpectedly greatly reduced, the medicine taking compliance of a patient is improved, a large amount of flavoring agents are not added, the dosage of a sweetening agent in a prescription is reduced, and the production cost is reduced; has obvious taste masking effect, does not increase the dosage of patients, and is simple, convenient and practical.

Description

Method for reducing astringency of traditional Chinese medicine oral preparation containing polyphenol

Technical Field

The invention belongs to the field of traditional Chinese medicine pharmacy, relates to a method for reducing astringency of a traditional Chinese medicine oral preparation containing polyphenol, and particularly relates to a polyphenol taste masking preparation.

Background

Astringency is the sensation of wrinkling, shrinking, caused by exposure of epithelial cells to polyphenol solutions. This is a complex group of sensations involving dryness, roughness of the oral surfaces, and the sensation of tightening, dragging, or wrinkling of the oral mucosa and muscles. Strictly speaking, astringency is a sensation or touch, not a sense of taste, not produced by taste buds acting on the tongue, but rather is mistaken for a sense of taste due to its production in the mouth.

Astringency is one of the real tastes of Chinese herbs, and has a certain universality in Chinese herbal medicines and Chinese patent medicines. The medicine rich in polyphenol substances can generate obvious astringent taste in the process of taking, the taking compliance of patients is seriously influenced, and the expansion of the market share of the polyphenol medicines is restricted. Therefore, it has been increasingly regarded by pharmaceutical practitioners to effectively mask the unpleasant taste of the drug and improve the quality of the product.

Aiming at astringency masking, the food industry mostly adopts the modes of adsorption clarification, calcium salt or gelatin precipitation, macroporous resin separation and the like to separate and remove part of polyphenol. However, in pharmacy, the polyphenol substances have definite activities of resisting oxidation, bacteria, lipid peroxidation damage, tumors and the like, and are important functional substance bases. The pure adoption of the process of separation and impurity removal can seriously damage the exertion of the drug effect, and belongs to the great change of the drug substance basis in the drug preparation.

The patent CN 101573046A uses an encapsulation material to coat polyphenol substances, and adopts the processes of cyclodextrin inclusion and the like in the prior art, which can obviously reduce the release and effect of the medicament in the oral cavity and is not beneficial to the treatment of oral diseases on one hand; on the other hand, the method can cause great changes of absorption routes and bioavailability of main components.

And the pure increase of the dosage of the sweetening agent not only increases partial taste interference effect, but also has unobvious astringent taste masking effect, reduces the drug loading rate and increases the dosage.

In conclusion, the problem of astringency has plagued the research, preparation and production practice of oral Chinese medicinal preparations for a long time, and becomes a bottleneck problem restricting the development of astringent Chinese medicaments.

Disclosure of Invention

The basic principle of polyphenol for generating astringency is that the phenolic hydroxyl of polyphenol is complexed with protein rich in proline in saliva of mammal to generate precipitate, which is caused by the process that saliva protein and polyphenol material form hydrophobic complex. Many factors can influence this process, including individual differences leading to different sensitivity to astringency; polyphenol concentration, polyphenol type; reaction time, temperature, pH, etc.

The traditional Chinese medicine polyphenol has common characteristics in structure and contains a large amount of polyphenol hydroxyl; in the traditional Chinese medicine extract and extractum which are rich in polyphenol, the solution is always acidic, and the pH value is about 2.5-3; in addition, acidic auxiliary materials such as citric acid are often added into the preparation to increase the flavor. The invention creatively controls the application of the acidic auxiliary materials by adjusting the pH of the extract and the solution to effectively reduce the astringent taste of the oral preparation. Therefore, through a large amount of experimental researches, the inventor unexpectedly finds that the oral preparation with good astringency masking effect can be prepared by regulating and controlling the pH value of the preparation before forming and reducing the use of acidic auxiliary materials.

In order to solve the problem of astringency which troubles traditional Chinese medicine oral preparations for a long time, the invention provides a method for reducing the astringency of traditional Chinese medicine oral preparations containing polyphenol. The method specifically comprises the following steps:

the invention provides a method for reducing the astringency of traditional Chinese medicine containing polyphenol, which comprises the steps of taking an extract of the traditional Chinese medicine containing the polyphenol, and adjusting the pH value to 4-4.5 to obtain the traditional Chinese medicine extract with reduced astringency.

Further, the polyphenol-containing extract of the traditional Chinese medicine is a tea polyphenol extract, sanguo decoction, sanle syrup, a dandelion extract, a soothing paste, a sea buckthorn paste, a hainan holly leaf extract, a Chinese olive extract, an emblic leafflower fruit extract or a nodecan oral liquid.

Further, the pH was 4.5.

Further, the pH adjustment is performed by using an alkaline adjusting liquid or alkaline particles.

Preferably, the alkaline conditioning solution is a sodium carbonate aqueous solution, a sodium bicarbonate aqueous solution or a sodium hydroxide aqueous solution; and/or the alkaline particles are sodium carbonate particles or sodium bicarbonate particles.

More preferably, the alkalinity adjusting liquid is 0.1 to 1g/mL sodium carbonate aqueous solution, 0.1 to 1g/mL sodium bicarbonate aqueous solution or 0.1 to 1g/mL sodium hydroxide aqueous solution.

More preferably, the alkali control solution is 0.5g/mL aqueous sodium carbonate solution, 0.5g/mL aqueous sodium bicarbonate solution, or 0.5g/mL aqueous sodium hydroxide solution.

The invention also provides a polyphenol-containing traditional Chinese medicine oral preparation with reduced astringency, which is prepared by the following method: taking an extract of a traditional Chinese medicine containing polyphenol, adjusting the pH value to 4-4.5 to obtain the traditional Chinese medicine extract with reduced astringency, and adding pharmaceutically acceptable auxiliary materials to prepare the oral preparation.

Further, the pH was 4.5.

Further, the oral preparation is granules, buccal tablets, chewable tablets, throat tablets, oral liquid, pills, tablets, powder, mixture, syrup, electuary, paste or pellets.

Preferably, the oral preparation is tea polyphenol extract, sanguo soup buccal tablets, sanle syrup oral liquid, Xinnaojian tablets, dandelion granules, soothing paste, five-flavor sea-buckthorn powder, Shuangshan granules, fructus chebulae immaturus throat tablets, emblic leafflower fruit throat tablets or Nuodikang oral liquid.

The invention provides a method for reducing the astringency of a traditional Chinese medicine oral preparation containing polyphenol, which is characterized in that the pH value of an extract of a pharmaceutical composition containing polyphenol is adjusted to 4-4.5, so that the stability of components is ensured, the original astringency of the medicine is unexpectedly greatly reduced, the compliance of a patient in taking the medicine is improved, a large amount of flavoring agents are avoided, the using amount of a sweetening agent in a prescription is reduced, and the production cost is reduced; has obvious taste masking effect, does not increase the dosage of patients, and is simple, convenient and practical.

The process has very important significance for the production of traditional Chinese medicine preparations, can be used for preparing various oral dosage forms (solving the problem of taste) which cannot be realized by the traditional process, especially special dosage forms (such as granules, dispersible tablets and other preparations) aiming at certain specific crowds (such as children and old people with difficulty in swallowing), is simple and convenient to operate, low in cost, beneficial to large-scale production, good in application prospect, and widely applicable to the fields of food, tea beverages, wine, medicines and the like.

Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.

The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.

Drawings

FIG. 1 is a fluorescence spectrum of a reaction system of taste-masked three-fruit soup and raw three-fruit soup treated at different pH values with beta-casein.

FIG. 2 is the binding information of three-fruit soup with beta-casein.

Fig. 3 shows fingerprint before and after taste masking of the three-fruit decoction buccal tablet.

FIG. 4 is the main component analysis results and screening main component diagram of the three-fruit soup extract under different pH conditions.

Fig. 5 shows fingerprint before and after taste masking of the three-fruit decoction buccal tablets.

Figure 6 is a comparison of the effect of VAS scoring on three prescriptions in volunteers.

Detailed Description

The raw materials and equipment used in the embodiment of the present invention are known products and obtained by purchasing commercially available products.

1) Materials and reagents

Myrobalan (batch No. Z00216N01), emblic leafflower fruit (batch No. Z16116N01), Terminalia bellerica (batch No. Z10016N01), available from mediterra-medians limited, sikawa, dry ripe fruits of myrobalan Terminalia chebula Retz, a plant euphorbiaceae, Phyllanthus emblica, and a plant quisqualis terminalis bellicica (Gaertn.) roxb.

Beta-casein (purity not less than 98%, Sigma, batch No. SLBN8470V), artificial saliva (Cengguan Hengshi Co., Ltd., batch No. XH-002), Sanle pulp anti-fatigue liquid (Sichuan Huamei pharmaceutical Co., Ltd., batch No. 1403003), soluble starch (Xilonga Co., Ltd., batch No. 130824), dextrin (Tianjin Hengxing chemical reagent manufacturing Co., Ltd., batch No. 20170411), sucrose (Xilonga Co., Ltd., batch No. 140301), citric acid (Xilonga Co., Ltd., batch No. 110720), menthol (Shanghai-sourced leaf Biotech Co., Ltd., batch No. JM0524RB13), tea polyphenol (Shanghai-sourced leaf Biotech Co., Ltd., batch No. Y23D6B 8012).

2) Main instrument

Cary Eclipse type fluorescence spectrophotometer (VARIAN, USA), Reye PHS-3C type pH meter (Shanghai apparatus and electronic sciences instruments Co., Ltd.), TURBICAN LAB stability analyzer (Formulation, France), Agilent 1260 high performance liquid chromatograph (Agilent technologies, USA).

Example 1: improvement of astringent taste of three-fruit soup buccal tablets by pH adjustment

1. Preparation of three-fruit soup extract

Weighing 2 parts of myrobalan, 1 part of fructus terminaliae billericae and 1 part of emblic leafflower fruit, adding 10 times of water, and extracting twice at 100 ℃ for 1 hour each time. And combining the extracting solutions, and concentrating until the relative density is 1.20-1.30 to obtain the three-fruit soup extract.

2. Preparation of taste-masked extract of three-fruit decoction

Using 0.5g/mL of Na₂CO₃Adjusting the pH of the extract to 2.5, 3.5, 4.5, 5.5 and 6.5 respectively to prepare three-fruit soup taste-masking extract respectively. Then adding starch, dextrin and sucrose, making into soft mass, sieving with 16 mesh sieve, and adding magnesium stearate in equal amount; dissolving Mentholum in peppermint oil, spraying into the above granules, mixing, tabletting, sterilizing, packaging, inspecting, and storing to obtain the final product with specification of 1 g/tablet. The tablet comprises, by 1000 tablets, taste masking extract of three-fruit soup 600g, starch 300g, dextrin 100g, sucrose 50g, menthol 10g, peppermint oil 5mL, and magnesium stearate 6 g.

3. Fluorescence spectrometry

Prepared with artificial saliva to obtain 1.2 mg/mL^-1And 0.4 mg/mL of the beta-casein solution^-1The taste-masking three-fruit soup solution and the original three-fruit soup solution.

Adding 1mL of beta-casein solution into 10 containers, respectively adding 0, 10, 20, 40, 80, 100, 200, 400, 600 and 1000 mu L of the three-fruit soup standard solution, metering the volume to 2mL by using artificial saliva, uniformly mixing, placing in a water bath at 30 ℃ for reaction for 30min, taking out, detecting on a fluorescence spectrophotometer, setting the excitation wavelength to be 280nm, scanning an emission spectrum at 287-450nm, and observing the change of fluorescence intensity.

(1) Quenching constant of three-fruit soup and beta-casein

The quenching constant of the three-fruit soup and the beta-casein can be obtained by the following equation:

F₀/(F₀-F)＝1/(fK[Q])+1/f

in the formula, F₀And F represents the fluorescence intensity of beta-casein in the absence and presence of quencher, [ Q ]]Is the concentration of quencher, K is quenching constant, F is the fluorescence fraction of polar quencher, and F is₀/(F₀-F) to 1/[ Q)]Plotting, FIG. 1, results in the ratio of intercept to slope being K.

FIG. 1 is a fluorescence spectrum of a reaction system of taste-masked three-fruit soup and raw three-fruit soup treated at different pH values with beta-casein. In FIG. 1, pH2.5(A), raw extract (B), pH4.5(C), pH5.5(D), pH6.5(E), pH3.5/20 ℃ (F); (a) beta-casein, (b-j) beta-casein with 0.024,0.048,0.096,0.193,0.242,0.484,0.968,1.453and 2.421mM triple fruit soup reaction system.

(2) Binding information of three-fruit soup and beta-casein

The binding information of the three-fruit soup with beta-casein can be reflected by figure 2 and the following equation:

Log[(F₀-F)/F]＝log K_a+nlog[Q]

in the formula, K_aIs the apparent binding constant, and n is the number of binding sites per beta-casein molecule.

K between SANGUOTANG and beta-casein at 20 deg.C and 30 deg.C_aAre respectively 3.08X 10⁴M^-1And 10.06X 10⁴M^-1. With increasing temperature, K_aThe increase indicates that there is an interaction in a covalent form during the binding of the sanguo soup with beta-casein, wherein the interaction in a non-ionic form plays a major role.

The apparent binding constant results show that K_aThe value is greatly influenced by pH, and the binding force is ranked as follows: pH3.5>pH6.5>pH5.5>pH2.5>pH 4.5. Wherein, K_aThe larger the ratio, the more the binding of polyphenol to beta-casein in the surface sanguo soup was increased, thus confirming that the astringency of the sanguo soup was also increased. The ranking results showed that the three-fruit soup at pH4.5 had the least binding to protein and thus the least astringency.

4. Similarity research of fingerprint

Chromatographic conditions are as follows: agilent1200 HPLC (with autosampler, vacuum degasser, quaternary pump, column oven, etc.), Welchrom C₁₈A chromatographic column (4.6mm multiplied by 250mm, 5 mu m) with a mobile phase of 0.1 percent phosphoric acid water (A) -methanol (B) (gradient elution is 0-6min, 5 percent B, 6-15min, 5-7 percent B, 15-20min, 7-15 percent B, 20-25min, 15-21 percent B, 25-31min, 21-22 percent B, 31-41min, 22 percent B, 41-45min, 22-32 percent B, 45-60min, 32-65 percent B, 60-65min, 65-5 percent B), a detection wavelength of 270nm, a flow rate of 1.0mL/min, a column temperature of 30 ℃ and a sample injection amount of 10 mu L.

The results of the evaluation of the similarity of the fingerprints under the respective pH conditions are shown in FIG. 3. As can be seen from the figure, compared with the original extract, the similarity of the extract after pH adjustment is changed, when the pH is 2.5-5.5, the similarity coefficient is above 0.996, the similarity is very high, the proportion of the components is not obviously changed, and the stability of the components is ensured; as the pH continued to increase, the similarity coefficient began to decrease, e.g., at pH6.5, the similarity coefficient with the original extract was only 0.94, indicating that the ratio of some components had changed significantly, most significantly, the peak of the liquid phase retention time of 77 min.

5. HPLC component metabolism profile in combination with principal component analysis

The substances with large component change are researched by adopting HPLC component metabolism profile and main component analysis. As shown in fig. 4, fig. 4-a shows the main component analysis results of the three fruit soup extracts under different pH conditions, and it can be seen from the figure that when the pH is increased to 6.5, the distance from the original extract (pH3.5) gradually increases, indicating that the overall similarity decreases, and when the pH is in the range of 2.5-5.5, the distance from the original extract (pH3.5) is very close, indicating that the overall similarity is very high. Partial least squares discriminant analysis (PLS-DA) was performed to screen the main components (FIG. 4-B), and the main differential component was found to be the peak with retention time of 77min, and the reference product was identified to be ellagic acid.

6. Determination of bacteriostatic Effect

Placing the taste-masked buccal tablet (pH4.5) and the original tablet in a dissolution device, sampling at 0.5, 1, 1.5, 2, 2.5, and 3min, respectively, and filtering with 0.22 μm microporous membrane.

Culturing Staphylococcus aureus and Candida albicans to certain concentration, respectively smearing on solid culture medium, placing paper sheet on the culture medium with tweezers, sucking 5 μ L of the three fruit soup liquid on the paper sheet, and culturing at appropriate temperature. After a certain time, taking out and measuring the diameter of the inhibition zone by using cross hair, and evaluating the antibacterial activity of the medicament according to the existence and the size of the inhibition zone. The results are shown in FIG. 5, and the results show that the bacteriostatic activity of the three-fruit soup before and after taste masking is not obviously different.

7. Measurement of astringency

After 12 volunteers were given 1 taste-masking buccal tablet (pH4.5) and the original buccal tablet per person, they were put into the mouth for 2min and then expectorated and rinsed, and as a result, astringency was significantly reduced and was easily accepted. Compared with the original prescription, the three-fruit decoction buccal tablet prescription adopting the new process has the advantages that the dosage of the auxiliary materials is reduced, the dosage of the flavoring agent is also obviously reduced, the ingredients are stable, and the antibacterial activity is not obviously changed.

Example 2pH adjustment and removal of citric acid to improve astringency of SANGUOTANG buccal tablet

Based on the influence rule of pH on astringency, it is speculated that citric acid may influence the astringency perception of the three-fruit decoction buccal tablet. Thus, the original recipe (pH3.5, recipe 1, where pH is the pH of the original extract), the original recipe depleted citric acid (pH3.5, recipe 2), the original recipe raised pH (pH4.5, recipe 3) were compared.

The taste evaluation was carried out by VAS volunteer scoring. Administering 1 tablet of taste-masking buccal tablet and original buccal tablet to 12 volunteers, putting into oral cavity for 2min, spitting, gargling, and grading according to expression of volunteers by referring to VAS table. The three-fruit decoction buccal tablets are shown in the table 1 and the figure 6 in a formula comparison way.

TABLE 1 comparison of three kinds of three-fruit decoction buccal tablets

Prescription	Crude extract	Extract after pH rising	Citric acid	VAS volunteer scoring
					Prescription 1 (original prescription)	+	-	+	8.58±1.10
Prescription 2 (removing citric acid)	+	-	-	7.91±1.31
					Prescription 3(pH4.5)	-	+	+	4.92±0.90

From the results, it was found that in formula 2, the astringency was reduced compared to the original formula (formula 1) after removal of citric acid, and the two groups were statistically different. The pH was adjusted to 4.5 on the basis of the original recipe (recipe 1), and the astringency was significantly reduced without removing citric acid by recipe 3. Namely, in the original prescription, the citric acid is directly removed, and the astringency is reduced but is not obvious; formula 3 can remarkably reduce astringency by adjusting pH to 4.5, and has remarkable effect.

TABLE 2 comparison of three-fruit decoction buccal tablets with different pH values

Prescription	VAS volunteer scoring
		Prescription 1(pH 2.5)	7.94±1.40
Prescription 2(pH 3.5)	5.94±0.87
		Prescription 3(pH 4)	4.67±0.91
Prescription 4(pH 4.5)	4.21±0.63
		Prescription 5(pH 5.5)	5.07±1.13
Prescription 6(pH 6)	6.32±1.19
		Prescription 7(pH 6.5)	6.59±1.05

As is clear from Table 2, astringency was significantly reduced at a pH of 4 to 4.5. When the pH value is 2.5-5.5, the similarity coefficient is above 0.996, the similarity is very high, and the proportion of the components is not obviously changed, namely the stability of the components is ensured; therefore, the pH is adjusted to 4 to 4.5, so that the stability of the ingredients can be ensured and the astringency can be reduced.

Example 3: pH adjustment for improving astringent taste of Sanle pulp

Taking the original liquid of the oral liquid of the Sanle pulp (the liquid medicine for preparing the oral liquid), and adopting 0.5g/mL of Na₂CO₃Adjusting pH of the extractive solution to 5 with water solution to obtain taste masked concentrated juice of herba Ocimi. Respectively taking equal amounts of the original Sanle pulp oral liquid and the taste-masked Sanle pulp concentrated juice, adding the same amount of auxiliary materials such as L-arginine, L-aspartic acid, honey and the like, uniformly mixing, sterilizing, packaging, inspecting and warehousing to obtain the taste-masked Sanle pulp oral liquid and the original Sanle pulp oral liquid, wherein the preparation specification is 15 mL/bottle.

The taste-masking oral liquid of the three-lux juice and the original oral liquid of the three-lux juice are given to 12 volunteers by 10mL per person, and the oral liquid of the three-lux juice is put into an oral cavity for 30s and then is spitted out for gargling, and the result shows that the astringency of the oral liquid of the three-lux juice is reduced from 7.31 to 5.88, the astringency is obviously reduced, and the mouth feel is more acceptable.

Example 4

(1) pH adjustment for improving astringency of tea leaf extract

Decocting green tea in water, filtering, mixing filtrates, and adding 0.5g/mL Na₂CO₃Adjusting pH of the aqueous solution to alkaline, standing, adjusting pH of the precipitate to acidic with 1mol/L HCl, filtering, extracting the filtrate with ethyl acetate under shaking, recovering solvent under reduced pressure, and adding 0.5g/mL Na₂CO₃Adjusting pH of the water solution to 5, drying, and pulverizing.

The taste-masking tea extract and the original extract are given to 12 volunteers 0.5g per person, and the tea extract is spitted out after being put into the oral cavity for 30s and then gargled, and the result shows that the astringency of the tea extract is reduced from 8.48 to 6.06, the astringency is obviously reduced, and the mouthfeel is more acceptable.

(2) Improvement of astringent taste of heart and brain health tablet by pH regulation

Taking the taste-masked tea extract and the original tea extract, respectively adding 100g of microcrystalline cellulose (dried at 80-100 ℃ for 4 hours) and 94g of starch in equal amount, granulating with 40% ethanol, drying at low temperature, adding 1.5g of magnesium stearate, mixing, and pressing into 1000 tablets to obtain taste-masked tablets and original tablets.

The 12 volunteers were given 1 taste masking tablet and the original tablet per person, put into the oral cavity for 30s and spit out for gargling, and the result shows that the astringency of the taste masking tablet of the Xinnaojian tablet is reduced from 7.12 to 5.30 relative to the original tablet, the astringency of the taste masking tablet of the Xinnaojian tablet is obviously reduced, and the mouthfeel is more acceptable.

In conclusion, the invention provides a method for reducing the astringent taste of a traditional Chinese medicine oral preparation containing polyphenol, wherein the pH value of an extract of a pharmaceutical composition containing polyphenol is regulated to 4-4.5 by an alkaline regulating solution, and the chemical components of the medicine are not obviously changed, so that the original astringent taste of the medicine is unexpectedly and greatly reduced while the stability of the components is ensured, the compliance of a patient in taking the medicine is improved, a large amount of flavoring agents are not added, the dosage of a sweetening agent in a prescription is reduced, and the production cost is reduced; has obvious taste masking effect, does not increase the dosage of patients, and is simple, convenient and practical.

Claims

1. A method for reducing the astringency of a polyphenol-containing traditional Chinese medicine, which is characterized in that: taking the polyphenol-containing traditional Chinese medicine extract, and adjusting the pH value to 4-4.5 to obtain the traditional Chinese medicine extract with reduced astringency.

2. The method of claim 1, wherein: the polyphenol-containing Chinese medicinal extract is tea polyphenol extract, Sanguo decoction, Sanle pulp, dandelion extract, soothing paste, sea buckthorn paste, Hainan holly leaf extract, Chinese olive extract, emblic leafflower fruit extract or Nuodikang oral liquid.

3. The method of claim 1, wherein: the pH was 4.5.

4. The method of claim 1, wherein: the pH adjustment is performed by using an alkaline adjusting liquid or alkaline particles.

5. The method of claim 4, wherein: the alkaline regulating solution is sodium carbonate aqueous solution, sodium bicarbonate aqueous solution or sodium hydroxide aqueous solution; and/or the alkaline particles are sodium carbonate particles or sodium bicarbonate particles.

6. The method of claim 5, wherein: the alkaline adjusting liquid is 0.1-1 g/mL sodium carbonate aqueous solution, 0.1-1 g/mL sodium bicarbonate aqueous solution or 0.1-1 g/mL sodium hydroxide aqueous solution.

7. The method of claim 6, wherein: the alkaline adjusting solution is 0.5g/mL sodium carbonate aqueous solution, 0.5g/mL sodium bicarbonate aqueous solution or 0.5g/mL sodium hydroxide aqueous solution.

8. A polyphenol-containing Chinese medicinal oral preparation with reduced astringency, which is characterized in that: the preparation method comprises the following steps: taking an extract of a traditional Chinese medicine containing polyphenol, adjusting the pH value to 4-4.5 to obtain the traditional Chinese medicine extract with reduced astringency, and adding pharmaceutically acceptable auxiliary materials to prepare the oral preparation.

9. The oral Chinese medicinal preparation according to claim 8, wherein: the polyphenol-containing Chinese medicinal extract is tea polyphenol extract, Sanguo decoction, Sanle pulp, dandelion extract, soothing paste, sea buckthorn paste, Hainan holly leaf extract, Chinese olive extract, emblic leafflower fruit extract or Nuodikang oral liquid.

10. The oral Chinese medicinal preparation according to claim 8, wherein: the pH was 4.5.

11. The oral Chinese medicinal preparation according to claim 8, wherein: the pH adjustment is performed by using an alkaline adjusting liquid or alkaline particles.

12. The oral Chinese medicinal preparation of claim 11, wherein: the alkaline regulating solution is sodium carbonate aqueous solution, sodium bicarbonate aqueous solution or sodium hydroxide aqueous solution; and/or the alkaline particles are sodium carbonate particles or sodium bicarbonate particles.

13. The oral Chinese medicinal preparation of claim 12, wherein: the alkaline adjusting liquid is 0.1-1 g/mL sodium carbonate aqueous solution, 0.1-1 g/mL sodium bicarbonate aqueous solution or 0.1-1 g/mL sodium hydroxide aqueous solution.

14. The oral Chinese medicinal preparation of claim 13, wherein: the alkaline adjusting solution is 0.5g/mL sodium carbonate aqueous solution, 0.5g/mL sodium bicarbonate aqueous solution or 0.5g/mL sodium hydroxide aqueous solution.

15. The oral Chinese medicinal preparation according to claim 8, wherein: the oral preparation is granule, oral liquid, pill, tablet, powder, mixture, syrup, granule, paste or pellet.

16. The oral Chinese medicinal preparation of claim 15, wherein: the tablet is buccal tablet, chewable tablet or throat tablet.

17. The oral Chinese medicinal preparation of claim 15, wherein: the oral preparation is tea polyphenol extract, Sanguo decoction buccal tablet, Sanle syrup oral liquid, Xinnaojian tablet, dandelion granule, soothing paste, five-flavor seabuckthorn powder, Shuangshan granule, fructus chebulae immaturus throat tablet, emblic leafflower fruit throat tablet or Nuodikang oral liquid.