CN111518660A

CN111518660A - Health-care white spirit with effect of relieving alcoholic brain injury and preparation method thereof

Info

Publication number: CN111518660A
Application number: CN202010354374.9A
Authority: CN
Inventors: 左可成; 杨强; 童国强; 乐细选; 朱美玲; 罗高建; 倪书干; 施鹏
Original assignee: Jing Brand Co ltd
Current assignee: Jing Brand Co ltd
Priority date: 2020-04-29
Filing date: 2020-04-29
Publication date: 2020-08-11

Abstract

Compared with the traditional white spirit, the white spirit prepared by the preparation method has more complex flavor components, more elegant fragrance, better taste and better function of relieving alcoholic brain injury.

Description

Health-care white spirit with effect of relieving alcoholic brain injury and preparation method thereof

Technical Field

The invention relates to the technical field of health-care white spirit preparation, and particularly relates to health-care white spirit with an effect of relieving alcoholic brain injury and a preparation method thereof.

Background

In recent years, the damage caused by drinking and alcohol abuse is becoming a global medical and social problem, drinking and injuring the liver is becoming a common recognition of people as smoking and injuring the lung, but most people are not aware of the fact, and the damage to other organs of the human body, such as the brain, is large due to excessive drinking. After entering human body, ethanol can be directly absorbed into blood through gastric mucosa and quickly enters brain through blood brain barrier. It has been reported that part of people with chronic alcohol addiction have atrophy of cerebral cortex and part of people have signs of mental deterioration. The cerebral cortex of a person who drinks for a long time is in an anesthetic state, so that the person is in abnormal speech, unconscious and unconscious, namely the folk custom called 'wine numbness', and the fact that the long-term subacute alcohol intake can cause the Korsakoff syndrome and seriously damages the learning and memory is not contended.

Alcohol affects various systems of the human body, and can cause injury even after long-term abuse, particularly to the central nervous system, which not only causes organic lesion, but also causes consciousness and mental disorder. Some parts of the brain have been reported to be more vulnerable to alcohol than other parts, such as basal ganglia, hippocampus, reticulum activation system, etc. The experimental results show that the lipid peroxide content (MDA) of the brain cell membrane of the rat is obviously increased and the activity of superoxide dismutase (SOD) is obviously reduced when the small dose of alcohol is fed for a long time, which indicates that after the small dose of alcohol is fed for a certain time, a large amount of oxygen free radicals are generated in brain tissues to form dynamic balance disorder between oxidation and oxidation resistance, and the free radicals of the brain tissues are increased due to long-term drinking of the small dose of alcohol to attack the phospholipid of the central nervous system membrane to cause peroxidation damage; the reduced levels of SOD may be associated with a large consumption of oxygenated free radicals, while lipid peroxides may inhibit SOD activity, resulting in a diminished body's oxidative capacity.

The lack of certain essential nutrient elements due to long-term drinking is a potential factor for alcohol-induced brain damage. Thiamine is a required accessory molecule for the 3 enzymes involved in the two pathways of carbohydrate metabolism. Reduction of thiamine levels can affect many cellular functions, resulting in severe brain disorders. The research result shows that the alcohol enters the blood to reduce the vitamin B1, so that the function of enzyme production in the human body is reduced, which is also a reason for the damage of the brain. Wernike's encephalopathy is also a common manifestation of alcohol-drinking brain injury, accounting for about 3% of chronic alcohol-toxic diseases.

The proper drinking of the wine can play a role in protecting blood vessels and heart, but the middle or large amount of drinking of the wine can reduce the function of the A-type receptor of the neuron aminobutyric acid, cause brain dysfunction and damage to the cranial nerves to a certain extent.

At present, many studies on the repair of alcoholic brain injury have been reported. Research shows that the garlic polysaccharide can antagonize the mouse learning and memory reduction and brain cell damage caused by continuous excessive drinking through regulating cholinergic and monoamine nervous systems. It has also been shown that tocopherol can improve cognitive dysfunction in rats caused by chronic alcohol by reducing acetylcholinesterase activity and the level of oxidative stress in the central nervous system. Research reports that the lycium barbarum polysaccharide has a protection effect on the hypoxia injury of neurons, can obviously improve the form change of the hypoxia injury neurons, improve the cell survival rate, reduce the leakage of intracellular LDH (lactate dehydrogenase), obviously improve the activity of intracellular SOD (superoxide dismutase) and reduce the generation of lipid peroxidation products MDA (malondialdehyde).

For people who have to attend various business banquet occasions frequently, excessive alcohol intake caused by long-term drinking is more likely to cause alcoholic brain injury. If the health care white spirit product which can meet the commercial drinking requirement and relieve alcoholic brain injury and even tonify the brain is provided, the health care white spirit product is certainly welcomed.

Disclosure of Invention

The invention aims to develop the health care white spirit which can meet the commercial drinking requirement, relieve the brain injury caused by alcohol and simultaneously has certain auxiliary effect of reducing the liver injury.

The technical scheme of the invention is as follows:

a health care white spirit with the efficacy of relieving alcoholic brain injury is prepared by adding the following raw materials into 50 kiloliters of base spirit: 18-30 kg of tartary buckwheat extracting solution, 4-6 kg of garlic polysaccharide, 2-3.5 kg of kudzu root extract, 2-4 kg of Chinese yam extract, 1-2.5 kg of medlar extract, 1-2.5 kg of chrysanthemum extract, 0.5-1.5 kg of taurine and 0.5-1.5 kg of citric acid.

Preferably, 25 kg of tartary buckwheat extracting solution, 5kg of garlic polysaccharide, 2.5 kg of kudzu root extract, 2.5 kg of Chinese yam extract, 1.5 kg of medlar extract, 1.5 kg of chrysanthemum extract, 1 kg of taurine and 1 kg of citric acid.

Preferably, the base wine is a wine base brewed by using tartary buckwheat.

Preferably, the tartary buckwheat extracting solution is obtained by digitally extracting tartary buckwheat from Sichuan Liangshan tartary buckwheat, and the extracting process is as follows:

1 addition of solvent

The extraction tank was filled with 60% ethanol as an extraction solvent.

2 thermal refluxing

The extraction temperature is 60 +/-10 ℃, a steam valve is opened, heating is carried out, and the temperature is raised to carry out hot reflux extraction. Timing when the temperature reaches 60 ℃, extracting for the first time for 1-3 hours, and transferring the extracting solution into an extracting solution storage tank after the extraction is finished.

3 repeating the extraction

Repeating the above operations, extracting the residue twice, the solvent amount is 1.0 + -0.5 times of the filler amount, the second extraction time is 1-2 hr, the third extraction time is 1 hr, extracting for 3 times, and discharging the residue from the bottom of the extraction tank after the extraction of the medicinal materials is finished.

4 centrifugation

Filtering the extractive solution with half-frame filter or high-speed centrifuging with disc centrifuge, wherein the disc centrifugation parameters are as follows: the feeding speed is less than or equal to 15000L/h, the slag discharge time is 10-30 minutes, the centrifuged liquid medicine is required to be clear and transparent, clear liquid is collected, and the centrifuged sediment is discarded.

5 concentrating

Transferring the separated liquid into a double-effect concentrator for concentration until the concentration of crude drug is 1.5 + -0.5 kg/L, wherein the concentration temperature is not more than 75 deg.C.

6 solid-liquid separation

The centrifugal rotating speed is required to be less than or equal to 1500 rpm, and the aperture of the filter cloth is required to be less than or equal to 1000 meshes.

7 ultrafiltration membrane filtration

Passing the clear liquid through ultrafiltration membrane with large molecular weight, and collecting the trapped liquid to obtain radix Et rhizoma Fagopyri Tatarici extract.

Preferably, the garlic polysaccharide is prepared by the following steps:

1 crushing

The garlic is peeled, crushed and mashed.

2 extraction of

Adding distilled water according to the ratio of material to liquid of 1:10, and heating and refluxing.

3 separation of

After the leaching, the mixture enters a centrifuge, and is centrifuged for 20 minutes at 4000 rpm, and supernatant is taken.

4 concentration

And transferring the supernatant into a double-effect concentrator for concentration.

5 alcohol precipitation

Adding anhydrous ethanol of 4 deg.C into the concentrated solution, stirring while adding until the final ethanol concentration is 70%, and precipitating with ethanol at low temperature for 6 hr.

6 drying

Drying at 55 deg.C to obtain the final product.

Preferably, the yam extract is prepared by the following steps:

1 crushing and degreasing

Pulverizing dried rhizoma Dioscoreae into 40 mesh, and placing into extraction tank. And adding the treated solvent into the extraction tank, wherein the dosage of the solvent is 80% ethanol which is 2-3 times of the amount of the filler. Extracting for 2 times after refluxing for 2-3 hours, filtering, and reserving the precipitate for the next step of extracting effective components.

2 extraction of

Adding distilled water according to the ratio of 1:15, leaching for 3 hr, filtering the extractive solution, extracting repeatedly for 1 time under the same conditions, and mixing extractive solutions.

3 vacuum concentration

Concentration was performed in vacuo using a rotary evaporator.

4 precipitation

Adding 95% ethanol until the ethanol concentration is 70%, and separating out rhizoma Dioscoreae polysaccharide.

5 Freeze drying

Washing rhizoma Dioscoreae polysaccharide with anhydrous ethanol for several times, dissolving in water, and freeze drying.

Preferably, the preparation steps of the kudzu root extract are as follows:

adding solvent into the extraction tank, wherein the solvent is 50% ethanol and the amount of the solvent is 20 times of that of the filler. Soaking for ≧ 10h, extracting at 80 deg.C, refluxing for 3h, separating out residue, adding 20 times of 50% ethanol, heating and refluxing for 3h, mixing extractive solutions, and filtering. Passing the clear liquid through an ultrafiltration membrane with large molecular weight, and collecting the trapped liquid. Concentrating the trapped fluid, and spray drying or vacuum drying to obtain the final product.

Preferably, the preparation steps of the wolfberry extract are as follows:

adding solvent into the extraction tank, wherein the solvent is 15 times of water of the medicinal materials, the extraction temperature is 80-90 deg.C, and reflux extracting for 3 times, each time for 1 hr. Filtering, passing the clear liquid through an ultrafiltration membrane with large molecular weight, and collecting the trapped liquid. Concentrating the trapped fluid, and spray drying or vacuum drying to obtain the final product.

Preferably, the preparation steps of the chrysanthemum extract are as follows:

adding solvent into the extraction tank, wherein the solvent is 80% ethanol and the amount of the solvent is 12 times of that of the filler. The extraction temperature is 60 deg.C, and reflux extraction is carried out for 2 times, 1 time for 40 min. Filtering, passing the clear liquid through an ultrafiltration membrane with large molecular weight, and collecting the trapped liquid. Concentrating the trapped fluid, and spray drying or vacuum drying to obtain the final product.

The invention also provides a preparation method of the white spirit, which comprises the steps of adding the base wine, the tartary buckwheat extracting solution, the garlic polysaccharide, the radix puerariae extract, the Chinese yam extract, the wolfberry fruit extract, the chrysanthemum extract, the taurine and the citric acid in proportion, fully and uniformly stirring, standing for 48 hours, and filtering to obtain the yellowish transparent health-care white spirit. Compared with the prior art, the technical scheme of the invention at least has the following beneficial effects:

1. the beverage wine is obtained by adding the active ingredients such as the tartary buckwheat extract, the yam extract, the garlic polysaccharide and the like into the high-quality tartary buckwheat wine base, and the active ingredients are effectively and accurately extracted by adopting a specific extraction process and are well preserved.

2. The research on the health-care white spirit for assisting in relieving alcoholic brain injury belongs to the first time, and the health-care white spirit not only has the flavor and the taste of the traditional white spirit, but also has the functions of assisting in relieving the alcoholic brain injury, assisting in reducing the liver injury and the like.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The tartary buckwheat is rich in various active ingredients such as tartary buckwheat flavone, the flavonoid substances have the effects of resisting oxidation, reducing blood fat, reducing blood pressure and reducing blood sugar, belong to alcohol-soluble substances, have good solubility in white spirit and can promote the absorption of the flavonoid substances by a human body. Meanwhile, the tartary buckwheat grains contain rich calcium, phosphorus, magnesium and potassium, trace elements such as iron, copper, zinc and manganese, and also contain selenium which is a trace element not contained in other cereals and necessary for human bodies. Selenium has functions of protecting myocardium and preventing cardiovascular system diseases; selenium also has effects of promoting brain development, and preventing neurodegenerative diseases such as Alzheimer disease and Parkinson syndrome.

The kudzu root is used as a traditional medicine-food dual-purpose plant in China, and the puerarin is one of main drug effect components. Modern pharmacological studies show that the kudzuvine root and the puerarin both have obvious brain protection activity and have protection effect on model animals or cells such as Alzheimer disease, Parkinson disease, stroke and the like.

Research reports that the lycium barbarum polysaccharide has a protection effect on the hypoxia injury of neurons, can obviously improve the form change of the hypoxia injury neurons, improve the cell survival rate, reduce the leakage of intracellular LDH (lactate dehydrogenase), obviously improve the activity of intracellular SOD (superoxide dismutase) and reduce the generation of lipid peroxidation products MDA (malondialdehyde).

The garlic polysaccharide is an effective active ingredient extracted from garlic, belongs to fructan of inulin, and has the effects of resisting oxidation and virus, regulating blood fat, reducing blood sugar and improving liver injury caused by CCL 4. Studies such as Chencui peach and the like show that the garlic polysaccharide can antagonize the mouse learning and memory reduction and brain cell injury caused by continuous excessive drinking by regulating cholinergic and monoamine nervous systems.

Taurine is used as neurotransmitter, neuromodulator, antioxidant and anti-inflammatory factor, and has a large amount of cell protection factors. Can exert neuroprotective effect by resisting apoptosis, resisting oxidative stress, resisting inflammation, inhibiting glutamate induced excitotoxicity, etc., and can prevent age-related cognitive function decline by supplementing taurine in small amount for a long time. In clinical practice, taurine has been widely used in cardiovascular diseases, alzheimer's disease and alcoholism.

Therefore, the invention takes the tartary buckwheat, the kudzuvine root, the medlar and the Chinese yam as raw materials to develop the alcoholic brain injury relieving alcoholic beverage wine. The brewing experiment is carried out by tartary buckwheat, and the brewed wine base is detected, and the result is as follows:

TABLE 1 test results of Tartary buckwheat wine base

As can be seen from table 1: the tartary buckwheat raw material contains a large amount of bioflavonoids and contains some trace elements such as: potassium, magnesium and amino acids, and has good health promotion effect. However, the main functional components of the tartary buckwheat and the kudzuvine root cannot enter the raw wine and most of the main functional components are lost due to the processes of fermentation and distillation, so that the white wine directly brewed hardly has functions.

The invention determines a technical route of extracting effective substances by only adopting a specific extraction technology, matching active ingredients such as garlic polysaccharide and the like, and simultaneously adding a certain proportion of tartary buckwheat extract and a proper amount of taurine and citric acid for combination. Meanwhile, the difficult problem of solubility of the garlic polysaccharide is solved through an enzymolysis process, and finally, the flavor of the white spirit is blended, so that the product has the attribute of the white spirit and the function of relieving alcoholic brain injury is provided for drinkers.

Referring to fig. 1, the preparation method of the present application is as follows:

1 preparation process of tartary buckwheat extracting solution

1.1 addition of solvent

The extraction tank was filled with 60% ethanol as an extraction solvent.

1.2 thermal refluxing

The extraction temperature is 60 +/-10 ℃, a steam valve is opened, heating is carried out, and the temperature is raised to carry out hot reflux extraction. Timing when the temperature reaches 60 ℃, extracting for the first time, wherein the extraction time is 1-3 hours. After extraction, the extract is transferred to an extract storage tank.

1.3 repeated extraction

Repeating the above operations, extracting the residue twice, wherein the solvent amount is 1.0 + -0.5 times of the filler amount, the second extraction time is 1-2 hr, and the third extraction time is 1 hr, and extracting for 3 times. After the extraction of the medicinal materials is finished, the medicine residues are discharged from the bottom of the extraction tank.

1.4 centrifugation

1.5 concentration

1.6 solid-liquid separation

1.7 Ultrafiltration Membrane filtration

2 preparation process of garlic polysaccharide

2.1 peeling the crushed garlic, crushing and mashing into mud.

2.2 adding distilled water into the extract according to the ratio of the material to the liquid of 1:10, and heating and refluxing.

2.3 after the separation and extraction, the mixture enters into a centrifuge, and is centrifuged for 20 minutes at 4000 rpm, and supernatant is taken.

2.4 concentration the supernatant is transferred to a double-effect concentrator for concentration.

2.5 Alcoholisation to the concentrate was added 4 ℃ absolute ethanol, stirred while adding, until the end point was 70% ethanol concentration, and low temperature alcoolation was carried out for 6 hours.

2.6 drying at 55 deg.C.

3 preparation process of Chinese yam extract

3.1 pulverizing and defatting dried rhizoma Dioscoreae into 40 mesh powder, and placing into extraction tank. And adding the treated solvent into the extraction tank, wherein the dosage of the solvent is 80% ethanol which is 2-3 times of the amount of the filler. Extracting for 2 times after refluxing for 2-3 hours, filtering, and reserving the precipitate for the next step of extracting effective components.

3.2 adding distilled water into the extract according to the ratio of the materials to the liquid of 1:15, extracting for 3 hours, filtering the extract, repeatedly extracting for 1 time according to the same condition, and combining the extract.

3.3 vacuum concentration was performed using a rotary evaporator.

3.4 precipitating, adding 95% ethanol until the ethanol concentration is 70%, and precipitating rhizoma Dioscoreae polysaccharide.

3.5 freeze-drying, washing the yam polysaccharide with absolute ethyl alcohol for multiple times, adding water for dissolving, and freeze-drying to obtain the yam polysaccharide.

4 preparation process of radix puerariae extract

Adding solvent into the extraction tank, wherein the amount of the solvent is 20 times of the amount of 50% ethanol in the filler. Soaking for ≧ 10h, extracting at 80 deg.C, refluxing for 3h, separating out residue, adding 20 times of 50% ethanol, heating and refluxing for 3h, mixing extractive solutions, and filtering. Passing the clear liquid through an ultrafiltration membrane with large molecular weight, and collecting the trapped liquid. Concentrating the trapped fluid, and spray drying or vacuum drying to obtain the final product.

5 preparation process of fructus Lycii extract

6 preparation process of chrysanthemum extract

Adding solvent into the extraction tank, wherein the amount of the solvent is 80% ethanol which is 12 times of the amount of the filler. The extraction temperature is 60 deg.C, and reflux extraction is carried out for 2 times, 1 time for 40 min. Filtering, passing the clear liquid through an ultrafiltration membrane with large molecular weight, and collecting the trapped liquid. Concentrating the trapped fluid, and spray drying or vacuum drying to obtain the final product.

7 preparation process of health-care white spirit for assisting in relieving alcoholic brain injury

Selecting 50 kiloliters of high-quality tartary buckwheat wine base, adding 25 kilograms of tartary buckwheat extract, 5 kilograms of garlic polysaccharide, 2.5 kilograms of kudzu root extract, 2.5 kilograms of Chinese yam extract, 1.5 kilograms of medlar extract, 1.5 kilograms of chrysanthemum extract and 1 part of taurine and citric acid respectively, fully and uniformly stirring, standing for 48 hours, filtering to obtain yellowish transparent health wine, filtering and filling to obtain the finished wine. The product is characterized in that: the wine is clear and light yellow, the medicine fragrance is fragrant, the wine body is soft, sweet and refreshing, the fragrance is harmonious, and the aftertaste is refreshing and clean.

The wine body is subjected to trace component detection, and the result is as follows:

TABLE 2 test results of health-promoting Chinese liquor

Detecting items	Content, mg/L	Detecting items	Content, mg/L
				Total Flavonoids	182.8	Puerarin and its preparation method	34.6
Linoleic acid	Not detected out	Lycium barbarum polysaccharides	18.1
				Potassium salt	43.1	Betaine	216.4
Magnesium alloy	19.8	Oleanolic acid	2.6
				Methanol	60	Cystine	Not detected out
Fusel oil	560	Tyrosine	Not detected out
				Lead (II)	＜0.02mg/L	Valine	Not detected out
Manganese oxide	＜0.02mg/L	Methionine	Not detected out
				Arginine	Not detected out	Alanine	Not detected out
Threonine	Not detected out	Proline	Not detected out
				Aspartic acid	Not detected out	Lysine	Not detected out
Serine	Not detected out	Isoleucine	Not detected out
				Glycine	Not detected out	Leucine	Not detected out
Histidine	Not detected out	Phenylalanine	Not detected out

Meanwhile, the wine body is proved to be safe and nontoxic through animal experiments of Jinpai company; and animal experiments show that: the speed of the upper head of the control group mouse is far higher than that of the experimental group mouse, namely the health care white spirit has the effect of reducing alcoholic injury to a certain extent. The results are shown in tables 3-4.

TABLE 3 wine body preparation and administration information

Numbering	Sample information	Alcohol content (% vol)	Gavage volume (ml/10g)	Remarks for note
					1#	42 degree alcohol	42	0.15
2#	Alcohol + betaine	42	0.15
					3#	Alcohol + kudzu root extract	42	0.15
4#	Alcohol and lycium barbarum polysaccharide	42	0.15
					5#	Alcohol, betaine and lycium barbarum polysaccharide	42	0.15
6#	The invention	42	0.15
					7#	Alcohol, betaine, kudzu vine root extract and wolfberry polysaccharide	42	0.15
8#	Alcohol + Chinese yam extract	42	0.15
					9#	Alcohol + garlic polysaccharide extract	42	0.15
10#	Alcohol + chrysanthemum extract	42	0.15
					11#	Alcohol + taurine	42	0.15
12#	Alcohol + citric acid	42	0.15
					13#	Alcohol and tartary buckwheat extracting solution	42	0.15

Table 4 formula after drinking drunkenness degree contrast study results (n is 12, 13)

Note: "x" compared to the 42 degree alcohol group, p < 0.01; "" compared to the 42 alcohol group, p < 0.05. The test data shows that: under the same alcohol intake, the drunkenness and the dry mouth degree of the wine are reduced after drinking, which shows that the drunkenness and the dry mouth degree of the wine can be reduced by adding the kudzu root extract, the lycium barbarum polysaccharide and the taurine; the alcohol + radix puerariae extract, the alcohol + Chinese yam extract and the alcohol + chrysanthemum extract group have the effects of reducing the drunkenness degree and the dry mouth degree after being drunk, and the results show that the addition of the radix puerariae extract, the Chinese yam extract and the chrysanthemum extract has the effects of reducing the drunkenness degree and reducing the dry mouth degree.

Claims

1. A health care white spirit with the efficacy of relieving alcoholic brain injury is characterized in that the white spirit is prepared by adding the following raw materials in 50 kiloliters of base spirit: 18-30 kg of tartary buckwheat extracting solution, 4-6 kg of garlic polysaccharide, 2-3.5 kg of kudzu root extract, 2-4 kg of Chinese yam extract, 1-2.5 kg of medlar extract, 1-2.5 kg of chrysanthemum extract, 0.5-1.5 kg of taurine and 0.5-1.5 kg of citric acid.

2. The health white spirit according to claim 1, wherein the tartary buckwheat extract is 25 kg, the garlic polysaccharide is 5kg, the kudzu vine root extract is 2.5 kg, the Chinese yam extract is 2.5 kg, the wolfberry fruit extract is 1.5 kg, the chrysanthemum extract is 1.5 kg, the taurine is 1 kg, and the citric acid is 1 kg.

3. The health white spirit according to claim 1, wherein the base spirit is a raw spirit brewed from tartary buckwheat.

4. The health-care white spirit according to claim 1, characterized in that the process of the tartary buckwheat extracting solution is as follows:

1 addition of solvent

The extraction tank was filled with 60% ethanol as an extraction solvent.

2 thermal refluxing

3 repeating the extraction

4 centrifugation

5 concentrating

6 solid-liquid separation

7 ultrafiltration membrane filtration

5. The health white spirit according to claim 1, wherein the garlic polysaccharide is prepared by the following steps:

1 crushing

The garlic is peeled, crushed and mashed.

2 extraction of

3 separation of

4 concentration

5 alcohol precipitation

6 drying

Drying at 55 deg.C to obtain the final product.

6. The health white spirit according to claim 1, wherein the yam extract is prepared by the following steps:

1 crushing and degreasing

2 extraction of

3 vacuum concentration

Concentration was performed in vacuo using a rotary evaporator.

4 precipitation

5 Freeze drying

7. The health white spirit according to claim 1, wherein the kudzu root extract is prepared by the following steps:

8. The health white spirit according to claim 1, wherein the preparation of the wolfberry fruit extract comprises the following steps:

9. The health white spirit according to claim 1, wherein the chrysanthemum extract is prepared by the following steps:

10. The method for preparing health white spirit according to any one of claims 1 to 9, characterized in that the method comprises adding base spirit, tartary buckwheat extract, garlic polysaccharide, kudzu root extract, Chinese yam extract, wolfberry fruit extract, chrysanthemum extract, taurine and citric acid in proportion, fully stirring uniformly, standing for 48 hours, and filtering to obtain yellowish transparent health white spirit.