CN114425074A

CN114425074A - Natural compound oral liquid with antiviral and immunity enhancing effects and preparation method thereof

Info

Publication number: CN114425074A
Application number: CN202210154714.2A
Authority: CN
Inventors: 李玉保; 何静仁; 吴东; 叶树芯; 江思佳; 张瑞; 帅晓艳
Original assignee: Yunhong Group Co ltd; Guozhong Xinghe Biomedical Technology Co Ltd
Current assignee: Yunhong Group Co ltd; Guozhong Xinghe Biomedical Technology Co Ltd
Priority date: 2021-11-26
Filing date: 2022-02-21
Publication date: 2022-05-03
Anticipated expiration: 2042-02-21
Also published as: CN114425074B

Abstract

The invention discloses a natural compound oral liquid with antiviral and immunity enhancing effects and a preparation method thereof, wherein the natural compound oral liquid comprises the following components: 3-5 parts of allicin, 10-15 parts of Chinese cabbage extract, 10-20 parts of dandelion extract, 3-5 parts of platycodon extract, 10-12 parts of honeysuckle extract, 3-5 parts of dogwood, 8-10 parts of mulberry, 0.5-2.5 parts of burdock extract, 0.5-1 part of houttuynia extract, 3-5 parts of astragalus polysaccharide, 1-2 parts of turmeric extract, 1-2 parts of ganoderma lucidum powder, 5-10 parts of licorice extract, 5-8 parts of isatis root and 3-5 parts of glucose. The invention is compounded by natural plant extracts, can obviously enhance the immunity of human bodies while killing various virus pathogens, and has no toxic or side effect.

Description

Natural compound oral liquid with antiviral and immunity enhancing effects and preparation method thereof

Technical Field

The invention relates to the field of biological pharmacy, in particular to a natural compound oral liquid with antiviral and immunity enhancing effects and a preparation method thereof.

Background

In recent years, the incidence of various viral diseases, such as avian influenza, influenza a and the like, is increasing, which seriously endangers human health.

At present, many antiviral drugs (particularly western medicines) are clinically adopted, and the antiviral drugs play a certain effect, but have great toxic and side effects while playing the effect. However, it is known that healthy human body has natural resistance to bacteria and viruses, and only in the case of dysfunction of human organs, bacteria or viruses easily invade and cause diseases. Therefore, western medicine aims at only the pathogenic microorganisms themselves, does not pay attention to the regulation of immunity of the organism itself, and considers that the treatment is successful only by killing the pathogens of the infection with biological drugs or chemical drugs, but as described above, the pathogens are continuously attacked as long as the immunity of the organism is still low. Therefore, the scheme of adopting western medicines to prevent and treat the virus diseases only can treat the symptoms and not the root causes.

Therefore, it is an urgent problem to provide a biological agent with antiviral and immunity-enhancing effects to consolidate the constitution of the organism and enhance the immunity of the organism on the premise of killing pathogenic microorganisms, so as to prevent virus invasion again.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the natural compound oral liquid with the effects of resisting viruses and enhancing the immunity and the preparation method thereof.

In order to solve the technical problems, the technical scheme provided by the invention is as follows:

the natural compound oral liquid with the effects of resisting virus and enhancing immunity is provided, and comprises the following raw materials in parts by weight: 3-5 parts of allicin, 10-15 parts of Chinese cabbage extract, 10-20 parts of dandelion extract, 3-5 parts of platycodon extract, 10-12 parts of honeysuckle extract, 3-5 parts of dogwood, 8-10 parts of mulberry, 0.5-2.5 parts of burdock extract, 0.5-1 part of houttuynia extract, 3-5 parts of astragalus polysaccharide, 1-2 parts of turmeric extract, 1-2 parts of ganoderma lucidum powder, 5-10 parts of licorice extract, 5-8 parts of isatis root and 3-5 parts of glucose.

Also provides a preparation method of the natural compound oral liquid with antiviral and immunity enhancing effects, which comprises the following steps:

s100, preparing allicin, a Chinese cabbage extract, a dandelion extract, a platycodon root extract, a honeysuckle extract, a burdock fruit extract, a houttuynia cordata extract, a turmeric extract, a liquorice extract and astragalus polysaccharide;

s200, weighing the dogwood, the mulberry and the radix isatidis according to the component amount in the claim 1, and crushing all the dogwood, the mulberry and the radix isatidis and sieving the crushed dogwood, the mulberry and the radix isatidis with a 50-mesh sieve; adding water 2-3 times the total weight of Corni fructus, Mori fructus and radix Isatidis, heating to boil, and filtering after boiling for 1-2 hr to obtain filtrate and residue;

s300, drying the filter residue at 70-80 ℃, adding 75% ethanol with 2-3 times of the weight of the filter residue, soaking for 1-2h, heating to 65-75 ℃, and leaching for 1-2 h; standing at 8-10 deg.C for 24 hr, and filtering to obtain crude extractive solution and residue;

s400, adding the allicin, the Chinese cabbage extract, the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract, the liquorice extract, the astragalus polysaccharide, the ganoderma lucidum powder and the glucose into the crude extract according to the amount of the components in the claim 1, uniformly stirring, then placing the raw material mixture into a reduced pressure concentration tank, and carrying out vacuum reduced pressure concentration at the temperature of 50-60 ℃ to obtain a concentrated solution with the relative density of 1.05-1.10 at the temperature of 80 ℃;

and S500, adding distilled water with the weight 2-2.5 times of that of the concentrated solution into the concentrated solution, and uniformly stirring to obtain the natural compound oral liquid with the effects of resisting viruses and enhancing immunity.

Preferably, the preparation method of the allicin comprises the following steps:

s1, peeling garlic and onion, cleaning, and pulverizing into 80-100 mesh powder to obtain raw material slurry;

s2, adding a white granulated sugar solution which is 3-4 times the weight of the raw material slurry and has a mass fraction of 8% into the raw material slurry, inoculating active dry yeast which is 3-4% of the weight of the raw material slurry, and fermenting at a constant temperature of 25 +/-2 ℃ for 24-36 hours to obtain a fermentation liquid;

s3, adjusting the pH value of the fermentation liquor to 7.0-8.0, adding trypsin according to 2.5-3% of the weight of the fermentation liquor, fully stirring, heating to 50-52 ℃ while stirring, and preserving heat for 25-30min to obtain a first enzymolysis liquid;

cooling the first enzymolysis solution to 20-22 deg.C, adjusting pH to 3.0-4.0, adding pectase 1-2% of the first enzymolysis solution, stirring, heating to 40-45 deg.C while stirring, and maintaining the temperature for 25-30min to obtain second enzymolysis solution;

cooling the second enzymolysis solution to 20-22 deg.C, adjusting pH to 4.0-5.0, adding cellulase 1.5-2 wt% of the second enzymolysis solution, stirring, heating to 52-55 deg.C, and maintaining the temperature for 20-25min to obtain third enzymolysis solution;

s4, adding 5-6 times of absolute ethyl alcohol into the third enzymolysis liquid for ultrasonic extraction, wherein the ultrasonic power is 110KW, the ultrasonic extraction temperature is 22-25 ℃, and the ultrasonic extraction time is 25-35 min;

s5, performing supercritical CO2 purification on the third enzymolysis liquid after ultrasonic extraction, and finally obtaining a crude allicin product;

s6, adding deionized water with the weight 2-3 times of that of the crude allicin product, stirring uniformly, filtering, performing saturated adsorption on the obtained filtrate through non-polar macroporous resin, and eluting with 90% methanol water solution in volume ratio to obtain an allicin eluent;

and S7, concentrating the allicin eluent by a nanofiltration membrane to obtain a concentrated solution, and drying the concentrated solution by using a rotary evaporator to obtain an allicin finished product.

Preferably, step S1 further includes, before pulverization: soaking peeled and cleaned Bulbus Allii Cepae and Bulbus Allii in the pretreatment solution for 12-18 hr; the pretreatment liquid consists of 3-4% by mass of citric acid solution and 1-1.5% by mass of acetic acid solution, and the mass fraction of the citric acid solution is 3-4% by volume: 1-1.5% by mass of an acetic acid solution ═ 1-2.5: 1.

preferably, in step S1, the weight ratio of garlic: onion ═ (3-4): 1.

preferably, the dosage of the eluent is 4.5 to 5 times of the column volume, and the elution speed is 1.2 to 1.5 BV/h.

Preferably, the preparation method of the Chinese cabbage extract comprises the following steps:

s1, adding deionized water 2.5-3.5 times of the weight of the fresh Chinese cabbage, soaking at 25 deg.C for 3-4h, taking out, and washing with deionized water for 2-3 times; crushing the washed Chinese cabbage and grinding the crushed Chinese cabbage into pulp to obtain Chinese cabbage pulp;

s2, adding pectinase with a weight of 2.5-3.5% into the Chinese cabbage pulp, treating at 35-38 ℃ for 12-18h, stirring once every 30min, and preserving heat for 25-30min to obtain a first enzymolysis liquid after the treatment is finished;

cooling the first enzymolysis solution to 20-22 deg.C, adjusting pH to 3.0-4.5, adding pectase 2.5-3% of the first enzymolysis solution, treating at 35-45 deg.C for 8-10 hr, stirring once every 30min, and maintaining for 2.5-3 hr to obtain second enzymolysis solution;

s3, adding active dry yeast into the second enzymolysis liquid according to 2-4% of the weight of the second enzymolysis liquid, adding sodium selenite according to 0.0015-0.002% of the weight of the second enzymolysis liquid, and fermenting for 36-48h to obtain primary fermentation liquid;

s4, adding glacial acetic acid according to 1.5-2% of the weight of the primary fermentation liquid and sodium selenite according to 0.001-0.002% of the weight of the primary fermentation liquid into the primary fermentation liquid, and fermenting for 36-48h to obtain secondary fermentation liquid;

s5, sequentially passing the secondary fermentation through a ceramic membrane with the separation aperture of 50-100nm, an ultrafiltration membrane with the molecular weight cutoff of 2000-5000Da and a nanofiltration membrane with the molecular weight cutoff of 300-500Da to finally obtain a Chinese cabbage crude extract;

s6, adding 0.4M barium acetate into 1/10 of the volume of the Chinese cabbage crude extract, uniformly stirring, standing for 30min, centrifuging at 4000r/min for 10min, and collecting supernatant to obtain the Chinese cabbage extract containing indole-3-methanol.

Preferably, the preparation method of the astragalus polysaccharide comprises the following steps:

drying radix astragali decoction pieces, pulverizing, sieving with 40 mesh sieve, and mixing at a ratio of 1: deionized water is added according to the solid-to-liquid ratio of 10, and the mixture is stirred and soaked for 3 hours at the temperature of 50 ℃.

Simultaneously carrying out irradiation treatment;

adding pectase and cellulase into the irradiated radix astragali slurry according to the ratio of 0.2mg/mL respectively, performing enzymolysis for 2h at 30 deg.C and 300r/min, maintaining the temperature at 30 deg.C, and adding the enzymolysis solution into ultrasonic countercurrent circulation extraction; the ultrasonic countercurrent circulating extraction condition is 400W,30min, and the circulation is carried out for 3 times;

carrying out vacuum filtration on the enzymolysis liquid extracted by ultrasonic countercurrent circulation, adding 75% ethanol with the volume being 3 times of that of the filtrate, standing for 6 hours, and then carrying out centrifugal precipitation at 4000r/min for 15min to obtain astragalus polysaccharide extract;

adding 2 times volume of 40% ethanol into the astragalus polysaccharide extract, magnetically stirring for 1h at 150r/min, and centrifuging to obtain precipitate; and then adding 5 times volume of 60% ethanol into the precipitate again, magnetically stirring at 150r/min for 1h, vacuum filtering, and volatilizing the precipitate to obtain the high-purity astragalus polysaccharide.

Preferably, the preparation methods of the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract and the licorice root extract are the same, and all the preparation methods comprise the following steps:

s1, adding deionized water which is 3-4 times of the weight of the raw materials into the raw materials, heating to boil, continuing the boiling state for 1-2 hours, and filtering to obtain a first filtrate and a first filter residue;

s2, drying the first filter residue, adding 90% ethanol which is 2-3 times of the first filter residue in weight and has volume fraction, soaking for 1-2h, heating to 50-60 ℃, leaching for 1.5-2h, stirring once every 30min in the leaching process, wherein the stirring speed is 150 revolutions per minute; then standing for 24h at the temperature of 6-9 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;

s3, placing the second filter residue in a fermentation tank, adding deionized water 2-3 times of the weight of the second filter residue, cellulase 0.15-0.35 time of the weight of the second filter residue and pectinase 0.1-0.2 time of the weight of the second filter residue, adjusting the pH to 6.5-7, adjusting the temperature to 30-40 ℃ for fermentation, and filtering and separating a third filtrate after fermenting for 12-24 hours;

s4, combining the first filtrate, the second filtrate and the third filtrate to obtain a crude extract; enabling the crude extract to flow through macroporous adsorption resin at the flow rate of 3-5 BV/h; the crude extract discharged by the macroporous adsorption resin flows through the anion resin column and the cation resin column in sequence at the flow rate of 2-4 BV/h; and (3) allowing the crude extract discharged from the anion and cation resin columns to flow through an activated carbon moving bed at the flow rate of 35-45mL/min to obtain a refined extract, concentrating and drying the refined extract, and crushing to obtain a corresponding extract finished product.

Preferably, the macroporous adsorption resin is D-101 type macroporous resin.

Compared with the prior art, the health-care food contains abundant natural plant antiviral and bactericidal components, such as allicin, indole-3-methanol (I3C) in a Chinese cabbage extract, a dandelion extract, a honeysuckle extract, a platycodon root extract, a houttuynia cordata extract, a turmeric extract, a burdock extract, an isatis root and the like, and is matched with dogwood, mulberry, astragalus polysaccharide and lucid ganoderma to regulate the liver and kidney functions of an organism and assist in removing toxins accumulated in the organism, so that the immunity of the human body is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious 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.

Example 1:

the embodiment provides a natural compound oral liquid with antiviral and immunity enhancing effects, which comprises the following raw materials in parts by weight: 3 parts of allicin, 11 parts of Chinese cabbage extract, 10 parts of dandelion extract, 3 parts of platycodon extract, 10 parts of honeysuckle extract, 4 parts of dogwood, 8 parts of mulberry, 0.5 part of burdock extract, 0.5 part of houttuynia cordata extract, 4 parts of astragalus polysaccharide, 1 part of turmeric extract, 1 part of ganoderma lucidum powder, 6 parts of licorice extract, 5 parts of isatis root and 3 parts of glucose.

Example 2:

the difference between the embodiment and the embodiment 1 is that the natural compound oral liquid for resisting virus and enhancing immunity in the embodiment is composed of the following raw materials in parts by weight: the traditional Chinese medicine composition comprises, by weight, 4 parts of allicin, 15 parts of a Chinese cabbage extract, 20 parts of a dandelion extract, 5 parts of a platycodon root extract, 12 parts of a honeysuckle extract, 5 parts of dogwood, 9 parts of mulberry, 2.5 parts of a burdock fruit extract, 1 part of a houttuynia cordata extract, 5 parts of astragalus polysaccharide, 2 parts of a turmeric extract, 2 parts of ganoderma lucidum powder, 9 parts of a licorice extract, 8 parts of isatis root, 5 parts of glucose and 420 parts of distilled water.

Example 3:

the difference between the embodiment and the embodiment 1 is that the natural compound oral liquid for resisting virus and enhancing immunity in the embodiment is composed of the following raw materials in parts by weight: the traditional Chinese medicine composition comprises, by weight, 4 parts of allicin, 13 parts of Chinese cabbage extract, 15 parts of dandelion extract, 4 parts of platycodon extract, 11 parts of honeysuckle extract, 4 parts of dogwood, 9 parts of mulberry, 1.5 parts of burdock fruit extract, 0.8 part of houttuynia cordata extract, 4 parts of astragalus polysaccharide, 1.5 parts of turmeric extract, 1.5 parts of ganoderma lucidum powder, 7 parts of licorice extract, 6 parts of isatis root, 4 parts of glucose and 410 parts of distilled water.

Example 4:

this example provides a method for preparing the natural composite oral liquid with antiviral and immunity enhancing effects as in any one of examples 1 to 3, which comprises the following steps:

s100, preparing allicin, a chinese cabbage extract, a dandelion extract, a platycodon root extract, a honeysuckle extract, a burdock fruit extract, a houttuynia cordata extract, a turmeric extract and a licorice root extract as described in any one of examples 1 to 3;

s200, weighing the dogwood, the mulberry and the radix isatidis according to the component dosage of any one of the embodiments 1 to 3, and crushing all the dogwood, the mulberry and the radix isatidis and sieving the crushed dogwood, the mulberry and the radix isatidis with a 50-mesh sieve; adding water 2 times of the total weight of the dogwood, the mulberry and the radix isatidis, heating to boil, and filtering after the boiling state lasts for 1 hour to obtain filtrate and filter residues;

s300, drying the filter residue at 70 ℃, adding 75% ethanol with 2 times of the weight of the filter residue, soaking for 1 hour, heating to 65 ℃, and leaching for 1 hour; standing at 8 deg.C for 24 hr, and filtering to obtain crude extractive solution and residue;

s400, adding the allicin, the Chinese cabbage extract, the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock extract, the houttuynia cordata extract, the turmeric extract, the liquorice extract, the astragalus polysaccharide, the ganoderma lucidum powder and the glucose into the crude extract according to the amount of the components in any one of the embodiments 1 to 3, uniformly stirring, then placing the raw material mixture into a reduced pressure concentration tank, and carrying out vacuum reduced pressure concentration at the temperature of 50 ℃ to obtain a concentrated solution with the relative density of 1.05-1.10 at the temperature of 80 ℃;

and S500, adding distilled water with the weight 2 times of that of the concentrated solution into the concentrated solution, and uniformly stirring to obtain the natural compound oral liquid with the antiviral and immunity enhancing effects.

Further, the preparation method of the allicin comprises the following steps:

s1, peeling and cleaning the garlic and the onions, wherein the garlic comprises the following components in parts by weight: onion 3: 1; soaking peeled and cleaned Bulbus Allii and Bulbus Allii Cepae in the pretreatment solution for 12 hr; the pretreatment liquid consists of a citric acid solution with the mass fraction of 3% and an acetic acid solution with the mass fraction of 1%, and the citric acid solution with the mass fraction of 3% is calculated according to the volume ratio: 1% by mass of an acetic acid solution: 1; drying and then crushing into 80-100 meshes of particle size to obtain raw material slurry; therefore, the odor generated in the treatment process of the garlic and the onion can be eliminated through the pretreatment liquid, and the pollution to the environment is avoided;

s2, adding a white granulated sugar solution which is 3 times the weight of the raw material slurry and has a mass fraction of 8% and inoculating active dry yeast which is 3% of the weight of the raw material slurry into the raw material slurry, and fermenting at a constant temperature of 25 +/-2 ℃ for 24 hours to obtain a fermentation liquid;

s3, adjusting the pH value of the fermentation liquor to 7.0, adding trypsin according to 2.5% of the weight of the fermentation liquor, fully stirring, raising the temperature to 50 ℃ while stirring, and preserving the temperature for 25min to obtain a first enzymolysis liquid;

after the first enzymolysis liquid is cooled to 20 ℃, adjusting the pH value to 3.0, adding pectinase according to 1 percent of the weight of the first enzymolysis liquid, fully stirring, heating to 40 ℃ while stirring, and preserving heat for 25min to obtain a second enzymolysis liquid;

after the temperature of the second enzymolysis liquid is reduced to 20 ℃, adjusting the pH value to 4.0, adding cellulase according to 1.5 percent of the weight of the second enzymolysis liquid, fully stirring, raising the temperature to 52 ℃ while stirring, and preserving the temperature for 20min to obtain a third enzymolysis liquid;

s4, adding 5 times of absolute ethyl alcohol in weight into the third enzymolysis liquid for ultrasonic extraction, wherein the ultrasonic power is 110KW, the ultrasonic extraction temperature is 22 ℃, and the ultrasonic extraction time is 25 min;

s5, carrying out supercritical CO on the third enzymolysis liquid after ultrasonic extraction₂Purifying to obtain crude allicin product;

s6, adding deionized water with the weight 2 times of that of the crude allicin product, stirring uniformly, filtering, performing saturated adsorption on the obtained filtrate through non-polar macroporous resin, and eluting with 90% methanol aqueous solution by volume ratio to obtain an allicin eluent; wherein the nonpolar macroporous resin is D4020 nonpolar macroporous resin, the dosage of the eluent is 4.5 times of the column volume, and the elution speed is 1.2 BV/h;

Further, the preparation method of the Chinese cabbage extract comprises the following steps:

s1, adding deionized water 2.5 times the weight of the fresh Chinese cabbage, soaking at 25 deg.C for 3h, taking out, and washing with deionized water for 2-3 times; crushing the washed Chinese cabbage and grinding the crushed Chinese cabbage into pulp to obtain Chinese cabbage pulp;

s2, adding pectinase with a weight of 2.5% of the weight of the Chinese cabbage pulp, treating for 12 hours at 35 ℃, stirring once every 30 minutes, and preserving heat for 25 minutes after the treatment is finished to obtain a first enzymolysis liquid;

cooling the first enzymolysis solution to 20 deg.C, adjusting pH to 3.0, adding pectase 2.5 wt% of the first enzymolysis solution, treating at 35 deg.C for 8 hr, stirring once every 30min, and maintaining the temperature for 2.5 hr to obtain second enzymolysis solution;

s3, adding active dry yeast into the second enzymolysis liquid according to 2% of the weight of the second enzymolysis liquid and adding sodium selenite according to 0.0015% of the weight of the second enzymolysis liquid, and fermenting for 36 hours to obtain primary fermentation liquid;

s4, adding glacial acetic acid according to 1.5% of the weight of the primary fermentation liquid and sodium selenite according to 0.001% of the weight of the primary fermentation liquid into the primary fermentation liquid, and fermenting for 36 hours to obtain secondary fermentation liquid;

s6, adding 0.4M barium acetate according to 1/10 of the volume of the Chinese cabbage crude extract, uniformly stirring and standing for 30min to settle part of protein and suspended impurities in the extracting solution. Centrifuging at 4000r/min for 10min, and collecting supernatant to obtain Chinese cabbage extract containing indole-3-methanol.

Further, the preparation method of the astragalus polysaccharide comprises the following steps:

s1, drying the astragalus membranaceus decoction pieces, crushing, sieving with a 40-mesh sieve, and mixing the materials in a proportion of 1: deionized water is added according to the solid-to-liquid ratio of 10, and the mixture is stirred and soaked for 3 hours at the temperature of 50 ℃. Meanwhile, a GJ-2 industrial electron accelerator is adopted for irradiation treatment, and the absorbed dose is 15 kGy;

s2, adding pectinase and cellulase into the irradiated astragalus membranaceus pulp according to the ratio of 0.2mg/mL respectively, carrying out enzymolysis for 2 hours at the temperature of 30 ℃ and at the speed of 300r/min, and adding the enzymolysis liquid into ultrasonic countercurrent circulation extraction under the temperature of 30 ℃; the ultrasonic countercurrent circulating extraction condition is 400W,30min, and the circulation is carried out for 3 times;

s3, carrying out vacuum filtration on the enzymolysis liquid extracted by the ultrasonic countercurrent circulation, adding 75% ethanol with the volume being 3 times of that of the filtrate, standing for 6 hours, and then carrying out centrifugal precipitation at 4000r/min for 15min to obtain an astragalus polysaccharide extract;

s4, adding 2 times of 40% ethanol in volume into the astragalus polysaccharide extract, magnetically stirring for 1h at 150r/min, and centrifuging to obtain a precipitate; and then adding 5 times volume of 60% ethanol into the precipitate again, magnetically stirring at 150r/min for 1h, vacuum filtering, and volatilizing the precipitate to obtain the high-purity astragalus polysaccharide.

Further, the preparation methods of the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract and the liquorice extract are the same, and all the preparation methods comprise the following steps:

s1, adding deionized water in an amount which is 3 times the weight of the raw materials (namely dandelion/platycodon grandiflorum/honeysuckle/burdock/houttuynia cordata/curcuma longa/liquorice) into the raw materials, heating to boiling, continuing the boiling state for 1-2 hours, and filtering to obtain a first filtrate and a first filter residue;

s2, drying the first filter residue, adding 90% ethanol with 2 times of the weight of the first filter residue, soaking for 1 hour, heating to 50 ℃, leaching for 1.5 hours, and stirring once every 30min in the leaching process, wherein the stirring speed is 100 revolutions per minute; then standing for 24h at the temperature of 6-9 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;

s3, placing the second filter residue in a fermentation tank, adding deionized water 2 times the weight of the second filter residue, cellulase 0.15 times the weight of the second filter residue and pectinase 0.1 times the weight of the second filter residue, adjusting the pH to 6.5, adjusting the temperature to 30 ℃ for fermentation, and filtering and separating a third filtrate after fermenting for 12 hours;

s4, combining the first filtrate, the second filtrate and the third filtrate to obtain a crude extract; enabling the crude extract to flow through macroporous adsorption resin at the flow rate of 3BV/h, wherein the macroporous adsorption resin in the embodiment is D-101 type macroporous resin; the crude extract discharged by the macroporous adsorption resin flows through an anion resin column and a cation resin column in sequence at the flow rate of 2 BV/h; and (3) allowing the crude extract discharged from the anion and cation resin columns to flow through an activated carbon moving bed at the flow rate of 35mL/min to obtain a refined extract, concentrating and drying the refined extract, and crushing to obtain a corresponding extract finished product.

Example 5:

the difference between this embodiment and embodiment 4 is that the preparation method of the natural composite oral liquid for anti-virus and immunity enhancement in this embodiment includes:

s200, weighing the dogwood, the mulberry and the radix isatidis according to the component dosage of any one of the embodiments 1 to 3, and crushing all the dogwood, the mulberry and the radix isatidis and sieving the crushed dogwood, the mulberry and the radix isatidis with a 50-mesh sieve; adding water which is 3 times of the total weight of the dogwood, the mulberry and the isatis root, then heating to boiling, and filtering after the boiling state lasts for 1 hour to obtain filtrate and filter residue;

s300, drying the filter residue at 80 ℃, adding ethanol with the volume fraction of 75% and the weight of 3 times of that of the filter residue into the dried filter residue, soaking for 2 hours, heating to 75 ℃, and leaching for 2 hours; standing at 10 deg.C for 24 hr, and filtering to obtain crude extractive solution and residue;

s400, adding the allicin, the Chinese cabbage extract, the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock extract, the houttuynia cordata extract, the turmeric extract, the liquorice extract, the astragalus polysaccharide, the ganoderma lucidum powder and the glucose into the crude extract according to the amount of the components in any one of the embodiments 1 to 3, uniformly stirring, then placing the raw material mixture into a reduced pressure concentration tank, and carrying out vacuum reduced pressure concentration at the temperature of 60 ℃ to obtain a concentrated solution with the relative density of 1.05-1.10 at the temperature of 80 ℃; preferably, the astragalus polysaccharide is subjected to embedding treatment before use so as to increase the stability and activity of the astragalus polysaccharide;

and S500, adding distilled water with the weight 2.5 times of that of the concentrated solution into the concentrated solution, and uniformly stirring to obtain the natural compound oral liquid with the antiviral and immunity enhancing effects.

Further, the preparation method of the allicin comprises the following steps:

s1, peeling and cleaning the garlic and the onions, wherein the garlic comprises the following components in parts by weight: onion 4: 1; soaking peeled and cleaned Bulbus Allii and Bulbus Allii Cepae in the pretreatment solution for 12 hr; the pretreatment liquid consists of citric acid solution with the mass fraction of 4% and acetic acid solution with the mass fraction of 1.5%, and the citric acid solution with the mass fraction of 4% is calculated according to the volume ratio: 1.5% by mass of acetic acid solution ═ 2.5: 1; drying and then crushing into 80-100 meshes of particle size to obtain raw material slurry; therefore, the odor generated in the treatment process of the garlic and the onion can be eliminated through the pretreatment liquid, and the pollution to the environment is avoided;

s2, adding a white granulated sugar solution which is 4 times the weight of the raw material slurry and has a mass fraction of 8% and inoculating active dry yeast which is 4% of the weight of the raw material slurry into the raw material slurry, and fermenting at a constant temperature of 25 +/-2 ℃ for 36 hours to obtain a fermentation liquid;

s3, adjusting the pH value of the fermentation liquor to 8.0, adding trypsin according to 3% of the weight of the fermentation liquor, fully stirring, heating to 52 ℃ while stirring, and preserving heat for 30min to obtain a first enzymolysis liquid;

cooling the first enzymolysis solution to 22 deg.C, adjusting pH to 4.0, adding pectase 2% of the first enzymolysis solution, stirring, heating to 45 deg.C while stirring, and maintaining the temperature for 30min to obtain second enzymolysis solution;

after the second enzymolysis liquid is cooled to 22 ℃, adjusting the pH value to 5.0, adding cellulase according to 2 percent of the weight of the second enzymolysis liquid, fully stirring, heating to 55 ℃ while stirring, and preserving heat for 25min to obtain a third enzymolysis liquid;

s4, adding absolute ethyl alcohol with the weight 6 times of that of the third enzymolysis liquid into the third enzymolysis liquid for ultrasonic extraction, wherein the ultrasonic power is 110KW, the ultrasonic extraction temperature is 25 ℃, and the ultrasonic extraction time is 35 min;

s6, adding deionized water with the weight being 3 times of that of the crude allicin product, stirring uniformly, filtering, performing saturated adsorption on the obtained filtrate through non-polar macroporous resin, and eluting with 90% methanol aqueous solution by volume ratio to obtain an allicin eluent; wherein the nonpolar macroporous resin is D4020 nonpolar macroporous resin, the dosage of the eluent is 5 times of the column volume, and the elution speed is 1.5 BV/h;

s1, adding deionized water 3.5 times the weight of the fresh Chinese cabbage, soaking at 25 deg.C for 4h, taking out, and washing with deionized water for 2-3 times; crushing the washed Chinese cabbage and grinding the crushed Chinese cabbage into pulp to obtain Chinese cabbage pulp;

s2, adding pectinase with the weight being 3.5% of the weight of the Chinese cabbage pulp, treating for 18h at 38 ℃, stirring once every 30min, and preserving heat for 30min after the treatment is finished to obtain a first enzymolysis liquid;

cooling the first enzymolysis solution to 22 deg.C, adjusting pH to 4.5, adding pectase 3% of the first enzymolysis solution, treating at 45 deg.C for 10 hr, stirring once every 30min, and maintaining the temperature for 3 hr to obtain second enzymolysis solution;

s3, adding active dry yeast into the second enzymolysis liquid according to 4% of the weight of the second enzymolysis liquid and adding sodium selenite according to 0.002% of the weight of the second enzymolysis liquid, and fermenting for 48 hours to obtain primary fermentation liquid;

s4, adding glacial acetic acid according to 2% of the weight of the primary fermentation liquid and sodium selenite according to 0.002% of the weight of the primary fermentation liquid in the primary fermentation liquid, and fermenting for 48 hours to obtain secondary fermentation liquid;

s6, adding 0.4M barium acetate according to 1/9 of the volume of the Chinese cabbage crude extract, uniformly stirring and standing for 25min to settle part of protein and suspended impurities in the extracting solution. Centrifuging at 4000r/min for 10min, and collecting supernatant to obtain Chinese cabbage extract containing indole-3-methanol.

s1, drying the astragalus membranaceus decoction pieces, crushing, sieving with a 40-mesh sieve, and mixing the materials in a proportion of 1: deionized water is added according to the solid-to-liquid ratio of 9, and the mixture is stirred and soaked for 3 hours at the temperature of 50 ℃. Meanwhile, a GJ-2 industrial electron accelerator is adopted for irradiation treatment, and the absorbed dose is 15 kGy;

s2, adding pectinase and cellulase into the irradiated astragalus slurry according to the concentration of 0.3mg/mL respectively, carrying out enzymolysis for 1.5h at the temperature of 30 ℃ and at the speed of 300r/min, and adding the enzymolysis liquid into ultrasonic countercurrent circulation extraction under the temperature of 30 ℃; the ultrasonic countercurrent circulating extraction condition is 400W,30min, and the circulation is carried out for 3 times;

s3, carrying out vacuum filtration on the enzymolysis liquid subjected to ultrasonic countercurrent circulating extraction, adding 4 times volume of 75% ethanol into the filtrate, standing for 5h, and then carrying out centrifugal precipitation at 4000r/min for 15min to obtain an astragalus polysaccharide extract;

s1, adding deionized water 4 times of the weight of the raw materials into the raw materials, heating to boil, continuing the boiling state for 1-2 hours, and filtering to obtain a first filtrate and a first filter residue;

s2, drying the first filter residue, adding ethanol with the volume fraction of 90% and the weight of 3 times of that of the first filter residue into the dried first filter residue, soaking for 2 hours, heating to 60 ℃, and leaching for 2 hours, wherein the stirring is carried out once every 30min in the leaching process, and the stirring speed is 150 r/min; then standing for 24h at the temperature of 6-9 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;

s3, placing the second filter residue in a fermentation tank, adding deionized water 3 times the weight of the second filter residue, cellulase 0.35 times the weight of the second filter residue and pectinase 0.2 times the weight of the second filter residue, adjusting the pH to 7, adjusting the temperature to 40 ℃ for fermentation, and filtering and separating a third filtrate after fermenting for 24 hours;

s4, combining the first filtrate, the second filtrate and the third filtrate to obtain a crude extract; enabling the crude extract to flow through macroporous adsorption resin at the flow rate of 5BV/h, wherein the macroporous adsorption resin in the embodiment is D-101 type macroporous resin; the crude extract discharged by the macroporous adsorption resin flows through an anion resin column and a cation resin column in sequence at the flow rate of 4 BV/h; and (3) allowing the crude extract discharged from the anion and cation resin columns to flow through an activated carbon moving bed at the flow rate of 45mL/min to obtain a refined extract, concentrating and drying the refined extract, and crushing to obtain a corresponding extract finished product.

Example 6:

s200, weighing the dogwood, the mulberry and the radix isatidis according to the component dosage of any one of the embodiments 1 to 3, and crushing all the dogwood, the mulberry and the radix isatidis and sieving the crushed dogwood, the mulberry and the radix isatidis with a 50-mesh sieve; adding water 2.5 times of the total weight of the dogwood, the mulberry and the isatis root, then heating to boiling, continuing to boil for 1.5 times, and then filtering to obtain filtrate and filter residue;

s300, drying the filter residue at 75 ℃, adding 75% ethanol with volume fraction of 2.5 times of the weight of the filter residue into the dried filter residue, soaking for 2 hours, heating to 70 ℃, and leaching for 1.5 hours; standing at 10 deg.C for 24 hr, and filtering to obtain crude extractive solution and residue;

s400, adding the allicin, the Chinese cabbage extract, the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock extract, the houttuynia cordata extract, the turmeric extract, the liquorice extract, the astragalus polysaccharide, the ganoderma lucidum powder and the glucose into the crude extract according to the amount of the components in any one of the embodiments 1 to 3, uniformly stirring, then placing the raw material mixture into a reduced pressure concentration tank, and carrying out vacuum reduced pressure concentration at the temperature of 55 ℃ to obtain a concentrated solution with the relative density of 1.05-1.10 at the temperature of 80 ℃; preferably, the astragalus polysaccharides are embedded before use to increase the stability and activity of the astragalus polysaccharides;

and S500, adding distilled water with the weight 2.2 times of that of the concentrated solution into the concentrated solution, and uniformly stirring to obtain the natural compound oral liquid with the effects of resisting viruses and enhancing immunity.

Further, the preparation method of the allicin comprises the following steps:

s1, peeling and cleaning the garlic and the onions, wherein the garlic comprises the following components in parts by weight: onion 3.5: 1; soaking peeled and cleaned Bulbus Allii and Bulbus Allii Cepae in the pretreatment solution for 15 hr; the pretreatment liquid consists of 3.5% by mass of citric acid solution and 1.7% by mass of acetic acid solution, and the mass fraction of the citric acid solution is 3.5% by volume: 1.7% by mass of acetic acid solution ═ 2.2: 1; drying and then crushing into 80-100 meshes of particle size to obtain raw material slurry; therefore, the odor generated in the treatment process of the garlic and the onion can be eliminated through the pretreatment liquid, and the pollution to the environment is avoided;

s2, adding a white granulated sugar solution which is 3.5 times the weight of the raw material slurry and has a mass fraction of 8% and inoculating active dry yeast which is 3.5% of the weight of the raw material slurry into the raw material slurry, and fermenting at a constant temperature of 25 +/-2 ℃ for 30 hours to obtain a fermentation liquid;

s3, adjusting the pH value of the fermentation liquor to 7.5, adding trypsin according to 2.8% of the weight of the fermentation liquor, fully stirring, raising the temperature to 51 ℃ while stirring, and preserving the temperature for 28min to obtain a first enzymolysis liquid;

after the first enzymolysis liquid is cooled to 21 ℃, adjusting the pH value to 3.5, adding pectinase according to 1.5 percent of the weight of the first enzymolysis liquid, fully stirring, heating to 42 ℃ while stirring, and preserving heat for 28min to obtain a second enzymolysis liquid;

after the second enzymolysis liquid is cooled to 21 ℃, adjusting the pH value to 4.5, adding cellulase according to 1.8 percent of the weight of the second enzymolysis liquid, fully stirring, raising the temperature to 53 ℃ while stirring, and preserving the temperature for 22min to obtain a third enzymolysis liquid;

s4, adding absolute ethyl alcohol with the weight 5.5 times of that of the third enzymolysis liquid into the third enzymolysis liquid for ultrasonic extraction, wherein the ultrasonic power is 110KW, the ultrasonic extraction temperature is 23 ℃, and the ultrasonic extraction time is 30 min;

s6, adding deionized water with the weight 2.5 times that of the crude allicin product, stirring uniformly, filtering, performing saturated adsorption on the obtained filtrate through non-polar macroporous resin, and eluting with 90% methanol water solution in volume ratio to obtain an allicin eluent; wherein the nonpolar macroporous resin is D4020 nonpolar macroporous resin, the dosage of the eluent is 5 times of the column volume, and the elution speed is 1.3 BV/h;

s1, adding deionized water 3.0 times of the weight of the fresh Chinese cabbage, soaking at 25 ℃ for 3.5h, taking out, and washing with deionized water for 2-3 times; crushing the washed Chinese cabbage and grinding the crushed Chinese cabbage into pulp to obtain Chinese cabbage pulp;

s2, adding pectinase with the weight of 3.0% of the weight of the Chinese cabbage pulp, treating for 18h at 36 ℃, stirring once every 30min, and preserving heat for 28min to obtain a first enzymolysis liquid after the treatment is finished;

after the first enzymolysis liquid is cooled to 21 ℃, adjusting the pH value to 3.7, adding pectinase according to 2.7 percent of the weight of the first enzymolysis liquid, treating for 9 hours at 30 ℃, wherein stirring is carried out once every 30min, and after the treatment is finished, keeping the temperature for 2.5 hours to obtain a second enzymolysis liquid;

s3, adding active dry yeast in the second enzymolysis liquid according to 3% of the weight of the second enzymolysis liquid and adding sodium selenite according to 0.0017% of the weight of the second enzymolysis liquid, and fermenting for 40 hours to obtain primary fermentation liquid;

s4, adding glacial acetic acid according to 1.7% of the weight of the primary fermentation liquid and sodium selenite according to 0.0015% of the weight of the primary fermentation liquid into the primary fermentation liquid, and fermenting for 42 hours to obtain secondary fermentation liquid;

s6, adding 0.4M barium acetate according to 1/8 of the volume of the Chinese cabbage crude extract, uniformly stirring and standing for 20min to settle part of protein and suspended impurities in the extracting solution. Centrifuging at 4000r/min for 10min, and collecting supernatant to obtain Chinese cabbage extract containing indole-3-methanol.

s1, drying the astragalus membranaceus decoction pieces, crushing, sieving with a 40-mesh sieve, and mixing the materials in a proportion of 1: deionized water is added according to the solid-to-liquid ratio of 8, and the mixture is stirred and soaked for 3 hours at the temperature of 50 ℃. Meanwhile, a GJ-2 industrial electron accelerator is adopted for irradiation treatment, and the absorbed dose is 15 kGy;

s2, adding pectinase and cellulase into the irradiated astragalus slurry according to the concentration of 0.4mg/mL respectively, carrying out enzymolysis for 2 hours at the temperature of 30 ℃ and at the speed of 300r/min, and adding the enzymolysis liquid into ultrasonic countercurrent circulation extraction after keeping the temperature of 30 ℃; the ultrasonic countercurrent circulating extraction condition is 400W,30min, and the circulation is carried out for 3 times;

s3, carrying out vacuum filtration on the enzymolysis liquid subjected to ultrasonic countercurrent circulating extraction, adding 5 times volume of 75% ethanol into the filtrate, standing for 4h, and then carrying out centrifugal precipitation at 4000r/min for 15min to obtain an astragalus polysaccharide extract;

s1, adding deionized water which is 3.5 times of the weight of the raw materials into the raw materials, heating to boil, continuing for 1.5 hours in the boiling state, and filtering to obtain a first filtrate and a first filter residue;

s2, drying the first filter residue, adding 90% ethanol which is 2.5 times of the first filter residue in weight and has volume fraction, soaking for 2 hours, heating to 55 ℃, and leaching for 2 hours, wherein the stirring is carried out once every 30min in the leaching process, and the stirring speed is 120 r/min; then standing for 24h at the temperature of 6-9 ℃, and obtaining a second filtrate and a second filter residue through filtration and separation;

s3, placing the second filter residue in a fermentation tank, adding deionized water 2.5 times of the weight of the second filter residue, cellulase 0.25 times of the weight of the second filter residue and pectinase 0.15 times of the weight of the second filter residue, adjusting the pH to 6.7, adjusting the temperature to 35 ℃ for fermentation, and filtering and separating a third filtrate after fermenting for 18 hours;

s4, combining the first filtrate, the second filtrate and the third filtrate to obtain a crude extract; enabling the crude extract to flow through macroporous adsorption resin at the flow rate of 5BV/h, wherein the macroporous adsorption resin in the embodiment is D-101 type macroporous resin; the crude extract discharged by the macroporous adsorption resin flows through an anion resin column and a cation resin column in sequence at the flow rate of 4 BV/h; and (3) allowing the crude extract discharged from the anion and cation resin columns to flow through an activated carbon moving bed at the flow rate of 40mL/min to obtain a refined extract, concentrating and drying the refined extract, and crushing to obtain a corresponding extract finished product.

< results of allicin detection >

Comparative example 1: peeling fresh garlic, cleaning, mashing into mashed garlic by using a tissue mashing machine, adding deionized water, and uniformly stirring to obtain garlic slurry; adjusting pH of Bulbus Allii slurry to 4-5, placing in 30-40 deg.C water bath for enzymolysis for 1-2 hr, and freeze drying for 6 hr to obtain treated liquid; adding 90% ethanol by volume fraction into the treated liquid, extracting for 1h at 30-40 ℃, centrifuging, taking supernatant, and filtering, wherein the mass ratio of the treated liquid to the ethanol is 1 g: 5 mL; concentrating the filtered supernatant at 40 deg.C under 0.01MPa with rotary evaporator under reduced pressure to obtain extracted allicin.

Experimental groups: allicin obtained by the preparation of examples 4-6 of the present invention.

In the processes of enzymolysis and extraction of a control group and enzymolysis and ultrasonic extraction of an experimental group, samples are respectively extracted three times to detect the alliin content and the finally obtained allicin content, the detection methods are all the prior art and are not repeated herein, and the detection results are shown in table 1.

TABLE 1 Alliin, allicin content

The garlicin is an organic sulfide with biological activity generated by crushing liliaceous plants such as garlic and onion and catalyzing alliin, and has the functions of resisting bacteria, diminishing inflammation, reducing blood fat, reducing cholesterol, enhancing vascular elasticity, lowering blood pressure, regulating blood sugar, preventing cancer, enhancing immunologic function, detoxifying, protecting health and the like. In the invention, a scheme of full fermentation and multiple enzymolysis is adopted to increase the content of alliin, which is a precursor of allicin, specifically, as shown in table 1, the content of alliin in the invention is increased by about 46% compared with the comparative example 1, further, as the content of alliin is increased, the final content of allicin can be greatly increased by combining ultrasonic extraction and absolute ethanol extraction, for example, the extraction rate and the content of allicin in the invention are respectively increased by 29% and 51.9% compared with the comparative example 1, and the purity is increased by using modes of suction filtration, rotary evaporation and the like, so that the purity is increased by 24% compared with the comparative example 1.

< measurement results of Chinese cabbage extract >

Comparative example 2: cleaning Chinese cabbage, crushing to obtain crushed solution, adding pectase in 1.5-2.0 wt% and cellulase in 1.0-1.5 wt% of the crushed solution, maintaining at 40-42 deg.c for 4-5 hr, and stirring once every 30 min; filtering with 0.2 μm filter membrane to obtain Chinese cabbage extract.

Experimental groups: the Chinese cabbage extract prepared by the present invention in examples 4 to 6 was obtained.

Detecting the content of indole-3-methanol (I3C) and the content of organic selenium in the finally obtained Chinese cabbage extract, wherein the detection methods are the prior art and are not repeated herein, and the detection results are shown in Table 2.

TABLE 2 indole-3-methanol (I3C) content and organic selenium content

The Chinese cabbage is fully enzymolyzed by various enzymes and active dry yeast, glacial acetic acid is added to promote glucosinolate hydrolysis, and barium acetate is added to precipitate partial protein and suspended impurities to form rich I3C, so that the functions of enhancing human physique, resisting cancer and detoxifying can be realized through I3C.

< results of detection of Dandelion extract and the like >

The dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract and the liquorice extract are obtained by the preparation method in the embodiments 4-6 of the invention, and the contents of chlorogenic acid, flavone and polysaccharide of the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract and the liquorice extract are respectively detected, and the detection results are shown in table 3.

TABLE 3 chlorogenic acid, flavone and polysaccharide content

According to the invention, the cell walls of the raw materials (namely dandelion/platycodon grandiflorum/honeysuckle flower/burdock fruit/houttuynia cordata/turmeric/liquorice) are subjected to full enzymolysis by adopting different enzymes and enzymolysis conditions at different stages, so that cellulose, pectin and other components in the cell walls are completely destroyed, the cell wall structure is further destroyed, the active ingredients (such as chlorogenic acid, flavone, polysaccharide and the like) in the cell walls are fully released, and meanwhile, the extract is purified by adopting an ion exchange technology, so that the content of the active ingredients is further improved, and the antiviral and bactericidal effects are fully exerted.

< results of measurement of Astragalus polysaccharides >

Comparative example 3: drying and crushing astragalus membranaceus decoction pieces, sieving by a 20-mesh sieve, taking 10g of astragalus membranaceus powder, adding pure water according to a ratio of 1:15, carrying out ultrasonic extraction at 40 ℃ for 20min, filtering by using warp cloth or absorbent cotton, concentrating to 20mL, adding 3 times of volume of absolute ethyl alcohol, standing for a plurality of hours, standing in a refrigerator for overnight precipitation, centrifuging in a centrifuge, and finally drying to obtain astragalus polysaccharides.

Experimental groups: the astragalus polysaccharides obtained by the preparation of examples 4 to 6 of the present invention.

The content of the finally obtained astragalus polysaccharide is detected by adopting a phenol-sulfuric acid method, the extraction rate is calculated, and the detection result is shown in table 4.

TABLE 4 Astragalus polysaccharides content and extraction yield

	Content (%)	Extraction ratio (%)
			Comparative example 3	42.53±3.49	9.37±1.14
Example 4	54.48±5.51	7.72±1.45
			Example 5	56.36±3.34	7.85±1.22
Example 6	53.87±2.27	8.03±0.96

A large number of researches show that the astragalus polysaccharide can promote cellular immunity and humoral immunity of organisms, can increase the weight of immune organs such as spleen, and is an active ingredient for enhancing the immunity in astragalus. The invention circularly extracts by irradiation, enzymolysis and ultrasonic countercurrent, degrades cellulose and polysaccharide molecules, increases cellulose swelling in the extraction process to enable astragalus polysaccharide to be easily dissolved out, and purifies the extract by adopting ethanol fractional precipitation and barium acetate precipitation to further improve the content of the astragalus polysaccharide and enable the astragalus polysaccharide to fully exert the effect of enhancing immunity.

< results of measurement of physiological indices of mice >

Selecting 120 SPF-level mice, and randomly dividing the mice into: a positive control group, a virus control group and an oral liquid (namely the natural compound oral liquid with the effects of resisting virus and enhancing immunity) are used for high, medium and low dose groups, and are subjected to nasal drip infection by diluted influenza virus liquid under the light anesthesia of diethyl ether, wherein 20 groups are used as normal control groups.

After 2h of virus challenge, the administration is started by adopting a gastric lavage administration mode, wherein the normal control group and the virus control group are only supplied with physiological saline with the same volume; in the positive control group, ribavirin is diluted by distilled water and administered according to 70 mg/kg; in the high, medium and low dose groups, the natural compound oral liquid with the effects of resisting virus and enhancing immunity is perfused according to the administration amount of 1.5g/kg in the low dose group, 2.5g/kg in the medium dose group and 4.0g/kg in the high dose group.

Once daily for 1 week. The change in body mass and mortality rate of mice before and after administration were recorded, and the pulmonary index was calculated, and the test results are shown in table 5.

TABLE 5 detection of physiological indices in mice

Group of	Number of mice (only)	Mass of infection precursor (g)	Body mass (g) after 1 week of administration	Lung index (mg/g)	Mortality (%)
						Normal control group	20	20.75±1.52	26.51±2.43	6.17±0.62	0.0
Virus control group	20	20.39±1.07	18.17±1.91^**	17.03±3.51^**	75.0
						Positive control group	20	20.76±1.21	24.93±3.11^**	7.17±1.92^**	0.0
Low dose group	20	20.35±1.37	22.06±2.75^*	9.82±2.44^*	10.0
						Middle dose group	20	20.51±1.42	24.12±3.29^**	9.76±2.53^*	0.0
High dose group	20	20.92±1.12	25.27±2.59^**	8.27±2.32^**	0.0

As can be seen from the above Table 5, the body mass of the mice was substantially restored to a normal level 1 week after the administration, the lung index and the mortality were significantly decreased (P <0.01) compared to the virus control group, therefore, the oral liquid of the invention has a plurality of natural antiviral components, such as allicin, I3C, flavone, chlorogenic acid, polysaccharide and the like, so that the virus propagation in the body of the mouse can be effectively inhibited, meanwhile, the dogwood, the mulberry, the astragalus polysaccharide, the lucid ganoderma and the like have the functions of nourishing and protecting the liver and the kidney, conditioning the qi and yin balance of the liver and the kidney, removing toxin accumulated in the animal body, clearing free radicals, rapidly repairing the liver and the kidney and the like, and has effects of removing drug residual toxin and mycotoxin and relieving symptoms of toxemia, bacteremia, septicemia, etc. caused by virus and bacterial infection, and also helps to improve immunity and organism recovery speed.

< detection of Effect against A-type H1N1 and RV14 viruses >

50000 MDCK cells cultured in 24-well plates according to 5TCID₅₀Add type A H1N 1/rhinovirus type 14 (i.e., RV14) per ml; at 33 ℃ 5% CO₂Incubating in incubator for 1h, washing away virus solution with Hanks solution, adding cell maintenance solution (high dose group: 100 microliters of oral liquid, medium dose group: 100 microliters of oral liquid diluted one time, low dose group: 100 microliters of oral liquid diluted 4 times, positive control group: 40 mug/mL ribavirin 100 microliters), setting virus control group and cell control group, and incubating at 33 deg.C and 5% CO for 100 microliters₂The inside of the incubator was continuously observed for 5 days, and the results of the observation are shown in tables 6 to 7. Wherein "-" is no cytopathic effect, ". x" is more than 3/4 cytopathic effect, ". x" is 1/2-3/4 cytopathic effect, ". x" is 1/4-1/2 cytopathic effect, ". x" 1/2-3/4 is cytopathic effect, "-" is delayed cytopathic effect.

TABLE 6 inhibitory Effect of oral liquid on H1N 1A Virus

TABLE 7 inhibition of RV14 by oral liquid

As can be seen from tables 6-7, the number of cytopathic effects is significantly reduced after the oral liquid of the present invention is treated, which indicates that the virus propagation in mice can be effectively inhibited (the inhibition rate can reach more than 50%), because the oral liquid of the present invention has various natural antiviral components, such as allicin, I3C, flavone, chlorogenic acid and polysaccharide, etc., thereby effectively killing H1N 1A/rhinovirus 14 (i.e., RV14), and the cells can be recovered to be normal.

< detection of antibacterial level >

1. Staphylococcus aureus, A. paratyphi, B.paratyphi, Salmonella typhimurium and enteritis bacillus are selected as strains to be detected and divided into a control group and an oral liquid group, the control group adopts a conventional culture medium corresponding to the strains, the experimental group adopts the conventional culture medium corresponding to the strains and added with the oral liquid with the mass fraction of 10%, the control group and the oral liquid group are inoculated with the strains corresponding to the same amount, the colony results are observed when the strains are cultured for 24h and 48h, the results are shown in Table 8, wherein, the more of the plus represents the relative number of the colonies, the more of the plus represents the relative more of the colony, and the less of the minus represents no colony.

TABLE 8 relative number of colonies of each species

As can be seen from table 8, the number of colonies in the oral liquid group is significantly less than that in the control group at 24h and 48h during the culture period, and the growth rate of the colonies in the experimental group is significantly less than that in the oral liquid group, mostly from "-" to "+", or only from "+" to "+", compared with the control group, which indicates that the oral liquid of the present invention can effectively inhibit bacteria through allicin, I3C, and other antibacterial components, and improve the immunity of the organism.

In conclusion, compared with the prior art, the Chinese medicinal composition contains abundant natural plant antiviral and bactericidal components, such as allicin, indole-3-methanol (I3C) in Chinese cabbage extracts, dandelion extracts, honeysuckle extracts, platycodon grandiflorum extracts, houttuynia cordata extracts, turmeric extracts, burdock extracts, isatis roots and the like, and is matched with dogwood, mulberry, astragalus polysaccharides and lucid ganoderma to regulate liver and kidney functions of an organism and assist in removing toxins accumulated in the organism, so that the immunity of the human body is improved

It should be noted that the technical features of the above embodiments 1 to 6 can be arbitrarily combined, and the technical solutions obtained by combining the technical features belong to the scope of the present invention. The terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The natural compound oral liquid with the effects of resisting viruses and enhancing immunity is characterized by comprising the following raw materials in parts by weight: 3-5 parts of allicin, 10-15 parts of Chinese cabbage extract, 10-20 parts of dandelion extract, 3-5 parts of platycodon extract, 10-12 parts of honeysuckle extract, 3-5 parts of dogwood, 8-10 parts of mulberry, 0.5-2.5 parts of burdock extract, 0.5-1 part of houttuynia extract, 3-5 parts of astragalus polysaccharide, 1-2 parts of turmeric extract, 1-2 parts of ganoderma lucidum powder, 5-10 parts of licorice extract, 5-8 parts of isatis root and 3-5 parts of glucose.

2. A preparation method of natural compound oral liquid with antiviral and immunity enhancing effects is characterized by comprising the following steps:

3. The method of claim 2, wherein the allicin is prepared by a method comprising:

s3, adjusting the pH value of the fermentation liquor to 7.0-8.0, adding trypsin which accounts for 2.5-3% of the weight of the fermentation liquor, fully stirring, heating to 50-52 ℃ while stirring, and preserving heat for 25-30min to obtain a first enzymolysis liquid;

cooling the second enzymolysis solution to 20-22 deg.C, adjusting pH to 4.0-5.0, adding cellulase 1.5-2% of the second enzymolysis solution, stirring, heating to 52-55 deg.C while stirring, and maintaining the temperature for 20-25min to obtain a third enzymolysis solution;

4. The method according to claim 3, wherein the step S1, before the pulverization, further comprises: soaking peeled and cleaned Bulbus Allii Cepae and Bulbus Allii in the pretreatment solution for 12-18 hr; the pretreatment liquid consists of 3-4% by mass of citric acid solution and 1-1.5% by mass of acetic acid solution, and the mass fraction of the citric acid solution is 3-4% by volume: 1-1.5% by mass of an acetic acid solution ═ 1-2.5: 1.

5. the preparation method according to claim 3, wherein in the step S1, garlic: onion ═ (3-4): 1.

6. a preparation process according to claim 3, wherein the amount of the eluent is 4.5-5 times the column volume and the elution rate is 1.2-1.5 BV/h.

7. The method of claim 2, wherein the cabbage extract is prepared by the method comprising:

8. The method of claim 2, wherein the astragalus polysaccharides are prepared by:

drying astragalus membranaceus decoction pieces, crushing, sieving with a 40-mesh sieve, and mixing according to the weight ratio of 1: deionized water is added at the solid-to-liquid ratio of 10, and the mixture is stirred and soaked for 3 hours at the temperature of 50 ℃. Simultaneously carrying out irradiation treatment;

adding 2 times volume of 40% ethanol into the astragalus polysaccharide extract, magnetically stirring for 1h at 150r/min, and centrifuging to obtain precipitate; and then adding 5 times volume of 60% ethanol into the precipitate again, magnetically stirring at 150r/min for 1h, carrying out vacuum filtration, and volatilizing the precipitate to obtain the astragalus polysaccharide with high purity.

9. The method of claim 2, wherein the dandelion extract, the platycodon root extract, the honeysuckle extract, the burdock fruit extract, the houttuynia cordata extract, the turmeric extract and the licorice extract are prepared in the same manner, and all the methods comprise:

10. The method of claim 9, wherein the macroporous adsorbent resin is a D-101 type macroporous resin.