CN115669771B - Osmanthus fragrans combined spicebush root tea and preparation method thereof - Google Patents
Osmanthus fragrans combined spicebush root tea and preparation method thereof Download PDFInfo
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- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 19
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 title claims abstract 8
- 235000008671 Calycanthus floridus Nutrition 0.000 title abstract description 8
- 235000008670 Calycanthus occidentalis Nutrition 0.000 title abstract description 8
- 244000148992 Lindera benzoin Species 0.000 title abstract description 8
- 235000004520 Lindera benzoin Nutrition 0.000 title abstract description 8
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 title abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 45
- 241000264279 Sargassum fusiforme Species 0.000 claims abstract description 25
- 229930013930 alkaloid Natural products 0.000 claims abstract description 24
- 241000546273 Lindera <angiosperm> Species 0.000 claims abstract description 23
- 150000003797 alkaloid derivatives Chemical class 0.000 claims abstract description 21
- SJWWTRQNNRNTPU-ABBNZJFMSA-N fucoxanthin Chemical compound C[C@@]1(O)C[C@@H](OC(=O)C)CC(C)(C)C1=C=C\C(C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)C(=O)C[C@]1(C(C[C@H](O)C2)(C)C)[C@]2(C)O1 SJWWTRQNNRNTPU-ABBNZJFMSA-N 0.000 claims abstract description 16
- AQLRNQCFQNNMJA-UHFFFAOYSA-N fucoxanthin Natural products CC(=O)OC1CC(C)(C)C(=C=CC(=CC=CC(=CC=CC=C(/C)C=CC=C(/C)C(=O)CC23OC2(C)CC(O)CC3(C)C)C)CO)C(C)(O)C1 AQLRNQCFQNNMJA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 13
- 241000333181 Osmanthus Species 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 15
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
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- 241000572565 Alpinia oxyphylla Species 0.000 description 1
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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Abstract
The invention relates to the technical field of tea bag (beverage) processing, in particular to an osmanthus flower combined spicebush root beverage and a preparation process thereof. The invention discloses osmanthus combined spiced root tea which comprises the following raw materials in parts by weight: 1-3 parts of coarse powder of alkaloid extract in lindera root, 1-3 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3-4 parts of dry osmanthus fragrans, 1-2 parts of honey, 1-2 parts of red date slices and 1-2 parts of fructus alpiniae oxyphyllae. The osmanthus combined spiced tea prepared by the invention has obvious effects of fragrance, sweet taste and body building efficacy, and the pure natural product has no other additives and has stable quality.
Description
Technical Field
The invention relates to the technical field of tea bag (beverage) processing, in particular to an osmanthus flower combined spicebush root beverage and a preparation process thereof.
Background
The combined spicebush root is a traditional Chinese medicinal material in China, has wide pharmacological activity, and can be used for relieving everyone who suffers from chest and abdomen disorder caused by qi inversion. The research shows that the alkaloid as the active component has the functions of anti-inflammatory, antioxidant, anticancer and the like, so that the alkaloid has wide development prospect. The prior lindera root tea beverage in the market is generally prepared by directly preparing the lindera root leaves, roses or clove and the like into tea bags for brewing, but the maximum efficacy is not exerted in the aspects of color, taste, action effect and the like.
Accordingly, improvements in the art are needed.
Disclosure of Invention
The invention aims to solve the technical problem of providing a purely natural osmanthus fragrans combined spiced tea and a preparation method thereof.
In order to solve the technical problems, the osmanthus combined spiced tea provided by the invention comprises the following raw materials in parts by weight:
1-3 parts of coarse powder of alkaloid extract in lindera root, 1-3 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3-4 parts of dry osmanthus fragrans, 1-2 parts of honey, 1-2 parts of red date slices and 1-2 parts of fructus alpiniae oxyphyllae (dried fructus alpiniae oxyphyllae medicine).
The water content of the dried osmanthus fragrans is less than or equal to 5%; the water content of the red date slices is less than or equal to 5 percent; the water content of the dried fructus alpiniae oxyphyllae medicine is less than or equal to 5 percent.
As an improvement of the osmanthus combined spiced tea, the osmanthus combined spiced tea is composed of the following raw materials in parts by weight:
2 parts of coarse powder of alkaloid extract in lindera root, 2 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3 parts of dry osmanthus fragrans, 1 part of honey, 1 part of red date slices and 1 part of fructus alpiniae oxyphyllae.
As a further improvement of the osmanthus fragrans lindera root tea, the preparation method of coarse powder of alkaloid extract in lindera root comprises the following steps:
1.1 Crude alkaloid extraction):
a1, selecting and cleaning: cleaning radix Linderae (fresh radix Linderae), and cutting into pieces to obtain block radix Linderae;
a2, drying and crushing: drying the blocky lindera root (the water content is less than or equal to 5%), pulverizing, sieving (sieving with 100 mesh sieve) to obtain lindera powder;
a3, ultrasonic extraction: soaking the black-bone powder in absolute ethanol for 30+/-10 min, performing ultrasonic extraction for 2-3 times, and combining the extracting solutions; the feed liquid ratio of the black-bone powder to the absolute ethyl alcohol is 1 g/10-20 ml;
1.2 Acid water alkalization treatment of alkaloids):
b1, acid water treatment: concentrating the combined extracting solution obtained in the step 1.1), and acidifying with 2% hydrochloric acid until the pH is 3+ -0.2 to obtain acidified extracting solution;
concentrating the combined extracting solution corresponding to each 1g of the black-bone powder to 2-3 ml;
b2, filtering: standing the acidified extracting solution for 15-20 minutes, and filtering to obtain filtrate;
b3, alkalizing with sodium hydroxide: alkalizing the filtrate with 2% sodium hydroxide to pH 10+ -0.2; obtaining alkalized filtrate;
b4, chloroform extraction: adding chloroform into the alkalized filtrate for extraction, and recovering chloroform layer solution; the alkalized filtrate: chloroform = 1:1.0 to 1.2 volume ratio;
b5, decompressing and evaporating to dryness: evaporating the chloroform layer solution at 35+ -5deg.C under reduced pressure (0.1 MPa) to obtain coarse powder of alkaloid extract in radix Linderae. And (5) keeping the materials away from light for standby.
As a further improvement of the osmanthus fragrans combined spicebush root tea, the preparation method of the coarse powder of the fucoxanthin extract in the sargassum fusiforme comprises the following steps:
c1, selecting and cleaning: cleaning Sargassum fusiforme (fresh Sargassum fusiforme) with clear water, naturally draining (until no more water drops) to obtain cleaned Sargassum fusiforme;
and C2, freezing and preserving: placing the cleaned sargassum fusiforme at the temperature of minus 20+/-5 ℃ for freezing and preserving for 4-8 hours to obtain frozen algae; c3, crushing: crushing the frozen algae (sieving with 100 mesh sieve) to obtain Cyrtymenia Sparsa powder;
and C4, extracting: placing Cyrtymenia Sparsa powder in container (such as triangular bottle) with stopper, and adding methanol as extraction solvent; the sargassum fusiforme powder comprises the following components: methanol=1 g/5-10 ml feed liquid ratio;
extracting under light-shielding condition (such as after wrapping triangular bottle with stopper with tinfoil), oscillating and heating in constant temperature water bath of 120+ -20 r/min at 37+ -1deg.C for 1+ -1 hr, centrifuging (centrifuging at 5000r/min for 10 min), and collecting the centrifugated solution;
c5, vacuum concentration: concentrating the liquid obtained by centrifugation in vacuum to be sticky (placing the liquid in a rotary evaporator for vacuum concentration at 35-40 ℃ to be reddish brown sticky);
and C6, freeze drying: freeze drying the concentrated extract at (-78 to-82 deg.c for 12-24 hr) to obtain coarse powder of fucoxanthin extract.
The invention also provides a preparation method of the osmanthus fragrans combined spiced root tea, which comprises the following steps: weighing the raw materials according to the weight ratio, and preparing into tea bags (teabags) according to the conventional mode. The tea bag can be drunk after being brewed by hot water according to a conventional mode.
Compared with the prior art, the invention has the following beneficial effects:
1. good fragrance and fresh sweet taste: in the invention, the lindera root alkaloid extract, the sargassum fusiforme fucoxanthin extract, the dried osmanthus fragrans, the dried jujube slices, the fructus alpiniae oxyphyllae and the honey are mixed to prepare the tea bag (teabag) raw material. The sweet osmanthus adds the aroma of the whole tea, the sweet taste of the honey and the red dates improves the bitter taste of the root of the combined spicebush, and the raw materials complement each other, so that the effects of building up the body, whitening and protecting the skin are improved.
2. The stability is good: the prepared tea bag is subjected to tea solution preparation, and the stability of the tea bag is measured, so that the tea bag has good stability.
In conclusion, through research and exploration, the invention innovatively adopts the alkaloid extract in the lindera root, and is supplemented with the fucoxanthin extract, the red date and the fructus alpiniae oxyphyllae in the osmanthus fragrans, the honey and the sargassum fusiforme, so that the quality of the lindera root tea has good color, taste and efficacy. The invention relates to a tea beverage which has the effects of building up body, diminishing inflammation, aiding digestion, relieving cough and reducing sputum, resisting oxidation, whitening and the like. The preparation process of the osmanthus combined spiced tea provided by the invention ensures that the prepared osmanthus combined spiced tea has obvious effects of fragrance, sweet taste and body building, and the pure natural product has no other additives and stable quality.
Detailed Description
The invention will be further described with reference to the following specific examples, but the scope of the invention is not limited thereto:
the dried osmanthus fragrans, the red jujube slices and the fructus alpiniae oxyphyllae (dried fructus alpiniae oxyphyllae medicine) can be obtained in a conventional commercial mode, and the water content is less than or equal to 5%.
Embodiment 1, a preparation process of osmanthus combined spicebush root tea, comprises the following steps:
1. preparation of coarse powder of alkaloid extract in radix Linderae:
1.1 Crude alkaloid extraction):
a1, selecting and cleaning: cleaning fresh radix Linderae, and cutting into pieces;
a2, drying and crushing: drying the blocky lindera root (drying at 50 ℃ until the water content is less than or equal to 5%), pulverizing, and sieving (sieving with 100-mesh sieve) to obtain lindera powder;
a3, ultrasonic extraction: soaking 10g of radix Aconiti powder in 150ml of absolute ethanol for 30min, performing first ultrasonic (power 100w, frequency 20KHz, time 30 min) extraction, and filtering to obtain filtrate and residue;
adding 150ml of absolute ethyl alcohol into the filter residue to continue ultrasonic extraction, and repeating ultrasonic extraction once again; and combining the extracting solutions obtained by 3 times of ultrasonic treatment to obtain the combined extracting solution.
1.2 Acid water alkalization treatment of alkaloids):
b1, acid water treatment: concentrating the combined extracting solution obtained in the step 1.1) into 20ml, and then acidifying with 2% hydrochloric acid until the PH is about 3;
b2, filtering: standing the acidified extracting solution for a period of time (15-20 minutes) and filtering to obtain filtrate;
b3, alkalizing with sodium hydroxide: alkalizing the filtrate with 2% sodium hydroxide to pH 10;
b4, chloroform extraction: adding chloroform into the alkalized filtrate for extraction, and recovering chloroform layer solution; the alkalized filtrate: chloroform = 1:1.0 to 1.2 volume ratio;
b5, decompressing and evaporating to dryness: the chloroform layer solution was evaporated to dryness (to constant weight) under reduced pressure (0.1 MPa) at 35 ℃ to obtain a coarse powder of the extract of alkaloid in lindera root. And (5) keeping the materials away from light for standby.
2. Crude extraction of fucoxanthin:
c1, selecting and cleaning: selecting fresh sargassum fusiforme, cleaning with clear water (so as to wash away sediment on the surface, etc.), and naturally draining (until no more water drops;
and C2, freezing and preserving: placing cleaned Cyrtymenia Sparsa at-20deg.C, and freeze preserving for 6 hr;
and C3: crushing: crushing frozen algae (sieving with 100 mesh sieve);
and C4: extracting: placing 10g of Cyrtymenia Sparsa powder in a triangular bottle with a stopper, and adding 100ml of extraction solvent methanol; after wrapping a triangular bottle with a stopper by using tin paper, carrying out oscillation heating extraction for 1h in a constant-temperature water bath with the temperature of 120r/min at 37 ℃, centrifuging for 10min with 5000r/min, and collecting filtrate obtained by centrifugation;
c5: vacuum concentration: placing the filtrate obtained by centrifugation in a rotary evaporator, and concentrating the filtrate in vacuum at 35-40 ℃ until the filtrate is reddish brown and sticky;
c6: and (3) freeze drying: freeze-drying at-78-82 ℃ for 24 hours to obtain coarse powder of fucoxanthin extract in sargassum fusiforme.
3. And (3) aseptic packaging:
the formula is set to be 2 parts of coarse powder of alkaloid extract in lindera root, 2 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3 parts of dry osmanthus fragrans, 1 part of honey, 1 part of red date slices and 1 part of sharpleaf galangal fruit medicine dry.
And quantitatively combining the materials in a sterile environment according to the formula, and finally preparing the tea bag (teabag) according to a conventional tea bag preparation mode.
Example 2 the formulation of example 1, step 3, was modified to: 1 part of coarse powder of alkaloid extract in lindera root, 1 part of coarse powder of fucoxanthin extract in sargassum fusiforme, 3 parts of dry osmanthus fragrans, 2 parts of honey, 1 part of red date slices and 1 part of dried fructus alpiniae oxyphyllae medicine. The remainder was identical to example 1.
Example 3 the formulation of example 1, step 3, was modified to: 3 parts of coarse powder of alkaloid extract in lindera root, 3 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 2 parts of dry osmanthus fragrans, 2 parts of honey, 1 part of red date slices and 1 part of dried fructus alpiniae oxyphyllae medicine. The remainder was identical to example 1.
Comparative example 1, relative to example 1: step A3 in step 1.1) is changed to only perform one ultrasonic extraction; the remainder was identical to example 1.
Comparative example 2, relative to example 1: the filtration of the step B2 in the step 1.2) is canceled, namely, the acidified extracting solution obtained in the step B1 is directly subjected to the subsequent step B3; the remainder was identical to example 1.
Comparative example 3, relative to example 1: step C2 in step 2 was changed to be left at room temperature for 6 hours, and the rest was identical to example 1.
The above examples and comparative examples were simultaneously subjected to the following tests:
1. stability test
The prepared tea bag is placed in a conventional food packaging bag for sealing, and is respectively stored for 0 month, 1 month and 3 months under conventional indoor conditions for stability test.
Adding 2.0g of tea bag into 50ml of boiling water (about 100 ℃) for brewing, observing the dissolution condition, and standing for 10 minutes to observe the conditions of color, impurities and the like of the tea soup; the results obtained are shown in Table 1 below
TABLE 1
Note that: within 1-2 minutes of brewing, the tea water has bright color and luster, and the tea fragrance overflows; judging that the instant food is instant; after 2 minutes, tea water was not formed yet, and it was judged that dissolution was slow.
No impurity: the tea water is clear and transparent solution, and no obvious solid impurities are visible to naked eyes.
As can be seen from Table 1, the tea bag of the present invention has excellent stability.
2. Moisture absorption test
The moisture absorption degree of the tea bag stored for 3 months is tested, the repetition number is 50, and the average value is obtained. The results obtained are shown in Table 2 below:
TABLE 2
Note that: moisture absorption= (weight of tea bag after three months storage-weight of tea bag just prepared)/weight of tea bag just prepared;
3. sensory flavor evaluation
The evaluation criteria are shown in Table 3:
TABLE 3 Table 3
10 panelists evaluated according to the above criteria, averaged (and rounded) and the results were as shown in table 4 below:
TABLE 4 Table 4
Finally, it should also be noted that the above list is merely a few specific embodiments of the present invention. Obviously, the invention is not limited to the above embodiments, but many variations are possible. All modifications directly derived or suggested to one skilled in the art from the present disclosure should be considered as being within the scope of the present invention.
Claims (2)
1. The osmanthus combined spiced root tea is characterized by comprising the following raw materials in parts by weight:
1-3 parts of coarse powder of alkaloid extract in lindera root, 1-3 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3-4 parts of dry osmanthus fragrans, 1-2 parts of honey, 1-2 parts of red date slices and 1-2 parts of fructus alpiniae oxyphyllae;
weighing the raw materials according to the weight ratio, and then preparing a tea bag;
the preparation method of the coarse powder of the alkaloid extract in the lindera root comprises the following steps:
1.1 Crude alkaloid extraction):
a1, selecting and cleaning: cleaning radix Linderae, and cutting into pieces to obtain blocky radix Linderae;
a2, drying and crushing: drying the blocky lindera root, pulverizing into powder, and sieving to obtain lindera root powder;
a3, ultrasonic extraction: soaking the black-bone powder in absolute ethyl alcohol for 30+/-10 min, performing ultrasonic extraction for 2-3 times, and combining the extracting solutions; the feed liquid ratio of the black-bone powder to the absolute ethyl alcohol is 1 g/10-20 mL;
1.2 Acid water alkalization treatment of alkaloids):
b1, acid water treatment: concentrating the combined extracting solution obtained in the step 1.1), and acidifying with 2% hydrochloric acid until the pH is 3+ -0.2 to obtain acidified extracting solution;
concentrating the combined extracting solution corresponding to each 1g of the black-bone powder to 2-3 mL;
b2, filtering: standing the acidified extracting solution for 15-20 minutes, and filtering to obtain filtrate;
b3, alkalizing with sodium hydroxide: alkalizing the filtrate with 2% sodium hydroxide to pH 10+ -0.2; obtaining alkalized filtrate;
b4, chloroform extraction: adding chloroform into the alkalized filtrate for extraction, and recovering a chloroform layer; the alkalized filtrate: chloroform = 1: (1.0-1.2);
b5, decompressing and evaporating to dryness: evaporating the chloroform layer at 35+ -5deg.C under reduced pressure to obtain coarse powder of alkaloid extract in radix Linderae;
the preparation method of the coarse powder of the fucoxanthin extract in the sargassum fusiforme comprises the following steps:
c1, selecting and cleaning: cleaning Sargassum fusiforme with clear water, naturally draining to obtain cleaned Sargassum fusiforme;
and C2, freezing and preserving: placing the cleaned sargassum fusiforme at the temperature of-20+/-5 ℃ for freezing and preserving for 4-8 hours to obtain frozen algae;
c3, crushing: crushing the frozen algae to obtain sargassum fusiforme powder;
and C4, extracting: placing Cyrtymenia Sparsa powder in container with plug, and adding methanol as extraction solvent; the sargassum fusiforme powder comprises the following components: methanol=1 g/5-10 mL of feed liquid ratio;
under the condition of light shielding, at 37+/-1 o C, carrying out oscillation heating extraction for 1+/-1 h at the temperature of 120+/-20 r/min in a constant-temperature water bath, centrifuging, and collecting the centrifugated liquid;
c5, vacuum concentration: concentrating the liquid obtained by centrifugation in vacuum to be sticky;
and C6, freeze drying: freeze drying the concentrated extract to obtain coarse powder of fucoxanthin extract in Sargassum fusiforme.
2. The osmanthus combined spiced tea according to claim 1, wherein the osmanthus combined spiced tea is composed of the following raw materials in parts by weight:
2 parts of coarse powder of alkaloid extract in lindera root, 2 parts of coarse powder of fucoxanthin extract in sargassum fusiforme, 3 parts of dry osmanthus fragrans, 1 part of honey, 1 part of red date slices and 1 part of fructus alpiniae oxyphyllae.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| KR20220125190A (en) * | 2021-03-04 | 2022-09-14 | 건국대학교 글로컬산학협력단 | Health functional food and pharmaceutical composition for improving inflammatory disease or memory containing lindera obtusiloba extract as an active ingredient |
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| CN1253737A (en) * | 1999-11-12 | 2000-05-24 | 郭献彩 | Sargassum fusiforme tea and its production process |
| CN103893296A (en) * | 2014-04-02 | 2014-07-02 | 甘肃陇神戎发药业股份有限公司 | Method for microwave-assisted extraction of aconitum sungpanens alkaloid |
| CN104855569A (en) * | 2015-04-27 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Fructus alpiniae oxyphyllae and fagopyrum tataricum tea |
| CN106578217A (en) * | 2016-06-24 | 2017-04-26 | 杭州圣记食品科技有限公司 | Mild health-care herb tea and processing technology thereof |
| CN106509209A (en) * | 2016-09-19 | 2017-03-22 | 陈亚杰 | Propolis health-care tea and preparation method thereof |
| CN106578222A (en) * | 2016-11-08 | 2017-04-26 | 云南爱尔康生物技术有限公司 | Fucoxanthin solid beverage and preparation method thereof |
| CN106616110A (en) * | 2016-11-08 | 2017-05-10 | 云南爱尔康生物技术有限公司 | Fucoxanthin plant beverage and preparation method thereof |
| CN108743665A (en) * | 2018-07-15 | 2018-11-06 | 启东创潞新材料有限公司 | The preparation method of sesquiterpenoids ingredient in a kind of root of three-nerved spicebush |
| KR20220125190A (en) * | 2021-03-04 | 2022-09-14 | 건국대학교 글로컬산학협력단 | Health functional food and pharmaceutical composition for improving inflammatory disease or memory containing lindera obtusiloba extract as an active ingredient |
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