Pharmaceutical composition for strengthening spleen and stomach and preparation method therefor
원문보기
IPC분류정보
국가/구분
United States(US) Patent
공개
국제특허분류(IPC7판)
A61K-036/8998
A61K-036/258
A61K-036/734
A61K-036/752
A61K-036/484
A61K-035/66
A61K-036/284
출원번호
US-0980878
(2011-07-15)
공개번호
US-0295079
(2013-11-07)
우선권정보
CN-201110023836.X (2011-01-21)
국제출원번호
PCT/CN11/77176
(2011-07-15)
§371/§102 date
20130720
(20130720)
발명자
/ 주소
Sun, Dejun
Yin, Jinlong
Sun, Miaonan
Zhao, Yizhuo
Guo, Chunsheng
Gao, Yanhui
Li, Xue
출원인 / 주소
Jilin Zixin Pharmaceutical Research Institution LLC
인용정보
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초록▼
A pharmaceutical composition for strengthening spleen and stomach and a preparation method therefor. The method includes the step of mixing four substances listed below to obtain a mixture, wherein the mixture is the pharmaceutical composition for strengthening spleen and stomach, and the four subst
A pharmaceutical composition for strengthening spleen and stomach and a preparation method therefor. The method includes the step of mixing four substances listed below to obtain a mixture, wherein the mixture is the pharmaceutical composition for strengthening spleen and stomach, and the four substances are (A) ginseng ethanol extract, (B) volatile oil of largehead atractylodes rhizome and tangerine peels, (C) aqueous extract of Indian bread, yamaimo, lotus seeds, tangerine peels, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis; (D) fermentation broth of fruits and vegetables.
대표청구항▼
1.-9. (canceled) 10. A method for preparing a pharmaceutical composition for strengthening spleen and stomach, comprising: mixing following four substances to obtain a mixture, i.e., the pharmaceutical composition for strengthening spleen and stomach; wherein the four substances are (A) ginseng etha
1.-9. (canceled) 10. A method for preparing a pharmaceutical composition for strengthening spleen and stomach, comprising: mixing following four substances to obtain a mixture, i.e., the pharmaceutical composition for strengthening spleen and stomach; wherein the four substances are (A) ginseng ethanol extract, (B) volatile oil of largehead atractylodes rhizome and tangerine peel, (C) aqueous extract of Indian bread, yamaimo, lotus seed, tangerine peel, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis, and (D) fermentation broth of fruits and vegetables, the substance (A) is prepared by a method comprising a step of extracting an extract from ginseng with ethanol water by a reflux extraction to obtain the ginseng ethanol extract,the substance (B) is prepared by a method comprising steps of soaking largehead atractylodes rhizome and tangerine peel in water, distilling the largehead atractylodes rhizome and the tangerine peel to obtain distillate and dregs, and collecting the distillate to obtain the volatile oil of largehead atractylodes rhizome and tangerine peel,the substance (C) is prepared by a method comprising steps of mixing Indian bread, yamaimo, lotus seed, liquorice root, hawthorn fruit, germinated barley, rhizoma alismatis, the dregs obtained in preparation of the substance (B), and water, processing decoction and filtering, collecting filtrate, adding absolute ethyl alcohol, static standing, and collecting clear solution to obtain the aqueous extract of Indian bread, yamaimo, lotus seed, tangerine peel, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis, andthe substance (D) is prepared by a method comprising steps of mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, processing fermentation to obtain a fermentation product, i.e., the fermentation broth of fruits and vegetables. 11. The method, as recited in claim 10, wherein a mass ratio of the ginseng, the largehead atractylodes rhizome, the Indian bread, the liquorice root, the tangerine peel, the yamaimo, the lotus seed, the hawthorn fruit, the germinated barley, and the rhizoma alismatis is (1.5˜2.5):(1.5˜2.5):(1.5˜2.5):(0.5˜1.5):(0.5˜1.5):(1.5˜2.5):(1.5˜2.5):(0.5˜1.5):(0.5˜1.5):(0.5˜1.5). 12. The method, as recited in claim 10, wherein in a preparation method of the substance (A),a period of the reflux extraction every time is 2 h˜5 h, a concentration of the ethanol water is 70% (volume percent),in a preparation method of the substance (B),a soaking period is (1˜60) min, a distillating temperature is 90° C.˜100° C.,in a preparation method of the substance (C),a decoction temperature is 90° C.˜100° C., a decoction period is 1 h˜2 h,the step of adding absolute ethyl alcohol comprises adding ethyl alcohol to the filtrate, until a volume percent of the ethyl alcohol in the filtrate is 70%,in a preparation method of the substance (D),a fermentation temperature is 18° C.˜37° C., a fermentation period is 10 days˜180 days, and a fermentation method comprises stirring while fermentation. 13. The method, as recited in claim 10, wherein the preparation method of the substance (A) further comprises the steps of: removing ethanol from the extract, and processing concentration and drying to obtain a dried product, i.e., the ginseng ethanol extract;the preparation method of substance (C) further comprises steps of removing ethyl alcohol from the clear solution after the step of collecting the clear solution, processing filtering to obtain filtrate, and concentrating and drying the filtrate to obtain a dried product, i.e., the aqueous extract of Indian bread, yamaimo, lotus seed, tangerine peel, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome, and rhizoma alismatis;the preparation method of substance (D) further comprises smashing the fruits and the vegetables into pieces of 40˜50 meshes before the step of fermentation;after the step of fermentation, filtering the fermentation product, collecting filtrate, processing ultrafiltration, and collecting liquid produced by the ultrafiltration, i.e., the fermentation broth of fruits and vegetables; 14. The method, as recited in claim 10, wherein the fruits and vegetables refer to a mixture of following 54 kinds of fruits and vegetables, which are konjak, eggplant, asparagus, spinach, bean sprout, broccoli, cabbage, radish, cucumber, peas, red pepper, celery, scallion, garlic, grapes, grapefruit, watermelon, peach, tangerine, blue berry, sweet orange, banana, litchi, balsam pear, leek, pomegranate, pitaya, carrot, tomato, Chinese cabbage, parsley, bell pepper, lettuce, pear, ginger, taro, kidney bean, pumpkin, lotus root, cherry, kiwi fruit, plum, strawberry, fig, kumquat, mandarin orange, Nanguo pear, cantaloup, Hami melon, papaya, onion, mulberry, sugar beet, and lemon, and mass of each fruit or vegetable is equal with each other. 15. The method, as recited in claim 10, wherein in the preparation method, every 1 L of the mixture is prepared by a step of mixing (5˜50) g of the ginseng ethanol extract, (5˜50) g of the volatile oil of largehead atractylodes rhizome and tangerine peel, (5˜200) g of the aqueous extract of Indian bread, yamaimo, lotus seed, tangerine peel, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis, and the fermentation broth of fruits and vegetables, wherein a volume of the mixture is up to 1 L after adding the fermentation broth of fruits and vegetables,in the preparation method of the substance (A),a proportion of the ethanol water and the ginseng is (1˜10) ml: 1 g,in the preparation method of the substance (B),a proportion of the largehead atractylodes rhizome, the tangerine peel and the water is (1˜10) g:(1˜10) g:(5˜50) ml,in the preparation method of the substance (C),a proportion of the Indian bread, the yamaimo, the lotus seed, the liquorice root, the hawthorn fruit, the germinated barley, the rhizoma alismatis, and water is (1˜10) g:(1˜10) g:(1˜10) g:(1˜10) g:(1˜10) g:(1˜10) g:(1˜10) g:(5˜100) ml,in the preparation method of the substance (D),a proportion of the bacteria liquid of Lactobacillus acidophilus, the bacteria liquid of Bifidobactreium longum, the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, the bacteria liquid of Streptococcus thermophilus, the fruits and vegetables, and water is (2000˜8000) ml:(2000˜8000) ml:(2000˜8000) ml:(2000˜8000) ml:(1000˜1500) kg:(1000˜1500) kg, and 16. The method, as recited in claim 10, wherein the bacteria liquid of Lactobacillus acidophilus is prepared by a method comprising: fermenting and cultivating Lactobacillus acidophilus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus acidophilus, wherein a fermenting temperature of the bacteria liquid of Lactobacillus acidophilus is 20° C.˜41° C., a fermenting period of the bacteria liquid of Lactobacillus acidophilus is 15 h˜36 h, and, the bacteria liquid of Bifidobactreium longum is prepared by a method comprising: fermenting and cultivating Bifidobactreium longum to obtain a fermented product, i.e., the bacteria liquid of Bifidobactreium longum, wherein a fermenting temperature of the bacteria liquid of Bifidobactreium longum is 20° C.˜41° C., a fermenting period of the bacteria liquid of Bifidobactreium longum is 15 h˜36 h, and the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is prepared by a method comprising: fermenting and cultivating Lactobacillus delbrueckii subsp. bulgaricus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, wherein a fermenting temperature of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 20° C.˜41° C., a fermenting period of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 15 h˜36 h, and the bacteria liquid of Streptococcus thermophilus is prepared by a method comprising: fermenting and cultivating Streptococcus thermophilus to obtain a fermented product, i.e., the bacteria liquid of Streptococcus thermophilus, wherein a fermenting temperature of the bacteria liquid of Streptococcus thermophilus is 20° C.˜41° C., a fermenting period of the bacteria liquid of Streptococcus thermophilus is 15 h˜36 h. 17. The method, as recited in claim 10, wherein the Lactobacillus acidophilus is Lactobacillus acidophilus CGMCC 1.1854, the Bifidobactreium longum is Bifidobactreium longum CGMCC 1.2186, the Lactobacillus delbrueckii subsp. bulgaricus is Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.1480, and the Streptococcus thermophilus is Streptococcus thermophilus CGMCC 1.2471. 18. A pharmaceutical composition for strengthening spleen and stomach prepared by the method recited in claim 10. 19. The method, as recited in claim 11, wherein the mass ratio of the ginseng, the largehead atractylodes rhizome, the Indian bread, the liquorice root, the tangerine peel, the yamaimo, the lotus seed, the hawthorn fruit, the germinated barley, and the rhizoma alismatis is (1.5, 2 or 2.5):(1.5, 2 or 2.5):(1.5, 2 or 2.5):(0.5, 1 or 1.5):(0.5, 1 or 1.5):(1.5, 2 or 2.5):(1.5, 2 or 2.5):(0.5, 1 or 1.5):(0.5, 1 or 1.5):(0.5, 1 or 1.5). 20. The method, as recited in claim 12, wherein the period of the reflux extraction is 2 h, 3 h or 5 h, the soaking period is 1 min, 30 min, or 60 min, the distillating temperature is 90° C., 95° C., or 100° C., the decoction temperature is 90° C., 95° C., or 100° C., the decoction period is 1 h, or 2 h, the fermentation temperature is 18° C., 23° C., or 37° C., and the fermentation period is 10 days, 15 days, or 180 days. 21. The method, as recited in claim 15, wherein every 1 L of the mixture is prepared by a step of mixing (5, 25, or 50) g of the ginseng ethanol extract, (5, 30, or 50) g of the volatile oil of largehead atractylodes rhizome and tangerine peel, (5, 150, 200) g of the aqueous extract of Indian bread, yamaimo, lotus seed, tangerine peel, liquorice root, hawthorn fruit, germinated barley, largehead atractylodes rhizome and rhizoma alismatis, and the fermentation broth of fruits and vegetables, wherein a volume of the mixture is up to 1 L, after adding the fermentation broth of fruits and vegetables. 22. The method, as recited in claim 15, wherein the proportion of the ethanol water and the ginseng is (1, 5, or 10) ml:1 g. 23. The method, as recited in claim 15, wherein the proportion of the largehead atractylodes rhizome, the tangerine peel and the water is (1, 2, or 10) g:(1, 5, or 10) g:(5, 15, or 50) ml. 24. The method, as recited in claim 15, wherein the proportion of the Indian bread, the yamaimo, the lotus seed, the liquorice root, the hawthorn fruit, the germinated barley, the rhizoma alismatis, and water is (1, 2, or 10) g:(1, 2, or 10) g:(1, 2, or 10) g:(1, 5, or 10) g:(1, 5, or 10) g:(1, 5, or 10) g:(1, 5, or 10) g:(50, 60, or 100) ml. 25. The method, as recited in claim 15, wherein the proportion of the bacteria liquid of Lactobacillus acidophilus, the bacteria liquid of Bifidobactreium longum, the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, the bacteria liquid of Streptococcus thermophilus, the fruits and vegetables, and water is (2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(1000, 1200, or 1500) kg:(1000, 1200, or 1500) kg. 26. The method, as recited in claim 16, wherein the fermenting temperature of the bacteria liquid of Lactobacillus acidophilus is 20° C., 37° C., or 41° C., and the fermenting period of the bacteria liquid of Lactobacillus acidophilus is 15 h, 16 h, or 36 h. 27. The method, as recited in claim 16, wherein the fermenting temperature of the bacteria liquid of Bifidobactreium longum is 20° C., 37° C., or 41° C., and the fermenting period of the bacteria liquid of Bifidobactreium longum is 15 h, 16 h, or 36 h. 28. The method, as recited in claim 16, wherein the fermenting temperature of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 20° C., 37° C., or 41° C., and the fermenting period of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 15 h, 16 h, or 36 h. 29. The method, as recited in claim 16, wherein the fermenting temperature of the bacteria liquid of Streptococcus thermophilus is 20° C., 37° C., or 41° C., and the fermenting period of the bacteria liquid of Streptococcus thermophilus is 15 h, 16 h, or 36 h.
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