CN107259270B - Kulu wood extract beverage and preparation method thereof - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kuru wood extract beverage and a preparation method thereof, wherein the kuru wood extract beverage comprises 1-5 parts of kuru wood extract root and stem extract clarified liquid and 3-10 parts of kuru wood extract black tea extract clarified liquid by volume, kuru wood extract root, stem extract and kuru wood extract black tea extract are obtained by different methods respectively, and the extract is prepared and mixed according to a certain proportion, so that the evaluation results of the kuru wood extract beverage are 'excellent and good' in fuzzy mathematical comprehensive sensory evaluation, and the kuru wood extract beverage is suitable for industrial production and processing; in addition, compared with the direct decoction of the kuru wood extract, the kuru wood extract beverage provided by the invention can obviously reduce the continuous blood sugar level of a hyperglycemic model rat, effectively improve the fasting blood sugar level of the model rat, and obviously take effect after 4 weeks of administration (P <0.05), and obviously improve the effect after 8 weeks of administration (P < 0.01).
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to a beverage and a preparation method thereof.
Background
Kulu wood grape, a scientific name of dwarf bract celery, is a specific medicinal plant in Pamier plateau of Xinjiang, the stem, the leaf and the root of the medicinal plant can be used as medicines, and active ingredients such as naringin, luteolin and the like are contained, according to records of ' Tashi Kuer Gaojike autonomous county Bin ' (compiled by the compilation Committee of local oriented records in Tashi Kuer Gaojike autonomous county, Sinkiang people's publishing house, No. 1 edition page 86 of 2008), short celery envelope name kulu wood grape, a famous and precious medicinal material grows in a stone gap with the altitude of more than 4500 meters, and blooms in 7-8 months per year; powder flower family, Pachyrhizus; has effects of lowering blood pressure and reducing blood lipid. In recent years, researches show that the Kulu wood red sage has obvious effect of reducing blood sugar, can gradually relieve the symptoms of diabetes mellitus such as polydipsia and polyphagia and has a certain dose dependence relationship. However, kulu wood is a precious medicinal plant, only local tagik families can boil edible medicinal soup, the medicinal soup obtained in the most original edible mode has unstable effect of reducing blood sugar, and the finished product quality is difficult to control due to the influence of various factors such as boiling temperature and the like; and the bitter taste and the poor taste can not be accepted by most people, and the food is inconvenient to eat and difficult to popularize in the market. Local residents generally boil and cook food materials such as Brassica rapa, onion and the like which are produced by real estate together with Kulu wood, so that the defect that the food materials cannot be eaten by people is overcome, and the effective ingredients of Kulu wood are damaged to cause poor blood sugar reducing effect in the prior processing technology and boiled edible soup, so that the problem of uncomfortable taste improvement of the Kulu wood is solved, the main ingredients of the Kulu wood are reserved to the maximum extent, the Kulu wood containing higher active ingredients are developed to obtain high-quality health care products, and at present, no report is found in domestic and foreign documents, and how to produce the medicinal ingredients of the Kulu wood to be effectively utilized to fully exert the blood sugar reducing effect is achieved, the taste of the Kulu wood is improved, the products are convenient to drink, and the Kulu wood processed products have better practicability and development value.
Disclosure of Invention
The invention aims to provide a kuru wood extract beverage and a preparation method thereof, aiming at solving the problem that the currently domestic and foreign reports about products which can not only effectively utilize the medicinal components of kuru wood extract to fully exert the effects of reducing blood pressure, blood fat and blood sugar, but also improve the taste of the kuru wood extract and are convenient to drink are not found.
The invention is realized by the following technical scheme:
the invention specifically provides a kuru wood extract beverage which comprises, by volume, 1-5 parts of kuru wood extract root and stem extract clarified liquid and 3-10 parts of kuru wood extract black tea extract clarified liquid.
Preferably, the invention specifically provides a kuru wood extract beverage, which comprises 2-4 parts of kuru wood extract root and stem extract clarified liquid and 6-8 parts of kuru wood extract black tea extract clarified liquid according to volume parts.
More preferably, the invention specifically provides a kuru wood extract beverage, which comprises 3 parts by volume of a kuru wood extract root and stem extract clarified liquid and 7 parts by volume of a kuru wood extract black tea leaf extract clarified liquid.
Meanwhile, the invention provides a preparation method of the kuru wood extract beverage, which specifically adopts the following technical steps:
(1) cutting roots and stems of kuru tree into segments with the length of 3-5cm, and cleaning;
(2) adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times, wherein the extraction time of the 1 st, 2 nd and 3 rd times is 60min, 45min and 30min respectively, the extraction temperature is 50-100 ℃, combining the extracting solutions obtained by the 3 times of extraction, and clarifying the combined extracting solution;
(3) ultrasonic extracting kulu wood black tea leaves with water as a solvent for 30-60 min at 45-65 ℃, and clarifying the obtained extract;
(4) and (4) blending and mixing the clarified liquid obtained in the step (2) and the step (3), and then sterilizing the kuru wood extraction mixed liquid.
Preferably, the clarification method in step (2) and step (3) may be any one of centrifugation, membrane filtration, gelatin method and adsorption method.
Preferably, the kuru wood red tea in the step (3) is obtained by processing kuru wood red tea leaves through the steps of de-enzyming, rolling, fermenting and drying.
Furthermore, the black koji is preferably used for fermentation preparation in the preparation of the kulu wood black tea.
Preferably, the extraction temperature in step (3) is 65 ℃.
Preferably, the sterilization method in the step (5) is any one of ultra-high pressure sterilization, pasteurization and ultraviolet sterilization.
By implementing the technical scheme of the invention, the following beneficial effects can be achieved:
(1) the invention provides a kuru wood extract beverage, which comprises 1-5 parts of kuru wood extract root and stem clarified liquid and 3-10 parts of kuru wood extract black tea extract clarified liquid by volume, wherein kuru wood extract root and stem extract and kuru wood extract black tea extract are obtained by different methods respectively, and the extract liquids are prepared and mixed according to a certain proportion, so that the obtained kuru wood extract beverage is reddish brown, bright in color, good in glossiness, mellow in taste, slightly sweet and fragrant, free of peculiar smell, transparent in shape, free of suspension and precipitation, subjected to fuzzy mathematical comprehensive sensory evaluation, and excellent and good in result, and suitable for industrial production and processing.
(2) After rat blood sugar reduction tests, the kuru wood extract beverage provided by the invention is proved to be capable of obviously reducing the continuous blood sugar level of a hyperglycemic model rat compared with the kuru wood extract direct decoction; the kuru wood extract beverage can effectively improve the fasting blood glucose value of a model rat, takes effect obviously after administration for 4 weeks (P <0.05), and improves the effect obviously after administration for 8 weeks (P < 0.01); the kulu wood extract decoction liquid takes effect after 6 weeks of administration (P is less than 0.05), and the effect is not obviously improved after 8 weeks of administration.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples.
The kuru wood extract used in the examples of the present invention is obtained from the autonomous county of tassel dry taggk, xinjiang, and the black koji used for preparing kuru wood extract black tea is obtained from a general purchase channel, and the equipment and instruments used in the process are all common equipment in the art.
The first embodiment is as follows: preparation method of kulu wood black tea
Picking fresh, tender and complete leaves of the Kolu wood, and cleaning; putting the washed Kulu wood leaves into a microwave enzyme deactivating machine, wherein the enzyme deactivating temperature is 100 ℃, and the enzyme deactivating time is 5 min; adding the enzyme-removed leaves into a rolling machine, and rolling for 2 times, wherein each time of rolling is 40 min; taking 8000 parts by weight of the twisted kuru wood extracted leaves, adding 200 parts by weight of water, adding 1 part by weight of black koji, stirring and mixing uniformly, putting into a black tea fermentation machine for fermentation, and fermenting for 10 days at 25 ℃; and immediately putting the fermented tea leaves into a dryer for drying at the drying temperature of 110 ℃ until the water content of the finished tea leaves is lower than 5%.
Example two: kulu shimu drink
The invention specifically provides a kuru wood extract beverage which comprises, by volume, 1-5 parts of kuru wood extract root and stem extract clarified liquid and 3-10 parts of kuru wood extract black tea extract clarified liquid.
Preferably, the invention specifically provides a kuru wood extract beverage, which comprises 2-4 parts of kuru wood extract root and stem extract clarified liquid and 6-8 parts of kuru wood extract black tea extract clarified liquid according to volume parts.
More preferably, the invention specifically provides a kuru wood extract beverage, which comprises 3 parts by volume of a kuru wood extract root and stem extract clarified liquid and 7 parts by volume of a kuru wood extract black tea leaf extract clarified liquid.
Example three: preparation method of kulu wood extract beverage
The kuru wood extract beverage provided by the invention specifically adopts the following technical steps:
(1) cutting roots and stems of kuru tree into segments with the length of 3-5cm, and cleaning;
(2) adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times, wherein the extraction time of the 1 st, 2 nd and 3 rd times is 60min, 45min and 30min respectively, the extraction temperature is 50-100 ℃, combining the extracting solutions obtained by the 3 times of extraction, and clarifying the combined extracting solution;
(3) ultrasonic extracting kulu wood black tea leaves with water as a solvent for 30-60 min at 45-65 ℃, and clarifying the obtained extract;
(4) and (4) blending and mixing the clarified liquid obtained in the step (2) and the step (3), and then sterilizing the kuru wood extraction mixed liquid.
Example four: preparation method of kulu wood extract beverage
Cutting roots and stems of kuru wood into segments with the length of 3 cm, and cleaning; adding the washed Kulu wood extract segments into water, reflux-extracting for 3 times (60 min, 45min, 30min for the 1 st, 2 nd and 3 rd times respectively), extracting at 50 deg.C, mixing the extractive solutions obtained by 3 times, and centrifuging and filtering the mixed extractive solutions; ultrasonic extracting Kulu wood black tea leaves with water as solvent at 45 deg.C for 30min, and centrifuging the extractive solution; blending and mixing the extracted clarified liquid of the roots and stems of the kuru wood and the extracted clarified liquid of the black tea leaves of the kuru wood; and carrying out ultra-high pressure sterilization on the mixed solution.
Example five: preparation method of kulu wood extract beverage
Cutting roots and stems of kuru wood into segments with the length of 5cm, and cleaning; adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times (60 min, 45min, 30min for the 1 st, 2 nd and 3 rd times respectively) at 100 deg.C, mixing the extractive solutions obtained from the 3 times, and centrifuging and filtering the mixed extractive solutions; ultrasonic extracting Kulu wood black tea leaves with water as solvent at 65 deg.C for 60min, and centrifuging the extractive solution; blending and mixing the extracted clarified liquid of the roots and stems of the kuru wood and the extracted clarified liquid of the black tea leaves of the kuru wood; the mixture was pasteurized.
Example six: preparation method of kulu wood extract beverage
Cutting roots and stems of kuru wood into segments with the length of 4 cm, and cleaning; adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times (60 min, 45min, 30min for the 1 st, 2 nd and 3 rd times respectively) at 70 deg.C, mixing the extractive solutions obtained from the 3 times, and centrifuging and filtering the mixed extractive solutions; ultrasonic extracting Kulu wood black tea leaves with water as solvent at 55 deg.C for 45min, and centrifuging the extractive solution; blending and mixing the extracted clarified liquid of the roots and stems of the kuru wood and the extracted clarified liquid of the black tea leaves of the kuru wood; and carrying out ultra-high pressure sterilization on the mixed solution.
Example seven: preparation method of kulu wood extract beverage
Cutting roots and stems of kuru wood into segments with the length of 4 cm, and cleaning; adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times (60 min, 45min, 30min for the 1 st, 2 nd and 3 rd times respectively), extracting at 80 deg.C, mixing the extractive solutions obtained from the 3 times, and centrifuging and filtering the mixed extractive solutions; ultrasonic extracting Kulu wood black tea leaves with water as solvent at 50 deg.C for 50min, and centrifuging the extractive solution; blending and mixing the extracted clarified liquid of the roots and stems of the kuru wood and the extracted clarified liquid of the black tea leaves of the kuru wood; and carrying out ultra-high pressure sterilization on the mixed solution.
Example eight: fuzzy mathematical comprehensive sensory evaluation on Kulu wood extract beverage
1. Orthogonal optimization kuru wood extract beverage formula
A single-factor experiment is designed, and the influence of different addition amounts of the extract clarified liquid of the roots and the stems of the kuru wood-extracted black tea leaves and the influence of the extraction temperature of the kuru wood-extracted black tea leaves on the sense of the kuru wood-extracted beverage are respectively researched. A three-factor three-level orthogonal experiment is carried out on the basis of a single-factor experiment, and the factor levels and the experimental scheme of the orthogonal experiment are shown in tables 1 and 2.
Table 1: orthogonal test factor and horizon
Table 2: orthogonal test protocol
2. The kuru wood extract beverage prepared on the basis of the above examples was subjected to sensory evaluation, 40 tasters without special preference were invited to form a sensory evaluation group in sensory evaluation, and the panelists evaluated the sensory characteristics of the beverages of 9 different formulations, such as mouthfeel, color, flavor, body posture, etc., and evaluated the optimal formulation by fuzzy mathematics, with the evaluation criteria as shown in table 3.
Table 3: sensory evaluation table for kulu wood extract beverage
3. By analyzing the product characteristics and the evaluation system of similar products, the weight of each sensory index in the kuru wood extract beverage is reasonably determined, and the sensory indexes are respectively 10% in form, 20% in color, 40% in taste and 30% in fragrance.
4. Establishment of fuzzy comprehensive evaluation mathematical model for sensory evaluation
(1) Determining a set of evaluation objects y
y＝(y1，y2，y3，y4，y5，y6，y7，y8，y9)
Wherein, y1，y2，y3，y4，y5，y6，y7，y8，y9Represent nine levels of the orthogonal test in this evaluation, respectively, with yjRepresents a comprehensive evaluation of 9 protocols, where j ═ 1, 2, …, 9. I.e., y-is (level 1, level 2, level 3, level 4, level 5, level 6, level 7, level 8, level 9).
(2) Establishing fuzzy matrices
The sensory evaluation was evaluated by 40 tasters without special preference, and the indoor temperature was required to be appropriate and the ventilation was good. And (3) performing single-factor evaluation on each sample one by one according to quality characteristics, summarizing the results, filling a quality evaluation table, and evaluating by adopting a fuzzy comprehensive evaluation method, wherein the results are shown in a table 4.
Table 4: drink evaluation table
Converting the number of votes obtained by each grade of the quality factors of each sample in the table 5 into the ratio of votes approved, and combining the evaluation results of each sample to obtain 9 4 multiplied by 4 fuzzy matrices; b ═ a · R, where a represents a weight and R represents a ratio of approval. Therefore, the overall evaluation results for sample No. 1 are:
according to the maximum membership principle, the comprehensive evaluation result of the sample is 'good', and the evaluation results of the samples at all levels are comprehensively analyzed according to the method to obtain the result evaluation Bj shown in the table 5.
Table 5: comprehensive evaluation result of orthogonal test
| Bj | Evaluation result |
| B1 | (0.04,0.08,0.56,0.32) |
| B2 | (0.07,0.07,0.60,0.26) |
| B3 | (0.10,0.11,0.49,0.30) |
| B4 | (0,0.08,0.56,0.36) |
| B5 | (0,0.03,0.325,0.645) |
| B6 | (0.03,0.03,0.42,0.52) |
| B7 | (0,0,0.59,0.41) |
| B8 | (0,0.03,0.59,0.38) |
| B9 | (0.03,0.07,0.50,0.40) |
The results in table 5 can be known according to the principle of maximum membership degree, the comprehensive evaluation results of the samples in the schemes 5 and 6 are "excellent", and the evaluation results of the other schemes are "good"; the judgment results of the scheme 5 and the scheme 6 are further normalized and then compared by a "superior" item, the higher one is the scheme 5, namely the optimal formula process parameters are as follows: the extraction temperature of the kuru wood black tea is 65 ℃.
Example nine: functional test of Kulu shiyan drink
Clean grade male SD rats 70. The experiment 1 group (Kulu wood extract beverage group) and the experiment 2 group (Kulu wood extract root, stem and leaf decoction) are 20ml/kg/d, and the blank control group and the model control group are filled with distilled water with equal volume.
A small dose of streptozotocin (STZ, 50 mg/kg. BW) was injected intraperitoneally at one time to induce the type II diabetic rat model. Fasting plasma glucose >300mg/dL inclusion test. And (5) performing intragastric administration for 8 weeks, recording water intake and food intake every day, and observing the appearance characteristics, padding humidity, color and odor changes of the rats. Blood sugar was measured by cutting the tail every 2 weeks, and the body weight and fasting blood sugar values of the rats were measured 2 times (6 h without water deprivation), and the results are shown in Table 6.
Table 6: influence on fasting blood glucose level of type II diabetic rats (n ═ 5)
P <0.05 to model group, P <0.01 to model group; comparison of # and Kulu wood extract decoction liquid group P <0.05
Compared with the direct decoction of the kuru wood extract, the kuru wood extract beverage can obviously reduce the continuous blood sugar level of a hyperglycemic model rat; the kuru wood extract beverage can effectively improve the fasting blood glucose value of a model rat, takes effect obviously after administration for 4 weeks (P <0.05), and improves the effect obviously after administration for 8 weeks (P < 0.01); the kulu wood extract decoction liquid takes effect after 6 weeks of administration (P is less than 0.05), and the effect is not obviously improved after 8 weeks of administration.
In conclusion, the kuru wood grape beverage provided by the invention is prepared and obtained by respectively obtaining kuru wood grape root and stem extract and kuru wood grape black tea extract by different methods and then blending and mixing the extracts according to a certain proportion, and the obtained kuru wood grape beverage is reddish brown, bright in color, good in glossiness, mellow in taste, slightly sweet and fragrant, free of peculiar smell, transparent in shape and free of suspension and precipitation, and has the characteristics of a typical beverage, so that the problems that the effect of reducing blood sugar of a decoction obtained by the existing kuru wood grape eating method is unstable, the decoction is influenced by various factors such as cooking temperature and the like, the taste is bitter, the taste is poor in taste and cannot be accepted by most people are effectively solved, fuzzy mathematical comprehensive sensory evaluation is carried out on the decoction, and the results are all 'excellent and good', and the beverage is suitable for industrial production and processing; in addition, the kuru wood extract beverage provided by the invention is proved after a rat blood sugar reducing test, compared with the kuru wood extract direct decoction, the kuru wood extract beverage provided by the invention can obviously reduce the continuous blood sugar level of a hyperglycemic model rat; the kuru wood extract beverage can effectively improve the fasting blood glucose value of a model rat, and has obvious effect (P <0.05) after administration for 4 weeks and obviously improved effect (P <0.01) after administration for 8 weeks.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention made by those skilled in the art without departing from the design spirit of the present invention shall fall within the protection scope defined by the present invention.
Claims (7)
1. The kuru wood extract beverage is characterized by comprising 2-4 parts of kuru wood extract root and stem extract clarified liquid and 6-8 parts of kuru wood extract black tea extract clarified liquid according to volume parts;
the preparation method of the kuru wood extract beverage specifically comprises the following technical steps:
(1) cutting roots and stems of Kulu wood grapes into segments with the length of 3-5cm, and cleaning;
(2) adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times, wherein the extraction time of the 1 st, 2 nd and 3 rd times is 60min, 45min and 30min respectively, the extraction temperature is 50-100 ℃, combining the extracting solutions obtained by the 3 times of extraction, and clarifying the combined extracting solution;
(3) performing ultrasonic extraction on Kulu wood extracted black tea leaves prepared by black koji fermentation with water as solvent at 45-65 deg.C for 30-60 min, and clarifying the obtained extractive solution;
(4) and (4) blending and mixing the clarified liquid obtained in the step (2) and the step (3), and then sterilizing the kuru wood extraction mixed liquid.
2. The kuru wood extract beverage as claimed in claim 1, wherein the extract of kuru wood extract root and stem is clarified by 3 parts, and the extract of kuru wood extract black tea leaf is clarified by 7 parts.
3. A preparation method of a Kulu wood extract beverage is characterized by specifically adopting the following technical steps:
(1) cutting roots and stems of Kulu wood grapes into segments with the length of 3-5cm, and cleaning;
(2) adding the washed Kulu wood extract segments into water, extracting under reflux for 3 times, wherein the extraction time of the 1 st, 2 nd and 3 rd times is 60min, 45min and 30min respectively, the extraction temperature is 50-100 ℃, combining the extracting solutions obtained by the 3 times of extraction, and clarifying the combined extracting solution;
(3) performing ultrasonic extraction on Kulu wood extracted black tea leaves prepared by black koji fermentation with water as solvent at 45-65 deg.C for 30-60 min, and clarifying the obtained extractive solution;
(4) blending and mixing the clarified liquid obtained in the step (2) and the step (3), and then sterilizing the kuru wood extraction mixed liquid;
the volume parts of the clarified liquid obtained in the step (2) are 2-4 parts, and the volume parts of the clarified liquid obtained in the step (3) are 6-8 parts.
4. The method of claim 3, wherein the clarification step in steps (2) and (3) is any one of centrifugation, membrane filtration, gelatin method and adsorption method.
5. The method of claim 3, wherein the Kulu wood extract black tea of step (3) is prepared from Kulu wood extract leaves by the steps of de-enzyming, rolling, fermenting and drying conventional black tea.
6. The method of claim 3, wherein the extraction temperature in step (3) is 65 ℃.
7. The method of claim 3, wherein the sterilization process in step (4) is any one of ultra high pressure sterilization, pasteurization and ultraviolet sterilization.
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| CN105285261A (en) * | 2015-11-26 | 2016-02-03 | 蔡能强 | Linearstripe rabdosia herb black tea and preparation method thereof |
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| CN105285261A (en) * | 2015-11-26 | 2016-02-03 | 蔡能强 | Linearstripe rabdosia herb black tea and preparation method thereof |
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