阅读说明：本技术 一种增强癌症患者术后康复效果的茶油及其制备方法 (Tea oil for enhancing postoperative rehabilitation effect of cancer patient and preparation method thereof ) 是由 管敏 管天球 管斌 管晖 于 2020-12-10 设计创作，主要内容包括：本发明公开的一种增强癌症患者术后康复效果的茶油及其制备方法,涉及生物医药和食品加工技术领域,是由包括以下重量份的原料制备而成：茶油80-90、中药叶粉2-10、添加剂1-8、水果粉2-5、中药根膏4-8；其制备过程如下：⑴、备料；⑵、混合一；⑶、混合二；⑷、混合三；⑸、初步总混；⑹、混合四；⑺、总混合。本发明的增强癌症患者术后康复效果的茶油,具有营养价值较高、对癌症患者术后康复有较好效果等特点,适合于各个年龄层次的人们食用。(The invention discloses tea oil for enhancing postoperative rehabilitation effect of cancer patients and a preparation method thereof, which relate to the technical field of biological medicine and food processing and are prepared from the following raw materials in parts by weight: 80-90 parts of tea oil, 2-10 parts of traditional Chinese medicine leaf powder, 1-8 parts of additive, 2-5 parts of fruit powder and 4-8 parts of traditional Chinese medicine root paste; the preparation process comprises the following steps: preparing materials; the first step is mixing; performing mixing; fourthly, mixing the materials; fifthly, primarily mixing the materials; sixthly, mixing; stranded, total mixing. The tea oil for enhancing the postoperative rehabilitation effect of the cancer patient has the characteristics of higher nutritional value, better effect on postoperative rehabilitation of the cancer patient and the like, and is suitable for people of all ages to eat.)

1. The tea oil for enhancing the postoperative rehabilitation effect of cancer patients is characterized by being prepared from the following raw materials in parts by weight:

tea oil 80-90 traditional Chinese medicine leaf powder 2-10 additive 1-8

Fruit powder 2-5 and Chinese medicinal root paste 4-8;

the traditional Chinese medicine leaf powder comprises one or more of rosemary leaf powder, roxburgh rose leaf powder, buckwheat leaf powder and bamboo leaf powder which are mixed with livestock and poultry blood powder, garlic leaf powder and onion powder according to the equal weight proportion, and the weight ratio of the traditional Chinese medicine leaf powder to the livestock and poultry blood powder is 5-6.5: 1: 0.1-0.35: 0.4-0.6 by weight ratio;

the additive is prepared from the components of palliatin, folic acid and honey according to the weight ratio of 0.1-0.3: 1.5-3.5: 2.2-2.8 by weight;

the fruit powder comprises one or more of pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder which are mixed with livestock and poultry blood powder, honey and liquorice syrup according to the equal weight proportion, and the weight ratio of the mixture is 5-7: 3-4: 1: 0.4-0.6 by weight ratio;

the traditional Chinese medicine root paste comprises one or more of angelica root paste, pseudo-ginseng root paste, wolfberry root paste and polygala root paste which are mixed with walnut leaf paste, saffron paste, seville orange flower paste and perilla paste according to the equal weight proportion, wherein the weight ratio of the traditional Chinese medicine root paste to the walnut leaf paste is 3-4.5: 0.3-0.6: 1: 0.1-0.15: 0.4-0.6 by weight ratio.

2. The tea oil for enhancing postoperative rehabilitation effect of cancer patients as claimed in claim 1, wherein the traditional Chinese medicine leaf powder is prepared by the following method:

the method comprises the following steps of:

preparing rosemary leaf powder: pulverizing distilled rosemary leaves into rosemary leaf coarse powder of 8-15 meshes, then putting the coarse powder into a low-polarity organic solvent with the weight being 2-4 times of that of the coarse powder, soaking the coarse powder at normal temperature until the solid content in the solvent is 0.8-1.4mg/ml, filtering the solution, and collecting rosemary leaf solvent liquid; mixing the rosemary leaf solvent solution with a decolorizing agent accounting for 5-8% of the weight of the rosemary coarse powder, sealing and stirring at 35-45 ℃ for 30-60min, transferring to a concentrator, concentrating under vacuum to 40-50% of the original volume of the rosemary leaf solvent solution, filtering while hot, and collecting the rosemary leaf decolorizing solvent solution; adding pure water with the same weight into the rosemary leaf decolorization solvent liquid, stirring uniformly, transferring to a refrigeration house, refrigerating for 15-20h at 0-10 ℃, then extracting the organic solvent in the rosemary leaf decolorization solvent liquid, filtering the rest liquid and precipitate, and collecting rosemary leaf extract precipitate; washing the rosemary leaf extract precipitate with boiling water for 2-3 times, drying and crushing the washed rosemary leaf extract precipitate to obtain rosemary leaf powder, and preserving at 10-24 ℃ for later use;

② preparing roxburgh rose leaf powder and buckwheat leaf powder: respectively mixing the roxburgh rose leaves and the buckwheat leaves with the same weight and 3.5-5.5% of inorganic salt solution to obtain roxburgh rose leaf crude pulp and buckwheat leaf crude pulp of 10-20 meshes, respectively adjusting the pH value of the pulp to be neutral by using 0.8-1.5% of alkaline water, filtering, and respectively collecting roxburgh rose leaf filter residues and buckwheat leaf filter residues; respectively adding the roxburgh rose leaf filter residue and the buckwheat leaf filter residue into ethanol solutions with the same weight and volume concentration of more than 80%, soaking until the solid content in the ethanol is 0.3-0.55mg/ml, filtering, and respectively collecting roxburgh rose leaf ethanol solution and buckwheat leaf ethanol solution; concentrating the ethanol solution of folium Rosae Normalis and the ethanol solution of folium Fagopyri Esculenti respectively to solid content of 5.6-7.5mg/ml, transferring to a refrigerator, refrigerating at 0-10 deg.C to remove precipitate, and collecting the liquid to obtain folium Rosae Normalis precipitate and folium Fagopyri Esculenti precipitate; washing the Rosa roxburghii leaf precipitate and buckwheat leaf precipitate with 0.1-0.25% sodium bicarbonate water solution for 2-3 times, and washing with boiling water for 2-3 times to obtain Rosa roxburghii leaf washing precipitate and buckwheat leaf washing precipitate; washing the Rosa roxburghii leaf precipitate and buckwheat leaf precipitate, drying, pulverizing to obtain Rosa roxburghii leaf powder and buckwheat leaf powder, respectively, and preserving at 10-24 deg.C;

preparing bamboo leaf powder: cleaning folium Bambusae, adding into ethanol solution with weight 2-4 times and volume concentration of above 70%, soaking at 45-55 deg.C until the solid content in ethanol is 1.55-2.25mg/ml, filtering, and collecting folium Bambusae ethanol solution; diluting the folium Bambusae ethanol solution with 0.3-0.45% sodium carbonate water solution to obtain diluted folium Bambusae ethanol solution with solid content of 0.7-1.0mg/ml and pH value of 7.5-8.5; adding low-polarity organic solvent with the same volume into diluted bamboo leaf ethanol solution, stirring at normal temperature for 10-18min, standing, layering, and collecting supernatant; concentrating the supernatant under vacuum until no alcohol exists to obtain concentrated bamboo leaf extract; adjusting pH of the concentrated folium Bambusae extract to 6-6.5 with 1.6-3.2 wt% inorganic acid solution, transferring into a refrigerator, refrigerating for 10-15 hr, filtering, and collecting folium Bambusae extract precipitate; drying and pulverizing the bamboo leaf extract precipitate to obtain bamboo leaf powder, and preserving at 10-24 deg.C for use.

Preparing garlic leaf powder: naturally drying fresh garlic leaves until the garlic leaves turn yellow, then crushing the garlic leaves into fine powder with the particle size of more than 60 meshes, transferring the fine powder into boiling water with the weight of 2-4 times of the garlic leaves, carrying out heat preservation and stirring treatment until the solid content in water liquid is 0.7-1.9mg/ml and the carotene content is higher than 0.05mg/ml, filtering, and collecting water extract of the garlic leaves; concentrating, drying and pulverizing the water extractive solution of Bulbus Allii leaf to obtain Bulbus Allii leaf powder, and preserving at 10-24 deg.C;

fifth, onion powder preparation: cutting Bulbus Allii Cepae into slices, placing in a food steamer, and steaming at 70-82 deg.C for 20-35min to obtain steamed Bulbus Allii Cepae slice; drying and pulverizing the steamed onion slices into fine powder of more than 100 meshes to obtain onion powder, and preserving at 10-24 ℃ for later use;

sixthly, preparing the livestock and poultry blood powder: preheating fresh livestock and fowl blood to 50-60 deg.C, adding 3.5-4.5 wt% of inorganic saline solution with concentration of 0.5-0.9% and 0.5-1.2% of dispersant, stirring, treating at constant temperature for 20-35min, filtering with 10-20 μm filter membrane device, collecting filtered livestock and fowl blood water solution, introducing into adsorption column at addition rate of 15-24L/h, standing for 5-8h after the livestock and fowl blood water solution is completely added, heating blood in the adsorption column to 50-60 deg.C with jacket, controlling flow rate at 30-45ml/min, collecting effluent livestock and fowl blood water solution, concentrating at 70-80 deg.C under pressure of 5-10KPa to solid content of 28.5-32.5mg/ml, obtaining concentrated livestock and fowl blood water solution, and adding edible ethanol while hot, regulating the alcohol degree to 60%, stirring for 10-15min, transferring to a cold storage, standing at-4-0 deg.C for 4-7h, adding inorganic salt 0.5-1.2% of the weight of the livestock blood, stirring, standing for 2-3h, filtering, collecting the upper clear ethanol solution of livestock blood, concentrating at 60-75 deg.C under 5-10KPa to obtain concentrated livestock blood solution with solid content of 12.5-15.5mg/ml, adding organic solvent with the same volume, stirring at room temperature for 10-15min, standing, layering, collecting organic solvent extractive solution, concentrating, drying, and pulverizing to obtain livestock blood powder;

the preparation method comprises the following steps: mixing the above prepared herba Rosmarini officinalis leaf powder, folium Rosae Normalis powder, folium Fagopyri Esculenti powder, folium Bambusae powder, Bulbus Allii Cepae powder, livestock and fowl blood powder, and Bulbus Allii leaf powder at a corresponding weight ratio to obtain Chinese medicinal leaf powder, and preserving at 10-24 deg.C.

3. The tea oil for enhancing postoperative rehabilitation of cancer patients as claimed in claim 1, wherein the fruit powder is prepared by the following method:

the method comprises the following steps of:

firstly, pineapple powder preparation: processing fresh and peeled pineapple pulp into 10-40 mesh pineapple pulp coarse pulp by a beater, then adding 1.2-1.5% of sodium chloride, 2.0-3.0% of saccharifying enzyme and 1.2-2.0% of protease which account for the weight of the pineapple pulp coarse pulp, uniformly mixing, and sealing at 32-38 ℃ until the amino acid content in the pulp is higher than 10.2g/100g, thereby obtaining the processed pineapple pulp; then the treated pineapple pulp is heated to 80-95 ℃ according to the heating rate of 5-8 ℃/min, the stirring rate is controlled to be 220-: 1-1.5, then treating for 10-25min at constant temperature, treating by an extruder, and collecting the filtered pineapple juice; concentrating, drying and pulverizing pineapple fruit solution to obtain pineapple powder, and refrigerating at 0-4 deg.C;

② preparing apple powder and cherry powder: respectively mixing fresh, cleaned and peeled apple pulp and cherry pulp with sodium citrate solution with the same weight and mass fraction of 1.2-2.5%, and processing into 10-40 mesh apple pulp coarse pulp and cherry pulp coarse pulp by a beater; preheating the coarse pulp of the apple pulp and the coarse pulp of the cherry pulp to 60-70 ℃, respectively placing the pulp and the coarse pulp of the cherry pulp in wide-mouth bottles, stirring until no oxidation phenomenon occurs in the pulp, respectively adding decolorants accounting for 2.5-3.2% of the weight of the pulp, stirring at constant temperature for 10-20min, filtering, and respectively collecting the filtered apple pulp water liquid and the filtered cherry pulp water liquid; adding antiseptic in an amount of 0.01-0.08% of the total weight of the raw materials, stirring, sealing, and transferring to a shade place for 1-2 days; concentrating, drying, pulverizing to obtain apple powder and cherry powder, respectively, and refrigerating at 0-4 deg.C;

preparing strawberry powder: mixing fresh and cleaned strawberry with warm water of 50-60 deg.C, processing into 10-40 mesh strawberry coarse slurry by beater, adding decolorant 8.2-12% of the original strawberry weight, stirring until the water temperature is reduced to normal temperature, filtering with filter membrane device with aperture of 0.1-0.45 μm, collecting the filtered strawberry water solution, concentrating, drying, pulverizing to obtain strawberry powder, and refrigerating at 0-4 deg.C;

preparing mangosteen powder and litchi powder: respectively adding fresh mangosteen pulp and litchi pulp into boiling water with the same weight, performing heat preservation treatment until the solid content in the water solution is 1.2-3.2mg/ml, filtering to obtain mangosteen pulp water solution and litchi pulp water solution respectively, concentrating, drying, pulverizing to obtain mangosteen powder and litchi powder respectively, and refrigerating at 0-4 deg.C for use;

preparing liquorice slurry: cleaning, pulverizing into fine Glycyrrhrizae radix particles with diameter less than 0.15cm, adding into 50-60 deg.C warm water with same weight and pH value of 8-10, stirring for 5-10min, filtering, collecting Glycyrrhrizae radix particles, adding into 1-2 times of edible ethanol solution with volume concentration of 55-65%, soaking until solid content in liquid is 1.2-1.8mg/ml, phenolic acid content is less than 0.25mg/ml, and sugar content is less than 0.42mg/ml, filtering, collecting Glycyrrhrizae radix ethanol solution, adding decolorizer 0.25-0.6% of its volume, stirring at 40-48 deg.C for 30-45min at stirring rate of 350-380r/min, filtering with 0.1-0.45 μm filter membrane device under external force, collecting filtered Glycyrrhrizae radix ethanol filtrate, and filtering under pressure of 3-5KPa, pH value of 3-5KP, filtering under pressure of 0.5-5 KP, filtering with water, and filtering to obtain Glycyrrhrizae radix extract, Concentrating at 60-70 deg.C until solid content is 8.0-12.5mg/ml to obtain Glycyrrhrizae radix pulp, and refrigerating at 0-4 deg.C for use;

the preparation method comprises the following steps: respectively removing pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder from a refrigeration environment, mixing the pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder with the livestock and poultry blood powder according to corresponding weight proportion after the pineapple powder, the apple powder, the cherry powder, the strawberry powder, the mangosteen powder and the litchi powder are restored to normal temperature, then adding edible ethanol liquid with the weight of 2-3 times and the volume concentration of more than 50%, stirring and processing at 38-45 ℃ until the polypeptide content in the ethanol is higher than 0.12mg/100ml, filtering to obtain mixed ethanol liquid, then carrying out vacuum concentration until the solid content is 18.6-22.5mg/ml to obtain mixed ethanol concentrated liquid, mixing the mixed ethanol concentrated liquid with liquorice pulp and honey according to corresponding weight proportion to obtain mixed pulp, and carrying out vacuum concentration again until the solid content is 35-45% of the original volume; drying and pulverizing fruit pulp to obtain fruit powder, and refrigerating at 0-4 deg.C.

4. The tea oil for enhancing postoperative rehabilitation effect of cancer patients as claimed in claim 1, wherein the traditional Chinese medicine root paste is prepared by the following method:

the method comprises the following steps of:

preparing a angelica root paste: selecting radix Angelicae sinensis extract with total flavone content of above 60%, coumarin content of less than 5%, solid content of 72-80%, and solvent residue of less than 10 ppm;

② preparing notoginseng root paste: selecting Notoginseng radix extract with saponin content of 30-42%, flavone content of 16-25%, solid content of 75-85%, and solvent residue less than 5 ppm;

preparing the Chinese wolfberry root paste: pulverizing Lycii radix with water content less than 5% into Lycii root fine powder of more than 100 meshes, mixing with adsorbent 8.5-12.5 wt% and more than 100 meshes to obtain Lycii root mixture, soaking in mixed solvent of the same weight until solid content in the solvent is 0.25-0.35mg/ml, filtering, collecting Lycii root soaking solution, diluting with pure water until ethanol solubility is 40-50%, standing, layering, collecting ethanol solution, and decocting at high temperature in jacketed pan until solid content is 68-75% to obtain Lycii root extract;

preparing polygala root paste: cleaning, slicing polygala root slices with uniform thickness, putting the polygala root slices into phosphoric acid solution with the same weight and the molar concentration of 0.2-0.36mol/L, processing at constant temperature of 60-72 ℃ until the solid content in the solution is 0.12-0.15mg/ml, filtering, collecting acid water to process polygala root slices, stirring in boiling water for 3-7min, taking out, draining, putting into an oven to dry until the water content is less than 8%, obtaining acid water to process dry polygala root slices, then crushing into powder with more than 60 meshes, then putting into edible ethanol solution with the same weight and the volume concentration of more than 60%, extracting under reflux until the xanthone content in the solution is 0.05-0.1mg/ml, filtering, collecting polygala root ethanol extract, and concentrating until the solid content is 60-75% to obtain polygala root paste for later use;

preparing walnut leaf paste: pulverizing folium Juglandis into folium Juglandis fine powder of more than 100 mesh, transferring into edible ethanol solution with weight of 2-3 times and volume concentration of more than 70%, soaking until the content of Juglandis quinone in the solution is 0.15-0.22mg/ml and the total flavone content is 2.4-2.8mg/ml, filtering, collecting folium Juglandis ethanol soaking solution, adjusting pH to 6.5-7.5 with calcium hydroxide solution with mass fraction of 6.5-8.5%, refrigerating, standing for 15-20 hr, filtering, collecting folium Juglandis ethanol treatment solution, diluting with water until the total flavone content is 1.1-1.45mg/ml to obtain folium Juglandis diluted ethanol solution, pumping into mixed elution column, controlling flow rate at 12-18L/10min, eluting with phosphoric acid water solution with molar concentration of 0.12-0.16mol/L after loading onto the column, the volume of folium Juglandis diluted ethanol solution is 1.5-2.5 times of the volume of the folium Juglandis diluted ethanol solution, eluting with alkali water solution with pH value of 7.5-8.5 at flow rate of 32-40L/h, with the amount of 1.2-1.6 times of the volume of ethanol solution diluted by folium Juglandis, and flow rate of 18-24L/h, eluting with 80% ethanol solution at flow rate of 10-15L/h until no color exists, collecting folium Juglandis eluate, and concentrating until the content of oleanoline is more than 12.5% and the content of solid is more than 60% to obtain folium Juglandis extract;

sixthly, preparing saffron crocus cream: selecting saffron crocus paste which is extracted and concentrated by pure water and has the solid content of more than 60 percent in the paste for later use;

preparing the substitute flower paste: selecting the bitter orange flower paste with the total flavone content of more than 24%, the solid content of more than 55% and the organic solvent residue of less than 20ppm for later use;

preparing the perilla frutescens paste: selecting perilla extract with rosmarinic acid content of more than 60%, solid content of more than 60% and ethanol residue of less than 2% for later use;

the preparation method comprises the following steps: mixing the above prepared or prepared radix Angelicae sinensis extract, Notoginseng radix extract, Lycii Frutus extract, cortex et radix Polygalae extract, folium Juglandis extract, stigma croci Sativi extract, bitter Citrus immature flower extract, and Perillae herba extract at a corresponding weight ratio to obtain Chinese medicinal root extract.

5. A method for preparing tea oil for enhancing postoperative rehabilitation of cancer patients according to any one of claims 1 to 4, comprising the steps of:

preparing materials: according to the weight ratio, respectively taking the tea oil, the traditional Chinese medicine leaf powder, the additive, the fruit powder and the traditional Chinese medicine root paste for later use;

secondly, mix: preheating 1/5 of the tea oil to 120-130 ℃, adding fruit powder, uniformly stirring, and carrying out constant temperature treatment until no moisture remains to obtain mixed tea oil I for later use;

the third step of mixing: diluting the traditional Chinese medicine root paste with an organic solvent until the solid content is reduced by 50%, filtering, collecting an organic solvent solution, mixing with 1/5 of the tea oil, putting into a concentrator, and concentrating under reduced pressure until the organic solvent residue is less than 8% to obtain concentrated mixed tea oil; then transferring the concentrated mixed tea oil into a high-temperature pot, heating to 120-130 ℃ at the heating rate of 10-15 ℃/min, slowly adding an edible surfactant accounting for 0.3-0.6 percent of the weight of the concentrated mixed tea oil while stirring when the high-temperature boiling is carried out until the residual quantity of the organic solvent is less than 1.0 percent, and boiling at constant temperature after the addition until no organic solvent is left to obtain a second mixed tea oil for later use;

fourthly, mixing three: uniformly stirring the traditional Chinese medicine leaf powder and edible surfactant accounting for 0.5-1.2% of the weight of the traditional Chinese medicine leaf powder to obtain mixed traditional Chinese medicine leaf powder; preheating 1/5 of the tea oil to 80-90 deg.C, adding the mixed Chinese medicinal leaf powder, stirring, and treating at constant temperature for 30-45min to obtain mixed tea oil III;

fifthly, primarily mixing the materials: putting the mixed tea oil I, the mixed tea oil II and the mixed tea oil III into a mixing container, uniformly stirring, heating to 160-200 ℃ at a heating rate of 10-15 ℃/min, stirring at a constant temperature for 1.5-2.5h to obtain primary total mixed tea oil, adding a decoloring agent accounting for 2.5-4.5% of the weight of the primary total mixed tea oil while the primary total mixed tea oil is hot, stirring and decoloring for 30-40min, filtering, and collecting decolored mixed tea oil for later use;

sixthly, mixing the materials: preheating the remaining 2/5 of the tea oil to 120-130 ℃, slowly adding the additive while stirring, and filtering after the dissolution is finished to obtain the mixed tea oil IV for later use;

pruning, total mixing: and uniformly mixing the decolored mixed tea oil and the mixed tea oil, and performing fine filtration to obtain the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient.

Technical Field

The invention relates to the technical field of biological medicine and food processing, in particular to tea oil for enhancing postoperative rehabilitation effect of cancer patients and a preparation method thereof.

Background

Medically, cancer is a malignant tumor originating in epithelial tissues and is one of five major absolute diseases recognized in the medical community as serious threats to human health. According to the published data of the international anticancer consortium, 1/3 among them was preventable.

Tea oil (Camellia oleifera Abel) is edible vegetable oil which is peculiar to China, contains more monounsaturated fatty acid and unsaturated fatty acid, is rich in higher vitamin E, especially contains squalene and flavonoid substances which have excellent effects on cancer resistance and inflammation resistance, does not contain cholesterol, aflatoxin and additives, and is not polluted by any pesticide and chemical fertilizer; meanwhile, the product has unique fragrance and taste. At present, most of tea oil produced by domestic oil enterprises is only simply refined, deep processing is not carried out on the tea oil, and the tea oil is not applied to health care aspects such as cancer prevention through the deep processing.

The Chinese patent (patent application number: 201410413909.X) discloses "spicy tea oil", which is prepared from the following raw materials in parts by weight: 230-240 parts of camellia seed, 30-40 parts of pepper seed, 50-60 parts of corn germ, 60-80 parts of red bean, 20-30 parts of cinnamon, 5-7 parts of camellia, 6-8 parts of orange flower, 5-7 parts of Chinese waxgourd seed, 5-6 parts of radix rehmanniae recen, 4-5 parts of couch grass root and the like; the spicy tea oil disclosed by the invention is added with the chilli seeds and the corn germs in the preparation process, is rich in vitamin A, C, has a certain cancer prevention effect, protects heart and cerebral vessels, is added with extracts of camellia, orange flowers, wax gourd seeds, radix rehmanniae and the like, can promote cell regeneration, increase skin elasticity, whiten skin and lighten spots, cool blood and stop bleeding, has a good health-care effect, has a spicy taste, and is healthy seasoning oil.

Another Chinese patent (patent application No. 201610657776.X) discloses a selenium-enriched anticancer high-quality camellia oil and its preparation method, which comprises the following components in parts by weight: 110-120 of camellia seed kernels, 45-50 of fig leaves, 5-7 of selenocysteine, 6-8 of amino acid zinc, 0.2-0.3 of pure soda powder and a proper amount of water. The camellia seed kernel ultrafine powder modified by fig leaves is squeezed for multiple times to prepare the camellia crude oil, and the anticancer effect of the oil is synergistically enhanced by anticancer active substances such as psoralen, benzaldehyde, bergapten, polysaccharide, selenium and the like which are rich in fig leaves.

Also disclosed in Chinese patent (patent application No. 201610671691.7) is "a selenium-rich tea oil and its preparation method", wherein the selenium-rich tea oil comprises the following components in parts by weight: 200 parts of camellia seed, 5-10 parts of organic selenium, 8-15 parts of poria cocos, 7-9 parts of fructus amomi, 4-6 parts of hawthorn, 3-5 parts of spina date seed, 7-11 parts of angelica sinensis, 5-8 parts of pseudo-ginseng, 1-3 parts of chrysanthemum, 2-4 parts of elephantopus scaber, 30-50 parts of water and 10-20 parts of edible alcohol. The preparation method and the preparation process of the invention are simple, the selenium content is higher, the requirement of people for the selenium can be met, the probability of people getting the symptoms of cancer, cardiovascular disease, liver disease, cataract, pancreatic disease and the like is reduced, and the health of people is improved.

Disclosure of Invention

The invention aims to provide the tea oil which has higher nutritive value and better effect on postoperative rehabilitation of cancer patients, and simultaneously provides a matched preparation method thereof.

In order to achieve the purpose, the technical measures adopted by the invention are to invent tea oil for enhancing the postoperative rehabilitation effect of cancer patients, which is prepared from the following raw materials in parts by weight:

tea oil 80-90 traditional Chinese medicine leaf powder 2-10 additive 1-8

Fruit powder 2-5 and Chinese medicinal root paste 4-8;

the traditional Chinese medicine leaf powder comprises one or more of rosemary leaf powder, roxburgh rose leaf powder, buckwheat leaf powder and bamboo leaf powder which are mixed with livestock and poultry blood powder, garlic leaf powder and onion powder according to the equal weight proportion, and the weight ratio of the traditional Chinese medicine leaf powder to the livestock and poultry blood powder is 5-6.5: 1: 0.1-0.35: 0.4-0.6 by weight ratio;

the additive is prepared from the components of palliatin, folic acid and honey according to the weight ratio of 0.1-0.3: 1.5-3.5: 2.2-2.8 by weight;

the fruit powder comprises one or more of pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder which are mixed with livestock and poultry blood powder, honey and liquorice syrup according to the equal weight proportion, and the weight ratio of the mixture is 5-7: 3-4: 1: 0.4-0.6 by weight ratio;

the traditional Chinese medicine root paste comprises one or more of angelica root paste, pseudo-ginseng root paste, wolfberry root paste and polygala root paste which are mixed with walnut leaf paste, saffron paste, seville orange flower paste and perilla paste according to the equal weight proportion, wherein the weight ratio of the traditional Chinese medicine root paste to the walnut leaf paste is 3-4.5: 0.3-0.6: 1: 0.1-0.15: 0.4-0.6 by weight ratio.

The traditional Chinese medicine leaf powder is prepared by the following method:

the method comprises the following steps of:

preparing rosemary leaf powder: pulverizing distilled rosemary leaf into coarse powder of 8-15 meshes, adding into 2-4 times of low-polarity organic solvent (such as ethyl acetate, petroleum ether, etc.), soaking at room temperature until the solid content in the solvent is 0.8-1.4mg/ml, filtering, and collecting rosemary leaf solvent solution; mixing the rosemary leaf solvent solution with a decolorizing agent (prepared by mixing active carbon and diatomite according to a weight ratio of 2-3.2: 1) accounting for 5-8% of the weight of the rosemary coarse powder, sealing and stirring at 35-45 ℃ for 30-60min, transferring to a concentrator, concentrating under vacuum to 40-50% of the original volume of the rosemary leaf solvent solution, filtering while hot, and collecting the rosemary leaf decolorizing solvent solution; adding pure water with the same weight into the rosemary leaf decolorization solvent liquid, stirring uniformly, transferring to a refrigeration house, refrigerating for 15-20h at 0-10 ℃, then extracting the organic solvent in the rosemary leaf decolorization solvent liquid, filtering the rest liquid and precipitate, and collecting rosemary leaf extract precipitate; washing the rosemary leaf extract precipitate with boiling water for 2-3 times, drying and crushing the washed rosemary leaf extract precipitate to obtain rosemary leaf powder, and preserving at 10-24 ℃ for later use;

② preparing roxburgh rose leaf powder and buckwheat leaf powder: respectively mixing the roxburgh rose leaves and the buckwheat leaves with inorganic salt (such as sodium chloride, sodium sulfate and the like) with the same weight and the mass fraction of 3.5-5.5% to process the roxburgh rose leaf crude pulp and the buckwheat leaf crude pulp into 10-20 meshes, adjusting the pH value of the pulp to be neutral by using alkaline water (such as sodium hydroxide, sodium bicarbonate and the like) with the mass fraction of 0.8-1.5%, filtering, and respectively collecting roxburgh rose leaf filter residues and buckwheat leaf filter residues; respectively adding the roxburgh rose leaf filter residue and the buckwheat leaf filter residue into ethanol solutions with the same weight and volume concentration of more than 80%, soaking until the solid content in the ethanol is 0.3-0.55mg/ml, filtering, and respectively collecting roxburgh rose leaf ethanol solution and buckwheat leaf ethanol solution; concentrating the ethanol solution of folium Rosae Normalis and the ethanol solution of folium Fagopyri Esculenti respectively to solid content of 5.6-7.5mg/ml, transferring to a refrigerator, refrigerating at 0-10 deg.C to remove precipitate, and collecting the liquid to obtain folium Rosae Normalis precipitate and folium Fagopyri Esculenti precipitate; washing the Rosa roxburghii leaf precipitate and buckwheat leaf precipitate with 0.1-0.25% sodium bicarbonate water solution for 2-3 times, and washing with boiling water for 2-3 times to obtain Rosa roxburghii leaf washing precipitate and buckwheat leaf washing precipitate; washing the Rosa roxburghii leaf precipitate and buckwheat leaf precipitate, drying, pulverizing to obtain Rosa roxburghii leaf powder and buckwheat leaf powder, respectively, and preserving at 10-24 deg.C;

preparing bamboo leaf powder: cleaning folium Bambusae, adding into ethanol solution with weight 2-4 times and volume concentration of above 70%, soaking at 45-55 deg.C until the solid content in ethanol is 1.55-2.25mg/ml, filtering, and collecting folium Bambusae ethanol solution; diluting the folium Bambusae ethanol solution with 0.3-0.45% sodium carbonate water solution to obtain diluted folium Bambusae ethanol solution with solid content of 0.7-1.0mg/ml and pH value of 7.5-8.5; adding low-polarity organic solvent with the same volume into diluted bamboo leaf ethanol solution, stirring at normal temperature for 10-18min, standing, layering, and collecting supernatant; concentrating the supernatant under vacuum until no alcohol exists to obtain concentrated bamboo leaf extract; adjusting pH of the concentrated folium Bambusae extract to 6-6.5 with 1.6-3.2 wt% inorganic acid (such as hydrochloric acid, phosphoric acid, etc.), transferring into a refrigerator, refrigerating for 10-15 hr, filtering, and collecting folium Bambusae extract precipitate; drying and pulverizing the bamboo leaf extract precipitate to obtain bamboo leaf powder, and preserving at 10-24 deg.C;

preparing garlic leaf powder: naturally drying fresh garlic leaves until the garlic leaves turn yellow, then crushing the garlic leaves into fine powder with the particle size of more than 60 meshes, transferring the fine powder into boiling water with the weight of 2-4 times of the garlic leaves, carrying out heat preservation and stirring treatment until the solid content in water liquid is 0.7-1.9mg/ml and the carotene content is higher than 0.05mg/ml, filtering, and collecting water extract of the garlic leaves; concentrating, drying and pulverizing the water extractive solution of Bulbus Allii leaf to obtain Bulbus Allii leaf powder, and preserving at 10-24 deg.C;

fifth, onion powder preparation: cutting Bulbus Allii Cepae into slices, placing in a food steamer, and steaming at 70-82 deg.C for 20-35min to obtain steamed Bulbus Allii Cepae slice; drying and pulverizing the steamed onion slices into fine powder of more than 100 meshes to obtain onion powder, and preserving at 10-24 ℃ for later use;

sixthly, preparing the livestock and poultry blood powder: preheating fresh livestock and fowl blood (chicken blood or pig blood or duck blood or rabbit blood or donkey blood) to 50-60 deg.C, adding inorganic salt (such as sodium chloride, sodium sulfate, calcium chloride, sodium phosphate, etc.) aqueous solution with concentration of 0.5-0.9% and 3.5-4.5% of its weight, and 0.5-1.2% dispersant (polyethylene glycol 200 or polyethylene glycol 400 or polyethylene glycol 800, etc.), stirring, treating at constant temperature for 20-35min, filtering with 10-20 μm filter membrane device, collecting filtered livestock and fowl blood water solution, introducing into adsorption column (prepared by mixing one or more of vermiculite, dolomite, zeolite, and feldspar at equal weight ratio and pulverizing into particles with particle size of less than 0.5 mm) at addition rate of 15-24L/h, standing for 5-8h after all livestock and fowl blood water solution is added, heating the blood in adsorption column to 50-60 deg.C by jacket, controlling the flow rate at 30-45ml/min, collecting effluent column-passing livestock and poultry blood water solution, concentrating at 70-80 deg.C under 5-10KPa until the solid content is 28.5-32.5mg/ml, adding edible ethanol while hot, adjusting its alcoholicity to 60%, stirring for 10-15min, transferring to a refrigerator, standing at-4-0 deg.C for 4-7 hr, adding inorganic salt (such as sodium chloride, sodium sulfate, calcium chloride, and sodium phosphate) 0.5-1.2% of its weight, standing for 2-3 hr after stirring, filtering, collecting upper clear livestock and poultry blood ethanol solution, concentrating at 60-75 deg.C under 5-10KPa until the solid content is 12.5-15.5mg/ml to obtain concentrated livestock and poultry blood water solution, adding organic solvent (such as dichloromethane, ethyl acetate, etc.) with the same volume, stirring and extracting at room temperature for 10-15min, standing, layering, collecting organic solvent extractive solution (repeatedly extracting for more than 2 times during extraction), concentrating, drying, and pulverizing to obtain livestock and fowl blood powder;

the preparation method comprises the following steps: mixing one or more of the above herba Rosmarini officinalis leaf powder, folium Rosae Normalis powder, folium Fagopyri Esculenti powder, and folium Bambusae powder with Bulbus Allii Cepae powder, livestock and fowl blood powder, and Bulbus Allii leaf powder at a corresponding weight ratio to obtain Chinese medicinal leaf powder, and preserving at 10-24 deg.C.

The fruit powder is prepared by the following method:

the method comprises the following steps of:

firstly, pineapple powder preparation: processing fresh and peeled pineapple pulp into 10-40 mesh pineapple pulp coarse pulp by a beater, then adding 1.2-1.5% of sodium chloride, 2.0-3.0% of saccharifying enzyme and 1.2-2.0% of protease which account for the weight of the pineapple pulp coarse pulp, uniformly mixing, and sealing at 32-38 ℃ until the amino acid content in the pulp is higher than 10.2g/100g, thereby obtaining the processed pineapple pulp; then the treated pineapple pulp is heated to 80-95 ℃ according to the heating rate of 5-8 ℃/min, the stirring rate is controlled to be 220-: 1-1.5, then treating for 10-25min at constant temperature, treating by an extruder, and collecting the filtered pineapple juice; concentrating, drying and pulverizing pineapple fruit solution to obtain pineapple powder, and refrigerating at 0-4 deg.C;

② preparing apple powder and cherry powder: respectively mixing fresh, cleaned and peeled apple pulp and cherry pulp with sodium citrate solution with the same weight and mass fraction of 1.2-2.5%, and processing into 10-40 mesh apple pulp coarse pulp and cherry pulp coarse pulp by a beater; preheating the coarse pulp of the apple pulp and the coarse pulp of the cherry pulp to 60-70 ℃, respectively placing the pulp and the coarse pulp of the cherry pulp in jars, stirring until no oxidation phenomenon is generated in the pulp, respectively adding a decolorizing agent (prepared by mixing diatomite and 300-mesh feldspar powder according to the weight ratio of 1.5-3.5: 1) accounting for 2.5-3.2% of the weight of the pulp, stirring at constant temperature for 10-20min, filtering, and respectively collecting the filtered apple pulp water solution and the cherry pulp water solution; adding antiseptic (prepared from one or more of calcium propionate, natamycin, and potassium sorbate) 0.01-0.08% of the total weight, stirring, sealing, and transferring to shade place for 1-2 days; concentrating, drying, pulverizing to obtain apple powder and cherry powder, respectively, and refrigerating at 0-4 deg.C;

preparing strawberry powder: mixing fresh and cleaned strawberry with warm water of the same weight and 50-60 deg.C, processing into 10-40 mesh strawberry coarse slurry by beater, adding decolorizer (prepared from bentonite and fine silica gel at a ratio of 3-4: 1) 8.2-12% of the original strawberry weight, stirring until the water temperature is reduced to normal temperature, filtering with filter membrane device with pore diameter of 0.1-0.45 μm, collecting the filtered strawberry water solution, concentrating, drying, pulverizing to obtain strawberry powder, and refrigerating at 0-4 deg.C;

preparing mangosteen powder and litchi powder: respectively adding fresh mangosteen pulp and litchi pulp into boiling water with the same weight, performing heat preservation treatment until the solid content in the water solution is 1.2-3.2mg/ml, filtering to obtain mangosteen pulp water solution and litchi pulp water solution respectively, concentrating, drying, pulverizing to obtain mangosteen powder and litchi powder respectively, and refrigerating at 0-4 deg.C for use;

preparing liquorice slurry: cleaning, pulverizing Glycyrrhrizae radix fine particles with particle size of less than 0.15cm, adding into 50-60 deg.C warm water (adjusted with sodium bicarbonate solution) with the same weight and pH of 8-10, stirring back and forth for 5-10min, filtering, collecting Glycyrrhrizae radix particles, adding into 1-2 times of edible ethanol solution with volume concentration of 55-65%, soaking until solid content in liquid is 1.2-1.8mg/ml, phenolic acid content is less than 0.25mg/ml, sugar content is less than 0.42mg/ml, filtering, collecting Glycyrrhrizae radix ethanol solution, adding decolorizing agent (prepared by mixing neutral alumina and 200 mesh zeolite particles at weight ratio of 2-2.5: 1) 0.25-0.6%, stirring at 40-48 deg.C for 30-45min at stirring rate of 350-380r/min, filtering with filter membrane device with pore size of 0.1-0.45 μm under external force, collecting filtered Glycyrrhrizae radix ethanol filtrate, concentrating under 3-5KPa and 60-70 deg.C until solid content is 8.0-12.5mg/ml to obtain Glycyrrhrizae radix pulp, and refrigerating at 0-4 deg.C for use;

the preparation method comprises the following steps: respectively removing pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder from a refrigeration environment, after the pineapple powder, the apple powder, the cherry powder, the strawberry powder, the mangosteen powder and the litchi powder are restored to normal temperature, mixing one or more of the pineapple powder, the apple powder, the cherry powder, the strawberry powder, the mangosteen powder and the litchi powder which are mixed according to equal weight proportion with livestock blood powder according to corresponding weight proportion, then adding edible ethanol liquid with the weight of 2-3 times and the volume concentration of more than 50%, stirring at 38-45 ℃ until the polypeptide content in the ethanol is higher than 0.12mg/100ml, filtering to obtain mixed ethanol liquid, then performing vacuum concentration until the solid content is 18.6-22.5mg/ml to obtain mixed ethanol concentrated solution, then mixing with licorice pulp and honey which are restored to normal temperature according to corresponding weight proportion to obtain mixed pulp, and performing vacuum concentration again to 35-45% of the original volume to obtain fruit pulp; drying and pulverizing fruit pulp to obtain fruit powder, and refrigerating at 0-4 deg.C.

The traditional Chinese medicine root paste is prepared by the following method:

the method comprises the following steps of:

preparing a angelica root paste: selecting radix Angelicae sinensis ointment (commercially available) with total flavone content above 60%, coumarin content less than 5%, solid content in ointment 72-80%, and solvent residue less than 10 ppm;

② preparing notoginseng root paste: selecting Notoginseng radix extract (commercially available) with saponin content of 30-42%, flavone content of 16-25%, solid content of 75-85%, and solvent residue of less than 5 ppm;

preparing the Chinese wolfberry root paste: pulverizing Lycii radix with water content less than 5% into Lycii root fine powder of 100 meshes, soaking in adsorbent (silica gel in 10-16 wt% of weak alkali such as sodium hydrogen phosphate and sodium phosphate) aqueous solution of 8.5-12.5% and 100 meshes for 5-7.5 hr, draining, drying to obtain Lycii root mixture, and transferring into mixed solvent of the same weight (prepared from ethanol and dichloromethane or butane at a ratio of 1: 0.3-0.42), soaking until the solid content in the solvent is 0.25-0.35mg/ml, filtering, collecting the wolfberry root soaking solution, diluting with pure water until the ethanol solubility is 40-50%, standing, layering, collecting the ethanol solution, and then decocting in a jacketed kettle at high temperature until the solid content is 68-75% to obtain wolfberry root paste for later use;

preparing polygala root paste: cleaning, slicing polygala root slices with uniform thickness, putting the polygala root slices into phosphoric acid solution with the same weight and the molar concentration of 0.2-0.36mol/L, processing at constant temperature of 60-72 ℃ until the solid content in the solution is 0.12-0.15mg/ml, filtering, collecting acid water to process polygala root slices, stirring in boiling water for 3-7min, taking out, draining, putting into an oven to dry until the water content is less than 8%, obtaining acid water to process dry polygala root slices, then crushing into powder with more than 60 meshes, then putting into edible ethanol solution with the same weight and the volume concentration of more than 60%, extracting under reflux until the xanthone content in the solution is 0.05-0.1mg/ml, filtering, collecting polygala root ethanol extract, and concentrating until the solid content is 60-75% to obtain polygala root paste for later use;

preparing walnut leaf paste: pulverizing folium Juglandis into folium Juglandis fine powder of more than 100 mesh, transferring into edible ethanol solution with weight of 2-3 times and volume concentration of more than 70%, soaking until the content of Juglandis quinone in the solution is 0.15-0.22mg/ml and the total flavone content is 2.4-2.8mg/ml, filtering, collecting folium Juglandis ethanol soaking solution, adjusting pH to 6.5-7.5 with calcium hydroxide solution with mass fraction of 6.5-8.5%, refrigerating, standing for 15-20 hr, filtering, collecting folium Juglandis ethanol treatment solution, diluting with water until the total flavone content is 1.1-1.45mg/ml to obtain folium Juglandis diluted ethanol solution, pumping into mixed elution column (prepared by mixing D102 resin, 200 mesh quartz sand, 10 mesh active carbon at a ratio of 4-6: 1: 0.6-0.75), controlling flow rate at 12-18L/10min, after the column is filled, firstly, eluting by using a phosphoric acid aqueous solution with the molar concentration of 0.12-0.16mol/L, wherein the use amount of the phosphoric acid aqueous solution is 1.5-2.5 times of the volume of the ethanol solution diluted by the walnut leaves, the flow rate is 32-40L/h, then, eluting by using an alkali (weak alkali such as sodium hydrogen phosphate, sodium phosphate and the like) aqueous solution with the pH value of 7.5-8.5, the use amount of the phosphoric acid aqueous solution is 1.2-1.6 times of the volume of the ethanol solution diluted by the walnut leaves, the flow rate is 18-24L/h, then, eluting by using an ethanol solution with the volume concentration of 80% until no color exists, the flow rate is 10-15L/h, collecting walnut leaf eluent, and then, concentrating until the content of the juglone in the paste is more than 12.5%, and the content of solid matter;

sixthly, preparing saffron crocus cream: selecting stigma croci Sativi paste (commercially available) which is extracted and concentrated with pure water and has solid content of more than 60% in paste for use;

preparing the substitute flower paste: selecting a substitutional flower paste (sold in market) with the total flavone content of more than 24%, the solid content of more than 55% and the organic solvent residue of less than 20ppm for later use;

preparing the perilla frutescens paste: selecting Perilla extract (commercially available) with rosmarinic acid content of above 60%, solid content of above 60%, and ethanol residue of less than 2%, and keeping;

the preparation method comprises the following steps: mixing one or more of the above prepared or prepared radix Angelicae sinensis extract, Notoginseng radix extract, Lycii Frutus extract, and cortex et radix Polygalae extract with folium Juglandis extract, stigma croci Sativi extract, bitter Citrus immature flower extract, and Perillae herba extract at corresponding weight ratio to obtain Chinese medicinal root extract.

Meanwhile, the preparation method of the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient is also provided, and the preparation process is as follows:

preparing materials: according to the weight ratio, respectively taking the tea oil, the traditional Chinese medicine leaf powder, the additive, the fruit powder and the traditional Chinese medicine root paste for later use;

secondly, mix: preheating 1/5 of the tea oil to 120-130 ℃, adding fruit powder, uniformly stirring, and carrying out constant temperature treatment until no moisture remains to obtain mixed tea oil I for later use;

the third step of mixing: diluting the Chinese medicinal root paste with organic solvent (butane or dichloromethane) until solid content is reduced by 50%, filtering, collecting organic solvent solution, mixing with 1/5 of the above oleum Camelliae, putting into a concentrator, and concentrating under reduced pressure until organic solvent residue is less than 8% to obtain concentrated mixed oleum Camelliae; then transferring the concentrated mixed tea oil into a high-temperature pot, heating to 120-130 ℃ at the heating rate of 10-15 ℃/min, slowly adding an edible surfactant (lecithin or betaine) accounting for 0.3-0.6% of the weight of the concentrated mixed tea oil when the residual amount of the organic solvent is less than 1.0% through high-temperature boiling, stirring while adding, and boiling at constant temperature until no organic solvent is left after adding to obtain a second mixed tea oil for later use;

fourthly, mixing three: mixing the Chinese medicinal leaf powder with edible surfactant (lecithin or betaine) 0.5-1.2 wt% to obtain mixed Chinese medicinal leaf powder; preheating 1/5 of the tea oil to 80-90 deg.C, adding the mixed Chinese medicinal leaf powder, stirring, and treating at constant temperature for 30-45min to obtain mixed tea oil III;

fifthly, primarily mixing the materials: putting the first mixed tea oil, the second mixed tea oil and the third mixed tea oil into a mixing container, stirring uniformly, heating to 160 ℃./min at the heating rate of 10-15 ℃/min, stirring at the constant temperature for 1.5-2.5h to obtain primary total mixed tea oil, adding a decolorizing agent (prepared by mixing neutral activated carbon, a 3A type molecular sieve, 300-mesh vermiculite powder and calcium chloride powder according to the proportion of 2-4: 1: 0.4-0.8: 0.1-0.25) accounting for 2.5-4.5% of the weight of the primary total mixed tea oil while hot, stirring for decolorizing for 30-40min, filtering, and collecting decolorized mixed tea oil for later use;

sixthly, mixing the materials: preheating the remaining 2/5 of the tea oil to 120-130 ℃, slowly adding the additive while stirring, and filtering after the dissolution is finished to obtain the mixed tea oil IV for later use;

pruning, total mixing: mixing the decolorized mixed tea oil and the mixed tea oil, and fine filtering (such as supercritical fine filtering and nano-membrane device fine filtering) to obtain tea oil with effect of enhancing postoperative rehabilitation of cancer patients.

The tea oil is edible tea oil which meets the national standard GB/T11765-2003.

The tea oil for enhancing the postoperative rehabilitation effect of a cancer patient is prepared from the main raw materials of tea oil, which comprise one or more of livestock and poultry blood powder, garlic leaf powder, onion powder, abamectin, folic acid, soybean agglutinin, honey, liquorice pulp, walnut leaf paste, saffron paste, seville orange flower paste, perilla paste, rosemary leaf powder, roxburgh rose leaf powder, buckwheat leaf powder and bamboo leaf powder, one or more of pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder, and one or more of angelica root paste, pseudo-ginseng root paste, Chinese wolfberry root paste and polygala root paste.

Tea oil (Camellia oleifera Abel) belongs to the Theaceae family, and is the main and unique woody edible oil in China. The tea oil has high comprehensive utilization value, contains rich bioactive substances such as unsaturated fatty acid, monounsaturated fatty acid, vitamin E, squalene, tea polyphenol and the like, and particularly has excellent effects of preventing cancers and resisting inflammation by squalene and flavonoid substances. The tea oil plays a specific role in the invention: one is vegetable oil dissolved as all prophylactic drugs; secondly, the tea oil has the functions of clearing away heat and toxic materials, resisting cancer and improving immunity; and thirdly, the tea oil has the effects of moistening intestines and promoting digestion and absorption and can promote the absorption of preventive medicaments.

The livestock and poultry blood powder is rich in nutritional ingredients such as immunoglobulin, anticancer factors (such as glutathione) and the like, and can improve immunity, prevent cancer and reduce the incidence of cancer. The livestock and poultry blood powder plays a specific role in the invention: after being decomposed by gastric juice, the blood protein in the livestock blood can react with smoke dust and heavy metals invading human bodies, so that the chler's function of macrophages is promoted, and the detoxification function is realized.

The garlic leaf powder is prepared from garlic (Allium Sativum L.) leaves, and the garlic leaves have a certain protection effect on cardiovascular and cerebrovascular vessels, can prevent thrombosis, can protect the liver, induce the activity of hepatocyte detoxification enzyme, can block the synthesis of nitrosamine carcinogenic substances, and have a certain effect on preventing cancers. The garlic leaf powder plays a specific role in the invention: the garlic leaves are rich in various nutritional ingredients, and have the effects of sterilizing, diminishing inflammation and promoting digestion.

The onion powder is prepared from onion (Allium cepa) rich in selenium and quercetin, wherein the selenium is an antioxidant and can stimulate the immune response of human body, thereby inhibiting division and growth of cancer cells and simultaneously reducing the toxicity of carcinogen; quercetin can inhibit the activity of cancer cells and prevent the growth of cancer cells. The onion powder plays a specific role in the invention: has antibacterial, antiinflammatory, and digestion promoting effects.

The abalone shell extract is a substance extracted from abalone, and the substance not only has the function of improving the immunity of a human body, but also has stronger capacity of inhibiting the growth of cancer cells and has obvious anticancer effect; the abalone meat extract can also promote lymphocyte proliferation, and has remarkable effect of enhancing human immunity. The specific functions of the abalone shell powder in the invention are as follows: improving immunity.

Folic acid (vitamin B9) is a water-soluble vitamin, and can be used for preventing carcinoma of large intestine and heart disease, and reducing incidence of breast cancer in women drinking wine. Folic acid plays a particular role in the present invention: has effects of promoting metabolism and preventing various dermatitis.

The honey (honey) can improve dispersibility of fruit powder, enhance solubility of fruit powder in oleum Camelliae, and can be used as auxiliary ingredient of nutrition. The honey plays a specific role in the invention: has crosslinking effect and can promote the solubility of other components in tea oil.

The radix Glycyrrhizae pulp is prepared from radix Glycyrrhizae (Glycyrrhiza uralensis Fisch), and contains hypochlorous acid capable of blocking carcinogen induced tumor growth. The licorice root pulp plays a specific role in the invention: has effect in relieving drug property.

The folium Juglandis extract is prepared from folium Juglandis (Juglans regia L.), contains active components for inhibiting tumor cell, and has certain effect in treating cancer. The walnut leaf paste plays a specific role in the invention: has effects in removing toxic materials, relieving swelling, and relieving inflammation.

The saffron cream is prepared with saffron as saffron, and has obvious curative effect on cardiac and cerebral vascular diseases, regulating liver and kidney function, regulating hypertension, hyperglycemia and hyperlipidemia, resisting tumor, etc. The saffron cream plays a specific role in the invention: has effects of promoting blood circulation, removing toxic substance, and enhancing immunity.

The bitter orange flower cream is prepared from bitter orange flower (Citrus aurantium L.), is rich in various functional components such as flavonoid and the like, has the effects of regulating qi, relieving epigastric distention, digesting food retention and the like, and is used for improving the health condition and enhancing the immunity. The bitter orange flower cream plays a specific role in the invention: the seville orange flower is rich in various glycosides and has the effects of resisting inflammation, resisting virus, regulating endocrine and the like.

The Perilla herb paste is prepared from Perilla herb (L.) Britt, and the Perilla herb oil contained in the Perilla herb paste can obviously inhibit the incidence rate of cancers caused by chemical carcinogens, reduce the weight and volume of tumors and prolong the appearance time of the tumors. The perilla herb paste plays a specific role in the invention: the perilla contains rich rosmarinic acid, and has antiinflammatory, antibacterial, and antioxidant effects.

The rosemary leaf powder is prepared from rosemary (Rosmarinus officinalis) leaves, is rich in active ingredients such as carnosic acid, and has the effects of resisting oxidation, preventing cardiovascular diseases and resisting cancer. The rosemary leaf powder plays a specific role in the invention: has antiinflammatory and antioxidant effects.

The roxburghi leaf powder is prepared from roxburghi leaves (Rosa roxburghii Tratt.F. normalis Rehd.EtWils.), has the effects of invigorating stomach and promoting digestion, and has the following specific functions: and has an auxiliary function.

The buckwheat leaf powder is prepared from buckwheat (Fagopyrum esculentum Moench. [ F. sagittatum Gilib; the health-care tea is prepared from the leaves of Polygonum fagopyrum L, contains flavonoid, edible dietary fiber and other ingredients, has the effects of regulating intestinal tracts, reducing blood pressure, descending qi and the like, and is used for improving the immunity. The buckwheat leaf powder plays a specific role in the invention: has the auxiliary effect of improving immunity.

The bamboo leaf powder is prepared from bamboo leaves (Phyllostachys nigra (Lodd) Munro var. henonis (Mitf)) Stapfex Rendle, the effective components of the bamboo leaf powder comprise flavone, phenolic ketone, anthraquinone, lactone, polysaccharide, amino acid, trace elements and the like, and the bamboo leaf powder has the excellent effects of resisting free radicals, resisting oxidation, resisting aging, resisting fatigue, reducing blood fat, preventing cardiovascular and cerebrovascular diseases, protecting liver, expanding capillary vessels, dredging microcirculation, activating brain, promoting memory, improving sleep, resisting cancer, beautifying skin and the like. The bamboo leaf powder plays a specific role in the invention: has anticancer effect.

The pineapple powder is prepared from pineapple (Anana comosus (Linn.) Merr), is rich in nutrition, has effects of strengthening spleen and stomach, promoting digestion, invigorating qi and blood, and can be used for improving immunity. The pineapple powder plays a specific role in the invention: has effects in invigorating stomach, promoting digestion, and enhancing immunity.

The apple powder is prepared from fructus Mali Pumilae (Malus domestica), and has effects of reducing risk of lung cancer and preventing lead poisoning, and procyanidin can be used for preventing colon cancer blood. The apple powder plays a specific role in the invention: has effects of moistening intestine, promoting toxic substances, etc.

The cherry powder is prepared from cherry (Ceraus pseudocerasus (Lindl.) G.Don), is rich in nutrition and iron element, and can be used for preventing iron deficiency anemia, improving body constitution, nourishing brain, improving intelligence, and improving health condition. The cherry powder plays a specific role in the invention: has the auxiliary effect of improving the physical health condition.

Strawberry powder is prepared from strawberry (Fragaria x ananassa Duch), and has effects of adsorbing and preventing absorption of carcinogenic chemical substances in vivo, and preventing cancer. The strawberry powder plays a specific role in the invention: has anticancer auxiliary effect.

The mangosteen powder is prepared from mangosteen (Garcinia mangostana L.), has effects of clearing heat and detoxicating, eliminating vivotoxin, etc., and is used for improving body immunity. The specific functions of the mangosteen powder in the invention are as follows: the mangosteen is rich in various vitamins, dietary fibers and other substances, and has the effects of resisting inflammation, detoxifying, regulating spleen and stomach and the like.

The Litchi powder is prepared from Litchi (lichi chinensis Sonn.) and has auxiliary effect, and brain nourishing effect for improving sleep and listlessness. The litchi powder plays a specific role in the invention: has effects in regulating qi, relieving pain, and removing toxic materials.

The radix Angelicae sinensis paste is prepared from radix Angelicae sinensis (Angelica sinensis), and has effects of nourishing blood, regulating menstruation, relieving pain, moistening dryness, smoothing intestine, resisting cancer, resisting aging, and enhancing immunity. The angelica root paste plays a specific role in the invention: has anticancer and immunity enhancing effects.

The notoginseng root paste is prepared from notoginseng (Panax notoginsen (Burk.) F.H.Chen) root, and has the functions of bidirectionally regulating cholesterol, reducing blood fat and blood sugar, inhibiting arteriosclerosis, delaying senility, protecting liver, resisting inflammation, stopping bleeding, promoting blood circulation to remove blood stasis, enhancing the immunologic function of organism and resisting tumor. The pseudo-ginseng root paste plays a specific role in the invention: has the main functions of enhancing the immunity of the organism and resisting tumors.

The fructus Lycii root paste is prepared from root of fructus Lycii (Lycium barbarum L. or Lycium chinenseMIll.) and has adjuvant effect for clearing lung-heat and lowering fire. The medlar root paste plays a specific role in the invention: the Chinese wolfberry root has the effect of enhancing the immunity of the human body and plays an auxiliary role.

Polygala tenuifolia root paste is prepared from Polygala tenuifolia Willd root, has adjuvant effect, and can be used for calming heart and tranquilizing mind. The polygala root paste plays a specific role in the invention as follows: has effects in relieving swelling, dispersing pathogen accumulation, inhibiting bacteria, and nourishing liver and kidney.

The tea oil prepared from the raw materials for enhancing the postoperative rehabilitation effect of the cancer patient contains various anti-cancer and anti-tumor substances and active substances beneficial to the human body, so that the tea oil can effectively prevent the occurrence of cancer diseases and has a better effect of enhancing the postoperative rehabilitation effect of the cancer patient.

The following table 1 is the data of the detection of the main effective components of the tea oil for enhancing the postoperative rehabilitation effect of cancer patients according to the present invention:

TABLE 1 Main effective ingredient test Table (100g content)

The data in the table show that the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient contains abundant monounsaturated fatty acids and unsaturated fatty acids, and also contains more beneficial substances such as saponins and flavonoids.

The tea oil for enhancing the postoperative rehabilitation effect of cancer patients is subjected to postoperative rehabilitation tests on colorectal cancer and breast cancer patients:

1. test subjects:

volunteers with closer disease degree, life style, family life condition and working condition (age 40-60 years, total 40 people) were selected and divided into test group and control group according to random principle, and the specific conditions are shown in the following table 2.

Table 2 test grouping table

2. The test method comprises the following steps:

firstly, a test group:

the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient is eaten, wherein the tea oil is prepared from the following raw materials in parts by weight (namely, the following example 3):

tea oil 85 traditional Chinese medicine leaf powder 6 additive 5

Fruit powder 4 and Chinese medicinal root paste 6.

The test method comprises the following steps:

first, during the trial, normal rehabilitation therapy continues;

secondly, during the test period, the types and the quantities of the eaten meals are all the same as normal times, and the difference is that the tea oil for enhancing the postoperative rehabilitation effect of the cancer patients is adopted for cooking.

Thirdly, in order to ensure the continuous progress of the test, the subsidy is carried out aiming at the price difference between the tea oil for enhancing the postoperative rehabilitation effect of the cancer patients and the common tea oil eaten by the patients.

The method comprises the following steps:

first, during the trial, normal rehabilitation therapy continues;

and secondly, during the test comparison period, the types and the quantities of the eaten meals are all the same as those in the normal time, and the oil used for cooking is common tea oil.

3. The statistical basis is as follows:

taking the re-diagnosis report of hospitals above provincial level as a statistical basis.

4. And (3) test results:

after five years of continuous tests, the test data were counted to form the following test results table (table 3):

TABLE 3 test results Table

The statistical data show that the postoperative recurrence rate of cancer patients (including metastasis or deterioration, the same below) is only 15% in the test group taking the tea oil for enhancing the postoperative rehabilitation effect of cancer patients, while the postoperative recurrence rate of cancer patients is 25% in the control group taking common tea oil; compared with the control group, the postoperative recurrence rate of the cancer patients is reduced by 10 percent in the test group.

The answer is: may be used.

Detailed Description

The present invention will be further described with reference to the following examples. The following description is given by way of example, and the scope of the invention is not limited thereto.

Example 1:

the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient is prepared by the following steps:

(1) and raw material pretreatment:

the preparation method comprises the following steps of:

preparing rosemary leaf powder: pulverizing distilled rosemary leaves into 12-mesh rosemary leaf coarse powder, then putting the coarse powder into 3 times of low-polarity ethyl acetate by weight, soaking the coarse powder at normal temperature until the solid content in a solvent is 1.2mg/ml, filtering, and collecting rosemary leaf solvent liquid; then mixing the rosemary leaf solvent liquid with the rosemary coarse powder accounting for 6 percent of the weight, activated carbon and diatomite according to a ratio of 2.8: 1, sealing and stirring at 40 ℃ for 45min, transferring to a concentrator, concentrating under vacuum to 45% of the original volume of the rosemary leaf solvent liquid, filtering while hot, and collecting the rosemary leaf decolorizing solvent liquid; adding pure water with the same weight into the rosemary leaf decolorization solvent liquid, stirring uniformly, transferring to a refrigeration house, refrigerating at 4 ℃ for 18h, then extracting the organic solvent in the rosemary leaf decolorization solvent liquid, filtering the rest liquid and precipitate, and collecting rosemary leaf extract precipitate; washing the rosemary leaf extract precipitate with boiling water for 3 times, drying and crushing the washed rosemary leaf extract precipitate to obtain rosemary leaf powder, and preserving at 18 ℃ for later use;

② preparing roxburgh rose leaf powder and buckwheat leaf powder: respectively mixing the roxburgh rose leaves and the buckwheat leaves with sodium chloride solution with the same weight and the mass fraction of 4.5% to obtain coarse roxburgh rose leaf pulp and coarse buckwheat leaf pulp of 15 meshes, respectively adjusting the pH value of the pulp to be neutral by using sodium hydroxide aqueous solution with the mass fraction of 1.2%, filtering, and respectively collecting roxburgh rose leaf filter residues and buckwheat leaf filter residues; respectively adding the roxburgh rose leaf filter residue and the buckwheat leaf filter residue into ethanol solutions with the same weight and volume concentration of more than 80%, soaking until the solid content in the ethanol is 0.45mg/ml, filtering, and respectively collecting roxburgh rose leaf ethanol solution and buckwheat leaf ethanol solution; concentrating the ethanol solution of folium Rosae Normalis and the ethanol solution of folium Fagopyri Esculenti respectively to solid content of 6.5mg/ml, transferring to a refrigerator, refrigerating at 4 deg.C to remove precipitate, and collecting the liquid to obtain folium Rosae Normalis precipitate and folium Fagopyri Esculenti precipitate; washing the Rosa roxburghii leaf precipitate and buckwheat leaf precipitate with 0.18% sodium bicarbonate water solution for 3 times, and washing with boiling water for 3 times to obtain Rosa roxburghii leaf washing precipitate and buckwheat leaf washing precipitate; washing the roxburgh rose leaf precipitate and the buckwheat leaf precipitate, drying and crushing to obtain roxburgh rose leaf powder and buckwheat leaf powder respectively, and preserving at 18 ℃ for later use;

preparing bamboo leaf powder: cleaning bamboo leaves, transferring the bamboo leaves into ethanol solution with the weight of 3 times and the volume concentration of more than 70%, soaking the bamboo leaves at 50 ℃ until the solid content in the ethanol is 1.85mg/ml, filtering and collecting the ethanol solution of the bamboo leaves; diluting the bamboo leaf ethanol solution with 0.38% sodium carbonate aqueous solution by mass fraction to obtain diluted bamboo leaf ethanol solution with solid content of 0.8mg/ml and pH value of 8.0; adding low-polarity organic solvent with the same volume into diluted bamboo leaf ethanol solution, stirring at normal temperature for 10-18min, standing, layering, and collecting supernatant; concentrating the supernatant under vacuum until no alcohol exists to obtain concentrated bamboo leaf extract; adjusting pH of the concentrated folium Bambusae extract solution to 6.2 with 2.4% hydrochloric acid solution, transferring into a refrigerator, refrigerating for 12 hr, filtering, and collecting folium Bambusae extract precipitate; drying and pulverizing the bamboo leaf extract precipitate to obtain bamboo leaf powder, and preserving at 18 deg.C for use.

Preparing garlic leaf powder: naturally drying fresh garlic leaves until the garlic leaves turn yellow, then crushing the garlic leaves into fine powder with the particle size of more than 60 meshes, transferring the fine powder into boiling water with the weight of 3 times of the garlic leaves, carrying out heat preservation and stirring treatment until the solid content in water liquid is 1.2mg/ml and the carotene content is higher than 0.05mg/ml, filtering, and collecting water extract of the garlic leaves; concentrating, drying and pulverizing the water extract of garlic leaves to obtain garlic leaf powder, and preserving at 18 ℃ for later use;

fifth, onion powder preparation: cutting Bulbus Allii Cepae into pieces, placing in a food steamer, and steaming at 75 deg.C for 28min to obtain steamed Bulbus Allii Cepae pieces; drying and pulverizing the steamed onion slices into fine powder of more than 100 meshes to obtain onion powder, and preserving at 18 ℃ for later use;

sixthly, preparing the livestock and poultry blood powder: preheating fresh pig blood to 55 deg.C, adding sodium chloride water solution with concentration of 0.7% and 4% of its weight, and 0.9% polyethylene glycol 400, stirring, processing at constant temperature for 28min, filtering with filter membrane device with pore diameter of 15 μm, collecting filtered pig blood water solution, introducing into adsorption column containing vermiculite, dolomite, zeolite, and feldspar at addition rate of 20L/h, pulverizing to particle size less than 0.5mm, standing for 7h after pig blood water solution is completely added, heating blood in the adsorption column to 55 deg.C via jacket, controlling flow rate at 38ml/min, collecting outflowing pig blood water solution, concentrating at pressure of 8KPa and temperature of 75 deg.C to solid content of 30mg/ml to obtain concentrated pig blood water solution, adding edible ethanol while hot, adjusting alcohol content to 60%, stirring for 12min, then transferring to a refrigeration house, standing for 5h at-2 ℃, adding sodium chloride accounting for 0.9 percent of the weight of the pig blood, standing for 2.5h after stirring uniformly, then filtering, collecting the pig blood ethanol solution with clear upper layer, concentrating at the pressure of 8KPa and the temperature of 68 ℃ until the solid content is 14mg/ml to obtain concentrated pig blood water solution, then adding dichloromethane with the same volume, stirring and extracting for 12min at normal temperature, standing, layering, collecting extract liquor (repeatedly extracting for 2 times in the extraction process), concentrating, drying and crushing to obtain pig blood powder (namely the blood powder of livestock and poultry);

and (c) mixing: mixing the prepared rosemary leaf powder, roxburgh rose leaf powder, buckwheat leaf powder and bamboo leaf powder in equal weight proportion, and mixing with pig blood powder (livestock and poultry blood powder), garlic leaf powder and onion powder according to a ratio of 6: 1: 0.25: 0.5 weight ratio to obtain the traditional Chinese medicine leaf powder, and preserving at 18 ℃.

Preparing the fruit powder:

firstly, pineapple powder preparation: processing fresh and peeled pineapple pulp into coarse pulp of 25 meshes by a beater, then adding sodium chloride accounting for 1.4 percent of the weight of the pineapple pulp, saccharifying enzyme accounting for 2.5 percent of the weight of the pineapple pulp and protease accounting for 1.6 percent of the weight of the pineapple pulp, uniformly mixing, and sealing at 35 ℃ until the amino acid content in the pulp is higher than 10.2g/100g, thereby obtaining processed pineapple pulp; heating the treated pineapple pulp to 90 ℃ at the heating rate of 6 ℃/min, controlling the stirring rate to be 250r/min in the heating process, and adding 1.5 percent of sodium phosphate and sodium hydrogen phosphate in a ratio of 0.4: 1.2, then carrying out constant temperature treatment for 18min, then carrying out treatment by an extruder, and collecting the filtered pineapple fruit liquid; concentrating, drying and pulverizing pineapple fruit solution to obtain pineapple powder, and refrigerating at 2 deg.C for use;

② preparing apple powder and cherry powder: respectively mixing fresh, cleaned and peeled apple pulp and cherry pulp with sodium citrate solution with the same weight and the mass fraction of 1.8%, and processing into apple pulp coarse pulp and cherry pulp coarse pulp of 25 meshes by a beater; preheating the fruit pulp coarse pulp and the cherry pulp coarse pulp to 65 ℃, respectively placing the pulp coarse pulp and the cherry pulp coarse pulp into a wide-mouth bottle, stirring until no oxidation phenomenon is generated in the pulp, and then respectively adding 2.8 percent of diatomite and 300-mesh feldspar powder which account for the weight of the pulp coarse pulp and the cherry pulp coarse pulp according to a ratio of 2.5: 1, stirring at constant temperature for 15min, filtering, and respectively collecting filtered apple pulp water solution and cherry pulp water solution; respectively adding calcium propionate (antiseptic) 0.05% of its weight, stirring, sealing, and transferring to shade for 2 days; concentrating, drying, pulverizing to obtain apple powder and cherry powder, respectively, and refrigerating at 2 deg.C;

preparing strawberry powder: mixing fresh and cleaned strawberries with warm water with the same weight and at the temperature of 55 ℃, processing the mixture into coarse slurry of the strawberries with the size of 25 meshes by a beater, adding the coarse slurry which accounts for 10 percent of the weight of the original strawberries, and adding bentonite and fine silica gel into the coarse slurry according to the weight ratio of 3.5: 1 proportion of the prepared decolorant, stirring the mixture until the water temperature is reduced to normal temperature, then passing the mixture through a filter membrane device with the aperture of 0.3 micron, collecting the filtered strawberry water solution, concentrating, drying and crushing the strawberry water solution to obtain strawberry powder, and refrigerating the strawberry powder at the temperature of 2 ℃ for later use;

preparing mangosteen powder and litchi powder: respectively adding fresh mangosteen pulp and litchi pulp into boiling water with the same weight, performing heat preservation treatment until the solid content in the water solution is 2.2mg/ml, filtering to obtain mangosteen pulp water solution and litchi pulp water solution respectively, concentrating, drying, pulverizing to obtain mangosteen powder and litchi powder respectively, and refrigerating at 2 deg.C for later use;

preparing liquorice slurry: washing and pulverizing Glycyrrhrizae radix fine particles with particle size of less than 0.15cm, adding into 55 deg.C warm water (adjusted with sodium bicarbonate solution) with the same weight and pH of 9, stirring back and forth for 8min, filtering, collecting Glycyrrhrizae radix particles, adding into 1.5 times of edible ethanol solution with volume concentration of 60%, soaking until solid content in liquid is 1.5mg/ml, phenolic acid content is less than 0.25mg/ml, and sugar content is less than 0.42mg/ml, filtering, collecting Glycyrrhrizae radix ethanol solution, adding 0.45% of Glycyrrhrizae radix ethanol solution, adding neutral alumina and 200 mesh zeolite particles according to a ratio of 2.2: 1, stirring at 45 ℃ for 40min at a stirring speed of 360r/min, filtering by a filter membrane device with the aperture of 0.25 micron under the action of external force, collecting filtered licorice ethanol filtrate, concentrating at 65 ℃ under the pressure of 4KPa until the solid content is 10mg/ml to obtain licorice pulp, and refrigerating at 2 ℃ for later use;

sixthly, mixing: respectively removing pineapple powder, apple powder, cherry powder, strawberry powder, mangosteen powder and litchi powder from a refrigeration environment, mixing the pineapple powder, the apple powder, the cherry powder, the strawberry powder, the mangosteen powder and the litchi powder into primary fruit powder according to equal weight proportion after the primary fruit powder is recovered to normal temperature, and mixing the primary fruit powder, pig blood powder (livestock and poultry blood powder), honey, liquorice syrup and the mixture according to the weight ratio of (6): 3.5: 1: 0.5, then mixing the fruit primary powder and the pig blood powder (livestock and poultry blood powder), then putting the mixture into edible ethanol liquid with the weight of 2.5 times and the volume concentration of more than 50%, stirring the mixture at 42 ℃ until the polypeptide content in the ethanol is higher than 0.12mg/100ml, filtering the mixture to obtain mixed ethanol liquid, then carrying out vacuum concentration until the solid content is 20mg/ml to obtain mixed ethanol concentrated solution, mixing the mixed ethanol concentrated solution with licorice pulp and honey which are recovered to normal temperature to obtain mixed serous fluid, and carrying out vacuum concentration again until the volume is 40% of the original volume to obtain fruit pulp; drying and pulverizing fruit pulp to obtain fruit powder, and refrigerating at 2 deg.C.

Preparing the traditional Chinese medicine root paste:

preparing a angelica root paste: selecting radix Angelicae sinensis ointment (commercially available) with total flavone content above 60%, coumarin content less than 5%, solid content in ointment at 75%, and solvent residue less than 10 ppm;

② preparing notoginseng root paste: selecting Notoginseng radix extract (commercially available) with saponin content of 36%, flavone content of 20%, solid content of the extract of 80%, and solvent residue of less than 5 ppm;

preparing the Chinese wolfberry root paste: pulverizing Lycii root with water content less than 5% into Lycii root fine powder of 100 meshes, soaking silica gel in 13% sodium hydrogen phosphate water solution of 10.5% and 100 meshes for 6 hr, draining, drying to obtain adsorbent, mixing with the adsorbent, adding into the mixture of the same weight, adding ethanol and dichloromethane according to a ratio of 1: 0.36, soaking until the solid content in the solvent is 0.3mg/ml, filtering, collecting wolfberry root soaking solution, diluting with pure water until the ethanol solubility is 45%, standing, layering, collecting ethanol solution, and decocting at high temperature in a jacketed kettle until the solid content is 72% to obtain wolfberry root paste for later use;

preparing polygala root paste: putting cleaned and sliced polygala tenuifolia root slices with uniform thickness into phosphoric acid solution with the same weight and the molar concentration of 0.28mol/L, processing at the constant temperature of 65 ℃ until the solid content in the solution is 0.14mg/ml, filtering, collecting acid water to process polygala tenuifolia root slices, stirring in boiling water for 5min, fishing out, draining, putting into an oven for drying until the moisture is less than 8%, obtaining acid water to process dried polygala tenuifolia root slices, crushing into powder with the particle size of more than 60 meshes, transferring into edible ethanol solution with the same weight and the volume concentration of more than 60%, extracting under reflux until the xanthone content in the solution is 0.08mg/ml, filtering, collecting polygala tenuifolia root ethanol extract, and concentrating until the solid content is 68%, thus obtaining polygala tenuifolia root paste for later use;

preparing walnut leaf paste: crushing walnut leaves into walnut leaf fine powder with the particle size of more than 100 meshes, transferring the walnut leaf fine powder into edible ethanol solution with the weight of 2.5 times and the volume concentration of more than 70%, soaking the walnut leaf fine powder into the edible ethanol solution until the content of walnut quinone in the solution is 0.18mg/ml and the total content of flavone is 2.6mg/ml, filtering, collecting walnut leaf ethanol soaking solution, adjusting the pH value to 7.0 by using calcium hydroxide solution with the mass fraction of 7.5%, refrigerating and standing for 18 hours, filtering, collecting walnut leaf ethanol treatment solution, diluting the walnut leaf ethanol treatment solution by using water until the total content of flavone is 1.25mg/ml to obtain walnut leaf diluted ethanol solution, pumping D102 resin, quartz sand with the particle size of 200 meshes and 10 meshes of active carbon, and mixing the components according to the ratio of 5: 1: 0.68, controlling the flow rate in a mixed elution column mixed according to the weight ratio at 15L/10min, eluting with a phosphoric acid aqueous solution with the molar concentration of 0.14mol/L after the column is loaded, wherein the dosage of the phosphoric acid aqueous solution is 2 times of the volume of the ethanol solution diluted by the walnut leaves, the flow rate is 36L/h, then eluting with a sodium hydrogen phosphate aqueous solution with the pH value of 8.0, the dosage of the phosphoric acid aqueous solution is 1.4 times of the volume of the ethanol solution diluted by the walnut leaves, the flow rate is 21L/h, then eluting with an ethanol solution with the volume concentration of 80% until no color exists, the flow rate is 12L/h, collecting walnut leaf eluate, and then concentrating until the content of the juglone in the extract is more than 12.5% and the content of solid matter is more than 60%, so as to obtain walnut leaf extract;

sixthly, preparing saffron crocus cream: selecting stigma croci Sativi paste (commercially available) which is extracted and concentrated with pure water and has solid content of more than 60% in paste for use;

preparing the substitute flower paste: selecting a substitutional flower paste (sold in market) with the total flavone content of more than 24%, the solid content of more than 55% and the organic solvent residue of less than 20ppm for later use;

preparing the perilla frutescens paste: selecting Perilla extract (commercially available) with rosmarinic acid content of above 60%, solid content of above 60%, and ethanol residue of less than 2%, and keeping;

ninthly, mixing: mixing the prepared or prepared angelica root paste, pseudo-ginseng root paste, wolfberry root paste and polygala root paste according to equal weight proportion, and mixing with walnut leaf paste, saffron paste, seville orange flower paste and perilla paste according to a weight ratio of 3.8: 0.45: 1: 0.12: 0.5 weight ratio to obtain the traditional Chinese medicine root paste.

Fourthly, preparing an additive:

mixing the abalone extract, folic acid and honey according to the weight ratio of 0.2: 2.5: 2.5, and mixing uniformly to obtain the additive.

(2) Preparing materials:

respectively taking 80 parts of tea oil (edible tea oil meeting GB/T11765-2003 national standard), 10 parts of traditional Chinese medicine leaf powder, 1 part of additive and 5 parts of fruit powder, and 4 parts of traditional Chinese medicine root paste according to parts by weight for later use;

(3) and (3) preparation:

firstly, mixing: preheating 1/5 of the tea oil to 125 ℃, adding fruit powder, uniformly stirring, and carrying out constant temperature treatment until no moisture remains to obtain a first mixed tea oil for later use;

secondly, mixing: diluting the traditional Chinese medicine root paste with butane until the solid content is reduced by 50%, filtering, collecting organic solvent liquid, mixing with 1/5 of the tea oil, putting into a concentrator, and concentrating under reduced pressure until the organic solvent residue is less than 8% to obtain concentrated mixed tea oil; then transferring the concentrated mixed tea oil into a high-temperature pot, heating to 125 ℃ at the heating rate of 12 ℃/min, boiling at high temperature until the residual quantity of the organic solvent is less than 1.0%, slowly adding lecithin (edible surfactant) accounting for 0.45% of the weight of the concentrated mixed tea oil while stirring, and boiling at constant temperature until no organic solvent is left after adding to obtain a second mixed tea oil for later use;

thirdly, mixing: uniformly stirring the traditional Chinese medicine leaf powder and betaine (edible surfactant) accounting for 0.8 percent of the weight of the traditional Chinese medicine leaf powder to obtain mixed traditional Chinese medicine leaf powder; preheating 1/5 of the tea oil to 85 ℃, adding the mixed traditional Chinese medicine leaf powder, stirring uniformly, and carrying out constant temperature treatment for 40min to obtain mixed tea oil III for later use;

fourthly, preliminary total mixing: putting the mixed tea oil I, the mixed tea oil II and the mixed tea oil III into a mixing container, uniformly stirring, heating to 180 ℃ at the heating rate of 12 ℃/min, stirring at constant temperature for 2 hours to obtain primary total mixed tea oil, then adding the mixture which accounts for 3.5 percent of the weight of the primary total mixed tea oil while the mixture is hot, wherein the mixture is prepared from neutral activated carbon, a 3A type molecular sieve, 300-mesh vermiculite powder and calcium chloride powder according to the proportion of 3: 1: 0.6: 0.18 weight percent of mixed decolorant, stirring for decoloration for 35min, filtering, and collecting decolored mixed tea oil for later use;

fifthly, mixing: preheating the residual 2/5 of the tea oil to 125 ℃, slowly adding the additive while stirring, and filtering after the dissolution is finished to obtain mixed tea oil IV for later use;

sixthly, total mixing: and uniformly mixing the decolorized mixed tea oil and the mixed tea oil, and performing supercritical fine filtration to obtain the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient.

Example 2:

the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient is prepared by the following steps:

firstly, raw material pretreatment:

same as example 1;

(2) preparing materials:

respectively taking 90 parts of tea oil (edible tea oil meeting GB/T11765-2003 national standard), 2 parts of traditional Chinese medicine leaf powder, 8 parts of additive and 8 parts of fruit powder, namely traditional Chinese medicine root paste according to parts by weight for later use;

(3) and (3) preparation:

same as in example 1.

Example 3:

the tea oil for enhancing the postoperative rehabilitation effect of the cancer patient is prepared by the following steps:

firstly, raw material pretreatment:

same as example 1;

(2) preparing materials:

according to the parts by weight, 85 parts of tea oil (edible tea oil meeting GB/T11765-2003 national standard), 6 parts of traditional Chinese medicine leaf powder, 5 parts of additive and 6 parts of fruit powder and 4 parts of traditional Chinese medicine root paste are respectively taken for standby;

(3) and (3) preparation:

same as in example 1.

The tea oil for enhancing the postoperative rehabilitation effect of cancer patients is suitable for people of all ages to eat.