CN104606241A - Processing method for lumbricus - Google Patents

Abstract

The invention provides a processing method for lumbricus. The processing method comprises the following steps: taking dry lumbricus, putting the dry lumbricus in milk, uniformly stirring the lumbricus with the milk, and performing moistening and drying, wherein the dosage of the milk is that every 100 g of the dry lumbricus needs 5-300 g of milk. The prepared lumbricus is high in curative effect, is small in undesirable odor after being taken orally, and has high compliance for patients.

Description

The concocting method of a kind of Pheretima

Invention field

The present invention relates to medicine, particularly the concocting method of a kind of Pheretima, belong to medical art.

Background technology

Pheretima is the dry body of Annelida Ju Yin section animal Pheretima aspergillum, popular Pheretimatschiliensis, power simulation or comb the region between the heart and the diaphragm hair earthworm.Front one is practised and is claimed " LUMBRICUS ", practises title " Lu Pheretima " for latter three kinds.LUMBRICUS catches to autumn spring, and Lu Pheretima catches summer, cuts abdominal part open in time, and removing internal organs and silt are cleaned, dried or cold drying;

Pheretima has heat clearing away arresting convulsion, dredging collateral, relievings asthma, effect of diuresis.For unconsciousness due to high fever, frightened carbuncle is twitched, and joint is benumbed, numb limbs and tense tendons, hemiplegia, dyspnea and cough due to lung-heat, edema oliguria etc.Modern study finds that Pheretima also has the effect such as antithrombotic, antitumor, immunity moderation, blood pressure lowering, arrhythmia, easing pain and diminishing inflammation.

The concocting method that " Chinese Pharmacopoeia " 2010 version () records Pheretima is removing impurity, cleans, cutting, dry.Pheretima abnormal flavour is extra heavy, and mouthfeel is very poor, directly affects the compliance of patient.In order to improve curative effect, rectify smelly strong raw meat, forefathers propose many concocting methods, as processed with wine, Pulvis Talci system, parch, vinegar etc.Although these concocting methods have certain effect to strong smelly strong raw meat, abnormal flavour is still heavier, and mouthfeel is still very poor.The Pheretima concocting method provide a kind of and improve curative effect, improved mouthfeel is very necessary.

Summary of the invention

The object of this invention is to provide the concocting method of a kind of Pheretima, obtained Pheretima good effect, oral abnormal flavour is little, and mouthfeel is good, and the compliance of patient is high.

The object of the present invention is achieved like this:

A concocting method for Pheretima, is characterized in that: get dry Pheretima and put into milk, mix thoroughly, dry.

The concocting method of a kind of Pheretima of the present invention, is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 5-300g.

The concocting method of a kind of Pheretima of the present invention, is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 50-200g.

The concocting method of a kind of Pheretima of the present invention, is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 100kg.

So far the present invention is completed.The Pheretima good effect that the present invention obtains, oral abnormal flavour is little, and mouthfeel is good, and the compliance of patient is high.

Below by test example, usefulness of the present invention is described.Test example is intended to further illustrate beneficial effect of the present invention, but not restriction of the present invention.

With a collection of dry Pheretima, will concoct by the following method respectively.

1) only make: get dry Pheretima, removing impurity, cleans, cutting, dry;

2) processed with wine: get dry Pheretima, add that yellow wine amount is dry Pheretima 10%, vexed, put in pot, with slow fire heating, to fry to surface in time brown, take out;

3) Pulvis Talci produced by Pulvis Talci, and put in pot after heating, drop into dry Pheretima, stir to when heaving, take out, sieve removes Pulvis Talci;

4) dry Pheretima is got in parch, slow fire parching to brown;

5) milk system: get dry Pheretima, amount with milk is 10% of dry Pheretima, vexed, puts in pot, with slow fire heating, fries extremely surface and, in time brown, takes out.

Test example one, distinct methods are concocted obtained Pheretima mouthfeel and are compared

Get the Pheretima pulverizing that distinct methods is concocted respectively, mix well with warm water, be made up of 10 people and appraise group through discussion, everyone takes different processed products respectively, evaluates the mouthfeel mouthfeel concept such as " very well ", " better ", " rare abnormal flavour ", " poor ", " very poor ".The results are shown in Table 1.

The Eupolyph aga sinesis Walker mouthfeel that table 1 distinct methods is concocted compares

	Very well	Better	Rare abnormal flavour	Poor	Very poor
						Milk system	1 people	2 people	6 people	1 people	0 people
Processed with wine	0 people	0 people	1 people	3 people	6 people
						Parch	0 people	0 people	0 people	2 people	8 people
Pulvis Talci system	0 people	0 people	0 people	4 people	6 people
						Clean system	0 people	0 people	0 people	2 people	8 people

Result shows, and milk Pheretima, oral abnormal flavour is little, and mouthfeel is good.

The Pheretima antiasthmatic effect that test example two, distinct methods are concocted compares

1, with a collection of dry Pheretima, will concoct by the following method respectively.

1) directly pulverize;

2) processed with wine: get dry Pheretima, add that yellow wine amount is dry Pheretima 30%, vexed, put in pot, with slow fire heating, to fry to surface in time brown, take out;

3) milk system: get dry Pheretima, amount with milk is 10% of dry Pheretima, vexed, puts in pot, with slow fire heating, fries extremely surface and, in time brown, takes out.

2, the Pheretima powder antiasthmatic effect that distinct methods is concocted compares

Acetylcholine draws to be breathed heavily test and chooses weight 200-250 g Cavia porcellus, puts respectively in automiser spray, sprays into containing 1mg/ml acecoline solution with soniclizer with same intensity, and spraying 15s Cavia porcellus, through one period of incubation period, produces asthma.Will not selecting of asthma is not produced more than 60 s.Then 4 groups are divided at random, often organize 10, be respectively negative control group (normal saline 10 ml/kg), direct pulverizing group (0.35 g/kg), processed with wine group (0.35 g/kg), milk group (0.35 g/ kg, with Pheretima content meter), each group of every average daily gastric infusion, mixing well volume with normal saline is 10m1/kg, after administration 30min, put into sprayer unit respectively and spray into acecoline solution respectively by preliminary election similarity condition, record spraying starts to the time that symptoms of asthma occurs as latent time, observe 3min, asthmatic latent period without asthma calculates with 3min.The results are shown in Table 2.

Table 2 Pheretima powder different processing methods antiasthmatic effect compares

	Negative control group	Direct pulverizing group	Processed with wine group	Milk group
					Dosage	0	0.35g/kg	0.35g/kg	0.35g/kg
Incubation period (s)	55±6	76±9	76±11	82±12

Result shows, Pheretima powder has good antiasthmatic effect, and milk Pheretima effect is better.

The Pheretima powder anticoagulation test that test example three, distinct methods are concocted

1, with a collection of dry Pheretima, sample will be prepared by the concocting method of test example two respectively.

2, the Pheretima powder anticoagulation test of distinct methods processing

Mice 40, be divided into 4 groups at random, often organize 10, be respectively negative control group (normal saline 10 ml/kg), directly pulverizing group (0.35 g/kg), processed with wine group (0.35 g/kg), milk group (0.35 g/ kg, with Pheretima content meter), each group of every average daily gastric infusion, mixing well volume with normal saline is 10m1/kg, and successive administration 3d measures clotting time by capillary glass-tube method after last administration 30min.The results are shown in Table 3.

The Pheretima anticoagulant effect of table 3 distinct methods processing compares

	Negative control group	Direct pulverizing group	Processed with wine group	Milk group
					Dosage	0	0.35g/kg	0.35g/kg	0.35g/kg
Clotting time (s)	102±12	124±12	127±14	136±16

Result shows, Pheretima powder has good anticoagulant effect, and milk Pheretima effect is better.

Detailed description of the invention

embodiment 1

Dry Pheretima 2kg, adds milk 100g, mixes thoroughly, and moistening, to thoroughly, dries, obtains free from extraneous odour Pheretima.

embodiment 2

Dry Pheretima 2kg, adds milk 2kg, mixes thoroughly, and moistening, to thoroughly, is put in pot, with slow fire heating, fries extremely surface and, in time brown, take out, obtain free from extraneous odour Pheretima.

embodiment 3

Dry Pheretima 2kg, puts into 6kg, and moistening, to thoroughly, is put in freeze dryer, is refrigerated to less than-10 DEG C, be evacuated to below drying chamber pressure 30Pa, subliming by heating; The temperature of distillation should control below 40 DEG C, and the temperature of resolution phase controls below 45 DEG C, to dry, obtains free from extraneous odour Pheretima.

embodiment 4

Dry Pheretima 2kg, puts into 1kg, and moistening is to saturating, and vacuum drying, obtains free from extraneous odour Pheretima.

embodiment 5

Dry Pheretima 2kg, puts into 4kg, and moistening is to saturating, and less than 60 DEG C oven dry, obtain free from extraneous odour Pheretima.

embodiment 6

Dry Pheretima 2kg, puts into 0.5kg, and moistening, to thoroughly, dries, obtains free from extraneous odour Pheretima.

embodiment 7

Dry Pheretima 2kg, puts into 3kg, and moistening is to saturating, and less than 60 DEG C drying under reduced pressure, obtain free from extraneous odour Pheretima.

Claims (4)

1. a concocting method for Pheretima, is characterized in that: get dry Pheretima and put into milk, mix thoroughly, dry.

2. the concocting method of a kind of Pheretima according to claim 1, is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 5-300g.

3. according to the concocting method of a kind of Pheretima of claim 1 or claim 2, it is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 50-200g.

4. according to the concocting method of a kind of Pheretima of claim 1 or claim 2, it is characterized in that: the consumption of milk is the dry Pheretima of every 100g, uses milk 100kg.