CN104606244A - Leech processing method - Google Patents
Leech processing method Download PDFInfo
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- CN104606244A CN104606244A CN201510096352.6A CN201510096352A CN104606244A CN 104606244 A CN104606244 A CN 104606244A CN 201510096352 A CN201510096352 A CN 201510096352A CN 104606244 A CN104606244 A CN 104606244A
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- hirudo
- leech
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- milk
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Abstract
The invention provides a leech processing method. The leech processing method comprises the following steps: scalding a live leech to death by using boiling milk, and drying. The leech used in the leech processing method refers to a hirudinidae animal, such as a whitman, a leech and a whitmania acranulata whitman. Processed leech powder is high in activity, small in odor during oral administration, good in mouth feel and high in patient compliance.
Description
Invention field
The present invention relates to medicine, particularly the processing method of a kind of Hirudo, belong to medical art.
Background technology
Hirudo begins to be loaded in Shennong's Herbal, and the drying for Hirudinidae animal whitmania, Hirudo or Folium Salicis Babylonicae Hirudo that the version Pharmacopoeia of the People's Republic of China one in 2010 records hyoscine is all.Hirudo tool closed by the stagnant blood blood stasis moon, effect that removing blood stasis abdominal mass is gathered, and can be used for cerebrovascular disease clinically, seminal fluid is not changed, prostate hyperplasia, the treatment of the various diseases such as uterine apoplexy syndrome.
The processing method that " Chinese Pharmacopoeia " 2010 version () records Hirudo is the summer, Qiu Erji catches, and scalds dead, dry or cold drying with boiling water.The Hirudo powder warm water of prior art processing preparation is taken after mixing it with water, and abnormal flavour is extra heavy, and mouthfeel is very poor, directly affects the compliance of patient." Shandong Province's prepared slices of Chinese crude drugs concocted specification " records " Hirudo powder should encapsulatedly be swallowed " under usage and dosage item, but " encapsulated " is both inconvenient in family's operation, cannot ensure the quality of products again.The Hirudo 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 processing method of a kind of new Hirudo, make the oral abnormal flavour of Hirudo powder little, good effect, the compliance of patient is high.
The object of the present invention is achieved like this:
A processing method for Hirudo, is characterized in that: the running water trematodiasis milk that boils scalds dead, dry.
Hirudo of the present invention refers to the Hirudo of Pharmacopoeia of the People's Republic of China version in 2010 hyoscine recorded, and is Hirudinidae animal whitmania, Hirudo and Folium Salicis Babylonicae Hirudo.
So far the present invention is completed.The Hirudo powder of the present invention's processing, active high, 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 below, but not restriction of the present invention.
The Hirudo mouthfeel of test example one, distinct methods processing compares
1, by same mass products Hirudo, process by the following method.
1) boiling water scalds dead oven dry: scald with boiling water dead, less than 60 DEG C oven dry, pulverize;
2) milk that boils scalds dead oven dry: scald dead with the milk that boils, less than 60 DEG C oven dry, pulverize.
2, mouthfeel evaluation is made up of 10 people and appraises group through discussion, everyone boiling water that warm water for oral use is mixed well respectively scalds milk of extremely drying and boil and scalds dead Hirudo powder of drying, and evaluates the mouthfeel concept such as " very well ", " better ", " can accept ", " poor ", " very poor ".The results are shown in Table 1
The hirudo provincialis powder mouthfeel of table 1 distinct methods processing compares
| Very well | Better | Can accept | Poor | Very poor | |
| The milk that boils scalds dead oven dry | 0 people | 0 people | 10 people | 0 people | 0 people |
| Boiling water scalds dead oven dry | 0 people | 0 people | 0 people | 3 people | 7 people |
Result shows, and the milk that boils scalds dead hirudo provincialis of drying, and oral abnormal flavour is little, and mouthfeel is good.
The dry impact on high fat diet Sanguis Leporis seu oryctolagi lipid level of test example two, hirudo provincialis powder distinct methods
1, by same mass products Folium Salicis Babylonicae Hirudo, process by the following method.
1) boiling water scalds dead oven dry: scald with boiling water dead, less than 60 DEG C oven dry, pulverize;
2) milk that boils scalds dead oven dry: scald dead with the milk that boils, less than 60 DEG C oven dry, pulverize.
2, hirudo provincialis powder different processing methods is on the impact of high fat diet Sanguis Leporis seu oryctolagi lipid level
She draws meat rabbit 120 to select physical health, be divided into 4 groups at random, often organize 30, namely matched group (normal feedstuff of feeding), high fat group (high lipid food of feeding), boiling water scald dead oven dry group (add in 100g high lipid food boiling water scald dead dry Hirudo powder 0.5g), the milk that boils scalds dead oven dry group (add in 100g high lipid food the milk that boils scald dead dry Hirudo powder 0.5g).The each group of all single cage of rabbit is raised, limit appetite, and every rabbit 100g every day feedstuff, freely drinks water, and tests 30d blood sampling, measures T-CHOL, triglyceride, HDL-C (high density), low-density lipoprotein cholesterol content (low-density) in serum.The results are shown in Table 2
The different impact on high fat diet Sanguis Leporis seu oryctolagi lipid level of table 2 hirudo provincialis powder method
| Matched group | High fat group | Boiling water scalds dead group | The milk that boils scalds dead group | |
| T-CHOL | 2.082±0.176 | 3.892±0.369 | 2.636±0.175 | 2.453±0.137 |
| Triglyceride | 0.767±0.245 | 1.914±0.047 | 0.769±0.184 | 0.760±0.176 |
| High density | 1.038±0.096 | 1.320±0.253 | 1.165±0.052 | 1.124±0.039 |
| Low-density | 0.635±0.236 | 1.745±0.103 | 0.748±0.063 | 0.715±0.061 |
Result shows, adds the blood lipid level that Hirudo powder can improve high lipid food rabbit feeding in high lipid food, and the milk that boils scalds dead hirudo provincialis curative effect of drying and is better than and scalds dead hirudo provincialis of drying with boiling water.
Test example three, different processing methods antithrombin activity (U) compare
1, by same mass products Hirudo, process by the following method.
1) boiling water scalds dead oven dry: scald with boiling water dead, less than 60 DEG C oven dry, pulverize;
2) milk that boils scalds dead oven dry: scald dead with the milk that boils, less than 60 DEG C oven dry, pulverize.
2, the hirudo provincialis antithrombin activity (U) of different processing methods compares.
Measure according to determination under " Chinese Pharmacopoeia " version (one) Hirudo item in 2010, the results are shown in Table 3.
The Hirudo antithrombin activity of table 3 distinct methods processing compares
| Processing method | Antithrombin activity (U) |
| Boiling water scalds dead oven dry | 18.3 |
| The milk that boils scalds dead oven dry | 25.7 |
Result shows, the obtained Hirudo antithrombase content (activity) of two kinds of processing methods all meets States Pharmacopoeia specifications, and the milk that boils scalds dead hirudo provincialis antithrombase content (activity) of drying scalds extremely oven dry hirudo provincialis apparently higher than boiling water.
Detailed description of the invention
embodiment 1
Running water trematodiasis, scald dead in the milk that boils, lyophilizing, must take the hirudo provincialis that abnormal flavour is little.
embodiment 2
Live Folium Salicis Babylonicae Hirudo, and scald dead in the milk that boils, less than 60 DEG C oven dry, must take the hirudo provincialis that abnormal flavour is little.
embodiment 3
Live Hirudo, scalds dead, put in freeze dryer, be refrigerated to less than-10 DEG C, be evacuated to below drying chamber pressure 30Pa, subliming by heating in the milk that boils; The temperature of distillation should control below 40 DEG C, and the temperature of resolution phase controls below 45 DEG C, to dry, must take the hirudo provincialis that abnormal flavour is little.
embodiment 4
Running water trematodiasis, scald dead in the milk that boils, vacuum drying, must take the hirudo provincialis that abnormal flavour is little.
embodiment 5
Live Folium Salicis Babylonicae Hirudo, scalds dead, dry, must take the hirudo provincialis that abnormal flavour is little in the milk that boils.
embodiment 6
Live Hirudo, scalds dead, dry, must take the hirudo provincialis that abnormal flavour is little in the milk that boils.
Claims (1)
1. a processing method for Hirudo, is characterized in that: the running water trematodiasis milk that boils scalds dead, dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510096352.6A CN104606244A (en) | 2015-03-05 | 2015-03-05 | Leech processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510096352.6A CN104606244A (en) | 2015-03-05 | 2015-03-05 | Leech processing method |
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| CN104606244A true CN104606244A (en) | 2015-05-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104983743A (en) * | 2015-06-19 | 2015-10-21 | 广西复鑫益生物科技有限公司平南分公司 | Dried leech product processing method |
Citations (3)
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| CN101167749A (en) * | 2007-11-09 | 2008-04-30 | 重庆医药工业研究院有限责任公司 | Preparing method for improving toad venom taste |
| CN101884406A (en) * | 2009-05-12 | 2010-11-17 | 刘凤鸣 | Taste-masking technology by taking milk powder as taste-masking agent and application thereof |
| CN103891895A (en) * | 2012-12-31 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing earthworm protein and preparation method of liquid dairy product |
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2015
- 2015-03-05 CN CN201510096352.6A patent/CN104606244A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167749A (en) * | 2007-11-09 | 2008-04-30 | 重庆医药工业研究院有限责任公司 | Preparing method for improving toad venom taste |
| CN101884406A (en) * | 2009-05-12 | 2010-11-17 | 刘凤鸣 | Taste-masking technology by taking milk powder as taste-masking agent and application thereof |
| CN103891895A (en) * | 2012-12-31 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing earthworm protein and preparation method of liquid dairy product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104983743A (en) * | 2015-06-19 | 2015-10-21 | 广西复鑫益生物科技有限公司平南分公司 | Dried leech product processing method |
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Application publication date: 20150513 |
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