CN105595333A - 一种治疗十二指肠溃疡的排骨粉及其制备方法 - Google Patents

一种治疗十二指肠溃疡的排骨粉及其制备方法 Download PDF

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CN105595333A
CN105595333A CN201511013879.4A CN201511013879A CN105595333A CN 105595333 A CN105595333 A CN 105595333A CN 201511013879 A CN201511013879 A CN 201511013879A CN 105595333 A CN105595333 A CN 105595333A
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李新
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Abstract

本发明公开了一种可治疗十二指肠溃疡的排骨粉，它主要是由白茅根、莱菔子、没药、荔枝核、五灵脂、川芎、丹参、浙贝母按一定重量配比制备而成。本发明配方独特，具有排脓止血、消肿止痛、生观敛疮、清热解毒、温中理气的功能，治疗十二指肠溃疡疗效好，无副作用。

Description

一种治疗十二指肠溃疡的排骨粉及其制备方法
技术领域
本发明涉及一种治疗十二指肠溃疡的排骨粉，属食品领域。
背景技术
排骨粉是以猪排骨或猪肉的浓缩抽提物、味精、食用盐、食糖和面粉为主要原料,经混合干燥加工而成的具有排骨鲜味和香味的调味料。但传统的排骨粉仅可对食品的味道产生提升效用，营养相对比较单一，对人体缺乏保健功能。
发明内容
为此发明人潜心研究，发明了一种含有中药成分的排骨粉，可起到治疗十二指肠溃疡的作用。至今为止，还没有发现关于本发明的有关报道。
本发明人依据中医理论的研究和反复的实验验证，终于发明了可治疗十二指肠溃疡的排骨粉。
本发明的目的就是提供一种有效的可治疗十二指肠溃疡的排骨粉。
本发明的另一目的就是提供了该排骨粉的制备方法。
本发明是选择白茅根、莱菔子、没药、荔枝核、五灵脂、川芎、丹参、浙贝母、乌药、白及、白鲜皮、小茴香、木瓜、蚯蚓、白豆蔻、蒲公英、大枣、延胡索、吴茱萸、砂仁、桂枝、三七、佛手柑、姜黄、马尾连、排骨香精、干贝进行组合加工的，将这些原料组合在一块，使之相互产生协同作用，从而达到治疗十二指肠溃疡的效果。其中选用白茅根是因为其性味甘、寒，入肺、胃、小肠经，有凉血，止血，清热，利尿的功能，治热病烦渴，吐血，衄血，肺热喘急，胃热哕逆，淋病，小便不利，水肿，黄疸。选用莱菔子是因为其性味辛甘，平，入肺、胃经，有下气定喘，消食化痰的功能，治咳嗽痰喘，食积气滞，胸闷腹胀，下痢后重。选用没药是因为其性味苦，平，入肝经，有散血去瘀，消肿定痛的功能，治跌损，金疮，筋骨，心腹诸痛，癥瘕，经闭，痈疽肿痛，痔漏，目障。选用荔枝核是因为其性味甘涩，温，入肝、肾经，有温中，理气，止痛的功能，治胃脘痛，疝气痛，妇女血气刺痛。选用五灵脂是因为其性味苦甘，温，入肝、脾经，生用有行血止痛的功能，治心腹血气诸痛，妇女经闭，产后瘀血作痛；外治蛇、蝎、蜈蚣咬伤，炒用止血，治妇女血崩，经水过多，赤带不绝。选用川芎是因为其性味辛，温，入肝、胆经，有行气开郁，祛风燥湿，活血止痛的功能，治风冷头痛旋晕，胁痛腹疼，寒痹筋挛，经闭，难产，产后瘀阻块痛，痈疽疮疡。选用丹参是因为其性味苦，微温，入心、肝经，有活血去瘀，安神宁心，排脓，止痛的功能，治心绞痛，月经不调，痛经，以闭，血崩带下，癥瘕，积聚，瘀血腹痛，骨节疼痛，惊悸不眠，恶疮肿毒。选用浙贝母是因为其性味苦，微寒，归肺、心经，有清热散结，化痰止咳的功能，治风热犯肺，痰火咳嗽，肺痈，乳痈，瘰疬，疮毒，心胸郁闷。选用乌药是因为其性味辛，温，入脾、肺、肾、膀胱经，有顺气，开郁，散寒，止痛的功能，治气逆胸腹胀痛，宿食不满，反胃吐食，寒疝，脚气，小便频数。选用白及是因为其性味苦甘，凉，入肺经，有补肺，止血，消肿，生肌，敛疮的功能，治肺伤咳血，衄血，金疮出血，痈疽肿毒，溃疡疼痛，汤火灼伤，手足皲裂。选用白鲜皮是因为其性味苦，咸，寒，入脾、胃经，有祛风，燥湿，清热，解毒的功能，治风热疮毒，疥癣，皮肤痒疹，风湿痹痛，黄疸。选用小茴香是因为其性味辛，温，归肝、肾、脾、胃经，有散寒止痛，理气和胃的功能，治寒疝腹痛，睾丸偏坠，痛经，少腹冷痛，脘腹胀满，食少吐泻，睾丸鞘膜积液。选用木瓜是因为其性味酸，温，入肝、脾经，有平肝和胃，去湿舒筋的功能，治吐泻转筋，湿痹，脚气，水肿，痢疾。选用蚯蚓是因为其性味咸，寒，入肝、脾、肺经，有清热，平肝，止喘，通络的功能，治高热狂躁，惊风抽搐，风热头痛，目赤，中风半身不遂，喘息，喉痹，关节疼痛，齿衄，小便不通，瘰疬，痄腮，疮疡。选用白豆蔻是因为其性味辛，温，入肺、脾经，有行风，暖胃，消食，宽中的功能，治气滞，食滞，胸闷，腹胀，噫气，噎膈，吐逆，反胃，疟疾。选用蒲公英是因为其性味苦甘，寒，入肝、胃经，有清热解毒，利尿散结的功能，治急性乳腺炎，淋巴腺炎，瘰疬，疔毒疮肿，急性结膜炎，感冒发热，急性扁桃体炎，急性支气管炎，胃炎，肝炎，胆囊炎，尿路感染。选用大枣是因为其性味甘，温，入脾、胃经，有补脾和胃，益气生津，调营卫，解药毒的功能，治胃虚食少，脾弱便溏，气血津液不足，营卫不和，心悸怔忡，妇人脏躁。选用延胡索是因为其性味辛苦，温，入肝、胃经，有活血，散瘀，理气，止痛的功能，治心腹腰膝诸痛，月经不调，癥瘕，崩中，产后血晕，恶露不尽，跌打损伤。选用吴茱萸是因为其性味辛苦，温，有毒，入肝、胃经，有温中，止痛，理气，燥湿的功能，治呕逆吞酸，厥阴头痛，脏寒吐泻，脘腹胀痛，脚气，疝气，口疮溃疡，齿痛，湿疹，黄水疮。选用砂仁是因为其性味辛，温，入脾、胃经，有行气调中，和胃、醒脾的功能，治腹痛痞胀，胃呆食滞，噎隔呕吐，寒泻冷痢，妊娠胎动。选用桂枝是因为其性味辛甘，温，入膀胱、心、肺经，有发汗解肌，温经通脉的功能，治风寒表证，肩背肢节酸疼，胸痹痰饮，经闭癥瘕。选用三七是因为其性味甘微苦，温，入肝、胃、大肠经，有止血，散瘀，消肿，定痛的功能，治吐血，咳血，衄血，便血，血痢，崩漏，癥瘕，产后血晕，恶露不下，跌扑瘀血，外伤出血，痈肿疼痛。选用佛手柑是因为其性味辛酸温，有理气，化痰的功能，治胃痛，胁胀，呕吐，痰多咳喘。选用姜黄是因为其性味辛苦，温，入脾、肝经，有破血，行气，通经，止痛的功能，治心腹痞满胀痛，臂痛，癥瘕，妇女血瘀经闭，产后瘀停腹痛，跌扑损伤，痈肿。选用马尾连是因为其性味寒，味苦，有清热燥湿，解毒的功能，治痢疾，肠炎，传染性肝炎，感冒，麻疹，痈肿疮疖，结膜炎。
排骨香精，主要由天然香料、天然等同香料及丙二醇等调配而成，它具有圆润的排骨肉香浓厚感，留香持久。干贝，即扇贝的干制品，其味道、色泽、形态与海参、鲍鱼不相上下。古人曰：“食后三日，犹觉鸡虾乏味。”可见干贝之鲜美非同一般。干贝富含蛋白质、碳水化合物、核黄素和钙、磷、铁等多种营养成分，蛋白质含量高达61.8%，为鸡肉、牛肉、鲜对虾的3倍。矿物质的含量远在鱼翅、燕窝之上。干贝含丰富的谷氨酸钠，味道极鲜。与新鲜扇贝相比，腥味大减。干贝具有滋阴补肾、和胃调中功能。
本发明的组分用量也是发明人经过大量的试验得出的，各组分的原料用量在下述重量范围内都能达到较好的效果。
白茅根4-15g、莱菔子5-12g、没药5-15g、荔枝核4-10g、
五灵脂4-12g、川芎4-10g、丹参4-9g、浙贝母4-10g、
乌药5-15g、白及5-15g、白鲜皮5-15g、小茴香10-20g、
木瓜10-20g、蚯蚓4-10g、白豆蔻10-20g、蒲公英10-20g、
大枣10-20g、延胡索5-15g、吴茱萸5-12g、砂仁4-10g、
桂枝4-10g、三七4-10g、佛手柑4-12g、姜黄5-15g、
马尾连4-12g、排骨香精0.8-1.2g、干贝2-4g。
所述用量的优选重量为：
白茅根10g、莱菔子8g、没药10g、荔枝核8g、
五灵脂8g、川芎7g、丹参6g、浙贝母8g、
乌药10g、白及10g、白鲜皮10g、小茴香15g、
木瓜15g、蚯蚓7g、白豆蔻15g、蒲公英15g、
大枣15g、延胡索10g、吴茱萸8g、砂仁7g、
桂枝7g、三七6g、佛手柑8g、姜黄10g、
马尾连8、排骨香精0.9g、干贝3g。
本发明配方独特，治疗十二指肠溃疡疗效好，无副作用。
本发明的制备方法如下，它包括下列步骤：
（一）备料
1、白茅根：拣净杂质，洗净，微润，切段，晒干，簸净碎屑；
2、莱菔子：簸去杂质，漂净泥土，捞出，晒干，用时捣碎；
3、没药：拣去杂质，打成碎块；
4、荔枝核：取原药材，除去杂质，用时捣碎；
5、五灵脂：拣净杂质，打碎或筛去灰屑；
6、川芎：拣去杂质，分开大、小个，用水浸泡，晒晾，闷润后切片，干燥；
7、丹参：拣净杂质，除去根茎，洗净，捞出，润透后切片，晾干；
8、浙贝母：除去杂质，大小分档，洗净，润透，切厚片，干燥，筛去碎屑，或打碎；
9、乌药：拣去杂质，分开大小条，用水泡透，根据季节注意换水，防止发臭，及时捞出切片，筛去灰屑；
10、白及：拣去杂质，用水浸泡，捞出，晾至湿度适宜，切片，干燥；
11、白鲜皮：拣净杂质，除去粗皮，洗净，稍润，切片，晒干；
12、小茴香：取原药材，除去杂质；
13、木瓜：清水洗净，稍浸泡，闷润至透，置蒸笼内蒸熟，乘热切片，日晒夜露，以由红转紫黑色为止；
14、蚯蚓：拣去杂质，用水漂净，及时捞出，晒干，切段；
15、白豆蔻：拣净杂质，筛去皮屑，打碎，或剥去果壳，取仁打碎用；
16、蒲公英：拣去杂质，洗净泥土，切段，晒干；
17、大枣：拣净杂质，晒干；
18、延胡索：拣去杂质，用水浸泡，洗净，晒晾，润至内外湿度均匀，切片或打碎；
19、吴茱萸：取原药材，除去果柄、枝及杂质，筛去碎屑；
20、砂仁：拣去杂质及果壳，捣碎；
21、桂枝：用水稍浸泡，捞出，闷润至透，切片，晾干，筛去屑；
22、三七：拣尽杂质，捣碎，润透切片晒干；
23、佛手柑：拣去杂质，用水喷润后，切碎，晒干；
24、姜黄：拣去杂质，用水浸泡，捞起，润透后切片，晒干；
25、马尾连：9-11月采挖，挖出后抖去泥沙，剪除茎苗，晒干；
26、排骨香精：按量取用；
27、干贝：按量取用；
（二）制备
1、将所述的白茅根、莱菔子、没药、荔枝核、五灵脂、川芎、丹参、浙贝母、乌药、白及、白鲜皮、小茴香、木瓜、蚯蚓、白豆蔻、蒲公英、大枣、延胡索、吴茱萸、砂仁、桂枝、三七、佛手柑、姜黄、马尾连加水煎煮两次，第一次加水8倍量，煎煮1.5小时，第二次加水6倍量，煎煮1小时，合并两次煎煮液，过滤得滤液；
2、将过滤的滤液浓缩成比重为1.35的浸膏，加90%-95%乙醇进行醇沉，回收乙醇并浓缩，在45-50℃下干燥，制得干浸膏；
3、将干浸膏粉碎成细粉，过筛；
4、将干贝粉碎成细粉，过筛；
5、将过筛后的药粉、干贝粉及排骨香精放入搅拌罐，混合搅拌均匀，得排骨粉；
6、将搅拌混合均匀的排骨粉分装，称量，检测，封袋。
本发明配方独特，具有排脓止血、消肿止痛、生肌敛疮、清热解毒、温中理气的功能，治疗十二指肠溃疡疗效好，无副作用。
以下通过试验例来进一步阐述本发明的有益效果，这些试验包括本发明的动物毒性试验和食用疗效观察试验。
[试验例1]本发明产品的动物毒性试验
取西德兔30只，雌雄兼用，体重2.0-2.5kg，分两组，每组15只，其中一组为超剂量试验组，另一组为正常量试验组。超剂量试验组为25mg/kg，正常量为10mg/kg，给药方式为稀释灌胃法给药，每天二次，连服7天，每天观察给药反应，结果表明二组家兔活动、饮食正常，本发明无不良毒副作用。
[试验例2]本发明产品的食用疗效观察
1、一般资料
收录跟踪食用本发明产品的十二指肠溃疡患者共36例；
2、使用方法，将排骨粉加入菜肴或汤锅中食用，每日二次，每次10克，连服30天；
3、食用疗效评定标准
显效：十二指肠溃疡症状得到控制，患者不适消除，肠胃功能恢复正常；
好转：患者心口通、肝胃气痛症状减轻，进食正常，肠胃功能逐步恢复；
无效：达不到好转标准者；
4、食用疗效结果（见下表）：
在上述跟踪试验例中，食用本发明产品的十二指肠溃疡患者为36例，结果显效29例，显效率为80.56%，好转4例，好转率为11.11%，无效3例，总有效率为91.67%。

Claims (3)

1.一种可治疗十二指肠溃疡的排骨粉，其特征在于：它是由下述重量范围内的原料制成：
白茅根4-15g、莱菔子5-12g、没药5-15g、荔枝核4-10g、
五灵脂4-12g、川芎4-10g、丹参4-9g、浙贝母4-10g、
乌药5-15g、白及5-15g、白鲜皮5-15g、小茴香10-20g、
木瓜10-20g、蚯蚓4-10g、白豆蔻10-20g、蒲公英10-20g、
大枣10-20g、延胡索5-15g、吴茱萸5-12g、砂仁4-10g、
桂枝4-10g、三七4-10g、佛手柑4-12g、姜黄5-15g、
马尾连4-12g、排骨香精0.8-1.2g、干贝2-4g。
2.如权利要求1所述的排骨粉，其中各原料的用量为：
白茅根10g、莱菔子8g、没药10g、荔枝核8g、
五灵脂8g、川芎7g、丹参6g、浙贝母8g、
乌药10g、白及10g、白鲜皮10g、小茴香15g、
木瓜15g、蚯蚓7g、白豆蔻15g、蒲公英15g、
大枣15g、延胡索10g、吴茱萸8g、砂仁7g、
桂枝7g、三七6g、佛手柑8g、姜黄10g、
马尾连8、排骨香精0.9g、干贝3g。
3.如权利要求1或2所述排骨粉的制备方法，它包括下列步骤：
（一）备料
（1）白茅根：拣净杂质，洗净，微润，切段，晒干，簸净碎屑；
（2）莱菔子：簸去杂质，漂净泥土，捞出，晒干，用时捣碎；
（3）没药：拣去杂质，打成碎块；
（4）荔枝核：取原药材，除去杂质，用时捣碎；
（5）五灵脂：拣净杂质，打碎或筛去灰屑；
（6）川芎：拣去杂质，分开大、小个，用水浸泡，晒晾，闷润后切片，干燥；
（7）丹参：拣净杂质，除去根茎，洗净，捞出，润透后切片，晾干；
（8）浙贝母：除去杂质，大小分档，洗净，润透，切厚片，干燥，筛去碎屑，或打碎；
（9）乌药：拣去杂质，分开大小条，用水泡透，根据季节注意换水，防止发臭，及时捞出切片，筛去灰屑；
（10）白及：拣去杂质，用水浸泡，捞出，晾至湿度适宜，切片，干燥；
（11）白鲜皮：拣净杂质，除去粗皮，洗净，稍润，切片，晒干；
（12）小茴香：取原药材，除去杂质；
（13）木瓜：清水洗净，稍浸泡，闷润至透，置蒸笼内蒸熟，乘热切片，日晒夜露，以由红转紫黑色为止；
（14）蚯蚓：拣去杂质，用水漂净，及时捞出，晒干，切段；
（15）白豆蔻：拣净杂质，筛去皮屑，打碎，或剥去果壳，取仁打碎用；
（16）蒲公英：拣去杂质，洗净泥土，切段，晒干；
（17）大枣：拣净杂质，晒干；
（18）延胡索：拣去杂质，用水浸泡，洗净，晒晾，润至内外湿度均匀，切片或打碎；
（19）吴茱萸：取原药材，除去果柄、枝及杂质，筛去碎屑；
（20）砂仁：拣去杂质及果壳，捣碎；
（21）桂枝：用水稍浸泡，捞出，闷润至透，切片，晾干，筛去屑；
（22）三七：拣尽杂质，捣碎，润透切片晒干；
（23）佛手柑：拣去杂质，用水喷润后，切碎，晒干；
（24）姜黄：拣去杂质，用水浸泡，捞起，润透后切片，晒干；
（25）马尾连：9-11月采挖，挖出后抖去泥沙，剪除茎苗，晒干；
（26）排骨香精：按量取用；
（27）干贝：按量取用；
（二）制备
（1）将所述的白茅根、莱菔子、没药、荔枝核、五灵脂、川芎、丹参、浙贝母、乌药、白及、白鲜皮、小茴香、木瓜、蚯蚓、白豆蔻、蒲公英、大枣、延胡索、吴茱萸、砂仁、桂枝、三七、佛手柑、姜黄、马尾连加水煎煮两次，第一次加水8倍量，煎煮1.5小时，第二次加水6倍量，煎煮1小时，合并两次煎煮液，过滤得滤液；
（2）将过滤的滤液浓缩成比重为1.35的浸膏，加90%-95%乙醇进行醇沉，回收乙醇并浓缩，在45-50℃下干燥，制得干浸膏；
（3）将干浸膏粉碎成细粉，过筛；
（4）将干贝粉碎成细粉，过筛；
（5）将过筛后的药粉、干贝粉及排骨香精放入搅拌罐，混合搅拌均匀，得排骨粉；
（6）将搅拌混合均匀的排骨粉分装，称量，检测，封袋。
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