CN106236907B - A kind of concocting method of Schisandra chinensis - Google Patents

A kind of concocting method of Schisandra chinensis Download PDF

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CN106236907B
CN106236907B CN201610767157.6A CN201610767157A CN106236907B CN 106236907 B CN106236907 B CN 106236907B CN 201610767157 A CN201610767157 A CN 201610767157A CN 106236907 B CN106236907 B CN 106236907B
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schisandra chinensis
wine
honey
concocting method
wine honey
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CN106236907A (en
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张海
黄勤挽
阳向波
纪奇森
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Ya'an Xun Kang Pharmaceutical Co., Ltd.
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CHENGDU HEXUN PHARMACEUTICAL Co Ltd
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
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    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
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    • A61K47/10—Alcohols; Phenols; Salts thereof, e.g. glycerol; Polyethylene glycols [PEG]; Poloxamers; PEG/POE alkyl ethers
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K2236/30—Extraction of the material
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    • A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH

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Abstract

The invention discloses a kind of concocting method of wine honey Schisandra chinensis, includes the following steps: that (1) takes Schisandra chinensis, wine honey mixture, closed bored profit is added；(2) it after stewing 1~2h at 105 DEG C~115 DEG C, cools, it is dry.The wine honey Schisandra chinensis of good properties can be prepared in the method for the present invention, and processing step is simple, short processing time, and at low cost, prospects for commercial application is excellent.

Description

A kind of concocting method of Schisandra chinensis
Technical field
The present invention relates to the concocting methods of Chinese medicine, and in particular to the concocting method of Schisandra chinensis.
Background technique
Schisandra chinensis is the drying and ripening fruit of magnoliaceae schisandra Schisandrachinensis (Turcz.) Baill. It is real.It practises and claims " fructus schisandrae ".It picks, dry or is dried after steaming when the fruit matures in the fall, remove carpopodium and impurity.It is solid with convergence It is puckery, the effect of supplementing qi and promoting the production of body fluid, tonifying kidney and calming nerves.For treating long-last cough and virtual asthma, emission, enuresis frequent micturition, endless diarrhea, spontaneous perspiration robber Sweat, injury thirst, Heat Diabetes, the symptoms such as palpitation and insomnia.Schisandra chinensis is the conventional Chinese medicine on tcm clinical practice, and medical value is high. The common processing kind of Schisandra chinensis has steamed FRUCTUS SCHISANDRAE with vinegar, wine Schisandra chinensis, sweet Schisandra chinensis.Traditional theory think Schisandra chinensis " enter the ripe use of tonic, The medicine that enters to cough is raw to be used ", i.e., Schisandra chinensis is " raw ripe different use ".
The modern common concocting method of Schisandra chinensis is that vinegar steams, wine steams, honey toast, and processing degree is generally required according to the face steamed Color (atropurpureus or dark brown).It is proposed in " new compilation of materia medica " and " doctor four wants ": " wine honey mixes steaming, dries, roasting ".Alcoholic strength row It dissipates, can prevent that it holds back heresy to Fructus Schisandrae (processed), honey is in sweet flavor, can make it have moistening lung to arrest cough effect to process Schisandra chinensis.Use wine Sweet Fructus Schisandrae (processed) can make Schisandra chinensis astringing lung-QI gas without the worry for staying heresy, and warm lung gas has the function of moistening lung concurrently.Therefore, the mulse system of closing passes through Two kinds of auxiliary materials of yellow rice wine and refined honey share, and embody the shared advantage of the two.
But using traditional wine method for honey preparing, concocted time is too long, quality can not be guaranteed, and need to improve.
Summary of the invention
The purpose of the present invention is to provide a kind of concocting methods of Schisandra chinensis.
A kind of concocting method of wine honey Schisandra chinensis, includes the following steps:
(1) Schisandra chinensis is taken, wine honey mixture, closed bored profit is added；
(2) it after stewing 1~2h at 105 DEG C~115 DEG C, cools, it is dry.
In step (1), Schisandra chinensis is magnoliaceae schisandra Schisandrachinensis (Turcz.) Baill.'s Dry mature fruit.
In step (1), in wine honey mixture, the ratio of wine and honey is 1:1.
In step (1), the additional amount of wine honey mixture is the 20~30% of Schisandra chinensis weight；It is preferred that wine honey mixture adds Enter 20% that amount is Schisandra chinensis weight.
In step (1), the time of closed bored profit is 20h.
In step (2), the temperature stewed is 110 DEG C.
In step (2), the time stewed is 2 hours.
In step (2), drying is dry 6~9h at 50~70 DEG C.Preferably, drying is dry 6h at 70 DEG C.
The present invention also provides the wine honey Schisandra chinensis that preceding method is prepared.
To sum up, wine honey Schisandra chinensis is prepared in the method for the present invention, and black humidity is good, and active constituent content is high, and drug effect is excellent and work Skill step is simple, and short processing time is at low cost, and prospects for commercial application is excellent.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific embodiment of form by the following examples remakes further specifically above content of the invention It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention The technology realized all belongs to the scope of the present invention.
Detailed description of the invention
The appearance picture of Schisandra chinensis prepared by Fig. 1 technique 1
The appearance picture of Schisandra chinensis prepared by Fig. 2 technique 2
The appearance picture of Schisandra chinensis prepared by Fig. 3 technique 3
The appearance picture of Schisandra chinensis prepared by Fig. 4 technique 4
The appearance picture of Schisandra chinensis prepared by Fig. 5 technique 5
The appearance picture of Schisandra chinensis prepared by Fig. 6 technique 6
The appearance picture of Schisandra chinensis prepared by Fig. 7 technique 7
The appearance picture of Schisandra chinensis prepared by Fig. 8 technique 8
The appearance picture of Schisandra chinensis prepared by Fig. 9 technique 9
The appearance picture of Schisandra chinensis prepared by Figure 10 technique 10
Specific embodiment
The concocting method of the wine honey Schisandra chinensis of the present invention of embodiment 1
Schisandra chinensis is taken, adds the wine honey mixture (ratio of wine and honey is 1:1) of Schisandra chinensis weight 30%, closed bored profit 20 is small When, it is stewed 2 hours in 110 DEG C with flowing steam heating, takes out, cool, dry 6h at 70 DEG C.
The concocting method of the wine honey Schisandra chinensis of the present invention of embodiment 2
Take Schisandra chinensis, add Schisandra chinensis weight 20% wine honey mixture (wine and honey ratio be 1:1), closed bored profit, in 105 DEG C are stewed 1 hour with flowing steam heating, are taken out, are cooled, dry 9h at 50 DEG C.
The concocting method of the wine honey Schisandra chinensis of the present invention of embodiment 3
Take Schisandra chinensis, add Schisandra chinensis weight 25% wine honey mixture (wine and honey ratio be 1:1), closed bored profit, in 115 DEG C are stewed 1.5 hours with flowing steam heating, are taken out, are cooled, dry 8h at 60 DEG C.
Illustrate beneficial effects of the present invention below by way of the mode of experimental example:
1 Schisandra chinensis concocting method of experimental example
1. experimental material
1.1 laboratory apparatus
DSX-280B type Portable pressure steam sterilizing device (Shenan Medical Appliances Factory, Shanghai)；CG-1.0 pure steam sterilizing cabinet (Zhangjiagang Shennong Drug Machine Co., Ltd)；Horizontal circular pressurized steam sterilizer (Jiangyin Binjiang Medical Equipment Co., Ltd.)； PS-80 supersonic wave cleaning machine (the clean health in Shenzhen cleans Electrical Appliances Co., Ltd)；JP-350A-8 type high-speed multifunctional pulverizer (on Sea ice all Electrical Appliances Co., Ltd)；RJ-TGL-16C type supercentrifuge (Wuxi Rui Jiang Analytical Instrument Co., Ltd)；UPH-I- The excellent general Superpure water machine (Chengdu Ultra Pure Science & Technology Co., Ltd) of 10T；RE2000B Rotary Evaporators (Shanghai Yarong Biochemical Instrument Plant)； BS200S electronic balance (Beijing Sai Duolisi balance Co., Ltd)；(Gongyi City gives magnificent instrument to be had III vacuum pump using circulatory water of SHB- Limit responsible company)；Shimadzu LC-20A series of high efficiency liquid chromatograph；(the more flat scientific instrument in Shanghai are limited for YP30002 electronic balance Company).
1.2 reagent reagents
Fisher chromatographic grade acetonitrile, water (UP water), ammonium hydroxide etc. are that analysis is pure.
Schisandra chinensis medicinal material is purchased from Chengdu lotus pond Chinese medicine specialized market, through pharmaceutical college, Chengdu University of Traditional Chinese Medicine Chinese herbal medicine specimen Center Lu elder generation penetrating judgment awards identification, is the drying of magnoliaceae schisandra Schisandrachinensis (Turcz.) Baill. Ripening fruits.It practises and claims " fructus schisandrae ".Simultaneously according to full inspection is carried out under one five tastes subitem of " Chinese Pharmacopoeia " version in 2015, meet Relevant regulations.Schizandrin reference substance purchase in Chengdu Puffy moral Bioisystech Co., Ltd (HPLC >=98.0%, lot number: 150130).Small yellow rice wine on probation (Shaoxing carving wine), is purchased from Kuaijishan Shaoxing Wine Co., Ltd., meets GB/T's 17946 Regulation；In try out yellow rice wine, be purchased from Sichuan Province Yilong Yin Ming yellow rice wine Co., Ltd；Honey (has been refined), if being purchased from Chengdu Health apiculture Co., Ltd meets the regulation of " GB 14963-2011 national food safety standard honey ".Cough pill (Kunming Chinese medicine Co., Ltd., Factory, national drug standard Z53021162, lot number: 521335, valid until the year two thousand twenty November).
1.3 experimental animal
KM mouse, SPF grades, 18~22g of weight, half male and half female is provided by Chengdu up to large Biotechnology Co., Ltd.Quality The quality certification: SCXK (river) 2013-24.
2. experimental place
Lab scale craft research and animal experiment are in pharmaceutical college, Chengdu University of Traditional Chinese Medicine Chinese medicine preparation laboratory (national traditional Chinese medicine Management board's scientific research three-level laboratory) it completes, pilot scale (pressurization stews) technical study is in ChengDu XInLiBang Biological Manufacturing Co., Ltd (3 batches) completions of (2 batches) and Chengdu He Xun medical science Co., Ltd.
3. method and result
3.1 Schisandra wine honey moisten technical study processed
It weighs that yellow rice wine, refined honey are appropriate, is configured to the mixing liquid of mass ratio 1:1,2:1,1:2 respectively, weighs net Schisandra chinensis About 20g, is set in 500ml beaker by 3 parts, is separately added into above-mentioned 3 kinds of mixing liquids about 50g immersion, closed, sets shady place.Because of refining Honey is more sticky, should not penetrate into inside drug, the Gu Run time is relatively long, generally at 15~17 hours or more.It is different Time pours out extra Auxiliary Liquid Material, Schisandra chinensis surface is dried with filter paper, precise weighing.It the results are shown in Table 1.
1 Schisandra wine honey of table moistens process determining result processed
Note: after 20 hours, there is certain fluctuation in Schisandra chinensis weight, and the auxiliary material amount that may be covered with temperature, surface has It closes, concrete reason needs further to be investigated.
As seen from Table 1, saturation factor is 18.8%~24.1% when Schisandra wine honey profit is processed, and refined honey ratio is more, and infiltration is got over Difficulty, the saturation time for moistening system is about 20 hours.
3.2 Schisandra chinensis pressurization wine honey stewes technical study
It examines or check Schisandra chinensis pressurization wine and stewes the factors such as temperature, time, auxiliary material proportion, the supplementary product consumption of technique, about factor water Flat selection arranges to be analyzed as follows with experiment:
3.2.1 the selection of factor level
Selection stews temperature, stews time, wine honey ratio, wine honey dosage as screening factor.Pressure is steamed in closed In container, it is directly related with pressure to stew temperature, it is contemplated that the selection of pressure vessel when mass production stews temperature and is selected as 105 ~115 DEG C.Pressurization, which stews time comparability normal pressure and stews the time, significantly to be shortened, and is set as 1~3 hour.The ratio of white wine and refined honey For 2:1,1:1,1:2.Set the dosage of wine honey as Schisandra chinensis weight be 20%~40%.In addition, the profit time processed is not as sieve Select factor, it is contemplated that mass production feasibility and drug are fully absorbed and moisturized, in conjunction with the profit craft screening parameter that early period carries out, really The fixed profit time processed is 20 hours.It is shown in Table 2.
2 factor level table of table
3.2.2 test arrangement table
10 times test arrangement is shown in Table 3, and feed intake 100g every time.
3 Schisandra chinensis of table pressurization wine honey stewes test arrangement table
3.2.3 the determination of evaluation index
Select medicine materical crude slice appearance character, inherent component content and 3 synthesis of protective effect to ammonium hydroxide irritable cough mouse Weighted scoring is as evaluation index.
3.2.3.1 appearance character
The appearance character of Schisandra chinensis are as follows: this product is in irregular spherical or oblate spheroid, 5~8mm of diameter.Surface is red, purple Red or kermesinus, shrinkage, show glossy；Some surfaces are in dark red or " bloom " occur.Pulp is soft, seed 1~2, kidney shape, Surface brown color, it is glossy, plant thin skin and it is crisp.Pulp gas is micro-, sour；After seed is broken, aromatic, acrid flavour, slight bitter.Schisandra chinensis When pressurization stews, surface color becomes dark brown, can be scored according to the black profit Program design appearance character of whole color, whole to add Power scoring full marks are 10 points.
3.2.3.2 the interior content in ingredient
" Chinese Pharmacopoeia " version in 2015 defines the control of Schisandra chinensis the content limit, (C containing schizandrin24H32O7) must not lack In 0.40%, overall weight scoring full marks are 30 points.
3.2.3.3 to the protective effect of ammonium hydroxide irritable cough mouse
In view of in Chinese medicine preparation heating process, the inherent ingredient of drug declines there may be content or what is converted shows As, and the purpose that this product processes is mainly used for the effect of enhancing astringing lung-QI moistening lung to arrest cough, therefore consider in overall weight scoring more Be evaluation for pharmacodynamic index, using the protective effect to ammonium hydroxide irritable cough mouse as evaluation index, overall weight is commented Dividing full marks is 60 points.
3.2.4 test method and result
3.2.4.1 appearance character
Using the appearance character evaluation for being (unseasoned) after Schisandra chinensis pressurization stews, can directly evaluate five under different parameters Taste pressurization stew after basic condition, score.See Table 4 for details.
The pressurization of 4 Schisandra chinensis of table stews the scoring of test specimen character
Note: it is set to full marks 10 with No. 2 most black test specimens of color and divides, remaining is relative score.
3.2.4.2 it is measured in component content
It is carried out according to assay under first five tastes subitem of " Chinese Pharmacopoeia " version in 2015.
(1) chromatographic condition and system suitability are using octadecylsilane chemically bonded silica as filler；With methanol-water (65:35) is mobile phase；Detection wavelength is 250nm.Number of theoretical plate is calculated by schizandrin peak should be not less than 2000.
(2) preparation of reference substance solution takes schizandrin reference substance appropriate, accurately weighed, adds methanol that every 1ml is made and contains The solution of schizandrin 0.3mg to get.
(3) preparation of test solution takes this product powder (crossing No. three sieves) about 0.25g, accurately weighed, sets in 20ml measuring bottle, Adding methanol about 18ml, ultrasonic treatment (power 250W, frequency 20kHz) 20 minutes is taken out, and add methanol to shake up, filter to scale, Take subsequent filtrate to get.
(4) measuring method is accurate respectively draws reference substance solution and each 10 μ 1 of test solution, injects liquid chromatograph, surveys It is fixed to get.
(5) result assay the results are shown in Table 5.
The pressurization of 5 Schisandra chinensis of table stews test specimen assay and appraisal result
Note: the scoring of schizandrin content is set to 30 points with the sample size highest for testing 2, test 6.
Reflect inherent component content Con trolling index of the Schisandra chinensis based on lignin, overall weight scoring full marks are 30 Point.
With in 10 test specimens, content highest sample is full marks, other samples are relative scores.
3.2.4.3 to the protective effect of ammonium hydroxide irritable cough mouse
(1) ammonium hydroxide irritation causes the principle of cough mouse model
After mouse sucks the aerosol of irritation chemical substance (such as ammonium hydroxide), airway sensor is stimulated, is drawn reflexively Play cough.It is all to have relieving cough and reducing sputum function, coughing centre can be inhibited or reduce the drug of airway sensor sensibility, there is cough-relieving Effect.
(2) dosage calculates
" Chinese Pharmacopoeia " version regulation in 2015 is adult to take Schisandra chinensis on the 1st as 2~6g, is up to 6g, adult weight is pressed 50kg is calculated.Mouse equivalent dose is 10 times of adult, and high dose group is 20 times of adult, and the administration of this experiment Schisandra chinensis is unified by high agent Amount is given.That is 0.12g crude drug/kg × 20=2.4g crude drug/kg, mouse administered volume are calculated by 0.4ml/20g, need 0.12g Crude drug/ml medical fluid.Preparation method: Schisandra chinensis medicine materical crude slice 12g is taken, adds water 100ml for the first time, decocts (electric jacket is heated to reflux) 1 Hour；Second plus water 100ml, decoct (electric jacket is heated to reflux) 1 hour.The filtration of 200 mesh filter clothes, merging filtrate depressurize dense Be reduced to 100ml to get.
Positive drug cough pill is prepared according to the equivalent dose of adult 1 day maximum dose, that is, takes 6 balls, is ground into very thin Powder is dissolved with purified water 50ml, is configured to stable suspension (0.02g/ml).
(3) animal packet
Experiment one: taking healthy SPF grades of KM mouse 108, and weighing is randomly divided into 11 groups (according to above-mentioned point by weight, gender Group scheme), every group 10.
1. model control group；
2. wine honey stewes No. 1 sample sets of Schisandra chinensis；
3. wine honey stewes No. 2 sample sets of Schisandra chinensis；
4. wine honey stewes No. 3 sample sets of Schisandra chinensis；
5. wine honey stewes No. 4 sample sets of Schisandra chinensis；
6. wine honey stewes No. 5 sample sets of Schisandra chinensis；
7. wine honey stewes No. 6 sample sets of Schisandra chinensis；
8. wine honey stewes No. 7 sample sets of Schisandra chinensis；
9. wine honey stewes No. 8 sample sets of Schisandra chinensis；
10. wine honey stewes No. 9 sample sets of Schisandra chinensis；
Cough pill group.
Experiment two: taking healthy SPF grades of KM mouse 20, and weighing is randomly divided into 2 groups, every group 10 by weight, gender.
1. model control group；
2. wine honey stewes No. 10 sample sets of Schisandra chinensis.
(4) dosage regimen and detection
Experiment one: after animal conventinal breeding 3 days, wherein the 1. group give purified water, the 2.~10. group give corresponding five Taste medical fluid (0.1g crude drug/ml), theGroup is given cough pill medical fluid (0.02g/ml), and it is 0.4ml/ that capacity, which is administered, in each group 20g weight, continuous gavage 7 days.
Experiment two: after animal conventinal breeding 3 days, wherein the 1. group give purified water, the 2. group give corresponding Schisandra chinensis Medical fluid (0.1g crude drug/ml), each group administration capacity is 0.4ml/20g weight, and continuous gavage 7 days.
The beaker of 500ml is inverted on the table, mouse is put into.0.2ml concentrated ammonia liquor, which is drawn, with liquid-transfering gun injects 50mg cotton In ball, cotton balls is put into beaker, takes out cotton balls after 2 minutes.Observation mouse: after being put into from cotton balls, occur coughing for the first time Time；Record the cough number of mouse in 2 minutes after cotton balls takes out.
(5) statistical method
Data are usedIt indicates, with 20.0 software statistics of SPSS, carries out the variance analysis of completely randomized design data and more The statistical analysis compared again is met normality and homogeneity of variance and is examined using Dunnet t, otherwise using Tamhane ˊ s T2 or It is examined after data transformation.
(6) test result
The wine honey that pressurizes stewes influence of the Schisandra chinensis test specimen to ammonium hydroxide irritable cough mouse, the results are shown in Table 6.
Table 6-1 pressurization wine honey stewes influence of the Schisandra chinensis test specimen to ammonium hydroxide irritable cough mouse model
Note: (1) each administration group and model control group compare, P < 0.01 * P < 0.05, * *.
(2) numerical value is change rate of each administration group compared with model control group in bracket.
From table 6-1 as it can be seen that wine honey stewes 1~No. 9 sample sets of Schisandra chinensis, compared with model control group, Cough length for the first time (second) has extended trend, and P is equal > 0.05, increase separately 25.9%, 8.7%, 20.4%, 20.1%, 10.2%, 22.1%, 16.8%, 23.2%, 11.4%.
Wine honey stewes 1~No. 9 sample sets of Schisandra chinensis, compared with model control group, coughs number (secondary) in 2 minutes, wherein 2 Number, No. 4 sample conspicuousnesses reduce, P < 0.01, reduces 29.7% and 30.9% respectively；Wherein No. 5, No. 6, No. 9 samples it is significant Property reduce, P < 0.05, respectively reduce 25.7%, 22.9% and 27.3%；Wherein No. 1, No. 3, No. 7, No. 8 samples are reduced Trend, P is equal > and 0.05,12.1%, 11.2%, 8.0% and 15.7% is reduced respectively.
Cough pill group, compared with model control group, Cough length (second) has extended trend for the first time, and P > 0.05 increases Add 29.7%；It coughs number (secondary) in 2 minutes, conspicuousness is reduced, P < 0.01, reduces 31.7%.
The wine honey of table 6-2 optimised process A2B2C2D1 preparation steams influence of the Schisandra chinensis to ammonium hydroxide irritable cough mouse model
Note: (1) administration group and model control group compare, P < 0.01 * P < 0.05, * *.
(2) numerical value is change rate of the administration group compared with model control group in bracket.
Reflect the index of Schisandra chinensis antitussive action, overall weight scoring full marks are 60 points.With 6-1 and 6-2 test specimen In, i.e., it is full marks that wine honey, which stewes the sample that cough number reduced rate is best in the sample sets 2 minutes of Schisandra chinensis No. 10, other samples are phase To score value.It the results are shown in Table 7.
The pressurization wine honey of table 7 stewes the scoring of Schisandra chinensis test specimen antitussive action
Tested number Number reduced rate (%) is coughed in 2 minutes Scoring
1 12.1 21.7
2 29.7 53.4
3 11.2 20.1
4 30.9 55.5
5 25.7 46.2
6 22.9 41.1
7 8.0 14.4
8 15.7 28.2
9 27.3 49.
11 33.4 60
Note: with best 4 sample of test of antitussive action, the highest that scores is set to 60 points.
3.2.4.4 TOP SCORES is tested
It by the scoring of appearance character, inherent component content, antitussive action three, is integrated, obtains test TOP SCORES, It the results are shown in Table 8 and table 9.
The pressurization wine honey of table 8 stewes Schisandra chinensis test result
Interpretation of result: in present invention process condition, (stewing temperature is 105~110 DEG C, and stewing the time is 1~2h, wine honey Ratio is 1:1, and the dosage of wine honey is 20~30%) under, the Schisandra chinensis of good properties can be prepared；Technique preferably Are as follows: net Schisandra chinensis is taken, 30% sweet (1:1) auxiliary material of wine is added, closed bored profit 20 hours is exhausted substantially to Auxiliary Liquid Material, sets and add Pressure steams in container, is stewed 2 hours in 110 DEG C with flowing steam heating, takes out, cool.
And use the condition except present invention process parameter, then it is difficult to that the Schisandra chinensis of good properties is prepared.
3.3 drying process
3.3.1 method,
Net Schisandra chinensis 300g is taken, stewes Schisandra chinensis optimization technique preparation according to pressurization wine honey, sample average is divided into 3 parts, sets baking In case, investigated respectively in 50 DEG C, 60 DEG C, 70 DEG C, the sample situation of dry different time (1,2,3,4,5,6,7,8,9 hour), Evaluation index is the content of moisture content and effective component.
3.3.2 result
It the results are shown in Table 9.
The pressurization wine honey of table 9 stewes Schisandra chinensis drying process Character Evaluation result
Take the satisfactory drying sample of appearance character, i.e., 50 DEG C dryings, 9 hours samples (number 50-1,50-2), 60 DEG C Dry 7 hours samples (number 60-1,60-2), contain measurement at 70 DEG C of dryings, 6 hours sample (number 70-1,70-2) progress moisture Fixed research, the results are shown in Table 10.
The pressurization wine honey of table 10 stewes Schisandra chinensis drying process moisture, assay evaluation result
As seen from Table 11,50 DEG C of dryings, 9 hours samples, 60 DEG C of dryings, 7 hours samples, 70 DEG C of dryings, 6 hours samples, 3 Without significant difference in moisture, schizandrin content, from saving in terms of the production time, pressurization wine honey is stewed into Schisandra chinensis back tender Skill is determined as 70 DEG C of dryings 6 hours.
3.4 pressurization wine honey stew the research of Schisandra chinensis pilot process
Pressurization wine honey is completed in ChengDu XInLiBang Biological Manufacturing Co., Ltd and stewes Schisandra chinensis pilot scale 2 batches, and every batch of about 15kg is stewed Control equipment is CG-1.0 pure steam sterilizing cabinet (Zhangjiagang Shennong Drug Machine Co., Ltd), is heated and is stewed with flowing steam in 110 DEG C System 2.5 hours；Drying equipment is multi-functional curer, drying parameter are as follows: layer thickness 1~2cm, 70 DEG C drying 8 hours.
In Chengdu, He Xun medical science Co., Ltd completes pressurization wine honey and stewes Schisandra chinensis pilot scale 3 batches, and every batch of about 15kg is stewed Equipment is horizontal circular pressurized steam sterilizer (Jiangyin Binjiang Medical Equipment Co., Ltd.), is heated in 110 DEG C with flowing steam It stews 2 hours；Drying equipment is multi-functional curer, drying parameter are as follows: layer thickness 1~2cm, 70 DEG C drying 8 hours.
It the results are shown in Table 11.
The pressurization wine honey of table 11 stewes the research of Schisandra chinensis pilot process
As seen from Table 11, completion 11 batches of pressurization wine honey stew Schisandra chinensis pilot scale show this rational technology, stablize it is feasible.
The experiment results show that can be prepared using processing procedure of the present invention, good appearance, active constituent content are high, drop The good Schisandra chinensis of sugared effect, and the Schisandra chinensis of good properties can not then be prepared using the technique other than the scope of the invention.
To sum up, the Schisandra chinensis of good properties can be prepared in the method for the present invention, and processing step is simple, handle the time Short, at low cost, prospects for commercial application is excellent.

Claims (7)

1. a kind of concocting method of wine honey Schisandra chinensis, characterized by the following steps:
(1) Schisandra chinensis is taken, wine honey mixture, closed bored profit is added；In the wine honey mixture, the ratio of wine and honey is 1:1；
(2) it after stewing 1 ~ 2 h at 105 DEG C ~ 115 DEG C, cools, it is dry；
In step (1), the additional amount of wine honey mixture is the 20 ~ 30% of Schisandra chinensis weight；
In step (1), the time of closed bored profit is 20h；
In step (2), drying is dry 6 ~ 9h at 50 ~ 70 DEG C.
2. concocting method according to claim 1, it is characterised in that: in step (1), the Schisandra chinensis is Magnoliacea plant Schisandra chinensisSchisandrachinensis(Turcz.) dry mature fruit of Baill..
3. concocting method according to claim 1, it is characterised in that: in step (1), the additional amount of wine honey mixture is five The 20% of taste weight.
4. concocting method according to claim 1, it is characterised in that: in step (2), the temperature stewed is 110 DEG C.
5. concocting method according to claim 1, it is characterised in that: in step (2), the time stewed is 2 hours.
6. concocting method according to claim 1, it is characterised in that: drying is dry 6h at 70 DEG C.
7. the wine honey Schisandra chinensis that claim 1 ~ 6 any one the method is prepared.
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Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
北五味子及其不同炮制品中6种木脂素类成分的含量测定;周艳等;《中国中药杂志》;20111231;第36卷(第24期);第3449页左栏第1段，第3450页左栏2.2.7 *

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