CN107569560B - Method for processing fructus aurantii - Google Patents
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Abstract
The invention provides a processing method of fructus aurantii, which comprises the steps of taking cleaned fructus aurantii, vacuumizing for 6min, putting the cleaned fructus aurantii into a medicine moistening machine, moistening for 20min at 50 ℃, cutting slices with the thickness of 2mm by using a slicing machine, drying for 4h by blowing at 45-50 ℃, and screening out broken pulp and cores to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea. The active ingredients of the bitter orange hesperidin, the neohesperidin, the naringin, the rutinoside and the like processed by the method are high in content, and no chemical additive is used, so that the structural change of the active ingredients of the medicine caused by the use of the chemical additive is effectively avoided, and the curative effect and the medication safety of the medicine are effectively ensured.
Description
Technical Field
The invention relates to a traditional Chinese medicine fructus aurantii, in particular to a processing method of fructus aurantii decoction pieces.
Technical Field
Fructus Aurantii is a herbal medicine recorded in Chinese pharmacopoeia, and has bitter, pungent, sour and warm properties, and medicinal source of dried immature fruit of Citrus aurantium and its cultivar of Rutaceae. Research shows that the fructus aurantii contains abundant hesperidin, neohesperidin, naringin, rutinoside and other components. Hesperidin enhances venous tension by prolonging noradrenaline-induced venous contraction time (which is still the effect under the conditions of fever and acidosis), can reduce adhesion and migration of leukocytes and vascular endothelial cells, and reduces release of inflammatory substances (such as histamine, bradykinin, complement, leukotriene, prostaglandin, excessive free radicals and the like) after disintegration, thereby reducing capillary permeability; it also has effects in lowering blood viscosity, accelerating blood flow rate, improving microcirculation stagnation, improving lymph circulation, accelerating tissue fluid reflux, and relieving edema, and can be used for enhancing toughness of capillary vessel, and can be used for treating hypertension and myocardial infarction. Neohesperidin has the effect of healing capillary fragility and hyperpermeability of proteins in plasma, and has been called vitamin for maintaining capillary permeability or vitamin P. Naringin is a dihydroflavonoids compound, has antiinflammatory, antiviral, anticancer, antimutation, antiallergic, antiulcer, analgesic, blood pressure lowering activity, and can be used for reducing blood cholesterol, reducing thrombosis, improving local microcirculation and nutrition supply, and preventing and treating cardiovascular disease and cerebrovascular disease. The combination of narirutin and hesperidin has positive effect on the promotion of the small intestine of a normal mouse. The structural formulas of hesperidin, neohesperidin, naringin and rutinoside are as follows:
the processing method of bitter orange is more, the Mr. Wangxiazuo researches more than 160 main medical documents from Han Dynasty to Qing Dynasty, in the past Chinese medicine processing Collection, the processing of bitter orange is carried out according to 23 processing methods of cleaning, cutting, processing by stir-frying, cutting, stir-frying with bran, stir-frying, vinegar processing, charcoal processing, wine processing, slurry processing, swill processing, stir-frying with flour, fire processing, stewing, stir-frying with rice, radish processing, croton processing, radish processing, cumin processing, sophora flower processing, steaming, salt processing, honey processing and the like, wherein the stir-frying with bran is the longest in use time and is the most applied. The processing method of the bitter orange decoction pieces stipulated in Chinese pharmacopoeia 2015 edition comprises the following steps: removing impurities, cleaning, moistening, slicing, drying, sieving to remove pulp and core, parching fructus Aurantii with bran to obtain fructus Aurantii slice, and parching with bran (general rule 0213) until color becomes dark and there is focal spot occasionally; the processing technology has no objective quantifiable indexes in all links, the processing process has certain blindness in operation, and along with the development of decoction piece processing machinery, most current drink factories adopt automatic or semi-automatic mechanical production, so that human errors are reduced to a certain extent. Because the constituents such as hesperidin, neohesperidin, naringin, and rutinoside contain a large amount of hydroxyl groups, the conventional processing method is easy to cause ingredient loss or chemical structure change, and oxidation-reduction reaction is easy to occur in the presence of oxidizing agents or reducing agents (such as sodium sulfite, glutathione and the like) to cause the structure change of active ingredients, so that pharmacological activity is lost, and even toxicity is increased.
Disclosure of Invention
In order to solve the problems, the invention provides a method for processing bitter orange, which has high content of active ingredients such as hesperidin, neohesperidin, naringin, rutinoside and the like of the bitter orange processed by the method, and effectively ensures the curative effect of the medicine.
Except for special description, the parts are parts by weight, and the percentages are mass percentages.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the processing method of the bitter orange is characterized by comprising the following steps: cleaning fructus aurantii, putting the fructus aurantii into a medicine moistening machine, vacuumizing, moistening for 10-40 min at 30-60 ℃, cutting slices with the thickness of 1-2 mm by using a slicing machine, drying by blowing at 45-70 ℃ for 2-6 h, and screening out broken pulp and kernels to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: putting the cleaned fructus aurantii into a medicine moistening machine, vacuumizing for 6min, moistening at 30-60 ℃ for 20min, cutting into slices with the thickness of 2mm by using a slicing machine, and sieving to remove pulp and kernels when drying by blowing at 55 ℃ for 2 min to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: putting the cleaned fructus aurantii in a medicine moistening machine, vacuumizing for 6min, moistening at 45 ℃ for 20min, cutting into slices with the thickness of 1-2 mm by using a slicing machine, drying by blowing at 55 ℃ for 2 hours, and screening out broken pulp and cores to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus aurantii, vacuumizing for 6min, putting the fructus aurantii into a medicine moistening machine, moistening for 10-40 min at 45-50 ℃, cutting slices with the thickness of 2mm by using a slicing machine, drying by blowing at 55 ℃ for 2 hours, and screening out broken pulp and cores to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, moistening at 50 deg.C for 20min, slicing with a slicer to obtain slices with thickness of 2mm, air-drying at 45-70 deg.C for 2 hr, and sieving to remove pulp and core to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, putting into a medicine moistening machine, moistening for 20min at 50 ℃, cutting into slices with the thickness of 2mm by using a slicing machine, drying by blowing at 45-50 ℃ for 2-6 h, and screening out broken pulp and kernels to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, moistening at 50 deg.C for 20min, slicing with a slicer to obtain slices with thickness of 2mm, air-drying at 45-50 deg.C for 4 hr, and sieving to remove pulp and core to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-220 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-7 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: putting the cleaned fructus aurantii into a medicine moistening machine, vacuumizing for 6min, moistening at 30-60 ℃ for 20min, cutting into slices with the thickness of 2mm by using a slicing machine, and sieving to remove pulp and kernels when drying by blowing at 55 ℃ for 2 min to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: putting the cleaned fructus aurantii in a medicine moistening machine, vacuumizing for 6min, moistening at 45 ℃ for 20min, cutting into slices with the thickness of 1-2 mm by using a slicing machine, drying by blowing at 55 ℃ for 2 hours, and screening out broken pulp and cores to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus aurantii, vacuumizing for 6min, putting the fructus aurantii into a medicine moistening machine, moistening for 10-40 min at 45-50 ℃, cutting slices with the thickness of 2mm by using a slicing machine, drying by blowing at 55 ℃ for 2 hours, and screening out broken pulp and cores to obtain fructus aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, moistening at 50 deg.C for 20min, slicing with a slicer to obtain slices with thickness of 2mm, air-drying at 45-70 deg.C for 2 hr, and sieving to remove pulp and core to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, putting into a medicine moistening machine, moistening for 20min at 50 ℃, cutting into slices with the thickness of 2mm by using a slicing machine, drying by blowing at 45-50 ℃ for 2-6 h, and screening out broken pulp and kernels to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
According to one embodiment of the invention, the processing method of fructus aurantii is characterized by comprising the following steps: taking cleaned fructus Aurantii, vacuumizing for 6min, moistening at 50 deg.C for 20min, slicing with a slicer to obtain slices with thickness of 2mm, air-drying at 45-50 deg.C for 4 hr, and sieving to remove pulp and core to obtain fructus Aurantii decoction pieces; heating a medicine frying machine to the temperature of 140-160 ℃, adding bran, adding bitter orange decoction pieces, wherein the mass ratio of the bran to the bitter orange decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
The invention has the beneficial effects that:
the invention provides a processing method of fructus aurantii, which comprises the steps of cleaning fructus aurantii, placing the cleaned fructus aurantii in a medicine moistening machine, vacuumizing, controlling a series of parameters such as soaking temperature, soaking time, slice thickness, drying temperature and time, frying temperature and time, and bran dosage ratio, so that the high content of active ingredients such as hesperidin, neohesperidin, naringin and rutinoside of the processed fructus aurantii is realized, and the curative effect of the medicine is effectively ensured. The processing method of the invention does not use chemical additives, effectively avoids the structural change of active ingredients of the medicine caused by using the chemical additives, and effectively ensures the curative effect and the medication safety of the medicine. The fructus aurantii processed by the method can obviously reduce myocardial oxygen consumption, constrict blood vessels, reduce the resistance of cerebral vessels and renal vessels, and effectively increase coronary flow and renal blood flow; the composition can tonify heart, shrink renal blood vessels, inhibit renal tubule reabsorption, increase filtration pressure and play a role in natriuresis and diuresis; also has obvious excitation function to the isolated uterus of the non-pregnant and pregnant rabbits, the uterus of the in-place uterus and the uterus atrophy of the non-pregnant rabbits, and can increase the uterine contraction rhythm. The processing method is simple and is suitable for industrial production.
Detailed Description
The present invention is described in detail below with reference to specific examples, which are given for the purpose of further illustrating the invention and are not to be construed as limiting the scope of the invention, and the invention may be modified and adapted by those skilled in the art in light of the above disclosure. All the raw materials and reagents of the invention are commercial products.
The instrument comprises the following steps:
medicine infiltrating machine: hangzhou Jinzhu mechanical company, product type: KRY-2000, overall power: rated at 4.5KW, voltage: 380V. Full-automatic high-speed medicine machine of cutting: hangzhou Jinzhu mechanical company, product type: NECQ300, cutter formation: 56mm, the power of the whole machine: 2.5 KW. Oven: DHG-9240A type electric heating constant temperature blast drying oven (Chengyi Yunhua instrument, Inc.)
Reagent (for liquid phase assay): narirutin (batch No. P1207548, purity ≧ 98%, Shanghai Tantake technology, Co., Ltd.); naringin (batch number: 110722) -200309, institute for testing biological products of Chinese drugs); hesperidin (batch No. P1212250, purity ≧ 98%, Shanghai Titanke technology Co., Ltd.); neohesperidin (batch No. 111857) -201102, China institute for testing and testing food and drug); the producing area of the bitter orange medicinal material is as follows: west Yongkang dwelling west 7 groups in sandlot dam area of Chongqing city, Yichun camphor tree city of Jiangxi province, Chongqing copper beam.
(I) establishment of analytical methods
Example 1
And (3) measuring the contents of the rutin, the naringin, the hesperidin and the neohesperidin in the fructus aurantii by adopting an HPLC method.
Preparation of a test solution: weighing 0.5g of fructus aurantii decoction piece powder (sieved by a No. 2 sieve), precisely weighing, placing in a 100mL round-bottom flask, precisely adding 50mL of methanol, weighing, heating and refluxing for 1.5h (75 ℃), cooling, weighing, complementing the lost weight with methanol, shaking up, filtering to a 50mL volumetric flask, filtering with a 0.22 mu m filter membrane, and taking the subsequent filtrate to obtain the fructus aurantii decoction piece powder.
Preparation of control solutions: respectively taking appropriate amounts of the rutin, the naringin, the hesperidin and the neohesperidin, precisely weighing, adding methanol to dissolve in a 10mL measuring flask and diluting to scale, and preparing the product containing 0.283mg/mL of the rutin, 1.074mg/mL of the naringin, 0.210mg/mL of the hesperidin and 1.001mg/mL of the neohesperidin per 1 mL.
Chromatographic conditions are as follows: a chromatographic column: welch
C18(250 × 4.6mm, 5 μm), mobile phase acetonitrile (a): 0.1% phosphoric acid (B) ═ 16: 84 isocratic elution, the volume flow rate is 1.0mL/min, the detection wavelength is 283nm, the sample injection amount is 10 mu L, and the column temperature is 25 ℃.
Selection of mobile phase: acetonitrile (a): 0.1% phosphoric acid (B)
Computing method
The concentration of the reference substance is CSign boardPeak area is ASign boardSample concentration of CSample (A)Peak area is ASample (A)Sample weight m, water content a, sample content W (mg/g).
W＝ASign board*CSign board/CSign board*50/m/(1-a)
(II) preparation of fructus Aurantii decoction pieces
Example 2
Fructus Aurantii is hard in texture, and should be moistened for easy cutting. Taking 5kg of cleaned fructus Aurantii, respectively placing in a medicine moistening machine, vacuumizing for 6min, moistening at 30 deg.C, 45 deg.C, 50 deg.C, 60 deg.C for 20min, slicing (2mm), air drying at 55 deg.C for 2 min, and sieving to remove pulp and core to obtain the decoction pieces moistened at different temperatures. The content of narirutin, naringin, hesperidin and neohesperidin in each sample was measured by the analysis method of example 1, and the results are shown in table 1 below.
TABLE 1 comparison of the main ingredient contents (mg.g) of fructus Aurantii decoction pieces at different infiltration temperatures-1)
| Temperature of infiltration | Rutachinin | Naringin | Hesperidin | Neohesperidin | Sum of measurable component content |
| 30℃ | 3.1943 | 59.6967 | 2.7001 | 56.6108 | 122.2020 |
| 45℃ | 3.4375 | 65.7805 | 2.8702 | 58.3615 | 130.4497 |
| 50℃ | 3.6803 | 67.6223 | 3.0803 | 60.1206 | 134.5035 |
| 60℃ | 3.5381 | 63.9801 | 2.6100 | 58.0302 | 128.1584 |
As can be seen from the above table 1, when the fructus aurantii is soaked at 30 ℃ for 20min, the fructus aurantii medicinal material is hard, cannot be bent when being pinched from the edge to the middle, is inelastic, is slow in cutting process, and has more fragments and connected pieces in the cutting process; when the medicinal materials are soaked at 45 ℃, the medicinal materials cannot be bent and are not elastic when being pinched from the edge to the middle, but the medicinal materials are cut smoothly, and the medicinal materials have fewer connected pieces and fragments and good sheet shape; when the fructus aurantii is soaked at 50 ℃ for 20min, the fructus aurantii medicinal material is soft, can be bent along the edge towards the middle by pinching, is elastic, can be cut smoothly, and has few connected pieces and fragments and good piece shape; when the fructus Aurantii is soaked at 60 deg.C for 20min, the fructus Aurantii is soft, can be bent along the edge toward the middle, and has elasticity, good slicing property, less connection and fragments, and reduced content of main components. The content determination results of the main components at various wetting temperatures are combined, and the wetting effect is better at 45-50 ℃.
Example 3
Taking cleaned fructus Aurantii 5kg, moistening at 45 deg.C for 20min in a medicine moistening machine, cutting into pieces with thickness of 1mm, 1.5mm, 2mm, and air drying at 55 deg.C for 2 hr to obtain the final product. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were determined, and the results are shown in table 2 below.
Table 2 comparison of the content of the main ingredient (mg.g) for different slice thicknesses-1)
| Thickness of slice | Rutachinin | Naringin | Hesperidin | Neohesperidin | Total Flavonoids |
| 1mm | 3.2111 | 61.4133 | 2.4431 | 56.4902 | 123.5577 |
| 1.5mm | 3.2429 | 61.0987 | 2.5003 | 55.9063 | 122.7483 |
| 2mm | 3.5331 | 65.5954 | 2.5624 | 58.6750 | 130.3659 |
As can be seen from Table 2 above, the content of each main active ingredient was high when the slice thickness was 2 mm.
Example 4
Taking cleaned fructus Aurantii 5kg, moistening at 45 deg.C and 50 deg.C for 10, 20, 30min, and 40min in a medicine moistening machine, respectively slicing (2mm), and air drying at 55 deg.C for 2 hr to obtain the final product. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were measured, and the results are shown in table 3 below.
Table 3 comparison of main ingredient content (mg.g) of fructus aurantii decoction pieces in different infiltration time-1)
| Soaking time | Rutachinin | Naringin | Hesperidin | Neohesperidin | Total Flavonoids |
| 45℃20min | 3.5331 | 65.5954 | 2.5624 | 58.6750 | 130.3659 |
| 45℃30min | 3.4471 | 60.3683 | 2.6438 | 54.7277 | 121.1870 |
| 45℃40min | 3.4941 | 63.4259 | 2.7450 | 58.0993 | 127.7643 |
| 50℃20min | 3.6803 | 67.6223 | 3.0803 | 60.1206 | 134.5035 |
| 50℃30min | 3.3951 | 61.8018 | 2.7695 | 56.7162 | 124.6826 |
| 50℃40min | 3.9247 | 68.2544 | 2.8276 | 61.3881 | 136.3948 |
As can be seen from Table 3 above, the impregnation at 50 ℃ for 20 minutes and 40 minutes has a higher content of each main component, and the impregnation at 50 ℃ for 20 minutes is better for saving time and cutting process.
Example 5
Taking 5kg of cleaned fructus Aurantii, moistening at 50 deg.C for 20min in a medicine moistening machine, cutting into 2mm slices, and respectively drying by blowing at different temperatures for 2h to obtain the final product. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were determined, and the results are shown in table 4 below.
TABLE 4 comparison of the contents of the main ingredients (mg.g) in the fructus Aurantii decoction pieces at different drying temperatures-1)
| Drying temperature C | Rutachinin | Naringin | Hesperidin | Neohesperidin | Total Flavonoids |
| 45-50 | 3.8111 | 62.7164 | 3.4479 | 53.7481 | 123.7235 |
| 55-60 | 3.3720 | 54.4745 | 3.2209 | 50.2485 | 111.3158 |
| 65-70 | 3.5916 | 58.5954 | 3.3344 | 51.9983 | 117.5197 |
As can be seen from Table 4 above, the content was high when the air-dried at 45-50 ℃ for 2 hours.
Example 6
Taking 5kg of cleaned fructus Aurantii, moistening at 50 deg.C for 20min in a medicine moistening machine, cutting into 2mm slices, and drying by blowing at 45-50 deg.C for 2h, 4h, and 6h respectively. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were measured, and the results are shown in table 5 below.
TABLE 5 comparison of the main ingredient contents (mg.g) of fructus Aurantii decoction pieces at different drying times-1)
| Drying time | Rutachinin | Naringin | Hesperidin | Neohesperidin | Total Flavonoids |
| 2h | 3.8111 | 62.7164 | 3.4479 | 53.7481 | 123.7235 |
| 4h | 4.4781 | 68.7122 | 3.3968 | 56.0966 | 132.6837 |
| 6h | 3.3981 | 55.7036 | 3.0160 | 50.1760 | 112.2937 |
As can be seen from Table 5 above, the content of water was high when the air-dried product was dried at 45 to 50 ℃ for 4 hours, and the water content was also within the specification.
Bran-fried fructus aurantii decoction pieces
Example 7
Heating a medicine frying machine to the temperature of 140-160 ℃, adding bran with different water contents and particle sizes, adding 5Kg of fructus aurantii decoction pieces (taking cleaned fructus aurantii, vacuumizing for 6min, putting the cleaned fructus aurantii in a medicine moistening machine, moistening for 20min at 50 ℃, cutting slices with the thickness of 2mm by using a slicing machine, drying by blowing at 45-50 ℃ for 4h, screening out broken pulp kernels to obtain the fructus aurantii decoction pieces), quickly turning over, frying for 3min until the surface is yellow or deep yellow, taking out, screening out the bran, and cooling. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were measured, and the results are shown in table 6 below.
TABLE 6 comparison of the content of the main components (mg.g) of bran-fried bitter oranges of different water content and particle size-1)
As can be seen from the above Table 6, the bran has reduced content of flavonoids after being baked at 105 deg.C, while the bran with different particle sizes has no influence on the content of flavonoids.
Example 8
Heating the herbal medicine roaster to the temperature of 140-160 ℃, and adding the bran medicinal material 1: 10 of bran, adding 5Kg of trifoliate orange shell pieces (prepared by taking cleaned bitter orange, vacuumizing for 6min, putting the cleaned bitter orange in a medicine moistening machine, moistening for 20min at 50 ℃, cutting into slices with the thickness of 2mm by using a slicing machine, drying by blowing at 45-50 ℃ for 4h, screening out broken pulp and core to obtain bitter orange decoction pieces), quickly turning over, respectively frying for different times, taking out, screening out the bran, and cooling. The contents of major components, naringin, hesperidin and neohesperidin, in each sample were measured, and the results are shown in table 7 below.
TABLE 7 comparison of the main component content (mg.g) of fructus Aurantii in different parching times-1)
As can be seen from the above Table 7, when the stir-frying temperature is 140-160 ℃, the ratio of the bran to the medicinal materials is 1: when 10 min, the content of total flavone decreases with the time of stir-frying, so that the content of total flavone is highest after 3min of stir-frying, and when stir-frying is carried out for 7min, the decoction pieces begin to have focal spots.
Example 9
Heating a medicine frying machine to the temperature of 140-. The contents were measured and the results are shown in Table 8 below.
TABLE 8 comparison of the main ingredient content (mg.g) of parched fructus Aurantii in different bran medicinal materials-1)
As can be seen from table 8 above, when the ratio of bran to medicinal materials is 1: 10. 1.25: 10. 1.5: when the raw materials are fried for 3 to 4 minutes at 10 hours, the content of the total flavonoids is 1: 10, the content of total flavonoids tends to decrease with the increase of the use amount of the bran.
Example 10
In the experiment, different stir-frying temperatures of 140-.
In conclusion, the processing technology of the bran-fried bitter orange comprises the steps of heating a medicine frying machine to 140-160 ℃, immediately scattering bran, wherein the amount of the bran is 1/10 of the amount of the medicinal material, adding the clean bitter orange decoction pieces, frying for 3 minutes, immediately taking out, sieving, removing the bran and the peeled kernels, airing and packaging.
Claims (1)
1. The processing method of the bitter orange is characterized by comprising the following steps: taking cleaned fructus Aurantii, and vacuumizing
Moistening at 50 deg.C for 20min after 6min, slicing into slices with thickness of 2mm with a slicing machine,
drying with air at 45-50 deg.C for 4 hr, and sieving to remove pulp and core to obtain fructus Aurantii decoction pieces; heating the herbal medicine roaster to the temperature of
Adding bran and fructus aurantii decoction pieces at the temperature of 140 ℃ and 160 ℃, wherein the mass ratio of the bran to the fructus aurantii decoction pieces is (1-1.5): 10, frying for 3-4 min, taking out, screening off bran, and cooling to obtain the tea.
Priority Applications (1)
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