CN107823232A - 一种白芷饮片的制备方法 - Google Patents
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Abstract
本发明公开了一种白芷饮片的制备方法,本发明中使用醋酸溶液对清洗后的白芷进行浸泡,醋酸的羧基可与游离的Ca2+结合,从而干扰了Ca2+与C2O4 2‑的结合,之后采用微火略炒和姜汁浸渍蒸煮,破坏了药材自身的毒性;之后在高压电场干燥期间使用黄酒与乌梅提取液对白芷片表面进行浸润,乌梅中含有的丰富有机酸,进一步抑制了草酸钙的生长,同时提高了白芷片的有效成分及口感;喷润黄酒提高了白芷的解表散寒,祛风止痛等功能;在高压电场下,采用阶段性干燥处理,有效提高白芷片的干燥速度,有效缩短干燥时间,且干燥温度较低,对其有效成分得到很大程度的保留,干燥后片型完好同时使酶失活或钝化,达到杀菌作用。
Description
技术领域
本发明属于中药材加工技术领域,具体涉及一种白芷饮片的制备方法。
背景技术
白芷为伞形科植物白芷或杭白芷的干燥根,具有散风除湿,通窍止痛,消肿排脓的功效。现代药理研究表明白芷具有解热镇痛、抗炎、抗病原微生物、抗光敏、调节心血管、调节平滑肌、镇静催眠等作用。白芷除供药用外,在食品、保健品、香料、护肤美容、日用化工等方面都有广泛的应用,国内外市场需求量大,白芷传统饮片系白芷药材略浸,润透,切厚片,干燥。
而目前商品白芷药材均为熏硫加工,大量研究结果表明,熏硫对药材质地、化学成分及药效均造成影响,且使药材SO2超标,这就间接影响到白芷饮片的质量和安全性;白芷传统饮片加工时需加水软化,极易造成成分的损失及微生物污染,同时还增加了加工成本;另外白芷中含有的主要毒性物质是由草酸钙及蛋白等组成的晶体。
发明内容
为了更好的对白芷进行炮制处理,提高白芷的药用价值,本发明的目的在于提供一种白芷饮片的制备方法。
本发明是通过以下技术方案实现的:
一种白芷饮片的制备方法,将白芷经清洗、醋酸浸泡后,进行切片、炒制处理,然后加姜汁蒸煮至吸收完全,置于高压电场下阶段性干燥后,包装即得白芍片成品;
所述高压电场的阶段性干燥期间,使用黄酒与乌梅提取液对白芷片表面进行浸润处理。
具体工艺步骤如下:
(1)清洗:
取以质量计的净选、除去虫蛀和霉变品的白芷,大小个分开,先用清水浸泡20-30分钟,再使用0.3-0.6%醋酸溶液浸泡1-2小时,取出,自然晾干;
(2)切片、炒制:
将上述晾干后的白芷切片,然后采用文火炒制,炒制时间为5-8分钟,直至炒制后白芷表面无明显的颜色及质地的改变;
(3)蒸煮:
将上述炒制后的白芷片趁热放入姜汁中,至姜汁刚好没过白芷片,加压蒸煮2-3小时,待汁吸尽,取出;
(4)高压电场干燥处理:
将上述白芷片取出后晾至四至六成干,再放入高压电场干燥机内,在53-58℃处理2-3小时后,取出,在其表面喷洒黄酒与乌梅提取液的混合液,使白芷片表面保持湿润状态,放置10-20分钟后,再放入高压电场干燥机内,于60-65℃处理1-3小时;
(5)包装:
将步骤(4)干燥后白芷片在无菌条件下分装,即可制得成品。
其中,所述步骤(2)切片处理控制白芷片的厚度为0.2-0.3cm。
其中,所述步骤(4)中设置高压电场干燥机电场场强在300-400kV/m。
其中,所述步骤(4)中黄酒与乌梅提取液的混合液中两者体积比为10-20:1。
其中,所述乌梅提取液的浓度在0.05g/mL,具体制备方法如下:
取生乌梅100g,洗净,放入2000mL大烧杯中,加蒸馏水800mL,煮沸60min,过滤;滤渣加蒸馏水600mL,煮沸40min,过滤,合并两次滤液,浓缩、离心,取上清液,即得。
本发明有益效果如下:
(1)本发明中使用醋酸溶液对清洗后的白芷进行浸泡,醋酸的羧基可与游离的Ca2+结合,从而干扰了Ca2+与C2O4 2-的结合,抑制了草酸钙晶体成核生长,之后采用微火略炒和姜汁浸渍蒸煮,降低了白芷中的草酸钙含量,破坏了药材自身的毒性;之后在高压电场干燥期间使用黄酒与乌梅提取液对白芷片表面进行浸润,乌梅中含有的丰富有机酸,羧基也能与钙离子螯合,有效抑制草酸钙晶体的成核与聚集,进一步抑制了草酸钙在加工后期的生长,同时乌梅的加入,提高了白芷片的有效成分及口感;喷润黄酒提高了白芷的解表散寒,祛风止痛等功能。
(2)在高压电场下,采用阶段性干燥处理,有效提高白芷片的干燥速度,有效缩短干燥时间,且干燥温度较低,白芷片几乎不升温,对其有效成分得到很大程度的保留,干燥后片型完好,有效避免了加水软化、有效成分损失较多的问题,同时使酶失活或钝化,达到杀菌作用,防止造成微生物污染,本发明饮片质量稳定,安全可靠。
具体实施方式
一种白芷饮片的制备方法,将白芷经清洗、醋酸浸泡后,进行切片、炒制处理,然后加姜汁蒸煮至吸收完全,置于高压电场下阶段性干燥后,包装即得白芍片成品;
所述高压电场的阶段性干燥期间,使用黄酒与乌梅提取液对白芷片表面进行浸润处理。
具体工艺步骤如下:
(1)清洗:
取以质量计的净选、除去虫蛀和霉变品的白芷,大小个分开,先用清水浸泡20分钟,再使用0.5%醋酸溶液浸泡2小时,取出,自然晾干;
(2)切片、炒制:
将上述晾干后的白芷切片,控制白芷片的厚度为0.2cm,然后采用文火炒制,炒制时间为6分钟,直至炒制后白芷表面无明显的颜色及质地的改变;
(3)蒸煮:
将上述炒制后的白芷片趁热放入姜汁中,至姜汁刚好没过白芷片,加压蒸煮3小时,待汁吸尽,取出;
(4)高压电场干燥处理:
将上述白芷片取出后晾至四至六成干,再放入高压电场干燥机内,电场场强在360kV/m,在55℃处理2小时后,取出,在其表面喷洒黄酒与乌梅提取液的混合液,使白芷片表面保持湿润状态,放置15分钟后,再放入高压电场干燥机内,于65℃处理2小时;
(5)包装:
将步骤(4)干燥后白芷片在无菌条件下分装,即可制得成品。
其中,所述步骤(4)中黄酒与乌梅提取液的混合液中两者体积比为15:1。
其中,所述乌梅提取液的浓度在0.05g/mL,具体制备方法如下:
取生乌梅100g,洗净,放入2000mL大烧杯中,加蒸馏水800mL,煮沸60min,过滤;滤渣加蒸馏水600mL,煮沸40min,过滤,合并两次滤液,浓缩、离心,取上清液,即得。
Claims (6)
1.一种白芷饮片的制备方法,其特征在于,将白芷经清洗、醋酸浸泡后,进行切片、炒制处理,然后加姜汁蒸煮至吸收完全,置于高压电场下阶段性干燥后,包装即得白芍片成品;
所述高压电场的阶段性干燥期间,使用黄酒与乌梅提取液对白芷片表面进行浸润处理。
2.根据权利要求1所述的一种白芷饮片的制备方法,其特征在于,具体工艺步骤如下:
(1)清洗:
取以质量计的净选、除去虫蛀和霉变品的白芷,大小个分开,先用清水浸泡20-30分钟,再使用0.3-0.6%醋酸溶液浸泡1-2小时,取出,自然晾干;
(2)切片、炒制:
将上述晾干后的白芷切片,然后采用文火炒制,炒制时间为5-8分钟,直至炒制后白芷表面无明显的颜色及质地的改变;
(3)蒸煮:
将上述炒制后的白芷片趁热放入姜汁中,至姜汁刚好没过白芷片,加压蒸煮2-3小时,待汁吸尽,取出;
(4)高压电场干燥处理:
将上述白芷片取出后晾至四至六成干,再放入高压电场干燥机内,在53-58℃处理2-3小时后,取出,在其表面喷洒黄酒与乌梅提取液的混合液,使白芷片表面保持湿润状态,放置10-20分钟后,再放入高压电场干燥机内,于60-65℃处理1-3小时;
(5)包装:
将步骤(4)干燥后白芷片在无菌条件下分装,即可制得成品。
3.根据权利要求2所述的一种白芷饮片的制备方法,其特征在于,所述步骤(2)切片处理控制白芷片的厚度为0.2-0.3cm。
4.根据权利要求2所述的一种白芷饮片的制备方法,其特征在于,所述步骤(4)中设置高压电场干燥机电场场强在300-400kV/m。
5.根据权利要求2所述的一种白芷饮片的制备方法,其特征在于,所述步骤(4)中黄酒与乌梅提取液的混合液中两者体积比为10-20:1。
6.根据权利要求5所述的一种白芷饮片的制备方法,其特征在于,所述乌梅提取液的浓度在0.05g/mL,具体制备方法如下:
取生乌梅100g,洗净,放入2000mL大烧杯中,加蒸馏水800mL,煮沸60min,过滤;滤渣加蒸馏水600mL,煮沸40min,过滤,合并两次滤液,浓缩、离心,取上清液,即得。
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