CN111346179A - Preparation method of rhizoma gastrodiae with ginger - Google Patents
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Abstract
The invention discloses a preparation method of rhizoma gastrodiae, which comprises the following steps: 1) removing impurities from fresh rhizoma Gastrodiae, cleaning, slicing, and freeze drying until the water content is less than 10.0%; 2) cleaning rhizoma Zingiberis recens, slicing or mashing, squeezing to obtain juice, decocting rhizoma Zingiberis recens residue with water, and mixing the juices to obtain rhizoma Zingiberis recens juice; 3) and (3) adding the ginger juice obtained in the step (2) into the gastrodia elata slices obtained in the step (1), soaking, steaming, cooling and drying until the water content is lower than 8.0% to obtain the gastrodia elata health care product. The rhizoma zingiberis recens and rhizoma gastrodiae obtained by the preparation method of the invention have good retention of nutrient components, can be compatible with the prescription and can be eaten by the single prescription.
Description
Technical Field
The invention particularly relates to a preparation method of rhizoma gastrodiae.
Background
Gastrodia elata is a dry tuber of Gastrodia clara BL. of Orchidaceae, has mild nature and sweet taste, has the effects of calming liver yang, dispelling wind, dredging collaterals and calming wind and relieving spasm, is commonly used for treating symptoms such as liver wind internal stirring, dizziness and headache caused by liver yang hyperactivity, stroke paralysis, rheumatism and arthralgia, is a common medicament for treating migraine and is listed as a top-grade famous and precious Chinese medicinal material. The gastrodia elata mainly contains gastrodin, gastrodin aglycone, vanillyl alcohol, flavonoid, polysaccharide and other various components, wherein the gastrodin and the gastrodin aglycone are main effective active components of the gastrodia elata and the gastrodin aglycone and have the effects of easing pain, calming, resisting convulsion, resisting vertigo and the like.
In the past, rhizoma Gastrodiae is processed in producing area by fumigating with sulfur. When the crude drug rhizoma gastrodiae is produced and processed, the product is directly dried by steaming or boiling after sulfur fumigation is forbidden to be used, and the color of the product is deepened and even blackened; the dried sulfur-free gastrodia elata is particularly serious in hollowness, the large hollow rate of an individual is more than 50%, and the dried sulfur-free gastrodia elata is easy to break and crack. At the later stage, if the rhizoma Gastrodiae tablet is processed and moistened, the rhizoma Gastrodiae tablet has poor appearance. There are also a few research reports on the processing technology of rhizoma gastrodiae, such as leaf wedding, etc., the orthogonal design method preferably selects the processing technology research of Jianchangbang rhizoma gastrodiae [ J ]. Shizhen national medicine, 2018, 29 (2): 347-349. the processing parameters of the rhizoma zingiberis recens and rhizoma gastrodiae are optimized by investigating the effective components of the rhizoma gastrodiae after being processed by three factors of the soaking time of the rhizoma zingiberis recens, the dosage of the rhizoma zingiberis recens and the drying temperature, but the process belongs to the traditional rhizoma gastrodiae processed by the rhizoma zingiberis recens, the rhizoma gastrodiae soaking is adopted, the absorption time of the rhizoma zingiberis recens is especially long for about 20-30 hours or even as long as 150 hours, the conditions of uneven and incomplete absorption exist, the processing effect is influenced, the components are likely to be lost due to long-time soaking, the risk of flavor change of the rhizoma.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of rhizoma gastrodiae, which comprises the following steps:
1) removing impurities from fresh rhizoma Gastrodiae, cleaning, slicing, and freeze drying until the water content is less than 10.0%;
2) adding ginger juice into the rhizoma gastrodiae slices obtained in the step 1), soaking, steaming, cooling and drying until the water content is lower than 8.0% to obtain the rhizoma gastrodiae slices.
Further, the impurity removal in the step 1) is to remove worm-eaten and rotten products; the slice is a circular slice or a longitudinal slice, and the thickness is 0.5-1.5 cm.
Further, the freeze drying method in step 1) comprises the following steps:
spreading rhizoma Gastrodiae tablet with thickness not more than 2cm, pre-freezing at-40 deg.C to-35 deg.C, maintaining for 1-2 hr, and heating to 55 deg.C under vacuum degree of 5-80Pa for drying.
Further, the mass ratio of the rhizoma gastrodiae slices in the step 2) to the ginger juice is 100: 5 to 30.
Furthermore, every 100kg of the ginger juice is equivalent to 50-150kg of the ginger, and preferably every 100kg of the ginger juice is equivalent to 100kg of the ginger.
Furthermore, the mass ratio of the rhizoma gastrodiae slices to the ginger juice is 100: 30, 100: 25, 100: 20, 100: 12, 100: 10 or 100: 5.
furthermore, the preparation method of the ginger juice in the step 2) comprises the following steps:
cleaning rhizoma Zingiberis recens, slicing or mashing, squeezing to obtain juice, decocting rhizoma Zingiberis recens residue with water, filtering, and mixing the filtrates to obtain rhizoma Zingiberis recens juice.
Further, the step 2) is carried out until the ginger juice is completely absorbed; steaming until rhizoma Gastrodiae is completely cured; the mixture was cooled to room temperature.
Further, the drying method in the step 2) comprises the following steps:
spreading rhizoma Gastrodiae slice with thickness not more than 2cm, pre-freezing at-40 deg.C, maintaining for 1-2 hr, and heating to 50 deg.C under vacuum degree of 5-60Pa for drying.
Further, the ginger and gastrodia elata are subjected to superfine grinding to obtain superfine powder.
The invention also provides a ginger gastrodia elata which is prepared by the method.
According to the preparation method of the ginger and gastrodia elata, fresh gastrodia elata is subjected to freeze drying, the obtained gastrodia elata is crisp, loose and porous, and is easy to break, the ginger juice is added and is easy to absorb, and then the ginger juice and the gastrodia elata are subjected to steaming processing according to the traditional Chinese medicine processing theory, so that the ginger juice and the gastrodia elata are fully reacted, and the processing effect is improved. The product after vacuum freeze drying is low in water content, long in shelf life and convenient to take. The rhizoma gastrodiae and rhizoma gastrodiae processing method is convenient for subsequent processing, secondary processing and cleaning during traditional processing of rhizoma gastrodiae are reduced, the nutritional ingredients of the rhizoma gastrodiae and rhizoma gastrodiae obtained by the preparation method are well reserved, and the rhizoma gastrodiae and rhizoma gastrodiae can be compatible with each other and can be eaten singly.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
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FIG. 1 is a flow chart of processing method of rhizoma Zingiberis recens and rhizoma Gastrodiae
Detailed Description
Example 1 preparation of rhizoma Gastrodiae from ginger
1. Cleaning raw materials: selecting and sorting fresh rhizoma Gastrodiae, removing moth-eaten and rotten product, and cleaning with cleaning machine.
2. Cutting: the cleaned Gastrodia elata Blume was cut into 0.5cm thick longitudinal slices.
3. And (3) freeze drying: flatly paving the cut rhizoma gastrodiae slices in a material tray, wherein the thickness of the material tray is not more than 2cm, and the pre-freezing temperature is as follows: keeping the temperature at 35 ℃ below zero for 2 hours; controlling the vacuum degree within the range of 5-80Pa, gradually heating the material to the maximum temperature of 55 ℃, drying until the moisture of the rhizoma gastrodiae is 8.0% (namely drying at-20 ℃ for 2h, then drying at-10 ℃ for 2h, drying at 0 ℃ for 3h, drying at 5 ℃ for 5h, drying at 15 ℃ for 8h, drying at 25 ℃ for 10h, and drying at 55 ℃ for 15h), and discharging for later use.
4. Preparing ginger juice: cleaning rhizoma Zingiberis recens, slicing or mashing, and squeezing to obtain juice; the ginger slag is decocted with a proper amount of water, and the juice is combined to obtain the ginger juice. The ratio of ginger juice to ginger is 1:1 (100 kg juice is equivalent to 100kg ginger).
5. Ginger processing: mixing the dried rhizoma gastrodiae slices with the ginger juice according to the proportion of 100: 10(w: w, g: g) are mixed quickly and evenly until the ginger juice is completely absorbed. And putting the rhizoma gastrodiae slices after absorbing the ginger juice into a steamer, steaming for 2 hours in a water-proof way until the rhizoma gastrodiae is completely cured, fully reacting, taking out and cooling.
6. And (3) drying: loading rhizoma Gastrodiae slices into freeze dryer material bin, wherein the loading thickness is not more than 2cm, pre-freezing to-40 deg.C, and maintaining the temperature for 1 hr; controlling the vacuum degree within the range of 5-60Pa, gradually heating the material to the highest temperature of 50 ℃, drying until the water content of the rhizoma gastrodiae is 5.0% (namely drying at-25 ℃ for 2h, drying at-10 ℃ for 3h, drying at 0 ℃ for 3h, drying at 5 ℃ for 5h, drying at 10 ℃ for 12h, drying at 20 ℃ for 5h, drying at 30 ℃ for 5h, and drying at 50 ℃ for 12h), taking out, and packaging in a clean environment to obtain the rhizoma gastrodiae tea.
Example 2 preparation of ginger and Gastrodia elata
1. Cleaning raw materials: selecting and sorting fresh rhizoma Gastrodiae, removing moth-eaten and rotten product, and cleaning with cleaning machine.
2. Cutting: the cleaned Gastrodia elata Blume slicing machine is cut into transverse slices with the thickness of 1.5 cm.
3. And (3) freeze drying: flatly paving the cut rhizoma gastrodiae slices in a material tray, wherein the thickness of the material tray is not more than 2cm, and the pre-freezing temperature is as follows: keeping the temperature at minus 40 ℃ for 1 hour; controlling the vacuum degree within the range of 5-80Pa, gradually heating the material to 55 deg.C, drying until the water content of rhizoma Gastrodiae is 9.0% (i.e. drying at-25 deg.C for 2h, drying at-10 deg.C for 2h, drying at 0 deg.C for 3h, drying at 5 deg.C for 5h, drying at 15 deg.C for 10h, drying at 25 deg.C for 12h, and drying at 55 deg.C for 15h), and discharging.
4. Preparing ginger juice: cleaning rhizoma Zingiberis recens, slicing or mashing, and squeezing to obtain juice; the ginger slag is decocted with a proper amount of water, and the juice is combined to obtain the ginger juice. The ratio of ginger juice to ginger is 1:1 (100 kg juice is equivalent to 100kg ginger).
5. Ginger processing: mixing the dried rhizoma gastrodiae slices with the ginger juice according to the proportion of 100: 25(w: w, g: g) are mixed quickly and evenly until the ginger juice is completely absorbed. And (3) putting the rhizoma gastrodiae slices after absorbing the ginger juice into a steamer, steaming for 1.5 hours in a water-proof way until the rhizoma gastrodiae is completely cured, fully reacting, taking out and cooling.
6. And (3) drying: loading rhizoma Gastrodiae slices into freeze dryer material bin, wherein the loading thickness is not more than 2cm, pre-freezing to-40 deg.C, and maintaining the temperature for 2 hr; controlling the vacuum degree within the range of 5-60Pa, gradually heating the materials to the highest temperature of 50 ℃, drying until the water content of the rhizoma gastrodiae is 3.5% (namely drying at-30 ℃ for 2h, drying at-10 ℃ for 3h, drying at 0 ℃ for 5h, drying at 5 ℃ for 6h, drying at 10 ℃ for 12h, drying at 20 ℃ for 5h, drying at 30 ℃ for 5h, and drying at 50 ℃ for 15h), crushing into superfine powder, taking out and packaging in a clean environment.
The advantageous effects of the present invention are described below by way of test examples.
Test example 1 quality analysis of ginger and Gastrodia elata
The same producing area and 3 batches of rhizoma Gastrodiae were taken, and the rhizoma Gastrodiae prepared in example 1 (see production process diagram of fig. 1) and rhizoma Gastrodiae a prepared by the method described in the first volume of the processing specification of the Chinese medicinal decoction pieces in Guangdong province in the prior art were used respectively for quality analysis.
The same producing area and 3 batches of rhizoma Gastrodiae were taken, and the rhizoma Gastrodiae prepared in example 2 (see production process diagram of fig. 1) and rhizoma Gastrodiae b prepared by the prior art (prepared according to 2012 edition of the Fujian province Chinese medicinal decoction piece processing standard) were used for quality analysis.
The processing specification of the traditional Chinese medicine decoction pieces in Guangdong province is as follows: squeezing rhizoma Zingiberis recens to obtain juice, decocting the residue, adding the juice, hot adding rhizoma Gastrodiae into the juice, moistening until the juice is completely absorbed, steaming for 3-4 hr, taking out, slicing, and drying in drying equipment. Taking out and spreading for cooling. 10kg of ginger is used per 100kg of gastrodia elata.
The 2012 edition of the Fujian province Chinese herbal medicine decoction piece processing standard: removing impurities, cleaning, steaming, slicing, and drying. Steaming with slow fire to soften one layer of rhizoma Zingiberis recens slice and one layer of rhizoma Gastrodiae slice, taking out, and drying. Rhizoma Zingiberis recens 25kg per 100kg rhizoma Gastrodiae.
First, analysis method
1. Traits
The rhizoma gastrodiae samples prepared by the method are respectively checked according to a character checking method in the section of 2019 of Chinese drug inspection standard operation Specification.
2. Thin layer authentication
The rhizoma gastrodiae samples prepared by the method are respectively subjected to experimental comparison according to 2 items below the item of rhizoma gastrodiae [ identification ] in the first part of the 'Chinese pharmacopoeia' 2015 edition:
taking 0.5g of rhizoma gastrodiae powder, adding 5ml of 70% methanol, carrying out ultrasonic treatment for 30 minutes, filtering, and taking the filtrate as a test solution. Taking 0.5g of rhizoma Gastrodiae as reference material, and making into reference material solution by the same method. Adding methanol into gastrodine reference substance to obtain solution containing 1mg per 1ml as reference substance solution. Performing thin layer chromatography (general rule 0502) test, sucking 10 μ 1 of sample solution, 5 μ l of control solution and 5 μ l of control solution, respectively dropping on the same silica gel G thin layer plate, developing with ethyl acetate-methanol-water (9: 1: 0.2) as developing agent, taking out, air drying, spraying 10% phosphomolybdic acid ethanol solution, and heating at 105 deg.C until the spots are clearly developed. Spots of the same color appear on the chromatogram of the test solution at the positions corresponding to the chromatograms of the control solution and the reference solution.
3. Determination of gastrodin content
The rhizoma zingiberis and rhizoma gastrodiae samples prepared according to the method are respectively determined and compared according to high performance liquid chromatography (general rule 0512) according to the content determination under the item of rhizoma gastrodiae in the first part of the national pharmacopoeia 2015 edition:
octadecylsilane chemically bonded silica is used as a filler in chromatographic conditions and system adaptability tests; acetonitrile-0.05% phosphoric acid solution (3:97) is used as a mobile phase; the detection wavelength was 220 run. The number of theoretical plates is not less than 5000 according to gastrodin peak.
Preparation of reference solution A proper amount of gastrodin and p-hydroxybenzyl alcohol are precisely weighed, and mixed solution of acetonitrile-water (3:97) is added to prepare a mixed solution containing 50 μ g of gastrodin and 25 μ g of p-hydroxybenzyl alcohol per 1 ml.
Preparing a test solution, namely taking about 2g of rhizoma gastrodiae powder (screened by a No. three sieve), precisely weighing, placing the rhizoma gastrodiae powder into a conical flask with a plug, precisely adding 50ml of dilute ethanol, weighing, carrying out ultrasonic treatment (power of 120W and frequency of 40kHz) for 30 minutes, cooling, weighing again, complementing the weight loss by using the dilute ethanol, filtering, precisely weighing 10ml of subsequent filtrate, concentrating until the filtrate is nearly dry and free of alcohol smell, adding an acetonitrile-water (3:97) mixed solution into residues, dissolving, transferring the residues into a 25ml measuring flask, diluting to the scale by using the acetonitrile-water (3:97) mixed solution, shaking uniformly, filtering, and taking the subsequent filtrate to obtain the rhizoma gastrodiae powder.
The determination method comprises precisely sucking 5 μ l of each of the reference solution and the sample solution, injecting into liquid chromatograph, and determining.
Rhizoma Gastrodiae contains gastrodine (C) calculated on dried product13H18O7) And p-hydroxybenzyl alcohol (C)7H802) The total amount of (A) should not be less than 0.25%.
4. Extract of plant
The rhizoma Gastrodiae sample prepared by the above method is tested by hot dipping method under alcohol soluble extract determination method (general rule 2201) according to the extract of rhizoma Gastrodiae under the item of "Chinese pharmacopoeia" 2015 edition one, and diluted ethanol is used as solvent for comparison.
Second, result in
See tables 1 and 2
TABLE 1 rhizoma Zingiberis recens-rhizoma Gastrodiae quality comparison results
TABLE 2 rhizoma Zingiberis recens-rhizoma Gastrodiae quality comparison results
As can be seen from tables 1 and 2, the rhizoma gastrodiae prepared by the preparation method has less total loss of active ingredients gastrodin and p-hydroxybenzyl alcohol compared with the common rhizoma gastrodiae, has higher extract content compared with the common rhizoma gastrodiae, and better reserves of nutrient components.
In conclusion, the preparation method of the rhizoma gastrodiae with ginger and the rhizoma gastrodiae has simple process, is beneficial to industrialized popularization and application, and the rhizoma gastrodiae prepared by the method has crisp texture, low water content, long shelf life and good retention of nutrient components, can be compatible with each other and can be eaten in a single way, thereby having clinical popularization value.
Claims (10)
1. A preparation method of rhizoma gastrodiae with ginger is characterized by comprising the following steps: it comprises the following steps:
1) removing impurities from fresh rhizoma Gastrodiae, cleaning, slicing, and freeze drying until the water content is less than 10.0%;
2) adding ginger juice into the rhizoma gastrodiae slices obtained in the step 1), soaking, steaming, cooling and drying until the water content is lower than 8.0% to obtain the rhizoma gastrodiae slices.
2. The preparation process according to claim 1, characterized in that: the step 1) impurity removal is to remove worm-eaten and rotten products; the slice is a circular slice or a longitudinal slice, and the thickness is 0.5-1.5 cm.
3. The method of claim 1, wherein: the freeze drying method in the step 1) comprises the following steps:
spreading rhizoma Gastrodiae tablet with thickness not more than 2cm, pre-freezing at-40 deg.C to-35 deg.C, maintaining for 1-2 hr, heating to 55 deg.C under vacuum degree of 5-80Pa, and drying.
4. The method of claim 1, wherein: step 2), the mass ratio of the rhizoma gastrodiae slices to the ginger juice is 100: 5-30; every 100kg of the ginger juice is equivalent to 50-150kg of ginger, and preferably every 100kg of the ginger juice is equivalent to 100kg of ginger.
5. The method according to claim 4, wherein: the mass ratio of the rhizoma gastrodiae slices to the ginger juice is 100: 30, 100: 25, 100: 20, 100: 12, 100: 10 or 100: 5.
6. the production method according to claim 1, 4 or 5, characterized in that: the preparation method of the ginger juice in the step 2) comprises the following steps:
cleaning rhizoma Zingiberis recens, slicing or mashing, squeezing to obtain juice, decocting rhizoma Zingiberis recens residue with water, filtering, and mixing the filtrates to obtain rhizoma Zingiberis recens juice.
7. The method of claim 1, wherein: step 2), dipping until ginger juice is completely absorbed; steaming until rhizoma Gastrodiae is completely cured; the mixture was cooled to room temperature.
8. The method of claim 1, wherein: the drying method in the step 2) comprises the following steps:
spreading rhizoma Gastrodiae slice with thickness not more than 2cm, pre-freezing at-40 deg.C, maintaining for 1-2 hr, and heating to 50 deg.C under vacuum degree of 5-60Pa for drying.
9. The production method according to any one of claims 1 to 8, characterized in that: the ginger and gastrodia elata are subjected to superfine grinding to obtain superfine powder.
10. A rhizoma gastrodiae with ginger is characterized in that: the rhizoma gastrodiae is prepared by the method of any one of claims 1 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111991514A (en) * | 2020-08-18 | 2020-11-27 | 江西纳弗堂制药有限公司 | Preparation method of rhizoma gastrodiae with ginger |
| CN115837059A (en) * | 2022-12-14 | 2023-03-24 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
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2020
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111991514A (en) * | 2020-08-18 | 2020-11-27 | 江西纳弗堂制药有限公司 | Preparation method of rhizoma gastrodiae with ginger |
| CN115837059A (en) * | 2022-12-14 | 2023-03-24 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
| CN115837059B (en) * | 2022-12-14 | 2023-09-26 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
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Application publication date: 20200630 |
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