CN112245555A - Preparation method of dried ginger juice - Google Patents
Preparation method of dried ginger juice Download PDFInfo
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- CN112245555A CN112245555A CN202011126357.6A CN202011126357A CN112245555A CN 112245555 A CN112245555 A CN 112245555A CN 202011126357 A CN202011126357 A CN 202011126357A CN 112245555 A CN112245555 A CN 112245555A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
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Abstract
The invention belongs to the field of processing of traditional Chinese medicine auxiliary materials, and particularly relates to a preparation method of dried ginger juice. Aiming at the problem that an optimized preparation method of dried ginger juice is lacked in the prior art, the technical scheme of the invention is that the method comprises the following steps: [1] soaking dried ginger slices in water; [2] heating and refluxing the dried ginger slices and the soak solution; filtering, collecting filtrate, adding water into the filtered rhizoma Zingiberis recens slices, and heating and refluxing; the heating reflux and the filtration are repeated for a plurality of times, and all filtrates are combined; [3] concentrating the collected filtrate to obtain dried ginger juice. The method is used for preparing the dried ginger juice, can improve the extraction rate of the effective components in the dried ginger juice, further improves the concentration of the effective components in the obtained dried ginger juice, and has good application prospect.
Description
Technical Field
The invention belongs to the technical field of processing of traditional Chinese medicine auxiliary materials, and particularly relates to a preparation method of dried ginger juice.
Background
Dried ginger in pharmacopoeia is defined as: the product is dried rhizome of Zingiber officinale Rosc. And excavating in winter to remove fibrous roots and silt. The sliced ginger is called 'dried ginger slice' when the sliced ginger is dried in the sun or at low temperature. "
The ginger juice is used as the processing auxiliary material and is an important application of the ginger. In the prior art, ginger juice is mostly used as a main variety of the auxiliary material ginger juice, and the application of the dried ginger juice is less. Because ginger and dried ginger have different efficacies, the application efficacies of the ginger juice prepared by the ginger and the dried ginger are also different. Thus, it is contemplated that in some medicaments it may be desirable to use dried ginger juice rather than ginger juice. However, there is currently a lack of uniform standards for the preparation of dried ginger juice. According to the report of the existing literature, the currently superior preparation method of the dried ginger juice adopts a mode of multiple water decoction, and the mass percentage of the active ingredient 6-gingerol in the prepared dried ginger juice with the concentration of 0.33g/ml is about 0.352-0.367%.
Few studies have been made on how to further increase the effective components in the prepared juice of zingiber officinale. In order to better utilize the dried ginger juice, there is a need in the art for a more optimized process for preparing dried ginger juice.
Disclosure of Invention
Aiming at the problem that an optimized preparation method of dried ginger juice is lacked in the prior art, the invention provides a preparation method of dried ginger juice, which aims to: by improving the preparation method of the dried ginger juice, the extraction rate of the effective components in the dried ginger juice is improved, and the concentration of the effective components in the obtained dried ginger juice is further improved.
A preparation method of dried ginger juice comprises the following steps:
[1] soaking dried ginger slices in water;
[2] heating and refluxing the dried ginger slices and the soak solution in the step (1), and filtering to collect filtrate;
[3] adding water again into the filtered dry ginger slices, heating and refluxing, filtering, and collecting filtrate; repeating the heating reflux and filtering operation steps, and combining the filtrates;
[4] and (4) collecting the filtrate obtained in the step (2) and the step (3).
Preferably, the dried ginger is dried rhizome of Zingiber officinale rosc.
Preferably, in the processes of soaking in water in the step [1] and adding water again in the step [2], the water adding amount of each time of water addition meets the mass ratio of the dried ginger slices to the water of 1:10-1: 14.
Preferably, in the step [1], the soaking time is 30 minutes or more.
Preferably, in the step [2], the time for each heating reflux is 0.8 to 1.2 hours.
Preferably, in step [2], the total number of times of heating reflux is 3 to 4 times.
Preferably, the filtrate obtained in step [4] is further concentrated.
Preferably, in the step [3], the concentration of the dried ginger juice obtained by concentration is 0.30 to 0.40 g/ml.
The "concentration of dried ginger juice" refers to a concentration value obtained by dividing the mass of dried ginger used for preparing dried ginger juice by the volume of the finally obtained concentrated solution, according to the conventional expression convention in the art.
By adopting the technical scheme of the invention, the dried ginger slices are fully soaked by water through soaking, so that the dissolution of effective components in the dried ginger in the subsequent heating reflux process is facilitated.
Furthermore, the invention also provides an optimization scheme for parameters of each step, such as water adding amount, soaking time, heating reflux times and the like. The optimization of the parameters improves the extraction rate of the effective components in the dried ginger, thereby improving the content of the effective components in the dried ginger juice on the premise of the same concentration of the dried ginger juice.
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.
Drawings
FIG. 1 shows the thin layer chromatography test results of dried ginger juice prepared according to the present invention.
Detailed Description
The technical solution and the advantageous effects of the present invention will be further described by the following specific examples.
Examples
This example prepares a dried ginger juice by the following steps:
(1) weighing dry ginger slices quantitatively, and adding water according to the amount which is 12 times of the weight of the dry ginger slices for soaking for 30 minutes;
(2) heating and refluxing the dried ginger slices and the soak solution; filtering, collecting filtrate, adding water into the filtered dried ginger slices again, and heating and refluxing, wherein the amount of the added water is the same as that in the step (1); the heating reflux and filtration were repeated several times and all filtrates were combined. The times of heating reflux and filtration are 3 times, and the time of each heating reflux is 1 h.
(3) Concentrating the combined filtrate obtained in the step (2) by rotary evaporation and other modes until the concentration is 0.33g/ml, and obtaining the dried ginger juice.
This example was repeated to prepare ten batches of samples by the same method.
The dried ginger juice prepared by the embodiment has a light yellow to brown suspension, precipitates at the bottom of the dried ginger juice after being slightly placed, and has the fragrance of cooked ginger and spicy taste.
The physical and chemical properties of part of the dried ginger juice prepared in this example are as follows:
the relative density is 1.0191-1.0299 according to the pharmacopoeia general rule 0601 pycnometer method;
testing pH value to 5.22-5.85 according to pharmacopeia general rule 0631;
10mL of the dried ginger juice in the embodiment is precisely measured, placed in an evaporating dish dried to constant weight at 105 ℃, evaporated to dryness, dried to constant weight at 105 ℃, and the average value of the residual residue is 16.88%.
The dried ginger juice prepared by the embodiment is preferably used within 48 hours because the smell and the color become light after being placed for more than 48 hours at room temperature.
The effective components in the dried ginger juice prepared by the embodiment are identified by thin-layer chromatography, and the operation method comprises the following steps: precisely sucking 10mL of dried ginger juice, adding 20mL of methanol, performing ultrasonic treatment for 10min, and filtering; precisely sucking 10mL of the obtained filtrate, concentrating and fixing the volume to a 2mL measuring flask to be used as a test solution; taking 6-gingerol as a reference substance, and adding methanol to prepare a reference substance solution of 1 mg/mL. Performing thin layer chromatography (pharmacopoeia appendix VI), collecting the sample solution and the reference solution, respectively dropping on the same silica gel G thin layer plate with sodium carboxymethylcellulose as binder, developing with petroleum ether-ethyl acetate-chloroform (volume ratio of 2: 1) as developing agent, taking out, air drying, spraying with 5% vanillin sulfuric acid solution, and heating for color development.
As a result, as shown in FIG. 1, spots of the same color appear in the chromatogram of the test solution at positions corresponding to those in the chromatogram of the control solution. The dried ginger juice can be proved to contain the effective component 6-gingerol.
The content of 6-gingerol in the dried ginger juice prepared in this example was measured by high performance liquid chromatography. The operation method comprises the following steps:
(1) preparing a test solution: taking 10mL of the dried ginger juice prepared in the embodiment, precisely weighing each 10mL of the dried ginger juice, putting the dried ginger juice into a conical flask with a plug, adding 30mL of methanol, carrying out ultrasonic treatment for 40min, cooling, weighing the dried ginger juice accurately, adding methanol for supplementing the weight loss, uniformly shaking, clarifying, filtering, taking a subsequent filtrate, and filtering through a 0.22-micrometer microporous membrane to obtain a sample solution.
(2) Preparation of a reference solution: taking a proper amount of 6-gingerol control, precisely weighing, and adding methanol to obtain a control solution containing 0.1mg per 1 mL.
(3) Determining optimal chromatographic condition by system applicability test, and testing the sample solution and the reference solution, wherein the theoretical plate number is not less than 5000 calculated by 6-gingerol. The chromatographic conditions used for the test were: octadecyl bonded silica gel is used as a filling agent; acetonitrile-methanol-water (volume ratio 40: 5: 55) is used as a mobile phase; the detection wavelength was 280 nm. And calculating the percentage content of the 6-gingerol in the test solution according to the test result. The measurements were repeated 4 times per sample and averaged.
The detection result calculation of the high performance liquid chromatography shows that the mass percentage content of the effective component 6-gingerol in the dried ginger juice obtained in the embodiment can reach 0.48%.
According to the report of the existing literature, the preferred preparation method of the dried ginger juice in the prior art is as follows: the three times of decoction are continuously carried out, the water adding amount of each time of decoction is gradually reduced, and the mass percentage of the active ingredient 6-gingerol in the dried ginger juice with the concentration of 0.33g/ml prepared by the optimal process is 0.352-0.367 percent.
However, the dried ginger juice prepared by the method has the concentration of 0.33g/ml, and the mass percentage of the active ingredient 6-gingerol is 0.48 percent.
Comparing the content of the effective component 6-gingerol in the dried ginger juice prepared by the embodiment and the prior art, the content of the 6-gingerol in the dried ginger juice prepared by the method is obviously improved under the condition of the same concentration of the dried ginger juice, which shows that the method can improve the extraction rate of the effective component in the dried ginger.
Claims (8)
1. A preparation method of dried ginger juice is characterized by comprising the following steps:
[1] soaking dried ginger slices in water;
[2] heating and refluxing the dried ginger slices and the soak solution in the step (1), and filtering to collect filtrate;
[3] adding water again into the filtered dry ginger slices, heating and refluxing, filtering, and collecting filtrate; repeating the heating reflux and filtering operation steps, and combining the filtrates;
[4] and (4) collecting the filtrate obtained in the step (2) and the step (3).
2. The method for preparing a dried ginger juice according to claim 1, wherein the method comprises the following steps: the dried ginger is dried rhizome of Zingiber officinale Rosc.
3. The method for preparing a dried ginger juice according to claim 1, wherein the method comprises the following steps: and (3) in the processes of adding water for soaking in the step (1) and adding water again in the step (2), the water adding amount of each time of water addition meets the condition that the mass ratio of the dried ginger slices to the water is 1:10-1: 14.
4. The method for preparing a dried ginger juice according to claim 1, wherein the method comprises the following steps: in the step [1], the soaking time is more than or equal to 30 minutes.
5. The method for preparing a dried ginger juice according to claim 1, wherein the method comprises the following steps: in the step [2], the time of each heating reflux is 0.8-1.2 h.
6. The method for preparing dried ginger juice according to claim 1 or 5, wherein: in the step [2], the total times of heating reflux is 3-4 times.
7. The method for preparing a dried ginger juice according to claim 1, wherein the method comprises the following steps: and (5) concentrating the filtrate after the filtrate is obtained in the step (4).
8. The method for preparing dried ginger juice according to claim 7, wherein the method comprises the following steps: in the step [3], the concentration of the dried ginger juice obtained by concentration is 0.30-0.40 g/ml.
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| CN202011126357.6A CN112245555A (en) | 2020-10-20 | 2020-10-20 | Preparation method of dried ginger juice |
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| CN202011126357.6A CN112245555A (en) | 2020-10-20 | 2020-10-20 | Preparation method of dried ginger juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931832A (en) * | 2021-01-27 | 2021-06-11 | 漳州市台旺食品有限公司 | Seafood pre-cooking liquid purification processing method |
| CN113893283A (en) * | 2021-09-24 | 2022-01-07 | 广州市香雪制药股份有限公司 | Ginger-processed exocarpium citri rubrum and processing method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050130A (en) * | 1990-11-05 | 1991-03-27 | 潮阳县裕丰食品有限公司 | A kind of method for making of ginger ale |
| CN101112609A (en) * | 2007-07-13 | 2008-01-30 | 未名天人中药有限公司 | Fresh ginger formulation particles and method for preparing the same and quality control method thereof |
| CN102293997A (en) * | 2011-08-18 | 2011-12-28 | 湖南麓山天然植物制药有限公司 | Preparation method of dried ginger extract |
| CN111531184A (en) * | 2020-05-26 | 2020-08-14 | 安徽大学 | Method for preparing nano-silver with assistance of ginger extract |
-
2020
- 2020-10-20 CN CN202011126357.6A patent/CN112245555A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050130A (en) * | 1990-11-05 | 1991-03-27 | 潮阳县裕丰食品有限公司 | A kind of method for making of ginger ale |
| CN101112609A (en) * | 2007-07-13 | 2008-01-30 | 未名天人中药有限公司 | Fresh ginger formulation particles and method for preparing the same and quality control method thereof |
| CN102293997A (en) * | 2011-08-18 | 2011-12-28 | 湖南麓山天然植物制药有限公司 | Preparation method of dried ginger extract |
| CN111531184A (en) * | 2020-05-26 | 2020-08-14 | 安徽大学 | Method for preparing nano-silver with assistance of ginger extract |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931832A (en) * | 2021-01-27 | 2021-06-11 | 漳州市台旺食品有限公司 | Seafood pre-cooking liquid purification processing method |
| CN113893283A (en) * | 2021-09-24 | 2022-01-07 | 广州市香雪制药股份有限公司 | Ginger-processed exocarpium citri rubrum and processing method and application thereof |
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Application publication date: 20210122 |