CN114748575A

CN114748575A - Processing technology of rhizoma polygonati preparata

Info

Publication number: CN114748575A
Application number: CN202210522543.4A
Authority: CN
Inventors: 刘欣然; 刘强; 侯朝久
Original assignee: Shanghai Medical Mindfulness Hall Chengdu Pharmaceutical Technology Co ltd
Current assignee: Shanghai Medical Mindfulness Hall Chengdu Pharmaceutical Technology Co ltd
Priority date: 2022-05-13
Filing date: 2022-05-13
Publication date: 2022-07-15

Abstract

The invention discloses a processing technology of polygonatum kingianum with wine, belonging to the field of preparation of traditional Chinese medicinal materials. The invention adopts the steps of cleaning, steaming (three times steaming and three times braising), steaming, liquid mixing, drying, cutting and drying, so that the produced polygonatum sibiricum wine has complete tablet shape, black and glossy surface and sweet taste, and each index accords with the standard of national pharmacopoeia and can be eaten instantly. The process is verified that the produced product has stable quality, uniformity, effectiveness and high yield, and is suitable for mass production.

Description

Processing technology of polygonatum sibiricum processed with wine

Technical Field

The invention relates to the technical field of traditional Chinese medicine preparation, in particular to a processing technology of polygonatum sibiricum processed with wine.

Background

The rhizoma Polygonati is Polygonatum kingianum, Polygonatum sibiricum Red, Polygonatum cyrtonema Hua, or Polygonatum cyrtonema Hua of Polygonatum of Liliaceae, which are commonly called "Rheum emodin", "Polygonatum Candidum" and "Polygonatum rhizome" according to their shapes. It is recorded in the miscellaneous records of famous physicians, listed as the first-class one, and is a famous and precious traditional Chinese medicine for tonification in our country. Sweet in flavor and neutral in nature. It enters spleen, lung and kidney meridians.

The method for processing the sealwort has been used for a long time, and the sealwort processing method comprises the following steps: nine-steaming and nine-aeration method, vitex rotundifolia water steaming method, wine decocting method, black bean boiling method, wine steaming method, milk soaking and sun drying method, etc., and modern main processing method is wine steaming method, clear steaming method, etc. The rhizoma polygonati decoction pieces processed by wine are the existing main rhizoma polygonati processed products. However, "ancient processing" also has some problems to be improved: the expression "nine" has many meanings in ancient times, which means nine times in excess or in deficiency, so the times of processing in nine times of steaming and sun-drying need to be further studied. According to statistics, ancient research literature relates to a processing technology of rhizoma polygonati, wherein about 80 percent of rhizoma polygonati is steamed and dried for nine times, processing end points are judged by taking 'black color like lacquer, sweet taste like maltose' as a characteristic taste standard, repeatability is taken by taking experience as an index, and no specific parameter is taken as an evaluation index. Therefore, it is very important to design a processing technology for polygonatum sibiricum with wine to obtain specific parameters.

The sealwort processing is mainly carried out by steaming and steaming with wine, the color difference before and after processing is large, the surface of the processed medicine is dark brown to black, the medicine is glossy, the center is dark brown to light brown, small points of tendons and vessels can be seen, the texture is soft, and the taste is sweet. The polysaccharide content of processed rhizoma Polygonati is reduced mainly because saccharide components, amino acids, and polypeptide protein components in rhizoma Polygonati have Maillard reaction at high temperature, which results in hydrolysis of glycosidic bond and dehydration of sugar to produce 5-hydroxymethyl furfural (5-HMF).

Because fresh rhizoma polygonati has irritant substances, the fresh rhizoma polygonati is required to be processed into decoction pieces for use, and the rhizoma polygonati decoction pieces are mostly processed into wine rhizoma polygonati and then used as medicines, wherein the traditional processing method of wine rhizoma polygonati is nine times steaming. Processing rhizoma Polygonati with wine according to the rules of pharmacopoeia of the people's republic of China 2015, which is to take pure rhizoma Polygonati, stewing thoroughly or steaming thoroughly with wine, slightly drying, slicing into thick slices, and drying. And yellow wine 20kg for 100kg rhizoma Polygonati. Many processing methods of polygonatum sibiricum are different.

The processing method of the polygonatum sibiricum recorded in the processing specification of the traditional Chinese medicine decoction pieces in Guizhou province comprises the steps of steaming the polygonatum sibiricum for 8-12 hours, airing to be half-dry, adding 20% yellow wine, uniformly stirring, stewing thoroughly, repeatedly steaming to be dark brown on the surface and dark brown inside according to a wine steaming method, slicing into thick pieces, and finally drying (food and drug supervision and administration in Guizhou province, the processing specification of the traditional Chinese medicine decoction pieces in Guizhou province [ M ]. Guiyang: Guizhou scientific and technical publishing agency, 2005:12, 223.).

The processing method of the polygonatum sibiricum with the wine reported by Wu Ying Xiang et al comprises the steps of moistening the polygonatum sibiricum for 4 hours, placing the mixture in a closed medicine tank, adding 20% yellow wine, shaking uniformly, heating with strong fire for 2 hours and slow fire for 2 hours, stopping heating, stewing for 4 hours, and finally drying (Wu Ying Zi, the influence of the processing technology on the active ingredients and the fingerprint of the polygonatum sibiricum [ D ]. Fujian agriculture and forestry university, 2013.).

The preparation method of Jiujinghuang obtained by Olympic et al through orthogonal experiments includes moistening crude rhizoma Polygonati with 20% yellow wine for 18h, steaming for 8h, stewing for 8h, taking out, slicing into thick slices, and finally drying (Wujianhua, Zizu. Jiujinghuang decoction pieces processing research [ J ]. Shanxi Chinese medicine 2011,11: 1542-.

At present, in the application and research of the processing technology of polygonatum kingianum, all the raw materials are dried polygonatum kingianum medicinal materials. And the fresh rhizoma polygonati medicinal material is processed into dry medicinal material and is steamed or boiled and dried. Then, the yellow wine is used for stewing, steaming and drying to obtain the polygonatum kingianum. That is, according to the existing process, two steps are required for processing fresh rhizoma polygonati into alcoholic rhizoma polygonati, namely fresh rhizoma polygonati-raw rhizoma polygonati-alcoholic rhizoma polygonati. The processing method has various procedures, consumes time, labor and energy, and relates to the change of processing sites, thereby increasing the costs of transportation, storage, maintenance and the like. Meanwhile, the loss of the active ingredients of the medicinal materials can be caused by the multiple working procedures.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide a method for preparing polygonatum kingianum by using polygonatum kingianum, and the invention adopts a technical scheme that:

a processing technology of rhizoma polygonati preparata is characterized by comprising the following steps: the method comprises the following steps:

s1: cleaning: removing impurities and mildewed and deteriorated parts of rhizoma polygonati, and removing non-medicinal parts;

s2: washing: cleaning the sealwort obtained by cleaning in the step S1 to remove surface silt;

s3: primary steaming: taking yellow wine and washed rhizoma Polygonati into a medicine decocting (moistening) chamber, mixing with yellow wine 20kg per 100kg rhizoma Polygonati, and moistening thoroughly; steaming the thoroughly mixed raw materials for the first time, and airing;

s4: slicing the dried rhizoma Polygonati in S3;

s5: secondary steaming: steaming the sliced rhizoma polygonati in the S4 again, and airing;

s6: steaming for the third time: steaming the sliced rhizoma polygonati in the step S5 again, and airing;

s7, back mixing and steaming: mixing the dried rhizoma polygonati in the S6 back into the steamed liquid;

s8: and (3) drying: drying the polygonatum substance in the S7.

Further, the steaming manner in step S3 is: steaming for 3h, and then sealing in the tank for 2 h; the steaming mode in the step S5 is as follows: steaming for 2h, and sealing in the tank for about 3 hours; the steaming mode in the step S6 is as follows: steaming for 1 hr, and sealing in the jar for about 4 hr.

Further, the steaming temperature is controlled to be 100 ℃.

Further, in the step S5, the drying temperature is 50-55 ℃, and the moisture content is lower than 14.0%.

Further, the drying mode is batch drying.

Further, in the step S4, the slice thickness is 2 to 4 mm.

Has the beneficial effects that:

the invention combines the steps of steaming, stewing and cutting, so that the produced polygonatum sibiricum wine has complete tablet shape, black and glossy surface and sweet taste, each index meets the standard of national pharmacopoeia, and the polygonatum sibiricum wine can be eaten instantly.

The process is verified that the produced product has stable quality, uniformity, effectiveness and high yield, and is suitable for mass production.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Detailed Description

In the description of the present invention, unless otherwise expressly limited, the words should be construed broadly, and their specific meanings in the present invention can be reasonably determined by one skilled in the art in consideration of the technical details of the technical solution.

s3: primary steaming: taking yellow wine and washed rhizoma Polygonati into a medicine decocting (moistening) chamber, mixing with yellow wine 20kg per 100kg rhizoma Polygonati, and moistening thoroughly; steaming the mixed and moistened raw materials for the first time, and airing;

s4: slicing the dried rhizoma Polygonati in S3;

s7, back mixing the steam: mixing the dried rhizoma polygonati in the S6 back into the steamed liquid;

s8: and (3) drying: drying the polygonatum substance in the S7.

The steaming mode in the step S3 is as follows: steaming for 3h, and then sealing in the tank for 2 h; the steaming mode in the step S5 is as follows: steaming for 2h, and sealing in the tank for about 3 hours; the steaming mode in the step S6 is as follows: steaming for 1 hr, and sealing in the jar for about 4 hr.

The steaming temperature is controlled to be 100 ℃.

In the step S5, the drying temperature is 50-55 ℃, and the moisture content is lower than 14.0%.

The drying mode is intermittent drying.

In the step S4, the slice thickness is 2-4 mm.

In the present embodiment, it is preferred that,

the property, taste and content of the polygonatum kingianum change along with the prolonging of steaming time. The method comprises the following steps of cleaning rhizoma polygonati, adding yellow wine in proportion, moistening thoroughly, steaming, and detecting rhizoma polygonati samples with different steaming time to obtain data:

table 1: the steaming time is compared with the properties, taste and content of the polygonatum kingianum in the wine

The data in the table show that the polysaccharide content of polygonatum kingianum gradually decreases as the steaming time is prolonged, but the polygonatum kingianum is black, bright and sweet in taste as the steaming time is prolonged.

In experiments, the wine sealwort is steamed for multiple times and then is stuffy, so that the color change can be accelerated and the taste can be improved, and the comparative data are obtained by steaming for different times within the same steaming time:

table 2: the times and time of steaming are compared with the content of rhizoma Polygonati in wine

In order to solve the problems of the character, taste and uniform content of polygonatum kingianum, the first round of steaming is performed for 3 hours, then the second round and the third round of steaming are performed, and each round of steaming is performed for 2-3 hours in the same stuffiness way. Meanwhile, the steaming time can be greatly shortened after slicing, and the following data comparison of different steaming times is as follows:

table 3: slice steaming time and content comparison

Table 4: comparison of rhizoma Polygonati content before and after mixing with the distillate

The steaming process of the polygonatum sibiricum wine summarized by the 4 table data is as follows: the polygonatum sibiricum is steamed for three times in the steaming process, the first round is steamed for 3 hours, the second round and the third round are steamed after the polygonatum sibiricum is cut, the second round is steamed for 2 hours, the third round is steamed for 1 hour, and each round is also closed for 2 to 3 hours. Drying after three-wheel steaming is finished, and stirring the steam liquid again for drying. The rhizoma Polygonati wine prepared by the process has characteristics of brown to black, uniform content, and soft and sweet taste.

The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art.

Claims

1. A processing technology of polygonatum kingianum, which is characterized in that: the method comprises the following steps:

s4: slicing the dried rhizoma Polygonati in S3;

s8: and (3) drying: drying the polygonatum substance in the S7.

2. The polygonatum kingianum processing process according to claim 1, which is characterized in that: the steaming mode in the step S3 is as follows: steaming for 3h, and then sealing in the tank for 2 h; the steaming mode in the step S5 is as follows: steaming for 2h, and sealing in the tank for about 3 hours; the steaming mode in the step S6 is as follows: steaming for 1 hr, and sealing in the jar for about 4 hr.

3. The polygonatum kingianum processing process according to claim 2, which is characterized in that: the steaming temperature is controlled to be 100 ℃.

4. The polygonatum kingianum processing process according to claim 1, which is characterized in that: in the step S5, the drying temperature is 50-55 ℃, and the moisture content is lower than 14.0%.

5. The polygonatum kingianum processing process according to claim 4, which is characterized in that: the drying mode is intermittent drying.

6. The polygonatum kingianum processing process according to claim 1, which is characterized in that: in the step S4, the slice thickness is 2-4 mm.