CN116196344A - Preparation method of red ginseng decoction pieces - Google Patents
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 68
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
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- 239000004480 active ingredient Substances 0.000 description 9
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- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- 229940043353 maltol Drugs 0.000 description 7
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- 229930182490 saponin Natural products 0.000 description 5
- 150000007949 saponins Chemical class 0.000 description 5
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Abstract
The invention discloses a preparation method of red ginseng decoction pieces, which comprises the steps of vacuumizing red ginseng for 20min, stewing for 20min, softening the red ginseng at 81-84 ℃, cutting into 1-2mm chamfer slices, vacuumizing at normal temperature, and drying for 40min to obtain the red ginseng decoction pieces. The Ginseng radix Rubri decoction pieces prepared by the method have good tablet shape integrity, uniform and transparent color, flat and smooth section, proper thickness, less loss of effective components, and convenient administration. The method has the advantages of short time, reduced component loss, and convenient drying.
Description
Technical Field
The invention belongs to the field of Chinese medicinal material processing, and particularly relates to a preparation method of red ginseng decoction pieces.
Background
The red ginseng is obtained by steaming fresh ginseng at high temperature and drying, and Maillard (Maillard) reaction occurs during the processing of the red ginseng, so that maltol which is a specific component is produced, and pharmacological effects of resisting aging, tumor and virus of the red ginseng are enhanced. However, the red ginseng sold in the market at present has hard texture, large block shape and high keratinization, the active ingredients are not easy to dissolve out, the taking is inconvenient, and the processed red ginseng decoction pieces can avoid the problems. The processing process of the red ginseng decoction pieces comprises softening, cutting and drying, wherein the softening and drying have great influence on the shape and components of the red ginseng decoction pieces. At present, the traditional processing method of red ginseng decoction pieces generally uses a steamer for normal pressure steaming, then is manually cut and dried at room temperature, and the method has the defects of long time consumption, high temperature, easy loss of active ingredients, easy mildew, high water content and the like. Therefore, it is necessary to develop a new processing method of red ginseng decoction pieces.
Disclosure of Invention
The invention aims to provide a preparation method of red ginseng decoction pieces, which adopts a modern technology for softening red ginseng by a decompression steam medicine wetting method, simulates the principle of a medicine factory vacuum heating medicine wetting machine, self-prepares and assembles a decompression steam medicine wetting device (shown in figure 1), explores the optimal process for softening the red ginseng, overcomes the defects of long normal pressure steaming time and large loss of active ingredients in the prior art, and has better appearance property of cut decoction pieces and convenient administration.
The invention relates to a preparation method of red ginseng decoction pieces, which comprises the following steps:
1) Placing Ginseng radix Rubri in a pressure-reducing steam device, and vacuumizing for 18-22min;
2) Heating steam for stewing, wherein the stewing temperature is 78-87 ℃, the stewing time is 10-20min, and the red ginseng is softened;
3) Cutting softened red ginseng into a chamfer slice with the thickness of 1-2 mm;
4) And (5) drying the slices in vacuum at normal temperature to obtain red ginseng decoction pieces.
Preferably, the above-described preparation method of the present invention,
the vacuumizing time of the step 1) is 20min,
the stewing temperature of the step 2) is 81-84 ℃, the stewing time is 20min,
the vacuum drying time of step 3) was 40min.
In a specific embodiment, the preparation method of the red ginseng decoction pieces comprises the following steps:
1) Placing Ginseng radix Rubri in a pressure reducing steam device, and vacuumizing for 20min;
2) Heating steam for stewing, wherein the stewing temperature is 81-84 ℃, the stewing time is 20min, and the red ginseng is softened;
3) Cutting softened red ginseng into a chamfer slice with the thickness of 1-2 mm;
4) Vacuum drying the slices at normal temperature for 40min to obtain Ginseng radix Rubri decoction pieces.
The red ginseng decoction pieces provided by the preparation method disclosed by the invention have the advantages of good tablet shape integrity, uniform and transparent color, flat and smooth section, proper thickness, less loss of active ingredients and convenience in taking. The process overcomes the defect of the prior art that the normal pressure steaming time is very long, has the advantages of short time consumption, component loss avoidance and convenience in drying, and can provide process parameters for batch production of red ginseng decoction pieces in pharmaceutical factories.
Drawings
FIG. 1 is a diagram of a red ginseng decompression steam stewing device of the invention.
Detailed Description
The following examples further illustrate and understand the essence of the present invention, but do not limit the scope of the present invention in any way.
Example 1 preparation of Ginseng radix Rubri decoction pieces
1. Material
Medicinal materials and instruments: red ginseng (Tianbao ginseng antler limited company of Jilin province), JL-720 square regulation type traditional Chinese medicine slicing machine (mechanical equipment selling limited company of Jian), SHB-III circulation water type vacuum pump (scientific equipment limited company of Shanghai Yukang), vacuum drying box (scientific equipment limited company of Shanghai), electronic balance (Orhaus instruments limited company), flat weighing bottle (glass instrument limited company of Wuxi Xin da), thermometer (Rumine instrument Co of Changzhou, and electric heating furnace (Beijing Oriental Fine Rui technology development limited company).
2. Method of
2.0 preparation method
Placing radix Ginseng Rubra in self-made reduced pressure steam medicine moistening device (shown in figure 1), vacuum-pumping for 20min, stewing for 20min, and softening radix Ginseng Rubra at 81-84 deg.C; cutting softened Ginseng radix Rubri into 1-2mm chamfer slices, and vacuum drying at room temperature for 40min to obtain Ginseng radix Rubri decoction pieces.
2.1 study of Red Ginseng decoction piece softening Process
2.1.1 comprehensive grading criterion for appearance index of Ginseng radix Rubri decoction pieces
The appearance characteristics of the traditional decoction pieces mainly look at the appearance, the color, the section and the hand feeling, so that the quality of the appearance characteristics of the decoction pieces is difficult to quantify. The invention uses a plurality of indexes such as tablet shape integrity, uniform color transparency, section flatness and smoothness of the decoction pieces, and the like to drinkThe appearance characteristics of the tablets are comprehensively evaluated by adopting a comprehensive weighting and scoring method, so that the purpose of quantifying the characteristics of the tablets is achieved. Respectively weighing the total weight of the red ginseng slices after softening, cutting and drying according to the set technological parameters, then observing and selecting slice-shaped and smooth slices, evenly and transparently colored slices and slice-smooth slices, respectively weighing the respective weights, calculating the percentages of the slice-shaped and complete slices, evenly and transparently colored slices and slice-smooth slices in each sample to the total weight of the slices, and marking as Y 1 、Y 2 、Y 3 . The maximum value of each index is taken as 100 minutes, and each index value of the other index values is taken as the maximum value (Y max ) Based on (100-Y) max ) And multiplying the respective coefficients and adding the result to obtain a final score. Wherein the sheet-shaped integrity accounts for 0.6 weight, the uniform color transparency accounts for 0.2 weight, and the section flatness and smoothness accounts for 0.2 weight. Namely, slice quality is measured by the following formula: y=0.6y' 1 +0.2y′ 2 +0.2y′ 3 . Wherein: y' 1 ＝y 1 +100-Y 1max ；y′ 2 ＝y 2 +100-Y 2max ；y′ 3 ＝y 3 +100-Y 3max 。
2.1.2 Single factor study of the softening Process of Ginseng radix Rubri decoction pieces
Referring to the preparation method of 2.0, the vacuumizing time and the stewing temperature are changed, and other parameters are unchanged.
Red ginseng with uniform diameter and uniform size and similar weight is selected, vacuum pumping time (5 min, 10min, 15min and 20 min), stewing time (5 min, 10min, 15min and 20 min) and stewing temperature range (70-75 ℃, 75-80 ℃, 80-85 ℃ and 85-90 ℃) are preset as main influencing factors of a decompression steam medicine method, and the appearance characteristics (sheet shape integrity, uniform color transparency and section smoothness) of decoction pieces are taken as indexes, and the optimal level of each factor is determined through single factor experiments.
(1) Influence of vacuumizing time on red ginseng decoction pieces: putting Ginseng radix Rubri with diameter of 1.0-1.3 cm into a suction filtration bottle, connecting the device, and vacuumizing with a circulating water type vacuum pump (-0.095 Mpa) for 5min, 10min, 15min, and 20min respectively. Simultaneously heating the triangular flask (2000 ml of pure water), closing a circulating water type vacuum pump switch after vacuumizing time, opening a valve, introducing steam to 85 ℃, starting timing and moistening for 20min, and maintaining the temperature at 85-90 ℃. Cutting into 1-2mm inclined slices, drying under reduced pressure at normal temperature, weighing, and observing the integrity of the slices, uniform transparency of the color and flatness and smoothness of the cut surfaces.
(2) Influence of stewing time on red ginseng decoction pieces: putting Ginseng radix Rubri with diameter of 1.0-1.3 cm into a suction filtration bottle, connecting the device, vacuumizing (-0.095 Mpa) for 20min by a circulating water type vacuum pump, heating a triangular flask (2000 ml pure water) at the same time, closing a circulating water type vacuum pump switch after vacuumizing time, opening a valve, introducing steam to 85 ℃ for starting timing, maintaining the temperature at 85-90 ℃, respectively moistening for 5min, 10min, 15min and 20min, taking out and cutting into 1-2mm inclined slices after the moistening time is reached, drying and weighing under reduced pressure at normal temperature, and observing the integrity of the slice shape, uniform color transparency and flatness and smoothness of the section.
(3) Influence of stewing temperature on red ginseng decoction pieces: putting Ginseng radix Rubri with diameter of 1.0-1.3 cm into a suction filtration bottle, connecting the device, vacuumizing (-0.095 Mpa) for 20min by a circulating water type vacuum pump, heating the triangular bottle (2000 ml pure water), closing a circulating water type vacuum pump switch after vacuumizing time, opening a valve, and introducing steam to the temperature of 70-75deg.C, 75-80deg.C, 80-85deg.C, 85-90deg.C, and moistening for 20min. Taking out and cutting the slices into 1-2mm inclined slices, drying and weighing under reduced pressure at normal temperature, and observing the integrity of the slices, uniform transparency of the color and flatness and smoothness of the cut surfaces.
2.1.3 orthogonal designs of Red Ginseng decoction piece softening Process
Determination of a factor level table: according to the result of single factor test, using vacuumizing time, stewing time and stewing temperature as investigation factors, defining factor level table, and according to L 9 (3 4 ) The orthogonal table designs the header. 9 red ginseng (about 10 g) with similar weight and diameter of 1.0-1.3 cm and uniform thickness are taken, softened according to the test scheme of an orthogonal design table, rapidly taken out and cooled for about 1min, cut into 1-2mm inclined slices on a slicing machine, and placed in a constant temperature vacuum drying oven (normal temperature) for vacuumizing for 40min. Taking out and weighing the total weight of the decoction pieces, and observing the piecesThe method is characterized in that the method comprises the steps of calculating comprehensive scores according to the comprehensive scoring standard of the appearance indexes of decoction pieces, so as to determine the optimal process of red ginseng softening.
2.2 study of the cutting Process of Ginseng radix Rubri decoction pieces
Referring to the preparation method of 2.0, the slice thickness was changed, and the other parameters were unchanged.
Putting red ginseng with the weight similar to that of the red ginseng and the diameter of 1.0-1.3 cm into a suction filtration bottle, connecting the device, vacuumizing for 20min, stewing for 20min, maintaining the temperature at 81-84 ℃, rapidly taking out the red ginseng, cooling for about 1min, adjusting the thickness of a blade, cutting into beveled slices with the thickness of 0.5mm, 1mm, 2mm and 3mm on a slicing machine, vacuumizing for 40min in a constant-temperature vacuum drying box (normal temperature), taking out the integrity of the observed slices, uniform and transparent color, flatness and smoothness of the cut surface, and finally determining the optimal thickness of red ginseng decoction pieces.
2.3 research on drying method of red ginseng decoction pieces
Referring to the preparation method of 2.0, the drying temperature and time were examined, with other parameters unchanged.
And (3) adopting a vacuum drying method, and determining the feasibility of the vacuum drying method by taking the moisture content of the decoction pieces as an index. The longer the evacuation time, the faster the drying. Too high a drying temperature can accelerate the drying speed, but the loss of the active ingredient is large, and the sheet shape is easy to curl. Therefore, the aim of reducing the loss of the active ingredients is achieved by vacuumizing at normal temperature, and the vacuumizing time is preferably 40 minutes according to literature data. Putting red ginseng with similar weight and uniform diameter into a suction filtration bottle, connecting the device, vacuumizing for 20min, stewing for 20min, maintaining the temperature at 81-84 ℃, and rapidly taking out the red ginseng and cutting into 1-2mm inclined slices on a slicing machine. Vacuum-pumping in a normal temperature vacuum drying oven for 40min, taking out and pulverizing, and measuring 2-5 g decoction piece powder to determine water content.
3. Statistics and analysis
SPSS19.0 software performs statistics and analysis of the data, and adopts single-factor analysis of variance and LSD method multiple comparison.
4. Results
4.1 influence of the vacuum time on the Ginseng radix Rubri decoction pieces
Taking the vacuumizing time as a single factor, fixing other factors, and examining the influence of the vacuumizing time on the appearance characteristics of the red ginseng decoction pieces through single factor analysis of variance. The influence of the vacuumizing time on the appearance characteristics of the red ginseng decoction pieces is examined by a comprehensive weighting scoring method, and the result shows that the vacuumizing time is higher in 20min comprehensive score (table 1). From Table 2, F>F 0.01 (3, 8) =7.59, then P<0.01, H is rejected at a significant level of 0.01 0 To receive H 1 The vacuumizing time has a very remarkable influence on the appearance characteristics of the red ginseng decoction pieces. To further determine the variability between levels, multiple comparisons were performed using the LSD method, and the results are shown in table 3: when the vacuumizing time is 20min, the average value of the comprehensive scores is highest; when the significant level is 0.01, the vacuumizing time is very significantly different from 10min, 15min and 5 min. Thus, the evacuation time was determined to be optimal at 18min, 20min, 22min.
TABLE 1 influence of the vacuum time on the appearance of Ginseng radix Rubri decoction pieces
Y＝0.6y′ 1 +0.2y′ 2 +0.2y′ 3 y′ 1 ＝y 1 +100-70.98y′ 2 ＝y 2 +100-61.30y′ 3 ＝y 3 +100-51.68
TABLE 2 one-way analysis of variance table for vacuum pumping time
F 0.05 (3，8)＝4.07，F 0.01 (3，8)＝7.59
TABLE 3 multiple comparison results of vacuum time
4.2 influence of stewing and moistening time on red ginseng decoction pieces
The stewing time is too short, the aim of softening cannot be achieved, the efficiency is low, and the influence of the stewing time on the appearance of the red ginseng decoction pieces is examined through a single factor test. The results are shown in tables 4-6, and the stewing time is 10min, and the comprehensive score is highest; f (F) 0.05 (3，8)＝4.07<F<F 0.01 (3, 8) =7.59 then 0.01<P<0.05, so H is rejected at a significant level of 0.05 0 To receive H 1 The method shows that the stewing time has obvious influence on the appearance characteristics of the red ginseng decoction pieces; multiple comparison results show that when the stewing time is 10min, the average value of the comprehensive scores is highest, and when the significant level is 0.05, the stewing time is 10min and 5min, and the rest is not significantly different, so that the optimal stewing time is determined to be 10min, 15min and 20min.
TABLE 4 influence of the time of stewing on the appearance of Ginseng radix Rubri decoction pieces
Y＝0.6y′ 1 +0.2y′ 2 +0.2y′ 3 y′ 1 ＝y 1 +100-43.76y′ 2 ＝y 2 +100-32.15y′ 3 ＝y 3 +100-49.83 Table 5 Single-factor analysis of variance table of the time of soaking
F 0.05 (3，8)＝4.07，F 0.01 (3，8)＝7.59
TABLE 6 multiple comparison results of the time of soaking
4.3 influence of the stewing temperature on the red ginseng decoction pieces
The high stewing temperature can accelerate softening speed, and the too high stewing temperature can influence the contents of the human saponins, the maltol and the polysaccharide. Therefore, a single factor test is carried out to examine the influence of the stewing temperature on the appearance of the red ginseng decoction pieces. The results are shown in tables 7-9, and the comprehensive score is higher at the stewing temperature of 80-85 ℃; f (F)>F 0.01 (3, 8) =7.59 then P<0.01, H is rejected at a significant level of 0.01 0 To receive H 1 The obvious influence of the stewing temperature on the appearance characteristics of the red ginseng decoction pieces is shown; multiple comparison results show that the average value of the comprehensive scores is highest when the stewing temperature is 80-85 ℃, and the stewing temperature is extremely obviously different from 85-90 ℃ when the obvious level is 0.01. Therefore, the optimum soaking temperature is 78 to 81 ℃, 81 to 84 ℃, 84 to 87 ℃.
TABLE 7 influence of the stewing temperature on the appearance of Ginseng radix Rubri decoction pieces
Y＝0.6y′ 1 +0.2y′ 2 +0.2y′ 3 y′ 1 ＝y 1 +100-58.28y′ 2 ＝y 2 +100-53.48y′ 3 ＝y 3 +100-63.42
TABLE 8 Single factor analysis of variance table for stewing and wetting temperature
F 0.05 (3，8)＝4.07，F 0.01 (3，8)＝7.59
TABLE 9 multiple comparison results of the soaking temperature
4.4 orthogonal test results of Red Ginseng decoction piece softening Process
Based on the determination of the optimum level of the single factor, a factor level table 10 is formulated and header design is performed (see table 11). The test was performed according to the orthogonal design and the results are shown in table 12.
TABLE 10 factor level Table
TABLE 11 orthogonal design table
Table 12 orthogonal design test results table
Y＝0.6y′ 1 +0.2y′ 2 +0.2y′ 3 y′ 1 ＝y 1 +100-50.34y′ 2 ＝y 2 +100-56.86y′ 3 ＝y 3 +100-52.90
From table 12: according to the polar difference (R j ) The degree of influence of factors on the appearance property index of the test is A>B>C, from a comparison of the composite average of the factor levels: a is taken to be A 2 B is B 3 C is C 2 The composite score is best. Thus, the best softening process is A 2 B 3 C 2 The vacuum pumping time is 20min, the stewing time is 20min, and the stewing temperature is 81-84 ℃.
4.5 influence of cut thickness on Ginseng radix Rubri decoction pieces
According to the test result, the cut decoction pieces with the thickness of 0.5mm are easy to break, warp and stick due to the fact that the cut decoction pieces are too thin, so that the integrity of the pieces and the flatness of the cut surfaces are poor, the breakage rate is high, and resources are wasted; cutting to 3mm has good integrity and smoothness of the cut surface, but cutting to too thick can not achieve the purpose of quick dissolution of decoction pieces. The sliced decoction pieces with the thickness of 1mm and 2mm are good in slice shape integrity, smooth and flat in section and proper in thickness. Therefore, the red ginseng decoction pieces with the thickness of 1-2mm are comprehensively considered to be cut.
4.6 influence of drying method on Ginseng radix Rubri decoction pieces
3.6585g of red ginseng powder dried by a vacuum drying method (vacuum pumping is carried out in a normal-temperature vacuum drying box for 40 min) is precisely weighed in a constant-weight flat weighing bottle, 33.2717g of the flat weighing bottle is weighed, a bottle cover is opened, the bottle cover is dried for 5h at 100 ℃ in a drying box, the bottle cover is taken out and cooled to room temperature, the weighed weight is 36.6655g, and the bottle cover is dried for 1h at 100 ℃ until the difference between two continuous weighing is not more than 5 mg. Therefore, the water content of the red ginseng decoction pieces is (3.6585g+33.2717g-36.6655 g)/3.6585 g= 7.235%, which is lower than 12% of the red ginseng water content standard of the 2020 edition of Chinese pharmacopoeia, which shows that the drying method is suitable and meets the national standard requirement.
4.7 Effect of the slicing Process of the present patent on the active ingredient
The HPLC method is adopted to detect the content of total saponins and maltol in 9 processed decoction pieces before red ginseng processing and in orthogonal design, and the longer the stewing time is, the larger the influence on the components is, so the influence of the stewing time on the loss of the effective components is mainly examined.
The detection of the content of the total saponins and the maltol in the red ginseng decoction pieces before and after the processing shows that the loss of the content of the total saponins and the maltol in the red ginseng decoction pieces after the processing is less. The test results are shown in Table 13.
TABLE 13 influence of slicing process on active ingredients of red ginseng
From Table 13: the processed decoction pieces of ginseng total saponins and maltol have certain loss, but the loss is smaller; compared with 10min and 15min, the total ginsenoside and maltol loss amount is smaller when the mixture is stewed for 20min. Therefore, the optimal process of stewing for 20min can ensure that the tablet shape is intact, and the loss of active ingredients is small, so that the processing method is proved to be feasible.
Any simple variations or modifications which fall within the spirit of the invention are within the scope of the invention.
Claims (5)
1. A preparation method of red ginseng decoction pieces comprises the following steps:
1) Placing Ginseng radix Rubri in a pressure-reducing steam device, and vacuumizing for 18-22min;
2) Heating steam for stewing, wherein the stewing temperature is 78-87 ℃, the stewing time is 10-20min, and the red ginseng is softened;
3) Cutting softened red ginseng into a chamfer slice with the thickness of 1-2 mm;
4) And (5) drying the slices in vacuum at normal temperature to obtain red ginseng decoction pieces.
2. The process of claim 1, wherein the evacuation time of step 1) is 20 minutes.
3. The process according to claim 1, wherein the stewing temperature in step 2) is 81-84 ℃.
4. The process according to claim 1, wherein the stewing time of step 2) is 20min.
5. The process of claim 1, wherein the vacuum drying time of step 3) is 40 minutes.
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| CN106176855A (en) * | 2016-06-30 | 2016-12-07 | 正大青春宝药业有限公司 | A kind of concocting method of Radix Ginseng Rubra decoction pieces |
| CN108403742A (en) * | 2018-04-18 | 2018-08-17 | 辽宁中医药大学 | A kind of sun-dried ginseng softening cut processing method |
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| CN106176855A (en) * | 2016-06-30 | 2016-12-07 | 正大青春宝药业有限公司 | A kind of concocting method of Radix Ginseng Rubra decoction pieces |
| CN108403742A (en) * | 2018-04-18 | 2018-08-17 | 辽宁中医药大学 | A kind of sun-dried ginseng softening cut processing method |
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| 岳凯, 蔡科, 赵兴梅, 江明: "减压焖润中药方法的探讨", 四川中医, no. 03, pages 31 - 33 * |
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