RU2639571C1 - Method for obtaining of liniment based on birch buds - Google Patents

Abstract

FIELD: pharmacology.SUBSTANCE: method for obtaining of a liniment on birch buds, including preparation of pork fat, birch buds and pork fat placement into a container and fat and buds mixture exposure to temperature, while pork fat is obtained by lard melting and treatment by sharp steam, then, after fat filtering, birch buds and pork fat are mixed in a ceramic or glass vessel, then the mixture of birch buds and pork fat is heated to a temperature not exceeding the temperature of denaturation, and kept at that temperature without external air, mixing the birch buds and pork fat at stirring with removal of air from the loose mass of birch buds.EFFECT: liniment obtained by the above-described method has a wound healing, anti-inflammatory action; liniment can be used as an aid in osteochondrosis, arthritis, arthrosis, myositis and for elimination of associated symptoms.13 cl

Description

The present invention relates to medicine, in particular to means - ointments for therapeutic, dental or hygienic purposes, in which materials from mammalian animals and herbal remedies are used.

Birch buds contain balsamic essential oil, which contains betullenic acid, betulol and betulen, tarry substances, alkaloids, flavonoids, fatty acids, vitamin C, PP, carotene and saponins, tannins and minerals (magnesium, calcium and iron). The oil obtained in the amount of 5-8% by distillation of the kidneys with steam, is a thick yellow liquid with a pleasant balsamic odor. The beneficial properties of birch buds are known not only in folk, but also in traditional medicine. They have a diuretic, choleretic, diaphoretic, blood purifying, analgesic, disinfectant, wound healing effect. This is an excellent anthelmintic, birch buds relieve inflammation, have a strong antibacterial effect, killing germs of the intestinal-typhoid row. Tincture of birch buds (1: 5) exhibits antimicrobial activity against antibiotic-resistant forms of 144 strains of staphylococci isolated from patients with various forms of purulent infection. This allows you to treat various purulent infections, such as phlegmon, furunculosis, peritonitis and mastitis. The essential oils contained in birch buds are damaging to invasion. Drugs for alcohol remove Trichomonas, helminths, Giardia, and ciliates from the body. The birch buds not only destroy parasites, but also eliminate toxins and normalize the digestive tract. Preparations made from plant buds are prescribed for puffiness of cardiac origin. Birch buds increase diuresis and quickly reduce swelling on the periphery, even when traditional diuretics do not have the desired effect.

A known method of preparing ointments of anti-inflammatory and wound healing effects based on fat for the treatment of purulent-inflammatory diseases, burns, inflammatory diseases of the joints, trophic ulcers and other long-term healing wounds. See application for invention of the Russian Federation No. 2002108231. The ointment includes plant components and lanolin, while it contains aloe vera oil, mandrake root oil and additionally contains honey, mummy, bear fat in the following mass ratio of the components 1: 1: 1: 1: 1: 1. The constituent ointments are adjusted to the desired consistency and mixed.

In an embodiment, the ointment includes plant components and lanolin, and as plant components, it contains plantain oil, sweet clover oil, sea buckthorn oil, celandine oil, calendula oil, horsetail oil, St. John's wort oil, narrow-leaved oil, poplar oil, kidney oil birch, fir oil and additionally contains honey, mummy, bear bile, propolis in the following mass ratio of components 1: 1: 2: 1: 1: 1: 2: 1: 2: 1: 1: 1: 2: 2: 2: 2.

The preparation of the ointment consists in bringing all the components into a liquid or fluid state (propolis, bear bile, honey, mummy), mixing them and holding for a specified period of time.

The disadvantages of the known method and composition include the complexity of the technology and formulation, which includes many components, while it is possible as the opposite mutually exclusive effect of the components and one on the other. At the same time, it becomes incomprehensible by what means or by what several means the greatest positive effect on the patient's health has been achieved.

A simpler, but no less effective method for the preparation of wound healing and anti-inflammatory ointments based on birch buds is known. See zdorovyda.ru> Best recipes. To prepare an ointment from birch buds, you need: butter - 800 grams to lay in layers (1.5 cm), alternating with birch buds, in a clay pot. The pot is not filled to the brim. Cover and simmer in the oven for two to three hours, at temperatures up to 100 degrees. Squeeze, add crushed camphor powder -7.5 g. Stir. Fold in a suitable dish, tightly corking the lid. Store in a cool place. Application: before going to bed, rub rheumatism-affected areas with ointment from birch buds and wrap wool.

The disadvantages of this method include the destruction of most active biological substances at a temperature exceeding 76 ° C. In addition, at a temperature higher than the temperature of disodium, in addition to the loss of part of biologically active substances, part of the composition turns into a mixture of a product with normal consistency and a granular product.

In the same source of information (zdorovyda.ru> Best recipes), the second method for preparing the ointment is indicated for which you need high-fat butter (250 g), birch buds (250 g) and crystalline camphor (25 g). To prepare the ointment, you need to take a clay pot, cut the butter into slices and put it on the bottom of the pot with a layer of 1.5-2 cm thick. On top of it pour the same layer of birch buds and, alternating layers of oil and kidneys, fill the pot and cover it with a lid that must be sealed with a test. Next, put a pot in a preheated oven and simmer over low heat for 12-15 hours. Then the dough is removed from the pot, the lid opens and the future ointment cools. Once the product has cooled, the kidneys need to be filtered, squeezing carefully.

The disadvantages of the known method for the preparation of wound healing and anti-inflammatory ointments include the presence of camphor in the ointment, which, while stimulating the respiratory centers, is contraindicated in asthmatics and allergy sufferers. The presence of butter reduces the shelf life of the ointment, as the butter contains water, in which mold fungi Oidium lactis, Pen.glaukum can appear, which will lead to spoilage of the entire product.

In addition, the presence of butter in the composition of the ointment leads the ointment to more fluid properties and when the ointment is applied to the affected parts of the body, its effective effect is reduced due to the low concentration and high fluidity of the ointment layer on the skin surface.

There are other recipes for making ointments using birch buds.

So when preparing an ointment from birch buds, they are poured with boiling water, after 15 minutes the broth is filtered and mixed with melted lanolin. When the mass hardens, the liquid that has formed on its surface is drained, and the ointment is ready for use. Moreover, most active biological substances are destroyed at temperatures above 76 ° C, and when you try to mix an aqueous extract and fat base does not lead to the required efficiency, because water-soluble substances are slightly soluble in fatty bases.

Village sorcerers and midwives knew well that decoctions and infusions of birch buds act favorably with dysmenorrhea (a painful manifestation of menstruation) and contribute to the rapid onset of critical days in women. In the village ointments are prepared from birch buds based on interior lard: first, finely chopped slices of bacon are placed on the bottom of the dousing pan, then finely chopped fat, then birch buds, 1 cm thick; tightly close the pan and simmer in the Russian oven for 12 hours. See Birch buds. Discussion on Liveintemet.rmusers / 4845301 / post 218781951 - prototype. About one kg of fat is stacked in one go.

After cooling and filtering, the resulting mass turns into ointment. It is used to treat joints (for arthritis) and colds: rubbing your back and chest.

The disadvantages of the known technology include the presence of air in the layers between the birch buds with pieces of fat and fat and the uneven contact of plant materials - birch buds and the basis of pork fat. In addition, the harmful effects of high temperatures from 90 to 100 degrees on birch buds, located together with pieces of bacon in a Russian stove, in which the biologically active substances in the birch buds are destroyed, resulting in a decrease in the amount of biologically active substances in the final product .

The technical result of the proposed method is to eliminate the disadvantages of the prototype, in particular obtaining high-quality liniment based on pork fat and birch buds with high wound healing and anti-inflammatory and other properties characteristic of biologically active substances of birch buds.

Delivered by the invention, the technical result is achieved by combining known common features with the prototype, including preparing pork fat, laying pork fat and birch buds in a container and influencing the mixture of fat and kidneys with temperature, and new features, namely, that pork fat is obtained by melting and treating lard with hot steam at a temperature of 90-150 ° C, then, after filtering the fat, in a ceramic or glass dish in a volume ratio of 3.0-1.0 to 10.0-1.0 at a temperature of fat at 40-50 ° C, birch buds are mixed with pork fat, after which the mixture of fat and kidneys is heated to a temperature not exceeding the denaturation temperature of 50.0-76.0 ° C, and maintained at this temperature for 4.0- 20.0 hours without access to outside air.

The volume of the mixture of pork fat and birch buds after mixing is adjusted to 0.90-0.99 volume of a glass or ceramic container.

When mixing pork fat and birch buds at a temperature of fat of 40-50 ° C, air is removed from the loose mass of birch buds.

The finished mixture of fat with birch buds, after exposure at a temperature not exceeding the temperature of denaturation, is brought to a homogeneous mass, for which the mixture is filtered or passed through a sieve and large inclusions and fluctuations are removed from the mass of the mixture.

The novelty of the proposed method is to obtain pork fat by melting and processing pork fat with steam at a temperature of 90-150 ° C, then, after filtering the fat, in a ceramic or glass dish in a volume ratio of 3.0-1.0 to 10.0- 1.0 at a fat temperature of 40-50 ° C, birch buds are mixed with pork fat, after which the mixture of fat and kidneys is heated to a temperature not exceeding the denaturation temperature of 50.0-76.0 ° C, and maintained at this temperature within 4.0-20.0 hours without access to outside air.

Thus, obtaining pork fat by melting and treating pork fat with steam at a temperature of 90-150 ° C produces high-quality melted pork fat, corresponding in its characteristics to GOST 25292-82.

Mixing fat with birch buds at a fat temperature of 40-50 ° C in a volume ratio of 3.0-1.0 to 10.0-1.0 - allows you to remove the air in it from the volume of birch buds and then obtain and store it the ointment contains the largest number of biologically active substances, and heating the mixture of fat and kidneys to a temperature not exceeding the denaturation temperature of 50.0-76.0 ° C ensures uniform saturation of fat with biologically active elements of birch buds and keep these substances in the liniment. Exposure at a temperature of 50.0-76.0 ° C for 4.0-20.0 hours allows for more complete transition of biologically active substances into the ointment base - melted pork fat.

Signs of mixing pork fat and birch buds at a fat temperature of 40-50 ° C at which air is removed from the friable mass of birch buds and signs of adjusting the volume of the mixture of pork fat and birch buds after mixing to 0.90-0.99 volume of glass or the ceramic container leaves in the container after closing it, for example, with a lid, the minimum amount of air, which no longer has a significant negative effect on the safety of biologically active elements of the mixture.

Bringing the finished mixture of fat with birch buds, after exposure to a temperature not exceeding the temperature of denaturation, to a homogeneous mass with the removal of large inclusions and fluctuations from the mixture mass allows you to evenly apply the ointment to all affected areas of the body without causing painful sensations to the patient.

Conducted patent information research showed that a combination of known and new features of the invention in the sources of patent and scientific and technical information was not found, which allows attributing the features to novelty.

The proposed combination of features is not known from the existing level of technology and does not follow from it explicitly, while allowing to obtain a higher technical result. Therefore, the proposed essential features and their combination can be considered as having an inventive step.

The description of the implementation of the proposed method, including a specific example, allows it to be attributed to industrially feasible.

The proposed method for obtaining liniment on birch buds is as follows.

Initially, pork fat is prepared. For this, lard is cut into pieces with sizes of 8-20 mm and placed in a container through which sharp steam is passed at a temperature of 90-150 ° C. After that, the released pork fat is drained, and the remaining pieces of fat are squeezed out and all the fat is filtered, retaining solid inclusions. Ready fat complies with GOST 25292-82. To prepare the required amount of liniment in a ceramic or glass container pour pork fat heated to a temperature of 40-50 ° C in an amount of 60-90% of the calculated amount of ointment and add 10-40% of the calculated amount of birch bud ointment corresponding to GOST 8533 -57. Pork fat and birch buds are mixed. At the same time, air is removed from the loose volume of birch buds, which adversely affects the preservation of biologically active substances that have passed from birch buds to the fat base. The volume of the mixture of pork fat and birch buds is adjusted to 0.9-0.99 the volume of the container in which the liniment is prepared, leaving as little air as possible in the container when it is closed with a lid. The container with a mixture of pork fat and birch buds is tightly closed with a lid without access to outside air and installed in a thermal chamber in which the temperature is maintained for 4-20 hours at a temperature not higher than the denaturation temperature of 50-76 ° С. After exposure in the chamber, the mixture of fat and kidneys is filtered, separating the solid components of the mixture, turning the mixture into a homogeneous composition. After cooling the mixture to room temperature, the mixture is Packed in a lightproof container of 50-100 ml and sent to the warehouse.

When the temperature of the mixture is less than 50 ° C, the process of preparing the mixture increases significantly in time, and when preparing the mixture at a temperature of more than 76 ° C, there is a danger of reducing the biologically active elements that have passed from birch buds to the fat base.

A specific example of the proposed method.

Pork fat in an amount of 20 kg was cut into pieces with sizes of 8-20 mm and placed in a ceramic container, through which sharp steam was passed for 15 minutes at a temperature of 130 ° C. The released melted pork fat in the amount of 15 kg was poured into a separate ceramic container, and the remaining pieces of fat were squeezed out and all the fat was filtered, separating solid particles and inclusions. To prepare the liniment in a ceramic container of 10 liters, pork fat heated to a temperature of 40-50 ° C was poured in an amount of 7 liters and 3 liters of birch buds, corresponding to GOST 8533-57, were added to the fat. Pork fat and birch buds were thoroughly mixed. The level of the mixture of fat and birch buds was brought to the upper level of the tank, tightly closed with a lid without access to outside air and installed in a thermal chamber in which the temperature was maintained for 18 hours, not exceeding the denaturation temperature of 70 ° С. After exposure in the chamber, the mixture of fat and kidneys was filtered, separating the solid components of the mixture, turning the mixture into a homogeneous composition. After the mixture was cooled to room temperature in the container, the mixture was packaged in tightly closed, opaque glass containers of 50 ml each and sent to the warehouse.

The use of pork fat as the basis of liniment on birch buds makes it possible to use the biologically active substances of birch buds as efficiently as possible, because of its organoleptic properties, pork fat is close to the properties of human tissues and ensures good delivery of useful components of the liniment to the affected areas of human skin.

Claims (3)

1. The method of obtaining liniment on birch buds, including the preparation of pork fat, laying birch buds and pork fat in a container and influencing the mixture of fat and kidneys with a temperature, characterized in that pork fat is obtained by melting and processing lard with hot steam at a temperature of 90- 150 ° C, then, after filtering the fat, in a ceramic or glass dish at a temperature of fat of 40-50 ° C, mix birch buds with pork fat, taken in a volume ratio of 1.0: 3.0 to 1.0: 10 , 0, followed by a mixture of birch buds and pig fat is heated to a temperature not exceeding the temperature of denaturation of 50.0-76.0 ° C, and maintained at this temperature for 4.0-20.0 hours without access to outside air, while mixing birch buds and pork fat at a temperature of fat of 40-50 ° C, with stirring, air is removed that is in the friable mass of birch buds. 2. The method according to p. 1, characterized in that before heating the mixture, the volume of the mixture of birch buds and pork fat is adjusted to 0.90-0.99 volume of a ceramic or glass container in which the liniment is prepared and tightly sealed. 3. The method according to p. 1, characterized in that the finished mixture of birch buds with pork fat, after exposure at a temperature not exceeding the temperature of denaturation, is brought to a homogeneous mass, for which the mixture is filtered or passed through a sieve and large inclusions are removed from the mass of the mixture and fluctuations.