Method for preparing traditional Chinese medicine Pinellia ternata

Abstract

The invention relates to a method for preparing a traditional Chinese medicine Pinellia ternate, comprising the following steps of: taking crude Pinellia ternate and placing in a closed container, adding the ethanol solution with volume by volume concentration of 65-80% to soak for 24-48 hours, then drying to obtain prepared Pinellia ternate. In the invention, the ethanol solution with volume by volume concentration of 65-80% is used for soaking Pinellia ternate, and the ethanol solution has stronger penetrating power for plant cells and acrimony of Pinellia ternate so that the acrimony of the Pinellia ternate can be obviously reduced after being soaking for 24-48 hours. Tested by toxicologic experiment, the prepared Pinellia ternate is acrimony free and does not numb the tongue. In the method of soaking Pinellia ternate, ethanol is less used, and only 20-30% of the weight of crude Pinellia ternate is needed to detoxicate. In the invention, alum is not used, thereby avoiding poison ofA1<3+> intake of excessive residue on nervous system during the preparation of auxiliary material alum and ensuring safe clinic use. The invention meanwhile solves the problem of component loss caused by long-term soaking in water or boiling and mouldy deterioration of Pinellia ternate caused by long-term soaking in water in hot weather. The invention can effectively ensure safe and effective clinic use of Pinellia ternate.

Description

1. Technical Field [0001] The invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a processing method of the traditional Chinese medicine Pinellia ternata. 2. Background technology [0002] Pinellia is the dry tuber of Pinellia ternata (Thunb.) Breit. of the Araceae family. It was first published in the "Shen Nong's Materia Medica". It has a history of thousands of years of medication. The effect of removing knots. However, since ancient times, Pinellia ternata has been regarded as "poisonous" because of its spicy taste and tingling tongue. Zhang Zhongjing of the Han Dynasty recorded in the "Golden Chamber Jade Letter" that the concoction of Pinellia "makes the water clear and slippery, and it is poisonous if not washed." "Materia Medica Annotation" says "Ling Hua is exhausted, and the throat of Bu'erji people". [0003] Modern studies have found that lip swelling and pain, aphonia, salivation, cramps, dyspnea, and even death fro...

AI Technical Summary

Problems solved by technology

Regardless of the ancient processing methods and modern processing techniques, the processing of pinellia adopts water (water or concoction soaking, washing, etc.), fire system (boiling, frying, simmering, etc.) or water and fire co-production (boiling, concoction or Alum co-cooking, etc.), the operation steps are complicated, and the processing time is relatively long, and some have even reached tens of days

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