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Processing method of red ginseng

A technology of red ginseng and ginseng, which is applied in the field of red ginseng processing, can solve the problems of ignoring red ginseng and uneven quality of red ginseng, and achieve the effect of optimizing processing technology and promoting scientific

Inactive Publication Date: 2013-07-24
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

At present, the processing technology of each red ginseng factory is different. Manufacturers pay attention to the appearance quality of red ginseng, while ignoring the internal quality of red ginseng, resulting in uneven quality of red ginseng sold in the market

Method used

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  • Processing method of red ginseng
  • Processing method of red ginseng

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Experimental program
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specific Embodiment 1

[0030] Specific embodiment 1 red ginseng processing method

[0031] A. The selection of fresh ginseng: choose the main root and lateral root of 6-year-old fresh ginseng with body length, paddle feet, and disease-free;

[0032] B. Shampoo and ginseng washing: Remove the hairs on the selected ginseng main root and lateral roots, soak in water for 3-4 hours and then brush the ginseng. When brushing the ginseng, the action should be light, so as not to damage the epidermis, reeds and legs;

[0033] C. Steaming ginseng: put the fresh ginseng washed in step B on the steaming rack, heat slowly, and stop heating after steaming for 4 hours;

[0034] D. Drying: Dry the steamed ginseng in step C twice, the first time in an oven at 70°C for 10 hours, and the second time in an oven at 50°C until the water content is lower than 12%.

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Abstract

The invention provides a processing method of red ginseng, which is capable of guaranteeing high contents of active ingredients and sugar ingredients in the red ginseng and has an important significance of ensuring the quality of red ginseng decoction pieces and promoting regular processing of the red ginseng, wherein the active ingredients comprise ginsenoside Rg1, Rb1, Rc, Rb2, Re, Rf, Rb3, Rd, Rg2 and Rg3, and the sugar ingredients comprise sucrose and maltose.

Description

technical field [0001] The invention relates to a method for processing red ginseng, which belongs to the technical field of traditional Chinese medicine cultivation. Background technique [0002] Red ginseng is the steamed dry root and rhizome of the cultivated product of Araliaceae Panax ginseng C.A.Mey. It is a variety listed in "Chinese Pharmacopoeia" (2010 edition). It has the effects of invigorating vitality, recovering pulse and solidifying, replenishing qi and absorbing blood. Ginsenoside is the main active ingredient of red ginseng, which has various pharmacological effects such as anti-tumor, anti-aging, improving immunity and anti-arrhythmia. At present, the processing technology of each red ginseng factory is different. Manufacturers pay attention to the appearance quality of red ginseng, but ignore the internal quality of red ginseng, resulting in uneven quality of red ginseng sold in the market. [0003] The invention provides a method for processing red gins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/258A61K125/00
Inventor 郭巧生朱丽娟叶正良李德坤
Owner NANJING AGRICULTURAL UNIVERSITY
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