Gastrodia elata preservation method

Abstract

The invention discloses a gastrodia elata preservation method, and belongs to the field of preservation of traditional Chinese medicinal materials. The gastrodia elata preservation method comprises the following steps: cleaning, softening and sterilizing, soaking and storing, wherein a preservation solution adopted in the soaking process is composed of 80-90 g of citric acid, 20-35 g of D-Sodium isoascorbiate, 60-80 g of chitosan and 80-120 kg of water. By adopting the preservation solution disclosed by the invention, since the components mutually cooperate, a significant synergistic effect is generated, and the manners of slicing and prolonging the boiling duration are not adopted, so that the main effective components are kept to be almost invariable within at least 24 months, no rotting phenomenon occurs on morphology within at least 24 months, and the color is retained complete; the astringent of the gastrodia elata is eliminated, so that the taste is better; in addition, the dosage of the preservation ingredients in the preservation solution disclosed by the invention is small, so that the cost is low, nearly no additional harmful ingredient is generated, the gastrodia elata nearly has no difference from fresh gastrodia elata when being taken, and the gastrodia elata is green and safe.

Description

technical field [0001] The invention relates to the field of fresh-keeping of traditional Chinese medicinal materials, in particular to a fresh-keeping method of Gastrodia elata. Background technique [0002] Gastrodia elata Bl. is a perennial herb of the genus Gastrodia elata in the family Orchidaceae. Its tubers are also known as Gastrodia elata. embolism. Fresh Gastrodia elata is difficult to preserve. In order to achieve the purpose of long-term preservation, the traditional processing method is: Gastrodia elata tubers are excavated, washed, peeled, steamed at high temperature, and then dried. This traditional processing method has the following disadvantages: in the drying process, due to the high temperature, the active ingredients in it will be lost, such as gastrodin, gastrodin and polysaccharides; in addition, the pollution in the fuel during the baking process The ingredients will adhere to Gastrodia elata, affecting the variety and safety of Gastrodia elata; in ...

AI Technical Summary

Problems solved by technology

This traditional processing method has the following disadvantages: in the drying process, due to the high temperature, the active ingredients in it will be lost, such as gastrodin, gastrodin and polysaccharides; in addition, the pollution in the fuel during the baking process The ingredients will adhere to Gastrodia elata, affecting the variety and safety of Gastrodia elata; in addition, in order to increase the permeability and storage time of Gastrodia elata, sulfur is added during the baking process in the traditional processing method, so that the sulfur element in Gastrodia elata exceeds the standard. Seriously affect the safety of use

[0003] In order to overcome the above-mentioned shortcomings, there are reports of fresh-keeping Gastrodia elata in the prior art, such as the method in the Chinese patent application with the publication number CN101904990A: after soaking and disinfecting with disinfectant, heating with microwaves, and then vacuum sterilizing and preserving, this The method is cumbersome to operate and requires high production equipment and conditions

Another example is the method of the Chinese patent application whose publication number is CN101744043A: boil it in boiling water for about 2 hours, and then use a special liquid preparation to keep it fresh. Nutrients will not be lost, and its own astringent taste has been removed.” However, its preservation time is relatively short. The inventor of the present application adopted this method for preservation. As a result, after 12 months, the external form of Gastrodia elata began to rot , and the content of gastrodin and gastrodin began to decline. By 15 months, the outer surface of Gastrodia elata had been corrupted by more than 2mm, and the content of gastrodin and gastrodin, the main components, had dropped by more than 40%.

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