Preparation method of flavored motherwort paste

A technology of flavored motherwort paste and motherwort paste, which is applied in the field of preparation of flavored motherwort paste, can solve the problems of reduced active ingredient content and high heating temperature, and achieve the effects of increased heating temperature, improved production pass rate, and improved efficiency

Inactive Publication Date: 2014-12-10
上海海虹实业(集团)巢湖今辰药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, there is also the problem that the heating temperature of the extract and brown sugar is too high, which easily leads to a significant reduction in the content of active ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0024] In the present embodiment, the preparation method of flavored motherwort paste comprises the following steps:

[0025] 1) Take Motherwort, Angelica, Rehmanniae Rehmanniae, Paeoniae Alba, and Rhizoma Chuanxiong and soak in water for 3-5 hours;

[0026] 2) Take the motherwort soaked in step 1), chop it up, add 5-10 times the mass of water, decoct twice at 80-85°C for 1 hour each time, combine the decoctions, and filter;

[0027] 3) Take the Angelica sinensis, Rehmannia glutinosa, Radix Paeoniae Alba, and Ligusticum chuanxiong soaked in step 1), add 5-10 times the mass of water, decoct twice at 80-85°C for 2 hours each time, combine the decoctions, filter Pass;

[0028] 4) Take the filtrate from step 3) and add brown sugar, heat to 100-150°C, melt, mix and concentrate until the relative density is 1.1g / cm 3 flavored extract of

[0029] 5) Take the filtrate of step 2), add the flavored extract of step 4), concentrate at 80°C-85°C to a relative density of 1.21-1.25g / cm 3...

specific Embodiment 2

[0031] In the present embodiment, the preparation method of flavored motherwort paste comprises the following steps:

[0032] 1) Take Motherwort, Angelica, Rehmanniae Rehmanniae, Paeoniae Alba, and Rhizoma Chuanxiong and soak in water for 3-5 hours;

[0033] 2) Take the motherwort soaked in step 1), chop it up, add 5-10 times the mass of water, decoct twice at 80-85°C for 2 hours each time, combine the decoctions, and filter;

[0034] 3) Take the Angelica sinensis, Rehmannia glutinosa, Radix Paeoniae Alba, and Ligusticum chuanxiong soaked in step 1), add 5-10 times the mass of water, decoct twice at 80-85°C for 3 hours each time, combine the decoctions, filter Pass;

[0035] 4) Take the filtrate from step 3) and add brown sugar, heat to 100-150°C, melt, mix and concentrate until the relative density is 1.3-1.4g / cm 3 flavored extract of

[0036] 5) Take the filtrate of step 2), add the flavored extract of step 4), concentrate at 80°C-85°C to a relative density of 1.21-1.25g / ...

specific Embodiment 3

[0038] In the present embodiment, the preparation method of flavored motherwort paste comprises the following steps:

[0039] 1) Take Motherwort, Angelica, Rehmanniae Rehmanniae, Paeoniae Alba, and Rhizoma Chuanxiong and soak in water for 3-5 hours;

[0040] 2) Take the motherwort soaked in step 1), chop it up, add 5-10 times the quality of water, decoct twice at 80-85°C for 3 hours each time, combine the decoctions, and filter;

[0041] 3) Take the Angelica sinensis, Rehmannia glutinosa, Radix Paeoniae Alba, and Ligusticum chuanxiong soaked in step 1), add 5-10 times the quality of water, decoct twice at 80-85°C for 4 hours each time, combine the decoctions, filter Pass;

[0042] 4) Take the filtrate from step 3) and add brown sugar, heat to 100-150°C, melt, mix and concentrate until the relative density is 1.5g / cm 3 flavored extract of

[0043] 5) Take the filtrate from step 2), add the flavored extract from step 4), and concentrate at 80°C to 85°C to a relative density o...

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Abstract

The invention discloses a preparation method of flavored motherwort paste. The preparation method comprises the following steps: 1) taking raw materials and adding water to soak for 3 to 5 hours; 2) cutting up motherwort soaked in the step 1), adding water to decoct the soaked motherwort for 2 times each for 1 to 3 hours, combining decoction, and filtering; 3) cutting up angelica, prepared radix rehmanniae, radix paeoniae alba and ligusticum wallichii soaked in the step 1), adding water to decoct the soaked angelica, prepared radix rehmanniae, radix paeoniae alba and ligusticum wallichii for 2 times each for 2 to 4 hours, combining the decoction and filtering; 4) taking the filtrate in the step 3) and adding brown sugar, heating to 100 to 150 DEG C, dissolving, mixing uniformly and concentrating to flavored extract of which the relative density is 1.10 to 1.50g / cm<3>; 5) taking the filtrate in the step 2), and adding the flavored extract in the step 4) to be concentrated into the flavored motherwort paste of which the relative density is 1.21 to 1.25g / cm<3> at the temperature of 80 to 85 DEG C. According to the preparation method disclosed by the invention, effective components in the motherwort are not destroyed in a preparation process of the flavored motherwort paste, so as to improve the rate of qualified products.

Description

technical field [0001] The invention relates to a preparation method of flavored motherwort cream, belonging to the technical field of pharmaceutical product production. Background technique [0002] In the prior art, as disclosed in Chinese patent document CN 103933116A, there is a preparation process of motherwort paste, wherein the "preparation" step is: "take the paste and brown sugar, heat to 100-150°C, dissolve, mix well The relative density of filtering and refining is 1.20~1.50g / cm 3 Motherwort Cream". In the above-mentioned paste-forming stage, the heating temperature of the extract and brown sugar is as high as 100-150°C, resulting in the destruction of the active ingredient in Motherwort - stachydrine, and the content of the active ingredient is greatly reduced, which easily leads to the effective Insufficient content of ingredients means that the qualified rate of the product needs to be improved. [0003] Chinese patent document CN 101966225B discloses a prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/533A61K36/804A61P15/00
Inventor 张先文李晓晔黄振
Owner 上海海虹实业(集团)巢湖今辰药业有限公司
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