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Method for processing rhizoma corydalis

A Yuanhu and proportion mixing technology, applied in the processing field of Yuanhu, can solve the problems of easy volatilization of solvents, poor processing effect, and more loss of effective components, and achieve the effect of avoiding a large amount of volatilization and improving the dissolution rate.

Inactive Publication Date: 2019-02-19
张瑶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing methods mainly include vinegar, wine and salt. The process is cumbersome, time-consuming and laborious, and more active ingredients are lost; and when vinegar or wine is used, the solvent is volatile and the processing effect is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for processing Yuan Hu, the steps are as follows:

[0018] (1) Take fresh Yuanhu, wash it, mix it with the mixture of native vinegar and oxalic acid at a ratio of 1g:2mL, and mix well with native vinegar and oxalic acid at a ratio of 2mL:1g, and put it in an airtight container for 1 hour;

[0019] (2) Add the mixture of rice wine and white wine in the ratio of 1g:2mL to the Yuanhu processed in step (1) and mix well, wherein the white wine and rice wine are mixed in a volume ratio of 1:1, and placed in an airtight container for 2 hours ;

[0020] (3) Take out the Yuanhu treated in step (2) and mix it with water at a ratio of 1g:15mL, decoct for 0.5h, remove and dry;

[0021] (4) Mix Yuanhu and salt water in step (3) at a ratio of 1g:2mL, and mix well, wherein the concentration of salt water is 50%; put it in an airtight container for 1 hour, take it out to dry, and slice it to obtain the processed Yuan Hu Gan.

Embodiment 2

[0023] A method for processing Yuan Hu, the steps are as follows:

[0024] (1) Take fresh Yuanhu, wash it, mix it with the mixture of native vinegar and oxalic acid at a ratio of 3g:5mL, and mix well with native vinegar and oxalic acid at a ratio of 2mL:1g, and put it in an airtight container for 3 hours;

[0025] (2) Add the mixture of rice wine and white wine in the ratio of 1g:2mL to the Yuanhu processed in step (1) and mix well, wherein the white wine and rice wine are mixed in a volume ratio of 1:1, and placed in an airtight container for 4 hours ;

[0026] (3) Take out the Yuanhu processed in step (2) and mix it with water at a ratio of 1g:15mL, decoct for 1.5h, remove and dry;

[0027] (4) In the step (3), mix the rhubarb and brine at a ratio of 2g:3mL, and mix well, wherein the concentration of brine is 80%; put it in a closed container for 1 hour, take it out to dry, and slice it to get the processed Yuan Hu Gan.

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PUM

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Abstract

The invention provides a method for processing rhizoma corydalis. The method includes (1), washing the fresh rhizoma corydalis, adding a mixture of local vinegar and oxalic acid before uniform stirring, and standing the rhizoma corydalis in a closed container for 1-3 hours; (2), adding mixed liquid of yellow rice wine and baijiu into the rhizoma corydalis treated in the step (1), and standing therhizoma corydalis in the closed container for 2-4 hours after uniform stirring; (3), taking out the rhizoma corydalis treated in the step (2), adding water, and fishing out and air-drying the rhizomacorydalis after 0.5-1.5 hours of cooking; (4), evenly blending the rhizoma corydalis obtained in the step (3) with saline water, standing the rhizoma corydalis in the closed container for 1 hour, andtaking out, drying and slicing the rhizoma corydalis to obtain the processed rhizoma corydalis. The method has the advantages that evaporation of a large amount of the solvent vinegar and the wine during processing is avoided; through selection of the local vinegar, the dissolution rate of total alkaloids and corydaline in the rhizoma corydalis is increased; important components of the rhizoma corydalis are effectively preserved after processing, and products prepared from the rhizoma corydalis can effectively develop their pharmacological effects.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicines, and in particular relates to a method for processing Yuanhu. Background technique [0002] Yuanhu, also known as Yanhusuo and Xuanhu, is a perennial herb of the genus Corydalis in the family Papaveraceae. It belongs to the "Eight Flavors of Zhejiang" together with Atractylodes macrocephala, peony, and Fritillaria, and is a commonly used traditional Chinese medicine. It has the functions of promoting blood circulation, removing blood stasis, regulating qi and relieving pain. It is mainly used to treat symptoms such as confidant and waist and knee pain, bruises, congestion pain, irregular menstruation, menstrual flow, and postpartum abdominal pain. Yuan Hu mainly contains a variety of alkaloids, including tertiary amine bases, quaternary ammonium bases and phenolic tertiary amine bases. Pharmacological experiments have proved that the active ingredients of Yuanhu h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/66A61P29/00A61P25/00
CPCA61K36/66A61K2236/10A61K2236/15A61K2236/17A61P25/00A61P29/00
Inventor 张瑶
Owner 张瑶
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